Mexican Fish Bowls

 Turn a fish dinner into a Mexican dish. Make it easier, by placing the meal in a bowl.

Cuencos de pescado mexicano  (Spanish)

Serves 4

Preheat the oven to 475ºF/185ºC

a pound (455 g) wild Pacific cod, sliced into small pieces. 

1/2 cup (65 g) (GF) Greek yogurt

3/4 cup (95 g) (GF) bread crumbs

1-2 Tbs. (15-30 ml) hot sauce, eg. tabasco, adobo, ranchero, sriracha, or make your own (see below*)

2 Tbs. (30 ml) organic lime juice

1/4 tsp. black pepper

2 cups (260 g) each organic : shredded cabbage and cooked brown rice

1 cup (130 g) sliced organic radishes

sliced organic green onions 

garnish: cilantro or parsley and lime wedges

organic (GF) small, warm taco shells

optional: sliced jalapeños 

*homemade 

mild hot sauce:

1 Tbs. each: Himalayan salt, garlic powder onion powder, and black pepper

1/2 tsp. each: oregano and cumin

hotter sauce: 

1 tsp. chipotle or ancho chili powder

1 Tbs. each: apple cider vinegar and tomato paste

1/2 tsp. cumin

pinch of garlic powder

uno 1.  Spray olive oil on a baking sheet.

dos 2. Coat the fish with 1/4 cup (60 ml) yogurt.

tres 3. Roll the fish in the bread crumbs.

cuatro 4. Bake until crispy about 8-10 minutes. Inside temperature reaches 145ºF/63ºC.

cinco 5. Use the rest of the yogurt and mix with salt and pepper and lime juice.

seis 6. In each bowl, put the rice, cabbage, radishes, fish, sliced green onions, lime wedges.

siete 7.  Serve the sauce, cilantro/parsley, jalapeños, and taco shells on the side.

¡Buen Apetito! 

/bwen ah-peh-TEE-toh/

Looking for more... 

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

or

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

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A Thai Salad with Watermelon and Chicken Noddles

The salad has fresh herbs, touch of lime, add some fish sauce, and voilà a sweet and sour summer salad.

ยำแตงโมไก่ฉีก (Thai)

/yum tangmo sen mee kai cheek/

"Spicy Watermelon Salad 

with Shredded Chicken"

Serves 4

1 pound (455 g) organic, packaged in air not water, boneless chicken thighs 

6 cups (780 g) organic watermelon

2 Tbs. organi shallots, chopped

1 Tbs. (15 ml) each: fish and chili sauces

2 Tbs. (30 ml) each: organic lime juice and soy sauce or gluten-free liquid aminos

1 Tbs. (6 g) chopped ginger

1 tsp. (5 ml) sesame oil

Thai rice noodles (not gluten-free), substitute GF rice sticks, brown rice noodles, rice vermicelli, glass noodles, sweet potato or shirataki noodles

1 1/2 cups (195 g) organic carrots, julienned cut

1 cup (130 g) organic radish, sliced

chopped cilantro or parsley

sliced mint and organic green onions

organic peanuts, cut in half

organic lime wedges for garnish

หนึ่ง /nùeng/ ๑ 1. Grill the chicken for about 7 minutes on each side, inside temperature 165ºF/75ºC.

สอง /song/ ๒ 2. Let it rest for 10 minutes before slicing them into 1 inch/6 mm pieces.

สาม /sam/ ๓ 3. Place half of the cut watermelon in a blender, blend.

สี่ /see/ ๔ 4. Pour 1 1/2 cups (360 ml) of the juice into a saucepan.

ห้า /hah/ ๕ 5. Add shallots, chili, fish and soy/liquid amino sauces, lime juice, and ginger.

หก /hòke/ ๖ 6. Bring to a boil, reduce to medium and cook, uncovered for 25 minutes.

   Note: If using GF noodles, add little olive oil immediately after rinsing so they will not stick.

