INDIAN OMELET
I don't know why it is, but I am not a fan of American-style omelets. I love eggs scrambled, coddled, poached, soft and hard boiled . . . but there's something about that thick carpet of egg in omelets that just doesn't sit right with me! Perhaps it's because this is the first omelet I ever had- thin (but not as thin as a crepe-like French omelet) and packed with fresh flavors. It's the kind of thing I whip up at almost any hour of the day (it's really great after you've been out and had one drink too many!). To this day, Mum will make this as a light lunch when she doesn't feel like cooking anything too strenuous. The potato chips are my American touch to this Indian standby.
Provided by Aarti Sequeira
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
- Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
- Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
- Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
- Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
- Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
- Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
- Smaarti Tip
- Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.
ANDORRAN PORTABELLA OMELET
Andorra is a small country, sandwiched between France and Spain, so their food is influenced by both. This is a good breakfast, lunch, or dinner recipe that will leave you feeling satisfied. This recipe mostly French inspired.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
- Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
- Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.
BACALAO ESCAIXADA
Steps:
- Place the salt cod in cold water and soak for 3 days, refrigerated. Change the water and soak for another 24 hours, changing the water 3 times.
- Drain the salt cod and using your fingers, flake it into a bowl. Cover with the remaining ingredients and toss to combine. Allow the mixture to marinate at room temperature for at least 30 minutes. Season, to taste, with salt and pepper. Serve cold temperature.
ANDORRAN ESCUDELLA
This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.
Provided by GiddyUpGo
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rol the raw sausage into one- or two-bite sized balls.
- Rinse the dry beans in cold water.
- Meanwhile, cook the sausage balls over medium heat.
- Dice the ham.
- Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
- Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
- Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
- Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
- Cook for another 30 minutes, or until the potatoes and rice are tender.
Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9
PORTABELLA NIRVANA
Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!
Provided by LJALEXSTADT
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish.
- Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste.
- Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 20.6 g, Cholesterol 60.3 mg, Fat 37.6 g, Fiber 1.4 g, Protein 10.9 g, SaturatedFat 14.1 g, Sodium 1387.4 mg, Sugar 7 g
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