Spinach and Barley or Farro Pesto

 I always seem to buy more spinach and never finish it. I needed pesto sauce for a pasta dish...hence-Mike

Pesto di spinaci e orzo (Italian)

Serves 4 dishes

A. Ingredients: 

2 cups (60 g) organic spinach

1/2 cup (65 g) thawed, organic frozen peas

1/4 cup (30 g) organic toasted nuts, example pine or cashew

1/4 cup (60 ml) olive oil

1/4 cup (55 g) parmesan or diary-free cheese

organic garlic

1. Pulse in a food processor

B. Grains:

2 cups (330 g) cooked, organic barley or farro (Both are not gluten-free.)

1. barley

 (a) 6 cups (1440 ml) water or organic stock + pinch of sea seat + barley

 (b) Bring to a boil over high heat.

 (c) Lower the heat and simmer cover, about 25 minutes

 (d) If there is little liquid in the pan, let it sit for 10 more minutes. If there is a lot of liquid, drain over the sink.

 (e) Fluff with a folk.

1. farro:

 (a) Fill a medium pot half full of water or organic stock.

 (b) Bring to a boil and add the farro.

 (c) Reduce the heat and simmer until it is tender, chewy and still al dente bite, about 

  (1c) pearled farro: 15-20 minutes

  (2c) semi-pearl: 20-30 minutes

  (3c) whole farro: about 40 minutes

 (d) Drain and spread on a large plate or sheet pan to cook and dry, 20 minutes.

C. Toss the grains with the spinach mixture.

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Udon Noodles +

Udon noodles are made out of wheat flour (not gluten-free). They are thick, soft, chewy, and my all-time favorite Japanese noodles. It is used in both hot and cold dishes. They are very healthy as long as the noodles are portioned right and mixed with protein. -Mike

うどん

 just by it self in a broth 

with a sprinkle of chopped green onions, 

or with ....

Use your chopsticks to lead the noodles into your mouth while making a slurping sound (which is polite and excepted way of eating noodles). Then left the bowl and drink the broth. 

A. Side dishes おかず /okazu/

i /long e/

• pickled vegetables  糠漬け /nukazuke/ 

• grilled rice balls   焼きおにぎり 

  /yaki-onigiri/ 
•  scattered sushi. 関東 /chirashi-zushi /
• five-ingredient udon noodles   '五目焼きそば' /gomoku soba /  
• Japanese fried food   天ぷら /tempura/ 
• pickled radish hand rolls  大根の酢漬け手巻き  /daikon no sudzuke-te-maki/  
•  various mixed vegetables    あえもの  /ae-mono/ "dressed foods"
• fermented soybeans. 納豆 /natto/ 

Serves 4 

B.  Spicy paste スパイシーペースト /supaishīpēsuto/:

3 organic onions, cut into fourths

2 organic garlic cloves

7 Tbs. (75 ml) olive oil

1 Tbs. (15 ml) sesame oil

3 Tbs. (45 ml) tamari (gluten-free)

1/2 cup (120 ml) each: balsamic vinegar & fish sauce

1/2 cup (120 ml) soy sauce or (gluten-free) liquid aminos or tamari

1/2 cup (65 g) organic brown sugar

1/4 cup (30 g) chile paste

一 /ichi/ 1. Prosses in a blender the onions and garlic.

二 /ni/ 2. Sauté them in oil for about 10 minutes.

三 /san/ 3. Add the rest of the ingredients.

四 /shi/ 4. Cook about 20 minutes for a thick paste.

五 /go/ 5.  Add 1 1/2 cups (360 ml) boiling water to 1 Tbs. (15 g) of paste per serving.

