De Ma Cuisine

Cheese Archive

Tuesday

17

September 2019

2

COMMENTS

Red and Green Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Main Dishes, Meat, Poultry, Vegetables

Today didn’t go as I’d planned. I had some work that I was supposed to do. It didn’t happen. Not by choice. But then, I got to choose to not be frustrated. Do you hate the expression “It is what it is”? I know some people do. But, sometimes, it’s really the only thing that works. I could be mad that things didn’t go as I’d planned. I’d organized my week accordingly. Instead, I got to have a low key day. I watered the garden and gave the dog a long drink from the hose without hurry. I listened to the sound of food cooking in the skillet. I had a glass of wine at 4pm while I washed the dishes. It was a good day.

I had intended to make these enchiladas for dinner tomorrow. But, they looked too good to wait. I have our meals planned for the rest of the month. For tomorrow, now I have no idea. It might be tater tots dipped in chipotle mayo. Or sushi from the grocery store (our chef is amazing). Maybe cereal. I’ll worry about that tomorrow. For now, I’m here, and this is exactly what I’m supposed to be doing.

I always want to hurry into the future, only to get there and want to move on to the next thing. Ever since I was a kid… I don’t know that I’ve enjoyed as much of the present as I could have. Until this summer. For the first time, maybe ever, I’ve been here, in the now.

I don’t like summer. I hate hate hate being hot. Sweaty is for workouts, but not for regular living. Humidity could leave forever and I’d be glad. I’m sure it’s great for my skin. Whatev. I don’t like that so many tourists come to here. I mean, I get it, it’s important for the economy blah blah blah… Many of them are quite lovely yada yada yada. But, it’s busy, it’s loud, it’s claustrophobic. I like quiet and cold. I like the hibernating times more than the big, busy, social events. I like a small, but meaningful life… And, I don’t like summer.

Everyone likes summer. Especially around here. But, every once in a while I’ll come across a kindred spirit who can’t wait for the chill of autumn.

This year, I’ve embraced it. Summer and I became friends-ish. It could be that it’s easier now that we live somewhere with seasons. I know it’s not going to be hot forever. So I can enjoy it while it lasts. There’s something to be said for weekends spent in the garden, glass of rosé in hand, nose in a book. For watering the garden, and then pointing the hose heavenward and gasping as the freezing water hits my skin. I found joy in summer this year. I’m glad it’s feeling more like fall, but summer was more than ok.

When we lived in Burbank, I missed things like soup in the summer. Because summer lasted for like ten months. This year, I didn’t think about it at all. I was too busy eating green beans in the garden. This summer we discovered pizza on the grill. We don’t want to turn the oven on, but who can go three months without pizza?! Solved that one. But, then I made an amazing potato chowder the other day. And I was ruined. Summer can be over. I’ve made soup again.

Today, I wanted enchiladas. I had a jar of salsa verde in the pantry that needed to not be in there anymore and a frozen plomp of ground turkey taking up the bacon’s space in the freezer. Seemed like it was time. The oven, alas, was ready to turn back on.

Enchiladas start with humble ingredients: onion, bell pepper that has seen better days, white beans, and salsa verde from Arcadia’s Kitchen.

The salsa is delicious. And sooooo spicy. I used only two tablespoons in the filling and I could feel the heat. I was originally going to make just salsa verde enchiladas. But, I wasn’t sure if our faces would burn off if I added enough to make a sauce. So I added some tomato sauce to balance it out. It was perfect. Spicy, but not too.

We’ve discovered a company called TortillaLand that makes fresh tortillas. They contain five ingredients and are ready to cook. We haven’t bought regular tortillas since we found these.

Enchilada assembly isn’t difficult. Scoop some filling on a tortilla. Fold in the ends and then roll it up. Or don’t fold in the ends and just roll it. I did a pan of each. I poured some of the tomato-salsa verde mixture into the bottom of the pan, added the rolled enchiladas, then poured the rest of the sauce overtop.

Once I topped everything with cheese, they went into the oven. It’s just the cheese that needs to melt and the sauce that needs to bubble. The filling is already hot, so twenty minutes was perfect.

I had two problems with this dinner. I finished cooking at like 3:30pm, because I wanted to photograph with the natural light. So I took a bite, cooled them down, then reheated them for later dinner. Second problem, I’d eaten all the sour cream a few days ago. I’d def add some to this. It would help with the heat from the salsa verde, and it just tastes good. Tim thinks I use a weird amount of sour cream on tacos and enchiladas. But, I like it. So I use what I use, and sometimes then I don’t have enough for my spontaneous blog post. But, it is what it is. Right?

Happy Eating!

