Garbanzo Stew à la Cuba

Beans are a staple food in many Cuban dinners. The slow, simmering brings out the flavors and aromas in the kitchen. (Well, there's dinner for tonight!-Mike)

Potaje de Garbanzo (Spanish)

Serves 4

~Adjust the portions of ingredients if needed.~

1/2 can (200 g) of organic garbanzo (aka chickpeas) beans

avocado oil

diced organic: onion and bell pepper

minced garlic

diced ham hock

sliced Spanish chorizo or smoked sausage

1/4 cup (30 g) organic tomato sauce

red wine

1-2 tsp (2-4 g) each: cumin, paprika, oregano, black pepper

1 bay leaf

1 organic potato, cut into fourths

optimal: cook organic rice

~ Cuba Spanish~

uno 1.  Sauté the onions and peppers in avocado oil.

dos /do/ 2. Add the garlic, ham and sausage. Cook about 3 minutes.

tres /tre/ 3. Stir in the tomato sauce, wine, and spices.

cuatro 4.  Simmer for 5 minutes.

cinco 5. Add the potato, cover and cook for 20 minutes or until the potato is soft.

seis /sei/ 6. Remove the bay leaf and serve warm with or without rice.

Try some other Cuba dishes: https://veggiefernandezs.blogspot.com/search/label/cuban

or stews: https://veggiefernandezs.blogspot.com/search/label/Stews

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Caprese Pasta with Chicken

Caprese pasta is a flavorful dish from the island of Capri, Italy. The island has been occupied by Greeks, Romans, French, and English. Hence, each left a bit of their culinary touches to the local dishes, as well as each cook added this and that to the recipes. 

Classic caprese has all local ripe tomatoes promodori matui , fresh buffalo mozzarella mozzarella di bufala, sweet basil basilica dolce , and olive oil olio d'oliva. It is usually a raw salad Insulate Caprese. Use pasta for a warm dish. Chicken is that "other" this and that.

Pasta Caprese con pollo (Italian)

Serves 4

Preheat the oven to 375ºF / 185ºC

1 1/2 pounds (680 g) organic boneless chicken breast

Italian seasoning

organic cherry tomatoes, cut in half 

2 Tbs. (30 ml) each: olive oil and balsamic vinegar

thyme, red chili flakes, and black pepper, to taste

(gluten free) spaghetti, orecchiette, chickpea or lentil penne, rotini, or fusilli pasta

minced organic garlic

diced organic shallots

organic bocconcini

mozzarella pearls (bite-size balls)

Kalamata olive

garnish with chopped basil

~Neapolita~ (napulitano) is the primary language spoken on the island.
uno 1. Line a backing sheet with parchment paper.

duje 2. Sprinkle the chicken with Italian seasoning.

tre 3. Bake for 25 minutes, inside temperature 165ºF / 75ºC.

quatto 4. Thinly slice the cooked chicken.

cinco 5. Toss tomatoes with olive oil and thyme.

seje 6. Spread the mixture on the baking sheet, bake for about 15 minutes.

sette 7. Cook the pastas as directed on the box, drain and rinse.

otto 8. Whisk together: olive oil, balsamic vinegar, garlic, chili flakes, shallots, and black pepper.

nove 9. Serve in bowls: pasta and drizzle the dressing.

diece 10. Add the slice chicken, tomatoes, bocconcini, cheese, and olives. Toss.

únnere 11. Garnish with basil.

There are many more 

Italian recipes at: https://veggiefernandezs.blogspot.com/search/label/Italian

and

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

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Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

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

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

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

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Tofu Tacos!

Tofu is not native to Latin American recipes, but people are eating vegan and vegetarian foods with classic Latin American flavors.

¡Tacos de Tufu! (Spanish)

Serves 4

2 4-ounce (225 g) organic extra-firm tofu

2 Tbs. (30 ml) each: soy sauce or GF liquid aminos  and avocado oil

1/3 cup (45 g) organic tomato paste

paprika, cumin, chili powder, oregano and/or thyme

minced garlic

sliced shallots

sliced cremini organic mushrooms

8 organic coin tortillas

toppings:

diced avocado

(GF) cheese

organic lime juice

organic salsa

(GF) cheese

chopped chipotle chili peppers

green chilis 

shredded organic lettuce

uno 1.  Press out the water in the tofu for about 1o minutes.

dos 2. Use a folk to crumble the tofu.

tres 3.  Whisk together the oil, spices, tomato paste, garlic, and soy/liquid aminos.

cuatro 4. Mix the remaining sauce and tofu

cinco 5. Heat a skillet to medium-high and add the tofu mixture. Cook until warmed.

seis 6. Remove the tofu and set aside.

siete 7. Sauté the mushrooms and shallots.

ocho 8. Heat the tortilla shells.

nueve 9. Serve: tofu and mushroom mixtures with the toppings of choice.

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Grilled Fish with Vegetables à la Greek

Greece's coastline measures 8,498 miles (13 676 km), which makes seafood readily accessible. Hence, chefs have access to the freshest fish available, which means lots of creative fish dishes.

Ψάρι ψητό με λαχανικά (Greek)

/psári spit me lachaniká/

Serves 4

grill or preheat the oven to 425F (220C)

1 pound (455 g) organic fingerling potatoes, cut in half lengthwise

olive oil

5 chopped organic cloves of garlic

fresh or thawed skinless wild salmon fillets

2 organic peppers, cut into rings (try different colors)

2 cups (260 g) organic cherry tomatoes

juice and zest of  2 organic lemons

optional spice(s):

• parsley 
• dill
• basil
• tarragon
• safe
• rosemary
• bay leaves
• thyme
• cilantro
• fennel
• oregano 

optional salmon flavor combinations:

• salty: soy sauce or gluten-free liquid aminos, capers, miso
• sweet: organic: honey, brown sugar, maple syrup, orange juice or zest
• sour: organic: lemon, lime, vinegar
• creamy: (diary-free:) cream cheese, yogurt, crème fraîche, butter
• smoky: chipotle chiles, paprika, cumin
• green: fresh herbs, cucumber, asparagus

ένα / EN-a/ 1. Place the potatoes in a bowl with 1 Tbs. (15 ml) olive oil and the garlic.

δύο /THEE-oh/ 2. Pour onto a baking sheet, cover with foil, and roast for 30 minutes 

or grill on a BBQ or on top of the stove.

τρία /TREE-a/ 3. In a bowl, add the peppers, tomatoes, parsley, olives, and any spices and/or flavor combinations (except the "creamy" apply after roasting), with 1 Tbs. (15 ml) or more olive oil. Toss.

τέσσερα /TESS-air-uh/ 4. Rinse the salmon and pat dry. 

πέντε /PEN-day/ 5. Pour the pepper mixture over the potatoes.

έξι /EX-ee/ 6. Layer the salmon on top.

εφτά /EF-TA/ 7. Roast, uncovered or gill for 10 minutes (temperature of 145F/63C)

oκτώ /oc-TOH/ 8.  Squeeze the juice over the salmon and vegetables.

εννιά /en-NAY/ 9. Sprinkle with lemon zest.

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