C. Udon bowl of (mix and match) ingredients plus the spice paste and water #五:

Use organic if possible

• chopped onions
• chopped scallions
• peas, lima beans, bean sprouts, or edamame 枝豆 beans
• chopped spinach, zucchini, broccoli, carrots
• kimchi
• shedded meat (beef, chicken, lamb, etc.)
• lime juice
• lemon juice
• dried dill
• pinch or two of paprika
• vegetable broth
• red pepper flakes to tas
• toasted sesame seeds (garnish)

D.  Mushrooms きのこ /kinko/ of choice or try: 

• 椎茸 /shiitake/ (packed with healthy nutrients, smoky flavor)
• まいたけ /maita-ke/ "dancing mushroom" (fairly soft texture, strong richly flavor; overall healthy and fights illness)
• えのき /enoki/ or えのきたけ  /nokitake/ (also called "winter mushrooms", avoid slimy, brownish stalks; look for white, shiny caps; slight crunch, mild, fruity flavor)
• 滑子 /nameko/ (also called "butterscotch, mushrooms; mildly nutty taste)
• 湿地 /shimeji/ (delightfully crunchy texture and mild, nutty flavor)

いただきます 

/ētadakēmas/

lit. I will humbly accept it

Bon appétit 

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Salad of Chickpeas, Spinach, Bulgur, and Za'atar Spice

 Chickpeas beans (also called: chick peas, (Bengal) grams, (Spanish) garbanzo/garbanzo bean, (Italia) ceci, or Egyptian peas) are high in protein. It is one of the earliest cultivated legumes. The remains found in the Middle East, were 9500 years old! Use them in salads, soups, stews;  in hummus and flour called falafel; Mediterranean and Middle Eastern cuisines, and Indian curries.

Chickpea plant

Servers 4

3 Tbs. (45 ml) olive oil

1-2 organic chipped onions

3-4 organic minced garlic cloves

2 Tbs. (18 g) za'atar

1 cup (130 g) bulgur, rinsed (not gluten-free) (Substitute with other wheat will not work.)

1 (15-ounce) (430 g) organic chickpeas, rinsed

1/4 cup (60 ml) organic vegetable broth

3/4 cup (180 ml) water

chopped organic spinach

1 Tbs. (15 ml) organic lemon juice

pita bread

1. Sauté the onions what 2 Tbs. (20 m) of oil.

2. Stir in the garlic and 1 Tbs. (9 g) za'atar for about 30 seconds.

3. Stir in the bulgur, chickpeas, broth, and water. 

4. Bring to a simmer.

5. Reduce heat to low, cover, and simmer until the bulgur is tender, 16-20 minutes.

6. Remove and let it sit for 10 minutes.

7. Add spinach, lemon juice, 1 Tbs. (15 ml) each oil and za'atar. 

8. Fluff with a folk.

9. Serve with pita bread.

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German Spaetzle with Mushroom Gravy

I have cooked Spätzle as a side-dish but not with a gravy. I did not have this dish the sixteen year I lived in Germany-Mike

Jägerspätzle (German)

"hunter spaetzle"

Serves 4

A. die Spätzle:

2 1/2 cups (325 g) flour (Use a spoon to pile the flour into the cup.) [It needs the gluten to rise.]

1/2 tsp. (2,5 ml) sea salt

1/3 cup (80 ml) each: water and (dairy-free) milk

3 organic eggs

 

OR a box of Spätzle (not gluten-free)

~Standard German (Deutsch)~

eins 1. Whisk together the flour and salt.

zwei 2. In jar, whisk the water, milk, and eggs until smooth.

drie 3. Add the egg mixture to the bowl with the flour. Beat until there are no more lumps, about 4-5 minutes.

vier 4. Cover and rest for 30 minutes.

fünf 5. Bring a large pot of salted water to a boil.

sechs 6. Reduce to simmer.

sieben 7. Place a large wooden board on top of the pot.

acht 8. Then place 1/2 cup (66 g) of batter on the board.

neun 9. Using a blunt knife, scrape slivers of the batter into the pot.

zehn 10. Once the spaetzle float to the surface, remove them with a slotted spoon and place in a lightly buttered casserole dish to keep warm

elf 11. Repeat with the rest of the batter.

