When my husband was single, he used his Sundays to make a giant vat of plain chicken and steamed vegetables for the week. Like many other athletes, the diet had only one purpose for him: to build muscle. To achieve that objective, he sought to “achieve the macro.” That means you’ll be consuming 185 grams of protein every day. That was a hassle. He was a machine! I really respected his discipline and adopted many of his habits.
Since becoming a mother and, by extension, the nutritional custodian of my family, the nature of my diet has changed. We are no longer atomized bachelors who eat food mostly alone, with the goal of maximizing our physical health. I think this was a partially noble way to encounter food, but it was not appropriate for family purposes.
Nowadays, the dining table has become ground zero for connections, culture, and, I don’t think this is an exaggeration, civilization. A place where we pray together. It’s a place to not only have a good belly laugh, but also to share intimate thoughts. It’s where my kids practice etiquette.
Nutrition is the minimum requirement of our diet. Feeding young children can be difficult. Of course, health remains central when considering children’s growing brains and bodies. But these days, pleasure has become an even more important requirement.
Now, the food I make is Must I hope it’s fun. Good food not only helps families enjoy each other’s company, but also helps them develop an appreciation for technology, history, and tradition. I want my children to feel like they are part of a culture greater than the nuclear family. This is what my grandparents ate. I plan to feed this to my grandchildren.
Feeding your family is about keeping your family alive, and it’s also about keeping your culture alive. Especially in a political climate where tradition, at least European tradition, is viewed with suspicion, and a cultural climate that prioritizes convenience, individualism, and mechanical thinking, great food can be an expression of radical civil disobedience. It may be nothing more than that.
Tonight, to honor my husband’s fitness goals. and In keeping with his Mediterranean heritage, I make three very high protein, delicious and satisfying dishes: meatballs, cucumber salad, and quinoa tabbouleh. This will feed a family of five with leftovers.
meatball
As always, season to taste. Some people like to add a little cinnamon to their meatballs. I really like Trader Joe’s 21 Seasoned Salute. Sometimes I flatten it and sauté it as a patty instead of baking it.
material
- 2 pounds ground beef
- 1 1/2 cups sourdough starter (or 3/4 breadcrumbs soaked in buttermilk)
- 2 eggs
- 1 cup chopped onion
- 1 cup minced garlic
- salt and pepper taste
- Add seasonings as you like! Parsley, basil, oregano, cinnamon — this is very personal and difficult to prescribe. Because, like I said, I often cook with just the vibrator.
Instructions
- Place all ingredients in a bowl and mix well with your hands. My doctor wouldn’t be happy if I told him to taste it and decide whether it’s delicious or not (well, that’s fine).
- Make meatballs.
- Fry as you would a hamburger patty, or bake at 350 degrees F for 20 minutes.
cucumber tzatziki salad
material
- 2 English cucumbers (thinly sliced)
- 2 small red onions, thinly sliced in half
- 1 1/2 cups Greek yogurt
- 4 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon zest
- splash of lemon juice
- Add balsamic vinegar (white wine vinegar is also ok)
- 2 cloves garlic (grated or minced)
- 1/2 cup finely chopped fresh dill
- 4 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Mix cucumber and onion
- Whisk all wet ingredients including herbs
- combine
- If you leave it for about an hour, it will taste better and will last for a while.
quinoa tabbouli
material
- 2 cups dried quinoa
- 4 cups of your favorite soup
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (2 lemons)
- 1 tablespoon tahini
- 1/2 cup high quality olive oil
- 2 cups thinly sliced scallions, white and green parts (10 scallions)
- 2 bunches of fresh mint, chopped
- 2 bunches fresh parsley (chopped)
- 2 bunches fresh basil (chopped)
- 2 English cucumbers (cut into medium cubes)
- 2 cups cherry tomatoes (cut in half, stem removed)
- 4 cups (8 oz) medium cubed feta cheese
Instructions
- Pour 4 cups of soup into a medium saucepan and bring to a boil. Add quinoa. Cook until the quinoa is fluffy with a fork and the soup has been absorbed. Place in a bowl and immediately add lemon juice, olive oil, tahini, and 3 teaspoons salt.
- In a large bowl, combine scallions, mint, parsley, cucumber, tomatoes, 2 to 4 teaspoons salt, and 2 teaspoons pepper. Add quinoa and mix well. Carefully fold in the feta and taste for seasoning. Serve at room temperature or chill in the refrigerator.
