De Ma Cuisine

Almonds Archive

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

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When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

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Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

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Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.
http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Thursday

24

September 2015

0

COMMENTS

Carrot Pasta with Tarragon

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Vegan, Vegetables, Vegetarian

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If I told you that this was another dish where versatility is key, would you be surprised? It’s the way that I cook, so as often as possible, I will offer alternatives. Just in case it’s a different season when you read this post, in case you have something else in your fridge, in case you don’t care for something that I’ve used.

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I wanted to do a pasta dish of sorts, using veggies as the pasta. Here’s where you can pull out that spiralizer, if you’ve already jumped on the veggie pasta bandwagon. I have far too many tools in my kitchen, so I opted to use a knife to cut carrots and summer squash into long, thin, pasta-like sticks (kinda like a long julienne). Other veggies that would be great: beets, parsnips, daikon radish, and fennel. Just mix and match based on what will go with the fresh herbs that you have on hand (for help with parings The Vegetarian Flavor Bible is a great kitchen tool).

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I cooked the “pasta” in boiling salted water. I cooked for just three minutes – quick and easy.

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To top the “pasta” I made a simple sauce of sorts. I used butter today, but for a vegan option, or just because it’s yummy, olive oil would be fabulous. I chopped up some small radishes, a shallot, and some garlic. Other veggies that would be great: peas, greens, cabbage, and green beans – again, mix and match based on the other veggies and herbs that you have on hand. Today’s herbs were tarragon and parsley. Other herbs to consider (these all go with carrots, if you want to keep them as the main veg): basil, Thai basil, chives, cilantro, dill, mint, and thyme.

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You could leave things as they are. That’d make for a great dish. But, I wanted to bump up the protein, so I added some lentils. I’m kinda obsessed with green lentils right now. They hold their shape well and taste great. I want to eat them all the time. Garbanzo beans or black beans would be fun too, if you’re not as in to lentils as I am.

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The lentils and tarragon, along with the dijon mustard that I added to the sauce, resulted in a dish that felt kinda French inspired. Topped with fresh tomatoes, this was a fabulous lunch. By the time I got to it, it was more room temperature than hot, but it was delicious. So, serve it either way. You could also top with more fresh herbs or nuts, even cheese, if you’re feeling cheesy. It would be great with some garlic bread or cornbread alongside, and a hearty spinach salad… But, just on its own is wonderful too.

Happy Eating!

Carrot Pasta with Tarragon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2

Carrot Pasta with Tarragon

Ingredients

  • 2 T butter or olive oil, divided
  • 1/4 C radish, diced
  • 1 shallot or small onion, diced
  • to taste salt
  • (could also add: peas, greens, cabbage, green beans)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1 1/2 t dijon mustard
  • 1 C carrot, thinly sliced into strips and then into long noodle-like sticks
  • 1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
  • (could also use or substitute: beets, parsnips, daikon radish, or fennel)
  • 1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
  • 1 T fresh parsley, chopped
  • 1 tomato, chopped, for topping
  • splash white vinegar, for topping

Instructions

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it's hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots and squash (and any other veggie "noodles") into the boiling water. Cook for 3 minutes. Drain.
  4. Top "pasta" with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.
http://www.de-ma-cuisine.com/carrot-pasta-with-tarragon/

Monday

17

August 2015

2

COMMENTS

Bread Pudding with Seasonal Fruit

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Nuts, Vegetarian

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Today I’ve come up with a treat for the sweet tooth that’s both dessert and main dish. It’s a variation on a bread pudding, but we ate it for lunch.

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It’s sweet, but not too, thanks to the maple syrup. It’s filling enough to be the star, thanks to the eggs and bread. It’s a great way to get some fruit into a dish, thanks to whatever fruit is in season. We’ve got figs and peaches on hand, so that’s what I used.

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During the spring and summer the figs and peaches could be swapped out for blueberries, strawberries, or plums. In the cooler months, pears, apples, and persimmons would be perfect. Perfect for any time of the year. If you don’t have fresh fruit, frozen works (just drain it a bit first). You could even add some jam. I used softer figs and frozen peaches, that way they kinda became one with the eggy-bread mixture.

I was thinking that this would be yummy if it was chocolatey. You could add cocoa powder to the egg mixture (hello chocolate and cinnamon!). You could add chocolate chips too. I think figs or berries would be fabulous with chocolate.

Whatever bread you have on hand will be great. Gluten-free, whole wheat, croissants, baguettes… I like to use stale bread, but mostly because I feel bad using fresh bread for something like this.

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I filled two 6″ ramekins to make two main dish sized portions. But, you could use smaller ramekins or one larger dish. Adjust the baking time accordingly.

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To serve, I topped with some Greek yogurt and chopped almonds. You could also add some fresh fruit, walnuts, pecans, cream or crème fraîche, or if you’ve got an extra sweet sweet tooth, a drizzle of maple syrup.

Happy Eating!

