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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/

Monday

8

December 2014

0

COMMENTS

Cannellini and Beet Green Soup with Feta

Written by Rachel, Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Soups, Vegetarian

CannelliniBeetGreenSoup-12

Let me tell you how my day was. It was fine. Nothing out of the ordinary happened. Nobody made me take a late lunch break. No one threw out the food I’d brought for lunch. I just waited too long to eat all on my own. When it came time to make the soup for this post, I was waaaaay too hungry to wait for it to finish cooking. So I ate a big pile of crackers with peanut butter and jam on them.

And then I made the soup.

CannelliniBeetGreenSoup-1

It’s a simple one, made with humble ingredients. Beginning with a mirepoix, which is just a fancy way of saying the traditional French flavor base for many dishes: carrot, celery, and onion. This soup included. Not because it’s a fussy soup. It’s just what I had on hand.

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Veggies sit for a bit in a hot pot (are you saying “hot pot hot pot hot pot hot pot” out loud now too? No? Ok.) with some salt and pepper. They are stirred occasionally. They get all tender and delicious. Garlic is added. Because it always should be. Then a bit of red wine vinegar is used to deglaze the pan.

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I made a zillion cups of veggie stock the other week. I wondered how I’d use it all before I had enough veggie scraps to make more. Then two of the jars cracked in the freezer (which I’d found as I prepared for this soup, oh yay) and I only had half a zillion to use.

I don’t know if the lesson is to not use glass containers for veggie stock in the freezer. It was cold, and I left plenty of room at the top, these ones just expanded sideways for some reason… Bummer.

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The stock was partially frozen still, even after defrosting in the fridge for a day. No big deal if it is. It’ll boil eventually.

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And the house will get all warm and cozy and soup smelling-y.

I don’t think I’ve mentioned yet, in this post, how much I love that it’s finally cold.

Cold being a relative term – I’m talking cold like it’s in the 50’s at night, not cold like my brother, Josh, is experiencing, where it’s -19C/-2F.

But, it still needs to be said.

I love this season.

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I love the root veggies that I’m totally craving. The warm comfort foods that don’t make me sweat while I’m eating. The oven that can be turned on without having the AC on ~~full blast~~ at all.

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This soup would actually work well in the summer months. It feels light, while being full of beany protein, subtle oregano, and bright beet greens. But, let’s forget about summer for now. I’m totally into this chilly, cloudy weather. It makes me want to skip with glee.

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The soup is finished off with a pat of butter. If you’re making this a vegan version, just drizzle some good quality olive oil onto each bowlful as you serve it (and skip the part later on where I talk about cheese… or use your favorite vegan cheeeeeese).

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Butter gives the soup a glossy, creamy feel.

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The last thing you must do before the soup can be eaten: top with a bit of feta. Trust me. This makes the soup. (Vegans, remember your instructions from before?)

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Of course, it might have also been great with a huge stack of crackers for dipping. But, I ate all the crackers at first lunch. It would be wonderful with a freshly made baguette, but we’re fresh out. So, it’s just good on its own, standing at the kitchen island, eating as if I hadn’t just eaten thirty five pb&j crackerwiches.

Happy Eating!

Cannellini and Beet Green Soup with Feta

Ingredients

2 T olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped (or mixture of carrot and radish)
to taste, salt
to taste, pepper
1 clove garlic, chopped
1 T red wine vinegar
4-5 C vegetable stock
1-15 oz. can cannellini beans, drained and rinsed
1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
1/2 T lemon juice
1 t unsalted butter
feta, crumbled, for topping

Instructions

Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
Serve topped with feta.

http://www.de-ma-cuisine.com/cannellini-and-beet-green-soup-with-feta/

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/

Monday

3

November 2014

2

COMMENTS

Spicy Twice Baked Sweet Potatoes

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Herbs, Holiday, Lunch, Potatoes, Roasting, Sides, Vegetables, Vegetarian

I’m thinking about the upcoming holidays. I’m making lists of gifts to buy for others, things I’d love to have (not that I need anything else), and recipes to make while we’re with family. A few weeks ago I was talking with my brother, Josh. We really like food, so that’s usually part of any conversation. We decided that at Christmas we’re going to make Duck Tourtière, Roasted Sweet Potatoes, Green Beans with Bacon and Almonds, and a Butter Lettuce Salad with Pine Nuts, Pumpkin Seeds, and Cranberries.

I may try to sneak these Spicy Twice Baked Sweet Potatoes in to the mix. Or I might see if I can add them to the Thanksgiving dinner menu… Whenever it happens, I’ve got to eat these again.

They start out simple – some olive oil, salt, and pepper. Then in to the oven.

While they roast away, cilantro is washed and chopped.

Confession: I didn’t think I liked cilantro. I’m still not sure that I do. But, I’ve heard that you either love it or hate it, and if you hate it, you think it tastes like soap. I don’t think it tastes like soap, so I must love it.

I’m learning to, in any case.

The cilantro is mixed with a bit of spicy chile pepper (cayenne would work too), garlic, and cheese. Once the sweet potatoes are finished with their oven time, the flesh gets scooped out and mixed in too.

Mash it up and make it as creamy as you’d like. I like a few lumps left in there for texture.

They get to roast for a little while longer while the toppings are prepared. More cilantro, some Greek yogurt, and some Kale Pesto (Basil Pesto would be great too!).

