Blueberry-Mango Salsa

A fruity salsa for grilled fish, chicken, tacos, or an appetizer with chips is found in many places in Mexico and the U.S. Don't forget the jalapeños, or not!

Servers 6

~Use organic ingredients as much a possible.

chopped red onion

1/4 cup (160 ml) lime juice

dash of red chili flakes or deseeded minced jalapeño to taste

1 ripe mango, peeled, pitted and diced small

1 cup (130 g) blueberries

1 diced avocado

1 Tbs. (15 ml) olive oil

chopped cilantro or parsley

optional: 1/2 cup (65 g) black beans, drained

uno 1. Mix the lime juice and chili flakes.

dos 2. Sit for 5 minutes.

tres 3. Mix the rest of the ingredients together.

cuatro 4. Stir in the lime juice.

cinco 5. Serve over fish or chicken, in tacos, or set out for an appetizer.

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Curry Rice à la Indonesia

Indonesian dishes can be sweet, sour, salty, bitter, or spicy do to the mixture of Middle Eastern, Indian, Chinese, Javanese, Polynesian, Melanesian, and European complex flavors. There are dishes of fried rice, skewered meats, fish, vegetables, soups, and noodle. Add a touch of sambal (a spicy chili paste) or peanut sauce to any dish you like, while you are frying, grilling, roasting, sautéing, boiling, or steaming.

The country of over 6,000 populated islands out of  17,000 islands, each has their own recipes from the 600 ethnic groups. 

Curry rice is a popular side dish on the islands of Sumatra and Java.

Nasi kari (Indonesian)

Serves 4

~Use organic ingredients as much as possible.~

1 cup (130 g) each: basmati rice and frozen peas

2 cup (480 ml) vegetable broth

1 Tbs. oil oil 

1 chopped onion

2 minced cloves garlic

1 inch (2,5 cm) minced ginger

1 Tbs. (6 g) curry powder or more to taste

1 tsp. (2 g) each: turmeric, cumin, and coriander 

1/2 tsp. (1 g) cayenne pepper (if you want more heat) 

1 cinnamon stick 

garnish: chopped cilantro or parsley 

~official language: bahasa Indonesia~ (There are 718 indigenous languages.)

satu 1. Cook the rice in the broth.

dua 2. Sauté the onions, garlic, ginger with the spices.

tiga 3. Add the coconut milk and peas. Simmer until it thickens.

empat 4. Remove the cinnamon stick.

lima 5. Serve the rice topped with curry and vegetables.

enam 6. Garnish.

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Shrimp and Spinach Pasta

This pasta dish is common along the coastal regions of southern Italy and the Amalfi Coast (Campania).

Pasta con gamberi e spinaci (Italian)

Serves 4

cooked (gluten-free) pasta of your choice, then drain 

olive oil

mined garlic

1 cup (130 g) organic cheery tomatoes, cut in half

1/3 cup (80 ml) organic lemon juice

1 1/2 cup (360 ml) heavy cream, Greek yogurt, or dairy-free yogurt 

Himalayan salt and black pepper

pound (455 g) wild shrimp, peeled if need be or frozen

2 cups (260 g) organic chopped spinach

1/2 cup (65 g) (dairy-free) grated cheese

~Neapolitan ('o nnapulitano) language (evolved independently from Latin)
uno 1. Sauté garlic and tomatoes with olive oil for about 3 minutes.

duje 2. Add the lemon juice and cream/yogurt. Simmer 4 minutes.

tre 3. Season with salt and pepper.

quatto 4. Add shrimp and cook another 4 minutes. 

cinco 5. Turn over and cook about 4 minutes until opaque white/pink.

seje 6. Add the cooked pasta and spinach. Toss the mixture.

sette 7. Cook a few minutes until spinach wilts.

otto 8. Sprinkle with cheese and serve.

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

or

Italian cuisines: https://veggiefernandezs.blogspot.com/search/label/Italian

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Orange Chicken or Lamb Meatballs

 I use to buy "orange chicken", but it is easier to just make my own. -Mike

Serves 4

Meatballs:

1 pound (455 g) of organic ground lamb or chicken

2/3 cup (85 g) (gluten-free) bread crumbs 

1 organic egg

2 Tbs. (30 ml) soy sauce or (GF) liquid aminos

2 tsp. (4 g) each: grated garlic and ginger 

olive oil

1/2 cup (120 ml) organic orange juice

optional: Sriracha sauce for "heat"

Sauce:

2 Tbs. (30 g) each organic: honey and chopped green onions

2 Tbs. (15 ml) rice winer vinegar

1 Tbs. (15 g) organic cornstarch + 2 Tbs. (30 ml) water

organic orange zest

1 tsp. (5 g) sesame seeds

1/4 cup (30 g) organic brown sugar

Serve:

organic: cooked rice, streamed broccoli, and sautéed snow peas

~Pan fried or baked in over 425ºF/220ºC (inside temperature chicken 375ºF/191ºC, lamb 145ºF/63ºC)~

1. Mix the chicken/lamb, breadcrumbs, egg, soy sauce/liquid aminos, green onions, garlic, ginger, brown sugar, and optional Sriracha.

2. Form into 12 meatballs.

3. Pan fry: Sear on both sides for 80-10 minutes.

3. Bake in the oven for 15 minutes.

4. Simmer the orange juice, honey, and vinegar.

5. Whisk in the cornstarch and water to thicken

6. Cook about 5-8 minutes.

7. Return the meatballs in the sauce for another 2 minutes.

8. Serve over rice with broccoli and snow peas.

9. Garnish with green onions and sesame seeds.

 

 

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Berry Sauce

Sauces are great to pour over vegetables, marinade meats, add flavors, bind ingredients, use as a base for stews, serve over desserts, placed on the side of a meal, or any way you like.

Makes about 2 cups (5 dl)

2 cups (25 g) organic berries (Try mixing several types of berries.)

1/4 cup (60 ml) water

dash or two crushed coriander seeds

2 Tbs. (12 g) cilantro or parsley

1 Tbs. (6 g) chopped mint

2 Tbs. (45 ml) organic lemon juice

12 berries for garnish

optional herbs with berries:

• blueberries: lavender, thyme, oregano, marjoram, rosemary, basil, sage
• strawberries: mint, basil, and lavender
• blackberries: mint, oregano, rosemary, sage, and thyme
• raspberries: thyme, basil, oregano, bay

1. Cook the berried on low heat with water until soft. Add more if needed. Maybe 10 minutes.

2. Remove and push the berries and juice through a sieve.

3. Discard the seeds.

4. Mix the herbs and juice.

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