Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts

Mediterranean Olive Oil Dip

5:52 PM by in the kitchen with the Fernandezs

Sitting around a table, enjoying the sunny weather, having a free friends over or just the family, olive oil dips are savory.  

Makes 2 cup (480 ml)

2 cups (480 ml) olive oil 
4 Tbs. (60 ml) balsamic vinegar 
2 Tbs. (30 ml)  organic lemon juice 
4 tsp. (8 g)  each dried: oregano and basil
2 clove garlic, minced 
dash of red pepper flakes and black pepper to taste
garnish. parsley and/or basil

1.  Whisk the mixture together.
2. Let it rest for 15-30 minutes.
3. Garnish on top.
4. Serve with warm, crusty (GF) bread for dipping.

Try some other appetizer dips:






Red Lentil Soup with Spicy Carrots

2:00 PM by in the kitchen with the Fernandezs
My year in Turkey was wonderful, especially the food. -Mike  

Lentils are nutrient-rich, versatile, inexpensive; rich in protein, fiber, iron and B vitamins. They could be brown or green (which holds their shape), black, or red (like Turkish lentils) and yellow (used for purée). Use them in soups, stews, or salads. They do not even need to be pre-soaked. 

Acılı Havuçlu Kırmızı Mercimek Çorbası (Turkish)
Serves 4-6
Fill a bowl with lentils and water.
Let it set for 12 hours or more.

1 cup (130 g) organic red lentils, rinse several times
2 Tbs. (30 ml) olive oil
minced organic garlic
4 chopped organic carrots
diced organic onion
2 Tbs. (30 g) each: cumin and coriander
2 tsp. (10 g) each: paprika, caraway, and turmeric
4 cups (960 ml) organic vegetable broth
+1 cup (+240 ml) organic coconut milk
herbs: parsley, cilantro, and/or mint
organic lemon wedges

bir /beer/ 1. Sauté onions and garlic in the oil on medium heat.

iki /ee-kee/ 2. Add the carrots and spices for several minutes.

üç /üch/ 3. Stir in the lentils and broth.

dört /durt/ 4. Bring to a boil, reduce the heat and simmer for about 30 minutes.

beş /besh/ 5. Use a blender to the mixture into a liquid. 

altı /al-tuh/ 6. Still in the coconut milk.

yedi /ye-dee/ 7. Topped each bowl with a drizzle of coconut milk, oil, and herb(s).

sekiz /se-keez/ 8. Serve with lemon wedges.

Afiyet olsun! (Turkish)

/a-feh-yet ol-sun/



Try some of the other 
or 

Pasta Salad with Yogurt Sauce?

11:45 AM by in the kitchen with the Fernandezs
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.


Georgian Leeks with Walnut Pâté

4:28 PM by in the kitchen with the Fernandezs

Clean the leeks (leek: Old English lēac "onion") very well. Separate the leeks and soak in a bowl of cold water for at least 10 minutes. They can be boiled, fried, or eaten raw. Even the ancient Egyptians enjoyed the "onion" flavor of leeks. The ancient Romans preferred them over garlic or onions. In Georgia, people will head into the forest during spring to pick fresh leeks. They have many recipes; this paired with paste sounds interesting and quick to make for a side dish.

პრასი (Georgian)
/prasi/

3 1/2 cups (400 g) sliced organic leeks, green and white parts
3 Tbs. (45 g) organic lightly toasted walnuts, or choice of nut you prefer 
2 Tbs. (30 ml) water
1/4 cup (30 g) organic tahini
1 Tbs. (15 g) chopped coriander, cilantro, and/or parsley
mint leaves
optional: red chili pepper

ერთი /erti / ა 1. Bring water to a boil.


ორი /ori / ბ 2. Add the leeks and boil for 5 minutes.


სამი /sami /  გ 3. Drain, save the water for another dishes (eg. soup or broth).


ოთხი /otkhi / დ 4. Let the leeks cool.


ხუთი /khuti / ე 5. Mix the nuts and tahini with water.


ექვსი /ekvsi / ვ 6. Add the spice(s).


შვიდი /shvidi /  ზ 7. Stir the paste into the leeks.


რვა /rva /  ჱ 8. Optional pinch of chili flakes and garnish with mint leaves.








Bread Dipping Oil

4:04 PM by in the kitchen with the Fernandezs
 So, company arrives at the door. Quick, make a simple appetizer with a touch of Italian flavor.
Makes over a cups (240 ml)
Double the ingredients if needed.

