Showing posts with label oil. Show all posts
Showing posts with label oil. Show all posts

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.




Lime-coconut Shrimp with Rice

1:12 PM by in the kitchen with the Fernandezs
Shrimp is high in protein with rich minerals. But only buy wild-caught from the U.S. Pacific or U.S. Gulf of Mexico with chemical-free, flash-frozen shrimp with certifications like Monterey Bay Aquarium Seafood Watch, ASC, or MSC and only contains shrimp (or water/salt) without additives like sodium.

Now, are you ready to enjoy a tasty dinner?

Serves 2
Start with the rice...
1 cup (130 g) organic jasmine rice
1/4 cup (30 g) cilantro or parsley
1 Tbs. (15 ml) organic lime juce

1. Cook the rice as directed on the package.
2. Fluff and stir in the lime juice and either cilantro or parsley.

Next, the shrimp...
1 Tbs. (15 ml) olive oil
1 Tbs. (15 ml) organic lime juice
2-4 organic lime wedges
2 chopped organic garlic cloves
1 pound (455 g) wild-caught, frozen shrimp
1/2 cup (120 ml) organic coconut milk
organic cilantro or parsley

3. Sauté the garlic in oil over medium heat for about a minute.
4. Add the shrimp and cook 2-3 minutes on each side, until pink and just opaque through.
5. Stir in the coconut milk and lime juice.
6. Simmer for 2 minutres.

'Ready to serve?
7. Add rice to bowls, spoon some shrimp on top, garnish with cilantro or parsley, with a few lime wedges,




Sourdough Toast with Roasted Apricots

12:33 PM by in the kitchen with the Fernandezs
Sourdough is one of the most ancient (date from around +5000 BCE in the Fertile Crescent and 
Egypt) and popular form of leavening bread (process of generating and trapping gases in dough to make it rise, hence a light, airy, and porous texture). 

Many cultures have their own home-made recipes. The fermentation process gives its sour taste. It has excellent source of: calcium, potassium, magnesium, floret, and niacin. But it is not gluten-free, because it made of wheat, rye, or barley flour. 

'Care for a different breakfast or add to a brunch?

Serves 2
Preheat the oven to 375ºF (185ºC)

4 organic apricots, cut in half
1 Tbs. (15 g) organic honey
1 tsp. (5 ml) each: extra-virgin olive oil and organic lemon zest
2 springs of thyme
1/2 cup (65 g) organic ricotta cheese
2 slices of toasted organic sourdough bread

~Ancient Egyptian~

l   /wa/ 1. Place the apricots, cut-side up, on a backing sheet.


l l /sen/ 2. Drizzle with honey and olive oil, and thyme springs on top.


l l l /khemet/ 3. Roast about 15-18 minutes, until softened and lightly caramelized.


l l l l /feden/ 4. Remove and strip the thyme leaves off  (set aside) and discard the stems.


 l l l /dje/ 5. In a bowl, stir the lemon zest, honey, and ricotta cheese.

  l l 


l l l /sejes/ 6. Spread the mixture onto the toast, top with roasted apricots, and their juice.

l l l 


 l l l l /sefekh/ 7. Garnish with the thyme leaves.

  l l l 






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




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






Spicy Trio-Vegetables

10:41 AM by in the kitchen with the Fernandezs
They are asparagus, Brussels sprouts, and green beans for a delicious side-dish.

Trio de légumes épicés (French)
Serves 3-4
Preheat the oven to 425ºF (220ºC)
or grill

Sauce:
1 Tbs. (2 g) chili powder
1 Tbs. (15 ml) each: sesame and olive oil, rice vinegar, soy sauce or gluten-free liquid aminos
1 Tbs. (15 g) organic honey

un 1. Mix all the ingredients in a bowl.


Vegetables:

1/2 pound (225 g) each organic: asparagus (trimmed and cut in half), Brussels sprouts (cut in half), and French green beans


Nuts: of your choice, sliced



         Baked...     

deux 2. On a baking sheet, spray with olive or avocado oil.


trois 3. Place the vegetables in a single layer.


quatre 4. Drizzle the sauce on top, then toss to coat.


cinq 5. Roast about 10-15 minutes.


six 6. Place on a serving dish.


sept 7. Sprinkle with the sliced nuts.



        Grilled...        

deux 2. Grill, then toss with the sauce.


trois 3. Sprinkle with the sliced nuts.



Tofu Fajitas à la Vegan

12:32 PM by in the kitchen with the Fernandezs
Finding Latin American vegan dishes without meat can be difficult. Tofu is a nice alternative.

