Tex-Mex Ground Turkey with Black Beans

Tex-Mex is a regional American cuisine from southern Texas, a blend of Mexican flavors and of course Mexican ingredients.  

The name originated from the Tejano people, descendants of mostly Native Americans, Texas Creoles, and Mestizo who settled Texas when it was part of the New Spain  (1521-1821) and later Mexico (1821-36). 

Severs 4

~organic as much as possible~

1 pound (455 g) ground turkey 
1 can (15 oz) (4300 g) black beans, drained and rinsed 
1 cup corn ( 130g) 
1 onion, chopped 
2 cloves garlic, minced 
1 red bell pepper, chopped 
1 Tbs. (15 ml)  olive oil 
1 Tbs. (6 g) or less chili powder 
1 tsp. (2g) each: cumin, oregano, and paprika 

(dairy-free) grated cheese
cilantro or parsley, chopped (for garnish) 
lime wedges 

optional:

• (dairy-free) sour cream or yogurt
• salsa
• avocado
• guacamole
• jalapeños
• diced (fire-roasted) tomatoes
• hot sauce 

~Texan English~
/wun/ 1. In a large skillet, heat olive oil over medium heat. 

/ti/ 2. Sauté the onion and bell peppers, about 3-4 minutes.
/thriy/ 3. Add the minced garlic or an additional minute.
/fo/ 4. Increase the heat to medium-high and add the ground turkey, cook about 5-7 minutes. 

/fayf/ 5. Stir in the spices.
/ses/ 6. Stir in the beans and corn, cook about  5 minutes.
/safin/ 7. Remove and garnish with cilantro/parsley or fill 2 little blows on side.

/ey/ 8. Serve with lime wedges and any other optional ingredients

Read More

Meatballs à la Hawaiian (slow cooker)

Hawaiian cuisine is a reflection of  a mix of cultures from Polynesia, North America, East Asia, and Portugal. Beef was introduced by the Mexican cowboys working on cattle ranches. 

Serve as main meal or as appetizers.

'i'o 'i'o (Hawaiian)

serves 12

~Use organic ingredients as much as possible.~

3 pounds (1.365 g) of frozen meatballs ('i'o 'i'o)

1 can pineapple chunks, drained and reserve the juice

1 bell pepper, cut into chunks

minced onion

1 cup (240 ml) barbecue sauce or ketchup

1 Tbs. (15 ml) Worcestershire sauce

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

1/4 cup (60 ml) rice wine vinegar or apple cider vinegar

1/4 up (30 g) brown sugar

1 Tbs (15 g) grated ginger or 1/4 tsp. (dash ot two of powder ginger)

3 garlic cloves

2 Tbs. (30 g) chopped chives

sesame seeds

cooked rice (for main meal)

ʻekahi 1. Place in the a slow cooker: frozen meatballs, pineapple, bell pepper, and onion

ʻelua 2. Whisk BBQ sauce/ketchkup, soy sauce/liquid aminos, Worcestershire, vinegar, and sugar.

ʻekolu 3. Whisk in the ginger and pour over the meatballs. 

ʻehā 4. Cook high for 2-3 hours.

'elima 5. Serve with chipped chives and sesame seeds or with rice for main meal.

Try:

Hawaiian Tofu Bowl: https://veggiefernandezs.blogspot.com/2024/03/hawaiian-tofu-bowl.html 

Hawaiian Vegetable Bowl: https://veggiefernandezs.blogspot.com/2016/08/hawaiian-vegetable-bowl.html

Pineapple Chicken à la Hawaiian (slow cooker or instant pot): https://veggiefernandezs.blogspot.com/2024/11/hawaiian-pineapple-chicken-slow-cooker.html

Read More

Pineapple Chicken à la Hawaiian (slow cooker or instant pot)

The chunks of pineapple and red peppers make a colorful dish served over rice. Two recipes are listed, one for slow cooker the other for instant pot. 

ʻO ka moa paina Hawaiʻi (Hawaiian)

Serves 4-6

1/4 cup (30 g) organic honey

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

2 Tbs. (30 g) dark brown organic sugar

1 Tbs. (15 g) minced or grated ginger

2 organic garlic cloves, minced

pinch or two of red pepper flakes

1/2 cup (120 ml) organic chicken broth

1 Tbs. (15 ml) olive oil

1 organic onion, cut into 1-inch (2,5 cm) chunks

1 1/2 - 2 pounds (680 -910 g) organic boneless, skinless chicken breasts

2 cups (260 g) organic fresh pineapple or drained canned chunks

1 large or 2 small organic red bell peppers, chopped 

2 Tbs. (30 g) cornstarch

cooked basmati or brown rice

Slow Cooker

ekahi 1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

elua 2. In a skillet, heat the oil over medium-high heat. Add the onions and still 4-5 minutes.

ekolu 3. Put the onions in the slow cooker and add the chicken, pineapple, and bell peppers.

