De Ma Cuisine

Kid-Friendly Archive

Saturday

11

July 2020

0

COMMENTS

Pasta with Otamot

Written by , Posted in Affiliate Post, Beans, Beef, Burlap & Barrel, Dairy-Free, Dinner, Gluten Free, Kid-Friendly, Main Dishes, Meat, Otamot, Pasta, Pork, Poultry, Quick and Easy, Sauces, Sausage, Vegan, Vegetables, Vegetarian

The flavor of a tomato that’s been warmed by the sun. It’s simultaneously bright and deep, acidic, sweet, and deeply rich. The warmth of the sun mellowing its sharp acidity, turning it into a gentle escape. I know these tomatoes. I can still taste them on my tongue. A childhood memory that’s grown up.

This summer I will consider it an accomplishment if I can coax tomatoes out of what last spring was just lawn. The cherry tomatoes will be eaten out of hand. Dirt brushed off while the sun kisses our cheeks. Each tomato bursting as we bite into it. Beefsteaks will be sliced thick and served on toasted bread with a smear of mayo or a drizzle of very good olive oil, topped with fresh basil leaves and a sprinkle of Maldon salt. San Marzanos will be saved for sauce. Thick, rich, flavorful sauce that will envelop penne, luxuriate over meatballs on a sub, or gently braise meat. I love to make my own sauce. I think I’m good at it too. But, the other day I tried a sauce that gives mine some tough competition.

Otamot.

The Brooklyn based company started because the founder, Andrew Suzuka, wanted fewer battles over food with his daughter. (That’s fair.) So he created a tomato sauce that doesn’t have added sugar or preservatives and packed it with veggies and nutrients.

Tomato, carrot, red bell pepper, sweet potato, butternut squash, spinach, red beet, sweet onion, garlic, and shiitake mushroom are blended up to a thick purée that begs to have crusty garlic bread swiped through. (Have you tried Burlap & Barrel’s Purple Stripe Garlic yet?? It makes the most amazing garlic bread!)

I compared Otamot to another popular sauce brand. The other one could be fine. But, I want more than that. Otamot is a nutrient dense food that’s got 25% of your daily recommended vitamin E, 10% vitamin C, 20% vitamin A, 15% vitamin B3… Read the label. It’s really good stuff.

Sometimes I don’t have the energy to make food that’s this healthy and delicious. Or I don’t have all the ingredients on hand. Maybe it’s 5:30pm and I’m still working on a blog post and dinner needs to be quick and right now. I’m thankful that there are companies out there making truly high quality food that allows us to easily feed ourselves well.

I learned about Otamot at the virtual Yellow Co conference in June. A free jar was in our virtual goodie bag. Yes please! I used the entire jar to make a simple pasta. I’m regretting not saving some for pizza night though. ¯\_(ツ)_/¯ Next time I think I’ll get the Otamot Organic Mixed Sauce 4-Pack. It’s a good deal and I’d get to try all the flavors. And, youguys, Otamot is offering 10% off to my readers (code RACHO10)!

Here’s an easy dinner to make with your Otamot. Use the veggies that you have on hand. Sub any type of ground meat, or try a meat free option like cannellini beans, seitan, or vegan sausage.

Happy Eating!

Pasta with Otamot

Serves: 4

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

  • 1 pound penne or rigatoni pasta (wheat or rice)
  • 1 pound ground beef/pork/chicken/turkey, vegan sausage, seitan, or 1 can cannellini beans (drained)
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 8 button mushrooms, chopped
  • 1-16 ounce jar Otamot (Organic Essential) sauce
  • 1 cup pasta water
  • to taste salt
  • 1 t unsalted butter or olive oil (optional)

Directions

  1. Bring salted water to a boil in a large pot.
  2. Cook your protein in a large skillet for about 3-5 minutes. Add the bell pepper, onion, and mushrooms. Cook until the veggies are tender, stirring occasionally, about 5 minutes more. Add the Otamot sauce and cook until it’s bubbly.
  3. While the veggies cook, cook the pasta to just shy of al dente. Add 1 cup pasta water to the sauce before draining the pasta. Stir the pasta into the sauce and let it finish cooking. Add salt if desired. Stir in butter, if using. If not, drizzle each serving with a bit of olive oil.

