Salmon Spaghetti

Take your pick. Do you want an Italian cuisine (tagliatelle or penne al salmone) or a Japanese dish (サーモンクリーム /sāmonkurīmu/) or 味噌スパゲッティ/miso supagetti/? Flip a coin and we'll have Italian tonight.

Spaghetti al salmone (Italian)

Serves 4

Heat the oven to 390ºF/170ºC

4 skinless wild salmon fillets

organic cherry tomatoes

organic garlic

organic spinach

1 tsp. (5 g) organic honey

1 cup (240 ml) organic lemon juiced

1 cup (240 g) organic beans: Great Northern, navy, or cannellini 

linguine, fettuccine, or a GF pasta

1 Tbs. (15 ml) olive oil

cheese: 

ricotta (creamy, mild taste)

ricotta salata (crumbly texture with salty flavor)

grated pecorino romano or parmesan (sharp savoy kick)

feta (sharp, salty, with tangy flavor)

uno 1. Except the pasta, mix everything together.

due 2. Bake for 15 minutes or until the salmon is just cooked (inside temperature 145ºF/630C)

tre 3. Cook the pastas as directed.

quattro 4. Flake the salmon into large chunks.

cinque 5. Toss in the pastas.

 

 sei 6. Top with parsley

 sette 7. Serve with an Italian salad:

Italian Salad with Wisdom

Tuscan Salad

Carrot and Apple Italian Salad

tomato & Mint Italian Salad

otto 8. Don't forget the (GF) bread and 

nove 9. the dry white wine

Buon Appetito!

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Asparagus with Shrimp

Garlic hollandaise sauce adds flavor to this German shrimp dinner. Now, if y0u can find wild garlic and white asparagus, it truly will be a German dinner.  

It takes three years of an asparagus plant to produce its first tip. It is grown surrounded by earth,  which pretexts the stalks from sunlight, hence it is white and not green. It also affects a different flavor from a green asparagus. 

Spargel mit Garnelen (German)

Serves 4

1 small baguette, cut into slices or gluten-free bread

1/2 tsp. (2,5 ml) rapeseed or olive oil

1 Tbs. (15 ml) organic lemon juice

1 cup (150 ml) white wine

2 organic egg yolks

7 Tbs. (100 g) (dairy-free) organic butter

1 pound (455 g) organic shrimp, (fresh peel and de-vein and clean or thaw frozen)

2 organic tomatoes, cut into wedges

bunch of (wild) garlic leaves, cut into strips 

3 pounds (white or green) orangic asparagus, peel, cut off the ends

eins 1. Melt the butter.

zwei 2. Cook the asapargus al dente in salt water with a pinch of sugar and a teaspoon (5 ml) of melted butter.

drie 3. Sauté the tomato wedges and shrimp in hot rapeseed/olive oil over medium heat.

vier 4. Whisk the egg yolks in a double boiler with the white wine until it froths.

fünf 5. Gradually add the rest of the melted butter.

sechs 6. Fold in some of the garlic and lemon juice.

sieben 7. Toast the baguette slices or GF bread.

acht 8. Arrange the asparagus on plates.

neun 9. Drizzle with the garlic hollandaise sauce.

zehn 10. Add the tomatoes and shrimp and sprinkle with the garlic mixture.

Try other asparagus dishes.

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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

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Grilled Fish with Vegetables à la Greek

Greece's coastline measures 8,498 miles (13 676 km), which makes seafood readily accessible. Hence, chefs have access to the freshest fish available, which means lots of creative fish dishes.

Ψάρι ψητό με λαχανικά (Greek)

/psári spit me lachaniká/

Serves 4

grill or preheat the oven to 425F (220C)

1 pound (455 g) organic fingerling potatoes, cut in half lengthwise

olive oil

5 chopped organic cloves of garlic

fresh or thawed skinless wild salmon fillets

2 organic peppers, cut into rings (try different colors)

2 cups (260 g) organic cherry tomatoes

juice and zest of  2 organic lemons

optional spice(s):

• parsley 
• dill
• basil
• tarragon
• safe
• rosemary
• bay leaves
• thyme
• cilantro
• fennel
• oregano 

optional salmon flavor combinations:

• salty: soy sauce or gluten-free liquid aminos, capers, miso
• sweet: organic: honey, brown sugar, maple syrup, orange juice or zest
• sour: organic: lemon, lime, vinegar
• creamy: (diary-free:) cream cheese, yogurt, crème fraîche, butter
• smoky: chipotle chiles, paprika, cumin
• green: fresh herbs, cucumber, asparagus

ένα / EN-a/ 1. Place the potatoes in a bowl with 1 Tbs. (15 ml) olive oil and the garlic.

