Rancher's Eggs

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 

or breakfast meals? https://veggiefernandezs.blogspot.com/search/label/breakfast

Read More

Garbanzo Salad

Garbano (aka chickpea) is packed with protein; dietary fiber, folate, and minerals. There are many ways to use chickpeas, and this salad can also be used in various ways.

(chickpeas in their shells)

Ensalada de garbanzos (Spanish)

1 can (15 ounce/430 g) organic garbanzos beans, drained and rinsed

1 Tbs. (15 g) each: mustard and chopped pickles

1 Tbs. (15 ml) soy sauce or dairy-free liquid aminos

1/2 cup (120 ml) (dairy-free) mayonnaise

1/2 chopped organic onion

juice of 1 organic lemon

parsley

optional: 

• chopped organic celery
• chili powder
• cayenne
• garlic
• ginger
• cumin
• turmeric
• paprika
• salt and black pepper

uno 1. Mash the beans with a fork or potato peeler 

dos 2. Mix in the rest of the ingredients.

Serve 

• as a salad
• in a wrap
• filler for a toco
• over organic spinach or leaf greens
• side dish
• main dish
• appetizer
• etc.

 Try some of the other bean dishes: https://veggiefernandezs.blogspot.com/search/label/Beans

Read More

Tzatziki Sauce over Chicken

 If you have extra sauce, add it to tomato salad or vegetables. 

Τζατζίkι με kοτόπουλο (Greek)

/tzatzíki me kotópoulo/

Serves 4

1/2 cup (120 ml) organic (dairy-free) yogurt

1/4 cup (30 g) organic minced cucumber

2 Tbs. (30 g) minced dill or mint or 2 tsp. (10 ml) of dry herb

1 Tbs. (15 ml) organic lemon juice

1 or more grated organic garlic clove

4 Tbs. (60 ml) olive oil

1 or more tsp. (+5 g) paprika

1 tsp. (5 g) each: ground coriander or cumin; dried oregano

1/2 tsp. (2,5 g each organic brown sugar and black pepper

1 pound (455 g) organic chicken breasts

1 organic red onion, cut into wedges

2 organic tomatoes, cut into wedges

A. Τζατζίκι / Tzatziki:

ένα / EN-a/ 1. Whisk the yogurt, cucumber, dill/mint, lemon juice, and garlic with 2 Tbs. (30 ml) olive oil.

B. Kοτόπουλο / Chicken:

δύο /THEE-oh/ 2. In another bowl, mix the paprika, coriander/cumin, oregano, sugar, and pepper.

τρία /TREE-a/ 3. Pound the chicken thinly and season with the spices.

τέσσερα /TESS-air-uh/ 4. In a pan over medium heat, heat a Tbs. (15 ml) oil until shimmering.

πέντε /PEN-day/ 5. Sauté the onions about 4 minutes. Remove from the pan.

έξι /EX-ee/ 6. Sauté the chicken with another Tbs. (15 ml) of oil about 3-5 minutes (inside temperature of 165F/74C)

εφτά /EF-TA/ 7. Slice the chicken and serve with onion, tomatoes, and tzatziki sauce.

Read More

Cannellini Beans and Spinach Side-Dish

Cannellini beans are also called white kidney beans or Italian kidney beans. 

sack of cannelloni beans

A substitute is great northern beans which is more grainier texture.

Beans a great food for protein, fiber, potassium magnesium, folate, and iron. A serving per day is recommended. 

Contorno Fagioli Cannellini e Spinaci (Italian)

Serves 4

1 Tbs. (15 g) minced organic garlic

2 Tbs. (30 ml) olive oil

1 can (15 ounces) (430 g) organic cannelloni beans, save the liquid

organic spinach (fresh or frozen)

1/4 -1/2 tsp. (60-120 ml) organic lemon juice

1/4 cup (30 g) (dairy-free) grated hard cheese

uno 1. Sauté garlic in the oil.

due 2. Add the beans with its liquid.

tre 3. Add the spinach and lemon juice.

quattro 4. Cook until warm.

cinque 5. Serve with cheese on top.

Goditi il contorno!

Enjoy the side-dish!

Read More

Two Yogurt Sauces

The origins of yogurt are unknown, but it is might have been invented in Mesopotamia around 5000 BCE. In ancient Indian records, the combination of yogurt and honey (number II below) is called "the food of the gods". 

Many cultures have their own variations (for a dip, sauce, cheese, or drink); from different animals (cows, goats, buffalos, sheep, ewes, mares, camels, alpaca, or jaks); and dairy-free plant-base milk yogurts (soy, rice, nuts, or coconut).

Today, most people keep yogurt in the refrigerator, but my Turkish landlord fermented the milk in a jar on the kitchen, making yoğurt /yoo-urt/, as well as today's nomadic cultures.-Mike

I

Makes about a cup (240 ml)

3/4 cups (180 ml) organic plain (dairy-free) yogurt
1 tsp. (4,5 g) thyme
1/2 tsp. (2,25 g) black pepper
organic: lemon zest + juice of one lemon
3 Tbs. (45 ml) olive oil
2 tsp. (9 g) each: parsley and tarragon

1. Combine all the ingredients.

II

Makes about 1 1/2 cups (360 ml)

3/4 cup (160 ml) each: organic  (dairy-free):  yogurt and sour cream

2 tsp. (10 ml) organic honey

1 small chili, finely chopped

1. Combine all the ingredients.

2. Let it sit for a least 2 hours at room temperature before serving

Read More

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

Read More