Lunch Archives - Page 10 of 43 - De Ma CuisineDe Ma Cuisine

Thursday

16

April 2015

Bacon and Feta Frittatas

Written by Rachel, Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

4-5 slices bacon
bacon grease (or 1 T butter)
1 T olive oil
3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
3/4 C turnip (or radish), chopped
1 1/2 C onion, chopped
3/4 C carrot, chopped
to taste salt
to taste pepper
1/2 t dried thyme (or 1/2 T fresh)
1/2 t dried basil (or 1/2 T fresh)
1 C asparagus (or peas), stems snapped off and discarded, chopped
2 cloves garlic, diced
1 C greens, chopped
1 T fresh parsley, chopped
1 T fresh dill, chopped
3 eggs
1/4 C milk
to taste salt
to taste pepper
1/2 C feta, crumbled
Dressing: 1/2 t honey
1 t dijon mustard
1/4 C lemon juice
1 t fresh parsley, chopped
1/2 t fresh dill, chopped
to taste salt
to taste pepper
2 T olive oil

Instructions

Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/

Monday

13

April 2015

0

COMMENTS

Vegan Tofu Fried Quinoa

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Rice, Vegan, Vegetables, Vegetarian

We don’t eat a lot of meat. We enjoy it, but it’s expensive, and we’ve found that there are plenty of other ways to get enough protein in our diet. So the meals containing meat are few and far between, and we fill in the gaps with meals like this take on Fried Rice.

It starts with some seasonal veggies. Right now we’ve got greens like kale, chard, and mei qing choi. There are carrots, snap peas, and spring onions. And we’ve got the most delicious spring onions.

If you wanted to adapt this to suit another season, you could try some of these options:

Spring: Radishes, green beans, asparagus, fava beans, garlic scapes, or kohlrabi.

Summer: Zucchini/summer squash, tomatoes, bell peppers, eggplant, or sinqua.

Fall: Beets, arugula, cabbage, celery, chard, fennel, or radicchio.

Winter: Broccoli, cauliflower, winter squash, bok choy, mustard greens, or daikon radishes.

No matter the veggies, it’s going to come together super quickly, so I’d suggest having all of the components ready to go before you begin cooking. Stir fry type dishes generally tend to cook over pretty high heat, which means they need to be stirred almost constantly. This doesn’t leave time for chopping up the next ingredients while the first ones cook.

I’d made some quinoa the day before, and used the leftovers in this dish. You could also use bulgur wheat, rice noodles, or regular brown rice (cook according to the package’s directions).

The quinoa takes the place of brown rice, since it has a bit more protein. The tofu mimics the egg, to make it vegan. I asked Tim if he could tell that there weren’t eggs in here. He said that it wasn’t noticeable.

Like a lot of things, I enjoy this served with a wedge of lemon to squeeze over top. The brightness that it adds is the perfect way to complete this dish.

Happy Eating!

Vegan Tofu Fried Quinoa

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4

Vegan Tofu Fried Quinoa

Ingredients

2 T oil
1 C snap peas (or green beans), strings removed, chopped
1 C carrots, chopped
1/2 C fennel (or celery), chopped
1 C onion, chopped
2 C greens, chopped
sprinkle ginger
to taste salt
to taste pepper
sprinkle cayenne
2 cloves garlic, diced
2 T soy sauce or gluten-free aminos
2 T rice vinegar
1 C quinoa (or bulgur wheat, brown rice, or rice noodles) (cooked)
7 oz. tofu (firm), drained and crumbled
1/4 C green or spring onions, chopped
1/2 to 1 C microgreens
lemon wedges, for serving

Instructions

Heat a wok, add oil over medium-high heat. Add snap peas through cayenne and cook for 3-5 minutes, turning constantly.
Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.
Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/vegan-tofu-fried-quinoa/

Monday

6

April 2015

0

COMMENTS

Warm Beet Salad with Fruit and Nuts

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

It’s spring. It’s time for flip flops and tank tops, warm breezes and sunshine, and a change in fruits and veggies. But, before we get to all things spring, let’s compromise with winter a bit. Let’s ask her to stay a while longer before we rush in to summer.

I want to keep eating beets, oranges, and apples. But, I’m starting to crave salads and lighter foods. So, this dish is a happy medium.

Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on.

Then the greens are added. I like the taste of beet greens. If you don’t have any on hand, kale, chard, or spinach would also work well.

After the greens are wilted down, all that’s left to do is drizzle everyone with a bit of dressing and add some toppings. Apples, oranges, nuts, and raisins were perfect. You can vary it depending on what’s in season and what you like. You could use fresh blackberries and grapefruit, or maybe some watermelon. You could use almonds, or switch them up for sunflower or pumpkin seeds.

I topped it with some ricotta and the dressing has honey. If you want to make this a vegan dish, you could try some silken tofu and sweeten things up with maple syrup instead of honey. Easy changes to make.

This one feels simple and light. Bright, but with depth. Perfect for a warm spring day.

Happy Eating!

