brunch Archives - Page 5 of 10 - De Ma CuisineDe Ma Cuisine

Monday

18

May 2015

5

COMMENTS

Veggie and Garbanzo Bean Shakshuka

Written by Rachel, Posted in Beans, Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

If there’s not a carton of eggs in my refrigerator, I feel a little lost when it comes to meal planning. I use eggs for all of the regular things, like adding them to pancakes, using them in an egg wash for a Chicken Pot Pie or Fish Wellingtons, or whisking them into a silky mayonnaise. But, I also count on them as a staple for our meals.

Fried eggs are one of my favorite foods. I love it when the yolk is still runny (I’m an “over-medium” order) and it spills over the food it’s covering, creating a creamy sauce. They’ve created a way for me to love some foods that I didn’t think I even liked (turnips!). Eggs for the win!

One of the meals I’ve discovered over the past year or so is called Shakshuka. I love it because it feels like an old world dish, similar to peasant food. It’s simple and straightforward, but also super versatile.

You can make it with just tomatoes, onions, garlic, and olive oil. But, if you want to add more to it, you can add tons of veggies. This time I wanted to pack it with a little extra oomph. I added greens, fennel, and asparagus to the usual. And then, garbonzo beans. It’s a dish that’s loaded with nutrients, protein, and great flavor.

I could eat it everyday.

The veggies and beans don’t need to cook for too long – a little under 20 minutes will do. They just kinda stew there in the olive oil, getting all soft, flavors combining… man I’m hungry!

And then the eggs are added. Normally, when I fry eggs, I do it in a screaming hot cast iron. But, since there are other components in the pan, for this dish, I turn the heat down, add the eggs, and cover (so the whites will set).

Eggs, veggies, beans, cast iron… be quiet my grumbling stomach!

And if you thought things couldn’t get any better, it gets topped with fresh herbs and a squeeze of lemon. That’s what I’m talkin’ about!

Happy Eating!

Veggie and Garbonzo Bean Shakshuka

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Yield: 2-4

Veggie and Garbonzo Bean Shakshuka

Ingredients

1 T olive oil
1 medium onion or leek, chopped
1 C assorted veggies (like fennel, asparagus, zucchini, eggplant, and mushrooms), chopped
to taste salt
to taste pepper
2 cloves garlic, chopped
1-2 C tomatoes (fresh or canned), diced
1 C garbonzo beans
2 C greens (chard, kale, collards, spinach etc...), roughly chopped
1-2 eggs/serving
to taste salt
fresh herbs (dill, parsley, chives, basil), chopped, for serving
lemon slices, for serving

Instructions

Heat skillet then add oil. When oil is hot, add onion through pepper. Cook for about 3 minutes over medium-low heat, stirring occasionally.
Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
Serve topped with fresh herbs and a squeeze of lemon.

http://www.de-ma-cuisine.com/veggie-and-garbonzo-bean-shakshuka/

Friday

24

April 2015

0

COMMENTS

Chamomile and Honey Pancakes

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

I’ll let you in on a secret. I don’t really love tea. Ugh, I know. It annoys me too. I try. And really, I’ve come a long way. I drink it occasionally and usually enjoy it. But, the problem, especially with chamomile tea, is that I drink it when I’m sick. Negative association issues here.

So, I needed something to do with chamomile that doesn’t involve sickness, sniffles, or a stuffy head.

I’m pretty excited about this recipe, because it can be hard to be creative with something that’s we only use for one thing. I took my ideal chamomile tea, which always has a big scoop of honey, and a good squeeze of lemon, and turned it into gluten-free cornmeal pancakes.

This is an idea I can get behind.

I used my basic cornmeal pancake recipe, but used honey instead of maple syrup. The batter comes together in no time. It’s a simple dry ingredients whisked together first, wet ingredients whisked together second kinda recipe. They get mixed separately so that they combine properly – no pockets of baking soda please!

They don’t need long to cook, so this makes for a super quick meal. About a minute or less per side will do.

I like to make them small, so they’re easier to flip. About 2-3 T of batter will is perfect. You could even do less and make super minis. The kids might like that. Ok, I’d like that too. Then you can eat like 8 of them, which is way more fun to say than saying you ate 2.

For serving, I liked them with just honey and lemon, but they were even tastier with some homemade Blueberry Jam, chopped apples (or whatever fruit is in season), a drizzle of honey, and a squeeze of lemon. They were also great the next day with some nut butter, Greek yogurt, and jam.

I think pancakes make for a great meal any time of the day. They’re quick, easy, and you can customize them to suit your family’s tastes.

Happy Eating!

