Yogurt Ice Popsicles with Berries

This Mexican paleta < palo "stick" has delicious flavored liquids. Basic recipe is given, but check the bottom for more options.

Paletas de Yogurt con Moras (Spanish)

Makes 8-10 popsicles

1 organic lemon, zest and save the rest

1/2 cup (120 ml) water

1/2 cup (65 g) or less organic sugar

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

2 Tbs. (30 g) organic honey

2 cups (260 g) organic berries (cut in half if they are large berries) [option: mix up the berries]

uno 1. Combine the water and sugar in a small saucepan.
dos 2. Cook over medium-high heat, stir until it comes to a boil and the sugar has dissolved.
tres 3. Add the zest, reduce heat and simmer for 5 minutes.
cuatro 4. Strain the syrup through a fine-mesh sieve.
cinco 5. Then refrigerate until chilled.
seis 6. Stir the yogurt and honey into the chilled syrup until combined.
siete 7. Pour a little of the mixture into each ice pop mold or glass, to a height of about 3/4 inches (2 cm).
ocho 8. Freeze until the mixture begins to set, about 40 minutes.
nueve 9 Divide the berries among the molds.
diez 10. Divide the remaining yogurt mixture evenly among the molds.
once 11. Snap on the lid and freeze util sold, 3-4 hours.

OPTIONS:

• chunks of fruits
• chunks of nuts

Paletas de agua (water sticks): fresh fruits, water and sweetener: lime, watermelon, tamarind, mango, chile, and coconut 

Paletas de leche (milk sticks): some kind of dairy (free), such as milk or heavy cream, mixed with fresh fruit, as well as pecans, chocolate and rice

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Hawaiian Tofu Bowl

 Hawaiian islands have many ethnic cuisines. We are substituting seafood "poke" with tofu. 

Kīʻaha tofu (Hawaiian)

Serves 4

1 package of organic super-firm or extra-firm tofu, cut into cubes

1 tsp. (5 g) cornstarch

3 Tbs. (45 ml) (gluten-free) liquid aminos or soy sauce

1/4 cup (60 ml) water

1 tsp. (4 g) organic brown sugar

1 cup (130 g) organic red cabbage, shredded

1 Tbs. (15 ml) white balsamic or organic rice vinegar

1/4 cup (30 g) (dairy-free) mayonnaise

grated organic ginger

1 tsp. (5 ml) sesame oil

2 Tbs. (30 ml) peanut oil

minced organic garlic

cooked organic edamame

cooked organic rice

sliced organic scallions

optional sautéed organic:

• quartered onions
• sliced bell pepper
• sliced zucchini
• cashew nuts
• Asian vegetables
• coconut strips

ʻekahi 1. Whisk together; cornstarch, soy sauce/liquid aminos, sugar, and water.

ʻelua 2. Toss the cabbage with vinegar in another bowl.

ʻekolu 3. In a third bowl, whisk the mayonnaise, ginger, sesame oil, and 2 tsp. (10 ml) of water.

ʻehā 4. Heat the peanut oil in a wok or nonstick pan over medium heat.

ʻelima 5. Sauté the tofu until brown on both sides.

ʻeono 6. Remove the tofu and stir-fry the ginger for 1/2 minute.

ʻehiku 7. Sauté any optional items. (Add more soy sauce if needed.)

ʻewalu 8. Add the soy mixture and tofu. Stir.

ʻeiwa 9. Add rice to bowls, top with the stir-fry mixture, then edamame.

ʻumi 10.  Drizzle with the sauce and top with scallions and cabbage.

Hele mai ai! (proper)

Come eat!

Mai ai! (common)

Come food!

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Warm or Cold Spinach Salad

You can absorb more calcium and iron if spinach is cooked, plus a higher blood levels of beta-carotene (an antioxidant, form of vitamin A). Though, raw spinach provides a lot of fiber.

