Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

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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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Italian Hunter's Style Chicken (slow cooker)

An Italian hunter would cook over an open fire, without the canned ingredients and anything he found that day. Back up a little and into a kitchen, this slow cooker recipe would not have you shooting and skinning anything!

Cacciatore (Italian)

"hunter's style"

Serves 6

organic fingerling potatoes or cut larger ones in bite size pieces

olive oil

black or lemon pepper to taste

4 organic chicken breast, cut into bite size pieces [Now, if you choice to have rabbit, pheasant, boar, wild turkey, etc....]

sliced (nitrate-free) pancetta or ham

6 organic garlic cloves, sliced

1 sliced organic onion rings

2 Tbs. (30 g) rosemary 

1/2 cup (120 ml) organic chicken broth

1/4 cup (60 ml) balsamic vinegar 

optional: (dairy-free) feta or goat cheese

uno 1. Placed the potatoes in the slow cooker.

due 2. Sprinkle with olive oil and some pepper. Stir. 

tre 3. Sprinkle the chicken with some pepper.

quattro 4. Sauté the pancetta/ham in some olive oil.

cinque 5. Add the chicken pieces and brown on all sides.

sei 6. Transfer to the slow cooker.

sette 7. Sauté the garlic, rosemary, and onion rings about 2 minutes.

otto 8. Add the balsamic vinegar and broth to the skillet and bring to a boil.

nove 9. Pour over the chicken in the slow cooker.

dieci 10. Cover and cook on high for 2 1/2  hours or on low for 4 hours. Check the temperature inside the chicken to read 165F/75C.

undici 11. Remove the chicken and place on a platter or individual plates.

dodici 12. Add some potatoes and sauce over both of them.

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Waffle #2: Waffle-Mashed Potato

Irish make a waffle from potatoes in a waffle iron shape. It is also common in the UK, Australia, Canada, and the U.S.

"Waffle" cames from the Dutch word wafel < Middle Dutch wafele. 

Makes 4 Waffles prátaí (Irish)

Preheat the waffle maker

2 cups (260 g) prepared (gluten-free) stuffing

2 cups (260 g) prepared organic mashed potatoes

2 organic eggs, lightly beaten

1-2 Tbs. (15-30 g) (gluten-free) flour

prepared (gluten-dairy free) organic gravy

a  haon /ah hay-n/ 1. Mix the stuffing, mashed potatoes, eggs and 1 Tbs. (15 g) flour with cooking spray.

a dó /ah doh/ 2. Spoon the batter into the waffle maker.

a tri /ah tree/ 3. Cook 5-6 minutes or until the waffles are golden and crispy on the outside.

a ceathair /ah kah-her/ 4. Serve with the gravy.

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Chicken à la Soy Sauce and Honey

 A tasty chicken dish which is quick and easy to prepare.

Serves 3

3 organic chicken breast

(gluten-free) flour

salt and pepper to taste

1 Tbs. (15 ml) each soy sauce or gluten-free liquid aminos and red wine vinegar

3 chopped organic cloves of garlic

2 Tbs. (30 ml) organic, (dairy-free) butter

1/3 cup (80 ml) organic honey

chopped organic chives

1. Slice small cuts diagonally across the chicken breast, turn over, and repeat.

2. Rub salt and pepper on the chicken, on both sides.

3. Pour some flour on a plate and cover both sides of the chicken.

4. Melt 1 Tbs. (15 ml) butter in a frying pan.

5. Brown the chicken on both sides.

6. In the middle, of the three pieces of chicken, add the rest of the butter, soy sauce/liquid aminos, vinegar, garlic, and honey. Stir the pieces of chicken around the sauce. Turn over and repeat.

7. Cook until inside temperature of the chicken is 165F/74C.

8. Remove, plate the chicken, pour some sauce over them, and add chopped chives.

Try the some of the other chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

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Pasta à la Salmon and Garlic Butter

Wild salmon* are preferred over hatchery raised salmon.

