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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/

Monday

26

January 2015

0

COMMENTS

Bulgur Wheat with Sausage and Apples

Written by Rachel, Posted in Cheese, Dinner, Fruit, Grains, Main Dishes, Meat, Pork, Quick and Easy, Rice, Sausage, Vegetables

I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.

This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉

Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.

I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.

While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.

I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.

We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.

Happy Eating!

Bulgur Wheat with Sausage and Apples

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 or so.

Bulgur Wheat with Sausage and Apples

Ingredients

1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
2 C water
1 T olive oil
1 C carrots* (or zucchini in the summer), chopped
to taste salt
to taste pepper
2 C apple, chopped
2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
2-3 T Greek or plain yogurt
splash whole milk (any kind you like - cow, almond, coconut...)
1/2 C parmesan, grated (optional)
lemon wedges, for serving
*butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions

Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/bulgur-wheat-with-sausage-and-apples/

Monday

5

January 2015

0

COMMENTS

Spaghetti Squash au Gratin

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Potlucks, Roasting, Sauces, Sides, Vegetables

Haaaaappy New Year!

We’re right smack in the middle of winter squash season. I find that in the middle of a season, I have to get a bit more creative with how to use things. As much as I love Spaghetti Soup or Vegan Roasted Butternut Squash Soup, we don’t want to eat it every week. Someone posted on social media that they were enjoying some Spaghetti Squash au Gratin. I knew I needed to come up with a recipe for that. It sounded amazing.

It ended up tasting a little bit like what I think it would taste like if you took grated hash browns and smothered them with cheese sauce.

It all starts with some squash roasting in the oven for about an hour. I had three squash sitting on my kitchen island. Since I knew we’d be getting another in this week’s Abundant Harvest Organics box, I figured that I should just roast them. That way, even if I didn’t use it all in this dish, I could just freeze what was leftover. Then I remembered that some friends of ours, who just had a baby, might enjoy this too. So all the squash was perfect.

While the squash roasts, a quick roux is made up. I used butter and olive oil and then added the same amount of all purpose flour (if you’re making a gluten-free version, skip the flour, and whisk 1 T cornstarch with 1/4 C cold water, and whisk it in later on when the milk mixture is really hot).

To the roux I whisked in some whole milk. A little bit at a time.

Once the milk mixture thickens, add ons go in. I chose chopped ham (but you could use chicken, beef, turkey… or omit the meat all-together), some dijon mustard, Greek yogurt, and cheese. If you had some leftover cooked veggies (like broccoli, carrots, cauliflower etc…) you could add those now too.

I added the cheese a little bit at a time, whisking until smooth-ish between additions. Then everything else hops in.

You know, if you wanted to double the recipe, you could use half for mac and cheese, pour some over roasted broccoli or cauliflower, or dip some crusty bread in it (it’s practically fondue).

The squash is scraped out of it’s skin and placed in an oven-proof baking dish. The ham and cheese sauce is stirred in.

Then it’s all topped with a bit more cheeeeeeese!

It will bake for a little while (which is really optional – you could just top your squash and go!), then stand for a few minutes, if you can handle waiting to dig in!

Happy Eating!

Spaghetti Squash au Gratin

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 6-8 as a side, 4-5 as a main dish.

Spaghetti Squash au Gratin

Ingredients

2 medium-sized spaghetti squash, halved and seeds removed
1 medium-sized butternut squash, halved and seeds removed
1 t olive oil
1 T olive oil
1 T unsalted butter
2 T all purpose flour
2 C whole milk
1 t dijon mustard
1 C greek yogurt
to taste salt
6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, 1/2 C reserved
pinch cayenne
1 t paprika

Instructions

Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
Heat a pan and add 1 T olive oil and butter. When it's hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham. Continue to stir over low heat for about 2 minutes. Stir in cayenne and 3/4 t paprika. Taste and adjust seasoning if desired.
Scrape squash from skin. Mash together in a greased 9x13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and 1/4 t paprika.
Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.

http://www.de-ma-cuisine.com/spaghetti-squash-au-gratin/

Monday

15

December 2014

0

COMMENTS

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Meat, Pork, Sausage, Vegetables

I had my menu all planned for this week, but I caught a cold and the fridge is full of leftovers from two Christmas events from this past weekend, plus there’s an enormous cabbage that’s taking up the space that this week’s box is going to need, like right now. So, I pushed today’s meal to tomorrow, and used up as much of the cabbage as I could.

This is a take on cabbage rolls. I definitely love the more traditional cabbage rolls with rice and ground beef, smothered in tomato sauce. But, I had sausage and bulgur wheat on hand, so that’s what I used.

