Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

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Chinese Chicken with Pineapple or Mango Sauce (slow cooker)

"Kowloon" is a Chinese-Amerian dish with Asian ingredients and Polynisian flavor. Plus, preparing it in a slow cooker, you will have more free time.

九龙鸡 (Mandarin Chinese)

/jiǔlóng jī/

Serves 4

~Use organic as much as possible.~

2 chicken thighs

1 tsp. ground ginger

minced garlic

1 cup (240 ml) chicken broth

1/2 can (4 ounces/120 ml) of pineapple syrup and 4 slices of pineapple cut into fourths or 1 peeled and diced mango 

cut green onions or scallions 

1/4 cup (30 g) cornstarch

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

1 Tbs. (15 ml) vinegar

Himalayan salt and black or lemon pepper

optional: drained water chestnuts

cooked rice or (gluten-free) noodles

~Chinese~

一 /yī/ 1. Rub salt and pepper on the chicken.

二 /èr/ 2. Place in the slow cooker.

三 /sān/ 3. Place the sliced pineapples/mangos and optional water chestnuts on top.

四 /sì/ 4. Whisk together: ginger, broth, and syrup.

五 /wǔ/ 5. Pour over the chicken.

六 /liù/ 6. Cook an hour on HIGH.

七 /chī/ 7. Then cook 2 more hours on LOW.

八 /bā/ 8. Add the green onions.

九 /jiǔ/ 9. In a bowl, mix cornstarch, vinegar, and soy/liquid aminos.

十 /shí/ 10. Turn the chicken thighs over and stir in the soy sauce.

十 一 /shíyī/ 11. Cook on HIGH 10 minutes, inside temperature of the chicken 165ºF/74ºC.

好胃口 

/hǎo wèikǒu/

Good appetite

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Lamb Brandenburg Style

The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different. 

Brandenburger Lammfleisch (German)

Servers 4

2 pounds (910 g) organic lamb, diced into cubes

2 organic sliced onions

(dairy-free) organic butter

olive oil

1/2 cup (120 ml) red wine

2 cups (480 ml) organic vegetable broth

organic green beans, cleaned and sliced

organic potatoes, diced

Himalayan salt and black pepper to taste

serve with savory spice

optional: organic raw asparagus

eins 1. In a pot, roast the lamb cube in the butter.

zwei 2. Add the wine, then put in the onions and spices.

drie 3. Add the broth, cover, and braise for an hour over medium heat.

vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.

fünf 5. Cook until the inside lamb temperature is 145F/63C.

sechs 6. Serve with savory sprinkled on top and optional asparagus.

Try some other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

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Tomato Base Risotto

Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 

Risotto al pomodoro (Italian)

Serves 4

 

~risotto rice and plant~

2 cups (260 g) arborio rice

2 cups (400 g) organic cherry tomatoes cut in half

2 Tbs. (30 g) chopped oni0n

2-3 organic garlic cloves

14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella

1/2 cup (120 ml) white wine

3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan

olive oil

organic vegetable broth

basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.

due 2. Remove the garlic and process the rest in a blender.

tre 3. Sauté the onions with a a little butter.

quattro 4. Add the rice.

cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.

sei 6. The last 4-5 minutes, add the tomato mixture.

sette 7. Finish cook the risotto.

otto 8. Add the "burrata", drizzle of oil, and basil.

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Curry Rice

We use a rice cooker. Usually it is "just" rice, but now we are adding spices and chicken or vegetable broth instead of water. Curry Rice sounds good with stir fried chicken tonight.

We use to order a curry rice dish while living in Japan. Then I read the English ingredients. I will make my own, どうも /domo/ (thanks).

カレーライス (Japanese)

/karērais/

Serves 3

1/2 tps. (1 g) each: cardamon and turmeric

some organic shallots

1 Tbs. (6 g) mint

1/4 cup (30 g) sliced toasted almonds

1 cup (130 g) organic rice

2 cups (260 g) organic chicken or vegetable broth

一 /ichi/ Add all to a rice cooker.

That is all too it!

それだけです！

/sore dakedes/

"That's all!"

Try the many other rice dishes on our list: https://veggiefernandezs.blogspot.com/search/label/rice

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Italian Hunter's Style Chicken (slow cooker)

An Italian hunter would cook over an open fire, without the canned ingredients and anything he found that day. Back up a little and into a kitchen, this slow cooker recipe would not have you shooting and skinning anything!

