De Ma Cuisine

Snacks Archive

Friday

1

November 2019

0

COMMENTS

Avocado Toast

Written by , Posted in Bread, Breakfast, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Toasting, Vegan, Vegetables, Vegetarian

I was kinda slow to get on the avocado toast bandwagon. It was so trendy that it got annoying. But, now, I love it. Ugh. It’s probably not trendy anymore. Kinda like skinny jeans. I was late there too. Now I wear them and have no idea if they’re still in style.

You know the part in You’ve Got Mail where they’re stuck in the elevator and Parker Posey says “Arghh! Where are my Tic Tacs?!?!” I feel like her when I say “ugh”.

I usually top avocado toast with a fried egg. But, it didn’t sound good today. I’m trying to get better at listening to myself. Not just eating things because I want them or because they’re there. I’m also trying to be better at having grace for the times when I do. It’s ok. All things in moderation, including moderation… I think Julia Child said that. Gosh I like her!

I had a bruised avocado and a tomato with a bad spot. Perfect. They go well together. I try to keep lots of seeds on hand. They are perfect for topping things like oatmeal, salads, and to put in granola. They also go well on avocado toast.

Today I went for chia, sunflower, sesame, and flax. Plus I added some hemp hearts that have been in the freezer since the last house, but are somehow just fine.

I mixed everything together with a bit of olive oil, some omega 3 oil (Brando and I have started taking it daily), salt, pepper, and Italian hot salt. I had micro greens from a sample at work that went under the avocado mixture. Maldon salt that went over top. Perfect. Done.

Happy Eating!

Avocado Toast

Serves 2

You don’t really need a recipe. Use this as a loose guideline.

Ingredients

  • 2 slices bread, toasted
  • 1-2 avocados, mashed (I can eat a whole one myself)
  • 1 plum tomato (or whatever you have on hand), diced (seeded if it’s super juicy)
  • 1 tablespoon chopped chives
  • 1 tablespoon roasted and salted sunflower seeds
  • 1 teaspoon chia seeds
  • 1 tablespoon hemp hearts
  • 1 tablespoon flax seeds
  • 1 tablespoon sesame seeds
  • pinch salt
  • pinch Italian Hot Salt (or cayenne)
  • freshly ground black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon Omega 3 oil (optional)
  • a handful of microgreens
  • Maldon salt, for topping

Directions

  1. Toast bread.
  2. Mix together the avocado through omega 3 oil.
  3. Top the toasted bread with sprouts and the avocado mixture. Top with a pinch of Maldon salt.

Friday

26

February 2016

0

COMMENTS

Baked Onion Rings with Herb Dip

Written by , Posted in Baking, Beans, Condiments, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Quick and Easy, Roasting, Sides, Snacks, Vegan, Vegetables, Vegetarian

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I’m not a sweets person. I don’t often crave chocolate, I can go without candy, and if given the option, I’d take potato chips over a donut. I do really love ice cream, but I think that’s because Tim is so good at making it. But, even then, I might take onion rings over ice cream. Because I really really love crunchy deep fried foods. French fries, tempura, onion rings… They’re so tasty.

We don’t need to talk about the dangers of fried foods. I’m well aware. You’re well aware. We’ve got that covered. It’s a treat, not an everyday thing.

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When it comes to guilty pleasures, these onion rings seem like they’d fit in. But, they’re actually pretty innocent. They’re dipped in eggs (you could use coconut or almond milk if you want to keep them vegan), then coated in flour. I double dipped some (you know, egg, flour, egg, flour). I’m not sure which turned out better. They all tasted great.

All.

I ate them all.

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The first secret to this delicious treat is baking them at a high temperature for a short amount of time. We’re talking 425F for 18-20 minutes total. The second secret is the dip. It’s made up of things like yogurt or silken tofu or mayo or avocado (or ALL!) blended up with some blanched greens, herbs, garlic, and olive oil. I fully submerged each onion ring in the dip before devouring.

If you wanted to make a huge platter and call this dinner, you might also do some green beans, par-cooked potatoes or root veggies (and in a few months summer squash), and add the beans to the dip. Serve it with a big salad and some other fun finger foods (like nachos with refried bean dip) and you’ve got a winner. In fact you’ll most likely find us eating this for dinner sometime this weekend.

Happy Eating!