Serves 5-6 

1 pound (130 g) organic spinach, wash and drain, cook or not

(dairy-free) cheese

1 cup (130 g) organic nuts of your choice

2 tsp. (10 ml) olive oil or more taste

1 1/2 organic lemons juice

1 cup (130 g) dried organic blueberries

optional: organic boiled eggs, sliced in half

1. Cut the raw spinach into think strips or cook the spinach.

2. Gate/Crumble the (dairy-free) cheese into the bowl of spinach.

3. Heat a pan over medium heat.

4. Warm the nuts, then place on a paper towel to cool.

5. In a bowl, combine the spinach, cheese, and nuts.

6. Mix the oil and lemon juice.

7. Drizzle half on the salad and toss.

8. Drizzle the top with the rest of the oil.

9. Top with the berries and optional boil eggs.

10. Serve right before serving. 

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Frittata Pizza

A mix of a Spinach and an Italian dinner, a late nigh snack, or even for breakfast!

Frittatina di pizza (Italian)

Tortilla de pizza (Spanish)

Serves 4

Preheat broiler to 160F (71C)

8 organic eggs

little black pepper and salt

1 Tbs. (15 ml) olive oil

1 sliced organic bell pepper

sliced organic mushrooms

strips of organic pepperoni

(GF) cheese

1/4 cup (60 ml) (DF) pizza or marinara sauce

chopped organic basil

~Italian/Spanish~

uno/uno 1. Beat the eggs, salt, and black pepper.

due/dos 2. Heat the oil over medium-high heat in an ovenproof skillet.

tre/tres 3. Add bell pepper and mushrooms, cook and stir about 5-7 minutes.

quattro/cuatro 4.  Stir in pepperoni.

cinque/cinco 5. Add the eggs.

sei/seis 6. Scatter the cheese over the top.

sette/siete 7. Reduce the heat to medium.

otto/ocho 8. As the eggs on the bottom set, slide heatproof spatula under and lift up so raw eggs flow underneath.

nove/nueve 9. When eggs are about halfway cooked, spoon sauce over the top.

dieci/diez 10. Boil until top is set and begins to brown, 3-7 minutes, and eggs reach a safe internal temperature of 160F (71C).

undici/once 11. Let it sit for 5 minutes before serving.

dodici/doce 12. Garnish with basil.

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Potato, Goat Cheese Soup

While attending the International Romani Art Festival, Romania (2007), and watching our son perform, we enjoyed a lot of the local food.  A quick bowl of soup for lunch was always available. 

Supă de cartofi cu brânză de capră (Romanian)

Serves 6

1/4 cup (30 g) (dairy-free) organic butter

2 organic chopped onions

3 chopped organic carrots

2 peeled and chopped organic potatoes

to taste: paprika, cayenne pepper, (chopped) or dry parsley, and chives

5 cups (1200 ml) oranic chicken broth

goat cheese (is dairy-free) 

unu 1. Sauté the onions and carrots in melt butter over medium heat.

doi 2. Add the potatoes and spices (except the chives).

trei 3. Add the chicken broth, bring to a boil, reduce, cover and simmer for about 30 minutes.

patru 4. Strain the soup into a bowl and purée the vegetables.

cinci 5. Pour back in the saucepan and add more broth to your taste.

șase 6. Cook over low heat and add the goat cheese, stir, but do not boil the liquid.

șapte 7. Add more spice to taste. 

opt 8. Place in a soup bowl or individual bowls, sprinkled with chopped chives.

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Edamame Succotash

Succotash stew was introduced to the British-American colonists in the 17th century by Algonquian Native Americans. It became a standard meal in New England. Instead of using lima beans, the Asian edamame beans are used for a little more protein and different taste. The dish was popular during the Great Depression of the 1930s  in the U.S.

