Onion Grilled Cheese Sandwich Bar

 Turn on the grill and get ready for great sandwiches for friends or family.

Makes 4

1 Tbs. (15 ml) (dairy-free) butter

1 Tbs. (15 ml) each dry sherry and olive oil

2 organic onions, sliced 

black pepper to taste

1 tsp. (2 g) chopped thyme

slices of (dairy-free) each: white cheese and yellow cheese

slices of (gluten-free) organic bread

optionals "fillers": (not all are dairy-free, use organic if possible)

• tomato, basil, mozzarella
• goat cheese, fig, and arugula
• olive tapenade and gruyère
• turkey
• grilled vegetables
• sliced apple and ham
• sautéed mushrooms, spinach, and gruyère
• turkey, pesto, provolone
• Pepper Jack and pickled jalapeños
• sliced pear and brie
• slices of avocado or guacamole

1. Melt the butter and oil in a pot over medium-high heat.

2. Add the onions and black pepper.

3. Cover and turn down to medium low. Steam for 25-30 minutes.

4. Add the sherry and thyme.

5. Preheat the grill to medium-low heat.

6. Put the cheeses, onions, and any optional ingredients on one slice of bead.

7. Cover with another slice of bread.

8. Butter both sides.

9. Place on the gill and cover with a heavy object for 2-3 minutes.

10. Flip over, cover, and cook another 2-3 minutes.

Read More

Mushroom Pita Sandwiches

Medicinal mushrooms have a very good healing power and were used thousands of years ago by the Greeks, Egyptian, and Chinese. Every type of mushroom has different benefits. (See Pages "Nurtitional Information")

Serves 3

1 Tbs. (15 ml) olive oil

1/2 Tbs. (7 ml) (dairy-free) organic butter

6 ounces (175 g) organic shiitake mushrooms* (remove stems, slice into thin strips)

2 organic shallots, peeled and thinly sliced

1 organic bell pepper, sliced into thin slips

1 minced organic garlic clove

1/2 can organic beans, drained and rinsed

handful of basil

Feta cheese or fairy-free goat cheese, crumbled

(gluten-free) pita breads*, cut in half 

optional: 2 tsp. (10 ml) mushroom powder

1. Heat oil and butter over medium heat until butter melts.

2. Sauté the mushrooms, shallots, bell pepper, garlic, and optional mushroom powder, about 5 minutes.

3. Stir in the beans, cook about 2 minutes.

4. Remove and stir in the chopped basil and feta/goat cheese.

5. Fill each pita pockets.

*Shiitake mushrooms

• rich in nutrients, protein, flavor, and medicinal properties
• might lower cholesterol, support immune function, fight viruses, and promote a health cardiovascular system
• can be added to vegetable stir-fry or sautéed with garlic for a rich, smoky flavor

*Pita (Pitta) bread 

• common in the Mediterranean and Middle East 
• roots in the prehistoric flatbreads of the Middle East, some 14 500 years ago 
• English "pita" from Modern Greek πίτα "bread, cake, pie, pita" 
• Ancient Greek πικτή /piktḗ/ "fermented pastry" into Latin picta "pizza"

Read More

Open-Face Lunch

Open-face lunches bring back memories of my travels in Scandinavia.-Mike

Assorted breads like buttered rye (Danish: rugbrød, Swedish: rågbröd), dark brown bread, topped with cold cuts, pieces of meat or fish, cheese, slices of vegetables, spreads....goes on and on. Here are some suggestions.

Smørrebrød (Danish)

Smørbrød (Norwegian)

Smörgåsar or Macka (Swedish)

Voileipiä (Finnish)

Open-face sandwich dates to European Middle Ages and is not limited to just Scandinavia. Other countries have their wonderful variations: France, Belgium, Austria, Germany, Czech Republic, Hungary, the Netherlands, Nordic countries of Estonia, Latvia, and Lithuania, drop down to Russia, and over to Poland and Ukraine. They are even found in North Africa. 

