Lime-coconut Shrimp with Rice

Shrimp is high in protein with rich minerals. But only buy wild-caught from the U.S. Pacific or U.S. Gulf of Mexico with chemical-free, flash-frozen shrimp with certifications like Monterey Bay Aquarium Seafood Watch, ASC, or MSC and only contains shrimp (or water/salt) without additives like sodium.

Now, are you ready to enjoy a tasty dinner?

Serves 2

Start with the rice...

1 cup (130 g) organic jasmine rice

1/4 cup (30 g) cilantro or parsley

1 Tbs. (15 ml) organic lime juce

1. Cook the rice as directed on the package.

2. Fluff and stir in the lime juice and either cilantro or parsley.

Next, the shrimp...

1 Tbs. (15 ml) olive oil

1 Tbs. (15 ml) organic lime juice

2-4 organic lime wedges

2 chopped organic garlic cloves

1 pound (455 g) wild-caught, frozen shrimp

1/2 cup (120 ml) organic coconut milk

organic cilantro or parsley

3. Sauté the garlic in oil over medium heat for about a minute.

4. Add the shrimp and cook 2-3 minutes on each side, until pink and just opaque through.

5. Stir in the coconut milk and lime juice.

6. Simmer for 2 minutres.

'Ready to serve?

7. Add rice to bowls, spoon some shrimp on top, garnish with cilantro or parsley, with a few lime wedges,

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Sourdough Toast with Roasted Apricots

Sourdough is one of the most ancient (date from around +5000 BCE in the Fertile Crescent and 

Egypt) and popular form of leavening bread (process of generating and trapping gases in dough to make it rise, hence a light, airy, and porous texture). 

Many cultures have their own home-made recipes. The fermentation process gives its sour taste. It has excellent source of: calcium, potassium, magnesium, floret, and niacin. But it is not gluten-free, because it made of wheat, rye, or barley flour. 

'Care for a different breakfast or add to a brunch?

Serves 2

Preheat the oven to 375ºF (185ºC)

4 organic apricots, cut in half

1 Tbs. (15 g) organic honey

1 tsp. (5 ml) each: extra-virgin olive oil and organic lemon zest

2 springs of thyme

1/2 cup (65 g) organic ricotta cheese

2 slices of toasted organic sourdough bread

~Ancient Egyptian~

l   /wa/ 1. Place the apricots, cut-side up, on a backing sheet.

l l /sen/ 2. Drizzle with honey and olive oil, and thyme springs on top.

l l l /khemet/ 3. Roast about 15-18 minutes, until softened and lightly caramelized.

l l l l /feden/ 4. Remove and strip the thyme leaves off  (set aside) and discard the stems.

 l l l /dje/ 5. In a bowl, stir the lemon zest, honey, and ricotta cheese.

  l l 

l l l /sejes/ 6. Spread the mixture onto the toast, top with roasted apricots, and their juice.

l l l 

 l l l l /sefekh/ 7. Garnish with the thyme leaves.

  l l l 

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Homemade Edamame Falafel Pita Bread

Pita is a pocket, flatbread from the Middle East. Tear and  dip in hummus, make a pocket and stuff it, or flatten it for a pizza base. It is popular street food, originated in Egypt. 

Add an Asian vegetable, gluten free edamame soybeans, which is full of vitamins and minerals.  Then top with the sauce below, and people would want seconds. 

Pita was first mentioned in English in 1936, from the Modern Green word πίτα /pita, "bread cake, pie". The ancient Green work passed to Latin as picta "pizza". 

P.S. You can buy (gluten-free) pita bead. But what fun is that, when you can make your own.

Serves 4

Preheat the oven to 400ºF/200ºC.

falafel:

3 cups (390 g) frozen, organic shelled edamame*, thawed

1 cup (130 g) chopped parsley

2 chopped organic garlic

1/2 cup (65 g) chopped organic red onion

3 Tbs. (45 g) (gluten free) flour

2 Tbs. (30 ml) organic lemon juice

2 tsp. (4 g) each, cumin and coriander

1/4 tsp. (1,5 g) baking [powder 

~Egyptian Arabic~

وا َحـ /waahid/ ١ 1. Add the ingredients to a food processor. Blend until smooth.

