Spicy Trio-Vegetables

They are asparagus, Brussels sprouts, and green beans for a delicious side-dish.

Trio de légumes épicés (French)

Serves 3-4

Preheat the oven to 425ºF (220ºC)

or grill

Sauce:

1 Tbs. (2 g) chili powder

1 Tbs. (15 ml) each: sesame and olive oil, rice vinegar, soy sauce or gluten-free liquid aminos

1 Tbs. (15 g) organic honey

un 1. Mix all the ingredients in a bowl.

Vegetables:

1/2 pound (225 g) each organic: asparagus (trimmed and cut in half), Brussels sprouts (cut in half), and French green beans

Nuts: of your choice, sliced

         Baked...     

deux 2. On a baking sheet, spray with olive or avocado oil.

trois 3. Place the vegetables in a single layer.

quatre 4. Drizzle the sauce on top, then toss to coat.

cinq 5. Roast about 10-15 minutes.

six 6. Place on a serving dish.

sept 7. Sprinkle with the sliced nuts.

        Grilled...        

deux 2. Grill, then toss with the sauce.

trois 3. Sprinkle with the sliced nuts.

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Pattypan Squash Before Autumn

 Before autumn approaches, buy some pattypan.

for a pasta; raw slices with organic lemon, oil, toasted organic almonds; just sliced in a salad, or....

1 pound (455 g) organic pattypans cut in half

Grill or sauté in olive oil, 3-7 minutes.

Toss with 1 cup (130 g) diced organic tomatoes with 1 Tbs. (15 ml) olive oil.

Add a few minced basil leaves.

Spoon over the pattypans.

Try "Pattypans Squash with Roasted Vegetables"

https://veggiefernandezs.blogspot.com/2021/09/pattypans-squash-with-roasted-vegetables.html

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Potato Salad with Dijon Mustard and Herbs

A French style potato salad adds color with the red potatoes and herbs.

Salade de pommes de terre à la moutarde de Dijon 

et aux fines herbes (French)

Serves 4-6

2 pounds (910 g) organic small red potatoes, unpeeled, sliced 1/4 inch (6 mm) thick

2 organic garlic cloves, peeled and threaded on a skewer

1/4 cup (120 ml) olive oil

1 1/2 Tbs. (20 ml) white wine vinegar

2 tsp. (10 g) Dijon mustard

1 Tbs. (9 g) fresh minced, each: chervil, parsley, chives, and tarragon

OR 1 tsp. (2 g) each of dry for each herb

black or lemon pepper to taste

1 minced organic shallot

~Provençal~

un /un/ 1. Place the potatoes in a large pot with 2 Tbs. (30 g) sea salt, plus about an 1-inch (2,5 cm) of water.

dos /doos/ 2. Bring to a boil over high heat, reduce heat to medium-low, and simmer for 5-6 minutes until a knife can be slipped in and out with little effort.

tres /th-re-ss/ 3. Lower the skewered garlic into the potato water and blanch for 45 seconds.

quatre /KAH-tray/ 4. Run the garlic under cold water, remove and mince the garlic.

cinc /seenk/ 5. Drain the potatoes. Keep 1/4 cup (120 ml) of the water.

sièis /seei-s/ 6. Whisk the oil, minced garlic, vinegar, mustard, pepper and the cooking water.

sèt /seht/ 7. Place the potatoes on a backing sheet.

uèit /wait/ 8. Drizzle the sauce over the potatoes. Let them set at room temperature for about 10 minutes.

 (a) They can be refrigerated for up to 8 hours. But return them to room temperature before serving.

nòu /noou/ 9. Place the potatoes salad in a bowl. 

dix /deex/ 10. Add the shallots and sprinkle the herbs on top.

onze /OON-zay/ 11. Gently mix the salad.

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Daikon Vegetable Dish

  The sweet taste of carrot and onion adds flavor to this dish. 

A daikon stand outside of a store in Japan

大根

daikon

"long root" (Japanese)

Serves 4

1 (3-inch/12-cm) diced of organic kombu* soaked about 5 minutes, then sliced thinly

1 or 2 dried organic shiitake mushrooms, soaked until tender and thinly sliced

1/2 cup (65 g) dried organic daikon, soaked about 10 minutes

1 organic onion, cut lengthwise into thin half-moon slices

1 organic carrot, cut into thin matchsticks

water

soy sauce or gluten-free liquid aminos

i /long e/

一 /ichi/ 1. Place the kombu in the a small skillet.

