Spinach, Egg, and Spice Squash Wrap

 Add vegetables for breakfast or at a luncheon. 

Serves 4

2 cups (260 g) organic spinach

8 organic eggs

1 cup (130 g) Greek yogurt or a dairy free yogurt

2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced

5 Tbs. (75 ml) avocado oil

minced organic garlic cloves

2 tsp. (10 ml) organic lemon juice

cumin

coriander

turmeric

chives

shallots

1. Blend the spinach and 4 eggs in a blender.

2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.

3. Pour fourth of the egg mixture, cook 3-4 minutes.

4. Flip over, cook several more minutes.

5. Remove and set aside.

6. Repeat to make four wraps.

7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.

8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.

9. Remove and set aside.

10. Add 2 tsp. (10 mil) oil to the skillet.

11. Scramble the other 4 eggs.

12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.

13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.

14, Roll each one.

15. Cut in half and top with the yogurt sauce.

Looking for other breakfast dishes:

https://veggiefernandezs.blogspot.com/search/label/breakfast

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Quiche Lorraine

When I am in France, I usually order a quiche for lunch. (Manly, because I do not know what else to order.) Now, see if I can recreate those fond memories.-Mike

Quiche Lorraine (French)

Serves 4

Preheat the oven to 400ºF/200ºC

~It can be premade the day before and reheated, covered with foil, at 300ºF/150C for 35-45 minutes.~

1 slightly thawed (gluten-free) pie crust, 9 inch/23 cm

6 slices of nitrate-free thick bacon, diced

2-3 chopped organic shallot

4 organic eggs

1 1/4 cups (300 ml) (dairy-free) cream

1 1/4 cups (160 g) shredded cheese: Gruyère, Emmental, or Jarlsberg / dairy-free cheeses: vegan Swiss-style cheese or plant-based cheese

little to taste: chives, thyme, parsley, rosemary, nutmeg, Herbs de Provence, and/or Himalayan salt (Start with one or two types and keep the blend simple.)

optional: 

• slices of organic tomatoes or mushrooms on top before baking or chopped and added to the mixture
• top off with a a sprig of rosemary

un 1. Bake the crust on a baking sheet about 10-15 minutes.

deux 2. Sauté the bacon on medium heat, about 10 minutes.

trois 3. Retain 1 Tbs. of fat and add the shallots on medium-low for about 4 minutes.

quatre 4. Remove the pan and side aside.

cinq 5. Whisk the eggs while adding the cream and spices.

six 6. Spread the shallots on the bottom of the pie crust.

sept 7. Add half of the bacon, topped with the cheese, then the rest of the bacon.

huit 8. Pour in the egg mixture.

neuf 9. Bake 45-50 minutes.

~It can be frozen for 3 months. Thaw for 24 hours before reheating, covered with foil and bake at 300ºF/150ºC for about 40 minutes.~

Add a French salad  "Le Gruyère Salad with Apples": https://veggiefernandezs.blogspot.com/2011/09/le-gruyere-salad-with-apples.html

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3 German Tuna Salads

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

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Casserole with Asparagus and Cheese

Asparagus, also called garden asparagus, is a native to Eurasia. Green asparagus (grown above grown) is eaten worldwide. While white asparagus (aka white gold, edible ivory, or the royal vegetable) (grown underground) are found mostly in Germany, France, the Netherlands, Spain, and Switzerland, as well as in Peru and Washington state. 

If you are in Germany in mid-April to June 24th, don't miss the Spargelsaison or Spargelzeit (asparagus season) and enjoy white asparagus prepared in many different ways.

Serve 4

Preheat the oven to 375ºF (190ºC)

1 bunch organic asparagus, trimmed
2 cups (260 g) shredded mozzarella, Gruyère cheese, or a dairy-free cheese
1 cup (240 ml) (dairy-free) organic milk
2 organic eggs

garlic minced
1/2 cup (65 g) grated parmesan cheese or a dairy-free cheese
2 Tbsp (30 g) (dairy-free) butter
thyme, to taste

garnish: chopped chives

optional: cooked shredded chicken

1. Spread out the asparagus in a baking dish.

1. Top with optional chicken.

2. Mix the garlic, milk, eggs, parmesan cheese, and butter

3. Pour over the asparagus.

4. Sprinkle the shredded cheese.

5. Bake 25-30 minutes.

6. Garnish with thyme and chives.

Try other asparagus recipes: https://veggiefernandezs.blogspot.com/search/label/asparagus

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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

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Soba Noodle Salad

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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Oatmeal-Apple Muffins

We usually have a nice Sunday breakfast. So I decided to add some muffins on the table. Of course, the leftovers did not go wasted later that day.

Pre-heat the oven to 360F (182C)

1 cup (130 g) organic (gluten-free) oatmeal

2/3 cup (160 ml) organic orange juice

2 organic apples, chopped

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

little organic honey

2 organic beaten eggs

chopped organic nuts of your choice

olive oil spray

optional: add other dried fruit, raisins, etc.

