Thursday

4

December 2014

0

COMMENTS

How to Make Pesto – Part 3 – Mint Pesto

Written by Rachel, Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian

It’s time for another pesto installment. I still can’t believe that I hadn’t made pesto before I tried my hand at Basil Pesto, the more traditional pesto. Then came the Kale Pesto, a bright, green tasting treasure.

But, recently, I’ve been loving mint. I love mint so much that I stuck a few sprigs in some dirt to see if they’d grow.

They did!

I have more mint growing outside than I know what to do with. And I’m fine with that.

I thought I’d highlight the cool mint flavor with just a few ingredients. No nuts or cheese this time. Just some lemon, garlic, balsamic vinegar, salt, and olive oil. (But, if you wanted to add nuts, almonds, pine nuts, pistachios, or cashews would be a great choice.)

Simple.

Since I have a tiny food processor-like attachment to my hand blender, I just put everything in at the same time and blend. You could also stream the olive oil in as you blend, if you have a blender or regular food processor. I think it worked just fine the way I did it though.

You could adjust the amount of liquid (or add more mint) if this isn’t thick enough for you. But, I liked the way it turned out.

I have so much pesto in my freezer that I’m going to have to start including it in my weekly menu, every week.

What a problem to have, right?!

I’m going to eat it with a baguette that’s topped with feta. Yes. I’m gonna do that. I’m going to drizzle it over roasted green beans and peas. I might toss it with pasta or rice (hello risotto!), with grilled eggplant, steamed carrots, or fresh tomatoes. I might make it into a salad dressing, add it to hummus, or use it to top soup. Or, like I did today, I may add it to a Greek Pasta Salad that’s got chickpeas, veggies, and feta.

Happy Eating!

Mint Pesto

Prep Time: 5 minutes

Mint Pesto

Ingredients

1 - 1 1/2 C packed mint (about 1 bunch)
1/4 C olive oil
1-2 cloves garlic
1 T lemon juice
1/2 to 1 t lemon zest
1 T balsamic vinegar
to taste salt

Instructions

Blend all ingredients for about 60 seconds. Scrape down the sides of the blender, taste and adjust seasoning if desired, and blend for about 30 seconds more.

http://www.de-ma-cuisine.com/how-to-make-pesto-part-3-mint-pesto/

Monday

29

September 2014

0

COMMENTS

Creamy Cucumber and Tomato Salad

Written by Rachel, Posted in Appetizers, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Creamy dreamy salad. Perfect for these last days of summer. The tomato is ripe and sweet, the cucumber crisp and cool, the dressing bright and herb-filled. It’s one of my favorite ways to eat salad.

A couple of months ago, I planted a sprig of mint in the dirt. No roots, just thought I’d try it and see if anything happened.

It grew.

I have more mint than I know what to do with. And I’m not complaining.

It adds a wonderful refreshing taste to this dish.

I’m also growing some parsley and basil in my garden. I can never have enough of these fresh herbs. When they come in our Abundant Harvest Organics box, sometimes they’re gone in a day (like when I made Basil Pesto). I love being able to step just outside the door and snip off whatever I need for a dish.

Those fresh herbs are the highlight to an easy dressing. I’ve also added some Greek yogurt, fresh onion and garlic (just a bit), some balsamic vinegar, and some olive oil for flavor. The herbs might be the star, but those flavors all go so well together.

Also, raw onion, I know… But, try it – it’s not too much, and when it’s minced and mixed in with all those other flavors, it’s not overpowering. If you don’t feel like braving onion breath, just leave it out, or use some chives. They’ll work just fine.

I thought I’d peel the cucumbers. Not a requirement. But, I thought it would be nice. It’s one of the few veggies that I do peel.

Tomatoes are sliced, not too thick, not too thin.

And just like that, dressing is drizzled over and you have a great side.

You could make double the dressing and save it so you can eat this salad every day. It could be used as a dip for carrots and celery, you could dip a Grilled Cheese into it, you could dip pretzels, crackers, or sesame sticks in it.

But, the best way to eat it, I think, is to use it on this salad, and to pair it with the Fish Wellingtons that I made the other week. I’d definitely suggest making both, then inviting a good friend over for lunch.

Happy Eating!

Creamy Cucumber and Tomato Salad

Recipe Type: Salad, Side, Lunch, Vegetarian, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 2-4

Ingredients

Dressing: 1/2 C Greek yogurt
1 T fresh basil, chopped
1 T fresh mint, chopped
1 T fresh parsley, chopped
1 T onion or shallot, minced
1 clove garlic, minced
2 T olive oil
to taste salt
to taste pepper
splash balsamic vinegar
Salad: 1-2 cucumber, peeled and sliced into rounds
2-3 tomatoes, sliced into rounds

Instructions

Whisk together dressing ingredients. Taste and adjust seasoning if needed.
Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Monday

8

September 2014

0

COMMENTS

Massaged Kale and Tuna Salad

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

Sometimes I just need a good salad. Salads are versatile and delicious, but sometimes aren’t hearty enough to be considered a main course. So I like to add a bit of protein so there’s a bit more to it.

