Effie's Food Corner

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Oven-baked broccoli, potato, mushroom, bacon and Cheddar omelette August 16, 2012

Omelettes are very versatile and satisfying, plus they will feed an army! There are so many different fillings and toppings that you can experiment with…..the flavor combos are endless! This particular omelette has my favorite ingredients: broccoli, potatoes, mushrooms, bacon, and cheese!!  Yum! 🙂



(6 servings)

Ingredients:


1 head of broccoli (trimmed and cut into florets)
250-300 g (9-10 oz) bacon (cut into thick strips or cubes)
3-4 medium sized potatoes (peeled and cubed)
1 large bell pepper or 2 medium ones (any color) (finely chopped)
250 g (9 oz) fresh mushrooms (sliced)
1 large yellow onion (finely chopped)
350-400 g (12 – 14 oz) Cheddar cheese (shredded)
1-2 tbsp corn oil
12 eggs + 2 dl (¾ c) milk
1 tsp salt
0.5 tsp ground black pepper
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen chives (finely chopped)


1. Heat oven to 200 C (400 F)
2. Bring a pot of water to a boil and cook the broccoli for 3-4 minutes. It should have a nice bright green color when it’s done.
3. Heat corn oil in a large skillet and fry potatoes until golden brown.
4. Put onion, bell peppers, and mushrooms in skillet and cook until tender. Set aside.
5. Cook bacon in the same oil until it is light brown, but not crispy, otherwise it will burn in the oven…
6. Drain excess oil and fat.
7. Put the potatoes, onion, bell peppers, mushrooms, broccoli, and half of the bacon in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
8. Beat the eggs with milk, salt, pepper, and herbs.
9. Add half of the shredded Cheddar cheese to the egg mixture.
10. Pour egg mixture over the ingredients in the baking dish and top with the rest of the bacon..
11. Bake for 25 minutes.
12. Take the omelette out of the oven, top with the rest of the Cheddar cheese and bake for an additional 15-20 minutes (depending on your oven and how crispy you want your omelette to be)


(Tip: You can use other cheeses such as Gouda or Edam or combine two or three different cheeses.)

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Mini meatball & potato soup April 22, 2012

Filed under: Dinner,Lunch,Main dishes,Recipes — lillagreca @ 12:18 pm
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Soup is such a versatile meal and usually very easy to prepare since it virtually cooks itself…You can easily substitute one ingredient for another or add more or less of a certain ingredient…it’s all up to you really… I enjoy experimenting in the kitchen and soup is a wonderful way of combining different ingredients, and I’m almost always pleased with the results. In this case I took your basic tomato/vegetable soup and added mini meatballs to it..I love meatballs, and I love soup…perfect!

(8 servings)


Ingredients:

500 g (1 lb) ground beef
4 medium sized potatoes (peeled and cubed)
2 ribs of celery (peeled and finely chopped)
2 large yellow onions (diced)
2 l (2 qts) water
5 dl (2 c) frozen peas
300 g (10 oz) canned corn (drained)
400 g (14 oz) canned mixed beans (rinsed and drained)
500 g  (18 oz) strained tomatoes
3 tbsp concentrated beef stock
2 tbsp butter
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen chives (finely chopped)
1 tsp garlic powder
2 tsp paprika
1 tsp salt
1 tsp ground black pepper


Garnish/Toppings:

1 tsp fresh or frozen chives (finely chopped)/serving
1 tbsp crème fraîche or sour cream/serving


1. In a large pot over high heat, bring water, butter and stock to a boil.
2. Add potatoes and reduce heat to medium.
3. Prepare the meatballs by mixing the ground beef with paprika, garlic powder, salt and pepper.
4. Using your hands, roll the meatballs into 2.5 cm/1 in balls.


5. Put the meatballs into the pot along with the onions, celery, peas, corn, beans, and strained tomatoes.
6. After 20-25 minutes, add herbs and give the soup a gentle stir.
7. Cook for 20-25 more minutes or until the potatoes are tender and the meatballs are cooked through.
8. Serve with a dollop of crème fraîche or sour cream in the middle and chives on top.

