Simple Couscous Soup with Wagyu Meatballs

Simple Couscous Soup with Wagyu Meatballs

Ingredients

Wagyu Meatballs
1 lb ground wagyu beef
a few pinches garlic powder, salt, black pepper
Couscous
2 cups pearl couscous
Soup
4 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
salt and black pepper, to taste
2 pinches ground allspice
1 cup celery, chopped
1 cup carrots, chopped
3 cups packed baby spinach
10 cups low salt vegetable broth
¼ cup chopped italian parsley

Directions

Meatballs

Pre heat the oven to 400˚F with the rack in the middle. Line a baking sheet with tin foil. In a large bowl, combine the ground Wagyu and seasonings. Roll into 1 inch meatballs and place in a single layer on the baking sheet. Bake for 25 minutes. Set aside when done.

Couscous

NOTE: This step can be taken out, toasting couscous first gives it a bit more flavor.
Add the last tablespoon of olive oil to a frying pan on medium heat. Add the dry couscous. Stir and cook for 5 minutes until slightly toasted. Set aside.

Soup

Heat 3 tablespoons olive oil over medium heat. Once hot, add the chopped onions. Cook for a few minutes until translucent. With a spatula spoon mix in the garlic. Cook a few more minutes until fragrant. Add the carrots and celery, cook for 5 minutes until slightly softened. Mix in the salt, pepper and allspice. Add the broth to the mixture, raise heat to high and bring to a rolling boil.

Add the toasted couscous and baby spinach. Reduce heat to a lively simmer. Cover the pot and cook for 20 minutes adding the meatballs during the last 5 minutes. Top with the Italian parsley. Serve immediately with shaved parmesan cheese on the side.

~ Marla Meridith

Chili Cheese Oven Fries

Chili Cheese Oven Fries

Ingredients

Oven French Fries
1 ½ lbs Russet potatoes
¼ cup canola or vegetable oil
½ tsp salt
½ tsp ground black pepper
Chili
1 lb ground beef
1 tbsp tbsp olive oil
1 medium yellow onion diced
1 green bell pepper finely chopped
1 tbsp chili powder
1 tsp cumin
½ tsp coriander
1 tsp salt
1 tsp pepper
1 cup crushed tomatoes
½ cup water
Toppings
1 tomato seeded and diced
Shredded cheddar and mozzarella cheese
green onions chopped
sour cream
Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

Clean and pat dry the potatoes. Do not remove the skin.

Slice into desired thickness.

Preheat the oven to 450 degrees F with the rack on the lower level.

In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.

Place on the baking sheet in a single layer.

Bake for 25-35 minutes tossing the fries in the middle of baking time.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

~ Marla Meridith

One-Pot American Beef Goulash

One-Pot American Beef Goulash: An easy and delicious pasta recipe for the entire family!

Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
one (29 ounce) can) tomato sauce
one (28-ounce) can small diced tomatoes
splash of dry red wine
1/4 cup half and half
3 bay leaves
3 tbs soy sauce
1 tsp Kosher salt
2 tbs chopped fresh parsley, plus extra for serving
2 cups elbow macaroni, uncooked
—serve with
Freshly grated Parmesan cheese

Directions

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteeing. Spoon off any grease.

Add the onions and garlic to the pot and saute until they are tender and fragrant, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, red wine, half and half, bay leaves, soy sauce, salt and parsley. Stir well.

Place a lid on the pot and allow this mixture to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, simmer for about 30 minutes.

Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes longer before serving.

~ Marla Meridith

Recipe: Taco Mac ‘n Cheese

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Recipe: One-Pot Beef Stroganoff Soup

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Recipe: Beef Kofta Kebabs with Cucumber Salad & Tzaziki Sauce

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Recipe: Mexican Beef Quinoa Casserole

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~ Marla Meridith