De Ma Cuisine

leeks Archive

Tuesday

9

February 2016

0

COMMENTS

How to Use 8 Winter Veggies

Written by , Posted in How To, Thoughts, Vegetables

With the colder weather comes the heartier, sturdier winter veggies. Things like kohlrabi, beets, and daikon radishes take the place of the more delicate summer squash, snap peas, and tomatoes. With each season there are some things that are much easier to figure out what to do with than others. This also comes from experience, of course. If you’re in your first season of ever eating beets, they can be a challenge to figure out. But, after a while, they’re a synch.

Here are some of my favorite ways to use some of winter’s finest, and a little bit about them.

Beets

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Beets, while often deep red in color (perfect for staining your hands, so beware), can also be golden or striped in color. They are one of those veggies that need to be cut into to truly show off their beauty. Beets have a sweet, earthy flavor. They are fabulous with citrus, goat cheese, and pasta. They can be steamed, roasted, or sautéed, to name just a few great ways to cook them.

Some of my favorite ways to enjoy beets are as: PicklesTwice Cooked Beets with Pomegranates and Goat Cheese, and in a Warm Beet Salad with Fruit and Nuts.

Daikon Radishes

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Daikon radishes have a more mild and sweet flavor than the smaller red radishes, which can really pack an awesome spicy punch. They are so versatile. I use them in everything from stir fry to soups to raw in a salad. They pair well with carrots, mild cheeses, and other root veggies. They’re a fabulous addition to Hearty Kale and White Bean Quesadillas and Broccoli and Goat Cheese Wraps, and the star of Radish and Feta Toasts.

Escarole

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Escarole is kinda like a sturdier lettuce. Almost like a cross between cabbage and romaine, with a hint of bitterness. It can be eaten raw or cooked, which is a bonus. It pairs well with eggs, beans, and lemons.

I like to chop it up and use it in a Caesar Salad. It’s also great added to soup, near the end of the cooking time like you’d do with the greens in this Ham and Greens Chowder.

Fennel

Fennel

Fennel has a texture similar to celery, but has an anise or licorice flavor and is more pronounced when it’s raw. It’s great used as the boat in Tuna Boats, and in lots of great salads. Since I prefer it to be more subdued, I love it best when it’s cooked. I especially like it in Roasted Stone Fruit with Bulgur and Fennel (in the winter apples could be subbed for stone fruit), on Fennel Pizza, and in a super hearty Chicken Noodle Soup. Fennel pairs well with arugula, beans, and cheese.

Kale

MassagedKaleSaladWithRadishes1

Kale has a sweet green flavor. It’s not bitter and it’s super sturdy. It can be difficult to digest, but one way to counter that is to massage the kale prior to eating (seriously!). Kale pairs well with citrus, beans, and root veggies (especially potatoes). It can be prepared in so so many ways. It’s great raw and massaged in salads and blended up in smoothies, blitzed up into a pesto and served on Spicy Twice Baked Sweet Potatoes or Garlic and Herb Bread, cooked in Hearty White Bean and Kale Quesadillas, Potato Pancakes, or crisped up as Kale Chips.

Kohlrabi

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Kohlrabi are cute little Yoda-looking veggies. They have a taste similar to a combination of broccoli, cauliflower, and cabbage. Kohlrabi pairs well with cheese (especially parmesan), dill, and vinegar. It’s great raw, in salads or with dip, I love it cooked in Kohlrabi Stew or steamed in Kohlrabi Stuffed with Cabbage and Apples.

Leeks

WinterVeggies-1

Leeks are what I’d consider the onion’s second cousins. They’re milder than an onion or a shallot (first cousins), but still have a sweet oniony flavor. They often have a lot of dirt between the layers, so it’s important to wash well (I like to cut them into rings, swish around in a bowl of water, let the grit fall to the bottom, then remove and chop as desired). But, they won’t make you cry when you cut them, which is a definite bonus. I use leeks, onions, and shallots interchangeably. But, leeks specifically pair well with herbs like parsley, sorrel, basil, rosemary, and thyme, potatoes (like in this Leek and Potato Soup) and other root veggies, and they are great with cheese (you could sauté some leeks and add them to a Winter Squash Dip, or sub the winter squash for leeks and yogurt/cream cheese/blue cheese/silken tofu, or add them to this Artichoke Heart Dip).

