Curry Quinoa with Nuts

Quinoa (Quechua language: kinwa or kinuwa) is high in protein, fiber, vitamin B, and minerals. It is a seed not a grain. If in doubt, by gluten-free. There are 120 know varieties of quinoa. The most available are white (more flavor), red (chewier, mild, nutty flavor), and black (earthy, sweeter flavor).

Serves 4

 1 cup (130 g) organic quinoa, rinse under water

2 cups (480 ml) water

1/2 cup (65 g) nuts: cashews, pistachios, walnuts, pecans, macadamias, or almonds

1/2 cup (65 g) organic peas

1 Tbs. (15 ml) olive oil

1 tsp. (2 g) each: mustard seed, lemon zest, turmeric and cumin seed

2 or 3 curry leaves (Curry powder cannot be substituted for the same flavor. You can use basil leaves.)

1 chopped organic onion

chopped cilantro or parsley

Quechua (Quechua: Runasimi “people’s language” Eight-ten million people speak it.)

~Cuzco Quechua (dialect)~

huk 1. Cook the quinoa in saucepan, stir in the water over medium heat. Once it comes to a boil, reduce to medium-low, cover, cook about 10-15 minutes. Remove from heat and fluff with a fork. Set aside.

iskay 2. Toast the nut(s) about 3 minutes over medium heat. Set aside.

kimsa 3. Heat the oil in the pan.

tawa 4. Sauté the mustard and cumin seeds. Then add the leaves for 30 seconds.

pichqa 5. Add and sauté the onions for 4 minutes. 

suqta 6. Stir in the turmeric, cook another minute, add the quinoa, peas, and lemon juice. Remove the leaves.

qanchis 7. Remove and stir in the nuts.

pusaq  8. Top with cilantro or parsley. 

isqun 9. Serve warm or at room temperature.

Try other quinoa recipes: https://veggiefernandezs.blogspot.com/search/label/Quinoa

Read More

Guacamole with Lemon

Yes, lemon and guacamole dip adds a special treat for those chips or on toast, as a salsa, or try with your favorite guacamole dishes.

Guacamole con limón (Spanish)

Makes about 4 servings

~Use organic as best as possible.~

3 ripe avocados, mashed

1/3-1/4 cup (30-45 g) minced onions

1/4 cup (45 g) chopped cilantro or parsley

2 diced tomatoes

2 Tbs. (30 ml) lemon juice

pinch of cumin

optional: jalapeño pepper, seeded and diced

garnishes (on the side): chili powder, paprika, and/or chives

(gluten-free) tortilla chips or chips of your choice

uno 1. Mix all the ingredients to the massed avocados.

dos 2. Sprinkle garnish(es) over the top or on the side for individual choices.

Would you like to try other guacamole dishes?

"Mango and Mint Guacamole" https://veggiefernandezs.blogspot.com/2024/10/mango-and-mint-guacamole.html

"Guacamole à la Smoky" https://veggiefernandezs.blogspot.com/2022/04/guacamole-la-smoky.html

"Taco Salad Bowl with Guacamole" https://veggiefernandezs.blogspot.com/2017/02/taco-salad-bowl-with-guacamole.html

Read More

Tomato Soup from the Past

“Food is family!”

-unknown

Tomato soap was a stable in my family. It was quick, few ingredients, tomatoes from the garden, and tasty on a cold day. The recipe has a touch of modern ingredients. -Mike

6 ripe organic tomatoes

1 Tbs. (15 g) (gluten-free) flour

1/2 tsp. (2,5 g) each: Himalayan salt, black pepper, and organic sugar

2 1/4 cup (60 ml) (dairy-free) milk

1/4 cup (600 g) baking soda

pinch of dried oregano

optional: basil and/or marjoram

1. Can tomatoes, heat in a saucepan; fresh tomatoes, boil then peel.

2. Cut into small pieces after cooking.

3. Heat 2 cups (480 ml) of milk.

4. In a small bowl of 1/4 cup (60 ml) of milk, stir in the flour, pepper, salt, and sugar.

5. Stir into the milk but do not bring to a boil.

6. Stir the backing soda into the hot tomatoes.

7. Slowly add the hot milk.

8. Simmer for 5 minutes.

9. Add the spice(s).

“I connect food or smell food

with happiness

and family

and togetherness.”

-unknown

Read More

Fish à la Vegetables & Mushrooms

Bretagne is a region in western France, whose people consider themselves first Breton and second French. Facing the sea and important agricultural regions, every village has their unique recipes. 

Pesked gant legumaj ha kebell (Breton)

Poisson à la Légumes et Champignons (French)

Serves 4

bass (typically Breton), or cod, tilapia or sole

olive oil

sliced organic onion

organic mushrooms

sliced garlic 

organic kale

1 diced organic tomato

2 tsp. (4 g) herbs de Provence

1 Tbs. (15 ml) organic lemon juice

garnish: chopped parsley 

optional: other types of pre-cooked Brittany vegetables:

• cauliflower
• broccoli
• cabbage
• artichokes
• potatoes
• carrots

~Breton/Brezhoneg (Celtic language spoken in Brittany, France)~

unan 1. Heat 1 Tbs. (15 ml) oil over medium heat.

daou 2. Sauté the onion for 4 minutes.

tri 3. Add the mushrooms and garlic for another 5 minutes.

pevar 4. Add kale, tomato, and 1 tsp. (2 g) herbs de Provence. Cook about 5 minutes. (You could add any of the optionals vegetables or serve separately.)

pemp 5. Stir in the lemon juice.

c’hwec’h 6. Remove, cover the pan.

seize 7. Rub the fish with a tsp. (2 g) of herbs.

eizh 8. Heat the oil over medium-high heat.

nav 9. Fry the fish, 2-4 minutes (inside temperature 145ºF/63ºC).

dek 10. Platte fish with vegetables and garnish.

Read More

A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

Read More