Roasted Pork Tenderloin and Vegetables à l'Italiano

Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.

Filetto di maiale arrosto e verdure (Italian)

Serves 4

Preheat 425ºF/220Cº 

after the pork has been marinated  

Italian Dressing/condimento italiano:

~make ahead and refrigerate for up to a week~

1 cup (240 ml) red-wine vinegar

5 Tbs. (75 ml) water

1 1/2 Tbs. (32 g) organic sugar

1 Tbs. (5 g) Dijon mustard

1 organic garlic clove

3 tsp. (6 g) each: basil and oregano

dash of pepper

2 cups (480 ml) olive oil

uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.

due 2. Refrigerate for 4-24 hours. 

Pork and Vegetables/maiale e verdure:

~Make ahead and refrigerate for up to 5 days~

1 pound (455g) of glass feed pork tenderloin

4 organic carrots, cut in thin slices

2 organic peeled parsnips

1 organic broccoli florets, cut in thin slices

organic cheer tomatoes

3 Tbs. (45 ml) each: balsamic and olive oil

3 tsp. (6 g) Italian seasoning

1 tsp. (2 g) lemon pepper

tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.

quattro 4. Remove the pork and pat dry with paper towels.

cinque 5. In an ovenproof skillet, heat the oil over medium heat.

sei 6. Add the pork and cook until browned on one side, about 3-5 minutes. 

sette 7. Turn the pork over and more to the upper rack.

otto 8. Place the vegetables on the lower rack for about 20 minutes.

nove 9.  Check the inside temperature of the pork for 145ºF/63ºC.

dieci 10.  Serve with one or more organic: 

• roasted red potatoes with rosemary and garlic
• zucchini sautéed with butter and garlic
• green beans
• marinated mushrooms
• wrapped asparagus in prosciutto or roasted with balsamic vinegar
• antipasto side dish
• Italian salad

 

Read More

Grilled German Vegetable Salad

A nice, fall selection of vegetables for an enjoyable grilled salad with a sprinkle of goat cheese is a wonderful afternoon gathering. 

Salat mit gegrilltem Gemüse (German)

Serves 4

~Use organic ingredients as much as possible.~

1 each: zucchini, yellow squash, bell pepper, red onion, and eggplant; sliced into rounds (or vegetables you enjoy)

3 Tbs. (45 ml) extra. virgin olive oil 

minced garlic

purred tomato

goat cheese

pesto

chopped walnuts 

spices:

grassy base: parsley, basil, and chives

earthy: thyme or marjoram

Central European bite: caraway seeds

sharp, tangy depth: mustard seed or Dijon mustard

natural sweetness: salt and black pepper

• 
  

eins 1. Grill the eggplant, zucchini, pepper, and squash.

zwei 2. Remove from the heat and place in a mixing bowl.

drie 3. Sauté the onion in the oil about 2 minutes.

vier 4. Add the garlic and tomato puree for a minute.

fünf 5. Add the spice(s).

sechs 6. Pour over the vegetables and mix in the pesto.

sieben 7. Sprinkle with goat cheese and walnuts.

Read More

Homemade Edamame Falafel Pita Bread

Pita is a pocket, flatbread from the Middle East. Tear and  dip in hummus, make a pocket and stuff it, or flatten it for a pizza base. It is popular street food, originated in Egypt. 

Add an Asian vegetable, gluten free edamame soybeans, which is full of vitamins and minerals.  Then top with the sauce below, and people would want seconds. 

Pita was first mentioned in English in 1936, from the Modern Green word πίτα /pita, "bread cake, pie". The ancient Green work passed to Latin as picta "pizza". 

P.S. You can buy (gluten-free) pita bead. But what fun is that, when you can make your own.

Serves 4

Preheat the oven to 400ºF/200ºC.

falafel:

3 cups (390 g) frozen, organic shelled edamame*, thawed

1 cup (130 g) chopped parsley

2 chopped organic garlic

1/2 cup (65 g) chopped organic red onion

3 Tbs. (45 g) (gluten free) flour

2 Tbs. (30 ml) organic lemon juice

2 tsp. (4 g) each, cumin and coriander

1/4 tsp. (1,5 g) baking [powder 

~Egyptian Arabic~

وا َحـ /waahid/ ١ 1. Add the ingredients to a food processor. Blend until smooth.

إتنين /‘itneen/ ٢ 2. Line a baking sheet with parchment paper.

تـَلا َتـَة /talaata/ ٣ 3. Use an ice cream scoop to make balls or roll small handful to make about 12 falafels.

