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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Peas, Beans and Brown Rice à la Jamaica

Brown Rice = good antioxidants and helps reduce damage to cells

Peas = provides protein, fiber, vitamins A, C, and K, support heart health, aid digestion

Beans = high-fiber

Combine for a West African spicy dish from the Caribbean nation of Jamaica.

Use dried or canned beans, cook on the stove or rice cooker (see below).

  Serves 4

 

3/4 cup (95 g) organic dried kidney beans, soak overnight or 1 1/2 cups (195 g) of canned of drained red kidney beans

1 cup (240 ml) organic coconut milk

2 chopped organic scallions

6 sprigs of thyme or 2 Tbs. (6 g) of dry thyme

2 crushed garlic coves

1 bay leaf

1 tsp (2 g) allspice

1 1/2 cups (195 g) organic brown rice, washed (P.S. Jamaicans use white rice, but brown is healthier.)

Jamaican Patois/Jamiekan lanwijj:

(English-based creole language, variation in English pronunciation and vocabulary, with piece of culture, history, and the heart of the Jamaican people)

dry beans

wan 1. Drain the  soaked beans and place them in a pot of 3 cups (360 ml) of water.

tuu 2. Bring to a boil, then reduce and simmer about 45-60 minutes.

chree 3. Stir in the rest of the ingredients except the rice

foh 4. Simmer for 10 minutes.

five or faib 5. Add the rice. Add more hot water to just cover the beans.

six 6. Cover the pot and cook on low until the rice is tender and the liquid is absorbed, 20-25 minutes.

sehven 7. If there are thyme stems, remove them and the bay leaf.

eight 8. Fluff the rice and serve

canned beans

wan 1. Place in a pot.

tuu 2. Stir in the rest of the ingredients.

chree 3. Add water to cover the rice.

foh 4. Cover the pot and cook on low until the rice is tender and the liquid is absorbed, 20-25 minutes.

five or faib 5.  If there are thyme stems, remove them and the bay leaf.

six 6. Fluff the rice and serve.

rice cooker

1 cups (195 g) can of drained red kidney beans with liquid

1 cup (240 ml) organic coconut milk 

2 chopped organic scallions

2 Tbs. (12 g) of dry thyme

2 crushed garlic coves

1 bay leaf

1 tsp (2 g) allspice

1 cups (130 g) organic brown rice, washed 

wan 1. Add all the ingredients in the cooker.

tuu 2. Fluff the rice  and remove the bay leaf before serving.

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Curry Rice à la Indonesia

Indonesian dishes can be sweet, sour, salty, bitter, or spicy do to the mixture of Middle Eastern, Indian, Chinese, Javanese, Polynesian, Melanesian, and European complex flavors. There are dishes of fried rice, skewered meats, fish, vegetables, soups, and noodle. Add a touch of sambal (a spicy chili paste) or peanut sauce to any dish you like, while you are frying, grilling, roasting, sautéing, boiling, or steaming.

The country of over 6,000 populated islands out of  17,000 islands, each has their own recipes from the 600 ethnic groups. 

Curry rice is a popular side dish on the islands of Sumatra and Java.

Nasi kari (Indonesian)

Serves 4

~Use organic ingredients as much as possible.~

1 cup (130 g) each: basmati rice and frozen peas

2 cup (480 ml) vegetable broth

1 Tbs. oil oil 

1 chopped onion

2 minced cloves garlic

1 inch (2,5 cm) minced ginger

1 Tbs. (6 g) curry powder or more to taste

1 tsp. (2 g) each: turmeric, cumin, and coriander 

1/2 tsp. (1 g) cayenne pepper (if you want more heat) 

1 cinnamon stick 

garnish: chopped cilantro or parsley 

~official language: bahasa Indonesia~ (There are 718 indigenous languages.)

satu 1. Cook the rice in the broth.

dua 2. Sauté the onions, garlic, ginger with the spices.

tiga 3. Add the coconut milk and peas. Simmer until it thickens.

empat 4. Remove the cinnamon stick.

lima 5. Serve the rice topped with curry and vegetables.

enam 6. Garnish.

