Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts

Rice and Tofu Dish

10:59 AM by in the kitchen with the Fernandezs
 Cook everything in the rice cooker!
米饭豆腐 (Chinese)
/mifàn dòufu/

1 cups (130 g) organic rice,  washed
2 cups (480 ml) water
1 diced organic onion
4 minced organic garlic cloves
1/2 pack organic firm tofu or more to taste, press out the liquid and cut into cubes
1 inch (2,5 mm) minced organic ginger
2 tsp. (10 ml) sesame oil
1 Tbs. (15 ml) each: soya sauce or gluten-free liquid aminos, cooking wine, and oyster sauce

i /e:/

一 /yī/ 1. Add the rice to a rice cooker.


二 /èr/ 2. Add the water, sesame oil, soya sauce/liquid aminos, wine, and oyster sauce. Mix.


三 /sān/ 3. Add the rest of the ingredients on top of the rice.


四 /sì/ 4. Cook as directed on the rice cooker.

Tomato Soup from India

12:33 PM by in the kitchen with the Fernandezs
 If you enjoy tomato soup but want a different, spicer flavors, try this one.

टमाटर का सूप (Hindi)
/tamaatar ka soop/
or just
शोरबा /shorba/  "soup" 
with Indian flavors or gravy
Serves 4-6

2 Tbs. (28 g) organic (dairy-free) butter
2 Tbs. (30 g) minced ginger
chopped cilantro 
4 tsp. (32 g) garam masala, curry powder, or allspice + cumin (4:1)
28 ounce can / 3 1/2 cups (800 g) organic tomatoes, keep the juice
Himalayan salt and black pepper
1/2 cup (120 ml) (dairy-free) organic yogurt


एक /ek/ 1. Melt the butter over medium-high heat.


दो /do/ 2. Add the ginger and cilantro. Cook until the ginger begins to stick and brown lightly.


तीन /teen/ 3. Add the garam masala, cook, and stir for about 30-60 seconds.


चार /char/ 4. Stir in the tomatoes and juice, 3 cups (720 ml) water and a little salt and pepper


पांच /panch/ 5. Bring to a simmer. Scrape up the brown bits. Cover and cook, stir, until the tomatoes have soften, about 10 minutes.


छ /chay/ 6. Remove and let it cool, uncovered, about 5 minutes.


सात /sāth/ 7.  Purée the mixture.


आठ /āt/ 8. Pour back in the saucepan. 


नौ /nao/ 9. Stir in half of the cilantro mixture and cook over medium heat for a few minutes.


दस /das/ 10. Remove and whisk in the yogurt.


ग्यारह /gyārah/ 11. Serve with some chopped cilantro.


Ginger Tea

12:26 PM by in the kitchen with the Fernandezs
It freshens bad breath, helps aches, pains, nausea, and protects your cardiovascular health. Add to the beneficials, it is also an anti-inflammatory. 

Makes 1 cup (240 ml)

1 tsp. (5 g) organic grate ginger
1 cup (240 ml) of water
optionals organic: honey or 1 tsp. (5 ml) lime juice

1. Boil the water.
2. Add the ginger and let it sit or 4-5 minutes.
3 Use a strainer to drain the tea as you pour into the cup.
4. Add honey or lime as desired.

Curry Butternut Squash

5:42 PM by in the kitchen with the Fernandezs
Butternut squash can be baked, roasted, or microwaved. It does not need to be peeled, but do remove the seeds (Clean, save, and roast them, if you like. Eat the seeds as a snack or sprinkled over other foods.)

करी बटरनट स्क्वैश (Hindi)
/karee bataranat skavish/
Serves 6
Preheat the oven to 350F (175C)

1 organic butter squash, cut in half and remove the seeds, cut into cubes
chopped organic onion(s)
piece of ginger
coriander seeds
curry powder
cumin
organic cherry tomatoes
2 cans of organic pineapple rings, save the juice
1 can of organic coconut milk
can of organic chickpeas (garbañzo beans)
organic spinach
cilantro or parsley for garnish
olive oil

optional: 
  • cooked basmati rice 
  • crushed cashews or peanuts
  • lime wedges

एक /ek/ 1. Add oil to a roasting pan.


