Salmon Spaghetti

Take your pick. Do you want an Italian cuisine (tagliatelle or penne al salmone) or a Japanese dish (サーモンクリーム /sāmonkurīmu/) or 味噌スパゲッティ/miso supagetti/? Flip a coin and we'll have Italian tonight.

Spaghetti al salmone (Italian)

Serves 4

Heat the oven to 390ºF/170ºC

4 skinless wild salmon fillets

organic cherry tomatoes

organic garlic

organic spinach

1 tsp. (5 g) organic honey

1 cup (240 ml) organic lemon juiced

1 cup (240 g) organic beans: Great Northern, navy, or cannellini 

linguine, fettuccine, or a GF pasta

1 Tbs. (15 ml) olive oil

cheese: 

ricotta (creamy, mild taste)

ricotta salata (crumbly texture with salty flavor)

grated pecorino romano or parmesan (sharp savoy kick)

feta (sharp, salty, with tangy flavor)

uno 1. Except the pasta, mix everything together.

due 2. Bake for 15 minutes or until the salmon is just cooked (inside temperature 145ºF/630C)

tre 3. Cook the pastas as directed.

quattro 4. Flake the salmon into large chunks.

cinque 5. Toss in the pastas.

 

 sei 6. Top with parsley

 sette 7. Serve with an Italian salad:

Italian Salad with Wisdom

Tuscan Salad

Carrot and Apple Italian Salad

tomato & Mint Italian Salad

otto 8. Don't forget the (GF) bread and 

nove 9. the dry white wine

Buon Appetito!

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Sourdough Toast with Roasted Apricots

Sourdough is one of the most ancient (date from around +5000 BCE in the Fertile Crescent and 

Egypt) and popular form of leavening bread (process of generating and trapping gases in dough to make it rise, hence a light, airy, and porous texture). 

Many cultures have their own home-made recipes. The fermentation process gives its sour taste. It has excellent source of: calcium, potassium, magnesium, floret, and niacin. But it is not gluten-free, because it made of wheat, rye, or barley flour. 

'Care for a different breakfast or add to a brunch?

Serves 2

Preheat the oven to 375ºF (185ºC)

4 organic apricots, cut in half

1 Tbs. (15 g) organic honey

1 tsp. (5 ml) each: extra-virgin olive oil and organic lemon zest

2 springs of thyme

1/2 cup (65 g) organic ricotta cheese

2 slices of toasted organic sourdough bread

~Ancient Egyptian~

l   /wa/ 1. Place the apricots, cut-side up, on a backing sheet.

l l /sen/ 2. Drizzle with honey and olive oil, and thyme springs on top.

l l l /khemet/ 3. Roast about 15-18 minutes, until softened and lightly caramelized.

l l l l /feden/ 4. Remove and strip the thyme leaves off  (set aside) and discard the stems.

 l l l /dje/ 5. In a bowl, stir the lemon zest, honey, and ricotta cheese.

  l l 

l l l /sejes/ 6. Spread the mixture onto the toast, top with roasted apricots, and their juice.

l l l 

 l l l l /sefekh/ 7. Garnish with the thyme leaves.

  l l l 

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Spicy Trio-Vegetables

They are asparagus, Brussels sprouts, and green beans for a delicious side-dish.

Trio de légumes épicés (French)

Serves 3-4

Preheat the oven to 425ºF (220ºC)

or grill

Sauce:

1 Tbs. (2 g) chili powder

1 Tbs. (15 ml) each: sesame and olive oil, rice vinegar, soy sauce or gluten-free liquid aminos

1 Tbs. (15 g) organic honey

un 1. Mix all the ingredients in a bowl.

Vegetables:

1/2 pound (225 g) each organic: asparagus (trimmed and cut in half), Brussels sprouts (cut in half), and French green beans

Nuts: of your choice, sliced

         Baked...     

deux 2. On a baking sheet, spray with olive or avocado oil.

trois 3. Place the vegetables in a single layer.

quatre 4. Drizzle the sauce on top, then toss to coat.

cinq 5. Roast about 10-15 minutes.

six 6. Place on a serving dish.

sept 7. Sprinkle with the sliced nuts.