ʻehā 4. Pour the honey sauce over the top.

elima 5. Cover and cook on Low for 2 1/2 t0 3 1/2 hours, inside temperature of 165F (75C).

eono 6. Transfer the chicken to a cutting board and slice it on an angle. Set aside.

ehiku 7. Carefully transfer the vegetables and juices to a medium saucepan.

ewalu 8. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

eiwa 9. Add it to the pan with vegetables. 

umi 10. Bring to a boil over high heat.

umikumākahi 11. Reduce the heat and simmer, whisking about 3 minutes.

umikumālua 12. Return the chicken, thickened sauce, and vegetables to the slow cooker and stir gently.

umikumākolu 13. Serve over rice.

Instand Pot

1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

2. Set to "Sauté". Pour the oil into the pot and heat until shimmery.

3.  Add the onion and cook, stir about 4-5 minutes.

4. Add the chicken, pineapples and bell peppers.

5. Pour the honey sauce on top.

6. Lock and seal the lid.

7. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure.

8. Transfer the chicken to a cutting board and slice in angles. Set aside.

9. Set the pot to "Sauté" again. 

10. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

11. Stir the cornstarch mixture into the vegetables and sauce in the pot and bring to a boil.

12. Cook, whisking, until thickened, about 3 minutes. Press "Cancel".

13. Return the chicken to the pot and stir gently. 

ʻumikūmāhā 14. Serve over rice. 

Read More

Baked Pumpkin

Buy an extra pumpkin, one for craving, one for eating! The recipe is from the Chippewa tribe near Lake Superior, Wisconsin. 

TOO BIG!

How would you cook them in an oven?

Preheat the oven to 350F (175C)

1 small pumpkin

1/4 cup (60 ml) each organic: apple cider, maple syrup, and (dairy-free) melted butter

~Chippewa numbers~

bezhig 1. Put the pumpkin in the over and back for 2 hours.

niizh 2. Cut the baked pumpkin in half and scoop out the pulp and seeds.

niswi 3. Spread the pulp into a casserole dish.

niiwin 4. Mix the other ingredients in a bowl and pour over the pumpkin.

naanan 5. Bake another 35 minutes.

ingodwaaswi 6. Casserole can be frozen after cooled for 2 months. 

Best pumpkin:

• attached, dry, brown stem
• avoid cuts, bruises, or soft spots
• press the bottom to be sure it is still solid

Store in a cool dry place until ready to use.

Read More

Smoked Salmon Pasta

Salmon is a natural source of omega-3 fatty acids, low in fat, calories and carbohydrates.

4 Servings

8 ounces (225 g) wild salmon

olive oil

1/2 cup (65 g) each sliced: black olives and organic onion

1 (14.5 ounce/410 g) can diced organic tomatoes

2 Tbs. (30 g) shredded basil (=2 tsp./10 g dry)

cooked pasta according to package directions 

If you need to cook the salmon:

Brush the fillet with some olive oil. Bake in a sealed, parchment paper at 375F (190C) for 12-14 minutes, reach temperature of 120F (59C). Sliced in bite-sided pieces

(There are +20 Alaska native languages. Yup'ik has the largest number of speakers, about 10,000, living in western and southwestern Alaska and Saint Lawrence Island, Siberia. Translations of the numbers are interesting.)

• atauciq (indivisible) 1. Heat oil in a large pan over medium heat.
• 
  
• malruk (the one that follows) 2. Sauté the onions.
• 
  
• pingayun (addendum) 3. Pour in the tomatoes and their juice. Break up the tomatoes with a potato masher or large fork.
• 
  
• cetaman (spread out the arm/wings) 4. Bring to a simmer, add the olives and basil.
• 
  
• talliman (one arm) 5. Remove saucepan and drain the pasta.
• 
  
• arvinglegen (cross over) 6. Return the pasta to the saucepan, drizzle with some olive oil.
• 
  
• malrunglegen 7. Add the sauce and toss.
• 
  
• pingayunlegen 8. Toss the bite-sided salmon pieces with the pasta and serve immediately.