दो /do/ 2. Mix the squash cubes in the oil and bake for an hour.


तीन /teen/ 3. Sauté the onions, ginger, and spices in a dry-pan.


चार /char/ 4. Add the tomatoes and pineapple. Cook for 10 minutes.


पांच /panch/ 5. Pulse in a blender along with the coconut milk. 


छ: /chay/ 6. Return to the pan and add the chickpeas, spinach, pineapple juice, and optional nuts


सात /sāth/ 7. Stir until it becomes thick.


आठ /āt/ 8. Stir in the squash. Then sprinkle the garnish on top and optional lime wedges.




Mushroom Quiche with an Eggplant-Crust

5:25 PM by in the kitchen with the Fernandezs
The ingredients might seem a little odd, but the result works, a little bit of French, some Japanese, toss in vegetarian; a brunch or dinner; with or without a side dish....Enjoy.
Serves 6
Preheat the oven to 350F (175C)

2 large Italain eggplants or 3-4 small Asian eggplants, peeled and cut into 1-inch (2,5 cm) cubes, about 5 cups (650 g)
1/2 tsp. (2,5 g) sea salt
3 tsp. (15 ml) olive oil
sliced organic mushrooms
black pepper
thyme
organic green onions, thinly sliced, separate the green and white
organic minced onion
grated ginger
2 bay leaves
1 cup (240 ml) organic vegetable stock/broth
1 cup (90 g) arame 荒布 (type of Japanese seaweed)
juice of 1 organic lime, about 2 Tbs. (30 ml)
4 tsp. (20 g) Dijon mustard
4 organic egg whites
2 organic egg yolks
1/8 tsp. (0,40 g) cream of tartar
1/2 cup (120 ml) organic (dairy-free) milk
(minced or dry) parsley

1. Toss the eggplant and salt in a bowl.
2. Sauté half of the mushrooms in 1 tsp. (5 ml) oil over medium heat. Sprinkle a little salt, black pepper, and thyme. Cook about 4 minutes, until they turn brown and the liquid almost evaporated.
3. Remove to a plate and sauté the rest of the mushrooms the same way. Add more oil if needed.
4. In a large pot, heat the rest of the oil over medium heat.
5. Add the onions and white part of the green onions,, stir and cook about 15 minutes.
6. Reduce the heat and add 1 Tbs. (15 ml) water if it is too dry.
7. Rinse the eggplant quickly, then using a paper towel, gently squeeze the eggplant to remove juices.
8. Add to the onion mixture, with the ginger and bay leaves.
9. Stir for a minute. Add the vegetable stock and half of the arame. 
10. Simmer over medium-high heat about 8 minutes. Stir.
11. Stir in 4 1/2 tsp. (23 ml) lime juice and 3 tsp. (15 g) Dijon.
12. Cook for a minute and then add more lime juice and Dijon to the taste you like.
13. Remove from the heat and use a blender to blend a purée.
14. Grease an 8-inch (20 cm) springform pan, round or square casserole dish.
15. Press the eggplant mixture into the bottom and up the sides.
16. Bake for 25 minutes.
17. The last 10 minutes, beat the egg whites with the cream of tartar to still peaks.
18. In a smaller bowl, whisk eat egg yahoos with the rest of thermal, 1 tsp. (5 g) Dijon, 1 1/2 tsp. (3 g) thyme, green part of the green onions,  1 1/2 tsp. (7,5 ml) lime juice, milk, and parsley.
19. Fold half the beaten egg whites into the egg yolk mixture. Then fold the rest of the egg whites.
20. Pour on top of the eggplant crust.
21. Gently lay mushrooms on top of the egg mixture.
22. Bake for 35-40 more minutes, until the eggs are set.


Japanese Curry Rice with Potatoes and Carrots

12:00 PM by in the kitchen with the Fernandezs
Curry rice was a go-to at the nearby "Santa Baby" restaurant in our city in northern Japan. I have looked at the "package" of curry mixture at a Japanese grocery story in Oregon, but the ingredients are not healthy. Hence...