Makes 4 servings

medium-size (gluten-free) cooked  pasta

4 (6 oz/175 g) wild salmon fillets

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 ml) each: organic lemon juice and olive oil

4 Tbs. (60 ml) organic (dairy-free) butter

1 cup (240 ml) organic chicken broth

8 organic cloves of garlic, mince

fresh chopped parsley

graded (diary-free) cheese

1. Sprinkle salmon with Himalayan salt and black pepper.

2. Lightly coat them in the flour.

3. Add oil and butter to a skillet over medium-high heat.

4. Add salmon and cook for 2 minutes on each side. (inside temperature 145F/63C)

5. Remove and set aside.

6. Add chicken broth, garlic, and lemon juice to the skilled over medium heat.

7. Simmer for a minute.

8. Break salmon into bite-size pieces and add to the sauce.

9. Cook for about 3 minutes.

10. Add pasta to the skillet, toss.

11. Serve with parsley and cheese on top.

*There are only seven commercially important species of salmon:

• Atlantic salmon
• Chinook salmon
• Chum salmon
• Coho salmon
• Masu salmon
• Pink salmon
• Sockeye salmon

and several other spices of fish which are called "salmon" due to similar shapes, but are not true salmon:

• Australian salmon
• Danube salmon or huchen
• Hawaiian salmon
• Indian salmon

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Three Types of Pecan Pies

Pecan pie sells for about $6 or some online for as much as $60! Then, too, you can make it with about all the ingredients in the pantry. Pies can be baked beforehand, must be cooled, and can also be frozen.

"Food is history.

Taste history!"

-Patricia Brady

(historian and author)

Old Fashion Southern Pecan Pie

8 servings

Preheat the oven to 350F (175C)

3 organic eggs

3/4 cup (95 g) granulated organic sugar 

1 cup (140 g) light corn syrup

2 Tbs. (15 g) (dairy-free) organic butter, at room temperature

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 ml) vanilla extract

1 cup (130 g) organic chopped organic pecans (optional: toasted for more flavor)

1 (gluten-free) pie crust

1. Place the pie crest in an ungreased pie pan.

2. Whist the eggs, then whist in the sugar.

3. Stir in the syrup and butter.

4. Mi in the flour and the vanilla.

5. Fold in the pecans.

6. Pour into the pie shell.

7. Cover the edges of the pie with aluminum foil about halfway through cooking.

8. Bake for about 55 minutes, until the knife inserted comes out clean.

9. Cool completely before serving.

OPTIONAL:

Chocolate Pecan Pie

Use 3/4 cup (95 g) of pecans

1/2 cup (65 g) of semi-sweet chocolate chips

Quick and Easy Pecan Pie

2 pies

Preheat the oven to 425F (220C)

1 cup (200 g) organic granulated sugar

3 Tbs. (38 g) light brown organic sugar

1/2 tsp. (3 g) Himalayan salt

1 cup (140 g) light corn syrup

3/4 tsp. (3,25 mg) vanilla extract

1/3 cup (75,70 g) (diary-free) softened butter

3 organic eggs

1 1/2 cups (150 g) organi chopped pecans or eave whole

2 (gluten-free) pie crust

1. Place the pie crests in an ungreased pie pans.

2. Mix together the sugar, brown sugar, salt, corn syrup, and butter.

3. Mix in the eggs and vanilla.

4. Save some pecans, and add the rest to the mixture.

5. Pour into the unbaked pie shells.

6. Add the extra pecans on top. 

7. Bake for 10 minutes at 425F/220C.

8. Reduce to 350F/175C and cook about 40 more minutes.

9. About half way through, tent aluminum foil over the top of the pie.

10. Jiggle them a little to see if they are done. If not, cook 5-10 minutes more.

11. Let them cool completely, about an hour or refrigerate for 1-3 days.

Freezing the Pies

• They must be completely cook.
• Cover with plastic wrap and aluminum foil
• Freeze up to 3 months.
• Thaw completely in the refrigerator before serving.

