Wednesday

4

March 2015

1

COMMENTS

Roasted Carrots with Honey and Almonds

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Nuts, One Dish Dinners, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian

If these carrots had a story, I’d imagine that it would go something like this, “My grandmother used to tell us about life in the old country. Her father was a carrot farmer. They had good years, but there were the lean years too.

Her mother made the best ricotta. It was a favorite in their town. During those harder times they would trade their carrots and that ricotta for the almonds grown on the farm right next to theirs.

At the end of the summer, they would shake the trees and there was always so much dust in the air. But, it was worth it. When they tasted those almonds, combined with the sweet carrots, grown by her father’s hand, topped with the cool, silky ricotta, it felt like everything would be alright. There was a promise of better times in those simple ingredients.

As she tossed the carrots with some olive oil, salt and pepper, a far away look would come over her.

As she took her first bite, I knew that the taste was taking her back to a different time. Memories long forgotten were brought back with the sweet roasted flavor. It tasted like home.”

Yes, I think that’s the kind of story these carrots would tell.

Happy Eating!

Roasted Carrots with Honey and Almonds

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4 as a side dish, 2 as a light main dish

Roasted Carrots with Honey and Almonds

Ingredients

3 carrots, sliced into rounds (1/4" thick)
1 T olive oil
to taste salt
to taste pepper
1 clove garlic, minced
2 T honey
1/4 C (heaping) almonds, diced
1/4 C ricotta cheese
lemon slices, for serving

Instructions

Pre-heat the oven to 425F.
Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes.
Toss partially roasted carrots with garlic, honey, and almonds. Spread out on the baking sheet and return to the oven and roast for 5-7 minutes more.
Serve topped with a scoop of ricotta and a squeeze of lemon.

http://www.de-ma-cuisine.com/roasted-carrots-with-honey-and-almonds/

Monday

2

March 2015

0

COMMENTS

Mac and Cheese with Veggies and Beans

Written by Rachel, Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Legumes, Main Dishes, Pasta, Vegetables, Vegetarian

Some nights I need something super simple for dinner. Mac and cheese is one of those meals that really hits the spot. It’s comforting, easy to make, and can be packed with veggies and protein.

Today I had a ton of broccoli on hand. I made “pasta” out of the stems yesterday, but the florets needed to be used up.

They’re tossed in the skillet, with some olive oil, salt, pepper, paprika, and cayenne for a hint of spice.

While the broccoli cooks, the sauce comes together (and the pasta boils away). My mission was gluten-free, so I used some ground up flax seeds soaked in milk, and blended chickpeas to thicken. The sauce wasn’t as smooth as I’ve ever had, but it tasted really good.

Added to the nicely thickened sauce is tons of grated gouda. This cheese is seriously good. I could have eaten that whole block on my own, if I had had crackers on hand. I guess it’s a good thing I didn’t.

I had bow tie pasta on hand. I’m a use what’s in the house kinda cook. But, if I was making this a second time, I might consider using fusilli or penne pasta (there are some delicious rice pastas out there).

Everything gets combined then sprinkled with a touch more paprika, cayenne, salt, and pepper. Just for fun. I like to let it stand for 5-10 minutes so everything can get good and set before serving. But, if you can’t wait, I understand.

This dish would work no matter what veggies are in season. In spring you could use asparagus or snap peas. In the summer you could try summer squash or bell peppers. When fall and winter come back around again, butternut squash, cauliflower, or kohlrabi would be nice. No matter what the veggies are, it’s great on its own. But, I also think that it would be great topped with a fried egg (isn’t everything?!) or with some cooked and chopped meat mixed in (ham, bacon, chicken, turkey, beef… pretty much anything would be tasty).

Happy Eating!

Mac and Cheese with Veggies and Beans

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Mac and Cheese with Veggies and Beans

Ingredients

1 T flax seeds, ground
2 C milk (divided 3 T, then 1 3/4 C plus 1 T)
1/2 C chickpeas (blended) or hummus
1 t dijon mustard
4 oz. pasta (any kind - rice pasta is great)
1 T olive oil
4 C broccoli (or cauliflower, carrots, kohlrabi, asparagus, snap peas, summer squash, bell peppers, or butternut squash)
to taste salt
to taste pepper
pinch cayenne
1/2 t paprika
1/4 C reserved pasta water
2 C gouda, grated
1/2 C parmesan cheese, grated
paprika, cayenne, salt, and pepper for sprinkling
lemon slices for serving

Instructions

Mix ground flax seeds with milk. Let it stand for 15 minutes (it will get kinda gelatinous).
Heat remaining milk and milk-flax mixture in a saucepan. Bring to a simmer and cook over low heat for about 15 minutes, until slightly thickened. Add chickpeas/hummus and dijon, stir to combine, and cook for about 5 minutes more.
Cook pasta.
Heat skillet, add olive oil, broccoli salt, pepper, cayenne, and paprika. Cook over medium or medium-low heat, stirring occasionally, for about 10 minutes.
Add pasta water to sauce. Remove from heat. Whisk in cheeses. Taste and adjust seasoning if needed. Stir in pasta and broccoli. Top with a sprinkle of paprika, cayenne, salt, and pepper.
Let stand for about 5-10 minutes. Serve with a squeeze of lemon.

