Mango and Mint Guacamole

What do I do with all the mint that has taken over the backyard?!? Mexican dinner with guacamole, of course!

~avocado tree~

Serves 4

organic shallot(s), diced

2 Tbs. organic lime juice

2 organic ripe avocados

chopped cilantro or parsley

chopped mint

1 diced, seeded chili or a can of organic, mild green chili

1 organic mango, diced

sliced organic green onion

uno 1.  In a bowl, stir together the shallots and lime juice.

dos 2. Set aside for 10 minutes.

tres 3. Mash in the flesh of the avocados.

cuatro 4.  Add the cilantro/parsley, mint, chili, and 3/4 of the mango.

cinco 5. Set for 10 more minutes.

seis 6. Garnish with the torn mint leaves, rest of the mango, and sprinkle with green onions.

siete 7. Serve 

• with tortilla chips
• with nachos
• with raw vegetables
• with hash browns and eggs
• on toast
• on radish salsa
• in quesadillas
• in tocos
• over chilli
• stuffed in baked potatoes
• baked with frittata
• top on chicken
• top on beef ribs
• spread on a pizza
• spread on a fish burger
• add to pasta 
• add to tomato rice dish
• add to refried beans
• make a guacamole BLT
• make a chicken and guacamole wrap
• mix with prawns
• etc.

P.S. Plant the avocado seeds. It will not produce avocados but make nice house plants.

Try some other appetizer dips: https://veggiefernandezs.blogspot.com/search/label/appetizer%20dip

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Artichoke-Spinach Pasta

Sicily is the largest Italian island, with its own culture, language, and cuisine which have existed over the last two millennia. Many of the dishes are common with Italian but influenced from Greek, Spanish, French, Jewish, and Arab. Artichokes are street food: grilled, stuffed with garlic and parsley, sprinkled with olive oil and lemon juice or added to the first course, primi, pasta dish.

Pasta cacocciùla e spina (Sicilian)

(gluten-free) pasta of your choice

1 Tbs. (15 ml) olive oil

organic sliced shallots

mince organic garlic cloves

1/4 cup (60 ml) white wine

juice of an organic lemon

choppe parsley

pinch or two of red pepper flakes

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

organic spinach

organic artichoke hearts, drained

organic sun-dried tomatoes

toasted organic pin nuts

organic lemon wedges

(dairy-free) cheese

unu 1. Cook the pasta as directed.

dui 2. Save 1/3 cup (80 ml) of the water when you drain the pasta.

tri 3.  In a skillet over medium-high heat with the oil, sauté the shallots about 2 minutes. 

quattru 4. Add the garlic for another minute.

cincu 5. Add the wine, cook 2 minutes.

sei 6. Add the lemon juice, parsley, red pepper and whisk in the butter.

setti 7. Add the spinach, artichoke hearts, sun-dried tomatoes, pasta, and nuts.

ottu 8. Reduce to low and cook, stir for a few more minutes. 

novi 9. Serve in a bowl with lemon wedges and cheese on the side.

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

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Roasted Vegetables

I have never been found of Brussels sprouts. (Mike) My brother-in-law made them decades ago, and I liked them. But I never had them any more until Alia baked them. I ate them twice in the past few weeks! Roasting them did the trick.

Brussel sprout plants

Makes 8 servings of

1 cup (130 g) each

Preheat the over to 400F (200C)

2 cups (260 g) each organic:

• Brussels sprouts, cut into fourths
• sugar snap peas
• green beans, cut in half

1 cup (130g) each organic:

• yellow summer squash, sliced
• green summer squash, slice
• shallot, minced

3 organic garlic cloves, chopped

1/4 cup (60 ml) olive oil

3/4 cup (180 ml) balsamic vinegar

pinch of Himalayan salt

📌Add optional vegetables of your choice.

1. In a large bowl, toss the Brussels sprouts, peas, green beans, squashes, shallot, and garlic.

2. Add oil, vinegar, and salt.

3. Place the vegetables in a single layer on a sheet pan.

4. Roast for 20 minutes, stirring halfway thought the baking.

5. Remove when the vegeagbltes are golden brown, soft, and caramelized.

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Grape and Caper Salsa

 All those grapes I have, have gone soft! I need some salsa for the fish. So...

