Taste of Home: Baked French Omelet

Ever since I was a small child I love omelets! I enjoy to eat this dish for breakfast, lunch, brunch or dinner. I just stuffed it with the vegetables I like or cheese and it makes a super yummy meal.

Baked French Omelet

My mom has always made incredible omelets and since I was in elementary she taught me how to make it – her way, the Filipino way. But, through the years, and as I continue to immerse myself into different cultures, I learned several ways of making omelet.

At the moment, the oven baked French omelet, which I learned from Alan, is the one that inspires me the most especially when they are perfectly baked and stuffed with cooked fresh yumminess of carrots, tomatoes onions, ham and cheese – it’s downright healthy, absolutely delicious and gorgeously sumptuous.

Fresh eggs, fresh vegetables and fresh ham – combine them in such a pleasant way, would definitely inspires you to get up early in the morning, and probably not any kind of omelet you may have encountered before.

One technique to make this elegant bright yellow cheesy-doused omelet is to whip the egg mixture until it is very foamy. The mixture will still be foamy while coking, so that the bubbles of air trapped inside will expand while in the oven making the omelet lighter.

Baked French Omelet

If you wish to try this melt-in-your-mouth egg dish, here’s a simple recipe: I hope you enjoy eating the way we savor it.

Ingredients good for 6 servings:

  • 10 fresh medium-sized chicken eggs
  • 300 grams of ham, cut into thin stripes
  • 2 medium-sized carrots, grated
  • 1 medium-sized onions, diced
  • 1 kilogram of tomatoes, diced
  • 200 grams of Emmental cheese, grated
  • ½ cup of milk
  • salt to taste
  • black pepper to taste

Method:

Step 1: Prepare the ham and vegetables mixture.

  • Cook the tomatoes and onion in the pan.
  • When it’s half-cooked add the carrots.
  • When it’s fully cooked, add the ham. Stir occasionally.
  • Let it cook for about 5 minutes. Set aside.

Step 2: Prepare the egg mixture.

  • Put all the eggs in a big bowl.
  • Add salt, pepper and a bit of milk.
  • Whip the mixture until it is very foamy.

Step 3: Putting together.

  • Put the egg mixture in an oven dish.
  • Add the vegetables and ham.
  • Stir until it becomes homogenous.

Step 4: Bake it.

  • Put it in the oven at 200 degrees Celsius for about 45 minutes.
  • Ten minutes before the dish is cooked, add the cheese on top.

Step 5: Et Voila! Serve, share and enjoy!

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Taste of Home: Chicken Fajitas

I love cooking Chicken Fajitas! And, it’s the family’s favourite too!

Chicken Fajitas

It’s a feast of flavours and colours! It looks so colorful and so pretty. It’s mouth-watering, tasty and healthy!

We love it even more because it’s as easy as pie to cook and perfect for parties.

Indeed, I’m tickled pink to share with you my colorful recipe.

Chicken Fajitas

Ingredients good for 6 servings:

Marinade:

  • 400 grams of boneless chicken breast, cut in stripes
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 tablespoon olive oil
  • lemon juice of 1 lemon
  • 1 tablespoon cilantro, finely chopped
  • 4 garlic cloves, finely chopped
  • 10 spring onions, chopped
  • 1 piece jalapeno, seeded and cut in stripes

Fajitas vegetables:

  • 1 medium-sized green bell pepper, cut into thin stripes
  • 1 medium-sized red bell pepper, cut into thin stripes
  • 1 medium-sized yellow bell pepper, cut into thin stripes
  • 1 medium-sized onion, cut into thin stripes

Fajitas vegetables

Methods:

Step 1: Prepare the marinade. In a mixing bowl, put in the lemon juice, olive oil, cumin, black pepper, salt, garlic, cilantro, spring onions, and jalapeno. Mix thoroughly. Add the chicken. Combine it well. Marinade it for about 15 minutes or, if you can, marinade it longer or overnight, the better so that the chicken could absorb the mixture.

