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Monday

24

August 2015

Cantaloupe Smoothie

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Snacks, Vegan, Vegetables, Vegetarian

There’s nothing like a chilled melon on a hot summer day. Seriously. Nothing. Give me all of the watermelons, honeydews, and cantaloupes and I’m a happy gal. I can’t grow them for anything, so thankfully they know what they’re doing at JND Farms.

I’ve mentioned before that I prefer melon just plain. Super cold, cut into chunks or sliced, that’s my favorite. But, as I’ve also admitted, I’m loving these new ways to eat them too. Melon and Feta Salad? Yep! Watermelon Gazpacho? Absolutely! And now, a smoothie.

For this smoothie I added some frozen peaches and bananas. Fresh would be great too. I just had some in the freezer to use up. Whatever type of fruit, I’d suggest using as ripe as you can find ’em. Super sweet and juicy. Best way to go. If you wanted to switch things up you could also add some greens (like kale, spinach, or chard), berries, other types of stone fruit, pears, apples, or honeydew melon. Use what you have on hand.

I used cow’s milk, because it’s what we drink. But any kind of milk will do. Coconut, soy, almond, hemp… use what you prefer. Same goes for the yogurt. Any kind will work. Or, to keep it vegan, try some silken tofu.

Then grab your favorite blender and blend away. I like my smoothies super smooooooth, so I blended long enough that the guy working at the house next door looked over to see what the noise was (during the break he took from whatever noisy machine he was using 😉 ). I also overfilled the blender just a tad. I got a little cantaloupe happy. If I hadn’t had my hand on the lid we may have had cantaloupe colored walls. Whoops. The good thing about making so much is that I made enough for four, so tomorrow’s breakfast is already done.

Smoothies are a perfect breakfast, full of protein and nutrients. But, they’re also a great snack, or an accompaniment to a meal. I’m thinking that a Dandy Sandi paired with a smoothie sounds yummy. Maybe the extra servings will become lunch.

Happy Eating!

Cantaloupe Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Cantaloupe Smoothie

Ingredients

3 C cantaloupe, cut into chunks
1 frozen banana, cut into chunks
1 C frozen peaches (or fresh), cut into chunks
1 C plain yogurt or silken tofu
1 C milk (any kind)
pinch ginger
pinch salt
1 T maple syrup
Could also add: greens (kale, spinach, chard), berries, stone fruit, pears, apples, honeydew melon

Instructions

Put all ingredients in a blender and blend well.

http://www.de-ma-cuisine.com/cantaloupe-smoothie/

Thursday

20

August 2015

1

COMMENTS

Tofu and Eggplant Lettuce Wraps

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

Lettuce is one of those oft neglected veggies. I fall into the trap of thinking that lettuce is meant for sandwiches and salads alone. Never mind the fact that I’ve made it into Caesar Soup, which is at the other end of the spectrum for sure. You know, I think that soup would taste great with a sandwich. Double whammy on the lettuce.

But, if we can get away from tradition, here’s another way to use lettuce. As a wrap. Ok, I know, it’s been done before. In fact, one of our favorite Asian restaurants has the most amazing lettuce wraps. I hadn’t ever tried a lettuce wrap until we tasted them. They were a bit of the inspiration for this recipe. However, the main inspiration was that I need to be more creative with lettuce.

We normally have red leaf lettuce on hand. It’s a bit more delicate, so I thought that it might be best to double up on the layers. In the end, doubling up was fine, but they were messy no matter what (and I think they’d be messy no matter the variety of lettuce used). So, fair warning: be ready to eat with your hands, and have a big napkin ready to catch falling food and wipe sticky fingers. 😉

Here’s where things get so simple. This is a quick and easy meal. Perfect for a working lunch break on a busy day, as an appetizer before dinner, as a mid-day snack… Whenever you eat them, they’re a cinch.

I used eggplant, tofu, hot pepper, and onion. But, you could also add: mushrooms, bell pepper, summer squash, and julienned carrots. They’d be fabulous! I wanted to include some fresh herbs, so I used Thai basil and mint. The mint can be added to suit your tastes and what you have on hand. I have some in my garden, which is just outside the door, so I didn’t want to miss out on the freshness that mint adds to a dish.

I cooked everything in some coconut oil, because coconut lends well to Asian flavors. The chiles added a hint of heat, the tofu got a bit crispy, and the veggies softened and browned just a bit.

Each wrap was topped with some diced cucumbers for a bit of cool crunch, then I added a splash of rice vinegar and a few flakes of sea salt. I find that a variety of textures is important in wraps, so the cucumber met that need. And the salt and vinegar both help to bring out the flavors of the other ingredients.

