Showing posts with label cucumber. Show all posts
Showing posts with label cucumber. Show all posts

Georgian Chilled Yogurt Soup

5:36 PM by in the kitchen with the Fernandezs

 I enjoy yogurt on fruit, in cereal, on waffles, diluted with water (aka Turkish ayran),  but I have not tried it as a soup.-Mike


There is more than cow's milk in this blended or chunky soup! 

P.S. Similar soups are Matnabrdosh (Armenian: Մատնաբրդոշ), Abdoogh Khiar ( ابدوغ خیار Persian), Cacık /jah-juhk/ (Turkish), and Dzhadzhik (Bulgarian: Джаджик), each with its own "yogurt". 

მაცვნისის წვნიანი (Georgian)
/matsvnisis ts'vniani/
Serves 4
Refrigerate at least 30 minutes.

~Use organic as best as possible.~

2 cups (480 g) yogurt
1 cup (240 ml) water
grated cucumber
2 chopped green onions, both green and white
1 Tbs. (6 g) each chopped: dill, mint, coriander/cilantro/parsley, dill, garlic
mint leaves and chopped chives
optional: green chili to taste


ერთი /erti/ ა 1. Whisk the yogurt and water.

ორი /ori/ ბ 2. Whisk the rest of the ingredients except the mint and chives. 

სამი /sami/ გ 3. Mix in the yogurt. Blend or stay chunky.

ოთხი /otkhi/ დ 4. Refrigerate. 

ხუთი /khuti/ ე 5. Serve chilled with sprinkle of mint leaves and chopped chives.


Try another Georgian dish


Homemade Edamame Falafel Pita Bread

11:02 AM by in the kitchen with the Fernandezs
Pita is a pocket, flatbread from the Middle East. Tear and  dip in hummus, make a pocket and stuff it, or flatten it for a pizza base. It is popular street food, originated in Egypt. 

Add an Asian vegetable, gluten free edamame soybeans, which is full of vitamins and minerals.  Then top with the sauce below, and people would want seconds. 

Pita was first mentioned in English in 1936, from the Modern Green word πίτα /pita, "bread cake, pie". The ancient Green work passed to Latin as picta "pizza". 

P.S. You can buy (gluten-free) pita bead. But what fun is that, when you can make your own.

Serves 4
Preheat the oven to 400ºF/200ºC.

falafel:
3 cups (390 g) frozen, organic shelled edamame*, thawed
1 cup (130 g) chopped parsley
2 chopped organic garlic
1/2 cup (65 g) chopped organic red onion
3 Tbs. (45 g) (gluten free) flour
2 Tbs. (30 ml) organic lemon juice
2 tsp. (4 g) each, cumin and coriander
1/4 tsp. (1,5 g) baking [powder 

~Egyptian Arabic~
وا َحـ /waahid/ ١ 1. Add the ingredients to a food processor. Blend until smooth.
إتنين /‘itneen/ ٢ 2. Line a baking sheet with parchment paper.
تـَلا َتـَة /talaata/ ٣ 3. Use an ice cream scoop to make balls or roll small handful to make about 12 falafels.
أربـَعـَة /‘arbaAa/ ٤ 4. Bake for 15 minutes, then flip and bake another 15 minutes.

sauce:
about 1 cup tightly packed, soft organic tofu (200 g), press out the water
1/4 cup (30 g) tahini (is GF and DF)
chopped mint
organic lemon zest
paprika

خـَمسـَة /kamsa/ ٥ 5. Blend all together.

filling:
each sliced organic: cucumber, tomatoes, organic lettuce or spinach

Serve:
سـِتّـَة /sitta/ ٦ 6. Cut the pitas open but not all the way through.
سـَبعـَة /sabAa/ ٧ 7. Stuff with falafels and fillings.
تـَما َنيـَة /tamanya/ ٨ 8. Drizzle with the sauce.

If you enjoy Middle Eastern cuisines, try some of these dishes:

* With the leftovers, enjoy a Japanese Edamame Snack




A Summer salad à la German

10:38 AM by in the kitchen with the Fernandezs

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

Pasta Salad with Yogurt Sauce?

11:45 AM by in the kitchen with the Fernandezs
Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)
Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta
organic cucumber, thinly sliced 
organic cheery tomatoes, cut in half
sliced organic scallions or red onion
minced organic garlic and bell peppers
2 Tbs. (30 m) red wine vinegar
3 Tbs. organic lemon juice, and zest
olive oil
parsley
oregano
dill
3/4 cup (95 g) Greek yogurt 
1/3 cup (80 g) heavy cream
obtional: feta cheese


bir /beer/ 1. Add the cold cooked pasta in a bowl.


iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.


üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut


dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.


beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.


3 German Tuna Salads

6:26 PM by in the kitchen with the Fernandezs
There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.


Thunfischsalat (German)
tuna salad

1 can of wild tuna, drained 
2 organic hard-boiled eggs 
1/2 chopped organic onion
2 chopped organic dill pickles
1/4 cup (60 ml) (dairy-free) organic yogurt
1 tsp. (5 ml)  pickle juice
1 tsp. (5 g) mustard
2 tsp.  (10 ml) organic lemon juice


Thunfischsalat mit Mais und Paprika

with corn and bell peppers


2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar



Cremiger Thunfischsalat

creamy tuna salad


2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

Quinoa Salad with a Mediterranean Touch

3:54 PM by in the kitchen with the Fernandezs
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.

Georgian Chilled Yogurt Soup

1:55 PM by in the kitchen with the Fernandezs
I enjoy yogurt on fruit, in cereal, on waffles, diluted with water (aka Turkish ayran),  but I have not tried it as a soup.-Mike

There is more than cow's milk in this blended or chunky soup! 

P.S. Similar soups are Matnabrdosh (Armenian: Մատնաբրդոշ), Abdoogh Khiar ( ابدوغ خیار Persian), Cacık /jah-juhk/ (Turkish), and Dzhadzhik (Bulgarian: Джаджик), each with its own "yogurt". 

მაცვნისის წვნიანი (Georgian)
/matsvnisis ts'vniani/
Serves 4
Refrigerate at least 30 minutes.

~Use organic as best as possible.~

2 cups (480 g) yogurt
1 cup (240 ml) water
grated cucumber
2 chopped green onions, both green and white
1 Tbs. (6 g) each chopped: dill, mint, coriander/cilantro/parsley, dill, garlic
mint leaves and chopped chives
optional: green chili to taste


ერთი /erti/ ა 1. Whisk the yogurt and water.

ორი /ori/ ბ 2. Whisk the rest of the ingredients except the mint and chives. 

სამი /sami/ გ 3. Mix in the yogurt. Blend or stay chunky.

ოთხი /otkhi/ დ 4. Refrigerate. 

ხუთი /khuti/ ე 5. Serve chilled with sprinkle of mint leaves and chopped chives.


Try another Georgian dish


Lamb Doner Kabab

1:11 PM by in the kitchen with the Fernandezs
There seems to be  stands on "every" German corner, but you will not see one in Türkiye. It is a Berlin invention from 1971 and is now as popular as a Currywurst stand.

Lamm Döner Kebab (German)
Kuzu döner kebap (Turkish)
Serves 4
Preheat the over to 430ºF/221ºC

1 1/2 pounds grass fed lean veal, cut into cubes
1/2 tsp. (1 g) ground cumin or doner-kabab seasoning*
2 grated organic onions
5 Tbs. (75 ml) olive oil
pressed organic garlic 
3/4 cup (180 ml) (dairy free) yogurt
chopped parsley
(gluten free) flatbread, sliced in half but not all the way

on a serving plate:
1 cub (130 g) each thinly sliced organic: onion, red cabbage, cucumber and diced tomatoe

eins 1. Season the cut veal.


zwei 2. Place on four skewers.


drie 3. Make a paste with grated onions and oil.


vier 4. Brush on the meat. 


fünf 5. Grill and turn the skewers for about 20 minutes, inside temperature 145ºF/63ºC.


sechs 6. Mix the garlic with the yogurt.


sieben 7. Stir in the parsley.


acht 8. Drizzle a little oil into the flatbread.


neun 9. Warm in the open about 7 minutes.


zehn 10. Remove the meat from the skewers, placed on a plate.


elf 11. Make your individual donor kebabs with the meat and the condiments.


Guten Appetit!

Afiye olsun!

/a-feh-yet ol-sun/



*doner-kabab seasoning:

Mix...

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, and cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory


Use with 

  • vegetables: zucchini, eggplant, bell peppers with olive oil
  • grain bowls: sprinkle over cooked quinoa, couscous, or rice
  • marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
  • dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt




with a nice refreshing Turkish yogurt drink, "Ayran": https://veggiefernandezs.blogspot.com/2015/11/ayran.html



Soba Noodle Salad

2:27 PM by in the kitchen with the Fernandezs
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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