Showing posts with label lemon juice. Show all posts
Showing posts with label lemon juice. Show all posts

Salmon Spaghetti

1:07 PM by in the kitchen with the Fernandezs
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!


Asparagus with Shrimp

9:42 AM by in the kitchen with the Fernandezs
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.




Homemade Edamame Falafel Pita Bread

11:02 AM by in the kitchen with the Fernandezs
Pita is a pocket, flatbread from the Middle East. Tear and  dip in hummus, make a pocket and stuff it, or flatten it for a pizza base. It is popular street food, originated in Egypt. 

Add an Asian vegetable, gluten free edamame soybeans, which is full of vitamins and minerals.  Then top with the sauce below, and people would want seconds. 

Pita was first mentioned in English in 1936, from the Modern Green word πίτα /pita, "bread cake, pie". The ancient Green work passed to Latin as picta "pizza". 

P.S. You can buy (gluten-free) pita bead. But what fun is that, when you can make your own.

Serves 4
Preheat the oven to 400ºF/200ºC.

falafel:
3 cups (390 g) frozen, organic shelled edamame*, thawed
1 cup (130 g) chopped parsley
2 chopped organic garlic
1/2 cup (65 g) chopped organic red onion
3 Tbs. (45 g) (gluten free) flour
2 Tbs. (30 ml) organic lemon juice
2 tsp. (4 g) each, cumin and coriander
1/4 tsp. (1,5 g) baking [powder 

~Egyptian Arabic~
وا َحـ /waahid/ ١ 1. Add the ingredients to a food processor. Blend until smooth.
إتنين /‘itneen/ ٢ 2. Line a baking sheet with parchment paper.
تـَلا َتـَة /talaata/ ٣ 3. Use an ice cream scoop to make balls or roll small handful to make about 12 falafels.
أربـَعـَة /‘arbaAa/ ٤ 4. Bake for 15 minutes, then flip and bake another 15 minutes.

sauce:
about 1 cup tightly packed, soft organic tofu (200 g), press out the water
1/4 cup (30 g) tahini (is GF and DF)
chopped mint
organic lemon zest
paprika

خـَمسـَة /kamsa/ ٥ 5. Blend all together.

filling:
each sliced organic: cucumber, tomatoes, organic lettuce or spinach

Serve:
سـِتّـَة /sitta/ ٦ 6. Cut the pitas open but not all the way through.
سـَبعـَة /sabAa/ ٧ 7. Stuff with falafels and fillings.
تـَما َنيـَة /tamanya/ ٨ 8. Drizzle with the sauce.

If you enjoy Middle Eastern cuisines, try some of these dishes:

* With the leftovers, enjoy a Japanese Edamame Snack




Spicy Boiled Potatoes

6:35 PM by in the kitchen with the Fernandezs
There are three types of potatoes:
  • starchy: for dry, fluffy, and highly absorbent, example (eg.) Russet potatoes
  • waxy: low in starch and high in moisture, good for boiling, roasting, and slicing into soups, stews, or salads, eg. red potatoes and fingerling
  • all-purpose: they hold their shape, with a creamy texture, eg. Yokon Gold and white potatoes
Plus there are specialty potatoes, eg. purple/blue and petite also called new potatoes. 

Peru is the birthplace of the potato, dating back 8-10 000 years. They have over 4 000 distinct native varieties!

Serves 4-5 people

~Use organic ingredients as best as possible.~

3 pounds (390 g) organic Yokon Gold or Russet potatoes
1 tsp. (2 g) Himalayan salt
1 Tbs. (15 ml) each: lemon juice and olive oil
2 chopped onions
1 chopped bell pepper
4 minced garlic
1 tsp. (2 g) turmeric, cumin, and ground coriander
2 diced tomatoes
1 Tbs. (15 g) tomato paste
1/4 cup (60 ml) water
chopped cilantro or parsley 

1. Place the potatoes in a pot with cold, salty water. Cover and bring to boil.
2. Then reduce to simmer, uncovered for 20-25 minutes.
3. Drain and let them cool before cutting into small cubes.
4. Sauté the onions and bell peppers in the oil for about 10 minutes.
5. Stir in the spices and tomato paste.
6. Add the tomatoes, potatoes, and 1/4 cup/60 ml water, or more if needed.
7. Simmer for about 10 minutes.
8. Stir in the lemon juice.
9. Serve with cilantro/parsley on top.


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:






Asparagus with Hard Boiled Eggs à la French

11:01 AM by in the kitchen with the Fernandezs
 In 20 minutes you can have a French appetizer on the coffee table.

France is one of five European countries that grown white asparagus, which are grown underground. There are special festivals from mid-April to June 24th just for white asparagus.

