Salad with Kale, Quinoa, and Squash

 It is nice to add a lot of interesting ingredients and have a salad with leftovers or not. 

Serves 6

Preheat the oven to 400ºF (200ºC)

Use organic if all possible.

1/3 cup +2 Tbs. (100 ml) olive oil

1/4 cup (60 ml) apple cider vinegar

1 Tbs. lemon juice

dash of salt and black pepper

1/4 tsp. paprika

1 small butternut squash, peeled and cut into 1/2-inch (12 mm) cubes

1 bunch curly kale, remove stems and sliced thinly

1/4 cup (30 g) each: dry quinoa, cooked and chopped red onion

1 apple, chopped

1/2 cup (65 g) dried raisins

1 cup (130 g) hopped walnuts

1. Whisk 1/3 cup (80 ml) oil, apple cider vinegar, lemon juice, salt and pepper. Set aside.

2. Gross squash with the rest of the oil and paprika.

3. Place squash on a baking sheet and roast about 25-30 minutes.

4. Combine the kale, cooked quinoa, apple, raisins, walnuts and onion in a bowl.

5. Add the roasted squash and serve warm.

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Carrot Cake Cookies

 My brother loves carrot cake. I decided to make cookies for the holidays.-Mike

Makes 18 cookies

Preheat the oven to 350F (175C)

Double the recipe and save some for another day.

3/4 cup (95 g) each: (GF) flour and organic brown sugar

1/2 tsp. (2,5 g) baking soda

1/4 tsp. (1,2 g) salt

1 Tbs. (15 g) ground flaxseed

2 tsp. (4 g) cinnamon

1/2 tsp. (1 g) each ground: cloves and nutmeg

1/3 cup (80 ml) olive oil

1 organic egg

1 tsp. (5 ml) vanilla extract

1 cup (130 g) each organic: grated carrots and old-fashioned rolled oats

1/4 cup (30 g) each organic: raisins, walnuts or pecans, and shredded coconut

optional: (DF) cream cheese icing 

1. In a small bowl, combine flour, baking soda, salt, flaxseed, cinnamon, nutmeg, and cloves.

2. In a medium bowl, whisk the brown sugar, oil, egg, and vanilla extract.

3. Stir in flour mixture, a little at a time.

4. Follow in the carrots and oats.

5. Stir in coconut, raisins, and nuts.

6. Drop by tablespoons onto parchment-lined baking sheet.

7. Bake 9-10 minutes. Do not over back.

8. Cool completely on wire rack before serving.

9. Spread optional icing on top.

10. If there are any leftovers, store in an airtight container. 

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Casserole with Liver and Rice

LIVER! Really?! 

I use to eat "liver and onions" for several years, but I started to think of the function of a liver. Hence, I stopped eating it. -Mike

So I googled "liver": Liver is one of the most nutritionally dense foods on the planet." Ahh? "Just a single serving can help your recommended amount of vitamin A, B, copper, iron, and folate."

Most common: cow (beef), chicken, duck, lamb, and pig.

But is it safe? "In truth, the liver does play a role in breaking down (and eliminating) toxins from the body, but it does not store them."

If you do no what to eat liver and onions, then try this Finnish casserole.

Vuoka maksan ja riisin kanssa (Finnish)

Or

Maksalaatikko

"Liver Casserole"

Serves 5-6

Preheat oven to 350F (175C)

1 pound (455 g) beef liver, partially frozen

3 cups (535 g) cooked rice

2 1/2 cups (600 ml) (dairy-free) milk

1 beaten organic egg

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

1 chopped organic onion

4 Tbs. (60 ml) organic dark corn syrup

1/2 tsp. (1 g) each: white pepper and ground marjoram

1 cup (130 g) organic raisins

yksi 1. Mix together the rice and milk.

kaksi 2. Add the egg.

kolme 3. Heat the butter in a frying pan.

