Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts

Tomato Sauce vs. Arrabbiata Sauce

4:43 PM by in the kitchen with the Fernandezs
Heat and herbs make the difference. 

Tomato sauce is mild, sweet, and emphasis on garlic and basil. It is good for family meals on vegetables, seafood, or toppings on pasta, meatballs, pizza, etc.

Arrabbiata (Italian "angry") is an Italian sauce with red chili peppers. Cook with sausage, grilling chicken, or sea foods (mussels, calamari, or white fish); roasted vegetables, (cauliflower, broccoli, or eggplant); tube-shaped pasta (penne or rigatoni) so the sauce clings to the ridges.

So, take your pick.

Tomato Sauce
(used in Italian and Mexican cuisines)

2 pounds (910 g) or 1 28-ounce (800 g) organic tomatoes, chopped
3 Tbs. (45 g) (DF) organic butter
2 Tbs. (30 ml) olive oil
1 organic onion, cut in half
3 cut garlic cloves
1 tsp. (5 g) organic brown sugar
chopped basil

uno/uno 1. Combine the tomatoes, butter, oil, garlic, and sugar in a Dutch oven or a large sauce pan.


due/dos 2. Bring to a boil, reduce and simmer for 1-2 hours. Stir from time to time.


tre/tres 3. /Remove the onions.


quattro/cuatro 4. Mash any large tomatoes.


cinque/cinco 5. Stir in the basil.


Arrabbiata Sauce

(used in the city of Rome, Lazio region, 

 and Italian-American cuisines.)


1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 ml) olive oil

4 sliced garlic

1 diced organic onion

1-2 tsp. (2-4 g) crushed red chili flakes, or more, adjust for the heat

1/2 tsp. (1 g) black pepper 

chopped parsley and basil


1. Heat the oil over medium-heat in a saucepan.

2. Sauté the chili flakes for a few minutes.

3. Add the onions for 5 minutes.

4. Stir in the garlic for a few minutes.

5. Add the tomatoes.

6. Reduce and simmer for 25-3o minutes.

7. Stir in the basil and black pepper. Adjust the taste with chili flakes.

8. Store in the refrigerate up to 4 days.




A Thai Salad with Watermelon and Chicken Noddles

2:09 PM by in the kitchen with the Fernandezs
The salad has fresh herbs, touch of lime, add some fish sauce, and voilà a sweet and sour summer salad.

ยำแตงโมไก่ฉีก (Thai)
/yum tangmo sen mee kai cheek/
"Spicy Watermelon Salad 
with Shredded Chicken"
Serves 4

1 pound (455 g) organic, packaged in air not water, boneless chicken thighs 
6 cups (780 g) organic watermelon
2 Tbs. organi shallots, chopped
1 Tbs. (15 ml) each: fish and chili sauces
2 Tbs. (30 ml) each: organic lime juice and soy sauce or gluten-free liquid aminos
1 Tbs. (6 g) chopped ginger
1 tsp. (5 ml) sesame oil
Thai rice noodles (not gluten-free), substitute GF rice sticks, brown rice noodles, rice vermicelli, glass noodles, sweet potato or shirataki noodles
1 1/2 cups (195 g) organic carrots, julienned cut
1 cup (130 g) organic radish, sliced
chopped cilantro or parsley
sliced mint and organic green onions
organic peanuts, cut in half
organic lime wedges for garnish

หนึ่ง /nùeng/ ๑ 1. Grill the chicken for about 7 minutes on each side, inside temperature 165ºF/75ºC.


สอง /song/ ๒ 2. Let it rest for 10 minutes before slicing them into 1 inch/6 mm pieces.


สาม /sam/ ๓ 3. Place half of the cut watermelon in a blender, blend.


สี่ /see/ ๔ 4. Pour 1 1/2 cups (360 ml) of the juice into a saucepan.