Step 2: Sautéed the vegetables. Heat 1 tablespoon of olive oil in a frying pan. Put in the vegetables. Stir occasionally, and sautéed it for about 3 minutes. Put it on a plate.

Step 3: Cook the meat. Heat 1 tablespoon of olive oil in the same frying pan. Put in the meat. Stir occasionally. Add 1 tablespoon of tomato paste. Stir. Add a small glass of water, and cook it for about 10 minutes over high heat.

Step 4: Putting together. When the meat is cooked, add the sautéed vegetables. Mix well. Cook for about 3 minutes.

Step 5: Serve, share and enjoy. Put the chicken fajitas to a large bowl, and serve with warmed tortillas, guacamole, and tomato salsa.

Taste of Home: Chicken with Lemon Pepper Cream Sauce

Chicken with lemon pepper cream sauce is a new addition to family’s food favorite – it’s lemony, creamy, peppery, and tasty.

Chicken with lemon pepper cream sauce

Here are the reasons why we love this dish:

  • We love the freshly crashed Kampot peppercorns and the combination of pepper and lemon as it creates a really wonderful full flavor.
  • It’s an easy-to-make meal – easy enough to make it for a weeknight but gorgeous enough to make for a special occasion.
  • The velvety consistency of the sauce transforms our table into chic and elegant French dining room.

In my recipe, I use boneless, skinless chicken breast and fry it quickly about 3 to 4 minutes each side. I also add a wee bit of salt and some complementary spices like garlic and shallots for more flavor. In addition, I use Emmental cheese as it is fruity and tastier than cheddar and it doesn’t taste strong. It is best served with hot steamed rice, or steamed fresh vegetables like asparagus or broccoli, or sautéed spinach.

If you do not have a lemon pepper powder spice you can make your own lemon pepper powder by using pepper powder, garlic powder, salt,  and lemon juice of half a lemon. Then mix it well together.

It’s definitely a dish that would make everyone happy.

Chicken with lemon pepper cream sauce

Ingredients for 3 servings:

  • 3 boneless skinless chicken breasts
  • 100 grams Emmental cheese, grated
  • 206 grams of fresh cooking cream
  • 2 tablespoons lemon pepper powder
  • 1 small cup water
  • 1 tablespoon olive oil
  • 2 tablespoons of spring onions, chopped
  • 2 tablespoons parsley, chopped

Seasoning: (substitute in case you do not have lemon pepper powder)

  • Lemon juice of half a lemon
  • 1 tablespoon minced garlic
  • 1 teaspoon pepper
  • 1 teaspoon salt

Chicken with lemon pepper cream sauce

Method:

  1. Season both sides of the chicken with lemon pepper powder.
  2. Put some olive oil on a pan in a high heat. Spread the oil on a pan and get it hot.
  3. Cook the chicken. Wait until the chicken turns into a beautiful golden brown caramelized color. Flip over the chicken. Cook each side of the chicken for about 3 to 4 minutes.
  4. Once the chicken is cooked, deglazed the pan with a little bit of water and let it boil just to get all those flavor that stick in pan.
  5. Put in some of your favorite cheese.
  6. Add fresh cooking cream. Mix well.
  7. Add some spring onion and parsley. Mix everything well together.
  8. Put it on a serving bowl. Finish it with some grated cheese and chopped parsley.
  9. Serve it with steamed rice or steamed fresh vegetables – asparagus or broccoli or sautéed spinach.
  10. Share and enjoy!

 

 

Taste of Home: Thai Beef Salad

Tonight, I fancied a simple yet tasty and healthy meal, so I decided to make Thai Beef Salad for dinner, one of the Thai dish I really like to eat whenever we go to a Thai Restaurant.

I love this aromatic Thai Beef Salad. It tastes heavenly. Plus, I love the combination of fresh vegetables, lime dressing, and cook meat.

