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𝐑𝐞𝐜𝐢𝐩𝐞: 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬 𝐂𝐚𝐬𝐢𝐧𝐨❣️ These stuffed tomatoes feature all the flavors and textures of classic clams casino: bacon, garlic, breadcrumbs, and parsley. To prevent them from disintegrating in the oven, use just-ripe tomatoes, but not overripe. Serve with a simple green salad, rice, pasta, polenta, or bread to make a complete meal, or as a side dish with any simple main course, such as poached salmon or roast chicken. Storage: Refrigerate for up to 3 days; gently reheat in a 300-degree oven until warm. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 Servings: 3-6 (makes 6 stuffed tomatoes) 6 vine-ripened tomatoes (about 1 3/4 pounds total) 1/4 cup olive oil, plus more for the baking dish 4 ounces bacon (4 to 7 strips, depending on thickness), diced 4 garlic cloves, minced or finely grated 1 cup panko 1/2 cup fresh flat-leaf parsley leaves, chopped Fine salt 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 Step 1 Position a rack in the middle of the oven and preheat to 425 degrees. Step 2 Using a serrated knife, cut a thin slice off the top and bottom of each tomato. Using a spoon, scoop out the centers of each one. (Discard the stem, and reserve the pulp and juice.) When scooping, don’t hollow out the entire thing. Keep each tomato intact: You’re basically looking to create tomato cups. Finely chop the tomato pulp and any usable parts from the tops and bottoms, and reserve for the stuffing. Step 3 In a medium (10-inch) skillet over medium heat, combine the olive oil and bacon and cook, stirring occasionally, until the bacon is browned and crisp around the edges, 7 to 8 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the heat and stir in the reserved chopped tomato trimmings, panko and parsley. Season the mixture to taste with salt. Step 4 Lightly grease the bottom of a 9-inch pie dish or quarter sheet pan with oil. Arrange the tomatoes in the dish, hollowed side up, evenly spacing them apart. Season the interior of each tomato with a large pinch of salt, then evenly divide the panko mixture among the tomatoes. (If you have more mixture than can fit in the tomatoes, save it to sprinkle on pasta or your morning eggs.) Roast for about 25 minutes, or until the tomatoes become lightly brown and soften but still retain their shape. Serve hot or warm. 𝐄𝐧𝐣𝐨𝐲! 🎉

Spinach and Sun-Dried Tomato Crustless Quiche⁠ ⁠ By Sonja & Alex Overhiser, founders of A Couple Cooks⁠ | Serves 6–8⁠ ⁠ This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.⁠ ⁠ Ingredients⁠ ⁠10 oz [280 g] frozen spinach, thawed⁠ ⁠6 eggs⁠ ⁠1 cup cottage cheese⁠ ⁠1/4 cup grated Parmesan cheese⁠ ⁠6 tablespoons roughly chopped sun-dried tomatoes, packed in oil⁠ ⁠1/2 tsp Italian seasoning or dried oregano⁠ ⁠1/4 tsp garlic powder⁠ ⁠1/2 tsp kosher salt⁠ ⁠Freshly ground black pepper⁠ ⁠3 tablespoons feta cheese crumbles⁠ ⁠ Directions⁠ ⁠ 1. Preheat the oven to 375°F. Grease a 9-inch round pie dish.⁠ 2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.⁠ 3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.⁠ 4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.⁠ 5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.⁠ ⁠ Tips⁠ Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.⁠ ⁠ If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.⁠ ⁠ Storage⁠ Leftovers will keep, refrigerated, for up to 5 days.⁠ See more festive recipes in VIE: https://lnkd.in/eS-w7aSp ⁠ Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser © 2024. Published by Chronicle Books. Photography © Shelly Westerhausen Worcel.

