De Ma Cuisine

Basil Archive

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

Written by , Posted in Appetizers, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Holiday, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Sides, Vegetables, Vegetarian

PotatoPancakes-5

It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.

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I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).

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Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.

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They didn’t need long to cook, just a few minutes per side.

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I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes

Ingredients

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • 1/4 C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • 1/4 C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • 1/4 t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • 1/4 C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Instructions

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.
http://www.de-ma-cuisine.com/potato-pancakes/

Thursday

12

November 2015

0

COMMENTS

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Written by , Posted in Condiments, Dairy-Free, Dinner, Gluten Free, Herbs, Main Dishes, Pasta, Quick and Easy, Rice, Roasting, Sauces, Sides, Vegan, Vegetables, Vegetarian

RoastedBroccoliSquashBasilTahiniSauce-6

As I type this, I’m practicing my songs for the Christmas concert in December. This seems wrong because the weather doesn’t match the feel of the songs. I don’t know if it will ever not be weird to me to have 90 degree weather in October, but I’m coping. I try to avoid using the oven too much when it’s hot. But, today I made an exception. It just has to be done earlier in the day when it’s still cool out. And, even though it warms up the house a lot, it’s worth it to be rewarded with roasted veggies.

RoastedBroccoliSquashBasilTahiniSauce-1

Roasted broccoli is one of my favorite things. Sure, it can make the house smell like toots, but it tastes so good that it doesn’t really bother me. And roasted summer squash, I can eat the entire pan by myself. Easy.

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I tossed them with some olive oil, salt, pepper, and cayenne. Simple.

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While they roasted I blended together some sauce (which could be a dip, just make it a little thicker). It contained things like garlic, ginger, basil, tahini paste, and homemade yogurt. I’m totally on a homemade yogurt kick right now. It’s the best, and it’s not too difficult to make. When I make it, I feel like I’m winning at life. Same with homemade bread. I guess we all have our things that make us feel like we’ve accomplished something great. Those are two of mine.

RoastedBroccoliSquashBasilTahiniSauce-3

This sauce might be another. It’s a bit Asian-inspired, with the soy sauce (liquid aminos if you’re gluten-free) and the tahini. If you have leftovers, you might use it on an Asian Chicken Salad or a Napa Cabbage Slaw. If you don’t have tahini paste (which is ground up sesame seeds), you could use almond or peanut butter.

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I served the veggies drizzled with the sauce, over some brown rice. Other options would be to serve it over pasta, spaghetti squash, chicken, tofu, or just dip the veggies in the sauce. They’re great that way too.

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I see cooler weather in the forecast. It’s almost the season for all the roasted veggies, soups, and stews.

Happy Eating!

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Ingredients

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1 medium or 2 small summer squash, cut into sticks
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • 1/2" cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • 1/4 t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Instructions

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and squash with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).
http://www.de-ma-cuisine.com/roasted-broccoli-tahini-sauce/

Thursday

22

October 2015

0

COMMENTS

Winter Squash Dip

Written by , Posted in Appetizers, Beans, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Legumes, Nuts, Potlucks, Roasting, Snacks, Vegan, Vegetables, Vegetarian

WinterSquashDip-3

I’m a big supporter of fall. I love it when the leaves change color, the chill that creeps into the air, and the winter squash that start to appear in our Abundant Harvest Organics boxes. This fall is no different. I’m in the mood for soups and stews, cozy sweaters, and all the winter squash I can get my hands on.

WinterSquashDip-1

I have a few go to recipes for winter squash. Things like Spaghetti Squash au Gratin (which uses both spaghetti and butternut squash), Vegan Roasted Butternut Squash Soup, and Spaghetti Soup. I’ll make them over and over again for sure. But, it’s fun to get creative with food, so I came up with a fun winter squash dip that will be perfect to snack on while watching post season baseball, for a dinner party appetizer, or as a simple supper.

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I used acorn squash this time. But, seriously, any winter squash will do. I’d planned to use pumpkin, but I didn’t have one on hand. If you have pumpkin, and the skin doesn’t get too soft when roasting, it’d make a lovely serving dish. I tried to do that with the acorn squash, but the skin isn’t as tough as say spaghetti squash, so I opted for an oven-safe dish.

This dip is full of options for what to add to it. Not only can you use whatever winter squash you have on hand, there are plenty of possibilities for what to mix in. I used garbanzo beans, basil, cheddar, and parmesan. But, you could substitute white, kidney, or black beans for the garbanzos. Then you could choose between blue cheese, feta, Fontina, Gorgonzola, Gruyère, mozzarella, pecorino, ricotta, ricotta salata, Romano, or Roncal if you don’t have cheddar or Parmesan, or tofu if you want to go vegan. And for the fresh herbs, I’d go with either parsley or thyme if you don’t have basil (or along with it). Just pick things that you think will go well with the other flavors you’ve got going on.

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I topped the dip with some halved cherry tomatoes and some nuts. And again, here the possibilities are pretty limitless: hazelnuts, cashews, walnuts, peanuts, pecans, pine nuts, pistachios, or pumpkin seeds would all be great in place of almonds. I love the crunch that the nuts bring to the dip.

I’d used half of the cheese in the dip, the rest went on top to get bubbly and browned, along with the tomatoes. One of my favorite things.

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You can serve this dip hot, room temperature, or eat it right out of the fridge. If you opt for the latter, you might get the entire previously melted cheese slice in one bite. Not the worst problem you could have. I liked it best cooled slightly, but still warm, with lots of dipping utensils: corn chips and raw veggies were my favorite.

Happy Eating!

