Pasta Archives - Page 2 of 11 - De Ma CuisineDe Ma Cuisine

Thursday

24

September 2015

Carrot Pasta with Tarragon

Written by Rachel, Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Vegan, Vegetables, Vegetarian

If I told you that this was another dish where versatility is key, would you be surprised? It’s the way that I cook, so as often as possible, I will offer alternatives. Just in case it’s a different season when you read this post, in case you have something else in your fridge, in case you don’t care for something that I’ve used.

I wanted to do a pasta dish of sorts, using veggies as the pasta. Here’s where you can pull out that spiralizer, if you’ve already jumped on the veggie pasta bandwagon. I have far too many tools in my kitchen, so I opted to use a knife to cut carrots and summer squash into long, thin, pasta-like sticks (kinda like a long julienne). Other veggies that would be great: beets, parsnips, daikon radish, and fennel. Just mix and match based on what will go with the fresh herbs that you have on hand (for help with parings The Vegetarian Flavor Bible is a great kitchen tool).

I cooked the “pasta” in boiling salted water. I cooked for just three minutes – quick and easy.

To top the “pasta” I made a simple sauce of sorts. I used butter today, but for a vegan option, or just because it’s yummy, olive oil would be fabulous. I chopped up some small radishes, a shallot, and some garlic. Other veggies that would be great: peas, greens, cabbage, and green beans – again, mix and match based on the other veggies and herbs that you have on hand. Today’s herbs were tarragon and parsley. Other herbs to consider (these all go with carrots, if you want to keep them as the main veg): basil, Thai basil, chives, cilantro, dill, mint, and thyme.

You could leave things as they are. That’d make for a great dish. But, I wanted to bump up the protein, so I added some lentils. I’m kinda obsessed with green lentils right now. They hold their shape well and taste great. I want to eat them all the time. Garbanzo beans or black beans would be fun too, if you’re not as in to lentils as I am.

The lentils and tarragon, along with the dijon mustard that I added to the sauce, resulted in a dish that felt kinda French inspired. Topped with fresh tomatoes, this was a fabulous lunch. By the time I got to it, it was more room temperature than hot, but it was delicious. So, serve it either way. You could also top with more fresh herbs or nuts, even cheese, if you’re feeling cheesy. It would be great with some garlic bread or cornbread alongside, and a hearty spinach salad… But, just on its own is wonderful too.

Happy Eating!

Carrot Pasta with Tarragon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2

Carrot Pasta with Tarragon

Ingredients

2 T butter or olive oil, divided
1/4 C radish, diced
1 shallot or small onion, diced
to taste salt
(could also add: peas, greens, cabbage, green beans)
2 cloves garlic, diced
1 C lentils (or garbanzo or black beans), cooked
1 to 1 1/2 t dijon mustard
1 C carrot, thinly sliced into strips and then into long noodle-like sticks
1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
(could also use or substitute: beets, parsnips, daikon radish, or fennel)
1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
1 T fresh parsley, chopped
1 tomato, chopped, for topping
splash white vinegar, for topping

Instructions

Bring a pot of salted water to a boil.
While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it's hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
While sauce cooks, drop carrots and squash (and any other veggie "noodles") into the boiling water. Cook for 3 minutes. Drain.
Top "pasta" with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.

http://www.de-ma-cuisine.com/carrot-pasta-with-tarragon/

Monday

31

August 2015

0

COMMENTS

Thai Basil and Peanut Soup

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Rice, Sides, Soups, Vegan, Vegetables, Vegetarian

Soup, how I have missed you!!

I’d kinda forgotten about soup. I don’t know how. It’s one of my favorite things to cook and eat. Ever. Ever. EVER! I’m aware of the weather. It’s been about 97,000 degrees out lately and it’s just going to get hotter. But, I just can’t help myself.

This is my take on a Thai-peanut-kinda-spicy-oh-so-good soup. And yes, I said peanut. Peanut butter, to be exact. Just trust me, it works.

