Spanish Rice & Beans

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ tsp. paprika
• 1 ¼ tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• ¼ tsp. cayenne pepper (optional for added heat)
• 2 cups long-grain white rice (such as jasmine or basmati)
• 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
• 2 (15.5-oz.) cans kidney beans, drained and rinsed
• 3 cups vegetable broth (sub water)
• ⅓ cup sliced green olives

Instructions

1. Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
2. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
3. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds, until hot. Alternatively, you can warm rice and beans in a skillet over medium heat with a splash of water to help rehydrate the grains.
• Freeze: Transfer to a freezer-safe zip-top bag and lay flat in the freezer for up to 3 months.When ready to reheat, let thaw in the refrigerator overnight.

Matzo Balls

Ingredients (this recipe is a double batch)


For soft matzo balls:

• 2 cups matzo meal
• 8 large eggs
• 2 teaspoons kosher salt
• 1/2 cup oil
• 1 1/3 Tbsp baking powder

For firm matzo balls:

• add 1/2 cup water or broth
• omit baking powder

Optional Ingredients

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 Tbsp dried parsley
• 2 tsp dill

Directions

1. Measure and mix dry ingredients into a bowl.
2. Break the eggs, add oil (and water/broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
3. Pour egg mixture into the dry mixture and gently mix with the fork.
4. DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
5. Place in the fridge for 1 hour.
6. Bring a large pot of water to a rolling boil on the stove.
7. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
8. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
9. DO NOT STIR AT ANY TIME.
10. The matzo balls may be removed from the water with a slotted spoon and served in soup or placed on a cookie sheet and frozen covered for a later use.