Holiday Archives - De Ma CuisineDe Ma Cuisine

Thursday

21

November 2019

Roasted Brussels and Bacon

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Holiday, Main Dishes, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

As I park the brussels in the oven, my mind goes to what I can do while they cook. I could start the laundry, do the dishes, plan next week’s Thanksgiving table decor… Dishes first. Then laundry. Then some quick pics of the dish before it inevitably becomes my lunch. Such is the life of a food writer who works from home. I’m constantly torn between the work and home to-do lists.

I can’t imagine that this is uncommon, for those who work from home. I have a dedicated office space. But, it’s in our house. So, I will hear the washer stop washing and know it’s time to change the load. I will see the full dishwasher and empty it.

This isn’t a complaint. I love working from home. I just need to be better at prioritizing work during work time, and home stuff during home time. I’m getting there. Slowly.

This dish is a mish mash of work and home. It may end up on our Thanksgiving table. But, I wanted to share it here in case you need some help with your menu. It’ll be great alongside the turkey and stuffing. But, it will also make a great, easy weeknight dinner. I might serve it alongside some polenta, or with a big salad and some cornbread.

If you’re gonna make it for Thanksgiving, it may be the easiest Thanksgiving side dish. Ever. Unless you’re a can of cranberry sauce lover. Are you? I’m not, but I’ll eat it gladly if it’s served to me.

I tossed some halved brussels sprouts with oil and salt. Then I added some chopped bacon. Optional, but delicious. If you don’t eat bacon, you could throw in some tempeh bacon at the end.

My brussles were a little old. Read: farty smelling. Opt for the freshest brussels possible.

I roasted them on high heat for a bit, then tossed them with some balsamic vinegar, maple syrup, and garlic.

After their tossing, they roasted for a bit longer. Then, done. I added a bit more balsamic, some spicy pepitas, and a bit of Maldon salt. It made for an easy, sweet and savory dish.

Happy Eating!

Roasted Brussels and Bacon

Serves: 4

Ingredients

1.5 pounds brussels sprouts, ends trimmed, halved
1 tablespoon oil (I used grapeseed)
1 teaspoon salt
4 strips bacon, chopped (optional)
1/4 cup balsamic vinegar
1 tablespoon maple syrup
1 tablespoon minced garlic
topping: more balsamic vinegar, Maldon salt, spicy pepitas

Directions

Pre-heat the oven to 425°F.
Toss the brussels sprouts with the oil and salt. Lay them cut-side down on a baking sheet and sprinkle the bacon around the pan. Roast until they’re beginning to brown, about 15 minutes.
Whisk the balsamic vinegar, maple syrup, and garlic. Pour over the brussels sprouts and toss so they’re evenly coated and spaced out. Return to the oven and bake until sprouts and bacon are crispy, about 10 minutes more.
Serve topped with a drizzle of balsamic vinegar, a sprinkle of Maldon salt, and some spicy pepitas.

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

Written by Rachel, Posted in Appetizers, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Holiday, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Sides, Vegetables, Vegetarian

It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.

I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).

Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.

They didn’t need long to cook, just a few minutes per side.

I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes

Ingredients

1 T olive oil
1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
to taste salt
1/4 C plain yogurt or silken tofu
1 T fresh herbs (dill, parsley, basil, chives)
to taste salt
pinch cayenne
squeeze of lemon or splash of white vinegar
1/4 C All Purpose flour (or gluten free)
1 t baking powder
2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
to taste salt
1/4 t paprika
pinch cayenne (optional)
1 T olive oil
1/4 C cheese, grated or cut into small cubes
1 egg
1-2 T olive oil, for frying

Instructions

Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
Combine flour and baking powder.
Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
Serve pancakes topped with a dollop of herbed yogurt.

http://www.de-ma-cuisine.com/potato-pancakes/

Thursday

18

June 2015

1

COMMENTS

Blueberry Cobbler

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dessert, Eggs, Fruit, Gluten Free, Holiday, Kid-Friendly, Vegetables, Vegetarian

My husband, Tim, is the sweets person in our home. I can devour an entire tray of roasted summer squash, a bag of salt and vinegar potato chips, or a plate of bruschetta. But, when it comes to desserts I just don’t really need them all that often (except the lemon curd with strawberries and meringue that we had for dessert on my birthday… or the homemade vanilla mascarpone and chocolate swirl ice cream bon bons that Tim made for my birthday… I need those right now). So when Tim hollers from the other room that a sweet treat that I’ve made is really good, that’s when I know it’s something worth sharing.

Since it’s tougher to experiment with baking than with regular cooking, I don’t do it all that often. There’s just too much room for error. But, I had success a few weeks ago when I made some whole wheat parsnip cookies, so I adapted those as a starting point for a blueberry cobbler.

Any fruit could be used, depending on what’s in season. But, it’s berry season right now, and we’ve got about 6 pounds of blueberries in the fridge. Some might end up as jam, a few in desserts, but most will just be eaten raw. That’s usually my preferred method for consuming berries.