二 /ni/ 2. Add the shiitake, daikon, onions, and carrots.

三 /san/ 3. Add water to half cover the ingredients, use the soaked liquid from the mushrooms.

四 /shi/ 4. Bring to a boil, cover, and cook on a low heat for about 35 minutes.

五 /go/ 5. Season with a little soy/liquid aminos and simmer another 10 minutes.

六 /roku/ 6. Remove the cover and simmer until any remaining liquid has been absorbed.

 七 /shichi/ 7. Place in a bowl and serve.

*

昆布 /konbu/ kombu: an edible kelp

椎茸 shiitake mushrooms: may help fight cancer, boost immunity, and support healthy heart

大根 daikon: mild-flavored winter radish, native to East Asia

玉ねぎ /tamanegi/ onion: contains antioxidants and compounds that fight inflammation

にんじん /ninjin/ carrot

水 /mizu/ water

しょうゆ /shōyu/ soy sauce

Try "Daikon Salad"

https://veggiefernandezs.blogspot.com/2011/08/daikon-salad.html

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Roasted Potatoes with Herbs

 Quick and easy, tasty, and flavorful. You cannot go wrong with this side-dish!

Serves 4

Preheat the oven to 350F (175C)

2 pounds (910 g) organic potatoes, chopped into cubes

4 Tbs. (60 ml) olive oil

10 springs of rosemary (I was wondering what to do with my 2 rosemary plants.)

paprika

1. Boil the potatoes in water for 5 minutes.

2. Darin and set aside.

3. Pour the oil on a baking sheet.

4. Place it in the hot oven for a few minutes.

5. Toss the rosemary and potatoes on the baking sheet.

6. Roast for about 30 minutes.

7. Remove and place in a bowl. 

8. Toss with paprika.

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Pudding with Baked Potatos and Apples

There are many recipes for this pudding, not just in Lithuania, but also in Germany and Denmark. Serve as a side-dish.

Pudingas su keptomis bulvėmis ir obuoliais (Lithuanian)

Serves 4

Pre-heat the oven to 400F (200C)

1 pound (455 g) each organic potatoes (unpeeled) and apples (peeled), cut the potatoes into evenly sized pieces

1/2 cup (65 g) (dairy-free) organic butter

2 tsp. (10 g) organic sugar

nutmeg

3/4 cup (180 ml) (diary-free) organic milk

1/4 cup (60 ml) (diary-free) organic cream

(gluten-free) breadcrumbs

venas /vienn-as/ 1. Cover the potatoes with water and bring to boil.

du /doh/ 2. Lower the heat and simmer until you can poke a knife into the potato.

trys /trees/ 3. Sauté the apples in half the butter.

keturi /ket-u-reh/ 4. Add sugar and nutmeg to taste.

penki /penkay/ 5. Drain the potatoes, peel while hot.

šeši / shey-shey/ 6. Mash them with the milk.

septyni /sept-teen-knee/ 7. Add the apples mixture, plus the cream. Mash more.

aštuoni /ash-tony/ 8. Pour the mixture into a baking dish.

devyni /dev-E-neh/ 9. Spread the breadcrumbs on top and bake about 25 minutes.

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Ceviche

It is also spelled "ceviche, ceviche, or sebiche", a Peruvian and Ecuadorian seafood dish, typically made from fresh raw fish cured in fresh citrus juices. The name comes for the indigenous people of Peru, in the Quechuan language siwichi "fresh tender fish". It might even date back as early as two thousand years ago!

My first encounter with this dish was when I was visiting Cuba with my brother, his daughter, and my sister. We had it more than one time.-Mike

Since it is made of raw fish, this recipe used cooked shrimp instead.

Serves 8

as an appetizer, snack, side-dish, entrée...

~Need stainless-steel, enamel-coated, or glass bowls, so the metal does not react with the lemon and lime.~

1 pound (455 g) wild cooked shrimp, cut into bite-size pieces

2 organic lemons

2 organic limes

4 Tbs. (60 ml) soy sauce or gluten-free liquid aminos

2 Tbs. (30 g) organic honey

1 cup (130 g) diced peeled organic cucumber

1/2 cup (65 g) chopped red onions

1 organic mango, peeled and diced

1 cup (130 g) organic diced tomatoes

1 organic avocado, chopped

chopped cilantro or parsley leaves

1/4 cup (60 ml) olive oil

ground black pepper to taste

optional: 2 serrano chiles, seeded and chopped

1. In a bowl, mix the shrimp, lemon, lime, and orange juice. 

2. Stir in the cucumber, onion, mango, and chiles.

3. Refrigerate for an hour.

4. Stir in the tomatoes, avocados, chopped cilantro/parsley, oil, and a pinch of salt.

5. Mix and let stand at room temperature for 30 minutes.

6. Garnish with cilantro or parsley leaves.

7. Serve by itself, with (gluten-diary free) tortilla chips, lettuce leavers, sweet potato, (dairy-free) hard cheese, (gluten-free) flatbread, etc.

