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Monday

31

August 2015

Thai Basil and Peanut Soup

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Rice, Sides, Soups, Vegan, Vegetables, Vegetarian

Soup, how I have missed you!!

I’d kinda forgotten about soup. I don’t know how. It’s one of my favorite things to cook and eat. Ever. Ever. EVER! I’m aware of the weather. It’s been about 97,000 degrees out lately and it’s just going to get hotter. But, I just can’t help myself.

This is my take on a Thai-peanut-kinda-spicy-oh-so-good soup. And yes, I said peanut. Peanut butter, to be exact. Just trust me, it works.

To start, I raided the veggie drawers in the fridge. Cabbage, green beans, lemongrass, and chile peppers all made the cut (bell peppers, carrots, broccoli, and greens could also be added, but you’re not missing out without them).

Then I went to the pantry. Found some peanut butter, ginger, liquid aminos (gluten-free soy sauce substitute – I ran out of the real stuff yesterday), and onion. Along with some tofu from the freezer, the veggies went into a soup pot with some coconut oil to cook away. A few minutes later, the peanut butter and other goodies went in. This soup came together in no time at all.

I added some veggie stock. Keeping things vegan today. A 30 minute simmer was all it took. If you’ve got less time, that would work too. Just cook until it tastes great to you.

In the last few minutes of cooking, I added the noodles to some boiling salted water. You can use whatever kind of noodles you prefer – I used soba, but rice noodles would be great too. You can totally add a little more liquid to the soup and cook the noodles that way. I thought about it, but wasn’t sure if we’d have leftovers and didn’t want to risk soup-logged noodles the second time we’d eat it. Since we’re trying to conserve water in the kitchen, I let the pasta water cool and dumped it on the lawn a few minutes ago (ahem – I have no idea if lawns like pasta water, so try at your own risk).

There are many things that you could do differently. As noted earlier, you could swap some of the veggies and you could use rice pasta if you want to go gluten-free. You could also use rice instead of pasta. It’d be a different soup, but I think it’d still be great. You could also add some coconut milk. I would have done this, but my grocery shopping was already done when I made up the recipe, so it was a use what I have on hand kinda day. However you make it, I hope you enjoy it as much as we did. We had it for lunch today and Tim said that it tasted like something you’d find at a fancy restaurant. Well, shucks, honey, that was a nice thing to say. (I agree… I may or may not have licked the bowl.)

Happy Eating!

Thai Basil and Peanut Soup

Prep Time: 15 minutes

Cook Time: 42 minutes

Total Time: 57 minutes

Yield: 2-4

Thai Basil and Peanut Soup

Ingredients

2 T coconut oil
1 C tofu, chopped
1 C green beans, chopped
1 onion, chopped
1-2 chiles, ribs and seeds removed (if desired), diced
1 C cabbage, chopped
could also add: bell pepper, summer squash, carrot, broccoli, greens
2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
to taste salt
2 cloves garlic, diced
1/4 t ground ginger (or 1/2 to 1 t fresh, diced)
1-2 T liquid aminos or soy sauce
1 T rice vinegar, divided
1/4 C peanut butter
4-6 C veggie stock
1/4 lb. soba noodles or rice noodles (or rice, cooked)
1/4 C Thai basil, chopped, some reserved for topping

Instructions

Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, 1/2 T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
Bring a pot of salted water to a boil. During the last few minutes of the soup's cooking time, add the pasta to the water. Cook according to package's directions. Drain and rinse with cold water.
Remove soup from heat. Stir in Thai basil and remaining 1/2 T of rice vinegar. Taste and adjust seasoning if needed.
To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

http://www.de-ma-cuisine.com/thai-basil-and-peanut-soup/

Thursday

27

August 2015

0

COMMENTS

How to Make Delicious Packable Lunches

Written by Rachel, Posted in How To, Lunch, Thoughts

Oh lunch. The oft neglected middle meal. How often do we eat in a hurry at our desks, eat a squished vending machine sandwich, or forget to eat altogether? Admittedly, I don’t forget to eat all that often. I’m usually thinking about the next meal while I’m eating the current one. It’s just the way I operate. But, if I have nothing planned or prepared, I will eat chips and salsa, or cold leftovers standing at the kitchen island… anything to ward off the hunger pangs.