I sprinkled them with some coarse sea salt before they went in to the oven. I didn’t add any more cheese to the top. You could do the opposite if you’d prefer.

A good dollop of Greek yogurt goes on top, cilantro is sprinkled, and pesto waits to adorn.

Happy Eating!

Spicy Twice Baked Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 2

Serving Size: Half of a sweet potato.

Spicy Twice Baked Sweet Potatoes

Ingredients

1 medium sized sweet potato, halved
1 t olive oil
to taste salt
to taste pepper
1 T fresh cilantro, chopped, divided
1/2 T unsalted butter
to taste salt
to taste pepper
1/4 C cheddar cheese, grated
1/2 chile pepper, ribs and seeds removed, minced (or pinch cayenne)
1 clove garlic, minced
coarse sea salt, for topping (optional)
Greek yogurt, for topping
kale (or basil) pesto, for topping

Instructions

Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
Serve topped with yogurt, pesto, and reserved cilantro.

http://www.de-ma-cuisine.com/spicy-twice-baked-sweet-potatoes/

Monday

27

October 2014

0

COMMENTS

Chicken Pot Pie

Written by Rachel, Posted in Baking, Dinner, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

Today is one of those fall days where it actually feels like fall. I’m wearing jeans and a sweater and am totally comfortable.

I’m also going through the photos that I took of the Chicken Pot Pie that I made the other week and drooling. We ate the leftovers for dinner last night, otherwise I’d probably be heating them up for lunch right now.

So that’s a little bit about my life.

Fall weather and Chicken Pot Pie make me happy.

So do things like my dog’s whiskers, the way the sky can turn such brilliant shades of orange and pink after the sun’s gone down, and a good Skype conversation with my dad.

I have to tell you, this particular Chicken Pot Pie recipe is one of my favorites. After tasting the sauce I yelled, “Oh my gosh!”, to no one but myself. So, I just had to share it with you.

It’s a simple pie with humble ingredients. I make this often enough, and use what I have on hand. So it can range from things like carrots, potatoes, and celery, to parsnips, squash, and peas. It feels like the kind of meal that’s been made for years and years and years, by people who at the end of the day, just want something nourishing and delicious to fill their bellies.

This meal fits that exactly.

A couple of weeks ago I roasted some chicken. The leftovers and pan drippings were frozen. Saved just for this meal. The bones went into the freezer, for the next time I need to make stock. I defrosted the chicken in the fridge overnight and then shredded it and dropped it into the cooked veggies.

I usually use chicken stock for this dish. But, this time I had pan drippings. You can tell the difference by the jiggliness of it. The pan drippings jiggle, while stock is more liquid. The fat will rise to the top of both. I like to scrape it off (and give it to the dog as a treat).

For this type of dish, I find it a little bit easier to just whisk the thickening agent (flour or cornstarch) together with some of the liquids, and add it to the pan. It thickens nicely once it boils. A traditional roux can be made instead (you know, where you heat some fat, then add an equal amount of flour and cook for about 30-60 seconds, then whisk in the stock and let it thicken), if you prefer.

After it boils and thickens, the milk is added. I don’t like it when the sauce breaks, so I like to leave the milk out until the end. Then heat it ever so gently, just until steam rises.

Once the seasoning is checked, the skillet is set on a baking sheet (in case of overflow – I’d rather clean that than the inside of the oven).

Pie crust is rolled out. I used Alana’s recipe (from her cookbook). I tried to work quickly, but since the skillet and filling were both so hot, it got a little soft. It didn’t seem to matter in the end though.

The crust is brushed with egg and sprinkled with some of the sea salt that we brought back from Paris. Just because it feels fancy and I like the crunch.

And then it bakes and bakes and suddenly it’s done and the air smells like so much goodness that I almost can’t contain myself. I want to devour the entire pie before it’s cooled and before my friend arrives for lunch.

But, I don’t. I restrain myself. I eat a normal sized portion and don’t even yell about how good it is in the middle of our conversation (although she did interrupt us to ask about the pie crust). I like when things get interrupted because something is just too good to keep quiet about.

Happy Eating!

Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Chicken Pot Pie

Ingredients

2 T olive oil
1 carrot (or parsnip), chopped
2 small potatoes (or combination of 1-1 1/2 C potato, radish, turnip, or rutabaga), chopped
1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
1 small onion (or 2 shallots), chopped
2 stalks celery (or 1 fennel bulb), chopped
to taste salt
to taste pepper
1 t fresh rosemary (or thyme), chopped
1 small summer squash, (or 1/2 C cauliflower or peas), chopped
1-2 C chicken, cooked and shredded
2-3 cloves garlic, chopped
1 1/2 C chicken (or vegetable) stock or chicken pan drippings
2 T all purpose flour (or 1 T cornstarch)
1/2 C cold water
1/2 C milk
1 pie crust
1 egg, beaten
coarse sea salt
lemon wedges, for serving

Instructions

Pre-heat oven to 375F.
Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

http://www.de-ma-cuisine.com/chicken-pot-pie-2/

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dinner Archive

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Spring Rolls with Spicy Honey Mustard Dipping Sauce

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Cannellini and Beet Green Soup with Feta

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Sautéed Persimmons with Bacon

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Spicy Twice Baked Sweet Potatoes

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Chicken Pot Pie

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