 (a) as a side-dish with tostadas, rice, on a bed of lettuce, or grilled beef

8. Leftovers are not recommened or about 2 days in the refrigerator, but the texture will change. 

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Tofu Marinades

Tofu (bean curd) is a food prepared by coagulating soy milk and then pressing the curds into sold blocks. It can be silken, soft, firm, extra firm, or super firm. It is seasoned or in this case, marinated to suit the dish and its flavors. 

豆腐 Tofu, has a large amount of  protein and high in iron, calcium and magnesium. It originated in China over 2 000 years ago and is in the cuisines of East and Southeast Asia (Indonesia, Japan, Korean, Singapore, Thailand, and Vietnam), plus it has spread onto American, European, Australian, and New Zealand dishes.

 

豆腐マリネ (Japanese)

/tōfu marine/

豆腐腌料 (Chinese)

/dòufu yān liào/

Use extra firm, organic tofu. 

Serve as is or in combination with other dishes. See our tofu and Asian links.

一  1. Preparing the tofu: Press to release the excess liquid from the tofu before it soaks up the marinade.

 (a) Drain the liquid from the package.

 (b) Place on 3-4 paper towels.

 (c) Add 3-4 more paper towels on top.

      or wrap the tofu in a clean dish towel 

      or microwave for 30-60 minutes

 (d) Place a clean heavy frying pan or pot on top of the tofu for 30 minutes or longer to squeeze out any moisture.

 (e) Replace the paper towels halfway through if they become too wet.

 (f) Once the tofu is pressed, cut it into 1-inch (2,55 cm) cubes.

 (g) Place in a ziploc bag or airtight glass container.

 (h) Refrigerate it until you are ready to use it up in a week.

 (i) Store leftover marinaded tofu in the same way. It can be reheated in a frying pan or microwave.

二  2. Marinate: 

 (a) It depends on your personal tastes. Start with 30 minutes or up to 4 hours, even overnight to see what you prefer.

 (b) Tofu can be frozen. Press the tofu first, chopped into cubes, and places in freezer bag, with or without the marinade added.

三  3. How to cook tofu: 

remove and serve or mix with other dishes

 (a) frying pan

• add a little oil in the pan over medium-high heat
• add the cubed tofu
• cook until all sides turn golden brown and crispy
• about 8-12 minutes 

 (b) baked

• preheat oven to 400F (200C)
• line a baking sheet with parchment paper
• place tofu in a single layer on the sheet
• bake 16-20 minutes or until crispy on the edges, toss and flip the tofu halfway through 

~ Use organic ingredients if possible.~

 14-16 ounce (400-455 g) extra firm, organic tofu

and....

四  4. Cilantro Lime Marinade

1/3 cup (80 ml) oil (avocado, sesame, olive, etc)

1/4 cup (60 ml) lime juice

chopped cilantro

minced garlic

五  5. Basil Balsamic Mariande

1/3 cup (80 ml) oil (avocado, sesame, olive, etc)

1/4 cup (60 ml) lime juice

chopped cilantro

minced garlic

dried basil

六  6. Garlic Soy Sauce Mariande

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (45 ml) sesame oil

2 Tbs. (30 ml) rice wine vinegar

2 tsp. (4 g) garlic powder

1 tsp. (2 g) paprika

 七   7. Fajita Marinade

1/3 cup (80 ml) avocado, olive or sesame oil

1/4 cup (60 ml) lime juice

1 tsp. (2 g) each: onion and garlic powders

1/2 tsp. (1 g) each: paprika, chili powder, and cumin

 八  8. Barbecue Marinade

1/2 cup (120 ml) barbecue sauce

2 Tbs. (30 ml) apple cider vinegar or lime juice

1 tsp. (2 g) chili powder

 九   9. Honey Mustard Marinade

1/3 cup (80 ml) oil of choice

3 Tbs. (45 ml) dijon mustard

1 Tbs. (15 ml) each: whole grain mustard and honey

1 tsp. (2 g) garlic powder

 十 10. Sweet and Sour Marinade

1/3 cup (80 ml) soy sauce or gluten-free liquid aminos

1/4 cup (60 ml) maple syrup or honey

2 Tbs. (30 ml) apple cider vinegar, rice wine or lemon juice

1 Tbs. (15 ml) oil of choice

1 tsp. (2 g) ginger powder

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Salad of Chickpeas, Spinach, Bulgur, and Za'atar Spice