ジャガイモとニンジンのカレーライス (Japanese)
/jagaimo to ninjin no karēraisu/

Serves 4-6

A. Stock:
5 organic onions, cut in half, sliced into half-round piece, save the peels
1-inch (2,5 cm) chopped ginger
4 organic carrots, cut ends off and save, cut into 2-inch (5 cm) lengths
herbs: parsley, thyme, or oregano
2 Tbs.  (30 ml) olive oil
1 tsp. (5 g) sea salt
1 Tbs. (15 ml) sesame oil
8 organic potatoes, peeled, cut into small  chunks
3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos
2 tsp. (10 ml) garam masala

(i /long e/)

一 /ichi/ 1. In a saucepan, add the onion and carrot peels with the ginger.


二 /ni/ 2. Cover with water with some herbs.


三 /san/ 3. Bring to a boil, uncovered.


四 /shi/ 4. Heat the oil in a pot over high or medium heat.


五 /go/ 5. Add the sliced onions and salt, stir for about 20 minutes.


六 /roku/ 6. Stir in the ginger and sesame oil and remove from the heat.


 七 /shichi/ 7. Strain the stock into a pot. 


 八 /hachi/ 8. Add the potatoes and carrots, plus enough strained stock to cover the vegetable.


 九 /kyuu/ 9. Bring to a boil over high heat, lower to medium and cook uncovered until the vegetables are cooked.



B. Curry rice:

6 Tbs. (90 ml) olive oil

9 Tbs. (70 g) (gluten-free) flour

2 Tbs. (30 g) (homemade or not) curry powder or more to taste 

2 cups (500 ml) hot vegetable stock

cooked rice

pickled ginger


 十 /juu/ 10. Heat the oil over medium heat.


 十 一. Add the flour and mix into a paste.


十 二.  Cook for about 3 minutes. The flour should bubbled whiten little at the edges. 


十 三 . Add the curry powder and cook about another minute.


十 四 . Spoon the hot stock over the roux. Stir or whisk. Add more stock until it is creamy and simmer over low heat for about 10 minutes. Remove from the heat.


十 五. When the potatoes and carrots are half done, whisk in the curry roux sauce and continue to cook until the vegetables are soft. Add more stock if needed.


十 六. Add the soy sauce/liquid aminos and garam masala.



C. Serve: 

十 七. Plate the curry dish with rice and pickled ginger on the side. 



Spicy Chicken and Sweet Potato Stew (Slow Cooker)

10:42 AM by in the kitchen with the Fernandezs
Sweet potato young shoots and leaves can be eaten as greens but not in this recipe. Sweet potatoes are only distantly related to the common potato! 

Yams are different vegetables, native to West Africa, South America and the Caribbean, Asia, and Oceania. While the sweet potato is native to tropical regions of the Americas, which include Hawai'i and Florida.


Serves 6

1 1/2 pounds (680 g) organic chicken thighs, cut into 1 1/2-inch (3,70 cm) pieces
2 organic sweet potatoes, cut into 1 1/2-inch pieces
1 can (14.5 ounces/625 g) organic stewed tomatoes, with the juice
1 chopped organic onion
3 minced garlic cloves or 3/4 tsp. (12 g) granulated garlic
1-inch (2,5 cm) chopped ginger or 1 1/4 tsp. (175 g) ginger
1/8-1/4 tsp. (18 g - 35 g) cayenne pepper or more to taste
2 1/2 cups (600 ml) organic chicken broth
1/4 cup (30 g) (dairy free) butter
1 brunch of organic spinach
organic toasted chopped almonds
chopped cilantro or parsley
2-3 spoonful of organic peanut butter


1. Add to the slower cooker: the chicken, sweet potatoes, tomatoes, onions, garlic, ginger, and cayenne pepper.
2. Add the broth, mix, cover and cook on low for 6-7 hours or on high for 3 hours.
3. If on low, switch to high. Use a ladle to remove 1/2 cup (120 ml) of the liquid. Set aside.
4. Stir in the spinach, cover and cook 15 minutes more.
5. Whisk the butter and peanut butter into the cooked liquid.
6. Stir it into the stew.
7. Serve with sprinkled almonds and cilantro/parsley.



