Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Feta and Artichoke Frittata

This is a great dish to make for a Sunday brunch or a luncheon with friends. Pair it with a crisp arugula salad and you have a meal. You can even pair it with a nice Chardonnay or even a mimosa.

Enjoy!

Ingredients (Makes 8 servings)
10 eggs
1/2 cup chopped green onions
1/2 cup chopped dill
1 cup chopped parsley
1 cup shredded pecorino romano
2 cups crumbled feta
24 oz. frozen artichoke hearts defrosted
1/4 tsp. salt
1/4 tsp. pepper
1 pinch nutmeg
1 tsp. olive oil
1 tsp. bread crumbs*

Directions
In a bowl mix all ingredients together except the 1 tsp. olive oil and bread crumbs.

In a spring form pan brush the olive oil and sprinkle the bread crumbs. Pour the mixture in the spring form pan. Place the spring form pan on a cookie sheet lined with aluminum foil and bake in a preheated 350°oven for 45-50 min or until a knife inserted comes out clean.

Nutrition FactsServing Size 1 serving (204.4 g)
Amount Per Serving
Calories 271
Calories from Fat 152
Total Fat 16.9g
Saturated Fat 9.7g
Cholesterol 248mg
Sodium 837mg
Potassium 571mg
Total Carbohydrates 13.8g
Dietary Fiber 5.5g
Sugars 3.0g
Protein 18.2g

*Note: you can use gluten free breadcrumbs





Pumpkin cheesecake with almond thins crust

It's fall again, and time for pumpkins and fall dishes and desserts. This is a pumpkin cheesecake that I've been making for the last few years. I wanted to get that baked type cheesecake that you get at a restaurant, like a New York style cheesecake. So I've been playing around with a few recipes and came up with this one. The difference is that I didn't use graham crackers for the crust. I used Anna's Swedish almond thin cookies since they have no soy in them. As for the gluten free version, I took the leftover cheesecake batter, placed in ramekins without a crust and baked them in the oven along with the cheesecake. Since my daughter is gluten free she was able to enjoy the cheesecake without having to worry about gluten. It's a delicious dessert and can be enjoyed during this time of the year. Enjoy!

Ingredients (Makes 18 servings = 4.2oz each serving)

5 ¼ oz Anna's almond thin cookies crushed (about 1.5 cups)
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. cinnamon
4 tbsp. butter
16 oz. cream cheese
16 oz one third less fat cream cheese (cream cheese that has 1/3 less fat)
1 ¼ cups sugar
16 oz canned pumpkin
½-cup sour cream
¼ tsp. nutmeg
¼ tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla
4 eggs

Directions

Crust:
Crush the box of Anna's almond thin cookies. It will make 1 and 1/2 cups.
Melt the butter. Add the cinnamon, nutmeg and cloves to the crushed cookies along with the butter. Mix together and press into a 9" spring form pan. Refrigerate.

Filling:
At room temperature mix together the regular cream cheese with the 1/3 less fat cream cheese and the sugar. Mix till well blended. Add the canned pumpkin packed solid, the sour cream, the cinnamon, nutmeg, cloves and vanilla. Mix well together. Add the eggs one at a time and mix well after each addition. Pour into the 9" spring form pan and the rest into 9 ramekins without crust. Place the 9" spring form pan into a 350°F preheated oven. Place the 9 ramekins into a baking sheet that's 1/4 filled with lukewarm water. Place those in the oven too. Bake the 9" spring form pan for 1 hour and 30 minutes and the ramekins for 1 hour and 15 minutes or till a toothpick inserted comes out clean. Some oven temperatures vary so it's best to use the toothpick method as a guide. Remove from the oven and let them cool before serving.

Nutrition FactsServing Size 1 serving (117.6 g)
Amount Per Serving
Calories 294
Calories from Fat 180
Total Fat 20.0g
Saturated Fat 12.0g
Trans Fat 0.0g
Cholesterol 90mg
Sodium 263mg
Potassium 107mg
Total Carbohydrates 24.1g
Dietary Fiber 1.0g
Sugars 19.0g
Protein 5.6g

Pumpkin cheesecake with almond thins crust
 Pumpkin cheesecake with almond thins crust and Dream whip cream 


 Gluten free cheesecake baked in ramekins
Gluten free cheesecake in ramekin sprinkled with icing sugar

Vegetarian Lasagna with white sauce or Bechamel sauce

This is a nice vegetarian dish that you can make even during Lent.  You can substitute the lasagna noodles with gluten free lasagna noodles.  You can also omit the mushrooms.  My daughter doesn't like mushrooms, so if I make this dish when she is coming over for dinner, I will omit the mushrooms altogether.  Enjoy!

