De Ma Cuisine

Kid-Friendly Archive

Wednesday

26

October 2016

0

COMMENTS

Eating on the Road – Nutella Raspberry Shake

Written by , Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Thoughts, Travel, Usana, Vegan, Vegetarian

nutellashake2rt

Life on the road has been great. It’s been filled with adventure and relaxation, smooth highways and bumpy gravel roads, time with people and time alone. It’s been a joy to be on this journey. We’ve loved it all. Part of what’s been fun is getting away from the norms of our everyday life.

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Our normal routine includes a weekly menu, planned so that the grocery shopping is done efficiently and practically, so that there is something planned for all meals. We don’t eat out a lot. Eating out doesn’t agree with our budget or our healthy lifestyle choices. However, life on the road includes a lot more eating out than normal. It’s not the norm-norm, but for a while it’s a bit more so. I thought about menu planning before the trip. I could have figured out exactly what we’d eat and where. But, we wanted to have lots of freedom as we travel. Plus, we had such a short amount of time to plan that it got left off of the to-do list. So we’re doing the best we can with what we have. And it’s been great!

pizzartWhen we’re staying with people and are invited to share a meal, we gladly accept. When we’re asked out to a meal, it’s a fun treat. We’ve had delicious pizza in Boston, fabulous barbecue in Texas, and Philly Cheesesteaks in West Philadelphia.

rudysrtSince about half of our time has been spent in the car, we generally munch on a mix of healthy, homemade foods and of course snacks (with a smattering of DQ and Steak’n Shake stops).

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Before we left I prepped as much as I could. I made granola bars, sourdough bread, and scones. We bought crackers, cheese, and fruit, jerky, chips, and chocolate covered gummy bears (ok, not all that we brought was healthy). We even had a small pantry that included items like canned beans and tomatoes, tuna, olive oil, and a few of my favorite kitchen tools (we totally brought some cast irons). We borrowed a camping stove from some friends so we have options, which means freedom. Nevermind that we have yet to use it – I’m determined that we will before the end of the trip so that it’s worth it to have lugged it all this way. 😉

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Our stays with both sets of parents have been more extended stays (thanks a million moms and dads!). So we’ve had time to unpack and relax. Tim loves English muffins with ham and eggs, so he made those one morning. We’ve also baked quite a bit, using some great recipes from our friend John Park, and made one of my favorite comfort foods, Texas Stuffnutellashake1rtOne thing that we’ve enjoyed while on the road are our Usana protein shakes. They’re great for sipping while reading a good book as we listen to the wind rustle the leaves on the fall trees. They’re also a great breakfast to grab when we’re in a rush to get on the road (because let’s be honest, we almost always leave way later than we’d planned). While it’s just fine to use water and the powdered shake mix, I love to add a little more and make a meal that will really keep me full until lunchtime. My favorite shake includes banana and peanut butter. Tim’s includes Nutella. His is the recipe I’ve shared below. I’ll share mine another time.

usanart

Another way that we’re trying to keep healthy as we travel is by taking our Usananutritional supplements. Usana is a company making pharmaceutical-grade supplements that are the top in state of the art nutritional science. They use cell signaling technology, which is why people have such great results. Our daily regimen includes a powerful antioxidant and core mineral combo called CellSentials, Procosa (for joint support), vitamin D and fish oil (cellular function), Coquinone 30 (cardiovascular health), Usana probiotic (gut support) and digestive enzymes (digestive health), and Visionex (eye health). There’s also a great immune system booster called Booster C that we’ve taken when we’re feeling a sore throat coming on.

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We’re exercising moderation, trying to make wise decisions, and showing ourselves grace. All of which has added up to a wonderful trip. Lots of great times together that we will cherish for a long long time.

Nutella Raspberry Shake

Nutella Raspberry Shake

Ingredients

  • 1/4 C Nutella (or your favorite vegan hazelnut spread)
  • 1/2 C raspberries (frozen or fresh)
  • 5-6 oz milk (any type)
  • 5-6 oz water
  • 2 scoops (39g) Usana MyShake powder (whey, plant, or soy)
  • splash maple syrup

Instructions

  1. Place all ingredients in a container and blend with a hand blender or regular blender.
http://www.de-ma-cuisine.com/search-obergness-pt-6/

*We are Usana associates, but are not being paid for this post. For more information, here’s a video about the science as well as the business behind Usana.

Wednesday

17

February 2016

0

COMMENTS

Creamy Dreamy Scrambled Eggs

Written by , Posted in Breakfast, Brunch, Dairy-Free, Eggs, Gluten Free, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Sides, Vegetarian

ScrambledEggs-3

Eggs are a staple in our home. We can easily go through a dozen eggs in a week, just at mealtimes. My favorite way to enjoy them is fried in olive oil. They’re amazing atop an Egg and Cheese Sandwich, with an over-medium yolk dripping onto some lentils, or just on their own with a side of toasted and buttered homemade sourdough.