Lemongrass

SweetSpicyLemongrassStirFry4

The taste of lemongrass reminds me a little of Froot Loops, which were a very rare and special treat for my brothers and I when we were kids. It smells kinda like lemon and grass, interestingly enough. It’s fabulous in Asian cuisine, like in this Sweet and Spicy Lemongrass Stir Fry. It pairs well with coconut milk, veggies like carrots, garlic, and ginger, and is great in soups like Thai Basil and Peanut Soup.

Happy Eating!

Some paring ideas from The Vegetarian Flavor Bible.

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

Stuffed-Kohlrabi-2

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Stuffed-Kohlrabi-1

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

Stuffed-Kohlrabi-4

Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.
http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Friday

22

January 2016

0

COMMENTS

Hearty Kale and White Bean Quesadillas

Written by , Posted in Beans, Breakfast, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

KaleBeanQuesadillas-5

When I plan our menu I try to include a good variety of foods, so we don’t get bored. Sometimes they’re a little more complex, have multiple steps, and more ingredients. Other times they’re simple, basic, super easy. Scrambled eggs and toast makes a great dinner. So do quesadillas.

Quesadillas are probably our go-to, in a pinch, anyone can make it meal. If I’ve planned ahead, I will try to add some beans so it’s not just tortillas and cheese. If I’ve really planned ahead, we may even have homemade tortillas. But, sometimes, just the basics will do. We just need to eat something, and we need to eat that something right now.

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This recipe is a happy medium. I had time to prep and plan, so there are both veggies and beans. I also made a lot and froze the leftovers, so next time we want quesadillas, the filling can be pulled out and reheated. These are pretty versatile. I just took what I had on hand that I thought would go with beans and cheese, finely chopped it, and threw it into a pan.

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While the veggies and beans cooked, I whisked together a quick dip. But, if there’s no time for dip, or you’re out of yogurt or silken tofu, salsa will be just fine.

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I added pepper jack this time. It’s a great melting cheese and I love the spice that it adds. If you don’t do dairy, I’ve heard that nutritional yeast is great.

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I like my quesadillas super crispy outside and gooey inside. Tim prefers his a little less crispy. I used flour tortillas this time, but corn would be fabulous too. I had been working on another recipe on the same day and I wasn’t hungry when these were done. So I cooled them and saved them for dinner. When I reheated them they had an awesome crisp to them that I totally wasn’t expecting. Almost like the cooling and reheating had done something awesome to the layers in the tortilla. I’m totally down for cold leftovers (mostly because I’m too lazy to heat them up). This time I’m glad I took the time.

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I’m sure we will be enjoying these again soon. I’ve almost always got quesadillas on the menu and ingredients for them in the fridge.

Happy Eating!

Hearty Kale and White Bean Quesadillas

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4

Hearty Kale and White Bean Quesadillas

Ingredients

  • 1 T olive oil
  • 2 C (combination of any) broccoli, cabbage, shallots, bell pepper, cauliflower, chile pepper, radish (any type), summer squash, leek, onion; finely chopped
  • to taste salt
  • 1 clove garlic, diced
  • 2 C any type of greens (kale, chard, spinach, mustard greens, mizuna, etc..), ribs removed, chopped
  • 2 C white beans, drained if canned
  • 2 t lime or lemon juice
  • 1 C yogurt or silken tofu
  • sprinkle cayenne
  • 1/2 t chili powder
  • 1/2 t paprika
  • splash maple syrup (optional)
  • 1 T chives (optional), chopped
  • 1-2 t lime or lemon juice
  • to taste salt
  • 8 tortillas (any type)
  • 1 C cheese (pepper jack, cheddar, or feta), grated or crumbled (could also use a sprinkle of nutritional yeast)

Instructions

  1. Heat a skillet. Add oil. Add the 2 C of veggies and salt and cook for 5 minutes, or until tender, over medium-low heat, stirring occasionally. Add garlic, greens, beans, and lime juice. Cook for 5 minutes more. Taste for seasoning.
  2. While the veggies cook, whisk together dip: yogurt/silken tofu through salt. Taste for seasoning and set aside.
  3. Top a tortilla with 1/4 of the bean and veggie mixture. Top with cheese (or nutritional yeast) and then another tortilla. Repeat with remaining tortillas and bean mixture.
  4. Heat a clean skillet. Cook each quesadilla, flipping once, until to desired crispness and cheese is melted (I like about 2-3 minutes/side). Slice into wedges and serve with dip.
http://www.de-ma-cuisine.com/kale-white-bean-quesadillas/

