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Monday

28

July 2014

Parsnip Fries with Dip

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

I have something to confess. Other than roasting parsnips, or using them in soups, I don’t have many other ways that I use them.

Maybe because I know how good they are roasted. Think fried plantains meets roasted carrots.

I figured that it was time to try something a little bit different. I mean, I’m still roasting them, but this time there’s dip.

As with most of the veggies that I roast, they are tossed with Bari’s Organic Olive Oil, salt, and pepper. Simple.

Then they go onto a baking sheet with a bit of room around each one. They’ll roast a bit better that way. I used two baking sheets for the seven parsnips, flipping the parsnips and rotating the sheets in the oven partway through.

And then there is dip.

A creamy, herby, garlicky dip.

You could dip so many things in this. Roasted veggies, obviously. Fresh veggies, yum. Or you could thin it out a little with some buttermilk and make it into a salad dressing.

The taste is a bit like caesar dressing meets ranch dressing.

Or, goodness in a bowl.

Confession number two: I couldn’t stop dipping.

I can’t get enough of roasted veggies. They get all crispy on the outside, and tender on the inside.

I made these to eat while we watched the All-Star Game the other week.

They’re best hot out of the oven, but room temperature is perfectly acceptable too.

If you don’t eat them all in one sitting (it was difficult for me to not eat them all before Tim even got home from work) and there are leftovers here are some yummy ways you could use them:

Re-heated in some tinfoil (closed to start with, then once they’re warm, open to let them crisp up).
Chopped up and sautéed with some greens.
Re-heated and pulsed a couple times in the food processor (regular blender/hand blender) with some of the dip to serve alongside a roasted chicken.
Chopped and added to soup (near the end of the cooking time).

If you do eat them all in one sitting, I understand.

Happy Eating!

Parsnip Fries with Dip

Recipe Type: Side, Snack, Appetizer

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Sweet and crispy roasted parsnips are dipped in a creamy garlicky herb dip, making a delicious appetizer or snack.

Ingredients

7-8 parsnips, cut into 3/8″ x 3/8″ x 3″ sticks (or French fry shape)
1-2 T olive oil
to taste salt
to taste pepper
dip: 3/4 C yogurt
1/4 C parmesan cheese, grated
1-2 cloves garlic
pinch ginger
1/2 T honey
1 T balsamic vinegar
1/4 to 1/2 t dried thyme
1/4 to 1/2 t dried parsley
1/4 C fresh basil
to taste salt
to taste pepper
1/4 C olive oil

Instructions

Pre-heat the oven to 400F.
Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
Serve immediately.

Notes

This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Thursday

17

July 2014

0

COMMENTS

How To Dry Tomatoes

Written by Rachel, Posted in Canning, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Roasting, Vegan, Vegetables, Vegetarian

Tomatoes are such a great fruit. It’s weird that we use them like a vegetable when they’re not one.

I’m ok with that.

They go with so much, they can be used in so many different ways.

The possibilities are pretty endless.

Around here, the growing season for local tomatoes is pretty long. We’ve been getting them in our Abundant Harvest Organics box for about two months now.

We’re very fortunate.

But, that doesn’t mean we don’t need to preserve them and make them last as long as possible.

I opted to dry the tomatoes by slow roasting them in the oven at a low temperature.

I love the intense flavor that roasting brings.

I’ve always called this type of tomato a “sun-dried tomato”. But, since I did not dry them in the sun, I didn’t want to lie.

Also, if I’d tried to dry them in the sun I have a feeling that a curious dog might have enjoyed a snack. They are safer in the oven.

It’s simple: tomatoes, olive oil, and salt.

Tomatoes are sliced thin, but not too thin. No thinner than a quarter of an inch please.

Trust me.

They will burn.

But, the dog will be happy because he will get a treat.

Dried tomatoes are just perfection. A fabulous way to make summer tomatoes last a little longer.

Or, in our case, a fun new way to enjoy them. As they will soon be eaten.

Since the base recipe is simple, it leaves so many options for flavoring the oil they are stored in.

I opted to make a jar of simple Italian-style, with basil, oregano, and garlic.