Butter Tofu

7:03 PM by in the kitchen with the Fernandezs

 This is like an Indonesian chicken dish but with tofu.

Tahu mentega (Indonesian)
Preheat the oven to 400F (200C)

A. Tofu / Tahu:
1 package of organic tofu 
1 Tbs. (15 ml) olive oil
2 Tbs. (60 g) cornstarch

B. Sauce / Saus: 
3 Tbs. (45 ml) olive oil
1 diced organic onion
1 Tbs. (6 g) each: garam masala, coriander seeds, and grated ginger
3 sliced organic garlic cloves
1 tsp (or more) (2 g) each: paprika and curry powder
2 Tbs. (35 g) organic tomato paste
1 can organic coconut milk


satu 1. Wrap the tofu in a paper towel. Place a plate on top and something heavy. Press for 15-20 minutes.


dua 2. Sauté the onions in the oil.


tiga 3. Add the ginger and cook a few minutes.


empat 4. Add the rest of the spices, tomato paste, and coconut milk. Stir and simmer 10 minutes.


lima 5. Add the tofu and stir.


enam 6. Serve with rice, organic lime juice, and (gluten-free) bread or Naan bread.



Try "Butter Chicken (Slow Cooker):

https://veggiefernandezs.blogspot.com/2021/12/butter-chicken-slow-cooker.html





Sauce for Stir-Fry

3:28 PM by in the kitchen with the Fernandezs
There are as many stir-fry sauces as there arestir-fry dishes. Try this spicy sauce.
炒菜酱 Chinese)
/chǎocài jiàng/

makes 1 cup (240 g)

1/4 cup (60 ml) each: organic lemon juice and soy sauces or GF liquid aminos
1 Tbs. (15 ml) sesame oil
1 Tbs. (15 g) organic honey
1 tsp. (5 ml) Sriracha sauce
1 tsp. (2 g) ginger

stir-fried vegetables, lightly cooked


一 /yī/  Whisk together the ingredients. 


二 /èr/ Drizzle the sauce over the vegetables. 


三 /sān/ Cover and cook 8-10 minutes more, until the vegetables are crisp and tender.

Saffron Fried Rice

3:19 PM by in the kitchen with the Fernandezs
Saffron adds a different flavor to stir-fry rice.
 
藏红花炒饭 (Chinese)
/zànghónghuā chǎofàn/ (Mandian)
Serves 四 /sì/ 4

2 Tbs. (30 ml) each: olive oil and rice wine
6 saffron threads
2 chopped organic garlic. cloves
1 Tbs. (15 g) chopped ginger
sliced organic mushrooms
1 minced organic onion
black or white pepper to taste
2 cups (260 g) day-old cooked rice
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos 
1 Tbs. (9 g) sesame seeds
4 sliced organic scallions, green and white parts
4 organic fried eggs (with or without soft yolks)


~Chinese (Cantonese, number = tones*)~

一 /ling4/ 1. Pour wine into a bowl, glass, or jar.


二 /jat1/ 2. Crumble saffron into the wine and let soak.


三 /saam1/ 3. Use a wok, hat the oil over high heat until it begins to smoke.


四 /sei3/ 4. Add garlic, ginger, and mushrooms. Stir-fry for 2 minutes.


五 /ng5/ 5. Add onions and pepper. Stir for a minute.


六 /luk6/ 6. Add the rice, soy sauce/liquid aminos, saffron with the wine., sesame seeds, and scallions. Stir-fry a minute.


七 /cat1/ 7. Divide stir-fry into four bowls. Top each with a fried egg.


