Tag: main course
Corned Beef Frittata
Corned Beef Frittata
Canned corned beef is a staple in Filipino pantries. It comes in various forms of quality and consistency; some ground corned beef while others are chunky. It is used in soups, spaghetti, pandesal filling, and this easy to make frittata. This Filipino egg bake has fried potatoes and onions, chunky canned corned beef, and peas. It takes about 30 minutes to make and can be eaten at any time of the day.
Ingredients
- 3 tbsp vegetable oil
- 2 medium potatoes peeled and cut into 1/2” cubes
- 1/2 medium onion diced
- 3 garlic cloves minced
- 12 oz chunky canned corned beef
- 1/2 cup frozen peas
- salt and pepper to taste
- 6 large eggs beaten
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the potatoes for 5 minutes.
- Add in the onions and garlic. Sauté for 5 more minutes.
- Add in the corned beef. Cook for 5 minutes.
- Stir in the peas. Season with salt and pepper. Let cool for 10 minutes.
- Preheat your oven to 375 degrees. Grease a round pie plate or glass baking dish. Add in the corned beef mix. Pour in the beaten eggs.
- Bake for 15 minutes. Let rest for 10 minutes before serving.
Sopa de Zapallo (Pumpkin Soup)
Sopa de Zapallo (Pumpkin Soup)
Most people think of something sweet when they think of pumpkin flavored anything. This is the exact opposite. This soup is as savory as it gets and is high end restaurant quality in flavor; I kid you not. When making this soup, I was a little underwhelmed…until I tasted it. I know something is really, really good when I say “Holy Shit” out loud. The tomatoes help balance out the pumpkin, so it’s not so dominant. What it really tastes like is a cross between tomato soup and butternut squash soup. You can garnish it with green onions and crumbled queso, unless you want to keep it vegan. Either way, if you want to impress some people, serve them this as the soup course.
Equipment
- immersion blender
Ingredients
- 3 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- 1/2 tsp cumin seeds
- 1/2 tsp ground cumin
- 4 roma tomatoes chopped
- 6 cups vegetable stock
- 1 small pumpkin seeded, peeled, and cubed
- salt and pepper to taste
Garnish
- green onions finely chopped
- queso fresco crumbled; omit if you want the soup vegan
Instructions
- Heat up the olive oil in a pot over medium high heat. Sauté the onions, garlic, tomatoes, cumin seeds and ground, for 5 minutes.
- Pour in the veggie stock. Add in the pumpkin. Bring to a boil. Reduce the heat to medium low and simmer for 30 minutes until the pumpkin is soft.
- Using an immersion blender, purée the soup until smooth.
- Season with salt and pepper. Simmer for a couple more minutes until it is your desired consistency.
Tajin Sibnekh
Tajin Sibnekh
Tajin sibnekh is sort of a Tunisian chicken and egg bake; similar to an Italian frittata. The egg bake contains chicken, potatoes, peas, spinach, eggs, and Tunisian seasonings such as harissa ans ras el hanout.
Equipment
- 9” x 13” glass baking dish
Ingredients
- 1/4 cup vegetable oil
- 2 potatoes peeled and cubed
- 8 oz boneless skinless chicken breast cubed
- 1 red onion diced
- 1 tbsp harissa
- 1 1/2 tsp ras el hanout
- 1/2 cup water
- 2 tbsp tomato sauce
- 1 tbsp butter
- 1 bunch spinach
- 8 large eggs beaten
- 1 cup peas
- 1/3 cup parmesan cheese
- salt and pepper to taste
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Fry the potatoes until golden brown; about 8 minutes. Remove from the pan.
- Add in the chicken and onions. Sauté for 6 minutes.
- Add in the harissa, tomato sauce, ras el hanout, butter, and water. Bring to a simmer.
- Turn off the heat and stir in the spinach. Let cool.
- In a large bowl, mix the beaten egg, peas, parmesan cheese, salt, and pepper.
- Stir in the cooled chicken and spinach from the sauté pan and the fried potatoes.
- Preheat the oven to 400 degrees. Grease a 9” x 13” glass baking dish. Pour in the egg mixture.
- Bake for 20 minutes until the center is firm. Let rest for 10 minutes before serving.