เจ็ด /jèd/ ๗ 7. Stir in the sesame oil, remove from heat, and let it cool.

แปด /ppaed/ ๘ 8. Cook the noodle as directed on the package. Rinse in cold water and drain.

เก้า /gaao/ ๙ 9. Place the noodles in a large bowl, add cooke chicken, carrots, radishes, cilantro/parsley, mint, and rest of the watermelon juice.

สิบ /sip/ ๑๐ 10. Toss in the  green onions, peanuts, rest of the watermelon sauce. Serve with lime wedges.

ทานให้อร่อยนะครับ polite form by male speaker

/taan hai a-roy na krap/

ทานให้อร่อยคะ polite form by female speaker 

/taan hai a-roy na ka/

Enjoy your meal!

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

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Snap Pea and Radish Salad

Some nice summer vegetable do wonders for a gathering of friend in the backyard.

Serve 8

2/3 cups (160 ml) each organic: balsamic vinegar and lemon juice

4 tsp. (20 g) organic honey

2 tsp. (10 g) Himalayan salt

black pepper 

2 cups (480 ml) olive oil

2 pounds (910 g) organic snap peas (5 cups), sliced thinly 

organic radishes, thinly sliced

mint leaves, torn

(dairy-free) hard cheese, shaved

1. Whisk: lemon juice, vinegar, honey, and salt.

2. Whisk in olive oil.

3. Set aside 2/3 cups (160 ml) and store the rest in the refrigerator for up to 2 weeks.

4. Place the snap peas in a bowl and season with pinch of salt.

5. Add the radishes and mint leaves. Toss.

6. Add the cheese and dressing. Toss.

7. Taste and adjust the spices and/or dressing.

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

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Asparagus Roasted?

 Sure, they are easy to make and adds a new side dish to any meal.

Serves 4

Preheat the oven to 425F (220C)

organic asparagus, trim the ends off

olive oil

Himalayan salt and black pepper

organic lemon wedges

chopped parsley or mint leaves

optional: 

• sliced organic radishes
• grated (dairy-free) cheese
• red pepper flakes
• dill sauce*

1. Line a baking sheet with parchment paper.

2. Toss the asparagus with salt, black pepper, olive oil, and optional red pepper.

3. Bake about 12 minutes.

4. Served with lemon slices, parsley/mint, and any optional items.

*Dill sauce:

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

1/4 cup (30 g) (dairy-free) mayonnaise

1 Tbs. (15 ml) organic lemon juice

1 grated organic clove of garlic

1/2 tsp. (2,5 g) onion powder

chopped fresh or dried dill

1. Stir all the ingredient together.

2. Chill in the refrigerator. 

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

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Russian Potato Salad

 Russian potato salad has less ingredients than German potato salads. 

Картофельный Салат (Russian)

/ kartofelʹnyy salat/

Serves 6

A. Potatoes / Картофель /kartofel' :

2 pounds (910 g) organic potatoes

chopped organic scallions or onions

fresh or dried dill

chopped sweet-sour pickles

sliced organic radishes

garnish: dill sprigs

один  /a-deen/ 1. Cover the potatoes water water, bring to boil.

два  /dva/ 2. Reduce to low, cover and cook about 25 minutes.

три  /tree/ 3. Drain and slice thinly.

B. Potato dressing / Картофельная заправка /kartofel'naya zapravka/: 

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

1 tsp. (5 ml) Worcestershire sauce

2 Tbs. (30 ml) each: ketchup and white wine vine

1 tsp. (5 ml) horseradish sauce

четыре  /chye-tir-ye/ 4. Whisk all the ingredients.

C. Making the salad:

пять   /pyat/ 5. In a bowl, add the potatoes, scallions/onions, dill, pickles and radishes.

шесть   /shest/ 6. Toss in the dressing.

семь   /syem/ 7. Refrigerate for 45 minutes.

восемь  /vo-syem/ 8. Remove and garnish with the dill springs.