Thai Beef Salad

When I started tossing the veggies together, the pungent of the spices was luscious! And, when I took a bite – it was a WOW – I could taste the sweetness, sourness, saltiness, spiciness…all at once.

In my recipe, I don’t use red chili since my family do not really like spicy food that much.

Certainly, it’s a wonderful recipe – it’s super easy and you can find the ingredients in any grocery store.

Ingredients good for 3 servings:

Marinade:

  • 500 grams of beef, cut into thin slice against the grains
  • juice of 3 limes
  • 3 cloves of minced garlic
  • 1 teaspoon of fish sauce
  • 1 teaspoon of salt

Salad:

  • cherry tomatoes, cut into half
  • 2 pieces cucumber, sliced
  • cilantro, chopped
  • 1 small shallots, cut into thin (very thin) slice
  • Ice berg lettuce or lettuce of your choice.
  • 1 small piece of carrot

Dressing:

  • juice of 4 lime
  • 3 tablespoons of sugar
  • 1 teaspoon of fish sauce
  • soy sauce to taste
  • pepper

Thai Beef Salad

Method:

1. Marinade the beef. In a bowl, put the beef, lime juice, minced garlic, fish sauce, and salt. Mix it well. Cover the bowl and put it in the fridge. Marinate the beef for about 3 hours.

2. Prepare the salad. Slice all the vegetables – cherry tomatoes, cucumber, shallots, cilantro, carrot and lettuce. Mix well. Put the greens on the plate, and set aside.

3. Prepare the dressing. In a small bowl, put the juice of 4 limes, sugar, soy sauce, fish sauce, and pepper. Stir it thoroughly. Set aside.

4. Cook the meat. In a frying pan, cook the meat – about 2 minutes on each side.

5. Putting together. On a plate, put in first the salad. Next, put the meat on top of the salad. Then, put some dressing.

6. Serve with steamed rice, share and enjoy.

Taste of Home: Cambodian Beef Lok Lak

Beef Lok Lak is one of the Cambodian dishes that we really like. Since we haven’t had it for a while, I decided to make it tonight for dinner.

Beef Lok Lak

It is a beef stir fry served with steamed rice, fried egg, fresh salad, and dipped in a lime pepper sauce. It is easy to make and tasty.

For those who wish to try making Cambodian Beef Lok Lak, here’s my simple recipe.

Ingredients good for 3 servings:

Marinade:

  • 500 grams of beef, cut into thin slice
  • 4 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons of white sugar
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 teaspoon black ground pepper

Lime pepper sauce:

  • juice of 2 lime
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon water

Serving the Beef Loklak:

  • 3 fried eggs
  • 100 grams of iceberg lettuce or lettuce of choice
  • 2 tomatoes, sliced
  • 1 cucumber, peeled and cut into thin slice
  • 1 spring onion, chopped

Beef Lok Lak

How to make Beef Lok Lak:

Step 1: In a large bowl, put in the beef. Add oyster sauce, soy sauce, olive oil, lime juice, white sugar, garlic and pepper. Mix thoroughly. Cover the bowl. Put it in the fridge and let it marinate for at least an hour.

Step 2: In a small mixing bowl, put in the ingredients for lime pepper sauce. Mix it thoroughly. Cover the bowl and refrigerate it until serving.

Step 3: Arrange the salad on a platter.

Step 4: In a sauté pan, heat up 2 table spoons of olive oil on a high heat. Add the marinated beef. Stir fry it for about 5 minutes or until it is cooked.

Step 5: Once cooked, serve the Beef Lok Lak with fresh salad, steamed rice and lime pepper sauce. Share and enjoy!

Taste of Home: Beef Stroganoff

Beef Stroganoff is always a hit with the whole family. It is one of our comfort foods that everyone loves and makes everyone smile.

