Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Pork Hamburgers à India

Well, it is not really an Indian hamburger but adapted from a southern Indian spicy pork sausage introduced by Portuguese settlers in the port city of Goa. 

In 1498, Goa became a major Portuguese settlement and capital of their colonial empire in the East until 1961. (A treaty was signed on December 31, 1974.)

पोर्क हैमबर्गर (Hindi)

/pork haimabargar/

Serves 4

vary the amount of spices to taste:

1 pound (455 g) organic ground pork

1/3 cup (45 g) (gluten-free) breadcrumbs

1/4 cup (60 ml) (dairy-free) yogurt

5 tsp. (10 g) each: garam masala and paprika

1 Tbs. (6 g) cumin

dash of cayenne pepper

2 organic egg yolks

2 tsp. (10g) grated garlic

4 (gluten-free) hamburger buns 

एक /ek/ १ 1. Combine all the ingredients except the pork and buds.

दो /do/ २ 2. Add in the pork and mix well.

तीन /teen/ ३ 3. Make 4 patties and refrigerate for at least 15 minutes.

चार /char/ ४ 4. Heat oil in frying pan over medium heat.

पांच /panch/ ५  5. Brown the meat for about 7 minutes, then lower the heat to medium-low.

छ: /chay/ ६ 6. Turn the patties over and lower the heat to medium-low. Cook about 6 minutes or until inside temperature of  160ºF (71ºC).

सात /sāth/ ७ 7. Remove, place foil over them and rest for 5 minutes.

आठ /āt/ ८ 8. Serve on the buns with any of your favorite condiments, and some more yogurt.

.

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Baked Pork from Yucatán

From the Yucatán Peninsula, Mexico, you can find the most famous and popular Mayan dish among the +800,000 Mayan people.

Cochinita Pibil (Mayan)

"pig + cooked in the ground oven"

Serves 6

marinate over night

Preheat the oven to 325ºF (165ºC)

2 pounds (910 g) pork butt or shoulder with bone

2 Tbs. (30 g) achiote paste or ground turmeric

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

1/2 cup (120 ml) each organic: orange, lemon, and grapefruit juices, and red wine vinegar

organic chopped garlic

habanero peppers or jalapeños

1 tsp. (2 g) each: ground cumin and coriander, paprika, oregano, and chili powder

2 sliced organic red onions

organic rice, corn tortillas, gluten-free tacos, or fajitas

~Yucatec Maya~

jun /hun/ 1. Poke holes over the pork with a fork.

ka’ /ka-/ 2. Rub on the paste.

óox /ó:sh/ 3. Mix together: orange, grapefruit, and lemon juices, garlic, plus the habanero/jalapeños.

kan /kan/ 4. Mx in the spices.

jo’o /ho:-o:/ 5. Marinate with a lid, in the refrigerate overnight. Turn a few times.

waak /wa:k/ 6. Wrap the pork and sauce in aluminum foil, soak in water for 30 minutes.

u’uk /u:-u:k/ 7. Place the pork into a casserole dish and cover.

waxak /wa’shak/ 8. Bake for about 2 hours, until inside temperature is 145ºF (63ºC) and the meat falls off the bone.

bolon /bo-loing/ 9. Bring the red wine vinegar to a boil.

lajun, lahun /la-hun/ 10. Add the onions, reduce to medium-low, and simmer until tender.

buluk /bu-luk/ 11. Pour the sauce over the pork.

lajka’a, ka’alajun 12. Serve with rice and tortillas, in tacos shells, or as a fajita.

Try some of the other

pork recipes: https://veggiefernandezs.blogspot.com/search/label/pork%20chops

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

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Greek Souvlaki

While hitchhiking through Greece in 1965 and driving through the country in 1976, both times heading to Istanbul, souvlaki was a quick street food.-Mike

Chicken, pork, or lamb is grilled on a skewer and served with many side ingredients and dishes.

Cooking food on spits or skewers dates back to the Bronze Age Greece. It was popular on the island of Santorini back in 2000 BCE. Even after the 17th century BCE Thera volcanic eruption, which destroyed the Minoan settlement on Crete 120 miles south, skewers were found in its aftermath thousands of years later.

Σουβλάκι (Greek)

Καλαμάκι "small reed"

(common name in Athens)

Serves 4

4 boneless skinless organic chicken breast cut into 1 1/2-inch (4 cm) cubes

or

1 pound (455 g) organic pork tenderloin or lamb cut into 1 1/2-inch (4 cm) cubes 

1/2 cup (120 ml) olive oil

2 Tbs. organic lemon juice

3 minced organic garlic cloves

2 tsp. (4 g) dried each: oregano and parsley

dash of black pepper and Himalayan salt

(3 broken into pieces bay leaves for pork)

(1/2 cup = 120 ml of white wine for pork)

tzatziki sauce*

ένα / EN-a/ 1. Whisk all the ingredients together in a bowl. Pour into a resealable plastic bag.

