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. )

 

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.)


 

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.)

 

Greek egg and potato scramble April 5, 2011

This is a very easy meal that you can make for breakfast, lunch, brunch or dinner…What time you eat/serve it is entirely up to you! It doesn’t take long to prepare either and it is very filling so you won’t find yourself with the munchies half an hour later… 🙂

(2 servings)

Ingredients:

4 medium sized potatoes (peeled and cut into 1.5 cm/0.5 in thick strips)
6 eggs (beaten with 1 tsp salt and 0.5 tsp black pepper)
1 large red onion (finely chopped)
1 tbsp olive oil
1 tsp dried oregano
1 tbsp fresh or frozen chives (finely chopped)


1. Heat oil in a large skillet.
2. Fry potatoes and onion until potatoes are golden brown and onion is tender.
3. Season with oregano and more salt and pepper if desired.
4. Pour beaten eggs over potatoes and onions and cook until eggs are set and a little crispy around the edges, stirring occasionally to scramble them.
5. Sprinkle chives on top and serve immediately.

(Tip: Add some crumbled feta cheese to the pan before pouring the eggs over everything for extra saltiness and tanginess. But omit the extra salt in step 3.)

 

Oven roasted potatoes March 23, 2011

Who can resist the wonderful aroma of garlicy lemony potatoes roasting in the oven? I know I can’t!  Make these delicious potatoes for your dinner guests and I guarantee that these beauties will be gone before they hit the table! You might want to make extra… 😉

 
(4 servings)

 

Ingredients:
20 small potatoes (peeled and halved) or 10 medium potatoes (peeled and quartered)
3 cloves of garlic (crushed with the blade of a knife, no need to peel them)
3-4 tbsp fresh lemon juice
2-3 tbsp olive oil
1 tsp dried oregano
2 tsp salt
1 tsp black pepper
3 tbsp water

1. Preheat oven to 200 C (390 F).
2. Pour half of the olive oil  and 3 tbsp water into a roasting pan or baking dish.
3. Put the garlic cloves into the pan (don’t put them all in the same spot, spread them around the pan).
4. Add the potatoes to the pan and drizzle with fresh lemon juice and the remaining olive oil.
5. Sprinkle with oregano, salt and pepper.
6. Roast in the oven for 40-45 minutes or until crispy and golden on top.
7. Serve as a side with your favorite meat dish along with a fresh salad.

 

(Tip: These potatoes go really well with grilled meat.)

(Tip 2: Don’t throw the garlic cloves away…When garlic is roasted it becomes mild and sweet. Really yummy on bread!)

 

 
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