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Thursday

4

December 2014

0

COMMENTS

How to Make Pesto – Part 3 – Mint Pesto

Written by , Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian

MintPesto-1

It’s time for another pesto installment. I still can’t believe that I hadn’t made pesto before I tried my hand at Basil Pesto, the more traditional pesto. Then came the Kale Pesto, a bright, green tasting treasure.

But, recently, I’ve been loving mint. I love mint so much that I stuck a few sprigs in some dirt to see if they’d grow.

They did!

I have more mint growing outside than I know what to do with. And I’m fine with that.

MintPesto-2

I thought I’d highlight the cool mint flavor with just a few ingredients. No nuts or cheese this time. Just some lemon, garlic, balsamic vinegar, salt, and olive oil. (But, if you wanted to add nuts, almonds, pine nuts, pistachios, or cashews would be a great choice.)

Simple.

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Since I have a tiny food processor-like attachment to my hand blender, I just put everything in at the same time and blend. You could also stream the olive oil in as you blend, if you have a blender or regular food processor. I think it worked just fine the way I did it though.

You could adjust the amount of liquid (or add more mint) if this isn’t thick enough for you. But, I liked the way it turned out.

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I have so much pesto in my freezer that I’m going to have to start including it in my weekly menu, every week.

What a problem to have, right?!

I’m going to eat it with a baguette that’s topped with feta. Yes. I’m gonna do that. I’m going to drizzle it over roasted green beans and peas. I might toss it with pasta or rice (hello risotto!), with grilled eggplant, steamed carrots, or fresh tomatoes. I might make it into a salad dressing, add it to hummus, or use it to top soup. Or, like I did today, I may add it to a Greek Pasta Salad that’s got chickpeas, veggies, and feta.

MintPesto-5

Happy Eating!

Print
Mint Pesto

Prep Time: 5 minutes

Mint Pesto

Ingredients

  • 1 - 1 1/2 C packed mint (about 1 bunch)
  • 1/4 C olive oil
  • 1-2 cloves garlic
  • 1 T lemon juice
  • 1/2 to 1 t lemon zest
  • 1 T balsamic vinegar
  • to taste salt

Instructions

  1. Blend all ingredients for about 60 seconds. Scrape down the sides of the blender, taste and adjust seasoning if desired, and blend for about 30 seconds more.
http://www.de-ma-cuisine.com/how-to-make-pesto-part-3-mint-pesto/

Monday

1

December 2014

0

COMMENTS

Sautéed Persimmons with Bacon

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Sides

SauteedPersimmonsWithBacon-7

Sometimes inspiration just hits. Something pops into my brain, like, “I wonder if spaghetti would taste good served in a roasted butternut squash” (we will find out at dinner tonight), or “persimmons and bacon… why haven’t I tried this before…”

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I should have done this a long time ago. I mean, bacon pairs well with sweet things. The salty goodness compliments a hint of sweetness so nicely.

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The recipe calls for 2-4 slices of bacon. Since I knew I’d be the only one eating this at lunch today, I just made two. Which was definitely just enough for one (barely, ’cause I hadn’t figured in pieces sneaked off the plate, testing to make sure this new brand of bacon was actually good, shoving whole pieces into my face…)

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If possibly, peel persimmons in one long curly strip. Just because it’s fun. If you want to entice the kids to help, maybe they’d want to try this.

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I like to cook these over a bit higher heat (just medium, rather than medium-low), so they get a bit more color.

Speaking of color, notice those tomatoes?! From my garden, finally!

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After the persimmons are cooked, they’re tossed with all of the bacon (that you didn’t already eat), and some lemon juice, for brightness.

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And just like that, you have a fabulous side.

You could eat it for breakfast alongside some Sweet and Savory Cornmeal Pancakes (hello double bacon!).

You could add some butter lettuce, almonds, and feta, and whisk up a lemon vinaigrette for a quick lunch.

Maybe you’d like to serve it alongside a roast chicken or pork, with a simple salad.

Want to change up your holiday dinner? Swap out your traditional sweet potato dish for these persimmons for an easy side.

Or, you might be like me, and just want to eat it on its own, picking out all the bacon for yourself.

SauteedPersimmonsWithBacon-8

Happy Eating!

