Easy Taco Rice Skillet

 

Video

Ingredients:

• -1 lb ground beef (93/7)
• -Avocado oil spray
• -½ yellow onion, diced
• -1 tbsp minced garlic
• -1 packet Siete Mild Taco Seasoning
• -1 (10 oz) can Rotel diced tomatoes & green chilies
• -1 (15 oz) can black beans, drained and rinsed
• -1 (15 oz) can sweet corn, drained
• -1 cup white rice, rinsed
• -2 cups low-sodium beef broth
• -1 cup shredded Mexican-blend cheese

For serving: light sour cream, avocado, cilantro, jalapeños, salsa, or your favorite taco toppings.

1. Heat a large skillet over medium-high heat and lightly coat with avocado oil spray.

2. Add the ground beef and cook for a few minutes, breaking it up as it browns.

3. Add the diced onion and cook until the beef is fully browned and the onion is soft.

4. Stir in the minced garlic and cook for about 30 seconds until fragrant.

5. Add the taco seasoning, Rotel, black beans, and corn. Stir to combine.

6. Add the rinsed rice and mix everything together well.

7. Pour in the beef broth and gently press the rice down so it is mostly submerged.

8. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.

9. Remove the lid and stir everything together.

10. Sprinkle the shredded cheese over the top, cover, turn off the heat, and let sit for a few minutes until melted.

11. Serve with your favorite toppings and enjoy! 🤗

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Pasta With Peas & Potatoes

 

Article

Yields:4 serving(s)

Prep Time: 10 mins

Total Time: 45 mins

Cal/Serv:542

Ingredients

• 1 Parmesan rind
• 6 garlic cloves, grated or finely chopped
• 6 cups low-sodium chicken broth
• 2 tsp. kosher salt
• 12 oz. russet potatoes, peeled, cut into 1/2" cubes
• 8 oz. ditalini
• 3/4 cup frozen petite peas
• 4 Tbsp. unsalted butter
• 1/3 cup finely grated Parmesan

Directions

Step 1

In a large skillet over medium-high heat, bring Parmesan rind, garlic, and broth to a boil; season with 2 tsp. salt. Cook, stirring occasionally, until reduced by about one-third, 12 to 15 minutes. Remove rind.

Step 2

Reduce heat to medium. Add potatoes and cook, stirring occasionally, until still firm to the touch and not falling apart, 8 to 10 minutes; season with salt.

Step 3

Add ditalini and cook, stirring occasionally, until sauce is thickened and ditalini are plump and al dente, 9 to 11 minutes. Fold in peas and butter.

Step 4

Divide pasta among bowls. Top with Parmesan.

Pasta and Peas (Pasta e Piselli)

 

Video

Servings : 4

Ingredients:  

• 1 lb Ditalini pasta
• 1 lb Frozen peas
• 1 Yellow onion, finely chopped
• 1.5 cups Pecorino Romano, grated
• 4 cups Water (plus more if needed)
• Olive oil
• Salt & Pepper

1. To a large pan or pot, over medium heat, add the olive oil.
2. Once olive oil is heated through, add the chopped onion. Season with salt and pepper.
3. Once onion is fragrant, add the peas. Cook for about 1-2 minutes. Pour in about 2.5-3 cups of water.
4. Once water and peas come to a boil,  Remove half of the peas and blend until smooth. Pour it back in! This is the secret to how to cook peas so they become a rich sauce. 
5. Add the cream mixture back into the pan. Adjust for salt and pepper if needed.
6. Once it comes back to a boil, Add your Ditalini and cook for 10 minutes, stirring frequently. Add a splash of water if it gets too dry. 
7.  Remove from heat.
8. Off heat, add a bit of olive oil and grated parmigiano. Stir. This will give the dish an even creamier consistency.
9. Serve, top with more grated parmigiano and enjoy!

Directions: 

1. In a large pot, sauté the chopped onion in olive oil until soft. 

2. Add the frozen peas, salt, pepper, and water. Simmer for 5 minutes. 

3. Remove half of the peas and blend until smooth. Pour it back in! This is the secret to how to cook peas so they become a rich sauce. 

