Soba Noodle Salad

Some brands of  (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

 七 /shichi/ 7. Cut the noodles in half with scissors.

 八 /hachi/ 8. Transfer to a serving bowl.

 九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables. 

 十 /juu/ 10. Add the rest of the dressing. 

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます 

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

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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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Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

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

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Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

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

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

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

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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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Pasta Salad à la Vietnamese

There is a classic Vietnamese sandwich served on a crusty baguette filled with most of the following ingredients, so let's make a salad instead with pickled vegetables!

Xa lát mì ống Việt  Nam (Vietnamese)

Serves 6

Chill at least an hour.

A. Rau / Vegetables:

1/2 cup (120 ml) rice vinegar

2 tsp. (10 g) organic sugar

1 tsp. (5 g) sea salt

shredded organic carrots

organic radish, cut into matchsticks

một /moht/ 1. Combine rice vinegar, sugar, and salt with 1/2 cup (120 ml) water in a saucepan over medium heat.

hai /hight/ 2. Add the carrots and radish, stir.

ba /bah/ 3. Bring to a simmer, then remove from the heat and transfer the vegetables and pickling liquid to a bowl or a glass jar.

bốn /bone/ 4. Cover and refrigerate at least 15 minutes.

B. Nước sốt xa lát  / salad dressing:

1 1/4 cups (160 g) (vegan) mayonnaise or "Creamy Tofu Mayonnaise" (see below)

3 Tbs. (45 ml) sriracha

1 organic lime juiced

1 tsp. (5 ml) soy sauce or gluten-free liquid aminos

năm /nuhm/ 5. Whisk all the ingredients and set aside.

C. Xa lát / Salad:

1 pound (130 g) (gluten-free) pasta, example fusilli or cavatappi

1 organic rotisserie chicken

1 organic diced cucumber

mint and cilantro/parsley

sáu /sao/ 6. Cook pasta as directed on the package, rinse and drain.

bảy /bye/ 7. Cool at room temperature.

tám /tahm/ 8. Place the chicken on a large serving bowl.

chín /cheen/ 9. Add the drained pickled vegetables. 

mười /meui/ 10. Toss pasta with the chicken and pickled vegetable.

mười một 11. Add the cucumber, mint, cilantro/parsley. Toss.

mười hai 12. Chill at least for 1 hour.

mười ba 13. Refrigerate any leftovers.

Try: Creamy Tofu Mayonnaise

https://veggiefernandezs.blogspot.com/2023/04/creamy-tofu-mayonnaise.html

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Turkey Stew

 If you are thinking of leftovers from Thanksgiving, save the drumsticks or any meat.

Serves 6

2 cooked turkey drumsticks, skin removed and separate the meat from the bone

sliced organic onion lengthwise

1 organic leek, sliced in rounds

6 cups (1440 ml) organic chicken stock

1 sprig of thyme

6 organic carrots chopped

4 organic parsnips, turnips or parsley roots chopped (or a mixture of these vegetables)

2 cups (260 g) organic frozen peas

1/4 cup (65 g) chopped tarragon or 1 Tbs. (9 g) dry tarragon

olive oil

optional: organic rice or (gluten-free) bead

1. Sauté the onions and leeks in some oil.

2. Add the drumstick meat, thyme, stock and rest of the ingredients, except peas and tarragon.

3. Simmer uncovered about 30-40 minutes.

4. Stir in the peas and simmer for 5 minutes.

5. Serve with sprinkled of tarragon.

6. Serve with crusty bread or over rice.

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