A Chickpea Spread

Makes 1 1/2 cups (225 g)

14 ounce can (400 g) organic chickpeas, rinsed and drained

3 Tbs. (45 g) nutritional yeast

2 Tbs. (30 ml) organic lemon juice

1/2 tsp (2,5 g) each ground: cumin and coriander

pinch or two cayenne

1. In a food processor or high-speed blender, add add the ingredients and whirl on and off at high speed until crumbly.

2. Add 1/4 (60 ml) water and continue to whirl. Add a little more water if needed until it very smooth and creamy.

3. Transfer to a tightly covered container and refrigerate until ready to use.

4. It will keep up to a week.

A Creamy Yogurt Cheese

Makes 2 cup (200 g)

takes 2 days

3 cups (720 ml) organic (dairy-free) yogurt

1 Tbs. (15 g) each minced: chives and parsley

1/2 tsp (2,5 ml) organic lemon zest

1. Line a fine-mesh sieve with several layers of cheesecloth.

2. Place over a bowl with sauce at the bottom.

3. Spoon the yogurt into the sieve.

4. Place in the refrigerator for up to 2 days, until the yogurt drained out liquid whey, leaving a thickened yogurt cheese in the sieve.

5. Discard the why and store in the refrigerator to use in other recipes (example baking).

6. Transfer the cheese to a bowl an stir in the remaining ingredients.

7. It can be stored in a container and store in the refrigerator up to a week.

Honey Dill Mustard

Makes 1 cup (130 g)

1/4 cup (60 ml) organic honey mustard

3 Tbs. (45 ml) organic cider vinegar

1/2 cup (120 ml) grape seed or olive oil

chopped dill sprigs

1 tsp. (5 g) black pepper

1. Whisk mustard and vinegar.

2. Slowly add the oil.

3. Stir in dill and pepper

"Sandwiches"

Use organic if possible and cut to fit on the (gluten-free) breads. Smear the bread with butter or one of the above spreads and add toppings. True to Scandinavian etiquette, use only knife and fork and not your hands. Then, too, smaller pieces of bread for hors d'œuvres can be picked up.

Toppings

Use organic if possible.

• roasted peppers
• lettuce
• vegetables: spinach, shredded cabbage, cucumber, tomatoes, radish, asparagus, beets, zucchini, potato...
• fish: (smoked) herring, shrimp, eel, fried filet...
• ham
• roast beef or pork
• liver paté
• chicken salad
• port sausage
• even tongue
• sliced hard-boiled eggs
• (dairy-free) cheeses
• etc.

Examples

1. boiled tricolor baby potatoes, dill spread, sprig of dill

 (a) dill spread: 2 Tbs. (30 ml) (dairy-free) mayonnaise, 1/2 Tbs. (7,5 g) chopped dill

2. hummus, cucumber, and parsley

3. smashed yams with green and red cabbage

4. tomato, mozzarella, basil

5. roast beef, parsley spread (see #1a), scallion, pimiento

5. asparagus, pickled baby peppers, shaved (dairy-free) cheese (Parmesan)

6. beet hummus, pickled beets, roasted garlic, scallion.

7. small baby shrimp, lettuce leaves, ground black pepper, yogurt spread

8. smoked salmon coarsely chopped, scallions, onion, parsley or cilantro, yogurt spread, squeeze of lemon juice, dash of Tobacco, dill sprigs

9. shrimp, egg, and dill

10. salmon, apple, kale

11. shrimp, avocado, crispy potato

12. pickled herring, orange, crème fraiche

etc.

Serve for breakfast, lunch, dinner even as hors d'œuvres.

Read More

Shredded Pork for Cuban Sandwich, Greek Pitas, or BBQ Sandwich

The pot is cooked one in a slow cooker or instant pot. Cook the pork and serve the next day.

