De Ma Cuisine

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Friday

29

January 2016

0

COMMENTS

Pickled Beets and Cabbage

Written by , Posted in Canning, Condiments, Dairy-Free, Gluten Free, Pickling, Quick and Easy, Vegan, Vegetables, Vegetarian

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Pickles are one of life’s great mysteries. I don’t quite understand why or how they are so awesome. They just are. They can add so much to a dish. They’re fun to eat. And, they’re a lot simpler to make than I would have thought. I’ve tried to make pickles a few times before. I’ve followed recipes and made up my own. Nothing worked. I tried with raw veggies and lots of apple cider vinegar. Nothing tasted good. So I was a little apprehensive when I was thinking about pickling for a post… But, I have to say, I was pleasantly surprised.

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It all starts with some veggies. I chose steamed beets (because I’d tried to pickle raw beets once… nope, not a good idea) and raw cabbage. I used them because that’s what I had on hand. But, I think that with this particular brine, I might also try carrots, cauliflower, radish, green beans, greens, leeks, cucumber, or onions. I’d steam any root veggies and cauliflower, but I’d probably leave the rest raw.

For the brine, I went with white vinegar and rice vinegar. I like their mild flavors. I also added some water, salt, and honey. Water to dilute a bit, honey to counter the sharp vinegar, and salt, well, because I like salt (and I think you’re supposed to use salt when pickling, although this was just plain table salt, not pickling salt).

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I added a few extras, based on the veggies I was using. To go with the beets I used: garlic, orange zest, and peppercorns. With the cabbage I used garlic, red pepper flakes, and peppercorns. You could also add dill, chives, fresh ginger, or lemon zest, depending on the veggie to be pickled.

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I let them sit for about a week and a half in the fridge before trying them. I don’t know if I needed to, but I did.

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Now that they’re open, I’ve eaten the pickled beets 3 days in a row. I just can’t get enough. Tim even tried one the other day and didn’t hate it. He wasn’t crazy about the texture of the beets (they’re soft, like they are when steamed), but he really liked the flavor of the brine. For me, the beets are exactly the texture I was hoping for. They’re tender and vinegary with just a hint of sweet. And the cabbage, it’s gone. I ate it. All. By. Myself. I tried it raw, I added it to a stir fry, and I added it (and the pickled garlic) to some lentils and topped it with a fried egg, paprika, cayenne, and chili powder. I can’t wait until the next time cabbage comes in our Abundant Harvest Organics box. I know exactly how I want to use it.

Happy Eating!

Pickled Beets and Cabbage

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 2 pints

Pickled Beets and Cabbage

Ingredients

  • 3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
  • 1 1/2 C vinegar (white vinegar and rice vinegar)
  • 1 1/2 C water
  • 1 T + 1 t salt
  • 1 T + 1 t honey
  • 1/4 C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions

  1. Sterilize jars and lids.
  2. Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.
http://www.de-ma-cuisine.com/pickled-beets-and-cabbage/

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

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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/

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

Written by , Posted in Appetizers, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Holiday, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Sides, Vegetables, Vegetarian

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It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.

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I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).

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Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.

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They didn’t need long to cook, just a few minutes per side.

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I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes

Ingredients

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • 1/4 C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • 1/4 C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • 1/4 t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • 1/4 C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Instructions

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.
http://www.de-ma-cuisine.com/potato-pancakes/

Monday

19

October 2015

1

COMMENTS

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Written by , Posted in Appetizers, Cheese, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Meat, Pork, Potlucks, Quick and Easy, Sides, Snacks, Vegetarian

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It’s taken me a while to get back into the swing of things since our trip. The first week we were back things were in a state of chaos. Half unpacked suitcases, piles of laundry, my brain still wanting to be with family. Then I was sick most of the next week, so I’m finally getting back into things today. What this meant was that I made mayonnaise. One step in the right direction of not eating quesadillas for every single meal. Tim asked if there were any leftovers to take for lunch today. Nope. Well, there are now: Deviled Eggs (minus the ones that I couldn’t resist), and the beans with rice and peas that was dinner. I feel better already.

