De Ma Cuisine

Eggs Archive

Thursday

12

February 2015

2

COMMENTS

Cornmeal Pancakes with Almond Butter and Apples

Written by , Posted in Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Vegetarian

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Breakfast food is good any time of the day. Take these pancakes for example. They’re simple enough to whip up in the morning when it’s a little earlier than you might like to be up. And, they’re filling enough to be eaten for lunch or dinner.

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I’ve made cornmeal pancakes quite a few times before. I’ve written about different ways that I like to top them. Of course, they’re amazing just out of the skillet with nothing but maple syrup. But, I love to make a pancake breakfast (or lunch or dinner) into a hearty meal, so I like to add a bunch of toppings.

Today, I went with Burroughs Family Farms almond butter. If you haven’t tried it before, you are missing out… It’s seriously good stuff. (It would also be great on Stuffed French Toast, if you’re looking for another way to use it.) I thought that apples would be great with the almond butter (whatever fruit is in season will work: pears, persimmons, peaches, plums, nectarines, cherries… they’d all be amazing, or if you’ve got some homemade Peach Sauce, that would be delicious too). Then for a bit of brightness, I added some lemon zest. Do this. So tasty!

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The pancake basics come together pretty quickly. The dry ingredients are whisked together separately from the wet ones. The wet ones include a Burroughs Family Farm egg. Love the color of that yolk!

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Everyone gets whisked together to make a not too thin, not too thick batter.

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These are smaller pancakes (which is why I can eat the whole batch on my own if I’m not careful). Just 2-3 tablespoons of batter is all that you’ll need for each one.

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They cook a bit quicker than regular pancakes too. They just need about one minute on each side.

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And then they’re ready to be topped with that almond butter.

Go for it!

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You can top each one with apples and stack ’em, or just arrange them on the plate. Then add some lemon zest, a squeeze of lemon, and some maple syrup. If you wanted to make this meal even better, you could add a fried egg on the side… because a fried egg makes pretty much any meal just that much yummier. 😉

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Happy Eating!

Print
Cornmeal Pancakes with Almond Butter and Apples

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2

Serving Size: 4-5 small pancakes

Cornmeal Pancakes with Almond Butter and Apples

Ingredients

  • 1 apple, chopped
  • 1 t lemon juice
  • 1/2 C cornmeal
  • 1/2 t baking soda
  • 1 t baking powder
  • pinch salt
  • 1 egg
  • 1/2 T maple syrup
  • 1 t coconut oil (plus more for cooking)
  • 1/4 C buttermilk (or 1 T white vinegar and pour in milk to 1/4 C, stir with a fork and let sit 5 min)
  • almond butter, for serving
  • lemon zest, for serving
  • maple syrup, for serving
  • lemon juice, for serving

Instructions

  1. Toss apples with lemon juice. Set aside.
  2. Whisk together cornmeal through salt. In a separate bowl whisk egg through buttermilk. Add wet ingredients to dry. Stir to combine.
  3. Heat a skillet over medium-low heat. Add a bit of coconut oil. When oil is hot add about 2-3 T of the batter. Cook for about 1 minute on first side (or until bubbles appear and do not pop), then another minute (or less) on the second side. Cook in batches until all batter has been used.
  4. Serve topped with almond butter, apples, lemon zest, maple syrup, and lemon juice.
http://www.de-ma-cuisine.com/cornmeal-pancakes-with-almond-butter-and-apples/

Thursday

15

January 2015

0

COMMENTS

Hearty Winter Salad with Dill Dressing

Written by , Posted in Beans, Eggs, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Potatoes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

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Very rarely do I want a break from soup when the weather is cold. But, every once in a while it’s ok to take a breather from a steaming bowl of goodness. And I really do love the crunch of raw veggies. I also like how different a salad looks in the winter, compared to summer.

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This simple meal starts with some hardboiled eggs. If you’re not in the mood for eggs, you could use tuna as an alternative.

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When I was cooking these eggs, I thought I’d try to do them a different way from the way that I always do it, the way that works every time. I’d seen it done differently on TV, or read about it on a blog, or someone said something at some point in life about a different way to hard boil an egg.

Always a sure sign that something will turn out splendidly.

I ended up with soft boiled (aka goopy not fully cooked) eggs. Not at all what I was hoping for. So I returned them to the pot and re-boiled them the way I’d always done it. The way my mom taught me.

They turned out perfectly.

Lesson learned.

