De Ma Cuisine

Fruit Archive

Friday

26

February 2016

0

COMMENTS

Baked Onion Rings with Herb Dip

Written by , Posted in Baking, Condiments, Dairy-Free, Eggs, Gluten Free, Herbs, Quick and Easy, Roasting, Sides, Snacks, Vegan, Vegetables, Vegetarian

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I’m not a sweets person. I don’t often crave chocolate, I can go without candy, and if given the option, I’d take potato chips over a donut. I do really love ice cream, but I think that’s because Tim is so good at making it. But, even then, I might take onion rings over ice cream. Because I really really love crunchy deep fried foods. French fries, tempura, onion rings… They’re so tasty.

We don’t need to talk about the dangers of fried foods. I’m well aware. You’re well aware. We’ve got that covered. It’s a treat, not an everyday thing.

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When it comes to guilty pleasures, these onion rings seem like they’d fit in. But, they’re actually pretty innocent. They’re dipped in eggs (you could use coconut or almond milk if you want to keep them vegan), then coated in flour. I double dipped some (you know, egg, flour, egg, flour). I’m not sure which turned out better. They all tasted great.

All.

I ate them all.

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The first secret to this delicious treat is baking them at a high temperature for a short amount of time. We’re talking 425°F for 18-20 minutes total. The second secret is the dip. It’s made up of things like yogurt or silken tofu or mayo or avocado (or ALL!) blended up with some blanched greens, herbs, garlic, and olive oil. I fully submerged each onion ring in the dip before devouring.

If you wanted to make a huge platter and call this dinner, you might also do some green beans, par-cooked potatoes or root veggies (and in a few months summer squash), and add the beans to the dip. Serve it with a big salad and some other fun finger foods (like nachos with refried bean dip) and you’ve got a winner. In fact you’ll most likely find us eating this for dinner sometime this weekend.

Happy Eating!

 

Baked Onion Rings with Herb Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2-4

Baked Onion Rings with Herb Dip

Ingredients

  • 2 C any of your favorite greens
  • 2.5 C any combo of: yogurt/crème fraîche/mayo/sour cream/avocado
  • 1 T dijon
  • 1 T olive oil
  • 1 t lemon zest, chopped
  • 1 t lemon juice
  • to taste salt
  • to taste pepper
  • 1-2 cloves garlic, minced
  • pinch cayenne (optional)
  • handful chopped herbs like: parsley, basil, thyme, rosemary, oregano
  • 1-2 onions, sliced
  • 2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper

Instructions

  1. Pre-heat the oven to 425°F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
  5. Serve with dip.
http://www.de-ma-cuisine.com/baked-onion-rings-with-herb-dip/

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

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Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

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I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

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If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

  • 1 C purée (any: winter squash, cauliflower, sweet potato, beet)
  • 1 T olive oil
  • 1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
  • 1 C any proteins (optional): cooked chicken, crispy tofu
  • 1 t to 1 T any: thyme, rosemary, basil, mint; chopped
  • to taste salt
  • 8 crêpes
  • 1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
  • lemon wedges, for serving

Instructions

  1. (Prepare crêpe batter if it needs to sit for an hour in the fridge.)
  2. Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
  3. Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
  4. While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
  5. To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/savory-crepes/

Friday

12

February 2016

1

COMMENTS

Chunky Vegetable Soup

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Potatoes, Soups, Vegan, Vegetables, Vegetarian

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When in doubt, soup! I almost always want to eat soup. In hot weather and cold weather, on weeknights or at dinner parties… give me soup and I’ll be happy with my meal.

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Soup is a great way to use up whatever you’ve got hanging around in the crisper drawers of the fridge too. Sometimes there are forgotten turnips and beets in there that are given a new chance at life in soup. Way yummier than tossing them in the compost or using them for stock.

This week I had things like leeks, spinach, sweet potatoes, peas, and rutabagas on hand. But, you could add or substitute with onions, shallots, kohlrabi, carrots, turnips, radishes, brussels sprouts, broccoli, cauliflower, potatoes, or winter squash.

So many options!

I wanted to add a little more protein and even more texture to this soup, so I also added beans. I was in the mood for kidney, but black, white, or cannellini would also be fab. And when we get into spring, fava beans would be amazing! I love beans in soup.

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This soup makes for a great lunch or dinner. It’s wonderful with homemade croissants, apple-cheese toasts, or just on its own with a squeeze of lemon and a good book.

Happy Eating!

