Cauliflower Archives - Page 4 of 6 - De Ma CuisineDe Ma Cuisine

Monday

9

March 2015

Almond Butter Stir Fry

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, One Dish Dinners, Pasta, Quick and Easy, Quinoa, Rice, Sides, Vegetables, Vegetarian

Stir Fry is one of those dishes that’s packed with flavor, nutrients, and is ready in a flash. Perfect for those tired nights when you don’t know what to make for dinner.

There’s just something about the colorful veggies. Purple cauliflower, bright orange carrots, green broccoli… they’re such happy and friendly colors. You could totally switch up the veggies depending on what you’ve got on hand and what’s in season. Sugar snap peas, bell peppers, onions, and green beans would all be fabulous.

I like to add nut butters to bump up the protein in a dish, especially if I’m opting to keep it vegetarian (which I did for this dish, but you could definitely add meat, or keep it vegetarian and add some pan fried tofu). Also, I just like the taste. Today I used almond butter. It’s not quite as in your face as peanut butter is, yet it still brings the same nutty yumminess.

The sauce is whisked together before the veggies go in to the wok. Since they are cooked over fairly high heat, stirred almost constantly, and cook quickly, I don’t want to take chances with anyone burning while I whisk up the sauce.

They cook so fast that the veggies still retain their bright, beautiful colors.

Sauce is added and will just cook for a minute or two.

I like to toss the noodles (or rice or quinoa) with the veggies and sauce. That way I can make sure that they all get nice and coated.

And then it’s ready to be topped with almonds and some lemon juice. You could absolutely add chopped green onions, sesame seeds, and cilantro too.

I like using rice noodles with Stir Fry. Some don’t even require any cooking – they just warm up in a bowl of hot water. They stand up great to re-heating the next day too. Rice or quinoa – also great. Or how about fried rice? Yum! Or, how about rice noodles with a fried egg on top?! Now we’re talking… Of course it was great just the way I made it – topped with almonds and a good squeeze of lemon.

Happy Eating!

Almond Butter Stir Fry

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Almond Butter Stir Fry

Ingredients

1/4 C almond butter
1 t honey
3 T to 1/4 C water
2 T lemon juice
1/2 to 1 T liquid aminos (or GF soy sauce)
1/8 t ground ginger
1/8 t ground coriander
pinch cayenne
2 T olive oil
1-2 C broccoli, bite sized pieces
1-2 C cauliflower, bite sized pieces
1 C carrots (or celery), sliced on a bias
(sugar snap peas, bell peppers, onions, green beans would also be great)
to taste salt
to taste pepper
1-2 C greens (or cabbage), chopped
2 cloves garlic, diced
lemon slices, for serving
almonds, chopped, for serving
rice noodles, rice, or quinoa, for serving
fresh herbs (chives, cilantro) (optional), chopped, for serving

Instructions

(Optional: Cook rice or quinoa, if serving one of those with the dish. Cook a protein, if desired.)
Whisk together almond butter through cayenne. Taste and adjust seasoning if needed.
(If using rice noodles, follow instructions on package and cook/warm now.) Heat a wok or large skillet over medium or medium-high heat. Add oil. When oil is hot, add broccoli through pepper. Cook for about 5 minutes, stirring almost constantly. Add greens and garlic, cook for 1-2 minutes more. Stir in the sauce and cook for 1-2 minutes more. (Optional) Toss with rice/quinoa/rice noodles if desired and cook for 1 minute more.
Serve topped with a squeeze of lemon and almonds, and fresh herbs, if desired.

http://www.de-ma-cuisine.com/almond-butter-stir-fry/

Friday

6

March 2015

2

COMMENTS

Kohlrabi Stew

Written by Rachel, Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Potatoes, Soups, Vegetables, Vegetarian

This is a humble meal. I like to think of it as peasant food. It begs for bread that’s hot from the oven, torn rather than sliced, topped with a good amount of butter. Peasant food, or comfort food. Or just good food. Doesn’t really matter what label you put on it.

It contains simple ingredients like kohlrabi, mizuna, and garbanzo beans. You could play with the recipe if you need to, depending on what you’ve got in your fridge. Sweet potatoes in place of the carrots, cabbage in place of the mizuna, or cannellini beans in place of the garbanzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.

Whatever suits you.

But, for me, I’m gonna lock this one down and keep it just the way it is.