1/2 cup (120 ml) olive oil
1/3 cups (80 ml) balsamic vinegar
1 minced organic garlic
1/3 cups (45 g) (dairy-free) grated cheese 
dried herbs: (use what you like)
  • Italian seasoning
  • oregano
  • basil
  • thyme
  • rosemary
optional:
  • sun-dried tomatoes
  • chopped olives
  • parsley
  • 1 tsp. (2 g) red pepper flakes
uno 1. Mix all the ingredients.
due 2. Serve warm (gluten-free) bread.

Buon appetito con l'antipasto!
Enjoy the appetizers!

Berry Sauce

5:28 PM by in the kitchen with the Fernandezs
Sauces are great to pour over vegetables, marinade meats, add flavors, bind ingredients, use as a base for stews, serve over desserts, placed on the side of a meal, or any way you like.

Makes about 2 cups (5 dl)

2 cups (25 g) organic berries (Try mixing several types of berries.)
1/4 cup (60 ml) water
dash or two crushed coriander seeds
2 Tbs. (12 g) cilantro or parsley
1 Tbs. (6 g) chopped mint
2 Tbs. (45 ml) organic lemon juice
12 berries for garnish
optional herbs with berries:
  • blueberries: lavender, thyme, oregano, marjoram, rosemary, basil, sage
  • strawberries: mint, basil, and lavender
  • blackberries: mint, oregano, rosemary, sage, and thyme
  • raspberries: thyme, basil, oregano, bay

1. Cook the berried on low heat with water until soft. Add more if needed. Maybe 10 minutes.
2. Remove and push the berries and juice through a sieve.
3. Discard the seeds.
4. Mix the herbs and juice.



Roasted Beets with Nuts

10:53 AM by in the kitchen with the Fernandezs
Usually, I buy pre-cut packages of beets, but now I have a vegetable and fruit box delivered. Well, now I have three huge beets (aka beetroots) with stems. -Mike

Bite of history: Beets were grown by the Ancient Egyptians, Greeks, and Romans. Today, there are beet dishes from Australia and New Zealand, Eastern and Northern Europe, India, and North America, eaten broiled, roasted, or raw. Use the young leaves in salads; mature leaves served boiled or steamed. 
Serves 4
Preheat the oven to 375ºF/185ºC
with the rock in the middle

3 organic beets, remove the stems, scrubbed and trimmed but not peeled
3 Tbs. (45 ml) balsamic vinegar
1 tsp. (5 g) organic honey
toasted organic nuts, eg. walnuts, pistachio, and/or hazelnuts
olive oil
optional herbs:
  • thyme (earthy flavor)
  • rosemary (natural sweetness)
  • sage (paired with thyme and rosemary)
  • dill (found in many Eastern European cuisines)
  • parsley (add color and flavor)
optional spices:
  • black pepper (adds contrast to the sweetness)
  • cumin & coriander (earthy, smoky taste)
  • garlic (savory, pungent depth)
  • smoked paprika (smokiness)
  • za'atar or ras el hanout (found in Middle Eastern roasted beets dishes)
another optional: toss goat cheese on the cooked beets 

1. Slice the beets in half, then slice into wedges.
2. Bake the beets in a pan on top of parchment paper.
3. Stir together vinegar, honey, and 1/4 cup (60 ml) water.
4. Pour the sauce over the beets. Toss.
5. Cover with foil and roast for 35-40 minutes. Save the sauce.
6. Remove the beets from the oven and carefully uncover.
7. If you like, strain the liquid from the backing pan and pour over the beets.
9. Season with any herbs and/or spices.
10. Transfer to a serving dish with the liquid. 
11. Drizzle with oil and sprinkle with nuts. Add optional goat cheese.

Herb Vegan Cheeseball

6:29 PM by in the kitchen with the Fernandezs
 The cheeseball has all the favor for an appetizer or other usages*! 

Bite of history: In the early 1800s, a farmer presented an unusual grift to President Thomas Jefferson, a 1,235 pound (560 g) cheese ball (aka The Mammoth Cheese). Cheese ball were not popular for the next 150 years. It resurface in a 1944 cookbook. There are many variations today. 