Chunky Vegetable Soup

Prep Time: 15 minutes

Cook Time: 52 minutes

Total Time: 1 hour, 7 minutes

Yield: 8

Chunky Vegetable Soup

Ingredients

  • 1 T olive oil
  • 2 C leek/onion/shallot, chopped
  • 5 C any: kohlrabi, carrot, rutabaga, turnip, winter squash, brussels sprouts, cabbage, collards, broccoli, cauliflower, sweet potatoes, potatoes, radish; peeled, if warranted, chopped
  • to taste salt
  • dash cayenne (or may use 1/2 to 1 small hot pepper, ribs and seeds removed, minced)
  • 2 cloves garlic, minced
  • 1 T rice vinegar
  • 7 C veggie stock
  • 1 t fresh thyme (or 1/4 t dried)
  • 1/2 t dried rosemary (or 1/2 T fresh)
  • 2 T fresh basil (or 2 t dried)
  • to taste pepper
  • 2 C greens (kale, spinach, chard, mustard greens, mizuna, bok choy... anything that you have on hand will work), chopped
  • 1 1/2 C beans (black, kidney, white, cannellini)
  • 1 C peas (frozen, or shelled fresh peas or fava beans)
  • lemon wedges, for serving
  • good olive oil, for serving

Instructions

  1. Heat a soup pot over medium-low. Add olive oil. Add leek-cayenne (if you're using dried herbs you may add them now too). Cook, stirring occasionally, for about 10-15 minutes, or until the veggies are getting tender. Add garlic and vinegar and cook for 1 minute more. Add the stock through pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Add the greens, beans, and peas and cook for 3 minutes more. Taste and adjust seasoning if desired.
  2. Ladle into bowls and serve with a squeeze of lemon and a drizzle of olive oil.
http://www.de-ma-cuisine.com/chunky-vegetable-soup/

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

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When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

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Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

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Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.
http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Monday

18

January 2016

0

COMMENTS

Orange You Glad it’s Green Smoothie

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

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When I need a quick meal, smoothies are a great option. Sometimes I make them with peanut butter, chocolate chips, and banana. That’s one of my favorites. But, I also really love a good fruit and veggie smoothie. Sweet, but not too, and packed with nutrients.

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For a wintery smoothie, I opted for orange+pear+persimmon+greens. I just used what I hand on hand. At other times I may use apple instead of the pear, or in the warmer months, stone fruit and berries. The constant is the greens. I like to use mild ones like kale, spinach, or chard, and they just kinda disappear in the fruity goodness.

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I wanted to use the orange peel as a cup. We don’t have a dishwasher, so any dishes I generate get washed by hand. The less dishes the better. I used a grapefruit knife to get the segments out, but a sharp paring knife would do just as well. I cut a tiny bit off the bottom of the orange so it would sit flat too. Don’t want any rolling oranges when there’s a smoothie inside!

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I like my smoothies to be super thick and pretty cold. So I usually add some frozen banana. Unfrozen would work well too. The riper they are, the sweeter the smoothie.

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This can be a great light meal on its own. A working lunch or a good breakfast. If you want to add to the meal, here are a few suggestions for things that I think would compliment it:

Breakfast or Brunch

Savory Baked French Toast

Sweet and Savory Cornmeal Pancakes

Fresh Fruit and Basil Stuffed French Toast

Toast with Peanut Butter and Honey

Winter Frittata

Scrambled Eggs with Bacon and Chives

Turnip Hash with Bacon and Gouda

Paris Potatoes

Lunch

Grilled Egg and Cheese Sandwiches

Bacon Sandwich with Dandelion Greens

Tuna Boats

Dilly Eggs with Lentils

Vegetarian Soft Tacos

Any leftovers can be frozen in an ice cube tray and then re-blended or added to a new smoothie (in place of ice, if you use it).

Happy Eating!

Orange and Green Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2

Orange and Green Smoothie

Ingredients

  • 1 large orange, top cut off, segments scooped out (if you want to serve smoothie in peel - if not just peel, de-seed, and roughly chop)
  • 1-2 C greens (kale, chard, spinach), roughly chopped
  • 1 frozen banana (or very ripe non-frozen banana)
  • 1 apple or pear, roughly chopped
  • 1 persimmon, peeled and roughly chopped
  • (may substitute fruit with stone fruit or berries depending on the season)
  • 1/2 C yogurt (any kind) (or may use silken tofu or omit altogether)
  • 1-2 T maple syrup or honey
  • 1/2 C milk (any kind) (or use orange juice)

Instructions

  1. Blend until smooth, adding liquid last until you reach desired consistency. Taste for sweetness.
  2. Serve in the orange peel to save on dishes.
http://www.de-ma-cuisine.com/orange-kale-smoothie/