Cooking Method: Boiling
French Onion Chicken Meatballs
These French Onion Chicken Meatballs take French Onion Soup in a different direction. Let's just say it's the right direction. It turns your favorite soup into a full meal. We actually have leftovers, so I am planning to make a meatball sub on a baguette for tomorrow.
By - Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 Servings
Rosemary White Bean Soup
This Rosemary White Bean Soup is a taste of Tuscany in a bowl. It's easy to prepare and you can either soak a pound of white beans overnight or use 3 cans of Cannellini beans.
- Prep: 6 hrs
- Cook: 40 mins
- Yields: 6 Servings
Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is from Ina Garten. Roasting tomatoes brings out the sweetness in tomatoes. The result makes them tender and intensely flavorful. This soup is great for the freezer.
- Prep: 15 mins
- Cook: 1 hrs 35 mins
- Yields: 6 - 8 Servings
Spaghetti with Goat Cheese, Mint and Peas
This Spaghetti With Goat Cheese, Peas & Mint is ultra-easy to prepare. The flavors of early spring are highlighted with peas that are smashed with fresh mint, lime zest and juice finished with creamy goat cheese. Most of the peas are smashed, but about a third are left whole for refreshing bursts. Both the zest and the juice add a hit of acid and bring out the nuances of the peas and mint.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Potato-and-Carrot Mash
This Potato-and-Carrot Mash is outstanding. Why didn't I think of this before? It's very healthy and a great way to spruce up your regular boring mashed potatoes. Perfect for Easter dinner.
By - Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Pasta with Chickpeas and Za’atar
I was home alone and rummaged through my pantry and made this Pasta with Chickpeas and Za’atar from Yotam Ottolenghi's cookbook, Simple. Za'atar is a mixture of sumac, sesame seed and herbs used throughout the Middle East and the Mediterranean. It was the perfect dinner channel surfing in front of the TV.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Cranberry Bean Soup
I bought these Cranberry Beans online from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this Cranberry Bean Soup. These beans are absolutely incredible, very creamy inside. These beans are versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans. The soup was so easy to make. I actually made it in a slow cooker.
- Prep: 15 mins
- Cook: 2 hrs
- Yields: 6 - 8 Servings
Braised Red Potatoes with Dijon and Tarragon
This Braised Red Potatoes with Dijon and Tarragon recipe is a simple, one-pot potato side dish that features the benefits of both boiling and roasting. The halved small red potatoes, butter, and salted water are simmered in a skillet until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like Dijon mustard.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Herbed Basmati Rice
This Herbed Basmati Rice is bursting with the flavors of fresh dill, parsley, and green onions and is a perfect side dish for meat, poultry or fish. Basmati rice is fluffy, not sticky, has a subtle nutty flavor, and cooks quickly, making it perfect for weeknight meals.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Persian-ish Rice with Tahdig
Tahdig is a special Iranian cuisine with a crispy, browned layer of rice at the bottom of the rice pot that everyone wants. The bottom layer of the rice gets pan-fried while the rice above it gets steamed. There are a few ways to make tahdig. The simplest is to use plain rice. This recipe mixes the rice with yogurt to give it a thick, pasty texture before spreading it in the pot. It comes from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat.
- Prep: 30 mins
- Cook: 1 hrs 20 mins
- Yields: Makes 5½ cups rice plus one 10-inch disk of tahdig
