Citrus Archives - De Ma CuisineDe Ma Cuisine

Monday

11

January 2016

0

COMMENTS

Chopped Salad with Oranges Greens and Nuts

Written by Rachel, Posted in Dairy-Free, Fruit, Gluten Free, Lunch, Nuts, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

Salads get a bit of a bad rap as a “diet food”. Ugh. I don’t even like the word “diet” and I really like salads. They’re a great compliment to so many foods and can even be a wonderful meal on their own.

The salad that I’m talking about here is a veggie filled chopped salad that could fit into both categories. It would be fabulous paired with a stir fry, some roasted chicken, or a big bowl of chili. But, add some crispy tofu or chicken to it and it turns into the main dish.

I love a salad with lots of great crunch. It can come in the form of great raw veggies, seeds, and one of my favorites: nuts. For this salad, I chopped up some raw walnuts from my in-laws’ tree. I toasted them on the stove top for a few minutes, then tossed them with some spices.

For this wintery salad, I thought a great honey-mustard dressing would be the perfect compliment. It’s a simple mixture of honey and mustard, of course (if you don’t do honey, try some maple syrup), along with some fresh squeezed orange juice, rice vinegar, and olive oil. I love creamy slaws and salads, but sometimes I want something a little bit lighter. This was perfect.

I used what I had on hand for the rest of the salad: broccoli, greens, cabbage, radish, shallot, and chopped orange. You could totally substitute with carrots, cauliflower, and red onions. You could use leeks and any kinda greens that you think would taste good (like bok choy, spinach, kale, mizuna…). It’s kinda like a cross between a chopped salad and an awesome coleslaw. Call it what you like, as long as you call it…

It’s great to take to a potluck, to enjoy alongside a grilled cheese sandwich at lunch, or to go with a tasty Chicken Pot Pie for dinner. Done, done, and done.

Happy Eating!

Chopped Salad with Oranges Greens and Nuts

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Yield: 6-8

Chopped Salad with Oranges Greens and Nuts

Ingredients

1 1/2 C raw nuts (almonds, walnuts, pinenuts), chopped
pinch cayenne
to taste salt
2 C greens (kale, chard, spinach, mizuna), chopped
1 C cabbage, shredded
1 C broccoli or cauliflower, finely chopped
1 C radish or carrot, grated
1/4 C shallot, leek, or red onion, minced
2 C orange, chopped (drained in a strainer to catch excess juice for dressing)
4 t dijon mustard
2 t honey (or maple syrup)
to taste salt
2 T rice vinegar
1/4 C orange juice
6 T olive oil

Instructions

Heat a dry skillet. Add nuts and toast for 3 minutes over medium-low, turning often. Toss with cayenne and salt and set aside.
(If using kale, massage with a bit of salt and some olive oil, using hands, for 3-5 minutes.) Toss greens through shallot.
Whisk dijon through rice vinegar, add orange juice that's drained from chopped orange and top up to make 1/4 C. While whisking, stream in olive oil to create an emulsion. Taste for seasoning.
Toss veggies with oranges and dressing. Top with nuts.

http://www.de-ma-cuisine.com/chopped-salad-oranges-greens/

Monday

21

December 2015

0

COMMENTS

Wilted Mustard Greens with Acorn Squash and Pear

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

Two months ago I would have laughed if you’d told me that my fingers would be so cold that I’d have a hard time typing today. That I’d have two sweatshirts on with both hoods pulled up. Two pairs of socks, plus slippers, and that I’d be wrapped in a blanket. Yeah, I’m cold (and I refuse to turn the heater on). But, the great thing about cold weather is that it’s much easier to warm up than it is to cool down. I can keep adding blankets and layers of clothing. I can bake or make soup, and drink lots of tea. As cold as I am right now, I much prefer it to the months and months of hot and sweaty.

I don’t use the oven a whole lot during the summer and into the fall. It’s just too hot. So at this time of year, I bake and roast veggies a little more often. It’s yummy and, as a bonus, the house warms up a bit.

