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

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Potato Soup à la Berlin

Each German region has its take on "their" soup. Berlin is a huge metropolitan. The idea of soup shops date back to 1784, not in Berlin but in Bavaria. Their soup had potatoes, barley, peas, bread, beer (of course), salt, and bone broth. The soup recipe reached Hamburg, Frankfurt, and London. Today, this Kartoffelsuppe is a large part of Berlin's cuisine. I know, after living in West Berlin for six years. -Mike

Berliner Kartoffelsuppe (German)

Makes about 6 cups (1.440 ml)

~Use organic as much as possible.~

4 potatoes, diced

1 large carrot, sliced 

1 leek, sliced 

4 cups (1 liter) vegetable broth 

1 cup (150 g) sausage, sliced 

1/2 cup (120 ml) (dairy-free) cream or yogurt

Himalayan salt and pepper to taste  

garnish with parsley

eins 1. Bring the broth to a boil.

zwei 2. Add the vegetables. Cook about 15 minutes.

drie 3. Add the sausages and cream/yogurt.

vier 4. Simmer for 5 or more minutes so the vegetables are tender.

fünf 5. Season and garnish with parsley before serving.

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

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Shepherd's Stew

 Your taste buds will take you to a Hungarian village, with the paprika, hint of cayenne, several types of bell peppers, dash of sour cream and more flavors!

Pásztorpörkölt (Hungarian)

Serves 6

Use organic ingredients:

1/2 cup (65 g) each: drained roasted red peppers and couscous (substitute gluten-free quinoa)

2 Tbs. (30 g) tomato paste

1 Tbs. (15 ml) white vinegar

1 1/2 Tbs. (9 g) sweet paprika

dash of cayenne pepper

2 Tbs. (30 ml) olive oil

1 yellow onion, cut into 1/2-inch (12 mm) pieces

1 banana pepper, stemmed, seeded and cut into 1/2-inch/12 mm pieces

8-10 gold unpeeled potatoes, cut into 1/2"/12 mm chunks

8 ounce (225 g) andouille sausage, cut lengthwise and then 1/2"/12 mm

chopped dill

sour cream (or dairy-free yogurt)

egy 1. Add to a blender: toasted peppers, tomato paste vinegar, paprika, and cayenne. Purée for 3 seconds. Set aside.

kettő 2. In a Dutch oven over medium-high heat, add the oil and couscous/quinoa. Brown for 2-3 minutes. Place in a bowl and set aside.

három 3. Over medium-high heat 1 Tbs. (15 ml) oil and sautée the onions, banana pepper, and potatoes for 4-5 minutes.

négy 4. Add the red-pepper purée and cook 1 or 2 minutes. Stir.

öt 5. Add the couscous/quinoa, reduce to medium-low an cook 15-20 minutes more.

hat 6. Stir in the sausage. Cook uncovered, stirring, until it thickens, 3-4 minutes.

hét 7. Add more seasons if you like. 

nyolc 8. Sprinkle with dill.

kilenc 9. Serve the sour cream/yogurt on the side.

Try some other Hungarian dishes:

Mushroom Soup à la Hungarian: https://www.blogger.com/blog/post/edit/4757368533685219635/9150331963693115700

Hungarian Paprika Pork Chops: https://www.blogger.com/blog/post/edit/4757368533685219635/3808809842111025094

Hungarian Paprika Potatoes: https://www.blogger.com/blog/post/edit/4757368533685219635/2816206729647101075

Hungarian Paprika Chicken: https://www.blogger.com/blog/post/edit/4757368533685219635/6403139452639154750

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Salad à la Mushrooms with Farro, Quinoa, or Brown Rice

Non-gluten free farro refers to as the grains of three wheat species.

Italian: farro grande, farro medio, and farro piccolo

French: grand épeautre, moyen épeautre, and petit épeautre

English inaccurately referred to as "spelt". Spelt is commonly grown in Germany, Austria, and Switzerland.

It is eaten plan or in salads, soups, or other dishes. 

