Salmon Spaghetti

Take your pick. Do you want an Italian cuisine (tagliatelle or penne al salmone) or a Japanese dish (サーモンクリーム /sāmonkurīmu/) or 味噌スパゲッティ/miso supagetti/? Flip a coin and we'll have Italian tonight.

Spaghetti al salmone (Italian)

Serves 4

Heat the oven to 390ºF/170ºC

4 skinless wild salmon fillets

organic cherry tomatoes

organic garlic

organic spinach

1 tsp. (5 g) organic honey

1 cup (240 ml) organic lemon juiced

1 cup (240 g) organic beans: Great Northern, navy, or cannellini 

linguine, fettuccine, or a GF pasta

1 Tbs. (15 ml) olive oil

cheese: 

ricotta (creamy, mild taste)

ricotta salata (crumbly texture with salty flavor)

grated pecorino romano or parmesan (sharp savoy kick)

feta (sharp, salty, with tangy flavor)

uno 1. Except the pasta, mix everything together.

due 2. Bake for 15 minutes or until the salmon is just cooked (inside temperature 145ºF/630C)

tre 3. Cook the pastas as directed.

quattro 4. Flake the salmon into large chunks.

cinque 5. Toss in the pastas.

 

 sei 6. Top with parsley

 sette 7. Serve with an Italian salad:

Italian Salad with Wisdom

Tuscan Salad

Carrot and Apple Italian Salad

tomato & Mint Italian Salad

otto 8. Don't forget the (GF) bread and 

nove 9. the dry white wine

Buon Appetito!

Read More

Fettuccine Alfredo

The pasta dish is made by tossing long, flat noodles (some brands are GF) with butter and Parmesan cheese. In 1914, it was introduced in Rome. Optional heavy cream does enrich its taste.

Fettuccine is wider, flat, and ribbon-like, typically made with eggs.

Serves 4-6

1 pound (455 g) fettuccine pasta

1/2 cup (65 g) = 8 Tbs. (dairy free) organic butter

1 cup (130 g) (DF) grated cheese, Parmigiano-Reggiano if possible

optional: 8 ounces (225 g) (DF) cream cheese

optional: 2 cups (5 dL) (DF) milk

uno 1. Cook the pasta in salted boiling water until just al dente.

due 2. Keep one cup (240 ml) water before draining the pasta.

tre 3. In a wide skillet, on medium-low heat, melt half the butter with a splash of the hot water.

quattro 4.  Still in the optional cream cheese.

cinque 5. Whisk in the optional milk and simmer for 1 minute.

sei 6. Turn the heat down and add the hot fettuccine into the skillet, plus a splash of pasta water.

sette 7. Add the rest of the butter and cheese. Toss everything.

otto 8. Serve on warm plates.

Buon Appetito!

Try some other pasta dishes:

Caprese Pasta with Chicken    

A Pasta Salada à la Traditional

Tetrazzini Pasta

Pasta Salad with Yogurt Sauce?

Shrimp and Spinach Pasta

Artichoke-Spinach Pasta

Pasta à la Salmon and Garlic Butter

Pasta Salad à la Greek

Curry Pasta

or Italian dishes

Read More

Caprese Pasta with Chicken

Caprese pasta is a flavorful dish from the island of Capri, Italy. The island has been occupied by Greeks, Romans, French, and English. Hence, each left a bit of their culinary touches to the local dishes, as well as each cook added this and that to the recipes. 

Classic caprese has all local ripe tomatoes promodori matui , fresh buffalo mozzarella mozzarella di bufala, sweet basil basilica dolce , and olive oil olio d'oliva. It is usually a raw salad Insulate Caprese. Use pasta for a warm dish. Chicken is that "other" this and that.

Pasta Caprese con pollo (Italian)

Serves 4

Preheat the oven to 375ºF / 185ºC

1 1/2 pounds (680 g) organic boneless chicken breast

Italian seasoning

organic cherry tomatoes, cut in half 

2 Tbs. (30 ml) each: olive oil and balsamic vinegar

thyme, red chili flakes, and black pepper, to taste

(gluten free) spaghetti, orecchiette, chickpea or lentil penne, rotini, or fusilli pasta

minced organic garlic

diced organic shallots

organic bocconcini

mozzarella pearls (bite-size balls)

Kalamata olive

garnish with chopped basil

~Neapolita~ (napulitano) is the primary language spoken on the island.
uno 1. Line a backing sheet with parchment paper.

duje 2. Sprinkle the chicken with Italian seasoning.

tre 3. Bake for 25 minutes, inside temperature 165ºF / 75ºC.

quatto 4. Thinly slice the cooked chicken.

cinco 5. Toss tomatoes with olive oil and thyme.

seje 6. Spread the mixture on the baking sheet, bake for about 15 minutes.

sette 7. Cook the pastas as directed on the box, drain and rinse.

otto 8. Whisk together: olive oil, balsamic vinegar, garlic, chili flakes, shallots, and black pepper.

nove 9. Serve in bowls: pasta and drizzle the dressing.

diece 10. Add the slice chicken, tomatoes, bocconcini, cheese, and olives. Toss.

