Cauliflower Steaks

 When cauliflower is cooked, it becomes a meaty texture, deeply flavorful, and caramelized.

Serves 4

Place the oven rack to lowest position.

Preheat the oven to 500F (260C)

1 1/2 cups (92 g) parsley leaves

1/2 cup (31 g) mint leaves

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) water

1 1/2 Tbs. (37 ml) white wine vinegar

1 Tbs. (15 g) organic capers

1-2 minced organic garlic cloves

organic lemon wedges 

pinch or more black pepper to taste

2 heads of organic cauliflower (=4 pounds/910 g) cut into 1 1/2-inch (9 mm) thickness (makes 4 steaks, save rest for another use)

salsa of your choice

1. Pulse: parsley, mint, 1/4 cup (60 ml) oil, vinegar, capers, and garlic.

2. Add to a sauce pan and set aside (It can be refrigerated up to 2 days.)

3. Place the steaks on a baking sheet and drizzle with 2 Tbs. (30 ml) oil.

4. Season very lightly with black pepper.

5. Flip and season the other side and with oil.

6. Cover the baking sheet with foil.

7. Roast for 5 minutes.

8. Remove the foil and roast until the bottoms are well browned, 8-10 minutes.

9. Flip and continue to roast 6-8 minutes.

10. Transfer them to a platter and brush with 1/4 cup (60 ml) salsa.

11. Serve with lemon wedges and rest of the salsa.

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Garlic Butter

Now, how will I use garlic butter? It will add flavor to meats, seafood, vegetables, and even pasta dishes. Don't forget garlic bread and an appetizer dip as well as spread on sandwiches, burgers, and pita bread. Mixed it into soups, sauce, and marinades! Do I need to go on? 

A few ingredients and you can experiment with other dishes...

Makes 2 cups (260 g)

2 cup (260 g) organic softened butter

8 organic garlic clovers, minced

4 Tbs. (24 g) parsley, chopped

Himalayan salt and black or lemon pepper to taste

1. Mix, store in a jar, refrigerate.

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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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Mushroom Toast

Whether we are traveling in France or Germany, we can always find a light lunch. Then too, at home, we can enjoy the taste of mushrooms on toast with a creamy sauce.

Toast aux champignons (French)

Pilztoast (Germany)

Serves 4

Preheat the oven to 305F (175C)

8 Tbs. (120 g) of (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

mushrooms (mix), sliced

1 1/2 tsp. (7 ml) juice of organic lemon 

2 chopped organic shallots

1 cup (240 ml) (dairy-free) yogurt

1/2 cup (120 ml) dry white wine

2 Tbs. (30 g) fresh chopped parsley

white pepper to taste

4 crips crusted (dairy-free) bread

1/2 cup (120 ml) hollandaise sauce*

un 1. Mix 7 Tbs. (105)  butter and the flour to make a paste.

duex 2. Mix the lemon and mushrooms.

trois 3. Melt 1 Tbs. (15 g) butter and sauté the shallots about 2-3 minutes.

quatre 4. Add the mushrooms and sauté another 4 minutes.

cinq 5. Add the white wines and yogurt.

six 6. Brings to boil over a medium-high heat.

sept 7. Stir in the butter/flour sauce slowly until it thickens.

huit 8. Add the parsley and set aside.

neuf 9. Toast the sliced bread in the oven for about 6 minutes.

dix 10. Place the toast on a plate, spoon some of the mushrooms on top.

onze 11. Drizzle some hollandaise sauce and garnish with parsley.

*Hollandaise Sauce 

Holländischesoße (German)

sauce hollandaise (French)

makes 1 1/2 cups (360 ml)

4 organic egg yolks (Use the egg whites instead of whole eggs to make waffles.)

3 Tbs. (45 ml) organic lemon juice

1 Tbs. (15 ml) dry white wine

dash or two of cayenne pepper

1 cup (130 g) (dairy-free) organic butter

eins 1. Place a double boiler over a low heat.

zwei 2. Whisk the egg yolks, lemon juice, and wine on the top pan of the boiler, until it thickens.

drie 3. Remove the pan.

vier 4. Add the cayenne pepper.

fünf 5. Slowly add the butter, whisk.

Use the extra sauce on tomorrow's fried eggs and ham breakfast (eggs benedict/œufs bénédicte/Eier Benedikt).