(Tip: Don’t like beans or peas? Substitute them with more potatoes. )

 

Thai-style salmon in coconut sauce with vegetables April 20, 2012

Well, it’s been a while again…I had some major problems with my computer, but I’m back on track now!  🙂

Anyone in the mood for Asian food? Instead of calling your local take out place, you can whip this meal up in no time, and it looks, tastes, and smells great! Plus it’s healthier and MSG-free… Break out your chopsticks everybody!


(6 servings)

Ingredients:


500g (18 oz) skinless, boneless salmon fillets (cut into bite size pieces)
400 g (14 oz) frozen stir fry vegetables (thawed)
500 ml (17 fl. oz) coconut milk
1 lime (zest + juice)
2 tbsp tomato paste
2 tbsp concentrated seafood stock
1 tsp paprika
2 tsp curry powder
0.5 tsp chili powder
0.5 tsp salt
0.5 tsp black pepper


Garnish:

1 tsp fresh or frozen coriander leaves (finely chopped)
1 tsp ginger root (grated or very finely chopped)
1 red chili pepper (seeded and finely chopped)


1. In a sauté pan over medium-high heat, bring coconut milk, tomato paste, seafood stock, lime zest, paprika, curry powder, and chili powder to a boil.
2. Reduce the heat to medium-low and give the sauce a good stir.
3. Add the salmon and simmer for 5-7 minutes.
4. Add salt, black pepper, lime juice, and thawed vegetables.
5. Cook for a few more minutes, stirring gently, until the vegetables are heated through.
6. Serve with noodles (or jasmine rice if you prefer).
7. Garnish with coriander, ginger root, and chili.

 

Beef and Veggie Skillet November 12, 2011

Filed under: Brunch,Dinner,Lunch,Main dishes,Recipes — lillagreca @ 6:41 pm
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I’m finally back after a very long absence due to many different factors, which I won’t bore you with…With me I have a whole bunch of recipes that I’m going to share with you starting today! 🙂 This recipe is the result of a game I like to call “Effie’s Food Roulette”, which means that  I look in the fridge/freezer/cabinets and pick out a few ingredients that I think go well together and make something out of them! It’s a very easy meal to prepare and it tastes great too!  You can make this for lunch, brunch or dinner and serve it with rice, pasta or potatoes…It will feed a small army (or 6 people….😀)

(4-6 servings)


Ingredients:


500 g (1 lb) ground beef
1.25 dl (½ c) dried red lentils (rinsed and sorted through)
1 large red, yellow, or green bell pepper (diced)
1 large yellow or red onion (finely chopped)
1 300 g (10 oz) can of corn (drained)
1 300 g (10 oz) can of sliced mushrooms (with liquid)
1 tbsp olive oil
1.25 dl (½ c) vegetable stock
2 tbsp tomato paste
0.5 tsp dried oregano
0.5 tsp dried thyme
1 tbsp fresh or frozen chives (finely chopped)
1 tsp salt
0.5 tsp ground black pepper


1. Bring a small pot of water to a boil, add 1 tsp of salt, and cook the lentils for 5 minutes or until tender. Be careful not to overcook them, they will turn to mush.
2. Rinse lentils under cold water, drain, and set aside.
3. Heat the oil over medium-high heat in a large nonstick skillet.
4. Add the beef, breaking it up into smaller pieces with a wooden fork, a spatula with holes in it, or a potato masher.
5. When the meat starts to brown, add the bell pepper and the onion and cook until tender.
6. Add the mushrooms with liquid, the vegetable stock, tomato paste, dried herbs, salt, and pepper.
7. Give it a good stir and simmer over medium heat for a few minutes until the liquid has reduced and thickened slightly.
8. Add lentils, corn, and chives and cook over low heat until heated through, a couple of minutes.
9. Serve with rice, pasta or potatoes (fries, wedges, mashed, etc.. this goes well with everything.)


(Tip: The mushrooms can be omitted, substitute the mushrooms with more bell pepper, corn or lentils and the mushroom liquid with 1.25 dl (½ c) water.)


 

Wraps with creamy chickpea and tuna spread July 11, 2011

Summertime is the time for picnics on the beach and these wraps are the perfect sandwich to pack in your picnic basket! Of course you can enjoy them in the comfort of your own home if that’s what you prefer…Either way, they’re delicious and healthy too!