Chamomile and Honey Pancakes

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Yield: 2

Chamomile and Honey Pancakes

Ingredients

1/2 C cornmeal
1/2 t baking soda
1 t baking powder
1 T lemon zest, diced
pinch salt
1 t dried chamomile
1 egg
1/2 T honey
1 t coconut oil (plus more for cooking)
1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
jam, for serving
apple (or cherries, berries, peach, plum, orange, apricot) chopped, for serving
lemon juice, for serving
honey, for serving

Instructions

Whisk together cornmeal through chamomile. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter (to make each one about 2" diameter). Cook for about 1 minute on first side (or until bubbles form and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
Serve topped with jam, fruit, lemon juice, and honey.

http://www.de-ma-cuisine.com/chamomile-and-honey-pancakes/

Thursday

16

April 2015

3

COMMENTS

Bacon and Feta Frittatas

Written by Rachel, Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

4-5 slices bacon
bacon grease (or 1 T butter)
1 T olive oil
3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
3/4 C turnip (or radish), chopped
1 1/2 C onion, chopped
3/4 C carrot, chopped
to taste salt
to taste pepper
1/2 t dried thyme (or 1/2 T fresh)
1/2 t dried basil (or 1/2 T fresh)
1 C asparagus (or peas), stems snapped off and discarded, chopped
2 cloves garlic, diced
1 C greens, chopped
1 T fresh parsley, chopped
1 T fresh dill, chopped
3 eggs
1/4 C milk
to taste salt
to taste pepper
1/2 C feta, crumbled
Dressing: 1/2 t honey
1 t dijon mustard
1/4 C lemon juice
1 t fresh parsley, chopped
1/2 t fresh dill, chopped
to taste salt
to taste pepper
2 T olive oil

Instructions

Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/

Wednesday

18

February 2015

4

COMMENTS

Turnip Hash with Bacon and Gouda

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Nuts, Pork, Potatoes, Quick and Easy, Vegetables

Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

They took less than ten minutes. This is a quick one to whip up.

Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash with Bacon and Gouda

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2

Turnip Hash with Bacon and Gouda

Ingredients

4 slices bacon
2 T olive oil
3 small turnips (or potatoes or rutabagas), chopped
1 carrot, chopped
to taste salt
to taste pepper
pinch cayenne
2 C broccoli, chopped
1 egg/person
2 T gouda cheese, chopped
1 T green or spring onion, chopped
2 T almonds, chopped
lemon slices, for serving

Instructions

Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

http://www.de-ma-cuisine.com/turnip-hash-with-bacon-and-gouda/

Thursday

12

February 2015

2

COMMENTS

Cornmeal Pancakes with Almond Butter and Apples

Written by Rachel, Posted in Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Vegetarian

Breakfast food is good any time of the day. Take these pancakes for example. They’re simple enough to whip up in the morning when it’s a little earlier than you might like to be up. And, they’re filling enough to be eaten for lunch or dinner.

I’ve made cornmeal pancakes quite a few times before. I’ve written about different ways that I like to top them. Of course, they’re amazing just out of the skillet with nothing but maple syrup. But, I love to make a pancake breakfast (or lunch or dinner) into a hearty meal, so I like to add a bunch of toppings.

Today, I went with Burroughs Family Farms almond butter. If you haven’t tried it before, you are missing out… It’s seriously good stuff. (It would also be great on Stuffed French Toast, if you’re looking for another way to use it.) I thought that apples would be great with the almond butter (whatever fruit is in season will work: pears, persimmons, peaches, plums, nectarines, cherries… they’d all be amazing, or if you’ve got some homemade Peach Sauce, that would be delicious too). Then for a bit of brightness, I added some lemon zest. Do this. So tasty!

The pancake basics come together pretty quickly. The dry ingredients are whisked together separately from the wet ones. The wet ones include a Burroughs Family Farm egg. Love the color of that yolk!

Everyone gets whisked together to make a not too thin, not too thick batter.

These are smaller pancakes (which is why I can eat the whole batch on my own if I’m not careful). Just 2-3 tablespoons of batter is all that you’ll need for each one.

They cook a bit quicker than regular pancakes too. They just need about one minute on each side.

And then they’re ready to be topped with that almond butter.

Go for it!

You can top each one with apples and stack ’em, or just arrange them on the plate. Then add some lemon zest, a squeeze of lemon, and some maple syrup. If you wanted to make this meal even better, you could add a fried egg on the side… because a fried egg makes pretty much any meal just that much yummier. 😉

Happy Eating!

Print
Cornmeal Pancakes with Almond Butter and Apples

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Yield: 2
Serving Size: 4-5 small pancakes

Ingredients
1 apple, chopped
1 t lemon juice
1/2 C cornmeal
1/2 t baking soda
1 t baking powder
pinch salt
1 egg
1/2 T maple syrup
1 t coconut oil (plus more for cooking)
1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
almond butter, for serving
lemon zest, for serving
maple syrup, for serving
lemon juice, for serving
Instructions
Toss apples with lemon juice. Set aside.
Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.
3.1
http://www.de-ma-cuisine.com/cornmeal-pancakes-with-almond-butter-and-apples/

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brunch Archive

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Veggie and Garbanzo Bean Shakshuka

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24

0

Chamomile and Honey Pancakes

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16

3

Bacon and Feta Frittatas

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18

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Turnip Hash with Bacon and Gouda

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Cornmeal Pancakes with Almond Butter and Apples

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