ห้า /hah/ ๕ 5. Add shallots, chili, fish and soy/liquid amino sauces, lime juice, and ginger.


หก /hòke/ ๖ 6. Bring to a boil, reduce to medium and cook, uncovered for 25 minutes.

   Note: If using GF noodles, add little olive oil immediately after rinsing so they will not stick.


เจ็ด /jèd/ ๗ 7. Stir in the sesame oil, remove from heat, and let it cool.


แปด /ppaed/ ๘ 8. Cook the noodle as directed on the package. Rinse in cold water and drain.


เก้า /gaao/ ๙ 9. Place the noodles in a large bowl, add cooke chicken, carrots, radishes, cilantro/parsley, mint, and rest of the watermelon juice.


สิบ /sip/ ๑๐ 10. Toss in the  green onions, peanuts, rest of the watermelon sauce. Serve with lime wedges.



ทานให้อร่อยนะครับ polite form by male speaker

/taan hai a-roy na krap/

ทานให้อร่อยคะ polite form by female speaker 

/taan hai a-roy na ka/

Enjoy your meal!



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

Beet and Bean Burgers

1:36 PM by in the kitchen with the Fernandezs
Beets are highly nutritious and packed with vitamins, minerals, and plant compounds, of which many have medicinal properties. 

"Bean(s)" from German Bohne(n), have about 40,000 varieties, which are important source of protein throughout the Old and New World history, as well as today.

beets + beans = flavorful burger
Serves 8
Refrigerate 1 hour
or make the day before
Preheat the grill to medium-high heat, if using

2 cans (15 ounces/430 g) organic black beans, drained and rinsed
1 pound (455 g) organic beets, roasted, peeled and cut into fourths
1 cup (130 g) cooked organic rice
1 Tbs. (6 g) chili powder
1 tsp. (2 g) each powder: cumin, mustard, oregano, garlic, and coriander
black pepper
1-2 tsp. (5-10 ml) olive oil, if pan frying
8 (gluten-free) hamburger buns

optional sliced organic:
condiments:

1. In a food processor, pulse the black beans and roasted beets.
2. Transfer to a bowl and mix in the spices and rice.
3. Form 8 patties.
4. Place on a cooking sheet, cover with foil, and refrigerate at least an hour or overnight.
5. If using a pan on the stove, add the oil.
6. Cook the patties 4-5 minutes until lightly browned on bottoms; flip and cook 4-5 minutes.
7. Serve on buns with side dishes of optional and/or condiments.
8. Refrigerate any leftovers.



Lamb Calzone

5:56 PM by in the kitchen with the Fernandezs
 I really like calzones and lamb, but a meat calzone is nearly $20. I make my own and use lamb.-Mike
Calzone d'agnello (Italian)
Makes 4
Preheat the oven to 375F (190C)

2 Tbs. (30 ml) olive oil
1 Tbs. (15 g) each: minced organic garlic and chopped mint
1 pound (455 g) organic ground lamb
1 tsp. (2 g) each: paprika, cumin and harissa paste
1/2 tsp. (1 g) chili flakes
1 Tbs. (15 ml) organic lemon juice
1/2 cup (120 ml) water
16 ounce 455 g) pizza dough ball
olive oil for brushing
marinara sauce* for dipping
  • cheeses: Mozzarella, parmesan, sharp cheddar, feta, and/or goat
  • vegetables: mushrooms, bell peppers, pepperoncini, marinated artichokes, spinach and/or red onion
  • sauces: pizza or white sauce
optional: 
  • anything you want that goes on a pizza 
  • meats: salami, pepperoni, Canadian bacon, ham, chicken, Italian sausage, steak strips and/or meatballs

~Italain~

uno 1. Sauté the vegetables in oil over medium heat for 3 minutes.


due 2. Add the garlic and cook 30 seconds.


tre 3. Add the lamb and any other meat that need cooking,  2 minutes.


quattro 4. Add the seasonings, harissa, lemon, and water and any optional ingredients. Cook until moisture is reduce by half.


cinque 5. Remove from the heat and still in chilies, mint, and spinach.


sei 6. Add the cheeses and fold together.


sette 7. Cut the dough into fourths or make two large calzones. Gently stretch each piece into a thin round. 