(4 large wraps)

Ingredients:

4 (25 cm/10 in) flour tortillas
2 bell peppers (any color) (sliced)
2 tomatoes (sliced)
1 cucumber (sliced)


For the spread:
400 g (14 oz) canned chickpeas (rinsed and drained)
200 g (7 oz) canned tuna in water or brine (well drained and flaked with a fork)
100 g  feta cheese (cubed)
1-2 cloves of garlic
1 tbsp olive oil
0.5 tsp salt
0.5 tsp black pepper
1 tsp oregano
1 tbsp fresh or frozen chives (finely chopped)


1. Mix all of the ingredients for the spread (except for the chives) in a food processor or using a hand mixer until smooth.
2. Stir in the chives.
3. Spread on tortillas with bell pepper, tomato and cucumber slices and roll up.
4. Serve immediately or pack them in a picnic basket for later! 🙂


(Tip: Don’t like tuna? Try this spread without tuna for a delicious vegetarian alternative!)

(Tip 2: Use lettuce instead of bread for a wrap that is lower in carbs!)

 

Potato and Tuna Salad July 8, 2011

Now that summer’s here and it’s so hot that you can’t bear to stand in a hot kitchen all day, a nice, cold salad is the way to go! It’s so easy to throw this salad together and it will feed an army! 🙂 It has a flavorful and tangy olive oil-lemon dressing that will have your tastebuds dancing with joy! Bon Appétit or Kalí Orexi as we say in Greece!



(6-8 servings)



Ingredients:
8-10 medium potatoes
400g (14 oz) canned tuna in water or brine (well drained and flaked with a fork)
1 large bell pepper (any color) (diced)
1 large red onion (finely chopped)
2 large tomatoes (diced)
1 small cucumber (diced)
300 g (10 oz) canned corn (drained)
400 g (14 oz) canned kidney beans (rinsed and drained)
20-25 kalamata olives


Dressing:
2-3 tbsp olive oil
juice of 1 large lemon
2 tsp salt
1 tsp black pepper
2 tsp dried oregano
3 tbsp fresh or frozen basil (finely chopped)
2 tbsp fresh or frozen chives (finely chopped)


1. Peel and cut the potatoes into 0.5 cm (¼ in) slices.
2. Boil them for 10-15 minutes (but don’t overcook them or they’ll crumble while mixing them into the salad)
3. Combine the chopped vegetables, beans, corn, olives, and tuna in a large salad bowl.
4. Mix the dressing ingredients with a fork or whisk and pour into the salad bowl.
5. Add the sliced potatoes and toss carefully until combined with the rest of the ingredients in the bowl.

 

Oven-baked Broccoli and Potato Omelette May 17, 2011

Wow! I can’t believe a whole month has gone by already..It was never my intention to let so much time pass between posts, but sometimes things get in the way…That’s just life I guess.. 🙂

Anyway, I have some great recipes coming your way, starting with this yummy oven-baked omelette! It’s easy to make and it serves an entire family or a group of friends! 🙂


(4-6 servings)

Ingredients:


1 head of broccoli (trimmed and cut into florets)
250-300 g (9-10 oz) bacon (cut into thick strips or cubes)
3-4 medium sized potatoes (peeled and cubed)
1 green bell pepper (finely chopped)
1 large yellow onion (finely chopped)
1 tbsp olive oil
9 eggs + 9 tbsp water
1 tsp salt
0.5 tsp ground black pepper
0.5 tsp dried oregano
0.5 tsp dried thyme


1. Heat oven to 200 C (400 F)
2. Bring a pot of water to a boil and cook the broccoli for 3-4 minutes. It should have a nice bright green color when it’s done.
3. Heat olive oil in a large skillet and fry potatoes until golden brown.
4. Put onion and bell pepper in skillet and cook until tender. Set aside.
5. Cook bacon in the same oil until it is light brown, but not crispy, otherwise it will burn in the oven…
6. Drain excess oil and fat.
7. Put the potatoes, onion, bell pepper, and broccoli in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
8. Beat the eggs with water, salt, pepper, and herbs.
9. Pour egg mixture over the ingredients in the baking dish and top with the bacon..
10. Bake for 35-45 minutes (depending on your oven and how crispy you want your omelette to be)


(Tip: If you like cheese, you can top the omelette with some sharp grated cheese (such as cheddar or gouda) halfway through the baking time.)

 

 
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