Baked Potato and Vegetable Casserole with Cheese.

 Baked Potato and Vegetable Casserole with Cheese.   

Ingredients

3 big potatoes

1 cebolla

1 zanahoria

1 pepper

2 tomatoes

2 huevos

1/2 cup of yogurt drink (125 ml / 4.3 fl. oz.)

4 tablespoons of flour, which is equivalent to 100 grams or 3.5 ounces.

150 grams of cheese, which is equivalent to 5.3 ounces.

Chopped parsley Italian herbs, as much as you like

Add salt according to your preference.

Black pepper, as desired Sunflower oil, for cooking

Preparation

Get the potatoes ready: Peel and cut the potatoes. Put them in water for 15 minutes, then remove the water.

Cook the chopped onion in sunflower oil until it becomes see-through.

Include the carrot: Shred the carrot and put it in the pan with the onions. Cook gently until tender.

Make the batter: In a big bowl, whisk the eggs. Put the yogurt, flour, Italian herbs, salt, and black pepper. Stir thoroughly.

Mix potatoes and batter together. Mix the potatoes with the batter until they are fully covered.

Make the crust: Put the potato mix into a baking dish that has been greased. Cook in an oven that has been heated to 180°C (356°F) for 25 minutes.

Get the peppers and tomatoes ready. While the bottom part is cooking, slice the bell pepper and tomatoes thinly.

Finish the casserole: Take the baking dish out of the oven after 25 minutes. Put sliced bell peppers, tomatoes, and grated cheese on top.

Last step: baking. Put the baking dish back in the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

Add a final touch: Sprinkle some chopped parsley on top before serving.

Ways to serve food:

Serve with a salad on the side for a full meal.

Serve with hard bread to absorb any remaining sauce.

Cooking Advice:

Be sure to soak the potatoes before cooking to remove extra starch and make sure they cook evenly.

Change the seasoning according to how you like it.

Benefits for your health:

Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber.

Carrots and bell peppers provide vitamins A and C, along with antioxidants.

Cheese provides calcium and protein.

Information about food and nutrition:

Vegetarian: This recipe is for people who don’t eat meat.

Gluten-Free Choice: Use a gluten-free flour mix if necessary.

Storage: keeping things in a specific place.

Keep any extra food in a sealed container in the fridge for a maximum of 3 days.

Warm up in the oven at 180°C (356°F) until heated, or heat in the microwave for 1-2 minutes.

Reasons to enjoy this recipe:

It’s simple to make using basic, healthy ingredients.

The casserole is filled with cheese, vegetables, and has a lot of flavor.

Great for any meal, this dish is versatile and can be enjoyed by everyone in the family.

Final thoughts:

This Cheesy Baked Potato and Vegetable Casserole is a tasty and healthy meal that is great for any event. Enjoy the delicious taste and smooth consistency of this wonderful dish, and don’t forget to share it with your family and friends!

Lemon Chicken

  Lemon Chicken

This lemon chicken has a sweet and salty marinade and is grilled to juicy perfection.

Ingredients :

8 boneless, skinless chicken thigh tops (approximately 675g) 

3 tablespoons of brown sugar 

2 tablespoons of soy sauce 

1 1⁄2 tablespoons of fish sauce 

1 tablespoon of fresh lime juice 

2 tablespoons of fresh lemon, minced 

1 1⁄2 tablespoons fresh ginger, minced (see notes) 1

3 garlic cloves, minced d

1⁄4 teaspoon red chili flakes (optional) 

Instructions:

1️⃣ Prepare the lemon tree: Cut it into 7 to 10 cm pieces and remove the hard and woody outer layers. Chop the tender part in fine. 

2️⃣ Mix the marinade: In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemon zest, ginger, garlic, and red pepper flakes if using. 

3️⃣ Marinate the chicken: Add the chicken thigh tops and mix well to coat them in marinade. Let it marinate for at least 1 hour, or up to 8 hours. 

4️⃣ Grill the chicken: Preheat the grill over medium-high heat. Cook the chicken for 3-4 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) in the thickest part. 

Notes:

Lemonade Substitute: You can substitute the lemonade with lemon batter if you prefer. 

Chicken breast: If you are using chicken breasts instead of thigh tops, flatten them to 1.5 cm thick before marinating, then grill them for 6-7 minutes on each side. 

Serving suggestion: We like to serve this chicken over rice noodles or rice, along with fresh vegetables (such as cucumbers, bean sprouts, pea sprouts), and fresh herbs like basil, cilantro or mint. 

Conservation:

Store leftovers in an airtight container in the refrigerator for up to 4 days. 

Enjoy your meal! 

