Fruit Archives - Page 8 of 39 - De Ma CuisineDe Ma Cuisine

Monday

8

June 2015

Fennel Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Gluten Free, Grilling, Herbs, Kid-Friendly, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

It can be tough to transition from one season to the next. I never quite know what I’m in the mood for… Do I still want a hearty winter veggie soup, or am I ready for snap peas and asparagus? I have a few go to dishes that make the transition a bit easier and blur the lines, if you will. Things like pasta, soup, stir fry, shepherd’s pie, chicken pot pie, and enchiladas all work well no matter what the season.

So does pizzaaaa!

Ridiculously well.

One of the great things about pizza is how adaptable it is. For example, you could exchange the regular crust for gluten-free, make a cauliflower crust, use corn tortillas, or even grill some eggplants and top them with sauce and veggies. You can omit the cheese, change the veggies, and add more herbs. You can grill it, bake it, or cook it in a skillet.

Hello versatility!

Today I went with the spring variation. It was perfect for what we got in the Abundant Harvest Organics box this week: fennel, carrots, and basil.

I adapted this crust and cooking method recipe. It’s become a staple in our home. The crust freezes well and is a synch to make.

The recipe calls for stove top cooking, then finishing in the oven. But, it’s too hot for the oven today, so I just covered it and left it on the stove for a couple of minutes.

This allowed the veggies to soften just a bit, but they still had some crunch. If you don’t like crunchy veggies on your pizza, no problem. Just do a quick sauté before you top the pizza. You can even use the same skillet. Just wipe out any bits that are stuck to the bottom of the skillet before adding more oil and your crust.

Here are my variations by season:

Spring

Everything feels fresh and new, bursting with color and flavor. Depending on how early it is in spring, I may want to use thinly shaved asparagus instead of summer squash, bright green peas instead of fennel. But, because we’re actually right smack in the middle of one of these transition periods, I’m using what’s in season, and thankful for every bite.

Toppings: Summer squash, carrot, fennel.

Herbs: Basil and parsley (after cooking) and fennel fronds (before cooking).

Sauce: Olive oil and garlic.

Cheese: Cheddar and parmesan, or ricotta and parmesan.

Method: Skillet, grill, or oven.

Summer

During the lazy, hazy, crazy days of summer, I love to have a simple pizza. I would probably choose 2-3 of the toppings, so the pizza isn’t overwhelmed. I want light and easy. Serve it with a quick salad of lettuce, cherry tomatoes, and chopped almonds, with a balsamic-olive oil vinaigrette for a perfect summer treat.

Toppings: Summer squash, tomatoes, corn, bell peppers, or eggplant.

Herbs: Basil (after cooking) and thyme (before or after cooking… any time… get it?!).

Sauce: Tomato.

Cheese: Mozzarella, cheddar, or feta.

Method: Skillet or grill.

Fall

It’s finally cooled down (ahem, maybe, depending on where you live – around here fall is the hottest time of year). The first root veggies are starting to appear. Things like beets, cozy sweaters, and hot chocolate are exciting again. For this pizza, I would go for everything listed.

Toppings: Arugula (or kale or mâche), suuuuuper thinly sliced beets, halved cherry tomatoes, and a smidge of horseradish.

Herbs: Cilantro and chives (after cooking).

Sauce: Tomato.

Cheese: Blue, mozzarella, parmesan, or feta.

Method: Oven, skillet, or grill.

Winter

It’s cold! I want something hearty and filling.

Toppings: Really thinly sliced sweet potatoes and cauliflower, swiss chard (or spinach, mustard greens, collards, or kale)

Herbs: Rosemary (before cooking).

Sauce: Olive oil and garlic.

Cheese: Blue, parmesan, or feta.

Method: Oven or skillet.

Happy Eating!

Fennel Pizza

Yield: 2

Fennel Pizza

Ingredients

2 personal sized pizza crusts
olive oil
salt
pepper
cayenne (optional)
garlic, minced
summer squash, very thinly sliced
carrot, very thinly sliced
fennel, very thinly sliced
fennel fronds, torn
1 C cheese, grated (cheddar and parmesan mixture)
fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions

Top crust with olive oil through cheese.
Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
Remove from pan and top with fresh herbs.

http://www.de-ma-cuisine.com/fennel-pizza/

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

18

May 2015

5

COMMENTS

Veggie and Garbanzo Bean Shakshuka

Written by Rachel, Posted in Beans, Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

If there’s not a carton of eggs in my refrigerator, I feel a little lost when it comes to meal planning. I use eggs for all of the regular things, like adding them to pancakes, using them in an egg wash for a Chicken Pot Pie or Fish Wellingtons, or whisking them into a silky mayonnaise. But, I also count on them as a staple for our meals.

Fried eggs are one of my favorite foods. I love it when the yolk is still runny (I’m an “over-medium” order) and it spills over the food it’s covering, creating a creamy sauce. They’ve created a way for me to love some foods that I didn’t think I even liked (turnips!). Eggs for the win!

One of the meals I’ve discovered over the past year or so is called Shakshuka. I love it because it feels like an old world dish, similar to peasant food. It’s simple and straightforward, but also super versatile.

You can make it with just tomatoes, onions, garlic, and olive oil. But, if you want to add more to it, you can add tons of veggies. This time I wanted to pack it with a little extra oomph. I added greens, fennel, and asparagus to the usual. And then, garbonzo beans. It’s a dish that’s loaded with nutrients, protein, and great flavor.

I could eat it everyday.

The veggies and beans don’t need to cook for too long – a little under 20 minutes will do. They just kinda stew there in the olive oil, getting all soft, flavors combining… man I’m hungry!

And then the eggs are added. Normally, when I fry eggs, I do it in a screaming hot cast iron. But, since there are other components in the pan, for this dish, I turn the heat down, add the eggs, and cover (so the whites will set).

Eggs, veggies, beans, cast iron… be quiet my grumbling stomach!

And if you thought things couldn’t get any better, it gets topped with fresh herbs and a squeeze of lemon. That’s what I’m talkin’ about!

Happy Eating!

Veggie and Garbonzo Bean Shakshuka

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Yield: 2-4

Veggie and Garbonzo Bean Shakshuka

Ingredients

1 T olive oil
1 medium onion or leek, chopped
1 C assorted veggies (like fennel, asparagus, zucchini, eggplant, and mushrooms), chopped
to taste salt
to taste pepper
2 cloves garlic, chopped
1-2 C tomatoes (fresh or canned), diced
1 C garbonzo beans
2 C greens (chard, kale, collards, spinach etc...), roughly chopped
1-2 eggs/serving
to taste salt
fresh herbs (dill, parsley, chives, basil), chopped, for serving
lemon slices, for serving

Instructions

Heat skillet then add oil. When oil is hot, add onion through pepper. Cook for about 3 minutes over medium-low heat, stirring occasionally.
Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
Serve topped with fresh herbs and a squeeze of lemon.

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

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Fruit Archive

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Fennel Pizza

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Stone Fruit Chips

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Customizable Panzanella Salad

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Roasted Stone Fruit with Bulgur and Fennel

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Veggie and Garbanzo Bean Shakshuka

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