1. Grease the muffin pan with the oil spray or use muffin liners.

2. Mix the oatmeal and organic juice, rest for 5 minutes.

3. Mix the butter, honey, and eggs in the oatmeal.

4. Fold in the apples and nuts and another optional ingredients.

5. Fill each muffin cup with about 2/3 full.

6. Bake for 30 minutes. Check with a toothpick inserted.

7. Transfer to a wire rack.

8. They can be frozen for three months. Reheat in the microwave for 20-30 seconds.

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Niçoise Salad

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own. 

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts  for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce. 

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

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

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German Vegetarian Burgers

 Even Germans are getting into healthy vegetarian meals. 

Vegetarische Frikadellen (German)

Serves vier 4

3 organic carrots
1/2 cup (65 g)  organic zucchini
1 organic onion
2 organic cloves of garlic
1 cup (130 g) organic broccoli
3 organic spring onions
feta cheese or gluten-free goat cheese
4 slices (gluten-free) toast
1 tbs. (15 g) corn starch
2 tsp. organic  vegetable broth
1 cup (204 ml) (dairy-free)  yogurt and milk
4 tbs. (30 g) (gluten-free) breadcrumbs
2 organic eggs
1 tsp. (2 g)  cumin
1-2 tbs. (15-30 g) (dairy-free) organic butter

4 (gluten-free) buns

oranic condemns: 

• lettuce
• tomatoes
• chopped pickle
• mustard
• ketchup
• onions
• etc.

eins 1. Peel and grate the carrots.

zwei 2.  Finely chop the garlic cloves.

drie 3. Grate zucchini, onion, spring onions, and broccoli in a food processor.  

vier 4. Add the cheese and garlic and sprinkle in the corn starch.

fünf 5. Soak the toast in the milk, then squeeze the excess back into the bowl.

sechs 6. Add to the food processor with the eggs, vegetable broth, yogurt, breadcrumbs, and seasoning. Process the mixture.

sieben 7. Melt the butter in a skillet.

acht 8. Form small balls of the mixture and flatten out to make patties.

neun 9. Brown each side over medium heat.

zehn 10. Serve in buns with any of the condemns.

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Shrimp Salad

This is a very French recipe for that special luncheon.

La Salade de Crevettes (French)

Serves 6-8

(It can be chilled up to 4 hours.)

Shrimp Sauce:

zest of 1 organic lemon

juice of 1/2 lemon

1/4 cup (30 g) organic cornichons (small pickles), chopped

1/2 cup (65 g) (dairy-free) mayonnaise

2 Tbs. (30 g) each: minced chives, horseradish and Dijon mustard

2 Tbs. (30 ml) host sauce or more to taste

1 Tbs. (15 g) each: smoked paprika and garlic powder

kosher salt and black pepper

un 1. Combine all the ingredients in a bowl.

deux 2. Cover and refrigerate until ready to serve.

For the salad:

1 organic lemon, cut in half

1/2 cup (65 g) kosher salt

1/4 cup (30 g) organic sugar

1 1/2 to 2 lbs. (680-910 g) wild jumbo shrimp, peeled and deveined

6 organic celery stalks, sliced thinly

1 bunch organic scallions, sliced thinly

black pepper

1 head organic radicchio or butter lettuce

organic: radishes, snap peas, cucumbers, and cherry tomatoes

blanched organic asparagus or green beans

hardboiled organic eggs, cut in half

(gluten-free) crackers

trois 3. Fill a large pot with 10 cups (2400 ml) water.

quatre 4. Squeeze half the lemon juice into the water and add the other half of the lemon.

cinq 5. Stir in the salt and sugar.

six 6. Cover and bring to a boil over medium-high heat.

sept 7. Fill a large bowl with cold water and a few cups (5 dl) of ice water.

huit 8. Stir in the shrimp and turn off the heat.

neuf 9. Leave uncovered until the shrimps are bright pink and opaque, about 3 minutes.

dix 10. Spoon our the shrimp and transfer to the ice water. Set for 10 minutes, then drain, pat dry, and roughly chop.

onze 11. Dry the bowl you used for the shrimp. Add the shrimp and celery stalks.

douze 12. Add half of the sauce toss, then season to taste with salt, black pepper, and hot sauce.

treize 13. Transfer the shrimp to a platter, chilled if desired.

Serving:

quatorze 14. Pour remaining sauce into a small bowl, spritz with lemon juice, stir and top with more minced chives.

quinze 15. Platte with the lettuce leaves with the shrimp.

seize 16. Arrange the vegetables.

dix-sept 17. Nestle in the sliced eggs.

dix-huit 18. Add handful of cracks on the platter or on the side.

dix-neuf 19. Pour the remaining sauce.

Bon Appetit

Try the many variations of salads: https://veggiefernandezs.blogspot.com/search/label/salads

 

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