For this salad, I chose tuna. Because it’s what I had. Because I like it. I used canned for this one. But, then a few weeks later I discovered fresh tuna at the grocery store, and the leftovers from that dinner would work just as well (maybe better, hello, fresh!).

You could also use chicken, turkey, ham, quinoa, garbonzo beans, or lentils.

‘Cause why not?!

Then there’s the kale. It’s one of my favorite green veggies. But, I also love chard and spinach too. If you don’t have any of these dark green goodies, regular lettuce will work fine too (just don’t do the massaging step). A hearty butter lettuce works great, but use what you have in your fridge.

Kale is tossed with a bit of olive oil and some salt, then massaged for a few minutes. Your hands will turn green. That’s normal.

It will get darker and feel a bit limp, like it does when it’s cooked. I love kale this way. Easier to digest and super yummy.

You can really use whatever dressing you’d like. Although I’d suggest some sort of vinaigrette or something lemony. I just squeezed some lemon and drizzled a bit of balsamic over top. Perfect with the olive oil that was already all over the kale.

I like a lotta crunch in my salads. Usually nuts and carrots do the trick. Sometimes croutons are added. Here I’ve also got apples, because I happened to have some on hand. But, again, use what you have (and what goes well with tuna, or whatever protein you’ve chosen).

At other times, I’ve also used grapes (in season now, so yummy with tuna!), cucumber, apples, cheddar, and almonds. This is one of my favorite combinations. It would go well with a nice butter lettuce, or the massaged kale.

Tomato is also a good addition.

Use what’s in season and what will compliment the other ingredients, and you’re sure to find a winning combination.

However you toss it together, this hearty salad will hold up well prepared the night before for a work or school lunch. But, like most foods, it’s best eaten fresh, right after you’ve made it, standing at the kitchen island, out of the serving bowl… or maybe that’s just me.

Happy Eating!

Massaged Kale and Tuna Salad

Recipe Type: Main, Lunch, Side, Salad, Fish

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Total time: 15 mins

Serves: 2

Ingredients

Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
1/2 lemon, juiced
1 t olive oil
pinch cayenne
to taste salt
to taste pepper
2 T green onions, chopped
Salad: 3 C kale, torn into small pieces
1-2 T olive oil
1-2 T lemon juice
1/2 to 1 T balsamic vinegar
to taste salt
to taste pepper
1/4 C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
1 apple, roughly chopped
1/4 C roasted and salted almonds, roughly chopped
(could also add chopped tomato)

Instructions

Combine all tuna ingredients together. Taste and adjust seasoning if needed.
Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
Top kale with tuna and remaining ingredients.

Thursday

24

July 2014

0

COMMENTS

Corn on the Cob

Written by Rachel, Posted in How To, Storage/Prep

Summah summah summah corn corn corn.

My favorite.

As I type this I’m listening to some upbeat, fun music, and sipping an iced coffee with some homemade caramel drizzled in.

For as much as I complain about the heat that I don’t like, I sure do love a lot about summer.

I mean, just this corn alone could convert me.

When I got the email saying that corn was available as an add on I freaked out and wrote back right away so I wouldn’t miss out.

I got two dozen, plus the three ears that were in the small Abundant Harvest Organics box.

Except for one that I used in a stir fry for dinner last night, I decided to process them all today. I didn’t want to risk waiting to long to eat them and having the sugars turn in to starch (meaning not so tasty corn).

The first step, whether it’s being eaten now or later, is shucking the corn.

I shucked 26 cobs pretty quickly. Here’s how.

Pinch a portion of the husk right near the top. Get all the layers down to the cob.

Pull down towards the base, revealing a few rows of kernels. Pull it all the way off.

Take remaining portion of the husk firmly in one hand.

Pull down towards the base. Snap off the husk and stalk at the end and clean off any of the silk that remains.

There are a few ways to prepare the corn for the freezer. The first way is to slice it off the cob, raw.

To do this, I like to use a bundt pan (a small bowl inverted inside a large bowl will also work). Stand the cob up on the middle part of the pan and hold it there with one hand. With the other, slice downward with a sharp knife.

The pan will catch most of the kernels as they fall (try not to slice off in long strips, those are more likely to stick together and fall, hitting the side of the pan and scattering all over the counter, cough cough, I didn’t realize this until partway through).

Now the corn is ready for Tomato Corn and Quinoa Salad, Salmon and Corn Salad, and Shepherd’s Pie of the South.

