Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Stuffed Eggplant from Puglia, Italy

10:32 AM by in the kitchen with the Fernandezs

Puglia is located at the heel of the Italian peninsula. Though seafood, lots of vegetables, and olive oil are mainly found on the local menu, eggplant is popular as well.

Melanzane Ripiene Pugliesi (Italian)
Serves 6
(not dairy-free, 
but can be substituted with goat cheese)
Preheat the oven to 400F (200C)

6 small organic eggplants*, about 1 1/2 pounds/680 g)
1/3 cup (80 ml) olive oil
1 1/2 tsp. (6,5 g) sea salt
2 chopped organic cloves of garlic
2 chopped organic tomatoes
1/4 tsp. (1,25 g) crushed red-pepper flakes
1 cup (130 g) grated Grana Padano or Parmigiano-Reggiano
1 cup (130 g) grated Italian Fontina cheese (cow's milk cheese)
2 Tbs. (40 g) each chopped: mint and  parsley

uno 1. Cut the eggplants in half length-wise.
due 2. Scoop out any seeds, then the flesh, leaving a shell.
tre 3. Cut the eggplant flesh into small cubes.
quattro 4. In a skillet, over medium-high heat, add 2 Tbs. (30 ml) olive oil.
cinque 5. Season the instead of the eggplant shells with 1 tsp. (2,25 g) salt.
sei 6. Brown them, cut side down, in the oil, about 2 minutes.
sette 7. Remove and place in an oiled baking dish, cut side up.
ptto 8. In the same skillet, heat the remaining oil.
nove 9. Add the eggplant flesh and garlic.
dieci 10. Once the flesh begins to wilt, add the tomatoes and red pepper. 
undici 11. Cook until the eggplant is tender but the tomatoes are still retain their shape, about 5 minutes.
dodici 2. Scarp the mixture into a bowl, stir in half of the cheeses, parsley, and the mint.
tredici 13. Stuff the filling into the eggplant shells, top with the remaining cheeses.
quattordici 14. Cover with foil and bake for 30 minutes.
quindici 15. Uncover and bake until the eggplant shells are tender and the top is browned, about 10-15 more minutes.

*Choosing an eggplant:
  • firm flesh
  • no bruises
  • glossy skin
  • no blemishes
  • tight skin so it "squeaks" when your rub it
  • long green, not brown, steam means it was just picked

Salmon Spaghetti

1:07 PM by in the kitchen with the Fernandezs
Take your pick. Do you want an Italian cuisine (tagliatelle or penne al salmone) or a Japanese dish (サーモンクリーム /sāmonkurīmu/) or 味噌スパゲッティ/miso supagetti/? Flip a coin and we'll have Italian tonight.
Spaghetti al salmone (Italian)
Serves 4
Heat the oven to 390ºF/170ºC

4 skinless wild salmon fillets
organic cherry tomatoes
organic garlic
organic spinach
1 tsp. (5 g) organic honey
1 cup (240 ml) organic lemon juiced
1 cup (240 g) organic beans: Great Northern, navy, or cannellini 
linguine, fettuccine, or a GF pasta
1 Tbs. (15 ml) olive oil
cheese: 
ricotta (creamy, mild taste)
ricotta salata (crumbly texture with salty flavor)
grated pecorino romano or parmesan (sharp savoy kick)
feta (sharp, salty, with tangy flavor)

uno 1. Except the pasta, mix everything together.


due 2. Bake for 15 minutes or until the salmon is just cooked (inside temperature 145ºF/630C)


tre 3. Cook the pastas as directed.


quattro 4. Flake the salmon into large chunks.


cinque 5. Toss in the pastas.

 

 sei 6. Top with parsley


 sette 7. Serve with an Italian salad:


Italian Salad with Wisdom


Tuscan Salad


Carrot and Apple Italian Salad


tomato & Mint Italian Salad


otto 8. Don't forget the (GF) bread and 


nove 9. the dry white wine


Buon Appetito!


Basic Tuna Noodle Casserole of 1950s

12:59 PM by in the kitchen with the Fernandezs
Growing up in the 50s and 60s, ment a least a tuna casserole every week. Of course, a can of tune was only 25¢-35¢ (= $3 in 2026, though a can today is between $1 and $5.50). The casserole provides lean protein, heathy Omega-3 fatty acids (needed to support our heat and brain health  and we do not produce it on our own), and essential vitamins. Then, add all the other ingredients, and voilà, memories from the past.

P.S. Tune noodle casreerole originated in the Pacific Northwest around 1930. It was a stable, affordable family dinner during the Depression and post-WWII era. (I think I'll make it tonight.-Mike)

Seves 4-6
Preheat the oven to 425ºF/220ºC

1 12-ounce (340 g) package of (gluten-dairy free) egg noodles, cooked
2 (10.5 oz) (300 g) cans of organic cream of mushroom soup
2 cups (260 g) (DF) cheddar cheese 
2 (5-oz) (150 g) cans wild tuna, drained
1 cup (130 g) frozen organic green peas
sliced organic mushrooms
chopped organic onion
organic crushed potato chips or (GF) bread crumbs 

1. Mix the noodles, condensed soup, 1 cup (130 g) cheese, tuna, peas, mushrooms, and onions in a bowl.
2. Pour it in a baking dish.
3. Cover the top with the crushed potato chips/bread crumbs  and the rest of the cheese.
4. Bake about 20 minutes. 

