In the Kitchen with the Fernandez's : mayonnaise

Showing posts with label mayonnaise. Show all posts

Garbanzo Salad

8:43 AM by in the kitchen with the Fernandezs

Garbano (aka chickpea) is packed with protein; dietary fiber, folate, and minerals. There are many ways to use chickpeas, and this salad can also be used in various ways.

(chickpeas in their shells)

Ensalada de garbanzos (Spanish)

1 can (15 ounce/430 g) organic garbanzos beans, drained and rinsed

1 Tbs. (15 g) each: mustard and chopped pickles

1 Tbs. (15 ml) soy sauce or dairy-free liquid aminos

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

1/2 chopped organic onion

juice of 1 organic lemon

parsley

optional:

chopped organic celery
chili powder
cayenne
garlic
ginger
cumin
turmeric
paprika
salt and black pepper

uno 1. Mash the beans with a fork or potato peeler

dos 2. Mix in the rest of the ingredients.

Serve

as a salad
in a wrap
filler for a toco
over organic spinach or leaf greens
side dish
main dish
appetizer
etc.

Try some of the other bean dishes: https://veggiefernandezs.blogspot.com/search/label/Beans

Shrimp Salad

1:49 PM by in the kitchen with the Fernandezs

This is a very French recipe for that special luncheon.

La Salade de Crevettes (French)

Serves 6-8

(It can be chilled up to 4 hours.)

Shrimp Sauce:

zest of 1 organic lemon

juice of 1/2 lemon

1/4 cup (30 g) organic cornichons (small pickles), chopped

1/2 cup (65 g) (dairy-free) mayonnaise

2 Tbs. (30 g) each: minced chives, horseradish and Dijon mustard

2 Tbs. (30 ml) host sauce or more to taste

1 Tbs. (15 g) each: smoked paprika and garlic powder

kosher salt and black pepper

un 1. Combine all the ingredients in a bowl.

deux 2. Cover and refrigerate until ready to serve.

For the salad:

1 organic lemon, cut in half

1/2 cup (65 g) kosher salt

1/4 cup (30 g) organic sugar

1 1/2 to 2 lbs. (680-910 g) wild jumbo shrimp, peeled and deveined

6 organic celery stalks, sliced thinly

1 bunch organic scallions, sliced thinly

black pepper

1 head organic radicchio or butter lettuce

organic: radishes, snap peas, cucumbers, and cherry tomatoes

blanched organic asparagus or green beans

hardboiled organic eggs, cut in half

(gluten-free) crackers

trois 3. Fill a large pot with 10 cups (2400 ml) water.

quatre 4. Squeeze half the lemon juice into the water and add the other half of the lemon.

cinq 5. Stir in the salt and sugar.

six 6. Cover and bring to a boil over medium-high heat.

sept 7. Fill a large bowl with cold water and a few cups (5 dl) of ice water.

huit 8. Stir in the shrimp and turn off the heat.

neuf 9. Leave uncovered until the shrimps are bright pink and opaque, about 3 minutes.

dix 10. Spoon our the shrimp and transfer to the ice water. Set for 10 minutes, then drain, pat dry, and roughly chop.

onze 11. Dry the bowl you used for the shrimp. Add the shrimp and celery stalks.

douze 12. Add half of the sauce toss, then season to taste with salt, black pepper, and hot sauce.

treize 13. Transfer the shrimp to a platter, chilled if desired.

Serving:

quatorze 14. Pour remaining sauce into a small bowl, spritz with lemon juice, stir and top with more minced chives.

quinze 15. Platte with the lettuce leaves with the shrimp.

seize 16. Arrange the vegetables.

dix-sept 17. Nestle in the sliced eggs.

dix-huit 18. Add handful of cracks on the platter or on the side.

dix-neuf 19. Pour the remaining sauce.

Bon Appetit

Try the many variations of salads: https://veggiefernandezs.blogspot.com/search/label/salads

Stuffed Tomatoes

8:52 AM by in the kitchen with the Fernandezs

It is a traditional Pennsylvania Dutch recipe, over hundred years old.

side dish for 4

or as main course

increase the proportions depending how many each person is having.

