De Ma Cuisine

eggplant Archive

Thursday

10

September 2015

0

COMMENTS

Veggie Pot Pie

Written by , Posted in Baking, Dairy-Free, Dinner, Eggs, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Main Dishes, One Dish Dinners, Potatoes, Potlucks, Vegan, Vegetables, Vegetarian

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Pot pie is one of my favorite foods. I think I say that a lot though. So many foods are favorites that I’m starting to lose track. I guess it depends on the season. Pot pie is one of those dishes that I don’t make all that often during the hot summer months. But, when it finally cools down, it’s all that I want to eat (that and soup, always soup). But, this pot pie can be enjoyed any time of the year, because the veggies can be changed up to suit whatever you’ve got on hand.

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This is a great dish to clean out the produce drawers. That’s what it felt like today. I used mushrooms (great for adding a deep, rich flavor), summer squash (but winter squash would be great here too), carrots, turnips (don’t add too many, otherwise they may overwhelm), eggplant, potatoes, radishes (doesn’t matter what kind), onion, chile pepper, garlic chives, and garlic… It’s at least one of everything that I had on hand, minus the lettuce and tomatoes that I’ll save for another time.

I also added lentils, or you could add tofu if you’d like. They would take the place of the meat in a Chicken Pot Pie, Beef Pot Pie, or Lobster Pot Pie.

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Since there were so many veggies, they took a while to cook. Once they were tender, I added some veggie stock whisked with some all purpose flour (or you could whisk the stock with some cornstarch for a gluten-free version). Once it came to a boil it began to reduce down and thicken, resulting in a nice rich gravy.

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At this point, you could just top the oven-proof skillet with pie crust and pop it into the oven. But, today I wanted to do some individual pot pies, so I greased some ramekins and filled them with the hot filling.

If you’re making this ahead of time, the filling can be cooled at this point and then refrigerated or frozen. To use it, defrost in the fridge for a day, then either heat it up first, or pour it into the baking dish and top with pie crust. If your filling is cold you may want to cover your crust with tinfoil partway through the baking time if it starts to get too brown.

Pot pies can also be covered, baked, and cooled completely, then reheated at a later date. To cool quickly, remove the crust to cool separately. Stir the filling often to get cool air into it. Refrigerate once it’s cooled down (if food is too hot when it goes into the fridge, the fridge temperature may raise to an unsafe temperature).

Of course you could also just stand at the stove and eat it out of the pan… 😉

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I have a favorite pie crust that I make, from Alana’s cookbook, The Homemade Pantry. One crust was perfect for four individual ramekins of pot pie. If you prefer gluten-free, there are flour blends available, or you can just buy a GF crust at your favorite market.

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I can’t decide what’s more favorite, the beautifully browned crust or the savory gravy soaked veggies. Good thing I get to eat them together.

Happy Eating!

Veggie Pot Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 1 minute

Total Time: 1 hour, 21 minutes

Yield: 4

Veggie Pot Pie

Ingredients

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • 1/2 C lentils or tofu (optional), chopped, if tofu
  • 1/4 C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • 1/2 t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2 1/4 C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Instructions

  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6" ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.
http://www.de-ma-cuisine.com/veggie-pot-pie/

Thursday

20

August 2015

0

COMMENTS

Tofu and Eggplant Lettuce Wraps

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

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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.

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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. 😉

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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.

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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.

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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.

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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

  1. 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.
  2. 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.
  3. 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

3

August 2015

0

COMMENTS

Eggplant and Summer Squash Tacos

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

EggplantTacos-5

This is one of those meals that’s made with ingredients that I didn’t used to think I liked. Eggplant and squash are things I’m excited about when summer arrives. That didn’t use to be the case.

I remember making Eggplant Parmesan before I knew about some of the nuances of eggplant. I ended up with an undercooked, rubbery, not at all yummy dish. We might have had cereal that night after we choked down as much as we could. I think I will try it again sometime soon. See how it turns out. ‘Cause I’ve learned a few things, so maybe it’ll be a success.

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One of the things that I do now is salt the sliced eggplant and let it rest for a while to draw out the bitterness.

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I’ve also learned that eggplant will soak up a lot of the oil, so it’s ok to cook it in a dry pan for a while, then add the oil later. I used both of these tips today. Cooking the eggplant in a dry pan to start lets them crisp up without getting all oil laden and soggy.

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I started making my own tortillas recently. I’ve been using a recipe from Brown Eggs & Jam Jars for flour tortillas. I’ve yet to try corn tortillas, but I think they’d be fun to make too. Use whatever kind taste best to you. And if you’re feeling adventurous, make them from scratch (because there’s not much that compares to a still warm homemade tortilla wrapped around the taco filling)!

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This was a quick and easy meal. The prep time was short, most of it getting done while the eggplant sat with the salt. The eggplant cooking took just a few minutes. I love meals like this!

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Normally we have salsa and yogurt on tacos. But, I forgot to buy or make any. And I’m kinda glad about that. I had some feta in the fridge from another dish, so I used that instead. What a good idea! As I’ve said before, I love to use what I have on hand. Our grocery budget is small and I try to cook pretty frugally. And, happily, we might end up with dishes like this where expensive extras aren’t really needed.

