Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Chicken à la French Basque

In the north central of Spain and across the border to southwestern France, Basque traditions, customs, language, and culinary recipes are still enjoyed. Key ingredients include from both the sea and mountain for grilled meats and fish dishes. There are diverse range of dishes, paired with txakoli /cha-koh-LEE/, a dry, sparkling white wine and Basque cider.  

Oilasko baskoa (Basque)

/oy-las-ko bask-ō/

Poulet Basquaiser (French)

Pollo vasco (Spanish)

Serves 4

1 whole organic chicken (about 4 pounds/1.820 g) cut into 8 pieces or chicken breast or legs

to taste: cayenne pepper, Himalayan salt and black pepper 

2 Tbs. (30 ml) olive oil

1 Tbs. (32 g) (dairy-free) butter

1 tbs. (5 g) organic tomato paste

1 organic onion, sliced

organic garlic cloves, minced

1 bay leaf

2-3 organic bell peppers, different colors, sliced

16 ounces (455 g) organic tomatoes

1/2 cup (120 ml) each: chicken stock or broth, water, and white wine

parsley and thyme

cooked pilaf (is GF) or rice

~Basque~

bat 1. Season the chicken.

bi 2. Heat the oil over medium heat.

iru 3. Add the butter, then the chicken pieces (whole children with the skin down). Brown about 5 minutes. Remove and set aside.

lau 4.  Sauté the peppers, onions, and garlic. Add the tomatoes, tomato paste, and bay leaf. Cook until liquid is reduced by half.

bost 5. Stir in the wine. Cook until it reduced by half. Then add the water and broth/stock.

sei 6. Add the chicken, cover and simmer on low for about 30 minutes, inside temperature 165ºF/74ºC.

zap 7. Place the chicken on a platter.

zortzi 8. Add the parsley to the pot and boil the sauce until it thickens, about 5 minutes. Remove the bay leaf.

bederatzi 9. Pour over the chicken. Serve with pilaf or rice.

On egin! 

Enjoy your meal!

Add a Basque salad: https://veggiefernandezs.blogspot.com/2019/01/basque-tossed-salad.html

or a Basque bean dish: https://veggiefernandezs.blogspot.com/2016/01/basque-beans.html

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Chicken with Spinach and Artichoke Hearts

Artichokes are native to the Mediterranean area, even back to ancient Greeks and Romans. 

Καρδιές κοτόπουλου με σπανάκι

 και αγκινάρα (Greek)

/kardiés kotópoulou me spanáki 

kai ankinára/

Severs 4

olive oil

4 organic chicken breasts, pat dry and seasons with salt and pepper

4 springs of thyme + 4 Tbs. (36 g) picked leaves

1 cup (130 g) diced organic onions

4 Tbs. (60 ml) organic lemon juice

4 tsp. (20 g) organic sliced lemons

1 cup (240 ml) organic chicken broth

organic spinach

1 jar artichoke hearts, rinse and drain

slice cheery tomates

(dairy-free) yogurt

ένα / EN-a/ 1. Heat a skillet on medium, add the oil.

δύο /THEE-oh/ 2. Cook the chicken for 5 minutes on each side. Remove from the pan.

τρία /TREE-a/ 3. Add the thyme springs and onions to the skillet. Sauté for 3-5 minutes.

τέσσερα /TESS-air-uh/ 4. Add lemon juice. Scrap the bottom of the skillet with a wooden spoon.

πέντε /PEN-day/ 5. Stir in the chicken broth.

έξι /EX-ee/ 6. Add the chicken breast, top with the spinach, cover, cook for 2 minutes.

εφτά /EF-TA/ 7. Remove the lid. Add the cheery tomatoes and acrihoke heart pieces. Cook until the sauce has reduced a little, about 4 minutes.

oκτώ /oc-TOH/ 8. Whisk in the yogurt.

εννιά /en-NAY/ 9. Remove the chicken when the inside temperature is 165ºF/74ºC.

