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Monday

8

June 2015

Fennel Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Gluten Free, Grilling, Herbs, Kid-Friendly, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

It can be tough to transition from one season to the next. I never quite know what I’m in the mood for… Do I still want a hearty winter veggie soup, or am I ready for snap peas and asparagus? I have a few go to dishes that make the transition a bit easier and blur the lines, if you will. Things like pasta, soup, stir fry, shepherd’s pie, chicken pot pie, and enchiladas all work well no matter what the season.

So does pizzaaaa!

Ridiculously well.

One of the great things about pizza is how adaptable it is. For example, you could exchange the regular crust for gluten-free, make a cauliflower crust, use corn tortillas, or even grill some eggplants and top them with sauce and veggies. You can omit the cheese, change the veggies, and add more herbs. You can grill it, bake it, or cook it in a skillet.

Hello versatility!

Today I went with the spring variation. It was perfect for what we got in the Abundant Harvest Organics box this week: fennel, carrots, and basil.

I adapted this crust and cooking method recipe. It’s become a staple in our home. The crust freezes well and is a synch to make.

The recipe calls for stove top cooking, then finishing in the oven. But, it’s too hot for the oven today, so I just covered it and left it on the stove for a couple of minutes.

This allowed the veggies to soften just a bit, but they still had some crunch. If you don’t like crunchy veggies on your pizza, no problem. Just do a quick sauté before you top the pizza. You can even use the same skillet. Just wipe out any bits that are stuck to the bottom of the skillet before adding more oil and your crust.

Here are my variations by season:

Spring

Everything feels fresh and new, bursting with color and flavor. Depending on how early it is in spring, I may want to use thinly shaved asparagus instead of summer squash, bright green peas instead of fennel. But, because we’re actually right smack in the middle of one of these transition periods, I’m using what’s in season, and thankful for every bite.

Toppings: Summer squash, carrot, fennel.

Herbs: Basil and parsley (after cooking) and fennel fronds (before cooking).

Sauce: Olive oil and garlic.

Cheese: Cheddar and parmesan, or ricotta and parmesan.

Method: Skillet, grill, or oven.

Summer

During the lazy, hazy, crazy days of summer, I love to have a simple pizza. I would probably choose 2-3 of the toppings, so the pizza isn’t overwhelmed. I want light and easy. Serve it with a quick salad of lettuce, cherry tomatoes, and chopped almonds, with a balsamic-olive oil vinaigrette for a perfect summer treat.

Toppings: Summer squash, tomatoes, corn, bell peppers, or eggplant.

Herbs: Basil (after cooking) and thyme (before or after cooking… any time… get it?!).

Sauce: Tomato.

Cheese: Mozzarella, cheddar, or feta.

Method: Skillet or grill.

Fall

It’s finally cooled down (ahem, maybe, depending on where you live – around here fall is the hottest time of year). The first root veggies are starting to appear. Things like beets, cozy sweaters, and hot chocolate are exciting again. For this pizza, I would go for everything listed.

Toppings: Arugula (or kale or mâche), suuuuuper thinly sliced beets, halved cherry tomatoes, and a smidge of horseradish.

Herbs: Cilantro and chives (after cooking).

Sauce: Tomato.

Cheese: Blue, mozzarella, parmesan, or feta.

Method: Oven, skillet, or grill.

Winter

It’s cold! I want something hearty and filling.

Toppings: Really thinly sliced sweet potatoes and cauliflower, swiss chard (or spinach, mustard greens, collards, or kale)

Herbs: Rosemary (before cooking).

Sauce: Olive oil and garlic.

Cheese: Blue, parmesan, or feta.

Method: Oven or skillet.

Happy Eating!

Fennel Pizza

Yield: 2

Fennel Pizza

Ingredients

2 personal sized pizza crusts
olive oil
salt
pepper
cayenne (optional)
garlic, minced
summer squash, very thinly sliced
carrot, very thinly sliced
fennel, very thinly sliced
fennel fronds, torn
1 C cheese, grated (cheddar and parmesan mixture)
fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions

Top crust with olive oil through cheese.
Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
Remove from pan and top with fresh herbs.

http://www.de-ma-cuisine.com/fennel-pizza/

Monday

1

June 2015

0

COMMENTS

Stone Fruit Chips

Written by Rachel, Posted in Dairy-Free, Fruit, Gluten Free, Kid-Friendly, Roasting, Snacks, Vegan

I’ve been saying for years how much I love to roast almost every kind of veggie. Last summer I took on tomatoes, drying them, not just roasting (and then promptly making them in to Bruschetta). So I knew that fruit was possible. But until today, I didn’t know the delicious satisfaction of drying stone fruit.

