Asparagus with Shrimp

Garlic hollandaise sauce adds flavor to this German shrimp dinner. Now, if y0u can find wild garlic and white asparagus, it truly will be a German dinner.  

It takes three years of an asparagus plant to produce its first tip. It is grown surrounded by earth,  which pretexts the stalks from sunlight, hence it is white and not green. It also affects a different flavor from a green asparagus. 

Spargel mit Garnelen (German)

Serves 4

1 small baguette, cut into slices or gluten-free bread

1/2 tsp. (2,5 ml) rapeseed or olive oil

1 Tbs. (15 ml) organic lemon juice

1 cup (150 ml) white wine

2 organic egg yolks

7 Tbs. (100 g) (dairy-free) organic butter

1 pound (455 g) organic shrimp, (fresh peel and de-vein and clean or thaw frozen)

2 organic tomatoes, cut into wedges

bunch of (wild) garlic leaves, cut into strips 

3 pounds (white or green) orangic asparagus, peel, cut off the ends

eins 1. Melt the butter.

zwei 2. Cook the asapargus al dente in salt water with a pinch of sugar and a teaspoon (5 ml) of melted butter.

drie 3. Sauté the tomato wedges and shrimp in hot rapeseed/olive oil over medium heat.

vier 4. Whisk the egg yolks in a double boiler with the white wine until it froths.

fünf 5. Gradually add the rest of the melted butter.

sechs 6. Fold in some of the garlic and lemon juice.

sieben 7. Toast the baguette slices or GF bread.

acht 8. Arrange the asparagus on plates.

neun 9. Drizzle with the garlic hollandaise sauce.

zehn 10. Add the tomatoes and shrimp and sprinkle with the garlic mixture.

Try other asparagus dishes.

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Caprese Pasta with Chicken

Caprese pasta is a flavorful dish from the island of Capri, Italy. The island has been occupied by Greeks, Romans, French, and English. Hence, each left a bit of their culinary touches to the local dishes, as well as each cook added this and that to the recipes. 

Classic caprese has all local ripe tomatoes promodori matui , fresh buffalo mozzarella mozzarella di bufala, sweet basil basilica dolce , and olive oil olio d'oliva. It is usually a raw salad Insulate Caprese. Use pasta for a warm dish. Chicken is that "other" this and that.

Pasta Caprese con pollo (Italian)

Serves 4

Preheat the oven to 375ºF / 185ºC

1 1/2 pounds (680 g) organic boneless chicken breast

Italian seasoning

organic cherry tomatoes, cut in half 

2 Tbs. (30 ml) each: olive oil and balsamic vinegar

thyme, red chili flakes, and black pepper, to taste

(gluten free) spaghetti, orecchiette, chickpea or lentil penne, rotini, or fusilli pasta

minced organic garlic

diced organic shallots

organic bocconcini

mozzarella pearls (bite-size balls)

Kalamata olive

garnish with chopped basil

~Neapolita~ (napulitano) is the primary language spoken on the island.
uno 1. Line a backing sheet with parchment paper.

duje 2. Sprinkle the chicken with Italian seasoning.

tre 3. Bake for 25 minutes, inside temperature 165ºF / 75ºC.

quatto 4. Thinly slice the cooked chicken.

cinco 5. Toss tomatoes with olive oil and thyme.

seje 6. Spread the mixture on the baking sheet, bake for about 15 minutes.

sette 7. Cook the pastas as directed on the box, drain and rinse.

otto 8. Whisk together: olive oil, balsamic vinegar, garlic, chili flakes, shallots, and black pepper.

nove 9. Serve in bowls: pasta and drizzle the dressing.

diece 10. Add the slice chicken, tomatoes, bocconcini, cheese, and olives. Toss.

únnere 11. Garnish with basil.

There are many more 

Italian recipes at: https://veggiefernandezs.blogspot.com/search/label/Italian

and

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

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Pasta Salad with Yogurt Sauce?

Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)

Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta

organic cucumber, thinly sliced 

organic cheery tomatoes, cut in half

sliced organic scallions or red onion

minced organic garlic and bell peppers

2 Tbs. (30 m) red wine vinegar

3 Tbs. organic lemon juice, and zest

olive oil

parsley

oregano

dill

3/4 cup (95 g) Greek yogurt 

1/3 cup (80 g) heavy cream

obtional: feta cheese

bir /beer/ 1. Add the cold cooked pasta in a bowl.

iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.

üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut

dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.

beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.

Try some 

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

 or 

Turkish  dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

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

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Soba Noodle Soup with Vegetables

Soba (そば or 蕎麦 "buckwheat") are thin Japanese noodles made from buckwheat flour, usually gluten-free, but look for "100% buckwheat noodles" (十割そば /jūwari soba) [brands like: Eden Foods, King Soba, or Lotus Foods]

The noodles are eaten in cold salads (ざるサラダ zaru soba) or hot soups with mushrooms (きのこそば kinoko soba), meat (肉そば niku soba), or vegetables...

野菜そば

/yasai soba/

Severs 2

1 Tbs. (15 ml) soy sauce, gluten-free liquid aminos or tamari 

1 Tbs. (15 ml) sesame oil

3 Tbs. (18 g) chopped organic garlic

2 Tbs. (12 g) organic chopped ginger 

1/2 tsp. (1 g) dried red pepper flakes

4 sliced organic shiitake mushrooms

organic bok choy with leaves, chopped

4 cups (960 ml) organic vegetable stock

7 ounces (175 g) soba noodles, cooked and rinsed

1 organic baby bok choy, cut lengthwise into 6 pieces

diced organic onion

1/2 cup (65 g) organic green onions

3/4 cup (95 g) sliced diagonally organic carrots 

1/2 organic lime

1 tsp. (5 ml) rice vinegar or mirin

toasted sesame seeds

1 piece kelp (昆布 kombu) 10 g, 4x4 inches/10x10 cm soak in 3 cups (720 ml) of water for at least 30 minutes

i /long e/

一 /ichi/ 1. Place the sheet kelp and water into a saucepan. Bring to boil, remove the kelp.

二 /ni/ 2. In a soup pot on low heat, add the sesame oil and sauté the garlic, onions, and ginger about 2 minutes.

三 /san/ 3. Add the red pepper flakes and sauté for at least 3 minutes.

四 /shi/ 4. Stir in the mushrooms and cook for 2 minutes.

五 /go/ 5. Stir in 1/4 cup (60 ml) vegetable stock.

六 /roku/ 6. Add the tamari/soy sauce/liquid amino and simmer for a few minutes.

 七 /shichi/ 7. Add rest of the stock and the vegetables. Bring to a boil, cover, and simmer about 8 minutes.

 八 /hachi/ 8. In two bowls, add the noodles, vegetables, and kelp. 

 九 /kyuu/ 9. When the soup is warmed, pour into the bowls and sprinkle with sesame seeds.

 十 /juu/ 10.

We have a lot of soup recipes for you to try: https://veggiefernandezs.blogspot.com/search/label/soups

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Orange Chicken or Lamb Meatballs

 I use to buy "orange chicken", but it is easier to just make my own. -Mike

Serves 4

Meatballs:

1 pound (455 g) of organic ground lamb or chicken

2/3 cup (85 g) (gluten-free) bread crumbs 

1 organic egg

2 Tbs. (30 ml) soy sauce or (GF) liquid aminos

2 tsp. (4 g) each: grated garlic and ginger 

olive oil

1/2 cup (120 ml) organic orange juice

optional: Sriracha sauce for "heat"

Sauce:

2 Tbs. (30 g) each organic: honey and chopped green onions

2 Tbs. (15 ml) rice winer vinegar

1 Tbs. (15 g) organic cornstarch + 2 Tbs. (30 ml) water

organic orange zest

1 tsp. (5 g) sesame seeds

1/4 cup (30 g) organic brown sugar

Serve:

organic: cooked rice, streamed broccoli, and sautéed snow peas

~Pan fried or baked in over 425ºF/220ºC (inside temperature chicken 375ºF/191ºC, lamb 145ºF/63ºC)~

1. Mix the chicken/lamb, breadcrumbs, egg, soy sauce/liquid aminos, green onions, garlic, ginger, brown sugar, and optional Sriracha.

2. Form into 12 meatballs.

3. Pan fry: Sear on both sides for 80-10 minutes.

3. Bake in the oven for 15 minutes.

4. Simmer the orange juice, honey, and vinegar.

5. Whisk in the cornstarch and water to thicken

6. Cook about 5-8 minutes.

7. Return the meatballs in the sauce for another 2 minutes.

8. Serve over rice with broccoli and snow peas.

9. Garnish with green onions and sesame seeds.

 

 

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Chinese Chicken with Pineapple or Mango Sauce (slow cooker)

"Kowloon" is a Chinese-Amerian dish with Asian ingredients and Polynisian flavor. Plus, preparing it in a slow cooker, you will have more free time.