Asperges et œuf (French)
Severs 4
Preheat the oven to 450ºF/230ºC

bunch of organic white or green asparagus, trimmed
4 Tbs. (60 ml) olive oil
Himalayan salt and black pepper
2 Tbs. (30 ml) organic lemon juice
grated (dairy-free) cheese, eg. Parmesan
4 organic hard boiled eggs


un 1. Place the asparagus on a large sheet pan.


deux 2. Drizzle with oil and season to taste.


trois 3. Roll the asparagus in the oil, then spread in a single layer on the baking sheet.


quatre 4. Roast about 8-12 minutes until they are tender and lightly browned.


cinq 5. Remove and drizzle with lemon juice and cheese.


six 6. Peel the cold eggs and slice horizontally.


sept 7. Serve a sliced egg with the asparagus on four plates or in bowls.



Try other asparagus dishes: https://veggiefernandezs.blogspot.com/search/label/asparagus




Avocado Stuffed with Garbanzo Beans and Tuna Salad

2:42 PM by in the kitchen with the Fernandezs
Avocado (aka alligator pear or avocado pear) is a native fruit grown by indigenous people from Mexico to Peru for thousands of years.

proto-Aztecan *pa:wa > Nahuatl āhuacatl /a:wakatl/ > 
        Spanish aguacate > 1697 English avogato pear > modern English avocado (pear)

Aguacate relleno de ensalada de garbanzos y atún (Spanish)
Severs 2-4 

1/4- 1/2 cup (30-60 g) Greek yogurt, sour cream, dairy-free yogurt or sour cream; vegan original mayo
1 Tbs. (15 ml) each: sweet pickle relish, organic lemon juice, and Dijon mustard
1 can wild tuna, drained 
1 can organic garbanzo beans, drained
2 organic green onions, sliced
1/2 tsp celery seed
2 large avocados, sliced in half, pitted
chopped parsley

uno 1.  Combine tuna and beans. Use a folk to break up the tuna.

dos 2. In another blow, mix the mayonnaise, mustard, and lemon juice.


tres 3. Mix the sauce with the tuna/beans and the rest of the ingredients except the avocados and parsley.


cuatro 4.  Sp0on the tuna mixture into the avocados and garnish with parsley.

Spinach, Egg, and Spice Squash Wrap

11:28 AM by in the kitchen with the Fernandezs
 Add vegetables for breakfast or at a luncheon. 
Serves 4

2 cups (260 g) organic spinach
8 organic eggs
1 cup (130 g) Greek yogurt or a dairy free yogurt
2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced
5 Tbs. (75 ml) avocado oil
minced organic garlic cloves
2 tsp. (10 ml) organic lemon juice
cumin
coriander
turmeric
chives
shallots

1. Blend the spinach and 4 eggs in a blender.
2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.
3. Pour fourth of the egg mixture, cook 3-4 minutes.
4. Flip over, cook several more minutes.
5. Remove and set aside.
6. Repeat to make four wraps.
7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.
8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.
9. Remove and set aside.
10. Add 2 tsp. (10 mil) oil to the skillet.
11. Scramble the other 4 eggs.
12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.
13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.
14, Roll each one.
15. Cut in half and top with the yogurt sauce.

Looking for other breakfast dishes:

Marinated White Beans à l'Italian

10:49 AM by in the kitchen with the Fernandezs
White beans (fagioli bianchi) can be cannellini beans (large, nutty, creamy), white kidney beans, Great Northern beans (medium-sized), and navy beans (small and creamy). They are a stable in Italian cuisine, used in soups (eg. minestrone), salads, and other dishes with garlic, olive oil, and sage (eg. fagipoli all'uccelletto). 

Cannellini marinati (Italian)
Serves 4

2 15-ounce can (850 g) organic cannelloni beans, drained and rinsed
1/4 cup (60 ml) olive oil
2 Tps. (30 ml) white wine vinegar or balsamic vinegar 
chopped organic red onion
oregano
minced organic garlic
parsley
basil
red pepper flakes
organic pitted olives 

optional:
  • organic lemon juice and zest
  • chopped rosemary or thyme
  • (gluten-free) toasted bread, crumbed  


uno 1. Whisk together: oil, garlic, parsley, basil, vinegar, spices, and optional lemon.


due 2. Add the beans, olives, and optional bread, then toss.


tre 3. Cover and refrigerate for at least 30 minutes.


quattro 4. Garnish with chopped red onions.


cinque 5. Serve:

  • as a side dish
  • snack
  • in a wrap 
  • in a sandwich
  • salad
  • on paste






3 German Tuna Salads

6:26 PM by in the kitchen with the Fernandezs
There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.


Thunfischsalat (German)
tuna salad

1 can of wild tuna, drained 
2 organic hard-boiled eggs 
1/2 chopped organic onion
2 chopped organic dill pickles
1/4 cup (60 ml) (dairy-free) organic yogurt
1 tsp. (5 ml)  pickle juice
1 tsp. (5 g) mustard
2 tsp.  (10 ml) organic lemon juice


Thunfischsalat mit Mais und Paprika

with corn and bell peppers


2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar



Cremiger Thunfischsalat

creamy tuna salad


2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

Homemade Ice Cream

6:36 PM by in the kitchen with the Fernandezs
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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