De Ma Cuisine

Green Garlic Archive

Monday

30

March 2015

1

COMMENTS

Artichoke Heart Dip

Written by , Posted in Appetizers, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Sides, Snacks, Vegan, Vegetables, Vegetarian

ArtichokeHeartDip-9

When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip the leaves, then when you get down to the heart, scrape out the choke and dip it too. But, I liked the idea of dipping the artichoke leaves into a dip that contains the heart. It feels a little bit like eating an egg and some chicken in the same dish. Kinda wrong, but maybe really right.

Definitely right.

ArtichokeHeartDip-1

The artichokes that I had didn’t take long to steam. Maybe 15 or 20 minutes once the water came to a boil. It could take longer depending on their size.

ArtichokeHeartDip-3

While the artichokes steam, the dip comes together quickly. It’s a combination of things like chickpeas, fresh parsley, and olive oil. I used some ricotta and Greek yogurt for creaminess, but if you want this to be a vegan dish, try using silken tofu instead.

ArtichokeHeartDip-2

The cooked artichokes hop into an ice bath. This stops the cooking and cools them down so they don’t burn the fingers.

ArtichokeHeartDip-4

The artichoke leaves are removed and saved for later.

ArtichokeHeartDip-5

ArtichokeHeartDip-6

The fuzzy choke is removed and the hearts and stems are chopped up (be sure to discard any tough leaves that may be left on there). They’re added to the dip and stirred in. You could blend them if you want, but I like the added texture that the chunks of tender artichoke bring.

ArtichokeHeartDip-8

I ate this for lunch today: carrot sticks, artichokes, and a few slices of homemade bread. Other raw veggies like snap peas, green beans, fava beans, bell peppers, celery, fennel, mushrooms, and tomatoes (ok, not a vegetable, but close enough) could be fabulous too.

ArtichokeHeartDip-7

Perfect for lunch, snack, or an appetizer at your next dinner party.

Happy Eating!

Artichoke Heart Dip

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2.5 cups

Artichoke Heart Dip

Ingredients

  • 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
  • 5 oz. ricotta cheese or soft (silken) tofu
  • 1/2 C Greek yogurt or soft (silken) tofu
  • 2 T carrot greens (just the tops, no stems) (optional)
  • 1/2 C chickpeas
  • 1/4 C fresh parsley
  • 1 stalk green garlic, roughly chopped
  • 1-2 cloves garlic
  • 1/4 C olive oil
  • 2-3 T lemon juice
  • to taste salt
  • to taste pepper
  • good pinch cayenne
  • ice water
  • juice from 1/2 lemon
  • carrots, sliced, for serving

Instructions

  1. Place artichokes in a steamer basket in a pot with 1 1/2 -2" water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
  2. Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it's as smooth as you'd like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
  3. When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they're cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there's any on the leaves scrape that, if you're going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
  4. Serve dip with carrots and artichoke leaves for dipping.
http://www.de-ma-cuisine.com/artichoke-heart-dip/

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

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

CrispyTofuBlackBeanPureeMicrogreens-8

I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.

CrispyTofuBlackBeanPureeMicrogreens-1

My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.

CrispyTofuBlackBeanPureeMicrogreens-2

Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!

CrispyTofuBlackBeanPureeMicrogreens-3

I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!

CrispyTofuBlackBeanPureeMicrogreens-4

I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.

CrispyTofuBlackBeanPureeMicrogreens-7

The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).

CrispyTofuBlackBeanPureeMicrogreens-5

The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens

Ingredients

  • 1 C black beans (if canned, drained and rinsed)
  • 1/4 C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • 1/4 C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger

Instructions

  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.
http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Wednesday

11

March 2015

0

COMMENTS

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

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

RoastedFennelAsparagusMache-6

For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.

RoastedFennelAsparagusMache-1

The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.

RoastedFennelAsparagusMache-2

Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.

RoastedFennelAsparagusMache-4

I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.

RoastedFennelAsparagusMache-3

To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.

RoastedFennelAsparagusMache-5

I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.

RoastedFennelAsparagusMache-7

We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.

Happy Eating!

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Ingredients

  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T green garlic (or garlic or shallots), chopped
  • 3 T to 1/4 C olive oil
  • 1 pint (2 C) mâche
  • Pre-heat the oven to 425F.

Instructions

  1. Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  2. While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  3. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)
http://www.de-ma-cuisine.com/roasted-fennel-and-asparagus-with-mache-and-lemon-vinaigrette/

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

WinterFrittata-3

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

WinterFrittata-7

Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

WinterFrittata-5

My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

WinterFrittata-6

Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

WinterFrittata-4

Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

WinterFrittata-2

This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

WinterFrittata-1

Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269