Caprese Pasta with Chicken

Caprese pasta is a flavorful dish from the island of Capri, Italy. The island has been occupied by Greeks, Romans, French, and English. Hence, each left a bit of their culinary touches to the local dishes, as well as each cook added this and that to the recipes. 

Classic caprese has all local ripe tomatoes promodori matui , fresh buffalo mozzarella mozzarella di bufala, sweet basil basilica dolce , and olive oil olio d'oliva. It is usually a raw salad Insulate Caprese. Use pasta for a warm dish. Chicken is that "other" this and that.

Pasta Caprese con pollo (Italian)

Serves 4

Preheat the oven to 375ºF / 185ºC

1 1/2 pounds (680 g) organic boneless chicken breast

Italian seasoning

organic cherry tomatoes, cut in half 

2 Tbs. (30 ml) each: olive oil and balsamic vinegar

thyme, red chili flakes, and black pepper, to taste

(gluten free) spaghetti, orecchiette, chickpea or lentil penne, rotini, or fusilli pasta

minced organic garlic

diced organic shallots

organic bocconcini

mozzarella pearls (bite-size balls)

Kalamata olive

garnish with chopped basil

~Neapolita~ (napulitano) is the primary language spoken on the island.
uno 1. Line a backing sheet with parchment paper.

duje 2. Sprinkle the chicken with Italian seasoning.

tre 3. Bake for 25 minutes, inside temperature 165ºF / 75ºC.

quatto 4. Thinly slice the cooked chicken.

cinco 5. Toss tomatoes with olive oil and thyme.

seje 6. Spread the mixture on the baking sheet, bake for about 15 minutes.

sette 7. Cook the pastas as directed on the box, drain and rinse.

otto 8. Whisk together: olive oil, balsamic vinegar, garlic, chili flakes, shallots, and black pepper.

nove 9. Serve in bowls: pasta and drizzle the dressing.

diece 10. Add the slice chicken, tomatoes, bocconcini, cheese, and olives. Toss.

únnere 11. Garnish with basil.

There are many more 

Italian recipes at: https://veggiefernandezs.blogspot.com/search/label/Italian

and

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

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Tofu Tacos!

Tofu is not native to Latin American recipes, but people are eating vegan and vegetarian foods with classic Latin American flavors.

¡Tacos de Tufu! (Spanish)

Serves 4

2 4-ounce (225 g) organic extra-firm tofu

2 Tbs. (30 ml) each: soy sauce or GF liquid aminos  and avocado oil

1/3 cup (45 g) organic tomato paste

paprika, cumin, chili powder, oregano and/or thyme

minced garlic

sliced shallots

sliced cremini organic mushrooms

8 organic coin tortillas

toppings:

diced avocado

(GF) cheese

organic lime juice

organic salsa

(GF) cheese

chopped chipotle chili peppers

green chilis 

shredded organic lettuce

uno 1.  Press out the water in the tofu for about 1o minutes.

dos 2. Use a folk to crumble the tofu.

tres 3.  Whisk together the oil, spices, tomato paste, garlic, and soy/liquid aminos.

cuatro 4. Mix the remaining sauce and tofu

cinco 5. Heat a skillet to medium-high and add the tofu mixture. Cook until warmed.

seis 6. Remove the tofu and set aside.

siete 7. Sauté the mushrooms and shallots.

ocho 8. Heat the tortilla shells.

nueve 9. Serve: tofu and mushroom mixtures with the toppings of choice.

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Quiche Lorraine

When I am in France, I usually order a quiche for lunch. (Manly, because I do not know what else to order.) Now, see if I can recreate those fond memories.-Mike

Quiche Lorraine (French)

Serves 4

Preheat the oven to 400ºF/200ºC

~It can be premade the day before and reheated, covered with foil, at 300ºF/150C for 35-45 minutes.~

1 slightly thawed (gluten-free) pie crust, 9 inch/23 cm

6 slices of nitrate-free thick bacon, diced

2-3 chopped organic shallot

4 organic eggs

1 1/4 cups (300 ml) (dairy-free) cream

1 1/4 cups (160 g) shredded cheese: Gruyère, Emmental, or Jarlsberg / dairy-free cheeses: vegan Swiss-style cheese or plant-based cheese

little to taste: chives, thyme, parsley, rosemary, nutmeg, Herbs de Provence, and/or Himalayan salt (Start with one or two types and keep the blend simple.)

optional: 

• slices of organic tomatoes or mushrooms on top before baking or chopped and added to the mixture
• top off with a a sprig of rosemary

un 1. Bake the crust on a baking sheet about 10-15 minutes.

deux 2. Sauté the bacon on medium heat, about 10 minutes.

trois 3. Retain 1 Tbs. of fat and add the shallots on medium-low for about 4 minutes.

quatre 4. Remove the pan and side aside.

cinq 5. Whisk the eggs while adding the cream and spices.

six 6. Spread the shallots on the bottom of the pie crust.

sept 7. Add half of the bacon, topped with the cheese, then the rest of the bacon.

huit 8. Pour in the egg mixture.

neuf 9. Bake 45-50 minutes.