δέκα /THEK-a/ 10. Plate the chicken, top with the spinach and artichokes.

έντεκα /éndeka/ 11. Garnish with sliced lemons and thyme leaves.

For more 

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

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

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Persian Rice with Nuts

Foods that is usually eaten with every Iranian meal include rice, various herbs, cheese, variety of breads, and some type of meat (poultry, beef, lamb, or fish). This rice dish could be a meal by itself.

(Persian/Farsi) برنج با آجیل

/rys mei nuten/

Serves 4-6 

2 cups (400 g) basmati rice, rinse under cold water

1/4 cup (60 ml) olive oil 

1 large organic onion, finely chopped 

2 organic cloves garlic, minced 

1 tsp. (9 g) each ground cumin and cinnamon

1/2 tsp. (4,5 g) each turmeric and ground cardamom  

1/4 tsp. (2 g) saffron threads, dissolved in 2 Tbs. (30 ml) hot water with a bay leaf 

1/4 cup (30 g) each dried organic: chopped apricots, cranberries, raisins, figs, slivered toasted almonds, pistachios

1/4 cup (15 g) chopped organic fresh parsley 

3 cups (720 ml) organic chicken broth 

Himalayan salt and black pepper to taste 

zest of 1 organic orange or lemon

optional: seeds of 1 organic pomegranate for garnish

~Persian/Farsi~

یک /yek/ ١ 1. Soak the rinse rice in cold water for 30 minutes, then drain.

دو /do/ ۲ 2. Heat the oil over medium heat.

سه /se/ ۳ 3. Sautée the onions for about 5-7 minutes.

چهار /cha:ha:r/ ۴ 4. Add garlic for another 1-2 minutes.

پنج /panj/ ۵ 5. Stir in the spices and cook for a minute.

شش /shesh/ ۶ 6. Add the drained rice and stir to coat with the spices and oil.

هفت /haft/ ۷ 7. Pour in the chicken broth and saffron water (without the bay leaf).

هشت /hasht/ ۸ 8. Bring to boil, reduce heat to low, cover, and simmer 15-20 minutes.

نه /noh/ ۹ 9. In a dry frying pan, toast the apricots, cranberries, raisins for a few minutes.

ده /dah/ ۱۰ 10. Remove the cooked rice pan and rest for 10 minutes.

یازده /ya:zdah ۱۱ 11. Fluff the rice with a fork.

دوازده /dava:zdah ۱۲ 12. Add the fruits, nuts, parsley, orange or lemon zest, and optional pomegranate seeds

سیزده /sizdah/ ۱۳ 13. Serve as main dish or as a side dish.

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

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Hungarian Pork Chops with Paprika

Traditional dish uses sour cream, but I am using yogurt. Paprika (Hungarian for "pepper") is very popular spice in Hungarian cuisines. It is sweet and comes in various degrees of hotness*. Put it all together, and you have a wonderful dinner.

Note: Hungarian and Spanish paprika are very different. 

Sertéspaprikás (Hungarian)

(pork chop paprika)

Serves 4

4 pork chops

Himalayan salt and black pepper

olive oil

2 Tbs. (30 ml) (dairy-free) butter

2 sliced organic onions

3 minced garlic cloves

1 bay leaf

1 cup (240 ml) organic chicken broth

1 1/2 Tbs. (9 g) Hungarian or sweet paprika or more to taste or hotness*

Pork Chops:

egy 1. Season the pork chips on both sids with salt and pepper.

kettő 2. Add oil to a skillet on medium-high heat.

három 3. Brown the pork chops, then place on a plate.

négy 4. Add the butter and sauté the onions over medium heat.

öt 5. Add the garlic for a minute.

hat 6. Add the broth, scrape up any brown bits from the bottom of the skillet.

hét 7. Add the bay leaf, stir in paprika, then add the pork chops.

nyolc 8. Cover, reduce the heat, and simmer for 20 minutes, inside temperature 160F (71C).

kilenc 9. Remove the pork chops, cover with aluminum foil. Remove the bay leaf.