        Grilled...        

deux 2. Grill, then toss with the sauce.

trois 3. Sprinkle with the sliced nuts.

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Korean Tofu

Though tofu originated in China nearly 2 000 years, it has found its way into many East Asian and Southeast Asian cuisines. Benjamin Franklin was the first American to mention "Towfu" in a letter in 1770 while visiting London. The first tofu company in the U.S. was in 1878. But, it was not well known until middle of the 20th century. 

Korean tofu is marinated in various spices and varies from family to family.

두부 (Korean)

/dubu/

1 package of organic, firm tofu

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

4 Tbs. (60 ml) water

garlic minced (to taste)

1 Tbs. (6 g) paprika and for more heat, cayenne pepper 

1 Tbs. (15 g) organic honey

1 Tbs. (15 ml) sesame oil

organic green onions, chopped

sesame seeds

일 /il/ 1. Press the tofu with heavy object for 15 minutes to release the water or heat in the microwave for 4 minutes.

이 /ee/ 2. Cut into small squares.

삼 /sam/ 3. Fry in the oil until it turns brown.

사 /sa/ 4. Whisk: soy sauce/liquid aminos, water, garlic, spices,and honey.

오 /oh/ 5. Pour the sauce over the tofu.

육 /yook/ 6. Garnish with green onions and sesame seeds.

칠 /chil/ 7. Serve as a side dish.

Here are many more tofu dishes: 

https://veggiefernandezs.blogspot.com/search/label/tofu

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Homemade Ice Cream

If you look at the store brands of ice cream, you might want to make your own. Plus, you can experiment with the ingredients by mixing two or more berried, melons, or tropical fruits together. Think of some of the strange ice creameries, and how they become so popular.

~Use organic ingredients if possible.~

optional fold in before freezing:

1. chocolate chips 

2. pieces of pecans

3. toasted walnuts

 

Berry Ice Cream

Makes 3 1/2 cups (455 g)

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 cups (260 g) frozen berries (eg. blueberries, cranberries, raspberries, blackberries, Oregon marionberries aka "Cabernet of blackberries", or elderberries) 

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1/2 cup (120 ml) milk (If using a plant-base, dairy-free, milk, it will add that flavor.)

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Tropical Fruit Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) fruit cut into cubes and freeze (eg. pineapple, mango, papaya, coconut, banana, passion fruit, peaches, avocado, or guava)

1/2 cup (120 ml) coconut milk

1 cup (130 g) Greek yogurt or a dairy-free plain yogurt

2 Tbs. (30 g) honey

2 tsp. (10 ml) vanilla extract

1. Place all the ingredients in a blender.

2. Pour into a glass container.

3. Freeze for 4 hours.

Melon Ice Cream

Makes about 5 cups (650 g)

2 1/2 cups (600 g) melon cut into chunks and freeze (eg. watermelon, cantaloupe, honeydew, casaba)

1 cup (130 g) sugar

1 1/2 cups (300 g) coconut cream, heavy cream, or dairy-free milk

1 tsp. (5 ml) lemon juice

1. Whisk the cream/milk and sugar.

2. In a blender, add the melon and lemon juice.

3. Stir in the cream mixture.

4. Place in a glass container.

5. Freeze for  4 hours.

Strawberry Ice Cream

Makes 3 cups (390 g)

2 cups (260 g) chopped strawberries 

1 cup (120 ml) coconut milk

1 Tbs. (15 ml) maple syrup

1. After blending all the ingredients in a blender, freeze 1-2 hours.

2. Let it set for 10 minutes at room temperature before serving.

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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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Greek Dressings

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette 

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional: 

• 1 tsp. (5 g) organic honey
• feta cheese

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Roasted Beets with Nuts

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.

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A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

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Spicy but bit of Sweet Salmon

We hope you like spicy food! Try this using jalapeños. 