Ingredients (Makes 12 servings appr. 8.5 oz each serving)
8 oz. lasagna noodles
3 tbs. olive oil
1 cup diced onions
1 tbs. chopped garlic
1 cup diced carrots
8 oz. mushrooms
12 oz. frozen spinach defrosted and drained of all the water
16 oz. cottage cheese
2 eggs
½ tsp. salt
½ tsp. pepper
3 ¼ cup shredded mozzarella

White sauce or Bechamel sauce
3 tbs. butter
3 tbs. flour
3 cups skim milk
½ cup parmesan
¼ tsp. nutmeg

Directions
Cook the lasagna noodles according to package directions.  When cooked drain the water and set aside to cool. 
In the meantime, peel and wash the onions and carrots.  Dice them and set them aside.  Peel and dice the garlic.  In a large sauce pan, add the olive oil and sauté the diced onions and garlic. Add the diced carrots, mushrooms and spinach. Season to taste.  Remove from heat, let it cool, then add the cottage cheese, eggs and 1 cup shredded mozzarella. Set aside.

Make the white sauce:
In a pan, melt the butter and add the flour, to make a roux.  While stirring with a whisk add the milk and nutmeg, and continue cooking till it thickens, stirring constantly.  Remove from heat and add the ½ cup Parmesan. Mix  well together and set it aside.

Assembly:
Layer the lasagna, by putting some of the white sauce on the bottom of a 13x9 oven proof pan, then the lasagna noodles, the spinach filling, some of the white sauce, and repeat. On top finish with noodles, white sauce and 2 and ¼ cups shredded mozzarella. Bake at 350° F for about an hour till the cheese is all melted and it’s heated through.  Remove from the oven and let it cool before serving. 

Nutrition Facts
Serving Size 1 serving (235.8 g)
Amount Per Serving
Calories 321
Calories from Fat 151
Total Fat 16.8g
Saturated Fat 8.4g
Trans Fat 0.0g
Cholesterol 73mg
Sodium 562mg
Total Carbohydrates 21.2g
Dietary Fiber 1.3g
Sugars 4.8g
Protein 21.7g

 The stuffing

The layers with the stuffing....

.....and the noodles....

....with the shredded mozzarella before it goes in the oven

The final product... ready to eat.  Enjoy!




Greek Style Oven Fried Chicken

I was craving some fried chicken the other day. So I decided to make it with my usual Greek twist in it. The oregano, the cumin and the lemon juice shouts Greek. This dish can easily be made gluten free. Use gluten free all purpose flour (like King Arthur's) and gluten free breadcrumbs.

Makes 8 servings (approximately 6.2 oz each serving)

2 ¼ lbs chicken pieces
½ cup flour
½ tsp pepper
½ tsp salt
½ tsp cumin
2 eggs
1 tsp water
2 cups bread crumbs
2 tsp oregano

Wash and skin the chicken pieces or you can buy them skinless and boneless. I used a whole chicken that I cut up into pieces. Whatever chicken I had leftover I boiled it for my little shih tzu and kept the chicken stock in the freezer for future use.

In a bowl, mix together the flour with the ground pepper, salt and cumin. Set aside. Beat the 2 eggs with the water in another bowl and set aside. Mix the breadcrumbs with the oregano into a third bowl and set aside.

Coat the chicken pieces with the flour mixture first. Then dip them into the egg mixture and then into the breadcrumb mixture. Place them on a cookie sheet, lined with aluminum foil, into a single layer. Bake at 400°F preheated oven for about 1 hour. Turn once. Remove from the oven, place the chicken in a platter and squeeze some fresh lemon juice. Serve and Enjoy!

Nutrition Facts
Serving Size 6.173 oz (175g)
Amount Per Serving
Calories 395
Calories from Fat 109
Total Fat 12.1g
Saturated Fat 3.3g
Cholesterol 154mg
Sodium 471mg
Total Carbohydrates 25.9g
Dietary Fiber 1.6g
Sugars 1.8g
Protein 42.8g


Before it goes into the oven

Ready to eat! Enjoy!

Crust-less Broccoli and Turkey Bacon Quiche


Makes 16 servings

7.7 oz smoked turkey bacon chopped (approx. 1 cup)
2 red onions chopped (about 1.5 cups)
¼ cup olive oil
1 red pepper sliced (about 1 cup)
3 cups fresh broccoli chopped
2 tbs chopped parsley
¼ tsp freshly ground pepper
2 cups low moisture park skim milk mozzarella (16 oz)
1 cup egg beaters
+ (plus) 4 eggs
1.5 cups skim milk

Chop the turkey bacon and sauté in a frying pan. Remove from pan when browned and add the 1/4 cup olive oil. In the oil, add the chopped red onion, the diced red pepper and the broccoli flowerets. Sauté until the pepper is slightly softened, and the broccoli turns bright green color. Remove from the heat.

