Wild Rice Pilaf

Pilaf (aka pilav or pilau) is a rice dish, usually sautéed, or in some regions, a wheat dish. It is cooked in stock or broth, add regional spices and vegetables or meat. It is a stable dish found nearly all parts of the world: from the Middle East to Central Asia and South Africa to Latin America, even in the Caribbean. 

Bite of history: Alexander the Great, early 4th century BCE, brought pilaf back to Macedonia (Greece) from ancient Iran. 

(Persian) پلو وحشی برنج

/plo vahshi baranj/

Serves 3-4

1 cup (130 g) each organic chopped, onion, celery, and bell pepper

1 cup (130 g) organic wild rice, rinse well and drain

3 cups (720 ml) organic vegetable broth

1 Tbs. (15 ml) avocado oil

1/2 cup (65 g) organic chopped carrot

2 slices of chopped ham

1/2 Tbs. (7 g) soy sauce or gluten-free liquid aminos or tamari 

یک /yek/ ١  Bring the broth to a boil.

دو /do/ ۲ Add the rice, return to boiling, and cover. 

سه  /se/ ۳ Turn the heat to medium-low, keeping rice at a gentile simmer.

چهار /chahār/ ۴ Check the rice after 40 minutes for desired texture.

پنج /panj/ ۵ In a large skillet, heat the oil over medium-high.

شش /shesh/ ۶ Sauté the onions, celery, peppers, and carrots about 5 minutes. Add a 1 Tbs. (15 ml) of water, add a lid and steam if y0u want softer vegetables.

 

هفت /haft/ ۷  Move the vegetables to the side of the skillet and add the chopped ham. Cook a few minutes.

هشت /hasht/ ۸ Mix the vegetables and ham. Then add the rice and the soy sauce/liquid aminos/tamari.

نه /noh/ ۹ Stir about 2 minutes. Serve hot or room temperature.

Read More

Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

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

Read More

Curry Beans, Potatoes, and Chickpeas

 Curry goes with almost anything. This Indian dish uses common ingredients.

करी बीन्स, आलू और छोले (Hindi)

/karee beens, aloo aur chhole/

~Indian food stand~

Serves 6

olive oil

2 organic onions, thinly sliced half moons

2 tsp. (2 g) each: turmeric and cumin

1/4 tsp. (0,5 g) cayenne (or more to taste)

4 cups (520 g) each organic: diced potatoes and cut into small pieces green beans

2 cups (260 g) organic canned chickpeas

3 cups (720 ml) organic vegetable broth

optional or additional organic: 

• sweet potatoes
• squash
• carrots
• broccoli
• cauliflower
• celery
• eggplant

एक /ek/ १ 1. Heat the oil in a pot over medium heath.

दो /do/ २ 2. Sauté the onions about 30 seconds.

तीन /teen/ ३ 3. Stir in the spices and cook about 30 seconds.

चार /char/ ४ 4. Add the potatoes, beans, chickpeas and the broth, plus another optional ingredients.

पांच /panch/ ५  5. Bring to a boil, then cover, and simmer for 20 minutes. Insert a fork into a piece of potato to see if it is tender.

Read More

Cajun Shrimp and Salmon

Cajun cuisine (French: cuisine cadienne; Spanish: cocina acadiense), as the two other languages demonstrate, reflect the cooking style of the Cajun-Acadians in the 18th century in Southern Louisiana, plus the West African offer "rustic" cuisine (locally available ingredients).

A bite of history: French speaking Acadians from Eastern Canada where deported by the British during the French and Indian War (1754-63). Most ended up in Louisiana, New France (North America).

Serves 4

4 wild salmon fillets

large wild shrimp, peeled and deveined

olive oil

2 Tbs. (12 g) Cajun seasoning* or substitute with: cayenne pepper, garlic powder, and paprika

2 sliced organic, each: red and green bell peppers

2 sliced organic onion

6 organic minced garlic cloves

organic cherry tomatoes, cut in half

1/2 cup (120 ml) organic vegetable broth

Himalayan salt and black pepper to taste

parsley for garnish

~Cajun French~

en 1. Sprinkle Cajun seasoning over both sides of the salmon fillet and shrimp.

de 2. Heat the oil over medium-high heat.

trwa 3. Add the salmon fillets and cook about 4 minutes on each side, inside temperature 145F/63C.

katr 4. Remove and set aside.

senk 5. Cook the shrimp in the same skillet about 2 minutes on each side or until pink and opaque.

sis 6. Remove and set aside.

set 7. In the same skillet, add more oil and sauté the bell peppers, onions, and garlic.

wit 8. Add the cherry tomatoes and broth. Simmer about 5 minutes.

nèf 9. Add the salmon and shrimp.

dis 10. Season with salt and pepper to taste.

onz 11. Garnish with parsley and serve.