It started simply enough: thinly sliced fruit on a lined baking sheet. I used a silpat (silicone mat), but parchment paper would work too. I sliced the fruit a quarter of an inch thick. Thicker would make the drying process take longer, thinner would be shorter.

This is a great prep it and forget it recipe. Except don’t forget it – set the timer.

While I waited, I cleaned up, unpacked this week’s Abundant Harvest Organics box, and made a glaze of sorts for the fruit. You don’t have to brush them with anything. But, I wanted to add some seasonings, so I figured it wouldn’t hurt. I chose coconut oil, a few spices, and some maple syrup.

A few of the chips were thinner side pieces, so they dried out faster. I had a cooling rack out and as I flipped them every 30 minutes, I took off any that were done, so no one burned.

I let them cool for a little bit, then got to dipping them in some maple syrup sweetened yogurt. Sweetened silken tofu would also be great, if you’re looking to keep things in the vegan camp.

These make a great snack (I ate them all myself!), but they could also be chopped and added to Chamomile and Honey Pancakes (top or batter) or French Toast, or added to the batter of Whole Wheat Parsnip Cookies. In the cooler seasons, the stone fruit can be substituted with apples, persimmons, and pears.

Happy Eating!

Stone Fruit Chips

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 2

Stone Fruit Chips

Ingredients

2 C stone fruit, sliced about 1/4" thick
1-2 t coconut, canola, or vegetable oil (melted - coconut)
2-3 t maple syrup
pinch of any or all: cinnamon, nutmeg, all spice, ginger
tiny pinch salt
Greek yogurt or silken tofu
maple syrup

Instructions

Pre-heat the oven to 200F.
Lay fruit on a parchment paper or silpat lined baking sheet. Bake for 30 minutes.
Whisk together oil through salt.
Flip fruit then brush with seasoned oil. Return to oven for 30 minutes.
Flip fruit and brush the other side with seasoned oil. Return to oven for 3-5 hours, or until fruit is dried (place some on a cooling rack if it dries out faster than others), flipping every 30 minutes.
Serve on their own or dipped in yogurt/tofu sweetened with maple syrup.

Notes

Most of the cooking time is hands off. Just set the timer and plan to be around for a little more than 6 hours to flip the fruit once in a while.

http://www.de-ma-cuisine.com/stone-fruit-chips/

Thursday

21

May 2015

0

COMMENTS

Roasted Stone Fruit with Bulgur and Fennel

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Grains, Main Dishes, Nuts, Quick and Easy, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

Complain as I will about summer – the heat, the heat, the heat, I love the fruits and veggies that it brings. I’m silly for squash (more about that next week), crazy for cherries, and wacko for watermelon. Not to mention sweet corn… be still my heart. And oh the stone fruit… Standing over the sink, eating the most perfectly ripe peach, juice dripping down my arms. That’s just heavenly.

Try as I might, stone fruit doesn’t last long in our home. It’s just too easy to grab one, give it a quick scrub, and have a delicious snack. So in order to have any left for this savory take, I had to make it as soon as the box got home.

This week it was nectarines in our Abundant Harvest Organics box, but apricots, apriums, or peaches would work great too. I sliced them about 1/4″ thick, tossed them with some olive oil, salt, and pepper, and roasted them for a few minutes.

While the nectarines hung out in the oven, I sautéed some onions and fennel. A few minutes later I added the bulgur wheat and let it get a bit toasty before I added some veggie stock. If you wanted to keep this dish gluten-free, quinoa, brown rice, or barley would be great instead of the bulgur wheat.

Once the fruit was roasted, flipped once, and roasted for a bit longer, it joined the party in the bulgur pan.

Added to it was some saffron, cayenne, and ginger.

