Salmon Roasted Topped with Salsa

Salmon is rich in flavor and healthy omega-3 fatty acids, which is great for the heart, brain, and reducing inflammation. Top it off with a homemade salsa and voilà a new surprise dinner.

Serves 4

Preheat the oven to 325ºF/165ºC.

1 1/2 pound (680 g) wild salmon

1 organic: orange and lime, cut into four pieces 

avocado oil

chopped organic red onion

cilantro or parsley

mint

chopped organic garlic

black pepper

optional: jalapeño, remove the seeds

1. Heat a skillet over medium-high heat.

2. Brush the slices of orange and lime with the oil.

3. Place in the skillet, cut side down.

4. Cook about 2-3 minutes.

5. Trun over and char the other side.

6.  Sprinkle a little black pepper in the pan.

7. Peel the rind off of orange and lime. 

8. Place in a blender and squeeze in the juices.

9. Add the onion, mint, cilantro/parsley, garlic, and optional jalapeño.

10. Pulse to the consistency your like.

11. Line a baking sheet with parchment paper.

12. Bake about 16 minutes, inside temperature 145ºF/63ºC.

13. Serve the salmon with the salsa on top.

There are many more fish recipes at: https://veggiefernandezs.blogspot.com/search/label/fish

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Mexican Fish Bowls

 Turn a fish dinner into a Mexican dish. Make it easier, by placing the meal in a bowl.

Cuencos de pescado mexicano  (Spanish)

Serves 4

Preheat the oven to 475ºF/185ºC

a pound (455 g) wild Pacific cod, sliced into small pieces. 

1/2 cup (65 g) (GF) Greek yogurt

3/4 cup (95 g) (GF) bread crumbs

1-2 Tbs. (15-30 ml) hot sauce, eg. tabasco, adobo, ranchero, sriracha, or make your own (see below*)

2 Tbs. (30 ml) organic lime juice

1/4 tsp. black pepper

2 cups (260 g) each organic : shredded cabbage and cooked brown rice

1 cup (130 g) sliced organic radishes

sliced organic green onions 

garnish: cilantro or parsley and lime wedges

organic (GF) small, warm taco shells

optional: sliced jalapeños 

*homemade 

mild hot sauce:

1 Tbs. each: Himalayan salt, garlic powder onion powder, and black pepper

1/2 tsp. each: oregano and cumin

hotter sauce: 

1 tsp. chipotle or ancho chili powder

1 Tbs. each: apple cider vinegar and tomato paste

1/2 tsp. cumin

pinch of garlic powder

uno 1.  Spray olive oil on a baking sheet.

dos 2. Coat the fish with 1/4 cup (60 ml) yogurt.

tres 3. Roll the fish in the bread crumbs.

cuatro 4. Bake until crispy about 8-10 minutes. Inside temperature reaches 145ºF/63ºC.

cinco 5. Use the rest of the yogurt and mix with salt and pepper and lime juice.

seis 6. In each bowl, put the rice, cabbage, radishes, fish, sliced green onions, lime wedges.

siete 7.  Serve the sauce, cilantro/parsley, jalapeños, and taco shells on the side.

¡Buen Apetito! 

/bwen ah-peh-TEE-toh/

Looking for more... 

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

or

...Latan American dishes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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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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Tex-Mex Ground Turkey with Black Beans

Tex-Mex is a regional American cuisine from southern Texas, a blend of Mexican flavors and of course Mexican ingredients.  

The name originated from the Tejano people, descendants of mostly Native Americans, Texas Creoles, and Mestizo who settled Texas when it was part of the New Spain  (1521-1821) and later Mexico (1821-36). 

Severs 4

~organic as much as possible~

1 pound (455 g) ground turkey 
1 can (15 oz) (4300 g) black beans, drained and rinsed 
1 cup corn ( 130g) 
1 onion, chopped 
2 cloves garlic, minced 
1 red bell pepper, chopped 
1 Tbs. (15 ml)  olive oil 
1 Tbs. (6 g) or less chili powder 
1 tsp. (2g) each: cumin, oregano, and paprika 

(dairy-free) grated cheese
cilantro or parsley, chopped (for garnish) 
lime wedges 

optional:

• (dairy-free) sour cream or yogurt
• salsa
• avocado
• guacamole
• jalapeños
• diced (fire-roasted) tomatoes
• hot sauce 

~Texan English~
/wun/ 1. In a large skillet, heat olive oil over medium heat. 

