Italian Wedding Soup

Ingredients

Meatballs

½ pound ground beef

½ pound ground pork

½ cup Italian style bread crumbs

¼ cup finely chopped fresh parsley

3 cloves garlic, minced

½ cup grated parmesan or pecorino cheese

2 large eggs

1 teaspoon Kosher salt

¼ teaspoon ground black pepper

For the soup

1 medium yellow onion, diced

2 large carrots, peeled and diced

3 stalks celery, diced

4 cloves garlic, minced

½ teaspoon Italian seasoning

8 cups chicken broth - plus more as needed

2 cups water

1 cup dried acini de pepe pasta - or other small pasta, see note

3 to 4 cups baby spinach - plus more if desired

Olive oil

Salt and pepper to taste

Grated parmesan or pecorino cheese for garnish

Chopped Italian parsley for garnish

Instructions

Make the meatballs: In a medium bowl, combine all the meatball ingredients using your hands until evenly combined. Do not overmix. Shape into small 1-inch balls. Set aside.

Heat a few drizzles of oil on a large Dutch oven or pot over medium heat (I use a 6-quart pot). In batches, sear the meatballs until lightly browned on all sides, about 5 minutes. Do not overcrowd, otherwise the meatballs will steam and not brown. Meatballs won’t be fully cooked at this point. Transfer meatballs to a plate and set aside.

To the same pot, add about 2 tablespoons of olive oil. Saute the onions, carrots, and celery until softened, about 8 minutes, stirring occasionally. Then, make some room in the center and add a drizzle of oil, the minced garlic, and Italian seasoning. Saute for another 1-2 minutes until fragrant.

Stir in the chicken broth, water, and salt and pepper to taste. Bring to a boil. Return the seared meatballs to the pot, and add the acini di pepe pasta. Stir to combine.

Bring to a boil again, and then reduce to a simmer. Simmer, with the lid partially covered, for about 15-18 minutes or until pasta is tender and meatballs are thoroughly cooked.

Add spinach and simmer for another minute until softened. Season with more salt and pepper if needed.

Garnish with grated parmesan cheese and parsley. Serve with bread, if desired. Enjoy!

Source: https://cookingformysoul.com/italian-wedding-soup-2/

Padma's Potato Podimas

Ingredients

2 pounds Yukon gold potatoes, unpeeled

2 tablespoons neutral oil

1 teaspoon black mustard seeds

1 tablespoon split skinless urad dal (white split bean)

1/2 teaspoon cumin seeds

12 curry leaves, torn into pieces

1/2 small yellow onion, finely chopped (about 1/2 cup)

1 serrano chili or 2 green Indian chiles, minced

1/2 teaspoon ground turmeric

kosher salt

1 tablespoon freshly squeezed lemon juice, plus more to taste

1/2 cup chopped fresh cilantro

Preparation

1.Bring a large pot of water to a boil over high heat. Add the potatoes and boil until soft, 25 to 35 minutes, depending on their size. Remove the potatoes and set aside until they are cool enough to handle, about 15 minutes. Peel off the skins. Cool completely.

2.In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and reduce the heat to medium as soon as they start sizzling. Add the urad dal, cumin seeds and curry leaves (be careful — they will splatter) and stir until the urad dal darkens slightly, about 1 minute. Add the onion and sauté until softened, about 2 minutes. Add the chiles and turmeric and sauté for just 1 minute.

3.Add the potatoes to the skillet, using your hands to crush them roughly as you do so. Add 2 teaspoons kosher salt and stir to incorporate the ingredients well. Sauté until the potatoes are yellow, about 5 minutes.

4.Add 1/4 cup water and stir until incorporated, about 3 minutes. Add more kosher salt to taste. Stir in the lemon juice and cilantro. Serve warm.