Top it with a little lemon juice, some chopped nuts, and you’ve got dinner.

It’s great on its own, but would be fabulous served with some crispy fried tofu, or a roasted chicken, along with a salad of arugula, red onions, sliced stone fruit, and chopped nuts.

Happy Eating!

Roasted Stone Fruit with Bulgur and Fennel

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2-3 as a main dish, 3-4 as a side dish

Roasted Stone Fruit with Bulgur and Fennel

Ingredients

2 C firm stone fruit (apricots, nectarines, apriums, or peaches), sliced 1/4" thick
to taste salt
to taste pepper
1 t olive oil
1 T olive oil
1 C onion, chopped
1/3 C fennel, chopped
to taste salt
to taste pepper
1 C bulgur wheat (or quinoa, brown rice, or barley)
2 C vegetable stock (or water)
pinch saffron (optional)
pinch ginger
to taste salt
to taste pepper
pinch cayenne
1 T plus 2 t lemon juice
1/2 C nuts (almonds or pistachios), roughly chopped

Instructions

Pre-heat the oven to 400F.
Toss stone fruit with salt, pepper, and 1 t olive oil. Place on a baking sheet and roast for about 7 minutes, flip, then about 7-8 minutes more (or until fruit is lightly browned).
While fruit cooks, heat a medium sized sauce pan over medium or medium-low heat. Add 1 T olive oil. When oil is hot, add onion, fennel, salt, and pepper. Cook for 3-5 minutes, stirring occasionally. Add bulgur and cook for 1 minute more. Add stock, turn the heat to high and bring to a boil. Reduce to a simmer and cook for about 7-8 minutes (or until bulgur is cooked).
Add stone fruit through lemon juice to bulgur mixture. Taste and adjust seasoning if needed. Cool for about 10 minutes, then serve topped with nuts.

http://www.de-ma-cuisine.com/roasted-stone-fruit-with-bulgur-and-fennel/

Monday

11

May 2015

0

COMMENTS

Nopales Wraps

Written by Rachel, Posted in Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Low Carb, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

It’s nopales time again! Who knew that cactus leaves could be so fun to eat?! Last week I made them into a relish. I also used them in Borscht. Today, I’ve sautéed them with onions, added scrambled eggs, and wrapped it all in a lettuce leaf.

Nopales have an interesting taste. Kinda like if a green bell pepper was crossed with a green bean, okra, and a lemon. They’re bright, citrusy, and oh so slimy. You can boil them to take away the slime. Or, if you don’t care too much, just pop ’em in the pan. Totally up to you. I wanted to keep this one super quick and easy, so I didn’t bother with boiling.

I really wanted eggs with this dish. But, you could totally make this a vegan dish by crumbling some tofu into the veggies.

All there is to it is to crack the eggs, whisk them to combine, and add to the cooked veggies in the skillet.

We’re on our way to a super simple meal!

I used lettuce for wrapping this time. But, of course tortillas would be a great option too, depending on what you’re craving. If you don’t have lettuce or tortillas, another large, sturdy green leaf will do (like chard or kale). Whether or not you will need a fork and knife will depend on the sturdiness of the wrapping device. With this lettuce picking it up wasn’t an option. The messiness factor was heightened by topping the wrap with Nopales and Tomato Relish, fresh tomatoes, and parsley, rather than adding them to the filling.

A squeeze of lemon is one of my favorite ways to finish off a dish. And this one’s no different. Bright and citrusy, it’s a great way to complete an interesting and fun take on nopales.

Happy Eating!

Nopales Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Nopales Wraps

Ingredients

1 T olive oil
1/2 to 1 C nopales (or bell pepper), chopped
1 onion, chopped
to taste salt
to taste pepper
pinch cayenne
2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
pinch salt
2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
1 tomato, chopped, for topping
fresh parsley, chopped, for topping
Nopales Relish, for topping
lemon wedges, for serving

Instructions

Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.

http://www.de-ma-cuisine.com/nopales-wraps/

Friday

8

May 2015

0

COMMENTS

Whole Wheat Parsnip Cookies

Written by Rachel, Posted in Baking, Breakfast, Cookies, Dessert, Eggs, Fruit, Grains, Kid-Friendly, Quick and Easy, Snacks, Vegetarian

I’m not much of a baker. It’s just not something that comes naturally to me. With baking it’s important to follow the recipe. There’s a reason that each ingredient is there. I can’t just add what I have on hand and substitute something if I feel like it. Because it’s all science.