For this recipe I roasted some acorn squash wedges that I’d rubbed with olive oil and I also roasted its seeds. Roasted squash is one of my favorites. It’s super versatile – from pastas to soups to pizza, it’s a winner. But, the seeds are great too. I like to toss them with a bit of oil and a pinch of salt and then roast until they’re crispy. It doesn’t take too long and they’re really tasty.

Because I used an acorn squash for this dish, I left the peel on. I don’t prefer to eat it, but it’s easy enough to scrape the flesh from it, and I think it looks pretty. If you want to peel before you roast, that’s cool too. It just seemed easier to me to wait.

This isn’t really your average salad. It’s got mustard greens, instead of lettuce, and they’re wilted, instead of raw. I added pears (or you could use apples) and cooked them with the greens just a bit. The dressing is made up of orange juice, maple syrup, and molasses. They all go into the pan with everything else. Think Wilted Spinach Salad with lots of awesome twists.

If you have spinach or other greens, they’ll be great too. Lemons instead of oranges, give them a try (or go for half and half so it’s not too tart). I added shallots, but red onion would be fab. And if you’re not crazy about the seeds from the squash, you could chop up some nuts instead (or hey, do both!).

This would make a lovely side for a holiday dinner, or you could reheat leftovers and serve them with scrambled eggs and toast for breakfast. However you serve it, I hope you enjoy it with good company, in good cheer.

Merry Christmas!

Wilted Mustard Greens with Acorn Squash and Pear

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2-3

Wilted Mustard Greens with Acorn Squash and Pear

Ingredients

1 medium-sized acorn squash (may substitute with other types of winter squash), seeds removed and reserved, peeled if desired, sliced
2 T olive oil
to taste salt
1 bunch mustard greens (or mizuna, kale, chard, spinach, or any other greens you have on hand), ribs removed, chopped
to taste salt
2 cloves garlic, minced
1/2 t fresh ginger, minced
1/4 C shallot or onion or leek, sliced
1 t maple syrup
1 t molasses
pinch cayenne
1 T orange or lemon zest
1/4 C orange juice
1 ripe pear or apple, sliced
1/2 T lemon juice

Instructions

Pre-heat the oven to 350F.
Rub squash with 1 t oil and sprinkle with salt. Roast for 15 minutes, flip, and roast for about 15 more (or until squash is tender and pierces easily with a sharp knife).
Toss squash seeds with 1 t oil and a pinch of salt. Roast on a baking sheet for about 10-15 minutes, or until crispy, stirring once. Salt lightly once removed from the oven.
Heat skillet and add remaining oil. Add greens and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring occasionally. Add garlic through orange juice and cook for about 5 minutes more, stirring occasionally. Add pears or apples and cook for about 5 minutes, or until fruit is a bit tender, adding more orange juice if needed. Remove from heat and add lemon juice and taste for seasoning.
Serve greens topped with roasted squash and roasted seeds.

http://www.de-ma-cuisine.com/mustard-greens-squash-pear/

Monday

1

December 2014

0

COMMENTS

Sautéed Persimmons with Bacon

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Sides

Sometimes inspiration just hits. Something pops into my brain, like, “I wonder if spaghetti would taste good served in a roasted butternut squash” (we will find out at dinner tonight), or “persimmons and bacon… why haven’t I tried this before…”

I should have done this a long time ago. I mean, bacon pairs well with sweet things. The salty goodness compliments a hint of sweetness so nicely.

The recipe calls for 2-4 slices of bacon. Since I knew I’d be the only one eating this at lunch today, I just made two. Which was definitely just enough for one (barely, ’cause I hadn’t figured in pieces sneaked off the plate, testing to make sure this new brand of bacon was actually good, shoving whole pieces into my face…)

If possibly, peel persimmons in one long curly strip. Just because it’s fun. If you want to entice the kids to help, maybe they’d want to try this.

I like to cook these over a bit higher heat (just medium, rather than medium-low), so they get a bit more color.

Speaking of color, notice those tomatoes?! From my garden, finally!

After the persimmons are cooked, they’re tossed with all of the bacon (that you didn’t already eat), and some lemon juice, for brightness.

And just like that, you have a fabulous side.

