De Ma Cuisine

Beans Archive

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

SavoryCrepes-3

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

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I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

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If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

  • 1 C purée (any: winter squash, cauliflower, sweet potato, beet)
  • 1 T olive oil
  • 1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
  • 1 C any proteins (optional): cooked chicken, crispy tofu
  • 1 t to 1 T any: thyme, rosemary, basil, mint; chopped
  • to taste salt
  • 8 crêpes
  • 1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
  • lemon wedges, for serving

Instructions

  1. (Prepare crêpe batter if it needs to sit for an hour in the fridge.)
  2. Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
  3. Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
  4. While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
  5. To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/savory-crepes/

Friday

12

February 2016

1

COMMENTS

Chunky Vegetable Soup

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Potatoes, Soups, Vegan, Vegetables, Vegetarian

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When in doubt, soup! I almost always want to eat soup. In hot weather and cold weather, on weeknights or at dinner parties… give me soup and I’ll be happy with my meal.

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Soup is a great way to use up whatever you’ve got hanging around in the crisper drawers of the fridge too. Sometimes there are forgotten turnips and beets in there that are given a new chance at life in soup. Way yummier than tossing them in the compost or using them for stock.

This week I had things like leeks, spinach, sweet potatoes, peas, and rutabagas on hand. But, you could add or substitute with onions, shallots, kohlrabi, carrots, turnips, radishes, brussels sprouts, broccoli, cauliflower, potatoes, or winter squash.

So many options!

I wanted to add a little more protein and even more texture to this soup, so I also added beans. I was in the mood for kidney, but black, white, or cannellini would also be fab. And when we get into spring, fava beans would be amazing! I love beans in soup.

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This soup makes for a great lunch or dinner. It’s wonderful with homemade croissants, apple-cheese toasts, or just on its own with a squeeze of lemon and a good book.

Happy Eating!

Chunky Vegetable Soup

Prep Time: 15 minutes

Cook Time: 52 minutes

Total Time: 1 hour, 7 minutes

Yield: 8

Chunky Vegetable Soup

Ingredients

  • 1 T olive oil
  • 2 C leek/onion/shallot, chopped
  • 5 C any: kohlrabi, carrot, rutabaga, turnip, winter squash, brussels sprouts, cabbage, collards, broccoli, cauliflower, sweet potatoes, potatoes, radish; peeled, if warranted, chopped
  • to taste salt
  • dash cayenne (or may use 1/2 to 1 small hot pepper, ribs and seeds removed, minced)
  • 2 cloves garlic, minced
  • 1 T rice vinegar
  • 7 C veggie stock
  • 1 t fresh thyme (or 1/4 t dried)
  • 1/2 t dried rosemary (or 1/2 T fresh)
  • 2 T fresh basil (or 2 t dried)
  • to taste pepper
  • 2 C greens (kale, spinach, chard, mustard greens, mizuna, bok choy... anything that you have on hand will work), chopped
  • 1 1/2 C beans (black, kidney, white, cannellini)
  • 1 C peas (frozen, or shelled fresh peas or fava beans)
  • lemon wedges, for serving
  • good olive oil, for serving

Instructions

  1. Heat a soup pot over medium-low. Add olive oil. Add leek-cayenne (if you're using dried herbs you may add them now too). Cook, stirring occasionally, for about 10-15 minutes, or until the veggies are getting tender. Add garlic and vinegar and cook for 1 minute more. Add the stock through pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Add the greens, beans, and peas and cook for 3 minutes more. Taste and adjust seasoning if desired.
  2. Ladle into bowls and serve with a squeeze of lemon and a drizzle of olive oil.
http://www.de-ma-cuisine.com/chunky-vegetable-soup/

Friday

22

January 2016

0

COMMENTS

Hearty Kale and White Bean Quesadillas

Written by , Posted in Beans, Breakfast, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

KaleBeanQuesadillas-5

When I plan our menu I try to include a good variety of foods, so we don’t get bored. Sometimes they’re a little more complex, have multiple steps, and more ingredients. Other times they’re simple, basic, super easy. Scrambled eggs and toast makes a great dinner. So do quesadillas.

Quesadillas are probably our go-to, in a pinch, anyone can make it meal. If I’ve planned ahead, I will try to add some beans so it’s not just tortillas and cheese. If I’ve really planned ahead, we may even have homemade tortillas. But, sometimes, just the basics will do. We just need to eat something, and we need to eat that something right now.

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This recipe is a happy medium. I had time to prep and plan, so there are both veggies and beans. I also made a lot and froze the leftovers, so next time we want quesadillas, the filling can be pulled out and reheated. These are pretty versatile. I just took what I had on hand that I thought would go with beans and cheese, finely chopped it, and threw it into a pan.

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While the veggies and beans cooked, I whisked together a quick dip. But, if there’s no time for dip, or you’re out of yogurt or silken tofu, salsa will be just fine.