*tones:

1 high

2 low-mid to high

3 mid

4 low-mid to low

5 low to low-mid

6. low-mid






Sesame Tofu

11:02 AM by in the kitchen with the Fernandezs
Sesame is also called "benne". Many wild plants occur in Africa and some in India. It is one of the oldest oilseed crops known, domesticated over 3000 years ago. It might help the heart and blood pressure.
sesame plant

胡麻豆腐 (Japanese)
/gomadōfu/
 Serves 2
Preheat the oven to 350F (175C)

I. Tofu 豆腐 /tōfu/
14 ounce (400 g) organic firm tofu
3 Tbs. (45 g) cornstarch
1 Tbs. (15 ml) olive oil

II. Sauce ソース /sōsu/
1/2 cup (120 ml) water
2 tsp. (10 g) cornstarch
3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos
2 Tbs. (30 g) organic tomato paste
1 tsp. (5 g) organic brown sugar
2 tsp. (10 ml) rice wine vinegar

III. Additonal:
1 Tbs. (15 ml) sesame oil
2-3 organic garlic cloves
piece of ginger
pinch or two of chili flakes

IV. Serve with
toasted sesame seeds
organic spring onions
cooked rice
or stir-fried vegetables 

i /long e/

一 /ichi/  Mix the tofu, cornstarch, and oil.

二 /ni/   Place on a baking sheet and back 20-30 minutes until crispy.

三 /san/  Max all the ingredients for the sauce in a jar.

四 /shi/   Sauté the ginger, garlic, and chili flakes in sesame oil for about 2 minutes.

五 /go/  Add the sauce and cook until it thickens.

六 /roku/  Stir in the tofu.

 七 /shichi/  Top with sprinkle of sesame seeds and spring onions.


Try our many tofu recipes.




Caribbean Green Seasoning

11:37 AM by in the kitchen with the Fernandezs
Recipes change from island to island, from kitchen to kitchen. Start with this one and add flavors and textures to your own. 

Basically, it is a blend of green seasonings with cilantro, thyme, and green onions. But spice it up! Use it to marinade meats, stews, curries, rice dishes. But do not stop there!


Freeze leftovers up to a month
or make less

Need (organic if possible):
parsley or cilantro
celery
green onions
onion
ginger
garlic cloves 
peppers
chile 
optional herbs: thyme, basil, oregano, and/or rosemary
1/2 cup (120 ml) olive oil
garlic
2 tsp. (10 ml) white vinegar

1. Roughly chop the ingredients.
2. Purée all in a food process or blender.
 (a) Add little water if needed.
3. Use 2 Tbs. (30 g) per recipe
4. Freeze in ice cube trays and store in freezer bags. Thaw before using it. 



Rice and Peas

9:52 AM by in the kitchen with the Fernandezs
Peas, rice and other ingredients are found on the table throughout the Caribbean. Each house has its own recipe. Try this one. Add other ingredients as you wish.

Serves 3

1 cup (130 g) organic rice
2 cups (480 ml) organic coconut milk
2 thyme springs
1/2 can (7-ounces/175 g) organic green or black-eyed peas
2 minced garlic cloves
1 tsp. (2 g) minced ginger
1 chopped organic green onion
1 Tbs. (15 ml) olive oil
green chilies or 1/2 habanero chile 

1. Heat the oil and sauté the peas, garlic, ginger, chile, and onions.
2. Add the rice and coconut milk into the rice cooker.
3. Add the thyme and the peas mixture.
4. Set the timer on your machine.
5. Let is steam for 5 minutes after the rice is done.





One-pot, One-dish Lentils with Tofu and Spinach

10:20 AM by in the kitchen with the Fernandezs

Indian cuisine consists of a variety of regional and traditional dishes due to the soil, climate, culture, ethnic groups, and occupations, plus add the religious and colonial influences, over its past 8 000-year history!


So, one-pot, one-dish makes this dinner easy, more or less.

टोफू और पालक के साथ दाल (Hindi)
/tophoo aur palak ke spath daal/
Serves चार /cāra/ 4

8 Tbs. (240 ml) olive oil
4 chopped organic onion
8 minced organic garlic cloves
5 tsp. (20 g) garam masala
4 tsp. (8 g) grated ginger 
pinches of cayenne pepper to taste
8 cups (1920 ml) organic chicken or vegetable broth
2 cup (260 g) each organic: quartered cherry tomatoes &  red lentils
minced cilantro or parsley to taste
1 pound (455 g) firm, cubed organic tofu
organic baby spinach
cooked rice

Serve with 
  • slices of pita bread or gluten-free bread
  • rice
  • (dairy-free) organic yogurt

~Hindi is the most spoken language out of the 22 official languages. But there are about 1 369 dialects and 121 languages in India.~

एक /ek/ 1. Heat 1 Tbs. (15 ml) oil in a saucepan over medium heat.


