Fruit Archives - Page 20 of 39 - De Ma CuisineDe Ma Cuisine

Friday

27

June 2014

Vegan Fruit Crisp

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dairy-Free, Dessert, Fruit, Gluten Free, Kid-Friendly, Quick and Easy, Vegan, Vegetarian

A few weeks ago we were invited to a barbecue at the house of some friends. I brought the dessert. The only dessert.

One of my favorite go-to desserts is fruit crisp. I like to make it because it’s easy and because my mom used to make it all the time when I was growing up, so I have a sentimental attachment to it.

For this particular evening, I chose to make it because the friends who hosted are vegans. I wasn’t sure about trying to make a vegan cake. So I went with simple, and adapted my crisp to suit them.

Their son, Theo, was not impressed. He was expecting dessert. To a three year old, dessert means cake.

Oops.

The still warm crisp was dished out. Generous helpings. I was anxious to know if they liked it. As Theo was handed his plate his little face just crumpled and the cutest three year old voice says, “That’s not desse-wrt! Where’s the cake?”

Thankfully his parents liked it. 😉

It’s the perfect dessert for whatever fruit is in season. Spring and summer: berries and stone fruit. Fall and winter: apples, pears, persimmons, and grapes. And it makes a fabulous breakfast the next day. Cold with some Greek yogurt, that’s how I like it. Or just standing in front of the fridge with the door open, shoveling spoonfuls into my mouth as I try to decide what to make for dinner. (I know, I know, I’m not supposed to decide with the fridge door open… My mom has told me a thousand times…)

Sugars and juice are whisked together. Sweet sweet. But, it’s honey, maple syrup, and coconut palm sugar. No refined white sugar here. You can use white or brown sugar if you prefer. This is how I like it though.

Super sweet and juicy, the fruit is tossed with the liquid and poured into a greased baking dish.

I opted for summer fruits, because that’s what’s in season. Aren’t the colors pretty?

A slightly less sweet, oaty, crumbly mixture will top the fruit.

Oats for hearty goodness. And to make this a perfectly acceptable next day breakfast.

Invite your favorite people over, or bring this to a barbecue.

Just be sure to remind them that it’s not cake.

(Sorry Theo.)

Happy Eating!

Vegan Fruit Crisp

Recipe Type: Dessert, Vegan, Fruit

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8-10

Perfect for any time of year, for vegans and non-vegans alike.

Ingredients

2 C blueberries
1 C strawberries (could sub blackberries), chopped
2 C (heaping) nectarines (could sub apples, pears, plums, persimmons), chopped
1/2 C apriums/apricots (could sub peaches), chopped
1 T cornstarch
1 t vanilla extract
3 T orange juice
pinch salt
1/3 C honey
1/3 C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
1/3 C maple syrup (or honey)
4 C oats
1/3 C coconut palm sugar
2 T whole wheat or Gluten-free flour
1 t cinnamon
dash nutmeg
pinch allspice
1/3 C maple syrup
3 T coconut oil, melted
2 T honey
1 T coconut oil, plus more for greasing the pan

Instructions

Pre-heat the oven to 350F.
Combine fruit in a bowl.
Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.

Notes

If you’d prefer a non-vegan crisp, use butter instead of coconut oil. If you have vegan friends who don’t eat honey, just use maple syrup. For gluten-free, use your favorite GF flour and oats.

Monday

21

April 2014

2

COMMENTS

Caesar Soup

Written by Rachel, Posted in Appetizers, Bread, Cheese, Fruit, Herbs, Lunch, Meat, Pork, Sides, Soups, Toasting, Vegetables

I have to confess something to you. A bowl of caesar salad in my vicinity will not last long. I have a hard time sharing it… I will, but I might rather eat the whole bowl by myself.

Enough about my caesar sharing issues.

Are you like me, and kinda stuck with the idea that lettuce can only be used in a salad or on a sandwich? Let’s break that mold.

How about a nice bowl of lettuce soup… Um, it’s way better than it sounds… and than the color might make you think (sorry, now we know, lettuce makes for a brown soup).

We all know that a good caesar salad dressing has tons of garlic. (Ahem, this is true of most of my favorite foods.) I mean, it’s good for you, and it tastes so gooooooood. Why not?!

Apple and basil are not part of a traditional caesar. Oh well. They go well in this recipe, so let’s ignore tradition for a moment.

Then the lettuce is wilted in. Just like that. Kinda fun. We usually want lettuce to be crisp, cold, and fresh. Most people turn their noses up at wilty lettuce. Snobs. (Hey, me too. Who wants a bowl of wilty salad… unless it’s meant to be wilted! Then we’re singing a different tune.)

You know that loaf of bread that is now stale and is not acceptable for peanut butter and jam? Good. Let’s rip it apart and toast it up. It’s seasoned with a little bit of olive oil, some salt, and pepper. Crunchy is good here, so don’t under toast.

No one wants soggy croutons.

Because they’re totally going into the soup. Yep. We’re doing this. The soup was blended and strained so it’s creamy and smooth. Then it is topped with that bacon you’ve been snacking on, those croutons you can’t stop eating, and the parmesan cheese you keep sneaking tastes of. (Oh, just me? Cool.) Plus, don’t forget about adding a drizzle of your favorite olive oil.