I was never great at science in school. I do wonder if I might have done a little better if there had been experiments that involved cooking. You know, let us make cookies with whatever we wanted to. See what works and what doesn’t. Then learn about why. Since that class wasn’t offered at my school, I’m learning now, slowly…

I think that my first substitution attempt when baking might have been when I figured that using the same amount of honey in place of granulated sugar would be fine. Wrong. I ended up with a burned outside and still liquid inside banana bread. That was disappointing. But, I learned from my mistake. Freedom to fail.

So this time I played it safe. I figured out what I thought would make up a good cookie. I think I know what the dough should be like, so it seemed like a good place to start.

I still wasn’t expecting them to turn out, but I was gonna do my best.

I wanted to incorporate parsnips. Parsnips are wonderful when roasted and dipped into a creamy sauce. But, what about something sweet, almost like what you’d do with carrots in a carrot cake? I figured it was worth a try.

I don’t make very many cookies. I’m just not a sweets person. But, I think normally recipes will have you cream the butter and sugar together. I went for more of a scone technique, where the butter was cold and added to the already combined dry ingredients.

The parsnips, apple, and some lemon zest were added to the butter-flour mixture. I figured they might do well when coated with flour. And then once the wet ingredients were whisked together, they were added too. To make what looked like cookie batter to me!

When I used to make cookies with my mom as a kid, we’d use two spoons to scoop the dough out. You could also just use your hands and roll a ball of dough between your palms. Whatever works. The spoons keep the hands clean and you don’t waste the batter that covers them.

I like fluffy, puffy, soft cookies over thin crispy ones. So I didn’t press them down.

I thought about trying to make these vegan, but decided against it since making a cookie recipe was already enough of a risk. But, here are some ways that you could adapt it, if you wanted to (at your own risk 😉 ).

Carrots or summer squash instead of parsnips.

Orange zest instead of lemon zest.

Coconut oil instead of butter (treat it the same way – make sure it’s cold, then work very quickly).

Flax seeds and water instead of egg.

Maple syrup instead of honey.

Just keep in mind that it’s science and your changes may result in cookies slightly different from mine. But, we’re free to fail, free to learn from our mistakes, free to keep on trying. If I’d stopped at ruined banana bread, I’d never have known the loveliness of these cookies. They may be my new favorite. Not too sweet, super soft, and made with whole wheat flour and honey, so I feel fine about the three that I’ve eaten this afternoon.

Happy Eating!

Whole Wheat Parsnip Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 19-20 cookies

Whole Wheat Parsnip Cookies

Ingredients

1 C whole wheat flour
1/4 t salt
1/2 t baking powder, sifted
1/2 t baking soda, sifted
1/4 t cinnamon
pinch all spice
pinch nutmeg
1 C oats
1 t lemon zest (or orange zest), chopped
1/3 C apples, grated and chopped
1 C parsnips (or carrots or summer squash), grated, and chopped
1/2 C butter, cold, cut into small chunks
1/2 C honey
1 egg
1 t apple cider vinegar
1 t vanilla extract

Instructions

Pre-heat the oven to 350F. Place a rack in the lower third of the oven. Line two baking sheets with parchment paper (or silpat mats).
Whisk together flour through nutmeg. Mix in butter with a pastry blender or hands until pea sized chunks remain. Stir in oats, lemon zest, apples, and parsnips.
In a separate bowl whisk together honey through vanilla. Add to dry ingredients and stir to combine.
Scoop batter using two tablespoons, or hands and drop onto prepared baking sheets (do not flatten). Bake for 12 minutes, or until cookies are mostly set and golden around the edges (they will keep cooking for a bit as they cool). Cool on a cooling rack for at least 10 minutes before serving.

http://www.de-ma-cuisine.com/whole-wheat-parsnip-cookies/

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Fennel Pizza

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Stone Fruit Chips

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Roasted Stone Fruit with Bulgur and Fennel

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Nopales Wraps

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Whole Wheat Parsnip Cookies

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