De Ma Cuisine

Dairy-Free Archive

Thursday

21

November 2019

1

COMMENTS

Roasted Brussels and Bacon

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Holiday, Main Dishes, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

As I park the brussels in the oven, my mind goes to what I can do while they cook. I could start the laundry, do the dishes, plan next week’s Thanksgiving table decor… Dishes first. Then laundry. Then some quick pics of the dish before it inevitably becomes my lunch. Such is the life of a food writer who works from home. I’m constantly torn between the work and home to-do lists.

I can’t imagine that this is uncommon, for those who work from home. I have a dedicated office space. But, it’s in our house. So, I will hear the washer stop washing and know it’s time to change the load. I will see the full dishwasher and empty it.

This isn’t a complaint. I love working from home. I just need to be better at prioritizing work during work time, and home stuff during home time. I’m getting there. Slowly.

This dish is a mish mash of work and home. It may end up on our Thanksgiving table. But, I wanted to share it here in case you need some help with your menu. It’ll be great alongside the turkey and stuffing. But, it will also make a great, easy weeknight dinner. I might serve it alongside some polenta, or with a big salad and some cornbread.

If you’re gonna make it for Thanksgiving, it may be the easiest Thanksgiving side dish. Ever. Unless you’re a can of cranberry sauce lover. Are you? I’m not, but I’ll eat it gladly if it’s served to me.

I tossed some halved brussels sprouts with oil and salt. Then I added some chopped bacon. Optional, but delicious. If you don’t eat bacon, you could throw in some tempeh bacon at the end.

My brussles were a little old. Read: farty smelling. Opt for the freshest brussels possible.

I roasted them on high heat for a bit, then tossed them with some balsamic vinegar, maple syrup, and garlic.

After their tossing, they roasted for a bit longer. Then, done. I added a bit more balsamic, some spicy pepitas, and a bit of Maldon salt. It made for an easy, sweet and savory dish.

Happy Eating!

Roasted Brussels and Bacon

Serves: 4

Ingredients

  • 1.5 pounds brussels sprouts, ends trimmed, halved
  • 1 tablespoon oil (I used grapeseed)
  • 1 teaspoon salt
  • 4 strips bacon, chopped (optional)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon minced garlic
  • topping: more balsamic vinegar, Maldon salt, spicy pepitas

Directions

  1. Pre-heat the oven to 425°F.
  2. Toss the brussels sprouts with the oil and salt. Lay them cut-side down on a baking sheet and sprinkle the bacon around the pan. Roast until they’re beginning to brown, about 15 minutes.
  3. Whisk the balsamic vinegar, maple syrup, and garlic. Pour over the brussels sprouts and toss so they’re evenly coated and spaced out. Return to the oven and bake until sprouts and bacon are crispy, about 10 minutes more.
  4. Serve topped with a drizzle of balsamic vinegar, a sprinkle of Maldon salt, and some spicy pepitas.

Friday

8

November 2019

0

COMMENTS

Breakfast Burritos

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dairy-Free, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Vegan, Vegetables, Vegetarian

Monday was a very bad day. Tuesday morning started out kinda the same. Remnants of the crappy yesterday had stuck around. I hadn’t been this angry about something in a while.

My response to crisis is usually food. Food is comfort. That can lead to mindless eating. But, sometimes it leads to a really good breakfast that makes for a better start to the day.

I had cereal for lunch with zero plans for dinner. But, at least breakfast was good.

I started it simply, with chopped bell pepper and some minced cayenne pepper from the garden. I don’t know why they didn’t turn red. But, the seed pack said cayenne, so that’s what they are.

You could add a million other things in there too. Leftover potatoes, chopped onions, broccoli, leftovers from last night’s dinner… pretty much any veggies you think would be great probably will be.

After the peppers cooked in some oil for a few minutes I added some beans. I had pinto on hand. Yum. Black beans would also be great. And if all you have are kidney, or cannellini, use them! Why not?!

After the beans got hot, I added some whisked eggs. To keep it vegan, add in some crumbled tofu. Easy.

I took a pic of the tortilla being topped. It looked not amazing. The eggs had turned a bit grey from being cooked with everything else. If you want them to look amazing and yellow, scramble them separately. And then wash that extra dish. Yeah. No thank you. Less dishes is always the best option.

