All posts tagged Broccoli

This is everything an omelette should be and more, with the condensed flavour of the chopping Homemade oven-dried tomatoes, Turkey deli ham, Broccoli, and lots of cheese for a little extra delicious flavour.

You will have a meal that is sure to please… trust me… Soooo yummy!

For a complete meal, serve with a green salad.

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5 from 1 vote

Sun-Dried Tomatoes, Ham & Cheese Omelette Fast2eat

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast & Brunch, Main Dish
Keyword: 5 Minutes, Breakfast, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, Healthy, Homemade oven-dried tomatoes, Low carb, Nut-free, onion, oven-dried tomatoes, Quick, Smoked Ham
Servings: 1 person
Calories: 530kcal

Ingredients

  • 2 Egg
  • 1 Green onion chopped
  • 1 tbsp Milk
  • Basil dried or fresh
  • Oregano dried
  • Parsley dried or fresh
  • Garlic powder
  • Paprika or black pepper

Filling

  • 1/4 cup Feta cheese crumbled
  • 1/4 cup Mozzarella cheese grated
  • 2 Turkey ham slices chopped – or chicken or pork ham
  • Sun-Dried Tomatoes chopped – use this recipe for Homemade oven-dried tomatoes
  • Broccoli florets diced – or fresh chopped spinach
  • Onion sliced - Sauté or fresh – optional
  • Cream cheese optional

Instructions

  • In a small bowl, whisk eggs, green onion, milk, and seasonings until blended.
  • Lightly grease a large nonstick skillet and heat over medium-high heat.
  • When hot, pour in egg mixture without stirring. Mixture should set immediately at the edge.
  • Cook, lifting the edge with a spatula and tilting pan to allow uncooked portion of the egg to run underneath the set edges, until the base is almost set.
  • When eggs are thickened and with almost no liquid egg remains, top one side with filling.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelette in half to form a semi-circle; continue cooking over low heat until set and cheese is melted.
  • Transfer to serving plate. If you like, drizzle with balsamic reduction (or pearl) before serving.
  • For a complete dinner, serve with a green salad.

Notes

Important: Use a nonstick pan for this recipe.
Also check
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Nutrition

Calories: 530kcal | Carbohydrates: 14g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 490mg | Sodium: 1544mg | Potassium: 556mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2550IU | Vitamin C: 38mg | Calcium: 580mg | Iron: 4mg

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Easy, low-carb and healthy one pan baked teriyaki salmon and vegetables is a quick 20-minute meal with hearty vegetables and a tasty homemade teriyaki sauce.

This sauce is delicious! You will never buy from the bottle again.

This dish is made all on one pan so it’s easy breezy prep and cleanup.

This is an amazing recipe from my daughter, I love when she makes it for me <3.

Salmon is one of our favourite types of fish. It’s always moist, flaky and full of flavour.

There’s no need for takeout anymore – you can easily make this homemade teriyaki with veggies and rice in minutes! This salmon is what you’ll want for dinner every week.

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5 from 1 vote

One Pan Baked Teriyaki Salmon with Broccoli & Carrots Fast2eat

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Servings: 2 people
Calories: 558kcal

Ingredients

  • 1 cup Broccoli florets - 1 cup is about 250g/9 Oz
  • 1 cup Carrot 1 cup is about 1 carrot sliced about 120g/4-5 Oz
  • 2 Salmon fillets

Teriyaki-sauce

  • 3 tbsp Soy sauce reduced sodium
  • ¾ cup Water
  • ¼-1⁄2 tsp Ginger ground
  • 1/8-1⁄4 tsp Garlic powder
  • ¼ cup Brown sugar packed
  • 1.5 tbsp Honey
  • 1.5 tbsp Corn starch
  • 3 tbsp Water cold
  • 1.5 tbsp Sesame seed

Instructions

Teriyaki-sauce

  • In a saucepan whisk to combine soy sauce, ¾ cup water, ground ginger, garlic powder, brown sugar, and honey (do NOT add cornstarch and 3 tbsp cold Water now) and begin heating over medium-high heat.
  • Mix cornstarch and cold water in a cup and stir together until dissolved.
  • After sauce is simmering, reduce heat to medium-low and add cornstarch and water mixture, whisking well until sauce thickens.
  • Remove from heat, stir in sesame seeds, and allow to cool while you prepare the salmon and veggies.
  • Add water to thin if you over-thick it.

Salmon, carrots and broccoli

  • Preheat oven to 200°C (400°F).
  • On a baking sheet, drizzle 1/4 of the sauce, and arrange broccoli, carrots and salmon fillets in the center of the tray in a flat layer, so that they are around but not on top of the salmon.
  • Spread the remaining Teriyaki-sauce evenly on top of the two salmon fillets and vegetables.
  • Bake for 12-15 minutes until salmon is flaky and tender and veggies are easily pierced with a fork.
  • Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
  • Glaze the salmon with any remaining juices. Serve immediately!