 

Baked Onion Rings with Herb Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2-4

Baked Onion Rings with Herb Dip

Ingredients

  • 2 C greens (any: kale, chard, arugula, mizuna, spinach, etc...) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • 1/2 C mayo/yogurt/silken tofu/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional) (for extra spicy: 1/2 hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) 1/2 to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you've chosen

Instructions

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.

http://www.de-ma-cuisine.com/baked-onion-rings-with-herb-dip/

Friday

22

January 2016

0

COMMENTS

Hearty Kale and White Bean Quesadillas

Written by , Posted in Beans, Breakfast, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

KaleBeanQuesadillas-5

When I plan our menu I try to include a good variety of foods, so we don’t get bored. Sometimes they’re a little more complex, have multiple steps, and more ingredients. Other times they’re simple, basic, super easy. Scrambled eggs and toast makes a great dinner. So do quesadillas.

Quesadillas are probably our go-to, in a pinch, anyone can make it meal. If I’ve planned ahead, I will try to add some beans so it’s not just tortillas and cheese. If I’ve really planned ahead, we may even have homemade tortillas. But, sometimes, just the basics will do. We just need to eat something, and we need to eat that something right now.

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This recipe is a happy medium. I had time to prep and plan, so there are both veggies and beans. I also made a lot and froze the leftovers, so next time we want quesadillas, the filling can be pulled out and reheated. These are pretty versatile. I just took what I had on hand that I thought would go with beans and cheese, finely chopped it, and threw it into a pan.

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While the veggies and beans cooked, I whisked together a quick dip. But, if there’s no time for dip, or you’re out of yogurt or silken tofu, salsa will be just fine.

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I added pepper jack this time. It’s a great melting cheese and I love the spice that it adds. If you don’t do dairy, I’ve heard that nutritional yeast is great.

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I like my quesadillas super crispy outside and gooey inside. Tim prefers his a little less crispy. I used flour tortillas this time, but corn would be fabulous too. I had been working on another recipe on the same day and I wasn’t hungry when these were done. So I cooled them and saved them for dinner. When I reheated them they had an awesome crisp to them that I totally wasn’t expecting. Almost like the cooling and reheating had done something awesome to the layers in the tortilla. I’m totally down for cold leftovers (mostly because I’m too lazy to heat them up). This time I’m glad I took the time.

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I’m sure we will be enjoying these again soon. I’ve almost always got quesadillas on the menu and ingredients for them in the fridge.

Happy Eating!

Hearty Kale and White Bean Quesadillas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Hearty Kale and White Bean Quesadillas

Ingredients

  • 1 T olive oil
  • 2 C (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (kale, chard, spinach, mustard greens, mizuna, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • 1/2 t chili powder
  • 1/2 t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with 1/4 of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.

http://www.de-ma-cuisine.com/kale-white-bean-quesadillas/

Monday

18

January 2016

0

COMMENTS

Orange You Glad it’s Green Smoothie

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

OrangeGreenSmoothie-4

When I need a quick meal, smoothies are a great option. Sometimes I make them with peanut butter, chocolate chips, and banana. That’s one of my favorites. But, I also really love a good fruit and veggie smoothie. Sweet, but not too, and packed with nutrients.

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For a wintery smoothie, I opted for orange+pear+persimmon+greens. I just used what I hand on hand. At other times I may use apple instead of the pear, or in the warmer months, stone fruit and berries. The constant is the greens. I like to use mild ones like kale, spinach, or chard, and they just kinda disappear in the fruity goodness.

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I wanted to use the orange peel as a cup. We don’t have a dishwasher, so any dishes I generate get washed by hand. The less dishes the better. I used a grapefruit knife to get the segments out, but a sharp paring knife would do just as well. I cut a tiny bit off the bottom of the orange so it would sit flat too. Don’t want any rolling oranges when there’s a smoothie inside!

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I like my smoothies to be super thick and pretty cold. So I usually add some frozen banana. Unfrozen would work well too. The riper they are, the sweeter the smoothie.

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This can be a great light meal on its own. A working lunch or a good breakfast. If you want to add to the meal, here are a few suggestions for things that I think would compliment it:

Breakfast or Brunch

Savory Baked French Toast

Sweet and Savory Cornmeal Pancakes

Fresh Fruit and Basil Stuffed French Toast

Toast with Peanut Butter and Honey

Winter Frittata

Scrambled Eggs with Bacon and Chives

Turnip Hash with Bacon and Gouda

Paris Potatoes

Lunch

Grilled Egg and Cheese Sandwiches

Bacon Sandwich with Dandelion Greens

Tuna Boats

Dilly Eggs with Lentils

Vegetarian Soft Tacos

Any leftovers can be frozen in an ice cube tray and then re-blended or added to a new smoothie (in place of ice, if you use it).

