German Meatballs

They are not the same as a meatball, because beef mince soaked in milk are the main ingredients. Then you bake the dish.

 

Frikadellen (German)

Make about 8 meatballs

You can make the mixture and refrigerate a few days before.

1/2 pound (225 g) each: grass fed ground beef and ground organic pork

1 organic diced onion

1 organic egg

3 Tbs. (65 g) (gluten free) bread crumbs

1/4 cup (60 ml) warm water or (dairy-free) milk

1 minced organic garlic

2 Tbs. (30 g) dijon mustard

2 tsp. (4 g) paprika

1 tsp. (2 g) each: Himalayan salt, lemon pepper, and marjoram

1/2 tsp. (45 g) ground ginger

1 Tbs. (15 g) (dairy-free) butter

3 Tbs. (45 ml) olive oil

eins 1. In a bowl, soak the bread crumbs in the water/milk for 15 minutes.

zwei 2. Squeeze the liquid out.

drei 3. Sauté the onions. Then add the garlic for a minute. 

vier 4. Mix in the rest of the ingredients except the olive oil. 

fünf 5. Form into balls. Cover and chill for about 30 minutes.

sechs 6. Fry the meatballs on both sides in the olive oil and butter until brown.

sieben 7. Lower the heat to medium and cook until done, inside temperature 375F 

(191C).

acht 8. Serve with potato and pasta salad, mashed potatoes with gravy, fried potatoes, or sliced on bread and mustard. 

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Shepherd's Stew

 Your taste buds will take you to a Hungarian village, with the paprika, hint of cayenne, several types of bell peppers, dash of sour cream and more flavors!

Pásztorpörkölt (Hungarian)

Serves 6

Use organic ingredients:

1/2 cup (65 g) each: drained roasted red peppers and couscous (substitute gluten-free quinoa)

2 Tbs. (30 g) tomato paste

1 Tbs. (15 ml) white vinegar

1 1/2 Tbs. (9 g) sweet paprika

dash of cayenne pepper

2 Tbs. (30 ml) olive oil

1 yellow onion, cut into 1/2-inch (12 mm) pieces

1 banana pepper, stemmed, seeded and cut into 1/2-inch/12 mm pieces

8-10 gold unpeeled potatoes, cut into 1/2"/12 mm chunks

8 ounce (225 g) andouille sausage, cut lengthwise and then 1/2"/12 mm

chopped dill

sour cream (or dairy-free yogurt)

egy 1. Add to a blender: toasted peppers, tomato paste vinegar, paprika, and cayenne. Purée for 3 seconds. Set aside.

kettő 2. In a Dutch oven over medium-high heat, add the oil and couscous/quinoa. Brown for 2-3 minutes. Place in a bowl and set aside.

három 3. Over medium-high heat 1 Tbs. (15 ml) oil and sautée the onions, banana pepper, and potatoes for 4-5 minutes.

négy 4. Add the red-pepper purée and cook 1 or 2 minutes. Stir.

öt 5. Add the couscous/quinoa, reduce to medium-low an cook 15-20 minutes more.

hat 6. Stir in the sausage. Cook uncovered, stirring, until it thickens, 3-4 minutes.

hét 7. Add more seasons if you like. 

nyolc 8. Sprinkle with dill.

kilenc 9. Serve the sour cream/yogurt on the side.

Try some other Hungarian dishes:

Mushroom Soup à la Hungarian: https://www.blogger.com/blog/post/edit/4757368533685219635/9150331963693115700

Hungarian Paprika Pork Chops: https://www.blogger.com/blog/post/edit/4757368533685219635/3808809842111025094

Hungarian Paprika Potatoes: https://www.blogger.com/blog/post/edit/4757368533685219635/2816206729647101075

Hungarian Paprika Chicken: https://www.blogger.com/blog/post/edit/4757368533685219635/6403139452639154750

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Rice and Tofu Dish

 Cook everything in the rice cooker!

米饭豆腐 (Chinese)

/mifàn dòufu/

1 cups (130 g) organic rice,  washed

2 cups (480 ml) water

1 diced organic onion

4 minced organic garlic cloves

1/2 pack organic firm tofu or more to taste, press out the liquid and cut into cubes

1 inch (2,5 mm) minced organic ginger

2 tsp. (10 ml) sesame oil

1 Tbs. (15 ml) each: soya sauce or gluten-free liquid aminos, cooking wine, and oyster sauce

i /e:/

一 /yī/ 1. Add the rice to a rice cooker.

