De Ma Cuisine

Thursday

26

March 2015

0

COMMENTS

Chicken Noodle Soup

Written by , Posted in Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Poultry, Soups, Vegetables

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I know that Chicken Noodle Soup is one of those meals that’s made when someone feels under the weather. But, I want to enjoy it any day. It’s just so good.

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It starts with some chicken that’s cooked in a bit of olive oil. The skin gets all crispy and the inside tender and juicy. It takes a while, just be patient. Once the chicken is cooked, it rests for a bit, and gets cool enough to handle. And those crispy bits on the bottom of the pan, they’re on their way to make this soup simply divine.

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A little butter and oil is added to that same pan. No washing out required. The bits at the bottom will loosen as you stir the veggies and help make the broth a deep, rich brown.

Back to the veggies for a sec – there are tons of ‘em. Fennel, carrots, kohlrabi, greens, cauliflower… and even more that you could add, depending on what you have on hand (check out the recipe for more). If you’re using this as an under the weather helper, it’s perfect because it’s packed with nutrients. If you’re not, well, it’s great for the same reason. ;)

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The veggies are cooked covered, for about 10 minutes. They just need to sweat it all out. No big deal.

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Once they’re ready, the chicken, which has been shredded, is added, along with the stock.

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I like to cook the pasta separately. I have a hard time making the right amount of food for just two of us, so this way I can save the leftovers for another day without worrying that the pasta will absorb all the liquid and become a soggy, mushy mess. If you’re going to eat it all in one sitting, feel free to cook the pasta in the soup (you may want to add a bit more stock).

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The pasta is divided into the bowls and topped with some soup for a hearty and delicious meal.

Happy Eating!

Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 7 minutes

Total Time: 1 hour, 17 minutes

Yield: 4

Chicken Noodle Soup

Ingredients

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C cauliflower, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • 1/2 C turnip (or rutabaga), chopped
  • 1/2 C radish, chopped
  • 1/2 C kohlrabi, chopped
  • (could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1/2 t each dried (or 1/2 T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Instructions

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.
http://www.de-ma-cuisine.com/chicken-noodle-soup/

Monday

23

March 2015

0

COMMENTS

Sweet Potato Pasta with Fried Eggs

Written by , Posted in Cheese, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

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I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

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I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

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After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

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My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ‘em however you like ‘em best.

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I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

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My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

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We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating! 

Sweet Potato Pasta with Fried Eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2

Sweet Potato Pasta with Fried Eggs

Ingredients

  • 2-3 C sweet potatoes (about 1 medium), shaved into thin strips
  • 2 C collard greens, cut into strips
  • 1 T lemon zest
  • 1 T lemon juice
  • to taste salt
  • to taste pepper
  • 3 T olive oil
  • pinch cayenne
  • 1 T parsley, diced
  • 1 t balsamic vinegar
  • olive oil
  • to taste salt
  • 1-2 eggs/person
  • 1/4 parmesan, shaved

Instructions

  1. Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
  2. Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
  3. Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
  4. Serve sweet potato pasta topped with eggs and parmesan cheese.
http://www.de-ma-cuisine.com/sweet-potato-pasta-with-fried-eggs/

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

Written by , Posted in Appetizers, Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

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I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.

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My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.

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Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!

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I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!

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I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.

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The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).

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The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens

Ingredients

  • 1 C black beans (if canned, drained and rinsed)
  • 1/4 C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • 1/4 C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Instructions

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.
http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Monday

16

March 2015

0

COMMENTS

What Are You Throwing Away That You Could Be Using?

Written by , Posted in How To, Thoughts

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Over the years as we’ve tried to reduce our carbon footprint and our grocery budget, we’ve been making more of an effort to throw out less. For us, that means that we’re recycling, reusing, using things fully, and composting. 

Recycling is something that my family has always done. It’s nothing new, but it’s important. If you’re new to recycling, check with your city to see their guidelines on what can and can’t be recycled. Many grocery stores accept used plastic bags. If you can avoid using them, great (reusable bags are available everywhere these days, some stores even give you a small credit for each one used). If not, better to bring them somewhere they can be recycled than adding them to the trash.