/ti/ 2. Sauté the onion and bell peppers, about 3-4 minutes.
/thriy/ 3. Add the minced garlic or an additional minute.
/fo/ 4. Increase the heat to medium-high and add the ground turkey, cook about 5-7 minutes. 

/fayf/ 5. Stir in the spices.
/ses/ 6. Stir in the beans and corn, cook about  5 minutes.
/safin/ 7. Remove and garnish with cilantro/parsley or fill 2 little blows on side.

/ey/ 8. Serve with lime wedges and any other optional ingredients

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Tropical Roasted Sweet Potatoes

Bite of History:

The sweet potato (also called yams in North America) is native to present-day Ecuador. It was domesticated in either Central or South America nearly 5 000 years ago! But is was grown in Polynesia from vine cuttings from sailors who went to South America and returned, spreading the seeds from Polynesia to Easter Island, Hawaii, and New Zealand. In the 11th century, sweet potatoes were being grown in Cook Island.

Patatas dulces asadas tropicales (Spanish)

Serves 4-6

Preheat the oven to 425F (22C)

2 pounds/ (910 g) organic sweet potatoes, peeled or not, cut into bite-size chunks

1/4 cup (60 ml) coconut oil

3 Tbs. (45 ml) organic lime juice

organic lime zest

4 organic scallions, thinly sliced (separate the green and white parts of the scallions)

dash of cayenne pepper to taste

uno 1. Toss the sweet potatoes with the oil in a bowl. Save the oil.

dos 2. Lay the chunks on a backing sheet in even layers.

tres 3. Roast without stirring until they are lightly brown, about 18-20 minutes.

cuatro 4. Add to the bowl with the oil, stir in the lime juice, zest, white scallions, and cayenne pepper.

cinco 5. Transfer the sweet potatoes to the bowl. Toss a few time while they set for 15 minutes.

seis 6. Transfer to a serving dish and sprinkle with the green scallions.

PS "Tropical?" Well the coconut oil and lime juice

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Mango and Mint Guacamole

What do I do with all the mint that has taken over the backyard?!? Mexican dinner with guacamole, of course!

~avocado tree~

Serves 4

organic shallot(s), diced

2 Tbs. organic lime juice

2 organic ripe avocados

chopped cilantro or parsley

chopped mint

1 diced, seeded chili or a can of organic, mild green chili

1 organic mango, diced

sliced organic green onion

uno 1.  In a bowl, stir together the shallots and lime juice.

dos 2. Set aside for 10 minutes.

tres 3. Mash in the flesh of the avocados.

cuatro 4.  Add the cilantro/parsley, mint, chili, and 3/4 of the mango.

cinco 5. Set for 10 more minutes.

seis 6. Garnish with the torn mint leaves, rest of the mango, and sprinkle with green onions.

siete 7. Serve 

• with tortilla chips
• with nachos
• with raw vegetables
• with hash browns and eggs
• on toast
• on radish salsa
• in quesadillas
• in tocos
• over chilli
• stuffed in baked potatoes
• baked with frittata
• top on chicken
• top on beef ribs
• spread on a pizza
• spread on a fish burger
• add to pasta 
• add to tomato rice dish
• add to refried beans
• make a guacamole BLT
• make a chicken and guacamole wrap
• mix with prawns
• etc.

P.S. Plant the avocado seeds. It will not produce avocados but make nice house plants.

Try some other appetizer dips: https://veggiefernandezs.blogspot.com/search/label/appetizer%20dip

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Squash, Lentil, and Curry

It is a nice sweet curry dish. Any leftovers, reheating adds more favor. Serve with rice.

