Spinach, Egg, and Spice Squash Wrap

 Add vegetables for breakfast or at a luncheon. 

Serves 4

2 cups (260 g) organic spinach

8 organic eggs

1 cup (130 g) Greek yogurt or a dairy free yogurt

2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced

5 Tbs. (75 ml) avocado oil

minced organic garlic cloves

2 tsp. (10 ml) organic lemon juice

cumin

coriander

turmeric

chives

shallots

1. Blend the spinach and 4 eggs in a blender.

2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.

3. Pour fourth of the egg mixture, cook 3-4 minutes.

4. Flip over, cook several more minutes.

5. Remove and set aside.

6. Repeat to make four wraps.

7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.

8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.

9. Remove and set aside.

10. Add 2 tsp. (10 mil) oil to the skillet.

11. Scramble the other 4 eggs.

12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.

13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.

14, Roll each one.

15. Cut in half and top with the yogurt sauce.

Looking for other breakfast dishes:

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

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Shrimp and Spinach Pasta

This pasta dish is common along the coastal regions of southern Italy and the Amalfi Coast (Campania).

Pasta con gamberi e spinaci (Italian)

Serves 4

cooked (gluten-free) pasta of your choice, then drain 

olive oil

mined garlic

1 cup (130 g) organic cheery tomatoes, cut in half

1/3 cup (80 ml) organic lemon juice

1 1/2 cup (360 ml) heavy cream, Greek yogurt, or dairy-free yogurt 

Himalayan salt and black pepper

pound (455 g) wild shrimp, peeled if need be or frozen

2 cups (260 g) organic chopped spinach

1/2 cup (65 g) (dairy-free) grated cheese

~Neapolitan ('o nnapulitano) language (evolved independently from Latin)
uno 1. Sauté garlic and tomatoes with olive oil for about 3 minutes.

duje 2. Add the lemon juice and cream/yogurt. Simmer 4 minutes.

tre 3. Season with salt and pepper.

quatto 4. Add shrimp and cook another 4 minutes. 

cinco 5. Turn over and cook about 4 minutes until opaque white/pink.

seje 6. Add the cooked pasta and spinach. Toss the mixture.

sette 7. Cook a few minutes until spinach wilts.

otto 8. Sprinkle with cheese and serve.

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

or

Italian cuisines: https://veggiefernandezs.blogspot.com/search/label/Italian

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Chicken with Spinach and Artichoke Hearts

Artichokes are native to the Mediterranean area, even back to ancient Greeks and Romans. 

Καρδιές κοτόπουλου με σπανάκι

 και αγκινάρα (Greek)

/kardiés kotópoulou me spanáki 

kai ankinára/

Severs 4

olive oil

4 organic chicken breasts, pat dry and seasons with salt and pepper

4 springs of thyme + 4 Tbs. (36 g) picked leaves

1 cup (130 g) diced organic onions

4 Tbs. (60 ml) organic lemon juice

4 tsp. (20 g) organic sliced lemons

1 cup (240 ml) organic chicken broth

organic spinach

1 jar artichoke hearts, rinse and drain

slice cheery tomates

(dairy-free) yogurt

ένα / EN-a/ 1. Heat a skillet on medium, add the oil.

δύο /THEE-oh/ 2. Cook the chicken for 5 minutes on each side. Remove from the pan.

τρία /TREE-a/ 3. Add the thyme springs and onions to the skillet. Sauté for 3-5 minutes.

τέσσερα /TESS-air-uh/ 4. Add lemon juice. Scrap the bottom of the skillet with a wooden spoon.

πέντε /PEN-day/ 5. Stir in the chicken broth.

έξι /EX-ee/ 6. Add the chicken breast, top with the spinach, cover, cook for 2 minutes.

εφτά /EF-TA/ 7. Remove the lid. Add the cheery tomatoes and acrihoke heart pieces. Cook until the sauce has reduced a little, about 4 minutes.

oκτώ /oc-TOH/ 8. Whisk in the yogurt.