But sometimes, I just want them scrambled.

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I learned a while ago that the best way to cook perfect scrambled eggs is over low heat. Low and slow. That being said, it’s still a quick and easy meal that always satisfies.

These aren’t the scrambled eggs that you’ll see at a buffet. Cold, coagulated, overcooked, tough, and tinged with grey.

No.

I’m talking about velvety, creamy, warm deliciousness. I like to cook the eggs until they’re just barely set. You can cook them longer if you want. (Obviously.) Since I use a cast iron pan for my eggs the residual heat will keep cooking them for a while after I turn the burner off. I don’t want overcooked tough eggs, so this is key. I’m going for just a step beyond custard on a fork.

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It’s simple. A good skillet, a glug of oil, and low heat. I like to whisk the eggs up with a splash of water. Some prefer milk or cream. That’s cool too. Mom used water, so that’s what I do. After that all it takes is a little bit of standing by the stove, daydreaming, sliding the spatula across the pan from time to time.

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Toast some good bread that you can slather with butter and jam, and figure out if it’s a just eggs day, or if you want something else. Grated cheese melting overtop is always a good idea, a side of crispy bacon always wins, fresh herbs are divine. Usually though, all I need is a little bit of salt.

Happy Eating!

Creamy Scrambled Eggs

Creamy Scrambled Eggs

Ingredients

  • 4 eggs
  • splash water
  • 1 t olive oil
  • to taste salt

Instructions

  1. Whisk the eggs and water together.
  2. Heat a skillet over low. Add olive oil. Pour in the eggs. Gently stir eggs with a metal spatula as they begin to set, pushing out from the middle, pulling in from the outside. Cook low and slow, stirring often. When they're almost set remove from heat and let them stand in the skillet for 1 minute. Season with salt.
http://www.de-ma-cuisine.com/creamy-dreamy-scrambled-eggs/

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

OrangeGreenSmoothie-4

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/

Friday

18

December 2015

0

COMMENTS

Grilled Egg and Cheese Sandwiches

Written by , Posted in Breakfast, Brunch, Cheese, Eggs, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Vegetarian

GrilledCheeseFriedEgg-5

It’s important to me for us to eat well balanced, healthy meals. I usually have our menu planned in advance, but some weeks things just don’t seem to come together the way I’d hoped they would. Other weeks they do. But, no matter the week, the outlook is always a little better if I have a few staples on hand. Some, like eggs, are just good to have around. There’s always something to eat when we’ve got eggs. Eggs + lentils + sweet potatoes = lunch. An egg over pasta = dinner. Eggs poached in some leftover soup = a quick, easy, comforting meal.

For this we have eggs.

Some other staples that I always try to have on hand are: cheese, milk, bread, yogurt, nut butter, nuts, and chips and salsa. With these ingredients I find it much less intimidating to plan a menu, or just a quick meal when what’s meant to be made isn’t happening.

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Grilled cheese has been a favorite of mine for as long as I can remember. Grilled Cheese and Tomato Soup remind me of rainy days growing up, and are one of my all-time favorite comfort foods. Now, as a grown up, grilled cheese and any kind of soup is on the menu often, especially at this time of year. It’s quick and easy, which is perfect for this busy season.

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I do most of the cooking in our home. I like it like that. But, every once in a while Tim comes up with something and I just kinda shake my head in amazement. There’s not much that he’s not good at. Cooking included. One evening, after he’d worked late, he came home and made himself a grilled cheese. I’d already eaten dinner, so I said that I didn’t need one. I regretted that decision later. He’d put mustard and butter on the outside, and added sliced pickles to the inside. It was delightful. So for this recipe, I took a page out of his book and added mustard to the olive oil that I like to spread on the bread. The mustard goes down first, oil second, so the oil will kinda protect the mustard from burning.

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Once the sandwiches are mostly cooked, I like to scooch them over to one side, and slide the empty side of the skillet over the flame and add a little more olive oil and some eggs. For me, a well seasoned cast iron skillet works best here. I like to turn the heat up a bit so the edges of the eggs get a bit crispy in the olive oil. I like my eggs over medium (runny yolk, set whites) and the high heat helps me to accomplish this. I flip the eggs carefully, turn off the heat, and let them sit for a few seconds for the whites to finish.

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During the summer when tomatoes are in season I’d probably add a few slices, and maybe some lettuce and homemade mayo. Right now, just an egg will do.

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If the yolks are still runny, I love to sop ’em up with the sandwich… Making sure to have a napkin on hand, as these tend to get a bit messy.

Happy Eating!