 (a) Sprinkle the dough with a little flour.


otto 8. Add 1 cup (130 g) of lamb filling to the center of each round with some sauce.


nove 9. Fold dough around filling and fold/pinch edge closed to seal.


dieci 10. Place on a parchment-lined sheet pan and brush with a little olive oil.


undici 11. Bake until golden brown, about 20-25 minutes.


dodici 12. Serve marinara sauce on the side.



*Homemade marinara sauce


~Sicilian~

unu 1. In a saucepan over medium heat add 2 Tbs. (30 ml) 0live oil.


dui 2. Sauté a diced organic onion for 5 minutes.


tri 3. Stir in organic garlic clove(s) and sauté a minute.


quattru 4. Add crushed organic tomatoes, oregano, and Italian spices.


cincu 5. Simmer covered for 15 minutes.


sei 6. Stir in chopped basil. 


P.S. Make more and used the sauce in:

  • stuffed chicken parmesan 
  • lasagna
  • with meatballs
  • spaghetti meat sauce
  • lasagna roll-ups
  • etc.



Multi-toppings Tostada Snacks

1:32 PM by in the kitchen with the Fernandezs
Tostadas are corn tortillas that have been baked or fried until crispy and topped with toppings. A taco is one that is stuffed and folder in half. I use the very small corn tortillas for an afternoon snack or appetizers. The various topics make it an interesting experience for guest. 

Bocadillos de Tostada de varios ingredientes (Spanish)
"Multi-ingredient tostada sandwiches"

Suggested toppings:
  • yellow or white organic corn tortillas (Any size you want. Small ones are good for appetizers, larger ones can be cut into triangular shapes or serve as a pizza.)
  • olive oil
  • organic mash avocado(s)
  • sautéed and/or chopped organic onion(s)
  • organic cut lime(s) or lime juice
  • cold or heated can(s) of organic refried beans
  • heat or not organic tomato sauce
  • organic salsa
  • organic chopped chiles and/or jalapeños
  • chocolate sauce
  • (dairy-free) sour cream and/or yogurt
  • shredded cooked organic spicy meat (chicken, pork, beef, and/or turkey) [Carnitas "little bits of meat"]
  • shredded cooked wild fish
  • cooked shrimp
  • fried squid
  • sliced cooked and/or raw organic vegetables of your choice
  • shredded organic cabbage
  • chopped organic spinach
  • sliced sautéed and/or organic mushrooms
  • sliced organic fruits of your choice
  • (dairy-free) cheese(s)
  • sautéed and/or crushed organic garlic
  • hispanic spices: oregano, cayenne, cilantro, cinnamon, coriander, cumin, allspice, parsley, and/or cilantro

uno 1. The tortilla shells are fried in oil until golden brown on each side (45-60 seconds).

 (a) Keep them flat by pressing down with tongs.


dos 2. Transfer to a paper towels to drain the oil.


tres 3. Mix and match any combination of ingredients.


cuatro 4.  Spread various toppings on the tortillas. 

 (a) This can be an individual, fun active.


cinco 5. Sprinkle any spices on top.


Finnish Sauces

9:06 AM by in the kitchen with the Fernandezs
Sauces / Kastikkeet are great for leftovers. There are many types, but some can be made with the basic "white sauce" peruskastike and add an herb, etc.

Peruskastike (Finnish)
"basic sauce"
 1 cup (240 ml)

Use the sauce and add any of the below items.