εννιά /en-NAY/ 9. Remove the chicken when the inside temperature is 165ºF/74ºC.

δέκα /THEK-a/ 10. Plate the chicken, top with the spinach and artichokes.

έντεκα /éndeka/ 11. Garnish with sliced lemons and thyme leaves.

For more 

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

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

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Grapes and Spinach Summer Salad

Finish up the summer with fresh organic grapes and organic spinach, with a few other tasty ingredients.

Serves 4

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

2 Tbs. (30 g) minced organic shallots or red onion

2 Tbs. (30 ml) organic hot honey

2 cup (260 g) orzo or gluten-free quinoa, cooked and cooled

organic spinach 

organic green and red grapes, cut in half

organic sliced celery

crumbled feta or gluten-free goat cheese

toasted organic nuts

1. Whisk the oil, rice vinegar, shallot/onion, and hot honey.

2. Add the orzo/quinoa, spinach, grapes, celery, and cheese.

3. Toss.

4. Sprinkle with nuts.

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Stir Fry Tofu with Mangos

  I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat. 

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

 七 /shichi/ 7. Sauté the vegetables.

 八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

 九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

 十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

tofu dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/Asian

Tofu Mango Dessert: Spicy Mango Tofu Dessert: https://veggiefernandezs.blogspot.com/2024/03/japanese-dessert-tofu-mango.html

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Spicy Lamb Grilled Meatballs

Meat from sheep is common in cuisines from many cultures: Mediterranean, Middle Eastern,  Iran, Afghanistan, Basque country, Western United States, Navajo Nation, Mexico, Northern and Western Europe, the United Kingdom, Hungary, Central Asia, parts of China, Mongolia,  Indonesia, Japan, and Australia. 

Lamb is a rich source of high-quality protein, with iron, zinc, and vitamin B12.

Πικάντικες μπάλες κρέατος αρνιού στη σχάρα (Greek)

/pikántike báles kréatos arnioú sti schára/

Makes 4 large meatballs

Preheat stove-top grill pan or a BBQ

Mint Yogurt Dip

Ντιπ γιαουρτιού με μέντα

/ntip giaourtioú me ménta/

chopped mint

2 cups (260 ml) Greek yogurt or a dairy free yogurt

juice of 1 organic lemon

2 minced garlic cloves

ένα / EN-a/ 1. Mix the ingredients together except the mint.

δύο /THEE-oh/ 2. Cover and refrigerate at least an hour or overnight.

---------

1 pound (455 g) grass feed ground lamb

2 Tbs. (30 g) each chopped: cilantro or parsley, oregano, oregano, and mint leaves or 2 tsp. each of dried herbs

1 Tbs. (15 g) chopped organic garlic

1 tsp. (5 ml) white or red wine vinegar and sherry

1 tsp. (5 g) molasses or organic honey

1 tsp. (5 g) cumin

1/2 tsp (2,5 g) each: allspice, red pepper flakes, black pepper, and Himalayan salt

organic spinach leaves

crumbled feta cheese or dairy-free goat cheese

optional: sliced organic red onions

τρία /TREE-a/ 3. Place the lamp in a bowl and mix with the mint, cilantro/parsley, oregano, garlic, sherry, vinegar, and molasses/honey.

τέσσερα /TESS-air-uh/ 4.  Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix.

πέντε /PEN-day/ 5.  Shape into 4 meatballs

έξι /EX-ee/ 6.  Brush the gill with oil.

εφτά /EF-TA/ 7. Grill the meatballs on each side. Depending on the thickness, cook +5 to 10 minutes, until the inside temperature is 145F (63C).

oκτώ /oc-TOH/ 8. Place spinach on plates, add 1 or 2 meatballs, toped with crumbled cheese, any juice from a stove-top grill pan,  the yogurt sauce, and chopped mint.

Try some 

other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb

or Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek

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Bean Spinach Filling

Different fillings are great to add to all types of dishes: in or on meats and fish, stuff vegetables, in sandwiches and over vegetables, appetizer dip...What about in tacos? Why not?

