A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

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

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Spicy Boiled Potatoes

There are three types of potatoes:

• starchy: for dry, fluffy, and highly absorbent, example (eg.) Russet potatoes
• waxy: low in starch and high in moisture, good for boiling, roasting, and slicing into soups, stews, or salads, eg. red potatoes and fingerling
• all-purpose: they hold their shape, with a creamy texture, eg. Yokon Gold and white potatoes

Plus there are specialty potatoes, eg. purple/blue and petite also called new potatoes. 

Peru is the birthplace of the potato, dating back 8-10 000 years. They have over 4 000 distinct native varieties!

Serves 4-5 people

~Use organic ingredients as best as possible.~

3 pounds (390 g) organic Yokon Gold or Russet potatoes

1 tsp. (2 g) Himalayan salt

1 Tbs. (15 ml) each: lemon juice and olive oil

2 chopped onions

1 chopped bell pepper

4 minced garlic

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

2 diced tomatoes

1 Tbs. (15 g) tomato paste

1/4 cup (60 ml) water

chopped cilantro or parsley 

1. Place the potatoes in a pot with cold, salty water. Cover and bring to boil.

2. Then reduce to simmer, uncovered for 20-25 minutes.

3. Drain and let them cool before cutting into small cubes.

4. Sauté the onions and bell peppers in the oil for about 10 minutes.

5. Stir in the spices and tomato paste.

6. Add the tomatoes, potatoes, and 1/4 cup/60 ml water, or more if needed.

7. Simmer for about 10 minutes.

8. Stir in the lemon juice.

9. Serve with cilantro/parsley on top.

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A Pasta Salad à la Traditional

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"

or

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.

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Quinoa Salad with a Mediterranean Touch

Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.

Serves 6

Dressing:

2/3 cups (160 ml) olive oil

2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice

1 tsp. (2 g) garlic powder

2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:

3 cups (360 g) cooked quinoa

1 chopped organic (each) red and yellow bell peppers

1 cup (130 g) cherry tomatoes, cut in half

1 sliced organic cucumber

Kalamata olives, chopped

1/2 cup (65 g) chopped onion

chopped: parsley and mint

crumbled feta cheese

1. Combine all the ingredients and herbs in a bowl.

2. Toss half of the dressing in the salad.

3. Mix in half of the quinoa.

4. Add more quinoa and dressing to taste.

5. Serve with the feta over the top.

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Tofu Fajitas à la Vegan

Finding Latin American vegan dishes without meat can be difficult. Tofu is a nice alternative.

Fajita (Spanish: little strips) is grilled meat, chicken, or shrimp served with sizzling onions, bell peppers and various toppings.

Fajitas de tofu (Spanish)

Serves 4

Preheat the oven to 400ºF (200ºC)

~Use organic ingredients if possible.~

14 ounces (400 g) extra-firm tofu

1 tsp. (5 g) or more to taste, each: paprika, chili powder, and Himalayan salt

1/2 tsp. (2,5 g) or more to taste, each: garlic powder, black pepper, cumin, and sugar

bell peppers, thinly sliced

red onion, thinly sliced

2 Tbs. (30 ml) olive or avocado oil

(gluten-free) tortilla shells

optional toppings:

• red or green salsa
• pico de galio
• lime wedges
• (dairy-free) shedded cheese(s)
• shredded lettuce
• chopped cilantro and/or parsley 
• sliced jalapeños
• (dairy-free) sour cream, Mexican crema  and/or yogurt
• diced tomatoes
•  guacamole
• slice avocado

uno 1.  Drain the tofu. Wrap with a towel and place a heavy object on top for at least 15 minutes or place in a microwave for 2-4 minutes.

dos 2. Whisk the seasonings.

tres 3. Add the bell peppers, onions, and 1 Tbs. (15 ml) oil. Mix.

cuatro 4. Place on a baking sheet with parchment paper.

cinco 5. Slice the tofu into strips. 

seis 6. Toss with 1 Tbs. (15 ml) oil and the rest of the spices.

siete 7. Add to the baking sheet, without touching the vegetables.

ocho 8. Bake for 30-35 minutes.

nueve 9. Serve on top of tortillas shells and any of the optionals items.

diez 10. Serve with organic: 

• Mexican rice, Spanish rice, or cilantro-lime rice
• refied or back beans
• Mexican street corn (elote), corn salsa, or roasted corn on the cob
• tortilla chips with salsa or queso (cheese)

¡Buen Provecho!

