De Ma Cuisine

Tomatoes Archive

Thursday

22

October 2015

0

COMMENTS

Winter Squash Dip

Written by , Posted in Appetizers, Beans, Cheese, Dairy-Free, Fruit, Gluten Free, Herbs, Legumes, Nuts, Potlucks, Roasting, Snacks, Vegan, Vegetables, Vegetarian

WinterSquashDip-3

I’m a big supporter of fall. I love it when the leaves change color, the chill that creeps into the air, and the winter squash that start to appear in our Abundant Harvest Organics boxes. This fall is no different. I’m in the mood for soups and stews, cozy sweaters, and all the winter squash I can get my hands on.

WinterSquashDip-1

I have a few go to recipes for winter squash. Things like Spaghetti Squash au Gratin (which uses both spaghetti and butternut squash), Vegan Roasted Butternut Squash Soup, and Spaghetti Soup. I’ll make them over and over again for sure. But, it’s fun to get creative with food, so I came up with a fun winter squash dip that will be perfect to snack on while watching post season baseball, for a dinner party appetizer, or as a simple supper.

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I used acorn squash this time. But, seriously, any winter squash will do. I’d planned to use pumpkin, but I didn’t have one on hand. If you have pumpkin, and the skin doesn’t get too soft when roasting, it’d make a lovely serving dish. I tried to do that with the acorn squash, but the skin isn’t as tough as say spaghetti squash, so I opted for an oven-safe dish.

This dip is full of options for what to add to it. Not only can you use whatever winter squash you have on hand, there are plenty of possibilities for what to mix in. I used garbanzo beans, basil, cheddar, and parmesan. But, you could substitute white, kidney, or black beans for the garbanzos. Then you could choose between blue cheese, feta, Fontina, Gorgonzola, Gruyère, mozzarella, pecorino, ricotta, ricotta salata, Romano, or Roncal if you don’t have cheddar or Parmesan, or tofu if you want to go vegan. And for the fresh herbs, I’d go with either parsley or thyme if you don’t have basil (or along with it). Just pick things that you think will go well with the other flavors you’ve got going on.

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I topped the dip with some halved cherry tomatoes and some nuts. And again, here the possibilities are pretty limitless: hazelnuts, cashews, walnuts, peanuts, pecans, pine nuts, pistachios, or pumpkin seeds would all be great in place of almonds. I love the crunch that the nuts bring to the dip.

I’d used half of the cheese in the dip, the rest went on top to get bubbly and browned, along with the tomatoes. One of my favorite things.

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You can serve this dip hot, room temperature, or eat it right out of the fridge. If you opt for the latter, you might get the entire previously melted cheese slice in one bite. Not the worst problem you could have. I liked it best cooled slightly, but still warm, with lots of dipping utensils: corn chips and raw veggies were my favorite.

Happy Eating!

Winter Squash Dip

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 8-10

Winter Squash Dip

Ingredients

  • 4 C combination of any: (squash) acorn, butternut, spaghetti, buttercup, delicata, hubbard, kabocha, pumpkin; halved or top sliced off and seeds removed,carrots, ends trimmed
  • 1 head garlic, top sliced off
  • a good sprinkle of cayenne or 1 hot pepper, halved, ribs and seeds removed
  • 2 t olive oil
  • 2 C combination of any: garbanzo, white, kidney, or black beans; cooked
  • 1 C greens (optional), chopped
  • 1/4 C combination of any: fresh basil, parsley, or thyme
  • 2 C combination of any: blue, cheddar, feta, Fontina, Gorgonzola, Gruyère, mozzarella, Parmesan, pecorino, ricotta, ricotta salata, Romano, Roncal; grated (if needed), or may use tofu (silken or firm and crumbled)
  • 1 C combination of any: corn, tomatoes (fresh or dried)
  • to taste salt
  • 1/4 C combination of any: almonds, hazelnuts, cashews, walnuts, peanuts, pecans, pinenuts, pistachios, pumpkin seeds; chopped
  • raw veggies (carrots, radishes, broccoli, cauliflower, bell peppers, green beans, celery), roasted veggies (sweet potatoes, summer squash, eggplant, fennel), chips, crackers, or bread; for serving