Serves 4

(gluten-free) taco shells

2 Tbs. (30 ml) olive oil

2 organic garlic clove

4 Tbs. (60 g) organic tomato paste

2 tps. (10 g) each: cumin and oregano 

1 tsp. (5 g) turmeric

Himalayan salt

organic spinach

1-2 can (425-850 g) organic beans of your choice

optional: 

• (dairy-free) cheese
• other spices to taste

1. Heat the oil.

2. Add the garlic, spices, and tomato paste. Cook for a minute or two.

3. Add the spinach and beans. Cook. 

4. Season with salt and pepper to taste, and optional cheese and spices.

5. If you want to us it as a stuffing or dip, place everything in a food processor and blend. 

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Waffle #1: Waffle-Omelet

We make our waffles with orange juice and gluten-free flour. I like omelets, so let's try a waffle-omelet.-Mike

The word "waffle" first appears in the English language in 1725.

Makes 3 Gaufres Omelette (French)

Preheat the waffle maker

cooked organic diced ham

1 cup (130 g) organic spinach

3 organic eggs

1 Tbs. (13 ml) (dairy-free) milk

1/4 cup (30 g) (dairy-free) cheese

sliced organic green onions

marjoram and parsely 

un 1. Sauté the ham until warm.

deux 2. Add the spinach, stir.

trois 3. Remove the pan, and let it cool.

quatre 4. Whisk the eggs, milk, and spices.

cinq 5. Stir in the spinach mixture, cheese, and eggs.

six 6. Spray the waffle maker with cooking olive oil spray.

sept 7. Ladle the egg mixture onto the waffle maker or into each section of the waffle maker.

huit 8. Close the lid and hold for 8-10 seconds, release.

neuf 9. Cook until the eggs have cooked.

dix 10. Lift waffle out. 

onze 11. Set it on a wire rack.

douze 12. Serve with more cheese and green onions on top.

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Warm or Cold Spinach Salad

You can absorb more calcium and iron if spinach is cooked, plus a higher blood levels of beta-carotene (an antioxidant, form of vitamin A). Though, raw spinach provides a lot of fiber.

Serves 5-6 

1 pound (130 g) organic spinach, wash and drain, cook or not

(dairy-free) cheese

1 cup (130 g) organic nuts of your choice

2 tsp. (10 ml) olive oil or more taste

1 1/2 organic lemons juice

1 cup (130 g) dried organic blueberries

optional: organic boiled eggs, sliced in half

1. Cut the raw spinach into think strips or cook the spinach.

2. Gate/Crumble the (dairy-free) cheese into the bowl of spinach.

3. Heat a pan over medium heat.

4. Warm the nuts, then place on a paper towel to cool.

5. In a bowl, combine the spinach, cheese, and nuts.

6. Mix the oil and lemon juice.

7. Drizzle half on the salad and toss.

8. Drizzle the top with the rest of the oil.

9. Top with the berries and optional boil eggs.

10. Serve right before serving. 

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Curry Lentil and Rice Oatmeal

 This is a 1-pot dish. Serve for breakfast, lunch, or dinner. It makes a nice snack as well!

करी दाल और चावल का दलिया (Hindi)

/karee daal aur chaaval ka daliya/

Serves 6

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

1 organic chopped onion

1 Tbsp. (15 g) ginger

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

1 cup (130 g) organic brown rice, quinoa, millet, or basmati rice (All are gluten-free.)

1/2 cup (66 g) each: organic red lentils and yellow lentils

28 ounces/2 14oz cans (830 ml) organic coconut milk

1 Tbsp. organic lemon juice

3 1/2 cups (840 ml) water

organic spinach

organic frozen peas

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

एक /ek/ 1. Heat the butter in a large pot over medium heat.

दो /do/ 2. Sauté the onions and garlic for about 5 minutes.

तीन /teen/ 3. Stir in the turmeric, cumin, and coriander for about a minute.

चार /char/ 4. Stir in the rice, lentils, coconut milk, water, and lemon juice.

