A Thai Salad with Watermelon and Chicken Noddles

The salad has fresh herbs, touch of lime, add some fish sauce, and voilà a sweet and sour summer salad.

ยำแตงโมไก่ฉีก (Thai)

/yum tangmo sen mee kai cheek/

"Spicy Watermelon Salad 

with Shredded Chicken"

Serves 4

1 pound (455 g) organic, packaged in air not water, boneless chicken thighs 

6 cups (780 g) organic watermelon

2 Tbs. organi shallots, chopped

1 Tbs. (15 ml) each: fish and chili sauces

2 Tbs. (30 ml) each: organic lime juice and soy sauce or gluten-free liquid aminos

1 Tbs. (6 g) chopped ginger

1 tsp. (5 ml) sesame oil

Thai rice noodles (not gluten-free), substitute GF rice sticks, brown rice noodles, rice vermicelli, glass noodles, sweet potato or shirataki noodles

1 1/2 cups (195 g) organic carrots, julienned cut

1 cup (130 g) organic radish, sliced

chopped cilantro or parsley

sliced mint and organic green onions

organic peanuts, cut in half

organic lime wedges for garnish

หนึ่ง /nùeng/ ๑ 1. Grill the chicken for about 7 minutes on each side, inside temperature 165ºF/75ºC.

สอง /song/ ๒ 2. Let it rest for 10 minutes before slicing them into 1 inch/6 mm pieces.

สาม /sam/ ๓ 3. Place half of the cut watermelon in a blender, blend.

สี่ /see/ ๔ 4. Pour 1 1/2 cups (360 ml) of the juice into a saucepan.

ห้า /hah/ ๕ 5. Add shallots, chili, fish and soy/liquid amino sauces, lime juice, and ginger.

หก /hòke/ ๖ 6. Bring to a boil, reduce to medium and cook, uncovered for 25 minutes.

   Note: If using GF noodles, add little olive oil immediately after rinsing so they will not stick.

เจ็ด /jèd/ ๗ 7. Stir in the sesame oil, remove from heat, and let it cool.

แปด /ppaed/ ๘ 8. Cook the noodle as directed on the package. Rinse in cold water and drain.

เก้า /gaao/ ๙ 9. Place the noodles in a large bowl, add cooke chicken, carrots, radishes, cilantro/parsley, mint, and rest of the watermelon juice.

สิบ /sip/ ๑๐ 10. Toss in the  green onions, peanuts, rest of the watermelon sauce. Serve with lime wedges.

ทานให้อร่อยนะครับ polite form by male speaker

/taan hai a-roy na krap/

ทานให้อร่อยคะ polite form by female speaker 

/taan hai a-roy na ka/

Enjoy your meal!

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

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Grilled Mushrooms and Spinach Quesadillas

I am not one who grills. I do not even have a BBQ grill, but I do have an iron grill plate for the top of the stove. Either way, these quesadillas will be a great lunch or a quick dinner.-Mike

Champiñones a la parrilla y 

quesadillas de espinacas (Spanish)

Serves 4

Preheat the grill to medium-high heat.

olive oil

sliced organic: mushrooms, onion, and garlic cloves

organic spinach leaves

favorite barbecue sauce or homemade*

dairy-free goat cheese, crumbled

4 (gluten-free) tortillas

optional: sliced organic bell peppers 

uno 1. Heat the oil in a large cast-iron skillet on the grill or top of oven.

dos 2. Add the mushrooms and onions (optional bell peppers)

tres 3. Cook for 10 minutes or until brown.

cuatro 4. Add the garlic; cook a minute.

cinco 5. Add the spinach. Stir.

seis 6. Cook about 5 minutes.

siete 7. Season with barbecue sauce.

ocho 8. Spoon some filling onto half a tortilla.

nueve 9. Add goat cheese.

diez 10. Fold the tortilla and press.

once 11. Cook directly on grill for about a minute on each side.

doce 12. Slicing each tortilla into thirds or serve whole.

*3 Types of BBQ Sauces

Use organic if possible.

A. ketchup, light brown sugar, white wine vinegar, Worcestershire sauce, and paprika

B. vinegar, tomato paste, or mayonnaise (or a combination), onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

C. Very good!

1 tsp. (2 g) cumin seed

2 Tbs. (18 g) fennel seeds

5 organic garlic cloves

black pepper

1. Grind all together.

---- 

thyme or lemon thyme leaves

rosemary sprigs

1 organic zest and juice of orange

1 organic garlic bulb, broken into cloves and peeled

4 tsp. (8 g) paprika

6 tsp. (30 ml) balsamic vinegar

1/2 cup (120 ml) organic ketchup

1/2 cup (120 ml) olive oil

10 bay leaves

2. Chop the thyme leaves, rosemary, zest and garlic.

3. Add to the spices.

4. Mix in the rest of the ingredients.

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Grilled Peach and Shrimp Salad

Grill on a barbecue (BBQ) or a grilled iron-pan on top of the stove. Since I do not have grill, the stove works for me.-Mike

Peaches are native to China, called 桃 /táo/, as early as 6000 BCE. The scientific name Prunus persica means "Persian plum" because it is closely related to the plum. The Ancient Romans believed they came from Persia (modern-day Iran) and called it malum periscum "Persian apple" in Latin.