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I added pepper jack this time. It’s a great melting cheese and I love the spice that it adds. If you don’t do dairy, I’ve heard that nutritional yeast is great.

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I like my quesadillas super crispy outside and gooey inside. Tim prefers his a little less crispy. I used flour tortillas this time, but corn would be fabulous too. I had been working on another recipe on the same day and I wasn’t hungry when these were done. So I cooled them and saved them for dinner. When I reheated them they had an awesome crisp to them that I totally wasn’t expecting. Almost like the cooling and reheating had done something awesome to the layers in the tortilla. I’m totally down for cold leftovers (mostly because I’m too lazy to heat them up). This time I’m glad I took the time.

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I’m sure we will be enjoying these again soon. I’ve almost always got quesadillas on the menu and ingredients for them in the fridge.

Happy Eating!

Hearty Kale and White Bean Quesadillas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Hearty Kale and White Bean Quesadillas

Ingredients

  • 1 T olive oil
  • 2 C (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (kale, chard, spinach, mustard greens, mizuna, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • 1/2 t chili powder
  • 1/2 t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with 1/4 of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.
http://www.de-ma-cuisine.com/kale-white-bean-quesadillas/

Thursday

19

November 2015

1

COMMENTS

Egg Salad

Written by , Posted in Beans, Bread, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Meat, Nuts, Pork, Quick and Easy, Sandwiches, Vegetables, Vegetarian

EggSalad-5

Eggs are a staple in our home. I feel a little lost when we’ve run out and I forget to order more. We eat them fried in olive oil, so the edges are crispy. I whisk them into a soft mayo. I crack them into simmering soup to poach. I use them to make shiny pie crusts and pain au chocolat. They are versatile, delicious, and go with so many things.

I often forget about egg salad. It’s quick and easy, but sometimes the thought of bringing some water to a boil to cook eggs seems like too much. Although it’s not really that much more difficult than opening the jars of peanut butter and jam to be slathered on some toasted homemade bread (because then I have to wash the peanut butter knife)… Great. Now I’m hungry for peanut butter…

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Hardboiled eggs pretty much just require a bit of time, a gentle hand, and some water that’s come to a rolling boil. The time is mostly hands off. It’s best to carefully lower the eggs into the water so the shells don’t crack (but even then, sometimes they do – I add a splash of white vinegar to the water to help the whites not go to far if this happens). And, the water has to come to a boil even if you watch it… I mean, it’s science, the temperature will eventually climb. (For detailed instructions on how to boil an egg have a look at the Deviled Eggs post.)

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For an egg salad base, I like to use equal parts yogurt and mayo (you could substitute silken tofu for either if desired), and a little bit of salt. It’s pretty simple, really yummy, and could be eaten as is. But, for fun, there are tons of things you could mix in. Today I used mushrooms, garlic, basil, cannellini beans, cayenne, and dijon mustard. It was delicious. I’d do it again. But, here are some other mix in options that I’d like to try:

  • capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+spinach
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+ bacon+cucumber+dijon
  • celery+chives+parsley

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Whatever the mix ins, they’re added to the base. It’s mixed up and tasted for salt (and because I’m starving and can’t wait to eat).

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Depending on the type of bread and how hungry you are, you might opt for the messier open-faced sandwich. I did and hand to dunk my hand in my water glass so I wouldn’t get food all over the keyboard. Worth it.

I had two open-faced sandwiches, both on some homemade sourdough bread, one toasted, one not. I liked them both, but toasted definitely won. I chose simple toppings: lettuce and chopped cherry tomatoes. You might also add some chopped nuts for added crunch. I didn’t. (Because I forgot.)

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The mushrooms add a meatiness, the beans add even more protein and texture, the tomatoes add a sweet hint of the last days of summer. If I’d been able to find bacon when I was grocery shopping, I’d have added some too. But, I didn’t, so, alas, that will have to wait for another day.

Happy Eating!

Egg Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2-3

Egg Salad

Ingredients

  • 4-6 hardboiled eggs
  • 2 T mayonnaise (or silken tofu)
  • 2 T plain yogurt (or silken tofu)
  • to taste salt
  • original mix ins: 1 t olive oil
  • 7 mushrooms, chopped
  • 1 clove garlic, minced
  • 1 T fresh basil (or combo of basil and chives), chopped
  • 1/4 C cannellini (or any white) beans
  • pinch cayenne
  • 1 t dijon mustard
  • cherry tomatoes, chopped
  • other mix in options: capers+shallots+dill+eggplant+dijon
  • kale+basil+red onion+parsley+cayenne
  • tarragon+parsley+dill+spinach
  • mushrooms+dried tomatoes+chiles+garlic+chives+parsley
  • cannellini beans+roasted bell peppers+chives+garlic+bacon+cucumber+dijon
  • celery+chives+parsley
  • for serving: bread
  • lettuce

Instructions

  1. Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
  2. Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it's hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
  3. Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
  4. Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce.
http://www.de-ma-cuisine.com/egg-salad/

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.

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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/