Spicy Lamb Grilled Meatballs

Meat from sheep is common in cuisines from many cultures: Mediterranean, Middle Eastern,  Iran, Afghanistan, Basque country, Western United States, Navajo Nation, Mexico, Northern and Western Europe, the United Kingdom, Hungary, Central Asia, parts of China, Mongolia,  Indonesia, Japan, and Australia. 

Lamb is a rich source of high-quality protein, with iron, zinc, and vitamin B12.

Πικάντικες μπάλες κρέατος αρνιού στη σχάρα (Greek)

/pikántike báles kréatos arnioú sti schára/

Makes 4 large meatballs

Preheat stove-top grill pan or a BBQ

Mint Yogurt Dip

Ντιπ γιαουρτιού με μέντα

/ntip giaourtioú me ménta/

chopped mint

2 cups (260 ml) Greek yogurt or a dairy free yogurt

juice of 1 organic lemon

2 minced garlic cloves

ένα / EN-a/ 1. Mix the ingredients together except the mint.

δύο /THEE-oh/ 2. Cover and refrigerate at least an hour or overnight.

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1 pound (455 g) grass feed ground lamb

2 Tbs. (30 g) each chopped: cilantro or parsley, oregano, oregano, and mint leaves or 2 tsp. each of dried herbs

1 Tbs. (15 g) chopped organic garlic

1 tsp. (5 ml) white or red wine vinegar and sherry

1 tsp. (5 g) molasses or organic honey

1 tsp. (5 g) cumin

1/2 tsp (2,5 g) each: allspice, red pepper flakes, black pepper, and Himalayan salt

organic spinach leaves

crumbled feta cheese or dairy-free goat cheese

optional: sliced organic red onions

τρία /TREE-a/ 3. Place the lamp in a bowl and mix with the mint, cilantro/parsley, oregano, garlic, sherry, vinegar, and molasses/honey.

τέσσερα /TESS-air-uh/ 4.  Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix.

πέντε /PEN-day/ 5.  Shape into 4 meatballs

έξι /EX-ee/ 6.  Brush the gill with oil.

εφτά /EF-TA/ 7. Grill the meatballs on each side. Depending on the thickness, cook +5 to 10 minutes, until the inside temperature is 145F (63C).

oκτώ /oc-TOH/ 8. Place spinach on plates, add 1 or 2 meatballs, toped with crumbled cheese, any juice from a stove-top grill pan,  the yogurt sauce, and chopped mint.

Try some 

other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

or Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Fajitas

Mixing Texas and Mexican ingredients = Tex-Mex American cuisine (aka Tejano). It once referred to steps of beef skirt steak, fajitas now are made with variety of fillings. Here is one with lots of spices! Add some of the bottom dishes, if you like for a ¡Una Cena Deliciosa! (A Delicious Dinner)

Preheat the oven to 390F (200C)

organic chicken thighs, sliced thinly

sliced organic red onions

slice three different colors of organic bell peppers

olive oil

organic lime juice

(gluten-free) organic tortilla shells

spices (adjust the amount to taste and amount of chicken):

suggestions:

2 tsp. (10 g) paprika
1 tsp. (5 g) each:

• coriander
• chili powder or cayenne pepper
• garlic powder
• cumin
• ginger
• oregano
• organic sugar
• Himalayan salt

Topicing:

• (dairy-free) cheese
• (DF) organic sour cream
• (DF) organic yogurt
• organic lettuce or spinach
• guacamole
• a salsa
• 
  

uno 1. Mix the spices.

dos 2. Marinade the chicken with a little olive oil and some lime juice for 15 minutes.

tres 3. Place the bell peppers and onions.

cuatro 4. Sprinkle spices over them, mix altogether.

cinco 5. Bake for 20 minutes.

seis 6. Cook the chicken with some oil, inside temperature of 165F/74C

siete 7. Place the vegetables and chicken in bowl.

ocho 8. Warm the tortillas. 

nueve 9. Serve

with Mexican Rice: https://veggiefernandezs.blogspot.com/2016/12/mexican-rice.html

and what about Mexican Cactus Salsa? https://veggiefernandezs.blogspot.com/2016/12/hola-mexican-cactus-salsa.html

Finish with Mexican Hot Chocolate: https://veggiefernandezs.blogspot.com/2016/02/mexican-hot-chocolate.html

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Potato Salad à la Japanese

There are so many different types of potato salads around the world. We enjoyed this salad while living in northern Japan.-Mike

ポテトサラダ (Japanese)

/po-te-to-sa-ra-da/

Serves 6

8 organic yellow-skin potatoes, peeled and cut into chunks

2 peeled organic carrots

3 (Japanese) organic cucumbers, thinly sliced

2 organic red onions, cut into thin half-rounds or chopped scallions

2 1/2 to 3 cups (600-700 g) (vegan) mayonnaise or Japanese mayonnaise

1-2 Tbsp. (15-30 ml) rice vinegar to taste

optional or replacement for the carrots, organic...

