Published: 11/08/2007 - Updated: 03/24/2014
Author: K. Laura Garcés G
For those who like to make your kitchen a place to explore new flavors and dishes, and above all enjoy a healthy and balanced diet, here we share some tips and recipes so that you can try a time to explore new dishes and condiments.
Food tastes secret is in the variety of seasonings and herbs that are used. You can see down the seasonings and ingredients with which some countries develop their recipes and give a try to traditional dishes:
Spain: saffron, bay leaf, parsley, olives, olive oil, garlic, cumin.
Mexico: Epazote, cilantro, onion, chile, thyme, peanut, sesame, piloncillo, achiote, tortilla, corn, tomatoes.
Italy: Oregano, bay leaf, garlic, basil, many cheeses, pastas, tomato.
Arabic: mint, cilantro, parsley, grape leaves, wheat, yogurt, buttermilk, olives, olive oil, cloves, bread, sesame
East: ginger, seaweed, tofu, Tamari, soy, mushrooms, lots of vegetables steamed, cilantro, rice, fresh seafood.
Hindu: Turmeric, cinnamon, nutmeg, curry, coriander.
With all these ingredients, you can play a variety of natural flavors to create and give a really nice flavor.
Then we share some recipes from different countries to put them into your weekly menu. Remember that these recipes are purely vegetarian, and if you're not a vegetarian, maybe you'll see the evidence that the meat is not needed for a meal that is truly rich.
Mint salad dressing
- half cup of sunflower seeds
- Half cup of extra virgin olive oil
- A garlic clove
- A quarter cup of fresh mint, washed and disinfected before
- Three-quarters of a cup of water
- lemon juice, four or five
- sea salt to taste
- Half small onion or to taste
- 3 tablespoons of soy sauce (Tamari)
- Blend sunflower seeds in a blender.
- When they are grainy, add water. Blend until you feel a creamy paste and gradually add the other ingredients. Blend and try, and add salt and lemon to taste
Tip: Try this dressing on a salad of lettuce, spinach or sprouts if you like and sprinkle a little toasted sesame seeds for garnish.
Salad of vegetables and noodles
- 1 red pepper into small squares
- 1 green pepper into small squares
- 3 stalks of celery
- 1 red onion into very thin and small squares
- cooked carrots into squares
- 1 cup of steamed broccoli, which is not too cooked but creaks when bite. When you cook broccoli add water a little basil flowers. You can substitute broccoli for cauliflower, or use both.
- A package of whole grain noodles
- bay leaves
- Sea salt
- Olive oil
- In a saucepan put enough water to boil with sea salt and bay leaves. Once the water boils add noodles and a tablespoon of olive oil.
- Let it cook until al dente or soft. Rinse with cold water and strain. In a bowl add all vegetables chopped into squares before adding a dressing of your choice. You can use the previous or another.
- Add noodles and incorporate gently with vegetables. Serve cold.
- A package of lasagna (spinach, preferably)
- Half a kilo of cheese curd, sugar or white
- 2 tablespoons of cornstarch or Kazu
- Some grains of star anise or a pinch of fennel
- A quarter cup or more of very finely minced basil
- 600 ml of tomato sauce
- A red pimento, large, chopped into squares
- A green pepper into squares
- manchego or mozzarella cheese to taste
- Some fifteen branches of spinach washed and disinfected
- Half teaspoon of oregano
- bay leaves
- One medium onion chopped
- 5 cloves of garlic, medium or small
- Olive oil to taste
- An eighth part of cup of Tamari (soy sauce)
- sea salt to taste
- Gently fry the garlic (very finely chopped) in olive oil with onion, salt, pepper, bay leaves, oregano, basil, anise and tomato sauce (300 ml) for 5 minutes over medium heat. Once seasoned sauce, add Tamari. Liquefy the remaining tomato sauce with red kuzu. Once liquefied, incorporate the above sauce and season to seven minutes over medium heat in saucepan until thickens.
- Once well-seasoned, turn off heat and let stand covered.
- Put the spinach to steam for two minutes, which softens, not to be perfectly cooked. Boil enough water with a little garlic and bay leaves. Once it boils, add a splash of olive oil and pasta.
- Stir well to keep the lasagna from sticking. Once ready, rinse with cold water and drain. Put a layer of pasta in an ovenproof glass. Cover with the spinach and add a final layer with cottage cheese or curd. Bathe with tomato sauce and repeat the operation again. In the end, cover it with manchego cheese throughout the dish. Preheat oven to 150oC and cooking for 5 to 7 minutes. You can also use the microwave. Serve hot, accompanied with a salad.
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