स्क्वैश, दाल, और करी (Hindi)

/skvaish, daal, aur mkaree/

Serves 4

2 cups (910 g) cooked organic butternut squash, cut into cubes

14 ounces (720 ml) organic coconut milk

1/4 cup (60 ml) organic peanut butter

3 Tbs. (45 ml) red curry paste

2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) avocado or olive oil

1 chopped organic onion

2 chopped organic carrots

3 chopped garlic coves

2 Tbs. (30 g) chopped ginge

1 1/2 cups (360 ml) organic (dairy-free) yogurt

1 cup (130 g) organic red lentils

chopped organic green onions

juice of 1 organic lime

एक /ek/ १ 1. In a blender, process squash, coconut milk, 3 cups (720 ml) water, peanut butter, curry paste, and soy sauce/liquid aminos.

दो /do/ २ 2. Heat the oil in a saucepan over medium heat.

तीन /teen/ ३ 3. Add onions and carrots for 5 minutes, stir.

चार /char/ ४ 4. Add garlic and ginger for a minute.

पांच /panch/ ५  5. Pour in the squash mixture, reduce to medium-low, bring to a simmer.

छ: /chay/ ६ 6. Stir in the curry and mix to become thick.

सात /sāth/ ७ 7. Stir in the yogurt and lime juice.

आठ /āt/ ८ 8. Top with cilantro/parsley and green onions.

Try some other 

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

squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes

or

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

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Chicken Tacos à la Greek

Spanish tacos with a Greek twist!

Τάκος κοτόπουλου (Greek)

/takos koteopoulou/

Serves 4

1 pound (130 g) organic chicken breast, cut into strips

1 Tbs. (15 ml) olive oil

cooked organic brown rice

can of organic chickpeas, rinsed and drained

dill 

1/2 organic lemon or lime zest and juiced

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

1/2 cup (65 g) organic peeled cucumber

capers

8 (gluten-free) taco-size tortillas, heated

thinly sliced organic red onion

feta or diary-free goat cheese

organic cherry tomatoes, cut into fourths

ένα / EN-a/ 1. Heat oil over medium-high heat.

δύο /THEE-oh/ 2. Cook the chicken cubes for about 7 minutes until brown on both sized, temperature 165F/74C.

τρία /TREE-a/ 3. In a bowl, combine the cooked rice, chickpeas, dill, 1/2 of the zest and juice.

τέσσερα /TESS-air-uh/ 4. Tzatzuki sauce:

Mix together 1/4 cup (60 g) yogurt, 1 Tbs. (15 g) dill, capers, rest of the lemon zest and juice.

πέντε /PEN-day/ 5. Layer each tortilla with chicken, cheery tomatoes, rest of the cucumber and red onion.

έξι /EX-ee/ 6. Drizzle some tzatziki sauce, extra dill, and cheese on top. 

εφτά /EF-TA/ 7. Serve with the rice and chickpea mixture on the side. 

oκτώ /oc-TOH/ 8. Refrigerate any leftovers.

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Curry Butternut Squash

Butternut squash can be baked, roasted, or microwaved. It does not need to be peeled, but do remove the seeds (Clean, save, and roast them, if you like. Eat the seeds as a snack or sprinkled over other foods.)

करी बटरनट स्क्वैश (Hindi)

/karee bataranat skavish/

Serves 6

Preheat the oven to 350F (175C)

1 organic butter squash, cut in half and remove the seeds, cut into cubes

chopped organic onion(s)

piece of ginger

coriander seeds

curry powder

cumin

organic cherry tomatoes

2 cans of organic pineapple rings, save the juice

1 can of organic coconut milk

can of organic chickpeas (garbañzo beans)

organic spinach

cilantro or parsley for garnish

olive oil

optional: 

• cooked basmati rice 
• crushed cashews or peanuts
• lime wedges

एक /ek/ 1. Add oil to a roasting pan.

दो /do/ 2. Mix the squash cubes in the oil and bake for an hour.

तीन /teen/ 3. Sauté the onions, ginger, and spices in a dry-pan.

चार /char/ 4. Add the tomatoes and pineapple. Cook for 10 minutes.

पांच /panch/ 5. Pulse in a blender along with the coconut milk. 

छ: /chay/ 6. Return to the pan and add the chickpeas, spinach, pineapple juice, and optional nuts

सात /sāth/ 7. Stir until it becomes thick.

आठ /āt/ 8. Stir in the squash. Then sprinkle the garnish on top and optional lime wedges.