• cooked edamame beans
• sliced raw okra
• raw corn kernels
• shaved cooked corn on the cob or canned
• chopped bell peppers

Japanese

i /long e/

一 /ichi/ 1. Boil the potatoes in salted water with the carrots or optionals ingredients.

二 /ni/ 2. Cook the carrots for about 7 minutes, then remove if soft.

三 /san/ 3. Cook the potatoes another 15 minutes.

四 /shi/ 4. Sprinkle the cucumber slices with 1 tsp. (5 g) salt, toss, and set aside for 5-10 minutes.

五 /go/ 5. Squeeze out the excess cucumber water. Then slide into thin half-moons.

六 /roku/ 6. Mash the hot potato pieces until fluffy, cool.

 七 /shichi/ 7. Add the cucumbers, carrots, and onions.

 八 /hachi/ 8. Fold in the mayonnaise and rice vinegar to taste.

Try some other potato salads:

Potato Salad with Dijon Mustard and Herbs: https://veggiefernandezs.blogspot.com/2023/05/potato-salad-with-dijon-mustard-and.html

Russian Potato Salad: https://veggiefernandezs.blogspot.com/2022/07/russian-potato-salad.html

German Potato and Lentil Salad: https://veggiefernandezs.blogspot.com/2021/07/german-potato-and-lentil-salad.html

Hungarian Potato Salad: https://veggiefernandezs.blogspot.com/2019/09/hungarian-potato-salad.html

Potato Salad with Herbs: https://veggiefernandezs.blogspot.com/2019/07/potato-salad-with-herbs.html

Greek Potato Salad: https://veggiefernandezs.blogspot.com/2018/02/greek-potato-salad.html

Quinoa and Peruvian Purple Potato Salad: https://veggiefernandezs.blogspot.com/2016/05/quinoa-and-peruvian-purple-potato-salad.html

Potato Salad with Asparagus: https://veggiefernandezs.blogspot.com/2016/02/potato-salad-with-asparagus.html

Raw Sweet Potato Salad: https://veggiefernandezs.blogspot.com/2015/12/raw-sweet-potato-salad.html
 
Lemon & Garlic Potato Salad: https://veggiefernandezs.blogspot.com/2014/09/lemon-garlic-potato-salad.html

Potato Salad à la Goat Cheese: https://veggiefernandezs.blogspot.com/2014/07/potato-salad-la-goat-cheese.html

Purple and White Potato Salad: https://veggiefernandezs.blogspot.com/2011/07/purple-and-white-potato-salad.html

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Salmon Bowl with Avocado

Avocado is native to Mesoamerican tribes for more than 5 000 years! They are full of vitamins and minerals. Two servings of avocado per week might also reduced the risk of developing cardiovascular diseases by 16-22%. 

Avocado tree

Serves 2

Preheat the oven to 400F (200C)

1 Tbs. (15 ml) each: apple cider vinegar and avocado oil

1 tsp. (5 ml) organic maple syrup

1 tsp (2 g) each: garlic powder and black pepper

1 Tbs. (6 g) chopped basil

goat cheese (diary free) or feta cheese (not DF)

6 ounces (175 g) wild salmon fillet

1/2 cup (65 g) each: 

• cooked quinoa
• organic canned chickpeas (drained and rinsed)
• chopped organic cucumbers
• organic grape tomatoes (cut in half)
• sliced organic red onions

kalamata olives

sliced organic avocado

A. Dressing:

1. Whisk apple cider vinegar, avocado oil, maple syrup, garlic powder and pepper.

B. Salmon:

1. Take 1 tsp. (5 ml) of the dressing and brush it on the salmon.

2. Cook the salmon in the oven for 10-12 minutes (inside temperature 145F/63C).

C. Assemble the bowls:

1. Add the cooked quinoa and chickpeas to each bowl.

2. Toss in the remaining dressing.

3. Add the toppings: olives, cheese, basil, and avocado.

4. When the salmon is done, peel the skin off the bottom of the fillet.

5. Cut the fillet in half and divvy between the bowls.

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