"Good profit or seize"

Try some of the other tofu recipes:

https://veggiefernandezs.blogspot.com/search/label/tofu

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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

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Spicy but bit of Sweet Salmon

We hope you like spicy food! Try this using jalapeños. 

Serves 4

Preheat the oven to 425ºF/220ºC

• 4 wild salmon fillets
• 2 Tbs. (30 ml) balsamic vinegar
• 1 Tbs. (15 ml) organic honey
• 1 organic bell pepper, chopped
• 1/2 to 1 small jalapeño pepper (or more if you can take the heat), remove the seeds, and finely chopped
• olive oil
• 2 organic scallions, just the green leaves, sliced
• parsley
• serve with cooked organic brown rice or organic French fries

1. Place the salmon on a baking pan with parchment paper.

2. Whisk other vinegar and honey.

3. Drizzle half over the salmon.

4. Bake about 15 minutes, inside temperature 145ºF/74C.

5. Drizzle the rest of the vinegar/honey.

6. Sauté the peppers over medium heat, about 4 minutes.

7. Remove and add the scallion greens.

8. Plate the fillets, topped with the pepper mixture and sprinkle with parsley.

9. Serve with the rice or French fries.

There are a lot more fish recipes to try: https://veggiefernandezs.blogspot.com/search/label/fish

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Stuff Peppers with Bison and Beans

Bison has less fat than beef. Feel free to substitute with your favorite organic ground meat. 

Serve 4

Preheat the oven to 400ºF (200ºC)

Adjust the spices to taste.

1 Tbs. (15 ml) avocado oil 

1 cup (130 g) organic: chopped onion and canned black beans (rinsed and drained)

1 Tbs. (15 g) organic tomato paste

minced organic garlic

1 pound (455 g) ground, grass feed bison

14 1/2 ounce can (400 g) organic diced tomatoes

1 Tbs. (6 g) each: chili powder and oregano

1 tsp. (2 g) ground cumin

4 large organic bell peppers

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

chopped cilantro or parsley for garnish

1. Heat the oil over medium heat.

2. Sauté the onions for 5 minutes.

3. Stir in the tomato paste and garlic. Cook about 1 to 2 minutes.

4. Add the meat and brown.

5. Add the diced tomatoes and black beans.

6. Season with the spices.

7. Remove from the stove.

8. Cut the peppers in half lengthwise.

9. Scoop out the core and seeds.

10. Place on a baking sheet, cut side up.

11. Spoon the mixture into the peppers. Cover with foil.

12. Bake for about 25 minutes.

13. Remove and top with cheese.

14. Return to the oven and cook, uncovered, for 10 minutes.

15. Remove and garnish the tops.

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Cajun Shrimp and Salmon

Cajun cuisine (French: cuisine cadienne; Spanish: cocina acadiense), as the two other languages demonstrate, reflect the cooking style of the Cajun-Acadians in the 18th century in Southern Louisiana, plus the West African offer "rustic" cuisine (locally available ingredients).

A bite of history: French speaking Acadians from Eastern Canada where deported by the British during the French and Indian War (1754-63). Most ended up in Louisiana, New France (North America).

Serves 4

4 wild salmon fillets

large wild shrimp, peeled and deveined

olive oil

2 Tbs. (12 g) Cajun seasoning* or substitute with: cayenne pepper, garlic powder, and paprika

2 sliced organic, each: red and green bell peppers

2 sliced organic onion

6 organic minced garlic cloves

organic cherry tomatoes, cut in half

1/2 cup (120 ml) organic vegetable broth

Himalayan salt and black pepper to taste

parsley for garnish

~Cajun French~

en 1. Sprinkle Cajun seasoning over both sides of the salmon fillet and shrimp.

de 2. Heat the oil over medium-high heat.

trwa 3. Add the salmon fillets and cook about 4 minutes on each side, inside temperature 145F/63C.

katr 4. Remove and set aside.

senk 5. Cook the shrimp in the same skillet about 2 minutes on each side or until pink and opaque.

sis 6. Remove and set aside.

set 7. In the same skillet, add more oil and sauté the bell peppers, onions, and garlic.

wit 8. Add the cherry tomatoes and broth. Simmer about 5 minutes.

nèf 9. Add the salmon and shrimp.

dis 10. Season with salt and pepper to taste.

onz 11. Garnish with parsley and serve.

