De Ma Cuisine

main dishes Archive

Thursday

29

January 2015

0

COMMENTS

Red Choi Stir Fry with Tofu and Almonds

Written by , Posted in Dairy-Free, Dinner, Lunch, Main Dishes, Nuts, Pasta, Quick and Easy, Quinoa, Rice, Sauces, Vegetables, Vegetarian

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It makes me super happy when I’ve made something that’s loaded with veggies, and Tim, unprompted, tells me how much he likes it. What a guy! Good thing he liked it so much (even the tofu!), because I am sold.

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First of all, tofu is a cheap way to get some protein into a dish. I know, I know, not everyone is crazy about soy. So, if you’re not a tofu fanatic, that’s awesome too! Be who you are, right?! If you’d like, add some chicken instead, Tempeh is great too (but also a soybean product), beef and pork would also be super yum. Or, go totally vegetarian and add some more nuts (even a scoop of peanut or almond butter mixed into the sauce would be great).

See how easy that was?! Substitution central over here. This is one where there’s something for everyone.

Oh yeah, and if you’re vegan, omit the fish sauce. (No duh, Rachel. You knew that… We taught our 2 year old niece to say, “No duh, Uncle Tim” over the holidays. It was one of the highlights of the trip. Especially when she started saying it to Oma too.) I’d planned to make this a vegan dish. I was going to add some honey, then remembered that some vegans don’t eat honey. I finished cooking and realized that fish sauce is obviously not vegan. Eye roll and shrug of the shoulders. I can’t expect my brain to work perfectly all the time. 😉

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This is my go-to stir fry sauce. It’s simple. Soy sauce (or a gluten-free version, which tastes remarkably similar), fish sauce, and rice vinegar. Sometimes I use cornstarch and water, to act as a thickener. Either way, we think it tastes great.

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Stir Fry is one of those awesome meals for using up whatever veggies are hanging out in the fridge. It’s also a way to pack in many many veggies, but can also be great if you’ve just got broccoli and an onion left at the end of the week. My goal, this time, was to find a way to use the red choi. The rest of the veggies are kinda just a bonus. Plus, it’s a great dish for cabbage using up. And, tastes great with an Asian slaw on the side. Yep, do it, get your cabbage on!

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Anoooooother reason I love Stir Fry, it’s so incredibly quick to prepare. Veggies cook over higher heat, so they cook fast and retain their bright color. A friend gave me a wok, so now I don’t throw veggies all over the stove.

Don’t forget, keep those veggies moving. High heat means they’re gonna burn if you leave them unattended.

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Once the veggies are cooked (see how greeeeeeeen they are still!?), sauce goes in, cooks for like 2 minutes more, and then you’re done!

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You could stand there and eat it out of the wok. Totally fine with me.

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But, maybe a better option is to scoop some rice onto a plate, slide some tofu next to it, and pile on those veggies.

If you’ve already eaten 5 pieces of the crispy tofu, I understand. I may have done the same.

May have.

Happy Eating!

Red Choi Stir Fry with Tofu and Almonds

Prep Time: 10 minutes

Cook Time: 21 minutes

Total Time: 31 minutes

Yield: 2-4

Red Choi Stir Fry with Tofu and Almonds

Ingredients

  • 1 C brown rice (rice noodles, quinoa, or bulgur wheat would also be great)
  • 2 C water
  • 1 block firm tofu, sliced about 1/8" to 1/4" thick
  • to taste salt
  • pinch cayenne
  • pinch ginger
  • 2 t olive oil, divided
  • 1 T soy sauce
  • 1 T rice vinegar
  • 1/4 C cold water
  • 1 T cornstarch
  • pinch ginger
  • 2 T olive oil
  • 1/4 C carrots or celery, thinly sliced
  • 1-2 C broccoli or cauliflower, cut into bite sized pieces
  • 2-4 T radish, thinly sliced
  • 1 C cabbage (or collard greens or kale), chopped
  • 1 head red choi stems, chopped
  • (could also add: snap peas, bean sprouts, green beans, summer squash, butternut squash)
  • pinch salt
  • 2 cloves garlic, minced
  • 1 head red choi leaves, chopped
  • 2 T almonds, chopped, for serving

