Quinoa Salad with a Mediterranean Touch

Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.

Serves 6

Dressing:

2/3 cups (160 ml) olive oil

2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice

1 tsp. (2 g) garlic powder

2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:

3 cups (360 g) cooked quinoa

1 chopped organic (each) red and yellow bell peppers

1 cup (130 g) cherry tomatoes, cut in half

1 sliced organic cucumber

Kalamata olives, chopped

1/2 cup (65 g) chopped onion

chopped: parsley and mint

crumbled feta cheese

1. Combine all the ingredients and herbs in a bowl.

2. Toss half of the dressing in the salad.

3. Mix in half of the quinoa.

4. Add more quinoa and dressing to taste.

5. Serve with the feta over the top.

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Greek Dressings

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette 

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional: 

• 1 tsp. (5 g) organic honey
• feta cheese

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Berliner Currywurst

Off to one of many trips to East Berlin in the 80s with family or friends, the years we lived there. What a great way to have a quick snack or lunch, leaning against a stand-up table and enjoying one of my favorite foods, currywurts. Now, I buy some pork sausages (Würste) at a local German deli, pick up some German ketchup and try to recreate that Berliner taste.-Mike

Sever with French fries ((Pommes frites)

Serves 4

~recipe without German ketchup~

1/8 cup (16 g) fresh ginger, peeled and grated

1/2 cup (65 g) organic pineapple finely cubed

1/4 cup (30 g) organic sugar

3 Tbs. (45 ml) red wine vinegar

4 Tbs. curry powder

1 2/3 cups (200g) ketchup

4 glass feed pork sausages (Schweinswurt)

optional: 4 (German) rolls

eins 1. In a pan, bring to a boil: ginger, pineapple, sugar, and red wine vinegar. Stir until pineapple becomes soft.

zwei 2. Add the curry powder and ketchup. Stir well.

drie 3. Reduce the temperature medium and cook for about 5 minutes.

vier 4. Grill the sausages.

fünf 5. Serve in a roll or on a plate with the pineapple curry ketchup on top and French fries on the side. 

P.S. Just thinking about them, I'm going downstairs and have one for lunch (Mittagessen)! I'll have sauerkraut instead of Pomme frites.

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Chickpeas and Baked Feta

Chickpeas goes by many names: chick pea, gram, Bengal gram, garbanzo (bean), Egyptian pea, which have high protein, used in many recipes from the Mediterranean and Middle Eastern cuisines to Indian dishes. Mix with sheep's or goat's milk (feta cheese), and you'll have a wonderful casserole. 

Ρεβίθια και ψητή φέτα (Greek)

/revíthia kai psití féta/

Serves 4

Preheat oven to 425ºF (22oºC)

2 organic cans (=30 ounces/860 g) chickpeas, rinsed

1/4 cup (60 ml) olive oil

3 cups (=16 ounces/460 g) organic (multicolored) cherry tomatoes

2 tsp. (4 g) torn rosemary leaves

2 tsp. (2,4 ml) red wine vinegar

2 tsp. (8 g) garlic paste or mince garlic

pinch or two lemon pepper

1 (6 ounce/175 g) block of feta cheese

1 Tbs. (17 g) torn basil leaves

(gluten-free) round pita bread or tortillas 

ένα /éna/ 1. Mix in a baking dish: tomatoes, oil, rosemary, vinegar, garlic, and lemon pepper.

δύο /dýo/ 2. Lay the block of feta on top.

τρία /tría/ 3. Back about 20 minutes. The tomatoes have split and the cheese is creamy.

τέσσερα /téssera/ 4. Sprinkle the rosemary and basil leaves on top.

πέντε /pénte/ 5. Serve with some bread.

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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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Salad à la Roasted Eggplant and Bell Pepper

 A light dressing with vegetables equal a nice summer salad for a BBQ.