*Cajun seasoning

One type out of many homemade variations

paprika

kosher salty

garlic powder

ground black and white pepper

onion powder

dried oregano

cayenne

thyme

Add to a jar, cover, shake, and keep for up to a year.

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Turkey Goulash

Goulash is a soup or stew of meat and vegetable seasoned with paprika and other spices. Though, it originated in and symbol of Hungary, it now common dish not just in Central Europe but other parts of Europe, North America, and event an Ethiopian fish goulash. Each country has its own "cattlemen strew*". Turkey goulash is a Passover dish.

Pulykagulyás  (Hungarian)

[from gulya "herd of cattle"

gulyás "herdsman, cowboy"

*gulyáshús "goulash meat as 

meat dish prepared by herdsmen"]

bogrács 

(traditional Hungarian cauldron)

Serves 4

olive oil

3 ground organic garlic cloves

2 organic onions

1 chopped organic each: zucchini and bell pepper

1 Tbs. (15 g) (gluten-free) potato flour

diced organic turkey

1-2 Tbs. (15-30 g) each: paprika and cinnamon

sliced organic mushrooms

4 sliced organic carrots

2 slice organic celery stalks

2 diced organic potatoes

1 cup (240 ml) organic chicken broth

red wine

1/2 cup (120 ml) organic tomato sauce

Himalayan salt and black pepper to taste

garnish: chopped parsley and/or basil

egy 1. Sauté the onions, garlic, zucchini, and bell peppers in olive oil.

kettő 2. Add the turkey and spices. Cook about 10 minutes.

három 3. Add the flour and boil for a minute.

négy 4. Add the potatoes, mushrooms, carrots, celery, and tomato sauce.

öt 5. Add the broth and bring to a boil. Reduce, add red wine, then simmer for an hour.

hat 6. Garnish and serve warm. 

Try some other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or 

other Hungarian dishes:

Stuffed Peppers with Lamb and Mint:  https://veggiefernandezs.blogspot.com/2017/09/hungarian-stuffed-peppers-with-lamb-and.html

Cherry Sauce (for chicken or potatoes): https://veggiefernandezs.blogspot.com/2017/06/hungarian-cherry-sauce.html

Mushroom Paprika: https://veggiefernandezs.blogspot.com/2017/06/hungarian-mushroom-paprika.html

Cucumber Dill Drip: https://veggiefernandezs.blogspot.com/2017/06/hungarian-cucumber-dill-drip.html

Paprika Chicken: https://veggiefernandezs.blogspot.com/2016/11/hungarian-paprika-chicken.html

Vegetable Stew: 

https://veggiefernandezs.blogspot.com/2015/06/hungarian-vegetable-stew.html

* 

• Albania:  gullah
• Austria: Wiener Saftgulasch or Fiakergulasch more onions and less vegetables 
• Coratia: gulaš with wild boar meat
• Czech Republic and Slovakia: guláš with beer and wild boar
• Ethiopia: አሣ ጉላሽ (gulaš) with spicy sauce, served with rice
• Germany: Gulasch with beef, pork, venison, or wild boar, served with potatoes, noodles or dumplings
• Italy: gulasch found in parts of the country that was Austro-Hungarian Empire, marjoram and lemon zest with crusty white bread or potenta
• Netherlands: goulash with beef
• Pokand: gulasz like Hungarian with mashed potatoes, noodles, or dumplings
• Serbia:  гулаш (goulash) beef, veal, pork, venison, or boar; 50% meat to 50% onions
• Slovenia:  partizanski golaž "partisan goulash" with two or more types of meat
• US and Canada: goulash mentioned in cookbooks since 1914, like the Hungarian dish