And just like that, it’s ready.

Creamy and dreamy, with a bit of zip.

Boom, bang, done did. (What?!) Let’s eat!

Happy Eating!

Caesar Soup

Recipe Type: Soup, Lunch, Side, Main, Quick and Easy, Foodie

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 37 mins

Total time: 52 mins

Serves: 2

Ingredients

2 slices bacon
1 T olive oil
1 apple, diced
1/2 t dried basil
1 stalk green garlic, diced
6 cloves garlic, diced
to taste salt
to taste pepper
1 t dijon mustard
1 T balsamic vinegar
6 C lettuce, washed and torn
4 C vegetable stock
2 C bread, torn
1 T lemon juice
2 T mayonnaise
olive oil, for topping
parmesan cheese, grated, for topping

Instructions

Pre-heat oven to 350F.
Cook bacon and drain on a paper towel lined plate.
Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
Add dijon and balsamic vinegar, and cook 1 minute.
Add lettuce and wilt down for 2-3 minutes, stirring constantly.
Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

3.2.1269

Wednesday

9

April 2014

0

COMMENTS

How To: Take the Bite Out of Radishes

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, How To, Lunch, Quick and Easy, Roasting, Sides, Vegan, Vegetables, Vegetarian

Radishes they have a bit of a bite.

They’re peppery.

I get it.

They can be great raw, when mixed with the right flavors (ahem, two recent posts: Radish and Feta Toasts, and Radish Slaw).

They’re super in soups (yep, did that on purpose), tasty in frittatas, impossibly good (and impossible to detect) in Shepherd’s Pie.

Buuuut, let’s try one more way. Let’s roast them.

Let’s tame the heck out of them.

Oh, and this is gonna be really simple.

You ready?!

When I was working on this recipe I tried a few different things. I was going to make a sauce for the radishes, or maybe add a little more to them when roasting. But I realized that they didn’t need it.

They have a fun and interesting flavor. Why mask it?

I thought they’d be good quartered. They could be halved, or left whole. Just adjust the roasting time.

Then they’re tossed with just a few things: thyme, olive oil, salt, and pepper.

On to a baking sheet and they’re ready for the oven.

I told you it was going to be easy.

Just like their flavor, the colors become muted.

The remind me a bit of Easter eggs.

They’re served with a squeeze of lemon.

Simple as that. They’ve been tamed.

In my experience, cooking is generally a good way to tame a bold food. Whether it’s braised, roasted, sautéed, grilled… the heat usually mellows things out. However, if you’d like to try keeping things raw, mixing with complimentary flavors will also do the trick.

For radishes, think things like:

Lemon + dill + crab + cucumber + cream cheese.

Lemon juice + olive oil + parsley + onions.

Shrimp + soy sauce + scallions.

I like to chop or grate loud veggies when they’re going to be eaten raw (hello garlic, red onion, and radish!). It lets them continue to sing, just a little bit quieter, in harmony with the other ingredients.

There’s no need shy away from radishes any more. Whether they’re raw or cooked, I’ve got you covered.

Happy Eating!

Roasted Radishes

Recipe Type: Side, Roasting, Vegetarian, Vegan, Vegetables, Radishes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 2

Taming radish’s peppery bite by roasting them.

Ingredients

1 bunch (about 8) radishes, tips and tails removed, quartered
1 t olive oil
to taste salt
to taste pepper
1/4 t dried thyme, crushed
lemon wedges, for serving

Instructions

Pre-heat the oven to 375F.
Toss radishes with olive oil, salt, pepper, and thyme. Place cut side down on a baking sheet and roast for 15-20 minutes. Flip and roast for 5 minutes more.
Serve with a squeeze of lemon.

3.2.1269

Wednesday

26

March 2014

6

COMMENTS

BLT Salad

Written by Rachel, Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables

You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉

For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.

I did not give up bacon for Lent. Fact. You might not have been wondering.

I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.

I’m so distracted by the photos of croutons and bacon that are on the other screen.

And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.

You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.

You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.

The dishes fairy has not yet arrived.

Happy Eating!

BLT Salad

Recipe Type: Salad, Main, Meat, Bread

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

It’s like you chopped up your BLT and poured dressing over it.

Ingredients

2 slices bacon
1 C bread, torn into crouton sized pieces
olive oil
to taste salt
to taste pepper
dressing: 1 T mayo
2 T Greek (or plain) yogurt
1 clove garlic (optional), minced
1/4 t dijon mustard
1/2 T lemon juice
1/2 T balsamic vinegar
to taste salt
to taste pepper
1 T olive oil
salad: 2-4 C lettuce, torn
1 tomato, chopped

Instructions

Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.

Notes

If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Wednesday

12

March 2014

10

COMMENTS

Roasted Beet and Carrot Salad – For Genevieve

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

A 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.

Beets and carrots are thinly sliced and roasted.

A quick dressing is whisked together.

An orange is segmented and walnuts are chopped.

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.

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!

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

Pre-heat oven to 375F.
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.
Whisk together dressing ingredients, streaming olive oil in last.
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/

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Fruit Archive

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Vegan Fruit Crisp

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21

2

Caesar Soup

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9

0

How To: Take the Bite Out of Radishes

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26

6

BLT Salad

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12

10

Roasted Beet and Carrot Salad – For Genevieve

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