Insalata à la Funghi con 

Farro, Quinoa o Riso Integrale (Italian)

Serves 6

Preheat the oven to 400F (200C)

8 ounces (225 g) organic uncooked farro, or gluten-free quinoa or brown rice

organic mushrooms, sliced 

sliced organic shallot or red onion

olive oil

Himalayan salt and black pepper to taste

4 sprigs of thyme, stripped the leaves or dry

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

minced organic garlic cloves

organic kale, chopped

balsamic oil

option: sliced cooked organic (dairy-free) sausage

uno 1. Cook grains as directed on the package. (It can be made a day ahead and refrigerated.)

due 2. Use a baking sheet, mix the shallots/onions and mushrooms. Drizzle with oil and add some salt and black pepper.

tre 3. Rost about 15-20 minutes.

quattro 4. Scatter the thyme over them.

cinque 5. Melt the butter.

sei 6. Add garlic for 2 minutes.

sette 7. Add chopped kale for 3 minutes, stir.

otto 8. Add mushroom mixture. 

nove 9. Stir in the cooked grain and optional sausage. 

dieci 10. Drizzle with balsamic. Serve in bowls.

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Slow Cooker Sausage and Eggs à la Portuguese

A spice lunch at a café in Lisbon one summer, modified for a slow cooker-Mike, Judy, and Alia

Salsicha e Ovos (Portuguese)

Serves 4

1 pound (455 g) smoked sausage, example linguiça, cut into 1/2 inch (12 mm) rounds

1 organic onion, chopped

minced organic garlic clove(s)

1 organic red bell pepper, chopped

1 tsp. (2 g) crushed saffron

1 can organic tomatoes with juice (14 1/2 ounce/430 g)

1 cup (240 ml) chicken broth

2 cups (340 g) frozen organic peas, defrosted

4-8 organic eggs

black pepper

1/2 cup (30 g) chopped parsley

um 1. In a skillet over medium-high heat, cook the sausage about 5 minutes.

dois 2. Sauté the onions, garlic, bell pepper, and saffron about 3 minutes.

três 3. Stir in the tomatoes.

quatro 4. Transfer to the slow cooker.

cinco 5. Stir in the broth.

seis 6. Cover and cook on high for 2 hours or low for 3-4 hours.

sete 7. Stir in the peas and break the eggs on top.

oito 8. Sprinkle the eggs with pepper and parsley.

nove 9. Cover and cook high for 35 minutes or low for 45 minutes.

 (a) for eggs cooked through and not runny, cook to 55-65 minuets on high.

dez 10. Ladle the eggs and some sauce onto plates.

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Oaxaca Pizza

Pizza-Mexico? Sure, it is a traditional Oaxacan cuisine, a simple street food. I first saw it from some American friends who have moved there with their two children. The kids liked it, so it must be good!-Mike

Is it a pizza? Well, it is served on a large crispy corn tortilla and sometimes open-faced, resembling a pizza. Like most street foods and those that are found on restaurant menus, ingreidents vary from cook to cook and city to city. 

Tlayudas Oaxaca

/tla-ú:-das  o:-ha-ka/

or 

Tlyaudas Oaxaqueñas (Spanish)

Makes 2

Preheat the oven to 450F (230C)

Tlayudas refers to the large tortillas at the market,

as well as the dish at restaurants.

2 large (dairy-free) corn tortillas or tlayuads

1 cup (100 g) (diary-free) cheese, queasily, Oaxaca cheese, or mozzarella

2 large Mexican chorizo sausages (cook 5-7 minutes) or substitute with any shreded meat or chicken of your choice, cooked

1 can (16 ounce/450 g) organic refried black beans

2 Tbs. (30 ml) avocado or olive oil

1 sliced or chopped organic onion

6 avocado leaves (hora de aguacate)

1 organic garlic clove, minced

2 organic radishes, sliced

1 organic lime

organic red salsa

chepiche herb or cilantro or parsley

optional:

