OCTOBER 2020 ●FOOD NETWORK MAGAZINE 65
FAJITA MEATBALLS AND RICE
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
8 ounces baby bell peppers, quartered and seeded
1 onion, thickly sliced
2 tablespoons extra-virgin olive oil, plus more for the pan
Kosher salt and freshly ground pepper
1 8-inch flour tortilla
1 cup converted white rice
½ cup salsa (mild, medium or hot)
1¼ pounds ground beef
1 large egg
2 teaspoons chili powder
1 teaspoon ground cumin
Sour cream, pickled jalapeños and crumbled cotija cheese or
queso fresco, for topping
- Arrange racks in the middle and upper third of the oven;
preheat the broiler. Line 2 baking sheets with foil. Toss the
bell peppers and onion with the olive oil and a big pinch of salt
and pepper on one of the baking sheets. Broil on the middle oven
rack, stirring occasionally, until the vegetables are crisp-tender
and lightly charred, 15 to 20 minutes. - Meanwhile, tear the tortilla into small pieces and combine in a
large bowl with ¼ cup hot water. Stir well and set aside to soften,
about 5 minutes. - Combine the rice, salsa, 2 cups water and a pinch of salt in a
medium saucepan. Bring to a simmer, stir well and cover. Reduce
the heat to low and cook until the rice is tender but still saucy,
about 15 minutes. Uncover and stir well. - Brush the second baking sheet with olive oil. Using your fingers,
squish and crumble the soaked tortilla pieces in the bowl. Add the
beef, egg, chili powder, cumin, ¾ teaspoon salt and a few grinds of
pepper; mix well. Form into 16 meatballs, about 2 tablespoons each.
Place on the oiled pan. Broil on the upper oven rack until browned
and cooked through, 8 to 10 minutes. - Divide the rice among plates. Top with the meatballs, peppers
and onion. Serve with sour cream, jalapeños and cheese.
Per serving: Calories 600; Fat 26 g (Saturated 8 g); Cholesterol 136 mg;
Sodium 945 mg; Carbohydrate 53 g; Fiber 3 g; Sugars 5 g; Protein 35 g
SWEET POTATO–PARSNIP SOUP
WITH BACON CROUTONS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 46 tablespoons extra-virgin olive oil
1 large onion, sliced
2 leeks, halved lengthwise and sliced crosswise into half-moons
4 teaspoons fresh thyme
Kosher salt and freshly ground pepper
1 pound sweet potatoes (about 2), peeled and chopped
1 pound parsnips (2 to 3), peeled and chopped
4 cups low-sodium chicken broth
Pinch of cayenne pepper, plus more to taste
3 slices bacon, finely chopped
4 ounces crusty bread, cut into ¾-inch pieces (about 4 cups)
¾ cup shredded gruyère cheese
Crème fraîche, for topping- Preheat the oven to 400 ̊. Line a baking sheet with parchment
paper. Combine 5 tablespoons olive oil, the onion, leeks,
2 teaspoons thyme, a big pinch of salt and a few grinds of pepper
in a large pot or dutch oven. Cook over medium-high heat, stirring
occasionally, until the onion is tender, about 10 minutes. Add the
sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon
salt and the cayenne. Bring to a boil, then reduce the heat and
simmer until the potatoes and parsnips are tender, 12 to 15 minutes. - Meanwhile, cook the bacon in a small skillet over medium heat,
stirring, until browned and crisp, 5 to 7 minutes. Transfer the
bacon and drippings to a large bowl. - Add the bread, cheese and remaining 1 tablespoon olive oil to
the bacon and drippings. Season with salt and pepper and toss,
then spread out on the prepared baking sheet. Bake, tossing once
or twice, until toasted and the cheese is melted, 10 to 12 minutes. - Meanwhile, puree the soup with an immersion blender until
smooth (or puree in batches in a regular blender). Season with
salt and more cayenne to taste. Thin with water as needed. Divide
the soup among bowls. Top with a swirl of crème fraîche, the
croutons and the remaining 2 teaspoons thyme.
Per serving: Calories 660; Fat 39 g (Saturated 10 g); Cholesterol 36 mg;
Sodium 1,128 mg; Carbohydrate 61 g; Fiber 8 g; Sugars 15 g; Protein 20 g
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