Grilled Egg and Cheese Sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2

Serving Size: 1 sandwich

Grilled Egg and Cheese Sandwiches

Ingredients

  • 2 t dijon mustard
  • 2 t olive oil
  • 4 slices bread
  • to taste salt
  • 4-6 slices cheese (Gouda, pepper jack, colby jack... or whatever you like that melts well)
  • 1 egg/sandwich
  • salt, for eggs

Instructions

  1. Spread dijon and olive oil on the outside of each slice of bread. Sprinkle with salt. Put cheese on the un-mustard side. Close sandwiches (leaving both mustard sides out).
  2. Heat a skillet over medium-low heat. When it's hot add the sandwiches. Cook for 4-5 minutes on one side, turning to be sure it's browning evenly if needed. Flip and cook for a few minutes more. When they're almost done, push the sandwiches to one side, and move the other side over the flame (or if using a smaller skillet, cook sandwiches until done and remove them from the skillet). Turn the heat up a bit and add some olive oil to the pan. Add eggs and cook, flipping if desired, until they reach desired doneness. Salt the eggs.
  3. Open the sandwiches and top each with an egg. Slice each one in half to serve.
http://www.de-ma-cuisine.com/grilled-egg-cheese-sandwiches/

Friday

11

December 2015

0

COMMENTS

Persimmon Apple Bread

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Grains, Kid-Friendly, Nuts, Snacks, Vegetables, Vegetarian

PersimmonAppleBread-5

I don’t know if the old adage, “An apple a day keeps the doctor away” is true. But, apples have always been a favorite of mine, so if I can eat an apple every day that makes me happy. My favorite way to enjoy them is raw. Sliced, whole, chopped… it doesn’t matter. Since we go through apples pretty quickly, they don’t often get cooked. We either don’t feel the need, or there just aren’t any left. But, sometimes, I need to bake bread, and the bread needs to be studded with apples.

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For this recipe I used Pippins. But, in my kitchen, I’d use whatever I have on hand. I’m sure the experts would disagree. There are some apples that are better for baking (Granny Smiths), and some that are best eaten out of hand (Fujis and Galas). But, as I’ve mentioned before, I’m a frugal cook, so I prefer to make do and adapt to what I’ve got, if at all possible.

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This bread is a dense, muffin-like bread. You could call it an Apple Snack Cake if that’s more appealing to someone that you’re trying to convince to try it. You could bake it in muffin tins if that’s easier or more manageable.

When persimmons are no longer in season you could add a super ripe (or frozen then thawed) banana. When apples are no longer in season, you could sub pears, Asian pears, persimmons, figs, cherries, or stone fruit. If you wanted to add some grated veggies, carrots, parsnips, or summer squash could be easily hidden (ok, maybe not the carrots, but you wouldn’t taste them too much). You could add nuts and seeds, raisins, dried cherries or cranberries (why don’t we call raisins “dried grapes”?), or maybe even chocolate chips.

What I’m trying to say is, it’s pretty versatile.

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Like many baked goods, the dry ingredients are combined first, then set aside. The wet ingredients come together next. Everyone jumps into the bowl, then into a greased loaf pan. Easy. Quick. Snack attack time is near.

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I would suggest letting the bread cool completely before slicing. If it’s still warm it may be a little too crumbly (although still yummy).

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I opted for simple, and topped it with some homemade butter. But, you could also top it with caramel and serve it for dessert. You might spread some cream cheese on a slice, or top the whole thing with cream cheese frosting. Or, as an ode to one of my favorite snacks, eat it for breakfast topped with some crunchy peanut butter.

Peanut butter and apples. Apples and cheese. Apples and almonds… apples and almost anything.

Happy Eating!

Persimmon Apple Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6-8

Serving Size: 1 to 1.5 slices

Persimmon Apple Bread

Ingredients

  • 1 C whole wheat flour
  • 1/4 t salt
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t cinnamon
  • 1 t fresh ginger, minced (or 1/4 t ground)
  • 1/2 C cold unsalted butter (could sub cold coconut oil), cut into small chunks
  • 1 C oats (can also use granola)
  • 1 1/4 C apples (or chopped pears, Asian pears, persimmons, figs, cherries, stone fruit, or grated carrots, parsnips, or summer squash), chopped
  • 1/2 C persimmon pulp
  • 1 egg
  • 1 t apple cider vinegar
  • 1 t vanilla extract
  • 1 T maple syrup
  • optional, for topping: seeds or chopped nuts

Instructions

  1. Pre-heat the oven to 350F.
  2. Whisk the flour through ginger. Mix in butter or oil with a pastry blender or hands (until it resembles a coarse meal or pea sized chunks). Stir in oats and fruit. Set in the freezer while you assemble wet ingredients.
  3. In a separate bowl, whisk together the persimmon pulp through maple syrup. Add dry ingredients and stir to combine.
  4. Scoop into a greased loaf pan (or into greased muffin tins). Top with nuts and seeds if using. Bake for 35-40 minutes (20-22 for muffins), or until a toothpick inserted in the center comes out clean.
  5. Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool completely on a cooling rack.
http://www.de-ma-cuisine.com/persimmon-apple-bread/