Makes 1 cup (130 g)

1/2 cup (65 g) nuts, each organic mixture of two of your choice, eg. cashews, peanuts,  sunflower seeds
1/4 cup (30 ml) water or dairy-free milk
2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar
1 organic garlic, minced
1/4 cup (30 g) (total) chopped or dried herb(s) 
  • basil (sweet)
  • chives (onion flavor)
  • parsley (bright green look and flavor)
  • rosemary (woody aroma)
  • dill (tangy, grassy flavor)
  • thyme (earthy flavor)
If you like...
  • "green" mix: parsley, chives, and oregano
  • garlic taste: parsley, thyme, basil, bill, and marjoram
  • Italian flavor: basil, oregano and rosemary
  • herb and nut mix: parley, chives, and dill
1. Bring a kettle of water to a boil.
2. To a heatproof bowl, add the nuts and pour water over. Set for 20 minutes.
3. Drain and add 1/4 cup (30 ml) water/milk, lemon juice, vinegar, and garlic.
4. Blend until mixture is smooth.
 (a) If it is very thick, add 1 Tbs. of water/milk at a time.
5. Transfer to a bowl and add the chopped herbs.
6. Roll or form a block.
7. It will keep in refrigerate for up to 3 days.

*Other usages:
  • spread on (gluten-free) bread or crackers 
  • speed on cooked meat
  • drops on roasted vegetables
  • layered in a lasagna
  • dip for raw vegetables
  • etc.

Fish à la Vegetables & Mushrooms

1:07 PM by in the kitchen with the Fernandezs
Bretagne is a region in western France, whose people consider themselves first Breton and second French. Facing the sea and important agricultural regions, every village has their unique recipes. 
Pesked gant legumaj ha kebell (Breton)
Poisson à la Légumes et Champignons (French)
Serves 4

bass (typically Breton), or cod, tilapia or sole
olive oil
sliced organic onion
organic mushrooms
sliced garlic 
organic kale
1 diced organic tomato
2 tsp. (4 g) herbs de Provence
1 Tbs. (15 ml) organic lemon juice
garnish: chopped parsley 
optional: other types of pre-cooked Brittany vegetables:
  • cauliflower
  • broccoli
  • cabbage
  • artichokes
  • potatoes
  • carrots


~Breton/Brezhoneg (Celtic language spoken in Brittany, France)~

unan 1. Heat 1 Tbs. (15 ml) oil over medium heat.

daou 2. Sauté the onion for 4 minutes.

tri 3. Add the mushrooms and garlic for another 5 minutes.

pevar 4. Add kale, tomato, and 1 tsp. (2 g) herbs de Provence. Cook about 5 minutes. (You could add any of the optionals vegetables or serve separately.)

pemp 5. Stir in the lemon juice.

c’hwec’h 6. Remove, cover the pan.

seize 7. Rub the fish with a tsp. (2 g) of herbs.

eizh 8. Heat the oil over medium-high heat.

nav 9. Fry the fish, 2-4 minutes (inside temperature 145ºF/63ºC).

dek 10. Platte fish with vegetables and garnish.




Pumpkin Soup à la German

5:16 PM by in the kitchen with the Fernandezs
German soups are diverse, use a wide variety of ingredients, mostly what is in season. So for the fall, pumpkin is #1 ingredient. 
Kürbissuppe (German)
Serve 2

little organic ginger, thinly sliced
littler  chili flakes, seeds removed, cut into thin rings
2 Tbs. (30 ml) (dairy-free) organic butter
1 chopped organic onion
1 pound (455 g) pumpkin, cut into cubes
organic potatoes, cut into cubes
3 cups (720 ml) organic vegetable broth
1 cup (240 ml) (dairy-free) organic cream or yogurt
juice of 1 organic lemon
+4 slices of (sodium nitrate free) ham
herbs to taste: galic, coriander, cumin, allspice, cinnamon, nutmeg, cardamom, and/or coves


eins 1. Met the butter and sauté the onions.


zwei 2. Add the pumpkin, potatoes, ginger, and chili. 


drie 3. Pour in the broth and simmer for 15 minutes.


vier 4. Purée the soup.


fünf 5. Add the cream/yogurt and bring to a boil.


sechs 6. Add the lemon juice.


sieben 7. Microwave the slices of ham for a minute or two, then roll each slice.


acht 8. Small plates of each herb, roll the ham onto ones of your choice, serve with the soup.



