De Ma Cuisine

Vegetables Archive

Friday

8

November 2019

0

COMMENTS

Breakfast Burritos

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dairy-Free, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Vegan, Vegetables, Vegetarian

Monday was a very bad day. Tuesday morning started out kinda the same. Remnants of the crappy yesterday had stuck around. I hadn’t been this angry about something in a while.

My response to crisis is usually food. Food is comfort. That can lead to mindless eating. But, sometimes it leads to a really good breakfast that makes for a better start to the day.

I had cereal for lunch with zero plans for dinner. But, at least breakfast was good.

I started it simply, with chopped bell pepper and some minced cayenne pepper from the garden. I don’t know why they didn’t turn red. But, the seed pack said cayenne, so that’s what they are.

You could add a million other things in there too. Leftover potatoes, chopped onions, broccoli, leftovers from last night’s dinner… pretty much any veggies you think would be great probably will be.

After the peppers cooked in some oil for a few minutes I added some beans. I had pinto on hand. Yum. Black beans would also be great. And if all you have are kidney, or cannellini, use them! Why not?!

After the beans got hot, I added some whisked eggs. To keep it vegan, add in some crumbled tofu. Easy.

I took a pic of the tortilla being topped. It looked not amazing. The eggs had turned a bit grey from being cooked with everything else. If you want them to look amazing and yellow, scramble them separately. And then wash that extra dish. Yeah. No thank you. Less dishes is always the best option.

I laid out the tortillas, topped them with a handful of cheese, then the bean mixture. I used a mixture of cheddar and monterey jack, but if you’re going vegan, my favorite is Violife (just like cheddar or just like mozzarella shreds are great!). They got rolled up and then, the best part. A clean skillet with hot oil, cook that burrito on all sides until it’s shatteringly crisp. Yes please!

For topping or dipping, I like avocado with a bit of salt, and some sour cream. Tim likes salsa. Some people might like cilantro or some diced tomatoes.

However you serve them, they’re pretty quick and easy and make for a great start to the day.

Happy Eating!

Breakfast Burritos

Yields 3 burritos

Ingredients

  • 1 tablespoon oil (I used grapeseed)
  • 1/2 of a medium-sized bell pepper, diced (could also use: onion, cooked potatoes, cubanelle pepper, broccoli… whatever you have on hand)
  • 1/2 of a small hot pepper (I used cayenne), ribs and seeds removed, minced
  • pinch of salt
  • 1-14 ounce can of beans (pinto or black), drained
  • 4 eggs or half a brick of firm tofu
  • a little more salt
  • sprinkle of chili powder
  • handful of shredded cheese for each burrito, vegan (I like Violife) or conventional (I like a mixture of cheddar and monterey jack)
  • 3 burrito-sized tortillas (whole wheat, white, or gluten-free)
  • topping options: salsa, sour cream, cilantro, avocado, diced tomato, Sir Kensington’s Chipotle or Sriracha Mayo
  • a bit more oil, for crisping

Directions

  1. Heat the oil in a skillet over medium heat. Add the bell pepper, hot pepper, and any other veggies, and a pinch of salt. Cook until the veggies are tender, about 4-5 minutes, stirring occasionally. Add the beans and cook until the beans are heated through, about 4 minutes.
  2. Whisk the eggs, or crumble the tofu, in either case, with a pinch of salt and a sprinkle of chili powder. Add to the skillet with the beans and cook until eggs are set or tofu is hot (or you can cook the eggs separately if you want them to stay yellow – have fun washing that extra pan). Taste for seasoning.
  3. Top each tortilla with some cheese. Divide the bean filling between the tortillas and roll them up.
  4. In a clean skillet, add a bit of oil and crisp up the burritos, turning until they’re golden brown and delicious.
  5. Serve burritos cut in half with desired toppings.

Tuesday

5

November 2019

0

COMMENTS

Sheet Pan Chicken Dinner – A Cooking Show with Rachel O – Ep. 3

Written by , Posted in A Cooking Show with Rachel O, Contests, Dinner, Gluten Free, Main Dishes, Meat, One Dish Dinners, Poultry, Roasting, Sauces, Vegetables

This is going to be easy. Like, not as easy as making toast from store bought, pre-sliced bread. But, not as difficult as making toast from homemade bread. More like making toast from store bought not sliced bread.

