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Monday

31

August 2015

Thai Basil and Peanut Soup

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Rice, Sides, Soups, Vegan, Vegetables, Vegetarian

Soup, how I have missed you!!

I’d kinda forgotten about soup. I don’t know how. It’s one of my favorite things to cook and eat. Ever. Ever. EVER! I’m aware of the weather. It’s been about 97,000 degrees out lately and it’s just going to get hotter. But, I just can’t help myself.

This is my take on a Thai-peanut-kinda-spicy-oh-so-good soup. And yes, I said peanut. Peanut butter, to be exact. Just trust me, it works.

To start, I raided the veggie drawers in the fridge. Cabbage, green beans, lemongrass, and chile peppers all made the cut (bell peppers, carrots, broccoli, and greens could also be added, but you’re not missing out without them).

Then I went to the pantry. Found some peanut butter, ginger, liquid aminos (gluten-free soy sauce substitute – I ran out of the real stuff yesterday), and onion. Along with some tofu from the freezer, the veggies went into a soup pot with some coconut oil to cook away. A few minutes later, the peanut butter and other goodies went in. This soup came together in no time at all.

I added some veggie stock. Keeping things vegan today. A 30 minute simmer was all it took. If you’ve got less time, that would work too. Just cook until it tastes great to you.

In the last few minutes of cooking, I added the noodles to some boiling salted water. You can use whatever kind of noodles you prefer – I used soba, but rice noodles would be great too. You can totally add a little more liquid to the soup and cook the noodles that way. I thought about it, but wasn’t sure if we’d have leftovers and didn’t want to risk soup-logged noodles the second time we’d eat it. Since we’re trying to conserve water in the kitchen, I let the pasta water cool and dumped it on the lawn a few minutes ago (ahem – I have no idea if lawns like pasta water, so try at your own risk).

There are many things that you could do differently. As noted earlier, you could swap some of the veggies and you could use rice pasta if you want to go gluten-free. You could also use rice instead of pasta. It’d be a different soup, but I think it’d still be great. You could also add some coconut milk. I would have done this, but my grocery shopping was already done when I made up the recipe, so it was a use what I have on hand kinda day. However you make it, I hope you enjoy it as much as we did. We had it for lunch today and Tim said that it tasted like something you’d find at a fancy restaurant. Well, shucks, honey, that was a nice thing to say. (I agree… I may or may not have licked the bowl.)

Happy Eating!

Thai Basil and Peanut Soup

Prep Time: 15 minutes

Cook Time: 42 minutes

Total Time: 57 minutes

Yield: 2-4

Thai Basil and Peanut Soup

Ingredients

2 T coconut oil
1 C tofu, chopped
1 C green beans, chopped
1 onion, chopped
1-2 chiles, ribs and seeds removed (if desired), diced
1 C cabbage, chopped
could also add: bell pepper, summer squash, carrot, broccoli, greens
2 stalks lemongrass, use only an inch or so from the bottom, tender inside layers, chopped
to taste salt
2 cloves garlic, diced
1/4 t ground ginger (or 1/2 to 1 t fresh, diced)
1-2 T liquid aminos or soy sauce
1 T rice vinegar, divided
1/4 C peanut butter
4-6 C veggie stock
1/4 lb. soba noodles or rice noodles (or rice, cooked)
1/4 C Thai basil, chopped, some reserved for topping

Instructions

Heat soup pot, add coconut oil. When oil is hot, add tofu through salt. Cook over medium heat, stirring occasionally for about 8-10 minutes. Add garlic (and if using fresh ginger, add it now), cook for 1 minute. Add dried ginger (if using), soy sauce/liquid aminos, 1/2 T rice vinegar, and peanut butter, cook for 1 minute. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes.
Bring a pot of salted water to a boil. During the last few minutes of the soup's cooking time, add the pasta to the water. Cook according to package's directions. Drain and rinse with cold water.
Remove soup from heat. Stir in Thai basil and remaining 1/2 T of rice vinegar. Taste and adjust seasoning if needed.
To serve, pile some noodles in a bowl and pour soup around them. Top with the reserved Thai basil.

http://www.de-ma-cuisine.com/thai-basil-and-peanut-soup/

Thursday

20

August 2015

0

COMMENTS

Tofu and Eggplant Lettuce Wraps

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

Lettuce is one of those oft neglected veggies. I fall into the trap of thinking that lettuce is meant for sandwiches and salads alone. Never mind the fact that I’ve made it into Caesar Soup, which is at the other end of the spectrum for sure. You know, I think that soup would taste great with a sandwich. Double whammy on the lettuce.

