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Wednesday

26

October 2016

0

COMMENTS

Eating on the Road – Nutella Raspberry Shake

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Drinks, Fruit, Gluten Free, Kid-Friendly, Lunch, Quick and Easy, Thoughts, Travel, Usana, Vegan, Vegetarian

Life on the road has been great. It’s been filled with adventure and relaxation, smooth highways and bumpy gravel roads, time with people and time alone. It’s been a joy to be on this journey. We’ve loved it all. Part of what’s been fun is getting away from the norms of our everyday life.

Our normal routine includes a weekly menu, planned so that the grocery shopping is done efficiently and practically, so that there is something planned for all meals. We don’t eat out a lot. Eating out doesn’t agree with our budget or our healthy lifestyle choices. However, life on the road includes a lot more eating out than normal. It’s not the norm-norm, but for a while it’s a bit more so. I thought about menu planning before the trip. I could have figured out exactly what we’d eat and where. But, we wanted to have lots of freedom as we travel. Plus, we had such a short amount of time to plan that it got left off of the to-do list. So we’re doing the best we can with what we have. And it’s been great!

When we’re staying with people and are invited to share a meal, we gladly accept. When we’re asked out to a meal, it’s a fun treat. We’ve had delicious pizza in Boston, fabulous barbecue in Texas, and Philly Cheesesteaks in West Philadelphia.

Since about half of our time has been spent in the car, we generally munch on a mix of healthy, homemade foods and of course snacks (with a smattering of DQ and Steak’n Shake stops).

Before we left I prepped as much as I could. I made granola bars, sourdough bread, and scones. We bought crackers, cheese, and fruit, jerky, chips, and chocolate covered gummy bears (ok, not all that we brought was healthy). We even had a small pantry that included items like canned beans and tomatoes, tuna, olive oil, and a few of my favorite kitchen tools (we totally brought some cast irons). We borrowed a camping stove from some friends so we have options, which means freedom. Nevermind that we have yet to use it – I’m determined that we will before the end of the trip so that it’s worth it to have lugged it all this way. 😉

Our stays with both sets of parents have been more extended stays (thanks a million moms and dads!). So we’ve had time to unpack and relax. Tim loves English muffins with ham and eggs, so he made those one morning. We’ve also baked quite a bit, using some great recipes from our friend John Park, and made one of my favorite comfort foods, Texas Stuff. One thing that we’ve enjoyed while on the road are protein shakes. They’re great for sipping while reading a good book as we listen to the wind rustle the leaves on the fall trees. They’re also a great breakfast to grab when we’re in a rush to get on the road (because let’s be honest, we almost always leave way later than we’d planned). While it’s just fine to use water and a powdered shake mix, I love to add a little more and make a meal that will really keep me full until lunchtime. My favorite shake includes banana and peanut butter. Tim’s includes Nutella. His is the recipe I’ve shared below. I’ll share mine another time.

We’re exercising moderation, trying to make wise decisions, and showing ourselves grace. All of which has added up to a wonderful trip. Lots of great times together that we will cherish for a long long time.

Nutella Raspberry Shake

Ingredients

1/4 C Nutella (or your favorite vegan hazelnut spread)
1/2 C raspberries (frozen or fresh)
5-6 oz milk (any type)
5-6 oz water
2 scoops protein powder (whey, plant, or soy)
splash maple syrup

Instructions

Place all ingredients in a container and blend with a hand blender or regular blender.

Tuesday

1

March 2016

2

COMMENTS

Spicy Cabbage and Cauliflower

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

You ever have a day (or a week) where you just need to eat your feelings? One day, about two weeks ago, I had ice cream three times. It was a rough day. But, the ice cream helped. So did the wine that I drank after the ice cream. And the popcorn that I had for lunch. Sometimes I need to allow myself to not think. To just eat because I want to. It’s not usually like that. Meals are planned in advance, food is purchased, time is carved out to cook.

On those days when I’d rather reach for the ice cream, or potato chips, or just run to In-n-Out, there are meals like this one.

It’s a synch to prepare and it was so good that I almost licked the plate.