九龙鸡 (Mandarin Chinese)

/jiǔlóng jī/

Serves 4

~Use organic as much as possible.~

2 chicken thighs

1 tsp. ground ginger

minced garlic

1 cup (240 ml) chicken broth

1/2 can (4 ounces/120 ml) of pineapple syrup and 4 slices of pineapple cut into fourths or 1 peeled and diced mango 

cut green onions or scallions 

1/4 cup (30 g) cornstarch

1/4 cup (60 ml) soy sauce, tamari,  or gluten-free liquid aminos

1 Tbs. (15 ml) vinegar

Himalayan salt and black or lemon pepper

optional: drained water chestnuts

cooked rice or (gluten-free) noodles

~Chinese~

一 /yī/ 1. Rub salt and pepper on the chicken.

二 /èr/ 2. Place in the slow cooker.

三 /sān/ 3. Place the sliced pineapples/mangos and optional water chestnuts on top.

四 /sì/ 4. Whisk together: ginger, broth, and syrup.

五 /wǔ/ 5. Pour over the chicken.

六 /liù/ 6. Cook an hour on HIGH.

七 /chī/ 7. Then cook 2 more hours on LOW.

八 /bā/ 8. Add the green onions.

九 /jiǔ/ 9. In a bowl, mix cornstarch, vinegar, and soy/liquid aminos.

十 /shí/ 10. Turn the chicken thighs over and stir in the soy sauce.

十 一 /shíyī/ 11. Cook on HIGH 10 minutes, inside temperature of the chicken 165ºF/74ºC.

好胃口 

/hǎo wèikǒu/

Good appetite

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Rice and Tofu Dish

 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.

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Pineapple Chicken à la Hawaiian (slow cooker or instant pot)

The chunks of pineapple and red peppers make a colorful dish served over rice. Two recipes are listed, one for slow cooker the other for instant pot. 

ʻO ka moa paina Hawaiʻi (Hawaiian)

Serves 4-6

1/4 cup (30 g) organic honey

1/4 cup 60 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) dark brown organic sugar

1 Tbs. (15 g) minced or grated ginger

2 organic garlic cloves, minced

pinch or two of red pepper flakes

1/2 cup (120 ml) organic chicken broth

1 Tbs. (15 ml) olive oil

1 organic onion, cut into 1-inch (2,5 cm) chunks

1 1/2 - 2 pounds (680 -910 g) organic boneless, skinless chicken breasts

2 cups (260 g) organic fresh pineapple or drained canned chunks

1 large or 2 small organic red bell peppers, chopped 

2 Tbs. (30 g) cornstarch

cooked basmati or brown rice

Slow Cooker

ekahi 1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

elua 2. In a skillet, heat the oil over medium-high heat. Add the onions and still 4-5 minutes.

ekolu 3. Put the onions in the slow cooker and add the chicken, pineapple, and bell peppers.

ʻehā 4. Pour the honey sauce over the top.

elima 5. Cover and cook on Low for 2 1/2 t0 3 1/2 hours, inside temperature of 165F (75C).

eono 6. Transfer the chicken to a cutting board and slice it on an angle. Set aside.

ehiku 7. Carefully transfer the vegetables and juices to a medium saucepan.

ewalu 8. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

eiwa 9. Add it to the pan with vegetables. 

umi 10. Bring to a boil over high heat.

umikumākahi 11. Reduce the heat and simmer, whisking about 3 minutes.

umikumālua 12. Return the chicken, thickened sauce, and vegetables to the slow cooker and stir gently.

umikumākolu 13. Serve over rice.

Instand Pot

1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

2. Set to "Sauté". Pour the oil into the pot and heat until shimmery.

3.  Add the onion and cook, stir about 4-5 minutes.

4. Add the chicken, pineapples and bell peppers.

5. Pour the honey sauce on top.

6. Lock and seal the lid.

7. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure.

8. Transfer the chicken to a cutting board and slice in angles. Set aside.

9. Set the pot to "Sauté" again. 

10. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

11. Stir the cornstarch mixture into the vegetables and sauce in the pot and bring to a boil.

12. Cook, whisking, until thickened, about 3 minutes. Press "Cancel".

13. Return the chicken to the pot and stir gently. 

ʻumikūmāhā 14. Serve over rice. 

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