Warm Beet Salad with Fruit and Nuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Yield: 2

Warm Beet Salad with Fruit and Nuts

Ingredients

1 T olive oil
2 beets, peeled and chopped
to taste salt
to taste pepper
1 T lemon juice
1 T balsamic vinegar
1/2 t honey or maple syrup
to taste salt
to taste pepper
1/4 to 1/2 t fresh parsley, chopped
1 T olive oil
1 bunch beet greens, de-stemmed and torn
1/4 C orange, chopped
1/4 C apple, chopped
2 T almonds (or pumpkin seeds or sunflower seeds), chopped
2 T raisins, chopped
1/4 C ricotta (optional) (or silken tofu - sweetened, if desired)

Instructions

Heat skillet, add olive oil, add beets, salt, and pepper. Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally. Add the greens and wilt down, about 3 minutes.
Whisk lemon juice through parsley, stream in olive oil and whisk. Taste and adjust seasoning if needed.
Top beets and greens with fruit, nuts/seeds, and raisins. Drizzle with dressing and top with ricotta/tofu.

http://www.de-ma-cuisine.com/warm-beet-salad-fruit-nuts/

Monday

30

March 2015

1

COMMENTS

Artichoke Heart Dip

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Sides, Snacks, Vegan, Vegetables, Vegetarian

When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip the leaves, then when you get down to the heart, scrape out the choke and dip it too. But, I liked the idea of dipping the artichoke leaves into a dip that contains the heart. It feels a little bit like eating an egg and some chicken in the same dish. Kinda wrong, but maybe really right.

Definitely right.

The artichokes that I had didn’t take long to steam. Maybe 15 or 20 minutes once the water came to a boil. It could take longer depending on their size.

While the artichokes steam, the dip comes together quickly. It’s a combination of things like chickpeas, fresh parsley, and olive oil. I used some ricotta and Greek yogurt for creaminess, but if you want this to be a vegan dish, try using silken tofu instead.

The cooked artichokes hop into an ice bath. This stops the cooking and cools them down so they don’t burn the fingers.

The artichoke leaves are removed and saved for later.

The fuzzy choke is removed and the hearts and stems are chopped up (be sure to discard any tough leaves that may be left on there). They’re added to the dip and stirred in. You could blend them if you want, but I like the added texture that the chunks of tender artichoke bring.

I ate this for lunch today: carrot sticks, artichokes, and a few slices of homemade bread. Other raw veggies like snap peas, green beans, fava beans, bell peppers, celery, fennel, mushrooms, and tomatoes (ok, not a vegetable, but close enough) could be fabulous too.

Perfect for lunch, snack, or an appetizer at your next dinner party.

Happy Eating!

Artichoke Heart Dip

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2.5 cups

Artichoke Heart Dip

Ingredients

10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
5 oz. ricotta cheese or soft (silken) tofu
1/2 C Greek yogurt or soft (silken) tofu
2 T carrot greens (just the tops, no stems) (optional)
1/2 C chickpeas
1/4 C fresh parsley
1 stalk green garlic, roughly chopped
1-2 cloves garlic
1/4 C olive oil
2-3 T lemon juice
to taste salt
to taste pepper
good pinch cayenne
ice water
juice from 1/2 lemon
carrots, sliced, for serving

Instructions

Place artichokes in a steamer basket in a pot with 1 1/2 -2" water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it's as smooth as you'd like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they're cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there's any on the leaves scrape that, if you're going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
Serve dip with carrots and artichoke leaves for dipping.

http://www.de-ma-cuisine.com/artichoke-heart-dip/

Thursday

26

March 2015

0

COMMENTS

Chicken Noodle Soup

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Poultry, Soups, Vegetables

I know that Chicken Noodle Soup is one of those meals that’s made when someone feels under the weather. But, I want to enjoy it any day. It’s just so good.

It starts with some chicken that’s cooked in a bit of olive oil. The skin gets all crispy and the inside tender and juicy. It takes a while, just be patient. Once the chicken is cooked, it rests for a bit, and gets cool enough to handle. And those crispy bits on the bottom of the pan, they’re on their way to make this soup simply divine.

A little butter and oil is added to that same pan. No washing out required. The bits at the bottom will loosen as you stir the veggies and help make the broth a deep, rich brown.

Back to the veggies for a sec – there are tons of ’em. Fennel, carrots, kohlrabi, greens, cauliflower… and even more that you could add, depending on what you have on hand (check out the recipe for more). If you’re using this as an under the weather helper, it’s perfect because it’s packed with nutrients. If you’re not, well, it’s great for the same reason. 😉

The veggies are cooked covered, for about 10 minutes. They just need to sweat it all out. No big deal.

Once they’re ready, the chicken, which has been shredded, is added, along with the stock.

I like to cook the pasta separately. I have a hard time making the right amount of food for just two of us, so this way I can save the leftovers for another day without worrying that the pasta will absorb all the liquid and become a soggy, mushy mess. If you’re going to eat it all in one sitting, feel free to cook the pasta in the soup (you may want to add a bit more stock).

The pasta is divided into the bowls and topped with some soup for a hearty and delicious meal.

Happy Eating!

Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 7 minutes

Total Time: 1 hour, 17 minutes

Yield: 4

Chicken Noodle Soup

Ingredients

2 T olive oil
3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
to taste salt
to taste pepper
1 T butter
1 t olive oil
1 C fennel (any part), chopped
1 C cauliflower, chopped
1 C carrot, chopped
1 C onion (or shallot or leek), chopped
1-2 C greens (kale, collard greens, chard etc), chopped
1/2 C turnip (or rutabaga), chopped
1/2 C radish, chopped
1/2 C kohlrabi, chopped
(could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
3 cloves garlic, diced
1 T balsamic vinegar
1/2 t each dried (or 1/2 T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
pinch each cayenne, ginger, and paprika
6-8 C stock (vegetable or chicken)
1 C pasta (any kind)
1 T butter
1 T lemon juice
lemon slices, for serving

Instructions

Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
Cook pasta in boiling salted water. Drain.
Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

http://www.de-ma-cuisine.com/chicken-noodle-soup/

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Lunch Archive

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Bacon and Feta Frittatas

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13

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Vegan Tofu Fried Quinoa

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6

0

Warm Beet Salad with Fruit and Nuts

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30

1

Artichoke Heart Dip

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26

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Chicken Noodle Soup

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