Beef Stroganoff

Beef Stroganoff is a simple beef dish with mushroom swirled with fresh cream to make a creamy sauce and served over with rice, pasta, potatoes, green beans or French fries. But my family always loves it with hot steamed Jasmine rice.

In this recipe, we cook the mushrooms first before adding it with the rest of the ingredients so that the water in the mushrooms will evaporate and mushrooms don’t taste squishy.

It’s super yummy; uses easy ingredients and it whips up quickly.

Ingredients for 6 servings:

  • 500 grams of beef, cut into thin strips
  • 2 kilograms of tomatoes, sliced into small cubes
  • 2 big onions, sliced into small cubes
  • 20 cL of fresh cream
  • 200 grams of mushroom, sliced thin strips
  • 3 tablespoons of soy sauce
  • 33 cL can of beer
  • 4 tablespoons of flour
  • salt and pepper to taste

How to make Beef Stroganoff:

Step 1: Marinate the beef for at least 1 hour.

  • In a bowl, put the beef. Add soy sauce, black pepper and water. Keep adding water until it covers the meat. Mix well. Let it set for at least an hour.

Step 2: Cook the mushroom

  • In a frying pan, put the mushroom. Cook it above a gentle fire until the mushroom look dry and wee bit brown. Stir it regularly so that it won’t get burnt.

Step 3: Prepare the flour mixture

  • In a cup, put in the flour. Add about 20cl of water and mix until it becomes homogeneous.

Step 4: Prepare the tomato and onion mixture.

  • In a frying pan, put the tomatoes and onions together. Add a glass of water so it doesn’t burn. Mix well. Let it cook until it melts.
  • Add soy sauce and pepper. Stir.
  • Put in the beer. Stir. Let it cook until the beer stops foaming.
  • Add fresh cream. Stir.
  • Add the flour mixture. After you added the flour, stir it regularly so that the flour will not stick at the bottom of the pot.

Step 5: Putting together

  • Add the meat into the tomato and onion mixture. Stir.
  • Cook it above a gentle fire for about 5 minutes.

Step 6: Serve hot with steamed rice, pasta, potatoes, French fries, green beans or have the Beef Stroganoff by itself.

My Son’s Favorite Healthy Snacks for School

July 2016. Finally reunited with my 9 year old son (now 10) and we started living together abroad as a family.

So then, every day, I always look forward to waking up early and preparing his food (breakfast) and packing his snacks for school. Fortunately, his school is near our place (5 mins away), so we prefer eating lunch together at home.

As a mother, I try to send my son nutritious foods I know he would love and enjoy. During this period, we also learned that one of the best ways to encourage him to eat healthy is to make him part of menu planning and food shopping. We let him make choices – which bread to eat, sandwich fillings, fruit and vegetables, etc. Also, even though we know that fruit and vegetables are nature’s best snacks, sometimes we need to get creative to make them kid friendly and exciting.

Since today, marks my first year both as a working mom and fulltime hands-on mom, I would like to share with you my son’s favorite snacks (he asked me to make it several times) that I prepared for him last school year:

Fresh fruits

Skewers time!

A bowl of grapes with a small box of apple juice

Freshly cut mangoes with yogurt juice

Fresh oranges and juice

Cookie time!

French cookies with blueberry yogurt

Danish cookies with blueberry yogurt

Cookies and fruits

Oreo cookies (without the sweet stuff inside) paired with yogurt juice.

Chicken nuggets

Homemade chicken nuggets with 4 in 1 Dutch Mill juice.

Spaghetti Carbonara

Homemade spaghetti carbonara with apricot juice.

Meatballs

Korean pork style meatballs paired with yogurt

Wraps

Omelette, Emmental cheese, bacon and luncheon wrapped together with onion and chives wraps. 😍👌

Bacon wrapped in yellow mango served with apple juice

Sandwich

Egg sandwich served with apple juice

Sausage time!

Sausage with freshly cut green apples