De Ma Cuisine

Sauces Archive

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking. 

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

  • 3/4 pound ground pork
  • 1/4 red or green cabbage, chopped (should yield about 2 C)
  • 1 bunch scallions, green and white parts, chopped
  • Udon noodles (enough to serve four people)
  • to taste, salt
  • 2 T tamari/soy sauce/liquid aminos
  • 1/4 t (or more like 1 t) Sriracha
  • 3 T (or 1/4 C) red pepper jelly
  • 2 T rice vinegar
  • 1 T cornstarch
  • 1/4 C cold water
  • Crispy onions

Directions

  • Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
  • Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
  • While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
  • Top each bowl with some crispy onions (you know, the kind from a jar).

Thursday

12

November 2015

0

COMMENTS

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Written by , Posted in Condiments, Dairy-Free, Dinner, Gluten Free, Herbs, Main Dishes, Pasta, Quick and Easy, Rice, Roasting, Sauces, Sides, Vegan, Vegetables, Vegetarian

RoastedBroccoliSquashBasilTahiniSauce-6

As I type this, I’m practicing my songs for the Christmas concert in December. This seems wrong because the weather doesn’t match the feel of the songs. I don’t know if it will ever not be weird to me to have 90 degree weather in October, but I’m coping. I try to avoid using the oven too much when it’s hot. But, today I made an exception. It just has to be done earlier in the day when it’s still cool out. And, even though it warms up the house a lot, it’s worth it to be rewarded with roasted veggies.

RoastedBroccoliSquashBasilTahiniSauce-1

Roasted broccoli is one of my favorite things. Sure, it can make the house smell like toots, but it tastes so good that it doesn’t really bother me. And roasted summer squash, I can eat the entire pan by myself. Easy.

RoastedBroccoliSquashBasilTahiniSauce-4

I tossed them with some olive oil, salt, pepper, and cayenne. Simple.

RoastedBroccoliSquashBasilTahiniSauce-2

While they roasted I blended together some sauce (which could be a dip, just make it a little thicker). It contained things like garlic, ginger, basil, tahini paste, and homemade yogurt. I’m totally on a homemade yogurt kick right now. It’s the best, and it’s not too difficult to make. When I make it, I feel like I’m winning at life. Same with homemade bread. I guess we all have our things that make us feel like we’ve accomplished something great. Those are two of mine.

RoastedBroccoliSquashBasilTahiniSauce-3

This sauce might be another. It’s a bit Asian-inspired, with the soy sauce (liquid aminos if you’re gluten-free) and the tahini. If you have leftovers, you might use it on an Asian Chicken Salad or a Napa Cabbage Slaw. If you don’t have tahini paste (which is ground up sesame seeds), you could use almond or peanut butter.

RoastedBroccoliSquashBasilTahiniSauce-5

RoastedBroccoliSquashBasilTahiniSauce-7

I served the veggies drizzled with the sauce, over some brown rice. Other options would be to serve it over pasta, spaghetti squash, chicken, tofu, or just dip the veggies in the sauce. They’re great that way too.

RoastedBroccoliSquashBasilTahiniSauce-8

I see cooler weather in the forecast. It’s almost the season for all the roasted veggies, soups, and stews.

Happy Eating!

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Ingredients

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1 medium or 2 small summer squash, cut into sticks
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • 1/2" cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • 1/4 t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Instructions

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and squash with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).

http://www.de-ma-cuisine.com/roasted-broccoli-tahini-sauce/

Thursday

25

June 2015

0

COMMENTS

Green Bean Fries

Written by , Posted in Appetizers, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Quick and Easy, Roasting, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

GreenBeanFries-5

I’m crazy about French fries. With a burger they’re fabulous, topped with gravy and cheese curds they’re comforting, with a hearty dip they’re a meal. Of course they don’t have to be made with potatoes. Parsnips, carrots, and summer squash all work perfectly. And while we’re at it, why not try sweet potatoes, beets, or rutabagas?

GreenBeanFries-1

And when I’m feeling lazy and don’t want to take the time to cut up some veggies for roasting, or when I’ve got so many green beans just waiting to be used, I figure I might as well turn them into fries.

Never mind the fact that roasting green beans is one of my favorite ways to eat them. Ever.

GreenBeanFries-3

So it’s pretty simple. The beans are tossed with olive oil, salt, and pepper and head into a hot oven. High heat and not a lot of time will work well here.

GreenBeanFries-2

While the beans roast, a quick “ketchup” is blended together. Garlic, basil, a few spices, a little this (maple syrup), a little that (dijon mustard)… a minute or two in the mini food processor and we have some sort of tomatoey, herby, ketchup-like dipping sauce.