I try to have our meals planned a week ahead of time. Not just dinners, but breakfasts and lunches too. Helps my days to run much smoother when things are planned ahead of time. Food is defrosted when I need it, groceries are added to the list, and there’s food to take to work or eat at home for lunch.

Whether I’m making a lunch for Tim to take to work, or something to be eaten at home, I like to include something filling – a main of sorts, along with some raw fruits and veggies. Today’s lunch was Taco Salad, using some of what we have on hand: lettuce, tomato, cucumber, black beans (spiced up with some chili powder and salt), shredded cheese, corn chips, Greek yogurt, and salsa. To go along with that was some cut up cantaloupe and watermelon, and a whole plum.

Here are some other ideas for lunches that can be packed and enjoyed no matter what you’ve got going on at lunchtime.

Hot Lunches for the Work Week

Monday

Rice and Bean Burritos or leftover Beef and Bean Enchiladas with Greek yogurt and salsa

Carrot sticks

Fruit – whole or in chunks as a salad (stone fruit, apple, pear, persimmon, pomegranate, melon, figs)

Tuesday

Spicy Summer Squash and Tomato Soup

BLT

Fruit – whole or in chunks as a salad

or Chicken Noodle Soup

Roasted Veggie Sandwich (leftover roasted veggies, like eggplant, summer squash, onions, peppers – with mustard or mayo – or both, on a baguette, with fresh tomatoes and olives)

Fruit – whole or in chunks as a salad

or Kohlrabi Stew

Ham and Cheese Sandwich

Fruit – whole or in chunks as a salad

Wednesday

Succotash

Tuna Melt (bring the prepared tuna in a separate container, top bread with tuna and cheese, place on a pan in the toaster oven and cook until hot and melty)

Vegan Fruit Crisp

Thursday

Fish Wellingtons

Creamy Cucumber and Tomato Salad

Fruit – whole or in chunks as a salad

Friday

Mediterranean Veggies and Rice

Salted Chocolate and Roasted Fig Pudding

Cold Lunches for the Work Week

Monday

Artichoke Heart Dip with raw veggies for dipping (carrots, celery, radishes, artichoke leaves, snap peas, green beans, fava beans, bell peppers, fennel, mushrooms)

Chunks of bread or crackers with cheese

Nuts and seeds

Hard boiled eggs

Fruit – whole or in chunks as a salad

Tuesday

Eggplant and Summer Squash Tacos

Melon and Feta Salad

Wednesday

Bean and Veggie Mélange atop rice/quinoa/bulgur wheat, leftover crispy or baked potatoes (cold or reheated), or toasted bread (rub a bit of raw garlic on it, add a sprinkle of salt, and a drizzle of olive oil before you top with the mélange)

Whole Wheat Parsnip Cookies

Thursday

Massaged Kale and Tuna Salad

Apricot and Black Pepper Galette

Friday

Taco Salad (use leftover Bean and Veggie Mélange to top lettuce, add some cheese, corn chips, chopped tomatoes, Greek yogurt, and salsa)

Vegan Fruit Crisp

These lunches don’t have to be limited to the grownups. Summer is drawing to a close, so school lunches will need to be packed. The kiddos might enjoy a break from PB&J (although let’s be honest, I still love a good PB&J sandwich for any meal). Depending on the level of pickiness, you may want to tweak them a bit. I don’t know if the little ones will enjoy a Massaged Kale and Tuna Salad… although they may surprise you. 😉 You can take the general idea and make it your own. Maybe even come up with a fun saying for each day, so they’ll look forward to their lunch (like Taco Tuesday – come up with a four week rotation for different types of tacos). You could let them help pack their lunches too. They might take pride in being able to help put it together the night before, making them look forward to eating it at noon.

However, wherever, and whenever you enjoy your lunch…

Happy Eating!

Monday

24

August 2015

0

COMMENTS

Cantaloupe Smoothie

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Snacks, Vegan, Vegetables, Vegetarian

There’s nothing like a chilled melon on a hot summer day. Seriously. Nothing. Give me all of the watermelons, honeydews, and cantaloupes and I’m a happy gal. I can’t grow them for anything, so thankfully they know what they’re doing at JND Farms.

