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Friday

27

November 2015

Potato Pancakes

Written by Rachel, 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

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.

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).

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

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

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

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.
Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
Combine flour and baking powder.
Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
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).
Serve pancakes topped with a dollop of herbed yogurt.

http://www.de-ma-cuisine.com/potato-pancakes/

Thursday

19

November 2015

1

COMMENTS

Egg Salad

Written by Rachel, Posted in Beans, Bread, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Meat, Nuts, Pork, Quick and Easy, Sandwiches, Vegetables, Vegetarian

Eggs are a staple in our home. I feel a little lost when we’ve run out and I forget to order more. We eat them fried in olive oil, so the edges are crispy. I whisk them into a soft mayo. I crack them into simmering soup to poach. I use them to make shiny pie crusts and pain au chocolat. They are versatile, delicious, and go with so many things.

I often forget about egg salad. It’s quick and easy, but sometimes the thought of bringing some water to a boil to cook eggs seems like too much. Although it’s not really that much more difficult than opening the jars of peanut butter and jam to be slathered on some toasted homemade bread (because then I have to wash the peanut butter knife)… Great. Now I’m hungry for peanut butter…

Hardboiled eggs pretty much just require a bit of time, a gentle hand, and some water that’s come to a rolling boil. The time is mostly hands off. It’s best to carefully lower the eggs into the water so the shells don’t crack (but even then, sometimes they do – I add a splash of white vinegar to the water to help the whites not go to far if this happens). And, the water has to come to a boil even if you watch it… I mean, it’s science, the temperature will eventually climb. (For detailed instructions on how to boil an egg have a look at the Deviled Eggs post.)

For an egg salad base, I like to use equal parts yogurt and mayo (you could substitute silken tofu for either if desired), and a little bit of salt. It’s pretty simple, really yummy, and could be eaten as is. But, for fun, there are tons of things you could mix in. Today I used mushrooms, garlic, basil, cannellini beans, cayenne, and dijon mustard. It was delicious. I’d do it again. But, here are some other mix in options that I’d like to try:

capers+shallots+dill+eggplant+dijon
kale+basil+red onion+parsley+cayenne
tarragon+parsley+dill+spinach
mushrooms+dried tomatoes+chiles+garlic+chives+parsley
cannellini beans+roasted bell peppers+chives+garlic+ bacon+cucumber+dijon
celery+chives+parsley

Whatever the mix ins, they’re added to the base. It’s mixed up and tasted for salt (and because I’m starving and can’t wait to eat).

Depending on the type of bread and how hungry you are, you might opt for the messier open-faced sandwich. I did and hand to dunk my hand in my water glass so I wouldn’t get food all over the keyboard. Worth it.

I had two open-faced sandwiches, both on some homemade sourdough bread, one toasted, one not. I liked them both, but toasted definitely won. I chose simple toppings: lettuce and chopped cherry tomatoes. You might also add some chopped nuts for added crunch. I didn’t. (Because I forgot.)

The mushrooms add a meatiness, the beans add even more protein and texture, the tomatoes add a sweet hint of the last days of summer. If I’d been able to find bacon when I was grocery shopping, I’d have added some too. But, I didn’t, so, alas, that will have to wait for another day.

Happy Eating!

Egg Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2-3

Egg Salad

Ingredients

4-6 hardboiled eggs
2 T mayonnaise (or silken tofu)
2 T plain yogurt (or silken tofu)
to taste salt
original mix ins: 1 t olive oil
7 mushrooms, chopped
1 clove garlic, minced
1 T fresh basil (or combo of basil and chives), chopped
1/4 C cannellini (or any white) beans
pinch cayenne
1 t dijon mustard
cherry tomatoes, chopped
other mix in options: capers+shallots+dill+eggplant+dijon
kale+basil+red onion+parsley+cayenne
tarragon+parsley+dill+spinach
mushrooms+dried tomatoes+chiles+garlic+chives+parsley
cannellini beans+roasted bell peppers+chives+garlic+bacon+cucumber+dijon
celery+chives+parsley
for serving: bread
lettuce

Instructions

Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it's hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce.

http://www.de-ma-cuisine.com/egg-salad/

Monday

2

November 2015

0

COMMENTS

Pumpkin Pie Latté

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Gluten Free, Kid-Friendly, Quick and Easy, Vegan, Vegetables, Vegetarian

At this time of year my social media feeds become saturated with yummy fall drinks, drunk by people wearing cozy fall sweaters and scarves. While my attire still consists of shorts, tank tops, and flip flops, I’m all in for fall flavors (and so ready to pull out my jeans and scarves).

Pumpkin is always a big fall trend. As it should be. It’s cute, festive, and good for you. So why not add it to a drink!?

