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Monday

24

March 2014

0

COMMENTS

Radish Slaw

Written by , Posted in Dinner, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

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Anyone else find themselves in need of some good coleslaw when spring comes along? The days are longer, people enjoy more meals outdoors, and my nose starts to anticipate the smell of barbecues grilling through the open windows. 

What I’d really like right now is some grilled fish, crispy potatoes, and this coleslaw on the side. Are you sitting outside, imagining how delicious this would taste?

Hello, spring. We welcome you.

Um, so these are not necessarily spring veggies per se. But, when combined with bright, fresh flavors like dill, parsley, and lemon, spring is ushered right in.

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I like to grate veggies when I’m using them in salads and coleslaws. I feel like it helps them to mellow out a little. Instead of a big chunk of carrot or radish, it’s a light, flaky morsel.

If you’re not a big fan of the spiciness of radishes, this might be a way that you can handle them raw.

It’s how raw radish rolls in our house.

(I was going to ask you to try saying “raw radish rolls” a bunch of times fast, but then I tried it and it’s not so difficult…)

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Can we talk about homemade salad dressing for a second?

I’m a big fan. That’s all I really wanted to say…

Ok, we can also talk about the dill in there and how its flavor pops, how the honey adds just a barely there hint of sweetness, and the yogurt adds a creamy dreaminess.

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This coleslaw would be great alongside some grilled fish (again, my craving), or with some crispy fish tacos. It could also be fabulous with a Reuben, a chicken sandwich, or an ooey gooey cheddar grilled cheese sandwich.

Don’t miss this one!

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Happy Eating!

Radish Slaw
Recipe Type: Side, Salad, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-3
Ingredients
  • Dressing: 1/2 to 1 t fresh dill, chopped
  • 1/4 T fresh (or 1/4 t dried) basil, chopped
  • 1/2 T fresh (or 1/2 t dried) parsley, chopped
  • 1/2 C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • 1/2 t apple cider vinegar
  • 1/2 T olive oil
  • 2 T milk (or cream)
  • 1/4 C Greek (or plain) yogurt
  • 1/2 t honey
  • Slaw: 1/2 C radish (any kind), grated (or minced)
  • 1/2 C celery, diced (or minced)
  • 1 C carrot, grated (or minced)
Instructions
  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!
3.2.1269

Wednesday

19

March 2014

0

COMMENTS

Radish and Feta Toasts

Written by , Posted in Appetizers, Brunch, Cheese, Gluten Free, Herbs, Lunch, Quick and Easy, Sandwiches, Sides, Vegetables, Vegetarian

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It sure feels like spring here in LA. And our boxes of Abundant Harvest Organics goodness are telling the same story. We’re into the season of radishes, snap peas, and asparagus.

I love it!

Different varieties of radishes are sent to us year round it seems. I love using them in things like soups, frittatas, and Shepherd’s Pie.

Something these dishes all have in common: they hide the radishes well.

That’s ok. I mean, I figure that it’s great to get as many veggies into a dish as you can. But, how about if we highlight the radish a wee bit here, and enjoy a little bit of the bite.

You ready?

So that it’s not too strong, the radish is chopped small (diced or minced). Whatever kind of radish you have will do just fine.

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Mix away. This is going on some toast!

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Things get all fresh and bright and springlike when flavors like lemon, dill, and feta are combined together.

Can you taste it? Are you eating it for snack out on the porch, enjoying the spring weather?

Maybe you’re having it for dinner, along with some white fish that you’ve roasted in the oven. Mmm… I think that sounds lovely.

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If there are any leftovers, wrap it up in your favorite kind of tortilla with some snap peas and kale. You’ll be glad you saved some for lunch.

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Happy Eating!

