Spinach Salad à la Japanese

Japanese eat salads for breakfast, lunch, and dinner as a side dish. 

I took my 6th graders to a Japanese "youth hostel", while living in northern Japan. They, too, thought it was strange to have a green salad with breakfast.-Mike

スペイン風サラダ (Japanese)

/supein-fuu sarada/

organic spinach

2 Tbs. (30 ml)  sesame seeds 

2 Tbs. soy sauce or gluten-free liquid aminos 

1 Tbs. (15 ml)  each: sesame oil, miso, and rice vinegar 

1 Tbs. organic brown  sugar 

organic garlic, minced 

organic ginger, graded

i /long e/

一 /ichi/ 1. Blanch the spinach in boiling water for a few minutes.

二 /ni/ 2. Put it in a bowl of ice water.

三 /san/ 3. Drain and squeeze out the water.

四 /shi/ 4. Toast the sesame seeds in a dry skillet. Remove and cool.

五 /go/ 5. Whisk: soy sauce/liquid aminos, miso, garlic, sugar, and ginger.

六 /roku/ 6. Płatę the spinach and pour the dressing over it.

 七 /shichi/ 7. Sprinkle with the sesame seeds.

 八 /hachi/ 8. Refrigerate until serving.

Looking for other salads:  https://veggiefernandezs.blogspot.com/search/label/salads

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Chicken à la French Basque

In the north central of Spain and across the border to southwestern France, Basque traditions, customs, language, and culinary recipes are still enjoyed. Key ingredients include from both the sea and mountain for grilled meats and fish dishes. There are diverse range of dishes, paired with txakoli /cha-koh-LEE/, a dry, sparkling white wine and Basque cider.  

Oilasko baskoa (Basque)

/oy-las-ko bask-ō/

Poulet Basquaiser (French)

Pollo vasco (Spanish)

Serves 4

1 whole organic chicken (about 4 pounds/1.820 g) cut into 8 pieces or chicken breast or legs

to taste: cayenne pepper, Himalayan salt and black pepper 

2 Tbs. (30 ml) olive oil

1 Tbs. (32 g) (dairy-free) butter

1 tbs. (5 g) organic tomato paste

1 organic onion, sliced

organic garlic cloves, minced

1 bay leaf

2-3 organic bell peppers, different colors, sliced

16 ounces (455 g) organic tomatoes

1/2 cup (120 ml) each: chicken stock or broth, water, and white wine

parsley and thyme

cooked pilaf (is GF) or rice

~Basque~

bat 1. Season the chicken.

bi 2. Heat the oil over medium heat.

iru 3. Add the butter, then the chicken pieces (whole children with the skin down). Brown about 5 minutes. Remove and set aside.

lau 4.  Sauté the peppers, onions, and garlic. Add the tomatoes, tomato paste, and bay leaf. Cook until liquid is reduced by half.

bost 5. Stir in the wine. Cook until it reduced by half. Then add the water and broth/stock.

sei 6. Add the chicken, cover and simmer on low for about 30 minutes, inside temperature 165ºF/74ºC.

zap 7. Place the chicken on a platter.

zortzi 8. Add the parsley to the pot and boil the sauce until it thickens, about 5 minutes. Remove the bay leaf.

bederatzi 9. Pour over the chicken. Serve with pilaf or rice.

On egin! 

Enjoy your meal!

Add a Basque salad: https://veggiefernandezs.blogspot.com/2019/01/basque-tossed-salad.html

or a Basque bean dish: https://veggiefernandezs.blogspot.com/2016/01/basque-beans.html

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Doner Kabab Seasoning

Döner Kebap Baharatı (Turkish)

about 2 Tbs. (12 g)

~Double or triple the ingredients if you plan use it in many future dishes.~

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory

Use with 

• vegetables: zucchini, eggplant, bell peppers with olive oil
• grain bowls: sprinkle over cooked quinoa, couscous, or rice
• marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
• dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt

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Pan Cakes or Waffles with Oatmeal

Oats can be eaten uncooked as in muesli, cooked with water, milk, or orange juice as in porridge, cookies, and oatmeal desserts. Or here, it is used in pan cakes/waffles. 

Bite of history: oatmeal began over 32 000 years ago when Paleolithic peoples ground wild oats into a porridge for food in southern Italy. It reached the Western Bank's of the Joran Valley ca 11 000 years ago. Ancient Romans brought oats to Britain. It is now a stable in Scotland. The first commercial brand appeared in the United States in 1877.

 avena (Latin)

oats

~pan cakes~

1 cup (130 g) organic (gluten-free) oatmeal

2 organic apples, grated

2 organic eggs

2/3 cups (150 g) (dairy-free) yogurt or orange juice

1 tsp. (5 g) baking powder

1/2 tsp. (2.5 g) cinnamon

1 Tbs (10o g) chia and flax seeds

~waffles~

1 cup (130 g) organic (GF) oatmeal

2 organic apples, grated

1 organic egg

2 cups (260 g) organic orange juice

2 Tbs. olive oil

1 Tbs. (10 g) each: chia and flax seeds

ūnus I. Mix all ingredients.

duo II. Makes pan cakes or 2 waffles

trēs III. Serve with favorite toppings.

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Rancher's Eggs

It is better know as Huevos rancheros, which originated on Mexican ranches in the 16th century. The cowhands and farmers needed a simple, hearty meat. There are many regional variations both in Mexico and U.S. 

Serves 4

~Use organic ingredients as much as possible~

1 cup (240 ml) each: cooked refried or pinto beans and salsa

olive or avocado oil

4 corn tortillas

4 fried eggs

1 avocado, sliced

sliced onions and garlic

(dairy-free) cheese, Mexican cotija or queso fresco, feta, Parmesan, Pecorino Romano, or Monterey Jack 

cilantro or parsley

lime juice

optional: add "heat" to the eggs:

1 cup (240 ml) pico de gallo salsa

1 jalapeño, seeded and sliced

hot sauce

roasted green chile

uno 1.  Cook each tortilla on a skillet.

dos 2. Fry the eggs.

tres 3. Place each tortilla on a plate, top with beans and salsa.

cuatro 4. Add a fried egg and the other ingredients.

cinco 5. Garnish with cilantro/parsley.

¡Buen Provecho!

Are you interested in more Hispanic dishes? https://veggiefernandezs.blogspot.com/search/label/Hispanic 

or breakfast meals? https://veggiefernandezs.blogspot.com/search/label/breakfast

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