herbs Archives - Page 17 of 22 - De Ma CuisineDe Ma Cuisine

Wednesday

9

April 2014

0

COMMENTS

How To: Take the Bite Out of Radishes

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, How To, Lunch, Quick and Easy, Roasting, Sides, Vegan, Vegetables, Vegetarian

Radishes they have a bit of a bite.

They’re peppery.

I get it.

They can be great raw, when mixed with the right flavors (ahem, two recent posts: Radish and Feta Toasts, and Radish Slaw).

They’re super in soups (yep, did that on purpose), tasty in frittatas, impossibly good (and impossible to detect) in Shepherd’s Pie.

Buuuut, let’s try one more way. Let’s roast them.

Let’s tame the heck out of them.

Oh, and this is gonna be really simple.

You ready?!

When I was working on this recipe I tried a few different things. I was going to make a sauce for the radishes, or maybe add a little more to them when roasting. But I realized that they didn’t need it.

They have a fun and interesting flavor. Why mask it?

I thought they’d be good quartered. They could be halved, or left whole. Just adjust the roasting time.

Then they’re tossed with just a few things: thyme, olive oil, salt, and pepper.

On to a baking sheet and they’re ready for the oven.

I told you it was going to be easy.

Just like their flavor, the colors become muted.

The remind me a bit of Easter eggs.

They’re served with a squeeze of lemon.

Simple as that. They’ve been tamed.

In my experience, cooking is generally a good way to tame a bold food. Whether it’s braised, roasted, sautéed, grilled… the heat usually mellows things out. However, if you’d like to try keeping things raw, mixing with complimentary flavors will also do the trick.

For radishes, think things like:

Lemon + dill + crab + cucumber + cream cheese.

Lemon juice + olive oil + parsley + onions.

Shrimp + soy sauce + scallions.

I like to chop or grate loud veggies when they’re going to be eaten raw (hello garlic, red onion, and radish!). It lets them continue to sing, just a little bit quieter, in harmony with the other ingredients.

There’s no need shy away from radishes any more. Whether they’re raw or cooked, I’ve got you covered.

Happy Eating!

Roasted Radishes

Recipe Type: Side, Roasting, Vegetarian, Vegan, Vegetables, Radishes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins

Serves: 2

Taming radish’s peppery bite by roasting them.

Ingredients

1 bunch (about 8) radishes, tips and tails removed, quartered
1 t olive oil
to taste salt
to taste pepper
1/4 t dried thyme, crushed
lemon wedges, for serving

Instructions

Pre-heat the oven to 375F.
Toss radishes with olive oil, salt, pepper, and thyme. Place cut side down on a baking sheet and roast for 15-20 minutes. Flip and roast for 5 minutes more.
Serve with a squeeze of lemon.

3.2.1269

Thursday

3

April 2014

13

COMMENTS

Classic Meat and Cheese Lasagna… With Veggies

Written by Rachel, Posted in Baking, Beef, Cheese, Dinner, Herbs, Main Dishes, Meat, Pasta, Vegetables

Tim informed me the other day that he would like more lasagna, meatloaf, and tacos in his life. Cool. I can do that. I had lasagna on the menu before he even asked.

Winner. (Um, both of us.)

I woke up really early this morning to get started, since I had two meals to cook and photograph. Boy was it fun. No really, it was. I’m totally not being sarcastic. I enjoyed a full day of cooking and picture making.

It’s a lot of fun to cook and photograph for you guys to see on here. But, let’s be honest, when I know that Tim is going to love something as much as he loves lasagna, well, not much can beat that.

We just moved and have some friends coming to visit from Germany next week (yippee!). So I made two, and put one in the freezer. That means that if my kitchen isn’t completely unpacked, or if I don’t have the energy after unpacking and working all day, I can pop a lasagna in the oven, and dinner is taken care of… except for the caesar salad and garlic bread that will definitely need to accompany the meal. Other than that, all I have to do is open the wine.

This is my version of a classic meat and cheese lasagna, with lots of veggies. I threw in some radish, kale, celery, and carrot. I’m not really afraid of veggie-ing up a dish. If you don’t heart vegetables, you are not alone (sorrynotsorry). Yesterday, Tim told me that something we had for dinner was “really good, for vegetables”. We may not share the same opinion about the deliciousness of greens. 😉

Thankfully, we do both really enjoy cheese. I know you can use ricotta for lasagna, but I couldn’t find it at the store, so I used cottage cheese. It’s mixed together with Greek yogurt, mozzarella, and parmesan. I’m not sure that you could have too much of this cheesy mixture.