Radish and Feta Toasts
Recipe Type: Side, Snack, Sandwich, Herbs, Cheese, Vegetables, Vegetarian, Dill
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/4 C radish, minced
  • 1/2 T salted butter, at room temperature/softened
  • 1/2 T olive oil
  • 4 oz. feta cheese, crumbled
  • 1 oz. cream cheese
  • 1 T lemon juice
  • 1/4 C spring onion, minced
  • 1/2 T fresh basil, minced
  • 1/2 to 1 T fresh dill, minced
  • 1/2 T fresh parsley, minced
  • to taste salt
  • 2-4 slices bread (sourdough, rye, French), toasted
Instructions
  1. Combined radish through salt. Taste and adjust seasoning if needed.
  2. Spread on toasted bread.
  3. Enjoy.
3.2.1269

 

Monday

17

March 2014

0

COMMENTS

How To Cook Beets

Written by , Posted in How To, Roasting, Vegetables

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I haven’t always loved beets. They’ve been one of those foods that I’ve had to grow to even like. But, now that I know how to prepare them, I enjoy eating them, and even crave them.

Right now I’m craving a Roasted Beet and Carrot Salad that I’m planning to make later today.

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Are you craving beets?

If you are, my first suggestion for when you finish reading this post is to go and make this Mache and Citrus Salad or Roasted Beet Salad. I don’t think you’ll be sorry you did.

Since you’ve probably made extra beet chips for the salad (to eat right off the pan, right? Just me? Ok.), I would suggest saving them to make a simple and delicious pasta.

Then, if you have any beets left, I’d make some borscht.

And you thought you didn’t like beets. Wait, that was me.

Wrong.

Beets are awesome.

“Everybody loves beets.” – Dwight K. Schrute

Beets can be cooked in so many different ways. Like most vegetables, I prefer them roasted and a bit crispy. They’re also delicious roasted whole, so they get soft and tender, or in small, bite-sized pieces, to be dunked in a creamy sauce.

When roasting beets, I might peel them first, so they can be chopped small, or made into chips. I wouldn’t recommend trying to peel these after roasting. However, if you’re roasting whole or halved, you can let them cool a bit, then peel. The skin should come off suuuuper easily.

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Same goes for steaming or boiling.

Hey, if you’re going to boil, after you’ve removed the beets, what if you added some white vinegar to the water and saved it to dye Easter eggs!?

Or, throw in the beet peels and whatever other veggie scraps you have on hand and you’ve got homemade vegetable stock in about an hour.

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However you cook them, beets are a simple root, and can be dressed up to suit the occasion. They’re super dense, so they will take a while to soften. Do not be dismayed, they will eventually cook.

Roasted Whole/Halved/Quartered

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  1. Scrub well. Halve, quarter, or place whole on a baking sheet. Pierce a few times with a fork. Roast at 350F for about 60-90 minutes (or until the beet is easily pierced by a fork, but isn’t mushy).
  2. Remove from oven and let cool.
  3. Remove skin.

Beet Chips

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  1. Scrub and peel beets. Thinly slice.
  2. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake at 375F for 10-15 minutes, or until beets are slightly crispy and tender.
  3. Remove from oven and cool.

Steamed

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  1. Scrub well. Quarter and place in a steamer basket in a pot with boiling water. Steam for about 20-25 minutes, or until the beet is easily pierced by a fork, but isn’t mushy.
  2. Remove from steamer and let cool.
  3. Remove skin.

Boiled

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  1. Scrub well.
  2. Quarter and place in a pot of cold water. Cover and bring to a boil. Uncover and boil for about 20-25 minutes, or until the beet is easily pierced by a fork, but isn’t mushy.
  3. Remove from water and let cool.
  4. Remove skin.

Handling beets makes for red fingers. Beware. 😉

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Happy Beeting!

Wednesday

12

March 2014

10

COMMENTS

Roasted Beet and Carrot Salad – For Genevieve

Written by , Posted in Appetizers, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian

RoastedBeetCarrotSalad8A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.

Last, but definitely not least, Genevieve.

My friend Gen loves food, especially the healthy and delicious kind. I came up with this pretty little salad for her because it’s something I could totally see her making.

