Garbanzo Stew à la Cuba

Beans are a staple food in many Cuban dinners. The slow, simmering brings out the flavors and aromas in the kitchen. (Well, there's dinner for tonight!-Mike)

Potaje de Garbanzo (Spanish)

Serves 4

~Adjust the portions of ingredients if needed.~

1/2 can (200 g) of organic garbanzo (aka chickpeas) beans

avocado oil

diced organic: onion and bell pepper

minced garlic

diced ham hock

sliced Spanish chorizo or smoked sausage

1/4 cup (30 g) organic tomato sauce

red wine

1-2 tsp (2-4 g) each: cumin, paprika, oregano, black pepper

1 bay leaf

1 organic potato, cut into fourths

optimal: cook organic rice

~ Cuba Spanish~

uno 1.  Sauté the onions and peppers in avocado oil.

dos /do/ 2. Add the garlic, ham and sausage. Cook about 3 minutes.

tres /tre/ 3. Stir in the tomato sauce, wine, and spices.

cuatro 4.  Simmer for 5 minutes.

cinco 5. Add the potato, cover and cook for 20 minutes or until the potato is soft.

seis /sei/ 6. Remove the bay leaf and serve warm with or without rice.

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

or stews: https://veggiefernandezs.blogspot.com/search/label/Stews

Read More

Goulash Soup à la German

There are many variations from country to country. Living in Germany, this was a favorite lunch while out and about for the day. 

Gulaschsuppe (German)

Serves 4

1 Tbs. (15 ml) olive oil

1/2 pound (225 g) organic beef stew, cut into cubes

minced organic onion

3 minced organic garlic cloves

2 Tbs. (12 g) sweet paprika

1 tsp. (2 g) each thyme, marjoram

2 Tbs. (30 g) organic tomato paste

1 bay leaf

1/2 cup (120 ml) red wine

5 cups (7,5 dl) organic beef stock or broth

1 sliced organic carrot and celery

peeled and chopped organic potatoes

1-2 tsp. (5-10 ml) German Maggi or Worcestershire sauce

1 Tbs. (5 g) (gluten-free) flour

garnish: parsley and (dairy-free) yogurt

optional: Serve over (gluten-free) egg noodles

eins 1. Sauté the beef, onions, and garlic in a pot with the oil over medium heat.

zwei 2. Stir in the spices and tomato paste.

drie 3. Add the wine and stock/broth and Maggi/Wprcestershire. Simmer for a while.

vier 4. Add the vegetables.

fünf 5. Cook until the meat has an inside temperature of 375ºF/191ºC and the vegetables are tender, about an hour.

sechs 6. Thick with the flour. 

sieben 7. Serve with (optional noodles), drops of yogurt and parley with crusty bread, bread rolls, Brötchen, rye bread or pretzels (if you can find some).

Guten Appetit! (German)

An Guadn! (Bayrisch)

Try our other soups: https://veggiefernandezs.blogspot.com/search/label/soups

Read More

Lamb Brandenburg Style

The State of Brandenburg is located in northeastern Germany. Its cuisine is considered down-to-earth compared to other German cuisines. This is due to influences from their Slavonic roots: vegetables, game, mushrooms, fish with many regional specialties even the beer (Bernauer Bier) and fruit brandies are different. 

Brandenburger Lammfleisch (German)

Servers 4

2 pounds (910 g) organic lamb, diced into cubes

2 organic sliced onions

(dairy-free) organic butter

olive oil

1/2 cup (120 ml) red wine

2 cups (480 ml) organic vegetable broth

organic green beans, cleaned and sliced

organic potatoes, diced

Himalayan salt and black pepper to taste

serve with savory spice

optional: organic raw asparagus

eins 1. In a pot, roast the lamb cube in the butter.

zwei 2. Add the wine, then put in the onions and spices.

drie 3. Add the broth, cover, and braise for an hour over medium heat.

vier 4. About 20 minutes before the lamb is done, add the beans and potatoes to the pot.

fünf 5. Cook until the inside lamb temperature is 145F/63C.

sechs 6. Serve with savory sprinkled on top and optional asparagus.

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

Read More

Turkey Goulash

Goulash is a soup or stew of meat and vegetable seasoned with paprika and other spices. Though, it originated in and symbol of Hungary, it now common dish not just in Central Europe but other parts of Europe, North America, and event an Ethiopian fish goulash. Each country has its own "cattlemen strew*". Turkey goulash is a Passover dish.

Pulykagulyás  (Hungarian)

[from gulya "herd of cattle"

gulyás "herdsman, cowboy"

*gulyáshús "goulash meat as 

meat dish prepared by herdsmen"]

bogrács 

(traditional Hungarian cauldron)

Serves 4

olive oil

3 ground organic garlic cloves

2 organic onions

1 chopped organic each: zucchini and bell pepper

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

diced organic turkey

1-2 Tbs. (15-30 g) each: paprika and cinnamon

sliced organic mushrooms

4 sliced organic carrots

2 slice organic celery stalks

2 diced organic potatoes

1 cup (240 ml) organic chicken broth

red wine

1/2 cup (120 ml) organic tomato sauce

Himalayan salt and black pepper to taste

garnish: chopped parsley and/or basil

egy 1. Sauté the onions, garlic, zucchini, and bell peppers in olive oil.

kettő 2. Add the turkey and spices. Cook about 10 minutes.

három 3. Add the flour and boil for a minute.

négy 4. Add the potatoes, mushrooms, carrots, celery, and tomato sauce.

öt 5. Add the broth and bring to a boil. Reduce, add red wine, then simmer for an hour.

hat 6. Garnish and serve warm. 

Try some other turkey recipes:

https://veggiefernandezs.blogspot.com/search/label/turkey

or 

other Hungarian dishes:

Stuffed Peppers with Lamb and Mint:  https://veggiefernandezs.blogspot.com/2017/09/hungarian-stuffed-peppers-with-lamb-and.html

Cherry Sauce (for chicken or potatoes): https://veggiefernandezs.blogspot.com/2017/06/hungarian-cherry-sauce.html

Mushroom Paprika: https://veggiefernandezs.blogspot.com/2017/06/hungarian-mushroom-paprika.html

Cucumber Dill Drip: https://veggiefernandezs.blogspot.com/2017/06/hungarian-cucumber-dill-drip.html

Paprika Chicken: https://veggiefernandezs.blogspot.com/2016/11/hungarian-paprika-chicken.html

Vegetable Stew: 

https://veggiefernandezs.blogspot.com/2015/06/hungarian-vegetable-stew.html

* 

• Albania:  gullah
• Austria: Wiener Saftgulasch or Fiakergulasch more onions and less vegetables 
• Coratia: gulaš with wild boar meat
• Czech Republic and Slovakia: guláš with beer and wild boar
• Ethiopia: አሣ ጉላሽ (gulaš) with spicy sauce, served with rice
• Germany: Gulasch with beef, pork, venison, or wild boar, served with potatoes, noodles or dumplings
• Italy: gulasch found in parts of the country that was Austro-Hungarian Empire, marjoram and lemon zest with crusty white bread or potenta
• Netherlands: goulash with beef
• Pokand: gulasz like Hungarian with mashed potatoes, noodles, or dumplings
• Serbia:  гулаш (goulash) beef, veal, pork, venison, or boar; 50% meat to 50% onions
• Slovenia:  partizanski golaž "partisan goulash" with two or more types of meat
• US and Canada: goulash mentioned in cookbooks since 1914, like the Hungarian dish

Read More