Greek Salads

Add some olives too!

Fruit Salads

Add a little fruit to your dinner servings

Kale Salad with Apples

Stir-frying Kale enriches the flavor

Tetrazzini Pasta

10:18 AM by in the kitchen with the Fernandezs
Tetrazzini is an Italian-American dish. It is made with (leftover) poultry or seafood. Various types of dairy sauces, pastas, and vegetables are used. So, be creative and choice the meat, sauce, and pasta you want tonight. Then change the ingredients next time you want tetrazzini.
Serves 8
Preheat the oven to 350ºF/175ºC
  • 1 pound (455 g) a package of: linguine, spaghetti, egg noodles or other types of pasta
  • 2 cups (260 g) singly or a mixture of sliced: spinach, carrots, broccoli, bell peppers, zucchini, leeks, asparagus, celery, peas, etc.
  • 1 pound (455 g) shredded cooked organic: turkey, chicken, ham, seafood (of choice)
  • 1 cup (130 g) sliced mushrooms
  • 2 cups (480 ml) (dairy-free) butter, cream, milk and cheese, béchamel, mornay, or yogurt
  • olive oil
  • 1 cup (130 g) organic onion, chopped
  • minced organic garlic
  • (gluten-free) flour
  • 2 cups (480 ml) organic chicken broth; seafood use chicken, clam juice, seafood stock, or for a kick, Cajun-style broth (Cajun seasonings and andouille sausage)
  • 1 Tbs. (15 ml) organic lemon juice
  • 3/4 cup (180 ml) white wine
  • 2 cup (480 g) (dairy-free) different types of cheeses
  • garnishes chopped: parsley, chives, cilantro, mint, etc.
1. Cook the pasta as directed.
2. Sautéed in wine: onions, mushrooms, and garlic. 
3. Whisk in the broth and lemon juice.
4. Stir in the choice of dairy. 
5. Simmer until it thickens. Add little flour if needed.
6. Toss in the cooked pasta and vegetables.
7. Add everything to a casserole pan. Sprinkle with cheese.
8. Cover with aluminum foil and bake for about 25 minutes.
9. Remove foil and bake another 15 minutes.
10. Let it rest for 5-10 minutes. 





Mediterranean Olive Oil Dip

5:52 PM by in the kitchen with the Fernandezs

Sitting around a table, enjoying the sunny weather, having a free friends over or just the family, olive oil dips are savory.  

Makes 2 cup (480 ml)

2 cups (480 ml) olive oil 
4 Tbs. (60 ml) balsamic vinegar 
2 Tbs. (30 ml)  organic lemon juice 
4 tsp. (8 g)  each dried: oregano and basil
2 clove garlic, minced 
dash of red pepper flakes and black pepper to taste
garnish. parsley and/or basil

1.  Whisk the mixture together.
2. Let it rest for 15-30 minutes.
3. Garnish on top.
4. Serve with warm, crusty (GF) bread for dipping.

Try some other appetizer dips:






Mushroom Stroganoff

11:42 AM by in the kitchen with the Fernandezs
Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:
  • US: sour cream or cream of mushroom soup with egg noodles or white rice
  • Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
  • France: flambé beef, cognate, or white wine with French heavy cream
  • UK and Australia: like America but with creamy white wine sauce with rice or pasta
  • Japan: beef strips in a savory sauce and served over white rice 
Here is a vegan stroganoff.

Грибной строганов (Russian)
/gribnoy stroganov/
Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth
1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard
1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt
cooked and drain (GF) egg noodles
garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.


два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 


три  /tree/ 3. Stir in the flour.


четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.


шесть   /shest/ 6. Simmer for 10-15 minutes.


семь   /syem/ 7. Stir in the sour cream.


восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.



Asparagus with Hard Boiled Eggs à la French

11:01 AM by in the kitchen with the Fernandezs
 In 20 minutes you can have a French appetizer on the coffee table.

France is one of five European countries that grown white asparagus, which are grown underground. There are special festivals from mid-April to June 24th just for white asparagus.

Asperges et œuf (French)
Severs 4
Preheat the oven to 450ºF/230ºC

bunch of organic white or green asparagus, trimmed
4 Tbs. (60 ml) olive oil
Himalayan salt and black pepper
2 Tbs. (30 ml) organic lemon juice
grated (dairy-free) cheese, eg. Parmesan
4 organic hard boiled eggs


un 1. Place the asparagus on a large sheet pan.


deux 2. Drizzle with oil and season to taste.


trois 3. Roll the asparagus in the oil, then spread in a single layer on the baking sheet.


quatre 4. Roast about 8-12 minutes until they are tender and lightly browned.


cinq 5. Remove and drizzle with lemon juice and cheese.


six 6. Peel the cold eggs and slice horizontally.


sept 7. Serve a sliced egg with the asparagus on four plates or in bowls.



Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus




Avocado Stuffed with Garbanzo Beans and Tuna Salad

2:42 PM by in the kitchen with the Fernandezs
Avocado (aka alligator pear or avocado pear) is a native fruit grown by indigenous people from Mexico to Peru for thousands of years.

proto-Aztecan *pa:wa > Nahuatl āhuacatl /a:wakatl/ > 
        Spanish aguacate > 1697 English avogato pear > modern English avocado (pear)

Aguacate relleno de ensalada de garbanzos y atún (Spanish)
Severs 2-4 

1/4- 1/2 cup (30-60 g) Greek yogurt, sour cream, dairy-free yogurt or sour cream; vegan original mayo
1 Tbs. (15 ml) each: sweet pickle relish, organic lemon juice, and Dijon mustard
1 can wild tuna, drained 
1 can organic garbanzo beans, drained
2 organic green onions, sliced
1/2 tsp celery seed
2 large avocados, sliced in half, pitted
chopped parsley

uno 1.  Combine tuna and beans. Use a folk to break up the tuna.

dos 2. In another blow, mix the mayonnaise, mustard, and lemon juice.


tres 3. Mix the sauce with the tuna/beans and the rest of the ingredients except the avocados and parsley.


cuatro 4.  Sp0on the tuna mixture into the avocados and garnish with parsley.

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