पांच /panch/ 5. Bring to a boil, reduce to a simmer with partial covered for 45 minutes. Stir often.

 (a) Add more water if desired texture.

छ: /chay/ 6. Stir in the spinach and peas. Cook a few minutes or more.

सात /sāth/ 7. Serve in bowls with yogurt on top.

Try some of our other 

Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

or

curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

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Spicy Chicken and Sweet Potato Stew (Slow Cooker)

Sweet potato young shoots and leaves can be eaten as greens but not in this recipe. Sweet potatoes are only distantly related to the common potato! 

Yams are different vegetables, native to West Africa, South America and the Caribbean, Asia, and Oceania. While the sweet potato is native to tropical regions of the Americas, which include Hawai'i and Florida.

Serves 6

1 1/2 pounds (680 g) organic chicken thighs, cut into 1 1/2-inch (3,70 cm) pieces

2 organic sweet potatoes, cut into 1 1/2-inch pieces

1 can (14.5 ounces/625 g) organic stewed tomatoes, with the juice

1 chopped organic onion

3 minced garlic cloves or 3/4 tsp. (12 g) granulated garlic

1-inch (2,5 cm) chopped ginger or 1 1/4 tsp. (175 g) ginger

1/8-1/4 tsp. (18 g - 35 g) cayenne pepper or more to taste

2 1/2 cups (600 ml) organic chicken broth

1/4 cup (30 g) (dairy free) butter

1 brunch of organic spinach

organic toasted chopped almonds

chopped cilantro or parsley

2-3 spoonful of organic peanut butter

1. Add to the slower cooker: the chicken, sweet potatoes, tomatoes, onions, garlic, ginger, and cayenne pepper.

2. Add the broth, mix, cover and cook on low for 6-7 hours or on high for 3 hours.

3. If on low, switch to high. Use a ladle to remove 1/2 cup (120 ml) of the liquid. Set aside.

4. Stir in the spinach, cover and cook 15 minutes more.

5. Whisk the butter and peanut butter into the cooked liquid.

6. Stir it into the stew.

7. Serve with sprinkled almonds and cilantro/parsley.

Try some of the other stew recipes: https://veggiefernandezs.blogspot.com/search/label/Stews

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Basil-Spinach Pesto

Try something different with pesto which can be used as a dip for vegetables, spread over seafood and poultry, and of course a pesto for that Italian dish.

Pesto Di Spinaci Al Basilico (Italian)

Makes about 1 cup (340 g)

2 cups (260 g) organic spinach

1/4 cup (30 g) each organic: basil, sunflower seeds (raw, hulled), and Parmesan cheese or a dairy-free cheese

1/3 cup (45 g) organic pin nuts

3 crushed cloves of organic garlic

1 Tbs. (15 ml) organic lemon juice

1/4 cup (60 ml) each: olive oil and water

optional spices:

• black pepper
• oregano
• Italian spices
• red pepper flakes
• jalapeños

Goes well with spinach:

• dill
• chives
• ginger
• nutmeg
• allspice
• thyme

uno 1. In a food processor, pulse several times: spinach, basil, sunflower seeds, and pin nuts.

due 2. Add garlic, lemon juice, and cheese. Pulse several times.

tre 3. Slowly add oil and then water.

quattro 4. Stir in any spices and adjust for taste.

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Sweet Potato Wraps

The origin and domestication of sweet potato occurred in either Central or South America at least 5000 years ago! It is not a yam. 

Rollitos de boniato (Spanish)

Makes 4

Needs to refrigerate overnight.

Preheat the oven to 425F (220C)

1/2 cup (60 ml) (DF) organic yogurt

3 Tbs. (45 ml) Dijon mustard

1/2 cup (50 g) chopped chives or 1/4 cup (25 g) of dry chives

2 crushed organic garlic cloves

black pepper to taste

3-4 organic sweet potatoes, peeled and dived into 1/2 inch (1,25 cm) squares

2 Tbs. (30 ml) avocado or olive oil

1 diced organic red bell pepper

4 (GF) large tortilla wraps, warmed

organic spinach

2 sliced organic avocados

optional organic ingredients:

• chopped onions
• (DF) cheese
• sliced tomatoes
• sliced jalapeños
• salsa
• beans
• chopped red cabbage
• cooked rice
• etc.

uno 1. Whisk the yogurt, mustard, chives, garlic and some black pepper.

