In the Kitchen with the Fernandez's : appetizer dip

Now, how will I use garlic butter? It will add flavor to meats, seafood, vegetables, and even pasta dishes. Don't forget garlic bread and an appetizer dip as well as spread on sandwiches, burgers, and pita bread. Mixed it into soups, sauce, and marinades! Do I need to go on?

A few ingredients and you can experiment with other dishes...

Makes 2 cups (260 g)

2 cup (260 g) organic softened butter

8 organic garlic clovers, minced

4 Tbs. (24 g) parsley, chopped

Himalayan salt and black or lemon pepper to taste

1. Mix, store in a jar, refrigerate.

Bread Dipping Oil

4:04 PM by in the kitchen with the Fernandezs

So, company arrives at the door. Quick, make a simple appetizer with a touch of Italian flavor.

Makes over a cups (240 ml)

Double the ingredients if needed.

1/2 cup (120 ml) olive oil

1/3 cups (80 ml) balsamic vinegar

1 minced organic garlic

1/3 cups (45 g) (dairy-free) grated cheese

dried herbs: (use what you like)

Italian seasoning
oregano
basil
thyme
rosemary

optional:

sun-dried tomatoes
chopped olives
parsley
1 tsp. (2 g) red pepper flakes

uno 1. Mix all the ingredients.

due 2. Serve warm (gluten-free) bread.

Buon appetito con l'antipasto!

Enjoy the appetizers!

Herb Cheese

12:17 PM by in the kitchen with the Fernandezs

It's fun to make your own cheese and add whatever you like. This creamy, vegan cheese has nuts and seeds.

Makes 2 cups

Store in the refrigerator

up to 3 days.

1 cup (65 g) each organic nuts and seeds of your choice (cashews, pistachios, pecans, walnuts, almonds, macadamias...; pumpkin, sunflower, poppy....

1/2 cup (120 ml) water or (dairy-free) milk

4 Tbs. (60 ml) each organic: apple cider vinegar and lemon juice

1 organic minced garlic clove

1/2 cup (65 g) chopped herbs: basil, cilantro, chives, parsley, thyme, rosemary, oregano, tarragon, dill, sage, Italian or Greek seasonings,...

optional: 2 Tbs. (30 g) nutritional yeast

1. Pour boiling water over the nut(s) and seed(s).

2. Set aside for 20 minutes.

3. Drain and add to a blender along with the water/milk, lemon juice, vinegar, garlic, and optional yeast

4. If it is too thick, add more liquid, 1 Tbs. (15 ml) at a time.

5. Transfer to a bowl and fold in the herb(s).

6. Sever with (gluten-free) chips and/or sliced bread, organic vegetables..., spread on sandwiches and/or toast..., on raw or cooked vegetables side dish, or on meats...

or in French

Régalez-vous!

(Treat yourself!)

Walnut Paste à la Georgia

4:33 PM by in the kitchen with the Fernandezs

There are many variations of this recipe found in the western and central parts of the country.

Over a million years of culture has given the region UNESCO World Heritage Sites, working winemakers, agricultural files, and medieval villages and towns.

Spread on vegetables, add to sauces, thicken stews, place on an hors d'oeuvre tray, fill cookies, blend in a smoothie...Find something you like to use the walnut paste.

ნიგვზი საკმაზი (Georgian)

/nigvzis sakmazi/

Serves 4

~Use organic ingredients as best as possible.~

2 cups (260 g) walnuts

2 tsp. (4 g) coriander powder

3 Tbs. (45 ml) apple cider vinegar

cayenne

1 onion

garlic

dill

cilantro or parsley

optional:

fenugreek powder
coriander powder
saffron powder
mint
chili

ერთი /erti/ ა 1. Blend all the ingredients in a food processor.

ორი /ori/ ბ 2. Store in the refrigerator for up to 2 weeks.

სამი /sami/ გ 3. Add a little water to thin it, if you like.

გემრიელად მიირთვით!

/gem-ri-el-ad mi-irt-vit/ (formal)

"Eat deliciously" or "Enjoy your meal"

გემრიელად

/gem-ri-el-ad/ (informal)

Mango and Mint Guacamole

4:04 PM by in the kitchen with the Fernandezs

What do I do with all the mint that has taken over the backyard?!? Mexican dinner with guacamole, of course!

