De Ma Cuisine

Shallots Archive

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by , Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

Stuffed-Kohlrabi-2

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Stuffed-Kohlrabi-1

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

Stuffed-Kohlrabi-4

Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

  • 4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
  • 1 T olive oil
  • 1 C leek/shallot/onion, diced
  • 1/2 C radish or carrot, diced
  • 1 C cabbage, chopped
  • 1 apple, diced
  • to taste salt
  • to taste pepper
  • 1 t fresh thyme (or 1/4 t dried)
  • 1 T fresh basil (or 1 t dried), chopped
  • 1 t dried parsley (or 1 T fresh), crushed
  • pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
  • 1 C turkey or chicken or sausage (cooked)/tempeh/tofu
  • 1 C brown rice or quinoa (cooked)
  • 1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
  • parmesan cheese, grated, or nutritional yeast, for topping
  • almonds, chopped, for topping
  • lemon wedges, for serving (2/serving)

Instructions

  1. Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
  2. While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
  3. Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.
http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Monday

26

October 2015

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Main Dishes, Meat, Nuts, Pasta, Pork, Roasting, Vegetables, Vegetarian

PumpkinPasta-6

I’m eating this pasta as I type. I refrained from eating more than a bite or two while I was photographing so I could save it for dinner. It’s creamy, has a hint of spice, and it tastes like fall. It feels like the kind of food that should be enjoyed on a cold night with loved ones at your table… Lost in thought, I was envisioning my next dinner party when an errant noodle flung pasta sauce on to the floor. Distraction over.

PumpkinPasta-1

It’s pumpkin season and I’m so glad. I love all that there is to do with pumpkins (like I talked about in my Ten Ways to Use Pumpkins post from the other day). They’re versatile and yummy.

PumpkinPasta-2

For this recipe I roasted the pumpkin almost whole so that I could serve the pasta in it. It’s as simple as a little olive oil on the inside, flip it upside down, and roast for about an hour. I wanted to save some of the roasted pumpkin for a few other dishes, but if you wanted to use it all, you could totally do that.

Pumpkin isn’t the only option. If you’ve got other varieties of winter squash they’d be great too. I might avoid the spaghetti squashes (and those like them), but other than that, whatever you’ve got on hand should be great.

PumpkinPasta-3

Pumpkin (or winter squash) and browned butter are good friends. As they should be. You can use butter or not, olive oil is a great option as well. Equal parts butter/olive oil and all purpose flour work together to make a nice roux. Or, if you want to skip it all together (and for a gluten-free option), milk and cornstarch will thicken up nicely.

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PumpkinPasta-5

The pumpkin, milk, and thickener heat slowly on the stove until they’re nice and thick. Then cheese and some seasonings are added and everyone gets blended together until you’ve got a nice smooth sauce.

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Whatever pasta you prefer will work perfectly. I made some fresh pasta today, cut in a fettuccine (ish) width, so that’s what I wanted to use. But, elbows, spaghetti, or fusilli would be great too. I opted for a creamy sauce without any add ins or toppings. Sometimes I just don’t want anything extra. But, next time I think I’m gonna try it with some mushrooms, greens, and sage… or maybe corn, crispy shallots, and bacon.

Happy Eating!

Pumpkin Pasta

Prep Time: 15 minutes

Cook Time: 1 hour, 11 minutes

Total Time: 1 hour, 26 minutes

Yield: 6

Pumpkin Pasta

Ingredients

  • 1 small pumpkin or small to medium winter squash (any except spaghetti squash) (about 2-3 C cooked) (could also use roasted or steamed carrots or cauliflower)
  • 1 t olive oil
  • 1/4 C butter or olive oil (optional)
  • 1/4 C all purpose flour or 1 T cornstarch
  • 2 C milk (any kind)
  • 1/2 C plain yogurt
  • pinch cayenne
  • to taste salt
  • good pinch coriander
  • good pinch ginger
  • 1 C cheese (Parmesan, cheddar, or Gruyère), grated
  • (could also mix in: 2-4 cloves roasted garlic, sautéed mushrooms, greens, sage, onion, leek, shallot, corn, lemon zest)
  • 6 servings pasta
  • toppings optional: fresh herbs, chopped; poached eggs, bacon, or nuts

