Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Casserole with Asparagus and Cheese

Asparagus, also called garden asparagus, is a native to Eurasia. Green asparagus (grown above grown) is eaten worldwide. While white asparagus (aka white gold, edible ivory, or the royal vegetable) (grown underground) are found mostly in Germany, France, the Netherlands, Spain, and Switzerland, as well as in Peru and Washington state. 

If you are in Germany in mid-April to June 24th, don't miss the Spargelsaison or Spargelzeit (asparagus season) and enjoy white asparagus prepared in many different ways.

Serve 4

Preheat the oven to 375ºF (190ºC)

1 bunch organic asparagus, trimmed
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs

garlic minced
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste

garnish: chopped chives

optional: cooked shredded chicken

1. Spread out the asparagus in a baking dish.

1. Top with optional chicken.

2. Mix the garlic, milk, eggs, parmesan cheese, and butter

3. Pour over the asparagus.

4. Sprinkle the shredded cheese.

5. Bake 25-30 minutes.

6. Garnish with thyme and chives.

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

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Roasted Beets with Nuts

Usually, I buy pre-cut packages of beets, but now I have a vegetable and fruit box delivered. Well, now I have three huge beets (aka beetroots) with stems. -Mike

Bite of history: Beets were grown by the Ancient Egyptians, Greeks, and Romans. Today, there are beet dishes from Australia and New Zealand, Eastern and Northern Europe, India, and North America, eaten broiled, roasted, or raw. Use the young leaves in salads; mature leaves served boiled or steamed. 

Serves 4

Preheat the oven to 375ºF/185ºC

with the rock in the middle

3 organic beets, remove the stems, scrubbed and trimmed but not peeled

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) organic honey

toasted organic nuts, eg. walnuts, pistachio, and/or hazelnuts

olive oil

optional herbs:

• thyme (earthy flavor)
• rosemary (natural sweetness)
• sage (paired with thyme and rosemary)
• dill (found in many Eastern European cuisines)
• parsley (add color and flavor)

optional spices:

• black pepper (adds contrast to the sweetness)
• cumin & coriander (earthy, smoky taste)
• garlic (savory, pungent depth)
• smoked paprika (smokiness)
• za'atar or ras el hanout (found in Middle Eastern roasted beets dishes)

another optional: toss goat cheese on the cooked beets 

1. Slice the beets in half, then slice into wedges.

2. Bake the beets in a pan on top of parchment paper.

3. Stir together vinegar, honey, and 1/4 cup (60 ml) water.

4. Pour the sauce over the beets. Toss.

5. Cover with foil and roast for 35-40 minutes. Save the sauce.

6. Remove the beets from the oven and carefully uncover.

7. If you like, strain the liquid from the backing pan and pour over the beets.

9. Season with any herbs and/or spices.

10. Transfer to a serving dish with the liquid. 

11. Drizzle with oil and sprinkle with nuts. Add optional goat cheese.

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Korean "Tacos" with Kimchi

Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)

/gimchi tako/

Severs 4

8 (gluten-free) tortillas

2 tsp. (10 ml) olive oil

8 organic eggs, lightly whisked

2 ripped avocados

2 Tbs. (30 ml) organic lime juice

4 Tbs. (dairy-free) yogurt

1 cup (130 g) chopped kimchi, lightly blotted dry

sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.

이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.

삼 /sam/ 3. Blend the avocados, lime juice and yogurt.

사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 

오 /oh/ 5. Drizzle the avocado sauce.

Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html

or 

Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html

Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html

Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

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Chinese Chicken with Pineapple or Mango Sauce (slow cooker)

"Kowloon" is a Chinese-Amerian dish with Asian ingredients and Polynisian flavor. Plus, preparing it in a slow cooker, you will have more free time.

九龙鸡 (Mandarin Chinese)

/jiǔlóng jī/

Serves 4

~Use organic as much as possible.~

2 chicken thighs

1 tsp. ground ginger

minced garlic

1 cup (240 ml) chicken broth

1/2 can (4 ounces/120 ml) of pineapple syrup and 4 slices of pineapple cut into fourths or 1 peeled and diced mango 

cut green onions or scallions 

1/4 cup (30 g) cornstarch

1/4 cup (60 ml) soy sauce, tamari,  or gluten-free liquid aminos

1 Tbs. (15 ml) vinegar

Himalayan salt and black or lemon pepper

optional: drained water chestnuts

cooked rice or (gluten-free) noodles

~Chinese~

一 /yī/ 1. Rub salt and pepper on the chicken.

二 /èr/ 2. Place in the slow cooker.

三 /sān/ 3. Place the sliced pineapples/mangos and optional water chestnuts on top.

四 /sì/ 4. Whisk together: ginger, broth, and syrup.

五 /wǔ/ 5. Pour over the chicken.

六 /liù/ 6. Cook an hour on HIGH.

七 /chī/ 7. Then cook 2 more hours on LOW.

八 /bā/ 8. Add the green onions.

九 /jiǔ/ 9. In a bowl, mix cornstarch, vinegar, and soy/liquid aminos.

十 /shí/ 10. Turn the chicken thighs over and stir in the soy sauce.

十 一 /shíyī/ 11. Cook on HIGH 10 minutes, inside temperature of the chicken 165ºF/74ºC.

好胃口 

/hǎo wèikǒu/

Good appetite

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