Source: https://www.today.com/recipes/padma-lakshmi-potato-podimas-t300663

Padma's Yogurt Chicken

Ingredients

2 pounds boneless, skinless chicken thighs (6 to 8)

kosher salt

1/2 teaspoon black peppercorns

2 teaspoons cumin seeds

2 medium red onions, thinly sliced (2-2½ cups)

1½ cups whole-milk yogurt

1/2 cup freshly squeezed lemon juice (from 2-3 lemons)

4 large cloves garlic, minced (about 2 tablespoons)

2 tablespoons minced fresh ginger

2 teaspoons garam masala

1 teaspoon cayenne pepper

1 teaspoon amchur (dried mango powder)

1/2 teaspoon ground turmeric

1/4 cup neutral oil

steamed basmati rice, for serving

1 handful chopped cilantro leaves, for garnish (optional)

Preparation

1.Place the chicken thighs on a cutting board and make 3 even slits 1/4-inch-deep across the top of each thigh. Sprinkle the thighs with 1½ teaspoons kosher salt and use your hands to rub it over the chicken. Transfer to a large bowl and let rest at room temperature.

2.Meanwhile, heat a small dry skillet over medium heat. Add the peppercorns and roast until fragrant, stirring for 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder. Add the cumin seeds to the skillet and toast until fragrant, 1 to 2 minutes. Transfer the cumin seeds to the same mortar and pestle or spice grinder and grind both into a fine powder.

3.Transfer that pepper/cumin mixture to the bowl with the chicken. Add the onions, yogurt, lemon juice, garlic, ginger, garam masala, cayenne, amchur, turmeric and 2 teaspoons kosher salt. Mix with your hands, rubbing everything into the chicken. Cover and let the chicken marinate for 30 minutes at room temperature. (You can also cover and refrigerate for up to 8 hours or overnight. Bring to room temperature for 30 minutes before baking.)

4.Preheat the oven to 450 F. Spread the oil over the bottom of a 9- by 13-inch baking dish.5.Pour the chicken and yogurt mixture into the dish, arranging the chicken in a single layer. Bake uncovered until the chicken is cooked through, 20 to 30 minutes. Serve warm with rice. Garnish with cilantro (if using).

Source: https://www.today.com/recipes/padma-lakshmi-yogurt-chicken-t300662

Sage Brown Butter Pumpkin Pasta

Ingredients

2 tablespoon olive oil

4 strips bacon, diced into 1/2-inch lardons

4 tablespoons unsalted butter

10 whole sage leaves, plus 2 teaspoons thinly sliced sage, for garnish

3 cloves garlic, thinly sliced

1/8 teaspoons crushed red pepper flakes

1 cup pumpkin puree

1 cup chicken stock

1 cup heavy cream

1/2 cup reserved pasta water

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

10 ounces rigatoni pasta, cooked to al dente in heavily salted water and then cooled, reserving some pasta water

1 cup freshly grated pecorino, plus more for garnish

Preparation

1.In a cold, large saucepan, add the olive oil and bacon, bring to medium heat and continuously sauté for about 8 minutes until browned and crispy. Remove bacon from pan and reserve bacon fat in the pan.

2.Reduce heat to medium-low, add butter and whole sage leaves and lightly fry sage until crisped and butter has browned, about 2 minutes. Remove sage from butter; reserve butter in pan.

3.Return pan to medium heat, add the garlic and crushed red pepper, sauté for 15 seconds, add pumpkin puree and cook for about 2 minutes.

4.Add the chicken stock and bring to medium-high heat, cook for about 90 seconds.

5.Add the heavy cream, reserved pasta water and season with salt and pepper. Whisk until well-incorporated and cook until sauce-like consistency and slightly thickened, about 90 seconds to 2 minutes.

6.Add the cooked pasta, pecorino and bacon, and toss until well-coated. Add the sliced sage and season to taste with additional salt and pepper, if needed.

7.Plate the pasta and top each serving with 2 to 3 fried sage leaves and more freshly grated pecorino.

Source: https://www.today.com/recipes/sage-brown-butter-pumpkin-pasta-t300599

Brie Larson and Courtney McBroom's Salted Margarita Pie

Ingredients

Crust

1½ cups graham cracker crumbs

1/2 cup (2 ounces) finely crushed tortilla chips

3 tablespoons granulated sugar

1/4 teaspoon kosher salt

1¼ sticks (10 tablespoons) unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

1/3 cup fresh lime juice

2 tablespoons tequila blanco

1 teaspoon lime zest

Topping

1 teaspoon chile lime salt, such as Tajín

2 teaspoons lime zest

1 cup heavy cream

1/3 cup powdered sugar

1/4 cup sour cream

1 tablespoon orange liqueur, such as Cointreau

Preparation

Preheat the oven to 375 F.