I laid out the tortillas, topped them with a handful of cheese, then the bean mixture. I used a mixture of cheddar and monterey jack, but if you’re going vegan, my favorite is Violife (just like cheddar or just like mozzarella shreds are great!). They got rolled up and then, the best part. A clean skillet with hot oil, cook that burrito on all sides until it’s shatteringly crisp. Yes please!

For topping or dipping, I like avocado with a bit of salt, and some sour cream. Tim likes salsa. Some people might like cilantro or some diced tomatoes.

However you serve them, they’re pretty quick and easy and make for a great start to the day.

Happy Eating!

Breakfast Burritos

Yields 3 burritos

Ingredients

  • 1 tablespoon oil (I used grapeseed)
  • 1/2 of a medium-sized bell pepper, diced (could also use: onion, cooked potatoes, cubanelle pepper, broccoli… whatever you have on hand)
  • 1/2 of a small hot pepper (I used cayenne), ribs and seeds removed, minced
  • pinch of salt
  • 1-14 ounce can of beans (pinto or black), drained
  • 4 eggs or half a brick of firm tofu
  • a little more salt
  • sprinkle of chili powder
  • handful of shredded cheese for each burrito, vegan (I like Violife) or conventional (I like a mixture of cheddar and monterey jack)
  • 3 burrito-sized tortillas (whole wheat, white, or gluten-free)
  • topping options: salsa, sour cream, cilantro, avocado, diced tomato, Sir Kensington’s Chipotle or Sriracha Mayo
  • a bit more oil, for crisping

Directions

  1. Heat the oil in a skillet over medium heat. Add the bell pepper, hot pepper, and any other veggies, and a pinch of salt. Cook until the veggies are tender, about 4-5 minutes, stirring occasionally. Add the beans and cook until the beans are heated through, about 4 minutes.
  2. Whisk the eggs, or crumble the tofu, in either case, with a pinch of salt and a sprinkle of chili powder. Add to the skillet with the beans and cook until eggs are set or tofu is hot (or you can cook the eggs separately if you want them to stay yellow – have fun washing that extra pan). Taste for seasoning.
  3. Top each tortilla with some cheese. Divide the bean filling between the tortillas and roll them up.
  4. In a clean skillet, add a bit of oil and crisp up the burritos, turning until they’re golden brown and delicious.
  5. Serve burritos cut in half with desired toppings.

Friday

1

November 2019

0

COMMENTS

Avocado Toast

Written by , Posted in Bread, Breakfast, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Toasting, Vegan, Vegetables, Vegetarian

I was kinda slow to get on the avocado toast bandwagon. It was so trendy that it got annoying. But, now, I love it. Ugh. It’s probably not trendy anymore. Kinda like skinny jeans. I was late there too. Now I wear them and have no idea if they’re still in style.

You know the part in You’ve Got Mail where they’re stuck in the elevator and Parker Posey says “Arghh! Where are my Tic Tacs?!?!” I feel like her when I say “ugh”.

I usually top avocado toast with a fried egg. But, it didn’t sound good today. I’m trying to get better at listening to myself. Not just eating things because I want them or because they’re there. I’m also trying to be better at having grace for the times when I do. It’s ok. All things in moderation, including moderation… I think Julia Child said that. Gosh I like her!

I had a bruised avocado and a tomato with a bad spot. Perfect. They go well together. I try to keep lots of seeds on hand. They are perfect for topping things like oatmeal, salads, and to put in granola. They also go well on avocado toast.

Today I went for chia, sunflower, sesame, and flax. Plus I added some hemp hearts that have been in the freezer since the last house, but are somehow just fine.

I mixed everything together with a bit of olive oil, some omega 3 oil (Brando and I have started taking it daily), salt, pepper, and Italian hot salt. I had micro greens from a sample at work that went under the avocado mixture. Maldon salt that went over top. Perfect. Done.

Happy Eating!

Avocado Toast

Serves 2

You don’t really need a recipe. Use this as a loose guideline.

