De Ma Cuisine

Squash Archive

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/

Friday

27

November 2015

0

COMMENTS

Potato Pancakes

Written by , 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

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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.

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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).

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

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

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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

  1. 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.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. 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).
  6. Serve pancakes topped with a dollop of herbed yogurt.
http://www.de-ma-cuisine.com/potato-pancakes/

Thursday

12

November 2015

0

COMMENTS

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Written by , Posted in Condiments, Dairy-Free, Dinner, Gluten Free, Herbs, Main Dishes, Pasta, Quick and Easy, Rice, Roasting, Sauces, Sides, Vegan, Vegetables, Vegetarian

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As I type this, I’m practicing my songs for the Christmas concert in December. This seems wrong because the weather doesn’t match the feel of the songs. I don’t know if it will ever not be weird to me to have 90 degree weather in October, but I’m coping. I try to avoid using the oven too much when it’s hot. But, today I made an exception. It just has to be done earlier in the day when it’s still cool out. And, even though it warms up the house a lot, it’s worth it to be rewarded with roasted veggies.

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Roasted broccoli is one of my favorite things. Sure, it can make the house smell like toots, but it tastes so good that it doesn’t really bother me. And roasted summer squash, I can eat the entire pan by myself. Easy.

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I tossed them with some olive oil, salt, pepper, and cayenne. Simple.

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While they roasted I blended together some sauce (which could be a dip, just make it a little thicker). It contained things like garlic, ginger, basil, tahini paste, and homemade yogurt. I’m totally on a homemade yogurt kick right now. It’s the best, and it’s not too difficult to make. When I make it, I feel like I’m winning at life. Same with homemade bread. I guess we all have our things that make us feel like we’ve accomplished something great. Those are two of mine.

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This sauce might be another. It’s a bit Asian-inspired, with the soy sauce (liquid aminos if you’re gluten-free) and the tahini. If you have leftovers, you might use it on an Asian Chicken Salad or a Napa Cabbage Slaw. If you don’t have tahini paste (which is ground up sesame seeds), you could use almond or peanut butter.

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I served the veggies drizzled with the sauce, over some brown rice. Other options would be to serve it over pasta, spaghetti squash, chicken, tofu, or just dip the veggies in the sauce. They’re great that way too.

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I see cooler weather in the forecast. It’s almost the season for all the roasted veggies, soups, and stews.

Happy Eating!

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2

Roasted Broccoli and Squash with a Basil and Tahini Sauce

Ingredients

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1 medium or 2 small summer squash, cut into sticks
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • 1/2" cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • 1/4 t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Instructions

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and squash with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).
http://www.de-ma-cuisine.com/roasted-broccoli-tahini-sauce/

Monday

2

November 2015

0

COMMENTS

Pumpkin Pie Latté

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

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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).

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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!?

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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.

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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.

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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.

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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

  1. 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.)
  2. Brew coffee/espresso, if using. Combine with milk mixture.
  3. 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

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

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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.

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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.

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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.

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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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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/