 

neljä 4. Brown the onions.

viisi 5. Add the milk-rice mixture.

kuusi 6. Stir in the syrup, pepper, marjoram, and raisins.

seitsemän 7. Use a sharp knife to slice or chop the liver.

kahdeksan 8. Stir it into the rice mixture.

yhdeksän 9. Pour into a buttered casserole dish.

kymmenen 10. Bake for an hour. (liver temperature 160F/71C)

yksitoista 11. Serve hot.

Hyvää ruokahalua!

Enjoy your meal!

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Coconut-Rice Side-dish

Make it either on the stove or in a rice cooker. Serve with a Hawaiian chicken* dish, stir fry vegetables, curries, stews, grilled meat or fish.

Servers 5

1 Tbs. (15 ml) coconut oil

1 cup (130 g) jasmine rice

1/2 can (6.8 ounces/255 ml) organic coconut milk

1 1/2 cups (360 ml) water

1/4 cup (60 g) organic brown sugar

1/3 cup (45 g) organic raisins

1 1/2 cups (195 g) organic coconut flakes, toasted

optional toppings:

• organic lime zest and line wedges
• thinly sliced green onions
• pickled jalapeño peppers
• fried shallots
• chopped herbs: cilantro, chives, mint or Thai basil

~Rinse and drain the rice in water several times.~

I. Oven top:

1. Put the oil in a large saucepan over medium-high heat.

2. When it is melted, add the rice and sauté for 2 minutes.

3. Add coconut milk, water, sugar, and raisins.

4. Bring to boil, stir and reduce heat to a simmer.

5. Cover and simmer for 20-25 minutes.

6. Fluff rice with a folk and transfer to a serving dish.

7. Fold half the coconut flakes into the rice.

8. Sprinkle the rest on top and any optional toppings.

II. Rice cooker:

1. Put the oil in a pan.

2. When melted, add the rice and sauté 2 minutes.

3. Add to the rice cooker with the rest of ingredients except the coconut flakes.

4. Cook on white rice setting.

5. Remove, fold half the coconut flakes into the rice.

6. Top with the rest of the flakes and any optional toppings.

* Hawaiian Pineapple Chicken:

https://veggiefernandezs.blogspot.com/2020/04/hawaiian-pineapple-chicken.html

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Pasta with Cauliflower, Nuts, and Raisins

 Sicily has many local dishes. Try this different type of pasta for dinner or with company.

Pasta cu cavil di ciuri (Sicilian)

Pasta con i cavolfiori (Italian)

Serves 4

soak raisins overnight

Use organic ingredients.

1 medium-sized cauliflower head, cut into small florets, stem cut and into fine pieces

2 Tbs. (30 ml) olive oil

1 large white onion, finely chopped

3 anchovies in olive oil, crushed with the back of a fork into a paste

2 Tbs. (30 g) each: raisins soaked overnight in water or wine and drained; pine nuts

1/2 tsp. (2,5 g) saffron threads

1 pound (455 g) (gluten-free) pasta (example: rigatoni or ziti)

1 cup (130 g) (dairy-free) grated cheese

4 Tbs. (60 g) (gluten-free) coarse breadcrumbs 

(Sicilian)

unu 1. Bring a large pot of salted water to a boil over high heat.

dui 2. Add cauliflower and blanch until slightly tender, about 2 minutes. To check if it done, insert a knife into the stem of a floret. If it inserted with ease, the cauliflower is ready.

tri 3. Transfer to a strainer to drain. RESERVE pot of boing water to cook the pasta.

quattru 4. Sauté onions in the heated olive oil over low to medium heat, about 5 minutes.

cincu 5. Add anchovies, pine nuts, raisins, and saffron threads. Simmer for a few minutes.

sei 6. Add the blanched cauliflower florets with about 1 cup (240 ml) of boiling pasta water and simmer until the water is reduced by half and the sauce thickens.

setti 7. Cook the pasta until al dente then drain.

ottu 8. Add pasta to sauce along with cheese and toss.

novi 9. Plate and top the pasta with breadcrumbs.

