MEXICAN BEAN SOUP
Super easy and super delicious.
1 T. olive oil
3-4 cloves garlic
2 tsp. cumin
1 tsp. chili powder (or more to taste!)
tomatoes: a can or 4-5 fresh
1.5 cups vegetable broth
1-2 cans of beans; black or brown is fine
1 handful chopped cilantro
salt, pepper, feta cheese, and chives to taste
1. Chop onions and mince garlic. Saute onions (and chopped tomatoes if you are using the fresh ones) with the oil until they turn clear; add the garlic and spices. Saute for 2-3 more minutes.
2. Add the tomatoes (if you're using canned) and vegetable broth; bring to a slow boil.
3. Add the beans and cilantro and boil for a few more minutes.
4. Add salt and pepper to taste; serve with feta and chives sprinkled on top.
Adapted from this recipe.
Mom's recipe; a hit with the boys in Holland.
2 lbs ground beef
A handful of bread crumbs
Half an onion, chopped
4 cloves of garlic, minced
salt, pepper, and crushed red pepper to taste
sliced yellow cheese (cheddar or American is best)
butter for the pan
1. Mix the beef, bread, onions, garlic, and spices together. Form eight patties from the meat. Make sure you put a dip in the patties with your thumb so they don't swell up too much when cooked.
2. Melt 2-3 Tbsp. butter in a pan over medium-high heat. Cook the burgers for 5-6 minutes on each side. When they are almost done, put a slice of cheese on the patty and cover the pan to melt the cheese.
3. Butter the buns and toast them in a pan for 2-3 minutes for an extra delicious meal.
HUTSPOT WITH MEATBALLS
Stampot is a common Dutch dish: mashed potatoes with added ingredients as a main dish with meat on the side. This is a modified stampot based on this recipe with homemade meatballs inspired by this recipe. Both turned out delicious! I also made a gravy from the meatball drippings and vegetable bouillon to add, and we served it with a side of mustard. This is a pretty large recipe that served 6.
2 lbs ground beef
1 1/4 cup "biscuit" crumbs--similar consistency to melba toast
2 eggs, lightly beaten
10 oz can cream of mushroom soup
1/4 cup grated fresh parmesan
3 tsp salt
1 Tbsp pepper
2 tsp chili powder
2 Tbsp "Italian green herbs"--oregano, basil, dried parsely, marjoram, etc.
1. Mix everything together and form golf-ball sized balls.
2. Grease a cookie sheet with butter and spread the meatballs evenly on the sheet.
3. Cook at 375 degrees F for 20-25 minutes.
4 lbs peeled potatoes, cut into similar-sized pieces
1 head cabbage, cored and sliced thinly
1/4 cup butter
1/4 cup milk
2 1/2 cups rucola
1-2 Tbsp. mustard
salt to taste
1. Rinse the potatoes and add enough water to cover them and 2 tsp salt. Your pot should also be big enough to hold the cabbage. Bring to a boil and cook for 10 minutes. Then, add the cabbage and cook for ten more minutes. Once the potatoes are soft, drain.
2. Add butter and milk to the potatoes and cabbage, and mash everything together. Add the mustard, salt, and any other spices--might I suggest curry powder and pepper. Once you get the taste right, add the rucola. Set the potatoes aside and serve with the meatballs!