Basic Tuna Noodle Casserole of 1950s

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. 

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Mexican Fish Bowls

 Turn a fish dinner into a Mexican dish. Make it easier, by placing the meal in a bowl.

Cuencos de pescado mexicano  (Spanish)

Serves 4

Preheat the oven to 475ºF/185ºC

a pound (455 g) wild Pacific cod, sliced into small pieces. 

1/2 cup (65 g) (GF) Greek yogurt

3/4 cup (95 g) (GF) bread crumbs

1-2 Tbs. (15-30 ml) hot sauce, eg. tabasco, adobo, ranchero, sriracha, or make your own (see below*)

2 Tbs. (30 ml) organic lime juice

1/4 tsp. black pepper

2 cups (260 g) each organic : shredded cabbage and cooked brown rice

1 cup (130 g) sliced organic radishes

sliced organic green onions 

garnish: cilantro or parsley and lime wedges

organic (GF) small, warm taco shells

optional: sliced jalapeños 

*homemade 

mild hot sauce:

1 Tbs. each: Himalayan salt, garlic powder onion powder, and black pepper

1/2 tsp. each: oregano and cumin

hotter sauce: 

1 tsp. chipotle or ancho chili powder

1 Tbs. each: apple cider vinegar and tomato paste

1/2 tsp. cumin

pinch of garlic powder

uno 1.  Spray olive oil on a baking sheet.

dos 2. Coat the fish with 1/4 cup (60 ml) yogurt.

tres 3. Roll the fish in the bread crumbs.

cuatro 4. Bake until crispy about 8-10 minutes. Inside temperature reaches 145ºF/63ºC.

cinco 5. Use the rest of the yogurt and mix with salt and pepper and lime juice.

seis 6. In each bowl, put the rice, cabbage, radishes, fish, sliced green onions, lime wedges.

siete 7.  Serve the sauce, cilantro/parsley, jalapeños, and taco shells on the side.

¡Buen Apetito! 

/bwen ah-peh-TEE-toh/

Looking for more... 

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

or

...Latan American dishes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Shrimp and Spinach Pasta

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.

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

or

Italian cuisines: https://veggiefernandezs.blogspot.com/search/label/Italian

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Herb Cheese

It's fun to make your own cheese and add whatever you like. This creamy, vegan cheese has nuts and seeds.

Makes 2 cups

Store in the refrigerator 

up to 3 days.

1 cup (65 g) each organic nuts and seeds of your choice (cashews, pistachios, pecans, walnuts, almonds, macadamias...; pumpkin, sunflower, poppy....

1/2 cup (120 ml) water or (dairy-free) milk

4 Tbs. (60 ml) each organic: apple cider vinegar and lemon juice

1 organic minced garlic clove

1/2 cup (65 g) chopped herbs: basil, cilantro, chives, parsley, thyme, rosemary, oregano, tarragon, dill, sage, Italian or Greek seasonings,...

optional: 2 Tbs. (30 g) nutritional yeast

1. Pour boiling water over the nut(s) and seed(s).

2. Set aside for 20 minutes.

3. Drain and add to a blender along with the water/milk, lemon juice, vinegar, garlic, and optional yeast

4. If it is too thick, add more liquid, 1 Tbs. (15 ml) at a time.

5. Transfer to a bowl and fold in the herb(s).

6. Sever with (gluten-free) chips and/or sliced bread, organic vegetables..., spread on sandwiches  and/or toast..., on raw or cooked vegetables side dish, or on meats...

or in French

Régalez-vous! 

(Treat yourself!)

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Walnut Paste à la Georgia

There are many variations of this recipe found in the western and central parts of the country. 

Over a million years of culture has given the region UNESCO World Heritage Sites, working winemakers, agricultural files, and medieval villages and towns. 

Spread on vegetables, add to sauces, thicken stews, place on an hors d'oeuvre tray, fill cookies, blend in a smoothie...Find something you like to use the walnut paste.

ნიგვზი საკმაზი (Georgian)

/nigvzis sakmazi/

Serves 4

~Use organic ingredients as best as possible.~

2 cups (260 g) walnuts

2 tsp. (4 g) coriander powder

3 Tbs. (45 ml) apple cider vinegar 

cayenne 

1 onion

garlic

dill

cilantro or parsley

optional: 

• fenugreek powder
• coriander powder
• saffron powder
• mint
• chili

ერთი /erti/ ა 1. Blend all the ingredients in a food processor.

ორი /ori/ ბ 2. Store in the refrigerator for up to 2 weeks.

სამი /sami/ გ 3. Add a little water to thin it, if you like.

                                                     გემრიელად მიირთვით!

                                                     /gem-ri-el-ad mi-irt-vit/ (formal)

                                            "Eat deliciously" or "Enjoy your meal"

გემრიელად

 /gem-ri-el-ad/ (informal)

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Korean "Tacos" with Kimchi

Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)

/gimchi tako/

Severs 4

8 (gluten-free) tortillas

2 tsp. (10 ml) olive oil

8 organic eggs, lightly whisked

2 ripped avocados

2 Tbs. (30 ml) organic lime juice

4 Tbs. (dairy-free) yogurt

1 cup (130 g) chopped kimchi, lightly blotted dry

sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.