🍊 🌿 #Pink Grapefruit Marmalade & Rosemary #Loaf Cake 🍰 Recipe Serves: 10 slices Ingredients For the #cake: •225g #butter at room temperature •200g caster sugar, plus 2 tablespoons extra to sprinkle •2 small sprigs of #rosemary (about 1 teaspoon once finely chopped) •3 large #eggs, lightly beaten together •275g plain #flour •1½ teaspoons #baking powder •100g Basil’s Grapefruit Marmalade, roughly chopped •2 tablespoons #poppy #seeds For the #icing: •75g #Basil’s #Grapefruit #Marmalade •100g powdered #sugar 1. Preheat the oven to 320°F Fan. Butter and line a 2-lb loaf tin. To do this cut a strip of baking parchment that lines the bottom of the tin and comes up the short sides of the tin and slightly overhangs, this will allow you to easily lift the cake out once it is baked. 2. Put the butter, sugar, and finely chopped rosemary in the bowl of a stand mixer with the beater attachment and beat for a minute or two, until well combined but not too fluffy. This is an unctuous loaf cake, not a super light sponge, so you aren’t trying to incorporate too much air. If you aren’t using a stand mixer then put in a large bowl and mix by hand or with an electric mixer. 3. Weigh the flour and baking powder into a large bowl, use a whisk to combine them, and gently break up any clumps. Add one of the eggs to the butter and sugar mixture with a tablespoon of the flour mixture and beat to combine – repeat with the other two eggs adding a tablespoon of the flour mixture each time. 4. Add the rest of the flour and gently fold it into the batter. If you are using a stand mixer, a couple of rotations of the beater and then gently using a spatula to combine the last floury bits is perfect. Add the Basil’s Grapefruit Marmalade and poppy seeds and gently mix again, be careful not to overmix the batter. 5. Put the batter in the prepared loaf tin and smooth the top. Sprinkle over a couple of tablespoons of caster sugar. Put in the oven and bake for 45-55 minutes. You will know it is ready when a skewer comes out clean. Once cool enough to handle remove it from the loaf tin to a cooling rack. 6. Allow to cool completely before icing. To make the icing sieve Basil’s Grapefruit Marmalade to remove any rind. If this is tricky to do warm the marmalade first for a minute or two in a small pan or a microwave. Mix some of the sieved marmalade with the icing sugar until a thick icing forms – you can add a drop of water if needed. Spread the icing over the cooled loaf cake, allowing a little to drip down the sides if you like. Use the reserved rind from the marmalade or a couple of slices of fresh pink grapefruit to decorate. buff.ly/3YFyRa5

Here is a recipe for Crayfish mac'n'cheese. A mac'n'cheese like you have never tasted before. Serves 4-6 Approximately 500g cooked wild Kennet crayfish meat (tail and claw), reserve the shells A little olive oil 1 red onion finely chopped Pinch of cayenne pepper 1 tbsp. tomato purée 1l milk 400g macaroni (or your choice of pasta shape) 50g butter 150ml white wine 50g plain flour 1 tsp. Dijon mustard 300g mature cheddar, grated (or a mix of any cheeses you like). Reserve enough to sprinkle on top For the garlic breadcrumbs 2 cloves of garlic, finely chopped 2 tbsp. olive oil 50g breadcrumbs Zest of a lemon Bash all the pieces of shell with the rolling pin to break them up a bit. Heat oil in large frying pan over high heat, add onion and large pinch of salt and cook for five minutes until softened and well coloured, then add the crayfish shells and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, turn the heat down to medium and add the milk. Stir well and when just coming to simmer remove from heat and set aside for 30 minutes to infuse. Meanwhile, mix the garlic, olive oil, breadcrumbs and lemon zest together with some seasoning, to make the topping. Strain the infused milk into a jug and discard the shells. Heat oven to 180*C. Boil the macaroni in salted water until it has a slight bite (around two minutes less than packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, add the wine and cook for 5 minutes until the wine has reduced by half, whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed. Add the mustard and grated cheese. Stir well until the cheese has melted, then season to taste. Finally, stir in the crayfish meat and the cooked macaroni, making sure everything is coated in sauce. Tip into an ovenproof baking dish (or 4-6 small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for approximately 20 minutes until golden and bubbling. Serve with a simple green salad.