 Chickpeas beans (also called: chick peas, (Bengal) grams, (Spanish) garbanzo/garbanzo bean, (Italia) ceci, or Egyptian peas) are high in protein. It is one of the earliest cultivated legumes. The remains found in the Middle East, were 9500 years old! Use them in salads, soups, stews;  in hummus and flour called falafel; Mediterranean and Middle Eastern cuisines, and Indian curries.

Chickpea plant

Servers 4

3 Tbs. (45 ml) olive oil

1-2 organic chipped onions

3-4 organic minced garlic cloves

2 Tbs. (18 g) za'atar

1 cup (130 g) bulgur, rinsed (not gluten-free) (Substitute with other wheat will not work.)

1 (15-ounce) (430 g) organic chickpeas, rinsed

1/4 cup (60 ml) organic vegetable broth

3/4 cup (180 ml) water

chopped organic spinach

1 Tbs. (15 ml) organic lemon juice

pita bread

1. Sauté the onions what 2 Tbs. (20 m) of oil.

2. Stir in the garlic and 1 Tbs. (9 g) za'atar for about 30 seconds.

3. Stir in the bulgur, chickpeas, broth, and water. 

4. Bring to a simmer.

5. Reduce heat to low, cover, and simmer until the bulgur is tender, 16-20 minutes.

6. Remove and let it sit for 10 minutes.

7. Add spinach, lemon juice, 1 Tbs. (15 ml) each oil and za'atar. 

8. Fluff with a folk.

9. Serve with pita bread.

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Coconut-Rice Side-dish

Make it either on the stove or in a rice cooker. Serve with a Hawaiian chicken* dish, stir fry vegetables, curries, stews, grilled meat or fish.

Servers 5

1 Tbs. (15 ml) coconut oil

1 cup (130 g) jasmine rice

1/2 can (6.8 ounces/255 ml) organic coconut milk

1 1/2 cups (360 ml) water

1/4 cup (60 g) organic brown sugar

1/3 cup (45 g) organic raisins

1 1/2 cups (195 g) organic coconut flakes, toasted

optional toppings:

• organic lime zest and line wedges
• thinly sliced green onions
• pickled jalapeño peppers
• fried shallots
• chopped herbs: cilantro, chives, mint or Thai basil

~Rinse and drain the rice in water several times.~

I. Oven top:

1. Put the oil in a large saucepan over medium-high heat.

2. When it is melted, add the rice and sauté for 2 minutes.

3. Add coconut milk, water, sugar, and raisins.

4. Bring to boil, stir and reduce heat to a simmer.

5. Cover and simmer for 20-25 minutes.

6. Fluff rice with a folk and transfer to a serving dish.

7. Fold half the coconut flakes into the rice.

8. Sprinkle the rest on top and any optional toppings.

II. Rice cooker:

1. Put the oil in a pan.

2. When melted, add the rice and sauté 2 minutes.

3. Add to the rice cooker with the rest of ingredients except the coconut flakes.

4. Cook on white rice setting.

5. Remove, fold half the coconut flakes into the rice.

6. Top with the rest of the flakes and any optional toppings.

* Hawaiian Pineapple Chicken:

https://veggiefernandezs.blogspot.com/2020/04/hawaiian-pineapple-chicken.html

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Slow Cooker Stuffed Eggplant à la Turkish

After living a year in Turkey, I enjoy Turkish cuisine (Türk mutfağı ).-Mike

It is a fusion of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European, Armenian, Kurdish, and Georgian cuisines, with each village and woman's variation. 