~It can be frozen for 3 months. Thaw for 24 hours before reheating, covered with foil and bake at 300ºF/150ºC for about 40 minutes.~

Add a French salad  "Le Gruyère Salad with Apples": https://veggiefernandezs.blogspot.com/2011/09/le-gruyere-salad-with-apples.html

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A Thai Salad with Watermelon and Chicken Noddles

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

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Mushroom Toast

Whether we are traveling in France or Germany, we can always find a light lunch. Then too, at home, we can enjoy the taste of mushrooms on toast with a creamy sauce.

Toast aux champignons (French)

Pilztoast (Germany)

Serves 4

Preheat the oven to 305F (175C)

8 Tbs. (120 g) of (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

mushrooms (mix), sliced

1 1/2 tsp. (7 ml) juice of organic lemon 

2 chopped organic shallots

1 cup (240 ml) (dairy-free) yogurt

1/2 cup (120 ml) dry white wine

2 Tbs. (30 g) fresh chopped parsley

white pepper to taste

4 crips crusted (dairy-free) bread

1/2 cup (120 ml) hollandaise sauce*

un 1. Mix 7 Tbs. (105)  butter and the flour to make a paste.

duex 2. Mix the lemon and mushrooms.

trois 3. Melt 1 Tbs. (15 g) butter and sauté the shallots about 2-3 minutes.

quatre 4. Add the mushrooms and sauté another 4 minutes.

cinq 5. Add the white wines and yogurt.

six 6. Brings to boil over a medium-high heat.

sept 7. Stir in the butter/flour sauce slowly until it thickens.

huit 8. Add the parsley and set aside.

neuf 9. Toast the sliced bread in the oven for about 6 minutes.

dix 10. Place the toast on a plate, spoon some of the mushrooms on top.

onze 11. Drizzle some hollandaise sauce and garnish with parsley.

*Hollandaise Sauce 

Holländischesoße (German)

sauce hollandaise (French)

makes 1 1/2 cups (360 ml)

4 organic egg yolks (Use the egg whites instead of whole eggs to make waffles.)

3 Tbs. (45 ml) organic lemon juice

1 Tbs. (15 ml) dry white wine

dash or two of cayenne pepper

1 cup (130 g) (dairy-free) organic butter

eins 1. Place a double boiler over a low heat.

zwei 2. Whisk the egg yolks, lemon juice, and wine on the top pan of the boiler, until it thickens.

drie 3. Remove the pan.

vier 4. Add the cayenne pepper.

fünf 5. Slowly add the butter, whisk.

Use the extra sauce on tomorrow's fried eggs and ham breakfast (eggs benedict/œufs bénédicte/Eier Benedikt).

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Niçoise Salad

The French salad has tuna, but not this one, olives, artichokes, capers and lemon vinaigrette are found in this flavorful afternoon salad or as a meal on its own. 

Salade Niçoise (French)

Serves 3

Salad:

1 can water-baked wild tuna, drained

1 head of organic lettuce, torn or chopped

2 cups (260 g) organic red potatoes, cut into fourths

1 cup (130 g) each organic cut in half: French beans and asparagus

1 organic tomato, quartered or cheery tomatoes, halved

4 hardboiled organic eggs, cut into fourths

Kalamata or Niçoise olives, sliced

capers, drained

chopped parsley

organic cooked or canned white beans, drained and rinsed

optional: 1 cup (130 g) Brussels spouts, quartered and/or lemon wedges

~Provençal~

un /un/ 1. Place lettuce on serving platter.

dos /doos/ 2. Boil the potatoes uncovered for 10 minutes or until tender; drain and set aside.

tres /th-re-ss/ 3. Steam the green beans, asparagus, and optionals Brussels spouts  for 5 minutes.

quatre /KAH-tray/ 4. Place each vegetable on the bed of lettuce. 

cinc /seenk/ 5. Add the tuna and white beans in the center.

sièis /seei-s/ 6. Place the tomatoes, eggs, and olives around the lettuce.