Here's a simple recipe for homemade dumplings that you can try: ### Ingredients: #### For the dumpling dough: - 2 cups all-purpose flour - 3/4 cup boiling water (adjust as needed) - Pinch of salt #### For the filling: - 1/2 pound ground pork or chicken - 1 cup finely chopped Napa cabbage - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 teaspoon minced ginger - 1 minced garlic clove - 2 green onions, finely chopped - Salt and pepper to taste #### For the dipping sauce (optional): - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1/2 teaspoon minced ginger - 1/2 teaspoon sugar - Chili oil or flakes to taste (optional) ### Instructions: #### Making the dough: 1. Mix the flour and salt in a large mixing bowl. 2. Gradually add the boiling water, stirring with chopsticks or a fork until the dough begins to come together. 3. When the dough is cool enough to handle, knead it on a floured surface until it becomes smooth and elastic, about 5-10 minutes. 4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. #### Preparing the filling: 1. In a large bowl, combine the ground meat, chopped cabbage, soy sauce, sesame oil, ginger, garlic, green onions, salt, and pepper. 2. Mix well until the ingredients are evenly distributed. #### Assembling the dumplings: 1. After the dough has rested, divide it into small pieces and roll each piece into a ball. 2. Flatten each ball with the palm of your hand and then use a rolling pin to roll it out into a circle about 3 inches in diameter. 3. Place a spoonful of the filling in the center of each wrapper. 4. Moisten the edges of the wrapper with water, fold the dough over the filling to create a half-moon shape, and pinch the edges to seal. Make sure to remove all the air from inside the dumpling as you seal it. 5. Repeat until all the dough and filling are used. #### Cooking the dumplings: 1. Bring a large pot of water to a boil. 2. Gently add the dumplings to the boiling water and stir gently to prevent them from sticking together. 3. Cook in batches to avoid overcrowding the pot. When the dumplings float to the surface, let them cook for another 2-3 minutes. 4. Use a slotted spoon to remove the dumplings from the water and drain them. #### Optional pan-frying for potstickers: 1. Heat a non-stick pan with some oil over medium heat. 2. Place the boiled dumplings in the pan and fry until the bottom is golden brown. 3. Add a small amount of water to the pan (around 1/4 cup), cover immediately with a lid, and let the dumplings steam until the water has evaporated. 4. Uncover and continue to cook for a minute or two until the bottoms are crisp. #### Preparing the dipping sauce: 1. Combine all the dipping sauce ingredients in a small bowl and mix well. Serve the dumplings hot with the dipping sauce on the side. Enjoy your homemade dumplings!

FRENCH BRAISED SHORT RIBS SAUCE These French Braised Short Ribs in a Red Wine Sauce are incredibly tender and flavorful, making them a perfect dish for special occasions or cozy dinners. The rich, savory sauce pairs wonderfully with mashed potatoes or crusty bread. Ingredients: For the Short Ribs: 4 Ibs beef short ribs (bone-in) Salt and pepper, to taste 2 tablespoons olive oil 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 4 cloves garlic, minced 2 cups red wine (such as Cabernet Sauvignon or Merlot) 2 cups beef broth 2 tablespoons tomato paste 2 teaspoons fresh thyme (or 1 teaspoon dried thyme) 2 bay leaves 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) Instructions: Prepare the Short Ribs: Preheat the oven: Preheat your oven to 325°F (160°C). Generously season the short ribs with salt and pepper. Sear the ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches and sear them on all sides until browned (about 3-4 minutes per side). Remove the ribs and set them aside. Sauté the Vegetables: Cook the aromatics: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened. Stir in the minced garlic and cook for an additional minute. Braise the Short Ribs: Deglaze the pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 5 minutes. Add remaining ingredients: Stir in the beef broth, tomato paste, thyme, bay leaves, and rosemary. Return the short ribs to the pot, ensuring they are submerged in the liquid. Braise in the oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are tender and falling off the bone. Serve: Enjoy: Remove the Dutch oven from the oven and carefully take out the short ribs. Discard the bay leaves. If desired, you can strain the sauce to remove the vegetables or leave them in for a rustic presentation. Serve the short ribs with the rich red wine sauce spooned over them. Pair with mashed potatoes, polenta, or crusty bread. Helpful Tips: For added depth of flavor, consider marinating the short ribs in red wine and herbs overnight before cooking. You can also add mushrooms or pearl onions to the braise for extra flavor and texture. Enjoy your delicious French Braised Short Ribs in a Red wine 🍷