Happy Eating!

Orange and Green Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2

Orange and Green Smoothie

Ingredients

  • 1 large orange, top cut off, segments scooped out (if you want to serve smoothie in peel - if not just peel, de-seed, and roughly chop)
  • 1-2 C greens (kale, chard, spinach), roughly chopped
  • 1 frozen banana (or very ripe non-frozen banana)
  • 1 apple or pear, roughly chopped
  • 1 persimmon, peeled and roughly chopped
  • (may substitute fruit with stone fruit or berries depending on the season)
  • 1/2 C yogurt (any kind) (or may use silken tofu or omit altogether)
  • 1-2 T maple syrup or honey
  • 1/2 C milk (any kind) (or use orange juice)

Instructions

  1. Blend until smooth, adding liquid last until you reach desired consistency. Taste for sweetness.
  2. Serve in the orange peel to save on dishes.

http://www.de-ma-cuisine.com/orange-kale-smoothie/

Wednesday

16

December 2015

0

COMMENTS

Garlic and Herb Bread

Written by , Posted in Appetizers, Bread, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Nuts, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

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If you need me this winter, I’ll likely be cooking soup, eating soup, chilling soup, reheating soup, and baking all sorts of bread to go with the soup. This is my favorite time of year for that reason. Normally, I’m content with bread still a bit warm from the oven to go with it. You know how they say that there’s nothing like freshly baked bread? They’re right. (By the way, who are “they”?) Sometimes it’s fun to do more than just have bread and butter though. I mean, I learned while in Paris that there is probably nothing I’d rather eat forever and ever than a French baguette with French butter. Literally. I might be willing to give up bacon. But, as we crunched into this herby, garlic studded bread, I couldn’t decide what I liked better, the bread or the Turkey Noodle Soup I’d made to go with it. And I didn’t miss the butter at all.

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This isn’t an ordinary garlic bread. I threw in some fresh herbs (rosemary from last week’s Abundant Harvest Organics box, and basil from my garden) and a bunch of greens. I used spinach this time, but when I planned the recipe I did so with kale in mind. I’d also use arugula, mizuna, chard, or bok choy. If you don’t have greens, but you want it to be green in color, you could make it with peas… Why not?!

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For the cheese I opted for colby jack. But, parmesan, goat, feta, cream cheese, or ricotta would be great too.

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I added some nuts, just to make it interesting. To make it even more so, you could add: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives), depending on what’s in season.

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After I blended it up I realized that this is basically a pesto. Pestos often have something green, some nuts, garlic, cheese, and olive oil. This has all of that and more. The great thing about this realization is that if there are leftovers, there’s a lot to do with them.

– mix into pasta

– make into grilled cheese

– add to soup

– stir into risotto

– top a baked potato (or make into twice baked potatoes)

– add it to hasselback potatoes

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I love this bread served with whatever soup I’ve got on hand. But, on its own it also makes for a fabulous snack.

Happy Eating!

Garlic and Herb Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 10

Garlic and Herb Bread

Ingredients

  • 8-10 cloves garlic
  • 2 t fresh rosemary or thyme
  • 2 T fresh basil or chives
  • 2 C greens (kale, spinach, arugula, chard, mizuna, bok choy etc...) or use peas
  • (optional) 1C any: fennel, asparagus, mushrooms, cabbage, kohlrabi, olives, radicchio, apples (not with garlic or chives), or apricots (not with chives)
  • 1/2 to 1 C nuts (walnuts, almonds, hazelnuts)
  • 2 C cheese (parmesan - for vegan could use bread crumbs and capers*, goat, feta, cream cheese, or ricotta), grated or crumbled
  • 1/4 to 1/3 C olive oil
  • 1 t lemon zest
  • 2 t lemon juice
  • to taste salt
  • good pinch cayenne
  • 1 loaf of your favorite bread, sliced

Instructions

  1. Place garlic through cayenne in a food processor. Blend for 20-40 seconds, scrape down the sides and blend for about 10 seconds more. Taste for seasoning.
  2. Spread mixture on bread. Either broil for 2-5 minutes (watch it carefully so it doesn't burn), bake until bubbly and browned, or put between the slices of bread (or slice bread horizontally), wrap in foil, and bake until warmed through.

http://www.de-ma-cuisine.com/garlic-and-herb-bread/