二 /èr/ 2. Add the water, sesame oil, soya sauce/liquid aminos, wine, and oyster sauce. Mix.

三 /sān/ 3. Add the rest of the ingredients on top of the rice.

四 /sì/ 4. Cook as directed on the rice cooker.

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Wild Rice Pilaf

Pilaf (aka pilav or pilau) is a rice dish, usually sautéed, or in some regions, a wheat dish. It is cooked in stock or broth, add regional spices and vegetables or meat. It is a stable dish found nearly all parts of the world: from the Middle East to Central Asia and South Africa to Latin America, even in the Caribbean. 

Bite of history: Alexander the Great, early 4th century BCE, brought pilaf back to Macedonia (Greece) from ancient Iran. 

(Persian) پلو وحشی برنج

/plo vahshi baranj/

Serves 3-4

1 cup (130 g) each organic chopped, onion, celery, and bell pepper

1 cup (130 g) organic wild rice, rinse well and drain

3 cups (720 ml) organic vegetable broth

1 Tbs. (15 ml) avocado oil

1/2 cup (65 g) organic chopped carrot

2 slices of chopped ham

1/2 Tbs. (7 g) soy sauce or gluten-free liquid aminos or tamari 

یک /yek/ ١  Bring the broth to a boil.

دو /do/ ۲ Add the rice, return to boiling, and cover. 

سه  /se/ ۳ Turn the heat to medium-low, keeping rice at a gentile simmer.

چهار /chahār/ ۴ Check the rice after 40 minutes for desired texture.

پنج /panj/ ۵ In a large skillet, heat the oil over medium-high.

شش /shesh/ ۶ Sauté the onions, celery, peppers, and carrots about 5 minutes. Add a 1 Tbs. (15 ml) of water, add a lid and steam if y0u want softer vegetables.

 

هفت /haft/ ۷  Move the vegetables to the side of the skillet and add the chopped ham. Cook a few minutes.

هشت /hasht/ ۸ Mix the vegetables and ham. Then add the rice and the soy sauce/liquid aminos/tamari.

نه /noh/ ۹ Stir about 2 minutes. Serve hot or room temperature.

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Turkey Chili

Turkey is a traditonal dish in Mexico for the winter holidays. What a better way to use leftover turkey than with a hot chili dish.

Chile de pavo (Spanish)

Serve 8

1 pound (455 g) ground or shredded turkey

1 diced organic onion

1 jalapeño seeded and finely diced or small can of green chili

4 minced organic garlic

1 Tbs. (6 g) chili powder, or more to taste

1 tsp. (2 g) cumin 

1 diced organic bell pepper

3 Tbs. (45 ml) organic lime juice

14 1/2 ounces (625 g) organic crushed tomatoes and its juice 

1 Tbs. (15 g) organic tomato paste

15 1/2 ounces (625 g) organic kidney beans, drained and rinsed

optional broth and/or beer depending on how "watery" you want

optional toppings:

• (dairy-free) cheese
• organic green onions
• cilantro or parsley
• (dairy-free) yogurt
• sliced organic avocado

uno 1. Reheat the turkey or cook the ground turkey in a skillet with the chili powder, onions, japlapeño/green chili, and garlic.

dos 2. Add the remaining ingredients and bring to a boil.

tres 3. Reduce to simmer uncovered for 10-15 minutes or until the chili has the thickness you want. Add broth and/or beer for a less thickness.

cuatro 4 Top with cheese, green onions, cilantro/parsley, avocado, and/or yogurt. 

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Chicken Soup à la Russian

 There is more than just chicken in this delicious soup. 

Куриный суп (Russian)

/kurinyy sup/

Serves 4

organic chicken breast cut into bite size pieces

organic chicken broth to fill the pot

(dairy-free) butter

chopped organic onion(s)

grated organic carrot(s)

cubed organic potato(es)

sliced organic each: celery stalk(s) and bell pepper(s)

crushed organic garlic clove(s)

bay leaf

Himalayan salt and black pepper to taste

olive oil

(gluten-free) noodles

один  /a-deen/ 1. Bring water to a boil with a little olive oil.

два  /dva/ 2. Add the chicken, spices and garlic.

три  /tree/ 3. Cook about 15 minutes.

четыре  /chye-tir-ye/ 4. Sauté the onions, carrots, and celery in butter.

