I first made this recipe years ago when my kids were young. I found it in my Betty Crocker cookbook. It gets it’s name because the rice sticks out on the meatballs like a porcupine.
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef (I used ground turkey)
2 tablespoons oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. (I covered my pan and put it in the oven at 340 degrees for 1 hour.) Yield: 4-6 servings.
Originally published as Porcupine Meatballs in Taste of Home October/November 1995, p35
adapted from: http://www.tasteofhome.com/recipes/porcupine-meatballs
3.5 pound cage-free organic chicken
garlic salt for sprinkling
4 tablespoons olive oil
2 cups organic jasmine rice
½ onion chopped
1 lemon cut in 2
4 cups organic chicken broth or stock
1 tsp. Kosher salt
Pepper to taste
Preheat oven to 350 degrees.
Pat your chicken dry and rub with a garlic salt or your favorite salt spice blend.
Heat a 7 quart or larger Dutch oven over medium heat and sear chicken on all sides until well browned. Remove to a plate to rest while the rice browns.
In the same pot, add olive oil and heat. Then add rice and onion and brown well, about 15 minutes stirring occasionally.
Add one half of the lemon to the rice and place the other inside the chicken.
Add broth to the rive and stir, flavor with salt and pepper then add the chicken- breast side down.
Cover and roast in your oven for 90 minutes or until the chicken is cooked through.
Let rest at least 10 minutes before serving. Carve chicken and serve with rice.
Adapted from : http://www.bigredkitchen.com/2013/06/chicken-rice-pot-dinner/#.V2b7I9UkLVc.pinterest
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved (I used white onions)
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed (didn’t have this)
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
I added new potatoes from the garden.
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Recipe courtesy of Tyler Florence
Adapted from: http://www.foodnetwork.com/recipes/tyler-florence/braised-pot-roast-with-vegetables-recipe.html
½ cup all-purpose flour, for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1½ tablespoons all-purpose flour
4 tablespoons water
Directions: In a bowl, combine the ½ cup flour, salt, and ground black pepper. Roll the ribs in the seasoned flour. In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1½ hours, adding more water if necessary. Place the potatoes, onions, and carrots in the pot.
Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter. In a separate small bowl, dissolve 1½ tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Adapted from: http://www.cheatsheet.com/life/praise-the-braise-7-meat-recipes-to-serve-for-dinner.html/?a=viewall
2 tablespoons olive oil
½ yellow onion, thinly sliced
¼ teaspoon salt
¼ teaspoon pepper
pinch of red pepper flakes (I didn’t use these)
1 bunch rainbow chard, washed, dried and chopped
juice from ½ an orange
Heat a large sautee pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.
When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.
Adapted from: http://www.tasteslovely.com/orange-braised-rainbow-chard/