CUBAN SANDWICH

Makes 4

1 Tbs. (15 ml) olive oil

zest and juice of 1 each organic: orange and  lime

2 organic garlic cloves, minced

1 tsp. (5 g) dried each: oregano and cumin

some red pepper flakes and black pepper

2-pound (910 g) organic port shoulder (also known as Boston butt), trimmed away the fat

1/2 cup (120 ml) organic each: chicken broth and (dairy-free) butter

4 (gluten-free) rolls, sliced open

slices of Swiss cheese or a dairy-free cheese

1/2 pound (225 g) organic sliced honey ham

organic dill pickles

• In a small bowl, combine the oil, lime and orange zests, orange and line juices, garlic, oregano, cumin, red pepper flakes and black pepper.

SLOW COOKER

• Pat the pork dry with paper towels and rub the seasoning on all sides. 
• Cover and cook on Low for 7-9 hours or on High for 4-5 hours (temperature 145F/63C), until the meat easily shreds.

INSTANT POT

• Cut the pork into four equal pieces. Pat it dry and rub.
• Place  in the 6-quart (5,7 L) Instant pot and add the broth.
• Lock and seal the lid. Cook at high pressure for 45 minutes. 
• Allow the pressure to release naturally for 10 minutes or longer if you prefer, then release the remaining pressure.

NEXT

• Transfer the pork to a cutting board and use two forks to shred the meat.
• Return the meat to the slow cooker/instant pot and keep warm in the cooking liquid.
• Spread a thin layer of butter over the outside of each roll.
• Add mustard on both sides.
• Layer 1 or 2 slice of cheese, a couple of pieces of ham, some pork, and layer of pickles.
• Heat a large skillet or griddle over medium heat (press down on them with a heavy pan as they cook) or in a panini pan.
• Grill the sandwiches for a few minutes on each side, until the bread is golden brown and the cheese has melted.
• Serve warm.
• Freeze the extra pork.

LEFTOVER PORK

GREEK PULLED PORK PITA!

Serve the shredded pork in a warm (gluten-free) pita bread, topped with any of these organic favorites:

• cheery tomatoes
• sliced cucumbers
• chopped kalamata olives
• shredded cabbage or mixed lettuce
• crumbled (dairy-free) feta cheese
• chopped onions
• tzaztziki sauce
• plain yogurt

tzaztsiki sauce: https://veggiefernandezs.blogspot.com/2020/06/tzatziki-sauce.html

BBQ PULLED PORK SANDWICH!

(gluten-free) hamburger buns, toasted

topped with BBQ sauce

homemade: https://veggiefernandezs.blogspot.com/2017/07/homemade-bbq-sauce.html

Read More

Kefir Dips and More

Kefir is a cultured, fermented milk beverage that tastes a lot like yogurt. I like Turkish "ayran" but can not find it often. So Kefir is the next best drink.-Mike

I usually add a little water, but here are three kefir dips that can be used with vegetables and crackers; spread over fresh vegetables, meat, fish or spread on a sandwich.

Each makes about a cup (240 ml)

Balsamic Beet Kefir Dip

Preheat the oven to 400F (200C)

2-3 large organic beets, peeled and diced (about 4 cups/520 g)

1 tsp. (5 g) ground black pepper

2 Tbs. olive oil

1 cup (240 ml) organic, plain kefir

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) each: organic honey and fresh thyme leaves

1. Place chopped beets onto a large sheet pan, drizzle with olive oil, and season with pepper.

2. Toss to coast and bake 40-50 minutes, flipping once.

3. Let cool 5-10 minutes.

4. Place beets and remaining ingredients in a food processor.

5. Blend until combined.

6. Season with more pepper to taste.

Kefir Artichoke Dip

1 cup (240 ml) organic, plain kefir

4 ounces (10 g) organic cream cheese, softened

1 tsp. (5 g) capers

1 Tbs. (15 ml) organic lemon juice

1 tsp. (5 ml) Dijon mustard

ground black pepper to taste

3/4 cup (95 g) Parmesan cheese

1 cup (130 g) canned artichoke hearts, drained and chopped.

