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Friday

26

February 2016

0

COMMENTS

Baked Onion Rings with Herb Dip

Written by Rachel, Posted in Baking, Condiments, Dairy-Free, Eggs, Gluten Free, Herbs, Quick and Easy, Roasting, Sides, Snacks, Vegan, Vegetables, Vegetarian

I’m not a sweets person. I don’t often crave chocolate, I can go without candy, and if given the option, I’d take potato chips over a donut. I do really love ice cream, but I think that’s because Tim is so good at making it. But, even then, I might take onion rings over ice cream. Because I really really love crunchy deep fried foods. French fries, tempura, onion rings… They’re so tasty.

We don’t need to talk about the dangers of fried foods. I’m well aware. You’re well aware. We’ve got that covered. It’s a treat, not an everyday thing.

When it comes to guilty pleasures, these onion rings seem like they’d fit in. But, they’re actually pretty innocent. They’re dipped in eggs (you could use coconut or almond milk if you want to keep them vegan), then coated in flour. I double dipped some (you know, egg, flour, egg, flour). I’m not sure which turned out better. They all tasted great.

All.

I ate them all.

The first secret to this delicious treat is baking them at a high temperature for a short amount of time. We’re talking 425°F for 18-20 minutes total. The second secret is the dip. It’s made up of things like yogurt or silken tofu or mayo or avocado (or ALL!) blended up with some blanched greens, herbs, garlic, and olive oil. I fully submerged each onion ring in the dip before devouring.

If you wanted to make a huge platter and call this dinner, you might also do some green beans, par-cooked potatoes or root veggies (and in a few months summer squash), and add the beans to the dip. Serve it with a big salad and some other fun finger foods (like nachos with refried bean dip) and you’ve got a winner. In fact you’ll most likely find us eating this for dinner sometime this weekend.

Happy Eating!

Baked Onion Rings with Herb Dip

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 2-4

Baked Onion Rings with Herb Dip

Ingredients

2 C any of your favorite greens
2.5 C any combo of: yogurt/crème fraîche/mayo/sour cream/avocado
1 T dijon
1 T olive oil
1 t lemon zest, chopped
1 t lemon juice
to taste salt
to taste pepper
1-2 cloves garlic, minced
pinch cayenne (optional)
handful chopped herbs like: parsley, basil, thyme, rosemary, oregano
1-2 onions, sliced
2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
2 C flour (AP or GF)
to taste salt*
to taste pepper

Instructions

Pre-heat the oven to 425°F.
Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
Mix flour with salt and pepper. Taste (for real). Separate onion into rings. Dip veggies in egg/milk then flour. Repeat if desired. Tap off excess flour. Place on a parchment or Silpat lined baking sheet. Do not let the veggies touch. Bake for about 10 minutes, flip, bake about 8-10 minutes more (or until crispy and browned).
Serve with dip.

http://www.de-ma-cuisine.com/baked-onion-rings-with-herb-dip/

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by Rachel, Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

1 C purée (any: winter squash, cauliflower, sweet potato, beet)
1 T olive oil
1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
1 C any proteins (optional): cooked chicken, crispy tofu
1 t to 1 T any: thyme, rosemary, basil, mint; chopped
to taste salt
8 crêpes
1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
lemon wedges, for serving

Instructions

(Prepare crêpe batter if it needs to sit for an hour in the fridge.)
Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/savory-crepes/

Friday

29

January 2016

2

COMMENTS

Pickled Beets and Cabbage

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

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.

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).

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.

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.

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

Sterilize jars and lids.
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.
Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
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

21

December 2015

0

COMMENTS

Wilted Mustard Greens with Acorn Squash and Pear

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

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.

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.

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.

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.

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.

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

Pre-heat the oven to 350F.
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).
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.
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.
Serve greens topped with roasted squash and roasted seeds.

http://www.de-ma-cuisine.com/mustard-greens-squash-pear/

Friday

16

October 2015

0

COMMENTS

Fig and Goat Cheese Spread – Oh What a Trip

Written by Rachel, Posted in Appetizers, Baking, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Quick and Easy, Roasting, Snacks, Thoughts, Travel, Vegan, Vegetarian

My youngest brother, Josh, got married to Karensa in Ontario, Canada last month. So Tim and I, thankful to get some real fall weather, made the journey to my homeland. It was blissfully cool. The leaves were changing color. And, we had two and a half weeks to spend with my family.

It was the best.

My parents live on a few acres. Since the weather was so nice, we spent plenty of time outdoors.

Notice that I’m wearing a hoodie?! In September?! I miss that.

Notice the wacko trying to sneak up on me? He forgot that taking a selfie with the front camera means you can also see the person sneaking up behind you (ahem, I didn’t notice him until like the third picture).

Tim spent hours and hours working on Josh and Karensa’s wedding invitation (that’s the original in the frame on the right). He drew their seal on the chalkboard by the entrance to the banquet hall. Flippin’ talented. I can’t believe the things he comes up with. (If you want an invitation or just some hand lettering drawn by Tim, he’s got an Etsy store open now.)