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Leeks, A Turkish Side Dish

If you have not tried leeks, they are a mild, onion-like taste, eaten raw with a crunchy and firm texture or cooked in many types of recipes. The entire leek is edible as well. 

Bite of history: Drawings of leeks were found on ancient Egyptian walls and were also grown in Mesopotamia, ca 2000 BCE. Even Porrophagus, nickname for Roman Emperor Nero, the "Leek Eater", ate leeks as a stable in ancient Rome diet. It was preferred instead of onions or garlic. 

Pırasalar (Turkish)

Serves 5

olive oil

3 each: organic leeks and carrots, sliced into small rings

3 organic garlic cloves, minced

1 tsp. (2 g) cumin

1/2 tsp. (1 g) each: sweet paprika and cayenne pepper

3 Tbs. (45 g) organic rice

juice and zest of 1 organic lemon

2 cups (480 ml) water

parsley for garnish

optional:

• little red wine vinegar
• grated organic tomatoes
• ground grass-feed beef or lamp
• chopped organic chicken

bir /beer/ 1. Heat 1/4 cup (60 ml) of oil over medium-high heat.

iki /ee-kee/ 2. Sauté the vegetables with the spices, about 6 minutes.

üç /üch/ 3. Add the water, rice, and lemon juice. 

dört /durt/ 4. Bring to a boil, then lower and simmer 15-20 minutes.

beş /besh/ 5. Cool to room temperature.

altı /al-tuh/ 6. Stir in the lemon zest and parsley. Little extra olive oil is good also.

yedi /ye-dee/ 7. Add any optionals ingredients.

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

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Rice and Tofu Dish

 Cook everything in the rice cooker!

米饭豆腐 (Chinese)

/mifàn dòufu/

1 cups (130 g) organic rice,  washed

2 cups (480 ml) water

1 diced organic onion

4 minced organic garlic cloves

1/2 pack organic firm tofu or more to taste, press out the liquid and cut into cubes

1 inch (2,5 mm) minced organic ginger

2 tsp. (10 ml) sesame oil

1 Tbs. (15 ml) each: soya sauce or gluten-free liquid aminos, cooking wine, and oyster sauce

i /e:/

一 /yī/ 1. Add the rice to a rice cooker.

二 /èr/ 2. Add the water, sesame oil, soya sauce/liquid aminos, wine, and oyster sauce. Mix.

三 /sān/ 3. Add the rest of the ingredients on top of the rice.

四 /sì/ 4. Cook as directed on the rice cooker.

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Pineapple Chicken à la Hawaiian (slow cooker or instant pot)

The chunks of pineapple and red peppers make a colorful dish served over rice. Two recipes are listed, one for slow cooker the other for instant pot. 

ʻO ka moa paina Hawaiʻi (Hawaiian)

Serves 4-6

1/4 cup (30 g) organic honey

1/4 cup 60 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) dark brown organic sugar

1 Tbs. (15 g) minced or grated ginger

2 organic garlic cloves, minced

pinch or two of red pepper flakes

1/2 cup (120 ml) organic chicken broth

1 Tbs. (15 ml) olive oil

1 organic onion, cut into 1-inch (2,5 cm) chunks

1 1/2 - 2 pounds (680 -910 g) organic boneless, skinless chicken breasts

2 cups (260 g) organic fresh pineapple or drained canned chunks

1 large or 2 small organic red bell peppers, chopped 

2 Tbs. (30 g) cornstarch

cooked basmati or brown rice

Slow Cooker

ekahi 1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

elua 2. In a skillet, heat the oil over medium-high heat. Add the onions and still 4-5 minutes.

ekolu 3. Put the onions in the slow cooker and add the chicken, pineapple, and bell peppers.