Otamot and Burlap & Barrel are affiliate links. I get a small commission for any sales generated from these referrals.

Friday

8

November 2019

0

COMMENTS

Breakfast Burritos

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dairy-Free, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Vegan, Vegetables, Vegetarian

Monday was a very bad day. Tuesday morning started out kinda the same. Remnants of the crappy yesterday had stuck around. I hadn’t been this angry about something in a while.

My response to crisis is usually food. Food is comfort. That can lead to mindless eating. But, sometimes it leads to a really good breakfast that makes for a better start to the day.

I had cereal for lunch with zero plans for dinner. But, at least breakfast was good.

I started it simply, with chopped bell pepper and some minced cayenne pepper from the garden. I don’t know why they didn’t turn red. But, the seed pack said cayenne, so that’s what they are.

You could add a million other things in there too. Leftover potatoes, chopped onions, broccoli, leftovers from last night’s dinner… pretty much any veggies you think would be great probably will be.

After the peppers cooked in some oil for a few minutes I added some beans. I had pinto on hand. Yum. Black beans would also be great. And if all you have are kidney, or cannellini, use them! Why not?!

After the beans got hot, I added some whisked eggs. To keep it vegan, add in some crumbled tofu. Easy.

I took a pic of the tortilla being topped. It looked not amazing. The eggs had turned a bit grey from being cooked with everything else. If you want them to look amazing and yellow, scramble them separately. And then wash that extra dish. Yeah. No thank you. Less dishes is always the best option.

I laid out the tortillas, topped them with a handful of cheese, then the bean mixture. I used a mixture of cheddar and monterey jack, but if you’re going vegan, my favorite is Violife (just like cheddar or just like mozzarella shreds are great!). They got rolled up and then, the best part. A clean skillet with hot oil, cook that burrito on all sides until it’s shatteringly crisp. Yes please!

For topping or dipping, I like avocado with a bit of salt, and some sour cream. Tim likes salsa. Some people might like cilantro or some diced tomatoes.

However you serve them, they’re pretty quick and easy and make for a great start to the day.

Happy Eating!

Breakfast Burritos

Yields 3 burritos

Ingredients

  • 1 tablespoon oil (I used grapeseed)
  • 1/2 of a medium-sized bell pepper, diced (could also use: onion, cooked potatoes, cubanelle pepper, broccoli… whatever you have on hand)
  • 1/2 of a small hot pepper (I used cayenne), ribs and seeds removed, minced
  • pinch of salt
  • 1-14 ounce can of beans (pinto or black), drained
  • 4 eggs or half a brick of firm tofu
  • a little more salt
  • sprinkle of chili powder
  • handful of shredded cheese for each burrito, vegan (I like Violife) or conventional (I like a mixture of cheddar and monterey jack)
  • 3 burrito-sized tortillas (whole wheat, white, or gluten-free)
  • topping options: salsa, sour cream, cilantro, avocado, diced tomato, Sir Kensington’s Chipotle or Sriracha Mayo
  • a bit more oil, for crisping

Directions

  1. Heat the oil in a skillet over medium heat. Add the bell pepper, hot pepper, and any other veggies, and a pinch of salt. Cook until the veggies are tender, about 4-5 minutes, stirring occasionally. Add the beans and cook until the beans are heated through, about 4 minutes.
  2. Whisk the eggs, or crumble the tofu, in either case, with a pinch of salt and a sprinkle of chili powder. Add to the skillet with the beans and cook until eggs are set or tofu is hot (or you can cook the eggs separately if you want them to stay yellow – have fun washing that extra pan). Taste for seasoning.
  3. Top each tortilla with some cheese. Divide the bean filling between the tortillas and roll them up.
  4. In a clean skillet, add a bit of oil and crisp up the burritos, turning until they’re golden brown and delicious.
  5. Serve burritos cut in half with desired toppings.

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.

phillycssandrt

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).

rachdqrt

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. 😉

eggmuffinrt

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 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 a 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.

trzorbasrt

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

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 protein 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.

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.

ScrambledEggs-1

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.

ScrambledEggs-2

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.

ScrambledEggs-5

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.

OrangeGreenSmoothie-1

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.

OrangeGreenSmoothie-2

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!

OrangeGreenSmoothie-3

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.

OrangeGreenSmoothie-5

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/