Monday

21

December 2015

0

COMMENTS

Wilted Mustard Greens with Acorn Squash and Pear

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

MustardGreensAcornSquash-6

Two months ago I would have laughed if you’d told me that my fingers would be so cold that I’d have a hard time typing today. That I’d have two sweatshirts on with both hoods pulled up. Two pairs of socks, plus slippers, and that I’d be wrapped in a blanket. Yeah, I’m cold (and I refuse to turn the heater on). But, the great thing about cold weather is that it’s much easier to warm up than it is to cool down. I can keep adding blankets and layers of clothing. I can bake or make soup, and drink lots of tea. As cold as I am right now, I much prefer it to the months and months of hot and sweaty.

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I don’t use the oven a whole lot during the summer and into the fall. It’s just too hot. So at this time of year, I bake and roast veggies a little more often. It’s yummy and, as a bonus, the house warms up a bit.

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For this recipe I roasted some acorn squash wedges that I’d rubbed with olive oil and I also roasted its seeds. Roasted squash is one of my favorites. It’s super versatile – from pastas to soups to pizza, it’s a winner. But, the seeds are great too. I like to toss them with a bit of oil and a pinch of salt and then roast until they’re crispy. It doesn’t take too long and they’re really tasty.

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Because I used an acorn squash for this dish, I left the peel on. I don’t prefer to eat it, but it’s easy enough to scrape the flesh from it, and I think it looks pretty. If you want to peel before you roast, that’s cool too. It just seemed easier to me to wait.

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This isn’t really your average salad. It’s got mustard greens, instead of lettuce, and they’re wilted, instead of raw. I added pears (or you could use apples) and cooked them with the greens just a bit. The dressing is made up of orange juice, maple syrup, and molasses. They all go into the pan with everything else. Think Wilted Spinach Salad with lots of awesome twists.

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If you have spinach or other greens, they’ll be great too. Lemons instead of oranges, give them a try (or go for half and half so it’s not too tart). I added shallots, but red onion would be fab. And if you’re not crazy about the seeds from the squash, you could chop up some nuts instead (or hey, do both!).

This would make a lovely side for a holiday dinner, or you could reheat leftovers and serve them with scrambled eggs and toast for breakfast. However you serve it, I hope you enjoy it with good company, in good cheer.

Merry Christmas!

 

Wilted Mustard Greens with Acorn Squash and Pear

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2-3

Wilted Mustard Greens with Acorn Squash and Pear

Ingredients

  • 1 medium-sized acorn squash (may substitute with other types of winter squash), seeds removed and reserved, peeled if desired, sliced
  • 2 T olive oil
  • to taste salt
  • 1 bunch mustard greens (or mizuna, kale, chard, spinach, or any other greens you have on hand), ribs removed, chopped
  • to taste salt
  • 2 cloves garlic, minced
  • 1/2 t fresh ginger, minced
  • 1/4 C shallot or onion or leek, sliced
  • 1 t maple syrup
  • 1 t molasses
  • pinch cayenne
  • 1 T orange or lemon zest
  • 1/4 C orange juice
  • 1 ripe pear or apple, sliced
  • 1/2 T lemon juice

Instructions

  1. Pre-heat the oven to 350F.
  2. Rub squash with 1 t oil and sprinkle with salt. Roast for 15 minutes, flip, and roast for about 15 more (or until squash is tender and pierces easily with a sharp knife).
  3. Toss squash seeds with 1 t oil and a pinch of salt. Roast on a baking sheet for about 10-15 minutes, or until crispy, stirring once. Salt lightly once removed from the oven.
  4. Heat skillet and add remaining oil. Add greens and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring occasionally. Add garlic through orange juice and cook for about 5 minutes more, stirring occasionally. Add pears or apples and cook for about 5 minutes, or until fruit is a bit tender, adding more orange juice if needed. Remove from heat and add lemon juice and taste for seasoning.
  5. Serve greens topped with roasted squash and roasted seeds.
http://www.de-ma-cuisine.com/mustard-greens-squash-pear/

Monday

7

December 2015

0

COMMENTS

Broccoli and Goat Cheese Wraps

Written by , Posted in Breakfast, Cheese, Condiments, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sandwiches, Vegetables, Vegetarian

BroccoliWraps-5

I saved a wrap for Tim to eat when he got home from work. He came into the office and told me that it was really good. He loved how the broccoli was tender, with just a bit of crunch. That the nuts gave more crunch. The creamy dressing over it all. He said that if I ever open a restaurant, this should be on the menu. Just the way it is. Don’t change anything. My love language is “words of affirmation”, so that was really nice to hear… Maybe I should have him write the rest of this post. 😉

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I came up with this recipe because we’re entering broccoli season. I’m pretty content to just roast it and finish off the entire pan. But, diversity can be good, so I thought I’d change things up a bit.