Other yummy options would be:

Red pepper flakes, garlic, and rosemary.

Cilantro, oregano, and jalapeño (dry the jalapeños the same way as the tomatoes).

Rosemary and garlic.

Bay leaf, garlic, and rosemary.

Dill, lemon thyme, and garlic.

Fennel seeds, garlic, and basil.

Thyme, rosemary, and oregano.

Lemon zest, basil, and garlic.

I want to make them all!

I’ve stored them in the fridge and plan to use them quickly, on bruschetta, in pasta, and on pizza.

The olive oil, which will become a delicious flavored oil, will be used as well.

We don’t waste food around here if we can help it. 😉

Happy Eating!

Kitchen Basics: Drying Tomatoes

Recipe Type: Condiment, Preserving, Roasting, Drying, Vegetarian, Fruit

Author: Rachel Oberg – De Ma Cuisine

Preserve summer’s beautiful tomatoes by drying them and storing them in olive oil.

Ingredients

2 tomatoes, sliced 1/4″ thick (no thinner, or they will burn)
1-2 T olive oil
to taste salt
1 T dried basil
1 T dried oregano
1 clove garlic, thinly sliced
1/2 to 3/4 C olive oil

Instructions

Pre-heat the oven to 250F.
Line a baking sheet with a silpat or parchment paper. Place tomatoes in a single layer on the silpat or parchment paper. Drizzle generously with olive oil, and sprinkle with salt.
Bake for 3 hours, turning occasionally, until tomatoes are nicely dried.
Cool completely and combine in a half pint jar with herbs, garlic, and olive oil. Store in the refrigerator.

Notes

Yields: one half pint, including the oil.

3.2.1303

Thursday

10

July 2014

0

COMMENTS

How To: Fun Drinks with Summer Herbs

Written by Rachel, Posted in Cocktails, Drinks, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Vegetarian

Oh summer herbs.

Right?!

I mean, I can’t get enough of basil and mint right now. So much so that I’ve planted some in my home garden, since I always seem to run out.

And then there’s lavender. I love the smell, have heard that people enjoy it in food and drinks, so I gave it a try too. (Admittedly, it’s not my very favorite thing to eat. But, I think it adds a nice hint in a drink, when strained… I left things in the drinks for the sake of the photos.)

Not only do these drinks use some of my favorite summer herbs, but some of my favorite summer fruits.

Herbs, honey, and fruit are muddled together. You know, when you smuush it and bruise the herbs and smash the lemon.

Muddle muddle muddle. Kinda fun to say.

Now for the parade of drinks.

Lemon Basil (or Mint) Spritzer

1 slice lemon + 4 leaves basil or mint + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, basil or mint, honey, and juice. Add soda water. Strain through a sieve (if desired) and serve over ice with a slice of lemon..

Lavender Lemon Spritzer

1 slice lemon + pinch lavender + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, lavender, honey, and juice. Add soda water. Strain through a sieve and serve over ice with a slice of lemon.

Strawberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 2 frozen strawberries + juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add strawberries, lemon juice, and soda water.

Blueberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 10 frozen blueberries + juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add blueberries, lemon juice, and soda water.

Lavender Lemonade

1 slice lemon + pinch lavender + 2 t honey + 10 frozen blueberries + juice from 1 lemon + soda water

Muddle lemon, lavender, and honey. Strain through a sieve. Add blueberries, lemon juice, and soda water.

Blueberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 10 frozen blueberries + splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add blueberries, rum, and soda water. Serve over ice with a slice of lemon.

Strawberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 2 frozen strawberries + splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add strawberries, rum, and soda water. Serve over ice with a slice of lemon.

Lavender Cream

pinch lavender + dash vanilla extract + 1 t honey + splash milk or cream + soda water

Muddle lavender, vanilla, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

Peaches and Cream

4-5 basil or mint leaves + few slices of peach + 1 t honey + splash milk or cream + soda water

Muddle basil/mint, peach, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

Lavender Strawberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 2 frozen strawberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add strawberries and soda water.

Lavender Blueberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 10 frozen blueberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add blueberries and soda water.

I didn’t really need to drink all eleven drinks, so I mixed some (the first seven) of them into one drink and saved it for later.

