De Ma Cuisine

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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.

KaleBeanQuesadillas-4

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

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

ChoppedSalad-4

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.

ChoppedSalad-1

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.

ChoppedSalad-3

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.

ChoppedSalad-2

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/

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.

MustardGreensAcornSquash-4

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.

MustardGreensAcornSquash-5

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.

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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.

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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/

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

Summer2015Garden

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/


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