Sauce:

1 cup (240 ml) water

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

3/4 cups (189 ml) (dairy-free) yogurt

parsley

tíz 10. Whisk the flour and water together and pour into the broth mixture.

tizenegy 11. Heat to boil, continue to whisk.

tiezenkettő 12. Reduce and thicken the sauce.

tizenhárom 13. Remove from the heat and cool a little.

tizennégy 14. Stir in the yogurt. Add the pork chops.

Serve:

tizenöt 15. Serve the sauce over the pork chops on each plate, topped with chopped parsley.

tizenhat 16. Side dishes: dumplings, pasta, or potatoes.

*Homemade Hot Hungarian Paprika

3 Tbs. (18 g) Hungarian paprika

1 Tbs. (6 g) black pepper

2 tsp. (4 g) cayenne  pepper

1 tsp (2 g) red pepper flakes

Try some other pork chop recipes: https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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Baked Potatoes with Lemon

 Lemon adds a special flavor to potatoes. 

Services 

Preheat the oven to 400F (200C)

6 organic potatoes

1 tsp. (5 g) organic cornstarch

2 tsp. (10 g) each: paprika, garlic powder, rosemary, lemon pepper, sea salt, and oregano

1/4 cup (60 ml) olive oil

juice of 1 organic lemon

1/4 cup (60 ml) water

1 1/2 cups (360 ml) organic chicken broth

optional: lemon slices and cut basil

1. Cut the potatoes into quarters.

2. Cover a baking sheet with foil and add the potatoes.

3. Coat with oil and the spies. Mix well.

4. Add the lemon juice, water, and broth. Mix.

5. Cook for about 40 minutes.

6. Serve with the juice and optional sliced lemon(s) and/or basil

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Roasted Potatoes with Lemon

 Lemon adds a special flavor to potatoes. 

Services 

Preheat the oven to 400F (200C)

6 organic potatoes

1 tsp. (5 g) organic cornstarch

2 tsp. (10 g) each: paprika, garlic powder, rosemary, lemon pepper, sea salt, and oregano

1/4 cup (60 ml) olive oil

juice of 1 organic lemon

1/4 cup (60 ml) water

1 1/2 cups (360 ml) organic chicken broth

optional: lemon slices and cut basil

1. Cut the potatoes into quarters.

2. Cover a baking sheet with foil and add the potatoes.

3. Coat with oil and the spies. Mix well.

4. Add the lemon juice, water, and broth. Mix.

5. Cook for about 40 minutes.

6. Serve with the juice and optional sliced lemon(s) and/or basil.

Try some other potato dishes: https://veggiefernandezs.blogspot.com/search/label/potatoes

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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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Chicken and Quinoa (Slow Cooker)

Quinoa is used because it is gluten free. It is an annual plant grown as a crop. Indignant Peruvian nickname: chisiya mama "mother of all grains", which is 3-4 000 years old.

Wallpa ima Chisiya Mama (Quechua)

Serves 4

1 pound (455 g) organic, boneless, skinless chicken breasts

1 cup (240 ml) organic chicken broth

2 organic tomatoes, chopped

1 organic onion, cut in half and sliced or half a can of diced tomatoes

1 organic lemon, zest and juice

1 tsp. herbes de Provence* or thyme

1/2 tsp. (2,5 g) each: Himalayan salt and black or lemon pepper

3/4 cup (95 g) quinoa 

organic black and green olives cut in half

chopped parsley

Quechua (Quechua: Runasimi “people’s language”, indigenous language)

Cuzco Quechua (dialect)

huk 1. Cut each chicken breast into 4 pieces.

iskay 2. Place in the slow cooker along with rest of the ingredients, except the quinoa and olives.

kimsa 3. Cook on High for 90 minutes or on Low for 2 1/2 to 3 hours.

tawa 4. Cook the quinoa by adding 1 1/2 cups (360 ml ) water or broth and little salt. Bring to a boil, lower the heat and simmer, uncover about 15 minutes, until the quinoa is tender and white "tail" appears around the grain.

pichqa 5. Release the steam on the slow cooker, stir in the cooked quinoa and olives OR serve over the quinoa.

suqta 6. Serve garnished with parsley.