1. Combine kefir and cream cheese with a hand mixer or blender until smooth.

2. Mix in capers, lemon juice, mustard, and pepper, until well blended.

3. Fold in cheese and artichoke hearts.

Garlic and Avocado Kefir Dip

2 organic garlic cloves

1/2 Tbs. (7,5 ml) olive oil

3 Tbs. (45 ml) organic, plain kefir

2 medium organic avocados

1/2 tsp. (2,5 g) each: organic honey and black pepper

1. Sauté garlic in olive oil over low heat.

2. Remove and let cool.

3. In a blander or food processor, add kefir, avocado, honey, pepper and garlic.

4. Blend until well-combined.

5. Mixture will be thick and airy.

-modified "Live Naturally"

Read More

The Cuban Sandwich

The Cuban sandwich began in Miami. 

El Cubano

Serves two

1 loaf Cuban or Italian bread

yellow mustard

1/4 pound (115 g) sliced Swiss cheese

12 slices of roast pork

12 slices of sweet, not smoked, ham

2 dill pickles, thinly sliced

unsalted butter

1. Slice the bread in half lengthwise. Then again crosswise so you have bread for 2 sandwiches.
2. Spread both of the top and bottom halves with a thin layer of yellow mustard.
3. Start with the bottom half, layer of cheese, pork, ham, pickles, and a little more cheese, topped with a mustard spread.
4. Heat a griddle or cast-iron skillet over medium-low heat.
5. Spread a little butter on the outside of the sandwiches and place them in the pan.
6. Press down on them with a small cast-iron skillet.
7. Cook for 7-8 minutes. Then flip the bread.
8. Slice the sandwiches diagonally and serve hot.

Goes will with café con leche with two sugars (azúcares). 

Read More

Eggless Egg Salad à la Tofu

Tofu eggless salad? Try it!

Serves 3

1 1/4 cups (250 g) organic tofu

1 tps. (5 ml) each: apple cider vinegar, parsley, and organic honey

2 tsp. (10 ml) yellow mustard

1/2 tsp. (2,25 g) each: turmeric and white pepper

2 Tbs. (30 g) each chopped: organic celery and onions

dash of paprika 

1. Crumble the tofu.

2. Mix the vinegar, mustard, honey, turmeric in a bowl.

3. Pour the mixture over the tofu.

4. Add the celery, onion, parsley, paprika, and white pepper. Toss together.

5. Serve as a salad or on bread.

Read More

Israeli Pita Sandwiches

Hummus and egg? Cucumber and eggplant? In a pita with tahini? Why not? Don't forget the harissa!

סאביש

/sabich/

Serves 4

1 organic eggplant, sliced into 1/4-inch (6 mm) thick rounds
1 Tbs. (15 ml) olive oil
2 diced organic tomatoes
1/2 cucumber
1/2 cup (100 g) parsley
2 tsp. (10 ml) organic lemon juice
4 pita bread, cut in half
4 tsp. (20 ml) harissa (North African hot sauce)
8 Tbs. (35  g) plain organic hummus
4 organic hard-boil eggs 
8 tsp. (40 ml) tahini


א 1. In a large skillet, heat 1 Tbs. (15 ml) olive oil over medium-high heat.
ב 2. Add half of the eggplant slices. Cook about 3 minutes until browned.
ג 3. Flip over, add 1 Tbs. (15 ml) oil and cook 3 more minutes. 
ד4. Repeat with the remaining eggplants.
ה 5. In a bowl, toss the tomatoes, cumbers, parsley, and lemon juice.

ו 6. Spread 1 tsp. (5 ml) harissa and 2 Tbs. (18 g) hummus inside each pita.

ז 7. Add 2-3 eggplant slices, 1 sliced hard-boil egg, and 1/4 cup (150 g) tomato-cucumber salad.
ח 8. Drizzle with 2 tsp. (10 ml) tahini.
9 ט‎ . Repeat with the remaining pitas.

Read More