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Showing posts from October, 2022

Cheesy Tex-Mex meatbals and rice

 Simple and satisfying, rice and meat is a dish with endless variation. Try this version of rice and meatballs with a Tex-Mex spin! Ingredients: 1/2 cup  jasmine rice 10 ounce grass-fed ground beef 1 tablespoon taco seasoning 1/4 cup panko 4 ounces red enchilada sauce 2 ounces shredded cheddar-jack blend  salt and oil Method: In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high heat. Cover; cook over low until rice is tender and liquid is absorbed. Keep covered off heat until ready to serve. Meanwhile, in a medium bowl, mix to combine ground beef, taco seasoning, and panko. Using lightly moistened hands, form into 10 equal-sized meatballs. Heat 2 teaspoons oil in a medium skillet over medium-high. Add meatballs and cook, stirring occasionally, until browned and almost cooked through. Add 1⁄4 cup water and enchilada sauce; simmer until meatballs are cooked through. Sprinkle 3⁄4 of the cheese over meatballs. Reduce heat to medium and cove

Pumpkin Mac and cheese with fried sage

 Is it fall without pumpkin, pasta and sage? Why not add to the creamy cozy delight and make a pumpkin Mac and cheese with buttery bread crumbs and fried sage? Pair it with a fir and hard cider, and you have my birthday dinner. Ingredients : 6 ounces gemelli 1 bunch fresh sage 1 ounce piece Parmesan  1/4 cup panko 15 ounce can pumpkin purée 4 ounces shredded fontina 7 2 garlic cloves, minced 4 tablespoons butter 3/4 cup milk flour, sugar, salt, pepper Method : Preheat broiler. Bring a large pot of salted water to a boil. Add pasta and cook,  until almost al dente. Reserve 1⁄2 cup cooking water and drain; set aside until step 3. Pick sage leaves from stems. In a medium nonstick skillet over medium-low heat, melt 2 tablespoons butter . Add sage; cook, stirring and flipping occasionally, until edges curl and butter is a dark amber color, 5–6 minutes; transfer to a paper towel-lined plate. Reserve skillet. Pour browned butter into a medium bowl. Finely grate Parmesan. To bowl with browned

Chickpea Bowl

I have literally never been busier in my life, splitting time between Maine and Boston, working at a university, running my private studio, serving as a chapter president and pursuing my DMA all at the same time.... So I need to make sure I am eating healthy. But it also MUST be satisfying, or else I am going to hit the chip supply. This delicious bowl has everything I need and tastes like everything I want. Ingredients: 1/4 cup couscous  1⁄2 pound Brussels sprouts 15 ounce can chickpeas 2 plum tomatoes 2 teaspoons baharat spice blend 1 ounce tahini  Olive oil, salt, pepper, vinegar, sugar, garlic   Method : In a small saucepan, bring 1⁄2 cup water and a pinch of salt to a boil over high heat. Stir in couscous; cover and remove from heat. Set aside. Meanwhile, finely chop 1 teaspoon garlic . Halve Brussels sprouts. Drain chickpeas, reserving 1⁄4 cup liquid. Transfer half of the chickpeas to a paper towel-lined plate and pat very dry; reserve remaining. Coarsely chop tomatoes. In a smal

BBQ Pulled Pork Fries

  You know what's better than fries? Fries loaded with my most favorite slow cooked meat, pulled pork. It's fall, and it's the time for slow and low cooking and a potato harvest. These are natural best friends! Ingredients: 2 russet potatoes, cut into fries 1 bunch scallions 1/2 pound pulled pork 1/4 cup BBQ sauce 2 ounces shredded cheddar cheese Oil, salt, pepper Method: Preheat oven to 450 degrees F.   Toss fries on a rimmed baking sheet with 2 tablespoons oil and a generous pinch each of salt and pepper. Bake on lower oven rack until well- browned, about 20 minutes. Flip fries and continue cooking until crisp and browned, 10–15 minutes more. Heat 1 tablespoon oil in a medium ovenproof skillet over high heat. Add pork and scallion whites and light greens ; break up pork into smaller pieces. Cook, stirring occasionally, until browned and cooked through. Remove from heat; stir in 3 tablespoons vinegar and half of the BBQ sauce until combined, scraping up any browned bits fr

Ricotta meatballs

  Who doesn't love a delicious. meatball after a long week of grad school? I know I for sure do. Paired with crispy bread and a simple salad, it can't be beat. Ingredients: garlic cloves, 2 minced, 1 whole 1 egg 4 ounces ricotta  10 ounces ground beef   6 ounces tomato paste 2 mini French rolls  3 ounces baby spinach Oil, salt, pepper, red pepper flakes, balsamic vinegar Method: In a medium bowl, mix to combine 1 clove minced garlic, all but 2 tablespoons ricotta, 1 large egg, 3⁄4 teaspoon salt, and a few grinds of pepper . Add beef, then with slightly moistened hands, knead until combined; form mixture into 8 meatballs. Preheat broiler. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering. Add meatballs ; cook, turning once or twice, until browned but not cooked through. Transfer to a plate. Add 1⁄4 cup tomato paste and 1⁄4 teaspoon 1 clove minced garlic to same skillet; cook, stirring, until paste darkens slightly, 1–2 minutes. Stir in 11⁄2 cup