BroccoliWraps-2

My skillet of choice is almost always a cast iron and I’ve acquired many over the years. Most were found at thrift stores and yard sales. Some look to be old old old, some are new and are branded with the name Lodge. I love them all.

The cast iron helped the broccoli to get a bit browned, a little tender, a little crispy, just the way Tim likes it. I added garlic and ginger at the end, just to take a bit of the bite out. I’m all for raw garlic, but sometimes the flavor is best softened a little.

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While the broccoli cooked, I whisked together the dressing. It’s a quick and easy mixture of goat cheese (which apparently I no longer hate), mayo, yogurt, and fresh herbs. It totally makes the dish. If you’re not into goat cheese, try feta. If you’re not into mayo and yogurt, try silken tofu. If you’re out of broccoli, give cauliflower, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, or summer squash a try.

BroccoliWraps-4

The other thing that Tim mentioned was that the homemade tortillas that I’d made were the perfect vessel. They were still a bit warm, soft, and a little thicker than the store bought ones that we usually buy. I’ve been working with a sourdough starter over the past week and a half. When you’re refreshing a starter you have to discard some of it. Since I can’t stand to waste food, I’ve been making it into pancakes and tortillas. You could also use lavash, pitas, or any flatbread that you have on hand. Or, if you feel like attempting some homemade tortillas, I’d say go for it!

Since we’re into December now, I tried to make the tortillas a bit festive. See how they’re kinda pinkish? They were meant to be a little more red. I used the beets that I steamed when I was working on the Twice Cooked Beets post and just pressed them onto the uncooked tortillas. I don’t normally use food coloring and prefer not to buy foods with added coloring, so it was fun to experiment and see what I could come up with. Pink. I’m ok with pink, even if it’s not as festive as I’d hoped.

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Hey, and speaking of festivities, if you’re hosting over the holidays and you have a houseful of people, you could prep most of this dish in advance and have a ready and waiting lunch. Just warm up the broccoli when you’re ready to eat. If you’ve frozen last week’s leftover turkey, you could add that too (just let it defrost in the fridge for a day). Or, add some scrambled, fried, or poached eggs or crispy tofu and turn this into a breakfast wrap. If you have leftover dressing, set out a platter of veggies and dip that evening for people to munch on while you finish dinner.

Happy Eating!

Broccoli and Goat Cheese Wraps

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: 2

Serving Size: 1 wrap

Broccoli and Goat Cheese Wraps

Ingredients

  • 1 T olive oil
  • 2 C broccoli (or combo of: broccoli, cauliflower, onions, shallots, leeks, carrots, radishes, bell peppers, mushrooms, chile peppers, summer squash), chopped or cut into bite sized pieces
  • to taste salt
  • 2 cloves garlic, diced
  • 1 t fresh ginger, diced
  • 1 t white vinegar or lemon juice
  • 1 T plain yogurt (or silken tofu)
  • 1 T mayo (or silken tofu)
  • 2 oz. goat cheese or feta
  • 1 T fresh herbs (combo of any: basil, dill, or parsley), chopped
  • pinch cayenne
  • to taste salt
  • 2 tortillas
  • olives or capers (optional), chopped
  • nuts (any: almonds, peanuts, pecans), chopped
  • lettuce or spinach (or kale, chard, or other greens), shredded
  • 2-3 T parmesan, grated

Instructions

  1. Heat a skillet over medium-low heat. Add oil. When oil is hot, add broccoli (and other veggies, if using) and salt. Cook for 7-8 minutes, stirring occasionally, until veggies are tender-crisp. Add garlic and ginger and cook for 1 minute more. Remove from heat and set aside.
  2. Whisk together vinegar through salt. Taste and adjust seasoning if desired.
  3. Divide veggie mixture between tortillas. Top with dressing, olives or capers, nuts, greens, and parmesan. Roll up to serve.
http://www.de-ma-cuisine.com/broccoli-goat-cheese-wraps/


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