Try "Berlin Potato Salad / Berliner Kartoffelsalat" https://veggiefernandezs.blogspot.com/2021/07/berlin-potato-salad.html

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Chicken-Grape Bowls

 Nice lunch or snack.

Serves 4

I. Dressing:

1/2 cup (120 ml) each: (dairy-free) organic yogurt and rice vinegar

2 tsp. (10 ml) minced rosemary

1/4 tsp. (60 ml) red pepper flakes

1. Mix all the ingredients until smooth.

II. Salad:

4 cups (380 g) cooked farro or couscous (are not gluten free), OR brown rice (is gluten-free)

organic grilled chicken or rotisserie chicken, cut into strips

organic grapes cut in half

organic thinly sliced: radishes and celery

organic walnut halves

chopped organic chives

optional edamame beans

1. Divide the farro/couscous/brown rice among the four bowls.

2. Arrange the remaining ingredients on top.

3. Drizzle dressing over the salads.

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Green Mole

Many people think of only red (mole rojo) or black mole (mole negro) or a dozen more types of mole. There are moles (Nahuatl: mōlli "sauce") from all corners of Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole. Try this sauce with pork, chicken, or beef.

📌Note:"mole sauce" means sauce sauce.

Mole verde (Spanish)

Makes over 9 cups (+1260 ml)

Calculate the amount of ingredients for less quality.

 

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

uno 1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.

dos 2. Stir frequently and be careful not to burn them.

tres 3. Transfer to a blender.

cuatro 4. Add 1/4 cup (60 ml) oil and purée into a paste.

cinco 5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 

seis 6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.

siete 7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes.

ocho 8. Serve over you dish.

Try mole vera over chicken with sunflower seeds.

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Potato Dumplings

 These are not just "potatoes and dough" but stuffed with spinach and low-carb cauliflower. 

Kartoffelklöße (northern Germany)

Kartoffelknödeln (southern Germany)

Serves 8

1 pound (455 g) organic potatoes

1/2 head of organic cauliflower florets

2 tsp. (10 ml) olive oil

1 slice of rye or (gluten-free) bead, cut into small cubes

2 cups (260 g) organic spinach

minced or dry parsley 

black pepper to taste

1/2 cup (65 g) potato starch or cornstarch

1 organic egg

little nutmeg

sliced organic radishes for garnish

optional: mushroom sauce

1. Boil the potatoes for 10 minutes.

2. Add the cauliflower another 5 minutes until the piercing the potatoes and cauliflower with a fork and they are soft.

3. Drain and let them cool.

4. Heat the oil in a skillet over medium heat.

5. Add the bread and toast until brown. Remove.

6. Add the spinach and black pepper. Cook for 30 seconds or so.

7. Place them in the bowl with the bread and parsley.

8. Peel the potatoes and press through a potato ricer to potato masher.

9. Repeat with the cauliflower.

10. Stir together the potatoes, cauliflower, starch, egg, and more black pepper.

11. Divide the dough into 12 balls.

12. Press your thumb into each ball. Add piece of bread and little spinach.

13. Cover with dumpling dough to seal.

14. Bring a pot of water to a boil over medium-low (Do not keep it boiling.)

15. Cook half of the dumplings at a time. When they rise to the top, cook for 5 minutes.

 (a) You might want to cook one and see if it does not fall apart. If it does, add a little more starch.

16. Remove them to a plate and repeat with the rest.

17. Spindle with some more parsley with sliced radishes or a mushroom sauce.

Try some of the other potato and/or German recipes.

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Green Mole Sauce

Many people think of only red or black mole, but there are moles from all over Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole sauces. Try this with pork, chicken or beef.

Mole verde (Spanish)

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and tender stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.
2. Stir frequently and be careful not to burn them.
3. Transfer to a blender.
4. Add 1/4 cup (60 ml) oil and purée into a paste.
5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 
6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.
7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes
8. Serve over you dish.

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