δύο /THEE-oh/ 2. Add the cut chicken/pork/lamb. Squeeze out exces air.

τρία /TREE-a/ 3. Place in the refrigerator and marinade the chicken for 30 minutes. 

                                 Marinate the pork/lamb for 24 hours or up to 5 days. Save the marina for basting.

τέσσερα /TESS-air-uh/ 4. Preheat the outdoor grill or stove still for medium heat.

πέντε /PEN-day/ 5. Thread the chicken or lamb pieces onto the skewers.

                                      Thread the pork with broken bay leaves between the cubes.

έξι /EX-ee/ 6. Cook the chicken skewers for 3-4 minutes on each side. Inside temperature 165F/74C.

                          Cook the pork/lamb for 10 minutes, turning and basting. Cook about 5 minutes more. Inside temperature 145F/63C

εφτά /EF-TA/ 7. Serve with (your choice):

• tzatziki sauce
• (gluten-free) pita bread
• sliced organic: tomatoes, onions, fried potatoes, bell peppers, olives, cucumbers, shredded white cabbage, etc

 *tzatziki sauce

Adjust the amount to taste:

1 cup (130 g) organic grated cucumber, squeeze our as much of the water as possible

(dairy-free) yogurt

1 Tbs. (15 ml) each: olive oil balsamic vintager, and organic lemon juice

1 tsp. (2 g) chopped dill

1 Tbs. (15 g) organic garlic

oκτώ /oc-TOH/ 8.  Mix all the ingredients in a bowl.

εννιά /en-NAY/ 9. Cover and refrigerator for at least an hour.

Try some of the Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

 

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Baked Pork Chops with Mushroom Sauce

There are a lot of ways to fix port chops. But if you are in a hurry...

Serves 4

Preheat oven to 145F (63C)

optional:

parsley

onions

garlic

thyme

organic yogurt

1. 4 port chops in an oven pan.

2. Cover with 1 can of organic mushroom soup.

3. Add 1/4 cup (60 ml) of water.

4. Add 2 cubes of bullion or some organic broth.

5. Stir and cover with foil.

6. Bake for 30 minutes.

7. Stir and baking for another 30 minutes.

 (a) Temperature should be 160F (71C).

Voilá dinner is ready!

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Odessa Style Italian Meatballs and Spaghetti

 A Ukrainian spaghetti? Well, to tell the truth, Odessa's first restaurant was Italian from the 19th century! It is "Italian" with Ukrainian spices.

Тефтелі та спагетті (Ukrainian)

/tefreku ta spahetti/

Makes 25-30 Meatballs

Preheat the oven to 425F (220C)

A. Sauce / Соус /sous/: 

2 Tbs. (30 g) olive oil

1 organic onion, sliced

1/2 tsp. (2,5 g) ground black pepper

1 Tbs. (15 g) organic tomato paste

pinch or two or more each: cayenne pepper and organic sugar

2 or more chopped organic garlic cloves

1 Tbs. (15 g) dried oregano, marjoram, or Italian spice

2 cans (14 ounces/ 400 g) organic tomatoes, chopped

3/4 cup (200 ml) organic chicken broth

один /odyn/ 1. Heat the oil over medium heat.

два /dva/ 2. Add the onions, pepper, tomato paste, and cayenne, cook about 2 minutes.

три /try/ 3. Add the garlic for a minute.

чотири /chotyry/ 4. Add the oregano, sugar, tomatoes, and broth. Bring to a boil.

п'ять /p'yat'/ 5. Simmer for 30 minutes. 

шість /shist'/ 6. Remove from the heat and let cool.

сім /sim/ 7. Blend in a food processor or blender.

B. Meatballs / Тефтелі:

1 pound (455 g) each ground, organic: beef and pork

1 organic egg

1/3 cup (75 g) (gluten-free) breadcrumbs

1 chopped organic clove of garlic or more

1 tsp. (5 g) powder fennel seeds

вісім /visim/ 8. Grease a baking tray or line parchment paper.

 дев'ять /dev'yat'/ 9.  Mix all the ingredients by hand.

десять /desyat'/ 10. Roll into balls.

одинадцять /odynadtsyat'/ 11. Roast in the oven 7 minutes or until brown and temperature of 145F (62.8C).