But, while raw is often best, this cobbler got super thick and syrupy. I might just eat the berry portion on their own if it weren’t for the yummy topping that I can’t get enough of. But, if there’s extra, may I suggest those berries over ice cream? And the cobbler topping, well if there’s extra (I had extra because I used a smaller pan), they make great cookies.

That topping has veggies. Sorrynotsorry. Tim yelled that there were squash and carrots in his cobbler. They won’t make your cobbler taste like vegetables, don’t worry. But, my suggestion is that if you have picky family members who don’t like to see anything green at dessert, just stick to parsnips. They’re not as noticeable.

Other items of note: I used a gluten-free flour blend (from Gluten-Free-Girl and The Chef). You can substitute whole wheat or all purpose if you prefer. I used maple syrup as the only sweetener. No refined white sugar here. I’ve been on a maple syrup kick as of late, using it to sweeten everything from yogurt to coffee. But, honey would be great too. Just remember that honey has a distinct taste and may be a bit sweeter than maple syrup, so adjust accordingly. I might go for half honey, half maple syrup to start.

This is a perfect summer dessert for your next barbecue or picnic, but it can also be enjoyed for breakfast. Just add a dollop of Greek yogurt.

Happy Eating!

Blueberry Cobbler

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6

Blueberry Cobbler

Ingredients

1/2 C gluten-free flour
1/8 t salt
1/4 t baking powder, sifted
1/4 t baking soda, sifted
1/8 t cinnamon
pinch ginger
1/4 C butter, cold, cut into small cubes
1/2 C oats
1 C combination of parsnips, carrots, and summer squash (for picky eaters: parsnips are the least visible), grated
1 t lemon zest, chopped
1/4 C maple syrup
1 egg
1 t vanilla extract
1 T cornstarch
1 t vanilla extract
3 T orange juice
pinch salt
1/2 C maple syrup
1/4 t cinnamon
2 1/2 C blueberries (strawberries, peaches, nectarines, plums, blackberries, apricots, apples, pears, or persimmons may also be used - chopped if larger fruit)

Instructions

Pre-heat the oven to 350F. Place a rack in the lower third of the oven.
Whisk flour through ginger. Mix in butter with a pastry blender or fingers until chunks of butter are pea sized or smaller. Add oats through parsnips (if veggies weren't grated already, place butter mixture in the freezer while you grate).
In a separate bowl whisk together maple syrup, egg, and 1 t vanilla extract. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
Whisk cornstarch through 1/4 t cinnamon. Toss with the fruit. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough*. Bake for 50-60 minutes, or until topping is no longer gooey and fruit is bubbly and hot (baking time may vary depending on the size of the dish - I used a 6x6 dish). Let stand for 10-20 minutes before serving.

Notes

* Extra dough may be dropped onto an ungreased baking sheet and baked for 12 minutes, cooled for 5 min on the baking sheet, and then cooled on a cooling rack.

http://www.de-ma-cuisine.com/blueberry-cobbler/

Thursday

20

November 2014

0

COMMENTS

Holiday Dinner Party Menu Ideas

Written by Rachel, Posted in Holiday, Menu Planning, Potlucks

It’s getting to be the holiday season. I love this time of year! I love family gatherings with people I don’t see often enough, dinners with friends who are so dear to us (especially being so far from both of our families), hot chocolate with marshmallows on a cold night while Home Alone plays and we decorate the tree.

I love planning the menu for a dinner party, large or small. Sometimes I like to go with traditional – like for Thanksgiving dinner, I don’t want to try something new, I just want the same thing every year. But, for the other events, anything can go.

Here are some ideas for a menu for a holiday dinner or party.

The Intimate Dinner Party

The idea is a small-ish, sit down dinner party. You can let guests bring something, if you’d like. And whatever you end up preparing, most of the ideas for this party can be prepared at least partway the day before.

You could serve a Crudité Platter, Nuts and Seeds, or a Cheese Platter for guests to snack on while you put the finishing touches on dinner.

Vegan Roasted Butternut Squash Soup for a light appetizer (serve it in small bowls so guests don’t fill up before the main course)

Chicken Pot Pie made with seasonal veggies (one of my all-time favorite foods)

Warm Arugula and Orange Salad

Baguettes served with Herb Butter (mix some seasonal herbs with unsalted butter and a pinch of salt) or Honey Butter (mix 1 t, or more, honey, with a pinch of salt, and 1/4 C unsalted butter)

Apple Bourbon Galette

The Buffet Style Dinner Party

Let guests bring dishes to share. Or, take care of the main two or three dishes, and let guests bring the appetizers, desserts, and sides. Make sure you have warming dishes or crock pots, so hot food stays at a safe and yummy temperature. Below are some ideas for things that you might want to prepare, or suggest to guests who need help with ideas. Having a variety of foods will ensure that there’s something for everyone.

