One-Pot Rice

(I will say I'm not certain the saffron in this recipe is worth the price - $20 per Tablespoon! - though we did really enjoy it.  I will make it again without the saffron, just to test.  Luckily for me, the saffron was on sale 50% off when I went to purchase it; otherwise, I probably wouldn't have bought it.)

adapted slightly from Picky Palate

2 Cups uncooked basmati rice

3 Tablespoons canola oil

2 Tablespoons fresh minced garlic

1 lb ground beef

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

2 15-ounce cans green beans, drained

8 ounces tomato sauce

1 15-ounce can diced tomatoes, undrained

1 Tablespoon cumin

½ teaspoon paprika

1 heaping Tablespoon Spanish Saffron threads

Cook rice according to package directions.  (I use the pressure cooker: bring water to boil, pour in rice and stir.  Cover with pressure cooker lid and bring to boil at the first red ring.  Cook for 5 minutes, then remove from heat and let cool using natural release method.)  Heat oil into a large skillet over medium heat.  Sauté  garlic and stir for 1 minute.  Add beef, salt and pepper and cook until cooked through and crumbled.  Stir in green beans, rice, tomato sauce, diced tomatoes, cumin, paprika and saffron threads.  Stir until well combined.  Taste and season according to your liking.  Reduce heat to low until ready to serve.

Pasta with Meatballs

adapted from Our Best Bites

Meatballs

1 pound ground beef
3 strips lean bacon (not maple or brown sugar), finely chopped
 ½ cup freshly grated Parmesan cheese
 ¼ cup plain bread crumbs 2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Sauce
2 teaspoons canola oil
1 28-oz. can diced tomatoes
4 teaspoons minced garlic
¼ cup chopped fresh basil
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
½ teaspoon salt
½ teaspoon freshly ground black pepper

Pasta noodles of your choice

Preheat the oven to 450º and line a baking sheet with a Silpat liner or aluminum foil. In a large skillet, cook the chopped bacon until crispy. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.

While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot pasta. Makes 8 servings.