Main Dishes Archives - Page 11 of 57 - De Ma CuisineDe Ma Cuisine

Friday

6

March 2015

Kohlrabi Stew

Written by Rachel, Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Potatoes, Soups, Vegetables, Vegetarian

This is a humble meal. I like to think of it as peasant food. It begs for bread that’s hot from the oven, torn rather than sliced, topped with a good amount of butter. Peasant food, or comfort food. Or just good food. Doesn’t really matter what label you put on it.

It contains simple ingredients like kohlrabi, mizuna, and garbanzo beans. You could play with the recipe if you need to, depending on what you’ve got in your fridge. Sweet potatoes in place of the carrots, cabbage in place of the mizuna, or cannellini beans in place of the garbanzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.

Whatever suits you.

But, for me, I’m gonna lock this one down and keep it just the way it is.

The garbanzo beans add texture, protein, and a creamy beanie goodness.

I have a drawer-full of lemons in the fridge. They brighten like nothing else (except maybe limes).

For a soup, or a stew, whatever you want this to be, the flavors develop quickly, and there’s not a lot of cooking required. It’ll be in your bowl in about 43 minutes.

If you can help it, don’t skip the ricotta or a drizzle of really good quality olive oil. They really made the dish, for me. Plus, that parsley, yep, do it!

I really don’t know if peasants would have eaten this. But, I picture a cozy family dinner, roasted meat, stew made from things they’ve grown on their land, with their own hands. There’d be a fire in the fireplace and the biscuits would be passed around the table, to be eaten with a dollop of fresh butter and homemade jam. Maybe that’s what we will do tonight. Or, maybe we will eat it while watching something fun on Netflix, since we don’t have a fireplace or any meat that’s meant to be roasted. I do, however, have my garden boxes all planted. Maybe in a few months I will be making stew from things that I’ve grown.

Happy Eating!

Kohlrabi Stew

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Yield: 4

Kohlrabi Stew

Ingredients

2 T olive oil
1 C kohlrabi, peeled and chopped
2 C broccoli, chopped
1 1/2 C carrots (or sweet potatoes), chopped
1 C cauliflower, chopped
1/2 C potato (or rutabaga), chopped
to taste salt
1 t mustard
1 T balsamic vinegar
1/2 t dried (or 1 t fresh) thyme
pinch cayenne
1 t paprika
1 C garbanzo (or cannellini) beans
4 C water or veggie stock
1 bunch mizuna (or chard, cabbage, kale... any greens will do), long part of stems removed, chopped
1-2 T lemon juice
1/4 C parsley (1 T reserved for topping), chopped
ricotta, for topping
olive oil, for topping
lemon wedges, for topping

Instructions

Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.

http://www.de-ma-cuisine.com/kohlrabi-stew/

Monday

2

March 2015

0

COMMENTS

Mac and Cheese with Veggies and Beans

Written by Rachel, Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Legumes, Main Dishes, Pasta, Vegetables, Vegetarian

Some nights I need something super simple for dinner. Mac and cheese is one of those meals that really hits the spot. It’s comforting, easy to make, and can be packed with veggies and protein.

Today I had a ton of broccoli on hand. I made “pasta” out of the stems yesterday, but the florets needed to be used up.

They’re tossed in the skillet, with some olive oil, salt, pepper, paprika, and cayenne for a hint of spice.

While the broccoli cooks, the sauce comes together (and the pasta boils away). My mission was gluten-free, so I used some ground up flax seeds soaked in milk, and blended chickpeas to thicken. The sauce wasn’t as smooth as I’ve ever had, but it tasted really good.

Added to the nicely thickened sauce is tons of grated gouda. This cheese is seriously good. I could have eaten that whole block on my own, if I had had crackers on hand. I guess it’s a good thing I didn’t.

I had bow tie pasta on hand. I’m a use what’s in the house kinda cook. But, if I was making this a second time, I might consider using fusilli or penne pasta (there are some delicious rice pastas out there).

Everything gets combined then sprinkled with a touch more paprika, cayenne, salt, and pepper. Just for fun. I like to let it stand for 5-10 minutes so everything can get good and set before serving. But, if you can’t wait, I understand.

This dish would work no matter what veggies are in season. In spring you could use asparagus or snap peas. In the summer you could try summer squash or bell peppers. When fall and winter come back around again, butternut squash, cauliflower, or kohlrabi would be nice. No matter what the veggies are, it’s great on its own. But, I also think that it would be great topped with a fried egg (isn’t everything?!) or with some cooked and chopped meat mixed in (ham, bacon, chicken, turkey, beef… pretty much anything would be tasty).

Happy Eating!

