- 3 tablespoons olive oil, divided
- 1 cup thinly sliced shallots (3-4 medium shallots)
- 1 cup brown rice, rinsed and drained (or substitute 1 cup farro or 1 cup wheat berries)
- 1½ cups dried apricots – about 2 dozen – each apricot sliced in half. (My favorite are the organic unsulphured apricots)
- 8 cups low salt chicken broth, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried mint
- 2 teaspoons kosher salt, divided, plus more, to taste
- 1 pound lean ground beef
- 1 medium yellow onion, peeled and grated on a box grater
- ¾ pound yellow flesh potatoes, cut into ½-inch dice (3 small potatoes)
- Freshly ground black pepper, to taste
- 1½ cups plain yogurt
- ¼ cup chopped fresh mint leaves
- ¼ cup chopped fresh tarragon leaves
- Start The Soup: Heat 2 tablespoons oil in a large heavy pot over medium heat. Sauté the shallots for 3-4 minutes, until they soften. Add the rice toss it around in the pot until all the grains are coated with oil. Add the apricots and 5 cups of chicken broth. Bring the soup to a boil. Reduce the heat to low. Cook at a strong simmer for 30 minutes.
- Shape and cook the meatballs: While the soup is simmering mix the ground beef with the onion and 1 teaspoon salt. Roll into small (1-inch) balls. (30-32 meatballs) Spread a tablespoon of olive oil over the bottom of a large skillet. Add the meatballs to the skillet and turn the heat to medium-high. Brown the meatballs on all sides, 4-5 minutes total. Remove from heat.
- Finish The Soup: Once the soup has simmered for 30 minutes, add the meatballs, potatoes, remaining 3 cups of broth, dried thyme, dried mint, and 1 teaspoon of salt. Turn the heat to high to bring the pot to a boil. Reduce to low and simmer for 15 minutes longer, or until the rice is tender. Remove from heat. Cover the pot and let it sit for 5-10 minutes. Season with salt and pepper, to taste.
- To Serve: Ladle soup into individual bowls. Top each bowl with a heaping tablespoon of yogurt and a heaping teaspoon of each of the fresh herbs.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com