De Ma Cuisine

Leek Archive

Friday

12

February 2016

1

COMMENTS

Chunky Vegetable Soup

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Potatoes, Soups, Vegan, Vegetables, Vegetarian

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When in doubt, soup! I almost always want to eat soup. In hot weather and cold weather, on weeknights or at dinner parties… give me soup and I’ll be happy with my meal.

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Soup is a great way to use up whatever you’ve got hanging around in the crisper drawers of the fridge too. Sometimes there are forgotten turnips and beets in there that are given a new chance at life in soup. Way yummier than tossing them in the compost or using them for stock.

This week I had things like leeks, spinach, sweet potatoes, peas, and rutabagas on hand. But, you could add or substitute with onions, shallots, kohlrabi, carrots, turnips, radishes, brussels sprouts, broccoli, cauliflower, potatoes, or winter squash.

So many options!

I wanted to add a little more protein and even more texture to this soup, so I also added beans. I was in the mood for kidney, but black, white, or cannellini would also be fab. And when we get into spring, fava beans would be amazing! I love beans in soup.

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This soup makes for a great lunch or dinner. It’s wonderful with homemade croissants, apple-cheese toasts, or just on its own with a squeeze of lemon and a good book.

Happy Eating!

Chunky Vegetable Soup

Prep Time: 15 minutes

Cook Time: 52 minutes

Total Time: 1 hour, 7 minutes

Yield: 8

Chunky Vegetable Soup

Ingredients

  • 1 T olive oil
  • 2 C leek/onion/shallot, chopped
  • 5 C any: kohlrabi, carrot, rutabaga, turnip, winter squash, brussels sprouts, cabbage, collards, broccoli, cauliflower, sweet potatoes, potatoes, radish; peeled, if warranted, chopped
  • to taste salt
  • dash cayenne (or may use 1/2 to 1 small hot pepper, ribs and seeds removed, minced)
  • 2 cloves garlic, minced
  • 1 T rice vinegar
  • 7 C veggie stock
  • 1 t fresh thyme (or 1/4 t dried)
  • 1/2 t dried rosemary (or 1/2 T fresh)
  • 2 T fresh basil (or 2 t dried)
  • to taste pepper
  • 2 C greens (kale, spinach, chard, mustard greens, mizuna, bok choy... anything that you have on hand will work), chopped
  • 1 1/2 C beans (black, kidney, white, cannellini)
  • 1 C peas (frozen, or shelled fresh peas or fava beans)
  • lemon wedges, for serving
  • good olive oil, for serving

Instructions

  1. Heat a soup pot over medium-low. Add olive oil. Add leek-cayenne (if you're using dried herbs you may add them now too). Cook, stirring occasionally, for about 10-15 minutes, or until the veggies are getting tender. Add garlic and vinegar and cook for 1 minute more. Add the stock through pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Add the greens, beans, and peas and cook for 3 minutes more. Taste and adjust seasoning if desired.
  2. Ladle into bowls and serve with a squeeze of lemon and a drizzle of olive oil.
http://www.de-ma-cuisine.com/chunky-vegetable-soup/

Friday

29

January 2016

2

COMMENTS

Pickled Beets and Cabbage

Written by , Posted in Canning, Condiments, Dairy-Free, Gluten Free, Pickling, Quick and Easy, Vegan, Vegetables, Vegetarian

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Pickles are one of life’s great mysteries. I don’t quite understand why or how they are so awesome. They just are. They can add so much to a dish. They’re fun to eat. And, they’re a lot simpler to make than I would have thought. I’ve tried to make pickles a few times before. I’ve followed recipes and made up my own. Nothing worked. I tried with raw veggies and lots of apple cider vinegar. Nothing tasted good. So I was a little apprehensive when I was thinking about pickling for a post… But, I have to say, I was pleasantly surprised.

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It all starts with some veggies. I chose steamed beets (because I’d tried to pickle raw beets once… nope, not a good idea) and raw cabbage. I used them because that’s what I had on hand. But, I think that with this particular brine, I might also try carrots, cauliflower, radish, green beans, greens, leeks, cucumber, or onions. I’d steam any root veggies and cauliflower, but I’d probably leave the rest raw.

For the brine, I went with white vinegar and rice vinegar. I like their mild flavors. I also added some water, salt, and honey. Water to dilute a bit, honey to counter the sharp vinegar, and salt, well, because I like salt (and I think you’re supposed to use salt when pickling, although this was just plain table salt, not pickling salt).

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I added a few extras, based on the veggies I was using. To go with the beets I used: garlic, orange zest, and peppercorns. With the cabbage I used garlic, red pepper flakes, and peppercorns. You could also add dill, chives, fresh ginger, or lemon zest, depending on the veggie to be pickled.