إتنين /‘itneen/ ٢ 2. Line a baking sheet with parchment paper.

تـَلا َتـَة /talaata/ ٣ 3. Use an ice cream scoop to make balls or roll small handful to make about 12 falafels.

أربـَعـَة /‘arbaAa/ ٤ 4. Bake for 15 minutes, then flip and bake another 15 minutes.

sauce:

about 1 cup tightly packed, soft organic tofu (200 g), press out the water

1/4 cup (30 g) tahini (is GF and DF)

chopped mint

organic lemon zest

paprika

خـَمسـَة /kamsa/ ٥ 5. Blend all together.

filling:

each sliced organic: cucumber, tomatoes, organic lettuce or spinach

Serve:

سـِتّـَة /sitta/ ٦ 6. Cut the pitas open but not all the way through.

سـَبعـَة /sabAa/ ٧ 7. Stuff with falafels and fillings.

تـَما َنيـَة /tamanya/ ٨ 8. Drizzle with the sauce.

If you enjoy Middle Eastern cuisines, try some of these dishes: https://veggiefernandezs.blogspot.com/search/label/Middle%20Eastern

* With the leftovers, enjoy a Japanese Edamame Snack: https://veggiefernandezs.blogspot.com/2022/04/edamame-snack.html

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Lamb Cubes with Dill à la Finland

This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.

Lampaan kuutiot tillillä (Finnish)

Lammeterninger med dill (Norwegian)

Lammtärningar med dill (Swedish)

Laksetern med dild (Danish)

Lax með dilli (Icelandic)

Serves 4-6

2 pounds (910 g) grass freed lamb, cut into bite size cubes

3 Tbs. (45 g) (dairy-free) organic butter

4 cups (960 ml) water

chopped or dried dill

2 Tbs. (30 g) (gluten-free) flour

1 Tbs. (15 g) organic sugar

1 Tbs. (15 ml) vinegar

baked organic baby potatoes

~Finnish~

yksi 1. Brown the meat in 2 Tbs. (30 g) butter.

kaksi 2. Add the water and dill.

kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).

neljä 4. Remove the meat and keep hot. Save the liquid.

viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.

kuusi 6. Add the cooked liquid from the meat to the gravy.

seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.

kahdeksan 8. Either pour the gravy over the meat or on the side.

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Garbanzo Stew à la Cuba

Beans are a staple food in many Cuban dinners. The slow, simmering brings out the flavors and aromas in the kitchen. (Well, there's dinner for tonight!-Mike)

Potaje de Garbanzo (Spanish)

Serves 4

~Adjust the portions of ingredients if needed.~

1/2 can (200 g) of organic garbanzo (aka chickpeas) beans

avocado oil

diced organic: onion and bell pepper

minced garlic

diced ham hock

sliced Spanish chorizo or smoked sausage

1/4 cup (30 g) organic tomato sauce

red wine

1-2 tsp (2-4 g) each: cumin, paprika, oregano, black pepper

1 bay leaf

1 organic potato, cut into fourths

optimal: cook organic rice

~ Cuba Spanish~

uno 1.  Sauté the onions and peppers in avocado oil.

dos /do/ 2. Add the garlic, ham and sausage. Cook about 3 minutes.

tres /tre/ 3. Stir in the tomato sauce, wine, and spices.

cuatro 4.  Simmer for 5 minutes.

cinco 5. Add the potato, cover and cook for 20 minutes or until the potato is soft.

seis /sei/ 6. Remove the bay leaf and serve warm with or without rice.

Try some other Cuba dishes: https://veggiefernandezs.blogspot.com/search/label/cuban

or stews: https://veggiefernandezs.blogspot.com/search/label/Stews

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