De Ma Cuisine

Lunch Archive

Wednesday

3

July 2019

0

COMMENTS

Shaved Kohlrabi Salad and Thai Sausage – A Cooking Show with Rachel O – Ep. 2

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Poultry, Quick and Easy, Salads, Sausage, Sides, Vegetables, Vegetarian

Do you ever have one of those days where it feels like all the things are piled on your shoulders? Where the budget doesn’t balance, there are spiders in the kitchen, and you need a haircut, but remember that budget? It means you’re gonna DIY that summer do. But then you look outside and take a breath (you don’t actually go out because bugs, plus it’s hot). You scratch the dog’s chin and have a moment of clarity. It frees you to be here, typing away, not worrying about whether the sourdough bread will rise, or if the tomatoes will ever sprout (why even haven’t they?!), or why the wasps like your yard so much. Those things will be dealt with, in time. But, they don’t all need attention right now.

This is what I’m learning these days.

If I’m too far ahead, I’m not in the now. I’m missing out on the good, while I try to muddle through the mediocre and sometimes bad stuff. But, sometimes, out of the bad comes something sweet. Not always. But, often.

When I’m feeling overwhelmed I get caught up in my worry and spin into an endless cycle of too many quesadillas (ok, there can never really be too many) and not enough solid and nutritious meals. I get stuck in remembering the work it takes to put a meal on the table, especially if I’ve just finished an 8 hour day dealing with tourists. Sometimes I just need someone to make food for my face hole so I can eat it while watching Heartland or Schitt’s Creek. But, if I can take a step back once in a while, and this summer is affording me the time to be able to do so, I can remember how much I love to cook. How much joy I find in the monotony of slicing veggies the mandoline. How good cooked food smells. How a well paired beverage completes a meal.

This Shaved Kohlrabi Salad and Thai Sausage is just perfect for this. It’s quick enough to not be a burden. But, there’s a bit of prep required. Barely any, but enough to make you take a second to quiet your brain and just slice for a minute. Then enjoy the shock as you submerge your hands in the ice water to swish the veggies around. It’s hot out. The cold feels good.

This is one of those meals that can be adapted and made a thousand different ways. I was in the mood for Mazzeo’s Spicy Thai Sausage and it paired perfectly with the crispy veggies and their citrusy dressing. Switch things up if you have something different growing in your garden or if you have a favorite kind of sausage. Grill the sausage if you want to get outside. When tomatoes are in season, serve them still warm from the sun, drizzled with dressing. In the colder months, roast some veggies (like carrots, beets, and broccoli) and toss them with the same dressing. You could add a pilaf or quinoa salad on the side. You could serve warm fruit crisp for dessert.

This dish is a reminder to be present, to live simply, and to breathe deeply as you savor the aroma of a good meal.

Happy Eating!

Shaved Kohlrabi Salad and Thai Sausage – Serves 4

Ingredients

  • 1 T canola oil
  • 1 pound Mazzeo’s Spicy Thai Sausage
  • 1 carrot, peeled and very thinly sliced
  • 2 Armenian cucumbers, very thinly sliced
  • 3 kohlrabi, peeled and very thinly sliced
  • ice water
  • juice of 1 lemon
  • 1 T dijon mustard
  • 2 T extra virgin olive oil
  • 1 t maple syrup
  • 1/4 C chopped chives
  • Maldon salt, for serving

Directions

  • Heat a large skillet over medium heat. Add the oil. When the oil is hot add the sausage, cut side down. Cook, turning once or twice, until it’s a bit browned and is cooked through and reaches a safe temperature, about 4-5 minutes on each side.
  • Submerge the cut veggies in ice water and let stand for about 15 minutes.
  • Whisk together the lemon juice, dijon mustard, olive oil, and maple syrup until it has emulsified, then stir in the chives. Toss the veggies with the dressing, using your clean hands.
  • Serve the salad topped with Maldon salt, alongside the sausage.

This episode has been sponsored by Mazzeo’s Meat Market.

Wednesday

26

October 2016

0

COMMENTS

Eating on the Road – Nutella Raspberry Shake

Written by , Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Thoughts, Travel, Usana, Vegan, Vegetarian

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Life on the road has been great. It’s been filled with adventure and relaxation, smooth highways and bumpy gravel roads, time with people and time alone. It’s been a joy to be on this journey. We’ve loved it all. Part of what’s been fun is getting away from the norms of our everyday life.

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Our normal routine includes a weekly menu, planned so that the grocery shopping is done efficiently and practically, so that there is something planned for all meals. We don’t eat out a lot. Eating out doesn’t agree with our budget or our healthy lifestyle choices. However, life on the road includes a lot more eating out than normal. It’s not the norm-norm, but for a while it’s a bit more so. I thought about menu planning before the trip. I could have figured out exactly what we’d eat and where. But, we wanted to have lots of freedom as we travel. Plus, we had such a short amount of time to plan that it got left off of the to-do list. So we’re doing the best we can with what we have. And it’s been great!

pizzartWhen we’re staying with people and are invited to share a meal, we gladly accept. When we’re asked out to a meal, it’s a fun treat. We’ve had delicious pizza in Boston, fabulous barbecue in Texas, and Philly Cheesesteaks in West Philadelphia.

rudysrtSince about half of our time has been spent in the car, we generally munch on a mix of healthy, homemade foods and of course snacks (with a smattering of DQ and Steak’n Shake stops).