Ingredients

  • 2 slices bread, toasted
  • 1-2 avocados, mashed (I can eat a whole one myself)
  • 1 plum tomato (or whatever you have on hand), diced (seeded if it’s super juicy)
  • 1 tablespoon chopped chives
  • 1 tablespoon roasted and salted sunflower seeds
  • 1 teaspoon chia seeds
  • 1 tablespoon hemp hearts
  • 1 tablespoon flax seeds
  • 1 tablespoon sesame seeds
  • pinch salt
  • pinch Italian Hot Salt (or cayenne)
  • freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon Omega 3 oil (optional)
  • a handful of microgreens
  • Maldon salt, for topping

Directions

  1. Toast bread.
  2. Mix together the avocado through omega 3 oil.
  3. Top the toasted bread with sprouts and the avocado mixture. Top with a pinch of Maldon salt.

Tuesday

10

September 2019

0

COMMENTS

Kale and Farro Salad with Bacon

Written by , Posted in Dairy-Free, Dinner, Fruit, Grains, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Salads, Vegetables

I have eighteen kale plants in my garden. That’s a lot for a family where only one of us likes kale. I’ve got everything from huge three foot wide plants, to a couple that I transplanted later in the season that are still pretty small. It was definitely the most successful thing I planted this summer.

I have plenty of uses for kale on here. Some of my favorites are: Massaged Kale and Tuna Salad, Hearty Kale and White Bean Quesadillas, and turning it into pesto to go alongside Spicy Twice Baked Sweet Potatoes. I prefer it when it’s smaller, tender, baby kale. Tim, I believe, prefers it when it’s not served at all.

Today, I’m craving bacon, but feel a bit guilty about how much kale I have grown and not eaten. So, I’m gonna use them together. They’ll go alongside farro and some apples from our tree to make a quick lunch.

The dog is reverse hiccuping. Anyone else have a dog that does this? It freaks me out, even though our vet says it’s not dangerous.

I got advice for farro cooking from Bon Appètit. Their technique treats it like pasta. I can do that. I started with six cups of water, added a good amount of salt, and brought it to a boil. I toasted the farro in a dry skillet while the water heated. It ended up taking five minutes. Oh, and I rinsed the farro, before I toasted it (just gonna work backwards for a sec). I’m not sure if I was supposed to. But, I think that’s a thing with other grains, so I did it. I’m quite the authority on food.

I may not know a lot about farro, but when it comes to bacon, I know what I like: Mazzeo’s Danish bacon, cut pretty thick. Prefect for BLTs or cutting into lardons, like I did today. I totally didn’t cook enough though. I made two slices. I should have done six. What even was I thinking?!

I cooked the bacon and left about a tablespoon of the grease for the kale. I know that kale will wilt down considerably, but still I second guess myself when I add the whole salad spinner’s worth of kale to the pan. It will work. Right?!

Yes. It will.

Here’s what I like about this salad: the kale is bitter. Wait, I don’t like that. But, bitter kale, when accompanied by sweet apples, nutty farro, and salty, crispy bacon, mellows. And then I do like it.

If I’m honest, I mostly just want to eat the bacon. But, the rest of it is pretty good too. Ok, really good.

Top it all with Sir Kensington’s Golden Citrus Vinaigrette and, well, you’re golden… (are puns still allowed?). If you can get your hands on Sir Kensington’s products, I’d strongly recommend them. If you can’t, I’d whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. I’d add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt. That’s my go-to dressing and I think it would taste great here too.

Sometimes after I eat a meal like this I feel so healthy that it makes me want to eat a huge pizza. You know, for balance.

Happy Eating!

Kale and Farro Salad with Bacon

Serves 2

Ingredients

  • 1 C rinsed farro
  • 6 C water
  • 1-2 T salt
  • 2-4 bacon slices, cut into lardons
  • 6-8 C kale, stems removed, leaves washed and torn
  • 1/2 t salt
  • 1/4 C Sir Kensington’s Golden Citrus Vinaigrette
  • (Or whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. Add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt.)
  • 1 chopped apple, for topping

Directions

  1. Bring the 6 cups of water and 1-2 tablespoons salt to a boil. While it’s heating, toast the farro in a dry skillet until it gets a bit nutty smelling, about 3-5 minutes. Add the farro to the boiling water and cook until it tastes good, about 15-30 minutes (yeah, it can vary a lot – for me, 15 minutes was perfect). Drain the farro and set it aside.
  2. While the farro cooks, cook the bacon. Then drain on a paper towel lined plate. Reserve 1 T of the bacon grease and leave it in the pan.
  3. To the grease add the kale and sprinkle with 1/2 teaspoon salt. Toss it until it wilts down (it will, I promise) and gets darker green and tender.
  4. Toss the kale with the farro and 1/4 cup of dressing. Top with bacon and apple slices.

