Grilled German Vegetable Salad

A nice, fall selection of vegetables for an enjoyable grilled salad with a sprinkle of goat cheese is a wonderful afternoon gathering. 

Salat mit gegrilltem Gemüse (German)

Serves 4

~Use organic ingredients as much as possible.~

1 each: zucchini, yellow squash, bell pepper, red onion, and eggplant; sliced into rounds (or vegetables you enjoy)

3 Tbs. (45 ml) extra. virgin olive oil 

minced garlic

purred tomato

goat cheese

pesto

chopped walnuts 

spices:

grassy base: parsley, basil, and chives

earthy: thyme or marjoram

Central European bite: caraway seeds

sharp, tangy depth: mustard seed or Dijon mustard

natural sweetness: salt and black pepper

• 
  

eins 1. Grill the eggplant, zucchini, pepper, and squash.

zwei 2. Remove from the heat and place in a mixing bowl.

drie 3. Sauté the onion in the oil about 2 minutes.

vier 4. Add the garlic and tomato puree for a minute.

fünf 5. Add the spice(s).

sechs 6. Pour over the vegetables and mix in the pesto.

sieben 7. Sprinkle with goat cheese and walnuts.

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Garbanzo Stew à la Cuba

Beans are a staple food in many Cuban dinners. The slow, simmering brings out the flavors and aromas in the kitchen. (Well, there's dinner for tonight!-Mike)

Potaje de Garbanzo (Spanish)

Serves 4

~Adjust the portions of ingredients if needed.~

1/2 can (200 g) of organic garbanzo (aka chickpeas) beans

avocado oil

diced organic: onion and bell pepper

minced garlic

diced ham hock

sliced Spanish chorizo or smoked sausage

1/4 cup (30 g) organic tomato sauce

red wine

1-2 tsp (2-4 g) each: cumin, paprika, oregano, black pepper

1 bay leaf

1 organic potato, cut into fourths

optimal: cook organic rice

~ Cuba Spanish~

uno 1.  Sauté the onions and peppers in avocado oil.

dos /do/ 2. Add the garlic, ham and sausage. Cook about 3 minutes.

tres /tre/ 3. Stir in the tomato sauce, wine, and spices.

cuatro 4.  Simmer for 5 minutes.

cinco 5. Add the potato, cover and cook for 20 minutes or until the potato is soft.

seis /sei/ 6. Remove the bay leaf and serve warm with or without rice.

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

or stews: https://veggiefernandezs.blogspot.com/search/label/Stews

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Pasta Salad with Yogurt Sauce?

Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)

Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta

organic cucumber, thinly sliced 

organic cheery tomatoes, cut in half

sliced organic scallions or red onion

minced organic garlic and bell peppers

2 Tbs. (30 m) red wine vinegar

3 Tbs. organic lemon juice, and zest

olive oil

parsley

oregano

dill

3/4 cup (95 g) Greek yogurt 

1/3 cup (80 g) heavy cream

obtional: feta cheese

bir /beer/ 1. Add the cold cooked pasta in a bowl.

iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.

üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut

dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.

beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.

Try some 

other salads: https://veggiefernandezs.blogspot.com/search/label/salads

 or 

Turkish  dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

Try some other soaps: https://veggiefernandezs.blogspot.com/search/label/soups

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3 German Tuna Salads

There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.

Thunfischsalat (German)

tuna salad

1 can of wild tuna, drained 

2 organic hard-boiled eggs 

1/2 chopped organic onion

2 chopped organic dill pickles

1/4 cup (60 ml) (dairy-free) organic yogurt

1 tsp. (5 ml)  pickle juice

1 tsp. (5 g) mustard

2 tsp.  (10 ml) organic lemon juice

Thunfischsalat mit Mais und Paprika

with corn and bell peppers

2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar

Cremiger Thunfischsalat

creamy tuna salad

2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

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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

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Baked Salmon with Potaloes à la Greek

Greek fish cuisine, aka ψαροφαγία /psarofagia/, is rooted in the country's vast coastline and island culture. Fresh ingredients and simplicity are the main "requirements".  