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Veggies that I had on hand to go with the eggs: broccoli and radish. You could also use beets, crispy potatoes, peas, carrots, cauliflower, or cabbage.

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Since I’m still obsessed with dill, I made a creamy dill dressing. It’s mostly Greek yogurt, because I was almost out of mayo. But, I’m happy with how it turned out, so I wouldn’t change the recipe. But, if you like a little less tang, switch up the proportions to suit your tastes.

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This salad was seriously filling, with chickpeas and eggs on there. I made it to go along with the Spaghetti Squash au Gratin that I’d made for lunch the same day, but didn’t end up eating it until dinner, since the Gratin was more filling than I’d expected. As a light dinner, it was perfect (for me anyways). (I keep hitting the caps lock key so it looks like I’m screaming half of each word at you. I must have a rogue pinky finger.) A small portion of each would go nicely together.

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So that’s that. Now I can go back to eating soup. 😉

Happy Eating!

Print
Winter Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 2-4

Winter Salad

Ingredients

  • 4 eggs, hard boiled and chopped (or you could use tuna)
  • 1/2 C Greek yogurt
  • 2 T mayo
  • to taste salt
  • 1 T balsamic vinegar
  • 1 T fresh dill, chopped
  • 1/4 C olive oil
  • greens (lettuce, kale, spinach, chard), torn
  • 1/2 C broccoli, chopped into small pieces
  • 1/4 C radish, very thinly sliced
  • (could also add: grated carrots, chopped cauliflower, shredded cabbage, peas, crispy potatoes, beet chips)
  • 1/4 C chick peas

Instructions

  1. Cook eggs.
  2. Whisk yogurt through dill. Whisk in olive oil. Taste and adjust seasoning if needed.
  3. Top greens with veggies, chick peas, hard boiled eggs, and dressing.
http://www.de-ma-cuisine.com/hearty-winter-salad-with-dill-dressing/

Thursday

8

January 2015

0

COMMENTS

Dilly Eggs with Lentils

Written by , Posted in Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Vegetarian

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We all have our go-to meals. For me, sometimes it’s pasta, often it’s soup, more often than not, it’s eggs.

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Remember last week when I wrote about lentils? I had a great idea to top sweet potatoes with them.

I also had a ton of lentils leftover.

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I thought that those leftovers would be great topped with a fried egg and some dill.

I was right.

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I’m kinda obsessed with dill right now. I’m not sure why. Maybe because up until a year or so ago I didn’t think I liked it. I guess it was one of those tastes that I didn’t like as a kid and had never really found a way to enjoy as a grownup. Until my friend, Christy, introduced me to it, in some of the foods she made.

Now I want to eat it in all the things. (I’ll have a Winter Salad for you soon that also uses dill… Can’t stop won’t stop.)

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Back to the eggs again for a sec. The reason they’re such a go-to for me: they can be made into so many different things, in no time at all. Treats like, French Toast Stuffed with Fresh Fruit and Basil, End of the Week Pasta topped with a fried egg, scrambled into some summer squash to make Squash ‘n Eggs. And never mind all the wonders they can do to baking, or the fact that they make things like Chicken Pot Pie look so amazing when they’re used. They’re one of my best kitchen friends.

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This meal is a great example of one of my favorite types of meals. Effortless, nutritious, delicious.

Simple foods.

This dish takes humble ingredients, lentils, eggs, lemon, and dill, and really lets them shine.

I will definitely be eating this again soon. Maybe for dinner tonight.

Happy Eating!

Print
Dilly Eggs with Lentils

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: Serves 2

Dilly Eggs with Lentils

Ingredients

  • 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Instructions

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.
http://www.de-ma-cuisine.com/dilly-eggs-with-lentils/

Thursday

18

December 2014

0

COMMENTS

A Menu for Your Holiday Brunch

Written by , Posted in Breakfast, Brunch, Holiday, Menu Planning

It’s always been a tradition with my immediate family to eat brunch after we’ve opened our gifts on Christmas morning. When we were younger, the brunch took place at a much earlier hour. Now that we’re grown, it’s at a more traditional brunch time. Mainly because we’ve probably been up much too late on Christmas Eve catching up, wrapping gifts, and drinking hot chocolate.