Note: making eleven different drinks, in eleven different cups, without a dishwasher, means washing and drying eleven different cups. Riiiight. Now I know. 😉

Happy Drinking!

Thursday

3

July 2014

0

COMMENTS

Honey and Maple Syrup Sweetened Berry Jam

Written by Rachel, Posted in Breakfast, Brunch, Canning, Condiments, Dairy-Free, Dessert, Fruit, Gluten Free, Kid-Friendly, Vegetarian

One of my favorite things about summer is the fruit. The nectarines are amazing, the plums are incredible, and the berries… they are the best!

We had raspberries in the garden growing up, so they are my emotional favorite. Tim’s family has blackberries, so they’re a favorite too. But there’s just something about blueberries and strawberries… I love ’em.

I’m always so sad when their season ends (as it is ending now). I’m thankful for the others, don’t get me wrong. But, I want berry season to last as long as possible.

There are plenty of ways to preserve these summer treasures. You can freeze washed berries, pitted cherries, and halved stone fruit on a baking sheet, and then pop them into a bag. You can make tons of crisps and cobblers and wrap them up really well and freeze them for November. You can make sauces and smoothies to be pulled out when the weather has turned cold.

And, you can make jam.

Last summer I decided that I would try. Surprisingly, it turned out. The catch was that I wanted to make it sans pectin and sugar. I didn’t know if you could, but I wanted to.

And I did.

I made three kinds: cherry, strawberry, and blueberry.

We ran out a few months ago. This year, I don’t intend to run out. So I made a ton. First strawberry (which follows the same recipe), then blueberry.

Before you start, make sure you have clean jars and lids (the lid is the flat piece, and is not re-useable if you want them to seal, the band is the part that wraps around the jar and screws into place).

I don’t have a dishwasher, so I used a pot of boiling water and boiled for about ten minutes.

I love lemon zest, so I opted to add a bunch for a hint of brightness, instead of only using lemon juice.

In general, if possible, any time I use a lemon, I zest it first. Why waste such goodness?! If there’s any extra, it goes into the freezer.

Strawberry jam is a bit more of a process than blueberry. There’s hulling and chopping involved.

It’s gonna be messy.

But it’s worth it.

When I was making the strawberry, I forgot how much the stuff bubbles up. I had to move it to two pots, since the one was a bit too small.

I was wiser with the blueberries.

It’s not going to be thick thick, like jam made with pectin. But, it will thicken up a bit. Cook it until it’s as thick as you want it (you can test it by putting a plate in the freezer and putting a dollop of jam on it so it will cool quickly, then test to see how runny it is), even if that’s longer than the time listed in the recipe.

Jars are filled and left to cool on the counter for a bit. You should hear the lids popping as they seal. Sealed or not, I like to store them in the freezer (after fully cooling in the fridge), even after they’re opened. (There are different opinions on how long properly canned homemade jam will last unrefrigerated. (1) Since I didn’t pressure cook or process the jam in boiling water after adding it to the jars, I opted to be extra safe and keep them in the freezer, even if they did seal. In my experience, they have lasted as long as it took to consume them – less than a year, in the freezer. I hope that this summer’s batch will last more than a year, stored in the freezer. Once opened, stored in the fridge, they usually are fine for a month or two, maybe more. Just keep an eye out for mold. Jams with less sugar and that aren’t commercially prepared tend to have a shorter shelf life. (1) So be mindful of that, and whether or not you have pressure cooked them, when deciding where to store them.)

This jam is perfect for the usual toast or English muffin, to top ice cream, or to be eaten by the spoonful by a hungry food blogger.

Happy Eating!

Blueberry or Strawberry Jam

Recipe Type: Condiment, Fruit, Preserving, Canning

Author: Rachel Oberg – De Ma Cuisine

Ingredients

12 C blueberries or strawberries (strawberries: hulled and chopped)
4 C honey
1 C maple syrup
3 T lemon zest
3/4 C lemon juice

Instructions

Bring berries through lemon zest to a boil. Mash with a potato masher. Once it comes to a rapid boil, cook for 3-5 minutes.
Reduce heat to a simmer and cook for about 20 minutes.
Remove from heat, stir in lemon juice, and let stand for 5 minutes.
Ladle into jars, leaving about 1/2″ of space at the top. Cover with the lid and let stand for 15-30 minutes.
Store at room temperature if they’ve sealed, or in the freezer if they haven’t (or if you just want to).
Makes about 6 pints (or 12 half pints).

