Vegetables Archives - Page 18 of 74 - De Ma CuisineDe Ma Cuisine

Friday

19

December 2014

0

COMMENTS

Lentils on Crispy Sweet Potatoes

Written by Rachel, Posted in Dinner, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

I wonder if you may have some sweet potatoes left over from Thanksgiving. Hiding in the dark pantry, waiting to be used. Purchased with the best of intentions… Sound familiar? I was out of town for Thanksgiving, so I didn’t get to use any of my sweet potatoes. I had quite a collection. They needed to be cooked.

I thought that red lentils, with their slightly mushier texture, might be nice over top of some crispy sweet potatoes. I’ve done something similar with leftover chili served over crispy potatoes. Why not with lentils and sweet potatoes?!

I like crispy potatoes (sweet or regular) with lots of seasoning. This time I went with salt, cayenne, coriander, ginger, and pepper. I also really like potatoes with paprika and chili powder. Uhh luuuk it uhh laaat.

Sorrynotsorry.

Tossed with a bit of olive oil, onto a baking sheet, and into the oven.

I’d never tried red lentils before. I think I usually use green. Use whatever you have on hand. Just vary the cooking time depending on your lentil. (Red lentils cook a bit faster, like closer to 10 minutes, green lentils take a bit longer.) Okay? Okay.

Every once in a while it’s like the perfect storm and I have no garlic or onions in the house. Disaster!! Tim brought me some garlic yesterday. Relief! (Also, we aren’t completely out of onions, but are running low… if you were worried.)

The garlic cooks for just a minute, then some dijon, balsamic vinegar, and a pinch of coriander, ginger, and salt is added.

They’d been added to the lentil pan, after the lentils were drained and set aside. Then added back in to mix it up with the other flavors.

Sweet potatoes pop out of the oven. Crispy outside, tender inside.

Sometimes I like to have cilantro with sweet potatoes. Like today. And like this time a few weeks ago.

It’s chopped up and plomped on top of the Greek yogurt, on top of the lentils, on top of the sweet potatoes.

Food tower.

This dish is best with a bit of each component in every bite.

I’ll show you what to do with any leftover lentils in January!

Happy Eating!

Lentils on Crispy Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Lentils on Crispy Sweet Potatoes

Ingredients

1 sweet potato, cubed
2 T olive oil
to taste salt
1/8 t cayenne
3/4 t coriander
1/4 t ginger
1/4 t pepper
1 C red lentils
2 C water
1 t olive oil
3 cloves garlic, chopped
2 T balsamic vinegar
1-2 t dijon mustard
to taste salt
pinch coriander
pinch ginger
Greek yogurt, for topping
cilantro, for topping

Instructions

Pre-heat the oven to 350 F.
Toss sweet potatoes through pepper. Spread out on a baking sheet and bake for 30 minutes (or until they're done on the inside), flipping once halfway through.
Add lentils and water to a saucepan. Bring to a boil, then simmer for about 10 minutes, or until lentils are cooked to desired tenderness. Drain lentils and rinse. Set aside.
Add 1 t olive oil to the lentil pan. Add garlic and cook for about 1 minute over medium-low. Add vinegar, mustard, salt, coriander, and ginger. Cook for 30 seconds. Add lentils and cook for 3-5 minutes. Taste and adjust seasoning if desired.
Serve sweet potatoes topped with a scoop of lentils, a dollop of yogurt, and a sprinkle of cilantro.

http://www.de-ma-cuisine.com/lentils-crispy-sweet-potatoes/

Monday

15

December 2014

0

COMMENTS

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Meat, Pork, Sausage, Vegetables

I had my menu all planned for this week, but I caught a cold and the fridge is full of leftovers from two Christmas events from this past weekend, plus there’s an enormous cabbage that’s taking up the space that this week’s box is going to need, like right now. So, I pushed today’s meal to tomorrow, and used up as much of the cabbage as I could.

This is a take on cabbage rolls. I definitely love the more traditional cabbage rolls with rice and ground beef, smothered in tomato sauce. But, I had sausage and bulgur wheat on hand, so that’s what I used.

I had an Italian herb blend that I made up during the summer. It’s amazing what a little bit of work ahead of time can do to save time in the now. I use those herbs a lot. So much so that they’re almost ready to be replenished. I also used the last of the tomato sauce from this summer. It served us well.

After the onion, sausage, tomato, and herbs hang out in the skillet for a while, they’re ready to be wrapped in cabbage. To make the cabbage leaves easier to peel off, I cut out the core.

Some like to par-cook (partially cook) the cabbage so they’re softer and easier to work with. I didn’t. I set them in hot water for a minute or so, which softened them a bit, but let them still stay kinda crisp. Tim and I liked the end result. I asked him if he wished they were softer and he did not. If you prefer them softer, just boil them for a minute or more (depending on how soft you’d like them to be) before filling them.

Or, if you want a super quick meal, serve these in the raw cabbage like you would lettuce wraps. Mmmm lettuce wraps…

That tomato sauce that I mentioned, perfect with cabbage and sausage. I wish I had a crusty piece of bread to soak up all that was left in the pan.

Other variations that might be good: Ground chicken or turkey with grated carrots and chopped tomatoes. Ground beef and cooked spaghetti squash with tomatoes. Or, for a vegan version, substitute the ground meat for tempeh.

I used a regular green cabbage, but you could try napa cabbage, swiss chard, or collard greens too.

We have leftovers and not much room in the fridge. I may chop it all up, add some stock, and make it into soup for dinner tomorrow night!

Happy Eating!

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Ingredients

2 C cold or room temperature water
1 C uncooked coarse bulgur wheat
2 T olive oil, divided
1 onion, chopped
4 Italian sausage links (the fully cooked kind), removed from their casings
2 tomatoes, chopped
1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
to taste salt
to taste pepper
6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
2 1/2 - 3 C tomato sauce (see post for link to recipe)

Instructions

Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
Pre-heat the oven to 350F. Grease a 9x13 oven-proof dish with remaining oil.
Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

http://www.de-ma-cuisine.com/cabbage-rolls-with-bulgur-wheat-and-italian-sausage/

Thursday

11

December 2014

0

COMMENTS

Spring Rolls with Spicy Honey Mustard Dipping Sauce

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

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

Spring Rolls.

What a fun idea!

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

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.

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).

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

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

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.

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

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

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

Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
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.
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 Rachel, Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian

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.

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.

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.

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.

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

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

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.

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.

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.

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

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

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

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

Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
Taste and adjust seasoning if desired.

http://www.de-ma-cuisine.com/how-to-make-pesto-part-2-kale-pesto/

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Vegetables Archive

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Lentils on Crispy Sweet Potatoes

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15

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Cabbage Rolls with Bulgur Wheat and Italian Sausage

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11

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Spring Rolls with Spicy Honey Mustard Dipping Sauce

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4

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How to Make Pesto – Part 3 – Mint Pesto

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How to Make Pesto – Part 2 – Kale Pesto

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