But, if we can get away from tradition, here’s another way to use lettuce. As a wrap. Ok, I know, it’s been done before. In fact, one of our favorite Asian restaurants has the most amazing lettuce wraps. I hadn’t ever tried a lettuce wrap until we tasted them. They were a bit of the inspiration for this recipe. However, the main inspiration was that I need to be more creative with lettuce.

We normally have red leaf lettuce on hand. It’s a bit more delicate, so I thought that it might be best to double up on the layers. In the end, doubling up was fine, but they were messy no matter what (and I think they’d be messy no matter the variety of lettuce used). So, fair warning: be ready to eat with your hands, and have a big napkin ready to catch falling food and wipe sticky fingers. 😉

Here’s where things get so simple. This is a quick and easy meal. Perfect for a working lunch break on a busy day, as an appetizer before dinner, as a mid-day snack… Whenever you eat them, they’re a cinch.

I used eggplant, tofu, hot pepper, and onion. But, you could also add: mushrooms, bell pepper, summer squash, and julienned carrots. They’d be fabulous! I wanted to include some fresh herbs, so I used Thai basil and mint. The mint can be added to suit your tastes and what you have on hand. I have some in my garden, which is just outside the door, so I didn’t want to miss out on the freshness that mint adds to a dish.

I cooked everything in some coconut oil, because coconut lends well to Asian flavors. The chiles added a hint of heat, the tofu got a bit crispy, and the veggies softened and browned just a bit.

Each wrap was topped with some diced cucumbers for a bit of cool crunch, then I added a splash of rice vinegar and a few flakes of sea salt. I find that a variety of textures is important in wraps, so the cucumber met that need. And the salt and vinegar both help to bring out the flavors of the other ingredients.

I decided to go vegan today and didn’t feel like I was missing out on anything. But, if you wanted to add meat, some beef, chicken, or pork would be great. However you decide to cook it up, it might pair nicely with a Sweet and Spicy Lemongrass Stir Fry… maybe for dinner tonight?!

Happy Eating!

Tofu and Eggplant Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yield: 2

Serving Size: 2 lettuce wraps

Tofu and Eggplant Lettuce Wraps

Ingredients

1 small to medium eggplant, peeled and chopped
salt
2 T coconut oil (or olive or canola)
1 C tofu, excess water squeezed out, chopped
1 chile pepper, ribs and seeds removed, diced
1/2 C onion or shallot, chopped
could also add: mushrooms, bell pepper, summer squash, and julienned carrots
to taste salt
big pinch ginger
1 clove garlic, diced
1 1/2 T soy sauce or liquid aminos
1 T mint, chopped
1 T Thai basil, chopped
1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
1/2 C cucumber, diced, for serving
rice vinegar, for serving
pinch salt, for serving

Instructions

Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

http://www.de-ma-cuisine.com/tofu-and-eggplant-lettuce-wraps/

Monday

20

July 2015

0

COMMENTS

Melon and Feta Salad

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

I mentioned last week that I have a hard time eating melon any way other than chilled, plain, nothing else to it. I’ve heard of people putting feta with their melon. So weird. So so weird. I was never gonna try it. Why ruin a perfectly good thing?

I was wrong.

I’ve been missing out.

I was the weird one.

Creamy, cool, salty chunks of feta. Savory, crunchy, spicy red onions. Bright, summery, fresh herbs.

It’s like a summer poem on a plate. A mouthwatering piece of art.

Oh that I could eat this for every meal of every day.

Although I really reeeeally enjoyed this salad as is (and it’s seriously best with everything piled into the same bite), if you wanted to change things up, here are some suggestions: You could make this an all savory salad and substitute eggplant for the melon. Easy. If you’re going for a vegan dish you might swap the feta for some crumbled extra firm tofu (you might want to add a little extra salt). If feta isn’t your favorite, but you love blue cheese, ricotta, or goat cheese, give ’em a try. Like most things that I make, it’s best made to suit the cook’s tastes, with what they have on hand.

I ate this for lunch today, standing at the kitchen island, watching a Red Sox game, all the while trying to hurry so I could clean up and get back to work. But, here’s how I really want to enjoy it: outside, with some of my favorite people, alongside some grilled sausage and a creamy potato salad, with some of Tim’s homemade ice cream for dessert. Maybe not today, but soon. It needs to happen soon.