Notes

To sanitize jars, place in a large pot and cover with water (about 1 inch over the top of jars). Bring to a boil and boil for about 10 minutes.

3.2.1303

(1) I have referenced this site for information on the shelf life of jam.

Friday

27

June 2014

2

COMMENTS

Vegan Fruit Crisp

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dairy-Free, Dessert, Fruit, Gluten Free, Kid-Friendly, Quick and Easy, Vegan, Vegetarian

A few weeks ago we were invited to a barbecue at the house of some friends. I brought the dessert. The only dessert.

One of my favorite go-to desserts is fruit crisp. I like to make it because it’s easy and because my mom used to make it all the time when I was growing up, so I have a sentimental attachment to it.

For this particular evening, I chose to make it because the friends who hosted are vegans. I wasn’t sure about trying to make a vegan cake. So I went with simple, and adapted my crisp to suit them.

Their son, Theo, was not impressed. He was expecting dessert. To a three year old, dessert means cake.

Oops.

The still warm crisp was dished out. Generous helpings. I was anxious to know if they liked it. As Theo was handed his plate his little face just crumpled and the cutest three year old voice says, “That’s not desse-wrt! Where’s the cake?”

Thankfully his parents liked it. 😉

It’s the perfect dessert for whatever fruit is in season. Spring and summer: berries and stone fruit. Fall and winter: apples, pears, persimmons, and grapes. And it makes a fabulous breakfast the next day. Cold with some Greek yogurt, that’s how I like it. Or just standing in front of the fridge with the door open, shoveling spoonfuls into my mouth as I try to decide what to make for dinner. (I know, I know, I’m not supposed to decide with the fridge door open… My mom has told me a thousand times…)

Sugars and juice are whisked together. Sweet sweet. But, it’s honey, maple syrup, and coconut palm sugar. No refined white sugar here. You can use white or brown sugar if you prefer. This is how I like it though.

Super sweet and juicy, the fruit is tossed with the liquid and poured into a greased baking dish.

I opted for summer fruits, because that’s what’s in season. Aren’t the colors pretty?

A slightly less sweet, oaty, crumbly mixture will top the fruit.

Oats for hearty goodness. And to make this a perfectly acceptable next day breakfast.

Invite your favorite people over, or bring this to a barbecue.

Just be sure to remind them that it’s not cake.

(Sorry Theo.)

Happy Eating!

Vegan Fruit Crisp

Recipe Type: Dessert, Vegan, Fruit

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8-10

Perfect for any time of year, for vegans and non-vegans alike.

Ingredients

2 C blueberries
1 C strawberries (could sub blackberries), chopped
2 C (heaping) nectarines (could sub apples, pears, plums, persimmons), chopped
1/2 C apriums/apricots (could sub peaches), chopped
1 T cornstarch
1 t vanilla extract
3 T orange juice
pinch salt
1/3 C honey
1/3 C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
1/3 C maple syrup (or honey)
4 C oats
1/3 C coconut palm sugar
2 T whole wheat or Gluten-free flour
1 t cinnamon
dash nutmeg
pinch allspice
1/3 C maple syrup
3 T coconut oil, melted
2 T honey
1 T coconut oil, plus more for greasing the pan

Instructions

Pre-heat the oven to 350F.
Combine fruit in a bowl.
Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.

Notes

If you’d prefer a non-vegan crisp, use butter instead of coconut oil. If you have vegan friends who don’t eat honey, just use maple syrup. For gluten-free, use your favorite GF flour and oats.

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gluten-free Archive

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Parsnip Fries with Dip

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17

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How To Dry Tomatoes

10

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How To: Fun Drinks with Summer Herbs

Happy Drinking!

3

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Honey and Maple Syrup Sweetened Berry Jam

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27

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Vegan Fruit Crisp

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