Instructions

  1. Pre-heat the oven to 350F.
  2. Brush squash/pumpkin with oil inside and out. Place cut side down on a baking sheet (the lid too, if you didn't halve it - if you halved it and are planning to serve the dip in it, you could slice a bit off the bottom so it sits flat). Drizzle the garlic with olive oil and wrap with foil. Brush carrots and hot pepper with olive oil and wrap with foil. Roast for 45-60 minutes, or until tender (pepper may take closer to 20-30 minutes). If using greens, sauté in 1 T olive oil over medium-low heat for 5-10 minutes.
  3. Scrape squash from shell (reserve shell to serve in if desired) then either mash or purée in food processor with garlic (squeeze cloves from skin) through cheese (reserving half cheese for topping). Taste and adjust seasoning if desired.
  4. Return to squash shell or to a greased oven safe dish, top with remaining cheese and tomatoes/corn/nuts. Bake at 350 for 15-20 minutes, or broil for a few minutes, or until cheese is melted and browned.
  5. Serve with raw or roasted veggies, chips, crackers, or bread, for dipping.
http://www.de-ma-cuisine.com/winter-squash-dip/

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

CarrotPasta-5

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.

CarrotPasta-4

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

7

September 2015

0

COMMENTS

Tuna Boats

Written by , Posted in Appetizers, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Meat, Quick and Easy, Sides, Snacks, Vegetables

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There are so many things that you can do with tuna. It makes a fabulous sandwich, one of my favorites. It’s a great addition to pasta, one of my comfort foods. And, it’s good in a boat. Specifically a boat made of veggies.

This is one of those awesome recipes that’s great no matter the season. So I will share one of my favorite ways to make it, and then some mix and match options.

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For this recipe, the stars were hard boiled eggs, shallots, and fresh tarragon. Plus the boats: cabbage, tomatoes, and cucumber. It was fabulous.

TunaBoats-1

I started with the eggs. My method for hard boiling is what my mom taught me: boil water, add 1t white vinegar, add eggs, boil for 15 minutes, cool eggs under cold running water. I like to peel the eggs right away, while they’re still a bit warm. They’re easier to peel.

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After the eggs, the rest came together in no time.

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We loved the cucumber boats, the tomato boats were yummy, but the cabbage boats were our favorite. There was something so perfect about the slightly sweet cabbage that went so well with the tuna and egg mixture.

Since tuna goes with so so many things, it didn’t seem fair to limit the recipe to just a these few ingredients. So here are some mix and match ideas. Mix a little something that you think would taste great together, from each of the five categories, for a quick and easy treat.

Creamy/Liquidy

Mayo, yogurt, rice vinegar, balsamic vinegar, aioli, Dijon mustard, soy sauce, silken tofu, olive oil, sesame oil.

Herbs

Basil, cilantro, dill, chives, fennel pollen, parsley, Rosemary, sage, thyme, tarragon.

Seasonings

Cayenne, paprika, pepper, salt.

Extras

Bacon, arugula, bell pepper, celery, back/white/fava/green beans, capers, chile peppers, hard boiled eggs, garlic, ginger, leeks, lemon zest, red onions, pancetta, scallions, shallots, radishes, tomatoes, salsa, olives.

Serve In

Avocado, cucumber, cabbage, carrots, celery, kale, chard, mixing, lettuce, radicchio, daikon radishes, radishes, fennel, beets, jicama, shiitakes.

Some may be best cooked and scooped out (beets and carrots). They could be served with the veggies at room temperature, or even chilled. Others will just need the seeds or some of the flesh scooped out (any good bits could be mixed with the tuna or saved for later). Those of the leafy variety need just be separated.

And now, here are some combos that I came up with, all of which I can’t wait to try.

French Inspired Tuna, tarragon or basil, hard boiled eggs, and mayo, served in a tomato or cucumber.

Asian Inspired Tuna, sesame oil, soy sauce, rice vinegar, onion, chile pepper, and cilantro, served in summer squash, tomato, or cabbage.

Mediterranean Inspired Tuna, olives, olive oil, paprika, lemon zest, parsley, basil, dill, white beans or garbanzo beans, and red onion, served in cucumber, bell pepper, or tomato.

Mexican Inspired Tuna, yogurt, salsa, black beans, cilantro, chile pepper, bell pepper, tomato, and red onion, served in avocado, tomato, or bell pepper.

Italian Inspired Tuna, garlic, rosemary, parsley, basil, thyme, tomato, lemon juice, olive oil, and balsamic vinegar, served in tomato, fennel, bell pepper, or summer squash.

Happy Eating!