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You can make these tacos to suit your tastes. If you’re looking for a vegan dish, just replace the feta with some crumbled tofu, or omit the cheese altogether. If you want to add meat, chicken, pork, or beef would be great. If you want to add more protein, but keep it vegetarian or vegan, lentils would be excellent. And, if you think it sounds great just the way it is, go for it! Either way, it’s full of fabulous summer veggies: eggplant, tomato, and summer squash, a winning combination no matter how you slice ’em.

Happy Eating!

Eggplant and Summer Squash Tacos

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 2

Eggplant and Summer Squash Tacos

Ingredients

  • 1 medium-sized eggplant, peeled and sliced about 1/4" thick
  • salt
  • 2 t olive oil
  • salt
  • 1/4 t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce, shredded
  • 1/2 C summer squash, thinly sliced and chopped
  • 1/4 C bell pepper (optional), chopped
  • 2 T red onion, diced
  • 1 tomato, chopped
  • 1/2 hot pepper, ribs and seeds removed, minced
  • 1/4 C feta cheese (or extra firm tofu), crumbled
  • pinch salt
  • white vinegar

Instructions

  1. Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  2. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.
http://www.de-ma-cuisine.com/eggplant-and-summer-squash-tacos/

Monday

20

July 2015

0

COMMENTS

Melon and Feta Salad

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

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I mentioned last week that I have a hard time eating melon any way other than chilled, plain, nothing else to it. I’ve heard of people putting feta with their melon. So weird. So so weird. I was never gonna try it. Why ruin a perfectly good thing?

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I was wrong.

I’ve been missing out.

I was the weird one.

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Creamy, cool, salty chunks of feta. Savory, crunchy, spicy red onions. Bright, summery, fresh herbs.

It’s like a summer poem on a plate. A mouthwatering piece of art.

Oh that I could eat this for every meal of every day.

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Although I really reeeeally enjoyed this salad as is (and it’s seriously best with everything piled into the same bite), if you wanted to change things up, here are some suggestions: You could make this an all savory salad and substitute eggplant for the melon. Easy. If you’re going for a vegan dish you might swap the feta for some crumbled extra firm tofu (you might want to add a little extra salt). If feta isn’t your favorite, but you love blue cheese, ricotta, or goat cheese, give ’em a try. Like most things that I make, it’s best made to suit the cook’s tastes, with what they have on hand.

I ate this for lunch today, standing at the kitchen island, watching a Red Sox game, all the while trying to hurry so I could clean up and get back to work. But, here’s how I really want to enjoy it: outside, with some of my favorite people, alongside some grilled sausage and a creamy potato salad, with some of Tim’s homemade ice cream for dessert. Maybe not today, but soon. It needs to happen soon.

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Sometimes there’s something to be said for, “if it ain’t broke, don’t fix it”. Not here. I will never tire of freezing cold melon on its own. But, this salad holds a special place in my heart. Because, if I dig a little deeper, it’s a great reminder that it’s always a good thing to venture out of my comfort zone to try something new, something scary, something that might seem a little bit weird.

Happy Eating! 

Melon and Feta Salad

Prep Time: 15 minutes

Yield: 4

Melon and Feta Salad

Ingredients

  • 2 C (heaping) melon (cantaloupe or watermelon), cubed
  • 1 C tomatoes, chopped
  • 1/2 C cucumber, chopped
  • 1/2 C red onion, diced
  • 1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
  • to taste salt
  • to taste pepper
  • 2 T fresh mint, diced
  • 2 T fresh basil, diced
  • 3 T balsamic vinegar
  • 2 T olive oil
  • 4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions

  1. Toss melon through hot pepper (if using) in a bowl.
  2. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.
http://www.de-ma-cuisine.com/melon-and-feta-salad/

Monday

29

June 2015

0

COMMENTS

Succotash

Written by , Posted in Beans, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

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If you watched Looney Tunes as a kid, you probably remember Sylvester’s, “Sufferin’ succotash!” When I think about this dish, it’s his voice that usually says the name.

Over and over and over and… over.

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But, ain’t no sufferin’ here. Tim, who is not a huge fan of squash, loved this. He asked for more and there wasn’t any. So I made it again the other day.

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This isn’t a perfectly traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. I’ve read that you could also add beans, like black beans. I think that would be terrific. I didn’t have bell peppers, but wanted to add some hot pepper. Fabulous! If I had eggplant, I probably would have thrown some in. Peas? Sure! It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

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The smell of basil always makes me think of summer. It pairs so well with everything in this dish. I couldn’t leave it out. I’ve noticed that I like the taste of basil better in the summer. It’s been about 8 years of us eating seasonally and I can see it in the things I start to crave as the weather changes.

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I found this to be a perfectly satisfying main dish. So did Tim. We had it once with a fried egg on the side, another time with a slice of cornbread. The thought of both is making my mouth water.

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Here’s to long summer days, hot weather (only because my tomatoes like it), and simple dinners like these, eaten outside with loved ones.

Happy Eating!

Succotash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4

Succotash

Ingredients

  • 1 T olive oil
  • 2 C green beans, cut into 1" pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • (could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil, chopped, for topping

Instructions

  1. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  2. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/succotash/