~avocado tree~

Serves 4

organic shallot(s), diced

2 Tbs. organic lime juice

2 organic ripe avocados

chopped cilantro or parsley

chopped mint

1 diced, seeded chili or a can of organic, mild green chili

1 organic mango, diced

sliced organic green onion

uno 1. In a bowl, stir together the shallots and lime juice.

dos 2. Set aside for 10 minutes.

tres 3. Mash in the flesh of the avocados.

cuatro 4. Add the cilantro/parsley, mint, chili, and 3/4 of the mango.

cinco 5. Set for 10 more minutes.

seis 6. Garnish with the torn mint leaves, rest of the mango, and sprinkle with green onions.

siete 7. Serve

with tortilla chips
with nachos
with raw vegetables
with hash browns and eggs
on toast
on radish salsa
in quesadillas
in tocos
over chilli
stuffed in baked potatoes
baked with frittata
top on chicken
top on beef ribs
spread on a pizza
spread on a fish burger
add to pasta
add to tomato rice dish
add to refried beans
make a guacamole BLT
make a chicken and guacamole wrap
mix with prawns
etc.

P.S. Plant the avocado seeds. It will not produce avocados but make nice house plants.

Try some other appetizer dips: https://veggiefernandezs.blogspot.com/search/label/appetizer%20dip

French Onion Dip

4:36 PM by in the kitchen with the Fernandezs

Interesting appetizer dips are wonderful for guest or a family gathering. Try some of the other ones on our website.

Trempette à l'Oignon Française (French)

Serves 4-6

2 Tbs. (30 ml) olive oil

2 cups (260 g) chopped organic onions

2 cups (480 ml) (dairy-free) organic sour cream or yogurt

2 Tbs. (30 ml) Worcestershire sauce

1/2 tsp. (2,5 ml) onion powder

1 Tbs. (15 ml) chopped chives (or 1 tsp./5 ml of dry chives)

assortment of (gluten-free) organic chips and/or vegetables

un 1. Heat the oil over medium heat.

deux 2. Turn down the heat and sauté the onions. Stir until they turn brown, about 15 minutes.

trois 3. Spread the onions on a sheet pan, and let them cool.

quatre 4. Mix the cooled onions, sour cream/yogurt, and garlic powder together.

cinq 5. Add to a bowl and top with chives.

Quick Vegetable Dressing

6:01 PM by in the kitchen with the Fernandezs

You are in a hurry and need a dip for organic raw vegetables or (garlic) bread....

In a blender:

1/2 cup (120 ml) olive oil

2 organic garlic cloves

2 cups (260 g) fresh basil leaves or 1/2 cup (65 g) of dry basil

Himalayan salt to taste

Pico de Gallo Sauce

12:59 PM by in the kitchen with the Fernandezs

It is translated "beak of rooster" but has nothing to do with roosters or birds. It originally referred to eating by pinching between the thumb and finger, making a rooster's beak.

Aka salsa fresca "fresh sauce" found in Mexican cuisine.

Makes 1 cup (240 ml)

1 finely diced organic onion

1 medium jalapeño or serrano pepper, seeded and minced

1/4 cup (60 ml) organic lime juice

1/4 tsp. Himalayan salt

6 organic diced tomatoes

1/2 cup (65 g) chopped cilantro/parsley

optional: slices of organic lime

uno 1. Combine the jalapeños, lime juice, and salt in a bowl.

dos 2. Add the tomatoes and onions.

tres 3. Fold in the cilantro/parsley.

cuatro 4. Add more seasonings to taste and optional lime wedges.

cinco 5. Use as an appetizer dip with chips, over eggs, in tacos, on any Mexican meal...

Look at some Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

Baked Goat Cheese Dip

11:14 AM by in the kitchen with the Fernandezs

For our dairy-free members, goat cheese is great. Plus you can introduce the cheese to other people.

Trempette au fromage de chèvre au four (French)

Makes 10-20 servings

Preheat the oven to 350F (175C)

3 Tbs. (45 ml) balsamic vinegar

2 Tbs. (30 g) organic brown sugar

1 cup (130 g) organic berries of your choice

thyme, basil, or rosemary leaves

1/4 cup (30 g) chopped organic nuts of your choice

10 ounce (285 g) goat cheese

(DF) crackers and/or bread for serving

un 1. Mix the balsamic vinegar and sugar.

deux 2. Stir in the berries and leaves. Set aside for 5 minutes.

trois 3. Mix half of the nuts with the cheese.

quatre 4. Top the rest of the nuts.

cinq 5. Place the cheese in a pie pate or an oven-safe serving dish.

six 6. Arrange the berry mixture around the cheese.

sept 7. Bake for 10-20 minutes until golden brown.

huit 8. Serve hot with the crackers and/or bread.