Instructions

  1. Cook rice.
  2. While rice cooks, sprinkle both sides of the tofu with salt, cayenne, and ginger. Heat skillet over medium to medium-high heat, add 1 t olive oil, when it's hot add tofu, working in batches so the pan isn't overcrowded, cook for about 2-3 minutes per side (or until sides are browned and crispy), adding more oil as needed. Remove from pan and place on a paper towel lined plate.
  3. Whisk together soy sauce through ginger. Set aside.
  4. Heat a wok or large skillet over medium-high heat. Add 2 T olive oil. When oil is hot, add carrots through salt. Cook, stirring constantly (picking veggies up with tongs and moving them around works best for me), for about 5 minutes. Add garlic and red choi leaves and cook for about 2 minutes more.
  5. Stir in sauce. Cook for 1-2 minutes (or until sauce has thickened).
  6. Taste and adjust seasoning if needed.
  7. Serve over rice, topped with chopped almonds.

Notes

If it's not essential for this to be vegetarian, 1 t fish sauce is a good addition to the sauce.

http://www.de-ma-cuisine.com/red-choi-stir-fry-with-tofu-and-almonds/

P.S. Those leftovers, plomp it all together in a pan and heat it up. The rice will love the sauce, and get a little bit crispy and extra yummy.

Monday

26

January 2015

0

COMMENTS

Bulgur Wheat with Sausage and Apples

Written by , Posted in Cheese, Dinner, Fruit, Grains, Main Dishes, Meat, Pork, Quick and Easy, Rice, Sausage, Vegetables

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I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.

This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉

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Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.

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I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.

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While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.

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I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.

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We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.

Happy Eating!

Bulgur Wheat with Sausage and Apples

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 or so.

Bulgur Wheat with Sausage and Apples

Ingredients

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C carrots* (or zucchini in the summer), chopped
  • to taste salt
  • to taste pepper
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like - cow, almond, coconut...)
  • 1/2 C parmesan, grated (optional)
  • lemon wedges, for serving
  • *butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/bulgur-wheat-with-sausage-and-apples/

Thursday

8

January 2015

0

COMMENTS

Dilly Eggs with Lentils

Written by , Posted in Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Vegetarian

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We all have our go-to meals. For me, sometimes it’s pasta, often it’s soup, more often than not, it’s eggs.

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Remember last week when I wrote about lentils? I had a great idea to top sweet potatoes with them.

I also had a ton of lentils leftover.

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I thought that those leftovers would be great topped with a fried egg and some dill.

I was right.

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I’m kinda obsessed with dill right now. I’m not sure why. Maybe because up until a year or so ago I didn’t think I liked it. I guess it was one of those tastes that I didn’t like as a kid and had never really found a way to enjoy as a grownup. Until my friend, Christy, introduced me to it, in some of the foods she made.

Now I want to eat it in all the things. (I’ll have a Winter Salad for you soon that also uses dill… Can’t stop won’t stop.)

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Back to the eggs again for a sec. The reason they’re such a go-to for me: they can be made into so many different things, in no time at all. Treats like, French Toast Stuffed with Fresh Fruit and BasilEnd of the Week Pasta topped with a fried egg, scrambled into some summer squash to make Squash ‘n Eggs. And never mind all the wonders they can do to baking, or the fact that they make things like Chicken Pot Pie look so amazing when they’re used. They’re one of my best kitchen friends.

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This meal is a great example of one of my favorite types of meals. Effortless, nutritious, delicious.

Simple foods.

This dish takes humble ingredients, lentils, eggs, lemon, and dill, and really lets them shine.

I will definitely be eating this again soon. Maybe for dinner tonight.

Happy Eating!