Sometimes there’s something to be said for, “if it ain’t broke, don’t fix it”. Not here. I will never tire of freezing cold melon on its own. But, this salad holds a special place in my heart. Because, if I dig a little deeper, it’s a great reminder that it’s always a good thing to venture out of my comfort zone to try something new, something scary, something that might seem a little bit weird.

Happy Eating!

Melon and Feta Salad

Prep Time: 15 minutes

Yield: 4

Melon and Feta Salad

Ingredients

2 C (heaping) melon (cantaloupe or watermelon), cubed
1 C tomatoes, chopped
1/2 C cucumber, chopped
1/2 C red onion, diced
1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
to taste salt
to taste pepper
2 T fresh mint, diced
2 T fresh basil, diced
3 T balsamic vinegar
2 T olive oil
4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions

Toss melon through hot pepper (if using) in a bowl.
Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

http://www.de-ma-cuisine.com/melon-and-feta-salad/

Monday

6

July 2015

0

COMMENTS

Spicy Summer Squash and Tomato Soup

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

Summer isn’t usually the time of year that people are busting out the soup recipes. I realize that. But, it is the time of year for squash and tomatoes, so let’s make an exception.

Tomato Soup is one of my favorite comfort foods. I have memories of being at camp as a kid on a rainy summer day, eating grilled cheese and tomato soup in the dining hall. (That’s one of the few good memories I have of camp… I wasn’t much of a camper.) It wasn’t just camp, or even just during childhood. This has always been one of my favorite meals. It brings with it a wave of nostalgia, but it’s also a quick and easy meal that packs in fruits, veggies, grains, and protein (if you add the grilled cheese).

I started it off with some summer squash and salt. Simple and easy. I added some hot peppers (I used half a jalapeño and a whole Hungarian hot pepper, both without their ribs and seeds) and garlic. Everyone cooks away for a little while.

If you have tons of tomatoes on hand, this would be a great time to use them. You’d want to cook for longer, but, it’d be great. I don’t yet have an abundance of tomatoes. My garden holds the promise of things to come with plenty of green tomatoes. But, they’re not ready quite yet. The tomatoes that we’ve gotten in our Abundant Harvest Organics box are precious and I like to use them raw, on sandwiches, to top potato salad, or as a simple side. So this time I’ve used canned tomatoes. I think both ways would be great. You could also roast the tomatoes like I did on the show a few years ago. Lots of options here.

Since basil and tomatoes are pretty much best friends, I added a ton. Doesn’t matter what color – purple, green, lemon basil… just as long as it’s fresh.

You could leave the soup chunky if you wish. But, I like my tomatoey soups to be smooth, so I blended it up. I learned the hard way that if you’re not using an immersion (or hand) blender (so a regular blender) that it’s imperative that you take the lid’s plug out and cover the hole with a clean tea towel. If you leave the plug in, it will most likely (at least in my experience) fall in and get blended up. This will mean not just ruined soup (sad), but a big mess (annoying), and soup splattering all over you (ouch). Learn from me, friends. Take out the plug. 😉

If you’re planning to enjoy the whole pot of soup the day of, you’re golden. If you end up with leftovers or just want to make it ahead of time and pop it in the freezer, you need to cool it down quickly before it goes into the fridge. So, here’s a trick: To cool the soup down quickly, add only 2 C stock when cooking. Then after it’s cooked, add 1 C frozen stock or ice and stir in to cool down. When it’s cooled down, put it in the fridge to cool completely before freezing.

I like to store things in the freezer in smaller containers so that I’m not defrosting a large container for just one or two portions. Each container gets a label with the name, date, and number of people it will serve. To defrost, pop it into the fridge overnight. Or, just add it frozen to a soup pot with a bit of water or stock in the bottom and reheat.

Happy Eating!

Spicy Summer Squash and Tomato Soup

Prep Time: 10 minutes

Cook Time: 19 minutes

Total Time: 29 minutes

Yield: 4

Spicy Summer Squash and Tomato Soup

Ingredients

1 T olive oil
2 C summer squash, roughly chopped
to taste salt
1/2 to 1 1/2 hot peppers (depending on what type), ribs and seeds removed, chopped
3 cloves garlic, chopped
to taste salt
to taste pepper
pinch ginger
2 C crushed tomatoes (or tomato puree)
3 C stock or water
1 T rice vinegar
1 T maple syrup
1/2 C fresh basil, chopped

Instructions

Heat a soup pot over medium-low. Add oil. Add squash and salt. Cook for 5 minutes, stirring occasionally. Add hot pepper and cook for 2 minutes. add garlic and cook for 1 minute more. Add tomatoes through maple syrup. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, or until veggies are tender.
Remove from heat and add basil. Blend with a hand blender (or in batches in a regular blender, with the lid's plug removed and the hole covered with a clean tea towel) for 1 minute. Taste and adjust seasoning if needed.

