De Ma Cuisine

Grains Archive

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

Stuffed-Kohlrabi-2

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Stuffed-Kohlrabi-1

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

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Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.
http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Friday

11

December 2015

0

COMMENTS

Persimmon Apple Bread

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Grains, Kid-Friendly, Nuts, Snacks, Vegetables, Vegetarian

PersimmonAppleBread-5

I don’t know if the old adage, “An apple a day keeps the doctor away” is true. But, apples have always been a favorite of mine, so if I can eat an apple every day that makes me happy. My favorite way to enjoy them is raw. Sliced, whole, chopped… it doesn’t matter. Since we go through apples pretty quickly, they don’t often get cooked. We either don’t feel the need, or there just aren’t any left. But, sometimes, I need to bake bread, and the bread needs to be studded with apples.

PersimmonAppleBread-1

For this recipe I used Pippins. But, in my kitchen, I’d use whatever I have on hand. I’m sure the experts would disagree. There are some apples that are better for baking (Granny Smiths), and some that are best eaten out of hand (Fujis and Galas). But, as I’ve mentioned before, I’m a frugal cook, so I prefer to make do and adapt to what I’ve got, if at all possible.

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This bread is a dense, muffin-like bread. You could call it an Apple Snack Cake if that’s more appealing to someone that you’re trying to convince to try it. You could bake it in muffin tins if that’s easier or more manageable.

When persimmons are no longer in season you could add a super ripe (or frozen then thawed) banana. When apples are no longer in season, you could sub pears, Asian pears, persimmons, figs, cherries, or stone fruit. If you wanted to add some grated veggies, carrots, parsnips, or summer squash could be easily hidden (ok, maybe not the carrots, but you wouldn’t taste them too much). You could add nuts and seeds, raisins, dried cherries or cranberries (why don’t we call raisins “dried grapes”?), or maybe even chocolate chips.

What I’m trying to say is, it’s pretty versatile.

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Like many baked goods, the dry ingredients are combined first, then set aside. The wet ingredients come together next. Everyone jumps into the bowl, then into a greased loaf pan. Easy. Quick. Snack attack time is near.

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I would suggest letting the bread cool completely before slicing. If it’s still warm it may be a little too crumbly (although still yummy).

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I opted for simple, and topped it with some homemade butter. But, you could also top it with caramel and serve it for dessert. You might spread some cream cheese on a slice, or top the whole thing with cream cheese frosting. Or, as an ode to one of my favorite snacks, eat it for breakfast topped with some crunchy peanut butter.

Peanut butter and apples. Apples and cheese. Apples and almonds… apples and almost anything.

Happy Eating!

Persimmon Apple Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6-8

Serving Size: 1 to 1.5 slices

Persimmon Apple Bread

Ingredients

  • 1 C whole wheat flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1 t fresh ginger, minced (or 1/4 t ground)
  • 1/2 C cold unsalted butter (could sub cold coconut oil), cut into small chunks
  • 1 C oats (can also use granola)
  • 1 1/4 C apples (or chopped pears, Asian pears, persimmons, figs, cherries, stone fruit, or grated carrots, parsnips, or summer squash), chopped
  • 1/2 C persimmon pulp
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • 1 T maple syrup
  • optional, for topping: seeds or chopped nuts

Instructions

  1. Pre-heat the oven to 350F.
  2. Whisk the flour through ginger. Mix in butter or oil with a pastry blender or hands (until it resembles a coarse meal or pea sized chunks). Stir in oats and fruit. Set in the freezer while you assemble wet ingredients.
  3. In a separate bowl, whisk together the persimmon pulp through maple syrup. Add dry ingredients and stir to combine.
  4. Scoop into a greased loaf pan (or into greased muffin tins). Top with nuts and seeds if using. Bake for 35-40 minutes (20-22 for muffins), or until a toothpick inserted in the center comes out clean.
  5. Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool completely on a cooling rack.
http://www.de-ma-cuisine.com/persimmon-apple-bread/

Monday

21

September 2015

0

COMMENTS

Whole Wheat Pear Muffins

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Grains, Kid-Friendly, Lunch, Nuts, Quick and Easy, Snacks, Vegan, Vegetables, Vegetarian

PearMuffins-7

I’ve never been the best baker. I like to think that it’s because of my lack of skill when it comes to all things science. I got a D in chemistry in high school. Sometimes I wonder, if they’d told me how much I would care about science when I grew up, or if someone had shown me science in action, in the form of different baked goods, if it would have clicked. Maybe not, but I wonder.