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Zucchini with Stuffed Quinoa

Quinoa (kinwa, kinuwa) is a flowering plant, harvests for its edible seeds, which is rich in protein, dietary fiber and minerals, plus B vitamins. It is not a grass and is gluten-free. It originated in the Andean region of northwestern South America some 5 200-7 000 years ago. People did not start eating it until 3-4 000 years ago in the Lake Titicaca basin of Peru and Bolivia.

Calabacines con Quinoa Rellena (Spanish)

Services 2

Preheat the over to 375F (190C)

1 cup (130 g) organic quinoa. I used a mixed bag of quinoa. 

2 cups (480 ml) water

goat cheese

cumin

cinnamon

garam masala

chopped organic: almonds and walnuts

chopped organic dried: apricots and figs

1 large organic zucchini

optional:

organic if possible...

• spicy sauce
• (dairy-free) yogurt
• other dried fruits and/or nuts
• raisons
• different spices to taste

~Quechua (Quechua: runasimi “people’s language", indigenous language by the Quechua peoples of Columbia, Ecuador, Peru, Bolivia, and Argentina)~

Cuzco Quechua (dialect of Peru):

huk 1. on the stove: add the quinoa to the water, cook uncovered until quinoa has absorbed all the water, cover, and let it steam for 5 minutes.

huk 1. in a rice cooker: add the quinoa to the water, cook, when done, unplug, and let it steam another 5 minutes

iskay 2. Mix all the ingredients with the cooked quinoa, except the zucchini.

kimsa 3. Cut the zucchini lengthwise.

 (a) If you have a small pan, cut the two lengths in half.

tawa 4. Hollow out the middle with a spoon.

pichqa 5. Chop the zucchini pulp.

suqta 6. Mix the pulp with the other bowl of ingredients.

qanchis 7. Spoon the mixture into the well of each zucchini and press down as you add more.

pusaq   8. Cover with aluminum foil.

isqun 9. Cook for 35-45 minutes. Check by sticking a folk into the side of the zucchini for softness.

chunka  10. Served with optional with sauce or yogurt on top.

 

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Chicken Cordon Bleu

Quick and easy, takes little time and a delicious dinner is ready, even with leaf overs!

Cordon Bleu au Poulet (French)

Serves 2

Preheat the oven t 375F (190C)

Chicken/Poulet:

2 large, boneless skinless organic chicken breasts

slices of organi ham

(dairy-free) cheese (We used goat cheese.)

1 1/2 Tbsp. (20 ml) olive oil

un 1. Lightly beat the chicken breasts with a meat mallet.

deux 2. Cut an opening in the chicken to create a pocket, but do not cut all the way. Open the fold.

trois 3. Add cheese and ham. Close and if needed, secure with toothpicks.

quatre 4. Heat the oil over medium heat in a large skillet.

cinq 5. Cook the chicken about 6 minutes on each side. Remove.

Sauce/Sauce:

6 Tbsp. (dairy-free) organic butter.

1/3 cup (80 ml) organic chicken broth

organic minced garlic

1 tsp. or more (gluten-free) flour

2 tsp. (10 ml) organic lemon juice

six 6. Sauté the garlic in butter for a minute. Stir.

sept 7. Add the flour. Stir. 

huit 8. Add the broth and lemon. Whisk until  it begins to thicken. (Add more flour if needed.) 

neuf 9. Add the chicken to the skillet. Pour sauce over the chicken. 

 (a) I formed two boast from aluminum foil. Placed the chicken in and poured the sauce over it.)

dix 10. Cover the skillet with foil and bake 15-20 minutes. (Chicken temperature should be 165F/75C.)

onze 11. The chicken was so large, we cut it in half and saved the other of another dinner.

Look at our other chicken recipes from around the world:
https://veggiefernandezs.blogspot.com/search/label/chicken

or 

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

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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Spicy Chicken and Sweet Potato Stew (Slow Cooker)

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.

