De Ma Cuisine

Raw Archive

Friday

29

January 2016

0

COMMENTS

Pickled Beets and Cabbage

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

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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.

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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).

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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.

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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.

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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

  1. Sterilize jars and lids.
  2. 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.
  3. Bring brining liquid (vinegar through honey) to a boil, then reduce to a simmer and cook for 5 minutes.
  4. 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/

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

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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.

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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.

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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.

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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

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/

Thursday

24

September 2015

0

COMMENTS

Carrot Pasta with Tarragon

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Vegan, Vegetables, Vegetarian

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If I told you that this was another dish where versatility is key, would you be surprised? It’s the way that I cook, so as often as possible, I will offer alternatives. Just in case it’s a different season when you read this post, in case you have something else in your fridge, in case you don’t care for something that I’ve used.

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I wanted to do a pasta dish of sorts, using veggies as the pasta. Here’s where you can pull out that spiralizer, if you’ve already jumped on the veggie pasta bandwagon. I have far too many tools in my kitchen, so I opted to use a knife to cut carrots and summer squash into long, thin, pasta-like sticks (kinda like a long julienne). Other veggies that would be great: beets, parsnips, daikon radish, and fennel. Just mix and match based on what will go with the fresh herbs that you have on hand (for help with parings The Vegetarian Flavor Bible is a great kitchen tool).

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I cooked the “pasta” in boiling salted water. I cooked for just three minutes – quick and easy.

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To top the “pasta” I made a simple sauce of sorts. I used butter today, but for a vegan option, or just because it’s yummy, olive oil would be fabulous. I chopped up some small radishes, a shallot, and some garlic. Other veggies that would be great: peas, greens, cabbage, and green beans – again, mix and match based on the other veggies and herbs that you have on hand. Today’s herbs were tarragon and parsley. Other herbs to consider (these all go with carrots, if you want to keep them as the main veg): basil, Thai basil, chives, cilantro, dill, mint, and thyme.

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You could leave things as they are. That’d make for a great dish. But, I wanted to bump up the protein, so I added some lentils. I’m kinda obsessed with green lentils right now. They hold their shape well and taste great. I want to eat them all the time. Garbanzo beans or black beans would be fun too, if you’re not as in to lentils as I am.

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The lentils and tarragon, along with the dijon mustard that I added to the sauce, resulted in a dish that felt kinda French inspired. Topped with fresh tomatoes, this was a fabulous lunch. By the time I got to it, it was more room temperature than hot, but it was delicious. So, serve it either way. You could also top with more fresh herbs or nuts, even cheese, if you’re feeling cheesy. It would be great with some garlic bread or cornbread alongside, and a hearty spinach salad… But, just on its own is wonderful too.

Happy Eating!

Carrot Pasta with Tarragon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2

Carrot Pasta with Tarragon

Ingredients

  • 2 T butter or olive oil, divided
  • 1/4 C radish, diced
  • 1 shallot or small onion, diced
  • to taste salt
  • (could also add: peas, greens, cabbage, green beans)
  • 2 cloves garlic, diced
  • 1 C lentils (or garbanzo or black beans), cooked
  • 1 to 1 1/2 t dijon mustard
  • 1 C carrot, thinly sliced into strips and then into long noodle-like sticks
  • 1/2 C summer squash, thinly sliced into strips and then into long noodle-like sticks
  • (could also use or substitute: beets, parsnips, daikon radish, or fennel)
  • 1-2 T fresh tarragon, chopped (with other veggies could substitute basil, dill, mint, or thyme)
  • 1 T fresh parsley, chopped
  • 1 tomato, chopped, for topping
  • splash white vinegar, for topping

Instructions

  1. Bring a pot of salted water to a boil.
  2. While it comes to a boil, heat a skillet over medium-low. Add 1 1/2 T butter or oil. When it's hot, add radish through salt. Cook for about 3 minutes, stirring occasionally. Add garlic, lentils (or beans), and dijon, and cook for about 3 minutes, stirring often. Remove from heat and stir in remaining 1/2 T butter/oil, tarragon, and parsley. Taste and adjust seasoning if desired.
  3. While sauce cooks, drop carrots and squash (and any other veggie "noodles") into the boiling water. Cook for 3 minutes. Drain.
  4. Top "pasta" with lentil sauce, some tomatoes, and a splash of vinegar. Serve warm or at room temperature.
http://www.de-ma-cuisine.com/carrot-pasta-with-tarragon/

Monday

24

August 2015

0

COMMENTS

Cantaloupe Smoothie

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

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There’s nothing like a chilled melon on a hot summer day. Seriously. Nothing. Give me all of the watermelons, honeydews, and cantaloupes and I’m a happy gal. I can’t grow them for anything, so thankfully they know what they’re doing at JND Farms.

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I’ve mentioned before that I prefer melon just plain. Super cold, cut into chunks or sliced, that’s my favorite. But, as I’ve also admitted, I’m loving these new ways to eat them too. Melon and Feta Salad? Yep! Watermelon Gazpacho? Absolutely! And now, a smoothie.

For this smoothie I added some frozen peaches and bananas. Fresh would be great too. I just had some in the freezer to use up. Whatever type of fruit, I’d suggest using as ripe as you can find ’em. Super sweet and juicy. Best way to go. If you wanted to switch things up you could also add some greens (like kale, spinach, or chard), berries, other types of stone fruit, pears, apples, or honeydew melon. Use what you have on hand.

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I used cow’s milk, because it’s what we drink. But any kind of milk will do. Coconut, soy, almond, hemp… use what you prefer. Same goes for the yogurt. Any kind will work. Or, to keep it vegan, try some silken tofu.

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Then grab your favorite blender and blend away. I like my smoothies super smooooooth, so I blended long enough that the guy working at the house next door looked over to see what the noise was (during the break he took from whatever noisy machine he was using 😉 ). I also overfilled the blender just a tad. I got a little cantaloupe happy. If I hadn’t had my hand on the lid we may have had cantaloupe colored walls. Whoops. The good thing about making so much is that I made enough for four, so tomorrow’s breakfast is already done.

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Smoothies are a perfect breakfast, full of protein and nutrients. But, they’re also a great snack, or an accompaniment to a meal. I’m thinking that a Dandy Sandi paired with a smoothie sounds yummy. Maybe the extra servings will become lunch.

Happy Eating!

Cantaloupe Smoothie

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Cantaloupe Smoothie

Ingredients

  • 3 C cantaloupe, cut into chunks
  • 1 frozen banana, cut into chunks
  • 1 C frozen peaches (or fresh), cut into chunks
  • 1 C plain yogurt or silken tofu
  • 1 C milk (any kind)
  • pinch ginger
  • pinch salt
  • 1 T maple syrup
  • Could also add: greens (kale, spinach, chard), berries, stone fruit, pears, apples, honeydew melon

Instructions

  1. Put all ingredients in a blender and blend well.
http://www.de-ma-cuisine.com/cantaloupe-smoothie/