 дванадцять /dvanadtsyat'/ 12. Remove from the oven and set aside.

тринадцять /trynadtsyat'/ 13. In a casserole, add the sauce and meatballs. Cover with foil.

чотирнадцять /chotyrnadtsyat'/ 14. Cook for 5 minutes.

C. Serve Подавайте / Podavayte/:

cooked spaghetti

(dairy-free) grated cheese

parsley

п’ятнадцять /p'yatnadtsyat'/ 15. Serve over cooked spaghetti.

шістнадцять /shistnadtsyat'/ 16. Top with cheese and parsley.

смачного

/smachnoho/

Bon appétit

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Goulash and Sauerkraut Casserole

This is a Black Forest (Schwarzerwald) dish with Hungarian and German ingredients. If you have Hungarian paprika, it will have a sweeter taste.

Serves 6

Preheat the oven to 350F (175C)

1/2 cup (120 ml) olive oil

1/2 cup (66 g) organic chopped garlic

3 pounds (1365 g) organic onions, chopped

2 pounds (910 g) organic boneless pork shoulder, cut into bite-sized cubes

black pepper

1 1/2 cups (360 ml) water

3/4 cups (95 g) organic tomato paste

1/2 cups (65 g) (Hungarian) paprika

2 pounds (910 g) organic sauerkraut

1 cup (240 ml) white wine

1 tsp. (5 g) dried red pepper flakes or more to taste

1/2 cup (120 ml) (dairy-free) yogurt

Swabian (Schwäbisch) numbers (spoken in the Black Forest area):

oes 1. In a casserole pot over medium heat, sauté the garlic for about 2 minutes.

zwåe 2. Add the onions for another 2 minutes.

drei 3. Season the pork with black pepper and add to the casserole pot.

vir 4. Cook over high heat, stir.

faef 5. Add 3/4 cups (130 ml) of waters stir, simmer until the pan is almost dry.

eggs 6. Stir in the tomato paste, rest of the water and paprika.

soba 7. Add the sauerkraut, stir.

achd 8. Pour in the wine and bring to a boil.

nae 9. Remove from the heat, cover, and cook in the oven for 45 minutes, until the pork is tender (145F/63C).

zäa 10. Remove, season with red pepper and black pepper to taste.

ålf 11. Serve and add the yogurt on top of each plate.

• 
  

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Hungarian Pork Chops with Wine

A good dry white wine is substitute for Tokay table wine, which is difficult to obtain outside of Hungary. Still, this dish will be welcomed at any dinner party or enjoyed by the family.

Borral Sertésborda (Hungarian)

Serves 8

8 organic pork chops

fat from 2 ounce (50 g) turkey bacon

1 1/4 cups  (300 ml) dry white wine

2 1/2 pounds (1200 g) organic red cabbage

3 organic tart apples

1 small organic onion

2 Tbs. (30 g) (dairy-free) organic butter

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 g) organic: sugar and tomato purée

1 tsp (5 ml) vinegar

fried or boiled potatoes

egy 1. Shred the cabbage and sprinkle with little sea salt.
kettő 2. Heat the bacon fat in a saucepan and add the sugar and vinegar.
három 3. Caramelize until light brown.
négy 4. Add the cabbage, cover and braise for about 20 minutes.
öt 5. Slice the onion, peel and core the apples, and cut into thin slices.
hat 6. Stir into the cabbage and add 3/4 cups  (180 ml) wine. Bring to a boil and simmer until tender.
hét 7. Beat the chops slightly and score the edges.
nyolc 8. Roll them in the flour.
kilenc 9. Fry in hot fat until golden on broth sides. Shake off the excess grease. Set aside.
tíz 10. Brown the tomato purée in hot fat and dilute with 1/2 cup  (120 ml) wine and 3/4 cups (180 ml) water.
tizenegy 11. When the sauce comes to a boil, put in the chops, cover and braise for 15-20 minutes.
tizenkét 12. Serve the chops on top of the cabbage with potatoes.

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Shredded Pork for Cuban Sandwich, Greek Pitas, or BBQ Sandwich

The pot is cooked one in a slow cooker or instant pot. Cook the pork and serve the next day.

CUBAN SANDWICH

Makes 4

1 Tbs. (15 ml) olive oil

zest and juice of 1 each organic: orange and  lime

2 organic garlic cloves, minced

1 tsp. (5 g) dried each: oregano and cumin

some red pepper flakes and black pepper

2-pound (910 g) organic port shoulder (also known as Boston butt), trimmed away the fat

1/2 cup (120 ml) organic each: chicken broth and (dairy-free) butter

4 (gluten-free) rolls, sliced open

slices of Swiss cheese or a dairy-free cheese

1/2 pound (225 g) organic sliced honey ham

organic dill pickles

• In a small bowl, combine the oil, lime and orange zests, orange and line juices, garlic, oregano, cumin, red pepper flakes and black pepper.