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Before we left I prepped as much as I could. I made granola bars, sourdough bread, and scones. We bought crackers, cheese, and fruit, jerky, chips, and chocolate covered gummy bears (ok, not all that we brought was healthy). We even had a small pantry that included items like canned beans and tomatoes, tuna, olive oil, and a few of my favorite kitchen tools (we totally brought some cast irons). We borrowed a camping stove from some friends so we have options, which means freedom. Nevermind that we have yet to use it – I’m determined that we will before the end of the trip so that it’s worth it to have lugged it all this way. 😉

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Our stays with both sets of parents have been more extended stays (thanks a million moms and dads!). So we’ve had time to unpack and relax. Tim loves English muffins with ham and eggs, so he made those one morning. We’ve also baked quite a bit, using some great recipes from our friend John Park, and made one of my favorite comfort foods, Texas Stuffnutellashake1rtOne thing that we’ve enjoyed while on the road are our Usana protein shakes. They’re great for sipping while reading a good book as we listen to the wind rustle the leaves on the fall trees. They’re also a great breakfast to grab when we’re in a rush to get on the road (because let’s be honest, we almost always leave way later than we’d planned). While it’s just fine to use water and the powdered shake mix, I love to add a little more and make a meal that will really keep me full until lunchtime. My favorite shake includes banana and peanut butter. Tim’s includes Nutella. His is the recipe I’ve shared below. I’ll share mine another time.

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Another way that we’re trying to keep healthy as we travel is by taking our Usananutritional supplements. Usana is a company making pharmaceutical-grade supplements that are the top in state of the art nutritional science. They use cell signaling technology, which is why people have such great results. Our daily regimen includes a powerful antioxidant and core mineral combo called CellSentials, Procosa (for joint support), vitamin D and fish oil (cellular function), Coquinone 30 (cardiovascular health), Usana probiotic (gut support) and digestive enzymes (digestive health), and Visionex (eye health). There’s also a great immune system booster called Booster C that we’ve taken when we’re feeling a sore throat coming on.

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We’re exercising moderation, trying to make wise decisions, and showing ourselves grace. All of which has added up to a wonderful trip. Lots of great times together that we will cherish for a long long time.

Nutella Raspberry Shake

Nutella Raspberry Shake

Ingredients

  • 1/4 C Nutella (or your favorite vegan hazelnut spread)
  • 1/2 C raspberries (frozen or fresh)
  • 5-6 oz milk (any type)
  • 5-6 oz water
  • 2 scoops (39g) Usana MyShake powder (whey, plant, or soy)
  • splash maple syrup

Instructions

  1. Place all ingredients in a container and blend with a hand blender or regular blender.

http://www.de-ma-cuisine.com/search-obergness-pt-6/

*We are Usana associates, but are not being paid for this post. For more information, here’s a video about the science as well as the business behind Usana.

Wednesday

12

October 2016

0

COMMENTS

Food and Family – Roasted Garlic Three Squash Soup

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Lunch, Main Dishes, Roasting, Soups, Vegan, Vegetables, Vegetarian

souprtSomething my family does really well is food. We like to eat it, talk about it, think about it… We live to eat, we don’t eat to live. Usually as we’re finishing up one meal discussion about the next meal begins.

As is the custom in many places, many of our events take place around food. Christmas morning means brunch. Birthday dinners mean a special meal to celebrate the birthday person. Watching a movie in the evening means popcorn and snacks.

While we were in town an aunt and uncle from Mom’s side were also visiting. So we got together with some of the extended family for a meal. Many in our family have dietary restrictions. So we just said we’d do it potluck style and people could contribute with something they can eat. All the diets were accounted for. We range from gluten-free to vegan. But, one thing that all of our restrictions can tolerate is veggies. So I made soup.

The summer veggies were on their way out. The lighter, less nutrient dense summer squash being replaced with the heartier winter varieties. I used both. I roasted them, along with some onions, and a whole head of garlic. It was simple – olive oil and a hot oven for all of them. An hour later I plomped the roasted veggies into a soup pot with some water and let them simmer for a while. Simple and delicious.

Let’s talk about the roasted garlic again for a second. I used a whole head. I wouldn’t have done that had it been raw (unless I wanted to be the only one to enjoy the soup ;)). Roasting garlic mellows out the sharp, strong flavor. It’s one of my favorite things. It’s perfect if you need something to spread on toast, to mix in to hummus, and to add to soup.

I like to add a bit of acid to most recipes. I add it near the end, or just after it’s come off the heat. It adds a bit of brightness and finishes off a dish really nicely. Lemon or lime juice works well, so does white vinegar.

The soup was a success. My family loved it (unless they were just being polite). Squash soup is one of my favorite ways to usher in fall and soup season.