Try some of the other stew recipes: https://veggiefernandezs.blogspot.com/search/label/Stews

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Mushrooms with Gravy

Here are some tips for good gravy:

• #1 Remove excess fat.
• #2 To strain or not to strain the gravy.
• #3 Heat the liquid mixture, it needs to be hot!
• #4 Thickening the gravy.
• #5 Use a whisk to mix in the (gluten-free) flour mixture.
• #6 If your gravy gets lumpy, strain it!
• #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
• #8 It can be stored in refrigerator up to 3 days.
• #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.

Use mushroom gravy on:

• biscuits
• roasts
• meatloaf
• rice
• noodles
• fries (chips)
• mashed potatoes
• etc.

Makes 8 servings

2 Tbs. (30 ml) olive oil

1/3 cup (45 g) chopped organic shallot or onions

1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms

1 1/2 tsp. (20 ml) organic tamari (is GF and DF)

2 minced organic garlic

2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary 

1/4 cup (30 g) (GF) flour

3 cups (7,5 dl) organic vegetable broth

black pepper

1. Heat the oil over medium heat.

2. Add the shallot/onion and cook until soft, about 4 minutes, stir.

3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.

4. Stir in the tamari, garlic, thyme and rosemary.

5. Sprinkle the flour over the mushrooms, then stir for a minute.

6. Add the broth and simmer until it thickens, about 20 minute.

7. Season with black pepper to taste.

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Asian Fried Chicken Breast

 Quick and easily fried chicken in a savory sauce....

Serves 4

4 organic chicken breast

(GF) flour

(DF) organic butter

organic chopped garlic

1-2 Tbs. (15-30 ml) each: soy sauce or (GF) liquid aminos, organic honey, and vinegar (adjust to taste)

herbs that go well with chicken: (use as desire)

• cilantro
• rosemary
• sage
• oregano
• thyme
• marjroam
• tarragon
• lemon pepper

Asian herbs for chicken:

• turmeric
• five-spice
• cardamom
• fenugreek
• cloves
• nutmeg
• cumin
• ginger powder
• ground Sichuan peppercorns
• ground magao (aka mountain peppercorn, a Taiwanese spice)
• shichimi togarashi  七味唐辛子 (Japanese 7-spice blend)

一 . Cut across the the chicken breast with slices of Xs.

二. Bread the chicken in the flour.

三. Add butter to a skillet.

四 . Fry the chicken to a temperature just below 165F/74C.

五. Pour the rest of the ingredients except the herbs into the skillet.

六. Cook for a few minutes, to reach 165F/74C.

七. Serve with the sauce over the top of the chicken.

  (a) It can be thicken with some (GF) flour if you like.

八. Sprinkle with herb(s) of your choice.

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Carrot Cake Cookies

 My brother loves carrot cake. I decided to make cookies for the holidays.-Mike

Makes 18 cookies

Preheat the oven to 350F (175C)

Double the recipe and save some for another day.

3/4 cup (95 g) each: (GF) flour and organic brown sugar

1/2 tsp. (2,5 g) baking soda

1/4 tsp. (1,2 g) salt

1 Tbs. (15 g) ground flaxseed

2 tsp. (4 g) cinnamon

1/2 tsp. (1 g) each ground: cloves and nutmeg

1/3 cup (80 ml) olive oil

1 organic egg

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each organic: grated carrots and old-fashioned rolled oats

1/4 cup (30 g) each organic: raisins, walnuts or pecans, and shredded coconut

optional: (DF) cream cheese icing 

1. In a small bowl, combine flour, baking soda, salt, flaxseed, cinnamon, nutmeg, and cloves.

2. In a medium bowl, whisk the brown sugar, oil, egg, and vanilla extract.

3. Stir in flour mixture, a little at a time.

4. Follow in the carrots and oats.

5. Stir in coconut, raisins, and nuts.

6. Drop by tablespoons onto parchment-lined baking sheet.

7. Bake 9-10 minutes. Do not over back.

8. Cool completely on wire rack before serving.

9. Spread optional icing on top.

10. If there are any leftovers, store in an airtight container. 

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