More is Better

 This recipe is from the Washington Post and Kevin was dying to make it. He fondly remembered his Mom's version of rice with ketchup :) We served it with steak. 1 1/3 cups uncooked long-grain white rice 3 tablespoons peanut oil 1 small yellow onion, cut into small dice (2/3 cup) 1 poblano pepper or 1/2 green bell pepper, seeded and cut into small dice (2/3 cup) 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 3 1/2 cups fresh tomato puree (28 oz can) Use a bowl and a fine-mesh strainer to rinse the rice with several changes of water, rubbing the grains together with your fingers until the rice no longer clouds the water in the bowl. Drain the rice a final time, then spread it on a baking sheet to air-dry. Heat the oil in a large, heavy pot over medium heat. Once the oil shimmers, stir in the onion and the poblano or green bell pepper. Cook for 4 or 5 minutes, until the onion becomes translucent. Stir in the rice to coat; cook for about 5 minutes, stirring frequently and...

 A perfect soup for the cooler fall days! The creme fraiche is the perfect addition! 3   large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick 2   garlic cloves, minced 3   large carrots (10 ounces), diced 1   celery stalk, diced 1   large or 2 medium turnips (10 ounces), peeled and diced 1   pound russet potatoes, peeled and diced   A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley   Salt and black pepper ¼   cup crème fraîche, more to taste   Chopped fresh parsley or tarragon, for garnish In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft. Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender). Return s...

  From Delish - it was exactly that  --so yummo!! 4 c. low-sodium chicken broth 6 tbsp.  unsalted butter, divided 1  small yellow onion, diced 4  garlic cloves, minced 5 tbsp.  tomato paste 1 1/2 c.  arborio rice Kosher salt Freshly ground black pepper 1/2 c.  vodka 1/2 c.  finely shredded parmesan, plus more for serving  Freshly chopped basil leaves, for garnish In a medium saucepan, bring broth and 3 cups of water to a simmer.  Heat a large high-sided skillet over medium-high. Add 2 tablespoons of the butter and the onion. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring 1 minute. Add the tomato paste and cook, stirring, 1 minute.   Stir in the rice. Season with salt and pepper. Cook, stirring, until rice is lightly toasted, about 4 minutes. Pour the vodka into rice mixture and bring to a boil. Cook, until almost evaporated, about 30 seconds. Ladle in 2 cups of the broth. Re...