   

dos 2. In another bowl, toss the sweet potatoes with the oil.

tres 3. Spread evenly on a large parchment paper-lined baking sheet.

cuatro 4.  Roast until the potatoes can be poked with a folk, about 30 minutes.

cinco 5. Remove and let cool to room temperature.

seis 6. Add the bell peppers and yogurt dressing. Mix well.

siete 7.  Store in the refrigerator overnight.

ocho 8. To assemble, lay warmed tortillas on a plate. 

nueve 9. Add spinach to each wrap.

diez 10. Add sweet potato mixture, avocados, and any of the options ingredients.

once 11. Fold the two sides and then roll up from the bottom, fold, and tuck in the two sides as you continue to wrap the tortilla. 

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Mama Leone's Chicken Soup

It is one of the most popular soups you can made at home, on a nice, cold winter's day. Double the recipe, cook and freeze for another day. 

Serves 6

Preheat the oven to 375F (190C)

1/2 pound (225 g) boneless, skinless organic chicken breast

black pepper

1/2 Tbs. (7,5 ml) olive oil

2 tsp. (10 g) (DF) organic butter

1/2 diced organic onion

2 organic celery stalks

1/2 Tbs. (4,5 g) minced organic garlic

1/2 tsp. (1 g) each: tarragon and oregano

1 tsp. (2 g) sweet Hungarian paprika

1/4 cup + 1 Tbs. (45 g) (GF) flour

4 cups (10 dl) organic chicken broth

1 ( 7 1/4-ounce) (180 g) diced organic tomatoes with the juice

3/8 cup (2 ml) (DF) whipping cream, evaporated milk, or half n' half

1 cup (130 g) organic spinach

1. Season the chicken with black pepper.

2. Place on a baking sheet and bake for 15-20 minutes. 

3. Remove from the oven and cool.

4. When cool enough, dice the meat and set aside.

5. Heat the oil over medium heat and add the butter. Heat until the butter melts.

6. Sauté the onions and celery about 6 minutes..

7. Add the garlic and spices. Cook and stir for 3-4 minutes.

8. Add the flour and stir. 

9. Slowly whisk in the chicken broth and bring to a boil.

10. Add the tomatoes and cream.

11. Reduce heat and simmer for 20 minutes.

12. Add the diced chicken and simmer 10 more minutes.

13. Before serving, stir in the spinach.

 

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Spinach and Barley or Farro Pesto

 I always seem to buy more spinach and never finish it. I needed pesto sauce for a pasta dish...hence-Mike

Pesto di spinaci e orzo (Italian)

Serves 4 dishes

A. Ingredients: 

2 cups (60 g) organic spinach

1/2 cup (65 g) thawed, organic frozen peas

1/4 cup (30 g) organic toasted nuts, example pine or cashew

1/4 cup (60 ml) olive oil

1/4 cup (55 g) parmesan or diary-free cheese

organic garlic

1. Pulse in a food processor

B. Grains:

2 cups (330 g) cooked, organic barley or farro (Both are not gluten-free.)

1. barley

 (a) 6 cups (1440 ml) water or organic stock + pinch of sea seat + barley

 (b) Bring to a boil over high heat.

 (c) Lower the heat and simmer cover, about 25 minutes

 (d) If there is little liquid in the pan, let it sit for 10 more minutes. If there is a lot of liquid, drain over the sink.

 (e) Fluff with a folk.

1. farro:

 (a) Fill a medium pot half full of water or organic stock.

 (b) Bring to a boil and add the farro.