Print
Sautéed Persimmons with Bacon

Sautéed Persimmons with Bacon

Ingredients

  • 2-4 slices bacon
  • 1 t olive oil
  • 3-4 fuyu persimmons, peeled, sliced, and halved
  • pinch salt
  • pinch pepper
  • 1-2 T lemon juice

Instructions

  1. Place bacon in a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate. Wipe out the pan (leaving a bit of grease is fine).
  2. Add olive oil to the pan. Add persimmons, salt, and pepper. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until they are tender-crisp with nice color.
  3. Toss with bacon and lemon juice and serve immediately.
http://www.de-ma-cuisine.com/sauteed-persimmons-with-bacon/

Thursday

6

November 2014

0

COMMENTS

How to Make Pesto – Part 2 – Kale Pesto

Written by , Posted in Cheese, Condiments, Fruit, Gluten Free, How To, Quick and Easy, Sauces, Vegetables, Vegetarian

KalePesto-5

Kale is one of my favorite greens. No offense to spinach, chard, and collards. I just extra love kale. I love that it’s sturdy enough to be turned into chips, but that it’s softness can be brought out in a Massaged Kale Salad.

Plus, it’s an awesome shade of green. I love green.

KalePesto-1

This pesto comes together so quickly. I changed things up a bit from the Basil Pesto in part one of the pesto series. But, if you wanted to, you could just sub the kale for the basil in that recipe.

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The main difference with the Kale Pesto is I omitted the nuts. Nothing wrong with nuts, just wanted to try something different. I also added some lemon (zest and juice) and some spices.

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Other than those changes, the rest is the same. Lots of garlic, some parmesan, and olive oil.

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I like to use my awesome KitchenAid hand blender, but a food processor or regular blender would work just fine.

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It made enough to overflow this little jar, so I used a few scoops on the Spicy Twice Baked Sweet Potatoes that I’d made the same day.

Do this. Today.

You’re welcome.

Other ways to use your pesto could be:

Roasted Chicken and some Crispy Potatoes (or hello, with the Spicy Twice Baked Sweet Potatoes!).

Cheddar and Pesto Grilled Cheese Sandwich and dip it into some Roasted Tomato Soup. (Shoot! I’ve already eaten lunch! Why didn’t I make this?!)

Kidney Bean and Kale Chili (with plenty of spicy chile peppers) – serve with a dollop of Greek yogurt, a spoonful of pesto, and a slice of lemon for squeezing over the top.

Sauté mushrooms and onions and top with pesto once cooked.

Roasted Pesto Topped Potatoes (new potatoes, or larger potatoes cut into bigger chunks, tossed with olive oil, salt, pepper, cayenne, and chili powder, roasted until crispy outside, tender inside – 350F, 25-40 minutes, depending on the size of the chunks, serve topped with pesto).

Happy Eating!

Print
Kale Pesto

Kale Pesto

Ingredients

  • 1 bunch kale, washed well and stripped from stems (save stems for stock)
  • 2 cloves garlic
  • 1/4 C olive oil
  • to taste salt
  • 1/4 C parmesan cheese
  • dash cayenne or red pepper flakes
  • pinch lemon zest
  • pinch ginger
  • 1 lemon, juiced

Instructions

  1. Place all ingredients in a blending apparatus. Blend for at least 60 seconds, stopping and scraping down the sides if needed.
  2. Taste and adjust seasoning if desired.
http://www.de-ma-cuisine.com/how-to-make-pesto-part-2-kale-pesto/

Thursday

4

September 2014

0

COMMENTS

Deconstructed Lasagna

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Vegetables, Vegetarian

DeconstructedLasagne-7

This is an ode to lasagna.

Or lasagne.

I don’t really care how you spell it. What matters is that it tastes amazing.

But, it’s a lazy lasagna. It’s a quick and easy lasagna. It’s a lasagne whose best parts have taken apart and reassembled.

Deconstructed.

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It starts, as most dinners cooked by me do, with lots of veggies. You could totally add more. Summer squash would be great. More greens are always fun. Grated carrots are fabulous.

You know how it is, use what you have.

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Today, I have chives.

Had.

They all went into the pasta.

A good decision.

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It’s always a good idea to add a little bit of the starchy pasta water to a pasta sauce. It helps the sauce to stick to the pasta when it’s combined. 

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Since the point of this dish was to make a lasagna-like meal, it has many of the same elements. I went for a vegetarian version, because I didn’t have any ground beef. I think that beef would still be delicious, but I really liked it without.

I finished photographing and couldn’t stop eating it.

I wrote “Oh my gosh! So freaking good!!!” at the top of the page in my notebook where I’d written down the recipe.

I could eat this again and again. With or without the beef.

With the ricotta. Definitely with.

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What didn’t seem like a lot of pasta ended up as just the perfect amount. I always overestimate how much pasta I’m going to need.

