Meatball, White Bean, and Winter Greens Soup

Ingredients

2 T olive oil
1 onion, diced
2 carrots, diced
2 ribs celery, diced
1 clove garlic, minced
1-2 sprigs of rosemary
4 cups chicken broth
1 can white beans
20-25 mini meatballs
2 cups chopped winter greens, such as spinach, dandelion greens, mustard greens
Parsley
Parmesan

Directions

Saute veggies in oil until they begin to soften, 5-10 minutes. Add beans and broth and bring to a boil. Gently stir in meatballs. Simmer 15-20 minutes. 

Split soup into two pots. Stir greens into one pot and cook 3-5 minutes, until tender. Serve with parsley and Parm at the table.

Za'atar Chicken

Ingredients

2 T za'atar
1 t kosher salt
2 T olive oil
1-2 lbs boneless, skinless chicken breasts

Directions

Mix za'atar, salt, and oil in a glass bowl. Mix chicken breasts around in the bowl until well-covered. Grill at 400' on the barbecue approximately 15 minutes, flipping halfway through.

Great with focaccia and Greek or green salad.

GF Hamburger Buns (makes 8)

Ingredients

1.5 t active dry yeast
1 t sugar
160g brown rice flour
200g potato starch
150g  tapioca starch
1.5 t xanthan gum
1 t pectin
1 t powdered onion or .75 t fine salt
.75 cup water (105' F)
2 T olive oil, plus more for brushing
2 large eggs
.5 t cider vinegar

Directions

Preheat oven to 200' F and turn off when it reaches temperature. Spray hamburger bun mold with oil.

Whisk together dry ingredients in your mixer bowl. Add wet ingredients, and beat with bladed attachment for 1 minute on high power; scrape down bowl and beat for another 1 minute on high.

Scoop dough into mold using medium scoop. Smooth tops with wet fingers; brush with oil and sprinkle with flaky salt. Allow buns to rise in warm oven for 15 minutes, then remove to countertop for another 15 minutes and pre-heat oven to 400'. 

Bake buns for 20 minutes or until tops are golden brown. Allow to cool for 5-10 minutes before slicing in half.

Raspberry Pie Filling

Ingredients

1 bag frozen raspberries
6 T tapioca starch
1/2 cup sugar

Directions

Mix it all together.

Tapioca Pudding

Ingredients

3/4 cup tapioca pearls
1.5 cups warm water
2.5 cups milk
1/4 t kosher salt
1/2 cup white sugar
2 large eggs, beaten
1 t vanilla

Directions

In large saucepan, oak tapioca pearls in water for at least 2 hours. Add milk and salt, and turn the heat to medium-high. Stir until it reaches a low simmer. Reduce heat to very low, add sugar, and cook for 5 minutes, stirring. Meanwhile, beat eggs in a small bowl. Whisk 1/2 cup hot mixture into eggs, then pour contents back into pot. Increase heat to medium and cook for about 5 minutes more, stirring, until thick consistency is reached. Do not let the mixture boil. Remove from heat and allow to cool for 15 minutes. Stir in vanilla, and allow to cool further.

Tomatillo Chicken Chili

Ingredients

2 T olive oil
1 medium onion, diced
2 green bell peppers, diced
6 tomatillos
2 garlic cloves, smushed
1 T ground cumin
1 T dried oregano
1 lb boneless, skinless chicken thighs
2 cups chicken stock
1 can white beans (optional)
125g can mild chopped green chilis, preferably Hatch
2 limes - 1 juiced, 1 wedged for serving
fresh cilantro

Directions

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, peppers, tomatillos, and a little salt and pepper and cook, stirring frequently, until softened - about 5 minutes. Add the garlic and spices and cook 1 minute more.

Add the chicken to the pan, then pour in the chicken stock and beans, if using. Raise the heat to maintain a gentle simmer, but not a full boil. Cook for 10 minutes, flipping thighs halfway through. Remove chicken to a bowl and shred, then return to pot. Add can of chilis. Cook about 2 minutes more until, cooked through. Stir in lime juice and serve with cilantro.

From Keeping it Simple: Easy Weeknight One-pot Recipes by Yasmin Fahr