Parsley Archives - Page 3 of 5 - De Ma CuisineDe Ma Cuisine

Monday

11

May 2015

Nopales Wraps

Written by Rachel, Posted in Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Low Carb, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

It’s nopales time again! Who knew that cactus leaves could be so fun to eat?! Last week I made them into a relish. I also used them in Borscht. Today, I’ve sautéed them with onions, added scrambled eggs, and wrapped it all in a lettuce leaf.

Nopales have an interesting taste. Kinda like if a green bell pepper was crossed with a green bean, okra, and a lemon. They’re bright, citrusy, and oh so slimy. You can boil them to take away the slime. Or, if you don’t care too much, just pop ’em in the pan. Totally up to you. I wanted to keep this one super quick and easy, so I didn’t bother with boiling.

I really wanted eggs with this dish. But, you could totally make this a vegan dish by crumbling some tofu into the veggies.

All there is to it is to crack the eggs, whisk them to combine, and add to the cooked veggies in the skillet.

We’re on our way to a super simple meal!

I used lettuce for wrapping this time. But, of course tortillas would be a great option too, depending on what you’re craving. If you don’t have lettuce or tortillas, another large, sturdy green leaf will do (like chard or kale). Whether or not you will need a fork and knife will depend on the sturdiness of the wrapping device. With this lettuce picking it up wasn’t an option. The messiness factor was heightened by topping the wrap with Nopales and Tomato Relish, fresh tomatoes, and parsley, rather than adding them to the filling.

A squeeze of lemon is one of my favorite ways to finish off a dish. And this one’s no different. Bright and citrusy, it’s a great way to complete an interesting and fun take on nopales.

Happy Eating!

Nopales Wraps

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Nopales Wraps

Ingredients

1 T olive oil
1/2 to 1 C nopales (or bell pepper), chopped
1 onion, chopped
to taste salt
to taste pepper
pinch cayenne
2 eggs/person (or 7 oz. firm tofu, drained and crumbled)
pinch salt
2-4 lettuce leaves, washed and dried (tortillas, chard, or kale could also be used)
1 tomato, chopped, for topping
fresh parsley, chopped, for topping
Nopales Relish, for topping
lemon wedges, for serving

Instructions

Heat a skillet over medium-low. Add oil. Once oil is hot, add nopales through cayenne. Cook for about 10 minutes, or until veggies are tender, stirring occasionally.
Turn heat to low. Whisk together eggs. Pour into skillet. Sprinkle with salt and stir gently until eggs are cooked and set (about 3-5 minutes).
Divide filling between lettuce leaves. Secure with a toothpick. Top with relish, parsley, and a squeeze of lemon.

http://www.de-ma-cuisine.com/nopales-wraps/

Monday

30

March 2015

1

COMMENTS

Artichoke Heart Dip

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, Lunch, Sides, Snacks, Vegan, Vegetables, Vegetarian

When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip the leaves, then when you get down to the heart, scrape out the choke and dip it too. But, I liked the idea of dipping the artichoke leaves into a dip that contains the heart. It feels a little bit like eating an egg and some chicken in the same dish. Kinda wrong, but maybe really right.

Definitely right.

The artichokes that I had didn’t take long to steam. Maybe 15 or 20 minutes once the water came to a boil. It could take longer depending on their size.

While the artichokes steam, the dip comes together quickly. It’s a combination of things like chickpeas, fresh parsley, and olive oil. I used some ricotta and Greek yogurt for creaminess, but if you want this to be a vegan dish, try using silken tofu instead.

The cooked artichokes hop into an ice bath. This stops the cooking and cools them down so they don’t burn the fingers.

The artichoke leaves are removed and saved for later.

The fuzzy choke is removed and the hearts and stems are chopped up (be sure to discard any tough leaves that may be left on there). They’re added to the dip and stirred in. You could blend them if you want, but I like the added texture that the chunks of tender artichoke bring.

I ate this for lunch today: carrot sticks, artichokes, and a few slices of homemade bread. Other raw veggies like snap peas, green beans, fava beans, bell peppers, celery, fennel, mushrooms, and tomatoes (ok, not a vegetable, but close enough) could be fabulous too.

Perfect for lunch, snack, or an appetizer at your next dinner party.

Happy Eating!

Artichoke Heart Dip

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2.5 cups

Artichoke Heart Dip

Ingredients

10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed
5 oz. ricotta cheese or soft (silken) tofu
1/2 C Greek yogurt or soft (silken) tofu
2 T carrot greens (just the tops, no stems) (optional)
1/2 C chickpeas
1/4 C fresh parsley
1 stalk green garlic, roughly chopped
1-2 cloves garlic
1/4 C olive oil
2-3 T lemon juice
to taste salt
to taste pepper
good pinch cayenne
ice water
juice from 1/2 lemon
carrots, sliced, for serving

