Fish à la Provençal (slow cooker)

A trip to southeastern France with its distinct cultural and linguistic identity, is rewarding with a local fish dish. Any dense flesh fish works well.

lou Peissounas (Provençal)

"the fish"

le Poisson (French)

Serves 4

1/4 cup (60 ml) olive oil

zest of 1 organic lemon

1/4 cup (30 ml) organic lemon juice

minced organic garlic

black pepper and paprika to taste

1 tsp. (5 ml) herbes de Provençe*

1/4 cup (25 g) each: capers and sun-dried tomatoes, both drained

1/2 pound (225 g) organic potatoes, cut into fourths

4 wild fish fillets (halibut, salmon, sea bass, or cod)

chopped parsley for garnish

-Provençal (provençau) dialect-

un /un/ 1. Whisk together: olive oil, lemon zest and juice, garlic, pepper, paprika, herbes de Provençe, sun-dried tomatoes, and capers. Set aside.

dos /doos/ 2. Coat the inside of the slow cooker with cooking spray.

tres /th-re-ss/ 3. Add the potatoes with some of the lemon sauce and toss.

quatre /KAH-tray/ 4. Add the fish with the rest of the sauce.

cinc /seenk/ 5. Cook on hight for 2 hours or low for about 3 1/2 hours, to a fish temperature of 165F (64C).

sièis /seei-s/ 6. Surround the fish with potatoes on a platter or individual plates. Spoon some of the sauce over the top.

sèt /seht/ 7. Garnish with the chopped parsley.

*herbes de Provençe is a mixture of: dried basil, safe, rosemary, marjoram, thyme, savory, fennel and/or lavender.

Fish market in Provençe

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Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

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

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Baked Pork from Yucatán

From the Yucatán Peninsula, Mexico, you can find the most famous and popular Mayan dish among the +800,000 Mayan people.

Cochinita Pibil (Mayan)

"pig + cooked in the ground oven"

Serves 6

marinate over night

Preheat the oven to 325ºF (165ºC)

2 pounds (910 g) pork butt or shoulder with bone

2 Tbs. (30 g) achiote paste or ground turmeric

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

1/2 cup (120 ml) each organic: orange, lemon, and grapefruit juices, and red wine vinegar

organic chopped garlic

habanero peppers or jalapeños

1 tsp. (2 g) each: ground cumin and coriander, paprika, oregano, and chili powder

2 sliced organic red onions

organic rice, corn tortillas, gluten-free tacos, or fajitas

~Yucatec Maya~

jun /hun/ 1. Poke holes over the pork with a fork.

ka’ /ka-/ 2. Rub on the paste.

óox /ó:sh/ 3. Mix together: orange, grapefruit, and lemon juices, garlic, plus the habanero/jalapeños.

kan /kan/ 4. Mx in the spices.

jo’o /ho:-o:/ 5. Marinate with a lid, in the refrigerate overnight. Turn a few times.

waak /wa:k/ 6. Wrap the pork and sauce in aluminum foil, soak in water for 30 minutes.

u’uk /u:-u:k/ 7. Place the pork into a casserole dish and cover.

waxak /wa’shak/ 8. Bake for about 2 hours, until inside temperature is 145ºF (63ºC) and the meat falls off the bone.

bolon /bo-loing/ 9. Bring the red wine vinegar to a boil.

lajun, lahun /la-hun/ 10. Add the onions, reduce to medium-low, and simmer until tender.

buluk /bu-luk/ 11. Pour the sauce over the pork.

lajka’a, ka’alajun 12. Serve with rice and tortillas, in tacos shells, or as a fajita.

Try some of the other

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

Latin American dishes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Mango and Mint Guacamole

What do I do with all the mint that has taken over the backyard?!? Mexican dinner with guacamole, of course!

~avocado tree~

Serves 4

organic shallot(s), diced

2 Tbs. organic lime juice

2 organic ripe avocados

chopped cilantro or parsley

chopped mint

1 diced, seeded chili or a can of organic, mild green chili

1 organic mango, diced

sliced organic green onion

uno 1.  In a bowl, stir together the shallots and lime juice.

dos 2. Set aside for 10 minutes.

tres 3. Mash in the flesh of the avocados.

cuatro 4.  Add the cilantro/parsley, mint, chili, and 3/4 of the mango.

cinco 5. Set for 10 more minutes.

seis 6. Garnish with the torn mint leaves, rest of the mango, and sprinkle with green onions.

siete 7. Serve 

• with tortilla chips
• with nachos
• with raw vegetables
• with hash browns and eggs
• on toast
• on radish salsa
• in quesadillas
• in tocos
• over chilli
• stuffed in baked potatoes
• baked with frittata
• top on chicken
• top on beef ribs
• spread on a pizza
• spread on a fish burger
• add to pasta 
• add to tomato rice dish
• add to refried beans
• make a guacamole BLT
• make a chicken and guacamole wrap
• mix with prawns
• etc.

P.S. Plant the avocado seeds. It will not produce avocados but make nice house plants.

Try some other appetizer dips: https://veggiefernandezs.blogspot.com/search/label/appetizer%20dip

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