Cacciatore (Italian)

"hunter's style"

Serves 6

organic fingerling potatoes or cut larger ones in bite size pieces

olive oil

black or lemon pepper to taste

4 organic chicken breast, cut into bite size pieces [Now, if you choice to have rabbit, pheasant, boar, wild turkey, etc....]

sliced (nitrate-free) pancetta or ham

6 organic garlic cloves, sliced

1 sliced organic onion rings

2 Tbs. (30 g) rosemary 

1/2 cup (120 ml) organic chicken broth

1/4 cup (60 ml) balsamic vinegar 

optional: (dairy-free) feta or goat cheese

uno 1. Placed the potatoes in the slow cooker.

due 2. Sprinkle with olive oil and some pepper. Stir. 

tre 3. Sprinkle the chicken with some pepper.

quattro 4. Sauté the pancetta/ham in some olive oil.

cinque 5. Add the chicken pieces and brown on all sides.

sei 6. Transfer to the slow cooker.

sette 7. Sauté the garlic, rosemary, and onion rings about 2 minutes.

otto 8. Add the balsamic vinegar and broth to the skillet and bring to a boil.

nove 9. Pour over the chicken in the slow cooker.

dieci 10. Cover and cook on high for 2 1/2  hours or on low for 4 hours. Check the temperature inside the chicken to read 165F/75C.

undici 11. Remove the chicken and place on a platter or individual plates.

dodici 12. Add some potatoes and sauce over both of them.

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Casserole à la Quinoa & Broccoli

Cooked quinoa has a rich source of minerals manganese (breaks down carbohydrates, proteins, and cholesterol) and phosphorus (needed for growth, maintenance, and repair of all tissues and cells). (It is gluten-free.)

Broccoli is a good source of vitamin C (helps to repair tissue) and K (aids in blood coagulation and binds calcium in bones).

Try this creamy casserole for the next family gathering.

Cazuela de quinua y brócoli (Spanish)

Serves 6

Preheat the oven to 400F (200C)

3 cups (720 ml) organic vegetable or chicken broth

1 cup (130 g) uncooked quinoa

3 Tbs. (45 ml) olive oil

chopped organi broccoli

1 chopped organic onion

3 diced organic carrots

minced organic garlic

dried oregano

little cayenne pepper to taste

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

1 cup (240 ml) each organic (dairy-free): yogurt and milk

2 types of grated (DF) cheese

rinsed and drained organic beans (of your choice)

organic sun-dried tomatoes

garnish (and/or):

• parsley
• dill
• thyme
• basil
• rosemary
• sage
• tarragon

uno 1.  Spray cooking oil in a casserole dish and on a baking sheet.

dos 2. Roast the broccoli with some olive oil. Toss to coat and spread evenly on the baking sheet. Cook 10 minutes on each side. Then turn oven down to 350F (175C). 

tres 3. Bring the broth and the quinoa to a boil.

cuatro 4. Reduce to low, cover, and cook about 15 minutes.

cinco 5. Remove, cover, and stand for 5 minutes. Fluff with a folk.

seis 6. Sauté the onions and carrots in olive oil, about 5 minutes. Add the garlic, some Himalayan salt and black pepper for a minute.

siete 7. Sprinkle in the flour, stir, cook about a minute.

 

ocho 8. Whisk in a cup (240 ml) of broth and the milk slowly. Increase the heat to a simmer, then reduce and let it gently bubble, about 5 minutes. Keep stirring.

nueve 9. Stir in the oregano and cayenne. Remove from the heat.

diez 10. Stir in the quinoa, fold in the beans, roasted broccoli, and sun-dried tomatoes.

once 11. Stir in the yogurt and half of the cheeses.

doce 12. Spread in the baking dish and add the rest of the cheeses.

trece 13. Bake, uncovered, about 15 minutes.

catorce 14. Turn the oven to boil for 3-4 more minutes.

quince 15. Let it rest for at least 5 minutes. 

dieciséis 16. Sprinkle on top with any of the garnishes

Try some of the other quinoa recipes:

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

 

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Sweet Potato Bisque

Bisque is a smooth, creamy, seasoned French soup. This recipe is vegan, but it can be made with (wild) lobster, langoustine, crab, shrimp, prawns, or crayfish, which are cooked in a sauce or used as a topping. If you do not what fish, try organic: spinach or shredded kale or cooked chicken.

Bisque de patate douce (French)

Serves 4

Bisque:

1 Tbs. (30 ml) coconut oil

1 chopped organic sweet onion

2 chopped organic garlic

3 cups (7,5 dl) organic vegetable or chicken broth

1-2 chopped organic sweet potatoes

2 tsp. (8 g) each: turmeric and cumin

dash or two of cayenne pepper to taste

8 ounce (225 g) can of organic, white kidney beans, including the liquid

juice of 1 organic lime (save the skin to zest) 

olive oil 

un 1. Sauté the onions in hot coconut oil in a large saucepan.

deux 2. Add the broth, sweet potatoes, and spices. Bring to a boil.

trois 3. Cover, reduce the heat to medium-low and cook for 15-20 minutes, or until the potatoes are fork-tender.

quatre 4. Still in the beans and lime juice.

cinq 5. Transfer to a blender or food processor. Purée until creamy.

six 6. Pour back into the saucepan, cover, and keep warm over low heat.

Sauce:

1/4 cup (30 g) organic pumpkin seeds

1/4 cup (30 g) chopped cilantro or parsley

1 Tbs. (15 g) chopped chives

1 tsp. (5 g) organic lime zest

sept 7. Toast the seeds in a dry frying pan for about 5 minutes. Set aside to cool. 

huit 8. Stir in the bisque: some chopped seeds, cilantro/parsley, chives, and lime zest.