Read More

Shredded Pork for Cuban Sandwich, Greek Pitas, or BBQ Sandwich

The pot is cooked one in a slow cooker or instant pot. Cook the pork and serve the next day.

CUBAN SANDWICH

Makes 4

1 Tbs. (15 ml) olive oil

zest and juice of 1 each organic: orange and  lime

2 organic garlic cloves, minced

1 tsp. (5 g) dried each: oregano and cumin

some red pepper flakes and black pepper

2-pound (910 g) organic port shoulder (also known as Boston butt), trimmed away the fat

1/2 cup (120 ml) organic each: chicken broth and (dairy-free) butter

4 (gluten-free) rolls, sliced open

slices of Swiss cheese or a dairy-free cheese

1/2 pound (225 g) organic sliced honey ham

organic dill pickles

• In a small bowl, combine the oil, lime and orange zests, orange and line juices, garlic, oregano, cumin, red pepper flakes and black pepper.

SLOW COOKER

• Pat the pork dry with paper towels and rub the seasoning on all sides. 
• Cover and cook on Low for 7-9 hours or on High for 4-5 hours (temperature 145F/63C), until the meat easily shreds.

INSTANT POT

• Cut the pork into four equal pieces. Pat it dry and rub.
• Place  in the 6-quart (5,7 L) Instant pot and add the broth.
• Lock and seal the lid. Cook at high pressure for 45 minutes. 
• Allow the pressure to release naturally for 10 minutes or longer if you prefer, then release the remaining pressure.

NEXT

• Transfer the pork to a cutting board and use two forks to shred the meat.
• Return the meat to the slow cooker/instant pot and keep warm in the cooking liquid.
• Spread a thin layer of butter over the outside of each roll.
• Add mustard on both sides.
• Layer 1 or 2 slice of cheese, a couple of pieces of ham, some pork, and layer of pickles.
• Heat a large skillet or griddle over medium heat (press down on them with a heavy pan as they cook) or in a panini pan.
• Grill the sandwiches for a few minutes on each side, until the bread is golden brown and the cheese has melted.
• Serve warm.
• Freeze the extra pork.

LEFTOVER PORK

GREEK PULLED PORK PITA!

Serve the shredded pork in a warm (gluten-free) pita bread, topped with any of these organic favorites:

• cheery tomatoes
• sliced cucumbers
• chopped kalamata olives
• shredded cabbage or mixed lettuce
• crumbled (dairy-free) feta cheese
• chopped onions
• tzaztziki sauce
• plain yogurt

tzaztsiki sauce: https://veggiefernandezs.blogspot.com/2020/06/tzatziki-sauce.html

BBQ PULLED PORK SANDWICH!

(gluten-free) hamburger buns, toasted

topped with BBQ sauce

homemade: https://veggiefernandezs.blogspot.com/2017/07/homemade-bbq-sauce.html

Read More

Mashed Potatoes and Lots More

Mashed potatoes have bold flavors and a rustic, chunky texture. There are many "types". Try one of the following for an interesting side dish.

Classic Mashed Potatoes

serves 4

2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed
8 Tbs. (120 g) (dairy-free) organic (dairy-free) butter
1 cup (240 ml) (dairy-free) organic half-and-half milk, warmed or (dairy-free) yogurt
black pepper to taste

1. Place potatoes in a large saucepan and add cold water to cover by 1 inch (2,55 cm).
2. Bring to a boil over high heat.
3. Reduce the heat to medium-low, and simmer until they are tender when pricked with a fork, about 20-30 minutes.
4. Drain the potatoes.
5. Peel or not to peel? You decide. Most of the vitamins are between the skin and the potato.
6. Stir in the butter.
7. Gently whisk in the rest of the ingredients.

Garlic and Olive Oil Mashed Potatoes

serves 6

2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed
5 medium organic garlic cloves, minced (about 5 tsp./25 g)
1/2 cup + 2 Tbs. (150 ml) olive oil
pinch or two of black pepper
2 tsp. (10 ml) organic juice of 1 lemon

1. Follow #1 and #2 above
3. Cook about 40-45 minutes.
4. Place 1 tsp. (5 g) of garlic on a cutting board and sprinkle with a little salt. Use the flat side of a knife, drag the garlic and salt back and forth in a circular motions until the garlic is ground into smooth paste.
5. Transfer to a medium bowl and set aside.
6. Place the remaining garlic in a small saucepan with 1/4 cup (60 ml) olive oil.
7. Cook over low heat, stirring constantly until it begins to sizzle and is soft, about 5 minutes.
8. Drain the cooked potatoes.
9. Peel or not.
10. Add the pepper, lemon juice, and 6 Tbs. (90 ml) oil to a bowl with the cooked garlic and oil. Whisk together.
11. Fold the mixture into the potatoes and serve.