4. Add your Ditalini and cook for 10 minutes, stirring frequently. Add a splash of water if it gets too dry. 

5. Turn off the heat. Stir in the Pecorino Romano until it creates a thick, cheesy sauce.

Spicy Ground Meat & Chickpea Stew with Spinach

 

Video

Spicy Ground Meat & Chickpea Stew with Spinach

A protein-packed, one-pot wonder featuring savory ground meat, tender chickpeas, and fresh spinach simmered in a rich, spiced tomato sauce. This hearty stew is perfect for meal prep, freezes beautifully, and comes together in under 40 minutes. It's a versatile dish that works beautifully over rice, with crusty bread, or on its own.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4-6

Ingredients:

• 1 lb ground beef, turkey, or lamb
• 1 can (15 oz) chickpeas, rinsed and drained
• 3 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef or vegetable broth
• 2 tbsp olive oil
• Spices: 
• 1 tbsp cumin, 
• 1 tsp paprika, 
• 1 tsp coriander, 
• 1/2 tsp cinnamon, 
• 1/2 tsp cayenne pepper (adjust to taste), 
• salt and black pepper
• Optional: 1 tbsp tomato paste for extra richness

Instructions:

1. Brown the Meat: Heat 1 tbsp olive oil in a large pot or deep skillet over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Drain excess fat if needed. Remove meat and set aside.
2. Sauté Aromatics: In the same pot, add the remaining oil. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and all spices (cumin, paprika, coriander, cinnamon, cayenne). Cook for 1 minute until fragrant.
3. Build the Sauce: Stir in the tomato paste (if using), diced tomatoes, tomato sauce, and broth. Bring to a simmer.
4. Combine: Return the cooked meat to the pot. Add the rinsed chickpeas. Stir well and simmer uncovered for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
5. Add Greens: Stir in the fresh spinach and cook for 2-3 minutes until wilted.

Serve: Taste and adjust seasoning with salt and pepper. Serve hot over rice, quinoa, couscous, or with crusty bread.

Batch Prep Means - Marry Me Chicken

 

Video

Macros & Calories

61.5g P | 48.8g C | 8.7g F

541cals

• 1.2kg chicken breast raw skinless
• 1 cup chicken stock
• 4 tsp Minced garlic
• 1 small onion, diced
• 125g sun-dried tomatoes (not in oil)
• 200g 3% cottage cheese
• 1 cup Greek yogurt
• 50g grated parmesan
• 2 heaped handfuls of spinach spinach
• 300g Jasmine Rice (use whatever rice you want)

Chicken Seasoning (goes in slow cooker)

• 1½ tbsp Italian seasoning
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tsp chilli flakes
• Salt & Pepper

Sauce Seasoning (added only in high protein sauce)

• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chilli flakes

How to make:

1. Add to a slow cooker, chicken breast, chicken stock, minced garlic, diced onion, sun-dried tomatoes, and spices
2. Cook LOW 4 hrs or HIGH 2-2.5 hrs.
3. While that’s cooking make rice in rice cooker about 30mins before the chicken is done
4. Once rice is one wait till 10mins remain and make sauce by blending cottage cheese, Greek yogurt and spices
5. Once chicken is done shred chicken and add sauce and top with parmesan and leave for 10mins
6. Then before you serve add rice and spinach and stir until combine
7. Serve evenly into 6 meal prep containers
8. And you have just made 6 high-protein meals.

Spicy Chicken & Cabbage Stir Fry

 

Article

Active Time: 20 mins

Total Time: 20 mins

Servings: 4

Ingredients

Original recipe (1X) yields 4 servings - Website has conversions

• 2 tablespoons neutral oil, such as canola or avocado, divided
• 1¼ pounds boneless, skinless chicken breast, thinly sliced
• ¾ teaspoon kosher salt, divided
• 5 scallions, green parts cut into 1-inch pieces and whites thinly sliced
• 8 cups thinly sliced green cabbage
• 2 tablespoons chili-garlic sauce
• 2 cups hot cooked brown rice

Directions

1. Heat 1 tablespoon oil in a large flat-bottomed wok or skillet over high heat. 
2. Add sliced chicken and ¼ teaspoon salt; cook, stirring constantly, until lightly browned and opaque throughout, 3 to 4 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the skillet along with the scallion pieces and slices, 8 cups cabbage and the remaining ½ teaspoon salt. 
4. Cook and toss until the vegetables are just tender, about 3 minutes, then add the chicken back to the pan along with 2 tablespoons chili-garlic sauce; toss to combine. 
5. Divide 2 cups rice among 4 plates and top with the stir-fry mixture.