The garbanzo beans add texture, protein, and a creamy beanie goodness.

I have a drawer-full of lemons in the fridge. They brighten like nothing else (except maybe limes).

For a soup, or a stew, whatever you want this to be, the flavors develop quickly, and there’s not a lot of cooking required. It’ll be in your bowl in about 43 minutes.

If you can help it, don’t skip the ricotta or a drizzle of really good quality olive oil. They really made the dish, for me. Plus, that parsley, yep, do it!

I really don’t know if peasants would have eaten this. But, I picture a cozy family dinner, roasted meat, stew made from things they’ve grown on their land, with their own hands. There’d be a fire in the fireplace and the biscuits would be passed around the table, to be eaten with a dollop of fresh butter and homemade jam. Maybe that’s what we will do tonight. Or, maybe we will eat it while watching something fun on Netflix, since we don’t have a fireplace or any meat that’s meant to be roasted. I do, however, have my garden boxes all planted. Maybe in a few months I will be making stew from things that I’ve grown.

Happy Eating!

Kohlrabi Stew

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Yield: 4

Kohlrabi Stew

Ingredients

2 T olive oil
1 C kohlrabi, peeled and chopped
2 C broccoli, chopped
1 1/2 C carrots (or sweet potatoes), chopped
1 C cauliflower, chopped
1/2 C potato (or rutabaga), chopped
to taste salt
1 t mustard
1 T balsamic vinegar
1/2 t dried (or 1 t fresh) thyme
pinch cayenne
1 t paprika
1 C garbanzo (or cannellini) beans
4 C water or veggie stock
1 bunch mizuna (or chard, cabbage, kale... any greens will do), long part of stems removed, chopped
1-2 T lemon juice
1/4 C parsley (1 T reserved for topping), chopped
ricotta, for topping
olive oil, for topping
lemon wedges, for topping

Instructions

Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.

http://www.de-ma-cuisine.com/kohlrabi-stew/

Wednesday

25

February 2015

0

COMMENTS

Broccoli and Cauliflower Stem “Pasta”

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Pasta, Roasting, Vegetables, Vegetarian

You ever have one of those nights when you’re all ready to make dinner and then you realize that you’re missing one of the key ingredients? I know I have. Just today I realized that I don’t have enough beans to make the Enchilada Casserole and the Mac and Cheese with Pinto Beans that I have planned for tonight’s dinner and tomorrow’s lunch. So, I’ll improvise. The mac and cheese will likely end up with garbonzo beans. It may even end up as a better dish.

This happens to me with pasta sometimes. For all of the planning and organizing that I do, I still miss things. Or, something changes and I need an easy dish. Pasta’s a great one for that. But, when I’m out? Well, now that doesn’t matter so much. I have a solution.

Veggie scraps and stems don’t usually go to waste in our home, because I use them to make stock and then they’re composted. But, what if they could be used for eating?! I mean, there’s a ton of goodness that is being wasted, even if it is going towards the garden.

I sliced off the tough outer peel. Then, with a vegetable peeler (a mandolin would work here too), I sliced, or peeled them super thin.

Then they steamed for about 10 minutes. And, much to my delight, had the consistency and texture of fresh homemade cooked pasta.

Winner!

The stems cooked up while some brussels sprouts roasted. I know that some don’t think they like brussels. I didn’t until a few years ago either. I suspect because I’d never had them roasted. For me, pretty much any veggie roasted will be a hit.

I tossed them with some olive oil, salt, and pepper. Super simple.

I thought that, rather than getting a baking sheet dirty, I might as well use an oven proof skillet and roast them in there. They turned out just perfect!

And then it all came together. A bit of butter, some olive oil, dijon mustard, and some seasonings were added to the pan. They didn’t have long to cook.

I took it off the heat, added those cooked “pasta” stems, and a good squeeze of lemon.

A handful of fresh parsley from the garden completed things.

It would be great topped with a fried egg, alongside a freshly baked baguette, or, as I ate it, just on it’s own, topped with parmesan and crunchy almonds.

I ate my portion and then picked out the rest of the brussels sprouts and ate them. Sometimes I have a hard time sharing.

Happy Eating!