I decided to go vegan today and didn’t feel like I was missing out on anything. But, if you wanted to add meat, some beef, chicken, or pork would be great. However you decide to cook it up, it might pair nicely with a Sweet and Spicy Lemongrass Stir Fry… maybe for dinner tonight?!

Happy Eating!

Tofu and Eggplant Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yield: 2

Serving Size: 2 lettuce wraps

Tofu and Eggplant Lettuce Wraps

Ingredients

1 small to medium eggplant, peeled and chopped
salt
2 T coconut oil (or olive or canola)
1 C tofu, excess water squeezed out, chopped
1 chile pepper, ribs and seeds removed, diced
1/2 C onion or shallot, chopped
could also add: mushrooms, bell pepper, summer squash, and julienned carrots
to taste salt
big pinch ginger
1 clove garlic, diced
1 1/2 T soy sauce or liquid aminos
1 T mint, chopped
1 T Thai basil, chopped
1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
1/2 C cucumber, diced, for serving
rice vinegar, for serving
pinch salt, for serving

Instructions

Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

http://www.de-ma-cuisine.com/tofu-and-eggplant-lettuce-wraps/

Monday

3

August 2015

0

COMMENTS

Eggplant and Summer Squash Tacos

Written by Rachel, Posted in Cheese, Dairy-Free, Dinner, Gluten Free, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegan, Vegetables, Vegetarian

This is one of those meals that’s made with ingredients that I didn’t used to think I liked. Eggplant and squash are things I’m excited about when summer arrives. That didn’t use to be the case.

I remember making Eggplant Parmesan before I knew about some of the nuances of eggplant. I ended up with an undercooked, rubbery, not at all yummy dish. We might have had cereal that night after we choked down as much as we could. I think I will try it again sometime soon. See how it turns out. ‘Cause I’ve learned a few things, so maybe it’ll be a success.

One of the things that I do now is salt the sliced eggplant and let it rest for a while to draw out the bitterness.

I’ve also learned that eggplant will soak up a lot of the oil, so it’s ok to cook it in a dry pan for a while, then add the oil later. I used both of these tips today. Cooking the eggplant in a dry pan to start lets them crisp up without getting all oil laden and soggy.

I started making my own tortillas recently. I’ve been using a recipe from Brown Eggs & Jam Jars for flour tortillas. I’ve yet to try corn tortillas, but I think they’d be fun to make too. Use whatever kind taste best to you. And if you’re feeling adventurous, make them from scratch (because there’s not much that compares to a still warm homemade tortilla wrapped around the taco filling)!

This was a quick and easy meal. The prep time was short, most of it getting done while the eggplant sat with the salt. The eggplant cooking took just a few minutes. I love meals like this!

Normally we have salsa and yogurt on tacos. But, I forgot to buy or make any. And I’m kinda glad about that. I had some feta in the fridge from another dish, so I used that instead. What a good idea! As I’ve said before, I love to use what I have on hand. Our grocery budget is small and I try to cook pretty frugally. And, happily, we might end up with dishes like this where expensive extras aren’t really needed.

You can make these tacos to suit your tastes. If you’re looking for a vegan dish, just replace the feta with some crumbled tofu, or omit the cheese altogether. If you want to add meat, chicken, pork, or beef would be great. If you want to add more protein, but keep it vegetarian or vegan, lentils would be excellent. And, if you think it sounds great just the way it is, go for it! Either way, it’s full of fabulous summer veggies: eggplant, tomato, and summer squash, a winning combination no matter how you slice ’em.

Happy Eating!

Eggplant and Summer Squash Tacos

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 2

Eggplant and Summer Squash Tacos

Ingredients

1 medium-sized eggplant, peeled and sliced about 1/4" thick
salt
2 t olive oil
salt
1/4 t chili powder
2 tortillas (flour or corn)
1-2 C lettuce, shredded
1/2 C summer squash, thinly sliced and chopped
1/4 C bell pepper (optional), chopped
2 T red onion, diced
1 tomato, chopped
1/2 hot pepper, ribs and seeds removed, minced
1/4 C feta cheese (or extra firm tofu), crumbled
pinch salt
white vinegar

Instructions

Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.

http://www.de-ma-cuisine.com/eggplant-and-summer-squash-tacos/

Monday

20

July 2015

0

COMMENTS

Melon and Feta Salad

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

I mentioned last week that I have a hard time eating melon any way other than chilled, plain, nothing else to it. I’ve heard of people putting feta with their melon. So weird. So so weird. I was never gonna try it. Why ruin a perfectly good thing?

I was wrong.

I’ve been missing out.

I was the weird one.

Creamy, cool, salty chunks of feta. Savory, crunchy, spicy red onions. Bright, summery, fresh herbs.

It’s like a summer poem on a plate. A mouthwatering piece of art.