أربـَعـَة /‘arbaAa/ ٤ 4. Bake for 15 minutes, then flip and bake another 15 minutes.

sauce:

about 1 cup tightly packed, soft organic tofu (200 g), press out the water

1/4 cup (30 g) tahini (is GF and DF)

chopped mint

organic lemon zest

paprika

خـَمسـَة /kamsa/ ٥ 5. Blend all together.

filling:

each sliced organic: cucumber, tomatoes, organic lettuce or spinach

Serve:

سـِتّـَة /sitta/ ٦ 6. Cut the pitas open but not all the way through.

سـَبعـَة /sabAa/ ٧ 7. Stuff with falafels and fillings.

تـَما َنيـَة /tamanya/ ٨ 8. Drizzle with the sauce.

If you enjoy Middle Eastern cuisines, try some of these dishes:

* With the leftovers, enjoy a Japanese Edamame Snack

Read More

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

Read More

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

Read More

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.

Read More

A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Spicy Boiled Potatoes

There are three types of potatoes:

• starchy: for dry, fluffy, and highly absorbent, example (eg.) Russet potatoes
• waxy: low in starch and high in moisture, good for boiling, roasting, and slicing into soups, stews, or salads, eg. red potatoes and fingerling
• all-purpose: they hold their shape, with a creamy texture, eg. Yokon Gold and white potatoes

Plus there are specialty potatoes, eg. purple/blue and petite also called new potatoes. 

Peru is the birthplace of the potato, dating back 8-10 000 years. They have over 4 000 distinct native varieties!

Serves 4-5 people

~Use organic ingredients as best as possible.~

3 pounds (390 g) organic Yokon Gold or Russet potatoes

1 tsp. (2 g) Himalayan salt

1 Tbs. (15 ml) each: lemon juice and olive oil

2 chopped onions

1 chopped bell pepper

4 minced garlic

1 tsp. (2 g) turmeric, cumin, and ground coriander

2 diced tomatoes

1 Tbs. (15 g) tomato paste

1/4 cup (60 ml) water

chopped cilantro or parsley 

1. Place the potatoes in a pot with cold, salty water. Cover and bring to boil.

2. Then reduce to simmer, uncovered for 20-25 minutes.

3. Drain and let them cool before cutting into small cubes.

4. Sauté the onions and bell peppers in the oil for about 10 minutes.

5. Stir in the spices and tomato paste.

6. Add the tomatoes, potatoes, and 1/4 cup/60 ml water, or more if needed.

7. Simmer for about 10 minutes.

8. Stir in the lemon juice.

9. Serve with cilantro/parsley on top.

Read More

Tomato Sauce vs. Arrabbiata Sauce

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.

Read More

Mushroom Stroganoff

Stroganoff originated in Russia in the 19th century, named after Count Pavel Stroganov (Павел Строганов). The dish has sautéed beef, onions, mushrooms, and Russian sour cream. 

Different countries have adapted their versions:

• US: sour cream or cream of mushroom soup with egg noodles or white rice
• Brazil: chicken or beef, with ketchup or tomato paste, served with white rice and shoestring potatoes
• France: flambé beef, cognate, or white wine with French heavy cream
• UK and Australia: like America but with creamy white wine sauce with rice or pasta
• Japan: beef strips in a savory sauce and served over white rice 

Here is a vegan stroganoff.

Грибной строганов (Russian)

/gribnoy stroganov/

Serves 4

~Use organic as much a possible.~

1 pound (130 g) sliced mushrooms, different types have unique flavors, eg. cremini, shiitake, or oyster mushrooms
1 onion, diced
4 cloves garlic, minced
2 Tbs. (30 ml)  olive oil
2 Tbs. (30 g)  (GF) flour
2 cups (480 ml) vegetable broth

1/2 cup (120 ml) white wine
1 Tbs. (15 ml)  soy sauce or GF liquid alminos 
1 Tbs. (15 g)  Dijon mustard

1 tsp. (2g) each: paprika and dried thyme
1/2 cup (65 g) vegan sour cream or non-vegan with Greek yogurt or DF yogurt

cooked and drain (GF) egg noodles

garnish: parsley or chives

один  /a-deen/ 1. Sauté the mushrooms in oil over a medium-high skillet for 5-8 minutes.

два  /dva/ 2. Add the onions and garlic. Cook 2-3 minutes. 

три  /tree/ 3. Stir in the flour.

четыре  /chye-tir-ye/ 4. Pour in the broth and wine. Mix.

 

пять   /pyat/ 5. Add the soy sauce/liquid aminos, mustard, spices. Stir well.

шесть   /shest/ 6. Simmer for 10-15 minutes.

семь   /syem/ 7. Stir in the sour cream.

восемь  /vo-syem/ 8. Serve the mushroom sauce over the cooked pasta. Garnish.

Read More