No matter what time we brunch, for as long as I can remember, my mom has always made, what we call a Bread Wreath. It is what it sounds like. A wreath of sweet bread (think cinnamon bun-like dough), topped with frosting (icing in my family), pumpkin seeds, and cranberries. It’s delicious eaten plain or with some cream cheese that’s been mixed with a bit of jam. We also often enjoy scrambled eggs, bacon, fried potatoes, and some sort of fruit. Add some coffee, tea, hot chocolate, and orange juice, and that’s our breakfast. It’s the best. Partly because it just tastes good, mostly because of who it’s shared with.

When it’s just Tim and I for Christmas, or if we’re having our Christmas morning on a different day due to travel, we might change things up a bit. I like to leave the baking to the experts if at all possible (although I’ve successfully baked enough this past year that I think I need to stop saying that I don’t bake). So, our brunch might consist of something more along these lines.

The Main Dish

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I love to have something eggy as a main dish, so I tend to gravitate towards things like a Savory Baked French Toast, Sweet and Savory Cornmeal Pancakes, Fresh Fruit and Basil Stuffed French Toast, or a Winter Frittata.

The Sides

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SimpleOrangeSalad

Any of those main dishes would go nicely with these sides. I like a Simple Orange Salad, because it’s an easy way to fancy up an orange. I love Paris Potatoes because they remind me of our time in Paris. I always want to remember those weeks, so incorporating Paris in as often as I can is a must.

The Drinks

Coffee, made in a French Press, is always my favorite breakfast drink. But, since I will have probably downed at least two cups during gift opening time, orange juice is a fun treat (especially if it’s freshly squeezed). If you wanted to make it extra extra fancy, you could add champagne or sparkling apple juice, to make mimosas. And of course there’s always tea and hot cocoa.

The Bread

If I’ve opted for something like a Frittata, and I’ve decided to bake something bready, I might like to serve Mom’s Cinnamon Buns. If it’s just the two of us, I might either share the extras with friends, or freeze them for another weekend brunch.

And now I’m hungry for all the foods.

Wishing you the best for this holiday season! And as always,

Happy Eating!

Thursday

16

October 2014

0

COMMENTS

End of the Week Pasta

Written by , Posted in Dairy-Free, Dinner, Eggs, Fruit, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

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It’s nearing the end of the week. And the cupboards are a little bare, the pantry is kinda empty, the produce drawers are filled with distant memories (and a few stray veggies).

Sound familiar?

Maybe this only happens at our house.

In any case, I’ve learned to be clever with those final few ingredients before the crisper drawers are re-stocked. Usually, this involves some sort of pasta. Fresh pasta, dried pasta, leftover pasta… just pasta. (Of course you could also use wild rice, quinoa, lentils, or potatoes. They’d all be fabulous!)

The additions change every time though.

Sometimes it’s tuna and peas. It could be artichokes, bell peppers, and tomatoes. Today, it was zucchini, bell pepper, and tomatoes.

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It starts with some oil. For this particular recipe it was olive oil. Butter is also great with pasta. Coconut oil could also work, but make sure you’re ok with a hint of coconut if you go that route.

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Then, you know the drill… some of the veggies are added to the hot oil. They cook for a few minutes with some salt and pepper.

Easy.

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Then things like kale and garlic are added. Kale wilts, garlic smells amazing.

You could use other greens, like chard, mizuna, mustard greens, spinach, or collard greens.

You could add tons more garlic, or use none at all.

I prefer the tons route.

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Pasta is cooked and added. I had some leftovers that I’d frozen, then defrosted in the fridge overnight. Worked just fine. If you’re cooking fresh, reserve a bit of the starchy cooking water to add to the veggies. Helps the sauce to stick to the pasta, but isn’t essential.

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Serve yourself a huge bowlful. Green goodness all around!

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While the pasta hangs out for a minute, fry an egg in the veggie pan. One egg per person. Unless you want two.

Salt the eggs when they’re hot.

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Then slide them onto the pasta. The yolk, if it’s still a bit runny, will add to the sauce.

End of the week fridge situation isn’t so bad after all.

Happy Eating!

End of the Week Pasta
Recipe Type: Main, Pasta, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • pasta, cooked
  • 2 T olive oil
  • 1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
  • 1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • 1 C kale (chard, spinach, or mizuna would also be great), chopped
  • 1 tomato, chopped
  • 1/2 to 1 C pasta water (optional)
  • 1 T olive oil
  • 1 egg/person
  • to taste salt
  • handful fresh herbs (basil, parsley), chopped, for topping
Instructions
  1. Cook pasta, reserving 1/2 to 1 C pasta water.
  2. Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
  4. Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
  5. Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
  6. Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

 

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