Preparation time: 1:10

Cooking time: 6 minutes

Total time: 1:16

Portions : 4 

Grandmother’s Classic Recipe

 

The Most Delicious Dinner in 10 Minutes: My Grandmother’s Classic Recipe

Ingredients:

500g Stellini pasta

50g butter

15g flour

500ml milk

100g grated mozzarella cheese

1 finely chopped onion

3 minced garlic cloves

700g ground meat (beef, pork, chicken, or turkey)

200g tomato sauce

Vegetable oil for cooking

Salt to taste

Meat seasoning and a pinch of ground nutmeg

Instructions:

1. Preheat the Oven:

Preheat your oven to 180°C (350°F).

2. Cook the PastaPrepare the Stellini pasta by following the package instructions. Boil it in salted water until it reaches an al dente texture. Drain the pasta and set it aside.

3. Prepare the Béchamel Sauce:

In a medium saucepan, melt the butter over medium heat. Gradually add the flour, stirring constantly to form a roux. Slowly pour in the milk while continuing to whisk until the mixture becomes smooth and thickened. Season with salt and a pinch of nutmeg. Remove from heat and set aside.

4. Cook the Meat:

Heat a small amount of vegetable oil in a frying pan over medium heat. Add the finely chopped onion and garlic, sautéing until fragrant and soft. Increase the heat, add the ground meat, and cook until browned. Season with meat seasoning and salt to taste. Once the meat is fully cooked, stir in the tomato sauce and let it simmer for a few minutes.

5. Assemble the Dish:

In a baking dish, layer half of the cooked pasta. Add half of the meat mixture on top, followed by half of the béchamel sauce. Repeat the layers with the remaining pasta, meat, and béchamel sauce.

6. Bake:

Sprinkle the grated mozzarella cheese evenly over the top layer. Bake in the preheated oven for about 20 minutes, or until the cheese is golden and bubbly.

7. Serve:

Remove the dish from the oven and let it rest for a few minutes before serving. Enjoy the delicious flavors and the comforting warmth of this traditional recipe.

Helpful Tips:

Even Layering: Ensure that each layer of pasta, meat, and sauce is spread evenly to guarantee a balanced flavor in every bite.

Season to Taste: Adjust the salt and meat seasoning to suit your personal preferences.

Pairing Suggestions: Serve this dish with a light salad or steamed vegetables to create a well-rounded meal.

Nutritional Benefits:

This recipe provides a hearty balance of carbohydrates from the pasta, protein from the meat, and calcium from the cheese. When paired with vegetables, it offers a nutritious, satisfying meal suitable for those mindful of their health.

Conclusion:

Recreating my grandmother’s cherished recipe not only brings delicious flavors to the table but also preserves a culinary tradition that is simple, wholesome, and quick to prepare. Whether for a busy weeknight or a special family gathering, this dish will bring comfort and nostalgia with every bite. Savor the fusion of flavors and the shared memories that make this recipe so special.

Moussaka Recipe

 

Moussaka Recipe

Ingredients

For Oiling the Baking Dish:

• 1 tablespoon olive oil

Potatoes and Aubergines:

• 2 tablespoons olive oil

• 3 medium potatoes (about 700g), peeled and sliced into 1 cm thick slices

• ¾ teaspoon salt

• ¾ teaspoon black pepper

• 3 medium aubergines (eggplant), sliced into 1 cm thick slices (about 750g or 1.6 lb altogether)

Meat Sauce:

• 1 tablespoon olive oil

• 1 onion, peeled and finely chopped

• 1 kg (2.2 lbs) lamb mince (around 10% fat)

• 3 cloves garlic, peeled and minced

• 120 ml (1/2 cup) red wine

• 1 beef or lamb stock cube, crumbled (a Knorr stock pot is good too)

• ½ teaspoon dried mint

• 1 teaspoon cinnamon

• 2 teaspoons oregano

• 2 bay leaves

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons tomato puree

• 800 g (2 x 14 oz) tins chopped tomatoes

• 1 teaspoon sugar

Cheese Sauce:

• 4 tablespoons (60 g) unsalted butter

• 4 tablespoons plain (all-purpose) flour

• 600 ml (2 ½ cups) full-fat milk

• 100 g (1 cup) grated Parmesan cheese

• 1 large egg

• 1 egg yolk

• Pinch of nutmeg

• ¼ teaspoon black pepper

Directions:

1. Prepare the Vegetables:

o Preheat your oven to 200°C (400°F). Grease a baking dish with 1 tablespoon of olive oil.

o In a large bowl, toss the sliced potatoes with 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Arrange the potato slices in a single layer on a baking sheet.

o Toss the sliced aubergines with the remaining 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¾ teaspoon of black pepper. Arrange the aubergine slices in a single layer on another baking sheet.

o Roast the potatoes and aubergines in the preheated oven for 20-25 minutes, or until tender and slightly golden. Remove from the oven and set aside.