Tuna Boats

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-3

Tuna Boats

Ingredients

  • 2 hard boiled eggs
  • 1-2 T mayo
  • 1-2 T plain yogurt
  • 1 T olive oil
  • 1 T tarragon or basil, chopped or cut in a chiffonade
  • pinch cayenne
  • to taste salt
  • 1 T shallot or red onion, diced
  • 1-5oz. can tuna
  • cucumber, tomato, or cabbage (halved, center scooped out if applicable), for serving

Instructions

  1. Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
  2. Combine eggs through tuna. Taste and adjust seasoning if desired.
  3. Scoop tuna mixture into cucumber, tomatoes, and cabbage.
http://www.de-ma-cuisine.com/tuna-boats/

Monday

3

August 2015

0

COMMENTS

Eggplant and Summer Squash Tacos

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

EggplantTacos-5

This is one of those meals that’s made with ingredients that I didn’t used to think I liked. Eggplant and squash are things I’m excited about when summer arrives. That didn’t use to be the case.

I remember making Eggplant Parmesan before I knew about some of the nuances of eggplant. I ended up with an undercooked, rubbery, not at all yummy dish. We might have had cereal that night after we choked down as much as we could. I think I will try it again sometime soon. See how it turns out. ‘Cause I’ve learned a few things, so maybe it’ll be a success.

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One of the things that I do now is salt the sliced eggplant and let it rest for a while to draw out the bitterness.

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I’ve also learned that eggplant will soak up a lot of the oil, so it’s ok to cook it in a dry pan for a while, then add the oil later. I used both of these tips today. Cooking the eggplant in a dry pan to start lets them crisp up without getting all oil laden and soggy.

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I started making my own tortillas recently. I’ve been using a recipe from Brown Eggs & Jam Jars for flour tortillas. I’ve yet to try corn tortillas, but I think they’d be fun to make too. Use whatever kind taste best to you. And if you’re feeling adventurous, make them from scratch (because there’s not much that compares to a still warm homemade tortilla wrapped around the taco filling)!

EggplantTacos-4

This was a quick and easy meal. The prep time was short, most of it getting done while the eggplant sat with the salt. The eggplant cooking took just a few minutes. I love meals like this!

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Normally we have salsa and yogurt on tacos. But, I forgot to buy or make any. And I’m kinda glad about that. I had some feta in the fridge from another dish, so I used that instead. What a good idea! As I’ve said before, I love to use what I have on hand. Our grocery budget is small and I try to cook pretty frugally. And, happily, we might end up with dishes like this where expensive extras aren’t really needed.

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You can make these tacos to suit your tastes. If you’re looking for a vegan dish, just replace the feta with some crumbled tofu, or omit the cheese altogether. If you want to add meat, chicken, pork, or beef would be great. If you want to add more protein, but keep it vegetarian or vegan, lentils would be excellent. And, if you think it sounds great just the way it is, go for it! Either way, it’s full of fabulous summer veggies: eggplant, tomato, and summer squash, a winning combination no matter how you slice ’em.

Happy Eating!

Eggplant and Summer Squash Tacos

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 2

Eggplant and Summer Squash Tacos

Ingredients

  • 1 medium-sized eggplant, peeled and sliced about 1/4" thick
  • salt
  • 2 t olive oil
  • salt
  • 1/4 t chili powder
  • 2 tortillas (flour or corn)
  • 1-2 C lettuce, shredded
  • 1/2 C summer squash, thinly sliced and chopped
  • 1/4 C bell pepper (optional), chopped
  • 2 T red onion, diced
  • 1 tomato, chopped
  • 1/2 hot pepper, ribs and seeds removed, minced
  • 1/4 C feta cheese (or extra firm tofu), crumbled
  • pinch salt
  • white vinegar

Instructions

  1. Sprinkle eggplant with salt and let stand for about 15 minutes. Rinse and pat dry. Slice into strips. Heat a dry skillet. Remove from heat and add eggplant (being careful not to overcrowd the pan). Cook over medium heat for about 1 minute on the first side. Flip and cook for 1-2 minutes more. Ad oil, salt, and chili powder. Cook for 1 minute, flip and cook for about 1 minute more, or until eggplant is crispy.
  2. Warm tortillas if desired. Top with eggplant and lettuce through feta (or tofu). Sprinkle with salt and splash with vinegar.
http://www.de-ma-cuisine.com/eggplant-and-summer-squash-tacos/

Monday

20

July 2015

0

COMMENTS

Melon and Feta Salad

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

MelonFetaSalad-3

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?

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I was wrong.

I’ve been missing out.

I was the weird one.

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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.

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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.

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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

  1. Toss melon through hot pepper (if using) in a bowl.
  2. Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
  3. Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.
http://www.de-ma-cuisine.com/melon-and-feta-salad/


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