Fresh Herb and Dried Tomato Bruschetta

Vegan Roasted Cauliflower and Potato Soup

Roasted Beet and Carrot Salad

BLT Salad

Classic Meat and Cheese Lasagna

Chicken and Rice Casserole

Fish Wellingtons (make them minis) (another one of my favorite foods)

Roasted Chicken Thighs with Cherry Tomatoes (switch out tomatoes for veggies that are in season, like brussels sprouts, cabbage, or fennel)

Turnip and Potato Gratin

Vegan Fruit Crisp (use fruit that is in season, like apples, pears, or persimmons)

Trio of Soups

Soups are a wonderful, easy, comforting way to feed a crowd. Make three of your favorites and ask guests to bring the bread, wine, and dessert. Or, make your favorite and ask a few others to bring theirs. Other guests can bring bread, wine, and dessert.

Minestrone to be served with Baguettes

Vegan Roasted Butternut Squash Soup to be served with Mushroom and Prosciutto Flatbreads

Browned Butter and Four Cheese Broccoli Soup to be served with Apple Rosemary Flatbreads

The Everyone You Know Holiday Party

Make this a tapas party. Let guests bring an appetizer or dessert to share. Depending on how many of each you want to have, you could split the alphabet and have guests on one side bring the sweets, the others the appetizers.

Grape Toasts

Parsnip Fries with Dip

Hawaiian Sliders

Spicy Twice Baked Sweet Potatoes (cut them in to bite-sized pieces before roasting, follow regular instructions, just on a smaller scale)

Chard Wraps with Quinoa and Raisins

Lavash Chips and Guacamole

Radish and Feta Toasts

Crostini with Sausage and Braised Greens

However and whatever you are celebrating this holiday season, I hope it’s filled with great food, wonderful friends and family, and lots of laughter!

I’m taking some time off this coming week to be with family, but I’ll be back on December 1st, with persimmons and bacon.

Happy Eating!

Monday

3

November 2014

2

COMMENTS

Spicy Twice Baked Sweet Potatoes

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Herbs, Holiday, Lunch, Potatoes, Roasting, Sides, Vegetables, Vegetarian

I’m thinking about the upcoming holidays. I’m making lists of gifts to buy for others, things I’d love to have (not that I need anything else), and recipes to make while we’re with family. A few weeks ago I was talking with my brother, Josh. We really like food, so that’s usually part of any conversation. We decided that at Christmas we’re going to make Duck Tourtière, Roasted Sweet Potatoes, Green Beans with Bacon and Almonds, and a Butter Lettuce Salad with Pine Nuts, Pumpkin Seeds, and Cranberries.

I may try to sneak these Spicy Twice Baked Sweet Potatoes in to the mix. Or I might see if I can add them to the Thanksgiving dinner menu… Whenever it happens, I’ve got to eat these again.

They start out simple – some olive oil, salt, and pepper. Then in to the oven.

While they roast away, cilantro is washed and chopped.

Confession: I didn’t think I liked cilantro. I’m still not sure that I do. But, I’ve heard that you either love it or hate it, and if you hate it, you think it tastes like soap. I don’t think it tastes like soap, so I must love it.

I’m learning to, in any case.

The cilantro is mixed with a bit of spicy chile pepper (cayenne would work too), garlic, and cheese. Once the sweet potatoes are finished with their oven time, the flesh gets scooped out and mixed in too.

Mash it up and make it as creamy as you’d like. I like a few lumps left in there for texture.

They get to roast for a little while longer while the toppings are prepared. More cilantro, some Greek yogurt, and some Kale Pesto (Basil Pesto would be great too!).

I sprinkled them with some coarse sea salt before they went in to the oven. I didn’t add any more cheese to the top. You could do the opposite if you’d prefer.

A good dollop of Greek yogurt goes on top, cilantro is sprinkled, and pesto waits to adorn.

Happy Eating!

Spicy Twice Baked Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 2

Serving Size: Half of a sweet potato.

Spicy Twice Baked Sweet Potatoes

Ingredients

1 medium sized sweet potato, halved
1 t olive oil
to taste salt
to taste pepper
1 T fresh cilantro, chopped, divided
1/2 T unsalted butter
to taste salt
to taste pepper
1/4 C cheddar cheese, grated
1/2 chile pepper, ribs and seeds removed, minced (or pinch cayenne)
1 clove garlic, minced
coarse sea salt, for topping (optional)
Greek yogurt, for topping
kale (or basil) pesto, for topping

Instructions

Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
Serve topped with yogurt, pesto, and reserved cilantro.

http://www.de-ma-cuisine.com/spicy-twice-baked-sweet-potatoes/

← Older Entries

Holiday Archive

21

1

Roasted Brussels and Bacon

Roasted Brussels and Bacon

Ingredients

Directions

27

0

Potato Pancakes

Happy Thanksgiving!

18

1

Blueberry Cobbler

Happy Eating!

20

0

Holiday Dinner Party Menu Ideas

The Intimate Dinner Party

The Buffet Style Dinner Party

Trio of Soups

The Everyone You Know Holiday Party

Happy Eating!

3

2

Spicy Twice Baked Sweet Potatoes

Happy Eating!

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