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

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Bavarian Stew

Pichelsteiner is a German stew with three kinds of meats and vegetables. One store is that the dish is traced back to an innkeeper in the early 1800s. It is named after the Büchelstein mountain and the annual Büchelsteinerfest since 1839. 

Bavaria has 54 food specialities protected under European law. Its cuisine dates back to medieval times (ca 481-1350). People as well as conquerors brought different cooking dishes to the area.

Pichelsteiner (Bavarian German/Bairisch) 

Serves 6

~Use organic as much a possible.~

1 pounds (455 g) each: (grass feed) stew beef, pork, and lamb, cut into chunks

3 Tbs. (45 g) each: (gluten-free) flour and (dairy-free) butter

1 chopped each: onion, leek, and celeriac (peeled)

minced garlic

cubed potatoes (mixed types, eg. sweet, yellow, and/or yams)

shredded cabbage

chopped carrots

4 cups (960 ml) chicken broth

2 tsp. (4 g) each: crushed caraway seeds and cumin

2 bay leaves

garnish: parsley

~Bairisch~

oas 1. Coat the meats with flour and brown in the butter. Remove and set aside.

zwoa 2. Sauté the onions about 5 minutes.

drei 3. Add garlic for a few minutes; the leeks for 5 minutes; potatoes, carrots and celeriac for another 5 minutes; add cabbage.

fiare 4. Add the meats, broth, and spices, low the heat and cook for about 50 minutes. Inside temperature of the meats 145ºF/63ºC.

fimfe 5. Remove the bay leaves.

sechse 6. Serve garnished with parsley.

An Guadn! (Bayrisch)

Guten Appetit! (German)

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Shepherd's Stew

 Your taste buds will take you to a Hungarian village, with the paprika, hint of cayenne, several types of bell peppers, dash of sour cream and more flavors!

Pásztorpörkölt (Hungarian)

Serves 6

Use organic ingredients:

1/2 cup (65 g) each: drained roasted red peppers and couscous (substitute gluten-free quinoa)

2 Tbs. (30 g) tomato paste

1 Tbs. (15 ml) white vinegar

1 1/2 Tbs. (9 g) sweet paprika

dash of cayenne pepper

2 Tbs. (30 ml) olive oil

1 yellow onion, cut into 1/2-inch (12 mm) pieces

1 banana pepper, stemmed, seeded and cut into 1/2-inch/12 mm pieces

8-10 gold unpeeled potatoes, cut into 1/2"/12 mm chunks

8 ounce (225 g) andouille sausage, cut lengthwise and then 1/2"/12 mm

chopped dill

sour cream (or dairy-free yogurt)

egy 1. Add to a blender: toasted peppers, tomato paste vinegar, paprika, and cayenne. Purée for 3 seconds. Set aside.

kettő 2. In a Dutch oven over medium-high heat, add the oil and couscous/quinoa. Brown for 2-3 minutes. Place in a bowl and set aside.

három 3. Over medium-high heat 1 Tbs. (15 ml) oil and sautée the onions, banana pepper, and potatoes for 4-5 minutes.

négy 4. Add the red-pepper purée and cook 1 or 2 minutes. Stir.

öt 5. Add the couscous/quinoa, reduce to medium-low an cook 15-20 minutes more.

hat 6. Stir in the sausage. Cook uncovered, stirring, until it thickens, 3-4 minutes.

hét 7. Add more seasons if you like. 

nyolc 8. Sprinkle with dill.

kilenc 9. Serve the sour cream/yogurt on the side.

Try some other Hungarian dishes:

Mushroom Soup à la Hungarian: https://www.blogger.com/blog/post/edit/4757368533685219635/9150331963693115700

Hungarian Paprika Pork Chops: https://www.blogger.com/blog/post/edit/4757368533685219635/3808809842111025094

Hungarian Paprika Potatoes: https://www.blogger.com/blog/post/edit/4757368533685219635/2816206729647101075

Hungarian Paprika Chicken: https://www.blogger.com/blog/post/edit/4757368533685219635/6403139452639154750

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Slow Cooker Roasted Vegetable à la Greek

Briámi is thin roasted vegetable casserole, starting with potatoes, zucchini, red onions, and tomatoes. Be fancy and add eggplant or bell peppers! A Turkish version called Türlü /tourlou/ "something of diverse kinds" is similar, without feta cheese. Traveling to the west, in southern Italy the dish is called caponata and up to France, it is ratatouille. Each with its own cultural touch of spices and herbs.

