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Thursday

10

July 2014

0

COMMENTS

How To: Fun Drinks with Summer Herbs

Written by Rachel, Posted in Cocktails, Drinks, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Vegetarian

Oh summer herbs.

Right?!

I mean, I can’t get enough of basil and mint right now. So much so that I’ve planted some in my home garden, since I always seem to run out.

And then there’s lavender. I love the smell, have heard that people enjoy it in food and drinks, so I gave it a try too. (Admittedly, it’s not my very favorite thing to eat. But, I think it adds a nice hint in a drink, when strained… I left things in the drinks for the sake of the photos.)

Not only do these drinks use some of my favorite summer herbs, but some of my favorite summer fruits.

Herbs, honey, and fruit are muddled together. You know, when you smuush it and bruise the herbs and smash the lemon.

Muddle muddle muddle. Kinda fun to say.

Now for the parade of drinks.

Lemon Basil (or Mint) Spritzer

1 slice lemon + 4 leaves basil or mint + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, basil or mint, honey, and juice. Add soda water. Strain through a sieve (if desired) and serve over ice with a slice of lemon..

Lavender Lemon Spritzer

1 slice lemon + pinch lavender + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, lavender, honey, and juice. Add soda water. Strain through a sieve and serve over ice with a slice of lemon.

Strawberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 2 frozen strawberries + juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add strawberries, lemon juice, and soda water.

Blueberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 10 frozen blueberries + juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add blueberries, lemon juice, and soda water.

Lavender Lemonade

1 slice lemon + pinch lavender + 2 t honey + 10 frozen blueberries + juice from 1 lemon + soda water

Muddle lemon, lavender, and honey. Strain through a sieve. Add blueberries, lemon juice, and soda water.

Blueberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 10 frozen blueberries + splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add blueberries, rum, and soda water. Serve over ice with a slice of lemon.

Strawberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 2 frozen strawberries + splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add strawberries, rum, and soda water. Serve over ice with a slice of lemon.

Lavender Cream

pinch lavender + dash vanilla extract + 1 t honey + splash milk or cream + soda water

Muddle lavender, vanilla, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

Peaches and Cream

4-5 basil or mint leaves + few slices of peach + 1 t honey + splash milk or cream + soda water

Muddle basil/mint, peach, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

Lavender Strawberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 2 frozen strawberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add strawberries and soda water.

Lavender Blueberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 10 frozen blueberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add blueberries and soda water.

I didn’t really need to drink all eleven drinks, so I mixed some (the first seven) of them into one drink and saved it for later.

Note: making eleven different drinks, in eleven different cups, without a dishwasher, means washing and drying eleven different cups. Riiiight. Now I know. 😉

Happy Drinking!

Monday

7

July 2014

0

COMMENTS

Fresh Fruit and Basil Stuffed French Toast

Written by Rachel, Posted in Bread, Breakfast, Brunch, Dinner, Eggs, Fruit, Herbs, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Vegetarian

So far, summer has found me kinda obsessed with lemon zest and basil with summer fruit. I love summer produce! (Ahem, lemons are one of the few fruits/veggies that I will buy out of season – I need lemons all the time!)

I just can’t get enough.

I made two different meals today that included them and have more planned for later in the week.

Since it’s summer and all, (even though it’s felt like summer for two months now!) we’re eating all things warm weather inspired. Drinks are summery… salads are, well, in and of themselves summery, so they don’t really need any help there… and French toast is a perfect summer lunch (or breakfast or dinner… you choose).

I made this for one, feel free to double or quadruple the recipe, and share with friends and family. Since it was for one, I just needed a single egg. You can kinda play with the egg mixture depending on how soggy you want the bread to be when it goes into the pan. For my taste, this was just perfect. (Any extra eggs when you’re done: scramble and serve alongside the French toast).

If you don’t like peanut butter, any nut butter will do.

If you don’t like nut butters, can’t eat them, don’t feel like it, you can totally omit this step.

For those that do (me me me!), it’s going on the inside of the stuffed toast… It’s gon’ be good!

The PB is topped with whatever seasonal fruit you have on hand. I used blueberries and peaches. You could use plums, apricots, strawberries, blackberries, raspberries… or in the winter, mix it up and do apples, pears, persimmons… this is a flexible dish.

Lemon zest and basil are sprinkled over the peanut buttery fruited bread that’s still soaking up the egg. Be careful when you flip it over to let the other side soak too, if you left it for too long it may be pretty soggy (cough cough, I did that).

I stood by the window and cooked this up in some coconut oil while I watched the tree branches sway in the summer breeze.

This picture, with the light from the window streaming in, makes me happy.

If you like maple syrup, glug it on. Mmmm syrup.

I squeezed a lemon slice over top. I wanted a bit more citrus. With the basil, berries, peaches, and zest, this French Toast is so bright, light, and cheerful. I just love it!