The only difficult thing is waiting for the oven to heat up (ours takes twelve years) and making sure the chicken isn’t still frozen (ugh, mine is).

So while I wait for both of those things to correct themselves, I’m gonna halve some brussels sprouts and think about whether or not I could write a cookbook.

It’s something I’ve wanted to do for a while now. Just recently it’s been on my mind a little more. I was talking to Maggie Green about it last week and she asked “Why not you?” Yeah, why not me?!

So I’m putting this out there. Not for any reason but to tell you, so you can know first. “I’m gonna do the thing that scares me. Let my dreams be big enough to scare me.” –Arielle Estoria (paraphrase)

Ok, I think the oven’s ready. Remember, this is easy. You can swap out the veggies if you want to. I’m using brussels sprouts and broccoli, because it’s what I have on hand. I’d also like to make it with cauliflower, carrots, or even just a simple chicken and potatoes dinner. You could try rutabagas or parsnips, beets (chioggia beets would be super pretty), maybe even some cabbage wedges?? You’re the boss of your dinner, so make it how you want, use what you have on hand, and use this recipe as a guide, not something you have to follow exactly.

Since I’m the boss of my dinner, I’m using one of my favorite things: Sir Kensington’s Pepperoncini Italian Vinaigrette AND giving it away!! Winner winner chicken dinner!

To Enter:

  1. Follow both @De_Ma_Cuisine and @sirkensingtons on Instagram.
  2. Leave a comment on the @De_Ma_Cuisine Instagram post announcing the giveaway or on this blog post. You can comment about sheet pan dinners, whether or not you’d buy my cookbook, what Sir Kensington’s products you love the most, or anything else you find interesting.

Rules:

  1. Giveaway is open to residents of the United States.
  2. Winner will get to select any two Sir Kensington’s vinaigrettes.
  3. Giveaway will close Wednesday November 13, 2019 at 3pmEST.
  4. Winner will be chosen through random drawing.
  5. Winner will be contacted to get their shipping address.

Thanks for sponsoring the giveaway, Sir Kensington’s!

Happy eating and bonne chance!

Sheet Pan Chicken Dinner

Serves 4-6 (with leftovers)

Ingredients

Directions

  1. Pre-heat the oven to 350°F.
  2. Using two baking sheets, toss the chicken and all veggies in 1 cup of Sir Kensington’s dressing. Spread everything out evenly. It’s good if it touches. I like to keep the chicken skin side up, keeping the bottom in contact with the baking sheet. Bake, turning sheets once and stirring the veggies, until the chicken is fully cooked and the veggies are tender inside and browned and crispy outside, about 50-60 minutes (depending on your oven).
  3. While everything roasts, whisk together the remaining vinaigrette and the mayo to make a sauce.
  4. Top veggies with Maldon salt. Serve the veggies and chicken with the sauce poured overtop or on the side for dipping.

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.

Wednesday

2

October 2019

0

COMMENTS

Roasted Grain Bowls

Written by , Posted in Breakfast, Brunch, Condiments, Dinner, Eggs, Grains, Herbs, Leftovers, Lunch, Main Dishes, Quinoa, Rice, Roasting, Vegan, Vegetables, Vegetarian

I’m sitting here shoveling this food into my face hole and I keep wondering what that B.O. smell is… Oh. It’s the unused scallions. Why even do they smell like that?! It’s kinda gross.

Not quite as yucky as dog toots, rotten stuff, or humidity. But, off-putting none-the-less.

Speaking of humidity, it’s kinda warm and rainy and humid today. Buuuuuut, tomorrow it’s gonna be in the 50s, Friday night it could freeze, and that, plus the blanket of leaves on our lawn, is making it feel like fall. Which makes me want to eat all the soup and bake all the things.

Today I baked an apple cake and some sandwich bread. I also roasted cauliflower for my lunch, even though what I really wanted were the Red and Green Enchiladas that I made a few weeks ago. But, I don’t have any tortillas and I didn’t want to go to the store or make them. I had the oven on and a bit of time before while the bread rose. I figured I should do something with the very old cauliflower that I’d forgotten about in the crisper. I tossed it with olive oil and salt and let it roast for a while.

I had frozen the leftover farro from the Kale and Farro salad that I made at the beginning of September. It was thawed and in the fridge, ready to be used. I added it to the baking sheet when the cauliflower was browned and delicious. Plus the stinky scallions, a smidge more salt, some Italian Hot Salt, and a grind of black pepper. It just needed to get warm and a bit crispy.