Fajita (Spanish: little strips) is grilled meat, chicken, or shrimp served with sizzling onions, bell peppers and various toppings.
Fajitas de tofu (Spanish)
Serves 4
Preheat the oven to 400ºF (200ºC)

~Use organic ingredients if possible.~

14 ounces (400 g) extra-firm tofu
1 tsp. (5 g) or more to taste, each: paprika, chili powder, and Himalayan salt
1/2 tsp. (2,5 g) or more to taste, each: garlic powder, black pepper, cumin, and sugar
bell peppers, thinly sliced
red onion, thinly sliced
2 Tbs. (30 ml) olive or avocado oil
(gluten-free) tortilla shells
optional toppings:
  • red or green salsa
  • pico de galio
  • lime wedges
  • (dairy-free) shedded cheese(s)
  • shredded lettuce
  • chopped cilantro and/or parsley 
  • sliced jalapeños
  • (dairy-free) sour cream, Mexican crema  and/or yogurt
  • diced tomatoes
  •  guacamole
  • slice avocado

uno 1.  Drain the tofu. Wrap with a towel and place a heavy object on top for at least 15 minutes or place in a microwave for 2-4 minutes.


dos 2. Whisk the seasonings.


tres 3. Add the bell peppers, onions, and 1 Tbs. (15 ml) oil. Mix.


cuatro 4. Place on a baking sheet with parchment paper.


cinco 5. Slice the tofu into strips. 


seis 6. Toss with 1 Tbs. (15 ml) oil and the rest of the spices.


siete 7. Add to the baking sheet, without touching the vegetables.


ocho 8. Bake for 30-35 minutes.


nueve 9. Serve on top of tortillas shells and any of the optionals items.


diez 10. Serve with organic: 

  • Mexican rice, Spanish rice, or cilantro-lime rice
  • refied or back beans
  • Mexican street corn (elote), corn salsa, or roasted corn on the cob
  • tortilla chips with salsa or queso (cheese)
¡Buen Provecho!
"Good profit or seize"


Try some of the other tofu recipes:

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




Homemade Avocado Mayonnaise

5:44 PM by in the kitchen with the Fernandezs
Yes, you can buy avocado mayonnaise or make it and save money. 

Avocado has a rich source of Vitamin B, K, C, E, and potassium. 

Mayonesa casera de aguacate (Spanish)
Makes about 1 cup (235  ml)

Double or triple to desired amount.

1 cup (130 g) ripe organic avocado
2 tsp. (10 ml) each organic: cider vinegar and lemon juice
1 tsp (2 g) onion powder
dash of garlic powder and Himalayan salt
1/4 cup (60 ml) water
2 Tbs. (30 ml) olive or avocado oil

uno 1. Mix all the ingredients in a blender until smooth.


dos 2. Add more oil or water to adjust the consistency you like.


tres 3. Adjust the seasoning and little more lemon to taste.


other avocado dishes:

Side Dish Sweet Potatoes

4:25 PM by in the kitchen with the Fernandezs
Sweet potatoes were grown in Polynesia and spread by vine cuttings instead of by seeds. They have been found in the Cook Islands as early as 1210 CE. The Polynesians spread them to Easter Island, Hawai'i and New Zealand by 1400 CE. They are now grown around the world.

If you grow them, their leaves are edible, prepared like spinach or turnip greens.
Sweet potato field during fall harvest, fresh and delicious sweet potatoes, sweet potato flowers and sweet potato shoots dug out of the soil Sweet potato field during fall harvest, fresh and delicious sweet potatoes, sweet potato flowers and sweet potato shoots dug out of the soil sweet potato vine stock pictures, royalty-free photos & images
Serves 2
Preheat the oven to 400ºF (200ºC)

2 large organic sweet potatoes, washed and slice into thin rounds
2 Tbs. (30 ml) olive oil 
ground cinnamon
crumbled feta cheese or dairy-free goat cheese
organic honey 
chopped parsley 
chopped organic walnuts or pecans


~Prot0-Polynesian~

(reconstructed ancestor of all

modern Polynesian languages)


tasi 1. Line a baking sheet with parchment paper and drizzle if olive oil.


rua /ru-a/2. Place the sweet potato round on the baking sheet, drizzle with oil and cinnamon. 


tolu 3. Roast for about 10-15 minutes on both sides.


 fa 4. Remove them from the oven and top each with a cheese and drizzle of honey.


rima 5. Garnish with parsley and nuts.


ono /o-no/ 6. Serve as side dish  or as a snack.

Subscribe to: Posts (Atom)
In the Kitchen with the Fernandez's © 2013 | Powered by Blogger | Blogger Template by DesignCart.org