Vegetables Archives - Page 23 of 74 - De Ma CuisineDe Ma Cuisine

Monday

30

June 2014

4

COMMENTS

Half Birthday Fun – Beef Chili

Written by Rachel, Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables

Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.

TimHalfBirthday-1

Then he went to a movie with a couple friends while I set up for later.

We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.

Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))

There was laughter. Lots of laughter.

Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.

As the light faded, we lit candles and sat for hours around the table.

The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.

I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.

Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.

It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.

Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.

I have a hard time cooking without loads of garlic. Whatev.

And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.

What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili

Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 120 mins

Total time: 2 hours 10 mins

Serves: 8-10

Ingredients

2 lb. ground beef
2 white onions, chopped
1 T chili powder
1/2 T sweet paprika
1 T smoked paprika
pinch cumin
pepper
2 bell peppers, chopped
1 hot pepper, leave seeds and ribs (optional), chopped
6 cloves garlic, minced
3 T balsamic vinegar
2-28 oz. cans diced tomatoes
1 T lemon juice
1 t sriracha hot sauce
2-3 t salt
cheese, grated, for topping
onions, chopped, for topping

Instructions

Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
Add onion and cook for about 5 minutes.
Add peppers and cook for about 5 minutes more.
Add garlic and cook for about 3 minutes.
Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
Served topped with cheese and onions.

Tuesday

24

June 2014

0

COMMENTS

Aaaand We’re Back… With Squash’n Eggs

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Sides, Vegetables, Vegetarian

Simple.

So simple.

So simple that I didn’t think about posting this until I’d started chopping the zucchini…

I mean, it’s eggs. It’s squash. It’s cheese.

There is fresh savory. You could use any fresh herb that pairs well with eggs.

It’s so simple.

But, then I thought, you might need simple. Right? For those lunches or dinners when there’s just nothing to make… then you spy the carton of eggs.

Eggs and pasta (sometimes together) have rescued many a meal at my house.

SquashNEggs-2

Squash is gonna be around for a while. I don’t like to eat the same thing, prepared the same way, over and over again.

This is not the same old squash.

These may be the best eggs I’ve had in a long time. Ok, except for the Eggs Benedict that I tried for the first time a few weeks ago. Right. I almost forgot. Those were excellent. Let’s call it a close second.

It all starts with some butter. Many of my favorite meals start with butter. I used salted butter. Unsalted will work fine too, just add a bit more salt to the dish.

A heap of zucchini (or whatever squash you have on hand) is plomped into the hot buttery skillet to cook on its own for a few minutes.

When the eggs join in they don’t need too long to cook, so don’t forget about them.

What really makes this dish is a bit of extra sharp cheddar cheese that’s sprinkled in. But it doesn’t just melt on top, it’s stirred in, so maybe there will be some crispy bits. Those are the best part.

That’s it. Done. Easy as… eggs.

Serve with some fruit, some homemade blueberry jam laden toast, and you’re golden.

Happy Eating!

Squash ‘n Eggs

Recipe Type: Main, Breakfast, Lunch, Dinner, Eggs, Squash, Summer Squash, Zucchini, Vegetarian, Gluten-Free, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 11 mins

Total time: 16 mins

Serves: 1

A delicious, quick, and easy way to use summer squash, while making the best eggs.

Ingredients

1 T salted butter
1 C summer squash*, chopped
1/2 t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
pinch salt
1 clove garlic, minced
2 eggs
2 T milk
pinch salt
1/4 C sharp cheddar cheese, grated

Instructions

Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

Notes

*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

Wednesday

28

May 2014

0

COMMENTS

Simple Summer Salad

Written by Rachel, Posted in Bread, Cheese, Condiments, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Quick and Easy, Salads, Toasting, Vegetables, Vegetarian

It. Is. Hot.

Weather like this calls for a celebration of all things summer… even if it is only May.

We’re picnicking in our yard, enjoying fresh veggies dipped in homemade hummus, and barbecuing sausage to savor while we watch the Red Sox game.

I don’t really like hot weather, but this sure is fun.