I didn’t save you any. I’m sorry. You’ll have to make your own. 😉

Happy Eating!

Fresh Fruit and Basil Stuffed French Toast

Recipe Type: Breakfast, Lunch, Dinner, Main Dish, Quick and Easy, Fruit, Eggs, Vegetarian, Herbs

Author: Rachel Oberg – De Ma Cuisine

Serves: 1

Ingredients

1 egg
1 T milk
pinch salt
1 T peanut butter
2 slices bread
1/4 C peach, thinly sliced, divided
1/4 C blueberries, divided
1/4 t lemon zest, divided
1/2 t fresh basil, chopped, divided
1 T coconut oil
maple syrup, for topping
lemon slice, for topping

Instructions

In a shallow bowl, whisk egg with milk and salt.
Spread peanut butter onto one piece of bread. Place un-peanut buttered side down into the egg mixture and top with some of the peach, blueberry, lemon zest, and basil. Top with the second slice of bread. Squish down and flip, so second slice absorbs remaining egg.
Heat skillet. Add coconut oil. When oil is hot, add eggy bread. Cover and cook over medium-low heat for 3-4 minutes. Flip and cook for 3-5 minutes more, or until it’s done.
Serve topped with remaining peaches, blueberries, zest, basil, a drizzle of maple syrup, and a squeeze of lemon juice.

3.2.1303

Tuesday

24

June 2014

0

COMMENTS

Aaaand We’re Back… With Squash’n Eggs

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Sides, Vegetables, Vegetarian

Simple.

So simple.

So simple that I didn’t think about posting this until I’d started chopping the zucchini…

I mean, it’s eggs. It’s squash. It’s cheese.

There is fresh savory. You could use any fresh herb that pairs well with eggs.

It’s so simple.

But, then I thought, you might need simple. Right? For those lunches or dinners when there’s just nothing to make… then you spy the carton of eggs.

Eggs and pasta (sometimes together) have rescued many a meal at my house.

SquashNEggs-2

Squash is gonna be around for a while. I don’t like to eat the same thing, prepared the same way, over and over again.

This is not the same old squash.

These may be the best eggs I’ve had in a long time. Ok, except for the Eggs Benedict that I tried for the first time a few weeks ago. Right. I almost forgot. Those were excellent. Let’s call it a close second.

It all starts with some butter. Many of my favorite meals start with butter. I used salted butter. Unsalted will work fine too, just add a bit more salt to the dish.

A heap of zucchini (or whatever squash you have on hand) is plomped into the hot buttery skillet to cook on its own for a few minutes.

When the eggs join in they don’t need too long to cook, so don’t forget about them.

What really makes this dish is a bit of extra sharp cheddar cheese that’s sprinkled in. But it doesn’t just melt on top, it’s stirred in, so maybe there will be some crispy bits. Those are the best part.

That’s it. Done. Easy as… eggs.

Serve with some fruit, some homemade blueberry jam laden toast, and you’re golden.

Happy Eating!

Squash ‘n Eggs

Recipe Type: Main, Breakfast, Lunch, Dinner, Eggs, Squash, Summer Squash, Zucchini, Vegetarian, Gluten-Free, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 11 mins

Total time: 16 mins

Serves: 1

A delicious, quick, and easy way to use summer squash, while making the best eggs.

Ingredients

1 T salted butter
1 C summer squash*, chopped
1/2 t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
pinch salt
1 clove garlic, minced
2 eggs
2 T milk
pinch salt
1/4 C sharp cheddar cheese, grated

Instructions

Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

Notes

*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

Wednesday

28

May 2014

0

COMMENTS

Simple Summer Salad

Written by Rachel, Posted in Bread, Cheese, Condiments, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Quick and Easy, Salads, Toasting, Vegetables, Vegetarian

It. Is. Hot.

Weather like this calls for a celebration of all things summer… even if it is only May.

We’re picnicking in our yard, enjoying fresh veggies dipped in homemade hummus, and barbecuing sausage to savor while we watch the Red Sox game.

I don’t really like hot weather, but this sure is fun.

Don’t remind me that I said that in October when it’s still 100 degrees… Actually, I may be over it already… Oh wait, there’s salad, and stone fruit, and watermelon season is soon. I’ll just have to keep repeating those things to myself.

Salad. Crispy, crunchy, wonderful salad.

My salad spinner just plum rolled off the counter and smashed the other week. I have to wash and dry the lettuce by hand. It has become a chore. But, I get to eat salads like this as a result of my hard work, sooooo yeah.

Can I say “plum rolled off the counter”?

You can totally make your own croutons. It’s so easy. I had the oven on anyways (why did I pick the week when it’s one million degrees outside?!). I was working on some dried tomatoes, for a later post. That’s why the oven temp is low. I thought about changing it, and you can, but these turned out great. If you up the temp, decrease the cooking time. Obvious.