Instructions

Place artichokes in a steamer basket in a pot with 1 1/2 -2" water. Cover and bring it to a boil then simmer and steam for 15-20 minutes (or until tender and stems pierce easily with a sharp knife).
Blend (with a hand blender or in a food processor, regular blender could work too) ricotta or tofu through cayenne. Blend for about 1 minute, or until it's as smooth as you'd like it. Taste and adjust seasoning if needed. Chill it in the fridge until you need it.
When artichokes are tender, remove them from the pot and plunge into ice water that has the juice of half a lemon mixed in. When they're cool enough to handle, pull off most of the leaves (stop when you get to the small ones) and set them aside for later. Slice off the tougher top part off the leaves (you can save the tender bottom part for dipping) and slice through the top of the heart. Scrape out the choke (the fuzzy center) in the heart (and if there's any on the leaves scrape that, if you're going to eat them). Once each heart is done, return it to the lemon water. Once all hearts are done, chop up and stir in to the ricotta mixture (or you can blend it in if you prefer). Taste and adjust seasoning if needed.
Serve dip with carrots and artichoke leaves for dipping.

http://www.de-ma-cuisine.com/artichoke-heart-dip/

Thursday

26

March 2015

0

COMMENTS

Chicken Noodle Soup

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Poultry, Soups, Vegetables

I know that Chicken Noodle Soup is one of those meals that’s made when someone feels under the weather. But, I want to enjoy it any day. It’s just so good.

It starts with some chicken that’s cooked in a bit of olive oil. The skin gets all crispy and the inside tender and juicy. It takes a while, just be patient. Once the chicken is cooked, it rests for a bit, and gets cool enough to handle. And those crispy bits on the bottom of the pan, they’re on their way to make this soup simply divine.

A little butter and oil is added to that same pan. No washing out required. The bits at the bottom will loosen as you stir the veggies and help make the broth a deep, rich brown.

Back to the veggies for a sec – there are tons of ’em. Fennel, carrots, kohlrabi, greens, cauliflower… and even more that you could add, depending on what you have on hand (check out the recipe for more). If you’re using this as an under the weather helper, it’s perfect because it’s packed with nutrients. If you’re not, well, it’s great for the same reason. 😉

The veggies are cooked covered, for about 10 minutes. They just need to sweat it all out. No big deal.

Once they’re ready, the chicken, which has been shredded, is added, along with the stock.

I like to cook the pasta separately. I have a hard time making the right amount of food for just two of us, so this way I can save the leftovers for another day without worrying that the pasta will absorb all the liquid and become a soggy, mushy mess. If you’re going to eat it all in one sitting, feel free to cook the pasta in the soup (you may want to add a bit more stock).

The pasta is divided into the bowls and topped with some soup for a hearty and delicious meal.

Happy Eating!

Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 7 minutes

Total Time: 1 hour, 17 minutes

Yield: 4

Chicken Noodle Soup

Ingredients

2 T olive oil
3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
to taste salt
to taste pepper
1 T butter
1 t olive oil
1 C fennel (any part), chopped
1 C cauliflower, chopped
1 C carrot, chopped
1 C onion (or shallot or leek), chopped
1-2 C greens (kale, collard greens, chard etc), chopped
1/2 C turnip (or rutabaga), chopped
1/2 C radish, chopped
1/2 C kohlrabi, chopped
(could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
3 cloves garlic, diced
1 T balsamic vinegar
1/2 t each dried (or 1/2 T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
pinch each cayenne, ginger, and paprika
6-8 C stock (vegetable or chicken)
1 C pasta (any kind)
1 T butter
1 T lemon juice
lemon slices, for serving

Instructions

Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
Cook pasta in boiling salted water. Drain.
Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

http://www.de-ma-cuisine.com/chicken-noodle-soup/

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

Written by Rachel, Posted in Appetizers, Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian

I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.

My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.

Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!

I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!

I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.

The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).

The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens

Ingredients

1 C black beans (if canned, drained and rinsed)
1/4 C water
1 T lemon juice
1 t rice vinegar
sprinkle cayenne
1/4 C mashed butternut squash or sweet potato
to taste salt
to taste pepper
1/4 C lemon juice
1 T parsley, minced
1 t mint, minced
1 T green garlic/green onion/chives/garlic, minced
to taste salt
2-3 T olive oil
1-2 C microgreens
olive oil, for frying
14 oz. tofu (extra firm or firm)
to taste salt
to taste pepper
to taste cayenne
to taste ground ginger

Instructions

Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.

http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Wednesday

11

March 2015

0

COMMENTS

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.

The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.

Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.

I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.

To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.

I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.

We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.

Happy Eating!

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Ingredients

1 T olive oil
1 fennel bulb, thinly sliced
20 asparagus, ends snapped off
to taste salt
to taste pepper
1/4 C lemon juice
1 t dijon mustard
1 t honey
1 T parsley (or basil or tarragon), chopped
to taste salt
1 T green garlic (or garlic or shallots), chopped
3 T to 1/4 C olive oil
1 pint (2 C) mâche
Pre-heat the oven to 425F.

Instructions

Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)

http://www.de-ma-cuisine.com/roasted-fennel-and-asparagus-with-mache-and-lemon-vinaigrette/

Newer Entries →

← Older Entries

Parsley Archive

11

0

Nopales Wraps

Happy Eating!

30

1

Artichoke Heart Dip

Happy Eating!

26

0

Chicken Noodle Soup

Happy Eating!

18

0

Crispy Tofu with Black Bean Purée and Microgreens

Happy Eating!

11

0

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Happy Eating!

Looking for Something?

Support My Cookbook!

Favorites

Instagram

Recent Posts