Broccoli and Cauliflower Stem “Pasta”

Prep Time: 25 minutes

Cook Time: 21 minutes

Total Time: 46 minutes

Yield: 2

Broccoli and Cauliflower Stem “Pasta”

Ingredients

1/2 lb. brussels sprouts, quartered
1 t olive oil
to taste salt
to taste pepper
2 1/2 - 3 C broccoli and cauliflower stems, thinly sliced or shaved (a veggie peeler works great)
3 T unsalted butter
1 T olive oil
1 t fresh rosemary (or 1/2 t dried), chopped
1/4 t dried thyme (or 1/2 t fresh)
pinch cayenne
to taste salt
to taste pepper
pinch ginger
1 clove garlic, minced
1 t dijon mustard
1-2 T fresh parsley, chopped
2 T lemon juice
1-2 T parmesan, shaved
2-4 T almonds, chopped

Instructions

Pre-heat the oven to 425F. Toss brussels sprouts with 1 t olive oil, salt, and pepper. Place in an oven proof skillet cut side down. Roast for 10 minutes, flip carefully to the other cut side, and roast for 7-10 minutes more.
Bring 1" water to a boil in a pot with a steamer basket and lid. Place shaved stems in the steamer basket and cover. Steam for 5-10 minutes, or until tender.
Remove skillet with brussels sprouts from the oven. Place on the stove top (being careful of the handle which will be very hot). Add butter through dijon, and cook over medium-low heat for about a minute, stirring often. Remove from heat. Add parsley, lemon juice, and steamed stems. Taste and adjust seasoning if needed.
Serve topped with parmesan and almonds.

http://www.de-ma-cuisine.com/broccoli-and-cauliflower-stem-pasta/

Monday

23

February 2015

0

COMMENTS

Sweet and Spicy Roasted Beet and Carrot Soup

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

If you are into time travel and happen to meet up with my younger self, please don’t tell her that she will grow to love beets. She will surely not believe you and may even laugh in your face.

I am not a believer in time travel, if you were wondering. But, we just watched the Back to the Future trilogy, and being married to Tim, we discuss time travel way more than I ever thought I would. So it’s on my mind more often than I would have ever thought it would be… But then again, I never thought I’d like beets, sooooooo…

If I could time travel, I think I’d go to a point in history when Julia Child was alive, so I could meet her, preferably in Paris, at a dinner party at her house, after we’d become best friends during one of her L’école des trois gourmandes classes. Maybe we’d even enjoy beets together, since I would be taking my love of beets with me wherever I time traveled to.

Yes, beets. I love them. I am sad when they’re gone. It’s a pretty good life lesson, if I stop and think about it. There are so many things that I think I don’t like. Maybe I really and truly don’t like them. But, with the right additions, with the right complimentary flavors, after trying and failing a few times, maybe they will become not just not as bad as I’d thought, but a favorite.

For this soup, beets are most certainly the star. They bring a sweet, earthy depth to it that’s like nothing else. Combined with (also sweet) carrots, it’s just a fabulous combination. They stained my hands red when I was peeling them (making me wonder how they’d do as an Easter egg dye) (if that would bother you, you could wear gloves), but it washed off with a good scrubbing.

The cauliflower in this dish adds a bit of crunch and, well technically a lack of color, that looks kinda awesome with the red soup. I cooked it separately and added it at the end so that it wouldn’t turn pink. If you don’t care as much, you can add it to the soup with the beets and carrots.

The base of the soup is basically (ha, no pun intended) olive oil, garlic, balsamic vinegar, and vegetable stock. There’s a bit of salt and pepper, and some heat from cayenne. That’s it. It’s a simple one.

The carrots and beets take a while longer to roast than the cauliflower, so they get a head start.

Don’t worry, the cauliflower will catch up.

Roasted cauliflower and broccoli are one of my favorite sides. Probably ever. I can’t get enough of how crispy and nutty they get in the oven.

The beets and carrots are added to the boiling stock. They’ll all simmer away for a few minutes. Then it’s ladled into a bowl, topped with some cauliflower, lemon juice, and dill. I haven’t decided if I like it better with or without the dill. I mean, I like it both ways, so I’d say add it if you want to.

I made a very different beet soup a few weeks ago that was not yummy. I added a few too many bitter root veggies that threw off the taste. So, my expectations for this soup were admittedly not very high. This soup pleasantly surprised me with how flavorful it was. I liked it so much that I put my spoon down and slurped the last of the broth out of the bowl.