Old bread makes great croutons. Not like moldy bread. Like stale bread. If you freeze it, not only do you get to open the freezer and enjoy a blast of cold air on a hot day, but if you want to rub a clove of garlic over the bread, it’s much easier.

Garlic plus olive oil plus salt equals some darn good croutons.

Raw squash is not Tim’s favorite. But, if it’s sliced thin like this he’s cool with it.

Almonds for crunch and protein.

A beautiful new cutting board makes for an excellent salad making station.

Peas add a delicate reminder of spring to this salad. I used frozen, but fresh would be even better (although then there’s no freezer action, so up to you).

I prefer to make my salad dressing from scratch. This one is a simple vinaigrette. There are also some herbs and garlic, and a bit of dijon mustard to help it emulsify. And salt, always need a bit of salt.

Table for two. (Side note: I totally love the new kitchen island that Tim made for me. Just gotta brag about my sweet man sometimes.)

Happy Eating!

Simple Summer Salad

Recipe Type: Main, Salad, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2-3

A quick and easy salad that’s perfect for those hot summer days.

Ingredients

1 clove garlic
2-3 slices stale bread (frozen is best, for garlic)
1 T olive oil
salt
pepper
3-4 C lettuce, torn
1/4 C peas (fresh or frozen)
20-30 almonds, chopped
1/2 C squash, thinly sliced
parmesan cheese, grated
dressing: 2 T balsamic vinegar
1/2 t dijon mustard
1 t fresh savory, chopped
1 T fresh or 1/2 t dried basil, chopped or crushed
1 t fresh or 1/4 t dried oregano, chopped or crushed
1 clove garlic, minced
to taste salt
to taste pepper
3 T olive oil

Instructions

Pre-heat the oven to 250F.
Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

3.2.1303

Monday

28

April 2014

1

COMMENTS

Massaged Kale Salad with Radish and Apple

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

Kale kale kale kale.

Radish radish radish radish.

(Sung as I’m writing to the tune of Beethoven’s Symphony No. 5. Yes.)

Things I’ve been really into lately (besides singing regular words in non-fitting songs): Massaged Kale Salads.

What a wonderful phenomenon. Massaging the kale makes it easier to digest because it is broken down a bit before you eat it (I learned this from my friend, Genevieve’s blog).

Good digestion is important, so why not!?

(Now I’m listening to Symphony No. 5 instead of just singing it to myself… it’s making me type fast because it’s super intense!)

Olive oil and salt are our massage aids.

Then add two hands (after you’ve taken a photo… don’t try grabbing your camera or phone with your after massaging hands… they will be all green and oily).

Massaged kale will make the room smell all springy, grassy, and fresh.

I like this.

It will become dark, limp, and will decrease in volume.

It’s like science in a bowl.

More science, if you want, while making the dressing. By adding the olive oil last, and whisking it in, an emulsion is created.

If you want simpler, just toss some lemon juice, salt, and oil on to the salad. That’ll work too.

Buuuut, I think dressings are pretty easy to make. Plus my dad-in-law gave me a cool old whisk with a copper handle, so it makes whisking super fun.

This one has a little more than just lemon and olive oil, but not by much. There’s a bit of thyme, a pinch of cayenne, and a smidge of honey.

I wanted the salad to look pretty, even if I was just going to mess it up in a minute. I think it kinda looks like a flower.

I used some of the veggies that I’d gotten in this week’s Abundant Harvest Organics box: kale (obviously), radishes, and a carrot. Apple is added for a bit of sweetness, to counter the a little bit tart lemony dressing.

If you have any leftovers, you could toss them into a skillet for lunch tomorrow and scramble some eggs once the veggies are tender.

To make this into a main dish, you might add some grilled chicken or beef.

Quick and easy, massaged kale peasy… I don’t know…

Happy Eating!

Massaged Kale Salad with Radish and Apple

Recipe Type: Salad, Raw, Greens, Vegetables, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-6

Ingredients

1 bunch kale, sliced into ribbons or chopped
1-2 T olive oil
salt
3-4 radishes, thinly sliced
1/4 C almonds, chopped
1 apple, chopped
1 carrot, thinly sliced
dressing: 1/8 to 1/4 C lemon juice
1 t red wine vinegar
1/4 to 1/2 t dried thyme (fresh: 1/2 to 1 t)
dash cayenne
to taste, salt
1 t honey
to taste, olive oil

Instructions

Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
Top kale with radishes, almonds, apple, carrot, and dressing.

3.2.1269

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Herbs Archive

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How To: Fun Drinks with Summer Herbs

Happy Drinking!

7

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Fresh Fruit and Basil Stuffed French Toast

Happy Eating!

24

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Aaaand We’re Back… With Squash’n Eggs

Happy Eating!

28

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Simple Summer Salad

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Massaged Kale Salad with Radish and Apple

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