únnere 11. Garnish with basil.

There are many more 

Italian recipes at: https://veggiefernandezs.blogspot.com/search/label/Italian

and

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

Read More

A Pasta Salad à la Traditional

It is an Italian nationwide summer staple, known at home as svuota frigo "fridge-cleaning" meal for beach, lunches, picnics, and al fresco dining with light, Mediterranean ingredients. Though pasta is found all over the country, Bologna is note as the "best" pasta.

Americans have heavy salad with cured meats, creamy mayonnaise dressings, and heavy cheeses. 

Let's do it the Italian way! Facciamolo all'italiana! Serve as its own course rather than as a side dish. Italians do not eat bread with pasta. Because both are heavy starches.

Here is one "traditional" recipe.

Pasta fredda (Italian)

"cold pasta"

or

Insalata di farro

"spelt salad"

~Use organic as best as possible.~

cooked (GF) pasta as directed on the package

mozzarella cheese or DF cheese

basil, chopped

black olives, cut in half

cherry tomatoes, cut in half

chopped red and yellow bell pepper

1 cup (240 ml) Italian dressing*

Bolognese dialect (bulgnais) “Italian”

un 1. Combine pasta, bell peppers, tomatoes and olives in a bowl.

dû 2. Mix in the dressing.

trî 3. Stir in the basil and cheese.

quâter 4. Serve at room temperature or cold.

*traditional "tipica" Italian dressing, 3-to-1 ratio

makes 1 cup (240 ml)

3/4 (180 ml) extra virgin olive oil 

1/4 cup (60 ml) white or red wine vinegar or fresh organic lemon juice

1/4 to 1/2 tsp Himalayan salt

optional: 

ground black pepper to taste

minced garlic

zénncv 5. Whisk the vinegar and salt (black pepper & garlic) together.

sî 6. Slowly whisk in the olive oil or shake together in a glass jar.

Read More

Tetrazzini Pasta

Tetrazzini is an Italian-American dish. It is made with (leftover) poultry or seafood. Various types of dairy sauces, pastas, and vegetables are used. So, be creative and choice the meat, sauce, and pasta you want tonight. Then, change the ingredients next time you want tetrazzini.

Serves 8

Preheat the oven to 350ºF/175ºC

• 1 pound (455 g) a package of: linguine, spaghetti, egg noodles or other types of pasta
• 2 cups (260 g) singly or a mixture of sliced: spinach, carrots, broccoli, bell peppers, zucchini, leeks, asparagus, celery, peas, etc.
• 1 pound (455 g) shredded cooked organic: turkey, chicken, ham, seafood (of choice)
• 1 cup (130 g) sliced mushrooms
• 2 cups (480 ml) (dairy-free) butter, cream, milk and cheese, béchamel, mornay, or yogurt
• olive oil
• 1 cup (130 g) organic onion, chopped
• minced organic garlic
• (gluten-free) flour
• 2 cups (480 ml) organic chicken broth; seafood use chicken, clam juice, seafood stock, or for a kick, Cajun-style broth (Cajun seasonings and andouille sausage)
• 1 Tbs. (15 ml) organic lemon juice
• 3/4 cup (180 ml) white wine
• 2 cup (480 g) (dairy-free) different types of cheeses
• garnishes chopped: parsley, chives, cilantro, mint, etc.

1. Cook the pasta as directed.

2. Sautéed in wine: onions, mushrooms, and garlic. 

3. Whisk in the broth and lemon juice.

4. Stir in the choice of dairy. 

5. Simmer until it thickens. Add little flour if needed.

6. Toss in the cooked pasta and vegetables.

7. Add everything to a casserole pan. Sprinkle with cheese.

8. Cover with aluminum foil and bake for about 25 minutes.

9. Remove foil and bake another 15 minutes.

10. Let it rest for 5-10 minutes. 

Read More

Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

Read More

Pasta Salad with Yogurt Sauce?

Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)

Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta

organic cucumber, thinly sliced 

organic cheery tomatoes, cut in half

sliced organic scallions or red onion

minced organic garlic and bell peppers

2 Tbs. (30 m) red wine vinegar

3 Tbs. organic lemon juice, and zest

olive oil

parsley

oregano

dill

3/4 cup (95 g) Greek yogurt 

1/3 cup (80 g) heavy cream

obtional: feta cheese

bir /beer/ 1. Add the cold cooked pasta in a bowl.

iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.

üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut

dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.

beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.

Try some 

other salads: https://veggiefernandezs.blogspot.com/search/label/salads

 or 

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

Read More

Shrimp and Spinach Pasta

This pasta dish is common along the coastal regions of southern Italy and the Amalfi Coast (Campania).

