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Monday

29

June 2015

Succotash

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

If you watched Looney Tunes as a kid, you probably remember Sylvester’s, “Sufferin’ succotash!” When I think about this dish, it’s his voice that usually says the name.

Over and over and over and… over.

But, ain’t no sufferin’ here. Tim, who is not a huge fan of squash, loved this. He asked for more and there wasn’t any. So I made it again the other day.

This isn’t a perfectly traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. I’ve read that you could also add beans, like black beans. I think that would be terrific. I didn’t have bell peppers, but wanted to add some hot pepper. Fabulous! If I had eggplant, I probably would have thrown some in. Peas? Sure! It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

The smell of basil always makes me think of summer. It pairs so well with everything in this dish. I couldn’t leave it out. I’ve noticed that I like the taste of basil better in the summer. It’s been about 8 years of us eating seasonally and I can see it in the things I start to crave as the weather changes.

I found this to be a perfectly satisfying main dish. So did Tim. We had it once with a fried egg on the side, another time with a slice of cornbread. The thought of both is making my mouth water.

Here’s to long summer days, hot weather (only because my tomatoes like it), and simple dinners like these, eaten outside with loved ones.

Happy Eating!

Succotash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4

Succotash

Ingredients

1 T olive oil
2 C green beans, cut into 1" pieces
2 C corn (about 3 cobs) (frozen corn could be used)
2 C summer squash, chopped
(could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
to taste salt
to taste pepper
1 C (heaping) tomato, chopped
1 T garlic (about 2 cloves), diced
1 t vinegar (white, red wine, rice)
2 T basil, chopped, for topping

Instructions

Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
Serve topped with fresh basil.

http://www.de-ma-cuisine.com/succotash/

Thursday

25

June 2015

0

COMMENTS

Green Bean Fries

Written by Rachel, 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

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?

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.

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.

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.

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?!)

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

Pre-heat the oven to 425F.
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.
While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
Serve green beans dipped in "ketchup".

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

Monday

15

June 2015

0

COMMENTS

Bean and Veggie Mélange

Written by Rachel, Posted in Appetizers, Beans, Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Potlucks, Quick and Easy, Salads, Sides, Snacks, Vegan, Vegetables, Vegetarian

I called this a “mélange”, which is French for “mixture”. It seems so versatile that I don’t want to limit it by calling it a dip or a salad. A dip implies the need for some sort of scooper. Corn chips would work well. I’m planning to try this tonight. A salad or a side implies that it’s a dish meant to compliment something else. Served alongside some grilled chicken or pan seared tofu would be fabulous. It could be a topping for brown rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, or crispy potatoes. It could be a part of a taco salad. It could become an appetizer and top a garlic rubbed crostini.

This makes enough for about 4-5 servings, so I’m looking forward to trying as many of these as possible.

The magic all starts with the fruits and veggies. I chose summer squash, carrot, garlic, jalapeño, and these fabulous Kingsburg Gold cherry tomatoes that I’ve been waiting a year for.

Seriously.

Cherry tomatoes are one of my favorite things about summer. They bring back memories of eating tomatoes, still warm from the sun, from our garden when I was growing up. No matter how large or small my garden is, I always try to grow tomatoes. I plan to save some seeds from these Kingsburg Golds to plant next year.

If you want to swap out any of the veggies, I have a few suggestions: eggplant (finely chopped), corn (fresh off the cob), bell pepper (in place of or in addition to the jalapeño), red onion (I don’t have any on hand, or I would have added it), radish (finely grated – don’t use too much so it doesn’t overpower), and avocado (ripe, but not too).

I like to grate carrots when they’re in a salad or a dip. I thought they’d be easier to scoop up than chunks. Plus they’re a little less in your face with the crunch. Grating tames them a bit. If you like chunks, chop away.

It’s all so super simple. A quick oil and vinegar dressing with some paprika for fun flavor. It’s one of my favorite spices. If you don’t love it, chili powder would be great, cumin could be good, or you could just stick to salt and pepper and add a few fresh herbs (like basil and parsley, and maybe even cilantro).

Everyone gets tossed around, then they get to stand for a few minutes to marinate a bit.

