Fruit Archives - Page 7 of 39 - De Ma CuisineDe Ma Cuisine

Thursday

2

July 2015

Potato Salad

Written by Rachel, Posted in Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Nuts, Potatoes, Potlucks, Salads, Sides, Vegetables, Vegetarian

Nothing says summer and comfort food all in one bite like potato salad. My mom makes great potato salad. We ate it a lot growing up (and still do, when we go home to visit). I never get tired of it. There are so many things you can do with potato salad. This one is a classic that’s been tweaked a bit… In a good way.

For me, classic means hard boiled eggs, potatoes, and a creamy sauce. There might be something crunchy in there too – celery, pickles, red onions, bacon…

I didn’t vary on the eggs. Hard boiled goodness. I know there are many schools of thought on the perfect way to boil an egg. I do it one of two ways: I bring some water to a boil, add about 1 t white vinegar (so the whites seize up if the shell cracks), then either boil for 15 minutes, or turn the heat off and cover and let them stand for 15 minutes. Recently we watched an episode of Good Eats and Alton Brown did the turn off the heat method, so I tried it. It worked. The other way does too (the way my mom taught me).

I strayed a bit with the potatoes. Only a bit though. I added some parsnips. I almost added turnips… Maybe next time. But, parsnips, try them if you want to be a little bit creative, but not too. They look like the potatoes (you know, in case anyone is picky about color), and they only taste a tiny bit different. I mean, I know they’re in there and I hardly notice them.

The creamy dressing for my potato salad is usually a combination of yogurt and mayo. This time, I had some homemade mayo on hand (made with Burroughs Family Farm eggs). Since you’re not really supposed to keep homemade mayo around for too long, this was the perfect way to use it up. I also added some plain yogurt, and olive oil (just because I love the taste). There’s some garlic, herbs, and paprika. Salt, pepper, and dijon mustard. I don’t know if I’ve ever followed a potato salad recipe other than my mom’s, so I don’t know how far from normal I’ve gone. I also don’t care all that much. Because Tim thought it tasted great and so did I.

It’s really a four-step dish. Steam potatoes (then cool). Cook eggs so that the perfectly golden yolks are firm. Whisk dressing. Assemble. And then, usually I stand there “making sure it tastes ok”, which means eating about half of it before it goes into the fridge. It’s one of my favorite things to eat. I take after my mom.

This was great on its own. It was fabulous topped with some chopped walnuts and tomatoes. But, I really couldn’t pick a way that I preferred it. So, if you want it to be more classic, leave the toppings off. If you want to spice things up, add them. If you add them you’re also adding more protein (walnuts), and a healthy fruit (tomato – yes, it’s technically a fruit).

It’s best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast (ask my mom), lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.

Happy Eating!

Potato Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6-8

Potato Salad

Ingredients

2 1/4 lbs (about 8 medium) potatoes, cubed
1/2 lb. (about 2 medium) parsnips (optional, can use all potatoes), cubed
1/2 to 3/4 C mayo (homemade if you have it)
3/4 to 1 C plain yogurt
1-2 T dijon mustard
2 T olive oil
2 cloves garlic, minced
1 T fresh basil, finely chopped
1/2 to 1 hot pepper (optional), ribs and seeds removed, minced
1 t paprika
1 t fresh thyme (or 1/2 t dried)
2 T white vinegar
to taste salt
to taste pepper
2-4 hard boiled eggs, chopped
1 C tomatoes, chopped, for topping
1/2 C walnuts, chopped, for topping
2 T combo of any or all: chives, parsley, or basil, chopped, for topping

Instructions

Heat a large pot with about 1 1/2" water at the bottom. Bring to a boil. Add potatoes and parsnips to a steamer basket and add to the pot. Cook for about 10-12 minutes, or until they're tender. Cool completely.
Whisk together mayo through pepper. Taste and adjust seasoning if needed.
Toss vegges with dressing. Fold in eggs. Taste and adjust seasoning if needed. Refrigerate for an hour or serve immediately.
Serve topped with tomatoes, walnuts, and herbs, or just on its own.

http://www.de-ma-cuisine.com/potato-salad/

Monday

29

June 2015

0

COMMENTS

Succotash

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

If you watched Looney Tunes as a kid, you probably remember Sylvester’s, “Sufferin’ succotash!” When I think about this dish, it’s his voice that usually says the name.