GreenBeanFries-4

This could be used for any of the above French fry options. If there are leftovers, it’d be great heated up and served over pasta, or used as a pizza sauce. Oh and it’d be fabulous atop a burger.

I have some suggestions in the recipe for three different herb combinations. I was also thinking that if you wanted to go a completely different direction and opt for a creamy dip, crème fraîche would be an awesome option. I might try that next time. (P.S. Crème fraîche is actually pretty easy to make from scratch! Who knew?!)

GreenBeanFries-6

The meals that I make and photograph for these posts usually end up being lunch. So, I fried up some eggs, washed some strawberries, and we were set. Of course Green Bean Fries would be a great compliment to a meal; a wonderful side, But, more often than not of late, I’ve been enjoying veggies as the star.

Happy Eating!

Green Bean Fries

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4

Green Bean Fries

Ingredients

  • 1-2 pounds green beans, stems removed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme OR tarragon + parsley + dill + fennel pollen
  • 1 clove garlic, roughly chopped
  • pinch cayenne
  • pinch ginger
  • 1 t maple syrup
  • 1 t dijon
  • 2 T olive oil
  • 1 T chives or shallots (optional)
  • 1 C tomato puree
  • 1 T vinegar
  • to taste salt
  • to taste pepper

Instructions

  1. Pre-heat the oven to 425F.
  2. Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they're not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
  3. While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
  4. Serve green beans dipped in "ketchup".

http://www.de-ma-cuisine.com/green-bean-fries/

Monday

27

April 2015

0

COMMENTS

Nopales and Tomato Relish

Written by , Posted in Appetizers, Condiments, Dairy-Free, Fruit, Gluten Free, Quick and Easy, Sauces, Snacks, Vegan, Vegetables, Vegetarian

NoplaesTomatoRelish-1

After eight years of subscribing to Abundant Harvest Organics, one might expect that I’d know all the fruits and veggies. There wouldn’t be any that I still needed to try… right?! Wrong.

Nopales.

The nopal is the pad or leaf of the cactus. It has a bit of an aloe vera or okra like feel to it. You could eat it raw, with tomatoes, in a salad. But, I wanted to do a little something more.

NoplaesTomatoRelish-2

I’ve heard of people making tomato jam. That intrigues me. There are relishes, chutneys, confit, fruit butters, conserves… I wanted to try something fun like this with the nopales. We got tomatoes in our box this week – the first of the season for us. I love when tomatoes are in full swing. There’s nothing quite like a ripe tomato still warm from the sun. These tomatoes weren’t warm. Nor was it sunny. But, they were the perfect compliment to the nopales.

NoplaesTomatoRelish-3

This is a super simple recipe. It’s a little like a salsa as there are tomatoes, onions, garlic, and a bit of heat. But, I also added a bit of sweetness. It really could be almost any of those aforementioned condiments, but I think it’s most like a relish.

NoplaesTomatoRelish-4

I brought it to a quick boil, then let it simmer and reduce down for about 15 minutes. After just a quick chop for the tomatoes and nopales, spring onions and fresh garlic, all you really have to do is give it the occasional stir and mash it a few times. Easy.

NoplaesTomatoRelish-5

You could just leave it chunky, but I like my salsas and jams a little smoother, so I blended it up a bit with a hand blender (a regular blender or food processor would work fine too).

NoplaesTomatoRelish-6

After that, all that’s left to do is decide what to serve it with. May I suggest serving the relish atop avocados on toast, on crostini, like salsa (for quesadillas, taco salad, or corn chips), with brie and crackers, or use it to top fried tofu, chicken, or beef.

Happy Eating!

Nopales and Tomato Relish

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Yield: 18 oz.

Nopales and Tomato Relish

Ingredients

  • 3 1/2 C tomatoes, chopped
  • 1 1/2 C nopales, chopped
  • 1/2 C spring onion (or green or regular onion), chopped
  • 2-3 T chopped fresh garlic (or 2-3 garlic cloves), diced
  • to taste salt
  • good sprinkle cayenne
  • 1 T plus 1 t lemon juice, divided
  • 3 t maple syrup (or 2 t maple syrup and 1 t honey)

Instructions

  1. Place the tomatoes through maple syrup in a medium saucepan. Bring it to a simmer over medium-low heat. After about 5 minutes/once tomatoes have released some of their juices, mash (with a potato masher), bring to a rolling boil and cook for about 1 minute. Reduce to a simmer and cook until thickened about 15-18 minutes. Remove from heat and stir in remaining lemon juice.
  2. Optional: Blend with hand blender (or regular blender or food processor) (it can also be left chunky). Taste and adjust seasoning if needed.
  3. Serve warm, cold, or at room temperature.