I’m sorry I said “stinky scallions”. That doesn’t make things sound delicious.

I wanted one more element, so I fried an egg in butter and popped it on top. Over-medium, so the yolk could run through the farro. Everything got topped with some local Sriracha and a bit of Maldon salt.

You could skip the egg and top it with a plomp of Fabanaise, to make it vegan. You could use brown rice, barley, or bulgur wheat instead of farro (maybe quinoa?? not sure how it would do – it could end up as tiny crispy bits… nope, that still sounds delicious). Just adjust your baking time accordingly. If you have broccoli, that would be perfect, carrots might be great, you could even use those green beans that are still growing in your garden. Treat this recipe as a starting point. Remember, you’re the boss of your meal. Make it how you want.

Happy Eating!

Roasted Grain Bowls

Serves 2

Ingredients

  • 1 small head cauliflower, core removed, chopped into medium-sized pieces
  • 1 1/2 T olive oil
  • 1/2 t salt, divided
  • 2 C cooked farro (can sub: brown rice, barley, or bulgur wheat)
  • 1/2 T chopped scallions
  • freshly ground black pepper
  • Italian Hot Salt (or a pinch of cayenne)
  • 1/2 T unsalted butter or olive oil (optional)
  • 2 eggs (optional)
  • Sriracha, for serving
  • Maldon salt, for serving

Directions

  1. Pre-heat the oven to 350°F.
  2. Toss the cauliflower with the olive oil and 1/4 teaspoon salt. Roast, turning once, until cauliflower is tender and browned, about 30 minutes (time may vary depending on your oven).
  3. Add the farro, the remaining 1/4 teaspoon salt, the scallions, black pepper, and Italian Hot Salt or cayenne. Toss with the cauliflower. Bake until the farro is hot and a bit crispy, about 5 minutes.
  4. Fry the eggs in hot butter to desired doneness.
  5. Divide the farro and cauliflower mixture between two plates and top each with a fried egg, some Sriracha, and some Maldon salt.

Tuesday

17

September 2019

2

COMMENTS

Red and Green Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Main Dishes, Meat, Poultry, Vegetables

Today didn’t go as I’d planned. I had some work that I was supposed to do. It didn’t happen. Not by choice. But then, I got to choose to not be frustrated. Do you hate the expression “It is what it is”? I know some people do. But, sometimes, it’s really the only thing that works. I could be mad that things didn’t go as I’d planned. I’d organized my week accordingly. Instead, I got to have a low key day. I watered the garden and gave the dog a long drink from the hose without hurry. I listened to the sound of food cooking in the skillet. I had a glass of wine at 4pm while I washed the dishes. It was a good day.

I had intended to make these enchiladas for dinner tomorrow. But, they looked too good to wait. I have our meals planned for the rest of the month. For tomorrow, now I have no idea. It might be tater tots dipped in chipotle mayo. Or sushi from the grocery store (our chef is amazing). Maybe cereal. I’ll worry about that tomorrow. For now, I’m here, and this is exactly what I’m supposed to be doing.

I always want to hurry into the future, only to get there and want to move on to the next thing. Ever since I was a kid… I don’t know that I’ve enjoyed as much of the present as I could have. Until this summer. For the first time, maybe ever, I’ve been here, in the now.

I don’t like summer. I hate hate hate being hot. Sweaty is for workouts, but not for regular living. Humidity could leave forever and I’d be glad. I’m sure it’s great for my skin. Whatev. I don’t like that so many tourists come to here. I mean, I get it, it’s important for the economy blah blah blah… Many of them are quite lovely yada yada yada. But, it’s busy, it’s loud, it’s claustrophobic. I like quiet and cold. I like the hibernating times more than the big, busy, social events. I like a small, but meaningful life… And, I don’t like summer.

Everyone likes summer. Especially around here. But, every once in a while I’ll come across a kindred spirit who can’t wait for the chill of autumn.

This year, I’ve embraced it. Summer and I became friends-ish. It could be that it’s easier now that we live somewhere with seasons. I know it’s not going to be hot forever. So I can enjoy it while it lasts. There’s something to be said for weekends spent in the garden, glass of rosé in hand, nose in a book. For watering the garden, and then pointing the hose heavenward and gasping as the freezing water hits my skin. I found joy in summer this year. I’m glad it’s feeling more like fall, but summer was more than ok.