Over and over and over and… over.

But, ain’t no sufferin’ here. Tim, who is not a huge fan of squash, loved this. He asked for more and there wasn’t any. So I made it again the other day.

This isn’t a perfectly traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. I’ve read that you could also add beans, like black beans. I think that would be terrific. I didn’t have bell peppers, but wanted to add some hot pepper. Fabulous! If I had eggplant, I probably would have thrown some in. Peas? Sure! It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

The smell of basil always makes me think of summer. It pairs so well with everything in this dish. I couldn’t leave it out. I’ve noticed that I like the taste of basil better in the summer. It’s been about 8 years of us eating seasonally and I can see it in the things I start to crave as the weather changes.

I found this to be a perfectly satisfying main dish. So did Tim. We had it once with a fried egg on the side, another time with a slice of cornbread. The thought of both is making my mouth water.

Here’s to long summer days, hot weather (only because my tomatoes like it), and simple dinners like these, eaten outside with loved ones.

Happy Eating!

Succotash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4

Succotash

Ingredients

1 T olive oil
2 C green beans, cut into 1" pieces
2 C corn (about 3 cobs) (frozen corn could be used)
2 C summer squash, chopped
(could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
to taste salt
to taste pepper
1 C (heaping) tomato, chopped
1 T garlic (about 2 cloves), diced
1 t vinegar (white, red wine, rice)
2 T basil, chopped, for topping

Instructions

Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
Serve topped with fresh basil.

http://www.de-ma-cuisine.com/succotash/

Thursday

25

June 2015

0

COMMENTS

Green Bean Fries

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Quick and Easy, Roasting, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

I’m crazy about French fries. With a burger they’re fabulous, topped with gravy and cheese curds they’re comforting, with a hearty dip they’re a meal. Of course they don’t have to be made with potatoes. Parsnips, carrots, and summer squash all work perfectly. And while we’re at it, why not try sweet potatoes, beets, or rutabagas?

And when I’m feeling lazy and don’t want to take the time to cut up some veggies for roasting, or when I’ve got so many green beans just waiting to be used, I figure I might as well turn them into fries.

Never mind the fact that roasting green beans is one of my favorite ways to eat them. Ever.

So it’s pretty simple. The beans are tossed with olive oil, salt, and pepper and head into a hot oven. High heat and not a lot of time will work well here.

While the beans roast, a quick “ketchup” is blended together. Garlic, basil, a few spices, a little this (maple syrup), a little that (dijon mustard)… a minute or two in the mini food processor and we have some sort of tomatoey, herby, ketchup-like dipping sauce.

This could be used for any of the above French fry options. If there are leftovers, it’d be great heated up and served over pasta, or used as a pizza sauce. Oh and it’d be fabulous atop a burger.

I have some suggestions in the recipe for three different herb combinations. I was also thinking that if you wanted to go a completely different direction and opt for a creamy dip, crème fraîche would be an awesome option. I might try that next time. (P.S. Crème fraîche is actually pretty easy to make from scratch! Who knew?!)

The meals that I make and photograph for these posts usually end up being lunch. So, I fried up some eggs, washed some strawberries, and we were set. Of course Green Bean Fries would be a great compliment to a meal; a wonderful side, But, more often than not of late, I’ve been enjoying veggies as the star.

Happy Eating!

Green Bean Fries

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4

Green Bean Fries

Ingredients

1-2 pounds green beans, stems removed
1 t olive oil
to taste salt
to taste pepper
2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme OR tarragon + parsley + dill + fennel pollen
1 clove garlic, roughly chopped
pinch cayenne
pinch ginger
1 t maple syrup
1 t dijon
2 T olive oil
1 T chives or shallots (optional)
1 C tomato puree
1 T vinegar
to taste salt
to taste pepper

Instructions

Pre-heat the oven to 425F.
Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they're not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
Serve green beans dipped in "ketchup".

http://www.de-ma-cuisine.com/green-bean-fries/

Thursday

18

June 2015

1

COMMENTS

Blueberry Cobbler

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dessert, Eggs, Fruit, Gluten Free, Holiday, Kid-Friendly, Vegetables, Vegetarian

My husband, Tim, is the sweets person in our home. I can devour an entire tray of roasted summer squash, a bag of salt and vinegar potato chips, or a plate of bruschetta. But, when it comes to desserts I just don’t really need them all that often (except the lemon curd with strawberries and meringue that we had for dessert on my birthday… or the homemade vanilla mascarpone and chocolate swirl ice cream bon bons that Tim made for my birthday… I need those right now). So when Tim hollers from the other room that a sweet treat that I’ve made is really good, that’s when I know it’s something worth sharing.

