Chiken with long sweet red peppers

CHICKEN WITH SWEET RED PEPPERS

This recipe is for 6-8 persons.

Ingredients

2 chicken breasts opened in four fillets

1200 g. fresh long sweet red peppers

4-5 large onions

4 large ripe tomatoes

400 g. feta cheese

120 g of olive oil

Half a square cm hot chili pepper (a piece as big as a water melow seed)

Salt and pepper to taste

Instructions

Put some salt, oregano, savory and pepper on both sides of each fillet.

Pour 1 tsp olive oil on each fillet and smear it around it.

Use a baking pan with dimensions 26CH35CH5 centimeters.

Place the fillets in the baking pan next to each other.

Wash the peppers and remove the stem and the seeds.

Cut each pepper in half lengthwise.

Put the peppers in a bowl and pour 2 Tb of olive oil over them.

With your hands turn a few times the peppers to smear them with oil

Place the peppers over the fillets side by side and cover them.

With your hands rub half of the feta cheese over the peppers.

Wash the tomatoes.

Cut each tomato in half a centimeter thick rings.

Pour some olive oil over the rings and gently turn them over two times.

Put the tomato rings on top of the peppers and feta cheese.

Place one next to each other and cover the food.

With your hands rub the rest of the feta cheese over the rings of tomatoes.

Peel the onions and cut them into rings of half a centimeter thick.

Place them over the rings of tomatoes and cover with them the entire surface of the food.

Pour the remaining oil over the onions.

Put a little salt, a little chili pepper and 100 ml water in the pan.

You do not need more water because vegetables release a lot of water.

The salt should be minimal because the feta is salty.

Cover the baking dish with nonstick cooking paper.

Place the baking dish in the oven on the first rack form the bottom.

Bake at 200 degrees Celsius for one and a half hour.

After this time remove the non sticking baking paper and leave the food to cook uncovered for a while to get color on top.

                                                                                                                                      

  

Posted by Katy hat-Kotsovinos at 3:54 a.m.

Omelet with onions

OMELET WITH ONIONS

Ingredients

5 large onions

4 large eggs

3-4 tablespoons olive oil

Salt and pepper to taste

1 tsp ground coriander.

Instructions

Peel the onions and cut them into thin rings.

Place a non-stick pan, 24 cm in diameter, over medium heat.

Pour the oil into the pan and let it heat up a bit.

Put the onion rings into the pan.

Stir the onions often and cook them until they become soft and tender.

Break the eggs into a bowl and add salt, pepper and coriander.

Beat the eggs with a fork for a few minutes.

Pour the eggs over onions and spread them evenly.

Cover the pan with a lid.

Lower the heat even further.

Leave the omelet to be cooked on one side.

With a flat pot lid turn the omelet on the other side.

Cook the it for 3 more minutes and then turn off the heat.

Leave the omelet in the pan, let it absorb its heat and cook thoroughly.  

Traditional bean soup

TRADITIONAL BEAN SOUP

Ingredients

300 g. white medium beans

1 medium potato

1 medium onion

1 bunch celery

4-5 medium carrots

Salt to taste

Half a square centimeter red chili pepper

1 cup olive oil                                                                                                                                                         4 large ripe tomatoes

The juice of a medium lemon

Instructions

Clean the beans from any small stones and rinse them.

Put in a pot plenty of water and place the beans into it.

Place the pot over high heat.

Let the beans boil for 10 minutes.
Remove the pot from the heat.

Strain the broth of beans and toss it.

Rinse the beans with clean water.

Put clean water in the pot and put it over high heat to boil 10 minutes again.

Strain, rinse with clean water and put clean water in the pot.

The water should reach 3 cm above the beans.

(It is necessary to throw away the first two waters in which the beans boiled.

Otherwise the beans will cause a lot of gases).

Place the pot over high heat and as it begins to boil, lower the heat to medium.

Let   the beans cook until soft, but not chelate.

Scour the potato, chop it and put it into the pot.
Leave the food to boil for a few minutes.

Add the chopped onion, the chopped carrots, salt, chili pepper and oil. 
Watch the food and stir occasionally.

Leave these ingredients to boil together for 15 minutes. 
Add the tomatoes chopped.

Last add the celery chopped.

Let the beans to a boil over medium heat until they become soft and tender.

Pour the lemon juice in the pot two minutes before removing it from the heat.

This soup is served warm.