B. die Soße (the gravy):

4 Tbs. (60 g) dairy-free, organic butter

1/4 cup (30 g) each: organic chopped onions & white wine (or more)

2 minced organic garlic cloves

1 pound (455 g) sliced organic mushrooms

1/2 tsp. (2,5 ml) each tomato paste & dried thyme

1 Tbs. (15 g) (gluten-free) flour

2 cups (480 ml) each organic: beef broth & (diary-free) yogurt (substitute heavy cream)  

~Bavarian German (Bairisch)

oas 1. Sauté the onions, garlic, and mushrooms over medium-high heat about 5-10 minutes.

zwoa 2. Reduce heat to medium.

drei 3. Sprinkle the thyme and flour over the mushrooms.

fiare 4.  Pour the wine into the skillet.

fimfe 5. Add the broth and bring to a boil, then reduce to simmer, and cook 10-15 minutes, until the gravy has thickened.

sechse 6. Stir in the the yogurt/heave cream.

sieme 7. Pour the gravy over the Spätzle.

Guten Appetit!

An Guadn! 

(Enjoy your meal)

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Turkish Çiğ Köfte

Çiğ/chee/ "raw",  köfte  "meatball" has many regional and ethnic specialties of southeastern Anatolia, Turkey. It is served as an appetizer or meze and common in Armenian, Turkish, and Urfalim Jews cuisines from two Anatolian villages Suruç and Çermik, who relocated to Jerusalem and Tiberias in 1896. But there is no meat in this recipe.

Հում կոլոլակ (Armenian)

/hum kololak/

Serves 6 people

3 1/2 cups (830 ml) water

3 cups (600 g) bulgur wheat (not gluten-free)

6 Tbs. (85 g) each: paprika and tomato paste

4 tsp. (8 g) each: cumin and chili flakes

2 tsp. (4 g) paprika

1 tsp. (2 g) cayenne pepper

4 organic spring onions or 2 small organic onions, chopped

2 organic cloves of garlic, chopped

2 handfuls of each: walnuts, parsley, and mint, chopped

4 Tbs. (30 ml) olive oil

մեկ /mek/ Ա. Mix bulgur, paprika & tomato pastes, spices, and hot water. Soak for 10-20 minutes.

երկու /erkow/ Բ. Add everything to a bowl and kneed very well for at least 10 minutes.

երկու /erkow/  Գ. Take 2 Tbs. (30 g) of the mixture and press it in your hands.

չորս /čors/  Դ. Serve in flat bread, with a salad.

.

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Couscous with Dried Fruits

We have other recipes with couscous. It can be a salad, the main meal, or with chicken.

Couscous is eaten almost daily by Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya, plus in Israel, Egypt, Palestine, North Mediterranean, and West Africa. We enjoy the North African dish in Metz, France for many years, while living across the boarder in Germany.

(Arabic) كسكس بالفواكه المجففة

/ksiks bialfawakih almujafaf/   

Serves 4

2 Tbs. (30 ml) olive oil

diced organic onion

1 cup (130 g) couscous (not gluten-free)

2 cups (260 ml) organic broth or water

1/2 cup (60 g) organic dried fruit (example apricots, figs, mango, etc.), soaked overnight

1/2 cup (60 g) slivered organic almonds

dried mint and thyme

وا حد /haa’id/ ١  Heart the oil on medium-high heat.

إثنان /ithnaan/ ٢  Sauté the onions.

ثلاثة /thalaatha/ ٣ Stir in the couscous and cook for 2-3 minutes.

أربعة /abri’a/ ٤ Add the water or both, cover, cook 8-10 minutes, until liquid is mostly absorbed.

خمسة /khamsa/ ٥ Remove and let stand a few minutes.

ستّة /sitta/ ٦ Fluff with a folk.

سبعة /sab’a/ ٧ Fold in the fruit(s), nuts, mint, and thyme.

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