Since it’s tougher to experiment with baking than with regular cooking, I don’t do it all that often. There’s just too much room for error. But, I had success a few weeks ago when I made some whole wheat parsnip cookies, so I adapted those as a starting point for a blueberry cobbler.

Any fruit could be used, depending on what’s in season. But, it’s berry season right now, and we’ve got about 6 pounds of blueberries in the fridge. Some might end up as jam, a few in desserts, but most will just be eaten raw. That’s usually my preferred method for consuming berries.

But, while raw is often best, this cobbler got super thick and syrupy. I might just eat the berry portion on their own if it weren’t for the yummy topping that I can’t get enough of. But, if there’s extra, may I suggest those berries over ice cream? And the cobbler topping, well if there’s extra (I had extra because I used a smaller pan), they make great cookies.

That topping has veggies. Sorrynotsorry. Tim yelled that there were squash and carrots in his cobbler. They won’t make your cobbler taste like vegetables, don’t worry. But, my suggestion is that if you have picky family members who don’t like to see anything green at dessert, just stick to parsnips. They’re not as noticeable.

Other items of note: I used a gluten-free flour blend (from Gluten-Free-Girl and The Chef). You can substitute whole wheat or all purpose if you prefer. I used maple syrup as the only sweetener. No refined white sugar here. I’ve been on a maple syrup kick as of late, using it to sweeten everything from yogurt to coffee. But, honey would be great too. Just remember that honey has a distinct taste and may be a bit sweeter than maple syrup, so adjust accordingly. I might go for half honey, half maple syrup to start.

This is a perfect summer dessert for your next barbecue or picnic, but it can also be enjoyed for breakfast. Just add a dollop of Greek yogurt.

Happy Eating!

Blueberry Cobbler

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6

Blueberry Cobbler

Ingredients

1/2 C gluten-free flour
1/8 t salt
1/4 t baking powder, sifted
1/4 t baking soda, sifted
1/8 t cinnamon
pinch ginger
1/4 C butter, cold, cut into small cubes
1/2 C oats
1 C combination of parsnips, carrots, and summer squash (for picky eaters: parsnips are the least visible), grated
1 t lemon zest, chopped
1/4 C maple syrup
1 egg
1 t vanilla extract
1 T cornstarch
1 t vanilla extract
3 T orange juice
pinch salt
1/2 C maple syrup
1/4 t cinnamon
2 1/2 C blueberries (strawberries, peaches, nectarines, plums, blackberries, apricots, apples, pears, or persimmons may also be used - chopped if larger fruit)

Instructions

Pre-heat the oven to 350F. Place a rack in the lower third of the oven.
Whisk flour through ginger. Mix in butter with a pastry blender or fingers until chunks of butter are pea sized or smaller. Add oats through parsnips (if veggies weren't grated already, place butter mixture in the freezer while you grate).
In a separate bowl whisk together maple syrup, egg, and 1 t vanilla extract. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
Whisk cornstarch through 1/4 t cinnamon. Toss with the fruit. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough*. Bake for 50-60 minutes, or until topping is no longer gooey and fruit is bubbly and hot (baking time may vary depending on the size of the dish - I used a 6x6 dish). Let stand for 10-20 minutes before serving.

Notes

* Extra dough may be dropped onto an ungreased baking sheet and baked for 12 minutes, cooled for 5 min on the baking sheet, and then cooled on a cooling rack.

http://www.de-ma-cuisine.com/blueberry-cobbler/

Monday

15

June 2015

1

COMMENTS

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/

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Succotash

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Green Bean Fries

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Blueberry Cobbler

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Bean and Veggie Mélange

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