Μπριάμη (Greek)

/briámi/

Serves 4

• 1/4 cup (60 ml) olive oil
• 3 or more minced organic garlic cloves
• pinch or two of red pepper flakes
• black pepper
• 1 cup (45 g) sliced basil leaves
• 2 tsp. (10 ml) Greek or Italian oregano
• 2 organic gold, red, or white potatoes, non-peeled, thinly sliced 
• 1 organic red onions, thinly sliced
• 2 organic tomatoes, thinly sliced
• 1 cup (115 g) cheese:

-parmigiano-reggiano, romano, parmesan, or

-kefaltryi κεφαλοτύρι (made from sheep's milk κεφαλοτύρι προβάτων /kefalotýri prováton/ or goat's milk kaτσικάκι κεφαλοτύρι /katsikáki kefalotýri/ or both), or

-goat cheese, or 

-a dairy-free cheese if you cannot find the goat kaτσικάκι κεφαλοτύρι

• 2 organic zucchini,
• 1 organic Japanese eggplant, diced
• 1/4 cup (60 ml) organic vegetable broth
• chopped parsley for garnish

ένα / EN-a/ 1. Coat the inside of the slow cooker with cooking spray.

δύο /THEE-oh/ 2. In a bowl, whisk the olive oil, garlic, red pepper flakes, pepper, basil, and oregano.

τρία /TREE-a/ 3. Drizzle a little on the bottom of the slow cooker.

τέσσερα /TESS-air-uh/ 4. Add the potatoes.

πέντε /PEN-day/ 5. Add a fourth of the onions, then third of the tomatoes, and half of the cheese.

έξι /EX-ee/ 6. Add the zucchini and some olive oil.

εφτά /EF-TA/ 7. Arrange another fourth of onions, then third of tomatoes. Drizzle with oil.

oκτώ /oc-TOH/ 8. Add a fourth of the onions.

εννιά /en-NAY/ 9. Add all the eggplant and then rest of the onions and tomatoes.

δέκα /THEK-a/ 10. Pour in the broth.

έντεκα /éndeka/ 11. Clover and cook on high for 2 hours or low for 4 hours.

δώδεκα /dódeka/ 12. Uncover the slow cooker and sprinkle the parsley over the top.

δεκατρία /dekaTRÍA/ 13. Let it rest for 20 minutes. 

Καλή όρεξη!

/kalē órexē/

Bon appétit!

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Vegan Irish Stew (slow cooker)

A truly traditional Irish stew contains only a few ingredients: mutton, onions, potatoes, and sometimes carrots. Skip the meat and enjoy a vegetarian Irish stew with lots of vegetables.

 Stobhach Éireannach vegetarian (Irish)

Severs 6

~Use organic ingredients~

4 potatoes, cut into large pieces

2 red onions, cut in half and into wedges

4 celery ribs, chopped

4 garlic cloves, chopped

5 carrots, cut into thick slices

mushrooms, quartered

1 1/2 cups + 3 Tbs. (400 g) green lentils

3 tsp. (6 g) each: cumin, thyme, black pepper, and coriander

4 cups (960 ml) vegetable stock or half vegetable stock and half beer

1/2 cup (120 ml) tomato paste

2 bay leaves

2 1/2 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

1 Tbs. (15 ml) Worcestershire sauce

parsley for garnish

a haon /ah hain/ 1. Add all the ingredients to a slow cooker pot.

a dó /ah dough/ 2.Stir well and set to high for 6 hours or low for 8 hours.

a trí /ah tree/3. Serve with mashed potatoes or (gluten-free) crusty bread.

Try:

Irish Stew: https://veggiefernandezs.blogspot.com/2016/03/irish-stew.html

Irish Lamb Stew (stove top or slow cooker): https://veggiefernandezs.blogspot.com/2018/03/irish-lamb-stew-stove-top-or-slow-cooker.html

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Seafood Stew from Catalonia

Catalonia (Catalan: Catalunya; Spanish: Cataluña) is one of 17 autonomous community in Spain, located  in the northeastern corner, borders France and Andorra, south of the Pyrenees Mountains, and to the east is the Mediterranean.

Its cuisine (Cuina Casolana) is based on Mediterranean diets: soups, salads, meats, fish and seafoods, snails, and desserts.

Estofat de marisc (Catalan)

Serves 4

1/4 cup (60 ml) olive oil

2 organic yellow onions, diced

1/4 cup (30 g) each minced organic: shallots and garlic

3 cups (390 g) organic ground peeled tomatoes

2 cups (480 ml) each: water and clam juice

4 ounces (115 g) Serrano ham or prosciutto, sliced and julienned cut

1/3 cup (45 g) Castelvetrano olives or another green olives

1/2 tsp. black pepper

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

2 pounds (910 g) halibut filets, cut bite-sized

 (optional: shrimp, scallops, clams, mussels, or other white fish or a mixture)

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

1 tsp. (2 g) paprika

8 toasted (gluten-free) baguette, thin slices

3 Tbs. (45 g) crushed organic almonds

un 1. Sauté the onions, shallots and garlic in 2 Tbs. (30 ml) olive oil, until they just begin to brown, about 3 minutes.

dos 2. Add the tomatoes and bring to simmer for 5 minutes.

tres 3. Add the water, ham, clam juice, pepper, parsley and olives. Bring to boil.

quatre 4. Add the fish, simmer for 5 minutes, stir.

cinc 5. In a bowl,  mix the mayonnaise, paprika, and 2 Tbs. (30 ml) olive oil.

sis 6. Drizzle the baguettes with little olive oil, then toast them.

set 7.  Serve stew hot with the mayonnaise sauce, croutons, and almonds.

