De Ma Cuisine

Parsley Archive

Friday

26

February 2016

0

COMMENTS

Baked Onion Rings with Herb Dip

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

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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.

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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.

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The first secret to this delicious treat is baking them at a high temperature for a short amount of time. We’re talking 425F 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 greens (any: kale, chard, arugula, mizuna, spinach, etc...) (or, use leftover sautéed greens)
  • 1 C yogurt/silken tofu/crème fraîche
  • 1/2 C mayo/yogurt/silken tofu/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) (for extra spicy: 1/2 hot pepper, ribs and seeds removed, diced)
  • herb options: sorrel+basil+thyme, savory+basil+rosemary+sage+thyme, parsley+basil+thyme+rosemary+oregano, marjoram+basil+thyme+rosemary, mint+dill+basil, dill+parsley+basil; chopped
  • (optional) 1/2 to 1 C beans (garbanzo beans or white beans)/lentils, cooked
  • 1-2 onions/1 lb. green beans/par-cooked root veggies (steam them, any: beet, carrot, radish, sweet potato/1 lg summer squash, sliced if warranted
  • 2 (or more) eggs, whisked (or coconut, almond, or cow's milk)
  • 2 C flour (AP or GF)
  • to taste salt*
  • to taste pepper
  • *may add extra seasonings (like chili powder) if desired, use seasonings that will compliment the veggies and herbs you've chosen

Instructions

  1. Pre-heat the oven to 425F.
  2. Blanch greens in boiling water for 1 minute. Transfer to an ice bath to cool. (Or, use leftover sautéed greens.)
  3. Whisk yogurt through cayenne. Add herbs and blanched or leftover greens. Blend. Taste for seasoning. Refrigerate until ready to serve.
  4. 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).
  5. Serve with dip.
http://www.de-ma-cuisine.com/baked-onion-rings-with-herb-dip/

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

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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.

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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!

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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/

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

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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/

Monday

30

November 2015

0

COMMENTS

Twice Cooked Beets with Pomegranates and Goat Cheese

Written by , Posted in Appetizers, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Nuts, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

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It’s chilly today. And it’s delightful. I’m still wearing flip flops, but I’ve got thick socks on too (don’t judge). I’ve been seeing on social media that some places are already getting snow. I complain about how hot it is here at this time of year, but I wonder, if we were to move somewhere with four real seasons, would I complain then too? Probably.

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One of the great things about the mild winters that we have is the produce is bountiful all year long. I’m trying to look on the bright side, to be positive, to think up rather than down. Not easy for a pessimist to do. But, this, this is definitely a plus.

Beets are in season right now. So are pomegranates. Both have stained my hands red. I’m ok with that. I used some of the red coloring from the beets to try to dye some homemade tortillas. They may just end up looking pink. I’m ok with that too.

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The idea for this dish was to so something quick and easy with beets. Steaming them takes less time than roasting, so that’s what I opted for. I had some potatoes to steam for another dish, so I reused the water. If you don’t have anything else to cook, you could add a little more water, throw in your vegetable scraps, and make some veggie stock.

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Honey, goat cheese, garlic, and ginger compliment the beets’ earthy flavor. Because it gets broiled, the raw flavors mellow a bit. But, you could always use roasted garlic and powdered ginger if you want to tone it down even more.

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Variations on this dish: Chop up the steamed beets and toss with the cheese mixture and broil. You could serve this as a dip, or just alongside your main dish. Tofu or vegan cheese can be substituted for the goat or feta cheese and yogurt. I used to be a non-goat cheese eater. This is the second recipe that I’ve made where I enjoyed it though, so I guess I’m coming around.

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This made a nice light lunch, but it would also be great alongside some quinoa or pilaf for a heartier lunch, or for dinner. Maybe as a nice change from Thanksgiving leftovers later in the week?

Happy Eating!

Twice Cooked Beets with Pomegranates and Goat Cheese

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 2

Serving Size: 1 whole beet

Twice Cooked Beets with Pomegranates and Goat Cheese

Ingredients

  • 2 beets, peeled and halved
  • 1 t fresh parsley, chopped (or 1/4 t dried, crumbled)
  • 1 clove garlic, minced (raw or roasted)
  • 1/4 t fresh ginger, minced (or pinch ground)
  • pinch cayenne
  • to taste salt
  • 1 t honey
  • 2 oz. goat cheese or feta or tofu
  • 1-2 T/serving plain yogurt or silken tofu, for topping
  • walnuts, chopped, for topping
  • pomegranate seeds, for topping
  • could also top with chopped cucumber

Instructions

  1. Place beets in a steamer basket in a pot with about 1 1/2" boiling water in the bottom. Cover and steam for about 20-30 minutes, or until beets are tender (easily pierced with a sharp knife).
  2. Toss parsley through cheese. Set aside.
  3. Let beets cool slightly. Slice a tiny bit off the bottom of each beet so it sits flat. Scoop center out of beets (leaving a sturdy edge) and mash into cheese filling. Taste and adjust seasoning if desired. Fill beets with filling and broil for about 2-5 minutes, watching carefully so they don't burn (in a toaster oven, it may take longer, like closer to 10 minutes).
  4. Top with yogurt or silken tofu, walnuts, and pomegranate seeds.
http://www.de-ma-cuisine.com/beets-pomegranates-cheese/

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

Written by , Posted in Appetizers, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Holiday, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Sides, Vegetables, Vegetarian

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It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.

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I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).

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Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.

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They didn’t need long to cook, just a few minutes per side.

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I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes

Ingredients

  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • 1/4 C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • 1/4 C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • 1/4 t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • 1/4 C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying

Instructions

  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.
http://www.de-ma-cuisine.com/potato-pancakes/