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I let them sit for about a week and a half in the fridge before trying them. I don’t know if I needed to, but I did.

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Now that they’re open, I’ve eaten the pickled beets 3 days in a row. I just can’t get enough. Tim even tried one the other day and didn’t hate it. He wasn’t crazy about the texture of the beets (they’re soft, like they are when steamed), but he really liked the flavor of the brine. For me, the beets are exactly the texture I was hoping for. They’re tender and vinegary with just a hint of sweet. And the cabbage, it’s gone. I ate it. All. By. Myself. I tried it raw, I added it to a stir fry, and I added it (and the pickled garlic) to some lentils and topped it with a fried egg, paprika, cayenne, and chili powder. I can’t wait until the next time cabbage comes in our Abundant Harvest Organics box. I know exactly how I want to use it.

Happy Eating!

Pickled Beets and Cabbage

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 2 pints

Pickled Beets and Cabbage

Ingredients

  • 3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
  • 1 1/2 C vinegar (white vinegar and rice vinegar)
  • 1 1/2 C water
  • 1 T + 1 t salt
  • 1 T + 1 t honey
  • 1/4 C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions

  1. Sterilize jars and lids.
  2. Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.
http://www.de-ma-cuisine.com/pickled-beets-and-cabbage/

Monday

11

January 2016

0

COMMENTS

Chopped Salad with Oranges Greens and Nuts

Written by , Posted in Dairy-Free, Fruit, Gluten Free, Lunch, Nuts, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

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Salads get a bit of a bad rap as a “diet food”. Ugh. I don’t even like the word “diet” and I really like salads. They’re a great compliment to so many foods and can even be a wonderful meal on their own.

The salad that I’m talking about here is a veggie filled chopped salad that could fit into both categories. It would be fabulous paired with a stir fry, some roasted chicken, or a big bowl of chili. But, add some crispy tofu or chicken to it and it turns into the main dish.

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I love a salad with lots of great crunch. It can come in the form of great raw veggies, seeds, and one of my favorites: nuts. For this salad, I chopped up some raw walnuts from my in-laws’ tree. I toasted them on the stove top for a few minutes, then tossed them with some spices.

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For this wintery salad, I thought a great honey-mustard dressing would be the perfect compliment. It’s a simple mixture of honey and mustard, of course (if you don’t do honey, try some maple syrup), along with some fresh squeezed orange juice, rice vinegar, and olive oil. I love creamy slaws and salads, but sometimes I want something a little bit lighter. This was perfect.

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I used what I had on hand for the rest of the salad: broccoli, greens, cabbage, radish, shallot, and chopped orange. You could totally substitute with carrots, cauliflower, and red onions. You could use leeks and any kinda greens that you think would taste good (like bok choy, spinach, kale, mizuna…). It’s kinda like a cross between a chopped salad and an awesome coleslaw. Call it what you like, as long as you call it…

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It’s great to take to a potluck, to enjoy alongside a grilled cheese sandwich at lunch, or to go with a tasty Chicken Pot Pie for dinner. Done, done, and done.

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Happy Eating!

Chopped Salad with Oranges Greens and Nuts

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Yield: 6-8

Chopped Salad with Oranges Greens and Nuts

Ingredients

  • 1 1/2 C raw nuts (almonds, walnuts, pinenuts), chopped
  • pinch cayenne
  • to taste salt
  • 2 C greens (kale, chard, spinach, mizuna), chopped
  • 1 C cabbage, shredded
  • 1 C broccoli or cauliflower, finely chopped
  • 1 C radish or carrot, grated
  • 1/4 C shallot, leek, or red onion, minced
  • 2 C orange, chopped (drained in a strainer to catch excess juice for dressing)
  • 4 t dijon mustard
  • 2 t honey (or maple syrup)
  • to taste salt
  • 2 T rice vinegar
  • 1/4 C orange juice
  • 6 T olive oil

Instructions

  1. Heat a dry skillet. Add nuts and toast for 3 minutes over medium-low, turning often. Toss with cayenne and salt and set aside.
  2. (If using kale, massage with a bit of salt and some olive oil, using hands, for 3-5 minutes.) Toss greens through shallot.
  3. Whisk dijon through rice vinegar, add orange juice that's drained from chopped orange and top up to make 1/4 C. While whisking, stream in olive oil to create an emulsion. Taste for seasoning.
  4. Toss veggies with oranges and dressing. Top with nuts.
http://www.de-ma-cuisine.com/chopped-salad-oranges-greens/

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

Written by , 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

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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.

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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).