I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

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My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

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This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

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I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

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I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

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I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1 whole egg

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Ingredients

  • 6 eggs
  • 1 T white vinegar
  • 1/4 C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
  • 1 t olive oil
  • to taste salt
  • 1/2 t paprika
  • 2 T mayonnaise
  • coarse salt

Instructions

  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.
http://www.de-ma-cuisine.com/deviled-eggs/

Monday

7

September 2015

0

COMMENTS

Tuna Boats

Written by , Posted in Appetizers, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Meat, Quick and Easy, Sides, Snacks, Vegetables

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There are so many things that you can do with tuna. It makes a fabulous sandwich, one of my favorites. It’s a great addition to pasta, one of my comfort foods. And, it’s good in a boat. Specifically a boat made of veggies.

This is one of those awesome recipes that’s great no matter the season. So I will share one of my favorite ways to make it, and then some mix and match options.

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For this recipe, the stars were hard boiled eggs, shallots, and fresh tarragon. Plus the boats: cabbage, tomatoes, and cucumber. It was fabulous.

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I started with the eggs. My method for hard boiling is what my mom taught me: boil water, add 1t white vinegar, add eggs, boil for 15 minutes, cool eggs under cold running water. I like to peel the eggs right away, while they’re still a bit warm. They’re easier to peel.

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After the eggs, the rest came together in no time.

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We loved the cucumber boats, the tomato boats were yummy, but the cabbage boats were our favorite. There was something so perfect about the slightly sweet cabbage that went so well with the tuna and egg mixture.

Since tuna goes with so so many things, it didn’t seem fair to limit the recipe to just a these few ingredients. So here are some mix and match ideas. Mix a little something that you think would taste great together, from each of the five categories, for a quick and easy treat.

Creamy/Liquidy

Mayo, yogurt, rice vinegar, balsamic vinegar, aioli, Dijon mustard, soy sauce, silken tofu, olive oil, sesame oil.

Herbs

Basil, cilantro, dill, chives, fennel pollen, parsley, Rosemary, sage, thyme, tarragon.

Seasonings

Cayenne, paprika, pepper, salt.

Extras

Bacon, arugula, bell pepper, celery, back/white/fava/green beans, capers, chile peppers, hard boiled eggs, garlic, ginger, leeks, lemon zest, red onions, pancetta, scallions, shallots, radishes, tomatoes, salsa, olives.

Serve In

Avocado, cucumber, cabbage, carrots, celery, kale, chard, mixing, lettuce, radicchio, daikon radishes, radishes, fennel, beets, jicama, shiitakes.

Some may be best cooked and scooped out (beets and carrots). They could be served with the veggies at room temperature, or even chilled. Others will just need the seeds or some of the flesh scooped out (any good bits could be mixed with the tuna or saved for later). Those of the leafy variety need just be separated.

And now, here are some combos that I came up with, all of which I can’t wait to try.

French Inspired Tuna, tarragon or basil, hard boiled eggs, and mayo, served in a tomato or cucumber.

Asian Inspired Tuna, sesame oil, soy sauce, rice vinegar, onion, chile pepper, and cilantro, served in summer squash, tomato, or cabbage.

Mediterranean Inspired Tuna, olives, olive oil, paprika, lemon zest, parsley, basil, dill, white beans or garbanzo beans, and red onion, served in cucumber, bell pepper, or tomato.

Mexican Inspired Tuna, yogurt, salsa, black beans, cilantro, chile pepper, bell pepper, tomato, and red onion, served in avocado, tomato, or bell pepper.

Italian Inspired Tuna, garlic, rosemary, parsley, basil, thyme, tomato, lemon juice, olive oil, and balsamic vinegar, served in tomato, fennel, bell pepper, or summer squash.

Happy Eating!

Tuna Boats

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-3

Tuna Boats

Ingredients

  • 2 hard boiled eggs
  • 1-2 T mayo
  • 1-2 T plain yogurt
  • 1 T olive oil
  • 1 T tarragon or basil, chopped or cut in a chiffonade
  • pinch cayenne
  • to taste salt
  • 1 T shallot or red onion, diced
  • 1-5oz. can tuna
  • cucumber, tomato, or cabbage (halved, center scooped out if applicable), for serving

Instructions

  1. Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
  2. Combine eggs through tuna. Taste and adjust seasoning if desired.
  3. Scoop tuna mixture into cucumber, tomatoes, and cabbage.
http://www.de-ma-cuisine.com/tuna-boats/