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Beets and carrots are thinly sliced and roasted.

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A quick dressing is whisked together.

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An orange is segmented and walnuts are chopped.

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Seems like the perfect meal for a busy Natural Chef.

I’d rather have shared it with Gen. But, like many friends, she lives far away.

So I had to eat it all myself.

I was almost too pretty to eat. Almost.

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Do not attempt to make or eat this salad while wearing white. You will probably be sorry. I was not wearing white, but I still made a mess. Sorrynotsorry.

Happy Eating!

Print
Roasted Beet and Carrot Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2-4

Roasted Beet and Carrot Salad

Ingredients

  • 2 beets, peeled and thinly sliced
  • 4 carrots, thinly sliced
  • 2 t olive oil
  • to taste salt
  • to taste pepper
  • 2 oranges, segmented
  • 1/4 C walnuts, chopped
  • dressing: 1-2 cloves garlic, minced
  • pinch ginger
  • to taste salt
  • to taste pepper
  • 1/4 t dried thyme
  • 1/2 t dijon mustard
  • 1 T balsamic vinegar
  • 1 1/2 T lemon juice
  • 1 T honey
  • 2 T olive oil

Instructions

  1. Pre-heat oven to 375F.
  2. Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
  3. Whisk together dressing ingredients, streaming olive oil in last.
  4. Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.
http://www.de-ma-cuisine.com/roasted-beet-and-carrot-salad/

Monday

10

March 2014

0

COMMENTS

Ham and Greens Chowder

Written by , Posted in Dairy-Free, Dinner, Fruit, Lunch, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

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We got some amazing ham the other day from Llano Seco. Since Tim loves ham, I try to remember to have it appear on the menu every once in a while.

Because we are just two, even a mini ham yields leftovers. They are great for sandwiches, of course. But, a couple of months ago I made them into soup. I didn’t take any pictures, so I had to make it again last week.

Oh darn.

Might be ones of my favorite soups. Even the leftovers were gone within a day or two.

There’s all sorts of goodness happening in this soup. Potatoes, carrots, radishes, green garlic and spring onions. The stock is vegetable, made from the previous week’s older veggies that were on their way out.

Homemade goodness.

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I love a creamy soup, so I added some almond milk. The milk was first whisked with a bit of flour and water to act as a thickener. I think this soup would be delightful without the milk and if it wasn’t thickened. But, I definitely like it best the way it is. 

If you don’t like almond milk, you can use coconut milk, cow’s milk, goats milk, rice milk… you get the picture. Whatever milk you prefer to drink will work just fine. If you want a richer soup, cream would do the trick. Make it to your family’s tastes.

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Any greens will do, but this time I chose kale and collards. I’ve made this before with mizuna (which tastes like a mild mustard green), and spinach would be perfect too.

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I almost always like a squeeze of lemon on everything. It just brightens things up. This soup is no different.

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Happy Eating!

Ham and Greens Chowder
Recipe Type: Soup, Main, Vegetables, Ham, Pork, Greens, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4-6
Ingredients
  • 2 T olive oil
  • 2 C potatoes, chopped
  • 1 C daikon radish (or any kind of radish), chopped
  • 1 1/2 C carrot, chopped
  • to taste salt
  • to taste pepper
  • 3 stalks green garlic (or 3 cloves garlic), chopped
  • 1 C spring onions (or regular onion), chopped
  • 7 1/2 C vegetable stock (frozen is fine)
  • 1/2 C corn
  • 1 t sriracha (or other brand) hot sauce
  • 1 C ham, chopped
  • 1 T all purpose flour
  • 1/2 C cold water
  • 1 C milk (almond, coconut, cow’s…)
  • 4 C greens (I used 12 kale leaves and 4 collards), chopped
  • lemon wedges, for serving
Instructions
  1. Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
  2. Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
  3. Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
  4. Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
  5. Taste and adjust seasoning if needed.
  6. Serve with a squeeze of lemon.
3.2.1269

 

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