δύο /THEE-oh/ 2. Pour onto a baking sheet, cover with foil, and roast for 30 minutes 

or grill on a BBQ or on top of the stove.

τρία /TREE-a/ 3. In a bowl, add the peppers, tomatoes, parsley, olives, and any spices and/or flavor combinations (except the "creamy" apply after roasting), with 1 Tbs. (15 ml) or more olive oil. Toss.

τέσσερα /TESS-air-uh/ 4. Rinse the salmon and pat dry. 

πέντε /PEN-day/ 5. Pour the pepper mixture over the potatoes.

έξι /EX-ee/ 6. Layer the salmon on top.

εφτά /EF-TA/ 7. Roast, uncovered or gill for 10 minutes (temperature of 145F/63C)

oκτώ /oc-TOH/ 8.  Squeeze the juice over the salmon and vegetables.

εννιά /en-NAY/ 9. Sprinkle with lemon zest.

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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.

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A Pasta Salad à la Traditional

It is an Italian nationwide summer staple, known at home as svuota frigo "fridge-cleaning" meal for beach, lunches, picnics, and al fresco dining with light, Mediterranean ingredients. Though pasta is found all over the country, Bologna is note as the "best" pasta.

Americans have heavy salad with cured meats, creamy mayonnaise dressings, and heavy cheeses. 

Let's do it the Italian way! Facciamolo all'italiana! Serve as its own course rather than as a side dish. Italians do not eat bread with pasta. Because both are heavy starches.

Here is one "traditional" recipe.

Pasta fredda (Italian)

"cold pasta"

or

Insalata di farro

"spelt salad"

~Use organic as best as possible.~

cooked (GF) pasta as directed on the package

mozzarella cheese or DF cheese

basil, chopped

black olives, cut in half

cherry tomatoes, cut in half

chopped red and yellow bell pepper

1 cup (240 ml) Italian dressing*

Bolognese dialect (bulgnais) “Italian”

un 1. Combine pasta, bell peppers, tomatoes and olives in a bowl.

dû 2. Mix in the dressing.

trî 3. Stir in the basil and cheese.

quâter 4. Serve at room temperature or cold.

*traditional "tipica" Italian dressing, 3-to-1 ratio

makes 1 cup (240 ml)

3/4 (180 ml) extra virgin olive oil 

1/4 cup (60 ml) white or red wine vinegar or fresh organic lemon juice

1/4 to 1/2 tsp Himalayan salt

optional: 

ground black pepper to taste

minced garlic

zénncv 5. Whisk the vinegar and salt (black pepper & garlic) together.

sî 6. Slowly whisk in the olive oil or shake together in a glass jar.

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

Try some other soaps: https://veggiefernandezs.blogspot.com/search/label/soups

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Tomato Soup from the Past

“Food is family!”

-unknown

Tomato soap was a stable in my family. It was quick, few ingredients, tomatoes from the garden, and tasty on a cold day. The recipe has a touch of modern ingredients. -Mike

6 ripe organic tomatoes

1 Tbs. (15 g) (gluten-free) flour

1/2 tsp. (2,5 g) each: Himalayan salt, black pepper, and organic sugar

2 1/4 cup (60 ml) (dairy-free) milk

1/4 cup (600 g) baking soda

pinch of dried oregano

optional: basil and/or marjoram

1. Can tomatoes, heat in a saucepan; fresh tomatoes, boil then peel.

2. Cut into small pieces after cooking.

3. Heat 2 cups (480 ml) of milk.

4. In a small bowl of 1/4 cup (60 ml) of milk, stir in the flour, pepper, salt, and sugar.

5. Stir into the milk but do not bring to a boil.

6. Stir the backing soda into the hot tomatoes.

7. Slowly add the hot milk.

8. Simmer for 5 minutes.

9. Add the spice(s).

“I connect food or smell food

with happiness

and family

and togetherness.”

-unknown

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