Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 6 garlic cloves, minced
• 2 (28-ounce/794g) cans whole peeled tomatoes
• 3 cups water or chicken stock (720ml)
• 1 tablespoon granulated sugar
• ½ teaspoon ground black pepper
• Salt to taste
• ¾ cup heavy cream (180ml)
• Fresh basil, chopped

Instructions

1. Saute Onion and Garlic:
   1. In a large Dutch oven, combine olive oil and butter.
   2. Heat over medium heat until the butter is melted.
   3. Add the chopped onion.
   4. Cook, stirring frequently, until softened, about 8 minutes.
   5. Stir in the minced garlic and cook for another 5 minutes or until very fragrant and just starting to brown.
2. Add Tomatoes and Stock:
   1. Add the whole peeled tomatoes to the pot.
   2. Swirl the cans with some of the chicken stock to get the rest of the tomato juices and pour into the pot with the remaining stock.
   3. Stir in the granulated sugar and black pepper.
   4. Bring to a boil, about 10 minutes.
   5. Reduce the heat to medium-low and continue simmering for 30 minutes, stirring occasionally.
3. Blend and Season:
   1. Remove from the heat.
   2. Using an immersion blender, pulse the soup to break up the tomatoes a bit or until your desired consistency. (Avoid using a high-speed blender as blending olive oil can turn it bitter. Alternatively, mash with a potato masher to break up the tomatoes.)
   3. Taste and add salt, if needed.
4. Finish and Serve:
   1. Stir in the heavy cream.
   2. Serve immediately topped with fresh chopped basil.
   3. Enjoy your delicious homemade tomato soup!

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, peeled and diced
• 1 ripe avocado, diced
• 2 tablespoons chopped red onion (optional)
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, avocado, red onion (if using), and chopped cilantro or parsley.
2. Drizzle the lime juice and olive oil over the salad ingredients.
3. Season with salt and pepper to taste.
4. Gently toss everything together until well combined and evenly coated with the dressing.
5. Serve the tomato, cucumber, and avocado salad immediately as a refreshing side dish or light lunch.
6. Enjoy your fresh and flavorful salad!

PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
COURSE: Main Course
CUISINE: American, Italian
SERVINGS: 4 servings
CALORIES PER SERVING: 641 kcal

Ingredients

• 3 garlic cloves , minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins , sliced
• ¼ teaspoon salt
• ¼ teaspoon paprika
• 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
• 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
• 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
• 1 tablespoon basil
• ¼ teaspoon red pepper flakes
• ½ cup reserved cooked pasta water or more
• ¼ teaspoon salt to taste

Instructions

1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side.
4. Remove from heat.
5. Cook pasta according to package instructions.
6. Reserve some cooked pasta water.
7. Drain the pasta.
8. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
9. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
10. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
11. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
12. Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.
13. If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out.
14. Do not add all of pasta water at once – you might need less or more of it.
15. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed.
16. Let it simmer for a couple of minutes for flavors to combine.
17. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Notes

• What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
• If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
• Reserve 2 tablespoons of this drained olive oil.
• Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.
• Do not shred fresh Mozzarella. Use pre-shredded Mozzarella cheese sold in bags.

Ingredients:

• 6 teaspoons minced garlic
• 4 teaspoons Italian seasoning
• jar sun-dried tomatoes
• 2 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons salt
• 1/2 teaspoon of pepper
• 2 cups grated Parmesan cheese
• cooked pasta
• cooked chicken pieces

Method:

1. Add 6 teaspoons minced garlic, you want to stir around until you can smell the aroma
2. Add 4 teaspoons Italian seasoning
3. Drain the Julienned dried tomatoes add the full jar
4. Add 2 cups chicken broth
5. Add 1 cup heavy cream
6. Mix together
7. Add 2 teaspoons salt
8. Add 1/2 teaspoon of pepper
9. Add about 2 cups of grated Parmesan cheese
10. Mix together again
11. Raise heat and bring to a boil
12. Add your cooked chicken pieces into sauce
13. Lower the heat to low, so it will now thicken a little bit
14. Cover chicken with sauce and let simmer to soak up the flavor
15. Toss over the cooked pasta (I prefer penne) mix well
16. Add left over cheese on top