ʻehā 4. Pour the honey sauce over the top.

elima 5. Cover and cook on Low for 2 1/2 t0 3 1/2 hours, inside temperature of 165F (75C).

eono 6. Transfer the chicken to a cutting board and slice it on an angle. Set aside.

ehiku 7. Carefully transfer the vegetables and juices to a medium saucepan.

ewalu 8. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

eiwa 9. Add it to the pan with vegetables. 

umi 10. Bring to a boil over high heat.

umikumākahi 11. Reduce the heat and simmer, whisking about 3 minutes.

umikumālua 12. Return the chicken, thickened sauce, and vegetables to the slow cooker and stir gently.

umikumākolu 13. Serve over rice.

Instand Pot

1. Whisk: honey, soy sauce/liquid aminos, sugar, ginger, garlic, red pepper flakes, and broth. Set aside.

2. Set to "Sauté". Pour the oil into the pot and heat until shimmery.

3.  Add the onion and cook, stir about 4-5 minutes.

4. Add the chicken, pineapples and bell peppers.

5. Pour the honey sauce on top.

6. Lock and seal the lid.

7. Cook at high pressure for 7 minutes or until the chicken is cooked through, then quick release the pressure.

8. Transfer the chicken to a cutting board and slice in angles. Set aside.

9. Set the pot to "Sauté" again. 

10. In a small bowl, stir together the cornstarch and 2 Tbs. (30 ml) water.

11. Stir the cornstarch mixture into the vegetables and sauce in the pot and bring to a boil.

12. Cook, whisking, until thickened, about 3 minutes. Press "Cancel".

13. Return the chicken to the pot and stir gently. 

ʻumikūmāhā 14. Serve over rice. 

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Tomato Base Risotto

Risotto is an Italian rice dish cooked with broth, vegetables, fish, or meat. 

It is a first course (primo), served before a second course (secondo). Mixing things up, there are risotto dishes that are one-course meal. 

Risotto al pomodoro (Italian)

Serves 4

 

~risotto rice and plant~

2 cups (260 g) arborio rice

2 cups (400 g) organic cherry tomatoes cut in half

2 Tbs. (30 g) chopped oni0n

2-3 organic garlic cloves

14 ounces (400 g) (dairy-free) creamy (goat) cheese; non-dairy Italian burrata or mozzarella

1/2 cup (120 ml) white wine

3 Tbs. (40 g) each (dairy-free) organic: butter and Parmesan

olive oil

organic vegetable broth

basil

uno 1. Cook the tomatoes and garlic with some olive oil and basil.

due 2. Remove the garlic and process the rest in a blender.

tre 3. Sauté the onions with a a little butter.

quattro 4. Add the rice.

cinque 5. Add the wine and broth to the thickness you want. Cook as directed on the rice package.

sei 6. The last 4-5 minutes, add the tomato mixture.

sette 7. Finish cook the risotto.

otto 8. Add the "burrata", drizzle of oil, and basil.

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Persian Rice with Nuts

Foods that is usually eaten with every Iranian meal include rice, various herbs, cheese, variety of breads, and some type of meat (poultry, beef, lamb, or fish). This rice dish could be a meal by itself.

(Persian/Farsi) برنج با آجیل

/rys mei nuten/

Serves 4-6 

2 cups (400 g) basmati rice, rinse under cold water

1/4 cup (60 ml) olive oil 

1 large organic onion, finely chopped 

2 organic cloves garlic, minced 

1 tsp. (9 g) each ground cumin and cinnamon

1/2 tsp. (4,5 g) each turmeric and ground cardamom  

1/4 tsp. (2 g) saffron threads, dissolved in 2 Tbs. (30 ml) hot water with a bay leaf 

1/4 cup (30 g) each dried organic: chopped apricots, cranberries, raisins, figs, slivered toasted almonds, pistachios

1/4 cup (15 g) chopped organic fresh parsley 

3 cups (720 ml) organic chicken broth 

Himalayan salt and black pepper to taste 

zest of 1 organic orange or lemon

optional: seeds of 1 organic pomegranate for garnish

~Persian/Farsi~

یک /yek/ ١ 1. Soak the rinse rice in cold water for 30 minutes, then drain.

دو /do/ ۲ 2. Heat the oil over medium heat.

سه /se/ ۳ 3. Sautée the onions for about 5-7 minutes.