Josh and Karensa had a private ceremony at my parents’ place. It was sweet and intimate. They did something kinda neat where they asked people to share during the ceremony (instead of speeches at dinner). I cried and high talked though mine.

I told them that I remembered my dad telling me that I had a baby brother. I’d wanted a sister. But, I’m so glad that I got Josh instead. He’s a sweet, kind, caring, super smart man. And I’m so glad that now as grownups we’re not just siblings, but friends. He’s found a wonderful woman to share his life with, and now I have her (and my other sisters-in-law), many sisters instead of the one I was hoping for so many years ago.

Since there was plenty of family in from out of town, we had lots of extended family time. It was super fun. Two of my mom’s siblings still live on the West Coast (mom’s a California girl), so they’re not all together often. But when they are… what a hoot!!

I’m a huge baseball fan, and growing up it was all about the Blue Jays. We drove into Toronto a few times. Once to see a Jays game. I was thrilled to watch them crush the Yankees. My brother Jake and I were talking the other day about how our 10 and 12 year old selves (respectively) are just thrilled that the Jays are in the post season again for the first time since 1993.

If you need me over the next three weeks, I’ll be on the edge of my seat, hoping the Jays can win again.

Toronto (pron. Tronno). One of my favorite skylines.

We had a little extra time before meeting some family for dinner, so we hung out on the shores of Lake Ontario.

Tim and I read books, enjoyed the cool weather, and listened to the waves lap gently at the shore.

There was a lot going on during our trip. It was busy, but it was so good. In the midst of it, we still had plenty of time to hang out with my immediate family though, and that made it great.

My parents moved from the house I grew up in right after Tim and I got married. There are things that I still miss about it. Those memories that have been permanently etched in my mind. That squeaky step, the creaky wood floors, the sound of the back door closing in the winter. But, this place makes me smile. I love that there’s a river to sit by, trees to walk through, and an awesome commercial kitchen to play in.

One of the reasons they moved was to have a kitchen that mom could work out of. They worked hard and fixed this place up, and now they have a banquet hall for groups, and a bakery & café where mom showcases her baked goods, and sells soups and lunch items a few days a week. What fun it was to cook with mom in her kitchen!

JKWeddingTrip-15

Tim got to help out too. He re-did all of their interior signs (and made a couple new ones for along the road), and he made some out of this world strawberry cheesecake ice cream.

I’ve been making pain au chocolat at home from the recipe I learned when Tim and I were in Paris. So Mom let me play a bit and I made both a regular and a vegan version for the bakery. They both turned out great! Karensa is a vegan, so I was hoping that there’d be some left for her for when they returned from their honeymoon. There were.

In addition to helping with the bakery & café, I got to spend a fair amount of time in the kitchen because Josh and Karensa asked my brother Jake and I to make the appetizers for the wedding dinner. Over the next month or so I’ll share the remaining recipes, along with a few more photos from the trip.

Some of the appetizers were passed on trays. But, we also had a station set up with toasted bread and crackers, with a few different spreads. The first (and probably my favorite) was a warm fig and goat cheese spread. There were two versions, one with goat cheese, one with coconut yogurt (for the vegans). They were quick and easy to make. It wasn’t fig season in Ontario, so we used dried figs. I’d been planning to roast them, which would have been awesome too. But, to save a bit of time, the dried figs worked great. This was a great appetizer, but I think I could probably just eat it for dinner. Give me a baguette and some honey to drizzle over and I’d be set.

Happy Eating!

Fig and Goat Cheese Spread

Prep Time: 15 minutes

Yield: 2 C

Ingredients

1 1/2 - 2 C dried figs* (about 20) (8 oz., 227g), chopped
1 pkg (300g) goat cheese, chopped (or 1 C vegan yogurt - Yoso brand was great)
1 T lemon zest, chopped
1-2 T honey
1/4 t black pepper
to taste salt
1 t lemon juice

Instructions

Pre-heat the oven to 350F.
Mix all ingredients together. Taste and adjust seasoning if desired. Scoop into a shallow oven safe dish and warm through (about 20-30 minutes should do) (if making the vegan version, you may want to just serve it at room temperature rather than heating).
Serve with toasted bread, crusty baguettes, or crackers.

Notes

*If using fresh figs, halve and roast (350F for 10-15 minutes or so), then chop.

http://www.de-ma-cuisine.com/fig-and-goat-cheese-spread-oh-what-a-trip/

Every time I say “on trays” I hear Basil Fawlty say “On those trays” to Manuel in Fawlty Towers…

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lemon Archive

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Baked Onion Rings with Herb Dip

Happy Eating!

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Savory Crêpes

Happy Eating!

29

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Pickled Beets and Cabbage

Happy Eating!

21

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Wilted Mustard Greens with Acorn Squash and Pear

Merry Christmas!

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Fig and Goat Cheese Spread – Oh What a Trip

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