• strips of chile de aqua or organic bell pepper
• organic avocado slices
• shredded organic cabbage
• organic sliced tomatoes
• any organic vegetables
• chile powder
• cumin
• black pepper
• chopped organic lettuce

1. Toast the avocado leaves for a couple of minutes on a grill.

2. Heath the oil over medium-low heat.

3. Fry the onions until they start to brown.

4. Add the garlic and any spices for a few minutes.

5. Cook the beans for 5 minutes.

6. Mash them into a paste or use a blender.

7. Add to the onions.

8. Add the cooked chorizo/meat.

9. Add crumbled avocado leaves.

10. Place a tortilla on a baking sheet or pizza stone.

11. Spread the bean mixture on it.

12. Add some meat.

13. Bake for 5 minutes.

14. Remove and add the lettuce, tomatoes, avocado, cheese, and any of the optional items.

15. Bake another 3-5 minutes.

12. Remove and serve folded in half, open-face, or cut them into slices. 

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Sauerkraut Soup

Sauerkraut ("sour cabbage") contains beneficial microbes. It is rich in enzymes to promote the growth of healthy flora, a protection against many diseases of the digestive tract.

As a main meal, it  is great as a warm, winter soup. Don't forget slices of German wholegrain rye or pumpernickel bread (if possible). 

Sauerkrautsuppe (German)

Serves 4

10 ounces (280 g) German sauerkraut

9 ounces (250 g) organic chopped (turkey) bacon

1 organic each: onion and garlic clove

4 1/4 cups (1 liter) water or organic chicken broth

1/2 tsp (1,5 ml) paprika

2 Tbs. (30 ml) chopped dill (or 2 tsp./10 ml dry dill)

organic smoked sausage, sliced 

5 ounces (145 ml) (dairy-free) sour cream or yogurt

black pepper to taste

options:

• 2 Tbs. (30 ml) organic tomato paste
• 1/2 tsp. (1,5 ml) dried marjoram
• 1/2 tsp (1,5 ml) caraway seeds, lightly crushed
• 1 tsp. (5 g) organic sugar

1. Rinse the sauerkraut in cold water and let it drain.

2. Fry the bacon. 

3. Stir in the optional tomato paste. Cook for a minute.

4. Add the any spices, sauerkraut, onions, garlic, and cold water or chicken broth.

5. Bring to a boil, then simmer for 20 minutes.

6. Stir in the cream/yogurt. 

7. Reheat until it almost boils.

8. Serve with wholegrain rye or pumpernickel bread or a gluten-free bread.

 

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Potato and Spätzle Stew

 We never seem to eat all the Spätzle, so add it to a potato dish.

Kartoffel-Spätzle-Eintopf (German)

Serves 4

6 cups (780 g) Spätzle

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

2 chopped clove of garlic

1 quart (0,95 L) organic chicken or vegetable broth

1 cup (130 g) (nitrate-free) chopped ham or (gluten-free) sausage

1 organic chopped onion

1 organic sliced onion

1 leek, trimmed and chop just the white part

2-4 organic potatoes cut into fourths

1 tsp. (5 g) dried marjoram

black pepper to taste

1/2 cup (60 g) chopped parsley or 1/4 (30 g) dried parsley

1 Tbs. (15 g) chopped chives or 1 1/2 (7 g) dried chives

pinch or two of ground nutmeg

eins 1. Melt 1 Tbs. (15 ml) butter in a casserole pot over medium heat.

zwei 2. Sauté garlic, chopped onions, and leeks, about 1 1/2 minutes.

drie 3. Stir in the potatoes, broth, and marjoram.

vier 4. Simmer about 15 minutes.

fünf 5. Stir in the ham/sausage, Spätzle, parsley, chives, and nutmeg. Simmer about 7 minutes.

sechs 6. Melt the rest of the butter in a small pan over medium-high heat.

sieben 7. Sauté the sliced onions, about 6 minutes.

ocht 8. Pour the stew into a serving pot and top with caramelized (sliced) onions.

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