Succotash < Narraqgansett language: sohqultahhash "broken corn kernels"

Serves 4

1 cup (130 g) each frozen organic: corn and edamame, thawed

diced each 1 organic: onion and red pepper

1 Tbs. (15 ml) each: olive oil and (dairy-free) organic butter

1 cup (130 g) chopped organic tomatoes

1 tsp.  (2 g) paprika

optional organic:

• onions
• potatoes
• turnips
• corned beef
• salt pork
• okra

1. Sauté the corn, onions, peppers (any optional ingredients) in the oil and butter.

2. Stir in the edamame and tomatoes, cook a few minutes.

3. Season with paprika.

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You Say "White Sauce" on Pasta; I Say "Cauliflower Sauce"

 Skip the fat in white sauce; add vegetable to pasta.

Salsa di cavolfiore (Italian)

Serves 4-6 plates

1 Tbs. (15 ml) olive oil

3 sliced organic garlic cloves

basil

1/2 cup (65 g) diced organic onion

organic cauliflower, cut into small pieces

(dairy-free) milk

parsley

uno 1. Sauté the garlic in oil over medium heat.

due 2. Remove garlic.

tre 3. Sauté the basil and onions about 5 minutes.

quattro 4. Stir in the cauliflower.

cinque 5. Add enough milk to it half-covered

sei 6. Reduce the heat and simmer uncovered 10-15 minutes.

sette 7. Purée. Add water if necessary for a creamy sauce.

otto 8. Toss with (gluten-free) pasta of choice.

nove 9. Sprinkle the top with parsley.

Add color to the sauce with

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Roasted Carrots with Crème Fraîche

Crème fraîche is a a staple in Europe but not so common in the United States. Sour cream or plain yogurt can be substitute. Crème fraîche is not prone to curdling but sour cream and yogurt will curdle when heated. Since it is added at the end, let the carrots cool or use at room temperature.

Carottes rôties à la crème fraîche (French)

Serving of 2 side dishes

Preheat the oven to 450-500F (230-260C)

6 organic carrots

olive oil

3 Tbs. (4 ml) each: cumin and coriander seeds

1/2 cup + 2 Tbs. (58 g) chopped dill 

2 cups (460 g) crème fraîche, sour cream, or (dairy-fee) yogurt

2 Tbs. (30 ml) organic lemon juice

une 1. Rub the carrots with oil.

deux 2. Arrange on a baking sheet.

trois 3. Roast, shake the pan a few times, until tender about 40 minutes.

quatre 4. In a skillet over medium heat, heat the coriander seeds. Then put in a bowl.

cinq 5. Add the cumin seed to the skillet and stir. Put in the same bowl.

six 6. Put the seeds in a a mortar and grain or in a spice grinder.

sept 7. Sprinkle the spices and 2 Tbs. (3 g) chopped dill on the carrots, toss.

huit 8. Combine the crème fraîche/sour cream/yogurt and lemon juice in a bowl.

neuf 9. Stir in the rest of the dill.

dix 10. Serve with the roasted carrots.

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Sweet Potatoes, Cheese, and Eggs

When sweet potatoes are baked, they are have a higher content of vitamin C. Add cheese and eggs and you have a nutritional  breakfast!

📌Sweet potato originated between the Yucatán Peninsula, Mexico and the mouth of the Orinoco River, Venezuela about 5 000 years ago. By 2500 BCE,  it had spread to the Caribbean and rest of  South America

Serves 4

organic sweet potatoes (dark orange flesh has higher vitamin A)

1 Tbs. (15 ml) olive oil

(dairy-free) butter

2 tsp. (10 ml) vinegar

organic eggs

(dairy-free) hard cheese

parsley

black pepper

chiles to taste

1. Peel and cut the sweep potatoes in bite size pieces.

2. Place half the sweep potatoes in a pan of salted water and bring to boil.

3. Cook about 10 minutes.

4. Heat oil with a little butter in a skillet over medium heat.

5. Add the rest of the sweet potatoes and fry for 8-10 minutes, toss, until golden brown.

6. Drain the boiled potatoes and mash them.

7. Add to the skilled and season with black pepper to taste. Cook a few minutes.

8. Remove from the heat and keep warm.

9. Bring water with the vinegar to a boil.

10. Reduce to a simmer.

11. Poach the eggs for 3-4 minutes.

12. Plate with the potatoes and poached egg on top.

13. Add crumble cheese and sprinkle with parsley and chiles.

🔖Side notes: 

1. Sweet potato leaves are edible and can be prepared like spinach or turnip greens.

2. If white "roots" form on an old sweep potato, it is not edible. But you insert three toothpicks, set in a jar of water, and vines will form. Repot in soil and have a nice plant.

