De Ma Cuisine

Sauces Archive

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

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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.

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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. 😉

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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.

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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!

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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.

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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!

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

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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.

Monday

5

January 2015

0

COMMENTS

Spaghetti Squash au Gratin

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

SpaghettiSquashauGratin-9

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.

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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.

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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).

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

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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.

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

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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).

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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.

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

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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/

Thursday

11

December 2014

0

COMMENTS

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Written by , Posted in Appetizers, Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Herbs, Lunch, Meat, Nuts, Quick and Easy, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

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Today, I was inspired to try something new. Something I’ve never attempted before.

Spring Rolls.

What a fun idea!

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I felt like I was playing as I cut the avocado and veggies into matchsticks.

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And then as I whisked the dip and the emulsion came together, I knew I was on to something. Because honey and mustard compliment each other so well, lemon adds a bright note, and Sriracha brings the spice.

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I just followed the instructions on the back of the rice paper package, which instructed me to soak the paper in warm water for 5 seconds (if your package says something different, by all means, follow those instructions).

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A few long sticks (or many short sticks, depending on the type of radish used) are added to the center of the paper.

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Then the paper is folded in half, keeping the sticks in the center.

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Sides are folded in towards each other, then it’s all rolled up.

I don’t know if this is how an expert would make these. But, it’s how I did it, and they worked just fine.

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After rolling, slice in half on a bias (because it looks fancy).

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You could totally switch up the dip, if you have a favorite Asian dip to use. You could just dip in wasabi and soy sauce too. You could also play with the contents of the rolls. I think that the following would be wonderful additions (maybe not all at the same time though):

– cucumber

– cilantro

– green onions

– bean sprouts

– sugar snap peas

– napa cabbage

– sesame seeds

– almonds

– tofu

– fried tempeh

– salmon

– shrimp

– crab

Obviously, the seafood would make these not vegan. Also, I’d cook any meat I was planning to use as I prefer it that way. If you don’t, and know how to safely prepare sashimi, then go for it.

I served these raw. I liked the crisp veggies in the sticky rice paper with the sweet and spicy dip. But, maybe next time I will try cooking the filling (not the avocado though) and then pan frying for a minute or two. Could be fun. Hmmm… maybe tomorrow.

Happy Eating!

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Ingredients

  • Dip: 2 T lemon juice
  • 2 T dijon mustard
  • 1 T plus 1 t honey
  • 1 to 1 1/2 t Sriracha (or your favorite hot sauce)
  • 2 t soy sauce
  • to taste salt
  • 3 T olive oil
  • Rolls: 1 small ripe but firm avocado, julienned/cut into 4" matchsticks
  • 1/2 carrot, julienned/cut into 4" matchsticks
  • 2 celery ribs, julienned/cut into 4" matchsticks
  • 4 small radishes, julienned/cut into 1"-4" matchsticks
  • (Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
  • 10-15 pieces of rice paper
  • warm water

Instructions

  1. Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
  2. Follow rice paper package's instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
  3. Serve with sauce for dipping.
http://www.de-ma-cuisine.com/spring-rolls-with-spicy-honey-mustard-dipping-sauce/

Thursday

4

December 2014

0

COMMENTS

How to Make Pesto – Part 3 – Mint Pesto

Written by , Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian

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It’s time for another pesto installment. I still can’t believe that I hadn’t made pesto before I tried my hand at Basil Pesto, the more traditional pesto. Then came the Kale Pesto, a bright, green tasting treasure.

But, recently, I’ve been loving mint. I love mint so much that I stuck a few sprigs in some dirt to see if they’d grow.

They did!

I have more mint growing outside than I know what to do with. And I’m fine with that.

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I thought I’d highlight the cool mint flavor with just a few ingredients. No nuts or cheese this time. Just some lemon, garlic, balsamic vinegar, salt, and olive oil. (But, if you wanted to add nuts, almonds, pine nuts, pistachios, or cashews would be a great choice.)

Simple.

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Since I have a tiny food processor-like attachment to my hand blender, I just put everything in at the same time and blend. You could also stream the olive oil in as you blend, if you have a blender or regular food processor. I think it worked just fine the way I did it though.