چهار /cha:ha:r/ ۴ 4. Add garlic for another 1-2 minutes.

پنج /panj/ ۵ 5. Stir in the spices and cook for a minute.

شش /shesh/ ۶ 6. Add the drained rice and stir to coat with the spices and oil.

هفت /haft/ ۷ 7. Pour in the chicken broth and saffron water (without the bay leaf).

هشت /hasht/ ۸ 8. Bring to boil, reduce heat to low, cover, and simmer 15-20 minutes.

نه /noh/ ۹ 9. In a dry frying pan, toast the apricots, cranberries, raisins for a few minutes.

ده /dah/ ۱۰ 10. Remove the cooked rice pan and rest for 10 minutes.

یازده /ya:zdah ۱۱ 11. Fluff the rice with a fork.

دوازده /dava:zdah ۱۲ 12. Add the fruits, nuts, parsley, orange or lemon zest, and optional pomegranate seeds

سیزده /sizdah/ ۱۳ 13. Serve as main dish or as a side dish.

Try the many other rice dishes: https://veggiefernandezs.blogspot.com/search/label/rice

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Curry Rice

We use a rice cooker. Usually it is "just" rice, but now we are adding spices and chicken or vegetable broth instead of water. Curry Rice sounds good with stir fried chicken tonight.

We use to order a curry rice dish while living in Japan. Then I read the English ingredients. I will make my own, どうも /domo/ (thanks).

カレーライス (Japanese)

/karērais/

Serves 3

1/2 tps. (1 g) each: cardamon and turmeric

some organic shallots

1 Tbs. (6 g) mint

1/4 cup (30 g) sliced toasted almonds

1 cup (130 g) organic rice

2 cups (260 g) organic chicken or vegetable broth

一 /ichi/ Add all to a rice cooker.

That is all too it!

それだけです！

/sore dakedes/

"That's all!"

Try the many other rice dishes on our list: https://veggiefernandezs.blogspot.com/search/label/rice

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Stir Fry Tofu with Mangos

  I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat. 

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

 七 /shichi/ 7. Sauté the vegetables.

 八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

 九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

 十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

tofu dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

Tofu Mango Dessert: Spicy Mango Tofu Dessert: https://veggiefernandezs.blogspot.com/2024/03/japanese-dessert-tofu-mango.html

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Salmon à la Mandarin Orange Glaze

Wild salmon is considered to be healthy due to the fish's high protein, omega-3 fat, and high vitamin D content and lower contaminant levels. A little glaze on top adds a different flavor.

แซลมอนเคลือบส้มแมนดาริน (Thai)

/sælmxn khelụ̄xb s̄̂m mæn dā rin/

Serves 4

Preheat the oven to 425F (220C)

2 Tbs. (30 g) white miso paste

1 Tbs. (30 ml) organic rice vinegar

juice of one organic mandarin orange

1 organic mandarin, sliced

2 Tbs. (30 g) organic honey

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

1/2 tsp. (5 ml) sesame oil

4 wild salmon fillets

sliced organic green onions

optional: chopped organic pistachios 

seasonings:

• sesame seeds
• oregano
• mint
• salt
• black pepper
• minced garlic
• etc.

cooked organic rice

หนึ่ง /nùeng/ ๑ 1. Mix the miso paste, rice vinegar, mandarin organ juice, honey, and soy sauce/liquid aminos, and sesame oil.

สอง /song/ ๒ 2. Add the salmon and coat both sides. 

สาม /sam/ ๓ 3. Marinate for 30-60 minutes in the refrigerator. 

สี่ /see/ ๔ 4. Place the fillets on a parchment-lined baking sheet.

ห้า /hah/ ๕ 5. Add a sliced or two of mandarins on each fillet.

หก /hòke/ ๖ 6. Bake for 10-12 minutes, with an inside temperature of 145F (63C).

เจ็ด /jèd/ ๗ 7cin. Remove, plate, and add some green onions, any seasonings, and optional nuts on top.

แปด /ppaed/ ๘ 8. Serve on top of rice.

Try some of the other 

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

or

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

 

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