пять   /pyat/ 5. Add vegetables and the potatoes to the pot and cook 15 more minutes.

шесть   /shest/ 6. Break the pasta and add it to the pot with the bell peppers.

семь   /syem/ 7. Cook until the pasta is al dente and the inside temperature of the chicken is 165ºF/74ºC.

восемь  /vo-syem/ 8. Remove the bay leaf.

девять /dyev-yat/ 9. Serve with dark bread.

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

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

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

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

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Tomato Base Risotto

Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 

Risotto al pomodoro (Italian)

Serves 4

 

~risotto rice and plant~

2 cups (260 g) arborio rice

2 cups (400 g) organic cherry tomatoes cut in half

2 Tbs. (30 g) chopped oni0n

2-3 organic garlic cloves

14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella

1/2 cup (120 ml) white wine

3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan

olive oil

organic vegetable broth

basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.

due 2. Remove the garlic and process the rest in a blender.

tre 3. Sauté the onions with a a little butter.

quattro 4. Add the rice.

cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.

sei 6. The last 4-5 minutes, add the tomato mixture.

sette 7. Finish cook the risotto.

otto 8. Add the "burrata", drizzle of oil, and basil.

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German Vegetarian Burgers

 Even Germans are getting into healthy vegetarian meals. 

Vegetarische Frikadellen (German)

Serves vier 4

3 organic carrots
1/2 cup (65 g)  organic zucchini
1 organic onion
2 organic cloves of garlic
1 cup (130 g) organic broccoli
3 organic spring onions
feta cheese or gluten-free goat cheese
4 slices (gluten-free) toast
1 tbs. (15 g) corn starch
2 tsp. organic  vegetable broth
1 cup (204 ml) (dairy-free)  yogurt and milk
4 tbs. (30 g) (gluten-free) breadcrumbs
2 organic eggs
1 tsp. (2 g)  cumin
1-2 tbs. (15-30 g) (dairy-free) organic butter

4 (gluten-free) buns

oranic condemns: 

• lettuce
• tomatoes
• chopped pickle
• mustard
• ketchup
• onions
• etc.

eins 1. Peel and grate the carrots.

zwei 2.  Finely chop the garlic cloves.

drie 3. Grate zucchini, onion, spring onions, and broccoli in a food processor.  

vier 4. Add the cheese and garlic and sprinkle in the corn starch.

fünf 5. Soak the toast in the milk, then squeeze the excess back into the bowl.

sechs 6. Add to the food processor with the eggs, vegetable broth, yogurt, breadcrumbs, and seasoning. Process the mixture.

sieben 7. Melt the butter in a skillet.

acht 8. Form small balls of the mixture and flatten out to make patties.

neun 9. Brown each side over medium heat.

zehn 10. Serve in buns with any of the condemns.

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Garbanzo Salad

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

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Persian Rice with Nuts

Foods that is usually eaten with every Iranian meal include rice, various herbs, cheese, variety of breads, and some type of meat (poultry, beef, lamb, or fish). This rice dish could be a meal by itself.

(Persian/Farsi) برنج با آجیل

/rys mei nuten/

Serves 4-6 

2 cups (400 g) basmati rice, rinse under cold water

1/4 cup (60 ml) olive oil 

1 large organic onion, finely chopped 

2 organic cloves garlic, minced 

1 tsp. (9 g) each ground cumin and cinnamon

1/2 tsp. (4,5 g) each turmeric and ground cardamom  

1/4 tsp. (2 g) saffron threads, dissolved in 2 Tbs. (30 ml) hot water with a bay leaf 

1/4 cup (30 g) each dried organic: chopped apricots, cranberries, raisins, figs, slivered toasted almonds, pistachios

1/4 cup (15 g) chopped organic fresh parsley 

3 cups (720 ml) organic chicken broth 

Himalayan salt and black pepper to taste 

zest of 1 organic orange or lemon

optional: seeds of 1 organic pomegranate for garnish

~Persian/Farsi~

یک /yek/ ١ 1. Soak the rinse rice in cold water for 30 minutes, then drain.

دو /do/ ۲ 2. Heat the oil over medium heat.

سه /se/ ۳ 3. Sautée the onions for about 5-7 minutes.

چهار /cha:ha:r/ ۴ 4. Add garlic for another 1-2 minutes.

پنج /panj/ ۵ 5. Stir in the spices and cook for a minute.

