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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 🍷

For just $10 cost, I've prepared a delicious Cheesy Pastina Soup with bacon that yields four hearty bowls. Known in Italy as "Italian Penicillin," this soup not only tastes fantastic but is also easy on the wallet. If you're curious about how it tastes, come by Gault's Deli this Saturday. I’ll be cooking a fresh pot at 11 am, and it’ll only take me 15 minutes—you can even have a free taste! "Pastina" means "little dough" in Italian, and it usually comes in shapes like tiny stars. You could also use acini de pepe pasta, which are tiny little balls of pasta. Orzo is also a great choice. If you don't have any of these, just grab a tea towel, roll it up with spaghetti in the middle, and give it a good bash on the edge of your kitchen bench to break it into small pieces. Gault's Deli Pastina Soup Serves 4 Ingredients: 1 cup pastina pasta 4 cups chicken or vegetable stock 4 rashers rindless streaky bacon, diced 1 medium onion, diced 2 cloves garlic, minced 1 carrot, diced 1 celery stalk, finely diced 1/2 cup grated Parmesan, plus extra for garnish 1 silverbeet leaf, sliced into strips (optional extra) Parmesan rind (optional) Salt and freshly cracked black pepper, to taste Extra virgin olive oil, for drizzling Chilli oil (optional, for a kick) Fresh herbs (whatever you can find), for garnish Instructions In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, garlic, bacon, carrot, and celery. Sauté for about 7 minutes, or until the onions have softened and are translucent. Pour in the chicken or vegetable stock. If you have a Parmesan rind, add it to the pot. Bring the mixture to a boil. Add the pastina pasta to the boiling broth. Cook according to the packet's instructions, typically about 7 minutes. Once the pastina is cooked, remove the Parmesan rind from the pot. Stir in the 1/2 cup of grated Parmesan. Add the sliced silverbeet and let it simmer for another minute, just until the silverbeet is wilted but still vibrant. Taste the soup and adjust the seasoning with salt and freshly cracked black pepper. Ladle the soup into bowls or mugs. Finish each serving with an additional sprinkle of Parmesan, a drizzle of extra virgin olive oil, and, if you like a bit of spice, a few drops of chilli oil. Garnish with fresh herbs for an extra touch of flavour and colour.

Turkey and #lentils together make a hearty dish that I enjoy immensely. This recipe is great throughout the year because all the ingredients can be found year-long. It makes a good amount too. This recipe makes 8 servings. Follow along and make it tonight! Why was I inspired to make this recipe? I'm a fan of turkey, lentils, and soup. And thought it would be a good combination, and I wasn't wrong. I have a lot of ground turkey and lentil recipes because they are super easy to make and light on the stomach. And this one doesn't disappoint. What ingredients are in Turkey Lentil Soup Recipe? Ingredients Below are the ingredients I used to make this delicious soup recipe. 2 TBSP of Olive Oil 3 celery stalks chopped 2 carrots sliced and quartered 1 large onion chopped 1.5 ground turkey 1 pound of brown lentils, red lentils, or green lentils (dried) 1 - 14.5 oz of diced tomatoes 8 cups of chicken broth or turkey broth 1 TBSP dried marjoram or parsley 2 tsp paprika - sweet or smoked 1 tsp salt 1/2 tsp black pepper How do you make this Turkey Lentil Soup Recipe? First, clean and cut the celery and carrots. Then, chop the onions. Set these ingredients aside. Clean the lentils and set them aside. Gather and measure out the rest of the ingredients. Heat the dutch oven or large saucepan to medium-high heat and add the olive oil. Add the carrots, celery, and onion. Mix well. Then, add the ground turkey. Using a wooden spoon, break up the ground turkey in the dutch oven to easily separate it and cook up faster. It will take about 10-15 minutes to brown the turkey and cook up the carrots, onions, and celery. Add the diced tomatoes, marjoram, salt, black pepper, paprika, and lentils. Add the chicken broth and stir well. Bring to a boil (it takes about 10 minutes to bring to a boil). Reduce heat to medium and Visit the blog for more details. #sabrinasorganizing https://lnkd.in/eScisXPu #groundturkey #easyrecipe

Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata Ingredients: • 12 oz linguine pasta • 2 (12-ounce) jars roasted red peppers • 3 garlic cloves, minced • 1 small yellow onion, finely chopped • 1 cup grape tomatoes • 1 tbsp olive oil • 1 tsp red pepper flakes (adjust to taste) • Salt and pepper to taste • 2 tbsp unsalted butter • 3/4 cup whipping cream • 1/2 cup grated Parmesan cheese • 1 burrata ball • Fresh basil leaves for garnish Instructions: 1. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside. 2. While the pasta is cooking, prepare the sauce. In a blender or food processor, combine the roasted red peppers (drained from the jars), minced garlic, and chopped onion. Blend until smooth. 3. In a large skillet, heat olive oil over medium heat. Add the red pepper mixture to the skillet and cook for 2-3 minutes, stirring occasionally. 4. Stir in the red pepper flakes and season with salt and pepper to taste. 5. Add the butter to the skillet and let it melt into the sauce. 6. Pour in the whipping cream, stirring continuously until the sauce is heated through. 7. Gradually add the grated Parmesan cheese to the sauce, stirring until it's melted and the sauce is smooth and creamy. Adjust seasoning if needed. 8. In a separate small skillet, heat a little olive oil over medium-high heat. Add the grape tomatoes and cook, shaking the skillet occasionally, until the tomatoes burst and start to caramelize, about 5-7 minutes. 9. To serve, divide the cooked linguine among serving plates. Spoon the roasted red pepper alfredo sauce over the pasta. 10. Top each plate with the burst tomatoes. 11. Tear the burrata ball into pieces and distribute it over the pasta. 12. Garnish with fresh basil leaves. 13. Serve immediately and enjoy your delicious Roasted Red Pepper Alfredo with Burst Tomatoes and Burrata! This dish combines creamy, flavorful sauce with bursts of sweetness from the tomatoes and creamy richness from the burrata. It's a perfect comfort meal for any occasion!

Pasta with Light Tomato Cream Sauce. Tender strands of pasta in a creamy, herby tomato sauce. Yes, it's possible to enjoy a satiny cream sauce and healthy meal at the same time! And wait until you see how easy this is!  https://lnkd.in/dQx2rzDZ Serves 4 INGREDIENTS 1 pound angel hair pasta, or capellini or thin spaghetti, or pasta of choice  1 tablespoon olive oil 2-3 cloves garlic, minced  28-ounce can tomato sauce or pureed tomatoes 1/2 cup vegetable broth or chicken broth 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Salt and freshly ground black pepper 1/4 cup heavy/whipping cream Sliced cherry tomatoes or grape tomatoes for serving Grated or shredded parmesan cheese for serving Fresh basil or parsley for serving, optional INSTRUCTIONS Cook the pasta according to the package directions. Drain and cover with foil to keep warm.  Meanwhile, heat the oil in a large high-sided skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the tomato sauce, broth, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Reduce the heat to low and stir in the cream until blended.  Fold in the pasta. Season to taste with salt and black pepper.  Transfer the pasta to individual plates and top with the tomatoes and basil or parsley, if using. Serve with parmesan cheese on the side. 

Lentil-Quinoa Salad. Fluffy curlicues of quinoa, tossed with tender lentils, sweet red onion, chewy sun dried tomatoes, herbs, and a light, red wine vinaigrette!  https://lnkd.in/gEHsHWd Serves 4 INGREDIENTS 1 1/4 cups brown lentils 1 cup quinoa 1/4 cup olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 cup minced oil-packed sun dried tomatoes 1/4 cup chopped fresh parsley 1/4 cup minced red onion Salt and freshly ground black pepper INSTRUCTIONS Cook the lentils according to the package directions (for most brown lentils, that means cooking them in about 5 cups of boiling water for 20 to 25 minutes, until the lentils are tender). Drain the lentils in a colander and rinse briefly with cool water. Meanwhile, prepare the quinoa according to the package directions (the same prep as rice). When the quinoa is tender and the liquid is absorbed, transfer it to a large bowl. In a small bowl, whisk together the olive oil, vinegar, mustard, oregano, and garlic powder. Add the mixture to the quinoa and stir to combine. Stir in the lentils when they're finished cooking. Fold in the sun dried tomatoes, parsley and onion. Season to taste with salt and pepper. Serve the salad warm or refrigerate until ready to serve (if you refrigerate, stir the salad just before serving to redistribute the dressing and flavors).

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! 🎉

Pasta with Lemon, Peas and Parmesan. Fluffy balls of pasta, tossed with aromatic vegetables, a little wine, plenty of parmesan cheese, and tangy/sweet roasted lemons! Light, fresh, easy!  https://lnkd.in/gg9ttj7g Serves 4 INGREDIENTS 1 lemon, halved lengthwise, and cut into 1/4-inch thick slices 1 tablespoon olive oil 1/3 cup chopped white onion 1 stalk celery, chopped  1 cup acini di pepe pasta 1/4 cup white wine or vermouth 2 to 3 cups chicken broth 1/2 cup frozen peas, keep frozen until ready to use 1/4 cup grated parmesan cheese, plus more for serving 1 tablespoon butter 1 teaspoon finely grated lemon zest Salt and freshly ground black pepper Chopped fresh parsley for serving, optional INSTRUCTIONS Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.  Arrange the lemon slices on the pan in a single layer and roast for 10 to 12 minutes, until browned and soft (not dried out), flipping halfway through cooking. Set aside.  Meanwhile, heat the oil in a medium or large saucepan over medium-high heat. Add the onion and celery and cook for 3 to 5 minutes, until soft. Add the wine and bring to a simmer.  Simmer until the liquid reduces by half, about 1 minute. Add the acini di pepe and stir to coat.  Add 2 cups of the chicken broth and bring to a low boil. Reduce the heat to medium-low and simmer for 9 to 10 minutes, until the pasta is soft, adding more broth if necessary (you want just enough liquid to keep the pasta boiling, but we're not making soup).  Fold in the peas, parmesan, butter, and lemon zest. Season to taste with salt and black pepper Top with parsley, if using, and serve with roasted lemons and extra parmesan cheese. Note: For the best, freshest flavor, squeeze the roasted lemon slices over the dish just before serving. 