How to Store Leftovers (Critical for this dish)

• ✔️ Cool + store properly
• Let it cool slightly (not piping hot)
• Store in an airtight container
• Refrigerate within 2 hours

 How long it lasts

• 3–4 days in the fridge is ideal
• ❄️ Freezing? Not recommended

Best Way to Reheat (Very Important)

Method 1: Pan (BEST — keeps texture)

• Heat pan to medium
• Add a splash of:
• water or
• a bit of oil
• Add stir-fry
• Cook 3–5 minutes, stirring

Method 2: Microwave (Fast but riskier)

• Put in bowl
• Cover (lid or damp paper towel)
• Heat in 30-second intervals
• Stir between rounds

After reheating, add:

• Fresh green onions
• Splash of soy sauce or chili sauce
• Drizzle of sesame oil

Nutrition Facts (per serving)

392Calories

12gFat

35g Carbs

37g Protein

Pasta With Lentils (Pasta e Lenticchie)

 

Article

Servings:

6 servings

Prep:

10minutes mins

Cook:

25minutes mins

Total:

35minutes min

Ingredients

• 2 tablespoons olive oil
• ½ onion, diced
• 2 Medium Yukon Gold potatoes, petite diced
• 1 carrot, diced
• 2 ribs celery, diced
• 2 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon salt, or more to taste
• 1 teaspoon homemade Italian seasoning, or store-bought
• 1 cup Green or brown lentils, rinsed
• 4-5 cups (1200 ml ) vegetable broth, or chicken broth for added flavor
• 1 cup Ditalini pasta, or other small pasta shape
• ½ cup freshly grated Parmigiano cheese, plus more for serving
• Drizzle of extra-virgin olive oil, for finishing
• Fresh parsley, chopped, for garnish

Instructions 

1. Sauté the vegetables: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, celery, and potato. Cook for about 5–6 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
2. Add tomato paste and seasonings: Stir in the tomato paste, salt, and Italian seasoning. Let the tomato paste cook for 1–2 minutes to deepen its flavor.
3. Rinse lentils
4. Add lentils and broth: Add the lentils and pour in the broth. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stiring occasionally, or until the lentils are tender but not mushy.
5. Add the pasta: Stir in the pasta directly into the pot with the lentils. Continue cooking uncovered for another 8–10 minutes, stirring occasionally, until the pasta is al dente and the mixture has thickened into a hearty stew-like consistency. (Add a splash of water or broth if needed.)
6. Finish with cheese and olive oil: Stir in the grated Parmigiano cheese until melted and creamy. Taste and adjust seasoning with more salt if needed.
7. Serve: Ladle into bowls and drizzle with a bit of good-quality extra-virgin olive oil. Sprinkle with more Parmigiano and chopped parsley. Serve warm with crusty Italian bread for soaking up every last drop.

Notes

Top Recipe Tips (from Elena’s Cucina)

• Don’t skip sautéing the vegetables—this step builds the base flavor.
• Always rinse lentils before cooking to remove any dust or debris.
• Cook the pasta directly in the soup for a creamy texture and deeper flavor.
• Adjust the consistency: thicker like a stew or thinner like soup—your choice!
• Drizzle with high-quality olive oil before serving; it makes all the difference.

