De Ma Cuisine

Basil Archive

Monday

24

March 2014

0

COMMENTS

Radish Slaw

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

RadishSlaw3

Anyone else find themselves in need of some good coleslaw when spring comes along? The days are longer, people enjoy more meals outdoors, and my nose starts to anticipate the smell of barbecues grilling through the open windows. 

What I’d really like right now is some grilled fish, crispy potatoes, and this coleslaw on the side. Are you sitting outside, imagining how delicious this would taste?

Hello, spring. We welcome you.

Um, so these are not necessarily spring veggies per se. But, when combined with bright, fresh flavors like dill, parsley, and lemon, spring is ushered right in.

RadishSlaw1

I like to grate veggies when I’m using them in salads and coleslaws. I feel like it helps them to mellow out a little. Instead of a big chunk of carrot or radish, it’s a light, flaky morsel.

If you’re not a big fan of the spiciness of radishes, this might be a way that you can handle them raw.

It’s how raw radish rolls in our house.

(I was going to ask you to try saying “raw radish rolls” a bunch of times fast, but then I tried it and it’s not so difficult…)

RadishSlaw2

Can we talk about homemade salad dressing for a second?

I’m a big fan. That’s all I really wanted to say…

Ok, we can also talk about the dill in there and how its flavor pops, how the honey adds just a barely there hint of sweetness, and the yogurt adds a creamy dreaminess.

RadishSlaw5

This coleslaw would be great alongside some grilled fish (again, my craving), or with some crispy fish tacos. It could also be fabulous with a Reuben, a chicken sandwich, or an ooey gooey cheddar grilled cheese sandwich.

Don’t miss this one!

RadishSlaw4

Happy Eating!

Radish Slaw
Recipe Type: Side, Salad, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-3
Ingredients
  • Dressing: 1/2 to 1 t fresh dill, chopped
  • 1/4 T fresh (or 1/4 t dried) basil, chopped
  • 1/2 T fresh (or 1/2 t dried) parsley, chopped
  • 1/2 C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • 1/2 t apple cider vinegar
  • 1/2 T olive oil
  • 2 T milk (or cream)
  • 1/4 C Greek (or plain) yogurt
  • 1/2 t honey
  • Slaw: 1/2 C radish (any kind), grated (or minced)
  • 1/2 C celery, diced (or minced)
  • 1 C carrot, grated (or minced)
Instructions
  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!
3.2.1269

Monday

24

February 2014

0

COMMENTS

Winter Frittata

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

WinterFrittata-3

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

WinterFrittata-7

Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

WinterFrittata-5

My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

WinterFrittata-6

Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

WinterFrittata-4

Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

WinterFrittata-2

This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

WinterFrittata-1

Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Wednesday

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, and TX Bar Organics.

Wednesday

16

May 2012

6

COMMENTS

Basil and Summer Squash Risotto – Episode 23

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Rice, Sides, This Week's Feast, Vegetables

I made risotto this week because my friend, Elizabeth, asked me to.

I was inspired by the basil I was getting in this week’s Abundant Harvest Organics box. All of the ingredients in this dish are basil friendly. It’s a tasty dish.

I’ll admit to you that I couldn’t stop eating it, even though it was a little too hot and I kinda burned my mouth. It was worth it.

Most of this dish contains ingredients that are from an AHO box, or can be bought as or made from an add on. There are a few exceptions (such as the arborio rice and the wine), but even the rice could be substituted for the rice that’s available through AHO. I’ve done it before. It’s a bit different, but still really good. It’s up to you.

We buy cheap wine. That’s what we drink and what I cook with. If you want to use more expensive wine, go for it! But, in my opinion, Two Buck Chuck is just fine. 🙂 If you don’t want to use wine at all, just use all chicken or vegetable stock.

Basil is probably my favorite herb. The smell of it reminds me of Reedley, where we used to live, where I learned to garden and grew my first basil plants from seed.

I can see myself in the spoon in the photo. I’m OK with that.

I served the risotto in a tea cup that belonged to my Oma. I miss her.

Happy Eating!

Print
Basil and Summer Squash Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 4-6

Basil and Summer Squash Risotto

Ingredients

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1 1/2 T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil, plus a little more for serving
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 3 cloves garlic, diced
  • 1 green garlic, diced
  • 1 1/2 C arborio rice
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
  • 1 C parmesan cheese, grated
  • lemon juice, for serving

Instructions

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it's hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic and green garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.
http://www.de-ma-cuisine.com/i-heart-basil-ep23/

This episode is sponsored by Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson.

Thursday

4

August 2011

0

COMMENTS

Strawberry-Basil Sandwich

Written by , Posted in Bread, Brunch, Cheese, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Toasting, Vegetables, Vegetarian

It’s perfect for this time of year (fresh basil from my garden and locally grown strawberries). Part of the idea is actually from something that Tim told me he made while I was in Colorado last week (strawberries on a sandwich). Sorry, I could have taken a photo, but, it didn’t last long enough. This was so good I didn’t want to eat anything else with it!!

Strawberry-Basil Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1
I just invented the most amazing sandwich.
Ingredients
  • 1 rustic roll (or hunk of crusty bread)
  • 1t spicy brown mustard
  • 1t balsamic vinegar
  • 1t extra virgin olive oil
  • 2 strawberries, thinly sliced
  • 4 basil leaves, fresh, torn
  • 1t red onion, diced
  • 4 slices parmesan cheese (or enough to cover the roll)
Instructions
  1. Bake roll (to crisp outside, and heat inside – don’t slice before baking) 350 degrees, 7 minutes.
  2. Prepare toppings.
  3. Halve roll; spread with mustard. Pour oil and vinegar over, press halves together (to let oil and vinegar soak in).
  4. Top with remaining ingredients.

(From June 20, 2010)

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