3. If anyone still has an aquarium, sweet potato vines make a nice trailing out of the water with its roots submerged. Plus it removes waste product of aquatic life, which improves the living conditions for fish. 

4. Grow your own: Plant in full sun 3-4 weeks after the last frost, mature in 90-170 days. Make holes 6 inches (15 cm) deep and 12 inches (30 cm) apart. Bury slips up to the top leaves, press the soil down gently, water well.

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Beans and Rice à la Thrown Together

(Mike) It was late, and I did not fix dinner. What to have? I checked the shelves and found my case of mix beans. (Yes, Costco special.) Now what else do I have...

Frijoles y arroz (Spanish)

...

olive oil

organic garlic

organic onion

organic bell pepper

organic 3-beans

cumin, chili powder, black pepper, oregano, organic lime juice

(dairy-free) cheese (Just for me, so I used cheddar.)

rice

optional: 

• fire-roasted dice tomatoes 
• green olives 
• cayenne pepper 
• paprika 
• cilantro or parsley leaves 
• hot sauce
• organic chicken broth

  

uno 1. Cook the rice in the rice cooker with some turmeric, zaatar, and organic chicken broth instead of water. (I started the rice before knowing what I was going to eat.)

dos 2. Sauté the garlic, onions, and bell peppers.

tres 3. Stir in some mix beans and spices.

cuatro 4. Reduce the heat. Simmer until the rice is done. 

cinco 5. Stir in some cheese and some lime juice.

seis 6. Mix some rice with the beans.

¡Leftovers for tonight! Maybe, I will add some tomatoes and olives this time.

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Chicken with Rice and Yogurt

I watched my Turkish landlady make yogurt and sit on the window sill all day; I still keep mine in the refrigerator.-Mike

Pirinç ve Yoğurtlu Tavuk (Turkish)

Serves 6

Marinate 2 hours

3 Tbs. (45 g) (dairy-free) organic butter

3 pounds (1365 g) organic chicken (cut of your choice)

1 organic onion, chopped

1 cup (250 ml) organic chicken broth

2 organic eggs

2 cups (475 ml) (dairy-fee) organic yogurt

3 saffron strands, dissolved in 1 Tbs. (15 ml) boiling water

1 tsp. (5 ml) ground cinnamon

2 1/3 cups (450 g) organic rice, rinsed 

bir /beer/ 1. Melt 2 Tbs. (30 ml) butter and fry the chicken and onions for about 5 minutes.

iki /ee-kee/ 2. Add the chicken broth and bring to a boil.

üç /üch/ 3. Reduce the heat and simmer for about 45 minutes.

dört /durt/ 4. If need be, skin and bone the chicken. Cut into large pieces and place in a bowl. Keep the broth.

beş /besh/ 5. Beat the eggs and yogurt.

altı /al-tuh/ 6. Add the saffron water and cinnamon.

yedi /ye-dee/ 7. Pour over the chicken and marinate for about 2 hours.

sekiz /se-keez/ 8. Transfer to a dish and mix half of the rice into the yogurt.

dokuz /doo-kuz/ 9. Preheat the oven to 325F (160C).

on /on/ 10. Great a pan and add the rice/yogurt mixture. Place the chicken on top, then the rest of the rice.

on bir 11. Mix the rest of the butter with the chicken broth and pour over the rice.

on ick (12. Cover with foil. Cook for 35-45 minutes.

on üç 13. Let it cool for a few minutes.

on dört 14. Place on a cold, damp cloth, then run a knife around the edges.

on beş 15. Place a flat plate over the dish and turn over.

on altı 16. Cut the dish into wedges and serve hot with a Turkish salad.

