Sunday

19

October 2014

Vegetarian Soft Tacos

Written by Rachel, Posted in Beans, Cheese, Dinner, Fruit, Kid-Friendly, Legumes, Lunch, Main Dishes, Quick and Easy, Vegetables, Vegetarian

Even though I’m tired of the heat we’re still experiencing, I’m hanging on as long as I can to the summer veggies. Specifically summer squash.

I’m fine that the apples are here. I’m glad that we’ve got grapes. But, I don’t want the cute little squash to go bye bye.

So I’m using them as often as I can. Savoring each squashy bite.

I feel like squash kinda goes with everything. I like to add it to eggs, wrap it with pie crust, and slice it thin for pizza.

Oh my squash it’s good.

See what I did there?

Sorrynotsorry.

Squash, shallots, radishes, and a chile pepper are added to some hot oil.

This isn’t going to take long.

Next come the beans and seasonings.

I love beans in tacos and enchiladas. Meat is great too, but we eat a lot of vegetarian meals, just because we do, so often things like beans, quinoa, and eggs are our forms of protein. That being said, this would taste great with some ground beef. The main reason I didn’t use any: I didn’t have any.

I used pinto beans. They’re my favorite for tacos and enchiladas. But, kidney, black, or garbonzos would also work. They will change the taste of the dish a bit, but no big deal.

Almost before the lettuce is washed, tomatoes are chopped, and cheese is grated, the bean and veggie mixture is done. This is a seriously quick meal.

Everything gets piled onto half of the tortilla (whole grain for me, white for Tim), then the unadorned half gets folded over.

You could totally fry up some tortillas and make hard shell tacos. Corn tortillas work great for this. But, for a super quick meal, I like ’em soft.

I usually bring the salsa and yogurt with me so I can add more while I eat. I like my tacos messy.

Happy Eating!

Vegetarian Soft Tacos

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

Vegetarian Soft Tacos

Ingredients

1 T olive oil
1 radish (or carrot, or both), grated
1 small summer squash, grated (or bell pepper, chopped, or both)
1 hot chile pepper, ribs and seeds removed (unless you'd like more spice), diced
1 shallot, chopped
1 clove garlic, diced
1/4 C corn
1 t chili powder
1 t paprika
to taste salt
to taste pepper
1 to 1 1/2 C pinto beans
2 tortillas
cheese, grated
lettuce, shredded
tomato, chopped
Greek yogurt
salsa

Instructions

Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.

http://www.de-ma-cuisine.com/vegetarian-soft-tacos/

Thursday

16

October 2014

0

COMMENTS

End of the Week Pasta

Written by Rachel, Posted in Dairy-Free, Dinner, Eggs, Fruit, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

It’s nearing the end of the week. And the cupboards are a little bare, the pantry is kinda empty, the produce drawers are filled with distant memories (and a few stray veggies).

Sound familiar?

Maybe this only happens at our house.

In any case, I’ve learned to be clever with those final few ingredients before the crisper drawers are re-stocked. Usually, this involves some sort of pasta. Fresh pasta, dried pasta, leftover pasta… just pasta. (Of course you could also use wild rice, quinoa, lentils, or potatoes. They’d all be fabulous!)

The additions change every time though.

Sometimes it’s tuna and peas. It could be artichokes, bell peppers, and tomatoes. Today, it was zucchini, bell pepper, and tomatoes.

It starts with some oil. For this particular recipe it was olive oil. Butter is also great with pasta. Coconut oil could also work, but make sure you’re ok with a hint of coconut if you go that route.

Then, you know the drill… some of the veggies are added to the hot oil. They cook for a few minutes with some salt and pepper.

Easy.

Then things like kale and garlic are added. Kale wilts, garlic smells amazing.

You could use other greens, like chard, mizuna, mustard greens, spinach, or collard greens.

You could add tons more garlic, or use none at all.

I prefer the tons route.

Pasta is cooked and added. I had some leftovers that I’d frozen, then defrosted in the fridge overnight. Worked just fine. If you’re cooking fresh, reserve a bit of the starchy cooking water to add to the veggies. Helps the sauce to stick to the pasta, but isn’t essential.

Serve yourself a huge bowlful. Green goodness all around!

While the pasta hangs out for a minute, fry an egg in the veggie pan. One egg per person. Unless you want two.

Salt the eggs when they’re hot.

Then slide them onto the pasta. The yolk, if it’s still a bit runny, will add to the sauce.

End of the week fridge situation isn’t so bad after all.

Happy Eating!