Try some of our other soups this winter: https://veggiefernandezs.blogspot.com/search/label/soups

or use the soup as a side dish with a German main course: https://veggiefernandezs.blogspot.com/search/label/German

Chickpeas and Baked Feta

4:35 PM by in the kitchen with the Fernandezs
Chickpeas goes by many names: chick pea, gram, Bengal gram, garbanzo (bean), Egyptian pea, which have high protein, used in many recipes from the Mediterranean and Middle Eastern cuisines to Indian dishes. Mix with sheep's or goat's milk (feta cheese), and you'll have a wonderful casserole. 
Ρεβίθια και ψητή φέτα (Greek)
/revíthia kai psití féta/
Serves 4
Preheat oven to 425ºF (22oºC)

2 organic cans (=30 ounces/860 g) chickpeas, rinsed
1/4 cup (60 ml) olive oil
3 cups (=16 ounces/460 g) organic (multicolored) cherry tomatoes
2 tsp. (4 g) torn rosemary leaves
2 tsp. (2,4 ml) red wine vinegar
2 tsp. (8 g) garlic paste or mince garlic
pinch or two lemon pepper
1 (6 ounce/175 g) block of feta cheese
1 Tbs. (17 g) torn basil leaves
(gluten-free) round pita bread or tortillas 

ένα /éna/ 1. Mix in a baking dish: tomatoes, oil, rosemary, vinegar, garlic, and lemon pepper.
δύο /dýo/ 2. Lay the block of feta on top.
τρία /tría/ 3. Back about 20 minutes. The tomatoes have split and the cheese is creamy.
τέσσερα /téssera/ 4. Sprinkle the rosemary and basil leaves on top.
πέντε /pénte/ 5. Serve with some bread.


Avocado and Radicchio Salad

1:39 PM by in the kitchen with the Fernandezs
Add the bitter and spicy taste of the native Italian radicchio with the Mesoamerican rich, nutty flavor avocado, and you have a wonderful salad. Did I mention, the added flavor of the grilled radicchio and avocado? 

Insalata di avocado e radicchio (Italian)
Serves 4
Preheat the oven to 350ºF (185ºC)

1 organic radicchio, remove any wilted outer leaves
2 organic avocado, cut in half
1 organic lemon, cut in half
5 Tbs. (75 ml) olive oil
3 organic garlic cloves
1 organic torn lettuce or spinach
shredded Parmesan cheese or a dairy-free cheese
parsley, coriander, and cilantro to taste

uno 1. Cut the radicchio in half lengthwise.


due 2. Brush the cut sides of the radicchio, avocados, and lemon with 1 Tbs. (15 ml) oil.


tre 3. Grill the radicchio, avocados, and lemons about 2-3 minutes on each side. 

 

quattro 4. Let them cool before chopping them. 


cinque 5. In a blender, add grilled lemon, parsley, cilantro, garlic, coriander, and rest of the oil.


sei 6. Place the lettuce/spinach in a bowl. Add the mixture and toss with the cheese.


other avocado dishes:

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html


"Avocado Toast" https://veggiefernandezs.blogspot.com/2025/08/avocado-toast.html



Fish à la Provençal (slow cooker)

11:03 AM by in the kitchen with the Fernandezs

A trip to southeastern France with its distinct cultural and linguistic identity, is rewarding with a local fish dish. Any dense flesh fish works well.

lou Peissounas (Provençal)
"the fish"
le Poisson (French)
Serves 4

1/4 cup (60 ml) olive oil
zest of 1 organic lemon
1/4 cup (30 ml) organic lemon juice
minced organic garlic
black pepper and paprika to taste
1 tsp. (5 ml) herbes de Provençe*
1/4 cup (25 g) each: capers and sun-dried tomatoes, both drained
1/2 pound (225 g) organic potatoes, cut into fourths
4 wild fish fillets (halibut, salmon, sea bass, or cod)
chopped parsley for garnish

-Provençal (provençau) dialect-

un /un/ 1. Whisk together: olive oil, lemon zest and juice, garlic, pepper, paprika, herbes de Provençe, sun-dried tomatoes, and capers. Set aside.


dos /doos/ 2. Coat the inside of the slow cooker with cooking spray.


tres /th-re-ss/ 3. Add the potatoes with some of the lemon sauce and toss.


quatre /KAH-tray/ 4. Add the fish with the rest of the sauce.


cinc /seenk/ 5. Cook on hight for 2 hours or low for about 3 1/2 hours, to a fish temperature of 165F (64C).


sièis /seei-s/ 6. Surround the fish with potatoes on a platter or individual plates. Spoon some of the sauce over the top.


sèt /seht/ 7. Garnish with the chopped parsley.