2 Tbs. (30 ml) (dairy-free) organic butter
2 Tbs. (30 g) (gluten-free) flour
1 cup (240 ml) organic: (dairy-free) cream, chicken, fish, or beaf broth


yksi 1. Melt the butter.


kaksi 2. Stir in the flour until it is smooth.


kolme 3. Slowly stir in one of the liquids.


neljä 4. Cook and keep staring until it is smooth and thick.



Tillikastike

"Dill sauce"

viisi 5. Add 2 Tbs. (18 g) chopped dill or 1 tsp. (2 g) of dry

kuusi 6. Serve with wild fish; organic vegetables or eggs.



Sitruunakastike

"Lemon sauce"

viisi 5. Add 2 Tbs. (30 ml) organic lemon juice.

kuusi 6. Serve with wild fish; organic vegetables, eggs, or chicken.



Ruohosipulikastike

"Chives sauce"

viisi 5. Add 2 Tbs. (18 g) chopped chives.

kuusi 6. Serve with wild fish; grass-feed veal or beef; organic eggs



Cuurykastike

"Curry sauce"

~Use chicken broth~

viisi 5. Add 1 tsp. (2 g) curry.

kuusi 6. Serve with wild fish; grass-feed veal; organic chicken, eggs or rice



Kaapriskastike

"Caprice Sauce"

~Use beef broth~

viisi 5. Add 2 Tbs. (30 g) capers.

kuusi 6. Serve with cold sliced cooked grass-feed beef or veal; organic eggs



Try "Finnish Hollandaise Sauce": https://veggiefernandezs.blogspot.com/2022/06/finnish-hollandaise-sauce.html





Green Mole

1:43 PM by in the kitchen with the Fernandezs
Many people think of only red (mole rojo) or black mole (mole negro) or a dozen more types of mole. There are moles (Nahuatl: mōlli "sauce") from all corners of Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole. Try this sauce with pork, chicken, or beef.
📌Note:"mole sauce" means sauce sauce.

Mole verde (Spanish)
Makes over 9 cups (+1260 ml)

Calculate the amount of ingredients for less quality.
 
2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock


uno 1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.

dos 2. Stir frequently and be careful not to burn them.

tres 3. Transfer to a blender.

cuatro 4. Add 1/4 cup (60 ml) oil and purée into a paste.

cinco 5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 

seis 6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.

siete 7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes.

ocho 8. Serve over you dish.

Try mole vera over chicken with sunflower seeds.

Two Yogurt Sauces

9:14 AM by in the kitchen with the Fernandezs
The origins of yogurt are unknown, but it is might have been invented in Mesopotamia around 5000 BCE. In ancient Indian records, the combination of yogurt and honey (number II below) is called "the food of the gods". 

Many cultures have their own variations (for a dip, sauce, cheese, or drink); from different animals (cows, goats, buffalos, sheep, ewes, mares, camels, alpaca, or jaks); and dairy-free plant-base milk yogurts (soy, rice, nuts, or coconut).

Today, most people keep yogurt in the refrigerator, but my Turkish landlord fermented the milk in a jar on the kitchen, making yoğurt /yoo-urt/, as well as today's nomadic cultures.-Mike


I
Makes about a cup (240 ml)

3/4 cups (180 ml) organic plain (dairy-free) yogurt
1 tsp. (4,5 g) thyme
1/2 tsp. (2,25 g) black pepper
organic: lemon zest + juice of one lemon
3 Tbs. (45 ml) olive oil
2 tsp. (9 g) each: parsley and tarragon

1. Combine all the ingredients.


II
Makes about 1 1/2 cups (360 ml)

3/4 cup (160 ml) each: organic  (dairy-free):  yogurt and sour cream
2 tsp. (10 ml) organic honey
1 small chili, finely chopped

1. Combine all the ingredients.
2. Let it sit for a least 2 hours at room temperature before serving



Subscribe to: Posts (Atom)
In the Kitchen with the Fernandez's © 2013 | Powered by Blogger | Blogger Template by DesignCart.org