I sautéed some quarter inch thick slices of cauliflower in olive oil. It was generously seasoned with salt, pepper, cayenne, and paprika. Partway through I added some cabbage. Well seasoned, just like the cauliflower. I love a fried egg on almost anything, so I scooched the veggies over and cooked one once the veggies were done. I moved the whole skillet over on the burner so the egg would be over the flame. But, keeping the veggies in there allowed them to stay nice and hot while the egg cooked.

The veggies were topped with a squeeze of lemon, some garlic chives, and finally the fried egg. The veggies were really the star, so if you want to make this a vegan dish, you won’t be missing out. I made it a second time the other day when I had lunch with my friend Billye, who is a vegan, and served it with some crispy chick peas. Crispy sweet potatoes would also be great. Whatever you serve it with, a slice of toasted sourdough slathered with salted butter or olive oil and coarse sea salt is the perfect accompaniment.

Happy Eating!

Spicy Cabbage and Cauliflower

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2

Spicy Cabbage and Cauliflower

Ingredients

2-3 T olive oil
2-3 C cauliflower, sliced about 1/4" thick
2 C napa cabbage (or any other type of cabbage), sliced 1/4" thick
to taste salt
to taste pepper
to taste cayenne
to taste paprika
1 egg/serving (optional)
1 T garlic chives (or regular chives, spring onions, green onions, green garlic), chopped
lemon wedges, for serving

Instructions

Heat a large skillet over medium. Add oil. When oil is hot add cauliflower in a single layer (if possible). Season with salt through paprika and cook for 3-5 minutes. Flip and cook for about 3-5 minutes more (or until browned and crispy). Push to one side and add cabbage. Season it with salt through paprika and cook, stirring often, for 3-5 minutes (turning the cauliflower from time to time so it doesn't burn).
If serving with eggs: Push the veggies to one side and move the skillet over so the veggies are off the flame. Add a bit more oil, and cook eggs as desired. Season with salt.
Serve veggies topped with egg (optional), chives, and a squeeze of lemon, alongside a piece of toast with salted butter or olive oil and coarse sea salt.

http://www.de-ma-cuisine.com/spicy-cabbage-and-cauliflower/

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by Rachel, Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

1 C purée (any: winter squash, cauliflower, sweet potato, beet)
1 T olive oil
1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
1 C any proteins (optional): cooked chicken, crispy tofu
1 t to 1 T any: thyme, rosemary, basil, mint; chopped
to taste salt
8 crêpes
1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
lemon wedges, for serving

Instructions

(Prepare crêpe batter if it needs to sit for an hour in the fridge.)
Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/savory-crepes/

Wednesday

17

February 2016

0

COMMENTS

Creamy Dreamy Scrambled Eggs

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Eggs, Gluten Free, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Sides, Vegetarian

Eggs are a staple in our home. We can easily go through a dozen eggs in a week, just at mealtimes. My favorite way to enjoy them is fried in olive oil. They’re amazing atop an Egg and Cheese Sandwich, with an over-medium yolk dripping onto some lentils, or just on their own with a side of toasted and buttered homemade sourdough.

But sometimes, I just want them scrambled.

I learned a while ago that the best way to cook perfect scrambled eggs is over low heat. Low and slow. That being said, it’s still a quick and easy meal that always satisfies.

These aren’t the scrambled eggs that you’ll see at a buffet. Cold, coagulated, overcooked, tough, and tinged with grey.

No.

I’m talking about velvety, creamy, warm deliciousness. I like to cook the eggs until they’re just barely set. You can cook them longer if you want. (Obviously.) Since I use a cast iron pan for my eggs the residual heat will keep cooking them for a while after I turn the burner off. I don’t want overcooked tough eggs, so this is key. I’m going for just a step beyond custard on a fork.

It’s simple. A good skillet, a glug of oil, and low heat. I like to whisk the eggs up with a splash of water. Some prefer milk or cream. That’s cool too. Mom used water, so that’s what I do. After that all it takes is a little bit of standing by the stove, daydreaming, sliding the spatula across the pan from time to time.

Toast some good bread that you can slather with butter and jam, and figure out if it’s a just eggs day, or if you want something else. Grated cheese melting overtop is always a good idea, a side of crispy bacon always wins, fresh herbs are divine. Usually though, all I need is a little bit of salt.

Happy Eating!