Bread Pudding with Seasonal Fruit

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2-4

Bread Pudding with Seasonal Fruit

Ingredients

  • 1 t coconut oil (or canola)
  • 2 C stale bread (any kind), torn in small(ish) pieces
  • 3 eggs
  • 1 T white vinegar
  • 1 C whole milk (any kind)
  • 1/4 t cinnamon
  • pinch ginger
  • pinch salt
  • 1/4 C maple syrup
  • 1 t vanilla
  • 2 C fairly ripe seasonal fruit (berries, figs, stone fruit, apples, persimmons, pears), most chopped, a few sliced for topping
  • toppings (optional): chopped nuts, fresh fruit, plain yogurt, crème fraîche, maple syrup, cream

Instructions

  1. Pre-heat the oven to 350F.
  2. Pour vinegar into a measuring cup. Add milk to the 1 C line. Stir and let stand for about 5 minutes (it will thicken slightly and become buttermilk).
  3. Grease two 6" ramekins with coconut oil. Add bread and fruit. Toss.
  4. Whisk together eggs through vanilla. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet. Bake for 40-50 minutes, or until eggs are mostly set and have come to at least 160F. Remove from the oven and let them stand on a cooling rack for 10-20 minutes.
  5. Top with desired toppings.
http://www.de-ma-cuisine.com/bread-pudding-with-seasonal-fruit/

Thursday

21

May 2015

0

COMMENTS

Roasted Stone Fruit with Bulgur and Fennel

Written by , Posted in Dairy-Free, Dinner, Fruit, Grains, Main Dishes, Nuts, Quick and Easy, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

SavoryStoneFruit-6

Complain as I will about summer – the heat, the heat, the heat, I love the fruits and veggies that it brings. I’m silly for squash (more about that next week), crazy for cherries, and wacko for watermelon. Not to mention sweet corn… be still my heart. And oh the stone fruit… Standing over the sink, eating the most perfectly ripe peach, juice dripping down my arms. That’s just heavenly.

Try as I might, stone fruit doesn’t last long in our home. It’s just too easy to grab one, give it a quick scrub, and have a delicious snack. So in order to have any left for this savory take, I had to make it as soon as the box got home.

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This week it was nectarines in our Abundant Harvest Organics box, but apricots, apriums, or peaches would work great too. I sliced them about 1/4″ thick, tossed them with some olive oil, salt, and pepper, and roasted them for a few minutes.

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While the nectarines hung out in the oven, I sautéed some onions and fennel. A few minutes later I added the bulgur wheat and let it get a bit toasty before I added some veggie stock. If you wanted to keep this dish gluten-free, quinoa, brown rice, or barley would be great instead of the bulgur wheat.

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Once the fruit was roasted, flipped once, and roasted for a bit longer, it joined the party in the bulgur pan.

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Added to it was some saffron, cayenne, and ginger.

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Top it with a little lemon juice, some chopped nuts, and you’ve got dinner.

It’s great on its own, but would be fabulous served with some crispy fried tofu, or a roasted chicken, along with a salad of arugula, red onions, sliced stone fruit, and chopped nuts.

Happy Eating!

Roasted Stone Fruit with Bulgur and Fennel

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-3 as a main dish, 3-4 as a side dish

Roasted Stone Fruit with Bulgur and Fennel

Ingredients

  • 2 C firm stone fruit (apricots, nectarines, apriums, or peaches), sliced 1/4" thick
  • to taste salt
  • to taste pepper
  • 1 t olive oil
  • 1 T olive oil
  • 1 C onion, chopped
  • 1/3 C fennel, chopped
  • to taste salt
  • to taste pepper
  • 1 C bulgur wheat (or quinoa, brown rice, or barley)
  • 2 C vegetable stock (or water)
  • pinch saffron (optional)
  • pinch ginger
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 1 T plus 2 t lemon juice
  • 1/2 C nuts (almonds or pistachios), roughly chopped

Instructions

  1. Pre-heat the oven to 400F.
  2. Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
  3. While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
  4. Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.
http://www.de-ma-cuisine.com/roasted-stone-fruit-with-bulgur-and-fennel/

Wednesday

4

March 2015

1

COMMENTS

Roasted Carrots with Honey and Almonds

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Nuts, One Dish Dinners, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian

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If these carrots had a story, I’d imagine that it would go something like this, “My grandmother used to tell us about life in the old country. Her father was a carrot farmer. They had good years, but there were the lean years too.

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Her mother made the best ricotta. It was a favorite in their town. During those harder times they would trade their carrots and that ricotta for the almonds grown on the farm right next to theirs.

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At the end of the summer, they would shake the trees and there was always so much dust in the air. But, it was worth it. When they tasted those almonds, combined with the sweet carrots, grown by her father’s hand, topped with the cool, silky ricotta, it felt like everything would be alright. There was a promise of better times in those simple ingredients.

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As she tossed the carrots with some olive oil, salt and pepper, a far away look would come over her.

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As she took her first bite, I knew that the taste was taking her back to a different time. Memories long forgotten were brought back with the sweet roasted flavor. It tasted like home.”

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 Yes, I think that’s the kind of story these carrots would tell.

Happy Eating!

Roasted Carrots with Honey and Almonds

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4 as a side dish, 2 as a light main dish

Roasted Carrots with Honey and Almonds

Ingredients

  • 3 carrots, sliced into rounds (1/4" thick)
  • 1 T olive oil
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced
  • 2 T honey
  • 1/4 C (heaping) almonds, diced
  • 1/4 C ricotta cheese
  • lemon slices, for serving

Instructions

  1. Pre-heat the oven to 425F.
  2. Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes.
  3. Toss partially roasted carrots with garlic, honey, and almonds. Spread out on the baking sheet and return to the oven and roast for 5-7 minutes more.
  4. Serve topped with a scoop of ricotta and a squeeze of lemon.
http://www.de-ma-cuisine.com/roasted-carrots-with-honey-and-almonds/