Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts

Casserole à Beans and Eggs

4:30 PM by in the kitchen with the Fernandezs
🕺¡Olé! 💃
Beans add protein; eggs add protein and vitamins. Serve it for breakfast, lunch, or dinner! You can even make it ahead of time and just reheat. Served cold, is tasty as well.

Cazuela de Frijoles y Huevos (Spanish)
Serves 6
Refrigerate for 30 minutes.
Preheat the oven to 375F (185C).

4 cups (520 g) (gluten-free) crusty or stale bread cut into cubes
 (a) If the bread is fresh, bake at 3ooF (150C) for 10 minutes.
2 tsp. (10 ml) olive oil
1 chopped organic onion
2 cups (260 g) organic each: mushrooms and tomatoes (chopped) and black beans (drained)
1 each chopped organic bell pepper and garlic clove
pinch or two of Himalayan salt
3 cups (390 g) organic spinach
6-8 organic eggs
2/3 cup (160 ml) (dairy-free) milk
(dairy-free) cheese
1 tsp. (10 g) each dried: chili powder, cumin, black pepper, and oregano
optional*: salsa, pico de gallo, etc.

uno 1. Place cubes of bread in a baking dish.

dos 2. Heat the oil in a skillet over medium heat.

tres 3. Cook the mushrooms and garlic for 3 minutes.

cuatro 4. Stir in the bell peppers, tomatoes, and spices. Heat for 3 minutes.

cinco 5. Stir in the spinach and heat until wilted.

seis 6. Stir in the beans.

siete 7. Whisk the eggs, milk, and cheese.

ocho 8. Mix in the vegetables.

nueve 9. Pour over the bread.

diez 10. Refrigerate for 30 minutes. It can be refrigerated up to 24 hours.

once 11. Bake for 40 minutes until the center of the casserole is set.

doce 12. Optional salsa on top


*Salsas:

"Salsa.."in a minute!": https://veggiefernandezs.blogspot.com/2019/11/salsain-minute.html


"Pico De Gallo" https://veggiefernandezs.blogspot.com/2024/05/pico-de-gallo-sauce.html


Try other bean recipes:

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


Indian Subcontinent Chicken

1:09 PM by in the kitchen with the Fernandezs
It just might be the ultimate Indian comfort food. It is rich and creamy but not spicy like curry.

कोरमा (Hind)
/korma/
Serves 4



1/4 cup (60 ml) olive oil, water, and heavy cream or (dairy-free) yogurt or coconut milk
1 slice organic onion
1/2 tsp. (2,5 g) cardamom, ground coriander, turmeric
2 tsp. (10 g) each: cloves and black pepper
1-inch (2,5 cm) cinnamon stick
1 tsp. (5 g) each: garlic, ginger, cumin, and garam masala
1 bay leaf
1 pound (130 g) organic chicken thighs, cut into bite-size pieces
1 sliced organic tomato
organic cashews and almonds
1 Tbs. (15 g) organic (gluten-free) flour
cooked organic rice

optional: 
  • chopped cilantro/parsley
  • 1 tsp. (5 g) red chili powder

~Hindi~

एक /ek/ 1. Fry the onion, cardamom, and cloves for 3-4 minutes.


दो /do/ 2. Add the chicken, garlic and ginger. Cook 2-3 minutes.


तीन /teen/ 3. Add the rest of the spies (except garam masala) and cook another 2-3 minutes.


चार /char/ 4. Add the tomato and cook 2-3 minutes more.


पांच /panch/ 5. Add the cream, yogurt or milk, plus the nuts.


छ: /chay/ 6. Cover, reduce the heat, and cook about 10 minutes.

 (a) If it is too thick, pour some hot water.


सात /sāth/ 7. Add the garam masala and garnish optional cilantro/parsley.


आठ /āt/ 8. Serve with the rice.


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


Beet and Bean Burgers

1:36 PM by in the kitchen with the Fernandezs
Beets are highly nutritious and packed with vitamins, minerals, and plant compounds, of which many have medicinal properties. 