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I’ve invited Tim for dinner.

Because we’re married and he lives here.

Because I’m the cooker and this is what I’ve made for dinner…

But, I totally think this would be a great dinner party meal too.

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Happy Eating!

Deconstructed Lasagna
 
Recipe Type: Main, Dinner, Pasta, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
If lasagna were taken apart, this amazing pasta would be the result. It’s rich, creamy, and delicious.
Ingredients
  • pasta
  • 1 T olive oil
  • 1 onion, diced
  • to taste salt
  • to taste pepper
  • 1 C greens (collards, spinach, chard, kale), chopped
  • 4 small tomatoes, diced
  • 1/2 t dried rosemary, chopped
  • 1/2 t dried thyme
  • 1/2 to 1 t dried oregano
  • 4 cloves garlic, minced
  • 1 bunch chives, chopped
  • 1 T balsamic vinegar
  • 8 oz. tomato sauce
  • 1 T fresh parsley, chopped, divided
  • 1 T fresh basil, chopped, divided
  • 1/2 C water from cooked pasta
  • 1 T lemon juice
  • 15 oz. ricotta, divided
  • parmesan cheese, grated, for serving
  • lemon wedges, for serving
Instructions
  1. Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
  2. Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
  3. Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
  4. Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
  5. Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
  6. Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.
 
Notes
To make this recipe gluten-free use your favorite GF pasta.

Thursday

10

July 2014

0

COMMENTS

How To: Fun Drinks with Summer Herbs

Written by , Posted in Cocktails, Drinks, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Vegetarian

SummerDrinksWithHerbs-15

Oh summer herbs.

Right?!

I mean, I can’t get enough of basil and mint right now. So much so that I’ve planted some in my home garden, since I always seem to run out.

And then there’s lavender. I love the smell, have heard that people enjoy it in food and drinks, so I gave it a try too. (Admittedly, it’s not my very favorite thing to eat. But, I think it adds a nice hint in a drink, when strained… I left things in the drinks for the sake of the photos.)

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Not only do these drinks use some of my favorite summer herbs, but some of my favorite summer fruits.

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Herbs, honey, and fruit are muddled together. You know, when you smuush it and bruise the herbs and smash the lemon.

Muddle muddle muddle. Kinda fun to say.

Now for the parade of drinks.

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Lemon Basil (or Mint) Spritzer

1 slice lemon + 4 leaves basil or mint + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, basil or mint, honey, and juice. Add soda water. Strain through a sieve (if desired) and serve over ice with a slice of lemon..

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Lavender Lemon Spritzer

1 slice lemon + pinch lavender + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, lavender, honey, and juice. Add soda water. Strain through a sieve and serve over ice with a slice of lemon.

SummerDrinksWithHerbs-6

Strawberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 2 frozen strawberries +  juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add strawberries, lemon juice, and soda water.

SummerDrinksWithHerbs-7

Blueberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 10 frozen blueberries +  juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add blueberries, lemon juice, and soda water.

SummerDrinksWithHerbs-8

Lavender Lemonade

1 slice lemon + pinch lavender + 2 t honey + 10 frozen blueberries +  juice from 1 lemon + soda water

Muddle lemon, lavender, and honey. Strain through a sieve. Add blueberries, lemon juice, and soda water.

SummerDrinksWithHerbs-9

Blueberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 10 frozen blueberries +  splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add blueberries, rum, and soda water. Serve over ice with a slice of lemon.

SummerDrinksWithHerbs-10

Strawberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 2 frozen strawberries +  splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add strawberries, rum, and soda water. Serve over ice with a slice of lemon.

SummerDrinksWithHerbs-11

Lavender Cream

pinch lavender + dash vanilla extract + 1 t honey + splash milk or cream + soda water

Muddle lavender, vanilla, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

SummerDrinksWithHerbs-12

Peaches and Cream

4-5 basil or mint leaves + few slices of peach + 1 t honey + splash milk or cream + soda water

Muddle basil/mint, peach, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

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Lavender Strawberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 2 frozen strawberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add strawberries and soda water.

SummerDrinksWithHerbs-14

Lavender Blueberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 10 frozen blueberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add blueberries and soda water.

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I didn’t really need to drink all eleven drinks, so I mixed some (the first seven) of them into one drink and saved it for later.

Note: making eleven different drinks, in eleven different cups, without a dishwasher, means washing and drying eleven different cups. Riiiight. Now I know. 😉

Happy Drinking!

SummerDrinksWithHerbs-3

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