Albondigas (Mexican Meatball Soup)

Meatball Ingredients
2 lbs s ground beef
1/2 Of a yellow onion chopped
1/3 cup freshly chopped cilantro
1 Egg
3 Teaspoons Salt
1 Teaspoon Peper
2 Teapoons of Granulated Garlic
1/2 Cup uncooked white long grain rice

In a large bowl hand mix all ingredients and form into meatballs about the size of a ping pong ball. The meatballs will expand during cooking so stay away from softball sized meatballs.

Broth:
4 Vine ripened tomatoes
1 Small can tomato sauce
3 Cloves of garlic pressed or finely chopped
1/2 Of yellow onion chopped
1 Jalapeno (optional)
2 to 3 Tablespoons vegetable oil
Water
2 Tablespoons fresh chopped cilantro

Boil 4 vine tomatoes in enough water to cover them over. Boil until the skin of the tomatoes easily peels off. Remove skin. Add the tomatoes a half at a time to a blender with some of the liquid they were boiled in. Add water as needed. The desired consistency is a smooth liquid that covers the back of a spoon. Set aside for now. Heat a stockpot on medium and add the oil, enough to cover the bottom of the stockpot. Sautee the other half of the yellow onion and cloves of pressed garlic, 2 minutes. Add the tomato liquid, and canned tomato saucem bring to a boil then add the meatballs. Season with more salt and pepper to taste and add ½ of a jalepeno. Boil on high for 5 minutes then lower the heat low and simmer for 15 minutes covered or until meatballs are cooked through. Right before serving toss in the remainder of the cilantro.

Amazing Double Eggplant Parm Fake-Baked Ziti

Double Eggplant Parm Fake-Baked Ziti
Rachel Ray 2,4,6,8 Cookbook

2 medium eggplants, 1 peeled and chopped, 1 thinly sliced
½ cup plus 2 tablespoons EVOO (extra-virgin olive oil)
Salt and black pepper
2 eggs
¼ to 1/3 cup milk or cream (eyeball it)
1 pound ziti rigate or rigatoni pasta
1 ½ cups grated Parmigiano-Reggiano cheese or Pecorino Romano cheese
1 cup Italian-style bread crumbs, 4 generous handfuls
3 tablespoons fresh chopped rosemary leaves, from 1 sprig
2 garlic cloves, crushed from their skins
1 teaspoons red pepper flakes
1 28-ounce can crushed tomatoes
Handful of fresh flat-leaf parsley leaves, chopped
2 cups shredded Provolone cheese

Place a large covered pot of water on to boil.

Spread the chopped eggplant on a nonstick rimmed baking sheet. Pour about ¼ cup of the EVOO in a small dish, then use a pastry brush, coat the eggplant with oil and season liberally with salt and pepper. Roast the eggplant for 20 minutes, or until the eggplant pieces are dark and tender.

Preheat about ¼ cup of the EVOO in a large nonstick skillet over medium heat.

Beat the eggs with the milk or cream in a wide, shallow dish and season the mixture with salt and pepper.

When the waster comes to a boil, salt it liberally and add the pasta. Cook the pasta al dente (with a bite to it). Drain the pasta and reserve.

In a wide, shallow dish combine about ½ cup of the grated cheese with the bread crumbs. Coat the eggplant slices in the egg mixture then bread crumbs and cook in the hot EVOO for 3-4 minutes on each side. Work in two batches if necessary. Drain the eggplant on paper towels.

Preheat another large skillet over medium heat. Add the remaining 2 tablespoons of EVOO and garlic. Cook for a couple of minutes, then remove the garlic and add the red pepper flakes, tomatoes, parsley, rosemary, and salt.

When the roasted eggplant is done, switch the oven to broil. Scrape the roasted eggplant pieces into a food processor and process them until smooth. Add the pureed eggplant to the tomato sauce and stir to combine.

Toss the drained hot pasta with half of the sauce and remaining 1 cup of grated Parmigiano cheese. Spread the pasta in a baking dish and top with the eggplant slices, the remaining sauce, and all of the Provolone. Place fake-baked ziti under the broiler for 2 to 3 minutes to brown the cheese.

Serves 6