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Monday

15

June 2015

Bean and Veggie Mélange

Written by Rachel, Posted in Appetizers, Beans, Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Potlucks, Quick and Easy, Salads, Sides, Snacks, Vegan, Vegetables, Vegetarian

I called this a “mélange”, which is French for “mixture”. It seems so versatile that I don’t want to limit it by calling it a dip or a salad. A dip implies the need for some sort of scooper. Corn chips would work well. I’m planning to try this tonight. A salad or a side implies that it’s a dish meant to compliment something else. Served alongside some grilled chicken or pan seared tofu would be fabulous. It could be a topping for brown rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, or crispy potatoes. It could be a part of a taco salad. It could become an appetizer and top a garlic rubbed crostini.

This makes enough for about 4-5 servings, so I’m looking forward to trying as many of these as possible.

The magic all starts with the fruits and veggies. I chose summer squash, carrot, garlic, jalapeño, and these fabulous Kingsburg Gold cherry tomatoes that I’ve been waiting a year for.

Seriously.

Cherry tomatoes are one of my favorite things about summer. They bring back memories of eating tomatoes, still warm from the sun, from our garden when I was growing up. No matter how large or small my garden is, I always try to grow tomatoes. I plan to save some seeds from these Kingsburg Golds to plant next year.

If you want to swap out any of the veggies, I have a few suggestions: eggplant (finely chopped), corn (fresh off the cob), bell pepper (in place of or in addition to the jalapeño), red onion (I don’t have any on hand, or I would have added it), radish (finely grated – don’t use too much so it doesn’t overpower), and avocado (ripe, but not too).

I like to grate carrots when they’re in a salad or a dip. I thought they’d be easier to scoop up than chunks. Plus they’re a little less in your face with the crunch. Grating tames them a bit. If you like chunks, chop away.

It’s all so super simple. A quick oil and vinegar dressing with some paprika for fun flavor. It’s one of my favorite spices. If you don’t love it, chili powder would be great, cumin could be good, or you could just stick to salt and pepper and add a few fresh herbs (like basil and parsley, and maybe even cilantro).

Everyone gets tossed around, then they get to stand for a few minutes to marinate a bit.

We ate this for lunch with plain old cheese quesadillas. The fridge is a little bare right now, so we’re all out of the usual quesadilla toppings (salsa and Greek yogurt). But, let me tell you, I may just skip them from now on. I liked this better.

I think dinner tonight will be corn chips with this little mélange. That counts as dinner, right? And then breakfast burritos tomorrow… I wonder if I’ll ever get sick of it. 😉

Happy Eating

Bean and Veggie Mélange

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Bean and Veggie Mélange

Ingredients

2-3 T balsamic vinegar
1 clove garlic, minced
2 T chives, minced
1 t paprika
to taste salt
to taste pepper
2-3 T olive oil
1 1/2 - 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
2 C zucchini, grated
1 C carrot, grated
1/2 to 1 C tomatoes, chopped
1/2 jalapeño (about 1-2 T - use more for more heat), ribs and seeds removed if desired, minced
could also add: bell pepper, red onion, radish, corn, avocado, or eggplant

Instructions

Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
Let stand about 10 minutes before serving.

Notes

Wash hands after cutting jalapeño and be careful not to touch eyes while cutting. Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, or crostini.

http://www.de-ma-cuisine.com/bean-and-veggie-melange/

Monday

1

June 2015

0

COMMENTS

Stone Fruit Chips

Written by Rachel, Posted in Dairy-Free, Fruit, Gluten Free, Kid-Friendly, Roasting, Snacks, Vegan

I’ve been saying for years how much I love to roast almost every kind of veggie. Last summer I took on tomatoes, drying them, not just roasting (and then promptly making them in to Bruschetta). So I knew that fruit was possible. But until today, I didn’t know the delicious satisfaction of drying stone fruit.

It started simply enough: thinly sliced fruit on a lined baking sheet. I used a silpat (silicone mat), but parchment paper would work too. I sliced the fruit a quarter of an inch thick. Thicker would make the drying process take longer, thinner would be shorter.

This is a great prep it and forget it recipe. Except don’t forget it – set the timer.

While I waited, I cleaned up, unpacked this week’s Abundant Harvest Organics box, and made a glaze of sorts for the fruit. You don’t have to brush them with anything. But, I wanted to add some seasonings, so I figured it wouldn’t hurt. I chose coconut oil, a few spices, and some maple syrup.

A few of the chips were thinner side pieces, so they dried out faster. I had a cooling rack out and as I flipped them every 30 minutes, I took off any that were done, so no one burned.

I let them cool for a little bit, then got to dipping them in some maple syrup sweetened yogurt. Sweetened silken tofu would also be great, if you’re looking to keep things in the vegan camp.

These make a great snack (I ate them all myself!), but they could also be chopped and added to Chamomile and Honey Pancakes (top or batter) or French Toast, or added to the batter of Whole Wheat Parsnip Cookies. In the cooler seasons, the stone fruit can be substituted with apples, persimmons, and pears.

Happy Eating!

Stone Fruit Chips

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 2

Stone Fruit Chips

Ingredients

2 C stone fruit, sliced about 1/4" thick
1-2 t coconut, canola, or vegetable oil (melted - coconut)
2-3 t maple syrup
pinch of any or all: cinnamon, nutmeg, all spice, ginger
tiny pinch salt
Greek yogurt or silken tofu
maple syrup

Instructions

Pre-heat the oven to 200F.
Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
Whisk together oil through salt.
Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.

