Meatballs à la Hawaiian (slow cooker)

Hawaiian cuisine is a reflection of  a mix of cultures from Polynesia, North America, East Asia, and Portugal. Beef was introduced by the Mexican cowboys working on cattle ranches. 

Serve as main meal or as appetizers.

'i'o 'i'o (Hawaiian)

serves 12

~Use organic ingredients as much as possible.~

3 pounds (1.365 g) of frozen meatballs ('i'o 'i'o)

1 can pineapple chunks, drained and reserve the juice

1 bell pepper, cut into chunks

minced onion

1 cup (240 ml) barbecue sauce or ketchup

1 Tbs. (15 ml) Worcestershire sauce

1/4 cup (60 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) rice wine vinegar or apple cider vinegar

1/4 up (30 g) brown sugar

1 Tbs (15 g) grated ginger or 1/4 tsp. (dash ot two of powder ginger)

3 garlic cloves

2 Tbs. (30 g) chopped chives

sesame seeds

cooked rice (for main meal)

ʻekahi 1. Place in the a slow cooker: frozen meatballs, pineapple, bell pepper, and onion

ʻelua 2. Whisk BBQ sauce/ketchkup, soy sauce/liquid aminos, Worcestershire, vinegar, and sugar.

ʻekolu 3. Whisk in the ginger and pour over the meatballs. 

ʻehā 4. Cook high for 2-3 hours.

'elima 5. Serve with chipped chives and sesame seeds or with rice for main meal.

Try:

Hawaiian Tofu Bowl: https://veggiefernandezs.blogspot.com/2024/03/hawaiian-tofu-bowl.html 

Hawaiian Vegetable Bowl: https://veggiefernandezs.blogspot.com/2016/08/hawaiian-vegetable-bowl.html

Pineapple Chicken à la Hawaiian (slow cooker or instant pot): https://veggiefernandezs.blogspot.com/2024/11/hawaiian-pineapple-chicken-slow-cooker.html

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Baked Salmon with Potaloes à la Greek

Greek fish cuisine, aka ψαροφαγία /psarofagia/, is rooted in the country's vast coastline and island culture. Fresh ingredients and simplicity are the main "requirements".  

Ψητός σολομός με πατάτες (Greek)

/psitós solomós me patátes/

Serves 4

Preheat the oven to 425ºF/22oºC

~Use organic ingredients if possible~

fingerling potatoes, cut in half

olive oil

chopped garlic cloves

Himalayan salt, lemon pepper, paprika, to taste

4 skinless salmon fillets, fresh or thawed

2 bell peppers, different colors, cut into rings

cherry tomatoes

parsley

kalamata olives, cut in half

1 lemon, zest and juice

ένα / EN-a/ 1. Toss in a bowl: potatoes, olive oil, garlic, salt, pepper, and paprika

δύο /THEE-oh/ 2. Place in a baking pan, cover with foil, roast for 30 minutes.

τρία /TREE-a/ 3. In another bowl, add the peppers, tomatoes, parsley, olives, pinch of salt and pepper if desired.

τέσσερα /TESS-air-uh/ 4. Add on top of the potatoes, then add the salmon.

πέντε /PEN-day/ 5. Uncover and roast another 10 minutes. Salmon inside temperature 145ºF/ 74ºC.

έξι /EX-ee/ 6. Serve from the pan, with squeezed lemon juice on top, sprinkle with the zest. 

Try other Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

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A Summer Salad à German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

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Berliner Currywurst

Off to one of many trips to East Berlin in the 80s with family or friends, the years we lived there. What a great way to have a quick snack or lunch, leaning against a stand-up table and enjoying one of my favorite foods, currywurts. Now, I buy some pork sausages (Würste) at a local German deli, pick up some German ketchup and try to recreate that Berliner taste.-Mike

Sever with French fries ((Pommes frites)

Serves 4

~recipe without German ketchup~

1/8 cup (16 g) fresh ginger, peeled and grated

1/2 cup (65 g) organic pineapple finely cubed

1/4 cup (30 g) organic sugar

3 Tbs. (45 ml) red wine vinegar

4 Tbs. curry powder

1 2/3 cups (200g) ketchup

4 glass feed pork sausages (Schweinswurt)

optional: 4 (German) rolls

eins 1. In a pan, bring to a boil: ginger, pineapple, sugar, and red wine vinegar. Stir until pineapple becomes soft.

zwei 2. Add the curry powder and ketchup. Stir well.

drie 3. Reduce the temperature medium and cook for about 5 minutes.

vier 4. Grill the sausages.

fünf 5. Serve in a roll or on a plate with the pineapple curry ketchup on top and French fries on the side. 

P.S. Just thinking about them, I'm going downstairs and have one for lunch (Mittagessen)! I'll have sauerkraut instead of Pomme frites.

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Roasted Pork Tenderloin and Vegetables à italiano

Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.

Filetto di maiale arrosto e verdure (Italian)

Serves 4

Preheat 425ºF/220Cº 

after the pork has been marinated  

Italian Dressing/condimento italiano:

~make ahead and refrigerate for up to a week~

1 cup (240 ml) red-wine vinegar

5 Tbs. (75 ml) water

1 1/2 Tbs. (32 g) organic sugar

1 Tbs. (5 g) Dijon mustard

1 organic garlic clove

3 tsp. (6 g) each: basil and oregano

dash of pepper

2 cups (480 ml) olive oil

uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.

due 2. Refrigerate for 4-24 hours. 

Pork and Vegetables/maiale e verdure:

Make ahead and refrigerate for up to 5 days~

1 pound (455g) of glass feed pork tenderloin

4 organic carrots, cut in thin slices

2 organic peeled parsnips

1 organic broccoli florets, cut in thin slices

organic cheer tomatoes

3 Tbs. (45 ml) each: balsamic and olive oil

3 tsp. (6 g) Italian seasoning

1 tsp. (2 g) lemon pepper

tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.

quattro 4. Remove the pork and pat dry with paper towels.

cinque 5. In an ovenproof skillet, heat the oil over medium heat.

sei 6. Add the pork and cook until browned on one side, about 3-5 minutes. 

sette 7. Turn the pork over and more to the upper rack.

otto 8. Place the vegetables on the lower rack for about 20 minutes.

nove 9.  Check the inside temperature of the pork for 145ºF/63ºC.

dieci 10.  Serve with organic: 

• roasted red potatoes with rosemary and garlic
• zucchini sautéed with butter and garlic
• green beans
• marinated mushrooms
• wrapped asparagus in prosciutto or roasted with balsamic vinegar
• antipasto side dish
• Italian salad

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