*Cajun seasoning

One type out of many homemade variations

paprika

kosher salty

garlic powder

ground black and white pepper

onion powder

dried oregano

cayenne

thyme

Add to a jar, cover, shake, and keep for up to a year.

Read More

Roasted Red Pepper Coconut Cream Sauce

Serve over vegetables, meats, fish, chicken, pasta, tofu...

भुनी हुई लाल मिर्च नारियल क्रीम सॉस (Hindi)

/bhunee huee laal mirch naariyal kreem sos/

Makes about a cup (240 ml)

1 whole roasted organic red pepper

1/2 cup (120 ml) coconut cream

1/4 cup (60 ml) organic vegetable broth

2 Tbs. (30 ml) organic tomato paste

juice of 1 organic lemon

minced one organic garlic clove

1 tsp. (5 g) organic cinnamon

pinch or two of: Himalayan salt, black pepper, allspice, and nutmeg

एक /ek/  १. In a blender, blend all the ingredients. 

दो /do/ २. Cook over a medium heat until it bubblies, about 5 minutes. 

तीन /teen/ ३. Cover, set aside, and keep warm until ready to be used.

Enjoy some homemade Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

Read More

Miso Oatmeal

Oatmeal is de-husked, steamed, and flattened. It could lower the risk of heart disease when combined with a low-fat diet. Many counties have their variations. Here is a Japanese dish, using miso (fermented soybeans). 

味噌オートミール (Japanese)

/miso ōtomīru/

Serves 4

2 Tbs. (30 ml) organic coconut oil

1 1/2 cups (195 g) organic oats

4 organic green onions, thinly sliced

4 cups (960 ml) organic vegetable broth

2 Tbs. (30 g) organic (gluten-free) white miso paste

4 organic cooked eggs

i /long e/

一 /ichi/ 1. In a saucepan, add coconut oil, oats, and half of the green onions.

二 /ni/ 2. Cook over medium heat for 3-4 minutes.

三 /san/ 3. Add the broth and bring to a simmer over medium-high heat.

四 /shi/ 4. Reduce to medium-low, cover, cook about 10 minutes, until most of the broth has been absorbed.

五 /go/ 5. Stir in the miso.

六 /roku/ 6. Serve with the rest of the green onions on top and a cooked egg in the bowls.

 七 /shichi/ 7. Add a green salad, and it is a Japanese breakfast.

Try:

Pancakes à la Oatmeal: https://veggiefernandezs.blogspot.com/2024/04/pancakes-la-oatmeal.html

Curry Lentil and Rice Oatmeal: https://veggiefernandezs.blogspot.com/2023/08/curry-lentil-and-rice-oatmeal.html

Baked Apple and Nut Oatmeal: https://veggiefernandezs.blogspot.com/2023/01/baked-apple-and-nut-oatmeal.html

Read More

Authentic Mexican Rice

Add any Mexican dish from taquitos, to tacos, to burritos!

Isn't Mexican rice and Spanish rice the same? ¡No! Spanish rice uses saffron threads and has more of a yellow color.

Arroz (Spanish)

(rice)

Serves 6-8

Preheat the oven to 350F (175C) 

2 organic tomatoes, cored and quartered

1 chopped organic onion

3 jalapeño chiles, remove ribs and seeds (less or more to taste) OR use canned jalapeños

1/3 cup (80 ml) olive oil

2 cups (260 g) organic Jasmine or short grain rice, rinsed

4 minced organic garlic cloves

2 cups (480 ml) organic vegetable broth

1 Tbs. (15 g) tomato paste or "caldo de tomate" bouillon 

minced cilantro or parsley

organic lime wedges

uno 1. Place the oven rack in the middle of the oven.

dos 2. Process the tomatoes and onions in a food processor about 15 seconds.

tres 3. Transfer to a 4-cup (960 ml) measuring cup and spoon off excess to make 2 cups (480 ml).

cuatro 4. Mince 2 jalapeño flesh and set aside. Mince 1 with the ribs and seeds. It will be hot, so adjust to taste. 

