Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

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Asparagus Salad with Salmon

If you can find white asparagus, it's the tastiest. But green asparagus will do, also. You are set for a flavorful spring salad. Mid-April to the end of June is (white) asparagus season (Spargelzeit) in Germany. 

White asparagus (aka "white gold") is also grown in Spain, the Netherlands, France, Italy, Belgium, Switzerland, and Peru. 

Spargel-Lachs-Salat (Germany)

Servers 4

 

2 pounds (910 g) organic asparagus, washed and peel, cut off the ends

1/2 tsp. (2,5 g) each: Himalayan salt and sugar

4 Tbs. (60 ml) raspberry vinegar

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) mustard

1 small organic red onion, chopped

10 ounces (285 g) wild salmon chunks, smoked or canned, divided into bite-size pieces 

organic lettuce leaves

dill

eins 1. Cut the asparagus into 1 1/2 inch (380 cm) chunks.

zwei 2. Bring water to a boil, add the salt, sugar, and asparagus. Cook 10-15 minutes.

drie 3. Remove and drain the asparagus. Set aside to cool.

 

vier 4. Whisk the oil, mustard, and some sugar.

fünf 5. Add the asparagus, chopped onion, and salmon chunks.

sechs 6. Fold the mixture, cover, and chill for about 30 minutes.

sieben 7. Plate the lettuce leaves, add the salmon and garnish with dill.

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

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3 German Tuna Salads

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

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Quinoa Salad with a Mediterranean Touch

Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.

Serves 6

Dressing:

2/3 cups (160 ml) olive oil

2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice

1 tsp. (2 g) garlic powder

2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:

3 cups (360 g) cooked quinoa

1 chopped organic (each) red and yellow bell peppers

1 cup (130 g) cherry tomatoes, cut in half

1 sliced organic cucumber

Kalamata olives, chopped

1/2 cup (65 g) chopped onion

chopped: parsley and mint

crumbled feta cheese

1. Combine all the ingredients and herbs in a bowl.

2. Toss half of the dressing in the salad.

3. Mix in half of the quinoa.

4. Add more quinoa and dressing to taste.

5. Serve with the feta over the top.

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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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Niçoise Salad

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own. 

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts  for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce. 

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Shrimp Salad

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

 

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Radicchio Salad

Radicchio is also known as Italian chicory, and it is quite common in Italian cuisine. It can be grilled with olive oil or eaten raw, as in this salad. Serve with pasta or a stuffing for poultry. Then too, radicchio can be used as a coffee substitute. If made ahead, refrigerate salad and dressing separately.

                   Insalata di radicchio (Italian)

                                                                                        Serves 6

Dressing / Condimento per insalata:

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) champagne or red wine vinegar

2 tsp. (10 ml) organic maple syrup

1 tsp. (4 g) Dijon mustard

1 organic minced garlic

some Himalayan salt and black pepper

uno 1. Whisk together the ingredients.

Salad / Insalata:

1 organic head radicchio, shaved

1 cup (130 g) shaved organic red cabbage

1 thinly slice organic apple

1/4 cup (30 g) each organic: red onion, toasted sliced almonds, and crumbled blue cheese or dairy-free goat cheese 

1/3 cup (45 g) organic red grapes, cut in half

due 2. In a large  bowl, separate radicchio eaves and tear into bite-sized pieces.

tre 3. Add shaved cabbage, apple slices, onions, and grapes.

quattro 4. Scatter on top: almonds and cheese.

cinque 5. Drizzle the dressing over the salad and gently toss.

Try some of the other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Stuffed Tomatoes

 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.

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Simmered Belgian Endives

In Netherlands an endive is called as wiltoof  or witlof (white leaf), Itlay: indivia, Span: endivias, UK: chicory, Australia: witlof, French and Canada: endive or northern France and Luxembourg: chicon. 

Endive is a leaf vegetable with a bitter taste. They are in season from spring to autumn.

In Albania, the leaves are used as spinach substitute, simmered and marinated in olive oil. In Greece, the leaves are chopped for a salad with olive oil and lemon juice. It is used in several Italian and Indian cuisines. 

Endives mijotées (French

Gestoofde andijvie (Dutch/Flemish)

Geschmorte Endivien (Germany)

[Belgium is a trilingual country.]

Serves 4

8 organic Belgian endives, sliced lengthwise 

1 tsp. (5 g) organic each: honey and Dijon mustard

3/4 cup (180 ml) organic orange juice

2 tsp. (10 g) organic orange zest

2 Tbs. (30 ml) olive oil

3 Tbs. (45 g) chopped organic shallot or red onion

an organic garlic clove chopped

pinch or two of Himalayan salt and black pepper

(dairy-free) cheese

2 Tbs. (30 g) sliced organic hazelnuts, Brazil nuts, unsalted pistachios, or almonds 

2 tsp. (10 g) dry marjoram, oregano, basil, tarragon, dill, or rosemary 

~French/Dutch(Flemish)/German~

un / één / eins 1. In a jar, combine honey, mustard, orange juice and zest.

deux / twee / zwei 2. Sauté shallots/onions and garlic in oil over medium-low heat.

trois / dire / drie 3. Place endives cut side down in a pan and cook for about 2 minutes.

quatre /vier / vier 4. Turn over and cook another 2 minutes.

cinq /vijf / fünf 5. Turn the heat to medium and add the orange juice mixture.

six / aes (zes) / sechs 6. Reduce to low, cover partially with a liquid, and  simmer for about 10 minutes. Save the liquid when done.

sept / zeven/ sieben 7. Transfer the endives to a large serving plate or individual plates.

huit / acht / acht 8. Add salt and pepper to the liquid and pour into the jar with the honey, mix.

neuf / negen/ neun 9. Pour over the endives.