"Bean(s)" from German Bohne(n), have about 40,000 varieties, which are important source of protein throughout the Old and New World history, as well as today.

beets + beans = flavorful burger
Serves 8
Refrigerate 1 hour
or make the day before
Preheat the grill to medium-high heat, if using

2 cans (15 ounces/430 g) organic black beans, drained and rinsed
1 pound (455 g) organic beets, roasted, peeled and cut into fourths
1 cup (130 g) cooked organic rice
1 Tbs. (6 g) chili powder
1 tsp. (2 g) each powder: cumin, mustard, oregano, garlic, and coriander
black pepper
1-2 tsp. (5-10 ml) olive oil, if pan frying
8 (gluten-free) hamburger buns

optional sliced organic:
condiments:

1. In a food processor, pulse the black beans and roasted beets.
2. Transfer to a bowl and mix in the spices and rice.
3. Form 8 patties.
4. Place on a cooking sheet, cover with foil, and refrigerate at least an hour or overnight.
5. If using a pan on the stove, add the oil.
6. Cook the patties 4-5 minutes until lightly browned on bottoms; flip and cook 4-5 minutes.
7. Serve on buns with side dishes of optional and/or condiments.
8. Refrigerate any leftovers.



Eggplant Casserole à la Turkish , Slow Cooker

1:08 PM by in the kitchen with the Fernandezs
eggplant (US, Canada, and Australia)
aubergine (UK and Ireland)
brinjal (Indian subcontinent, Singapore, Malaysia, and South Africa)
patlıcan (Turkish)

It is grown worldwide for its edible fruit,  but typically used as a vegetable. It is related to the tomato, chili pepper, and potato. 

I enjoyed the way my Turkish landlady made an eggplant casserole for me.-Mike

While it is cooking, serve a Turkish appetizer plate.*


Patlıcanlı Güveç (Turkish)
Serves 4-6
Heat the boiler

Sauces Sos:
1 cup (240 ml) (dairy-free) organic yogurt
chopped parsley and mint
1-2 minced organic garlic cloves

bir /beer/ 1. Combine all ingredients. Refrigerate until ready to serve.


Bulgur Bulgur:
2 tsp. (4 g) each: paprika and cumin
pinch or two each: cayenne pepper or red chili flakes and cinnamon
1 organic eggplant, sliced into thin rounds
1/4 cup (60 ml) olive oil
1 chopped organic onion
4 minced organic garlic cloves
1 Tbs. (15 g) organic tomato paste
1 cup (130 g) bulgur (not gluten free)
1 cup (240 ml) organic vegetable broth
4 organic tomatoes, thinly sliced

iki /ee-kee/ 2. Place the oven rack 6 inches (15 mm) from the broiler.


üç /üch/ 3. Mix the spices with 1 Tbs. (15 ml) oil.


dört /durt/ 4. Spay oil or line a baking sheet with foil. 


beş /besh/ 5. Place the sliced eggplants in single layer on the baking sheet.


altı /al-tuh/ 6. Brush each side with some oil and sprinkle with the spice mixture.


yedi /ye-dee/ 7. Boil 5 minutes, then flip for another 5 or more minutes, until soft and begins to brown.


sekiz /se-keez/ 8. Lightly coat the slow cooker with oil spray.


dokuz /doo-kuz/ 9. Microwave the onions, garlic, tomato paste, and 1 Tbs. (15 ml) oil in a bowl, about 5 minutes.


on /on/ 10. Stir in the broth and bulgur in the slow cooker.


on bir 11. Alternate the slices of eggplant and tomato into 3 rows on top of the bulgur mixture.


on iki 12. Cover and cook 3-4 hours on LOW or 2-3 hours on HIGH.


on üç 13. Serve with the sauce on the side. 


Afiyet olsun!

/a-feh-yet ol-sun/


Bon Appétite


*Turkish appetizer plate



¡Salsa! With Artichoke Hearts and Berries

11:52 AM by in the kitchen with the Fernandezs
 It is an interesting combination but wonderful as an appetizer dip or as a sauce.

