Pilaf with chicken, onions, and cheese

PILAF WITH CHICKEN, ONIONS, AND CHEESE

Ingredients

1/2 a chicken about 800 g

1 TB of black pepper grains

1 TB of coriander grains

2 sprigs fresh rosemary or 1 TB dried rosemary leaves

500 g. dry onions

Salt and pepper to taste

1 egg,

100 g. grated Parmesan,

200 g. of Feta cheese

100 g. pitted olives with light taste ofvinegar

300 g. rice (about 1 large cup)

Instructions

Rinse thoroughly the chicken.

Put it in a pot and cover it with water.

The water should reach 2 cm above the chicken.

Place the pot over high heat.

Once the water starts to boil, lower the heat to moderate.

Put some salt and pepper into the pot.

Put the grains of coriander and pepper in a tea capsule and put it into the pot.

Add the sprigs of rosemary.

Peel the onions and mince them into the pot.

Leave the chicken to boil until very soft and tender.

With a slotted spoon take the chicken from the pot and place it into a pan.

Leave it there to cool.

Let the chicken broth to boil for a short time, to reduce its water.

Scour the chicken meat from the bones, fat and tendons.

Use another pot. Measure 4-5 cups meat broth with onions and pour them in it.

Place that pot over moderate heat.

Chop the chicken meat and put it into pot with the measured broth.

Let it boil for 4 minutes and stir constantly.

Measure the rice and rinse it well.

Put it in the broth and stir.

Let it boil as long as it needs to soften.

Watch it continuously and stir very often.

Break the egg into a bowl. Beat it with a fork 3 min.

Remove the pot with the rice from the heat and pour in the beaten egg and immediately mix well.

Leave to cool slightly and add the grated cheese and olives.

Mix again..

Leave it to cool a bit and serve in a dish and decorate.

Omelet with zucchini

OMELET WITH ZUCCHINI

Ingredients

500 g medium zucchini

4 large eggs

90 g. of olive oil

Salt and pepper to taste

Instructions

Use a nonstick pan 22 cm in diameter.
Put the oil into the pan and place it over medium heat.
Wash the zucchini.

Cut both ends from each zucchini and toss them.

Cut each zucchini in thin slices and put them in the pan.

Let them cook from one side until they take light brown color and then turn them on the other side.
When they are well cooked on both sides, it’s time to put the eggs.

Break the eggs into a bowl beat them with a whisk.

Pour the eggs over the zucchini.

Lower even further the heat.

Give to the eggs the time they need to clot.

Cover the omelet with a flat lid and let it simmer.

Turn the pan upside down on the cover and the omelet drops on it.

Sometimes you will turn the omelet without breaking it.

In that case put it on the pan and let it cook on the other side.

Other times the omelet breaks as it falls.

In that case turn with a spatula one by one all the pieces in the pan.

Let them cook well and on that side.

Turn off the heat and leave the omelet on.
After 5 minutes remove it from the pan and leave it aside to cool slightly before serving.

If you want, you can mix potatoes with zucchini and make a mixed omelet of potatoes and zucchini.

Posted by Katy hat-Kotsovinos at 1:09 pm

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Omelet with minced meat

OMELET WITH MINCED MEAT

Ingredients

300 grams of ground beef

Salt and pepper to taste

4 large eggs

2-3 tablespoons of olive oil

Instructions

Use a nonstick pan 22 cm in diameter.

Pour the oil into the pan.

Smear it on  the bottom of the pan.

Put the ground beef in the pan and with your hands spread it to cover all its bottom like a large and thin burger.

Put the pan on low heat to avoid burning minced beef.

Put salt and pepper on the meat and leave it to cook for a while.

When cooked turn the burger with a fork on the other side.

As you do that, the burger breaks into pieces.

Press lightly with the fork the pieces and break them further.

Mix a few times and try to cook the minced meat evenly.

Cook until the minced meat absorbs all its liquid.

When the minced is cooked and its color becomes a little darker, then it is ready for the eggs.

15 minutes is usually enough for the minced to be cooked.

Break the eggs  into a bowl. Beat them lightly with a fork and pour them over the meat.

Lower further the heat.

Leave the omelet to be cooked on one side.

Then turn it with a level pot lid, on the other side.

Place it back in the pan and wait for a few min to cook.

Turn off the heat but leave the pan on a little longer.

Let it cool down a bit before serving.

This omelet is quick and the children usually love it.  

Posted by Katy hat-Kotsovinos at 1:3