Winter Squash Dip

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10

Winter Squash Dip

Ingredients

  • 4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
  • 1 head garlic, top sliced off
  • a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
  • 2 t olive oil
  • 2 C combination of any: garbanzo, white, kidney, or black beans; cooked
  • 1 C greens (optional), chopped
  • 1/4 C combination of any: fresh basil, parsley, or thyme
  • 2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
  • 1 C combination of any: corn, tomatoes (fresh or dried)
  • to taste salt
  • 1/4 C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
  • raw veggies (carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Instructions

  1. Pre-heat the oven to 350F.
  2. Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn't halve it - if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
  3. Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
  4. Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
  5. Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.
http://www.de-ma-cuisine.com/winter-squash-dip/

Monday

19

October 2015

1

COMMENTS

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Written by , Posted in Appetizers, Cheese, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Meat, Pork, Potlucks, Quick and Easy, Sides, Snacks, Vegetarian

DeviledEggs-5

It’s taken me a while to get back into the swing of things since our trip. The first week we were back things were in a state of chaos. Half unpacked suitcases, piles of laundry, my brain still wanting to be with family. Then I was sick most of the next week, so I’m finally getting back into things today. What this meant was that I made mayonnaise. One step in the right direction of not eating quesadillas for every single meal. Tim asked if there were any leftovers to take for lunch today. Nope. Well, there are now: Deviled Eggs (minus the ones that I couldn’t resist), and the beans with rice and peas that was dinner. I feel better already.

I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

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My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

DeviledEggs-1

This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

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I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

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I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

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I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1 whole egg

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Ingredients

  • 6 eggs
  • 1 T white vinegar
  • 1/4 C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
  • 1 t olive oil
  • to taste salt
  • 1/2 t paprika
  • 2 T mayonnaise
  • coarse salt

Instructions

  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.
http://www.de-ma-cuisine.com/deviled-eggs/

Monday

12

October 2015

0

COMMENTS

How to Make Herbal Teas

Written by , Posted in Herbs, How To

HerbsForTea-3

We see a lot of herbs come through our kitchen. Most from the weekly Abundant Harvest Organics box, a few from my garden. Many of them are the perfect compliment to soups, pastas, or pizza. Some stand on their own as the star in dishes like pesto. Last summer I tackled cold drinks using some of our favorite herbs. Now that we’re in the full swing of fall, let’s sip some tea together.

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I will admit that I’m not a big tea drinker, although I like it a lot more than I used to. In the past, I only drank tea when I was sick, giving it a negative connotation. I have now found some teas that I really enjoy, no matter how sick or healthy I’m feeling.

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One of my favorite uses for tea is as a stress reliever. Just the act of sipping a hot beverage is soothing. But, even more than that, many herbs are known to be relieve stress. Some that are more commonly known are lavender and chamomile. But, basil and lemon balm can be added to that category too.

Here are a few things that some of my favorite herbs are known for:

Lavender

A part of the mint family, lavender is said to aid with sleep and relaxation and to be anti-inflammatory.

Basil

I love it for its taste and smell. It’s a big part of some of my favorite dishes. But, basil is also known to be a digestive aid, to help with headaches, and poor circulation. It’s also said to be an antioxidant, anti-viral, antimicrobial, and a stress reliever.

Chamomile

My go-to tea when I’m not feeling well, chamomile is known to aid digestion, relieve hay fever, anxiety, inflammation, muscle spasms, insomnia, ulcers, menstrual cramps, and gastrointestinal disorder.

Lemon Balm

Another member of the mint family, lemon balm is said to soothe jittery nerves, improve mood and mental performance, relieve stress, and contain antioxidants. (It’s also used by some as a mosquito repellant.)

Rosemary

I haven’t tried rosemary in a tea, but it’s supposed to help relieve gas and colic (although too many cups/day could irritate the stomach).

Thyme

Another favorite of mine when cooking, thyme is said to help alleviate lung congestion. It’s also said to be helpful for gastrointestinal problems.

Mint

One of my favorite herbs to grow, because of how easy it is and how much I use it, mint is known to stimulate digestion, help alleviate hay fever, nausea, stomach ache, and irritable bowel syndrome, and it is also said to be an antioxidant.

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Tea Parings 

I’ve come up with a few ideas for herbs that I think might taste good together in a tea.* I’ve added a few extras, like honey and citrus, where I think they’d be especially nice.

To Soothe

basil + mint + lavender + chamomile + honey

basil + mint + lavender + chamomile + lemon balm

lavender + basil + lemongrass

lavender + orange zest + cinnamon

For the Tummy

lavender + thyme + mint

basil + chamomile + mint

mint + ginger + lemon zest

basil + ginger + thyme + lemon

mint + ginger + lemon zest

Under the Weather 

lemongrass + ginger + cayenne + honey

rosemary + lemon balm + thyme + honey + cayenne

thyme + cayenne + honey + lemon zest + lemon juice

chamomile + thyme + mint + honey + lemon juice

thyme + basil + lemon balm

Just Because

rosemary + lemon balm + mint

mint + lemon zest + honey

Tea can be made tea with fresh and dried leaves. It can be hot, cold, or somewhere in-between. Tea can be comforting, invigorating, and healing… Now I think I’ll go make myself a cup.

Happy Sipping

*If you are pregnant (or trying to conceive), nursing, have health conditions, or take medication that may be interfered with, please consult your health care professional before using. Possible health benefits of herbs are my opinions and ideas, based on the research that I’ve done, but are in no way intended to replace the advice of a qualified health care professional.
Sources:
The Encyclopedia of Healing Foods by Michael Murray, N.D., and Joseph Pizzorno, N.D., with Lara Pizzorno, M.A., L.M.T., Atria Books 2005
Reader’s Digest Foods That Harm Foods That Heal, The Reader’s Digest Association, Inc. 1997
Wikipedia

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