Greek Salads

Add some olives too!

Fruit Salads

Add a little fruit to your dinner servings

Kale Salad with Apples

Stir-frying Kale enriches the flavor

Vegan Enchiladas

11:33 AM by in the kitchen with the Fernandezs
Enchiladas are a main stable of Mexican cultural dating back thousands of years to the ancient Aztec and Maya civilizations. They wrapped food (small fish, beans, or squash) in corn tortillas. 
When the Spanish explorers arrived, they added cheese, pork, and chicken, Enchiladas Suizas. 

They are also part of the Tex-Mex and broader American cultures. Both sides of the broader frequently serve them for weddings, Christmas, and national holidays or dinner tonight!

For our vegan friends, try...
Enchiladas veganas (Spanish)
serves 8
Preheat the oven to 350ºF/175ºC)

~Use organic ingredients as best as possible.~
Be creative and add your favorite vegetables.

avocado oil
chopped: bell peppers and onions
minced garlic
2 cups (260 g) chopped: kale, spinach, and/or chard
pinto or black beans, rinsed
1/2 cup (65 g) frozen corn
1/2 - 1 cup (120-240 ml) enchilada sauce (taste as you are cooking)
8 warm tortillas
grated vegan cheese [for no-vegan (DF) cheese]
chopped cilantro or parsley
garnish: vegan yogurt or sour creams [no-vegan (DF)]
optional: lime juice

~Náhuatl (Aztec) spoken by over a million people.~

ce /seh/  1.  Spray olive oil in a baking dish.


ome /oh-meh/ 2. Sauté the half of the bell peppers and onions in skillet with a Tbs. (15 ml) of avocado oil for about 3 minutes.


yei /yeh-ee/ 3.  Add the garlic for a minute.


nahui  /nah-wee/ 4.  Stir in the chopped greens and corn. Cook about 2 mixtures.


machuilli  /mah-kwee-lee/ 5. Stir in enchilada sauce to taste. Remove from the stove.


chicuace /chee-kwah-seh/ 6. Place a tortilla on a work space.


chicome /chee-koh-meh/ 7. Add some cheese, vegetables, and beans.


chicukei /chee-kway/  8. Roll the tortilla, seam-side down, place in the baking dish. Repeat with the rest of the tortillas.


chiconahui  /che-k-nah-wee/ 9. Add more encalada sauce over the shells.


mahtalctli /nah-tlahlk-tlee/ 10. Sprinkle with more cheese.


matlactli once 11. Bake about 20 minutes.


matlactli omome  12. Remove and rest for 5 minutes.


matlactli omei 13. Garnish with the yogurt/sour cream and cilantro/parsley.


matlactli onnaui  14. Drizzle optional lime juice.


caxtolli /kahk-stoh-lee/ 15. Serve warm.


Xitlacua cualli 

/she-tlah-kwah kwah-yee/

Eat well.




A Pasta Salad à la Traditional

6:47 PM by in the kitchen with the Fernandezs
It is an Italian nationwide summer staple, known at home as svuota frigo "fridge-cleaning" meal for beach, lunches, picnics, and al fresco dining with light, Mediterranean ingredients. Though pasta is found all over the country, Bologna is note as the "best" pasta.

Americans have heavy salad with cured meats, creamy mayonnaise dressings, and heavy cheeses. 

Let's do it the Italian way! Facciamolo all'italiana! Serve as its own course rather than as a side dish. Italians do not eat bread with pasta. Because both are heavy starches.

Here is one "traditional" recipe.

Pasta fredda (Italian)
"cold pasta"
or
Insalata di farro
"spelt salad"

~Use organic as best as possible.~

cooked (GF) pasta as directed on the package
mozzarella cheese or DF cheese
basil, chopped
black olives, cut in half
cherry tomatoes, cut in half
chopped red and yellow bell pepper
1 cup (240 ml) Italian dressing*

Bolognese dialect (bulgnais) “Italian”

un 1. Combine pasta, bell peppers, tomatoes and olives in a bowl.

dû 2. Mix in the dressing.

trî 3. Stir in the basil and cheese.

quâter 4. Serve at room temperature or cold.