Salade de pêches et crevettes grillées (French)

Heat the grill to medium

Serve 4

A. The Shrimp / La Crevette:

wild shrimp, peeled

wooden skewers soaked in water for 20 minutes

olive oil

black pepper

un 1. Thread the shrimp onto the wooden skewers.

deux 2. Brush with olive oil.

trois 3. Sprinkle with some black pepper.

quatre 4. Grill about 2 minutes on each side, until the shrimp is pink (inside temperature 165F/74C).

B. The Salad dressing / La Vinaigrette:

1 cup (240 ml) olive oil

1/2 cup (120 ml) balsamic vinegar

2 Tbs. (30 g) organic honey

black pepper to taste

cinq 5. Whisk everything together and set aside.

C. The Salad / La Salade:

2 organic peaches, pitted and sliced into wedges

2 organic red peppers, sliced 

organic pecans or almonds

organic mixed lettuce

crumbled goat cheese (which is dairy-free)

six 6. Arrange the lettuce on plates.

sept 7. Arrange the sliced red peppers and peaches on top of each salad.

huit 8. Top with nuts, goat cheese, and the shrimp skewers. 

neuf 9. Drizzle the dressing over the salads.

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Grilled Pork with Peach Salsa

You can use a barbecue (BBQ) grill or a grill on top of the stove. 

Peaches were first domesticated and cultivated in Zhejiang (English: Chekiang) Province of Eastern China as early as 6000 BCE. The ancient Chinese believed the peach to possess more vitality than any other tree because their blossoms appear before leaves sprout.

桃子沙司烤豬肉 (Chinese)

/táozi shā sī kǎo zhūròu/

Serves 6 

Marinate 2-3 hours

Preheat the grill medium-high heat.

A. Pork:

2-3 pound (910-1365 g) grass feed pork loin

3 Tbs. (45 ml) olive oil

black pepper

juice of 1 organic lemon

2 Tbs. (40 g) organic honey

一 /yī/ 1. Place all ingredients in a zip-closed bag.

二 /èr/ 2. Close and turn several times.

三 /sān/ 3. Place bag in the refrigerator for 2-3 hours.

四 /sì/ 4. Remove and set 30 minutes.

B. Salsa:

1 each organic diced: red bell pepper and onion

1-2 jalapeños, diced (are hotter with seeds, remove if desired)

3-4 organic peaches, pitted and diced

1/2 cup (65 g) chopped cilantro or parsley

1-2 organic lime zest and juice (2-4 Tbs./15-30 ml)

 

五 /wǔ/ 5. Mix all ingredients together.

C. Preparation:

六 /liù/ 6. Cook the pork for 25-30 minutes. Center temperature reaches 145F (63C).

七 /chī/ 7. Remove from the heat and rest for 15 minutes.

八 /bā/ 8. Serve with the peach salsa on top.

Peach tree in bloom                                        

                  Peach tree with fruit

             

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Spicy Eggplant-barbecue or grilled

Serve the taste of spicy eggplant for your next side dish or even as a main course.

side dish for 4-6

main dish for 2

1 large or 2 small organic eggplants, cut into thick slices

olive oil

2-3 tsp. (30-45 ml) each: spicy malagueta marinade* and chimichurri marinade*

black pepper to taste

Seasoning:

1 tsp. (5 g) each: oregano and cumin seeds

1/2 tsp. (2,5 g) each: parsley, turmeric, white peppercorns

dash or two of cayenne pepper

1. Mix all the spices together.

2. Brush olive oil on the sliced eggplants.

3. Sprinkle spice mixture and black pepper.

4. Grill 2-4 minutes on each side, until the edges turn golden brown.

5. Transfer to a plate and drizzle both marinades on top.

6. Serve warm.

*spicy malagueta marinade:

Makes about 1/2 cups (65 g)

Preheat the over to 350F (175C)

3 Tbs. (45 g) small red chilies, split lengthwise, seeded or not

3 organic garlic cloves, crushed

olive oil

1 Tbs. (15 ml) organic lemon juice

1 1/4 tsp. (6,5 g) each organic: sugar and tomato paste

1/2 tsp. (2,5 g) paprika

dried oregano

1. Place the chiles, garlic, and some oil on a roasting pan.

2. Roast for about 10 minutes.

3. After cooled, purée in a blender.

4. Add the rest of the ingredients.

5. Blend again.

6. It will keep in a refrigerate for up to a week.

*chimichurri marinade

Makes about 3/4 cups (175 ml)

6 tsp. (25 g) fresh or 3 tsp (15 g) dry Italian parsley

5 organic cloves of garlic

1 tsp. (5 g) dried oregano

2/3 cup (160 ml) olive oil

1/2 tsp. (2,5 g) dreid red pepper flakes

2 Tbs. (30 ml) red wine vinegar

black pepper to taste

If using fresh parsley: (Skip if using dry. Go to #5.)

• 1. Bring a small pan of water to boil and a bowl of ice water.
• 2.  Black the parsley for a minute.
• 3.  Drain and place in the ice water.
• 4. Drain and pat dry with paper towels.

• 5. Blend in a food processor all the ingredients.
• 6. Use soon or refrigerate for 3-4 days.

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