One Dish Dinners Archives - Page 3 of 7 - De Ma CuisineDe Ma Cuisine

Monday

13

April 2015

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

9

March 2015

3

COMMENTS

Almond Butter Stir Fry

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, One Dish Dinners, Pasta, Quick and Easy, Quinoa, Rice, Sides, Vegetables, Vegetarian

Stir Fry is one of those dishes that’s packed with flavor, nutrients, and is ready in a flash. Perfect for those tired nights when you don’t know what to make for dinner.

There’s just something about the colorful veggies. Purple cauliflower, bright orange carrots, green broccoli… they’re such happy and friendly colors. You could totally switch up the veggies depending on what you’ve got on hand and what’s in season. Sugar snap peas, bell peppers, onions, and green beans would all be fabulous.

I like to add nut butters to bump up the protein in a dish, especially if I’m opting to keep it vegetarian (which I did for this dish, but you could definitely add meat, or keep it vegetarian and add some pan fried tofu). Also, I just like the taste. Today I used almond butter. It’s not quite as in your face as peanut butter is, yet it still brings the same nutty yumminess.

The sauce is whisked together before the veggies go in to the wok. Since they are cooked over fairly high heat, stirred almost constantly, and cook quickly, I don’t want to take chances with anyone burning while I whisk up the sauce.

They cook so fast that the veggies still retain their bright, beautiful colors.

Sauce is added and will just cook for a minute or two.

I like to toss the noodles (or rice or quinoa) with the veggies and sauce. That way I can make sure that they all get nice and coated.

And then it’s ready to be topped with almonds and some lemon juice. You could absolutely add chopped green onions, sesame seeds, and cilantro too.

I like using rice noodles with Stir Fry. Some don’t even require any cooking – they just warm up in a bowl of hot water. They stand up great to re-heating the next day too. Rice or quinoa – also great. Or how about fried rice? Yum! Or, how about rice noodles with a fried egg on top?! Now we’re talking… Of course it was great just the way I made it – topped with almonds and a good squeeze of lemon.

Happy Eating!

Almond Butter Stir Fry

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Almond Butter Stir Fry

Ingredients

1/4 C almond butter
1 t honey
3 T to 1/4 C water
2 T lemon juice
1/2 to 1 T liquid aminos (or GF soy sauce)
1/8 t ground ginger
1/8 t ground coriander
pinch cayenne
2 T olive oil
1-2 C broccoli, bite sized pieces
1-2 C cauliflower, bite sized pieces
1 C carrots (or celery), sliced on a bias
(sugar snap peas, bell peppers, onions, green beans would also be great)
to taste salt
to taste pepper
1-2 C greens (or cabbage), chopped
2 cloves garlic, diced
lemon slices, for serving
almonds, chopped, for serving
rice noodles, rice, or quinoa, for serving
fresh herbs (chives, cilantro) (optional), chopped, for serving

Instructions

(Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
(If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add greens and garlic, cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
Serve topped with a squeeze of lemon and almonds, and fresh herbs, if desired.

http://www.de-ma-cuisine.com/almond-butter-stir-fry/

Friday

6

March 2015

2

COMMENTS

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/

Wednesday

4

March 2015

1

COMMENTS

Roasted Carrots with Honey and Almonds

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Nuts, One Dish Dinners, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian

If these carrots had a story, I’d imagine that it would go something like this, “My grandmother used to tell us about life in the old country. Her father was a carrot farmer. They had good years, but there were the lean years too.

Her mother made the best ricotta. It was a favorite in their town. During those harder times they would trade their carrots and that ricotta for the almonds grown on the farm right next to theirs.

At the end of the summer, they would shake the trees and there was always so much dust in the air. But, it was worth it. When they tasted those almonds, combined with the sweet carrots, grown by her father’s hand, topped with the cool, silky ricotta, it felt like everything would be alright. There was a promise of better times in those simple ingredients.

As she tossed the carrots with some olive oil, salt and pepper, a far away look would come over her.

As she took her first bite, I knew that the taste was taking her back to a different time. Memories long forgotten were brought back with the sweet roasted flavor. It tasted like home.”