End of the Week Pasta

Recipe Type: Main, Pasta, Vegetarian, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 2

Ingredients

pasta, cooked
2 T olive oil
1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
to taste salt
to taste pepper
1-2 cloves garlic, minced
1 C kale (chard, spinach, or mizuna would also be great), chopped
1 tomato, chopped
1/2 to 1 C pasta water (optional)
1 T olive oil
1 egg/person
to taste salt
handful fresh herbs (basil, parsley), chopped, for topping

Instructions

Cook pasta, reserving 1/2 to 1 C pasta water.
Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Monday

6

October 2014

0

COMMENTS

Grape Toasts

Written by Rachel, Posted in Appetizers, Baking, Bread, Cheese, Fruit, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

One of my all time favorite snacks is crackers and cheese with grapes. When I used to teach aerobics many years ago, I’d come home starving, and would eat like it had been a really long time since I’d last eaten (when in fact it had probably just been a few hours).

Back then, I wasn’t eating seasonally. I didn’t realize that grapes were a late summer/early fall fruit. I didn’t know, guys. I mean, the grocery stores have almost everything available year round. I didn’t really question where things were coming from or if it was beneficial to be eating things that were coming from so far away. I didn’t realize that they were often so flavorless because they were picked green and transported to us, so we could have oranges in June and peaches in December.

That’s just the way it was.

No longer.

At least, not for us, if we can help it.

I love that we’re eating with the seasons. Some say it’s better for your health, some say it doesn’t matter. Whatever. I’m not going to argue with them. Potential health benefits aside, I love that by buying things that are in season, we’re supporting our local/California farmers. We’re also doing the environment a favor by not buying foods that are shipped from ridiculously far away, whenever possible. We’re just two of us here in our little home, but we’re trying to do our part.

This means we wait all year for things like grapes.

It’s worth it.

These sweet fall treats are sliced in half, seeds removed.

A baguette is sliced about 1/2″ thick.

I would always prefer homemade. But, I don’t have any right now. They’re a bit of a process, so I don’t make them as often as I wish I would. Every time I do I decide that I’m never going to buy a baguette again (unless we’re back in Paris, obviously). Then we run out and the cycle starts over.

I digress.

Bari’s olive oil is second to none. This goodness gets drizzled on the baguette.

So many good things come from a sentence that begins with, “cheese is grated”. Cheddar or monterey jack would be great. Gruyère would be awesome. Havarti would be divine. Use whatever cheese is your favorite, even if it’s not one of my suggestions.

A generous plomp of the cheese is placed on the grapes. And then it’s sprinkled with a bit of cayenne.

I’ve used the broiler at our new house now twice. I’m a little bit scared of it. No one knows why. I think it’s that it gets so very hot and can burn things when they’re forgotten about for just a minute. Thankfully, the stove has one of those broiler drawers that pulls out, so I don’t have to lay on the floor to check on the foods. Makes it much less scary.

I love the little crispy cheese crumbles that get stuck to the pan. I don’t usually share those.

Last step is to drizzle each toast with a bit of honey.

A little sweet, savory, kick of spicy treat. Perfect for right now.

Happy Eating!

Grape Toasts

Recipe Type: Appetizer, Snack, Fruit, Cheese

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 2

Ingredients

6 slices baguette, about 1/2″ thick
1 t olive oil
9-12 grapes, halved lengthwise and seeded
to taste salt
1/4 C cheddar or monterey jack cheese
pinch cayenne
1 t honey

Instructions

Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
Broil for about 2-3 minutes, or until cheese is melted.
Serve drizzled with honey.

3.2.1311

Monday

29

September 2014

0

COMMENTS

Creamy Cucumber and Tomato Salad

Written by Rachel, Posted in Appetizers, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Creamy dreamy salad. Perfect for these last days of summer. The tomato is ripe and sweet, the cucumber crisp and cool, the dressing bright and herb-filled. It’s one of my favorite ways to eat salad.

A couple of months ago, I planted a sprig of mint in the dirt. No roots, just thought I’d try it and see if anything happened.

It grew.

I have more mint than I know what to do with. And I’m not complaining.

It adds a wonderful refreshing taste to this dish.

I’m also growing some parsley and basil in my garden. I can never have enough of these fresh herbs. When they come in our Abundant Harvest Organics box, sometimes they’re gone in a day (like when I made Basil Pesto). I love being able to step just outside the door and snip off whatever I need for a dish.

Those fresh herbs are the highlight to an easy dressing. I’ve also added some Greek yogurt, fresh onion and garlic (just a bit), some balsamic vinegar, and some olive oil for flavor. The herbs might be the star, but those flavors all go so well together.

Also, raw onion, I know… But, try it – it’s not too much, and when it’s minced and mixed in with all those other flavors, it’s not overpowering. If you don’t feel like braving onion breath, just leave it out, or use some chives. They’ll work just fine.

I thought I’d peel the cucumbers. Not a requirement. But, I thought it would be nice. It’s one of the few veggies that I do peel.

Tomatoes are sliced, not too thick, not too thin.

