Cucumber Archives - De Ma CuisineDe Ma Cuisine

Friday

29

January 2016

Pickled Beets and Cabbage

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

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.

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).

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.

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.

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

Sterilize jars and lids.
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.
Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
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/

Monday

30

November 2015

0

COMMENTS

Twice Cooked Beets with Pomegranates and Goat Cheese

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

It’s chilly today. And it’s delightful. I’m still wearing flip flops, but I’ve got thick socks on too (don’t judge). I’ve been seeing on social media that some places are already getting snow. I complain about how hot it is here at this time of year, but I wonder, if we were to move somewhere with four real seasons, would I complain then too? Probably.

One of the great things about the mild winters that we have is the produce is bountiful all year long. I’m trying to look on the bright side, to be positive, to think up rather than down. Not easy for a pessimist to do. But, this, this is definitely a plus.

Beets are in season right now. So are pomegranates. Both have stained my hands red. I’m ok with that. I used some of the red coloring from the beets to try to dye some homemade tortillas. They may just end up looking pink. I’m ok with that too.

The idea for this dish was to so something quick and easy with beets. Steaming them takes less time than roasting, so that’s what I opted for. I had some potatoes to steam for another dish, so I reused the water. If you don’t have anything else to cook, you could add a little more water, throw in your vegetable scraps, and make some veggie stock.

Honey, goat cheese, garlic, and ginger compliment the beets’ earthy flavor. Because it gets broiled, the raw flavors mellow a bit. But, you could always use roasted garlic and powdered ginger if you want to tone it down even more.

Variations on this dish: Chop up the steamed beets and toss with the cheese mixture and broil. You could serve this as a dip, or just alongside your main dish. Tofu or vegan cheese can be substituted for the goat or feta cheese and yogurt. I used to be a non-goat cheese eater. This is the second recipe that I’ve made where I enjoyed it though, so I guess I’m coming around.

This made a nice light lunch, but it would also be great alongside some quinoa or pilaf for a heartier lunch, or for dinner. Maybe as a nice change from Thanksgiving leftovers later in the week?

Happy Eating!

Twice Cooked Beets with Pomegranates and Goat Cheese

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 2

Serving Size: 1 whole beet

Twice Cooked Beets with Pomegranates and Goat Cheese

Ingredients

2 beets, peeled and halved
1 t fresh parsley, chopped (or 1/4 t dried, crumbled)
1 clove garlic, minced (raw or roasted)
1/4 t fresh ginger, minced (or pinch ground)
pinch cayenne
to taste salt
1 t honey
2 oz. goat cheese or feta or tofu
1-2 T/serving plain yogurt or silken tofu, for topping
walnuts, chopped, for topping
pomegranate seeds, for topping
could also top with chopped cucumber

Instructions

Place beets in a steamer basket in a pot with about 1 1/2" boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
Toss parsley through cheese. Set aside.
Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don't burn (in a toaster oven, it may take longer, like closer to 10 minutes).
Top with yogurt or silken tofu, walnuts, and pomegranate seeds.

http://www.de-ma-cuisine.com/beets-pomegranates-cheese/

Monday

7

September 2015

0

COMMENTS

Tuna Boats

Written by Rachel, 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

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.

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

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.

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

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

Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
Combine eggs through tuna. Taste and adjust seasoning if desired.
Scoop tuna mixture into cucumber, tomatoes, and cabbage.

http://www.de-ma-cuisine.com/tuna-boats/

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by Rachel, Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
1 t olive oil
to taste salt
to taste pepper
1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
1 1/2 t dijon mustard
pinch cayenne (optional)
2 cloves garlic, diced
to taste salt
to taste pepper
2 T to 1/4 C olive oil*
3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Thursday

11

December 2014

0

COMMENTS

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Herbs, Lunch, Meat, Nuts, Quick and Easy, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

Today, I was inspired to try something new. Something I’ve never attempted before.

Spring Rolls.

What a fun idea!

I felt like I was playing as I cut the avocado and veggies into matchsticks.

And then as I whisked the dip and the emulsion came together, I knew I was on to something. Because honey and mustard compliment each other so well, lemon adds a bright note, and Sriracha brings the spice.

I just followed the instructions on the back of the rice paper package, which instructed me to soak the paper in warm water for 5 seconds (if your package says something different, by all means, follow those instructions).

A few long sticks (or many short sticks, depending on the type of radish used) are added to the center of the paper.

Then the paper is folded in half, keeping the sticks in the center.

Sides are folded in towards each other, then it’s all rolled up.

I don’t know if this is how an expert would make these. But, it’s how I did it, and they worked just fine.

After rolling, slice in half on a bias (because it looks fancy).

You could totally switch up the dip, if you have a favorite Asian dip to use. You could just dip in wasabi and soy sauce too. You could also play with the contents of the rolls. I think that the following would be wonderful additions (maybe not all at the same time though):

– cucumber

– cilantro

– green onions

– bean sprouts

– sugar snap peas

– napa cabbage

– sesame seeds

– almonds

– tofu

– fried tempeh

– salmon

– shrimp

– crab

Obviously, the seafood would make these not vegan. Also, I’d cook any meat I was planning to use as I prefer it that way. If you don’t, and know how to safely prepare sashimi, then go for it.

I served these raw. I liked the crisp veggies in the sticky rice paper with the sweet and spicy dip. But, maybe next time I will try cooking the filling (not the avocado though) and then pan frying for a minute or two. Could be fun. Hmmm… maybe tomorrow.

Happy Eating!

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Ingredients

Dip: 2 T lemon juice
2 T dijon mustard
1 T plus 1 t honey
1 to 1 1/2 t Sriracha (or your favorite hot sauce)
2 t soy sauce
to taste salt
3 T olive oil
Rolls: 1 small ripe but firm avocado, julienned/cut into 4" matchsticks
1/2 carrot, julienned/cut into 4" matchsticks
2 celery ribs, julienned/cut into 4" matchsticks
4 small radishes, julienned/cut into 1"-4" matchsticks
(Other options could include: cucumber, cilantro, green onions, bean sprouts, napa cabbage, sugar snap peas, sesame seeds, almonds, crab, shrimp, salmon, tofu, and fried tempeh.)
10-15 pieces of rice paper
warm water

Instructions

Whisk together lemon juice through soy sauce. While whisking, stream in olive oil. Taste and adjust quantities if needed.
Follow rice paper package's instructions for soaking. (Should be around 5 seconds in warm water.) After soaking (one at a time), set on a plate and place about 4 pieces of each: avocado, carrot, celery, and radish (you may need more radishes if they are shorter pieces). Fold the paper in half, keeping the filling in the middle, fold the ends in towards each other, then roll it up. Slice in half.
Serve with sauce for dipping.

http://www.de-ma-cuisine.com/spring-rolls-with-spicy-honey-mustard-dipping-sauce/

Cucumber Archive

29

2

Pickled Beets and Cabbage

Happy Eating!

30

0

Twice Cooked Beets with Pomegranates and Goat Cheese

Happy Eating!

7

0

Tuna Boats

Creamy/Liquidy

Herbs

Seasonings

Extras

Serve In

Happy Eating!

28

0

Customizable Panzanella Salad

Happy Eating!

11

0

Spring Rolls with Spicy Honey Mustard Dipping Sauce

Happy Eating!

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