Dressing:

1/2 cup (120 ml) olive oil

2 Tbs. (30 ml) organic lemon juice

1/2 tsp. (2,5 g) Dij0n mustard

1 Tbs. (15 g) each minced: organic shallots and dill

1 Tbs. (15 ml) organic maple syrup

sèt /seht/ 7. Whisk all the ingredients.

uèit /wait/ 8. Drizzle over the salad.

nòu /noou/ 9. Sprinkle parsley on top, with optional lemon wedges.

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

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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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Empty Mustard Jar Vinaigrette

 What? Yes, do not toss out the jar but use the little mustard that is left to make a vinaigrette.

Voilà

Vinaigrette en pot de moutarde vide (French)

Add and shake in an empty mustard jar with the little mustard that is left:

organic, chopped shallots and garlic

2 Tbs. (30 ml) each organic: maple syrup and apple cider vinegar

1/2 cup (120 ml) olive oil

optional spices to taste

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Greek Fava Spread

This has nothing to do with fava beans. It is a stable on Greek tavernas. 

φάβα (Greek)

/fava/

1 cup (130 g) organic yellow split peas or frozen

2 cups (480 ml) water

1 medium organic yellow onion, roughly chopped

1/2 cup + 1 Tbs. (135 ml) olive oil

1 bay leaf

organic shallots

organic garlic

organic lemon juice

crusty (gluten free) bread

herbs:

• pink salt
• pinch cumin
• oregano
• paprika, and/or
• chili flakes

extras: 

• sliced red organic onions
• organic lemon wedges

toppings: chopped, organic

• olives
• tomatoes
• shallots
• onions, and/or
• capers

ένα / EN-a/ 1. Fresh peas: 

Rinse then transfer to a small pot. Add water and heat on high to a boil, skim white scum off and rise.

ένα / EN-a/ 1. Frozen peas: Go to #2

δύο /THEE-oh/ 2. Add water to the peas with onions, 1/2 cup (130 ml) oil, and bay leaf.

τρία /TREE-a/ 3. Lightly season with salt, cover and simmer. Stir often. Cook 30 minutes or about 75 minutes for the fresh peas.

τέσσερα /TESS-air-uh/ 4. Remove the bay leaf.

πέντε /PEN-day/ 5. Transfer to a blender. 

έξι /EX-ee/ 6. Add a Tbs. (15 ml) oil, shallots, garlic, some lemon juice, and any herbs. Process until there is a smooth hummus texture.

εφτά /EF-TA/ 7. Transfer to bowl(s). Add any toppings and extras. Drizzle with more oil.

oκτώ /oc-TOH/ 8. Serve with crusty bead.

Try:

Pea Purée: https://veggiefernandezs.blogspot.com/2018/03/pea-puree.html

Greek Goddess Dip: https://veggiefernandezs.blogspot.com/2014/07/green-goddess-dip.html

Classic Greek Mezze: https://veggiefernandezs.blogspot.com/2016/12/classic-greek-mezze.html

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Nasi Goreng

It is an Indonesian-style fried rice, which is very popular in The Netherlands. There are many variations, but this one is vegetarian. 

Nasi Goren (Indonesian & Dutch)

"Fried Rice"

Serves 4-6

7 organic shallots, peeled, 4 cut into fourths, 3 sliced thinly

5 green or red Thai chilies, stemmed

4 organic garlic cloves

3 Tbs. (45 g) organic dark brown sugar

3 Tbs. (45 ml) each organic: honey, molasses, fish sauce, soy sauce or gluten-free liquid aminos 

1/2 cup (120 ml) olive oil

organic cooked rice

organic broccoli florets, cut into bite-size pieces

4 organic sliced scallions

organic lime wedges

garnish with 

• sliced organic tomatoes, cucumbers, and green onion
• fried eggs or
• simple omelet cut into slices

Indonesian / Dutch /ij/ long i

satu / éen 1. Place in a blender: shallots, chiles, and garlic for about 15 pulses. Transfer to a bowl.

dua / twee 2. In another bowl, whisk sugar, molasses, soy sauce, and fish sauce.

tiga / drie3. Over medium heat, cook the oil and sliced shells  about 5-10 minutes.

empat / vier 4. Break up any clumps of rice. Combine with broccoli and water in a skillet, cover, and cook over medium-high heat for 4-6 minutes. Place in a bowl.

lima / vijf 5. Heat 3 Tbs. (45 ml) oil over medium heat.

enam / aes 6. Add the shallot-chili mixture and cook until golden, 3-5 minutes.

tujuh  /zeven 7. Whisk in the molasses mixture.

delapan / acht 8. Add the rice and broccoli, until warm, about 3-5 minutes.

sembilan / negen 9. Remove and add the scallions.

sepuluh / tien 10. Transfer to a serving platter and add any garnishes and lime wedges

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