I had an Italian herb blend that I made up during the summer. It’s amazing what a little bit of work ahead of time can do to save time in the now. I use those herbs a lot. So much so that they’re almost ready to be replenished. I also used the last of the tomato sauce from this summer. It served us well.

After the onion, sausage, tomato, and herbs hang out in the skillet for a while, they’re ready to be wrapped in cabbage. To make the cabbage leaves easier to peel off, I cut out the core.

Some like to par-cook (partially cook) the cabbage so they’re softer and easier to work with. I didn’t. I set them in hot water for a minute or so, which softened them a bit, but let them still stay kinda crisp. Tim and I liked the end result. I asked him if he wished they were softer and he did not. If you prefer them softer, just boil them for a minute or more (depending on how soft you’d like them to be) before filling them.

Or, if you want a super quick meal, serve these in the raw cabbage like you would lettuce wraps. Mmmm lettuce wraps…

That tomato sauce that I mentioned, perfect with cabbage and sausage. I wish I had a crusty piece of bread to soak up all that was left in the pan.

Other variations that might be good: Ground chicken or turkey with grated carrots and chopped tomatoes. Ground beef and cooked spaghetti squash with tomatoes. Or, for a vegan version, substitute the ground meat for tempeh.

I used a regular green cabbage, but you could try napa cabbage, swiss chard, or collard greens too.

We have leftovers and not much room in the fridge. I may chop it all up, add some stock, and make it into soup for dinner tomorrow night!

Happy Eating!

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Ingredients

2 C cold or room temperature water
1 C uncooked coarse bulgur wheat
2 T olive oil, divided
1 onion, chopped
4 Italian sausage links (the fully cooked kind), removed from their casings
2 tomatoes, chopped
1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
to taste salt
to taste pepper
6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
2 1/2 - 3 C tomato sauce (see post for link to recipe)

Instructions

Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
Pre-heat the oven to 350F. Grease a 9x13 oven-proof dish with remaining oil.
Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

http://www.de-ma-cuisine.com/cabbage-rolls-with-bulgur-wheat-and-italian-sausage/

Monday

1

December 2014

0

COMMENTS

Sautéed Persimmons with Bacon

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Sides

Sometimes inspiration just hits. Something pops into my brain, like, “I wonder if spaghetti would taste good served in a roasted butternut squash” (we will find out at dinner tonight), or “persimmons and bacon… why haven’t I tried this before…”

I should have done this a long time ago. I mean, bacon pairs well with sweet things. The salty goodness compliments a hint of sweetness so nicely.

The recipe calls for 2-4 slices of bacon. Since I knew I’d be the only one eating this at lunch today, I just made two. Which was definitely just enough for one (barely, ’cause I hadn’t figured in pieces sneaked off the plate, testing to make sure this new brand of bacon was actually good, shoving whole pieces into my face…)

If possibly, peel persimmons in one long curly strip. Just because it’s fun. If you want to entice the kids to help, maybe they’d want to try this.

I like to cook these over a bit higher heat (just medium, rather than medium-low), so they get a bit more color.

Speaking of color, notice those tomatoes?! From my garden, finally!

After the persimmons are cooked, they’re tossed with all of the bacon (that you didn’t already eat), and some lemon juice, for brightness.

And just like that, you have a fabulous side.

You could eat it for breakfast alongside some Sweet and Savory Cornmeal Pancakes (hello double bacon!).

You could add some butter lettuce, almonds, and feta, and whisk up a lemon vinaigrette for a quick lunch.

Maybe you’d like to serve it alongside a roast chicken or pork, with a simple salad.

Want to change up your holiday dinner? Swap out your traditional sweet potato dish for these persimmons for an easy side.

Or, you might be like me, and just want to eat it on its own, picking out all the bacon for yourself.

Happy Eating!

Sautéed Persimmons with Bacon

Ingredients

2-4 slices bacon
1 t olive oil
3-4 fuyu persimmons, peeled, sliced, and halved
pinch salt
pinch pepper
1-2 T lemon juice

Instructions

Place bacon in a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate. Wipe out the pan (leaving a bit of grease is fine).
Add olive oil to the pan. Add persimmons, salt, and pepper. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until they are tender-crisp with nice color.
Toss with bacon and lemon juice and serve immediately.

http://www.de-ma-cuisine.com/sauteed-persimmons-with-bacon/

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Turnip Hash with Bacon and Gouda

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Spaghetti Squash au Gratin

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Cabbage Rolls with Bulgur Wheat and Italian Sausage

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Sautéed Persimmons with Bacon

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