*traditional "tipica" Italian dressing, 3-to-1 ratio

makes 1 cup (240 ml)

3/4 (180 ml) extra virgin olive oil 
1/4 cup (60 ml) white or red wine vinegar or fresh organic lemon juice
1/4 to 1/2 tsp Himalayan salt

optional: 
ground black pepper to taste
minced garlic

zénncv 5. Whisk the vinegar and salt (black pepper & garlic) together.

sî 6. Slowly whisk in the olive oil or shake together in a glass jar.

Tetrazzini Pasta

10:18 AM by in the kitchen with the Fernandezs
Tetrazzini is an Italian-American dish. It is made with (leftover) poultry or seafood. Various types of dairy sauces, pastas, and vegetables are used. So, be creative and choice the meat, sauce, and pasta you want tonight. Then change the ingredients next time you want tetrazzini.
Serves 8
Preheat the oven to 350ºF/175ºC
  • 1 pound (455 g) a package of: linguine, spaghetti, egg noodles or other types of pasta
  • 2 cups (260 g) singly or a mixture of sliced: spinach, carrots, broccoli, bell peppers, zucchini, leeks, asparagus, celery, peas, etc.
  • 1 pound (455 g) shredded cooked organic: turkey, chicken, ham, seafood (of choice)
  • 1 cup (130 g) sliced mushrooms
  • 2 cups (480 ml) (dairy-free) butter, cream, milk and cheese, béchamel, mornay, or yogurt
  • olive oil
  • 1 cup (130 g) organic onion, chopped
  • minced organic garlic
  • (gluten-free) flour
  • 2 cups (480 ml) organic chicken broth; seafood use chicken, clam juice, seafood stock, or for a kick, Cajun-style broth (Cajun seasonings and andouille sausage)
  • 1 Tbs. (15 ml) organic lemon juice
  • 3/4 cup (180 ml) white wine
  • 2 cup (480 g) (dairy-free) different types of cheeses
  • garnishes chopped: parsley, chives, cilantro, mint, etc.
1. Cook the pasta as directed.
2. Sautéed in wine: onions, mushrooms, and garlic. 
3. Whisk in the broth and lemon juice.
4. Stir in the choice of dairy. 
5. Simmer until it thickens. Add little flour if needed.
6. Toss in the cooked pasta and vegetables.
7. Add everything to a casserole pan. Sprinkle with cheese.
8. Cover with aluminum foil and bake for about 25 minutes.
9. Remove foil and bake another 15 minutes.
10. Let it rest for 5-10 minutes. 





Mediterranean Olive Oil Dip

5:52 PM by in the kitchen with the Fernandezs

Sitting around a table, enjoying the sunny weather, having a free friends over or just the family, olive oil dips are savory.  

Makes 2 cup (480 ml)

2 cups (480 ml) olive oil 
4 Tbs. (60 ml) balsamic vinegar 
2 Tbs. (30 ml)  organic lemon juice 
4 tsp. (8 g)  each dried: oregano and basil
2 clove garlic, minced 
dash of red pepper flakes and black pepper to taste
garnish. parsley and/or basil

1.  Whisk the mixture together.
2. Let it rest for 15-30 minutes.
3. Garnish on top.
4. Serve with warm, crusty (GF) bread for dipping.

Try some other appetizer dips:






Mushroom Stroganoff

11:42 AM by in the kitchen with the Fernandezs
Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:
  • US: sour cream or cream of mushroom soup with egg noodles or white rice
  • Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
  • France: flambé beef, cognate, or white wine with French heavy cream
  • UK and Australia: like America but with creamy white wine sauce with rice or pasta
  • Japan: beef strips in a savory sauce and served over white rice 
Here is a vegan stroganoff.

Грибной строганов (Russian)
/gribnoy stroganov/
Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth
1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard
1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt
cooked and drain (GF) egg noodles
garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.


два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 


три  /tree/ 3. Stir in the flour.


четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.


шесть   /shest/ 6. Simmer for 10-15 minutes.


семь   /syem/ 7. Stir in the sour cream.


восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.



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