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Before anything goes out the door, we try to use it as much as we can in the home. For example, once things like yogurt and salsa (that come in a safe plastic container or a glass jar) have been eaten, the vessel gets washed and used for leftovers and homemade stocks. (We don’t own a microwave, so we don’t re-heat leftovers in containers. If we did, we would re-heat in glass, as it’s said to be safer than plastic.) If I have more than I can possibly use, then they’ll go into the recycling. But, if possible, they get used again and again. Jam jars are washed and reused (just the ring for the lid won’t seal again).

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Reusing is also something that I grew up with. In Canada milk comes in bags. Once the milk had been drunk, we’d wash the bags and use them for lunches. It was a little bit embarrassing to be the kid with the washed out milk bag and whole wheat bread sandwich. It felt like everyone else had ziplocks and white bread. Now it just makes me smile, because I get it. The money that’s saved and the trash that we’re avoiding by reusing is totally worth it.

And then there’s the food itself. I’m trying to be better at using it all with somewhat of a “nose to tail” approach, whether it’s a chicken or some broccoli. After the food has been fully used, then the veggie scraps go into the compost and anything that needs to be thrown away goes in the trash.

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Use Before You Throw Away

  1. Chicken bones and giblets: Use them to make chicken stock (same goes for beef, turkey, and pork bones). (The jars with straight sides are the best for freezing liquids, as they’re less likely to crack and stock will slide out easier, even if it’s still frozen. Cool completely and freeze with the lid off. Add the lid once it’s completely frozen.)
  2. Vegetable peels and ends, herb stems, wilted greens, old veggies: Turn them into vegetable stock.
  3. Herb stems (tougher ones, like rosemary): use as skewers for meat and vegetables.
  4. Broccoli and cauliflower stems: Use them to make “pasta” (save the tough outer peel for stock).
  5. Winter squash: Roast then use them as a soup tureen.
  6. Potatoes and sweet potatoes that have sprouted: Cut them into about 1″ chunks and plant them. (I have had a sweet potato plant growing for about 3 years. They have pretty leaves that I’ve let grow into a vine, harvesting only one sweet potato a few weeks ago.)
  7. Plastic food bags: Snip off the corner and use as a piping bag for cake decorating or macaron making.
  8. Egg shells: Crush and sprinkle around plants that snails like to eat.
  9. Egg cartons: Add a little dirt and use to plant seeds to start a garden.
  10. Water that was used to boil or steam veggies: Save to boil beans or pasta. Save to make veggie stock. Cool completely and use to water plants.
  11. Citrus peels: Before removing the peel from the fruit, use a zester or fine grater to zest or grate, and freeze for later use.
  12. Veggies with seeds: Save seeds for planting (I’ve had success doing this with green beans, peas, summer and winter squash, basil, melons, and tomatoes – green beans, peas, and tomatoes have been the most successful).
  13. Bread crusts: Freeze and use for croutons, bread crumbs, and Baked French Toast.
  14. Coffee grounds: Add to the compost pile to bump up the nitrogen.
  15. Parmesan cheese rinds: Add them to stews and bean dishes – they’ll add a nutty parmesan richness and can be discarded before serving.
  16. Pasta water: Near the end of the cooking time add 1/2 to 1 C of the starchy water that your pasta has been cooking in to the sauce. It will help the sauce stick to the pasta.
  17. The last few tablespoons of yogurt: Use them to make your own homemade yogurt.

Once you’ve made the most of your food, discard it as needed. If you’re interested in composting, CSA’s like Abundant Harvest Organics has worm casings for sale on their add ons page. The butcher paper from the weekly box of AHO produce can be torn into strips and added, along with the veggies that were boiled for your veggie stock, and the broccoli and cauliflower peels. And, some cities even give away free composters, all you have to do is ask!

Do you have any tips and tricks to share? How are you reducing your carbon footprint? Do you have a compost pile or vegetable garden? If you do, do you have any advice?

Wednesday

11

March 2015

0

COMMENTS

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

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For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.

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The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.

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Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.

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I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.

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To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.

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I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.

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We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.

Happy Eating!

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Ingredients

  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T green garlic (or garlic or shallots), chopped
  • 3 T to 1/4 C olive oil
  • 1 pint (2 C) mâche
  • Pre-heat the oven to 425F.

Instructions

  1. Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  2. While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  3. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)
http://www.de-ma-cuisine.com/roasted-fennel-and-asparagus-with-mache-and-lemon-vinaigrette/