Nutrition

Serving: 6g

Calories: 342kcal

Carbohydrates: 52g

Protein: 16g

Fat: 8g

Saturated Fat: 2g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 4g

Cholesterol: 6mg

Sodium: 1361mg

Potassium: 633mg

Fiber: 12g

Sugar: 5g

Vitamin A: 2281IU

Vitamin C: 11mg

Calcium: 137mg

Iron: 3mg

Spicy Paprika Chicken and Potato Stew

 

Article

Yield: 4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving 
• 2 cups finely diced yellow onion (from about 1 large onion) 
• 2 tablespoons finely grated garlic (from about 6 large cloves)
• Salt and pepper 
• 2 tablespoons plus 1 teaspoon hot paprika (see Tip)
• 2 tablespoons tomato paste
• 1½ pounds golden potatoes cut into 1-inch chunks or cubes
• 4 cups chicken stock
• 1 (28-ounce) can crushed tomatoes 
• 2 boneless, skinless chicken breasts (about 1 pound), halved crosswise
• Fresh dill (optional), coarsely chopped or torn, for serving 
• Sour cream (optional), for serving 

Preparation

Step 1

Heat 2 tablespoons of olive oil in a medium pot or 5- to 6-quart Dutch oven over medium. Add the onions and garlic and season with ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are softened and shrunk down by half, about 5 minutes. 

Step 2

Stir in the paprika and tomato paste, making sure they coat the onions well. Add the potatoes, then stir in the chicken stock and crushed tomatoes. 

Step 3

Bring to a simmer, then add the chicken breast pieces, making sure they’re fully submerged. Simmer, occasionally turning and rearranging the chicken pieces so they cook evenly, until just cooked through, about 9 minutes, then transfer them to a plate to rest. 

Step 4

Continue simmering the vegetable mixture until the potatoes are tender, 4 to 5 minutes, then turn the heat to low. Shred the chicken then stir the chicken back into the pot. Season with salt and pepper and return to a simmer. Taste and season more with salt and pepper as needed. Turn off the heat. 

Step 5

To serve, ladle the stew into bowls. If desired, top with the dill and a generous dollop of sour cream and finish with a drizzle of olive oil and some black pepper.

Tip

If you don’t have hot paprika, you can use sweet paprika instead and add cayenne to taste.

Marry Me Lentils

 

Article

• Active Time:45 mins
• Total Time:45 mins
• Servings:4

Ingredients

• ½ cup drained julienne-cut sun-dried tomatoes in oil with herbs, chopped, plus 2 tablespoons oil from jar, divided 
• 1 small yellow onion, finely chopped (1 cup) 
• ½ teaspoon salt
• 3 medium cloves garlic, finely chopped (1 Tbsp.)
• 1 tablespoon tomato paste
• 1½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper
• 1 cup dry red lentils, rinsed and picked over
• 3 cups reduced-sodium vegetable broth
• 3 cups chopped stemmed kale
• ½ cup heavy cream
• 2 tablespoons chopped fresh basil, plus more for garnish
• ¼ cup grated Parmesan cheese
• 4 (1-ounce) slices crusty whole-wheat baguette, toasted

Directions

1. Heat 2 tablespoons oil from sun-dried tomatoes in a large skillet over medium heat until shimmering. 
2. Add chopped onion, ½ cup sun-dried tomatoes and ½ teaspoon salt; cook, stirring often, until softened, 5 to 6 minutes.
3. Stir in chopped garlic, 1 tablespoon tomato paste, 1½ teaspoons Italian seasoning and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant and deep red in color, 1 to 2 minutes.
4. Stir in rinsed lentils and 3 cups broth; bring to a boil over medium-high heat. Cover and reduce heat to maintain a lively simmer; cook, stirring occasionally, for 10 minutes. Stir in 3 cups kale; continue gently simmering, covered and stirring occasionally, until the lentils are tender, about 5 more minutes.
5. Stir in ½ cup cream and 2 tablespoons basil; cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 2 minutes.
6. Remove from heat. Gradually stir in ¼ cup Parmesan, stirring until melted, about 1 minute.
7. Garnish with additional basil, if desired. Serve with toasted baguette.

Slow-Cooker Turkey Chili

 

Article

Active Time:10 mins

Total Time:4 hrs 10 mins

Servings:4

425 calories per serving

Ingredients

• 1 pound ground turkey
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 small jalapeño pepper, seeded and finely chopped
• 2 (15 ounce) cans no-salt-added kidney beans, rinsed
• 1 (15 ounce) can no-salt-added tomato sauce
• 1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, drained
• 1 ½ tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• Diced avocado, shredded Cheddar cheese and sliced red onion for serving

Directions

1. Add turkey, onion, garlic and jalapeño to a large nonstick skillet. 
2. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. 
3. Transfer to a 6-quart slow cooker.
4. Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. 
5. Cover and cook on Low until the flavors meld, about 4 hours. 
6. Serve topped with avocado, cheese and red onion, if desired.