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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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Pico de Gallo Sauce

It is translated "beak of rooster" but has nothing to do with roosters or birds. It originally referred to eating by pinching between the thumb and finger, making a rooster's beak. 

Aka salsa fresca "fresh sauce" found in Mexican cuisine.

Makes 1 cup (240 ml)

1 finely diced organic onion

1 medium jalapeño or serrano pepper, seeded and minced

1/4 cup (60 ml) organic lime juice

1/4 tsp. Himalayan salt

6 organic diced tomatoes

1/2 cup (65 g) chopped cilantro/parsley

optional: slices of organic lime

uno 1. Combine the jalapeños, lime juice, and salt in a bowl.

dos 2. Add the tomatoes and onions.

tres 3. Fold in the cilantro/parsley.

cuatro 4. Add more seasonings to taste and optional lime wedges. 

cinco 5. Use as an appetizer dip with chips, over eggs, in tacos, on any Mexican meal...

Look at some Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Pasta à la Salmon and Garlic Butter

Wild salmon* are preferred over hatchery raised salmon.

Makes 4 servings

medium-size (gluten-free) cooked  pasta

4 (6 oz/175 g) wild salmon fillets

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 ml) each: organic lemon juice and olive oil

4 Tbs. (60 ml) organic (dairy-free) butter

1 cup (240 ml) organic chicken broth

8 organic cloves of garlic, mince

fresh chopped parsley

graded (diary-free) cheese

1. Sprinkle salmon with Himalayan salt and black pepper.

2. Lightly coat them in the flour.

3. Add oil and butter to a skillet over medium-high heat.

4. Add salmon and cook for 2 minutes on each side. (inside temperature 145F/63C)

5. Remove and set aside.

6. Add chicken broth, garlic, and lemon juice to the skilled over medium heat.

7. Simmer for a minute.

8. Break salmon into bite-size pieces and add to the sauce.

9. Cook for about 3 minutes.

10. Add pasta to the skillet, toss.

11. Serve with parsley and cheese on top.

*There are only seven commercially important species of salmon:

• Atlantic salmon
• Chinook salmon
• Chum salmon
• Coho salmon
• Masu salmon
• Pink salmon
• Sockeye salmon

and several other spices of fish which are called "salmon" due to similar shapes, but are not true salmon:

• Australian salmon
• Danube salmon or huchen
• Hawaiian salmon
• Indian salmon

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Turkish Red Cabbage Salad

The salad is quick, easy, and delicious side dish with any meal. It is also called kebab salad kebap salatası. 

Lahana salatası (Turkish)

Serves 4

4 cups (370 g) tightly packed, shredded organic red cabbage

1 Tbsp. of sea salt

3 Tbs. (45 ml) red wine vinegar or squeezed organic lemon juice

3 Tbs. (45 ml) olive oil or grape seed oil

1 Tbs. (15 g) organic sugar

optional: za'atar spice or parsley for garnish

bir /beer/ 1. Place the shredded cabbage in a colander with the sugar and salt.

iki /ee-kee/ 2. Massage it for a few minutes.

üç /üch/ 3. Add the parsley, oil, vinegar/lemon juice in a bowl with the cabbage

dört /durt/ 4. Let it sit for 30 minutes.

beş /besh/ 5. Drain and a quick toss.

altı /al-tuh/ 6. Arrange in a bowl with sprinkle of za'atar spice or parsley.

 

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Creamy Mushroom Pasta

Mushrooms contain vitamin D, which helps increase intestinal absorption of calcium, magnesium, and phosphate. Raw mushrooms provide 22 calories and are a rich source of other vitamins and minerals. Try a variety of mushrooms, each with their unique taste and beneficial properties.

Click the top heading "Nutritional Information" and scroll down to "mushrooms" for more information. 

Pasta cremosa ai funghi (Italian) 

Serves 8

2 Tbs (30 ml) olive oil

1 organic diced onion

sliced organic mushrooms

1 tsp. (2 g) black pepper

1/2 cup (120 ml) white wine

2 Tbs. (30 ml) Worcestershire sauce

4 cups (960 ml) water

1 cup (240 ml) (dairy-free) sour cream or yogurt

1 Tbs. (15 g) organic tomato paste

pappardelle or other type of (gluten-free) paste

organic frozen peas

(dairy-free) variety of graded cheeses

parsley 

uno 1. Sauté in a large pan: oil, onions, mushrooms, and pepper about 10 minutes.

due 2. Add the white wine, Worcestershire, water, sour cream/yogurt, and tomato paste. Bring to a simmer.

tre 3. Add the pasta. Cook 7 minutes, uncovered, stir.

quattro 4. Add the peas and cook 3 more minutes. 

cinque 5. Test the pasta if it is al dente.

sei 6. Remove and have bowls of cheese for individual taste and needs.

sette 7. Top with some parsley.