To start, I raided the veggie drawers in the fridge. Cabbage, green beans, lemongrass, and chile peppers all made the cut (bell peppers, carrots, broccoli, and greens could also be added, but you’re not missing out without them).

Then I went to the pantry. Found some peanut butter, ginger, liquid aminos (gluten-free soy sauce substitute – I ran out of the real stuff yesterday), and onion. Along with some tofu from the freezer, the veggies went into a soup pot with some coconut oil to cook away. A few minutes later, the peanut butter and other goodies went in. This soup came together in no time at all.

I added some veggie stock. Keeping things vegan today. A 30 minute simmer was all it took. If you’ve got less time, that would work too. Just cook until it tastes great to you.

In the last few minutes of cooking, I added the noodles to some boiling salted water. You can use whatever kind of noodles you prefer – I used soba, but rice noodles would be great too. You can totally add a little more liquid to the soup and cook the noodles that way. I thought about it, but wasn’t sure if we’d have leftovers and didn’t want to risk soup-logged noodles the second time we’d eat it. Since we’re trying to conserve water in the kitchen, I let the pasta water cool and dumped it on the lawn a few minutes ago (ahem – I have no idea if lawns like pasta water, so try at your own risk).

There are many things that you could do differently. As noted earlier, you could swap some of the veggies and you could use rice pasta if you want to go gluten-free. You could also use rice instead of pasta. It’d be a different soup, but I think it’d still be great. You could also add some coconut milk. I would have done this, but my grocery shopping was already done when I made up the recipe, so it was a use what I have on hand kinda day. However you make it, I hope you enjoy it as much as we did. We had it for lunch today and Tim said that it tasted like something you’d find at a fancy restaurant. Well, shucks, honey, that was a nice thing to say. (I agree… I may or may not have licked the bowl.)

Happy Eating!

Thai Basil and Peanut Soup

Prep Time: 15 minutes

Cook Time: 42 minutes

Total Time: 57 minutes

Yield: 2-4

Thai Basil and Peanut Soup

Ingredients

2 T coconut oil
1 C tofu, chopped
1 C green beans, chopped
1 onion, chopped
1-2 chiles, ribs and seeds removed (if desired), diced
1 C cabbage, chopped
could also add: bell pepper, summer squash, carrot, broccoli, greens
2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
to taste salt
2 cloves garlic, diced
1/4 t ground ginger (or 1/2 to 1 t fresh, diced)
1-2 T liquid aminos or soy sauce
1 T rice vinegar, divided
1/4 C peanut butter
4-6 C veggie stock
1/4 lb. soba noodles or rice noodles (or rice, cooked)
1/4 C Thai basil, chopped, some reserved for topping

Instructions

Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, 1/2 T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
Bring a pot of salted water to a boil. During the last few minutes of the soup's cooking time, add the pasta to the water. Cook according to package's directions. Drain and rinse with cold water.
Remove soup from heat. Stir in Thai basil and remaining 1/2 T of rice vinegar. Taste and adjust seasoning if needed.
To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

http://www.de-ma-cuisine.com/thai-basil-and-peanut-soup/

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/

Monday

23

March 2015

2

COMMENTS

Sweet Potato Pasta with Fried Eggs

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.

I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating!

Sweet Potato Pasta with Fried Eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2

Sweet Potato Pasta with Fried Eggs

Ingredients

2-3 C sweet potatoes (about 1 medium), shaved into thin strips
2 C collard greens, cut into strips
1 T lemon zest
1 T lemon juice
to taste salt
to taste pepper
3 T olive oil
pinch cayenne
1 T parsley, diced
1 t balsamic vinegar
olive oil
to taste salt
1-2 eggs/person
1/4 parmesan, shaved

Instructions

Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
Serve sweet potato pasta topped with eggs and parmesan cheese.

http://www.de-ma-cuisine.com/sweet-potato-pasta-with-fried-eggs/

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/

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Pasta Archive

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Carrot Pasta with Tarragon

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Thai Basil and Peanut Soup

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Chicken Noodle Soup

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Sweet Potato Pasta with Fried Eggs

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Almond Butter Stir Fry

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