The sauce is simple, it’s almost just tomato sauce and herbs. Like the cheese mixture, too much is a good thing.

The anatomy of the lasagna and the way it all comes together.

Also, the sunlight changes more than I’d noticed in real life.

It bakes up and bubbles and melts and mmmm tastes so good. You should’a seen the huge helping Tim got. And then I looked over and it was gone. So I gave him a bite of mine. He can’t get enough lasagna.

I served this lasagna with some crazy good garlic bread. Done and done.

Happy Eating!

Classic Meat and Cheese Lasagna

Recipe Type: Main Dishes, Dinners, Meat, Beef, Vegetables, Cheese, Hearty, Oven, Baking, Greens

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 8

A classic lasagna with lots of veggies.

Ingredients

meat and veggie filling: 1 lb. ground beef
4 cloves garlic, minced
3/4 C carrot, diced
1/4 C radish, diced
3/4 C celery, diced
3 C kale, chopped
to taste salt
to taste pepper
pinch nutmeg
cheese filling: 16 oz. cottage cheese
1/2 C Greek yogurt
2 1/2 C mozzarella cheese, grated (1 C reserved)
1/2 C parmesan cheese
to taste salt
to taste pepper
tomato sauce: 4-6 C tomato sauce
to taste salt
to taste pepper
1 t dried oregano, crushed
1 t dried thyme, crushed
1 t dried parsley, crushed
1 t dried basil, crushed
1/2 t dried rosemary, crushed
1 T balsamic vinegar
1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)

Instructions

Pre-heat the oven to 350F.
Cook beef until partially done, then add garlic through celery, and cook for 5-10 minutes. Add kale and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
Mix together cheese filling ingredients. Taste and adjust seasoning.
Mix together tomato sauce ingredients. Taste and adjust seasoning.
Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
Bake covered for 30 minutes, then uncovered for 30-40 more.
Let stand 10 minutes before serving.

Monday

24

March 2014

0

COMMENTS

Radish Slaw

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

Anyone else find themselves in need of some good coleslaw when spring comes along? The days are longer, people enjoy more meals outdoors, and my nose starts to anticipate the smell of barbecues grilling through the open windows.

What I’d really like right now is some grilled fish, crispy potatoes, and this coleslaw on the side. Are you sitting outside, imagining how delicious this would taste?

Hello, spring. We welcome you.

Um, so these are not necessarily spring veggies per se. But, when combined with bright, fresh flavors like dill, parsley, and lemon, spring is ushered right in.

I like to grate veggies when I’m using them in salads and coleslaws. I feel like it helps them to mellow out a little. Instead of a big chunk of carrot or radish, it’s a light, flaky morsel.

If you’re not a big fan of the spiciness of radishes, this might be a way that you can handle them raw.

It’s how raw radish rolls in our house.

(I was going to ask you to try saying “raw radish rolls” a bunch of times fast, but then I tried it and it’s not so difficult…)

Can we talk about homemade salad dressing for a second?

I’m a big fan. That’s all I really wanted to say…

Ok, we can also talk about the dill in there and how its flavor pops, how the honey adds just a barely there hint of sweetness, and the yogurt adds a creamy dreaminess.

This coleslaw would be great alongside some grilled fish (again, my craving), or with some crispy fish tacos. It could also be fabulous with a Reuben, a chicken sandwich, or an ooey gooey cheddar grilled cheese sandwich.

Don’t miss this one!

Happy Eating!

Radish Slaw

Recipe Type: Side, Salad, Vegetable, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Total time: 15 mins

Serves: 2-3

Ingredients

Dressing: 1/2 to 1 t fresh dill, chopped
1/4 T fresh (or 1/4 t dried) basil, chopped
1/2 T fresh (or 1/2 t dried) parsley, chopped
1/2 C spring onion, diced
to taste salt
to taste pepper
2 t lemon juice
1/2 t apple cider vinegar
1/2 T olive oil
2 T milk (or cream)
1/4 C Greek (or plain) yogurt
1/2 t honey
Slaw: 1/2 C radish (any kind), grated (or minced)
1/2 C celery, diced (or minced)
1 C carrot, grated (or minced)

Instructions

Whisk together dressing ingredients.
Combine dressing with veggies. Refrigerate for about an hour before serving.
Serve with your favorite seafood!

3.2.1269

Wednesday

19

March 2014

0

COMMENTS

Radish and Feta Toasts

Written by Rachel, Posted in Appetizers, Brunch, Cheese, Gluten Free, Herbs, Lunch, Quick and Easy, Sandwiches, Sides, Vegetables, Vegetarian

It sure feels like spring here in LA. And our boxes of Abundant Harvest Organics goodness are telling the same story. We’re into the season of radishes, snap peas, and asparagus.

