Watership Down Kitchen

 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

 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

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

  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

  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