Salada de berinjela assada e pimentão (Portuguese)

Serves 4

Preheat the oven on broil 

or

Heat the BBQ

1 organic eggplant, sliced into rounds

seasons with (your choice):

• cumin
• coriander
• turmeric
• paprika
• ginger
• organic lime juice

2-4 organic bell peppers of your choice, cut in half

seasons with (your choice):

• basil
• chives
• cilantro
• coriander
• cumin
• curry
• garlic
• marjoram
• rosemary
• thyme

3 Tbs. (45 ml) olive oil

2 tsp. (10 ml) red wine vinegar

little Himalayan salt and black pepper

organic kale, spinach, and/or arugula

(dairy-free) cheese

chopped organic nuts and/or seeds

Oven Broil:

um 1. Place the eggplant and peppers, cut side down, on a parchment paper baking pan.

dois 2. Brush with some oil.

três 3. Broil until brown and tender, 7-10 minutes.

BBQ:

um 1. Place on a grill.

dois 2. Brush with some oil.

três 3. Grill on both sides until brown and tender.

----------

quatro 4. Let the peppers cool, then remove the skin and seeds.

cinco 5. Chop the peppers into bite-size pieces.

seis 6. Whisk together a Tbs. (30 ml) oil, vinegar, salt, and pepper.

sete 7. Toss in the greens and cheese.

oito 8. Place the eggplants and peppers on a plate. 

nove 9. Top with nuts and/or seeds.

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Chicken à la Soy Sauce and Honey

 A tasty chicken dish which is quick and easy to prepare.

Serves 3

3 organic chicken breast

(gluten-free) flour

salt and pepper to taste

1 Tbs. (15 ml) each soy sauce or gluten-free liquid aminos and red wine vinegar

3 chopped organic cloves of garlic

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

1/3 cup (80 ml) organic honey

chopped organic chives

1. Slice small cuts diagonally across the chicken breast, turn over, and repeat.

2. Rub salt and pepper on the chicken, on both sides.

3. Pour some flour on a plate and cover both sides of the chicken.

4. Melt 1 Tbs. (15 ml) butter in a frying pan.

5. Brown the chicken on both sides.

6. In the middle, of the three pieces of chicken, add the rest of the butter, soy sauce/liquid aminos, vinegar, garlic, and honey. Stir the pieces of chicken around the sauce. Turn over and repeat.

7. Cook until inside temperature of the chicken is 165F/74C.

8. Remove, plate the chicken, pour some sauce over them, and add chopped chives.

Try the some of the other chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

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Roasted Tomatoes

Serve as a side dish with any meal.

Serve 4

Preheat the oven to 400F (200C)

1 pound (455 g) organic cherry tomatoes of various colors

cloves of organic garlic

oregano, basil, and thyme

1 Tbs (30 ml) each: olive oil & red wine vinegar 

1. Cut the tomatoes in half and dd to a roasting pan.

2. Cut the garlic cloves tops off; add to the pan.

3. Sprinkle in the spices.

4. Add the oil and red wine vinegar. Toss.

5. Arrange in a single layer.

6. Roast for 20 before serving.

7. Squeeze out the garlic and mix with the tomatoes.

8. Serve from the pan or in a bowl.

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Pasta Salad à la Greek

Pasta salads taste bette alter they have had a change to rest, so prepare this up to three days in advance.

Ελληνική σαλάτα ζυμαρικών (Greek)

/ellinkí saláta zymaróikn/

Serves 6

Refrigerate for at least an hour

A. σάλτσα σαλάτας  /sáltsa saláta/ salad dressing:

1/4 cup (60 ml) red wine vinegar

6 Tbs. (90 ml) olive oil

1 organic lemon juice

1/2 tsp. (2,5 g) each: black pepper, sea salt, garlic powder, and oregano 

pinch of organic sugar

ένα / EN-a/ 1. Add add the ingredients except the oil in a bowl.

δύο /THEE-oh/ 2. Slowly pour in the oil while whisking. Set aside.

B. σαλάτα / saláta/ salad:

(gluten-free) organic pasta, example: rotini, bow ties, penne, etc.