Jerry’s Smoked Salmon Recipe – Part 2 Welcome to Part 2 of Jerry’s famous smoked salmon recipe! If you’ve made it this far, you’ve already picked up some of the essential tips and tricks. In this part, we’ll dive into the finishing touches and share a few more secrets for getting that perfect flavor and texture. We’re still a little “unprepared” for the spotlight, but Jerry’s passion for this recipe definitely makes up for it! As we kick off the New Year, we hope this recipe adds some flavor and fun to your kitchen. Enjoy the rest of the video, and don’t forget to let us know how your own smoked salmon turns out! Ingredients: • 12 lbs of salmon fillets (with skin on) • 2 cups soy sauce • 1 cup dry white wine • 1 cup water or fruit juice • ½ cup molasses • 1 tablespoon Tabasco sauce • Several whole habanero peppers (optional but recommended) • ⅓ cup sugar • ⅓ cup brown sugar • ⅓ cup deionized salt • 1 teaspoon pepper • 1 teaspoon garlic powder (granulated) or several cloves of fresh garlic • 1 teaspoon onion powder (granulated) • 1 teaspoon liquid smoke • 1 bag wood chips (Hickory with Alder or a fruit wood) Instructions: Step 1: Prepare the Brine 1. In a large container, mix all the brine ingredients: o Soy sauce, dry white wine, water/fruit juice, molasses, Tabasco, sugar, brown sugar, deionized salt, pepper, garlic powder, onion powder, liquid smoke, and habanero peppers (optional). 2. Stir until all the sugar and salt dissolve completely. Step 2: Brine the Salmon 1. Place the salmon fillets (skin-on) into the container, ensuring the fish is fully submerged in the brine. Use a food-safe, large container with a lid. 2. Cover the container and refrigerate the salmon in the brine for at least 24 hours. Step 3: Dry the Salmon 1. After 8 to 12 hours, remove the salmon fillets from the brine. 2. Place the fillets on racks to dry, allowing any excess brine to drip off. 3. Refrigerate the salmon on the racks for another 8 to 12 hours to form a shiny, tacky surface (pellicle). This step is essential for proper smoking. Step 4: Prepare the Smoker 1. Bring your smoker up to 160°F. Use hickory, alder, or fruitwood chips for flavor. 2. Place the salmon fillets skin-side down on metal racks in the smoker. Step 5: Smoke the Salmon 1. Smoke the salmon for 6 to 8 hours, keeping the temperature consistent. Avoid opening the smoker during this time, as it will disrupt the temperature and airflow. 2. The salmon is done when it has a shiny, dark skin and is firm to the touch. Step 6: Store the Salmon 1. Once cooled, the smoked salmon can be refrigerated for up to two weeks or frozen for about one month. Vacuum-sealing can extend its shelf life. Jerry Sitek Human Balance and Stability Systems www.standritepro.com

Cheddar Corn Filo Cups. These crispy filo cups are filled with a cheesy blend of sweet corn, onion, garlic, and plenty of cheddar cheese. Easy to make and perfect for parties! Pre-season football is 100% but… who’s watching the Little League World Series??? Let’s go Newtown (Mid Atlantic)! What you YOU watching? https://lnkd.in/gV8dNham Makes 12 cups INGREDIENTS 8 sheets filo dough Olive oil cooking spray, or avocado cooking spray 2 teaspoons olive oil 1/4 cup minced red onion 1 cup fresh or frozen corn, thawed if frozen 2 cloves garlic, minced 4 large eggs 4 tablespoons milk 1 teaspoon dried parsley Salt and freshly ground black pepper 4 ounces cheddar cheese, shredded or diced  Chopped fresh parsley for serving, optional INSTRUCTIONS Preheat the oven to 350 degrees.  Work with 4 sheet of filo at a time (and keep the unused filo sheets covered with plastic wrap and a damp towel). Place one sheet of filo on a clean, flat surface (I used a parchment-lined baking sheet). Spray the filo with cooking spray or brush gently with olive oil. Arrange a second sheet on top and spray with cooking spray or brush gently with olive oil. Repeat 2 more times, creating a stack of 4 sheets. Divide the stack into 6 equal squares. Press the squares into the bottom and up the sides of a 12-cup muffin pan. Repeat with the remaining 4 sheets of  filo, creating six more cups. You will now have 12 cups ready to fill. Set aside.  Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes, until soft. Add the  corn and garlic and cook for 1 to 2 minutes, until the garlic is fragrant. Remove the pan from the heat.  In a medium bowl, whisk together the eggs, milk, dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.  Spoon the corn mixture into the filo cups, distributing the mixture evenly. Top the corn mixture with the cheddar  cheese. Spoon the egg mixture over top, distributing the mixture evenly.  Bake for 25 to 30 minutes, until the filo is golden brown and the egg mixture is set. Cool for 5 minutes. Top with parsley (if using) and serve.