*herbes de Provençe is a mixture of: dried basil, safe, rosemary, marjoram, thyme, savory, fennel and/or lavender.


Fish market in Provençe


Herby Fish with Mushrooms

5:56 PM by in the kitchen with the Fernandezs
Serve with rice, (GF) quinoa, or roasted potatoes.
~an open fish market~

Serves 4

3 Tbs. (45 ml) olive oil
1 organic sliced onion
organic mushrooms
sliced organic garlic cloves
diced organic tomato
2 tsp. (10 g) each dried: oregano, rosemary, and thyme
1 tsp (5 g) each dried: mint and sage
1 Tbs. (15 ml) organic lemon juice
1/2 tsp. (2,5 g) each: Himalayan salt and black pepper
4 wild cod, sole, or tilapia fillets
chopped parsley for garnish
other organic vegetables of your choice

1. Heat 1 Tbs. (15 ml) oil over medium heat.
2. Sauté the onions for 3-4 minutes.
3. Add the mushrooms and garlic, cook about 4-6 minutes.
4. Stir in the lemon juice, plus half the salt and pepper.
5. Remove from the heat, cover, and keep warm
6. Sprinkle the fish with the herbs and rest of the salt and pepper.
7. Heat 2 Tbs. (30 ml) oil over medium-high heat.
8. Add the fish and cook 2-4 minutes on each side, inside temperature 145F (63C).
9. Place the fish on plates.
10. Add the vegetables around the fish.
11. Sprinkle with parsley.

German Bolognese Sauce

9:37 AM by in the kitchen with the Fernandezs
Bolognese is made with a meat base and includes different ingredients than a spaghetti sauce. I am using nuts instead of meat for the protein.

Bolognese Soße (German)
Makes 6 cups (780 g)

cooked (GF) noodles

3 cups (390 g) organic nuts of your choice, chopped
1 organic onion, chopped
cubed organic carrots
2 organic garlic, chopped
1-2 Tbs. (15-30 ml) olive oil
3 1/2 cups (455 g) organic tomatoes, diced
1-2 Tbs. (15-30 g) organic tomato paste
oregano, thyme, parsley, and basil to taste
red wine
(DF) shredded cheese

eins 1. Roast the nuts until golden brown.


zwei 2. Heat the oil and sauté the onions, carrots, and garlic.


drie 3. Add the diced tomatoes, nuts, herbs, and wine. Simmer for 15-20 minutes.


vier 4. Serve over the pasta with some more basil and cheese on top.

Chicken and Quinoa (Slow Cooker)

12:55 PM by in the kitchen with the Fernandezs
Quinoa is used because it is gluten free. It is an annual plant grown as a crop. Indignant Peruvian nickname: chisiya mama "mother of all grains", which is 3-4 000 years old.

Wallpa ima Chisiya Mama (Quechua)
Serves 4

1 pound (455 g) organic, boneless, skinless chicken breasts
1 cup (240 ml) organic chicken broth
2 organic tomatoes, chopped
1 organic onion, cut in half and sliced or half a can of diced tomatoes
1 organic lemon, zest and juice
1 tsp. herbes de Provence* or thyme
1/2 tsp. (2,5 g) each: Himalayan salt and black or lemon pepper
3/4 cup (95 g) quinoa 
organic black and green olives cut in half
chopped parsley

Quechua (Quechua: Runasimi “people’s language”, indigenous language)

Cuzco Quechua (dialect)

huk 1. Cut each chicken breast into 4 pieces.


iskay 2. Place in the slow cooker along with rest of the ingredients, except the quinoa and olives.


kimsa 3. Cook on High for 90 minutes or on Low for 2 1/2 to 3 hours.


tawa 4. Cook the quinoa by adding 1 1/2 cups (360 ml ) water or broth and little salt. Bring to a boil, lower the heat and simmer, uncover about 15 minutes, until the quinoa is tender and white "tail" appears around the grain.


pichqa 5. Release the steam on the slow cooker, stir in the cooked quinoa and olives OR serve over the quinoa.


suqta 6. Serve garnished with parsley.


*herbes de Provence recipe

1 cup (130 g)


2 Tbs. (30 g) each dried: 

  • rosemary
  • thyme
  • basil
  • lavender flowers
  • Italian parsley

1 Tbs. (15 g) each dried

  • fennel seed
  • oregano
  • tarragon
1 tsp. (5 g) bay powder

1. Grind rosemary and fennel seeds.
2. Add the rest of the herbs.
3. Store in an airtight container. 


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