4 large organic, firm, ripe tomatoes

1 cup (130 g) chopped, cooked, cold organic chicken or can of wild tuna.

1 chopped organic celery stick

2 tsp. (10 g) each: mustard and minced organic onion

2 Tbs. (30 g) chopped organic bell pepper

2 chopped organic hard boiled eggs

(dairy free) mayonnaise

Himalayan salt and pepper to taste

1. Remove small sides of the tomatoes across the top of the stem. Save the top.

2. Scoop out most of the pulp, leaving a shell intact.

3. Mix the rest of the ingredients together.

4. Refill the tomatoes shells with the mixture.

5. Chill and serve old, with or without the tomato top.

Potato Salad à la Japanese

10:45 AM by in the kitchen with the Fernandezs

There are so many different types of potato salads around the world. We enjoyed this salad while living in northern Japan.-Mike

ポテトサラダ (Japanese)

/po-te-to-sa-ra-da/

Serves 6

8 organic yellow-skin potatoes, peeled and cut into chunks

2 peeled organic carrots

3 (Japanese) organic cucumbers, thinly sliced

2 organic red onions, cut into thin half-rounds or chopped scallions

2 1/2 to 3 cups (600-700 g) (vegan) mayonnaise or Japanese mayonnaise

1-2 Tbsp. (15-30 ml) rice vinegar to taste

optional or replacement for the carrots, organic...

cooked edamame beans
sliced raw okra
raw corn kernels
shaved cooked corn on the cob or canned
chopped bell peppers

Japanese

i /long e/

一 /ichi/ 1. Boil the potatoes in salted water with the carrots or optionals ingredients.

二 /ni/ 2. Cook the carrots for about 7 minutes, then remove if soft.

三 /san/ 3. Cook the potatoes another 15 minutes.

四 /shi/ 4. Sprinkle the cucumber slices with 1 tsp. (5 g) salt, toss, and set aside for 5-10 minutes.

五 /go/ 5. Squeeze out the excess cucumber water. Then slide into thin half-moons.

六 /roku/ 6. Mash the hot potato pieces until fluffy, cool.

七 /shichi/ 7. Add the cucumbers, carrots, and onions.

八 /hachi/ 8. Fold in the mayonnaise and rice vinegar to taste.

Try some other potato salads:

Fish Cakes

1:58 PM by in the kitchen with the Fernandezs

We usually have "just" tilapia or salmon with lemon or salsa on top. These fish cakes add more flavor to any fish.

4-6 servings

Preheat the oven to 400F (200C)

4 organic/wild fish fillets: Atlantic mackerel, wild salmon, or tilapia

1/3 cup (80 ml) vegan mayonnaise

3/4 cup (95 g) (GF) breadcrumbs

1 Tbs. (15 ml) spicy brown mustard

1 Tbs. (9 g) each chopped: dill and parsley

1/4 cup (30 g) chopped organic green onion

zest and juice of 1 organic lemon

olive oil

1. Bake the fillets for 10-12 minutes (temperature of 145F/63C)

2. Place in a large bowl.

3. Use a fork to break the fish into small pieces.

4. Drain and excess liquid.

5. Add the rest of the ingredients except the oil and mix.

6. Form fish mixture into thick patties.

7. Coat skillet with the oil and heat over medium heat.

8. Fry for 2-3 minutes per side until golden brown.

9. Place them on a paper towel before a serving plate.

Venezuelan Avocado Sauce

11:32 AM by in the kitchen with the Fernandezs

Each Latin American country has their unique cuisines. You can buy avocado sauce or make something different and very tasty from Venezuela. Use as a dip or over meat, fish, vegetables.

A Venezuelan woman, at the grocery store, asked me for a ride to her sister's home. She had four bags of groceries. She brought her son to the United States for an operation he needed. Over coffee, as a thank you, she served some chips and this sauce.- Mike

Salas de aguacate (Spanish)

There is no measuring. She just added these together...I added the "organic" and "dairy-free".

organic avocado(s)

chopped organic garlic clove(s)

(dairy-free) mayonnaise

organic lime juice

(dairy-free) cream cheese

chopped organic onion

uno 1. Place all the ingredients in a blender.

dos 2. Blend until desired consistency.