 (a) Skip if you are using canned jalapeños.

cinco 5. Heat oil over medium-high heat for a minute or two.

seis 6. Drop in 4 grains of rice. If they sizzle, the oil is ready.

siete 7.  Add the rice and cook, stir, until the grains are light golden, 6-8 minutes.

ocho 8. Reduce the heat to medium. Add garlic and jalapeños, cook about 1 1/2 minutes.

nueve 9. Stir in the tomato mixture, broth, tomato paste/caldo de tomate and bring to a boil.

diez 10. Cover, transfer to a pot to the oven, bake until the rice absorbed the rice, 30-35 minutes. Stir after 15 minutes.

once 11. Remove and fold in cilantro/parsley. Serve with jalapeño with seeds to taste and lime wedges.

Try our other 

A. rice dishes: https://veggiefernandezs.blogspot.com/search/label/rice

B. Latin American recipes: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

Read More

Mushrooms with Gravy

Here are some tips for good gravy:

• #1 Remove excess fat.
• #2 To strain or not to strain the gravy.
• #3 Heat the liquid mixture, it needs to be hot!
• #4 Thickening the gravy.
• #5 Use a whisk to mix in the (gluten-free) flour mixture.
• #6 If your gravy gets lumpy, strain it!
• #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
• #8 It can be stored in refrigerator up to 3 days.
• #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.

Use mushroom gravy on:

• biscuits
• roasts
• meatloaf
• rice
• noodles
• fries (chips)
• mashed potatoes
• etc.

Makes 8 servings

2 Tbs. (30 ml) olive oil

1/3 cup (45 g) chopped organic shallot or onions

1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms

1 1/2 tsp. (20 ml) organic tamari (is GF and DF)

2 minced organic garlic

2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary 

1/4 cup (30 g) (GF) flour

3 cups (7,5 dl) organic vegetable broth

black pepper

1. Heat the oil over medium heat.

2. Add the shallot/onion and cook until soft, about 4 minutes, stir.

3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.

4. Stir in the tamari, garlic, thyme and rosemary.

5. Sprinkle the flour over the mushrooms, then stir for a minute.

6. Add the broth and simmer until it thickens, about 20 minute.

7. Season with black pepper to taste.

Read More

North African Spicy Lentil Soup

Red lentils adds color to this soup. Lentil was domesticated in the Fertile Crescent of the Near East and then spread to Europe, the Middle East, North Africa and the Indo-Gangetic plains (also called North Indian River Plain). The oldest known remains are dated to 11 000 BCE.

(Arabic) شوربة عدس شمال أفريقية حار

/shurabat eats shamal 'afriqiat har/

Serves 6

1/4 cup (60 ml) olive oil

1 organic chopped onion

1 tsp. (2 g) each: paprika & coriander

1/2-1 tsp. (1-2 g) each: cumin, ginger, pepper, cinnamon

pinch or two of cayenne pepper

1 tsp. (5 g) organic tomato paste

2 minced organic garlic clove

4 cups (960 ml) organic vegetable broth (more if needed)

2 cups (480 ml) water

1 1/2 cups (195 g) red lentils, rinsed

2 Tbs. (30 ml) organic lemon juice

1 1/2 tsp. (3 g) crumbled dried mint

1/2 cup (30 g) cilantro or parsley

~Morrocan numbers~

وا حد /wa'ed/ ١ Heat 2 Tbs. (30 ml) oil over medium heat.

جوج /jouj/ ٢ Add onion with a little salt, cook, stir until they are softened, about 5 minutes.

تلاتة /telata/ ٣ Stir in the spices, except the paprika and cook about 2 minutes.

ربعة /reb'a/ ٤ Add the tomato paste and garlic, cook a minute.

خمسة /khemsa/ ٥ Stir in the broth, water and lentils, bring to simmer. Cook about 15 minutes.

سْتة /setta/ ٦  Whisk the soup for 30 seconds. Add more hot broth if needed.

سْبعة /seb'a/ ٧ Add the lemon juice. Cover and keep warm.

تْمنية /timenya/ ٨ Heat rest of the oil in a skillet over medium heat.

تسع /tise/ ٩ Remove from the stove and stir in the mint and paprika. 

عشرة /eashra/ ١٠ Serve, drizzling each bowl with 1 tsp. (5 ml) oil and sprinkling with cilantro/parsley. 

Read More