Wednesday

3

July 2019

0

COMMENTS

Shaved Kohlrabi Salad and Thai Sausage – A Cooking Show with Rachel O – Ep. 2

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Poultry, Quick and Easy, Salads, Sausage, Sides, Vegetables, Vegetarian

Do you ever have one of those days where it feels like all the things are piled on your shoulders? Where the budget doesn’t balance, there are spiders in the kitchen, and you need a haircut, but remember that budget? It means you’re gonna DIY that summer do. But then you look outside and take a breath (you don’t actually go out because bugs, plus it’s hot). You scratch the dog’s chin and have a moment of clarity. It frees you to be here, typing away, not worrying about whether the sourdough bread will rise, or if the tomatoes will ever sprout (why even haven’t they?!), or why the wasps like your yard so much. Those things will be dealt with, in time. But, they don’t all need attention right now.

This is what I’m learning these days.

If I’m too far ahead, I’m not in the now. I’m missing out on the good, while I try to muddle through the mediocre and sometimes bad stuff. But, sometimes, out of the bad comes something sweet. Not always. But, often.

When I’m feeling overwhelmed I get caught up in my worry and spin into an endless cycle of too many quesadillas (ok, there can never really be too many) and not enough solid and nutritious meals. I get stuck in remembering the work it takes to put a meal on the table, especially if I’ve just finished an 8 hour day dealing with tourists. Sometimes I just need someone to make food for my face hole so I can eat it while watching Heartland or Schitt’s Creek. But, if I can take a step back once in a while, and this summer is affording me the time to be able to do so, I can remember how much I love to cook. How much joy I find in the monotony of slicing veggies the mandoline. How good cooked food smells. How a well paired beverage completes a meal.

This Shaved Kohlrabi Salad and Thai Sausage is just perfect for this. It’s quick enough to not be a burden. But, there’s a bit of prep required. Barely any, but enough to make you take a second to quiet your brain and just slice for a minute. Then enjoy the shock as you submerge your hands in the ice water to swish the veggies around. It’s hot out. The cold feels good.

This is one of those meals that can be adapted and made a thousand different ways. I was in the mood for Mazzeo’s Spicy Thai Sausage and it paired perfectly with the crispy veggies and their citrusy dressing. Switch things up if you have something different growing in your garden or if you have a favorite kind of sausage. Grill the sausage if you want to get outside. When tomatoes are in season, serve them still warm from the sun, drizzled with dressing. In the colder months, roast some veggies (like carrots, beets, and broccoli) and toss them with the same dressing. You could add a pilaf or quinoa salad on the side. You could serve warm fruit crisp for dessert.

This dish is a reminder to be present, to live simply, and to breathe deeply as you savor the aroma of a good meal.

Happy Eating!

Shaved Kohlrabi Salad and Thai Sausage – Serves 4

Ingredients

  • 1 T canola oil
  • 1 pound Mazzeo’s Spicy Thai Sausage
  • 1 carrot, peeled and very thinly sliced
  • 2 Armenian cucumbers, very thinly sliced
  • 3 kohlrabi, peeled and very thinly sliced
  • ice water
  • juice of 1 lemon
  • 1 T dijon mustard
  • 2 T extra virgin olive oil
  • 1 t maple syrup
  • 1/4 C chopped chives
  • Maldon salt, for serving

Directions

  • Heat a large skillet over medium heat. Add the oil. When the oil is hot add the sausage, cut side down. Cook, turning once or twice, until it’s a bit browned and is cooked through and reaches a safe temperature, about 4-5 minutes on each side.
  • Submerge the cut veggies in ice water and let stand for about 15 minutes.
  • Whisk together the lemon juice, dijon mustard, olive oil, and maple syrup until it has emulsified, then stir in the chives. Toss the veggies with the dressing, using your clean hands.
  • Serve the salad topped with Maldon salt, alongside the sausage.

This episode has been sponsored by Mazzeo’s Meat Market.