Salsa! Com corações de alcachofra e bagas (Portuguese)
Makes 4 cups (520 g)

2 cups (260 g) organic marinated artichoke hearts, drain and chopped
1 cup (130 g) each: organic chopped strawberries and berries 
1/2 cup (65 g) chopped organic cherry tomatoes
2 Tbs. (30 g) diced organic red onion
2 minced organic garlic cloves
1 Tbs. (15 g) drained capers
2 Tbs. (12 g) chopped cilantro or parsley or 2 tsp. (8 g) dry
1 tsp. (4 g) smoked paprika
black pepper to taste

1. Mix all the ingredients.


2. Serve:

  • at room temperature or chilled
  • with (gluten-free) tortilla or pita chips
  • on top of baked or grilled wild fish
  • on organic: chicken, beef, lamb, or pork
  • on organic vegetables
3. Store leftover 
  • in the refrigerator up to 5 days
  • or freeze up to 2 months









Mediterranean Pasta

5:31 PM by in the kitchen with the Fernandezs
Use Mediterranean ingredients for a healthy, enjoyable dinner or have friends over for lunch.
Serves 4-6

vermicelli, spaghetti, or angle hair pasta
minced garlic cloves
2 cups (260 g) organic cherry tomatoes, cut in half
1 can (14 ounces/400 g) organic artichoke hearts, drain and chop
organic chopped sun-dried tomatoes 
pitted organic olives
3 Tbs. (45 ml) olive oil
black pepper
crushed red pepper flakes
1/4 cup (60 ml) each; organic lemon juice; (dairy-free) Parmesan cheese
zest of 1 organic lemon
chopped or dried basil or parsley
optional: fennel seeds

For a more Greek pasta:
(dairy-free) crumbled goat or feta cheese
1 tsp. each dried: thyme and oregano
1/2 cup (120 ml) organic, (dairy-free) heavy cream

1. Bring a pot of water to boil with some salt.
2. Cook the pasta as directed on the package, al dente.
3. Save 1/2 cup (120 ml) pasta water, then drain.
4. Cook the vegetables, black pepper and red pepper flakes in olive oil over medium-high heat, about a minute or two. Toss in the lemon zest.
5. Add the cooked pasta and toss.
6. Drizzle the lemon juice over the pasta.
7. If it too dry, add a little pasta water at a time.
8. Remove and sprinkle with the cheese and toss again.
9. Sprinkle with the basil or parsley


Mexican Bean Salsa

1:28 PM by in the kitchen with the Fernandezs
 You can use several cans of different beans, but I just opened a can of 3-bean salad and add the other ingredients. "Listo" (ready, voilà).

Salsa Mexicana De Frijoles
Makes about 5 cups (640 g)

Salsa:
some chopped organic red onion
organic kernel of corn (frozen or canned/15 ounces/430 g)
1 or 2 cans of 3-bean salad  (15-30 ounces/430-860 g)
sliced organic bell peppers (mix the colors)
diced organic avocados
sliced organic tomatoes
green chilis or seeded and chopped jalapeño
garnish with cilantro or parsley leaves
(gluten-free) chips

1. Mix the beans, corn, peppers, and green chilis/jalapeño in a bowl.
2. Add the avocados and tomatoes.


Dressing:
2 Tbs. (30 ml) each: red wine vinegar and olive oil (or more oil if needed)
minced organic garlic
3 Tbs. (45 ml) organic lime juice
some chili powder, black pepper, and ground cumin

1. Whisk together and pour over the salsa.
2. Garnish.

Leafovers:
Add anything else and make a taco dinner.


Quinoa Tabbouleh

11:18 AM by in the kitchen with the Fernandezs
Usually this Middle Eastern dish is made with bulgur wheat, but it is not gluten free. So use quinoa instead.
(Arabic) تبولة بالكينوا
/tabulat bialkinuu/


Serves 4

2 1/2 cups (325 g) quinoa
7 ounces (205 g) cilantro or parsley
8 organic tomatoes
3/4 cup (3 1/2 ounces or 105 g) organic pine nuts
3 Tbs. (45 g) tahini
1 minced organic garlic clove
1/4 cup (30 g) chopped mint
chopped organic scallions
4 Tbs. (60 g) olive oil
juice of 2 organic lemons and sliced lemon

١. Place the quinoa in a sieve and rinse with cold water until the water is totally clear.
٢. Place in a saucepan with 4 cups (960 ml) water. Bring to a boil.
٣. Boil for 1-2 minutes.
٤. Then simmer for 10-15 minutes, covered, until all the water was absorbed and the quinoa is fluffy but not mushy.
٥. Chop the cilantro/parsley, then the tomatoes.
٦. Toast the pine nuts in a dry frying pan for a few minutes.
٧. Allow the quinoa to cool.
٨. Mix in all the ingredients. 
٩. Serve cold with slices of lemon. 

(Arabic) بالعافية
/bialeafia/
"wellness"
Bon Appétit

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