I’ve mentioned before that I prefer melon just plain. Super cold, cut into chunks or sliced, that’s my favorite. But, as I’ve also admitted, I’m loving these new ways to eat them too. Melon and Feta Salad? Yep! Watermelon Gazpacho? Absolutely! And now, a smoothie.

For this smoothie I added some frozen peaches and bananas. Fresh would be great too. I just had some in the freezer to use up. Whatever type of fruit, I’d suggest using as ripe as you can find ’em. Super sweet and juicy. Best way to go. If you wanted to switch things up you could also add some greens (like kale, spinach, or chard), berries, other types of stone fruit, pears, apples, or honeydew melon. Use what you have on hand.

I used cow’s milk, because it’s what we drink. But any kind of milk will do. Coconut, soy, almond, hemp… use what you prefer. Same goes for the yogurt. Any kind will work. Or, to keep it vegan, try some silken tofu.

Then grab your favorite blender and blend away. I like my smoothies super smooooooth, so I blended long enough that the guy working at the house next door looked over to see what the noise was (during the break he took from whatever noisy machine he was using 😉 ). I also overfilled the blender just a tad. I got a little cantaloupe happy. If I hadn’t had my hand on the lid we may have had cantaloupe colored walls. Whoops. The good thing about making so much is that I made enough for four, so tomorrow’s breakfast is already done.

Smoothies are a perfect breakfast, full of protein and nutrients. But, they’re also a great snack, or an accompaniment to a meal. I’m thinking that a Dandy Sandi paired with a smoothie sounds yummy. Maybe the extra servings will become lunch.

Happy Eating!

Cantaloupe Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Cantaloupe Smoothie

Ingredients

3 C cantaloupe, cut into chunks
1 frozen banana, cut into chunks
1 C frozen peaches (or fresh), cut into chunks
1 C plain yogurt or silken tofu
1 C milk (any kind)
pinch ginger
pinch salt
1 T maple syrup
Could also add: greens (kale, spinach, chard), berries, stone fruit, pears, apples, honeydew melon

Instructions

Put all ingredients in a blender and blend well.

http://www.de-ma-cuisine.com/cantaloupe-smoothie/

Thursday

20

August 2015

0

COMMENTS

Tofu and Eggplant Lettuce Wraps

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

Lettuce is one of those oft neglected veggies. I fall into the trap of thinking that lettuce is meant for sandwiches and salads alone. Never mind the fact that I’ve made it into Caesar Soup, which is at the other end of the spectrum for sure. You know, I think that soup would taste great with a sandwich. Double whammy on the lettuce.

But, if we can get away from tradition, here’s another way to use lettuce. As a wrap. Ok, I know, it’s been done before. In fact, one of our favorite Asian restaurants has the most amazing lettuce wraps. I hadn’t ever tried a lettuce wrap until we tasted them. They were a bit of the inspiration for this recipe. However, the main inspiration was that I need to be more creative with lettuce.

We normally have red leaf lettuce on hand. It’s a bit more delicate, so I thought that it might be best to double up on the layers. In the end, doubling up was fine, but they were messy no matter what (and I think they’d be messy no matter the variety of lettuce used). So, fair warning: be ready to eat with your hands, and have a big napkin ready to catch falling food and wipe sticky fingers. 😉

Here’s where things get so simple. This is a quick and easy meal. Perfect for a working lunch break on a busy day, as an appetizer before dinner, as a mid-day snack… Whenever you eat them, they’re a cinch.

I used eggplant, tofu, hot pepper, and onion. But, you could also add: mushrooms, bell pepper, summer squash, and julienned carrots. They’d be fabulous! I wanted to include some fresh herbs, so I used Thai basil and mint. The mint can be added to suit your tastes and what you have on hand. I have some in my garden, which is just outside the door, so I didn’t want to miss out on the freshness that mint adds to a dish.

I cooked everything in some coconut oil, because coconut lends well to Asian flavors. The chiles added a hint of heat, the tofu got a bit crispy, and the veggies softened and browned just a bit.

Each wrap was topped with some diced cucumbers for a bit of cool crunch, then I added a splash of rice vinegar and a few flakes of sea salt. I find that a variety of textures is important in wraps, so the cucumber met that need. And the salt and vinegar both help to bring out the flavors of the other ingredients.