Notes

Most of the cooking time is hands off. Just set the timer and plan to be around for a little more than 6 hours to flip the fruit once in a while.

http://www.de-ma-cuisine.com/stone-fruit-chips/

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by Rachel, Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
1 t olive oil
to taste salt
to taste pepper
1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
1 1/2 t dijon mustard
pinch cayenne (optional)
2 cloves garlic, diced
to taste salt
to taste pepper
2 T to 1/4 C olive oil*
3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Thursday

21

May 2015

0

COMMENTS

Roasted Stone Fruit with Bulgur and Fennel

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Grains, Main Dishes, Nuts, Quick and Easy, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

Complain as I will about summer – the heat, the heat, the heat, I love the fruits and veggies that it brings. I’m silly for squash (more about that next week), crazy for cherries, and wacko for watermelon. Not to mention sweet corn… be still my heart. And oh the stone fruit… Standing over the sink, eating the most perfectly ripe peach, juice dripping down my arms. That’s just heavenly.

Try as I might, stone fruit doesn’t last long in our home. It’s just too easy to grab one, give it a quick scrub, and have a delicious snack. So in order to have any left for this savory take, I had to make it as soon as the box got home.

This week it was nectarines in our Abundant Harvest Organics box, but apricots, apriums, or peaches would work great too. I sliced them about 1/4″ thick, tossed them with some olive oil, salt, and pepper, and roasted them for a few minutes.

While the nectarines hung out in the oven, I sautéed some onions and fennel. A few minutes later I added the bulgur wheat and let it get a bit toasty before I added some veggie stock. If you wanted to keep this dish gluten-free, quinoa, brown rice, or barley would be great instead of the bulgur wheat.

Once the fruit was roasted, flipped once, and roasted for a bit longer, it joined the party in the bulgur pan.

Added to it was some saffron, cayenne, and ginger.

Top it with a little lemon juice, some chopped nuts, and you’ve got dinner.

It’s great on its own, but would be fabulous served with some crispy fried tofu, or a roasted chicken, along with a salad of arugula, red onions, sliced stone fruit, and chopped nuts.

Happy Eating!

Roasted Stone Fruit with Bulgur and Fennel

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-3 as a main dish, 3-4 as a side dish

Roasted Stone Fruit with Bulgur and Fennel

Ingredients

2 C firm stone fruit (apricots, nectarines, apriums, or peaches), sliced 1/4" thick
to taste salt
to taste pepper
1 t olive oil
1 T olive oil
1 C onion, chopped
1/3 C fennel, chopped
to taste salt
to taste pepper
1 C bulgur wheat (or quinoa, brown rice, or barley)
2 C vegetable stock (or water)
pinch saffron (optional)
pinch ginger
to taste salt
to taste pepper
pinch cayenne
1 T plus 2 t lemon juice
1/2 C nuts (almonds or pistachios), roughly chopped

Instructions

Pre-heat the oven to 400F.
Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.

http://www.de-ma-cuisine.com/roasted-stone-fruit-with-bulgur-and-fennel/

Monday

11

May 2015

0

COMMENTS

Nopales Wraps

Written by Rachel, Posted in Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Low Carb, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

It’s nopales time again! Who knew that cactus leaves could be so fun to eat?! Last week I made them into a relish. I also used them in Borscht. Today, I’ve sautéed them with onions, added scrambled eggs, and wrapped it all in a lettuce leaf.

Nopales have an interesting taste. Kinda like if a green bell pepper was crossed with a green bean, okra, and a lemon. They’re bright, citrusy, and oh so slimy. You can boil them to take away the slime. Or, if you don’t care too much, just pop ’em in the pan. Totally up to you. I wanted to keep this one super quick and easy, so I didn’t bother with boiling.

I really wanted eggs with this dish. But, you could totally make this a vegan dish by crumbling some tofu into the veggies.

All there is to it is to crack the eggs, whisk them to combine, and add to the cooked veggies in the skillet.

We’re on our way to a super simple meal!

I used lettuce for wrapping this time. But, of course tortillas would be a great option too, depending on what you’re craving. If you don’t have lettuce or tortillas, another large, sturdy green leaf will do (like chard or kale). Whether or not you will need a fork and knife will depend on the sturdiness of the wrapping device. With this lettuce picking it up wasn’t an option. The messiness factor was heightened by topping the wrap with Nopales and Tomato Relish, fresh tomatoes, and parsley, rather than adding them to the filling.

A squeeze of lemon is one of my favorite ways to finish off a dish. And this one’s no different. Bright and citrusy, it’s a great way to complete an interesting and fun take on nopales.

Happy Eating!

Nopales Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Nopales Wraps

Ingredients

1 T olive oil
1/2 to 1 C nopales (or bell pepper), chopped
1 onion, chopped
to taste salt
to taste pepper
pinch cayenne
2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
pinch salt
2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
1 tomato, chopped, for topping
fresh parsley, chopped, for topping
Nopales Relish, for topping
lemon wedges, for serving

Instructions

Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.

http://www.de-ma-cuisine.com/nopales-wraps/

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