The real test will be if Tim likes it. He doesn’t yet know that he loves beets like I do. 😉

Happy Eating!

Sweet and Spicy Roasted Beet and Carrot Soup

Ingredients

1 large beet (about 2 C), peeled and cut into 1/2" cubes
3 t olive oil, divided
to taste salt
to taste pepper
3 carrots (about 1 1/2 C), cut into 1/2" chunks
1/4 head of cauliflower (about 2 C), cut into bite sized pieces
1 T olive oil
2 cloves garlic, diced
2 T balsamic vinegar
4 C vegetable stock
2 C water
to taste salt
to taste pepper
good sprinkle cayenne
lemon slices, for serving
1/2 t dill (optional), finely chopped, for topping

Instructions

Pre-heat the oven to 400F.
Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.

http://www.de-ma-cuisine.com/sweet-and-spicy-roasted-beet-and-carrot-soup/

Monday

9

February 2015

0

COMMENTS

Loaded Chicken and Rice Soup

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Rice, Soups, Vegetables

I’m a sucker for a good bowl of soup. I think we’ve had three different kinds over the past four days. I love it. I can’t get enough of it. It can be hearty and filling, or a light start to a meal. It can be simple, like French Onion, or have a myriad of ingredients. Soups are a great way to get loads of veggies into a meal, and they’re a fabulous place to hide leftovers. Yes, soups are my favorite.

This one is no different. The goal was to make a veggie laden, leftover using, Chicken and Rice Soup.

It started with carrots and radishes. The carrots were fresh from this week’s box of produce. The radishes were extra from another meal, that I’d chopped and frozen so they wouldn’t go to waste.

We’re getting so many greens in our boxes that I’ve been making a lot of Stir Fry, like this Red Choi Stir Fry from the other week. I’d planned ahead and made double the rice, so there were leftovers for the soup.

Winner winner, chicken and rice soup for dinner.

After the initial veggies were fairly tender, everything else joined them in the soup pot. I made some Sliced Roasted Butternut Squash for dinner last night, to go along with some chicken thighs that I par-cooked on the stovetop, then finished in the oven. I used the leftovers from both in the soup.

Leftovers 0, Rach 3.

After everything bubbled around for a while (but not too long, since it was all cooked already), I added some milk. I used coconut milk, because I had some that I needed to use up. Use whatever kind you have on hand. The milk just needs to warm through for a minute or two. Don’t let it boil, or the soup may break.

And then, for the finishing touches, I stirred in some fresh parsley and a knob of butter.

This soup is best eaten with your favorite someone or alone standing at the kitchen island while you read a book. Fresh bread is essential for dipping and sopping up anything the spoon leaves behind. A slice of lemon is a perfect way to brighten a bit – just squeeze over top right before eating.

And, if it’s possible, this soup may be even better the next day (or a few days later – it freezes well).

Happy Eating!

Loaded Chicken and Rice Soup

Ingredients

1-2 T olive oil
1 C carrot (or parsnip), chopped
1 C radish (or cauliflower), chopped
to taste, salt
3 cloves garlic, diced
2 T balsamic vinegar
1/2 t dried rosemary (or 1 t fresh), broken or chopped
1 t fresh thyme (or 1/2 t dried)
1/2 t paprika
1 C cooked chicken, chopped or shredded (I used leftovers)*
2 C rice, cooked (I used leftovers)***
2-3 C greens (like hon tsai tai, komatsuna, Tokyo bekana, chard, kale, collards, or spinach), chopped
1 1/2-2 C winter squash, chopped (I used leftovers)**
5-6 C chicken stock
1 C milk (any kind)
1-2 T fresh parsley, chopped
1 T unsalted butter (optional)
lemon wedges, for serving

Instructions

(*If you're not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)
Heat a soup pot over medium-low heat. Add the oil and when it's hot, add the carrots through salt (**unless you're using uncooked winter squash - if you are, add it now). Cook for 7-9 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.
Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you're not using leftover rice, also add 1/2 C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).
Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/loaded-chicken-and-rice-soup/

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Cauliflower Archive

9

3

Almond Butter Stir Fry

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6

2

Kohlrabi Stew

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25

0

Broccoli and Cauliflower Stem “Pasta”

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23

0

Sweet and Spicy Roasted Beet and Carrot Soup

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9

0

Loaded Chicken and Rice Soup

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