Notes

Serve with avocados on toast, on crostini, like salsa (for quesadillas, taco salad, or corn chips), with brie and crackers, or use it to top fried tofu, chicken, or beef.

http://www.de-ma-cuisine.com/nopales-and-tomato-relish/

Thursday

29

January 2015

0

COMMENTS

Red Choi Stir Fry with Tofu and Almonds

Written by , Posted in Dairy-Free, Dinner, Lunch, Main Dishes, Nuts, Pasta, Quick and Easy, Quinoa, Rice, Sauces, Vegetables, Vegetarian

RedChoiStirFry-8

It makes me super happy when I’ve made something that’s loaded with veggies, and Tim, unprompted, tells me how much he likes it. What a guy! Good thing he liked it so much (even the tofu!), because I am sold.

RedChoiStirFry-1

First of all, tofu is a cheap way to get some protein into a dish. I know, I know, not everyone is crazy about soy. So, if you’re not a tofu fanatic, that’s awesome too! Be who you are, right?! If you’d like, add some chicken instead, Tempeh is great too (but also a soybean product), beef and pork would also be super yum. Or, go totally vegetarian and add some more nuts (even a scoop of peanut or almond butter mixed into the sauce would be great).

See how easy that was?! Substitution central over here. This is one where there’s something for everyone.

Oh yeah, and if you’re vegan, omit the fish sauce. (No duh, Rachel. You knew that… We taught our 2 year old niece to say, “No duh, Uncle Tim” over the holidays. It was one of the highlights of the trip. Especially when she started saying it to Oma too.) I’d planned to make this a vegan dish. I was going to add some honey, then remembered that some vegans don’t eat honey. I finished cooking and realized that fish sauce is obviously not vegan. Eye roll and shrug of the shoulders. I can’t expect my brain to work perfectly all the time. 😉

RedChoiStirFry-2

This is my go-to stir fry sauce. It’s simple. Soy sauce (or a gluten-free version, which tastes remarkably similar), fish sauce, and rice vinegar. Sometimes I use cornstarch and water, to act as a thickener. Either way, we think it tastes great.

RedChoiStirFry-3

Stir Fry is one of those awesome meals for using up whatever veggies are hanging out in the fridge. It’s also a way to pack in many many veggies, but can also be great if you’ve just got broccoli and an onion left at the end of the week. My goal, this time, was to find a way to use the red choi. The rest of the veggies are kinda just a bonus. Plus, it’s a great dish for cabbage using up. And, tastes great with an Asian slaw on the side. Yep, do it, get your cabbage on!

RedChoiStirFry-4

Anoooooother reason I love Stir Fry, it’s so incredibly quick to prepare. Veggies cook over higher heat, so they cook fast and retain their bright color. A friend gave me a wok, so now I don’t throw veggies all over the stove.

Don’t forget, keep those veggies moving. High heat means they’re gonna burn if you leave them unattended.

RedChoiStirFry-5

Once the veggies are cooked (see how greeeeeeeen they are still!?), sauce goes in, cooks for like 2 minutes more, and then you’re done!

RedChoiStirFry-6

You could stand there and eat it out of the wok. Totally fine with me.

RedChoiStirFry-7-

But, maybe a better option is to scoop some rice onto a plate, slide some tofu next to it, and pile on those veggies.

If you’ve already eaten 5 pieces of the crispy tofu, I understand. I may have done the same.

May have.

Happy Eating!

Red Choi Stir Fry with Tofu and Almonds

Prep Time: 10 minutes

Cook Time: 21 minutes

Total Time: 31 minutes

Yield: 2-4

Red Choi Stir Fry with Tofu and Almonds

Ingredients

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about 1/8" to 1/4" thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • 1/4 C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • 1/4 C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • 1 head red choi stems, chopped
  • (could also add: snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head red choi leaves, chopped
  • 2 T almonds, chopped, for serving

Instructions

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it's hot add tofu, working in batches so the pan isn't overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Notes

If it's not essential for this to be vegetarian, 1 t fish sauce is a good addition to the sauce.

http://www.de-ma-cuisine.com/red-choi-stir-fry-with-tofu-and-almonds/

P.S. Those leftovers, plomp it all together in a pan and heat it up. The rice will love the sauce, and get a little bit crispy and extra yummy.