Don’t remind me that I said that in October when it’s still 100 degrees… Actually, I may be over it already… Oh wait, there’s salad, and stone fruit, and watermelon season is soon. I’ll just have to keep repeating those things to myself.

Salad. Crispy, crunchy, wonderful salad.

My salad spinner just plum rolled off the counter and smashed the other week. I have to wash and dry the lettuce by hand. It has become a chore. But, I get to eat salads like this as a result of my hard work, sooooo yeah.

Can I say “plum rolled off the counter”?

You can totally make your own croutons. It’s so easy. I had the oven on anyways (why did I pick the week when it’s one million degrees outside?!). I was working on some dried tomatoes, for a later post. That’s why the oven temp is low. I thought about changing it, and you can, but these turned out great. If you up the temp, decrease the cooking time. Obvious.

Old bread makes great croutons. Not like moldy bread. Like stale bread. If you freeze it, not only do you get to open the freezer and enjoy a blast of cold air on a hot day, but if you want to rub a clove of garlic over the bread, it’s much easier.

Garlic plus olive oil plus salt equals some darn good croutons.

Raw squash is not Tim’s favorite. But, if it’s sliced thin like this he’s cool with it.

Almonds for crunch and protein.

A beautiful new cutting board makes for an excellent salad making station.

Peas add a delicate reminder of spring to this salad. I used frozen, but fresh would be even better (although then there’s no freezer action, so up to you).

I prefer to make my salad dressing from scratch. This one is a simple vinaigrette. There are also some herbs and garlic, and a bit of dijon mustard to help it emulsify. And salt, always need a bit of salt.

Table for two. (Side note: I totally love the new kitchen island that Tim made for me. Just gotta brag about my sweet man sometimes.)

Happy Eating!

Simple Summer Salad

Recipe Type: Main, Salad, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2-3

A quick and easy salad that’s perfect for those hot summer days.

Ingredients

1 clove garlic
2-3 slices stale bread (frozen is best, for garlic)
1 T olive oil
salt
pepper
3-4 C lettuce, torn
1/4 C peas (fresh or frozen)
20-30 almonds, chopped
1/2 C squash, thinly sliced
parmesan cheese, grated
dressing: 2 T balsamic vinegar
1/2 t dijon mustard
1 t fresh savory, chopped
1 T fresh or 1/2 t dried basil, chopped or crushed
1 t fresh or 1/4 t dried oregano, chopped or crushed
1 clove garlic, minced
to taste salt
to taste pepper
3 T olive oil

Instructions

Pre-heat the oven to 250F.
Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

3.2.1303

Friday

16

May 2014

0

COMMENTS

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Written by Rachel, Posted in Lunch, Meat, Pork, Quick and Easy, Sandwiches, Sauces, Vegetables

You guys, did you know that dandelions aren’t just for making your arm turn yellow, or blowing the seeds all over the yard to plant new flowers? (I’m not the only one who did this as a child… right? My parents were thrilled, I’m sure.)

We can eat them!!?

Yes. Yes, we can.

I learned in this week’s Abundant Harvest Organics newsletter that dandelions are part of the sunflower family. I had no idea. I also learned that this plant that I’ve never eaten can be a substitute for: arugula, broccoli raab, beet greens, choys, kale, collards, chicory, or baby spinach. How fun!

So I did a little bit of research to see what might go well with these new (to me) greens. At first I thought of sautéeing them. That would be fabulous. They’re a little bit bitter, so if you want to tame them, as with any bitter green, you might want to cook them first. And you could totally cook them for this recipe. But, I thought that raw would work nicely too, because it was going on a bacon sandwich, with a savory garlicky mayo.

And now I. Can’t. Stop. Thinking. About. This. Sandwich. Ugh and I’m all out of bacon.

It’s simple really. Bacon, cook it. Onions, quick sauté. Easy enough even for lunchtime.

The sauce is a simple mayo-ish spread that has garlic, balsamic vinegar, dijon, and mayo. It’s deeeeelicious.

I can never have enough garlic.

Ever.

Suggestions: 1. Don’t skimp on the sauce. 2. Use a good quality mayo. 3. Don’t skimp on the sauce.

