De Ma Cuisine

Vegetables Archive

Thursday

20

September 2012

2

COMMENTS

Tempeh and Lentil Stew

Written by , Posted in Dinner, Gluten Free, Legumes, Lentils, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Tempeh and Lentil Stew
Recipe Type: Stew, Main, Dinner, Vegetarian, Gluten Free, Vegan
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
  • 2 T olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 small turnips, chopped
  • 2 cloves garlic, diced
  • 2 t salt (or to taste)
  • 2 t smoked paprika
  • pinch ground ginger
  • 1/2 t chili powder
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • pinch all spice
  • 6-8 C vegetable stock
  • 1 C lentils
  • 4-8 oz. tempeh
  • 1 C puréed pumpkin (I roasted fresh pumpkin, then puréed it)
  • 1 C finely diced fresh (or canned) tomatoes
  • 1 C rotini rice pasta
  • 1 T apple cider vinegar
Instructions
  1. Heat soup pot. Add olive oil. Add carrot, turnip, onion and seasonings, cook 3-5 minutes. Add garlic and tempeh, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
  2. Bring to a boil, cook 30-60 minutes (or until lentils are soft).
  3. Add pasta. Cook until al dente.
  4. Add vinegar.
  5. Taste and add more seasonings if desired.
Notes

Lentils are high in iron and are a good source of protein.
Additional veggies that could be included: spinach, chard, kale, cauliflower, zucchini, broccoli.

Wednesday

19

September 2012

2

COMMENTS

Broccoli Penne

Written by , Posted in Baking, Cheese, Dinner, Eggs, Inspired By, Main Dishes, Meat, Pasta, Pork, Roasting, Sauces, Vegetables

Broccoli Penne
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Roasted broccoli and carrots are paired with a fried egg, bacon, almonds, and a delicious sauce… oh and don’t forget the pasta!
Ingredients
  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta
Instructions
  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

 

Friday

14

September 2012

1

COMMENTS

Blended Salsa

Written by , Posted in Condiments, Gluten Free, Vegan, Vegetables, Vegetarian

Blended Salsa
Recipe Type: Condiment, Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 4-6
Slightly spicy, perfectly blended, yummy salsa.
Ingredients
  • 3-4 large, ripe tomatoes, rough chop
  • 2-3 bell peppers, rough chop
  • 2 jalapeños, rough chop (or more if you want it spicier!!)
  • 1/2 red onion, rough chop
  • Splash apple cider vinegar
  • Splash olive oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
Instructions
  1. Place all ingredients in food processor attachment of hand blender or (food processor). Blend.
  2. Taste and adjust seasoning if needed.

 

Wednesday

12

September 2012

0

COMMENTS

Simple Mashed Potatoes

Written by , Posted in Dinner, Gluten Free, Potatoes, Vegetables, Vegetarian

Simple Mashed Potatoes
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 4 medium-large potatoes, scrubbed and cubed
  • water (enough to fill to just below or at steamer basket bottom)
  • 1 t salt, to taste
  • 2 T olive oil
  • 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
Instructions
  1. Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
  2. Place steamer basket in pot and fill with quartered potatoes.
  3. Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
  4. Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
  5. Taste and adjust seasonings if needed.
Notes

These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).

 

Monday

10

September 2012

0

COMMENTS

Browned Butter and Roasted Butternut Squash Pasta

Written by , Posted in Cheese, Dinner, Eggs, Main Dishes, Pasta, Roasting, Sauces, Vegetables, Vegetarian

Browned Butter and Roasted Butternut Squash Pasta
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Cook time: 75 mins
Total time: 1 hour 15 mins
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
Ingredients
  • 4 T cream
  • 4 T butter, unsalted
  • 1 1/2 butternut squash
  • 4-6 cloves garlic
  • 3/4 to 1 t salt
  • 1/4 t pepper
  • 1t balsamic vinegar
  • 6 fresh sage leaves
  • 3/4 to 1 C pasta water
  • Gruyère, finely grated, for topping
  • 1/2 lb. fresh, homemade pasta
Instructions
  1. Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
  2. Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
  3. Over med-low heat, cook butter, with sage leaves, until it’s browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
  4. Cook pasta for about 3 minutes.
  5. Add pasta water to sauce, stir.
  6. Drain pasta, add to sauce, add cream; combine.
  7. Serve topped with Gruyère.

 

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