This hearty soup is perfectly parred with a loaf of crusty bread or a grilled cheese for dipping. The meatballs are bite-sized and super moist due to the bechamel that is added to the meat mixture. I love the rich flavor of pork and beef, be turkey could be used as well, producing a leaner meatball, but not as tasty in my opinion. The cilantro and lime give the soup a spanish flair, but omitting either will still produce an outstanding flavor. This soup freezes great too!
Meatball Soup
Standing Rib Roast
Standing Rib Roast
Persian Kotlet
Persian Kotlet is a delicious staple in Persian culture. Ground beef is mixed with grated onion, boiled potato, spices, and breadcrumbs and thoroughly mixed. Patties are formed, fried, and baked until the internal temp reaches 165.
It is a versatile meal, served with bread and butter at breakfast, or as a sandwich with tomato, Persian pickles, parsley, and onion. So delicious!
THE BEST Pot Roast
Whether you are short on time, or not, this is an excellent way to cook a big boneless chuck roast with mouthwatering results.
Using a pressure cooker makes a succulent pot roast in no time. I have a Ninja Foodie and love it for the sautee function for a onepot meal.
Chuck roast is a cut of meat that must be cooked slowly as it’s fibrous and tuff. The pressure cooker speeds up that time to just 25 minutes per pound. You can adjust the recipe for a larger or smaller roast, using 2 of everything that’s labeled 3 tbsp. Otherwise, keep the amounts the same. If you have not discovered Penzeys, it’s a spice company based in Portland. Their beef base, like better than bouillon is out of this world good. A two-pound boneless roast feeds 3 hungry adults. If you don’t have a pressure cooker, sautee on the stovetop in a heavy-bottomed pot or dutch oven and move roast to a 300-degree oven for about 3 hours. When the meat falls apart with a fork, you know it’s done.
Bolognese Sauce with Italian Sausage
This rich and delicious sauce simmers for 3-4 hours and is a perfect Sunday night dinner. Feel free to use ground veal, add more or less sausage or none at all. A typical bolognese usually has 2 or three types of meat. The sauce is very forgiving so if there is an ingredient that you don’t like, omit it. I prefer bite-size piece of sausage with is NOT typical. You can crumble sausage and add to the pot if you prefer when you add the ground beef. The sauce is great with a wider noodle or a tubed pasta and holds up well in a “baked” dish.
Persian Macaroni
Traditional Persian “spaghetti” that is steamed after prepared to form a beautiful tah-dig crust. It differs from non-persian recipes in that it’s not saucy and the turmeric and saffron bring a delicious flavor.