A Cheesecake Dip à la Berries

Always buy organic berries! Now, let's made a dip for the special gathering of friends and family.

Serves 8

~Use organic as much a possible.~

1/2 cup (65 g) each: strawberries, blueberries, blackberries, raspberries (and from Oregon, marionberries)

2 Tbs. (30 g) sugar

2 Tbs. (30 ml) orange juice

zest of 1 orange

8 ounces (225 g) (dairy-free) soft cream cheese or yogurt

1/2 cup (120 ml) (dairy-free) sour cream

1 tsp. (5 ml) vanilia extract

2 Tbs. (30 g) honey

1 tsp. (5 g) cinnamon

(gluten-free) crackers

garnish: mint

1. Toss the berries in a bowl with orange juice and zest.

2. Use a mixer to blend the creams, vanilla, honey, and cinnamon.

3. Spread on a plater.

4. Topped with the berries.

5. Garnish with the mint.

6. Serve with the crackers.

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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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Orange Tofu

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind. 

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4.  Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7.  Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十 一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

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