Bona gana!

"Good luck!"

Bon Appétite!

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Lamb Stew à la Basque

The difference between Spanish and Basque stews are of course, the ingredients. It is served at traditional family-style (long tables) restaurants in Basque communities, both in Spain/France and in the U.S.  Basque immigrants first arrive in the U.S. in the mid-1800s. 

Arkume eltzekaria (Basque)

Serves 4-6

3 pounds (1365 g) glass feed, organic lamb shoulder, cut into bite size pieces

organic garlic cloves, crushed

1 sprig of chopped rosemary or 1 Tbs. (15 g) dry

4 sprig of parsley, chopped or 4 Tbs. (30 g) dry

1/2 cup (120 ml) dry white wine

2 Tbs. (30 ml) olive oil

1 chopped organic onion

sweet paprika to taste

1 10-ounce (285 g) organic roasted red peppers, cut into strips

1 organic tomato, chopped

2 Tbs. (30 ml) parsley or 2 tsp. (10 ml) dry

bay leaf

1 cup (240 ml) each: red wine and organic chicken stock or broth

black pepper to taste

fresh mint leaves for garnish

bat 1. Marinate for 2-3 hours: lamb, garlic, rosemary, and white wine

bi 2. Drain and discard the marinade. Pat dry with paper towels. Mince the garlic cloves. Set aside.

hiru 3. Heat the oil over medium-high heat.

lau 4. Brown the meat on al sides about 10 minutes. Remove the meat

bost 5. Sauté the onions about 5 minutes.

sei 6. Add the garlic and sauté  for minute.

zazpi 7. Add the meat to the pan, plus paprika, roasted peppers, tomatoes, parsley , bay leaf, and red wine. Bring to a boil, reduce to medium, and simmer uncovered for 15 minutes..

zortzi 8. Add the chicken stock. Bring to a boil., turn down to low and simmer, covered, until meat is tender, 2 hours or more if needed.

bederatzi 9. Garnish with mint leave.

On egin! 

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Eggplant-Zucchini Stew

Most Brazilian stews are seafood (moqueca), so skip the fish and use vegetables! It is slowly cooked in a terracotta cassole, but a large pan over the stove works just as well.

Serves 4-6

1 organic each: two different colored peppers, thinly sliced

2 zucchini, cut bite-sided pieces

1 organic eggplant, cut bite-sided pieces

2 organic tomatoes, chopped

1 organic onion, chopped

olive oil

organic scallions, chopped

organic cloves of garlic, minced

paprika

chili powder

juice of one organic lime

1/2 cup (120 ml) organic vegetable broth

1 3/4 cups (420 ml) organic coconut milk

organic tomato paste

cilantro or parsley, chopped

cooked rice

1. Fry the onions and peppers in oil over medium heat, about 5 minutes.

2. Add the scallions, garlic, paprika, and chili powder. Cook about a minute.

3. Add the coconut milk, vegetable broth, tomatoes, and tomato paste. Simmer uncovered about five minutes.

4. Add the eggplant for 2 more minutes

5. Add the zucchini.

6. Simmer 3-4 minutes.

7. Add the lime juice.

8. Remove the pan and add cilantro/parsley.

7. Serve in bowls of rice.

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Red Lentil Dhal

 Dhal (aka dal) is either a dish or an ingredient, a type of dried split pea or lentil, which is made into a spiced stew.

लाल मसूर की दाल (Hindi)

 /laal masoor kee daal/

Serves 4

1 cup (130 g) organic red lentils

2 Tbs. (30 ml) coconut oil or olive oil

minced garlic cloves and 1 onion

optional: 1 green chile, seeded an finely chopped

1 tsp. (5 g) each ground: coriander, cumin, turmeric, sugar, and cinnamon

2 Tbs. (30 g) curry powder

1 can (14 ounces/400 ml) organic coconut milk

2 handfuls of organic spinach

juice of 1/2 organic lemon

एक /ek/ 1. Put the lentils in a saucepan, cover with boiling water, on medium heat.

दो /do/ 2. Bring to a simmer and cook for 5 minutes.

तीन /teen/ 3. Drain and set aside. Do not over cook.

चार /chaar/ 4. Sauté in a skillet over medium heat. Once hot, add the coconut/olive oil, onions, garlic, and (chile) for a minute or two.

पांच /paanch/ 5. Turn the heat down and pour in the coconut milk and sugar. 

छह /chhah/ 6. Bring to boil and cook another minute, stir.

सात /saat/ 7. Add the drained, cooke lentils to the skillet and cook about 5 minutes.

आठ /aath/ 8. Add the spinach to wilt, then add the lemon juice.

अपने भोजन का आनंद लें

 /apanē bhōjana kā ānanda lēṁ/

Enjoy your meal

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