*herbes de Provence recipe

1 cup (130 g)

2 Tbs. (30 g) each dried: 

• rosemary
• thyme
• basil
• lavender flowers
• Italian parsley

1 Tbs. (15 g) each dried

• fennel seed
• oregano
• tarragon

1 tsp. (5 g) bay powder

1. Grind rosemary and fennel seeds.

2. Add the rest of the herbs.

3. Store in an airtight container. 

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Pasta à la Salmon and Garlic Butter

Wild salmon* are preferred over hatchery raised salmon.

Makes 4 servings

medium-size (gluten-free) cooked  pasta

4 (6 oz/175 g) wild salmon fillets

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 ml) each: organic lemon juice and olive oil

4 Tbs. (60 ml) organic (dairy-free) butter

1 cup (240 ml) organic chicken broth

8 organic cloves of garlic, mince

fresh chopped parsley

graded (diary-free) cheese

1. Sprinkle salmon with Himalayan salt and black pepper.

2. Lightly coat them in the flour.

3. Add oil and butter to a skillet over medium-high heat.

4. Add salmon and cook for 2 minutes on each side. (inside temperature 145F/63C)

5. Remove and set aside.

6. Add chicken broth, garlic, and lemon juice to the skilled over medium heat.

7. Simmer for a minute.

8. Break salmon into bite-size pieces and add to the sauce.

9. Cook for about 3 minutes.

10. Add pasta to the skillet, toss.

11. Serve with parsley and cheese on top.

*There are only seven commercially important species of salmon:

• Atlantic salmon
• Chinook salmon
• Chum salmon
• Coho salmon
• Masu salmon
• Pink salmon
• Sockeye salmon

and several other spices of fish which are called "salmon" due to similar shapes, but are not true salmon:

• Australian salmon
• Danube salmon or huchen
• Hawaiian salmon
• Indian salmon

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Pork Chops with Mushroom Gravy

Eating pork in moderation proved a rich source of victims and minerals (iron and zinc) with high-quality protein. But note that too much red meat is also high in fat and cholesterol. 

Mushrooms only have 2% protein, 4% carbohydrates, and 92% water, but they do have a variety and high amounts of vitamins and minerals.

Serves 4

3 Tbs. (45 ml) olive oil

4 pork chops

1 organic onion, sliced thinly

organic mushrooms

1/4 cup (gluten-free) flour

dried oregano, (minced fresh) thyme and parsley

minced organic garlic

1 3/4 cups (420 ml) organic low sodium chicken broth

1 bay leaf

Serve with (gluten-free) egg noodles, mashed potatoes, or/and organic apple sauce.

1. Heat a large skillet over medium heat.

2. Add 2 Tbs. (30 ml) oil.

3. Pat the pork chops dry and add to the skillet in single layer.

4. Cook until brown on one side, then brown on the other side. Remove.

5. Add the rest of the oil and sauté the mushrooms and onions. Cook until the mushrooms are soft.

6. Sprinkle in the flour, garlic, and oregano. Stir. Cook about a minute.

7. Stir in the chicken broth, thyme, and bay leaf.

8. Add the pork chops and bring to a boil.

9. Reduce the heat to low, and simmer 30-40 minutes. Inside temperature 160F/71C.

10. Remove the pork chops, place on a plate, and cover with foil.

11. If the sauce is too thin, increase the heat to medium-high and cook uncovered. Stir until the sauce thickens, 5-10 minutes.

11. If the sauce is too thick, stir in a little more broth or water.

12. Remove the bay leaf and stir in the parsley.

13. Serve the sauce over the pork chops. Any extra sauce, serve in a bowl on the side.

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