Serve:

neuf 9. Ladle the soup into shallow bowls and scatter with some toasted seeds over the top.

dix 10. Drizzle with a little olive oil.

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Chicken Cordon Bleu

Quick and easy, takes little time and a delicious dinner is ready, even with leaf overs!

Cordon Bleu au Poulet (French)

Serves 2

Preheat the oven t 375F (190C)

Chicken/Poulet:

2 large, boneless skinless organic chicken breasts

slices of organi ham

(dairy-free) cheese (We used goat cheese.)

1 1/2 Tbsp. (20 ml) olive oil

un 1. Lightly beat the chicken breasts with a meat mallet.

deux 2. Cut an opening in the chicken to create a pocket, but do not cut all the way. Open the fold.

trois 3. Add cheese and ham. Close and if needed, secure with toothpicks.

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

cinq 5. Cook the chicken about 6 minutes on each side. Remove.

Sauce/Sauce:

6 Tbsp. (dairy-free) organic butter.

1/3 cup (80 ml) organic chicken broth

organic minced garlic

1 tsp. or more (gluten-free) flour

2 tsp. (10 ml) organic lemon juice

six 6. Sauté the garlic in butter for a minute. Stir.

sept 7. Add the flour. Stir. 

huit 8. Add the broth and lemon. Whisk until  it begins to thicken. (Add more flour if needed.) 

neuf 9. Add the chicken to the skillet. Pour sauce over the chicken. 

 (a) I formed two boast from aluminum foil. Placed the chicken in and poured the sauce over it.)

dix 10. Cover the skillet with foil and bake 15-20 minutes. (Chicken temperature should be 165F/75C.)

onze 11. The chicken was so large, we cut it in half and saved the other of another dinner.

Look at our other chicken recipes from around the world:
https://veggiefernandezs.blogspot.com/search/label/chicken

or 

French recipes: https://veggiefernandezs.blogspot.com/search/label/French

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Thai Coconut Soup

This northern Thailand soup is very versatile: vegan or not, rice or noodles, chickpeas or tofu... It is also served in Laos.

ข้าวซอย (Thai)

/khao soi/

"cut rice"

ເຂົ້າຊອຍ (Lao)

/khao sony/

Serves 6

A. Soup:

2 Tbs. (30 ml) coconut oil or olive oil

1/2 diced organic onion

2 Tbs. (30 g) lemongrass paste

1 Tbs. (9 g) each grated: ginger and garlic

1 tsp. (2 g) each ground: cardamom and turmeric (or 2 tsp./4 g of dry)

2 Tbs. (16 g) Thai red curry paste (GF)

2 lime leaves or 1 tsp./5 g lime zest

2 14-ounce (400 g) cans of light coconut milk

1 cup (240 ml) organic chicken or vegetable broth

2 Tbs. (30 g) organic coconut sugar or brown sugar

2 Tbs. (30 ml) organic lime juice

~Thai 

  Lao~

หนึ่ง /nùeng/ ๑ 1. Heat oil in a large pot over medium heat.

ຫນຶ່ງ /neung/ ໑ 

สอง /song/ ๒ 2. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric.

ສອງ /sawng/ ໒

.

สาม /sam/ ๓ 3. Sauté for a minute.

ສາມ /saam/ ໓ 

สี่ /see/ ๔ 4. Mix in curry paste and lime leaves or zest. Cook for 30 seconds.

ສີ່ /see/ ໔

ห้า /hah/ ๕ 5. Slowly stir in coconut milk, broth, sugar, and lime juice. Mix well.

ຫ້າ /haa/ ໕

เจ็ด /jèd/ ๗ 7. Bring mixture to a boil and (#8)

ເຈັດ /jaet/ ໗ 

B. Proteins (choose one):

6 boneless, skinless organic chicken thighs

2 organic chicken breasts

12 ounce (340 g) extra-firm organic tofu, pressed and cut into cubes

19 ounce (545 g) chickpeas, drained and rinsed

แปด /ppaed/ ๘ 8. add one of the proteins, reduce heat and simmer.

ແປດ /bpaaet/ ໘

 (a) Cook chicken to 165F (74C) inside temperature. Transfer to a plate, shred, add back in the pot or serve on the side.

เก้า /gaao/ ๙ 9. Cover and for cook for 30 minutes.

ເກົ້າ /gow/ ໙

 (a) For a thicker broth, simmer uncovered until reduced to y0ur desired consistency.

C. Serving:

3 cups (390 g) cooked short-grain organic brown rice

2 cups (260 g) steamed or roasted organic sweet potatoes

2 cups (260 g) steamed organic greens such as spinach

2 organic green onions, thinly sliced

chopped cilantro or parsley leaves

1 organic sliced lime wedges

organic tamari

สิบ /sip/ ๑๐ 10. Serve in deep bowls with...

ສິບ /sip/ ໑໐

• ladle of coconut soup with some of the protein item
• top with potatoes, greens, green onions, and cilantro/parsley
• serve with lime wedges and tamari 

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