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Deviled Eggs

 Thanks to Carol M. for this poster. 

Take a trip back to Ancient Rome, where boiled eggs were traditionally served with spicy sauces as a first course. The dish is popular in Europe and North America.

Deviled eggs can be cold hors d'œuvres or a main course during gatherings or parties.

Deviled eggs (aka stuffed eggs, Russian eggs, dressing eggs)

saying: Ab ova issue ad mala (Latin)

 literally: from eggs to apples

meaning: from the beginning of a meal to the end

A. Boiled eggs:

ūnus I.  Add a quarter of the way with cold water in a saucepan.

duo II. Place the organic eggs in a single layer at the bottom.

trēs III.  Add more water to cover an inch or two (2,5-5 cm)

quattro IV.  Add more eggs, add more water.

quīnque V. Add 1 tsp. (5 ml) vinegar to the water (keep the egg whites from running out)

sex VI. Add 1/2 tsp. (2,5 g) salt (to prevent cracking and easier to peel)

septem VII. Uncovered, turn the heat to high and bring to a rolling boil.

octō  VIII. Turn off the heat, cover, and let sit 10-18 minutes.

decim IX. Strain and run under cold water (to stop the cooking).

decem X.  Peel and slice in half.

ūndecim XI. Peeled eggs should be eaten within a day or two, unpeeled within 5 days.

B. Deviled eggs:

1. Scoop out the egg yoke and mix the type of deviled egg(s) you like.

2. Fill each cut egg with the filling(s).

C. Types of deviled eggs:

~Use organic if possible and (dairy-free) ingredients~

1. Avocado...

avocado, cilantro, lime, garlic, jalapeno

2. Bacon...

mayonnaise dijon mustard, chives, bacon, cayenne pepper

3. Jalapeno...

mayonnaise, cream cheese, bacon, jalapeños, cheddar cheese

4. Spicy...

mayonnaise, hot sauce, blue cheese, celery, taco seasoning

5. Relish...

mayonnaise, smoked paprika, relish, black olives, red onion

6. Smoked...

mayonnaise, BBQ sauce, red onion, cheddar cheese, cilantro

7. Classic...

mayonnaise, dijon mustard, smoked paprika

8. Smoked salmon...

mayonnaise, red onions, smoked salmon, everything but the bagel seasoning 

9. Picked...

beet, mayonnaise, dijon mustard, smoked paprika, celer

Or

10. Just sprinkle the egg yoke with paprika.

11. Viennese deviled eggs Gefüllte Eier "stuffed eggs"

deviled eggs

(diary-free) organic mayonnaise

mustard powder

Dijon mustard

chipped sour-sweet pickles

garnishes: capers and paprika

12. Belarusian deviled eggs чортавыя яйкі /čortavyja jajki/ "damn eggs"

preheat the oven to 400F (200C)

serves 8

10 hard-boiled organic eggs, cut in half, save 16 eggs without the yolks

(dairy-free) organic softened butter, mayonnaise, and heavy cream

dill

paprika

chopped parsley

dry (gluten-free) breadcrumbs

Gruyère cheese (or a dairy-free cheese)

anchovies

garnish: watercress sprigs

адзін /adzin/ 1. Mash the yolks with the butter.

два /dva/ 2. Beat in the mayonnaise, cream, dill, paprika, and parsley.

тры /try/  3. Chope the extra whites and stir into the mixture.

чатыры /čatyry/  4. Fill 16 egg whites.

пяць /pjac’/ 5. Place on a baking tray.

шэсць /šesc’/ 6. Mix together the breadcrumbs and cheese.

сем /sem/ 7. Sprinkle over the yolks.

восем /vosjem/ 8. Cross each egg with two strips of anchovy, making an X.

дзевяць /dzjevjac’/  9. Back for 10 minutes until golden tops.

дзесяць /dzjesjac’/ 10. Add springs of watercress.

адзінаццаць /adzinaccac’/ 11. Serve warm.

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