Arroz Con Pollo

 

Article

YIELDS:6 serving(s)

PREP TIME: 20 mins

TOTAL TIME:1 hr 20 mins

CAL/SERV:596Ingredients

• 3 lb. bone-in, skin-on chicken thighs and drumsticks
• Kosher salt
• Freshly ground black pepper
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 3 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 2 Tbsp. tomato paste
• 1 c. long-grain rice
• 1 1/4 c. low-sodium chicken broth
• 1 (14-oz.) can diced tomatoes
• 1 bay leaf

Directions

1. Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken. 
2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, 5 minutes per side. Remove skillet and reserve on a plate. 
3. To same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then stir in tomato paste. 
4. Add rice and cook until well coated and toasted, 3 minutes. Pour in chicken broth and diced tomatoes, and bay leaf, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, until chicken is cooked through and rice is tender, 30 minutes. Stir occasionally to make sure rice is not sticking to bottom of pan. Add more water or broth as necessary. 

Smoky Chicken, Potato and Lentil Stew - Slow Cooker

 

Yield: 6 servings

INGREDIENTS

• 4 Cups of chicken Broth

• Chicken Breast  1.75 lbs - Chopped into pieces

• 1½ cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil

• 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves

• Kosher salt and black pepper

• 4 or 5 medium potatoes, peeled and sliced ¾-inch thick

• 1 cup chopped canned tomato with juice

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 3 medium carrots

• 2 medium celery

• 1 teaspoon chopped garlic

• 1 large thyme 

• 2 tablespoons pimentón dulce or smoked sweet paprika

• ⅛ teaspoon ground cayenne, or to taste

• 2 tablespoons red wine vinegar

• Chopped parsley (optional)

PREPARATION

• Rinse Lentils
• In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
• Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish

Risotto Alla Vodka with Chicken

Risotto alla vodka marries two classics in one luxurious bowl

Pasta alla vodka and risotto are two of my all-time favorite dishes (risotto is arguably my favorite breakfast, don’t ask!), so I’m honestly shocked it’s taken me so many years to combine them.

My twist on the Italian American classic that came to fame in the ’80s, and is traditionally made with penne, is a case of more is more: rich, creamy risotto made even richer, creamier and more flavorful. I start out just as I would with risotto: shallots sizzling in butter and olive oil. I then add a robust amount of garlic, followed by tomato paste, which is where we start to take the alla vodka spin.

I cook the tomato paste until it’s a deep, brick red, before adding Calabrian chiles for heat but also for more complex fruity, peppery flavor. Then, the star ingredient: vodka. And I always flambé! (But this dish doesn’t require it and will be equally delicious if you choose the less dramatic approach and simply add vodka to the pan, and stir and simmer to cook off the alcohol and release any bits stuck to the bottom.)

Next come the gradual additions of stock and a mini arm workout from all the stirring.

The super-rich finishing touches? Freshly grated parmesan, mascarpone and heavy cream, which take this already decadent dish to the next level.

I like to finish mine with fresh basil from my garden, which helps balance all that cheese and cream, and then I try not to inhale it straight out of the pot.

Storage: The risotto is best freshly made; refrigerate leftovers for up to 3 days. Gently reheat over low heat with a little stock or water to loosen it up until the desired consistency is achieved.