I had two different ideas. One was to do something with apple cider, the other with milk. This recipe will work with both. For those who don’t love coffee, or for the kiddos, the cider will be perfect. You could make either one (or both!) in big batches and serve to a crowd. You could use coconut milk and make it vegan. There are so many options for one simple drink.

If you’re opting for the milk and coffee version, depending on how you make it, it can be either a latté or a café au lait. Be definition, the former is made with espresso, the latter with coffee. I used coffee, because that’s what I had on hand. I brewed it strong and it tasted great. I’ve been a decaf drinker for a few years now. But, don’t get all down on decaf now. I choose high quality whole beans, that have been decaffeinated with water rather than chemicals, and I think it tastes just as good as it did when I drank regular. I stopped drinking caffeine because I felt like it was contributing to anxiety. Because I’ve found such amazing coffee, I haven’t missed the caffeine at all.

This pumpkin drink actually contains real pumpkin. I roasted one the other day for some Pumpkin Pasta and had some leftover. It’s combined with the same seasonings I’d add to pumpkin pie, coffee, and milk (or cider). Everything gets heated up or brewed, then it’s strained and topped with some whipped cream and more cinnamon.

I enjoyed this so much that I drank it all and then made some more. It’s probably a good thing I don’t drink caffeine. 😉

Happy Sipping!

Pumpkin Pie Latté

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1-2

Pumpkin Pie Latté

Ingredients

1/2 C milk (any kind) or 2 C apple cider (and omit the coffee or espresso)
2 T cooked pumpkin purée
good pinch cinnamon
good pinch nutmeg
good pinch all spice
good pinch ginger
tiny pinch salt
3 t maple syrup (or to taste)
1 1/2 C strong coffee, or 1-2 shots espresso/person
whipped cream (optional), for topping
cinnamon, for topping
caramel (optional), for topping

Instructions

Heat milk or cider through maple syrup over low heat, for about 5-7 minutes (or until it barely starts to simmer, or comes to about 165F), stirring occasionally with a wooden spoon. (Or, steam the milk, then stir in pumpkin through maple syrup. If pumpkin and syrup are cold, they will cool down the milk a bit.)
Brew coffee/espresso, if using. Combine with milk mixture.
Strain the hot pumpkin mixture through a sieve, pressing down to get all the liquid out. Taste for sweetness. Top with whipped cream, cinnamon, and a drizzle of caramel if desired.

http://www.de-ma-cuisine.com/pumpkin-pie-latte/

Monday

19

October 2015

1

COMMENTS

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Written by Rachel, Posted in Appetizers, Cheese, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Meat, Pork, Potlucks, Quick and Easy, Sides, Snacks, Vegetarian

It’s taken me a while to get back into the swing of things since our trip. The first week we were back things were in a state of chaos. Half unpacked suitcases, piles of laundry, my brain still wanting to be with family. Then I was sick most of the next week, so I’m finally getting back into things today. What this meant was that I made mayonnaise. One step in the right direction of not eating quesadillas for every single meal. Tim asked if there were any leftovers to take for lunch today. Nope. Well, there are now: Deviled Eggs (minus the ones that I couldn’t resist), and the beans with rice and peas that was dinner. I feel better already.

I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1 whole egg

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Ingredients

6 eggs
1 T white vinegar
1/4 C parmesan cheese, grated
(optional) 1 slice bacon, cooked and crumbled
1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
1 t olive oil
to taste salt
1/2 t paprika
2 T mayonnaise
coarse salt

Instructions

Pre-heat oven to 350F.
Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
If using bacon, cook, then drain on a paper towel lined plate. Crumble.
Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.

http://www.de-ma-cuisine.com/deviled-eggs/

Friday

16

October 2015

0

COMMENTS

Fig and Goat Cheese Spread – Oh What a Trip

Written by Rachel, Posted in Appetizers, Baking, Cheese, Condiments, Dairy-Free, Fruit, Gluten Free, Quick and Easy, Roasting, Snacks, Thoughts, Travel, Vegan, Vegetarian

My youngest brother, Josh, got married to Karensa in Ontario, Canada last month. So Tim and I, thankful to get some real fall weather, made the journey to my homeland. It was blissfully cool. The leaves were changing color. And, we had two and a half weeks to spend with my family.

It was the best.

My parents live on a few acres. Since the weather was so nice, we spent plenty of time outdoors.

Notice that I’m wearing a hoodie?! In September?! I miss that.

Notice the wacko trying to sneak up on me? He forgot that taking a selfie with the front camera means you can also see the person sneaking up behind you (ahem, I didn’t notice him until like the third picture).

Tim spent hours and hours working on Josh and Karensa’s wedding invitation (that’s the original in the frame on the right). He drew their seal on the chalkboard by the entrance to the banquet hall. Flippin’ talented. I can’t believe the things he comes up with. (If you want an invitation or just some hand lettering drawn by Tim, he’s got an Etsy store open now.)