Oh that I could eat this for every meal of every day.

Although I really reeeeally enjoyed this salad as is (and it’s seriously best with everything piled into the same bite), if you wanted to change things up, here are some suggestions: You could make this an all savory salad and substitute eggplant for the melon. Easy. If you’re going for a vegan dish you might swap the feta for some crumbled extra firm tofu (you might want to add a little extra salt). If feta isn’t your favorite, but you love blue cheese, ricotta, or goat cheese, give ’em a try. Like most things that I make, it’s best made to suit the cook’s tastes, with what they have on hand.

I ate this for lunch today, standing at the kitchen island, watching a Red Sox game, all the while trying to hurry so I could clean up and get back to work. But, here’s how I really want to enjoy it: outside, with some of my favorite people, alongside some grilled sausage and a creamy potato salad, with some of Tim’s homemade ice cream for dessert. Maybe not today, but soon. It needs to happen soon.

Sometimes there’s something to be said for, “if it ain’t broke, don’t fix it”. Not here. I will never tire of freezing cold melon on its own. But, this salad holds a special place in my heart. Because, if I dig a little deeper, it’s a great reminder that it’s always a good thing to venture out of my comfort zone to try something new, something scary, something that might seem a little bit weird.

Happy Eating!

Melon and Feta Salad

Prep Time: 15 minutes

Yield: 4

Melon and Feta Salad

Ingredients

2 C (heaping) melon (cantaloupe or watermelon), cubed
1 C tomatoes, chopped
1/2 C cucumber, chopped
1/2 C red onion, diced
1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
to taste salt
to taste pepper
2 T fresh mint, diced
2 T fresh basil, diced
3 T balsamic vinegar
2 T olive oil
4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions

Toss melon through hot pepper (if using) in a bowl.
Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

http://www.de-ma-cuisine.com/melon-and-feta-salad/

Monday

13

July 2015

0

COMMENTS

Watermelon and Mint Gazpacho

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian

When I get a watermelon that’s as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard time not eating the entire thing in one sitting. I like to slice the melon in half and just eat with a spoon. If I can stop myself, I like to save the center for last, because it’s the best.

But, if you can resist, here’s a fun way to eat watermelon… in soup!

It’s a cold soup though, don’t worry. It’s called a Gazpacho. Traditional gazpachos often consist of raw veggies and have a tomato base. But, there are many variations, including this simple watermelon one.

Since everything will be blended up, you don’t have to be too careful about how the watermelon is cut. I figured large chunks would work just fine. The seeds of a watermelon are edible (and some say they’re even good for you), but I don’t like to eat them. They ruin the texture for me. I don’t even like chunks in my ice cream. Tim says that’s weird, but I’m fine with my choices. If you want to leave the seeds in and blend them up, that’s fine with me.

Watermelon pairs well with things like orange juice, maple syrup, and balsamic vinegar, so I added a little bit of each.

It also tastes great with some refreshing mint. I added about 15 smallish leaves. You could add way more or way less, depending on how minty you want it. Basil would be another great addition (along with or in place of the mint). If you don’t want to add the herbs that’s fine. But, they add a cool, fresh burst of flavor.

If the melon is already chilled, you can consume immediately. If not, pop it into the fridge for an hour or so before serving. You could serve it as a gazpacho, just on its own. You could add a dollop of yogurt or whipped cream. You could freeze it in an ice cube tray and use it in place of ice or frozen fruit in smoothies or summer drinks, or just pour it into a glass and drink it.

If you have cantaloup or honeydew melon on hand, they’d be a great addition, or could be used in place of the watermelon.

I don’t really like change, especially when it comes to my favorites. That’s why I prefer a traditional Thanksgiving dinner, I love to re-watch Gilmore Girls, and I think watermelon is best served super freezing cold, halved and eaten with a spoon. But, with change comes learning new things and growth, so I’m ok with it (ahem, in moderation). I will bravely taste a new dish at Thanksgiving, try watching a new show, and I will, for the first time ever, branch out and do something different with watermelon. And I will enjoy it.

Happy Eating!

Watermelon and Mint Gazpacho

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4

Watermelon and Mint Gazpacho

Ingredients

2 1/2 - 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
2 t balsamic vinegar
1-2 t maple syrup
1/4 to 1/2 C orange juice
10 to 12 large or 15-20 small mint leaves

Instructions

Blend all ingredients until smooth.
Then either: Chill and serve as a gazpacho.
Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
Make into a sorbet in an ice cream canister (freeze according to manufacturer's directions).

http://www.de-ma-cuisine.com/watermelon-and-mint-gazpacho/

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Quick and Easy Archive

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Cantaloupe Smoothie

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Eggplant and Summer Squash Tacos

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Melon and Feta Salad

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