And just like that, dressing is drizzled over and you have a great side.

You could make double the dressing and save it so you can eat this salad every day. It could be used as a dip for carrots and celery, you could dip a Grilled Cheese into it, you could dip pretzels, crackers, or sesame sticks in it.

But, the best way to eat it, I think, is to use it on this salad, and to pair it with the Fish Wellingtons that I made the other week. I’d definitely suggest making both, then inviting a good friend over for lunch.

Happy Eating!

Creamy Cucumber and Tomato Salad

Recipe Type: Salad, Side, Lunch, Vegetarian, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 2-4

Ingredients

Dressing: 1/2 C Greek yogurt
1 T fresh basil, chopped
1 T fresh mint, chopped
1 T fresh parsley, chopped
1 T onion or shallot, minced
1 clove garlic, minced
2 T olive oil
to taste salt
to taste pepper
splash balsamic vinegar
Salad: 1-2 cucumber, peeled and sliced into rounds
2-3 tomatoes, sliced into rounds

Instructions

Whisk together dressing ingredients. Taste and adjust seasoning if needed.
Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Thursday

25

September 2014

0

COMMENTS

How to Make Pesto – Part 1 – Basil Pesto

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Gluten Free, Herbs, How To, Nuts, Quick and Easy, Snacks, Storage/Prep, Vegetables, Vegetarian

This is gonna be one of the simplest things you’ve never made. At least that’s what I thought when I made it for the first time about a month ago.

I don’t know why I’d waited this long.

I was missing out.

It literally takes about 10 minutes.

It takes nuts (I had almonds).

It’s great with cheese (I used parmesan).

Garlic is essential (as it is to most things).

Olive oil holds it together.

And something green rounds it all out.

In this case, the green is basil.

We will get into other types of pesto on another day.

For today, let’s stick to the basics.

It’s important to use good olive oil… always, not just for pesto. I know the people at Bari. They’re awesome. I’ve gone in to their mill and seen them in action. I’ve tasted oil that was olives that same morning. This is seriously spectacular stuff.

You can use whatever blending device you prefer. I have a great KitchenAid hand blender that is perfect for pesto. It came with this cute little food processor attachment, which works well for this task.

Now, here’s a little trick I’ve tried.

Two tricks actually.

The first one is: To get the parchment paper to lay flat, scrunch it into a ball, wrinkle it all up, then smooth it out. No more curling up and rolling away.

Second: By portioning out the pesto in advance, there’s no need to wait for the whole container to thaw to use it. Just pop off a layer and leave it in the fridge overnight (in a sealed container), or on the counter for a little while, to bring it to room temperature.

You could stand there eating it out of the bowl (your significant other may ask you if you’ve been eating salami, because of the garlic breath… no big deal… yes, this has happened at our house before). Raw garlic is good for your immune system, so go ahead! Or, ahem, get some good bread and slather it with pesto. I mean, c’mon. That’s dinner right there.

If you want a little more than just pesto and bread for dinner, how about a twist on a Caprese Salad to start with? Layer some sliced tomatoes with fresh mozzarella and top with pesto. Or, on the salad note, you could add it to a Panzanella if you’d like – mix it in with the dressing. You could follow that with some Chicken Parmesan topped with Pesto alongside some Roasted Bell Peppers and Squash.

If you want a vegetarian dinner, Eggplant Parmesan would be great topped with pesto. Serve it with some Roasted Zucchini and Crusty Bread for mopping up.

I could eat pizza most days. You could go simple and do mozzarella and pesto. You could add some chicken to the mozz and pesto. You could keep it vegetarian and add tomatoes or zucchini.

Basil always works in soups. You could top a Roasted Eggplant Soup with pesto. Add it to a Minestrone Soup. Serve it on toast alongside (and be sure to save a few bites to mop up any last drops of soup).

You could mix it in to some wild rice. Serve that alongside the Chicken or Eggplant Parmesan for a nice meal.

And finally, for breakfast, you could poach some eggs and drizzle them with pesto. Serve with your favorite toast.

Happy Eating!

Basil Pesto

Recipe Type: Condiment, Sauce, Topping, Basil, Gluten-Free

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Ingredients

1/2 C almonds or pine nuts
2 C packed down (about 1 bunch) fresh basil
2-3 cloves garlic
1/4 to 1/2 C olive oil
to taste salt
2 T to 1/4 C parmesan cheese

Instructions

Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
Taste and adjust seasoning if needed.
Divide into 4 and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

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Vegetarian Archive

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Vegetarian Soft Tacos

Happy Eating!

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End of the Week Pasta

Happy Eating!

6

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Grape Toasts

Happy Eating!

29

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Creamy Cucumber and Tomato Salad

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How to Make Pesto – Part 1 – Basil Pesto

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