In the Kitchen with the Fernandez's

Mexican Fish Bowls

5:52 PM by in the kitchen with the Fernandezs

Turn a fish dinner into a Mexican dish. Make it easier, by placing the meal in a bowl.

Cuencos de pescado mexicano (Spanish)

Serves 4

Preheat the oven to 475ºF/185ºC

a pound (455 g) wild Pacific cod, sliced into small pieces.

1/2 cup (65 g) (GF) Greek yogurt

3/4 cup (95 g) (GF) bread crumbs

1-2 Tbs. (15-30 ml) hot sauce, eg. tabasco, adobo, ranchero, sriracha, or make your own (see below*)

2 Tbs. (30 ml) organic lime juice

1/4 tsp. black pepper

2 cups (260 g) each organic : shredded cabbage and cooked brown rice

1 cup (130 g) sliced organic radishes

sliced organic green onions

garnish: cilantro or parsley and lime wedges

organic (GF) small, warm taco shells

optional: sliced jalapeños

*homemade

mild hot sauce:

1 Tbs. each: Himalayan salt, garlic powder onion powder, and black pepper

1/2 tsp. each: oregano and cumin

hotter sauce:

1 tsp. chipotle or ancho chili powder

1 Tbs. each: apple cider vinegar and tomato paste

1/2 tsp. cumin

pinch of garlic powder

uno 1. Spray olive oil on a baking sheet.

dos 2. Coat the fish with 1/4 cup (60 ml) yogurt.

tres 3. Roll the fish in the bread crumbs.

cuatro 4. Bake until crispy about 8-10 minutes. Inside temperature reaches 145ºF/63ºC.

cinco 5. Use the rest of the yogurt and mix with salt and pepper and lime juice.

seis 6. In each bowl, put the rice, cabbage, radishes, fish, sliced green onions, lime wedges.

siete 7. Serve the sauce, cilantro/parsley, jalapeños, and taco shells on the side.

¡Buen Apetito!

/bwen ah-peh-TEE-toh/

Looking for more...

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

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

Vegan Enchiladas

11:33 AM by in the kitchen with the Fernandezs

Enchiladas are a main stable of Mexican cultural dating back thousands of years to the ancient Aztec and Maya civilizations. They wrapped food (small fish, beans, or squash) in corn tortillas.

When the Spanish explorers arrived, they added cheese, pork, and chicken, Enchiladas Suizas.

They are also part of the Tex-Mex and broader American cultures. Both sides of the broader frequently serve them for weddings, Christmas, and national holidays or dinner tonight!

For our vegan friends, try...

Enchiladas veganas (Spanish)

serves 8

Preheat the oven to 350ºF/175ºC)

~Use organic ingredients as best as possible.~

Be creative and add your favorite vegetables.

avocado oil

chopped: bell peppers and onions

minced garlic

2 cups (260 g) chopped: kale, spinach, and/or chard

pinto or black beans, rinsed

1/2 cup (65 g) frozen corn

1/2 - 1 cup (120-240 ml) enchilada sauce (taste as you are cooking)

8 warm tortillas

grated vegan cheese [for no-vegan (DF) cheese]

chopped cilantro or parsley

garnish: vegan yogurt or sour creams [no-vegan (DF)]

optional: lime juice

~Náhuatl (Aztec) spoken by over a million people.~

ce /seh/ 1. Spray olive oil in a baking dish.

ome /oh-meh/ 2. Sauté the half of the bell peppers and onions in skillet with a Tbs. (15 ml) of avocado oil for about 3 minutes.

yei /yeh-ee/ 3. Add the garlic for a minute.

nahui /nah-wee/ 4. Stir in the chopped greens and corn. Cook about 2 mixtures.

machuilli /mah-kwee-lee/ 5. Stir in enchilada sauce to taste. Remove from the stove.

chicuace /chee-kwah-seh/ 6. Place a tortilla on a work space.

chicome /chee-koh-meh/ 7. Add some cheese, vegetables, and beans.

chicukei /chee-kway/ 8. Roll the tortilla, seam-side down, place in the baking dish. Repeat with the rest of the tortillas.

chiconahui /che-k-nah-wee/ 9. Add more encalada sauce over the shells.

mahtalctli /nah-tlahlk-tlee/ 10. Sprinkle with more cheese.

matlactli once 11. Bake about 20 minutes.

matlactli omome 12. Remove and rest for 5 minutes.

matlactli omei 13. Garnish with the yogurt/sour cream and cilantro/parsley.

matlactli onnaui 14. Drizzle optional lime juice.

caxtolli /kahk-stoh-lee/ 15. Serve warm.

Xitlacua cualli

/she-tlah-kwah kwah-yee/

Eat well.

A Pasta Salad à la Traditional

6:47 PM by in the kitchen with the Fernandezs

It is an Italian nationwide summer staple, known at home as svuota frigo "fridge-cleaning" meal for beach, lunches, picnics, and al fresco dining with light, Mediterranean ingredients. Though pasta is found all over the country, Bologna is note as the "best" pasta.

Americans have heavy salad with cured meats, creamy mayonnaise dressings, and heavy cheeses.

Let's do it the Italian way! Facciamolo all'italiana! Serve as its own course rather than as a side dish. Italians do not eat bread with pasta. Because both are heavy starches.

Here is one "traditional" recipe.

Pasta fredda (Italian)

"cold pasta"

Insalata di farro

"spelt salad"

~Use organic as best as possible.~

cooked (GF) pasta as directed on the package

mozzarella cheese or DF cheese

basil, chopped

black olives, cut in half

cherry tomatoes, cut in half

chopped red and yellow bell pepper

1 cup (240 ml) Italian dressing*

Bolognese dialect (bulgnais) “Italian”

un 1. Combine pasta, bell peppers, tomatoes and olives in a bowl.

dû 2. Mix in the dressing.

trî 3. Stir in the basil and cheese.

quâter 4. Serve at room temperature or cold.

*traditional "tipica" Italian dressing, 3-to-1 ratio

makes 1 cup (240 ml)

3/4 (180 ml) extra virgin olive oil

1/4 cup (60 ml) white or red wine vinegar or fresh organic lemon juice

1/4 to 1/2 tsp Himalayan salt

optional:

ground black pepper to taste

minced garlic

zénncv 5. Whisk the vinegar and salt (black pepper & garlic) together.

sî 6. Slowly whisk in the olive oil or shake together in a glass jar.

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.