Deviled Eggs

10:51 AM by in the kitchen with the Fernandezs

Thanks to Carol M. for this poster.

Take a trip back to Ancient Rome, where boiled eggs were traditionally served with spicy sauces as a first course. The dish is popular in Europe and North America.

Deviled eggs can be cold hors d'œuvres or a main course during gatherings or parties.

Deviled eggs (aka stuffed eggs, Russian eggs, dressing eggs)

saying: Ab ova issue ad mala (Latin)

literally: from eggs to apples

meaning: from the beginning of a meal to the end

A. Boiled eggs:

ūnus I. Add a quarter of the way with cold water in a saucepan.

duo II. Place the organic eggs in a single layer at the bottom.

trēs III. Add more water to cover an inch or two (2,5-5 cm)

quattro IV. Add more eggs, add more water.

quīnque V. Add 1 tsp. (5 ml) vinegar to the water (keep the egg whites from running out)

sex VI. Add 1/2 tsp. (2,5 g) salt (to prevent cracking and easier to peel)

septem VII. Uncovered, turn the heat to high and bring to a rolling boil.

octō VIII. Turn off the heat, cover, and let sit 10-18 minutes.

decim IX. Strain and run under cold water (to stop the cooking).

decem X. Peel and slice in half.

ūndecim XI. Peeled eggs should be eaten within a day or two, unpeeled within 5 days.

B. Deviled eggs:

1. Scoop out the egg yoke and mix the type of deviled egg(s) you like.

2. Fill each cut egg with the filling(s).

C. Types of deviled eggs:

~Use organic if possible and (dairy-free) ingredients~

1. Avocado...

avocado, cilantro, lime, garlic, jalapeno

2. Bacon...

mayonnaise dijon mustard, chives, bacon, cayenne pepper

3. Jalapeno...

mayonnaise, cream cheese, bacon, jalapeños, cheddar cheese

4. Spicy...

mayonnaise, hot sauce, blue cheese, celery, taco seasoning

5. Relish...

mayonnaise, smoked paprika, relish, black olives, red onion

6. Smoked...

mayonnaise, BBQ sauce, red onion, cheddar cheese, cilantro

7. Classic...

mayonnaise, dijon mustard, smoked paprika

8. Smoked salmon...

mayonnaise, red onions, smoked salmon, everything but the bagel seasoning

9. Picked...

beet, mayonnaise, dijon mustard, smoked paprika, celer

10. Just sprinkle the egg yoke with paprika.

11. Viennese deviled eggs Gefüllte Eier "stuffed eggs"

deviled eggs

(diary-free) organic mayonnaise

mustard powder

Dijon mustard

chipped sour-sweet pickles

garnishes: capers and paprika

12. Belarusian deviled eggs чортавыя яйкі /čortavyja jajki/ "damn eggs"

preheat the oven to 400F (200C)

serves 8

10 hard-boiled organic eggs, cut in half, save 16 eggs without the yolks

(dairy-free) organic softened butter, mayonnaise, and heavy cream

dill

paprika

chopped parsley

dry (gluten-free) breadcrumbs

Gruyère cheese (or a dairy-free cheese)

anchovies

garnish: watercress sprigs

адзін /adzin/ 1. Mash the yolks with the butter.

два /dva/ 2. Beat in the mayonnaise, cream, dill, paprika, and parsley.

тры /try/ 3. Chope the extra whites and stir into the mixture.

чатыры /čatyry/ 4. Fill 16 egg whites.

пяць /pjac’/ 5. Place on a baking tray.

шэсць /šesc’/ 6. Mix together the breadcrumbs and cheese.

сем /sem/ 7. Sprinkle over the yolks.

восем /vosjem/ 8. Cross each egg with two strips of anchovy, making an X.

дзевяць /dzjevjac’/ 9. Back for 10 minutes until golden tops.

дзесяць /dzjesjac’/ 10. Add springs of watercress.

адзінаццаць /adzinaccac’/ 11. Serve warm.

In the Kitchen with the Fernandez's

Garbanzo Salad

Shrimp Salad

Stuffed Tomatoes

Potato Salad à la Japanese

Fish Cakes

Venezuelan Avocado Sauce

Deviled Eggs

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