Goulash Soup à la German

There are many variations from country to country. Living in Germany, this was a favorite lunch while out and about for the day. 

Gulaschsuppe (German)

Serves 4

1 Tbs. (15 ml) olive oil

1/2 pound (225 g) organic beef stew, cut into cubes

minced organic onion

3 minced organic garlic cloves

2 Tbs. (12 g) sweet paprika

1 tsp. (2 g) each thyme, marjoram

2 Tbs. (30 g) organic tomato paste

1 bay leaf

1/2 cup (120 ml) red wine

5 cups (7,5 dl) organic beef stock or broth

1 sliced organic carrot and celery

peeled and chopped organic potatoes

1-2 tsp. (5-10 ml) German Maggi or Worcestershire sauce

1 Tbs. (5 g) (gluten-free) flour

garnish: parsley and (dairy-free) yogurt

optional: Serve over (gluten-free) egg noodles

eins 1. Sauté the beef, onions, and garlic in a pot with the oil over medium heat.

zwei 2. Stir in the spices and tomato paste.

drie 3. Add the wine and stock/broth and Maggi/Wprcestershire. Simmer for a while.

vier 4. Add the vegetables.

fünf 5. Cook until the meat has an inside temperature of 375ºF/191ºC and the vegetables are tender, about an hour.

sechs 6. Thick with the flour. 

sieben 7. Serve with (optional noodles), drops of yogurt and parley with crusty bread, bread rolls, Brötchen, rye bread or pretzels (if you can find some).

Guten Appetit! (German)

An Guadn! (Bayrisch)

Try our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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Fennel-Beet Salad with Vinaigrette

To tell the truth, fennel has never been my favorite vegetable. But after trying this recipe, I'm a fan of the combination of fennel and beets. It does not have that "strong" black licorice taste. It's like my dislike for Brussel sprouts, until my uncle, then my daughter, served them baked.

-Mike

Fennel was known to the ancient Egyptians, Romans, and Greeks and spread to Europe by way of southern France. Add beets and it is a popular Italian combination.

Insalata di finocchio e barbabietola 

con vinaigrette (Italian)

Serves 4

Salad:

3-4 prepackaged organic beets (*If using fresh beets, cook them.)

1 organic fennel bulb (Stalks can also be used in other recipes.)

1/2 organic red onion, sliced thinly

uno 1. Cut the beets into cubes

due 2. Thinly slice the fennel.

tre 3. Toss all three ingredients.

Vinaigrette:

2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar 

1 Tbs. (15 ml) Dijon mustard 

2 tsp. (10 ml) organic maple syrup

lemon pepper and cumin powder to taste

1/3 cup (80 ml) olive oil

quattro 4. Whisk all the ingredients.

cinque 5. Pour over the salad.

sei 6. Garnish with organic pumpkin seeds.

*Cooking beets:

uno. Chop off the greens.

due. Wash and scrub the beets.

tre. Add to a large pot of water. 

quattro. Bring to a boil, then reduce to summer for30-45 minutes.

cinque. Transfer to a bowl of ice water.

sei. Once cooled, peel the skin off and rinse under cold water.

Try some of our other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Pork Chops (Slow Cooker)

In little over an hour, you'll have dinner ready. Talk about a "quick", well, easy meal.

Servers 4

4 boneless organic pork chops

1 tbs.(2 g) or more to taste, each: Himalayan salt, lemon pepper, paprika, garlic powder, oregano, and basil

1 cup (240 ml) organic chicken broth

2 minced organic garlic cloves

1. Cut small slits in a diamond pattern to one side of each pork chop.

2. Mix the spices.

3. Rub a little on the side with the slits. 

4. Whisk garlic and broth into the spice mixture.

5. Pour the broth into the slow cooker.

6. Add the pork chops.

7. Cook on HIGH for an hour. Inside temperature 145ºF/63ºC.

8. Serve with the added sauce on top. 

We have serveral more pork chops recipes for you to try. How does "Hungarian Pork Chop Casserole" sound for dinner?

 https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Shrimp and Tomato Indian Rice Pilaf

It is also called "pulao" (from Persian word "pilaf"). The Indian and Pakistani cuisine originated in the Middle East and Central Asia centuries ago. There are many regional variations. Here is just one of many recipes.