Everything gets all piled up on the bread.

We’re really into French baking and breads at home right now. I made baguettes the other week. And, since it was my birthday last Thursday, Tim bought us some great croissants to enjoy with friends the other night, and there was one left, perfect for us to split for this sandwich.

Sigh. I miss Paris.

I also miss this sandwich.

Happy Eating!

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Recipe Type: Sandwich, Lunch, Pork, Bacon, Greens

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2

Ingredients

6-8 slices bacon
1 T olive oil
1 onion, sliced
pinch salt
1/2 bunch dandelion greens (or any other greens), stem ends removed
2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
sauce: 1/2 T dijon mustard
1 T balsamic vinegar
2 T mayonnaise
to taste salt
to taste pepper
1 clove garlic, minced

Instructions

Cook bacon. Drain on a paper towel lined plate.
Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
Whisk together sauce ingredients. Spread on croissant/bread.
Top with bacon and greens.

Monday

28

April 2014

1

COMMENTS

Massaged Kale Salad with Radish and Apple

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Kale kale kale kale.

Radish radish radish radish.

(Sung as I’m writing to the tune of Beethoven’s Symphony No. 5. Yes.)

Things I’ve been really into lately (besides singing regular words in non-fitting songs): Massaged Kale Salads.

What a wonderful phenomenon. Massaging the kale makes it easier to digest because it is broken down a bit before you eat it (I learned this from my friend, Genevieve’s blog).

Good digestion is important, so why not!?

(Now I’m listening to Symphony No. 5 instead of just singing it to myself… it’s making me type fast because it’s super intense!)

Olive oil and salt are our massage aids.

Then add two hands (after you’ve taken a photo… don’t try grabbing your camera or phone with your after massaging hands… they will be all green and oily).

Massaged kale will make the room smell all springy, grassy, and fresh.

I like this.

It will become dark, limp, and will decrease in volume.

It’s like science in a bowl.

More science, if you want, while making the dressing. By adding the olive oil last, and whisking it in, an emulsion is created.

If you want simpler, just toss some lemon juice, salt, and oil on to the salad. That’ll work too.

Buuuut, I think dressings are pretty easy to make. Plus my dad-in-law gave me a cool old whisk with a copper handle, so it makes whisking super fun.

This one has a little more than just lemon and olive oil, but not by much. There’s a bit of thyme, a pinch of cayenne, and a smidge of honey.

I wanted the salad to look pretty, even if I was just going to mess it up in a minute. I think it kinda looks like a flower.

I used some of the veggies that I’d gotten in this week’s Abundant Harvest Organics box: kale (obviously), radishes, and a carrot. Apple is added for a bit of sweetness, to counter the a little bit tart lemony dressing.

If you have any leftovers, you could toss them into a skillet for lunch tomorrow and scramble some eggs once the veggies are tender.

To make this into a main dish, you might add some grilled chicken or beef.

Quick and easy, massaged kale peasy… I don’t know…

Happy Eating!

Massaged Kale Salad with Radish and Apple

Recipe Type: Salad, Raw, Greens, Vegetables, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-6

Ingredients

1 bunch kale, sliced into ribbons or chopped
1-2 T olive oil
salt
3-4 radishes, thinly sliced
1/4 C almonds, chopped
1 apple, chopped
1 carrot, thinly sliced
dressing: 1/8 to 1/4 C lemon juice
1 t red wine vinegar
1/4 to 1/2 t dried thyme (fresh: 1/2 to 1 t)
dash cayenne
to taste, salt
1 t honey
to taste, olive oil

Instructions

Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
Top kale with radishes, almonds, apple, carrot, and dressing.

3.2.1269

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Vegetables Archive

30

4

Half Birthday Fun – Beef Chili

Happy 31 and a Halfth Birthday, Tim!

24

0

Aaaand We’re Back… With Squash’n Eggs

Happy Eating!

28

0

Simple Summer Salad

Happy Eating!

16

0

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Happy Eating!

28

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Massaged Kale Salad with Radish and Apple

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