Creamy Scrambled Eggs

Ingredients

4 eggs
splash water
1 t olive oil
to taste salt

Instructions

Whisk the eggs and water together.
Heat a skillet over low. Add olive oil. Pour in the eggs. Gently stir eggs with a metal spatula as they begin to set, pushing out from the middle, pulling in from the outside. Cook low and slow, stirring often. When they're almost set remove from heat and let them stand in the skillet for 1 minute. Season with salt.

http://www.de-ma-cuisine.com/creamy-dreamy-scrambled-eggs/

Friday

29

January 2016

2

COMMENTS

Pickled Beets and Cabbage

Written by Rachel, Posted in Canning, Condiments, Dairy-Free, Gluten Free, Pickling, Quick and Easy, Vegan, Vegetables, Vegetarian

Pickles are one of life’s great mysteries. I don’t quite understand why or how they are so awesome. They just are. They can add so much to a dish. They’re fun to eat. And, they’re a lot simpler to make than I would have thought. I’ve tried to make pickles a few times before. I’ve followed recipes and made up my own. Nothing worked. I tried with raw veggies and lots of apple cider vinegar. Nothing tasted good. So I was a little apprehensive when I was thinking about pickling for a post… But, I have to say, I was pleasantly surprised.

It all starts with some veggies. I chose steamed beets (because I’d tried to pickle raw beets once… nope, not a good idea) and raw cabbage. I used them because that’s what I had on hand. But, I think that with this particular brine, I might also try carrots, cauliflower, radish, green beans, greens, leeks, cucumber, or onions. I’d steam any root veggies and cauliflower, but I’d probably leave the rest raw.

For the brine, I went with white vinegar and rice vinegar. I like their mild flavors. I also added some water, salt, and honey. Water to dilute a bit, honey to counter the sharp vinegar, and salt, well, because I like salt (and I think you’re supposed to use salt when pickling, although this was just plain table salt, not pickling salt).

I added a few extras, based on the veggies I was using. To go with the beets I used: garlic, orange zest, and peppercorns. With the cabbage I used garlic, red pepper flakes, and peppercorns. You could also add dill, chives, fresh ginger, or lemon zest, depending on the veggie to be pickled.

I let them sit for about a week and a half in the fridge before trying them. I don’t know if I needed to, but I did.

Now that they’re open, I’ve eaten the pickled beets 3 days in a row. I just can’t get enough. Tim even tried one the other day and didn’t hate it. He wasn’t crazy about the texture of the beets (they’re soft, like they are when steamed), but he really liked the flavor of the brine. For me, the beets are exactly the texture I was hoping for. They’re tender and vinegary with just a hint of sweet. And the cabbage, it’s gone. I ate it. All. By. Myself. I tried it raw, I added it to a stir fry, and I added it (and the pickled garlic) to some lentils and topped it with a fried egg, paprika, cayenne, and chili powder. I can’t wait until the next time cabbage comes in our Abundant Harvest Organics box. I know exactly how I want to use it.

Happy Eating!

Pickled Beets and Cabbage

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 2 pints

Pickled Beets and Cabbage

Ingredients

3-4 C any: beets, cabbage, carrots, cauliflower, radish, green beans, greens, leeks, cucumber, onions; chopped, shredded, sliced, quartered (depending on type of veggie)
1 1/2 C vinegar (white vinegar and rice vinegar)
1 1/2 C water
1 T + 1 t salt
1 T + 1 t honey
1/4 C any extras (choose based on veggies using): peppercorns, garlic, dill, chives, fresh ginger, lemon zest, orange zest, red pepper flakes

Instructions

Sterilize jars and lids.
Steam any root veggies or cauliflower until tender (about 20-30 minutes, depending on the veggie) and then cut as desired. Leave things like cabbage, green beans, greens, leeks, and onions raw.
Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
Place extras in the bottom of the jars, place veggies in the jars, packing fairly tightly but leaving about an inch of space at the top. Pour brining liquid over, filling to cover veggies. Wipe the rims and cover with the lid. Cool to room temperature then refrigerate.

http://www.de-ma-cuisine.com/pickled-beets-and-cabbage/

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quick and easy Archive

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Eating on the Road – Nutella Raspberry Shake

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Spicy Cabbage and Cauliflower

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Savory Crêpes

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Creamy Dreamy Scrambled Eggs

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Pickled Beets and Cabbage

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