Another easy way to prepare the corn is to boil the cobs and freeze them whole.

I used my baking cooling racks to cool completely. That way they don’t sit in water and more air circulates around them, cooling them quicker.

Once the cobs are cool they go in to labeled freezer bags. The cobs can be reheated in boiling water or on the barbecue.

If you just can’t wait, enjoy them now, plain, topped with salt and butter, or topped with an herb butter (basil, chives, cilantro, rosemary, and thyme all go well with corn).

Some of my favorite ways to use corn on the cob are:

Grilled with Herb Butter

Raw in Salads (Taco Salad, Salmon and Corn Salad)

Raw in Tomato-Corn Salsa

Boiled (with or without butter and salt, or herb butter)

Ham and Greens Chowder

I would like to try it as:

Crostini with Feta and Herbs

Mixed with cheese and cayenne in a Spicy Grilled Cheese

Added to Guacamole

In Cornbread or Biscuits… it seems like there are endless things that need corn added.

Some yummy corn-binations (see what I did there?!):

corn+bacon+basil+tomato

corn+bell peppers+beef+garlic+potatoes

corn+crab+basil+garlic+lemon juice

corn+tarragon+feta+chicken

A couple of tips:

If there are any grody spots or bugs, just cut those off. The whole cob probably isn’t ruined.

Let the kids help! They can shuck the corn. They could sit on the porch steps or the grass and go to town. If you have a dog, (s)he might enjoy cleaning up, so keep them nearby the kiddos. 😉

Happy Eating!

Monday

28

April 2014

1

COMMENTS

Massaged Kale Salad with Radish and Apple

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

Kale kale kale kale.

Radish radish radish radish.

(Sung as I’m writing to the tune of Beethoven’s Symphony No. 5. Yes.)

Things I’ve been really into lately (besides singing regular words in non-fitting songs): Massaged Kale Salads.

What a wonderful phenomenon. Massaging the kale makes it easier to digest because it is broken down a bit before you eat it (I learned this from my friend, Genevieve’s blog).

Good digestion is important, so why not!?

(Now I’m listening to Symphony No. 5 instead of just singing it to myself… it’s making me type fast because it’s super intense!)

Olive oil and salt are our massage aids.

Then add two hands (after you’ve taken a photo… don’t try grabbing your camera or phone with your after massaging hands… they will be all green and oily).

Massaged kale will make the room smell all springy, grassy, and fresh.

I like this.

It will become dark, limp, and will decrease in volume.

It’s like science in a bowl.

More science, if you want, while making the dressing. By adding the olive oil last, and whisking it in, an emulsion is created.

If you want simpler, just toss some lemon juice, salt, and oil on to the salad. That’ll work too.

Buuuut, I think dressings are pretty easy to make. Plus my dad-in-law gave me a cool old whisk with a copper handle, so it makes whisking super fun.

This one has a little more than just lemon and olive oil, but not by much. There’s a bit of thyme, a pinch of cayenne, and a smidge of honey.

I wanted the salad to look pretty, even if I was just going to mess it up in a minute. I think it kinda looks like a flower.

I used some of the veggies that I’d gotten in this week’s Abundant Harvest Organics box: kale (obviously), radishes, and a carrot. Apple is added for a bit of sweetness, to counter the a little bit tart lemony dressing.

If you have any leftovers, you could toss them into a skillet for lunch tomorrow and scramble some eggs once the veggies are tender.

To make this into a main dish, you might add some grilled chicken or beef.

Quick and easy, massaged kale peasy… I don’t know…

Happy Eating!

Massaged Kale Salad with Radish and Apple

Recipe Type: Salad, Raw, Greens, Vegetables, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-6

Ingredients

1 bunch kale, sliced into ribbons or chopped
1-2 T olive oil
salt
3-4 radishes, thinly sliced
1/4 C almonds, chopped
1 apple, chopped
1 carrot, thinly sliced
dressing: 1/8 to 1/4 C lemon juice
1 t red wine vinegar
1/4 to 1/2 t dried thyme (fresh: 1/2 to 1 t)
dash cayenne
to taste, salt
1 t honey
to taste, olive oil

Instructions

Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
Top kale with radishes, almonds, apple, carrot, and dressing.

3.2.1269

Newer Entries →

Raw Archive

4

0

How to Make Pesto – Part 3 – Mint Pesto

Happy Eating!

29

0

Creamy Cucumber and Tomato Salad

8

0

Massaged Kale and Tuna Salad

Happy Eating!

24

0

Corn on the Cob

Some of my favorite ways to use corn on the cob are:

I would like to try it as:

Some yummy corn-binations (see what I did there?!):

A couple of tips:

Happy Eating!

28

1

Massaged Kale Salad with Radish and Apple

Looking for Something?

Support My Cookbook!

Favorites

Instagram

Recent Posts