Bona manciata!

Have a nice meal!

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Moroccan Chicken with Olives

Moroccan cuisine is influenced from many cultures and nations over the centuries: Arab, Berber, French, Andalusi (Spain), and sub-Saharan. Couscous is the most familiar along with a multitude of spices. Twenty-seven spices are combined for the famous Moroccan spice mixture "ras el hanout" راس الحانوت. The spice is also found in varying forms in Tunisia and Algeria. Add it to this dish if you like. 
Serve with rice or couscous. 

(Arabic) دجاج بالزيتون

/dijaaj bialzaytun/

Serves 8

2 cups (360 g) organic pitted olives 
4-5 organic chicken legs and/or chicken breast 
2 Tbs. (30 ml) olive oil
6 organic garlic cloves, sliced
2 organic tomatoes, chopped

2 organic lemons, sliced into wedges

1/2 cup (65 g) organic raisins
1 to 2 cups (240-480 ml) hot water
1 to 2 Tbs. (15-30 ml) organic tomato paste
1 Tbs. (15 g) each; cumin and sweet paprika
2 tsp. (10 g) turmeric
optional: 1 hot pepper

1. Boil the olives for 30 minutes or until you can slide a fork through them. Spill out the water.

2. Heat the oil and sauté the garlic and tomatoes.

3. Add the chicken, olives, and enough water to cover the sides.

4. Mix in tomato paste, paprika, cumin, turmeric, raisins, 1 lemon, and optional hot pepper or other spices, example ras el hanout. 

5. Bring to a boil. Lower to simmer and cook for 40 minutes.

6. Serve with rice or couscous and other slices of a lemon.

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Stewed Sicilian Vegetables

The stew can last several days in the refrigerator, which is even better after two days! 

• It is best eaten at room temperature, or warm, or cold.
• Serve as a side dish.
• Chop it more and spread on grilled bread.
• It is perfect for a summer party.

Caponata (Italian)

Serves 6-8

1 each organic: red bell pepper, zucchini, and eggplant*, cut into 1-inch (2,5 cm) squares

1/2 cup (120 ml) olive oil

1 chopped organic onion

2 chopped organic celery stalks

1/2 cup (100 g) organic raisins

1/4 cup (50 g) pitted green olives, coarsely chopped

1 Tbs. (15 g) organic toasted pine nuts

1 Tbs. (15 g) drained, capers

pinch red pepper flakes

2 organic diced tomatoes

1/4 cup (60 ml) white wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) chopped mint leaves

A. Vegetables:

~Sicilian numbers~

unu 1. Boil salted water.

dui 2. Add the red pepper, cook 1 minute. Drain and pat dry.

tri 3. Heat the oil in a skillet over medium heat.

quattru 4. Add the eggplant and fry, turning the cubes until golden brown, about 4-5 minutes.

cincu 5. Remove and drain on a paper towel lined plate.

sei 6. Heat the oil in a second skillet.

setti 7. Add the zucchini, cook, stirring until golden, about 5 minutes.

ottu 8. Remove and add to the eggplant.

novi 9. Add the onion and celery to the oil in the second pan, cook about 5 minutes.

deci 10. Stir int he raisins, green olives, pine nuts, capers and blanched bell pepper.

unnici 11. Seasons with red pepper flakes.

dudici 12. Stir and cook about 10 minutes.

triadici 13. Add the diced tomatoes, cook about 5 more minutes.

B. Sugar-mint syrup:

1. Bring the vinegar to a boil.

2. Ad the sugar and the mint, reduce the heat to low, and simmer until thick, about 5 minutes.

C. Combine:

1. Pour the syrup into the skillet of vegetables, cook until the vegetables are very soft and juicy, about 3-4 minutes.

2. Stir in the eggplant and zucchini, cook 1-2 minutes.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

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