दो /do/ 2. Cook the onions for about 5 minutes.


तीन /teen/ 3. Stir in the ginger and cayenne, cook 30 seconds.


चार /cāra/ 4. Stir in the broth and lentils. Cook over low heat, 12-15 minutes.


पांच /pāṃca/ 5. Stir tofu and spinach into the lentils and cook 2-3 minutes. 


छः /chaḥ/ 6. In a bowl, combine the tomatoes, cilantro/parsley, lime juice, and 1 Tbs. (15 ml) oil.

 (a) It can be made for up to 2 days, in the refrigerator.


सात /sāta/ 7. Add the tomatoes mixture to the lentil pan and side bowl of both dairy-free and plain yogurt, if needed.





Fried Rice with Saffron, Mushrooms, and Eggs

12:33 PM by in the kitchen with the Fernandezs
 Saffron and rice? Sure, try it!
サフラン、マッシュルーム、卵入りチャーハン (Japanes)
/safuran, masshurūmu, tamago-iri chāhan/
Servers 4

2 Tbs. (30 ml) organic rice wine
6 saffron threads
2 Tbs. (30 ml) olive oil
2 organic cloves of garlic, crushed and chopped
1 Tbs. (15 g) chopped ginger
sliced organic mushrooms
diced 1 organic onion
2 cups (260 g) cold cooked organic rice
1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos
sesame seeds
cut organic scallions, green and white parts
4 fried organic eggs
optional: black pepper


~Frying time might vary to your taste.~

i /long e/

一 /ichi/ 1. Soak the saffron in a bowl of rice wine.


二 /ni/ 2. Heat the oil in a wok over high heat.


三 /san/ 3. Add garlic, ginger, and mushrooms. Stir for 2 minutes.


四 /shi/ 4. Add the onion for a minute.


五 /go/ 5. Add the rice, soy sauce/liquid aminos, saffron with rice wine, sesame seeds, and scallions.


六 /roku/ 6. Stir-fry for a minute or two.


 七 /shichi/ 7. Divide the stir-fry into 4 bowls.


 八 /hachi/ 8. Fried the eggs and place on top of each bowl. Optional, add black pepper.



Stir-Fry Bok Choy

9:43 AM by in the kitchen with the Fernandezs
British "pak choi or pok choi" is a type of Chinese cabbage. It is popular in southern China, East Asia, and Southeast Asia. It is also a winter vegetable in Northern Europe. Eat the entire plant by stir-frying or simmering in water for 8 minutes. Leaves cook quicker than the stem.

bok choy
청경채 (Korean) /cheong-gyeongchae/
チンゲン菜 (Japanese) /chin gensai/
白菜 (Chinese) /bái-cài/

Serves 4-6
Serve as a side-dish.

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
1 tsp. (5 g) organic sugar
2 Tbs. (30 ml) olive oil
1 to 1 1/2 pounds (455-680 g) organic bok choy, cut the stalks lengthwise, then cut crosswise, finally into small pieces; green cut in thick pieces
1 Tbs. (15 g) grated ginger

~Korean~

일 /il/ 1. Whisk soy sauce/liquid aminos and sugar until the sugar dissolved.


이 /ee/ 2. Heat the oil in a skillet or wok over high heat.


삼 /sam/ 3. Add the stalks and cook about 5 minutes.


사 /sa/ 4. Stir in the ginger and cook for 30 seconds.


오 /oh/ 5. Add the leaves and sauce, cook about a minute.


For more vegetables 


육 /yook/ 6. Remove the bok choy. 

칠 /chil/ 7. Stir-fry other cut vegetables of your choice. 

팔 /pal/ 8. Stir in the bok chop. 

구 /gu/ 9. Cook a few more minutes.










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