http://www.de-ma-cuisine.com/spicy-summer-squash-and-tomato-soup/

Thursday

2

July 2015

1

COMMENTS

Potato Salad

Written by Rachel, Posted in Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Nuts, Potatoes, Potlucks, Salads, Sides, Vegetables, Vegetarian

Nothing says summer and comfort food all in one bite like potato salad. My mom makes great potato salad. We ate it a lot growing up (and still do, when we go home to visit). I never get tired of it. There are so many things you can do with potato salad. This one is a classic that’s been tweaked a bit… In a good way.

For me, classic means hard boiled eggs, potatoes, and a creamy sauce. There might be something crunchy in there too – celery, pickles, red onions, bacon…

I didn’t vary on the eggs. Hard boiled goodness. I know there are many schools of thought on the perfect way to boil an egg. I do it one of two ways: I bring some water to a boil, add about 1 t white vinegar (so the whites seize up if the shell cracks), then either boil for 15 minutes, or turn the heat off and cover and let them stand for 15 minutes. Recently we watched an episode of Good Eats and Alton Brown did the turn off the heat method, so I tried it. It worked. The other way does too (the way my mom taught me).

I strayed a bit with the potatoes. Only a bit though. I added some parsnips. I almost added turnips… Maybe next time. But, parsnips, try them if you want to be a little bit creative, but not too. They look like the potatoes (you know, in case anyone is picky about color), and they only taste a tiny bit different. I mean, I know they’re in there and I hardly notice them.

The creamy dressing for my potato salad is usually a combination of yogurt and mayo. This time, I had some homemade mayo on hand (made with Burroughs Family Farm eggs). Since you’re not really supposed to keep homemade mayo around for too long, this was the perfect way to use it up. I also added some plain yogurt, and olive oil (just because I love the taste). There’s some garlic, herbs, and paprika. Salt, pepper, and dijon mustard. I don’t know if I’ve ever followed a potato salad recipe other than my mom’s, so I don’t know how far from normal I’ve gone. I also don’t care all that much. Because Tim thought it tasted great and so did I.

It’s really a four-step dish. Steam potatoes (then cool). Cook eggs so that the perfectly golden yolks are firm. Whisk dressing. Assemble. And then, usually I stand there “making sure it tastes ok”, which means eating about half of it before it goes into the fridge. It’s one of my favorite things to eat. I take after my mom.

This was great on its own. It was fabulous topped with some chopped walnuts and tomatoes. But, I really couldn’t pick a way that I preferred it. So, if you want it to be more classic, leave the toppings off. If you want to spice things up, add them. If you add them you’re also adding more protein (walnuts), and a healthy fruit (tomato – yes, it’s technically a fruit).

It’s best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast (ask my mom), lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.

Happy Eating!

Potato Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6-8

Potato Salad

Ingredients

2 1/4 lbs (about 8 medium) potatoes, cubed
1/2 lb. (about 2 medium) parsnips (optional, can use all potatoes), cubed
1/2 to 3/4 C mayo (homemade if you have it)
3/4 to 1 C plain yogurt
1-2 T dijon mustard
2 T olive oil
2 cloves garlic, minced
1 T fresh basil, finely chopped
1/2 to 1 hot pepper (optional), ribs and seeds removed, minced
1 t paprika
1 t fresh thyme (or 1/2 t dried)
2 T white vinegar
to taste salt
to taste pepper
2-4 hard boiled eggs, chopped
1 C tomatoes, chopped, for topping
1/2 C walnuts, chopped, for topping
2 T combo of any or all: chives, parsley, or basil, chopped, for topping

Instructions

Heat a large pot with about 1 1/2" water at the bottom. Bring to a boil. Add potatoes and parsnips to a steamer basket and add to the pot. Cook for about 10-12 minutes, or until they're tender. Cool completely.
Whisk together mayo through pepper. Taste and adjust seasoning if needed.
Toss vegges with dressing. Fold in eggs. Taste and adjust seasoning if needed. Refrigerate for an hour or serve immediately.
Serve topped with tomatoes, walnuts, and herbs, or just on its own.

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

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sides Archive

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Thai Basil and Peanut Soup

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Tofu and Eggplant Lettuce Wraps

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Melon and Feta Salad

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Spicy Summer Squash and Tomato Soup

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Potato Salad

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