In another bowl, combine the shredded mozzarella cheese, the milk, the eggbeaters and the eggs. Add the broccoli/turkey mixture to the cheese/milk mixture. Stir together and pour into two 9" plates evenly. Bake at 350 degree F oven for 45-50 minutes or until the toothpick inserted comes out clean. Remove from the oven and serve.

Nutrition Facts
Serving Size 4.536 oz (128.6g)
Amount Per Serving
Calories 193
Calories from Fat 128
Total Fat 14.2g
Saturated Fat 6.3g
Cholesterol 75mg
Sodium 436mg
Total Carbohydrates4.5g
Dietary Fiber 0.8g
Sugars 2.3g
Protein6.5g



Greek Chicken Lemon Rice Soup


This is the traditional way of making Greek Chicken Lemon Rice Soup.  I’ve seen recipes that will add cornstarch or a can of cream of chicken soup to make it thick, but this is the original recipe, more natural and very authentic.  You can omit the chicken altogether and have the plain version of Lemon Rice Soup, by using chicken stock.  I often make this soup with a whole chicken and I don’t add the chicken stock at all.  The whole chicken adds more flavor to the soup.  On this version, I added the chicken stock since chicken breasts don’t have much flavor.  You can also use chicken legs and thighs instead of breasts for more flavor.   

Greek Chicken Lemon Rice soup                

10 servings (approximately 2 cups = 16 oz each serving)

1.25 lbs chicken breast (2 large chicken breasts)
2 quarts water (about 8 cups)
4 cups chicken stock
6 cups additional water
1 cup rice (not parboiled rice but regular long grain rice)
¼ tsp salt
2 eggs
½ cup freshly squeezed lemon juice (or the juice of two (2) lemons)

Wash the chicken breast and place them in a pot with the water.  Let it cook for ½ hour to 45 minutes.  Make sure it doesn’t boil over.  Skim the froth that collects on the surface of the water till it’s clear. 

When the chicken is cooked, remove from the pot.  Add the chicken stock to the pot, the rice, the additional water, and the salt.  Let the rice cook completely to the point where each grain is almost split in half.  This will release extra starches thus making the soup thick. 

In the meantime, cut the chicken breast into pieces and add to the soup.  Let it heat through and remove the soup from the heat.   

Egg and Lemon Sauce:

Separate the egg yolks from the egg whites.  Set the egg yolks aside.  Squeeze the juice of two lemons.  Set that aside.  In a bowl whisk the egg whites till frothy.  Add the egg yolks while you continue beating.  Add the lemon juice while still beating.  Slowly ladle some of the soup into the egg/lemon mixture while continue beating.  Add more of the soup to bring the egg/lemon mixture to the soup temperature.  (The soup should not be too hot or the eggs will curdle).  Then slowly pour the egg/lemon mixture into the pot.  Stir and serve.  The soup will be thick and creamy.  Enjoy!

Note 1: The soup freezes well without the egg/lemon sauce.  You can freeze it, and when you are ready to use it, heat it through and then add the egg/lemon sauce.

Note 2:  When heating up the soup, heat it in medium-low heat.  Otherwise, the egg/lemon mixture will curdle the soup. 

Note 3:  If you are using a whole chicken, when the chicken is cooked pour the stock into a fat separator container.  The container will separate the chicken fat from the actual chicken stock.  Then pour the chicken stock without the fat into a pot and continue making the soup. 

Nutrition Facts
Serving Size 1 serving (476.4 g)
Amount Per Serving
Calories 192
Calories from Fat 32
Total Fat 3.6g
Saturated Fat 1.0g
Cholesterol 81mg
Sodium 369mg
Total Carbohydrates 16.3g
Dietary Fiber 0.3g
Sugars 0.7g
Protein 22.0g


 If you try this recipe and like it please comment below.  If you like what you see on this blog, feel free to follow it.   If you have any questions post them in the comments box.  

Meatloaf stuffed with hard boiled eggs

This is another dish that my mother used to make as a Sunday meal.  It's a nice alternative to plain meatloaf.  You can serve it either with rice (my mother used to make rice with it, or french fries) or mashed potatoes.  I prefer it with mashed potatoes and a bit of gravy from the pan drippings on the side.  Enjoy!!!


Makes 8 servings (approximately 5oz each serving = 2” slice)

1.5lbs ground turkey

½ cup shredded onion

1 tsp shredded garlic (about 2 small cloves)

½ cup chopped parsley

1 tsp salt

1 tsp freshly ground pepper

¼ cup bread crumbs

4 hard-boiled eggs

Before baking:

¼ cup olive oil

Pinch of salt and pepper

Turn on the stove and boil 4 eggs in water for about 10 minutes. Turn the heat off. Leave the eggs in the hot water till you are ready to use them.