 (c) Reduce the heat and simmer until it is tender, chewy and still al dente bite, about 

  (1c) pearled farro: 15-20 minutes

  (2c) semi-pearl: 20-30 minutes

  (3c) whole farro: about 40 minutes

 (d) Drain and spread on a large plate or sheet pan to cook and dry, 20 minutes.

C. Toss the grains with the spinach mixture.

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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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Greek Salad with a Plus

Greek salads usually have: cucumbers, tomatoes, onions, olives, and feta cheese. For the "Plus", check out the ingredients. 

Ελληνικά σαλάτα με συν (Greek)

/elliniká saláta me syn/

Serves 4

3/4 cup (95 g) organic quinoa, rinsed and drained (is gluten free)

juice and zest of organic lemon

crumbled feta cheese (or dairy free goat cheese)

1/4 cup (60 ml) olive oil

crushed dried oregano

chopped organic spinach

organic chickpeas, rinsed and drained

sliced organic bell peppers of choice

chopped organic cucumber and red onion

pitted Katamata olives or olives of your choice

organic pita chips or gluten free chips

optional: If you like to add slices of tomatoes, sounds good also.

ένα / EN-a/ 1. Bring 1 1/2 cups (360 ml) water and the quinoa to a boil.

δύο /THEE-oh/ 2. Reduce heat and simmer, covered for 15 minutes.

τρία /TREE-a/ 3. Spread the quinoa on a baking sheet to cool.

τέσσερα /TESS-air-uh/ 4. Dressing: Whisk together the lemon juice and zest, cheese, olive oil, and oregano.

πέντε /PEN-day/ 5. Combine the quinoa and half of the dressing.

έξι /EX-ee/ 6. Spread the spinach on plates and spoon the quinoa mixture on top.

εφτά /EF-TA/ 7. Arrange the sliced peppers, cucumbers, chickpeas, olives, and optional tomatoes on top. 

oκτώ /oc-TOH/ 8. Drizzle with the rest of the dressing. If too tick, add little olive oil.

εννιά /en-NAY/ 9. Serve with the chips.

📌Look at some of the other Greek recipes or salads.

 

 

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One-pot, One-dish Lentils with Tofu and Spinach

Indian cuisine consists of a variety of regional and traditional dishes due to the soil, climate, culture, ethnic groups, and occupations, plus add the religious and colonial influences, over its past 8 000-year history!

So, one-pot, one-dish makes this dinner easy, more or less.

टोफू और पालक के साथ दाल (Hindi)

/tophoo aur palak ke spath daal/

Serves चार /cāra/ 4

8 Tbs. (240 ml) olive oil

4 chopped organic onion

8 minced organic garlic cloves

5 tsp. (20 g) garam masala

4 tsp. (8 g) grated ginger 

pinches of cayenne pepper to taste

8 cups (1920 ml) organic chicken or vegetable broth

2 cup (260 g) each organic: quartered cherry tomatoes &  red lentils

minced cilantro or parsley to taste

1 pound (455 g) firm, cubed organic tofu

organic baby spinach

cooked rice

Serve with 

• slices of pita bread or gluten-free bread
• rice
• (dairy-free) organic yogurt

~Hindi is the most spoken language out of the 22 official languages. But there are about 1 369 dialects and 121 languages in India.~

एक /ek/ 1. Heat 1 Tbs. (15 ml) oil in a saucepan over medium heat.

दो /do/ 2. Cook the onions for about 5 minutes.

तीन /teen/ 3. Stir in the ginger and cayenne, cook 30 seconds.

चार /cāra/ 4. Stir in the broth and lentils. Cook over low heat, 12-15 minutes.

पांच /pāṃca/ 5. Stir tofu and spinach into the lentils and cook 2-3 minutes. 

छः /chaḥ/ 6. In a bowl, combine the tomatoes, cilantro/parsley, lime juice, and 1 Tbs. (15 ml) oil.

 (a) It can be made for up to 2 days, in the refrigerator.

सात /sāta/ 7. Add the tomatoes mixture to the lentil pan and side bowl of both dairy-free and plain yogurt, if needed.

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