Bean Spinach Filling

9:46 AM by in the kitchen with the Fernandezs

Different fillings are great to add to all types of dishes: in or on meats and fish, stuff vegetables, in sandwiches and over vegetables, appetizer dip...What about in tacos? Why not?

Serves 4

(gluten-free) taco shells

2 Tbs. (30 ml) olive oil

2 organic garlic clove

4 Tbs. (60 g) organic tomato paste

2 tps. (10 g) each: cumin and oregano

1 tsp. (5 g) turmeric

Himalayan salt

organic spinach

1-2 can (425-850 g) organic beans of your choice

optional:

(dairy-free) cheese
other spices to taste

1. Heat the oil.

2. Add the garlic, spices, and tomato paste. Cook for a minute or two.

3. Add the spinach and beans. Cook.

4. Season with salt and pepper to taste, and optional cheese and spices.

5. If you want to us it as a stuffing or dip, place everything in a food processor and blend.

Hummus Turmeric

12:03 PM by in the kitchen with the Fernandezs

You are getting the healthy benefits from two great sources:

turmeric-fights infections
hummus-fiber, protein, and vitamins

Makes over 2 cups (260 g)

Preheat oven to 400F (200C)

2 cups (130 g) organic chickpeas or 1 16-ounce (455 g) can

5 organic roasted garlic cloves

1/4 cup (30 g) organic tahini

juice of 1 organic lemon

1/2 tsp. (2,5 g) turmeric

dash of red pepper flakes

Himalayan salt and black pepper to taste

Optional: Skip the roasted garlic and use grated or powder.

1. Peel most of the papery skin from the head of garlic, trim a little off the top.

2. Drizzle with oil, wrap in aluminum foil, and roast for about 40 minutes.

3. Let it cool before pushing at the bottom of the clove.

4. Combine the roasted garlic, chickpeas, lemon, tahini, red pepper, salt, pepper, and 2 Tbs. (30 ml) of water, then process in a blender.

5. Adjust for taste with more lemon or salt.

6. More water makes the hummus smoother.

7. Serve as an appetizer dip, on vegetables, in a sandwich, over fish or meat...

Greek Fava Spread

4:46 PM by in the kitchen with the Fernandezs

This has nothing to do with fava beans. It is a stable on Greek tavernas.

φάβα (Greek)

/fava/

1 cup (130 g) organic yellow split peas or frozen

2 cups (480 ml) water

1 medium organic yellow onion, roughly chopped

1/2 cup + 1 Tbs. (135 ml) olive oil

1 bay leaf

organic shallots

organic garlic

organic lemon juice

crusty (gluten free) bread

herbs:

pink salt
pinch cumin
oregano
paprika, and/or
chili flakes

extras:

sliced red organic onions
organic lemon wedges

toppings: chopped, organic

olives
tomatoes
shallots
onions, and/or
capers

ένα / EN-a/ 1. Fresh peas:

Rinse then transfer to a small pot. Add water and heat on high to a boil, skim white scum off and rise.

ένα / EN-a/ 1. Frozen peas: Go to #2

δύο /THEE-oh/ 2. Add water to the peas with onions, 1/2 cup (130 ml) oil, and bay leaf.

τρία /TREE-a/ 3. Lightly season with salt, cover and simmer. Stir often. Cook 30 minutes or about 75 minutes for the fresh peas.

τέσσερα /TESS-air-uh/ 4. Remove the bay leaf.

πέντε /PEN-day/ 5. Transfer to a blender.

έξι /EX-ee/ 6. Add a Tbs. (15 ml) oil, shallots, garlic, some lemon juice, and any herbs. Process until there is a smooth hummus texture.

εφτά /EF-TA/ 7. Transfer to bowl(s). Add any toppings and extras. Drizzle with more oil.

oκτώ /oc-TOH/ 8. Serve with crusty bead.

Try:

Pea Purée: https://veggiefernandezs.blogspot.com/2018/03/pea-puree.html

Greek Goddess Dip: https://veggiefernandezs.blogspot.com/2014/07/green-goddess-dip.html

Classic Greek Mezze: https://veggiefernandezs.blogspot.com/2016/12/classic-greek-mezze.html

Austrian Cheese Spread

9:35 AM by in the kitchen with the Fernandezs

It is a cheese spread from Austran, Hungarian, and Slovakian cuisine. It is different from the Bavarian spread, and uses goat cheese instead.