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

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

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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

  1. 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.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. 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).
  6. Serve pancakes topped with a dollop of herbed yogurt.
http://www.de-ma-cuisine.com/potato-pancakes/

Thursday

1

October 2015

0

COMMENTS

Cream of Squash Soup

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Roasting, Soups, Vegan, Vegetables, Vegetarian

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This summer, like most summers, I planted a garden. We used the compost that I’d been working on for a year. We bought organic dirt, and I rummaged around for the seeds that I’d been saving. Some were from packages (and probably a few years old at best), some saved from last year’s Abundant Harvest Organics produce. They were planted with eager anticipation. It happens every spring. The daily ritual of watering, peering into the black dirt to see if there’s even one sprout. And for days, there’s nothing. And then it’s like a thousand tiny miracles happen overnight. There are tiny sprouts, some shyly emerging from the dirt, as if unsure. Some are a bit more bold and brave, seeming to grow inches in minutes.

Most of the brave ones are squash.

My composter is the type that you add kitchen scraps to and then roll around outside to mix it up. So it doesn’t have a layer of dirt dirt at the bottom the way some do. It doesn’t bother me to have partially decomposed fruits and veggies mixed in with the dirt. No big deal. Except that I didn’t know that it’s really best to add the compost about a month before you plant. Gives the volunteers some time to die off.

Now I know.

I’d planted summer squash, watermelon, cantaloupe, green beans, snap peas, tomatoes, basil, potatoes… and more. I ended up with a few of the things I’d hoped for and some that I hadn’t intended at all.

Winter squash. In the summer. Oh well, the growing process is fun no matter what I end up with. And I learned something from it, so double win.

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Thankfully the winter squash will keep foreeeeeeever on the counter. I harvested this spaghetti squash in like July (um because I accidentally pulled out the plant when I was clearing out some dead vines). I was saving it for something special… or just fall. I don’t really know. It just didn’t get eaten and all-of-a-sudden it’s soup time again and the winter squash are screaming to be used.

I will comply.

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Every year I look forward to fall so I can get back to the thing I love most: All. The. Soup. It’s one of the best ways to get so many veggies into a dish. Today I had peppers (sweet and chile), onion, carrot, garlic, and squash (both summer and winter) on hand. I had a ton of garlic chives and fresh basil too.

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I roasted the squash yesterday so that this would be pretty quick. A bit of olive oil on the inside and out, a hot oven, an hour or so, and they’re done. I let them cool and then refrigerated overnight. All I had to do to the squash today was scrape it out and add it at the right time. Easy.

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I’m always amazed at what happens when veggies, stock, vinegar, and some salt are simmered for a while. It’s a little like magic.

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This is pretty much a straight up vegetable soup, until you add the coconut milk or cream. That’s what makes it extra special. But, if you don’t have either, don’t sweat it. Just make an awesome Squash and Carrot Soup and call it good.

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Like most soups, this will probably taste best tomorrow, so I’ll just go ahead and add it to the menu again.

Happy Eating!

 

Cream of Squash Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 48 minutes

Total Time: 2 hours, 3 minutes

Yield: 3-4

Cream of Squash Soup

Ingredients

  • 1/2 spaghetti squash (or other variety), seeds removed (once cooked, roughly chop the spaghetti-like strands so they aren't too long)
  • 1 t + 2 T olive oil
  • 2 1/2-3 C veggies (any): bell or sweet pepper, summer squash, carrots, parsnips, cauliflower, celery, green beans, radish, chile pepper (ribs and seeds removed), onion, shallot, leek; diced
  • to taste salt
  • 2-3 cloves garlic, minced
  • 1 t maple syrup or honey
  • 1 T balsamic vinegar
  • 1/4 t dried (or 1/4 T fresh) thyme
  • 4-6 C veggie stock (could also use chicken)
  • 1/4 C fresh herbs: basil, garlic chives, parsley; diced
  • coconut milk or heavy cream, for serving

Instructions

  1. Pre-heat oven to 350F.
  2. Brush squash with 1 t olive oil (inside and out). Roast cut side down for about 60 minutes, or until flesh is tender. Set aside. (This step can be done ahead of time, squash cooled and refrigerated for up to a few days.)
  3. Heat a soup pot over medium-low. Add 2 T olive oil. When oil is hot, add veggies and salt. Cook for about 10 minutes, stirring occasionally. Add squash and garlic. Cook for 2 minutes. Add balsamic vinegar and cook for 1 minute. Add thyme (if using dried) and stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until veggies are tender. Add fresh herbs and cook for 3-5 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a bit of coconut milk or cream swirled into each bowlful of soup.
http://www.de-ma-cuisine.com/cream-of-squash-soup/