Check out some other 
squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes
or
curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

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Thai Chile Lime Dipping Sauce

The dip can be used with shrimp, crab, or spread onto fish or any another foods for a spicy Asian dish.

ซอสมะนาวชิลี (Thai)

/sxs̄ manāw chilī/

Makes about a cup (250 ml)

4 organic minced garlic cloves
4 Tbs. (60 ml) organic lime juice
1 tsp. (5 ml) fish sauce
1 Tbs. (20 g) organic brown sugar
start with 1 or 2 red Thai chiles, finely minced (very hot), substitution: 1/2 tsp. - 1 tsp. (2,5-5 g) of red pepper flakes or cayenne pepper, adjust to taste
2 Tbs. (6,5 g) chopped organic onion
2 Tbs. (4 g) chopped cilantro or parsley

หนึ่ง /nùeng/ ๑ 1. Combine the ingredients in a bowl and stir until the sugar is dissolved.

โวเลีย 

/vo leīy/

Voilà

 

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Thai Coconut Soup

This northern Thailand soup is very versatile: vegan or not, rice or noodles, chickpeas or tofu... It is also served in Laos.

ข้าวซอย (Thai)

/khao soi/

"cut rice"

ເຂົ້າຊອຍ (Lao)

/khao sony/

Serves 6

A. Soup:

2 Tbs. (30 ml) coconut oil or olive oil

1/2 diced organic onion

2 Tbs. (30 g) lemongrass paste

1 Tbs. (9 g) each grated: ginger and garlic

1 tsp. (2 g) each ground: cardamom and turmeric (or 2 tsp./4 g of dry)

2 Tbs. (16 g) Thai red curry paste (GF)

2 lime leaves or 1 tsp./5 g lime zest

2 14-ounce (400 g) cans of light coconut milk

1 cup (240 ml) organic chicken or vegetable broth

2 Tbs. (30 g) organic coconut sugar or brown sugar

2 Tbs. (30 ml) organic lime juice

~Thai 

  Lao~

หนึ่ง /nùeng/ ๑ 1. Heat oil in a large pot over medium heat.

ຫນຶ່ງ /neung/ ໑ 

สอง /song/ ๒ 2. Add onion, lemongrass, ginger, garlic, cardamom, and turmeric.

ສອງ /sawng/ ໒

.

สาม /sam/ ๓ 3. Sauté for a minute.

ສາມ /saam/ ໓ 

สี่ /see/ ๔ 4. Mix in curry paste and lime leaves or zest. Cook for 30 seconds.

ສີ່ /see/ ໔

ห้า /hah/ ๕ 5. Slowly stir in coconut milk, broth, sugar, and lime juice. Mix well.

ຫ້າ /haa/ ໕

เจ็ด /jèd/ ๗ 7. Bring mixture to a boil and (#8)

ເຈັດ /jaet/ ໗ 

B. Proteins (choose one):

6 boneless, skinless organic chicken thighs

2 organic chicken breasts

12 ounce (340 g) extra-firm organic tofu, pressed and cut into cubes

19 ounce (545 g) chickpeas, drained and rinsed

แปด /ppaed/ ๘ 8. add one of the proteins, reduce heat and simmer.

ແປດ /bpaaet/ ໘

 (a) Cook chicken to 165F (74C) inside temperature. Transfer to a plate, shred, add back in the pot or serve on the side.

เก้า /gaao/ ๙ 9. Cover and for cook for 30 minutes.

ເກົ້າ /gow/ ໙

 (a) For a thicker broth, simmer uncovered until reduced to y0ur desired consistency.

C. Serving:

3 cups (390 g) cooked short-grain organic brown rice

2 cups (260 g) steamed or roasted organic sweet potatoes

2 cups (260 g) steamed organic greens such as spinach

2 organic green onions, thinly sliced

chopped cilantro or parsley leaves

1 organic sliced lime wedges

organic tamari

สิบ /sip/ ๑๐ 10. Serve in deep bowls with...

ສິບ /sip/ ໑໐

• ladle of coconut soup with some of the protein item
• top with potatoes, greens, green onions, and cilantro/parsley
• serve with lime wedges and tamari 

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