Ingredients:

• 1/3 cup extra-virgin olive oil
• 6 to 8 garlic cloves, peeled and lightly crushed
• 2 pints cherry tomatoes
• 1/2 tsp. red pepper flakes (optional)
• 1 tsp. kosher salt
• 1/2 tsp. freshly cracked black pepper
• 1/2 cup heavy cream
• 2 (16-oz. packages) potato gnocchi
• 2 (4-oz.) balls fresh burrata cheese
• 1/2 cup fresh basil leaves, sliced or torn

Directions:

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large skillet over medium-low, add garlic and cook until fragrant, about 2 minutes.
3. Increase heat to medium, add tomatoes and cook until jammy, about 10-12 minutes, then season with red pepper flakes, salt, and black pepper.
4. Reduce heat, stir in heavy cream.
5. Cook gnocchi in boiling water until al dente, reserve ½ cup water and drain the rest.
6. Transfer gnocchi and reserved water to skillet, toss until sauce thickens, about 2 minutes, then stir in basil.
7. Break burrata and disperse over pasta, garnish with basil.

Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 493 | Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 3 large cloves garlic, finely minced
• 1 pint cherry tomatoes, sliced in half
• 1/4 cup vegetable broth
• 3 tablespoons fresh lemon juice (divided as 1 tbsp for sauce, 2 tbsp for seasoning)
• 1/2 cup fresh basil, finely chopped
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon salt (more to taste)
• 1 teaspoon granulated sugar
• 1/4 teaspoon fresh ground black pepper (more to taste)
• 1 and 1/2 pounds fresh cod, cut into 4 fillets
• Additional salt and pepper for seasoning

Directions:

1. For the sauce, heat olive oil in a large sauté pan over medium heat.
2. Add red pepper flakes and garlic, sautéing for 1 minute.
3. Add cherry tomatoes and cook until soft and blistering (9-12 minutes).
4. Stir in vegetable broth and 1 tablespoon lemon juice.
5. Let it simmer gently.
6. Then, add basil, 2 tablespoons of lemon juice, zest, salt, sugar, and black pepper.
7. Cook for 2 minutes, then set aside.
8. For the cod, heat olive oil in another pan over medium heat.
9. Season cod with salt and pepper.
10. Cook until golden brown (about 3 minutes each side).
11. Pour the tomato basil sauce over the cod, warm up for a minute, then serve.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 320 | Servings: 4

Dis n lekker bredie. Die stadig braai laat die geure lekker meng.

• 1kg stowe skaapvleis in stukkies gesny en gegeur met sout en peper
• Olie
• 2 uie, gekap
• 3 knoffelhuisies, gekap
• 15ml vars gemmer, fyn gerasper
• 10ml tamatiepasta
• 5 heel wonderpeperkorrels
• 2 vars louriesblare
• 30ml worcestersous
• 325ml kookwater
• 8 groot ryp tamaties, geskil en in blokkies gesny
• 3 groot wortes, geskraap en grof gesny
• Sout, peper en suiker na smaak
• 45ml tamatiesous
• Handvol gekapte pietersielie

1. Verhit olie in kastrol en braai vleis tot bruin.
2. Voeg uie, knoffel en gemmer by en braai stadig vir paar minute.
3. Voeg tamatiepasta by en braai ongeveer 20 sekonder voor jy speserye en lourierblare byvoeg.
4. Braai nog paar sekondes en voeg die worcersous en water by.
5. Vehit tot kookpunt, verlaag hitte en prut stadig vir 1 en 1/2 uur.
6. Voeg nou die tamaties, aartappels en wortels by en geur met sout, peper en suiker na smaak.
7. Prut ongeveer nog 1 uur tot gaar.
8. Roer tamatiesous en helfte van pietersielie by en roer deur.
9. Laat staan die bredie en sit voor op rys.