Rice (optional)

  • Cook the rice while the salmon is baking.

Notes

You can easily double this recipe to serve four.
You can easily swap out any of these veggies for others you prefer. Asparagus, green beans, cauliflower, bell peppers, zucchini, snow peas – they are all delicious here, so don’t be afraid to mix things up, use your favorites or whatever is hanging out in your fridge waiting for a bigger purpose.
The salmon should be thawed when you are ready to prepare and bake it.
Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Nutrition

Calories: 558kcal | Carbohydrates: 58g | Protein: 48g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 985mg | Potassium: 1442mg | Fiber: 6g | Sugar: 42g | Vitamin A: 11050IU | Vitamin C: 161.7mg | Calcium: 200mg | Iron: 3.2mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,

Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

Also try this Bacalhau (Salted Codfish) Salad.

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5 from 1 vote

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Main Dish
Cuisine: Portuguese
Servings: 4 people
Calories: 753kcal

Ingredients

  • 1 Kg Salted codfish boneless skinless
  • 4 Potato peeled, washed, and thickly sliced
  • 500 g Broccoli florets

Sauce

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.

Sauce

  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

To serve

  • Portion desired amount into Dinner Plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
  • Complete the meal with a simple white rice. Or, as in my case, with green salad and this delicious Creamy Fancy Coleslaw

Nutrition

Calories: 753kcal | Carbohydrates: 38g | Protein: 51g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 108mg | Sodium: 4796mg | Potassium: 1744mg | Fiber: 7g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 176.6mg | Calcium: 210mg | Iron: 3.2mg
Bacalhau (Salted Codfish) Salad Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Great one dish meal. Broccoli and Cream Cheese pairs nicely with ground beef.

My kids are super picky and they don’t like vegetables, this was the way of getting them to eat broccoli.

I’ve been making this recipe for more than 15 years and this is one of our family favourites and we never have leftovers.

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5 from 1 vote

Broccoli and Cream Cheese Meat Roll Fast2eat Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Dish
Servings: 4 people
Calories: 291kcal

Ingredients

  • 1 Egg
  • 1 Onion (small diced)
  • 2 cloves Garlic minced
  • 2 slices Sliced Bread (soaked in milk)
  • 1/2 tbsp Bread crumbs
  • Salt to taste
  • Parsley
  • Oregano

Filling

  • Broccoli cooked in salted water - if using the frozen one no need to boil
  • Garlic minced (optional)
  • 1 Brick Cream cheese
  • Olive oil (optional)

Instructions

  • Chop the onion using an Electric Chopper or the Food Processor to just add the other ingredients and mix afterwards.
  • Soak bread in milk in a Bowl. Slices of bread soaked in milk are used to help bind the meat together. Blending in dry bread will take away some of the moisture from the meat.
  • Gently squeeze out any excess milk from bread.
  • Then add all other ingredients and mix until well combined. I use the Food Processor to make it easier.
  • Cut Broccoli in florets or chopped. If desired, you can add Minced Garlic.
  • On a piece of heavy duty Aluminum Foil, pat beef mixture into a 14 in. x 10-in. (35 cm x 25 cm) rectangle.
  • Cover with broccoli and cream cheese pieces, to within 1/2 in. (1-2 cm) of edges.
  • Roll up, jelly-roll style, peeling foil away while rolling.
  • Seal seam and ends.
  • Place in a Casserole Dish.
  • If desired, you can Brush some olive oil over the meat roll before baking to create a tangy glaze.
  • Bake, uncovered, at 400°F (200°C) for about 30 minutes or until meat is golden brown. I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • After removing the meat roll from the oven, let it rest for five minutes before cutting into it. It's best to let the meat roll rest before cutting into it. This gives the juices time to redistribute and settle. Slice into it too soon and the juices will seep out, leaving you with a drier meat roll.

Notes

Use Gluten Free Rolled Oats instead of breadcrumbs for added fiber and also Gluten Free Sliced Bread for a totally gluten-free meat roll.
Store any meat roll leftovers in the refrigerator, wrapped in Aluminum Foil, for up to four days. Freeze the meat roll for up to four months.
Make single-serving mini- meat roll by dividing the meat mixture into quarters and placing them on a baking sheet. Smaller rolls may cook more quickly, so check them after 15-20 minutes of cooking to see if they are done.

Nutrition

Calories: 291kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 897mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 34.7mg | Calcium: 130mg | Iron: 1.3mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

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5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.
 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 130.4mg | Calcium: 140mg | Iron: 2.7mg

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
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