Happy Eating!

Roasted Garlic Three Squash Soup

Roasted Garlic Three Squash Soup

Ingredients

  • 2 large pattypan squash, halved, seeds scraped out
  • 1 large summer squash (zucchini or any other type), halved, seeds scraped out
  • 1 large spaghetti squash, halved, seeds scraped out
  • 3-4 onions, peeled and halved
  • 1 head garlic, top sliced off
  • oil
  • 10-12 C water or vegetable stock
  • 1 t mustard powder (or 1 T grainy mustard or dijon)
  • sprinkle cayenne
  • 2 C (approx.) coconut milk
  • 1 t honey
  • to taste salt
  • 2 1/2 t lemon juice

Instructions

  1. Pre-heat the oven to 350F. Drizzle the squash and onions with oil and place cut side down on a baking sheet. Drizzle the garlic with oil and wrap in tin foil. Roast summer squash for about 30 minutes (or until tender and flesh pierces easily with a fork) and onions, garlic, and spaghetti squash for about 60 minutes (or until tender and flesh pierces easily with a fork).
  2. Let garlic cool a bit before handling. Scrape squash out of skin. Add veggies through cayenne to a soup pot. Bring to a boil, then reduce to a simmer for 1 hour or so. Add coconut milk through salt. Heat for a few minutes. Blend until very smooth (using a hand blender, or in a blender with the plug in the lid removed and the hole covered with a clean towel). Add lemon juice. Taste for seasoning.

http://www.de-ma-cuisine.com/search-obergness-pt-4-squash-soup/

Tuesday

1

March 2016

2

COMMENTS

Spicy Cabbage and Cauliflower

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

SpicyCabbageCauliflower-1You ever have a day (or a week) where you just need to eat your feelings? One day, about two weeks ago, I had ice cream three times. It was a rough day. But, the ice cream helped. So did the wine that I drank after the ice cream. And the popcorn that I had for lunch. Sometimes I need to allow myself to not think. To just eat because I want to. It’s not usually like that. Meals are planned in advance, food is purchased, time is carved out to cook.

On those days when I’d rather reach for the ice cream, or potato chips, or just run to In-n-Out, there are meals like this one.

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It’s a synch to prepare and it was so good that I almost licked the plate.

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I sautéed some quarter inch thick slices of cauliflower in olive oil. It was generously seasoned with salt, pepper, cayenne, and paprika. Partway through I added some cabbage. Well seasoned, just like the cauliflower. I love a fried egg on almost anything, so I scooched the veggies over and cooked one once the veggies were done. I moved the whole skillet over on the burner so the egg would be over the flame. But, keeping the veggies in there allowed them to stay nice and hot while the egg cooked.

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The veggies were topped with a squeeze of lemon, some garlic chives, and finally the fried egg. The veggies were really the star, so if you want to make this a vegan dish, you won’t be missing out. I made it a second time the other day when I had lunch with my friend Billye, who is a vegan, and served it with some crispy chick peas. Crispy sweet potatoes would also be great. Whatever you serve it with, a slice of toasted sourdough slathered with salted butter or olive oil and coarse sea salt is the perfect accompaniment.

Happy Eating!

Spicy Cabbage and Cauliflower

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Spicy Cabbage and Cauliflower

Ingredients

  • 2-3 T olive oil
  • 2-3 C cauliflower, sliced about 1/4" thick
  • 2 C napa cabbage (or any other type of cabbage), sliced 1/4" thick
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste paprika
  • 1 egg/serving (optional)
  • 1 T garlic chives (or regular chives, spring onions, green onions, green garlic), chopped
  • lemon wedges, for serving

Instructions

  1. Heat a large skillet over medium. Add oil. When oil is hot add cauliflower in a single layer (if possible). Season with salt through paprika and cook for 3-5 minutes. Flip and cook for about 3-5 minutes more (or until browned and crispy). Push to one side and add cabbage. Season it with salt through paprika and cook, stirring often, for 3-5 minutes (turning the cauliflower from time to time so it doesn't burn).
  2. If serving with eggs: Push the veggies to one side and move the skillet over so the veggies are off the flame. Add a bit more oil, and cook eggs as desired. Season with salt.
  3. Serve veggies topped with egg (optional), chives, and a squeeze of lemon, alongside a piece of toast with salted butter or olive oil and coarse sea salt.

http://www.de-ma-cuisine.com/spicy-cabbage-and-cauliflower/

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

SavoryCrepes-3

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

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I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

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If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

  • 1 C purée (any: winter squash, cauliflower, sweet potato, beet)
  • 1 T olive oil
  • 1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
  • 1 C any proteins (optional): cooked chicken, crispy tofu
  • 1 t to 1 T any: thyme, rosemary, basil, mint; chopped
  • to taste salt
  • 8 crêpes
  • 1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
  • lemon wedges, for serving

Instructions

  1. (Prepare crêpe batter if it needs to sit for an hour in the fridge.)
  2. Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
  3. Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
  4. While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
  5. To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/savory-crepes/