Yes, I think that’s the kind of story these carrots would tell.

Happy Eating!

Roasted Carrots with Honey and Almonds

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4 as a side dish, 2 as a light main dish

Roasted Carrots with Honey and Almonds

Ingredients

3 carrots, sliced into rounds (1/4" thick)
1 T olive oil
to taste salt
to taste pepper
1 clove garlic, minced
2 T honey
1/4 C (heaping) almonds, diced
1/4 C ricotta cheese
lemon slices, for serving

Instructions

Pre-heat the oven to 425F.
Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes.
Toss partially roasted carrots with garlic, honey, and almonds. Spread out on the baking sheet and return to the oven and roast for 5-7 minutes more.
Serve topped with a scoop of ricotta and a squeeze of lemon.

http://www.de-ma-cuisine.com/roasted-carrots-with-honey-and-almonds/

Monday

9

February 2015

0

COMMENTS

Loaded Chicken and Rice Soup

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Rice, Soups, Vegetables

I’m a sucker for a good bowl of soup. I think we’ve had three different kinds over the past four days. I love it. I can’t get enough of it. It can be hearty and filling, or a light start to a meal. It can be simple, like French Onion, or have a myriad of ingredients. Soups are a great way to get loads of veggies into a meal, and they’re a fabulous place to hide leftovers. Yes, soups are my favorite.

This one is no different. The goal was to make a veggie laden, leftover using, Chicken and Rice Soup.

It started with carrots and radishes. The carrots were fresh from this week’s box of produce. The radishes were extra from another meal, that I’d chopped and frozen so they wouldn’t go to waste.

We’re getting so many greens in our boxes that I’ve been making a lot of Stir Fry, like this Red Choi Stir Fry from the other week. I’d planned ahead and made double the rice, so there were leftovers for the soup.

Winner winner, chicken and rice soup for dinner.

After the initial veggies were fairly tender, everything else joined them in the soup pot. I made some Sliced Roasted Butternut Squash for dinner last night, to go along with some chicken thighs that I par-cooked on the stovetop, then finished in the oven. I used the leftovers from both in the soup.

Leftovers 0, Rach 3.

After everything bubbled around for a while (but not too long, since it was all cooked already), I added some milk. I used coconut milk, because I had some that I needed to use up. Use whatever kind you have on hand. The milk just needs to warm through for a minute or two. Don’t let it boil, or the soup may break.

And then, for the finishing touches, I stirred in some fresh parsley and a knob of butter.

This soup is best eaten with your favorite someone or alone standing at the kitchen island while you read a book. Fresh bread is essential for dipping and sopping up anything the spoon leaves behind. A slice of lemon is a perfect way to brighten a bit – just squeeze over top right before eating.

And, if it’s possible, this soup may be even better the next day (or a few days later – it freezes well).

Happy Eating!

Loaded Chicken and Rice Soup

Ingredients

1-2 T olive oil
1 C carrot (or parsnip), chopped
1 C radish (or cauliflower), chopped
to taste, salt
3 cloves garlic, diced
2 T balsamic vinegar
1/2 t dried rosemary (or 1 t fresh), broken or chopped
1 t fresh thyme (or 1/2 t dried)
1/2 t paprika
1 C cooked chicken, chopped or shredded (I used leftovers)*
2 C rice, cooked (I used leftovers)***
2-3 C greens (like hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or spinach), chopped
1 1/2-2 C winter squash, chopped (I used leftovers)**
5-6 C chicken stock
1 C milk (any kind)
1-2 T fresh parsley, chopped
1 T unsalted butter (optional)
lemon wedges, for serving

Instructions

(*If you're not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
Heat a soup pot over medium-low heat. Add the oil and when it's hot, add the carrots through salt (**unless you're using uncooked winter squash - if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you're not using leftover rice, also add 1/2 C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/loaded-chicken-and-rice-soup/

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One Dish Dinners Archive

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Vegan Tofu Fried Quinoa

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Almond Butter Stir Fry

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6

2

Kohlrabi Stew

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Roasted Carrots with Honey and Almonds

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Loaded Chicken and Rice Soup

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