Vegan Enchiladas

11:33 AM by in the kitchen with the Fernandezs
Enchiladas are a main stable of Mexican cultural dating back thousands of years to the ancient Aztec and Maya civilizations. They wrapped food (small fish, beans, or squash) in corn tortillas. 
When the Spanish explorers arrived, they added cheese, pork, and chicken, Enchiladas Suizas. 

They are also part of the Tex-Mex and broader American cultures. Both sides of the broader frequently serve them for weddings, Christmas, and national holidays or dinner tonight!

For our vegan friends, try...
Enchiladas veganas (Spanish)
serves 8
Preheat the oven to 350ºF/175ºC)

~Use organic ingredients as best as possible.~
Be creative and add your favorite vegetables.

avocado oil
chopped: bell peppers and onions
minced garlic
2 cups (260 g) chopped: kale, spinach, and/or chard
pinto or black beans, rinsed
1/2 cup (65 g) frozen corn
1/2 - 1 cup (120-240 ml) enchilada sauce (taste as you are cooking)
8 warm tortillas
grated vegan cheese [for no-vegan (DF) cheese]
chopped cilantro or parsley
garnish: vegan yogurt or sour creams [no-vegan (DF)]
optional: lime juice

~Náhuatl (Aztec) spoken by over a million people.~

ce /seh/  1.  Spray olive oil in a baking dish.


ome /oh-meh/ 2. Sauté the half of the bell peppers and onions in skillet with a Tbs. (15 ml) of avocado oil for about 3 minutes.


yei /yeh-ee/ 3.  Add the garlic for a minute.


nahui  /nah-wee/ 4.  Stir in the chopped greens and corn. Cook about 2 mixtures.


machuilli  /mah-kwee-lee/ 5. Stir in enchilada sauce to taste. Remove from the stove.


chicuace /chee-kwah-seh/ 6. Place a tortilla on a work space.


chicome /chee-koh-meh/ 7. Add some cheese, vegetables, and beans.


chicukei /chee-kway/  8. Roll the tortilla, seam-side down, place in the baking dish. Repeat with the rest of the tortillas.


chiconahui  /che-k-nah-wee/ 9. Add more encalada sauce over the shells.


mahtalctli /nah-tlahlk-tlee/ 10. Sprinkle with more cheese.


matlactli once 11. Bake about 20 minutes.


matlactli omome  12. Remove and rest for 5 minutes.


matlactli omei 13. Garnish with the yogurt/sour cream and cilantro/parsley.


matlactli onnaui  14. Drizzle optional lime juice.


caxtolli /kahk-stoh-lee/ 15. Serve warm.


Xitlacua cualli 

/she-tlah-kwah kwah-yee/

Eat well.




A Pasta Salad à la Traditional

6:47 PM by in the kitchen with the Fernandezs
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.

Asparagus with Hard Boiled Eggs à la French

11:01 AM by in the kitchen with the Fernandezs
 In 20 minutes you can have a French appetizer on the coffee table.

France is one of five European countries that grown white asparagus, which are grown underground. There are special festivals from mid-April to June 24th just for white asparagus.

Asperges et œuf (French)
Severs 4
Preheat the oven to 450ºF/230ºC

bunch of organic white or green asparagus, trimmed
4 Tbs. (60 ml) olive oil
Himalayan salt and black pepper
2 Tbs. (30 ml) organic lemon juice
grated (dairy-free) cheese, eg. Parmesan
4 organic hard boiled eggs


un 1. Place the asparagus on a large sheet pan.


deux 2. Drizzle with oil and season to taste.


trois 3. Roll the asparagus in the oil, then spread in a single layer on the baking sheet.


quatre 4. Roast about 8-12 minutes until they are tender and lightly browned.


cinq 5. Remove and drizzle with lemon juice and cheese.


six 6. Peel the cold eggs and slice horizontally.


sept 7. Serve a sliced egg with the asparagus on four plates or in bowls.



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




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!

Quiche Lorraine

4:02 PM by in the kitchen with the Fernandezs
When I am in France, I usually order a quiche for lunch. (Manly, because I do not know what else to order.) Now, see if I can recreate those fond memories.-Mike


Quiche Lorraine (French)
Serves 4
Preheat the oven to 400ºF/200ºC

~It can be premade the day before and reheated, covered with foil, at 300ºF/150C for 35-45 minutes.~

1 slightly thawed (gluten-free) pie crust, 9 inch/23 cm
6 slices of nitrate-free thick bacon, diced
2-3 chopped organic shallot
4 organic eggs
1 1/4 cups (300 ml) (dairy-free) cream
1 1/4 cups (160 g) shredded cheese: Gruyère, Emmental, or Jarlsberg / dairy-free cheeses: vegan Swiss-style cheese or plant-based cheese
little to taste: chives, thyme, parsley, rosemary, nutmeg, Herbs de Provence, and/or Himalayan salt (Start with one or two types and keep the blend simple.)