Preheat the oven at 350 degrees Farhenheit.

Peel and wash the onion. Shred it in a cheese grater. Set aside. Peel and shred the garlic or press through a garlic press. Set aside. Clean, wash and fine-chop the parsley. Set aside.

In a bowl, mix together the ground turkey, the shredded onion, the shredded garlic and chopped parsley. Add the breadcrumbs to hold everything together. Add the salt and pepper. Mix together till all the ingredients are well incorporated. 
  Meatloaf mixture

Cut a large piece of wax paper and set on the counter. This is where you are going to roll out the ground turkey mixture. Take the ground turkey mixture and flatten it with your hands in a rectangle, about ½ inch thick.
Meatloaf mixture flattened

 In the meantime clean the eggs. Take one egg at a time and lay in the middle of the ground turkey mixture. Take the edges of the wax paper and roll up till you have the eggs covered with the ground turkey mixture. 

Roll all the way till the eggs are completely covered and press together to seal the eggs inside the ground turkey mixture.  Tuck the ends under. Place in an oven proof pan. Sprinkle with the salt and pepper and drizzle it with the olive oil.

Cover with aluminum foil. 

Bake at 350 degree oven for one and a half hour. Towards the end uncover and bake for 10-15 minutes, till golden brown. Serve with mashed potatoes and gravy from the pan drippings. 
Enjoy!!!

 

Nutrition Facts
Serving Size 4.568oz(129.5g)
Amount Per Serving
Calories 310
Calories from Fat 184
Total Fat 20.4g
Saturated Fat 4.5g
Cholesterol 180mg
Sodium 440mg
Total Carbohydrates 3.8g
Dietary Fiber 0.5g
Sugars 0.7g
Protein 26.7g

Ravani - Greek Semolina Cake


I have been craving this cake for quite some time now.  So today, I decided to make it.  My mother used to make it often, while I was young.  The semolina gives it a different texture than any typical flour cake.  The lemony syrup (you actually don’t taste it a bit), gives it that extra flavor.  It’s not too sweet but it goes well with coffee, or as an afternoon snack. 

Enjoy!!!

Ravani – Greek Semolina Cake with Lemon Syrup 

32 pieces (approximately 2.5oz each)

For the cake

1 cup unsalted butter melted, or at room temperature
1 cup sugar
4 eggs separated
1 cup milk
1 cup semolina flour (durum wheat)
1 and ½ cups flour
4 tsps baking powder
1 tsp vanilla
Rind of one lemon

For the syrup

2 cups sugar
2 cups water
Juice of ½ a lemon

The cake

Heat the oven at 350 degrees Fahrenheit.

Grease a 9x13 ovenproof glass pan.

Preparation ingredients

Prepare the flour mixture by mixing the flour, semolina, and baking powder together.  Set aside.

Beat together the butter and sugar till creamy.  Add the egg yolks one at time, beating well after each addition.  Add vanilla extract and the rind of one lemon.  Add the flour mixture alternating with the cup of milk.  Beat well.  Set aside.

Beat together the egg whites until soft peaks form.  Fold the egg whites into the batter mixture until blended.  Pour the batter into the pan and bake at 350 degree oven for 45 minutes or until it is lightly golden brown.  Or, if a toothpick inserted in the middle comes out clean.  (The cake will rise while baking). 
The batter and the greased pan

The batter in the oven proof pan, before it goes in the oven


The syrup

While the cake is baking prepare the syrup.  Pour the sugar and water in a pan and bring to a boil stirring constantly.  Lower the heat to medium and let it cook for 10-15 minutes while stirring.  The syrup should be clear by the time you are done, and very slightly reduced.  Remove from heat.  Add the lemon juice and stir until dissolved. 

When the cake is done, let it cool for a while.  Cut into diamond shape pieces or squares and while it is still warm pour the syrup on top.  The cake will absorb all the syrup.  Serve with some icing sugar sprinkled on top, or just plain.

Out of the oven, cooled with the syrup and with some sprinkled icing sugar on top. 


Nutrition Facts*
Serving Size                                         1 serving(66.7 g)
Amount Per Serving
Calories                                              176
Calories from Fat                                  59                                % Daily Value
Total Fat                                               6.6g                             10%
Saturated Fat                                       3.9g                             20%
Cholesterol                                           39mg                           13%
Sodium                                                 53mg                           2%
Total Carbohydrates                             27.8g                           9%
Dietary Fiber                                         0.4g                             2%
Sugars                                                 19.2g
Protein                                                 2.3g

*The nutrition facts include the syrup.