Mashed Potatoes with Blue Cheese

and Caramelized Onions

serves 4

1 1/2 tsp. (7,5 g) each: (dairy-free) organic butter and olive oil

1/2 tsp (2,5 g) organic brown sugar

1 pound (455 g) organic onions, cut in half and sliced very thinly

1 cup (240 ml) ruby port, red or white wine

1/4 cup (60 ml) (dairy-free) organic half-and-half milk or (dairy-free) yogurt

1 tsp. (5 g) chopped thyme

2 pounds (910 g) organic russet potatoes (about 4), scrubbed and "eyes" removed

6 Tbs. (90 g) (dairy-free) organic butter

little black pepper

1 cup (130 g) (dairy-free) blue cheese, crumbled 

A. Onions:

1. Heat the butter and oil in a nonstick skillet over high heat until the bottle melts.

2. Stir in the sugar.

3. Add the onions, stir to coat and cook until they are soften, about 5 minutes.

4. Reduce to medium heat and cook, stirring frequently, about 5 minutes.

5. Reduce heat to medium and cook until brown, about 35 minutes.

6. Stir in the wine for 4-6 minutes.

B. Potatoes:

1. Bring the milk and thyme to boil, cover to keep warm.

2. Cook potatoes as above, time: 20-30 minutes. Drain, peel or not.

3. Stir in the butter, add pepper, then gently stir in half-and-half/yogurt and blue cheese.

4. Top with the onions.

Read More

Classic Green Bean Casserole

Holidays are around the corner and green bean casserole is on the menu.

Serves 8-10

Preheat the oven 375F (190C)

A. Topping:

4 slices white sandwich bread, torn into quarters

2 tbs. (30 ml) (dairy-free) organic butter, softened

dash 0f black pepper to taste

3 cups (about 6 ounces/175 g) canned fried onions 

1. Pulse the bread, butter, and pepper in a food processor, 10-15 pulses.

2. Transfer to a large bowl and toss with the onions.

3. Set aside.

B. Beans:

2 pounds (910 g) organic green beans, ends trimmed, cut on the diagonal into 2-inch (5 cm) pieces

1/2 ounce (15 g) dried porcini mushrooms

6 Tbs. (3/4 stick) (90 ml) (dairy-free) organic butter

1 minced organic onion

3 minced organic garlic cloves

12 ounces (340 g) each sliced 1/4-inch (6 mm) thick: white button and cremini mushrooms 

2 Tbs. (30 g) minced thyme leaves or 2 tsp. (10 g) dried thyme

some black pepper

2 Tbs. (15 g) (gluten-free) all-purpose flour

1 cup (240 ml) organic chicken broth

2 cups (480 ml) organic heavy cream

1. Bring 4 quarts (3,8 L) water to a boil.

2. Add the beans.

3. Cook until bright green and slightly crunchy, 4-5 minutes.

4. Drain and plunge into a bowl of cold ice water.

5. Spread the beans out onto a paper towel-lined baking sheet to drain.

6. Cover the dried porcini with 1/2 cup (120 ml) hot tap water in a small microwave-safe bowl.

7. Cover with plastic wrap, several steams vents with a knife, microwave on high for 30 seconds.

8. Let stand until the mushrooms soften, about 5 minutes.

9. Left out and mince, equals about 2 Tbs. (30 g).

10. Pour the liquid through a paper-towel-lined sieve and save the liquid.

11. Melt the butter over medium-high heat.

12. Add the onion, garlic, the button and cremini mushrooms, cook about 2 minutes.

13. Add the porcini mushrooms with the strained soaking liquid, the thyme, and pepper.

14. Cook until the mushrooms are tender and the liquid has reduced to 2 Tbs. (30 ml), about 5 minutes.

15. Add the flour and cook a minute.

16. Stir in the chicken broth and reduce the heat to medium.

17. Stir in the cream and simmer about 15 minutes.

C. Cooking:

1. Arrange the beans in a 3-quart (2,8 L) gratin dish.

2. Pour the mushroom mixture over the beans and mix to coast evenly.

3. Sprinkle with bread-crumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes.

4. Serve immediately.

Take a look at other bean recipes. 

Read More

You say "gravy" I say what type

Gravy is a melting pot of flavors. Here are some types to add to enhance any dish or added touch to holiday meals.