Liptauer (Austrian German)

Körözött (Hungarian)

Liptaver (Slovenian)

Urnebes (Serbian)

Liptao (Coratian, Albanian,

and province of Trieste, Italy)

Serves 4

4 Tbs.(115 g) organic goat cheese, room temperature

2 Tbs. (28 g) organic (dairy-free) butter, room temperature

1/2 Tbs. (7 g) Dijon mustard

caraway seeds

minced organic onion

chopped organic garlic

paprika

garnishes:

sliced organic bell peppers
sliced organic radish
sliced (pickled) cucumbers
capers

~Austrian German~

oans /whan) /ans (ans) 1. In a bowl, mix the cheese and butter.

zwoa (zwha)/zwa (zva) 2. Mix in the rest of the ingredients.

drei (drii) 3. Top with any of the garnishes.

Try Bavarian Cheese Spread Obatzda: https://veggiefernandezs.blogspot.com/2023/09/bavarian-cheese-spread.html

Bavarian Cheese Spread

9:32 AM by in the kitchen with the Fernandezs

Oktoberfest🍻🥨 It is a classic Bavarian biergarten food used as a spread on bead or pretzels. Try it on a sandwich or for any holiday appetizer buffet.

O'batzten, Obatzda, Obazda, or Obatzter

("Bairisch" Bavarian German)

Gerupfter (Franconian German)

Double the recipe if needed.

3 Tbs. (170 g) each: cream cheese

8 Tbs. (200 g) camembert or brie cheese

1/3 cup (75 g) organic butter, at room temperature

4 Tbsp. (60 ml) dark (non-alcoholic) beer

1 organic onion

1 1/2 tsp. (7,5 g) paprika

optional:

1/4 cup (10 g) chopped chives
1/2 tsp. (2,5 g) ground caraway seeds

~Bairisch~

oas 1. Peel onion, cut in half and chop one half into small cubes

zwoa 2. Mash the camembert/brie cheese with a fork and mix with the cream cheese, cubed onions, butter, and beer.

drei 3. Cut the other onion into rings.

fiare 4. Cover and refrigerate for at least 3 hours.

fimfe 5. To serve, bring it to room temperature.

sechse 6. Garnish with onion rings, paprika and optional ingredients.

Try the Austrian/Hungarian/Slovak variation Liptauer: https://veggiefernandezs.blogspot.com/2023/09/australian-cheese-spread.html

Walnut Pâté with Lentils

9:56 AM by in the kitchen with the Fernandezs

What is more healthier than nuts and lentils? Walnuts provide healthy fats, fiber, vitamins and minerals, and lentils contain high levels of protein and fiber.

Pâté de noix aux lentilles (French)

Serves 8

2 cups (260 g) organic red lentils, rinsed

1 bay leaf

4 cups (520 g) water

1 tsp. (5 ml) olive oil

1 diced organic onion

3 minced organic garlic

basil

1 1/2 cups (195 g) organic walnuts, toasted or not

parsley

1 tsp. (5 ml) organic lemon juice

1 Tbs. (15 ml) balsamic. vinegar

~Occitan (lenga d’òc) (Romance language spoken in southern France, Monaco, Italy’s Occitan Valleys, and Catalonia’s Val d’Aran)~

un 1. In a pot, add the lentils, bay leaf, and water.

dos 2. Bring to a boil, uncover for 10 minutes.

tres 3. Reduce the heat, cover and simmer about 25-35 minutes.

quatre 4. Heat the oil in a skillet over medium heat.

cinc 5. Sauté the onions, garlic, and basil about 4 minutes.

sièis 6. Remove the bay leaf.

sèt 7. Add everything except the balsamic to a food processor.

uèch 8. Purée until creamy.

nòu 9. Mix in the balsamic vinegar.

dètz 10. Serve with (gluten-free) chips, vegetables, and/or bread.

lentil plant

Vegan Queso Dip

12:07 PM by in the kitchen with the Fernandezs

Queso (Spanish: cheese) is a Mexican cheese dip, but this dip has no cheese. It is easy to make for a snack or an appetizer.

Salsa de queso vegano (Spanish)

Makes 2 cups (260 g)

1 cup (130 g) organic sunflower seeds

1 cup (240 ml) boiling water

1/4 cup (60 ml) organic lemon juice

2 organic garlic cloves, peeled and minced

1 chipotle pepper, chopped or substitute with smoked paprika + pinch of cayenne (adjust the amount for spice lovers)

1/2 cup (65 g) nutritional yeast (GF) (substitutions*)

1 tsp. (2 g) each: chili powder, ground cumin, and onion powder

garnish:

1 Tbs. (15 g) chopped cilantro or parsley leaves
sliced jalapeños

uno 1. Use a blender to chop the sunflower seeds.

dos 2. Let it set in boiling water for 10 minutes.

tres 3. Add remaining ingredients, except the cilantro/parsley and blend on his speed until creaming and smooth, about 3 minutes.