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Fajitas

Mixing Texas and Mexican ingredients = Tex-Mex American cuisine (aka Tejano). It once referred to steps of beef skirt steak, fajitas now are made with variety of fillings. Here is one with lots of spices! Add some of the bottom dishes, if you like for a ¡Una Cena Deliciosa! (A Delicious Dinner)

Preheat the oven to 390F (200C)

organic chicken thighs, sliced thinly

sliced organic red onions

slice three different colors of organic bell peppers

olive oil

organic lime juice

(gluten-free) organic tortilla shells

spices (adjust the amount to taste and amount of chicken):

suggestions:

2 tsp. (10 g) paprika
1 tsp. (5 g) each:

• coriander
• chili powder or cayenne pepper
• garlic powder
• cumin
• ginger
• oregano
• organic sugar
• Himalayan salt

Topicing:

• (dairy-free) cheese
• (DF) organic sour cream
• (DF) organic yogurt
• organic lettuce or spinach
• guacamole
• a salsa
• 
  

uno 1. Mix the spices.

dos 2. Marinade the chicken with a little olive oil and some lime juice for 15 minutes.

tres 3. Place the bell peppers and onions.

cuatro 4. Sprinkle spices over them, mix altogether.

cinco 5. Bake for 20 minutes.

seis 6. Cook the chicken with some oil, inside temperature of 165F/74C

siete 7. Place the vegetables and chicken in bowl.

ocho 8. Warm the tortillas. 

nueve 9. Serve

with Mexican Rice: https://veggiefernandezs.blogspot.com/2016/12/mexican-rice.html

and what about Mexican Cactus Salsa? https://veggiefernandezs.blogspot.com/2016/12/hola-mexican-cactus-salsa.html

Finish with Mexican Hot Chocolate: https://veggiefernandezs.blogspot.com/2016/02/mexican-hot-chocolate.html

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Salad à la Roasted Eggplant and Bell Pepper

 A light dressing with vegetables equal a nice summer salad for a BBQ.

Salada de berinjela assada e pimentão (Portuguese)

Serves 4

Preheat the oven on broil 

or

Heat the BBQ

1 organic eggplant, sliced into rounds

seasons with (your choice):

• cumin
• coriander
• turmeric
• paprika
• ginger
• organic lime juice

2-4 organic bell peppers of your choice, cut in half

seasons with (your choice):

• basil
• chives
• cilantro
• coriander
• cumin
• curry
• garlic
• marjoram
• rosemary
• thyme

3 Tbs. (45 ml) olive oil

2 tsp. (10 ml) red wine vinegar

little Himalayan salt and black pepper

organic kale, spinach, and/or arugula

(dairy-free) cheese

chopped organic nuts and/or seeds

Oven Broil:

um 1. Place the eggplant and peppers, cut side down, on a parchment paper baking pan.

dois 2. Brush with some oil.

três 3. Broil until brown and tender, 7-10 minutes.

BBQ:

um 1. Place on a grill.

dois 2. Brush with some oil.

três 3. Grill on both sides until brown and tender.

----------

quatro 4. Let the peppers cool, then remove the skin and seeds.

cinco 5. Chop the peppers into bite-size pieces.

seis 6. Whisk together a Tbs. (30 ml) oil, vinegar, salt, and pepper.

sete 7. Toss in the greens and cheese.

oito 8. Place the eggplants and peppers on a plate. 

nove 9. Top with nuts and/or seeds.

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Spinach-Sweet Potato Egg Bites

These can be made the night before. Serve cold, heated in the microwave, or 2 minutes in the oven. Save a few for a snack.