"Turkish Mixed Salad":

https://www.blogger.com/blog/post/edit/4757368533685219635/6166212762603710991

"Shepherd's Salad": https://www.blogger.com/blog/post/edit/4757368533685219635/3929604497216016448

Bulgur Fruit Salad": https://www.blogger.com/blog/post/edit/4757368533685219635/4879739193920642971

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Mushrooms Deviled Eggs?

Add something different to the appetizer plate! Deviled eggs are a common hors d'œuvre in many countries. Deviled eggs originated in Italy.

Uova alla diavola ai funghi? (Italian)

Serves 12

1 dozen organic eggs (nova)

3/4 cup chopped organic cremini mushrooms (fungi) (or try a mixture of mushrooms)

2 tsp. (10 g) organic shallots (scalogno), minced

2 tsp (10 g) fresh thyme or 1 tsp (5 g) dry thyme (timo)

some black pepper (pepe nero)

1 tsp. (5 g) (dairy-free) organic butter (burro)

3 Tbs. (45 ml) each (dairy-free) organic: mayonnaise (maionese) and plain yogurt (yogurt)

1/2 cup (120 g) (dairy-free) hard cheese (formaggio), shaved

uno 1. Fill a a saucepan about a fourth of the way with cold water.

due 2. Place the eggs in a single layer. Add the water to the eggs are covered about two inches (5 cm).

tre 3. Add a little vinegar and 1/2 tsp. (2,5 g) salt to prevent cracking. Bring to a boil.

quattro 4. Turn off the heat and keep the pan on the hot burner, cover, and set for 10-12 minutes.

cinque 5. Remove them with a slotted spoon to a large bowl of ice water.

sei 6. Store in a covered container in the refrigerator for up to 5 days.

sette 7. Slice the eggs in half lengthwise and remove the yolks and mash.

otto 8.  Sauté the mushrooms, shallots, thyme and pepper in the butter for 4 minutes.

nove 9. Stir the mushroom mixture, mayonnaise, and yogurt into the yolks.

dieci 10. Fill each egg-halves and top with shaved cheese.

Goditi gli antipasti!

Enjoy the appetizers!

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Zelnik Pie

Traditionally, zelnik pie is a cabbage, chard, kale, or spinach fill pie, with eggs and cheese, popular in Turkey, Central Asia, Macedonian cuisine, and most Slavic countries. This is a Bulgarian recipe.

зелник (Bulgarian)

/zelnik/

Zelnik (Turkish)

Serves 4

Preheat the oven to 350F (180C)

5 Tbs. (75 ml) olive oil

5 thinly slice organic shallots

1/2 tsp. (2,5 g) nutmeg

1 cup (220 g) each organic: chard or kale and spinach

mint leaves

1 organic egg, lightly beaten

another egg beaten for glazing

(dairy-free) feta cheese

3 Tbs. (40 g) (dairy-free) organic melted butter

9 1/2 ounce (270 g) filo pastry (not gluten-free)

1 Tbs. (15 g) caraway seeds

eдин /edin/ 1. Sauté the shallots in a heated pan of  3 Tbs. (45 ml) oil and nutmeg, stir, remove, and set aside.

две /dve/ 2. In the same pan, add the rest of the oil and chard/kale, spinach, and mint. Cook about 2 minutes. Set aside to cool.

три /tri/ 3. Squeeze out the water.

четири /chetiri/ 4. In a bowl with the greens, add one egg and feta. Mix.

пет /pet/ 5. Grease or spray olive oil in a round pan with some of the melted butter.

шест /shest/ 6. Cut the filo sheets into rounds to fit the pin, use 12 sheets.

седем /sedem/ 7. Using two sheets on the bottom, brush each with melted butter.