Servings: 4

Ingredients

• 500 gm of chicken
• 4 cups no-salt-added or reduced-sodium vegetable stock 
•  2 tablespoons extra-virgin olive oil 
•  2 tablespoons unsalted butter 
•  1 large shallot, minced 
•  Fine salt
• 5 cloves garlic, minced or finely grated 
•  2 (15ml) tablespoons tomato paste  
• 1 to 3 teaspoons minced Calabrian chiles (1 to 3 chiles) 
•  1 1/4 cups (about 9 ounces) Arborio rice 
•  1/4 (60ml) cup vodka 
•  1/2 (120ml) cup warm water, as needed (optional) 
•  1/2 cup (120ml)  grated parmesan cheese, plus more for serving 
•  1/2 cup (120ml) heavy cream 
•  1/4 (60ml)cup mascarpone or ricotta cheese 
•  Freshly ground black pepper 
•  1/4 cup fresh basil leaves, torn 

Step 1

In a medium pot over low heat, bring the stock to a simmer, then cover and keep hot.

Step 2

Meanwhile, in a large heavy-bottomed pot over medium heat, combine the olive oil, butter, shallot and a generous pinch of salt and cook, stirring, until the shallots begin to soften, about 2 minutes. Stir in the chicken pieces, and fry for 6-8 minutes until seared all over and turning lightly golden. 

 Add the garlic and cook, stirring, until softened, about 2 minutes. Add the tomato paste and Calabrian chiles, and cook, stirring, until the tomato paste is toasted and becomes dark brick red, 2 to 4 minutes.

Step 3

Add the rice, and cook, stirring often, until the edges are translucent and the rice starts to smell nutty, about 2 minutes. Pour in the vodka and cook until it reduces by half, about 1 minute. (If you want a dramatic show, you can also carefully light the vodka on fire using a long lighter to cook the alcohol out.)

Step 4

Begin adding the simmering stock, about 1 cup at a time, stirring often, until the rice has absorbed most of the liquid before adding more, 4 to 5 minutes. After 20 to 25 minutes, taste the rice for doneness; it should be tender but with a slight bite to it. If you prefer a looser risotto, you can make a final addition of 1/2 cup of warm water.

Step 5

Once the rice has absorbed the last addition of liquid, add the parmesan cheese, heavy cream, and mascarpone or ricotta cheese, and stir until fully melted and combined.

Step 6

Taste, and season with additional salt and the black pepper, and garnish with the fresh basil. Remove from the heat and serve.

Nutrition Information

Per serving (1 cup, using no-salt-added stock and ricotta cheese)

Calories: 613; Total Fat: 30 g; Saturated Fat: 16 g; Cholesterol: 78 mg; Sodium: 598 mg; Carbohydrates: 63 g; Dietary Fiber: 1 g; Sugar: 0 g; Protein: 13 g

Marcella Hazan's Iconic TomatoSauce

Make Marcella Hazan's Iconic TomatoSauce Tonight

Nicole Perry/May 6, 2015

In case you aren't yet acquainted with Marcella Hazan's iconic three-ingredient tomato sauce, it is that good. If you're already a convert, carry on supping on this incredibly rich, well-balanced sauce; if you aren't, please (please!) simmer up a batch tonight.

Sure, the tomatoes (at least the canned ones) aren't going anywhere, but just think, each day you wait is one more day without a drop of this velvety sauce passing your lips.

This sauce is not only stupid simple to prepare (three ingredients: that's it), it'll also blow any and all competition out of the water.

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan

MARCELLA HAZAN'S TOMATO SAUCE

NOTES

While perhaps best in its most elemental state, glossed over strands of spaghetti, it could be slathered on pizza, layered in lasagna, or employed as a poaching liquid for eggs.

INGREDIENTS

• 1 28-ounce can whole peeled tomatoes, or 2 pounds fresh tomatoes, peeled and cored 
• 5 tablespoons unsalted butter 
• 1 medium yellow onion, peeled and halved 
• Salt, to taste 
• Chiffonade of basil (optional)

DIRECTIONS

1. Place the tomatoes, butter, and halved onion in a medium saucepan (3 quarts or larger).
2. Bring the sauce to a boil, then lower the heat to a simmer, and cook for 45 minutes, or until the butter droplets separate from the tomato juices. Remove the onions and reserve for another use.
3. Using an immersion blender, pulse a few times to break up large chunks of tomato. Alternatively, run the sauce through a food mill, on the coarsest setting. Season to taste if necessary.

INFORMATION

Category

Other, Condiments/Sauces

Cuisine

Italian

Yield

Serves 4-6; makes enough sauce to dress 1 pound pasta