이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.

삼 /sam/ 3. Blend the avocados, lime juice and yogurt.

사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 

오 /oh/ 5. Drizzle the avocado sauce.

Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html

or 

Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html

Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html

Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

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A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

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Flame Cake, but not a cake

It is a flatbread, a speciality of Alsace area of eastern France, and in the German areas of the Moselle, Baden, and the Palatinate. 

Farmers in Kochersberg, Alsace, France use to bake bread once a week. As a homemade bread, there are many variations. 

To name a few:

Gratinée add Gruyère cheese

Forestière, add mushrooms

Munter, add Munster cheese

Sweet dessert with apples and cinnamon, or blueberries, and flambéed with sweet liqueur

and different names in local dialects for "(pie) baked in the flames':

Flàmmeküeche or Flàmmaküacha (Alsatian "Elsässisch")

Flammkuche (Lorraine Franconian)

Flammkuchen (German)

tarte flambée (French, and cooked in a wood-fired oven)

Makes one loaf

Preheat the oven to 428ºF/25oºC

~Use organic as best you can.~

• 2 Tbs. (30 ml) olive oil
• 1/2 cup (125 ml) water
• pinch of Himalayan salt
• 2 cups (250 g) (gluten-free) flour

~Alsatian numbers~

eins 1. Whisk the water, oil, and flour.

zwei 2. Place the dour on a lightly floured surface.

 drèï 3. Rolling out a thin piece of dough.

viar 4. Place it on a baking sheet lined with parchment paper.

• 2 organic onions, sliced very thin

femf 5. Place in a bowl with little water. Microwave for a minute.

varying toppings:

I. Traditional

• cubed bacon
• 1/4 cup (50 g) each: crème fraiche or (dairy-free) yogurt and (dairy-free) sour cream
• black pepper
• chopped chives 

six 6. Season the crème fraiche and sour cream with salt and pepper.

sewwer 7. Spread on the dough with a slight edge exposed.

ååcht 8. add the onions and bacon.

nîn 9. Bake 10-15 minutes until the edges turn crisp and golden brown.

zeh 10. Remove and sever with chives.

II. Vegetarian

• blanch spinach
• cherry tomatoes cut in half
• some slice onion
• clover of garlic
• feta cheese
• 1/4 cup (50 g) crème fraiche and sour cream

elf 11. Mix in a bowl of crème fraiche and sour cream 

zwelf 12. Spread on the dough, leaving an edge.

drize 13. Add the other ingredients and bake 10-15 minutes.

III. Suggested other toppings:

• cooked ground meat
• zucchini slices
• sausages
• sauerkraut
• asparagus shavings
• artichoke
• thin slices of potatoes
• kale
• finely diced bell peppers
• different types of (dairy-free) cheeses
• apples, cream cheese, berries, etc.
• mushrooms
• olives
• parsley, basil, Italian spice
• or your favorite toppings

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Lamb Doner Kabab

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

Add a Turkish mixed salad: https://veggiefernandezs.blogspot.com/2021/06/turkish-mixed-salad.html

Try five other kabobs: https://veggiefernandezs.blogspot.com/2017/06/kabobs-to-go.html

or Vegetable Kababs: https://veggiefernandezs.blogspot.com/2014/09/vegetable-kababs.html

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

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Pork Hamburgers à India

Well, it is not really an Indian hamburger but adapted from a southern Indian spicy pork sausage introduced by Portuguese settlers in the port city of Goa. 

In 1498, Goa became a major Portuguese settlement and capital of their colonial empire in the East until 1961. (A treaty was signed on December 31, 1974.)

पोर्क हैमबर्गर (Hindi)

/pork haimabargar/

Serves 4

vary the amount of spices to taste:

1 pound (455 g) organic ground pork

1/3 cup (45 g) (gluten-free) breadcrumbs

1/4 cup (60 ml) (dairy-free) yogurt

5 tsp. (10 g) each: garam masala and paprika

1 Tbs. (6 g) cumin

dash of cayenne pepper

2 organic egg yolks

2 tsp. (10g) grated garlic

4 (gluten-free) hamburger buns 

एक /ek/ १ 1. Combine all the ingredients except the pork and buds.

दो /do/ २ 2. Add in the pork and mix well.

तीन /teen/ ३ 3. Make 4 patties and refrigerate for at least 15 minutes.

चार /char/ ४ 4. Heat oil in frying pan over medium heat.

पांच /panch/ ५  5. Brown the meat for about 7 minutes, then lower the heat to medium-low.

छ: /chay/ ६ 6. Turn the patties over and lower the heat to medium-low. Cook about 6 minutes or until inside temperature of  160ºF (71ºC).

सात /sāth/ ७ 7. Remove, place foil over them and rest for 5 minutes.

आठ /āt/ ८ 8. Serve on the buns with any of your favorite condiments, and some more yogurt.

.

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