When we lived in Burbank, I missed things like soup in the summer. Because summer lasted for like ten months. This year, I didn’t think about it at all. I was too busy eating green beans in the garden. This summer we discovered pizza on the grill. We don’t want to turn the oven on, but who can go three months without pizza?! Solved that one. But, then I made an amazing potato chowder the other day. And I was ruined. Summer can be over. I’ve made soup again.

Today, I wanted enchiladas. I had a jar of salsa verde in the pantry that needed to not be in there anymore and a frozen plomp of ground turkey taking up the bacon’s space in the freezer. Seemed like it was time. The oven, alas, was ready to turn back on.

Enchiladas start with humble ingredients: onion, bell pepper that has seen better days, white beans, and salsa verde from Arcadia’s Kitchen.

The salsa is delicious. And sooooo spicy. I used only two tablespoons in the filling and I could feel the heat. I was originally going to make just salsa verde enchiladas. But, I wasn’t sure if our faces would burn off if I added enough to make a sauce. So I added some tomato sauce to balance it out. It was perfect. Spicy, but not too.

We’ve discovered a company called TortillaLand that makes fresh tortillas. They contain five ingredients and are ready to cook. We haven’t bought regular tortillas since we found these.

Enchilada assembly isn’t difficult. Scoop some filling on a tortilla. Fold in the ends and then roll it up. Or don’t fold in the ends and just roll it. I did a pan of each. I poured some of the tomato-salsa verde mixture into the bottom of the pan, added the rolled enchiladas, then poured the rest of the sauce overtop.

Once I topped everything with cheese, they went into the oven. It’s just the cheese that needs to melt and the sauce that needs to bubble. The filling is already hot, so twenty minutes was perfect.

I had two problems with this dinner. I finished cooking at like 3:30pm, because I wanted to photograph with the natural light. So I took a bite, cooled them down, then reheated them for later dinner. Second problem, I’d eaten all the sour cream a few days ago. I’d def add some to this. It would help with the heat from the salsa verde, and it just tastes good. Tim thinks I use a weird amount of sour cream on tacos and enchiladas. But, I like it. So I use what I use, and sometimes then I don’t have enough for my spontaneous blog post. But, it is what it is. Right?

Happy Eating!

Red and Green Enchiladas

Serves 4

Ingredients

  • 2 T oil
  • 1 pound ground meat (I used turkey)
  • salt
  • 2 1/2 C bell peppers (about 2), chopped
  • 1 C onion, chopped
  • 1-15 oz. can white beans
  • 2 T salsa verde
  • 8 fresh tortillas
  • 1/4 C salsa verde
  • 1 C tomato sauce
  • 1/2 t cumin
  • 1/2 t salt
  • stock or water
  • 1-2 C grated colby jack cheese
  • toppings: avocado and sour cream

Directions

  1. Pre-heat the oven to 350°F. Heat a skillet over medium heat. Add the oil. Add the meat and cook until it’s cooked through, about 5-7 minutes. Add the salt, bell pepper, and onion. Cook until the veggies are tender, about 5-7 minutes. Add the beans and 2 tablespoons of salsa verde. Cook until the beans are hot, about 2-3 minutes more.
  2. While the filling is cooking, cook the tortillas in a separate skillet, keeping them warm once they’re done in a clean tea towel. In a 2 cup measuring cup, stir together 1/4 cup salsa verde, 1 cup tomato sauce, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Then fill with stock or water up to the 2 cup line.
  3. Taste the filling and add more salt if needed. Pour a few scoops of the salsa verde-tomato mixture into the bottom of a 9×13 (or around that size) pan. Divide the filling between 8 tortillas. Roll them up and place them into the pan. Top with the remaining filling and sprinkle with cheese.* Bake until sauce is hot and cheese is bubbly and browned, about 20 minutes. Let them cool and set for a few minutes, then serve topped with avocado and sour cream.
  4. *(The enchiladas can be cooled, covered, and frozen at this point. I prefer to use a metal pan if freezing. It can go right into the oven from the freezer – take plastic wrap off and cover the pan with tinfoil. From frozen will obviously take longer to bake than the original. Give it an hour-ish and check it on your instant read thermometer to make sure it’s come to a safe temp. If not, bake it some more.)