You could eat it for breakfast alongside some Sweet and Savory Cornmeal Pancakes (hello double bacon!).

You could add some butter lettuce, almonds, and feta, and whisk up a lemon vinaigrette for a quick lunch.

Maybe you’d like to serve it alongside a roast chicken or pork, with a simple salad.

Want to change up your holiday dinner? Swap out your traditional sweet potato dish for these persimmons for an easy side.

Or, you might be like me, and just want to eat it on its own, picking out all the bacon for yourself.

Happy Eating!

Sautéed Persimmons with Bacon

Ingredients

2-4 slices bacon
1 t olive oil
3-4 fuyu persimmons, peeled, sliced, and halved
pinch salt
pinch pepper
1-2 T lemon juice

Instructions

Place bacon in a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate. Wipe out the pan (leaving a bit of grease is fine).
Add olive oil to the pan. Add persimmons, salt, and pepper. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until they are tender-crisp with nice color.
Toss with bacon and lemon juice and serve immediately.

http://www.de-ma-cuisine.com/sauteed-persimmons-with-bacon/

Thursday

10

July 2014

0

COMMENTS

How To: Fun Drinks with Summer Herbs

Written by Rachel, Posted in Cocktails, Drinks, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Vegetarian

Oh summer herbs.

Right?!

I mean, I can’t get enough of basil and mint right now. So much so that I’ve planted some in my home garden, since I always seem to run out.

And then there’s lavender. I love the smell, have heard that people enjoy it in food and drinks, so I gave it a try too. (Admittedly, it’s not my very favorite thing to eat. But, I think it adds a nice hint in a drink, when strained… I left things in the drinks for the sake of the photos.)

Not only do these drinks use some of my favorite summer herbs, but some of my favorite summer fruits.

Herbs, honey, and fruit are muddled together. You know, when you smuush it and bruise the herbs and smash the lemon.

Muddle muddle muddle. Kinda fun to say.

Now for the parade of drinks.

Lemon Basil (or Mint) Spritzer

1 slice lemon + 4 leaves basil or mint + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, basil or mint, honey, and juice. Add soda water. Strain through a sieve (if desired) and serve over ice with a slice of lemon..

Lavender Lemon Spritzer

1 slice lemon + pinch lavender + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, lavender, honey, and juice. Add soda water. Strain through a sieve and serve over ice with a slice of lemon.

Strawberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 2 frozen strawberries + juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add strawberries, lemon juice, and soda water.

Blueberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 10 frozen blueberries + juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add blueberries, lemon juice, and soda water.

Lavender Lemonade

1 slice lemon + pinch lavender + 2 t honey + 10 frozen blueberries + juice from 1 lemon + soda water

Muddle lemon, lavender, and honey. Strain through a sieve. Add blueberries, lemon juice, and soda water.

Blueberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 10 frozen blueberries + splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add blueberries, rum, and soda water. Serve over ice with a slice of lemon.

Strawberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 2 frozen strawberries + splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add strawberries, rum, and soda water. Serve over ice with a slice of lemon.

Lavender Cream

pinch lavender + dash vanilla extract + 1 t honey + splash milk or cream + soda water

Muddle lavender, vanilla, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

Peaches and Cream

4-5 basil or mint leaves + few slices of peach + 1 t honey + splash milk or cream + soda water

Muddle basil/mint, peach, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

Lavender Strawberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 2 frozen strawberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add strawberries and soda water.

Lavender Blueberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 10 frozen blueberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add blueberries and soda water.

I didn’t really need to drink all eleven drinks, so I mixed some (the first seven) of them into one drink and saved it for later.

Note: making eleven different drinks, in eleven different cups, without a dishwasher, means washing and drying eleven different cups. Riiiight. Now I know. 😉

Citrus Archive

11

0

Chopped Salad with Oranges Greens and Nuts

Happy Eating!

21

0

Wilted Mustard Greens with Acorn Squash and Pear

Merry Christmas!

1

0

Sautéed Persimmons with Bacon

Happy Eating!

10

0

How To: Fun Drinks with Summer Herbs

Happy Drinking!

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