Salsa de Uvas y Alcaparras (Spanish)

Makes just over 2 cups (260 g)

1 cup (130 g) each: seedless, organic green and purple grapes, cut in half and stemmed

2 Tbs. (30 g) capes, rinsed and drained

1 organic shallot, peeled and mince

2 Tbs. (30 g) chopped parsley or cilantro or 2 tsp. (10 g) of dried 

2 Tbs. (30 ml) olive oil

1 tsp. (5 ml) organic lemon juice

pinch of Himalayan salt

optional:

• 1/2 chopped organic red onion
• 1/2 jalapeño, stemmed, seed and minced

uno 1. Combine all the ingredients in a bowl.

dos 2. Gently toss.

tres 3. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 4 hours.

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Mushrooms with Gravy

Here are some tips for good gravy:

• #1 Remove excess fat.
• #2 To strain or not to strain the gravy.
• #3 Heat the liquid mixture, it needs to be hot!
• #4 Thickening the gravy.
• #5 Use a whisk to mix in the (gluten-free) flour mixture.
• #6 If your gravy gets lumpy, strain it!
• #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
• #8 It can be stored in refrigerator up to 3 days.
• #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.

Use mushroom gravy on:

• biscuits
• roasts
• meatloaf
• rice
• noodles
• fries (chips)
• mashed potatoes
• etc.

Makes 8 servings

2 Tbs. (30 ml) olive oil

1/3 cup (45 g) chopped organic shallot or onions

1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms

1 1/2 tsp. (20 ml) organic tamari (is GF and DF)

2 minced organic garlic

2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary 

1/4 cup (30 g) (GF) flour

3 cups (7,5 dl) organic vegetable broth

black pepper

1. Heat the oil over medium heat.

2. Add the shallot/onion and cook until soft, about 4 minutes, stir.

3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.

4. Stir in the tamari, garlic, thyme and rosemary.

5. Sprinkle the flour over the mushrooms, then stir for a minute.

6. Add the broth and simmer until it thickens, about 20 minute.

7. Season with black pepper to taste.

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Turkey Kebabs

Kebab or kebob is a type of cooked meat dish that originates from cuisines of the Middle East. There are different types of kebabs: chicken, lamb, beef, or here we use ground turkey. Many variants are popular around the world: skewered shish kebab and doner kebab with bread. 

to rename a free...

(Arabic) كباب الديك الرومي

/kabab aldiyk alruwmii/

hindi kebapları (Turkish)

κεμπάπ γαλοπούλας (Greek)

/kempáp galopoúlas/

Makes +5 servings or

10 skewers

Preheat the oven to 425F (220C)

2 pounds (910 g) organic ground turkey

1 cup (130 g) (gluten-free) breadcrumbs

3/4 cup (95 g) chopped parsley

10 ounces (285 g) frozen organic spinach, thawed and squeezed dry

1/2 cup (65 g) feta or diary-free goat cheese

1 organic egg

1 chopped organic shallot

1 Tbs. (9 g) dried oregano and cumin

2 chopped organic garlic cloves

pinch or two cayenne pepper and black pepper

3 Tbs. (45 ml) olive oil

10 thick wooden skewers soaked in water for 20 minutes

tzatziki sauce and hummus (see below)

1. Combine all the ingredients except the oil. Mix well.

2. With damp hands, mode the meat around the skewer into a sausage shape, about 5 inches x 2 inches (13 cm x 5 cm).

3. Brush kebabs with oil and bake on a foil lined baking sheet for 25-33 minutes, until meat temperature of 165F (74C).

4. Serve with tzatziki sauce and hummus.

Tzatziki: https://veggiefernandezs.blogspot.com/2015/02/tzatziki-cucumber-and-yogurt-sauce.html

Basic Hummus: https://veggiefernandezs.blogspot.com/2015/12/basic-hummus.html

Avocado Hummus: https://www.blogger.com/blog/post/edit/4757368533685219635/6346402993640965540

Summer Hummus: https://veggiefernandezs.blogspot.com/2020/06/summer-hummus.html

Green Curry Hummus: https://www.blogger.com/blog/post/edit/4757368533685219635/4389248087235995881

Hummus: Yogurt and Roasted Red Peppers: https://veggiefernandezs.blogspot.com/2020/01/hummus-yogurt-and-roasted-red-peppers.html

Ethiopian Hummus: https://veggiefernandezs.blogspot.com/2016/08/ethiopian-hummus.html

Black Bean Hummus: https://veggiefernandezs.blogspot.com/2016/05/black-bean-hummus.html

White Bean and Lemon Hummus: https://www.blogger.com/blog/post/edit/4757368533685219635/1120380645890042999

Turkish Humus: https://veggiefernandezs.blogspot.com/2019/09/turkish-humus.html

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