Although meat-based foods are common, meals are largely center around rice, vegetables, and bread, filled with dozen of spices and herbs.

iman bayildi (Turkish)

"the priest fainted"

(dish prepared by the wife of an imam, 

Turkish priest)

Serves 6

~Serve as a cold meze (Turkish: "snack or appetizer") (Spanish: tapa), hot entrée, main dish, or with grilled lamb, beef, or seafood.~

1/2 cup (120 ml) olive oil

3 small organic eggplants, cut in half, the lengthwise (do not remove the stem)

sea salt

black pepper

1 large organic onion, chopped

minced organic garlic

1 can of organic chopped tomatoes with its juice [14 1/2 ounce/430 g)]

1/4 cup (15 g) chopped parsley or 1/8 cup (7 g) dry parsley

6 toasted pita breads cut in quarters (or a gluten-free bread)

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

chopped dill or basil leaves

optional: drizzle of lemon juice

bir /beer/ 1. Pour 1/4 cup (60 ml) olive oil in the slow cooker. Brush the bottom and sides.

iki /ee-kee/ 2. Score the flesh of each eggplant. Do not cut the skin.

üç /üch/ 3. Place the eggplant skin-side down and sprinkle with some salt and pepper.

dört /durt/ 4. In a skillet, heat the rest of the oil over medium-hight heat.

beş /besh/ 5. Sauté the onions and garlic for 3 minutes.

altı /al-tuh/ 6. Add the tomatoes and parsley. Sauté another 5 minutes.

yedi /ye-dee/ 7. Spoon it over the eggplant, covering each half with some of the sauce.

sekiz /se-keez/ 8. Cover and cook for 2 hours on high or 4 hours on low.

dokuz /doo-kuz/ 9. Uncover and rest for 10 minutes.

on /on/ 10. Transfer to a plate and spoon any juice over the eggplants, sprinkled dill or basil leaves, and optional lemon juice.

on bir 11. Serve with bread and bowl of yogurt. 

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Spinach with Garlic and Lemon

Lemon juice gives food a fresh, clean taste, as well as cuts greasiness and heaviness of foods. It is the "secret" ingredient that makes everything taste better. (Try adding lemon juice to pasta.)

Spinaci con aglio e limone (Italian)

   

Serves 4

3 Tbs. (45 ml) olive oil

organic spinach, remove the stems

2-3 organic garlic cloves

organic lemon juice

uno 1. Heat 1 Tbs. (15 ml) olive oil in a Dutch oven over high heat.

due 2. Add the spinach one handful at a time. Stir and toss in more.

tre 3. Stir and cook about 1 minute, until it wilted.

quattro 4. Place the spinach in a colander and squeezed between tongs.

cinque 5. Add the garlic and rest of the oil to the pot.

sei 6. Cook over medium heat about 30 seconds.

sette 7. Add squeezed spinach and toss.

otto 8. Remove from the heat.

nove 9. Toss with the lemon juice.

dieci 10. Transfer to a bowl or patter as a side-dish.

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Stir-Fry Bok Choy

British "pak choi or pok choi" is a type of Chinese cabbage. It is popular in southern China, East Asia, and Southeast Asia. It is also a winter vegetable in Northern Europe. Eat the entire plant by stir-frying or simmering in water for 8 minutes. Leaves cook quicker than the stem.

bok choy

청경채 (Korean) /cheong-gyeongchae/

チンゲン菜 (Japanese) /chin gensai/

白菜 (Chinese) /bái-cài/

Serves 4

Serve as a side-dish.

• 6 bulbs organic baby bok choy
• 2 Tbs. (30 ml) soy sauce or gluten-free liquid aminos
• 1 tsp. (5 g) organic sugar
• 2 Tbs. (30 ml) olive oil
• 1 to 1 1/2 pounds (455-680 g) organic bok choy, wash,  trim bottoms and tops of leaves. Cut into halves from bottom to top.
• 1 Tbs. (15 g) grated ginger
• 2 minced garlic cloves
• sesame seeds
• sesame oil

~Korean~

일 /il/ 1. Whisk soy sauce/liquid aminos and sugar until the sugar dissolved.

이 /ee/ 2. Heat the oil in a skillet or wok over high heat.

삼 /sam/ 3. Add the stalks and cook about 3-5 minutes.

사 /sa/ 4. Stir in the ginger and garlic, cook for 30 seconds.

오 /oh/ 5. Add the leaves and sauce, cook about a minute.

육 /yook/ 6. Cover and stream about 4 minutes.

칠 /chil/ 7. Transfer to a platter, garnish with sesame seeds and drizzle with sesame oil.

For more vegetables 

 팔 /pal/ 8. Remove the bok choy. 

구 /gu/ 9.  Stir-fry other cut vegetables of your choice

십 /sip/ 10. Stir in the bok chop. 

열하나 /yeolhana/ 11. Cook a few more minutes.

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