(a) If it is too thick, add boiling water for desired consistency.

cuatro 4. Transfer to a serving bowl and top with cilantro/parsley and/or sliced jalapeños.

cinco 5. Leftovers may be refrigerated in an airtight container for 3 days.

seis 6. Serve with (GF) chips, crackers, or crudités (French appetizers of sliced or whole raw vegetables, dipped in a sauce or vinaigrette).

*Substitute nutritional yeast:

brewer's yeast
yeast extract
soy sauce (not GF)
liquid aminos (GF)
coconut aminos
chopped cashews
dried or friend onion flakes
dried mushrooms
white miso paste
chickpea flour
vegan Parmesan cheese

Venezuelan Avocado Sauce

11:32 AM by in the kitchen with the Fernandezs

Each Latin American country has their unique cuisines. You can buy avocado sauce or make something different and very tasty from Venezuela. Use as a dip or over meat, fish, vegetables.

A Venezuelan woman, at the grocery store, asked me for a ride to her sister's home. She had four bags of groceries. She brought her son to the United States for an operation he needed. Over coffee, as a thank you, she served some chips and this sauce.- Mike

Salas de aguacate (Spanish)

There is no measuring. She just added these together...I added the "organic" and "dairy-free".

organic avocado(s)

chopped organic garlic clove(s)

(dairy-free) mayonnaise

organic lime juice

(dairy-free) cream cheese

chopped organic onion

uno 1. Place all the ingredients in a blender.

dos 2. Blend until desired consistency.

Whipped Goat Cheese Dip

11:10 AM by in the kitchen with the Fernandezs

Goat cheese is dairy-free. That is why I am using it. - Mike

1 organic lemon, remove 1 tsp. (5 g) of zest

1-2 organic garlic cloves

1 1/2 cups (180 g) goat cheese at room temperature

4 Tbs. (55 g) dairy-free cream cheese

2 Tbs. (30 ml) olive oil

organic dried tomatoes

choice of herbs:

dill
paprika
mint
basil
red pepper flakes
rosemary
thyme
parsley
black pepper

1. Use a blender to mince the garlic.

2. Add the zest, 1 Tbs. (15 ml) of lemon juice, and the cheeses, for about 20-30 seconds.

3. Add any herbs, dried tomatoes, and oil. Blend until smooth.

(a) Add more oil if needed.

4. Serve with a dash of an herb on top.

5. It can be refrigerated for a week in a airtight container.

(a) Refresh with a little olive oil mixed in.

6. Use the rest for:

a sandwich spread
over cooked meat
on vegetables
on homemade pizza
brush on a bruschetta with slices of tomatoes
etc.

Squash and Sweet Potato Pâté

10:31 AM by in the kitchen with the Fernandezs

This seems like an odd pâté, but it is "very" fall/winter appetizer.

Serve 4

1 organic diced onion

1 organic sweet potato cut into 1-inch (2,5 cm) cubes

1 cup (130 g) organic butternut squash, cut into 1-inch cubes

soy sauce or gluten-free liquid aminos

3 Tbs. (45 ml) tahini

2 tsp. (10 g) organic honey

1. Heart a dry skillet over medium heat.

2. Add 1 Tbs. (15 ml) of water.

3. Sauté onions about 5 minutes.

4. Add sweet potato, squash, a little soy/liquid aminos and water. Bring to a boil.

5. Cover, reduce heat, and simmer about 25 minutes.

6. Season with a little more soy/liquid aminos. Simmer uncovered until the liquid is absorbed.

7. Place the vegetables in a food processor.

8. Add the tahini and honey. Processor until smooth. (Add a little water if it is needed.)

9. Serve with (gluten-free) bread and/or crackers.

In the Kitchen with the Fernandez's

Mediterranean Olive Oil Dip

Garlic Butter

Bread Dipping Oil

Herb Cheese

Walnut Paste à la Georgia

Mango and Mint Guacamole

French Onion Dip

Quick Vegetable Dressing

Pico de Gallo Sauce

Baked Goat Cheese Dip

Bean Spinach Filling

Hummus Turmeric

Greek Fava Spread

Austrian Cheese Spread

Bavarian Cheese Spread

Walnut Pâté with Lentils

Vegan Queso Dip

Venezuelan Avocado Sauce

Whipped Goat Cheese Dip

Squash and Sweet Potato Pâté

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