Mac and Cheese with Veggies and Beans

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Mac and Cheese with Veggies and Beans

Ingredients

1 T flax seeds, ground
2 C milk (divided 3 T, then 1 3/4 C plus 1 T)
1/2 C chickpeas (blended) or hummus
1 t dijon mustard
4 oz. pasta (any kind - rice pasta is great)
1 T olive oil
4 C broccoli (or cauliflower, carrots, kohlrabi, asparagus, snap peas, summer squash, bell peppers, or butternut squash)
to taste salt
to taste pepper
pinch cayenne
1/2 t paprika
1/4 C reserved pasta water
2 C gouda, grated
1/2 C parmesan cheese, grated
paprika, cayenne, salt, and pepper for sprinkling
lemon slices for serving

Instructions

Mix ground flax seeds with milk. Let it stand for 15 minutes (it will get kinda gelatinous).
Heat remaining milk and milk-flax mixture in a saucepan. Bring to a simmer and cook over low heat for about 15 minutes, until slightly thickened. Add chickpeas/hummus and dijon, stir to combine, and cook for about 5 minutes more.
Cook pasta.
Heat skillet, add olive oil, broccoli salt, pepper, cayenne, and paprika. Cook over medium or medium-low heat, stirring occasionally, for about 10 minutes.
Add pasta water to sauce. Remove from heat. Whisk in cheeses. Taste and adjust seasoning if needed. Stir in pasta and broccoli. Top with a sprinkle of paprika, cayenne, salt, and pepper.
Let stand for about 5-10 minutes. Serve with a squeeze of lemon.

Notes

Prep and cooking time includes active and inactive components.

http://www.de-ma-cuisine.com/mac-and-cheese-with-veggies-and-beans/

Wednesday

25

February 2015

0

COMMENTS

Broccoli and Cauliflower Stem “Pasta”

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Pasta, Roasting, Vegetables, Vegetarian

You ever have one of those nights when you’re all ready to make dinner and then you realize that you’re missing one of the key ingredients? I know I have. Just today I realized that I don’t have enough beans to make the Enchilada Casserole and the Mac and Cheese with Pinto Beans that I have planned for tonight’s dinner and tomorrow’s lunch. So, I’ll improvise. The mac and cheese will likely end up with garbonzo beans. It may even end up as a better dish.

This happens to me with pasta sometimes. For all of the planning and organizing that I do, I still miss things. Or, something changes and I need an easy dish. Pasta’s a great one for that. But, when I’m out? Well, now that doesn’t matter so much. I have a solution.

Veggie scraps and stems don’t usually go to waste in our home, because I use them to make stock and then they’re composted. But, what if they could be used for eating?! I mean, there’s a ton of goodness that is being wasted, even if it is going towards the garden.

I sliced off the tough outer peel. Then, with a vegetable peeler (a mandolin would work here too), I sliced, or peeled them super thin.

Then they steamed for about 10 minutes. And, much to my delight, had the consistency and texture of fresh homemade cooked pasta.

Winner!

The stems cooked up while some brussels sprouts roasted. I know that some don’t think they like brussels. I didn’t until a few years ago either. I suspect because I’d never had them roasted. For me, pretty much any veggie roasted will be a hit.

I tossed them with some olive oil, salt, and pepper. Super simple.

I thought that, rather than getting a baking sheet dirty, I might as well use an oven proof skillet and roast them in there. They turned out just perfect!

And then it all came together. A bit of butter, some olive oil, dijon mustard, and some seasonings were added to the pan. They didn’t have long to cook.

I took it off the heat, added those cooked “pasta” stems, and a good squeeze of lemon.

A handful of fresh parsley from the garden completed things.

It would be great topped with a fried egg, alongside a freshly baked baguette, or, as I ate it, just on it’s own, topped with parmesan and crunchy almonds.

I ate my portion and then picked out the rest of the brussels sprouts and ate them. Sometimes I have a hard time sharing.

Happy Eating!

Broccoli and Cauliflower Stem “Pasta”

Prep Time: 25 minutes

Cook Time: 21 minutes

Total Time: 46 minutes

Yield: 2

Broccoli and Cauliflower Stem “Pasta”

Ingredients

1/2 lb. brussels sprouts, quartered
1 t olive oil
to taste salt
to taste pepper
2 1/2 - 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
3 T unsalted butter
1 T olive oil
1 t fresh rosemary (or 1/2 t dried), chopped
1/4 t dried thyme (or 1/2 t fresh)
pinch cayenne
to taste salt
to taste pepper
pinch ginger
1 clove garlic, minced
1 t dijon mustard
1-2 T fresh parsley, chopped
2 T lemon juice
1-2 T parmesan, shaved
2-4 T almonds, chopped

Instructions

Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
Bring 1" water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
Serve topped with parmesan and almonds.

http://www.de-ma-cuisine.com/broccoli-and-cauliflower-stem-pasta/

Monday

23

February 2015

0

COMMENTS

Sweet and Spicy Roasted Beet and Carrot Soup

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

If you are into time travel and happen to meet up with my younger self, please don’t tell her that she will grow to love beets. She will surely not believe you and may even laugh in your face.