осем /osem/ 8. Sprinkle some caraway seeds and add some greens and cheese.

девет /devet/ 9. Repeat. End with 2 filo rounds.

десет /deset/ 10. Brush on the beaten egg and sprinkle with more caraway seeds.

единадесет /edinadeset/ 11. Bake about 35 minutes, until the top is golden.

дванадесет /dvanadeset/ 12. Cool for 10 minutes before serving.

Добър апетит

/dobŭr apetit/

Enjoy your meal

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Turkey Chili

 So, I bought eight pounds (3,6 kg) of ground turkey! It was on sale. It has been in the freezer for a very long time, because I do not know what to make with it. The weather is cold, rainy, and chili sounds good....Here is what I did with 1 pound (455 g). I think I will have stuffed peppers with ground turkey next week. (https://veggiefernandezs.blogspot.com/2020/04/italian-stuffed-peppers.html)

Chile de Turquía (Spanish)

Serves 4

Add more or less spices to taste.

1 Tbs. (15 ml) olive oil

1 each organic diced: onion, carrot, celery, and bell pepper

1 organic small organic sweet potato, peeled and cubed

1 pound (455 g) organic ground turkey

1 cup (240 ml) water

1/2 can (7 ounces/200 g) each organic: tomato sauce, diced tomatoes with the juice, and black beans or kidney beans

1-2 Tbs. (15-30 g) ground chili powder 

1 1/2 tsp. (8,5 g) each: cumin, paprika, black pepper, and cayenne pepper

pinch of red pepper flakes

optional toppings:

• sliced organic avocado
• thinly sliced jalapeño
• shredded (dairy-free) cheese
• (dairy-free) yogurt
• chopped cilantro and/or parsley

• 
  
• uno 1. Heat oil in a soup pot over medium heat.
• 
  
• dos 2.  Sauté garlic, onions, bell peppers, carrots, celery, and sweet potato for 5-7 minutes, until soft.
• 
  
• tres 3. Add the turkey and cook until brown, about 5-7 minutes, stir and break up the chunks.
• 
  
• cuatro 4. Add water, tomato sauce, diced tomatoes with the juice, beans, and the spices.
• 
  
• cinco 5. Bring to a boil, then reduce to a bubble. Cook uncovered until the chili thickens, about 45 minutes. Stir. 
•  (a) If you do not what it to "bubble", turn down to simmer and cook for 3 hours.
•  (b) If it becomes to thick, add a little water.
• 
  
• seis 6. Taste and add more seasonings if you like.
• 
  
• siete 7. Serve hot with any of the toppings.
• 
  
• ocho 8. Leftovers will keep up to a week in the refrigerator or freeze for 3 months.

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Homemade Ranch Dip or Dressing

Ranch dressing is great as an appetizer dip.

Makes a cup (240 ml)

1 cup (240 ml) organic (dairy-free) yogurt
1 Tbs. (15 ml) organic lemon juice
1/4-1/2 tsp. (1,2 g-2,5 g) red pepper flakes 
3 Tbs. (45 ml) olive oil
4 organic scallions, thinly sliced
1 to 2 Tbs. (15-30 g) chopped cilantro or parsley


1. Stir together the yogurt and lemon juice. 
2. Heat the oil, scallions, crushed red pepper flakes, and cilantro/parsley in a small skillet or saucepan over medium-low heat.
3. Cook, stir, until scallions and red pepper flakes start to sizzle. Remove from the heat.
4. Pour the scallion olive over the yogurt sauce. Do not combine the two.
5. Serve with vegetables, chips, or over a salad.


Try a spicer ranch dressing: https://veggiefernandezs.blogspot.com/2020/08/poblano-ranch-dressing.html

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Casserole à la Spinach, Feta & Rice

Serve as a vegetarian lunch or dinner, or as a side dish.