Use organic ingredients

Basic Gravy

serves 6

1/2 stick (60 ml) unsalted (dairy-free) butter

1/4 cup (60 g) (gluten-free) flour

1 3/4 cups (420 ml) turkey or chicken stock

pinch or two black pepper

1. In a skillet over medium-high, melt the butter, about 30 seconds.

2. Whisk in the flour and cook, whisking until mixture darkens, about 2 minutes.

3. Slowly stream in stock and whisking to prevent lumps, about 4-5 minutes.

4. Whisk in the pepper and adjust seasoning to taste.

Poblano Gravy

serves 6

great with Mexican and American dishes or as a tasty dip for tortilla chips! They are not considered a hot or spicy pepper, but do have a small amount of heat.

2 large poblano chiles (can be roasted, peeled, and cut 2 days before)
3 Tbs. (45 ml) unsalted (dairy-free) butter
1/2 cup (65 g) diced yellow onion
1 1/2 cups (360 ml) vegetable stock or turkey stock, warmed
1 Tbs. (15 g) (gluten-free) flour
2 Tbs. (30 ml) (dairy-free) buttermilk or plain yogurt
white pepper to taste

1. Use kitchen tongs, hold 1 chile directly over a medium flame of glass stovetop, 
 (a) or roast under broiler, turning often, until charred.
2. Cook until the skin is blackened, about 4-6 minutes each side.
3. Repeat with remaining chile.
4. Place chiles in a bowl, cover with plastic wrap, and let steam 10 minutes.
5. Use the same plastic wrap, cover your hands, and rub off skin from the chiles.
 (a) All the skin does not have to come off.
6. Remove and discard stems and seeds.
7. Finely dice 1 chile, cut remaining chile into strips, and set aside separately.
8. Melt 1 Tbs. (15 ml) butter in a medium skillet over medium-high,
9. Add onions and chile strips.
10. Cook until onions are soft, about 4 minutes.
11. Add 1/2 cup (120 ml) warm stock and the onions in a blender, process about 30 seconds.
12. Melt remaining butter in the same skillet over medium heat.
13. Whisk in flour and reduce heat to low.
14. Cook, whisking until mixture is golden brown, about 3 minutes.
15. Increase heat to medium.
16. Add onion-chili purée and remaining warm stock.
17. Cook and whisk until it thickens to coat the back of a spoon, about 2 minutes.
18. reduce heat to low, add buttermilk/yogurt and diced chile.
19. Simmer about 2 minutes.
20. Season with white pepper to taste.

Wine and Herb Gravy

serves 6

 + 

1/2 stick (60 ml) unsalted (dairy-free) butter

1/4 cup (60 g) (gluten-free) flour

1/4 cup (60 ml) dry white wine

1 1/2 cups (360 ml) turkey or chicken stock

2 tsp. (10 g) chopped parsley

1 tsp. (5 g) each chopped sage and thyme

1. In a skillet over medium-high, melt the butter, about 30 seconds.

2. Cook 2-3 minutes until it starts to brown and become fragrant.

3. Add the flour, whisking 2 minutes.

4. Slowly add the wine and cook 20 seconds.

5. Slowly steam in the stock and whisk to prevent any lumps, 4-5 minutes.

6. Whisk in the herbs. Adjust seasoning to taste.

Vegan Mushroom Gravy

serves 6

 & 

1 3/4 ounces (50 g) dried porcini mushrooms

1 small shallot

8 ounces (225 g) cremini mushrooms

3 Tbs. (45 ml) olive oil

2 Tbs. (30 g) (gluten-free) flour

1 tsp. (5 g) chopped thyme

black pepper to taste

1. Rinse and rain porcini mushrooms, cover with 2 cups (480 ml) hot water, soak 20 minutes.

2. Drain again, reserve the soaking liquid and soaked mushrooms separately.

3. In a skillet over medium-high, heat the oil.

4. Add the shallot and cook about 30 seconds.

5. Add cremini mushrooms, cook until well browned, 7-8 minutes.

6. Whisk flour into the mushroom mixture and cook well, at least a minute.

7. Slowly shins in 1 1/2 cups (360 ml) porcini soaking liquid.

8. Add 1/2 cup (120 ml) soaked porcini (keep the remaining for another purpose, like a pasta sauce).

9. Whisk in the thyme and pepper.

10. Cook to desire4d thickness, 3-4 minutes.

11. Adjust for taste with black pepper.

Read More