Instructions

  1. Pre-heat the oven to 350F. Cut the lid off the pumpkin (if you're going to serve in it, if not you could just slice in half), scrape out seeds. Rub the inside with 1 t olive oil. Roast for about 1 hour.
  2. Heat a medium sized saucepan over medium-low heat. Add butter, if using. When it starts to brown, whisk in flour. Cook for 30-60 seconds. If doing gluten-free, skip the butter and flour and whisk milk with cornstarch. Pour in milk (with or without the cornstarch), whisking as you do. Add pumpkin. Cook over low heat for about 10 minutes, or until thickened (it should coat a spoon without all running off), stirring occasionally with a wooden spoon.
  3. Remove from heat and stir in yogurt. Season with cayenne through ginger. Stir in cheese. Blend with a hand blender (or in batches in a regular blender with the center plug removed and the hole covered with a clean tea towel) until smooth. Taste and adjust seasoning if desired. Stir in any additional mix ins.
  4. Cook pasta. Drain and toss with sauce. Serve topped with desired toppings, or just serve as it is.
http://www.de-ma-cuisine.com/pumpkin-pasta/

Sunday

19

October 2014

0

COMMENTS

Vegetarian Soft Tacos

Written by , Posted in Beans, Cheese, Dinner, Fruit, Kid-Friendly, Legumes, Lunch, Main Dishes, Quick and Easy, Vegetables, Vegetarian

VegetarianSoftTacos-7

Even though I’m tired of the heat we’re still experiencing, I’m hanging on as long as I can to the summer veggies. Specifically summer squash.

I’m fine that the apples are here. I’m glad that we’ve got grapes. But, I don’t want the cute little squash to go bye bye.

VegetarianSoftTacos-1

So I’m using them as often as I can. Savoring each squashy bite.

VegetarianSoftTacos-2

I feel like squash kinda goes with everything. I like to add it to eggs, wrap it with pie crust, and slice it thin for pizza.

Oh my squash it’s good.

See what I did there?

Sorrynotsorry.

VegetarianSoftTacos-3

Squash, shallots, radishes, and a chile pepper are added to some hot oil.

This isn’t going to take long.

VegetarianSoftTacos-4

Next come the beans and seasonings.

I love beans in tacos and enchiladas. Meat is great too, but we eat a lot of vegetarian meals, just because we do, so often things like beans, quinoa, and eggs are our forms of protein. That being said, this would taste great with some ground beef. The main reason I didn’t use any: I didn’t have any.

I used pinto beans. They’re my favorite for tacos and enchiladas. But, kidney, black, or garbonzos would also work. They will change the taste of the dish a bit, but no big deal.

VegetarianSoftTacos-5

Almost before the lettuce is washed, tomatoes are chopped, and cheese is grated, the bean and veggie mixture is done. This is a seriously quick meal.

VegetarianSoftTacos-6

Everything gets piled onto half of the tortilla (whole grain for me, white for Tim), then the unadorned half gets folded over.

You could totally fry up some tortillas and make hard shell tacos. Corn tortillas work great for this. But, for a super quick meal, I like ’em soft.

VegetarianSoftTacos-8

I usually bring the salsa and yogurt with me so I can add more while I eat. I like my tacos messy.

Happy Eating!

Vegetarian Soft Tacos

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

Vegetarian Soft Tacos

Ingredients

  • 1 T olive oil
  • 1 radish (or carrot, or both), grated
  • 1 small summer squash, grated (or bell pepper, chopped, or both)
  • 1 hot chile pepper, ribs and seeds removed (unless you'd like more spice), diced
  • 1 shallot, chopped
  • 1 clove garlic, diced
  • 1/4 C corn
  • 1 t chili powder
  • 1 t paprika
  • to taste salt
  • to taste pepper
  • 1 to 1 1/2 C pinto beans
  • 2 tortillas
  • cheese, grated
  • lettuce, shredded
  • tomato, chopped
  • Greek yogurt
  • salsa

Instructions

  1. Heat a skillet and add oil. When oil is hot, add radish through shallot. Cook over medium-low heat for about 3-5 minutes, stirring occasionally.
  2. Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Divide the bean mixture between the tortillas and place on half of each one. Top it with cheese through salsa. Fold the un-topped half of the tortilla over the toppings.
http://www.de-ma-cuisine.com/vegetarian-soft-tacos/


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