Notes

Prep and cooking time includes active and inactive components.

http://www.de-ma-cuisine.com/mac-and-cheese-with-veggies-and-beans/

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/

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/

Monday

16

February 2015

0

COMMENTS

Vegetarian Lasagne

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Herbs, Main Dishes, Pasta, Roasting, Vegetables, Vegetarian

I think that homemade pasta is one of the most rewarding things to eat. Maybe after baguettes… maybe tied. In any case, gosh it’s good. Every time I make it I swear that I’m never buying pasta again (and then I totally do). Since homemade lasagne is one of Tim’s favorite meals, I know that I’ve always got a winner on my hands when I combine the two.

If you’re not quite up to the homemade pasta challenge, that’s totally fine. But, if you are, I used a recipe from Alana Chernila’s cookbook, The Homemade Pantry. It turned out great. In the past, I’ve used another recipe that called for waaaaay more eggs. I thought that this one tasted just as good, and it only called for three eggs. Winner.

Making homemade pasta is a seriously time consuming task. It’s well worth it though. It was nice to be forced to do just one thing. To stand and wait for the pasta to roll through the attachment that I have for my KitchenAid. How often am I still, just listening to the food as it’s being shaped? Not often enough.

Maybe because I was already tuned in, I noticed the way the sage popped and crackled after I took it out of the pan of hot browned butter.

Things like this make my heart a little bit lighter.

Once the pasta was rolled out and drying, once the sage was cooked and set aside, fresh greens were chopped up for the tomatoey sauce. Tons of greens. I used chard, collards, and white choi. Any greens that you have on hand will do just fine.

Now, here’s where I need to make a small note. I used diced tomatoes in the greens. My preference would be tomato sauce. But, since I’d already spent like five hours on the dish at this point, I didn’t want to take an extra ten minutes to blend the tomatoes. Tim didn’t mind them diced though. So, just a note that you could do it either way, and I think it would be great. Ok? Ok.

I roasted some butternut squash. This recipe needs about the equivalent of one large squash. I had two on the counter, so I roasted them both at the same time. One for this dish, another to go in the freezer for another time. The squash is mixed with some salt and pepper. Easy.

I went simple when it came to the cheese in this dish. You could also add mozzarella or ricotta (or both!), if you want to. I’m not usually opposed to more cheese, ever. But, parmesan is what I had in the fridge, and I’m trying to be better at using what we have on hand.

I let the pasta dry while I cooked up the tomatoes and greens. Then, once everything else was ready, the pasta got a quick dunk in some boiling water. Just for a minute, if it’s fresh pasta (if you’re using store bought, follow the instructions on the package).

And finally, assembly time (which means closer to eating time). Greens in the bottom, noodle, squash, cheese, repeat. I made two individual ramekins for dinner, and then a loaf pan sized one to put into the freezer for another day. You could also make an 8x8ish pan and I think the amount of ingredients would come out about the same.

The lasagne is served topped with those crunchy sage leaves and a squeeze of lemon.

Happy Eating!

Vegetarian Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 4

Vegetarian Lasagne

Ingredients

1 t olive oil
1 butternut squash, halved, seeds removed
10-12 lasagne noodles, fresh if you have them
2 T butter, divided
8 sage leaves
6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna...)
3 cloves garlic, diced
1 T balsamic vinegar
2-3 C diced tomatoes (or 3 C tomato sauce)
to taste salt
to taste pepper
pinch cayenne
1 1/2 C parmesan cheese, grated
lemon slices, for serving

Instructions

Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
In a greased 8x8 or 9x9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
Bake for about 30 minutes.
Serve topped with crumbled sage leaves and a squeeze of lemon.

http://www.de-ma-cuisine.com/vegetarian-lasagne/

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Cheese Archive

4

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Roasted Carrots with Honey and Almonds

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2

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Mac and Cheese with Veggies and Beans

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25

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Broccoli and Cauliflower Stem “Pasta”

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18

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Turnip Hash with Bacon and Gouda

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16

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Vegetarian Lasagne

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