Translation

Tomato Stew/Sauce

It’s a nice stew. The slow grilling allows the flavors to blend nicely.

• 1kg stewed mutton cut into pieces and seasoned with salt and pepper
• Oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 15ml fresh ginger, finely grated
• 10ml tomato paste
• 5 whole allspice
• 2 fresh bay leaves
• 30ml Worcestershire sauce
• 325ml boiling water
• 8 large ripe tomatoes, peeled and diced
• 3 large worts, scraped and roughly chopped
• Salt, pepper and sugar to taste
• 45ml tomato sauce
• Handful of chopped parsley

1. Heat oil in a saucepan and fry meat until brown.
2. Add onions, garlic and ginger and fry slowly for a few minutes.
3. Add tomato paste and fry for about 20 seconds before adding spices and bay leaves.
4. Fry for a few more seconds and add the worcer sauce and water.
5. Bring to a boil, reduce heat and simmer slowly for 1 and 1/2 hours.
6. Now add the tomatoes, potatoes and carrots and season with salt, pepper and sugar to taste.
7. Simmer for about another 1 hour until cooked.
8. Stir in tomato sauce and half of parsley and stir through.
9. Let the stew stand and serve on rice.

Serve the Potatoes on the Side of This Amazing Stew Recipe
No potatoes in this easy beef stew recipe. This rich, flavorful stew recipe can be made in a slow cooker or on the stovetop. Serve mashed potatoes, herbed boiled potatoes or fried potatoes on the side.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 7 to 8 hours (slow cooker) and 2 to 3 hours (stovetop)
Total Time: 7 to 8 hours or 2 to 3 hours
Servings: 8

Ingredients
1 tablespoon olive oil (more if needed)
2 pounds stew meat
2 cans (15 ounces each) stewed tomatoes
1 can (6 ounces) tomato paste
2 cans (14 ounces each) beef broth
1 tablespoon Worcestershire sauce
1 onion, chopped
4 carrots, diced
3 ribs celery, chopped
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf

Here’s how to make it:
To make in the slow cooker, heat the olive oil in a skillet.
Add the beef, in batches, and cook until well browned on all sides.
Put into a slow cooker along with the remaining ingredients.
Cook on low heat for 7 to 8 hours.
To make on the stovetop, heat the olive oil in a large soup pot.
Add the beef, in batches, and cook until well browned on all sides.
Add the remaining ingredients, bring to a boil, reduce heat, cover and simmer about 2 to 3 hours.

Swap out the veggies
If you have extra veggies in the fridge that need to be used, you can totally switch up this salad.
Replace the cucumber with some sauteed zucchini or add in some chopped grilled asparagus.
Replace the jalapeno with bell peppers for a milder, sweeter crunch or give it more of a Mediterranean vibe with oregano instead of cumin and some feta!

YIELDS : 4 SERVINGS
PREP TIME : 0 HOURS 5 MINS
TOTAL TIME : 0 HOURS 10 MINS

INGREDIENTS
1/4 c. extra-virgin olive oil
Juice of 1 lemon
1/4 tsp. cumin
Kosher salt
Freshly ground black pepper
3 avocados, cubed
1 pt. cherry tomatoes, halved
1 small cucumber, sliced into half moons
1/3 c. corn
1 jalepeno, minced (optional)
2 tbsp. chopped cilantro
DO NOT ADD TUNA!!!

DIRECTIONS
In a small bowl, whisk together oil, lime juice, and cumin. Season dressing with salt and pepper.
In a large serving bowl, combine avocados, tomatoes, cucumber, corn, jalapeno, and cilantro.
Gently toss with dressing and serve immediately.