April 8, 2022
Mediterranean Tomato Stew with Calamari
Mediterranean Tomato stew with Calamari
Ingredients
- 3 garlic cloves
- 1 (4 oz.) red onion
- 2 tbsp olive oil
- 14 oz. (12⁄3 cups) canned whole tomatoes, peeled
- 2 (8 oz.) tomatoes
- 1 lb squid, cleaned
- 1 tsp fresh parsley
- 1 tsp fresh dill
- ½ tsp fresh rosemary
- salt and ground black pepper to taste
Instructions
- Mince the garlic and cut the onion into rings. Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent.
- Add the canned tomatoes. Fill the empty can with water and add it to the pan. Simmer for a few minutes.
- Meanwhile, cut the fresh tomatoes into cubes. Slice the squid into rings. Add the squid and fresh tomatoes to the tomato sauce. Simmer for 5 minutes, or until the squid is cooked. Season with salt and pepper.
- Finely chop the herbs and add them to the soup right before serving.
Tip
If you like rosemary, you can cook it in the oil with the garlic from the beginning. This will produce a more pronounced rosemary flavor.
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Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
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