झींगा और टमाटर पुलाव (Hindi)

/jheenga aur tamaatar pulāv /

Serves 4

~Use organic ingredients as much as possible.~

1 cup (130 g) basmati rice, cover and soak

1 pound (455 g) large shrimp, peeled and remove the veins

1 tsp. (2 g) each: turmeric, cumin seeds, and chile powder

1 1/2 tsp. (3 g) ground cumin

1 1/2 Tbs. (7.5 g) grated garlic

olive oil

3 peppercorns

3 cloves

1 onion, sliced thinly

3 chopped tomatoes 

2 tsp. (10 ml) white vinegar 

1 tsp. (5 ml) Worcestershire sauce

1 1/2 cups (195 g) chicken stock

2 Tbs. (30 ml) lemon juice plus 4 lemon slices

chopped cilantro or parsley

optional: 2-3 green chiles, chopped

एक /ek/ १ 1. Toss together: shrimp, chile powder, and turmeric.

दो /do/ २ 2. Heat the oil and stir in the peppercorns, cloves, and cumin seeds.

तीन /teen/ ३ 3. Add the onion, stir about 7 minutes.

चार /char/ ४ 4. Stir in the garlic for another 30 seconds.

पांच /panch/ ५  5. If you use the green chiles, stir in with the cumin.

छ: /chay/ ६ 6. Add the tomatoes. Cook about 7 minutes.

सात /sāth/ ७ 7. Stir in the shrimp, vinegar, and Worcestershire sauce. Cook a few minutes until the shrimp turn pink.

आठ /āt/ ८ 8. Drain the rice and stir into the pot.

नौ /nao/ ९ 9. Add the stock, lemon juice, and lemon slices.

दस /das/ १० 10. Turn heat to high. When it boils, reduce to simmer.

ग्यारह /gyārah/ १ १  11. Cover and cook 15 minutes. 

बारह  /bāraha/ १ २ 12. Remove from the heat. Cover and rest 10 minutes.

तेरह  /tēraha/ १ ३ 13. Uncover and fluff the pulao.

चौदह /chaudah/ १ ४ 14. Sprinkle with cilantro or parsley.

Looking for another shrimp recipe, "Chicken & Shrimp Paella": https://veggiefernandezs.blogspot.com/2020/07/chicken-shrimp-paella.html

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Roasted Butternut Squash Soup

Butternut squash, aka butternut pumpkin or gramma, is a winter squash cooked or in soups. The name comes from the Algonquian lanuguage askutasquash "eaten raw or uncooked". 

Makes 1 1/2 quarts (1.400 ml)

Preheat the oven to 350ºF (175ºC)

 

1 butternut squash, cut in half, and cut off the bottom bulb, remove the seeds

fresh organic garlic 

olive oil

1 qt (1 L) organic vegetable broth 

3 Tbs. (45 ml) (dairy-free) yogurt  

serve with (gluten-free) bread of choice

1. Rub oil on the squash.

2. Place the cut side on a sheet pan.

3. Rub in garlic.

4. Add a little oil to the pan.

5. Bake about an hour. Insert a knife to check if it done.

6. Cool for about 20 minutes.

7. Scoop out the squash flesh. Place in pot.

8. Squeeze the garlic cloves into the pan.

9. Add the broth and bring to a boil.

10. Purée the mixture.

11. Mix in the yogurt.

12. Serve with (gluten-free) bread.

13. Refrigerate for a week or freeze for 3 months.

 (a) It might need more water or broth to thin it.

 

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