I decided to go vegan today and didn’t feel like I was missing out on anything. But, if you wanted to add meat, some beef, chicken, or pork would be great. However you decide to cook it up, it might pair nicely with a Sweet and Spicy Lemongrass Stir Fry… maybe for dinner tonight?!

Happy Eating!

Tofu and Eggplant Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yield: 2

Serving Size: 2 lettuce wraps

Tofu and Eggplant Lettuce Wraps

Ingredients

1 small to medium eggplant, peeled and chopped
salt
2 T coconut oil (or olive or canola)
1 C tofu, excess water squeezed out, chopped
1 chile pepper, ribs and seeds removed, diced
1/2 C onion or shallot, chopped
could also add: mushrooms, bell pepper, summer squash, and julienned carrots
to taste salt
big pinch ginger
1 clove garlic, diced
1 1/2 T soy sauce or liquid aminos
1 T mint, chopped
1 T Thai basil, chopped
1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
1/2 C cucumber, diced, for serving
rice vinegar, for serving
pinch salt, for serving

Instructions

Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

http://www.de-ma-cuisine.com/tofu-and-eggplant-lettuce-wraps/

Monday

17

August 2015

2

COMMENTS

Bread Pudding with Seasonal Fruit

Written by Rachel, Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Nuts, Vegetarian

Today I’ve come up with a treat for the sweet tooth that’s both dessert and main dish. It’s a variation on a bread pudding, but we ate it for lunch.

It’s sweet, but not too, thanks to the maple syrup. It’s filling enough to be the star, thanks to the eggs and bread. It’s a great way to get some fruit into a dish, thanks to whatever fruit is in season. We’ve got figs and peaches on hand, so that’s what I used.

During the spring and summer the figs and peaches could be swapped out for blueberries, strawberries, or plums. In the cooler months, pears, apples, and persimmons would be perfect. Perfect for any time of the year. If you don’t have fresh fruit, frozen works (just drain it a bit first). You could even add some jam. I used softer figs and frozen peaches, that way they kinda became one with the eggy-bread mixture.

I was thinking that this would be yummy if it was chocolatey. You could add cocoa powder to the egg mixture (hello chocolate and cinnamon!). You could add chocolate chips too. I think figs or berries would be fabulous with chocolate.

Whatever bread you have on hand will be great. Gluten-free, whole wheat, croissants, baguettes… I like to use stale bread, but mostly because I feel bad using fresh bread for something like this.

I filled two 6″ ramekins to make two main dish sized portions. But, you could use smaller ramekins or one larger dish. Adjust the baking time accordingly.

To serve, I topped with some Greek yogurt and chopped almonds. You could also add some fresh fruit, walnuts, pecans, cream or crème fraîche, or if you’ve got an extra sweet sweet tooth, a drizzle of maple syrup.

Happy Eating!

Bread Pudding with Seasonal Fruit

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2-4

Bread Pudding with Seasonal Fruit

Ingredients

1 t coconut oil (or canola)
2 C stale bread (any kind), torn in small(ish) pieces
3 eggs
1 T white vinegar
1 C whole milk (any kind)
1/4 t cinnamon
pinch ginger
pinch salt
1/4 C maple syrup
1 t vanilla
2 C fairly ripe seasonal fruit (berries, figs, stone fruit, apples, persimmons, pears), most chopped, a few sliced for topping
toppings (optional): chopped nuts, fresh fruit, plain yogurt, crème fraîche, maple syrup, cream

Instructions

Pre-heat the oven to 350F.
Pour vinegar into a measuring cup. Add milk to the 1 C line. Stir and let stand for about 5 minutes (it will thicken slightly and become buttermilk).
Grease two 6" ramekins with coconut oil. Add bread and fruit. Toss.
Whisk together eggs through vanilla. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet. Bake for 40-50 minutes, or until eggs are mostly set and have come to at least 160F. Remove from the oven and let them stand on a cooling rack for 10-20 minutes.
Top with desired toppings.

http://www.de-ma-cuisine.com/bread-pudding-with-seasonal-fruit/

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De Ma Cuisine Archive

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Thai Basil and Peanut Soup

Happy Eating!

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How to Make Delicious Packable Lunches

Hot Lunches for the Work Week

Cold Lunches for the Work Week

Happy Eating!

24

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Cantaloupe Smoothie

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20

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Tofu and Eggplant Lettuce Wraps

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Bread Pudding with Seasonal Fruit

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