 

dix / tien/ zehn 10. Top with cheese, nuts, and any of the spices to taste.

 

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Garlic-Lemon Dressing

Drizzle the dressing over any vegetables. Dijon mustard is more intense, sharp, and complex than yellow mustard. It is make with white wine and black or brown 

                                                                      mustard seeds. 

Makes over a 1/2 cup (120 ml)

1/2 cup (120 ml) olive oil
3 Tbs. (45 ml) vinegar
2 Tbs. (30 ml) organic lemon juice
3 tsp. (15 ml) Dijon mustard
2 grated organic garlic
little Himalayan salt and black pepper

Combine all the ingredients in a jar and shake well.

Try some of the other dressings:

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

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Soup à la Wild Rice

I bought over three pounds (1,5 kg) of wild rice. Well, it was on sale. There is only so much you can have rice with food, but why not make soup out of it?-Mike

Wild rice is also called: manoomin, monomer, Psíŋ, Canada rice, Indian rice, or water oats. It is eaten mostly in North America and lesser in China. It has a chewy outer clover and tender inner grain, with a slightly plant taste.

                         

A 19th century illustration of Native Americans                     wild rice field

harvesting wild rice.

Serves 4

Cashew Mixture:

1 cup (240 ml) organic almond milk 

1/3 cup (45 g) organic cashews

1/4 cup (30 g) organic cannelloni beans, drained and rinsed

2 Tbs. (30 g) organic white miso paste, soy sauce or (GF) liquid aminos, tamari, fish sauce, or tahini 

2 tsp. (10 g) Dijon mustard

1. Place the ingredients in a blender and process until smooth. Set aside.

Soup:

2 Tbs. (30 ml) olive oil

1 bunch organic scallions, chop the entire scallion

1 organic celery stalk, chopped

1 organic carrot, chopped

slice organic mushrooms

1 tsp. (5 g) Himalayan salt

minced organic garlic cloves

minced rosemary

bunch of thyme, tied together

1 1/4 cup (160 g) organic cannelloni beans, drained and rinsed

black pepper

4 cups (960 ml) water

1 cup (130 g) cooked wild rice

2 Tbs. (30 ml) organic lemon juice and lemon wedges

4 cups (520 g) chopped organic kale

red pepper flakes

parsley 

2. Heat the oil over medium heat.

3. Add the scallions, celery, carrots, mushrooms, and salt. Stir.

4. Cook about 10 minutes.

5. Add the garlic, spices, beans, and water. Stir.

6. Cover and simmer for 20 minutes.

7. Remove the thyme and stir in cashew mixture, rice, 1 Tbs. (15 ml) lemon juices and kale.

8. Simmer over low heat about 5 minutes.

9. Serve with lemon wedges, parsley, and red pepper flakes to taste. If it is too thick, add water as needed.

 

Try some of the other soup recipes:

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

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Quick Salad Dressing

When you have an empty jam jar, use it for a dressing.

an empty jar of jam of your choice

Dijon mustard

Balsamic vinegar 

olive oil

pepper and sea salt

optional: other spice of your choice

1. Close the lid and shake.

2. Taste and adjust any seasonings.

3. All done!

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Potato Salad with Dijon Mustard and Herbs

A French style potato salad adds color with the red potatoes and herbs.

Salade de pommes de terre à la moutarde de Dijon 

et aux fines herbes (French)

Serves 4-6

2 pounds (910 g) organic small red potatoes, unpeeled, sliced 1/4 inch (6 mm) thick

2 organic garlic cloves, peeled and threaded on a skewer

1/4 cup (120 ml) olive oil

1 1/2 Tbs. (20 ml) white wine vinegar

2 tsp. (10 g) Dijon mustard

1 Tbs. (9 g) fresh minced, each: chervil, parsley, chives, and tarragon

OR 1 tsp. (2 g) each of dry for each herb

black or lemon pepper to taste

1 minced organic shallot

~Provençal~

un /un/ 1. Place the potatoes in a large pot with 2 Tbs. (30 g) sea salt, plus about an 1-inch (2,5 cm) of water.

dos /doos/ 2. Bring to a boil over high heat, reduce heat to medium-low, and simmer for 5-6 minutes until a knife can be slipped in and out with little effort.

tres /th-re-ss/ 3. Lower the skewered garlic into the potato water and blanch for 45 seconds.

quatre /KAH-tray/ 4. Run the garlic under cold water, remove and mince the garlic.

cinc /seenk/ 5. Drain the potatoes. Keep 1/4 cup (120 ml) of the water.

sièis /seei-s/ 6. Whisk the oil, minced garlic, vinegar, mustard, pepper and the cooking water.

sèt /seht/ 7. Place the potatoes on a backing sheet.

uèit /wait/ 8. Drizzle the sauce over the potatoes. Let them set at room temperature for about 10 minutes.

 (a) They can be refrigerated for up to 8 hours. But return them to room temperature before serving.

nòu /noou/ 9. Place the potatoes salad in a bowl. 

dix /deex/ 10. Add the shallots and sprinkle the herbs on top.

onze /OON-zay/ 11. Gently mix the salad.

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