2. Make the Meat Sauce:

o In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the lamb mince and cook until browned, breaking it up with a spoon as it cooks.

o Add the minced garlic and

Keto Mongolian Beef

 

Keto Mongolian Beef

Ingredients:

- 1 lb flank steak, thinly sliced

- 1/4 cup coconut aminos (or soy sauce)

- 2 tbsp avocado oil (or olive oil)

- 2 cloves garlic, minced

- 1/2 tsp fresh ginger, minced

- 2 tbsp sugar-free brown sugar substitute

- 1/2 cup beef broth

- 1/4 tsp red pepper flakes (optional)

- 2 green onions, chopped (for garnish)

- Sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp of oil in a pan over medium-high heat.

2. Sear the beef in batches until browned. Remove and set aside.

3. In the same pan, add garlic and ginger, sauté for 30 seconds.

4. Stir in the coconut aminos, brown sugar substitute, and beef broth. Bring to a simmer.

5. Add the beef back to the pan, toss to coat in the sauce, and simmer for 3-4 minutes until the sauce thickens.

6. Garnish with green onions and sesame seeds before serving.

Portions: 4 servings

Calories: 250 per serving

Total Carbs: 6g per serving

CREAMY VEGAN GARLIC PASTA

 

Ingredients:

12 oz. pasta (gluten-free if desired)

1/2 cup raw cashews, soaked in water for at least 4 hours or overnight

1/2 cup unsweetened almond milk

1/4 cup nutritional yeast

2 tbsp. olive oil

1 onion, diced

3 garlic cloves, minced

8 oz. sliced mushrooms

1/2 cup sundried tomatoes, chopped

2 cups baby spinach

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. dried thyme

Salt and pepper, to taste

Fresh basil and parsley, chopped (for garnish)

Instructions:

Cook the pasta according to the package directions until al dente.

Drain the soaked cashews and rinse them well. Add them to a blender along with the almond milk and nutritional yeast. Blend on high until smooth and creamy.

In a large skillet over medium heat, heat the olive oil. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.

Add the sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and start to brown.

Add the chopped sundried tomatoes, baby spinach, dried basil, oregano, and thyme. Cook for another 2-3 minutes, until the spinach is wilted.

Add the cashew cream sauce to the skillet and stir well to combine. Cook for another 2-3 minutes, until the sauce is heated through and slightly thickened.

Add the cooked pasta to the skillet and toss well to coat with the sauce.

Season with salt and pepper to taste.

Serve hot, garnished with fresh chopped basil and parsley. Enjoy

Hot Ham and cheese Pinwheels

 

Hot Ham and Cheese Pinwheels

Ingredients:

1 can (8 oz/227 g) refrigerated crescent roll dough

4 oz (115 g) cream cheese, softened

1/2 cup mayonnaise

1/2 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried parsley (optional)

6-8 slices deli ham (about 4 oz/115 g), thinly sliced

1 cup shredded cheese (cheddar, Swiss, or your favorite)

1 egg, beaten (for egg wash)

Sesame seeds or poppy seeds (optional, for garnish)

Instructions:

Preheat Oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the Cream Cheese Mixture:In a small bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, garlic powder, onion powder, and dried parsley (if using). Mix until smooth and well combined.

Roll Out the Dough:Unroll the crescent roll dough onto a lightly floured surface. Press the seams together to create a single rectangle.

Spread the Cream Cheese Mixture:Evenly spread the cream cheese mixture over the dough, leaving a small border around the edges.

Add Ham and Cheese:Lay the slices of ham evenly over the cream cheese mixture. Sprinkle the shredded cheese on top of the ham.

Roll the Dough:Starting from one long side of the rectangle, carefully roll the dough up into a tight log or cylinder.

Cut the Pinwheels:Slice the rolled dough into approximately 1-inch (2.5 cm) thick pinwheels. You should get about 10-12 pinwheels, depending on the thickness.

Prepare for Baking:Place the pinwheels on the prepared baking sheet, spacing them about 1-2 inches apart.

Brush the tops of the pinwheels with the beaten egg. Sprinkle with sesame seeds or poppy seeds if desired.

Bake:Bake in the preheated oven for 12-15 minutes, or until the pinwheels are golden brown and the cheese is melted.

Cool and Serve:Allow the pinwheels to cool slightly before serving. They are best enjoyed warm.

These Hot Ham and Cheese Pinwheels are sure to be a hit with family and friends. Enjoy!