Pasta con gamberi e spinaci (Italian)

Serves 4

cooked (gluten-free) pasta of your choice, then drain 

olive oil

mined garlic

1 cup (130 g) organic cheery tomatoes, cut in half

1/3 cup (80 ml) organic lemon juice

1 1/2 cup (360 ml) heavy cream, Greek yogurt, or dairy-free yogurt 

Himalayan salt and black pepper

pound (455 g) wild shrimp, peeled if need be or frozen

2 cups (260 g) organic chopped spinach

1/2 cup (65 g) (dairy-free) grated cheese

~Neapolitan ('o nnapulitano) language (evolved independently from Latin)
uno 1. Sauté garlic and tomatoes with olive oil for about 3 minutes.

duje 2. Add the lemon juice and cream/yogurt. Simmer 4 minutes.

tre 3. Season with salt and pepper.

quatto 4. Add shrimp and cook another 4 minutes. 

cinco 5. Turn over and cook about 4 minutes until opaque white/pink.

seje 6. Add the cooked pasta and spinach. Toss the mixture.

sette 7. Cook a few minutes until spinach wilts.

otto 8. Sprinkle with cheese and serve.

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

or

Italian cuisines: https://veggiefernandezs.blogspot.com/search/label/Italian

Read More

Ragu à Shrimp with Pesto and Tomatoes

Ragu is an Italian meat (beef, pork, game, or even horse) base sauce, usually served over pasta. We are using shrimp instead in our ragu dish.

Ragù di gamberi con pesto e pomodorini (Italian)

serves 4

4 Tbs. olive oil

4 chopped organic garlic cloves

organic grape tomatoes

wild shrimp, peeled with tails on

juice of 1 organic lemon

basil pesto

cooked (gluten-free) pasta

gluten-free) bread

uno 1. Sauté in a saucepan over medium-high heat, add the oil, then the garlic, about 30 seconds.

due 2. Add the tomatoes for 8 minutes.

tre 3. Reduce to simmer add the shrimp over the tomatoes, cook for 7 minutes, until the shrimp turn pink (135-146F/57-60C).

quattro 4. Turn off the heat, add the lemon juice, fold in the pesto.

cinque 5. Serve over the cooked pasta with bread and salad. (White wine is nice also.)

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

Goditi il tuo cibo! 

(Enjoy your food!)

Read More

Tuna! Pasta! Salad! Roasted!

Combine all these ingredients and a few more, you will have a meal people will enjoy. Put on some Italian music, little wine, garlic bread...I can go on forever...

Tonno! Pasta! Insalata! Arrostito! (Italian)

Serves 4

1 16-ounce (455 g) canned skipjack or yellowfin, wild tuna in water, drained

jar of roasted red peppers, rinsed, sliced

chopped organic red onion

organic capers, rinsed, chopped

2 Tbs. (30 ml) (dairy-free) yogurt

2 Tbs. (30 g) chopped basil

1 Tbs. (15 ml) olive oil

organic lemon juice

crushed organic garlic clove

(gluten-free) pasta

uno 1. Cook pasta as directed on the package.

due 2. In one bowl, mix the tuna, 1/3 0f the jar of red peppers, onions, and capers.

tre 3. Purée the yogurt, basil, oil, lemon, garlic, and rest of the red peppers. 

quattro 4. Drain and rinse the pasta.

cinque 5. Add the tuna mixture with the sauce.

Read More

Pasta Salad à la Greek

Pasta salads taste bette alter they have had a change to rest, so prepare this up to three days in advance.

Ελληνική σαλάτα ζυμαρικών (Greek)

/ellinkí saláta zymaróikn/

Serves 6

Refrigerate for at least an hour

A. σάλτσα σαλάτας  /sáltsa saláta/ salad dressing:

1/4 cup (60 ml) red wine vinegar

6 Tbs. (90 ml) olive oil

1 organic lemon juice

1/2 tsp. (2,5 g) each: black pepper, sea salt, garlic powder, and oregano 

pinch of organic sugar

ένα / EN-a/ 1. Add add the ingredients except the oil in a bowl.

δύο /THEE-oh/ 2. Slowly pour in the oil while whisking. Set aside.

B. σαλάτα / saláta/ salad:

(gluten-free) organic pasta, example: rotini, bow ties, penne, etc.

1 chopped organic cucumber

organic cherry tomatoes cut in half

sliced organic red onion

diced red or orange organic bell peppers

pitteed kalamata olives cut in half

parsley

crumbled feta or gluten-free goat cheese

τρία /TREE-a/ 3. Cook the pasta as directed on the package, rinse and drain.

τέσσερα /TESS-air-uh/ 4. Place in a large bowl and cool to room temperature.

πέντε /PEN-day/ 5. Add the tressing and toss.

έξι /EX-ee/ 6. Toss in: cucumber, tomatoes, onion, bell peppers, olives, and pasley.

εφτά /EF-TA/ 7. Cover and refrigerate at least an hour or a few days.

oκτώ /oc-TOH/ 8. Toss in the cheese just before serving.

εννιά /en-NAY/ 9. Add salt, pepper or lemon juice as needed.

δέκα /THEK-a/ 10. Keep at room temperature for serval house before serving.

έντεκα /éndeka/ 11. Refrigerate any leftovers.

Read More

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.

Read More