Dilly Eggs with Lentils

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: Serves 2

Dilly Eggs with Lentils

Ingredients

  • 1 C cooked lentils (I used leftovers from my Lentils on Crispy Sweet Potatoes, so they were already seasoned)
  • 1 t olive oil
  • 2 eggs
  • pinch salt
  • 1-2 t fresh dill, chopped
  • 2 slices lemon, for serving

Instructions

  1. Re-heat lentils until they are hot.
  2. Heat a skillet over medium-high, add oil, then eggs. Cook until done, flipping if desired. Season with salt.
  3. Divide lentils between two plates and top with eggs, dill, and a squeeze of lemon.
http://www.de-ma-cuisine.com/dilly-eggs-with-lentils/

Monday

5

January 2015

0

COMMENTS

Spaghetti Squash au Gratin

Written by , Posted in Breakfast, Brunch, Cheese, Dinner, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Potlucks, Roasting, Sauces, Sides, Vegetables

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Haaaaappy New Year!

We’re right smack in the middle of winter squash season. I find that in the middle of a season, I have to get a bit more creative with how to use things. As much as I love Spaghetti Soup or Vegan Roasted Butternut Squash Soup, we don’t want to eat it every week. Someone posted on social media that they were enjoying some Spaghetti Squash au Gratin. I knew I needed to come up with a recipe for that. It sounded amazing.

It ended up tasting a little bit like what I think it would taste like if you took grated hash browns and smothered them with cheese sauce.

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It all starts with some squash roasting in the oven for about an hour. I had three squash sitting on my kitchen island. Since I knew we’d be getting another in this week’s Abundant Harvest Organics box, I figured that I should just roast them. That way, even if I didn’t use it all in this dish, I could just freeze what was leftover. Then I remembered that some friends of ours, who just had a baby, might enjoy this too. So all the squash was perfect.

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While the squash roasts, a quick roux is made up. I used butter and olive oil and then added the same amount of all purpose flour (if you’re making a gluten-free version, skip the flour, and whisk 1 T cornstarch with 1/4 C cold water, and whisk it in later on when the milk mixture is really hot).

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To the roux I whisked in some whole milk. A little bit at a time.

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Once the milk mixture thickens, add ons go in. I chose chopped ham (but you could use chicken, beef, turkey… or omit the meat all-together), some dijon mustard, Greek yogurt, and cheese. If you had some leftover cooked veggies (like broccoli, carrots, cauliflower etc…) you could add those now too.

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I added the cheese a little bit at a time, whisking until smooth-ish between additions. Then everything else hops in.

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You know, if you wanted to double the recipe, you could use half for mac and cheese, pour some over roasted broccoli or cauliflower, or dip some crusty bread in it (it’s practically fondue).

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The squash is scraped out of it’s skin and placed in an oven-proof baking dish. The ham and cheese sauce is stirred in.

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Then it’s all topped with a bit more cheeeeeeese!

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It will bake for a little while (which is really optional – you could just top your squash and go!), then stand for a few minutes, if you can handle waiting to dig in!

Happy Eating!

Spaghetti Squash au Gratin

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 1 hour, 55 minutes

Yield: Serves 6-8 as a side, 4-5 as a main dish.

Spaghetti Squash au Gratin

Ingredients

  • 2 medium-sized spaghetti squash, halved and seeds removed
  • 1 medium-sized butternut squash, halved and seeds removed
  • 1 t olive oil
  • 1 T olive oil
  • 1 T unsalted butter
  • 2 T all purpose flour
  • 2 C whole milk
  • 1 t dijon mustard
  • 1 C greek yogurt
  • to taste salt
  • 6 oz. chopped ham (or chicken, beef, or turkey… or omit the meat all-together)
  • 2 C cheese (combo of any of these: cheddar, gruyere, monterey jack, or mozzarella), grated, 1/2 C reserved
  • pinch cayenne
  • 1 t paprika