Σπανάκι, φέτα και κατσαρόλα ρυζιού (Greek)

/spanáki, féta kai katsaróla ryzioú/

Serves 6

Preheat the oven to 425F (220C)

3 Tbs. (45 ml) olive oil

1/2 cup (65 g) chopped organic onion

1 10-ounce (285 g) package of frozen organic chopped spinach, thawed and squeezed dry

3 organic grated cloves of garlic

3 cups (390 g) cooked organic brown rice

3/4 cup (95 g) crumbled  feta or dairy-free cheese

1/4 cup (15 g) chopped dill or 2 Tbs.  (7,5 g) dry dill

1/2 tsp. (2,5 g) ground black pepper

4 organic eggs

1/4 cup (60 ml) organic: sour cream or (dairy-free) yogurt

1 Tbs. (15 g) organic lemon zest

1. Heat the oil in a large frying pan or cast-iron skillet over medium heat.

2. Sauté the onions until they are turning brown, about 4 minutes.

3. Add the spinach and garlic. Cook, stir, for a minute.

4. Remove from the heat and let it cool slightly.

5. Add the rice, feta/cheese, dill, and black pepper. Stir.

6. In a bowl, whisk the eggs and sour cream/yogurt.

7. Add it to the rice mixture. Stir.

 (a) If you transfer the mixture from a frying pan, place in a baking pan.

8. Smooth the top.

9. Bake until lightly browned in spots, about 25 minutes.

10. Let it cool for 5 minutes before serving.

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Poblano Ranch Dressing

Do you like a little "kick" to a salad dressing?

Preheat a broiler to high

1 medium poblano pepper
juice of 2 organic limes
1 organic garlic clove
2 Tbs. (8 g) chopped cilantro
1/2 tsp. (2,5 g) onion powder
1  Tbs. (4 g) chopped dill
2 Tbs. (8 g) chopped parsley
1/2 cup (95 g) Greek yogurt or dairy-free yogurt
1/4 cup (55 g) dairy-free mayonnaise
1/4 tsp. (1,25 g) garlic powder
1/2 tsp. (2,5 g) black pepper

1. Line a baking sheet with foil or parchment paper.
2. Place the poblano on the sheet and boil for 8-10 minutes, turn frequently.
3. Remove and cool for a minute.
4. Place in a plastic bag and steam for 10 minutes.
5.  Peel off the skin and discard along with the stem and seeds.
6. In a blender or food processor, combine the poblano and the rest of the ingredients.
7. Blend until smooth and creamy.

Try with one of our Latin American salads.

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Squash with Couscous

 Serve as a main meal or side-dish.

  

Serves 2-3

Preheat the oven to 400F (200C)

A. Squash:

1 Tbs. (15 ml) olive oil

1/2 tsp. (2,5 g) each: ground cinnamon and black pepper

1-2 medium organic squashes, cut in half lengthwise

1. Line a rimmed baking sheet with parchment paper.

2. In a bowl, stir together the oil, cinnamon, and black pepper.

3. Slice a bit off the bottom so it will stand upright.

4. Rub the halves with oil mixture and place them cut down on the baking sheet.

5. Bake for 25 minutes or until the squashes are tender with a folk.

B. Couscous:

1/2 cup (90 g) couscous

1 Tsp. (dairy-free) organic butter

1/2 cup (75 g) chopped organic onion

1 medium organic apple, diced

1/3 cup (40 g) organic dried: apricots or cranberries 

1/3 cup (40 g) organic toasted chopped nuts

fresh sage leaves, thinly sliced

handful of organic raisins. 

1/2 cup (75 g) crumbed (dairy-free) feta cheese

1. Make the couscous according to package directions. Drain well.

2. Heat a skillet over medium-high heat and add the butter.

3. Once it melted, add the onion and sauté for 2-3 minutes, stir.

4. Add the apple and sauté for 2-3 minutes.

5. Add the couscous, nuts, and dried fruit(s), and raisins, stir.

6. Add the sage and feta cheese, stir.

C. Assemble:

1. Spoon the couscous into the squash halves.

2. Sprinkle with extra feta and sage.

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