Make the crust:

Add the graham cracker and tortilla chip crumbs to a large bowl and stir in the granulated sugar and salt. Add the butter and mix to combine.

Press the mixture into a 9-inch pie pan and bake for 8 to 10 minutes, until the edges just start to brown. Remove from the oven and reduce the oven temperature to 325 F.

Make the filling:

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth. Add the lime juice, tequila and lime zest, and pour the filling into the baked crust. Return to the oven and bake for about 15 minutes, until the filling is set but still jiggles a bit when you shake it. Remove from the oven and allow to cool to room temperature. Chill in the fridge for at least 2 hours.

Make the topping:

1.Stir together the chile lime salt and lime zest in a small bowl. Set aside.

2.Add the heavy cream and the powdered sugar to a large bowl and whip it to medium peaks. (This can be done by hand or with a stand mixer with a whisk attachment on medium-high.)

3.Add the sour cream and liqueur and continue to whip to medium-stiff peaks.

Assemble the pie:

Spread the whipped cream mixture on top of the chilled pie, creating swoops and swirls or whatever you like.

Sprinkle the top with the chile lime salt mixture, slice and serve.

Source: https://www.today.com/recipes/brie-larson-salted-margarita-pie-recipe-t300582

Beer Battered Cheese Curds

Ingredients

1 cup all-purpose flour

1 teaspoon thyme

1 egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup dark stout beer, such as Guinness

4 cups vegetable oil

8 ounces frozen cheese curds

kosher salt, to taste

4 ounces sweet Thai chili sauce

Preparation

1.In a medium bowl, combine the flour, thyme, egg, garlic powder, Italian seasoning and beer. Whisk it together until it is all evenly incorporated.

2.In a large saucepot, heat the oil over medium-high heat. Once the deep-fry thermometer reaches 350 F, turn the temperature to medium.

3.Dredge the frozen cheese curds in the beer batter and individually drop them into the oil, being careful not to overcrowd the pot.

4.Fry the curds until they are golden brown, making sure the shell doesn't break.

5.Place curds on a paper towel to drain excess oil and immediately sprinkle with kosher salt.

6.Serve with sweet Thai chili sauce on the side for dipping.

Source: https://www.today.com/recipes/beer-battered-cheese-curds-t300607

Brown Butter Mummy Rice Krispie Treats

 

Ingredients

5 cups crispy rice cereal, such as Rice Krispies

1/3 cup unsalted butter

1 (16-ounce) bag bag marshmallows

1 teaspoon vanilla extract

1 pinch salt

2 cups white chocolate chips

1 teaspoon coconut oil

sprinkle googly eyes

Preparation

1.Line a 9- by 9-inch square baking pan with parchment paper on all sides and grease the parchment with cooking spray. Pour the cereal into a large mixing bowl and set aside.

2.In a large pot, brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Add in the marshmallows and cook, stirring occasionally, until the marshmallows melt completely. Remove from the heat immediately and add the vanilla extract and salt. Stir to combine.

3.Pour the melted marshmallow into the bowl with the cereal. Use the spatula to fold together until evenly combined.

4.Transfer the mixture into the prepared pan. Rinse off your spatula, then use it (still a little bit wet, this will help) to pat the mixture into an even layer. Place in the fridge to set for 20 minutes, then remove and cut into 12 rectangles.

5.In a microwave safe bowl, melt the white chocolate and coconut oil in 15 second increments, stirring in between each. Repeat until completely melted and smooth.

6.Dip your Rice Krispie treats about 2/3 of the way in the white chocolate to coat evenly. Place your googly eye sprinkles.

7.Spoon the leftover white chocolate into a piping bag and snip off the end to make a small hole. Drizzle the treats with more white chocolate over the top to make them look like mummies. Place in the fridge to set for 20 minutes. Enjoy!

Source: https://www.today.com/recipes/brown-butter-mummy-rice-krispie-treats-t300625