I love it!

Different varieties of radishes are sent to us year round it seems. I love using them in things like soups, frittatas, and Shepherd’s Pie.

Something these dishes all have in common: they hide the radishes well.

That’s ok. I mean, I figure that it’s great to get as many veggies into a dish as you can. But, how about if we highlight the radish a wee bit here, and enjoy a little bit of the bite.

You ready?

So that it’s not too strong, the radish is chopped small (diced or minced). Whatever kind of radish you have will do just fine.

Mix away. This is going on some toast!

Things get all fresh and bright and springlike when flavors like lemon, dill, and feta are combined together.

Can you taste it? Are you eating it for snack out on the porch, enjoying the spring weather?

Maybe you’re having it for dinner, along with some white fish that you’ve roasted in the oven. Mmm… I think that sounds lovely.

If there are any leftovers, wrap it up in your favorite kind of tortilla with some snap peas and kale. You’ll be glad you saved some for lunch.

Happy Eating!

Radish and Feta Toasts

Recipe Type: Side, Snack, Sandwich, Herbs, Cheese, Vegetables, Vegetarian, Dill

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 2-4

Ingredients

1/4 C radish, minced
1/2 T salted butter, at room temperature/softened
1/2 T olive oil
4 oz. feta cheese, crumbled
1 oz. cream cheese
1 T lemon juice
1/4 C spring onion, minced
1/2 T fresh basil, minced
1/2 to 1 T fresh dill, minced
1/2 T fresh parsley, minced
to taste salt
2-4 slices bread (sourdough, rye, French), toasted

Instructions

Combined radish through salt. Taste and adjust seasoning if needed.
Spread on toasted bread.
Enjoy.

3.2.1269

Monday

3

March 2014

0

COMMENTS

Turnip and Potato Gratin

Written by Rachel, Posted in Cheese, Dinner, Herbs, Kid-Friendly, Potatoes, Sides, Vegetables, Vegetarian

How many ways are there to cook turnips?

I mean, there’s the usuals: roasting, sautéeing, adding them to stew.

Um, but what about thinly slicing them and adding them to a potato gratin?

Sound fun?

I don’t usually peel my veggies. I don’t feel like I need to (unless they’re too tough, then it’s cool). There are lots of nutrients found in their skin, so I like to keep it on. (If you can’t stand the peel, there are still plenty of nutrients on the inside, so it’s definitely better to peel and eat than to not peel and not eat at all.)

I love honey and thyme. They’re one of my favorite duos right now.

Thyme, honey, and a creamy Parmesan cheese sauce will compliment the turnips well. And the turnips will compliment the carrots, who will compliment the potatoes, who will… ok enough.

My mom had a set of baking dishes like this when I was growing up (she probably still has them). So when I saw this one at a yard sale I had to have it. I like having things in the kitchen that remind me of family.

The thick cheesy sauce is spread between the layers of veggies. As it bakes, the veggies will finish cooking, and everything will meld into one tasty dish.

I wonder if I have any left in the fridge. It sounds really good right now.

Lemons totally brighten things up. I mean, not just their great color, but their wonderfully fresh citrusy flavor. It seemed like a good idea to squeeze a lemon slice over top before enjoying.

It was.

Last thing to note: if you have picky eaters who “think” they don’t like turnips… Tim said he didn’t know there were turnips in this dish, sooooooo yeah… 😉

TurnipPotatoGratin-6

Happy Eating!

Turnip and Potato Gratin

Recipe Type: Sides, Vegetables, Vegetarian, Roasting, Steaming

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 65 mins

Total time: 1 hour 20 mins

Serves: 4-6

Ingredients

4 medium potatoes, halved
2 medium turnips, halved
4-5 small (or 1-2 large) carrots, whole
water, for steaming
2 T olive oil
2 T all purpose flour
1 1/2 C milk (almond, cows, a mixture, or any other kind that you enjoy)
1 T honey
to taste salt
to taste pepper
1/2 t dried thyme
3/4 C Parmesan cheese, grated (1/4 C reserved)
lemon wedges, for serving

Instructions

Pre-heat the oven to 350F.
Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
Serve with a squeeze of lemon.

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herbs Archive

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How To: Take the Bite Out of Radishes

Happy Eating!

3

13

Classic Meat and Cheese Lasagna… With Veggies

Happy Eating!

24

0

Radish Slaw

Happy Eating!

19

0

Radish and Feta Toasts

Happy Eating!

3

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Turnip and Potato Gratin

Happy Eating!

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