optional: 
  • slices of organic tomatoes or mushrooms on top before baking or chopped and added to the mixture
  • top off with a a sprig of rosemary

un 1. Bake the crust on a baking sheet about 10-15 minutes.


deux 2. Sauté the bacon on medium heat, about 10 minutes.


trois 3. Retain 1 Tbs. of fat and add the shallots on medium-low for about 4 minutes.


quatre 4. Remove the pan and side aside.


cinq 5. Whisk the eggs while adding the cream and spices.


six 6. Spread the shallots on the bottom of the pie crust.


sept 7. Add half of the bacon, topped with the cheese, then the rest of the bacon.


huit 8. Pour in the egg mixture.


neuf 9. Bake 45-50 minutes.


~It can be frozen for 3 months. Thaw for 24 hours before reheating, covered with foil and bake at 300ºF/150ºC for about 40 minutes.~


Add a French salad  "Le Gruyère Salad with Apples": https://veggiefernandezs.blogspot.com/2011/09/le-gruyere-salad-with-apples.html


Shrimp and Spinach Pasta

7:17 PM by in the kitchen with the Fernandezs
This pasta dish is common along the coastal regions of southern Italy and the Amalfi Coast (Campania).

Pasta con gamberi e spinaci (Italian)
Serves 4

cooked (gluten-free) pasta of your choice, then drain 
olive oil
mined garlic
1 cup (130 g) organic cheery tomatoes, cut in half
1/3 cup (80 ml) organic lemon juice
1 1/2 cup (360 ml) heavy cream, Greek yogurt, or dairy-free yogurt 
Himalayan salt and black pepper
pound (455 g) wild shrimp, peeled if need be or frozen
2 cups (260 g) organic chopped spinach
1/2 cup (65 g) (dairy-free) grated cheese


~Neapolitan ('o nnapulitano) language (evolved independently from Latin)
uno 1. Sauté garlic and tomatoes with olive oil for about 3 minutes.

duje 2. Add the lemon juice and cream/yogurt. Simmer 4 minutes.

tre 3. Season with salt and pepper.

quatto 4. Add shrimp and cook another 4 minutes. 

cinco 5. Turn over and cook about 4 minutes until opaque white/pink.

seje 6. Add the cooked pasta and spinach. Toss the mixture.

sette 7. Cook a few minutes until spinach wilts.

otto 8. Sprinkle with cheese and serve.


or

Casserole with Asparagus and Cheese

10:45 PM by in the kitchen with the Fernandezs
Asparagus, also called garden asparagus, is a native to Eurasia. Green asparagus (grown above grown) is eaten worldwide. While white asparagus (aka white gold, edible ivory, or the royal vegetable) (grown underground) are found mostly in Germany, France, the Netherlands, Spain, and Switzerland, as well as in Peru and Washington state. 

If you are in Germany in mid-April to June 24th, don't miss the Spargelsaison or Spargelzeit (asparagus season) and enjoy white asparagus prepared in many different ways.

Serve 4
Preheat the oven to 375ºF (190ºC)

1 bunch organic asparagus, trimmed
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs
garlic minced
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste
garnish: chopped chives
optional: cooked shredded chicken

1. Spread out the asparagus in a baking dish.
1. Top with optional chicken.
2. Mix the garlic, milk, eggs, parmesan cheese, and butter
3. Pour over the asparagus.
4. Sprinkle the shredded cheese.
5. Bake 25-30 minutes.
6. Garnish with thyme and chives.

Rancher's Eggs

5:34 PM by in the kitchen with the Fernandezs
It is better know as Huevos rancheros, which originated on Mexican ranches in the 16th century. The cowhands and farmers needed a simple, hearty meat. There are many regional variations both in Mexico and U.S. 
Serves 4

~Use organic ingredients as much as possible~
1 cup (240 ml) each: cooked refried or pinto beans and salsa
olive or avocado oil
4 corn tortillas
4 fried eggs
1 avocado, sliced
sliced onions and garlic
(dairy-free) cheese, Mexican cotija or queso fresco, feta, Parmesan, Pecorino Romano, or Monterey Jack 
cilantro or parsley
lime juice

optional: add "heat" to the eggs:
1 cup (240 ml) pico de gallo salsa
1 jalapeño, seeded and sliced
hot sauce
roasted green chile

uno 1.  Cook each tortilla on a skillet.
dos 2. Fry the eggs.
tres 3. Place each tortilla on a plate, top with beans and salsa.
cuatro 4. Add a fried egg and the other ingredients.
cinco 5. Garnish with cilantro/parsley.

¡Buen Provecho!

Are you interested in more Hispanic dishes? https://veggiefernandezs.blogspot.com/search/label/Hispanic 

Tex-Mex Ground Turkey with Black Beans

1:05 PM by in the kitchen with the Fernandezs
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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