Puttanesca (Recipe Below) https://lnkd.in/ew36FWJZ #puttanesca #puttanescasauce #puttanescapasta #pasta 1/2 lb. of linguine 4 tablespoons of olive oil 3 cloves or more of garlic minced ¼ cup Fresh parsley chopped 4 to 6 anchovies chopped Tablespoon of fresh oregano chopped 2 tablespoons of capers chopped Cut up cherry tomatoes in half or small can of plum tomatoes. 1 teaspoon of red pepper flakes (or more if you like) Tomatoes either fresh cherry tomatoes or canned plum tomatoes. I sometimes don’t use tomatoes, but if I do I don’t like a lot. I only use a cup of canned tomatoes or 2 cups of fresh cherry tomatoes cut up. Salt to taste – be careful not to put too much as the anchovies have salt. Bring a pot of water to boil and salt it. Warm the oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally until garlic is lightly golden. Drain tomatoes and crush with fork or hands if using canned. If using cherry tomatoes add to skillet, with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and the mixture becomes saucy about 10 minutes. Stir in olives, capers, and red pepper flakes, and continue to simmer. Cook pasta, stirring occasionally until it is al dente. Drain quickly and toss with sauce. Add a little pasta water if needed. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

How to Make Irresistible Codfish Fritters Codfish fritters are a delightful appetizer or snack that brings together the bold flavors of the Caribbean with a touch of homemade magic. Made with codfish, bell peppers, Scotch bonnet peppers, onion, and my signature Hot Soca Sauce, these fritters are crispy on the outside, tender on the inside, and packed with spicy goodness. Follow this simple recipe to whip up a batch of flavorful fritters your friends and family will love! Ingredients • 1 pound of salted codfish • 1 small bell pepper (finely chopped) • 1 Scotch bonnet pepper (finely chopped; adjust to taste) • 1 medium onion (chopped) • 2 tablespoons Hot Soca Sauce • 1 tablespoon baking powder • 1–2 cups flour (adjust for desired batter consistency) • 1/2–3/4 cup water • Vegetable oil (for frying) Instructions 1. Prepare the Codfish • Soak Overnight: Place the salted codfish in a bowl of cold water and let it soak overnight to remove most of the salt. • Quick Method: Alternatively, boil the codfish in fresh water multiple times, changing the water each time, until it’s no longer overly salty. • Once desalted, shred the codfish into small pieces and set aside. 2. Prep Your Vegetables • Finely chop the bell pepper, Scotch bonnet pepper, and onion. These ingredients will add flavor, texture, and a touch of spice to your fritters. 3. Make the Batter • In a mixing bowl, combine the shredded codfish, chopped vegetables, and 2 tablespoons of Hot Soca Sauce. • Add 1 tablespoon of baking powder and gradually mix in the flour and water to create a thick batter that holds together but isn’t too stiff. 4. Heat Your Pan • Light your grill or stovetop and heat a heavy-bottomed pan with about 1/4 inch of vegetable oil. Let the oil heat up to medium-high. 5. Fry the Fritters • Using an ice cream scooper or teaspoon, scoop small portions of batter into the hot oil. Be careful not to overcrowd the pan. • Fry the fritters for 2–3 minutes per side, flipping when they turn golden brown. • Once cooked, place the fritters on a plate lined with paper towels to remove excess oil. 6. Serve and Enjoy • Serve the fritters warm with a side of your favorite dipping sauce or an extra drizzle of Hot Soca Sauce for a spicy kick. Tips for Success • Adjust the spice level by using less Scotch bonnet pepper or substituting with a milder chili. • Keep the oil at a steady medium-high temperature to ensure the fritters cook evenly and don’t absorb too much oil. • For extra crispiness, let the batter rest for 10–15 minutes before frying. These codfish fritters are the perfect blend of salty, spicy, and savory flavors. They’re a crowd-pleaser for gatherings or a satisfying treat to enjoy on your own. Trust me—once you’ve tasted the magic of Hot Soca Sauce in these fritters, you’ll be coming back for more! Have you tried this recipe? Share your experience in the comments below!