Red and Green Enchiladas

Serves 4

Ingredients

  • 2 T oil
  • 1 pound ground meat (I used turkey)
  • salt
  • 2 1/2 C bell peppers (about 2), chopped
  • 1 C onion, chopped
  • 1-15 oz. can white beans
  • 2 T salsa verde
  • 8 fresh tortillas
  • 1/4 C salsa verde
  • 1 C tomato sauce
  • 1/2 t cumin
  • 1/2 t salt
  • stock or water
  • 1-2 C grated colby jack cheese
  • toppings: avocado and sour cream

Directions

  1. Pre-heat the oven to 350°F. Heat a skillet over medium heat. Add the oil. Add the meat and cook until it’s cooked through, about 5-7 minutes. Add the salt, bell pepper, and onion. Cook until the veggies are tender, about 5-7 minutes. Add the beans and 2 tablespoons of salsa verde. Cook until the beans are hot, about 2-3 minutes more.
  2. While the filling is cooking, cook the tortillas in a separate skillet, keeping them warm once they’re done in a clean tea towel. In a 2 cup measuring cup, stir together 1/4 cup salsa verde, 1 cup tomato sauce, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Then fill with stock or water up to the 2 cup line.
  3. Taste the filling and add more salt if needed. Pour a few scoops of the salsa verde-tomato mixture into the bottom of a 9×13 (or around that size) pan. Divide the filling between 8 tortillas. Roll them up and place them into the pan. Top with the remaining filling and sprinkle with cheese.* Bake until sauce is hot and cheese is bubbly and browned, about 20 minutes. Let them cool and set for a few minutes, then serve topped with avocado and sour cream.
  4. *(The enchiladas can be cooled, covered, and frozen at this point. I prefer to use a metal pan if freezing. It can go right into the oven from the freezer – take plastic wrap off and cover the pan with tinfoil. From frozen will obviously take longer to bake than the original. Give it an hour-ish and check it on your instant read thermometer to make sure it’s come to a safe temp. If not, bake it some more.)

Tuesday

23

July 2019

0

COMMENTS

Summer Daze – Scrambled Egg Tacos

Written by , Posted in Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Vegetables, Vegetarian

Summer is a season I just want to get through. It’s hot and muggy and buggy and I don’t like any of that. I’m trying to enjoy it as much as a person like me can. But, if I’m honest, I’m really just waiting for fall.

There are some perks to summer. My garden is thriving… Ok, my kale is thriving and the potatoes went crazy. Everything else is still mini. I dunno why. I’ll take the kale though. I have plans for a kale pesto on some savory pancakes. The garden provides a place for simple summer meals. At this time of year I feel like I need less food and more drinks. Makes sense. The produce that’s available right now is more water-laden than its winter friends. Think zucchini compared to butternut squash. Both delicious, but who’s craving winter squash right now?!

Last week I made Tired Spaghetti. It was a simple and easy meal for a tired workday. It had burst grape tomatoes, garlic, chickpeas, pasta water, cream, Italian Hot Salt, Kosher salt, and pepper. I cooked the pasta while the tomatoes did their thing in some olive oil. Then I added some pasta water to the tomatoes and other saucy ingredients. I drained the pasta when it still had a bit of a bite, and let it finish cooking in the sauce. It was exactly what we needed that night.

Today, I’m sitting at the kitchen table to work. On days like this, lunch needs to be quick and filling enough that I don’t need a snack break twenty minutes after I eat. Our fridge is stuffed with food… but it’s mostly condiments. I don’t know if we really need a whole shelf of jars of mayo, pickled veggies, and different varieties of Asian sauces. But, somehow we can’t bear to part with any of them. So we shrug our shoulders and use them up bit by bit.

I have some mayos by Sir Kensington’s that I really love. I eat the Sriracha and Chipotle mayos most days. Usually I stand at the counter and shove fistfuls of corn chips dipped in both mayos into my face. If we don’t have dinner planned and started as soon as we get home from work, this is what I eat. And I usually eat so much that I’m not hungry when dinner is ready. It’s a problem.

This morning I planned our menu for the next two weeks. But, I forgot to plan something for today’s lunch. I almost gave in and just ate corn chips and mayo. It would have tasted so good. But, I saw the eggs and corn tortillas and figured that with a little bit of effort I could make something a little bit more substantial.

It was really good. I’ve got the basic recipe below. But, it’s more of a use what and however much you want kinda thing. So, do that.

Happy Eating!

Scrambled Egg Tacos – Serves 1

Ingredients

  • pat of butter
  • 2 eggs
  • pinch of salt
  • 2 corn tortillas
  • pinch of grated cheese for each taco
  • Sriracha mayo
  • Chipotle mayo
  • 1 French breakfast radish, very thinly sliced
  • chopped chives or scallions
  • Maldon salt

Directions

  • Heat the tortillas.
  • Heat a skillet and add the butter. Whisk the eggs with a bit of salt (you can add a splash of water/milk/cream to them too). Add them to the hot pan and cook until they’re softly scrambled. Don’t overcook them!
  • Top each tortilla with a scoop of eggs, some cheese, either or both types of mayo, some radish slices, the chives, and a few Maldon salt flakes.

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.

SavoryCrepes-1

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.

SavoryCrepes-2

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

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

Stuffed-Kohlrabi-2

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Stuffed-Kohlrabi-1

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

Stuffed-Kohlrabi-4

Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

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.

KaleBeanQuesadillas-1

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.

KaleBeanQuesadillas-2

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.

KaleBeanQuesadillas-3

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.

KaleBeanQuesadillas-4

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.

KaleBeanQuesadillas-6

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/