Instructions

  1. Pre-heat the oven to 350F. Drizzle squash with 1 t olive oil and place cut side down on a baking sheet. Roast for about 1 hour, or until flesh is tender.
  2. Heat a pan and add 1 T olive oil and butter. When it's hot, whisk in the flour. Cook for about 30 seconds. Whisk in milk, a little bit at a time, whisking until mostly smooth between additions. Bring to a simmer (but do not boil). Reduce heat to low and cook until thickened, about 10 minutes, stirring occasionally.
  3. Remove from heat, stir in dijon, yogurt, and salt. Back on low heat, slowly add cheese, a bit at at time, whisking between additions until fairly smooth. Stir in ham. Continue to stir over low heat for about 2 minutes. Stir in cayenne and 3/4 t paprika. Taste and adjust seasoning if desired.
  4. Scrape squash from skin. Mash together in a greased 9x13 oven-proof baking dish. Stir in sauce. Taste and adjust seasoning if needed. Sprinkle with reserved cheese and 1/4 t paprika.
  5. Place baking dish on a baking sheet (in case it bubbles over). Bake on a rack in the upper portion of the oven for 15 minutes. Increase heat to 375F and bake for 15 minutes more. Let stand for 10 minutes before serving.
http://www.de-ma-cuisine.com/spaghetti-squash-au-gratin/

Monday

15

December 2014

0

COMMENTS

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Meat, Pork, Sausage, Vegetables

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I had my menu all planned for this week, but I caught a cold and the fridge is full of leftovers from two Christmas events from this past weekend, plus there’s an enormous cabbage that’s taking up the space that this week’s box is going to need, like right now. So, I pushed today’s meal to tomorrow, and used up as much of the cabbage as I could.

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This is a take on cabbage rolls. I definitely love the more traditional cabbage rolls with rice and ground beef, smothered in tomato sauce. But, I had sausage and bulgur wheat on hand, so that’s what I used.

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I had an Italian herb blend that I made up during the summer. It’s amazing what a little bit of work ahead of time can do to save time in the now. I use those herbs a lot. So much so that they’re almost ready to be replenished. I also used the last of the tomato sauce from this summer. It served us well.

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After the onion, sausage, tomato, and herbs hang out in the skillet for a while, they’re ready to be wrapped in cabbage. To make the cabbage leaves easier to peel off, I cut out the core.

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Some like to par-cook (partially cook) the cabbage so they’re softer and easier to work with. I didn’t. I set them in hot water for a minute or so, which softened them a bit, but let them still stay kinda crisp. Tim and I liked the end result. I asked him if he wished they were softer and he did not. If you prefer them softer, just boil them for a minute or more (depending on how soft you’d like them to be) before filling them.

Or, if you want a super quick meal, serve these in the raw cabbage like you would lettuce wraps. Mmmm lettuce wraps…

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That tomato sauce that I mentioned, perfect with cabbage and sausage. I wish I had a crusty piece of bread to soak up all that was left in the pan.

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Other variations that might be good: Ground chicken or turkey with grated carrots and chopped tomatoes. Ground beef and cooked spaghetti squash with tomatoes. Or, for a vegan version, substitute the ground meat for tempeh.

I used a regular green cabbage, but you could try napa cabbage, swiss chard, or collard greens too.

We have leftovers and not much room in the fridge. I may chop it all up, add some stock, and make it into soup for dinner tomorrow night!

Happy Eating!

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Ingredients

  • 2 C cold or room temperature water
  • 1 C uncooked coarse bulgur wheat
  • 2 T olive oil, divided
  • 1 onion, chopped
  • 4 Italian sausage links (the fully cooked kind), removed from their casings
  • 2 tomatoes, chopped
  • 1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
  • to taste salt
  • to taste pepper
  • 6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
  • 2 1/2 - 3 C tomato sauce (see post for link to recipe)

Instructions

  1. Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
  2. While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
  3. Pre-heat the oven to 350F. Grease a 9x13 oven-proof dish with remaining oil.
  4. Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
  5. Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.
http://www.de-ma-cuisine.com/cabbage-rolls-with-bulgur-wheat-and-italian-sausage/