Pork Loin with Smoky Honey-Butter Sauce. There are three layers of flavor here: a smoky dry rub that permeates the pork as it roasts, a honey-laced glaze of garlic and soy for basting, and thickened pan juices for serving. So much complexity, but the process couldn't be easier. Made with pantry staples and ready in about an hour!  https://lnkd.in/gdrKDrV Serves 6 to 8 INGREDIENTS 31/2-4 pound pork loin roast, trimmed of skin and fat 2 tablespoons olive oil, divided For the rub: 2 teaspoons smoked paprika (or sweet/mild paprika for a non-smoky version) 2 teaspoons coarse or kosher salt 1 teaspoon garlic powder  1 teaspoon onion powder 1/2 teaspoon ground black pepper For the sauce:  4 tablespoons unsalted butter 2 cloves garlic, minced 1/4 cup honey 2 tablespoons soy sauce or liquid aminos  1 teaspoon cider vinegar 1 cup chicken or beef broth, or water 2 teaspoons cornstarch INSTRUCTIONS Preheat the oven to 350 degrees.  Pat the pork dry with a paper towel. Combine 1 tablespoon of oil with the rub ingredients. Rub the mixture all over the pork. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the pork to the hot pan and cook until seared and golden brown on all sides. Transfer the pork to a roasting pan.  To make the sauce, melt the  butter in the same pan over medium heat, scraping up any browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds. Add the honey, soy sauce, and vinegar and simmer for 1 minute.  Brush about 1/3 of the sauce all over the pork. Pour the broth (or water) in the bottom of the pan.  Cover with foil and roast for 20 minutes. Uncover, brush the  pork with half of the reserved sauce and continue roasting, uncovered, for 15 minutes. Brush with the remaining sauce and roast for 5 to 15 more minutes, until a meat thermometer inserted into the thickest part registers 145 degrees (if the pan seems dry during cooking, add little water to the bottom).  Transfer the pork to a cutting board, tent loosely with foil, and let rest for 3 to 5 minutes (while you make the sauce with the pan juices). Transfer the roasting pan juices (you should have about 1 cup; if not, add water to equal 1 cup) to a saucepan and set the pan over medium heat. Bring to a simmer.  Dissolve the cornstarch in 2 tablespoons of water and add to the pan. Simmer for 2 to 3 minutes, until the sauce thickens.  Slice the pork crosswise and drizzle with the sauce. 

I was checking out different recipes for the blog the other day and came across a stuffed #cabbage recipe. It sounded great, but it had sweetener and rice. So, I figured I would create a Keto-Style Stuffed Cabbage recipe. I hope you enjoy it. Simple Ingredients of Keto Style Stuffed Cabbage Recipe: 1 28 oz can of diced tomatoes1/2 tsp parsley dried1/2 tsp basil dried1 TBSP coconut oilOne lb Ground beef organic1 tsp granulated garlicOne TBSP of Worcestershire sauce or more if you prefer1 tsp of ground allspice1/4 tsp onion powder1 bag of flavored frozen cauliflower rice defrosted (I used Alexia's White Cheddar Rice Cauliflower with black pepper)1 cabbage medium (8- 9 full leaves washed and the rest chopped up 2 cups)1/2 tsp pepperSeasoned garlic salt1 TBSP Salted butter Easy Instructions for this Keto Style Stuffed Cabbage: Preheat the oven to 350 degrees. Cook 1/2 a can of tomatoes in a small saucepan add 1/2 tsp of parsley and 1/2 tsp of basil. Heat for 5 minutes. Set aside. Add coconut oil and heat. Then, add 1 lb Ground beef organic, one tsp granulated garlic, 1 TBSP of Worcestershire sauce or more if you prefer, one tsp of ground allspice, and 1/4 tsp onion powder and cook for 5 minutes. Add rest of the diced tomatoes. Add the 2 cups of chopped cabbage. Cook for another 5 minutes. Add the cauliflower rice to the mixture and cook for 5 minutes. Set aside the mixture and let cook a bit. It makes it easier to handle. Now it is time to put the cabbage together. Boil water in a dutch oven and add a pinch of salt. Add the 8-9 cabbage leaves in the boiled water. Cook for 3-5 minutes until the cabbage gets bright green. Then, remove the cabbage leaves with tongs. Add some of the quick tomato sauce you made earlier into the baking dish (9x12 size glass dish). Hold the blanched cabbage in your hand. Add 2-3 TBSP mixture Visit the blog for more details. #sabrinasorganizing https://lnkd.in/eetJZq8 #Meals #Ketorecipe #Weeknight