SLOW COOKER

• Pat the pork dry with paper towels and rub the seasoning on all sides. 
• Cover and cook on Low for 7-9 hours or on High for 4-5 hours (temperature 145F/63C), until the meat easily shreds.

INSTANT POT

• Cut the pork into four equal pieces. Pat it dry and rub.
• Place  in the 6-quart (5,7 L) Instant pot and add the broth.
• Lock and seal the lid. Cook at high pressure for 45 minutes. 
• Allow the pressure to release naturally for 10 minutes or longer if you prefer, then release the remaining pressure.

NEXT

• Transfer the pork to a cutting board and use two forks to shred the meat.
• Return the meat to the slow cooker/instant pot and keep warm in the cooking liquid.
• Spread a thin layer of butter over the outside of each roll.
• Add mustard on both sides.
• Layer 1 or 2 slice of cheese, a couple of pieces of ham, some pork, and layer of pickles.
• Heat a large skillet or griddle over medium heat (press down on them with a heavy pan as they cook) or in a panini pan.
• Grill the sandwiches for a few minutes on each side, until the bread is golden brown and the cheese has melted.
• Serve warm.
• Freeze the extra pork.

LEFTOVER PORK

GREEK PULLED PORK PITA!

Serve the shredded pork in a warm (gluten-free) pita bread, topped with any of these organic favorites:

• cheery tomatoes
• sliced cucumbers
• chopped kalamata olives
• shredded cabbage or mixed lettuce
• crumbled (dairy-free) feta cheese
• chopped onions
• tzaztziki sauce
• plain yogurt

tzaztsiki sauce: https://veggiefernandezs.blogspot.com/2020/06/tzatziki-sauce.html

BBQ PULLED PORK SANDWICH!

(gluten-free) hamburger buns, toasted

topped with BBQ sauce

homemade: https://veggiefernandezs.blogspot.com/2017/07/homemade-bbq-sauce.html

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Italian Stuffed Peppers

It is easy to put together, healthy, and you can personalize the ingredients.

Peperoni ripieni

Serves 4-8

Preheat the oven to 375F (190C)

4 organic red bell peppers

2 tsp. (10 ml) olive oil

1 pound (455 g) organic ground: chicken, port, turkey, or crumbled tofu

2 tps. (10 g) Italian seasoning

1 tsp. (5 g) garlic powder or more for taste

dash or two red pepper flakes (up tp 1/2 tsp./2,5 g)

1 can 15-ounces (425 g) organic diced tomatoes

1 1/2 cups (195 g) cooked brown rice, farro (not gluten-free), quinoa, cauliflower rice, or (gluten-free) orzo (but undercook it a little)

1 cup (dairy-free) cheese, Mozzarella, or Provolone (or mix the last two)

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

2 Tbs. (30 g) chopped basil or more to taste

1. Lightly coat a baking dish.

2. Slice the bell peppers in half top to bottom

3. Remove the seeds and ribs.

4. Place cut side up to stuff.

5. Heat the oil over medium-high heat.

6. Add the ground meat, Italian seasoning, garlic powder, and red pepper flakes.

 (a) If using tofu, add the ingredients but they does not have to cook

7. Cook, breaking apart the meat, until it cooks throughly.

8. Drain off any excess liquid, then pour in the can of diced tomatoes and juice. 

 (a) Add the tofu.

9. Simmer for a minute.

10. Remove from the heat. Stir in the rice/farro/etc. and half of the cheese and 1/4 of the Parmesan.

11. Mound the filling inside of the peppers, then top with the remaining cheeses. Lay in the pan.

12. Pour a bit of water into the pan with the peppers, just enough barely cover the bottom of the pan.

13. Bake uncovered for 30-35 minutes until they are tender and the cheese is melted.

14. Top with basil and serve hot.

15. Keep leftovers in the refrigerator up to 4 days or in the freeze up to 3 months.

 (a) Let them thaw overnight in the refrigerator.

 (b) Cut the peppers into a few pieces first so they warm evenly.

 (c) Reheat in the oven or microwave.

Try the other stuffed pepper recipes. 

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Slow Cooker Spanish Shepherd Style

After making this slow-cook sweet and spicy marinade pork loin, it can be used in three different ways. But first of all, it takes 8 hours to cook.