Serves 4

Preheat the oven to 425ºF/220ºC

• 4 wild salmon fillets
• 2 Tbs. (30 ml) balsamic vinegar
• 1 Tbs. (15 ml) organic honey
• 1 organic bell pepper, chopped
• 1/2 to 1 small jalapeño pepper (or more if you can take the heat), remove the seeds, and finely chopped
• olive oil
• 2 organic scallions, just the green leaves, sliced
• parsley
• serve with cooked organic brown rice or organic French fries

1. Place the salmon on a baking pan with parchment paper.

2. Whisk other vinegar and honey.

3. Drizzle half over the salmon.

4. Bake about 15 minutes, inside temperature 145ºF/74C.

5. Drizzle the rest of the vinegar/honey.

6. Sauté the peppers over medium heat, about 4 minutes.

7. Remove and add the scallion greens.

8. Plate the fillets, topped with the pepper mixture and sprinkle with parsley.

9. Serve with the rice or French fries.

There are a lot more fish recipes to try: https://veggiefernandezs.blogspot.com/search/label/fish

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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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Tahini Yogurt Dressing

 Do you need a dressing for

• dipping raw vegetables?
• spreading on toast?
• drizzling on falafel?
• a salad?
• topping for a burger?
• a sauce in a soup?
• use with baba ganoush?
• garnishing fruit?

Makes about 5 cups (650 g)

Refrigerate for 2 hours

1/2 cup (120 ml) (dairy-free) yogurt

1 Tbs. (15 g) organic tahini

2 Tbs. (30 ml) organic lemon juice

1 Tbs. (15 ml) water

1 tsp. (4 g) organic honey

1/2 tsp. (2 g) each: cinnamon and cumin

1/4 tsp (1,5 g) black pepper

chopped parsley and mint

2 cups (260 g) organic each: carrots (grated) and cooked or canned chickpeas

4 large organic figs

optional spices of your choice

1. In a blender or food processor, add yogurt, lemon juice, tahini, water, honey, spices, parsley, and mint.

2. Store in a glass container with a lid. Chill in the refrigerator for at least 2 hours.

We have many more dressings:
https://veggiefernandezs.blogspot.com/search/label/desserts

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Grapes and Spinach Summer Salad

Finish up the summer with fresh organic grapes and organic spinach, with a few other tasty ingredients.

Serves 4

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

2 Tbs. (30 g) minced organic shallots or red onion

2 Tbs. (30 ml) organic hot honey

2 cup (260 g) orzo or gluten-free quinoa, cooked and cooled

organic spinach 

organic green and red grapes, cut in half

organic sliced celery

crumbled feta or gluten-free goat cheese

toasted organic nuts

1. Whisk the oil, rice vinegar, shallot/onion, and hot honey.

2. Add the orzo/quinoa, spinach, grapes, celery, and cheese.

3. Toss.

4. Sprinkle with nuts.

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Goat Cheese and Grape Crostini

 Try this delicious appetizer for your next get-together event. 

Crostini di formaggio di capra e uva (Italian)

12 servings

Preheat the oven to 375ºF (185ºC)

2 cups (260 g) organic red grapes

1 cup (130 g) each organic: pecans cut in half and olives

1 Tbs. (15 ml) balsamic vinegar

2 Tbs. (30 ml) olive oil

1 1/2 Tbs. (9 g) chopped rosemary

1 (gluten-free) baguette

goat cheese

cracked pepper

organic honey

uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side

due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.

tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.

quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)

cinque 5. Slice the baguette into about 35 slices.

sei 6. Lay them on another baking sheet and brush with olive oil.

sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.

otto 8. Place the bread in the other on another rack to toast.

nove 9. Chop the olives and pecans together.

dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.

undici 11. Spread a thin layer of goat cheese onto each crostini.

dodici 12. Sprinkle each with the olive pecan mixture.

tredici 13. Cut the grapes in half and add several to each crostini.

quattordici 14. Sprinkle pepper and rest of rostra over each one. 

quindici 15. Drizzle each with honey.

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