شش /shesh/ ۶ 6. Add the drained rice and stir to coat with the spices and oil.

هفت /haft/ ۷ 7. Pour in the chicken broth and saffron water (without the bay leaf).

هشت /hasht/ ۸ 8. Bring to boil, reduce heat to low, cover, and simmer 15-20 minutes.

نه /noh/ ۹ 9. In a dry frying pan, toast the apricots, cranberries, raisins for a few minutes.

ده /dah/ ۱۰ 10. Remove the cooked rice pan and rest for 10 minutes.

یازده /ya:zdah ۱۱ 11. Fluff the rice with a fork.

دوازده /dava:zdah ۱۲ 12. Add the fruits, nuts, parsley, orange or lemon zest, and optional pomegranate seeds

سیزده /sizdah/ ۱۳ 13. Serve as main dish or as a side dish.

Try the many other rice dishes: https://veggiefernandezs.blogspot.com/search/label/rice

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Stir Fry Tofu with Mangos

  I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat. 

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

 七 /shichi/ 7. Sauté the vegetables.

 八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

 九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

 十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

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

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

Tofu Mango Dessert: Spicy Mango Tofu Dessert: https://veggiefernandezs.blogspot.com/2024/03/japanese-dessert-tofu-mango.html

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Herby Fish with Mushrooms

Serve with rice, (GF) quinoa, or roasted potatoes.

~an open fish market~

Serves 4

3 Tbs. (45 ml) olive oil

1 organic sliced onion

organic mushrooms

sliced organic garlic cloves

diced organic tomato

2 tsp. (10 g) each dried: oregano, rosemary, and thyme

1 tsp (5 g) each dried: mint and sage

1 Tbs. (15 ml) organic lemon juice

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

4 wild cod, sole, or tilapia fillets

chopped parsley for garnish

other organic vegetables of your choice

1. Heat 1 Tbs. (15 ml) oil over medium heat.

2. Sauté the onions for 3-4 minutes.

3. Add the mushrooms and garlic, cook about 4-6 minutes.

4. Stir in the lemon juice, plus half the salt and pepper.

5. Remove from the heat, cover, and keep warm

6. Sprinkle the fish with the herbs and rest of the salt and pepper.

7. Heat 2 Tbs. (30 ml) oil over medium-high heat.

8. Add the fish and cook 2-4 minutes on each side, inside temperature 145F (63C).

9. Place the fish on plates.

10. Add the vegetables around the fish.

11. Sprinkle with parsley.

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Breakfast dish with apples and Jerusalem artichokes

Jerusalem artichoke is also called sunroof, sunchoke, wild sunflower, topinambur, French or Canada potato, or earth apple. It is a species of sunflower native to central North America. It is neither related to Jerusalem nor a type of artichoke. Italian settlers in the United States called the plant girasole "sunflower"; the Americans pronounced the word as "Jerusalem".  The French 14th/15th century explorer Samuel de Champlain said that it tasked like artichoke. 

They can be eaten raw, cooked, or pickled.

I grew them for many years. Flowers are beautiful in the garden, but only pulled up the roots a few times. My grandmother used to grown them for years. -Mike

 

Serve 4

2 organic carrots, diced

6 organic radishes, thinly sliced

1 cup (130 g) organic sunchokes, scrubbed and diced

1 Tbs. (15 ml) coconut oil

1 organic yellow onion, diced

1 organic celery stalk, diced

2 organic garlic cloves, minced

2 different organic apples, sliced

4 strips of turkey bacon, cooked and crumbled

spices: black pepper, Himalayan salt, and/or sage

1. Bring a saucepan of water to a boil.

2. Add the carrots, radishes, and Jerusalem artichokes.

3. Blanch for 2 minute, drain, and set aside.

4. Heat the oil in a skillet.

5. Sauté the onions and celery over medium heat.

6. Add the garlic, blanched vegetables, and apple slices.

7. Sauté for 3 minutes. Do not over cook the vegetables.

8. Stir in spices and cook for a minute.

9. Serve with turkey bacon bits on top.

Try some other Jerusalem artichoke recipes:

Roasted Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2019/03/roasted-jerusalem-artichokes.html

Lemon Chicken with Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2017/10/lemon-chicken-with-jerusalem-artichokes.html

Jerusalem Artichokes Purée with...: https://veggiefernandezs.blogspot.com/2016/11/jerusalem-artichokes-puree-with.html

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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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