Makes 12

Preheat the oven to 350F (175C)

1/2 tsp. (2,5 g) each: black pepper, Himalayan salt, marjoram, parsley, and paprika

olive oil spray

8 organic eggs

1/2 cup (120 ml) (dairy-free) yogurt

1/2 cup (65 g) each organic: grated sweet potato and chopped spinach

top with sliced organic green onions

optional organic chopped:

• onion
• bell pepper
• (dairy-free) cheese
• tomato
• ham
• zucchini
• garlic

1. Combine the spices in a bowl.

2. Grease or spray two 6-cup muffin tins

3. Whisk the eggs and yogurt with half of the spices.

3. Add the rest of the spices and any optional items to the sweet potatoes. Mix.

4. Fill the muffin tins.

5. Add some chopped spinach.

6. Pour the egg mixture into the tins.

7. Bake for 18-20 minutes.

8. Sprinkle some chopped green onions on each one.

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Pasta Salad à la Greek

Pasta salads taste bette alter they have had a change to rest, so prepare this up to three days in advance.

Ελληνική σαλάτα ζυμαρικών (Greek)

/ellinkí saláta zymaróikn/

Serves 6

Refrigerate for at least an hour

A. σάλτσα σαλάτας  /sáltsa saláta/ salad dressing:

1/4 cup (60 ml) red wine vinegar

6 Tbs. (90 ml) olive oil

1 organic lemon juice

1/2 tsp. (2,5 g) each: black pepper, sea salt, garlic powder, and oregano 

pinch of organic sugar

ένα / EN-a/ 1. Add add the ingredients except the oil in a bowl.

δύο /THEE-oh/ 2. Slowly pour in the oil while whisking. Set aside.

B. σαλάτα / saláta/ salad:

(gluten-free) organic pasta, example: rotini, bow ties, penne, etc.

1 chopped organic cucumber

organic cherry tomatoes cut in half

sliced organic red onion

diced red or orange organic bell peppers

pitteed kalamata olives cut in half

parsley

crumbled feta or gluten-free goat cheese

τρία /TREE-a/ 3. Cook the pasta as directed on the package, rinse and drain.

τέσσερα /TESS-air-uh/ 4. Place in a large bowl and cool to room temperature.

πέντε /PEN-day/ 5. Add the tressing and toss.

έξι /EX-ee/ 6. Toss in: cucumber, tomatoes, onion, bell peppers, olives, and pasley.

εφτά /EF-TA/ 7. Cover and refrigerate at least an hour or a few days.

oκτώ /oc-TOH/ 8. Toss in the cheese just before serving.

εννιά /en-NAY/ 9. Add salt, pepper or lemon juice as needed.

δέκα /THEK-a/ 10. Keep at room temperature for serval house before serving.

έντεκα /éndeka/ 11. Refrigerate any leftovers.

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Greek Salad with a Plus

Greek salads usually have: cucumbers, tomatoes, onions, olives, and feta cheese. For the "Plus", check out the ingredients. 

Ελληνικά σαλάτα με συν (Greek)

/elliniká saláta me syn/

Serves 4

3/4 cup (95 g) organic quinoa, rinsed and drained (is gluten free)

juice and zest of organic lemon

crumbled feta cheese (or dairy free goat cheese)

1/4 cup (60 ml) olive oil

crushed dried oregano

chopped organic spinach

organic chickpeas, rinsed and drained

sliced organic bell peppers of choice

chopped organic cucumber and red onion

pitted Katamata olives or olives of your choice

organic pita chips or gluten free chips

optional: If you like to add slices of tomatoes, sounds good also.

ένα / EN-a/ 1. Bring 1 1/2 cups (360 ml) water and the quinoa to a boil.

δύο /THEE-oh/ 2. Reduce heat and simmer, covered for 15 minutes.

τρία /TREE-a/ 3. Spread the quinoa on a baking sheet to cool.

τέσσερα /TESS-air-uh/ 4. Dressing: Whisk together the lemon juice and zest, cheese, olive oil, and oregano.

πέντε /PEN-day/ 5. Combine the quinoa and half of the dressing.

έξι /EX-ee/ 6. Spread the spinach on plates and spoon the quinoa mixture on top.

εφτά /EF-TA/ 7. Arrange the sliced peppers, cucumbers, chickpeas, olives, and optional tomatoes on top. 

oκτώ /oc-TOH/ 8. Drizzle with the rest of the dressing. If too tick, add little olive oil.

εννιά /en-NAY/ 9. Serve with the chips.

📌Look at some of the other Greek recipes or salads.

 

 

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