Josh and Karensa had a private ceremony at my parents’ place. It was sweet and intimate. They did something kinda neat where they asked people to share during the ceremony (instead of speeches at dinner). I cried and high talked though mine.

I told them that I remembered my dad telling me that I had a baby brother. I’d wanted a sister. But, I’m so glad that I got Josh instead. He’s a sweet, kind, caring, super smart man. And I’m so glad that now as grownups we’re not just siblings, but friends. He’s found a wonderful woman to share his life with, and now I have her (and my other sisters-in-law), many sisters instead of the one I was hoping for so many years ago.

Since there was plenty of family in from out of town, we had lots of extended family time. It was super fun. Two of my mom’s siblings still live on the West Coast (mom’s a California girl), so they’re not all together often. But when they are… what a hoot!!

I’m a huge baseball fan, and growing up it was all about the Blue Jays. We drove into Toronto a few times. Once to see a Jays game. I was thrilled to watch them crush the Yankees. My brother Jake and I were talking the other day about how our 10 and 12 year old selves (respectively) are just thrilled that the Jays are in the post season again for the first time since 1993.

If you need me over the next three weeks, I’ll be on the edge of my seat, hoping the Jays can win again.

Toronto (pron. Tronno). One of my favorite skylines.

We had a little extra time before meeting some family for dinner, so we hung out on the shores of Lake Ontario.

Tim and I read books, enjoyed the cool weather, and listened to the waves lap gently at the shore.

There was a lot going on during our trip. It was busy, but it was so good. In the midst of it, we still had plenty of time to hang out with my immediate family though, and that made it great.

My parents moved from the house I grew up in right after Tim and I got married. There are things that I still miss about it. Those memories that have been permanently etched in my mind. That squeaky step, the creaky wood floors, the sound of the back door closing in the winter. But, this place makes me smile. I love that there’s a river to sit by, trees to walk through, and an awesome commercial kitchen to play in.

One of the reasons they moved was to have a kitchen that mom could work out of. They worked hard and fixed this place up, and now they have a banquet hall for groups, and a bakery & café where mom showcases her baked goods, and sells soups and lunch items a few days a week. What fun it was to cook with mom in her kitchen!

JKWeddingTrip-15

Tim got to help out too. He re-did all of their interior signs (and made a couple new ones for along the road), and he made some out of this world strawberry cheesecake ice cream.

I’ve been making pain au chocolat at home from the recipe I learned when Tim and I were in Paris. So Mom let me play a bit and I made both a regular and a vegan version for the bakery. They both turned out great! Karensa is a vegan, so I was hoping that there’d be some left for her for when they returned from their honeymoon. There were.

In addition to helping with the bakery & café, I got to spend a fair amount of time in the kitchen because Josh and Karensa asked my brother Jake and I to make the appetizers for the wedding dinner. Over the next month or so I’ll share the remaining recipes, along with a few more photos from the trip.

Some of the appetizers were passed on trays. But, we also had a station set up with toasted bread and crackers, with a few different spreads. The first (and probably my favorite) was a warm fig and goat cheese spread. There were two versions, one with goat cheese, one with coconut yogurt (for the vegans). They were quick and easy to make. It wasn’t fig season in Ontario, so we used dried figs. I’d been planning to roast them, which would have been awesome too. But, to save a bit of time, the dried figs worked great. This was a great appetizer, but I think I could probably just eat it for dinner. Give me a baguette and some honey to drizzle over and I’d be set.

Happy Eating!

Fig and Goat Cheese Spread

Prep Time: 15 minutes

Yield: 2 C

Ingredients

1 1/2 - 2 C dried figs* (about 20) (8 oz., 227g), chopped
1 pkg (300g) goat cheese, chopped (or 1 C vegan yogurt - Yoso brand was great)
1 T lemon zest, chopped
1-2 T honey
1/4 t black pepper
to taste salt
1 t lemon juice

Instructions

Pre-heat the oven to 350F.
Mix all ingredients together. Taste and adjust seasoning if desired. Scoop into a shallow oven safe dish and warm through (about 20-30 minutes should do) (if making the vegan version, you may want to just serve it at room temperature rather than heating).
Serve with toasted bread, crusty baguettes, or crackers.

Notes

*If using fresh figs, halve and roast (350F for 10-15 minutes or so), then chop.

http://www.de-ma-cuisine.com/fig-and-goat-cheese-spread-oh-what-a-trip/

Every time I say “on trays” I hear Basil Fawlty say “On those trays” to Manuel in Fawlty Towers…

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quick and easy Archive

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Potato Pancakes

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Pumpkin Pie Latté

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Deviled Eggs with Parmesan Crisps and Fresh Herbs

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Fig and Goat Cheese Spread – Oh What a Trip

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