1 chopped organic cucumber

organic cherry tomatoes cut in half

sliced organic red onion

diced red or orange organic bell peppers

pitteed kalamata olives cut in half

parsley

crumbled feta or gluten-free goat cheese

τρία /TREE-a/ 3. Cook the pasta as directed on the package, rinse and drain.

τέσσερα /TESS-air-uh/ 4. Place in a large bowl and cool to room temperature.

πέντε /PEN-day/ 5. Add the tressing and toss.

έξι /EX-ee/ 6. Toss in: cucumber, tomatoes, onion, bell peppers, olives, and pasley.

εφτά /EF-TA/ 7. Cover and refrigerate at least an hour or a few days.

oκτώ /oc-TOH/ 8. Toss in the cheese just before serving.

εννιά /en-NAY/ 9. Add salt, pepper or lemon juice as needed.

δέκα /THEK-a/ 10. Keep at room temperature for serval house before serving.

έντεκα /éndeka/ 11. Refrigerate any leftovers.

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Veal Meatballs Baked with Yogurt

Off the western coast of Greece are the four Ionian Islands, also called Epirote Islands. This is a classic dish from this region.

Κεφτεδάκια με γιαούρτι

/keftedákia me giaoúrti/

   Makes 4 servings

Veal mixture sets for an hour.

Preheat the oven to 375F (190C) 

1 1/2 pounds (680 g) organic ground veal

2 organic red onions, chopped finely

2-3 chopped cloves of garlic

1/2 cup (100 g) chopped parsley or 7 Tbs. dried parsley

1 tsp. (4,5 g) dried oregano

2 Tbs. (30 ml) red wine vinegar

1 1/2 cups (360 ml) organic (dairy-free) yogurt

2 organic eggs, lightly beaten

black pepper to taste

1. Combine the veal, onions, garlic, parsley, oregano, black pepper, and 1 Tbs. (15 ml) vinegar in a bowl. Knead with your hands to mix well.

2. Set aside, covered, place in the refrigerator for an hour.

3. In a ovenproof glass or ceramic baking dish, add the oil 2-inch-deep (5 cm).

4. Shape a golf ball-size piece of the meat mixture into 1 1/2 inch (about 4 cm) meatball and place in the dish. Repeat with the remaining mixture.

5. Bake until browned all sides, about 30 minutes.

6. Beat the yogurt, eggs, and 1 Tbs. (15 ml) vinegar together and pour over the meatballs. Tilt the dish to cover all the meatballs.

7. Bake another 15-20 minutes.

8. Serve hot.

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Hot Iberian Sauce

aka: piri-piri, piri piri  piripiri, pilli pilli, or peri-peri from Swahili pilipilli "pepper"

It was originally produced by Portuguese explorers in Portugal's former Southern African territories. 

  

Piri-Piri (Portuguese ) 

Peri-Peri  (Spanish, English)

dried piri piri chilis

Makes 3 cup (720 ml)

1 Tbs. ( 6 g) cayenne pepper and garlic powder

2 organic red onions, chopped

1 organic garlic clove, chopped

2 organic red bell peppers, chopped

3 organic tomatoes, chopped

4 Tbs. (60 ml) olive oil

juice and zest of 3 organic lemons

1/3 cup (80 ml) red wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) each: dried oregano, smoked paprika, and Himalayan pink salt

2 bay leaves

~Portuguese/Spanish~

um/uno 1. Blend all the ingredients in a food processor or bender.

dois/dos 2. Pour into a pan and simmer for 20 minutes over medium heat. Stir a few times.

três/tres 3. Check the seasoning to adjust the taste.

quatro/cuatro 4. Store in a sterilized, airtight container up to 2 weeks or freeze.

cinco/cinco 5. Mix piri-piri with organic

• eggs
• cannellini beans
• red bell peppers
• with Portuguese Seafood Rice: https://veggiefernandezs.blogspot.com/2023/09/portuguese-seafood-rice.html

to serve as a spread or add to vegetables, fish, or meats.

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