We ate this for lunch with plain old cheese quesadillas. The fridge is a little bare right now, so we’re all out of the usual quesadilla toppings (salsa and Greek yogurt). But, let me tell you, I may just skip them from now on. I liked this better.

I think dinner tonight will be corn chips with this little mélange. That counts as dinner, right? And then breakfast burritos tomorrow… I wonder if I’ll ever get sick of it. 😉

Happy Eating

Bean and Veggie Mélange

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Bean and Veggie Mélange

Ingredients

2-3 T balsamic vinegar
1 clove garlic, minced
2 T chives, minced
1 t paprika
to taste salt
to taste pepper
2-3 T olive oil
1 1/2 - 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
2 C zucchini, grated
1 C carrot, grated
1/2 to 1 C tomatoes, chopped
1/2 jalapeño (about 1-2 T - use more for more heat), ribs and seeds removed if desired, minced
could also add: bell pepper, red onion, radish, corn, avocado, or eggplant

Instructions

Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
Let stand about 10 minutes before serving.

Notes

Wash hands after cutting jalapeño and be careful not to touch eyes while cutting. Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, or crostini.

http://www.de-ma-cuisine.com/bean-and-veggie-melange/

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by Rachel, Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
1 t olive oil
to taste salt
to taste pepper
1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
1 1/2 t dijon mustard
pinch cayenne (optional)
2 cloves garlic, diced
to taste salt
to taste pepper
2 T to 1/4 C olive oil*
3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Thursday

21

May 2015

0

COMMENTS

Roasted Stone Fruit with Bulgur and Fennel

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Grains, Main Dishes, Nuts, Quick and Easy, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

Complain as I will about summer – the heat, the heat, the heat, I love the fruits and veggies that it brings. I’m silly for squash (more about that next week), crazy for cherries, and wacko for watermelon. Not to mention sweet corn… be still my heart. And oh the stone fruit… Standing over the sink, eating the most perfectly ripe peach, juice dripping down my arms. That’s just heavenly.

Try as I might, stone fruit doesn’t last long in our home. It’s just too easy to grab one, give it a quick scrub, and have a delicious snack. So in order to have any left for this savory take, I had to make it as soon as the box got home.

This week it was nectarines in our Abundant Harvest Organics box, but apricots, apriums, or peaches would work great too. I sliced them about 1/4″ thick, tossed them with some olive oil, salt, and pepper, and roasted them for a few minutes.

While the nectarines hung out in the oven, I sautéed some onions and fennel. A few minutes later I added the bulgur wheat and let it get a bit toasty before I added some veggie stock. If you wanted to keep this dish gluten-free, quinoa, brown rice, or barley would be great instead of the bulgur wheat.

Once the fruit was roasted, flipped once, and roasted for a bit longer, it joined the party in the bulgur pan.

Added to it was some saffron, cayenne, and ginger.

Top it with a little lemon juice, some chopped nuts, and you’ve got dinner.

It’s great on its own, but would be fabulous served with some crispy fried tofu, or a roasted chicken, along with a salad of arugula, red onions, sliced stone fruit, and chopped nuts.

Happy Eating!

Roasted Stone Fruit with Bulgur and Fennel

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-3 as a main dish, 3-4 as a side dish

Roasted Stone Fruit with Bulgur and Fennel

Ingredients

2 C firm stone fruit (apricots, nectarines, apriums, or peaches), sliced 1/4" thick
to taste salt
to taste pepper
1 t olive oil
1 T olive oil
1 C onion, chopped
1/3 C fennel, chopped
to taste salt
to taste pepper
1 C bulgur wheat (or quinoa, brown rice, or barley)
2 C vegetable stock (or water)
pinch saffron (optional)
pinch ginger
to taste salt
to taste pepper
pinch cayenne
1 T plus 2 t lemon juice
1/2 C nuts (almonds or pistachios), roughly chopped

Instructions

Pre-heat the oven to 400F.
Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.

http://www.de-ma-cuisine.com/roasted-stone-fruit-with-bulgur-and-fennel/

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Succotash

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Green Bean Fries

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Bean and Veggie Mélange

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Customizable Panzanella Salad

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Roasted Stone Fruit with Bulgur and Fennel

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