Al Pastor (Spanish)

Serves 4

20 ounces (570 g) organic pineapple chunks (1 can)

1/2 cup (120 ml) organic orange juice

1/4 cup (60 ml) white vinegar

1 medium organic onion, roughly chopped

3 organic cloves of garlic

14 ounces (400 g) chipotle chiles (2 cans)

2 Tbs. (30 g) chili powder

1 bay leaf

1 tsp. (5 g) each: oregano and cumin

1 boneless, skinless organic pork loin (about 4 pounds/1.820 g)

1. Purée in a blender until smooth: pineapple, orange juice, vinegar, onions, garlic, chiles, bay leaf, chili powder, oregano, and cumin 

2. Pour into a slow cooker.

3. Add pork and stir.

4. Cook on Low 8 hours., until the pork is tender (safe temperature 145F/63C)
5. Serve as: (Use organic ingredients.)

TACOS

Serve on soft, warm  (gluten-free) tortillas with grilled pineapple wedges, thinly sliced radishes, crumbled queso fresco cheese or a dairy-free and cilantro or parsley.

BOWLS

Enjoy it over rice with shredded mix lettuce, pinto beans, pico de gallo or favorite salsa, and grated (dairy-free) cheese.

TORTAS

Sever as a sandwich with crusty (gluten-free) rolls with organic refined beans, cotija cheese or a  dairy-free cheese, shredded cilantro or parsley, lettuce, sliced tomato, and avocado.

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Parmesan Pork Chops

For dairy-free use Romano, a goat's milk cheese or other substitute below.

Braciole di maiale al parmigiano (Italian)

Serves 4

Preheat the oven to 400F (200C)

4 boneless organic pork chops

2 Tbs. (30 g) olive oil or coconut oil

1/4 cup (25 g) (dairy-free cheese or 2 Tbs. (10 g) of nutritional yeast + 1/2 tsp./2,5 g paprika), Parmesan cheese

1/2 tsp. (2,5 g) dried oregano

zest and juice of 1 organic lemon 

1 grated organic garlic clove

1. Line a baking sheet with parchment paper,

2. Season the pork chops with some black pepper.

3. In a skillet set over medium-high heat, heat 1 Tbs. (15 g) of oil.

4. Add the pork chops and sear for 2-3 minutes on each side, until golden brown.

5. Transfer to the backing sheet.

6. In a bowl, stir together the cheese, oregano, lemon zest, and garlic.

7. Drizzle the lemon juice over the chops and sprinkle the cheese mixture on top.

8. Bake for about 5 minutes or until just cook through.

9. Remove from the oven and let rest for 5 minutes before serving.

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Veal with Onion and Squash

Here is a one-pot complete meal! Veal is used in this one, but pork, beef, or lamb can be substituted. As well as, other vegetables in season: peppers, carrots, parsnips, etc. Cooking time will vary with the type of meat and vegetables.

Spezzatino con Cipolline e Zucca (Italian)

Serves 6

1/4 cup (30 g) dry organic porcini mushrooms 

2 1/2 pounds (1135 g) organic veal, cut into cubes

all-purpose (gluten-free) flour

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) organic tomato paste

2 cups (260 g) organic pearl onions, peeled

8 chopped sage leaves

1 cup (240 ml) white wine

1 organic butternut squash (about 2 pounds/910 g) cut into chunks

3-4 cups (720-960 ml) hot water

1. Soak the dry mushrooms  in 1 cup (250 ml) of hot water for 30 minutes.

2. Dredge the veal in flour and tap off the excess.

3. Heat the olive oil in a Dutch oven over medium-high heat.

4. When the oil is hot, brown the veal on all sides in batches, stirring to let a crust form.

5. Remove all the veal to the pot.

6. Add the tomato paste and toast for a minute.

7. Stir in the veal cubes, pearl onions, and sage for a few minutes.

8. Drain the dry mushrooms and save the liquid.

9. Pour the wine and bring to simmer.

10. Strain the mushroom liquid, and add it to the pot with 1 cup (240 ml) hot water. 

11. Simmer, covered for 10 minutes, then uncover, add 1 cup (240 ml) hot water, and cover again.

12. Simmer until the veal is tender, about 30-45 minutes.

13. Uncover and add the squash and 1/2 cup (120 ml) hot water.

14. Simmer, covered unit the squash and veal are both tender, about 20 minutes.

15. Raise the heat and simmer rapidly to reduce the sauce, until it glazes the veal and squash.

-modified Lidia's Commonsense Italian Cooking

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