You could adjust the amount of liquid (or add more mint) if this isn’t thick enough for you. But, I liked the way it turned out.

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I have so much pesto in my freezer that I’m going to have to start including it in my weekly menu, every week.

What a problem to have, right?!

I’m going to eat it with a baguette that’s topped with feta. Yes. I’m gonna do that. I’m going to drizzle it over roasted green beans and peas. I might toss it with pasta or rice (hello risotto!), with grilled eggplant, steamed carrots, or fresh tomatoes. I might make it into a salad dressing, add it to hummus, or use it to top soup. Or, like I did today, I may add it to a Greek Pasta Salad that’s got chickpeas, veggies, and feta.

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Happy Eating!

Mint Pesto

Prep Time: 5 minutes

Mint Pesto

Ingredients

  • 1 - 1 1/2 C packed mint (about 1 bunch)
  • 1/4 C olive oil
  • 1-2 cloves garlic
  • 1 T lemon juice
  • 1/2 to 1 t lemon zest
  • 1 T balsamic vinegar
  • to taste salt

Instructions

  1. Blend all ingredients for about 60 seconds. Scrape down the sides of the blender, taste and adjust seasoning if desired, and blend for about 30 seconds more.
http://www.de-ma-cuisine.com/how-to-make-pesto-part-3-mint-pesto/

Thursday

6

November 2014

0

COMMENTS

How to Make Pesto – Part 2 – Kale Pesto

Written by , Posted in Cheese, Condiments, Fruit, Gluten Free, How To, Quick and Easy, Sauces, Vegetables, Vegetarian

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Kale is one of my favorite greens. No offense to spinach, chard, and collards. I just extra love kale. I love that it’s sturdy enough to be turned into chips, but that it’s softness can be brought out in a Massaged Kale Salad.

Plus, it’s an awesome shade of green. I love green.

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This pesto comes together so quickly. I changed things up a bit from the Basil Pesto in part one of the pesto series. But, if you wanted to, you could just sub the kale for the basil in that recipe.

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The main difference with the Kale Pesto is I omitted the nuts. Nothing wrong with nuts, just wanted to try something different. I also added some lemon (zest and juice) and some spices.

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Other than those changes, the rest is the same. Lots of garlic, some parmesan, and olive oil.

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I like to use my awesome KitchenAid hand blender, but a food processor or regular blender would work just fine.

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It made enough to overflow this little jar, so I used a few scoops on the Spicy Twice Baked Sweet Potatoes that I’d made the same day.

Do this. Today.

You’re welcome.

Other ways to use your pesto could be:

Roasted Chicken and some Crispy Potatoes (or hello, with the Spicy Twice Baked Sweet Potatoes!).

Cheddar and Pesto Grilled Cheese Sandwich and dip it into some Roasted Tomato Soup. (Shoot! I’ve already eaten lunch! Why didn’t I make this?!)

Kidney Bean and Kale Chili (with plenty of spicy chile peppers) – serve with a dollop of Greek yogurt, a spoonful of pesto, and a slice of lemon for squeezing over the top.

Sauté mushrooms and onions and top with pesto once cooked.

Roasted Pesto Topped Potatoes (new potatoes, or larger potatoes cut into bigger chunks, tossed with olive oil, salt, pepper, cayenne, and chili powder, roasted until crispy outside, tender inside – 350F, 25-40 minutes, depending on the size of the chunks, serve topped with pesto).

Happy Eating!

Kale Pesto

Kale Pesto

Ingredients

  • 1 bunch kale, washed well and stripped from stems (save stems for stock)
  • 2 cloves garlic
  • 1/4 C olive oil
  • to taste salt
  • 1/4 C parmesan cheese
  • dash cayenne or red pepper flakes
  • pinch lemon zest
  • pinch ginger
  • 1 lemon, juiced

Instructions

  1. Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
  2. Taste and adjust seasoning if desired.
http://www.de-ma-cuisine.com/how-to-make-pesto-part-2-kale-pesto/