I am not a believer in time travel, if you were wondering. But, we just watched the Back to the Future trilogy, and being married to Tim, we discuss time travel way more than I ever thought I would. So it’s on my mind more often than I would have ever thought it would be… But then again, I never thought I’d like beets, sooooooo…

If I could time travel, I think I’d go to a point in history when Julia Child was alive, so I could meet her, preferably in Paris, at a dinner party at her house, after we’d become best friends during one of her L’école des trois gourmandes classes. Maybe we’d even enjoy beets together, since I would be taking my love of beets with me wherever I time traveled to.

Yes, beets. I love them. I am sad when they’re gone. It’s a pretty good life lesson, if I stop and think about it. There are so many things that I think I don’t like. Maybe I really and truly don’t like them. But, with the right additions, with the right complimentary flavors, after trying and failing a few times, maybe they will become not just not as bad as I’d thought, but a favorite.

For this soup, beets are most certainly the star. They bring a sweet, earthy depth to it that’s like nothing else. Combined with (also sweet) carrots, it’s just a fabulous combination. They stained my hands red when I was peeling them (making me wonder how they’d do as an Easter egg dye) (if that would bother you, you could wear gloves), but it washed off with a good scrubbing.

The cauliflower in this dish adds a bit of crunch and, well technically a lack of color, that looks kinda awesome with the red soup. I cooked it separately and added it at the end so that it wouldn’t turn pink. If you don’t care as much, you can add it to the soup with the beets and carrots.

The base of the soup is basically (ha, no pun intended) olive oil, garlic, balsamic vinegar, and vegetable stock. There’s a bit of salt and pepper, and some heat from cayenne. That’s it. It’s a simple one.

The carrots and beets take a while longer to roast than the cauliflower, so they get a head start.

Don’t worry, the cauliflower will catch up.

Roasted cauliflower and broccoli are one of my favorite sides. Probably ever. I can’t get enough of how crispy and nutty they get in the oven.

The beets and carrots are added to the boiling stock. They’ll all simmer away for a few minutes. Then it’s ladled into a bowl, topped with some cauliflower, lemon juice, and dill. I haven’t decided if I like it better with or without the dill. I mean, I like it both ways, so I’d say add it if you want to.

I made a very different beet soup a few weeks ago that was not yummy. I added a few too many bitter root veggies that threw off the taste. So, my expectations for this soup were admittedly not very high. This soup pleasantly surprised me with how flavorful it was. I liked it so much that I put my spoon down and slurped the last of the broth out of the bowl.

The real test will be if Tim likes it. He doesn’t yet know that he loves beets like I do. 😉

Happy Eating!

Sweet and Spicy Roasted Beet and Carrot Soup

Ingredients

1 large beet (about 2 C), peeled and cut into 1/2" cubes
3 t olive oil, divided
to taste salt
to taste pepper
3 carrots (about 1 1/2 C), cut into 1/2" chunks
1/4 head of cauliflower (about 2 C), cut into bite sized pieces
1 T olive oil
2 cloves garlic, diced
2 T balsamic vinegar
4 C vegetable stock
2 C water
to taste salt
to taste pepper
good sprinkle cayenne
lemon slices, for serving
1/2 t dill (optional), finely chopped, for topping

Instructions

Pre-heat the oven to 400F.
Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.

http://www.de-ma-cuisine.com/sweet-and-spicy-roasted-beet-and-carrot-soup/

Wednesday

18

February 2015

4

COMMENTS

Turnip Hash with Bacon and Gouda

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Nuts, Pork, Potatoes, Quick and Easy, Vegetables

Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

They took less than ten minutes. This is a quick one to whip up.

Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash with Bacon and Gouda

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2

Turnip Hash with Bacon and Gouda

Ingredients

4 slices bacon
2 T olive oil
3 small turnips (or potatoes or rutabagas), chopped
1 carrot, chopped
to taste salt
to taste pepper
pinch cayenne
2 C broccoli, chopped
1 egg/person
2 T gouda cheese, chopped
1 T green or spring onion, chopped
2 T almonds, chopped
lemon slices, for serving

Instructions

Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

http://www.de-ma-cuisine.com/turnip-hash-with-bacon-and-gouda/

Newer Entries →

← Older Entries

Main Dishes Archive

6

2

Kohlrabi Stew

Happy Eating!

2

0

Mac and Cheese with Veggies and Beans

Happy Eating!

25

0

Broccoli and Cauliflower Stem “Pasta”

Happy Eating!

23

0

Sweet and Spicy Roasted Beet and Carrot Soup

Happy Eating!

18

4

Turnip Hash with Bacon and Gouda

Happy Eating!

Looking for Something?

Support My Cookbook!

Favorites

Instagram

Recent Posts