Ψητός σολομός με πατάτες (Greek)

/psitós solomós me patátes/

Serves 4

Preheat the oven to 425ºF/22oºC

~Use organic ingredients if possible~

fingerling potatoes, cut in half

olive oil

chopped garlic cloves

Himalayan salt, lemon pepper, paprika, to taste

4 skinless salmon fillets, fresh or thawed

2 bell peppers, different colors, cut into rings

cherry tomatoes

parsley

kalamata olives, cut in half

1 lemon, zest and juice

ένα / EN-a/ 1. Toss in a bowl: potatoes, olive oil, garlic, salt, pepper, and paprika

δύο /THEE-oh/ 2. Place in a baking pan, cover with foil, roast for 30 minutes.

τρία /TREE-a/ 3. In another bowl, add the peppers, tomatoes, parsley, olives, pinch of salt and pepper if desired.

τέσσερα /TESS-air-uh/ 4. Add on top of the potatoes, then add the salmon.

πέντε /PEN-day/ 5. Uncover and roast another 10 minutes. Salmon inside temperature 145ºF/ 74ºC.

έξι /EX-ee/ 6. Serve from the pan, with squeezed lemon juice on top, sprinkle with the zest. 

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

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Wild Rice Pilaf

Pilaf (aka pilav or pilau) is a rice dish, usually sautéed, or in some regions, a wheat dish. It is cooked in stock or broth, add regional spices and vegetables or meat. It is a stable dish found nearly all parts of the world: from the Middle East to Central Asia and South Africa to Latin America, even in the Caribbean. 

Bite of history: Alexander the Great, early 4th century BCE, brought pilaf back to Macedonia (Greece) from ancient Iran. 

(Persian) پلو وحشی برنج

/plo vahshi baranj/

Serves 3-4

1 cup (130 g) each organic chopped, onion, celery, and bell pepper

1 cup (130 g) organic wild rice, rinse well and drain

3 cups (720 ml) organic vegetable broth

1 Tbs. (15 ml) avocado oil

1/2 cup (65 g) organic chopped carrot

2 slices of chopped ham

1/2 Tbs. (7 g) soy sauce or gluten-free liquid aminos or tamari 

یک /yek/ ١  Bring the broth to a boil.

دو /do/ ۲ Add the rice, return to boiling, and cover. 

سه  /se/ ۳ Turn the heat to medium-low, keeping rice at a gentile simmer.

چهار /chahār/ ۴ Check the rice after 40 minutes for desired texture.

پنج /panj/ ۵ In a large skillet, heat the oil over medium-high.

شش /shesh/ ۶ Sauté the onions, celery, peppers, and carrots about 5 minutes. Add a 1 Tbs. (15 ml) of water, add a lid and steam if y0u want softer vegetables.

 

هفت /haft/ ۷  Move the vegetables to the side of the skillet and add the chopped ham. Cook a few minutes.

هشت /hasht/ ۸ Mix the vegetables and ham. Then add the rice and the soy sauce/liquid aminos/tamari.

نه /noh/ ۹ Stir about 2 minutes. Serve hot or room temperature.

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Turkey Chili

Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.

Chile de pavo (Spanish)

Serve 8

1 pound (455 g) ground or shredded turkey

1 diced organic onion

1 jalapeño seeded and finely diced or small can of green chili

4 minced organic garlic

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

1 tsp. (2 g) cumin 

1 diced organic bell pepper

3 Tbs. (45 ml) organic lime juice

14 1/2 ounces (625 g) organic crushed tomatoes and its juice 

1 Tbs. (15 g) organic tomato paste

15 1/2 ounces (625 g) organic kidney beans, drained and rinsed

optional broth and/or beer depending on how "watery" you want

optional toppings:

• (dairy-free) cheese
• organic green onions
• cilantro or parsley
• (dairy-free) yogurt
• sliced organic avocado

uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.

dos 2. Add the remaining ingredients and bring to a boil.

tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.

cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt. 

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