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.)

 

Pasta Bake March 16, 2011

Filed under: Dinner,Main dishes,Recipes — lillagreca @ 6:53 pm
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Looking for something delicious to sink your teeth into? Do you love pasta with meat sauce and melted cheese on top? If you answered yes to both questions, then this recipe is definitely for you!  This is an easy meal to prepare and is sure to put a smile on your face and everyone who tastes it!

(6 servings)
Ingredients:


700 g  (1½ lbs) ground beef
1 large yellow onion (finely chopped)
3 cloves of garlic (grated or very finely chopped)
450 g  (16 oz) crushed or diced tomatoes
450 g  (16 oz) strained tomatoes
1.5 – 2 tbsp olive oil
1 tbsp concentrated beef stock
0.5 tsp dried oregano
0.5 tsp dried thyme
1 tbsp fresh or frozen basil
1 tsp salt
0.5 tsp black pepper
500 g pasta (any type of short pasta such as penne, macaroni, etc.)
400 g (14 oz) shredded gouda cheese

 

 

1. Bring a large pot of water to a boil, add 1-2 tsp of salt, and cook the pasta according to the package instructions.
2. Heat the oil over medium-high heat in a large nonstick skillet.
3. Add the beef, breaking it up into smaller pieces with a wooden fork, a spatula with holes in it, or a potato masher.
4. When the meat starts to brown, add the onion and garlic and cook until tender.
5. Add the tomatoes, herbs, salt, pepper, and the concentrated beef stock, stirring well until stock is dissolved.
6. Simmer over medium heat for about 10-15 minutes.
7. Put the drained pasta in a 30x25x5 cm  (12x10x2 in) baking dish and pour the meat sauce over the pasta, making sure to mix well.
8. Cover with cheese and bake in a  200 C (400 F) oven for 25-30 minutes or until cheese is melted and golden brown.
9. Serve with a fresh salad on the side.

 

(Tip: You can, of course, use other cheeses such as cheddar, edam, emmentaler, mozzarella, etc.)

 

Baked orzo with shrimp and feta cheese February 5, 2011

Filed under: Dinner,Main dishes,Recipes — lillagreca @ 12:10 am
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(4-6 servings)

 

Ingredients:

225 g (0.5 lb) orzo
2.5 dl (1 c) water
300-350 g (10-12 oz) fresh or frozen small shrimp (peeled and deveined)
1 large red onion (finely chopped)
3 cloves of garlic (grated or finely chopped)
450 g (16 oz) crushed or diced tomatoes
250 g (9 oz) feta cheese (crumbled, cubed or sliced)
1.5 – 2 tbsp olive oil
1 large lemon (zest + juice)
1 tsp salt
0.5 tsp black pepper
1 tbsp fresh or frozen parsley (finely chopped)
1 tbsp fresh or frozen basil (finely chopped)
0.5 tsp dried oregano
1-2 tbsp fresh chives (finely chopped) for garnish

 

1. Heat oven to 200 C  (400 F)
2. Put all of the ingredients (except for the shrimp, the orzo, the feta cheese and the chives) in a 30x25x5 cm  (12x10x2 in) baking dish or baking pan.
3. Bake in oven for about 15-20 minutes.
4. Add the shrimp and the orzo and more water if needed.
5. Bake for another 15 minutes, making sure to stir every 5 minutes to prevent the orzo from sticking to the bottom of the pan.
6. Spread the feta cheese on top and broil for a few minutes until the cheese starts to turn golden brown around the edges.
7. Sprinkle chives over top and serve with a fresh salad on the side.

 

(Tip: The shrimp can be substituted with grilled pork or boiled/grilled chicken)

 

 
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