So I’m slowly learning about baking. I’m a kinesthetic learner – I learn by doing, so it’s taking some trial and error to figure things out. What comes the most naturally to me when cooking is figuring things out as I go; recipes used for inspiration more than direction. That doesn’t really work with baking. But, I guess I’m learning, because these muffins did.

It helps that I know what the batter should look and feel like. The more I bake the more I know about doughs and batters and the like.

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The stars of this recipe are Asian pears and figs, but any seasonal fruit will do: apples, berries, cherries, persimmons… Use what you love and what you have on hand.

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There are also carrots, but you could use parsnips or summer squash in their place.

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I used whole wheat flour and butter. But, of course, adapt it to suit your family’s needs. You could try a gluten-free flour blend if you’d like, or to make it vegan, use cold coconut oil and substitute flax seeds and water for the egg.

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I love Burroughs Family Farms’ eggs, so that’s what I used today. The yolks are always the most brilliant golden yellow. I just can’t get enough!

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I’m pretty picky about what I eat when it comes to sugar. I’m ok with the occasional treat, but in general, I avoid refined white sugar like the plague. Instead I like to use honey and maple syrup. Combine that with the oats, whole wheat flour, vegetable, and fruit that these muffins contain, and I feel great about them for breakfast, lunch, or a satisfying snack.

I was totally going to add chocolate chips. I even had them out on the counter. Then I forgot. Add ’em if you’d like. You could also add nuts. I’m not crazy about them in baked goods. But, to bump up the protein, or just because you like them, you could add some almonds or walnuts either to the batter, or gently press them into the top before baking.

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I enjoyed these with some homemade butter. They’d been cooling for a little while when I finally got a taste, but were still warm enough to melt the butter just slightly. But even without butter (which is how I ate my second one), they’re absolutely delicious.

Happy Eating!

Whole Wheat Pear Muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Yield: 1 dozen

Whole Wheat Pear Muffins

Ingredients

  • 1 C whole wheat flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1/4 t ginger
  • 1/2 C cold butter (or coconut oil), cut into small chunks
  • 1 C oats
  • 3/4 C any of the following: Asian pears, pears, apples, parsnips, carrots, squash, persimmons, (grated)
  • 1/2 C any of the following: figs, berries, cherries (pits removed), chopped
  • 1/4 C honey (or maple syrup)
  • 1/4 C maple syrup
  • 1 egg (or use ground up flaxseeds and water)
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • (optional: almonds or walnuts, chopped, for topping)

Instructions

  1. Position the rack in the center of the oven and pre-heat to 350F.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or hands until coarse meal or small (pea sized) chunks remain. Stir in oats through fruit. Set in the freezer while you assemble the wet ingredients.
  3. In a separate bowl whisk honey through vanilla. Add to dry ingredients and stir to combine.
  4. Scoop about 3T of batter into each compartment of a greased muffin pan (should yield 1 dozen). Top with nuts if desired, pressing them gently into the batter. Bake for about 20-22 minutes, or until a toothpick comes out clean and the center of the muffin springs back when touched.
  5. Remove from the oven and cool for about 5 minutes in the pan. Transfer to a cooling rack and cool completely.
http://www.de-ma-cuisine.com/whole-wheat-pear-muffins/

Monday

10

August 2015

0

COMMENTS

Chile Pepper Poppers

Written by , Posted in Appetizers, Cheese, Dairy-Free, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

StuffedHotPeppers-4

Try saying “chile pepper poppers” over and over again. I like how it feels to say it. Kinda like how I like the feel of the word “cake”. I think I like the word “cake” more than I actually like cake itself.

I’m done now.

I’ve seen different varieties of pepper poppers before, but never actually tried to make them. They’re often filled with cheese. Yum! But, I wondered if maybe they could be filled with something a little more nutrient dense. Cheese, I’m down with, but let’s add a little more.

StuffedHotPeppers-1

I opted for green lentils, which I’m totally digging right now, and brown rice.  Along with mint and basil for a cool and fresh taste.

I used jalapeños this time. And to be honest, for me, they were too spicy. But, I used what I had on hand (and then drank a big glass of milk after I ate a whole one and my mouth burned up). Next time, I’d opt for a much milder pepper.

The tricky thing about these is since the pepper is staying almost whole, it’s hard to be sure that all the ribs and seeds are gone. I mean, I did the best I could, but there might have been more heat left in there then if I’d halved it and taken the ribs and seeds out that way.

On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like the Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños (yes, they appear in two categories), Anaheim peppers, and poblano peppers (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0. The spectrum ranges from a pepper called the Carolina reaper at 2,200,000 SHU to the banana, paprika, Cubanelle, peperoncini, and pimento peppers are 100-900 SHU. (1) That’s a big range.

I use jalapeños all the time, buuuuut I don’t usually (ever) eat a whole one… in one sitting… in a three minute time period. They’re usually diced and added to dips, or Succotash, or Tacos. The heat is dispersed.

Next time I’d probably choose an Anaheim pepper or something even milder. A bell pepper would be nice. Or if you’ve got more tomatoes than you know what to do with, stuff those.

Lesson learned.

StuffedHotPeppers-2

I’m usually ok on my own for these posts. I’ve figured out how to photograph with one hand, while the other works. But today I needed both hands, and I needed a picture of it from above. I did consider trying to hold the camera with my chin and shoulder. I thought better of it and asked Tim, who now does freelance work from home too, for help instead. (Don’t tell him what I was thinking of doing, m’kay? 😉 )

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Once I settled on trying to shove the filling in with the handle of a spoon (after a few failed attempts with other utensils), I got the poppers roasting. I opted for the toaster oven, since it’s one bazillion degrees out right now. And my toaster oven opted to crap out on me, resulting in partially roasted pepper poppers. But, they were done enough, they were hot and bubbly, just not quite as soft as I would have liked (hence the 30-60 minute suggestion in the recipe – that way you can have ’em how you want ’em).

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With the right pepper for you, these are a nice little treat. Appetizer, lunch, side at dinner… There was a lot more filling than I ended up needing. But, I chopped up the leftover peppers, with filling, and added them to some green beans and summer squash that were sautéeing in olive oil. The filling got a little crispy (which makes me happy), the chopped up peppers added just a kick of heat, the lentils were there for protein, the rice to get in some grains. Oh and then I topped it with a fried egg. So, I’d make all the filling, if you’re ok with leftovers*. You can pop it in the freezer if you’re not going to eat it in a few days. Winner winner we just made tomorrow’s dinner.

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Happy Eating!

Chile Pepper Poppers

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 3-5 (chile peppers) or 2-4 (bell peppers)

Serving Size: 2 chile peppers or 1 bell pepper

Chile Pepper Poppers

Ingredients

  • 1/2 C uncooked green lentils (need about 1/2 C cooked)
  • 1 1/2 C water
  • 1/2 C uncooked brown rice (or quinoa) (need about 1/2 C cooked)
  • 1 C water
  • 1 C onion (or shallot), chopped
  • to taste salt
  • pinch ginger
  • 1 T fresh Thai basil (or any variety basil), chopped
  • 1 T fresh mint, chopped
  • 1-2 T feta or extra firm tofu, crumbled
  • 6-10 large hot peppers* (or 2-4 bell peppers), stem sliced off, ribs and seeds removed using a paring knife (do not use fingernails)

Instructions

  1. Cook lentils with water (about 15-20 minutes, or according to package's instructions) (don't overcook). Drain if there is extra water.
  2. Cook rice (according to package's instructions), after about 15 minutes stir in onions. Continue to cook until rice is done (don't overcook).
  3. Pre-heat the oven to 350F.
  4. Mix lentils and rice with salt through mint. Taste and adjust seasoning if needed. Mix in feta or tofu. Stuff into peppers using the end of a spoon. Stand in a small ramekin (and place on a baking sheet) or lay flat on a baking sheet (some filling may spill out). Roast for about 30-60 minutes, or until peppers have softened slightly.

Notes

Filling may yield more than needed. Leftovers are great reheated in a skillet with some olive oil, veggies, and topped with a fried egg or piece of crispy tofu. *Use peppers as hot as you would like. On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños, Anaheim peppers, poblano (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0.

http://www.de-ma-cuisine.com/chile-pepper-poppers/

*To cool leftover rice, here’s what I like to do: Let it cool on the counter for a bit, then put it in the fridge, stirring every once in a while, keeping it fluffy (and not too packed into the container so it will cool properly).

(1) https://en.wikipedia.org/wiki/Scoville_scale

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by , 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

PanzanellaSalad2015-6

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.

PanzanellaSalad2015-1

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.

PanzanellaSalad2015-2

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.

PanzanellaSalad2015-3

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!

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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).

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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

  1. 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).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. 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/