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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/

Monday

29

June 2015

0

COMMENTS

Succotash

Written by Rachel, Posted in Beans, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

If you watched Looney Tunes as a kid, you probably remember Sylvester’s, “Sufferin’ succotash!” When I think about this dish, it’s his voice that usually says the name.

Over and over and over and… over.

But, ain’t no sufferin’ here. Tim, who is not a huge fan of squash, loved this. He asked for more and there wasn’t any. So I made it again the other day.

This isn’t a perfectly traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. I’ve read that you could also add beans, like black beans. I think that would be terrific. I didn’t have bell peppers, but wanted to add some hot pepper. Fabulous! If I had eggplant, I probably would have thrown some in. Peas? Sure! It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

The smell of basil always makes me think of summer. It pairs so well with everything in this dish. I couldn’t leave it out. I’ve noticed that I like the taste of basil better in the summer. It’s been about 8 years of us eating seasonally and I can see it in the things I start to crave as the weather changes.

I found this to be a perfectly satisfying main dish. So did Tim. We had it once with a fried egg on the side, another time with a slice of cornbread. The thought of both is making my mouth water.

Here’s to long summer days, hot weather (only because my tomatoes like it), and simple dinners like these, eaten outside with loved ones.

Happy Eating!

Succotash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4

Succotash

Ingredients

1 T olive oil
2 C green beans, cut into 1" pieces
2 C corn (about 3 cobs) (frozen corn could be used)
2 C summer squash, chopped
(could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
to taste salt
to taste pepper
1 C (heaping) tomato, chopped
1 T garlic (about 2 cloves), diced
1 t vinegar (white, red wine, rice)
2 T basil, chopped, for topping

Instructions

Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
Serve topped with fresh basil.

http://www.de-ma-cuisine.com/succotash/

Thursday

25

June 2015

0

COMMENTS

Green Bean Fries

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Quick and Easy, Roasting, Sauces, Sides, Snacks, Vegan, Vegetables, Vegetarian

I’m crazy about French fries. With a burger they’re fabulous, topped with gravy and cheese curds they’re comforting, with a hearty dip they’re a meal. Of course they don’t have to be made with potatoes. Parsnips, carrots, and summer squash all work perfectly. And while we’re at it, why not try sweet potatoes, beets, or rutabagas?

And when I’m feeling lazy and don’t want to take the time to cut up some veggies for roasting, or when I’ve got so many green beans just waiting to be used, I figure I might as well turn them into fries.

Never mind the fact that roasting green beans is one of my favorite ways to eat them. Ever.

So it’s pretty simple. The beans are tossed with olive oil, salt, and pepper and head into a hot oven. High heat and not a lot of time will work well here.

While the beans roast, a quick “ketchup” is blended together. Garlic, basil, a few spices, a little this (maple syrup), a little that (dijon mustard)… a minute or two in the mini food processor and we have some sort of tomatoey, herby, ketchup-like dipping sauce.

This could be used for any of the above French fry options. If there are leftovers, it’d be great heated up and served over pasta, or used as a pizza sauce. Oh and it’d be fabulous atop a burger.

I have some suggestions in the recipe for three different herb combinations. I was also thinking that if you wanted to go a completely different direction and opt for a creamy dip, crème fraîche would be an awesome option. I might try that next time. (P.S. Crème fraîche is actually pretty easy to make from scratch! Who knew?!)

The meals that I make and photograph for these posts usually end up being lunch. So, I fried up some eggs, washed some strawberries, and we were set. Of course Green Bean Fries would be a great compliment to a meal; a wonderful side, But, more often than not of late, I’ve been enjoying veggies as the star.

Happy Eating!

Green Bean Fries

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4

Green Bean Fries

Ingredients

1-2 pounds green beans, stems removed
1 t olive oil
to taste salt
to taste pepper
2 T total (fresh if possible, if dried, crumble and reduce amounts): dill + parsley + basil OR basil + parsley + savory + thyme OR tarragon + parsley + dill + fennel pollen
1 clove garlic, roughly chopped
pinch cayenne
pinch ginger
1 t maple syrup
1 t dijon
2 T olive oil
1 T chives or shallots (optional)
1 C tomato puree
1 T vinegar
to taste salt
to taste pepper

Instructions

Pre-heat the oven to 425F.
Toss beans with 1 t olive oil, salt, and pepper. Pour beans onto two baking sheets (so they're not over-crowded). Roast for 10 minutes, flip and rotate their position in the oven, and roast for 6-7 minutes more.
While beans roast, blend herbs through pepper. Taste and adjust seasoning if needed.
Serve green beans dipped in "ketchup".

http://www.de-ma-cuisine.com/green-bean-fries/

Monday

15

June 2015

0

COMMENTS

Bean and Veggie Mélange

Written by Rachel, Posted in Appetizers, Beans, Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Potlucks, Quick and Easy, Salads, Sides, Snacks, Vegan, Vegetables, Vegetarian

I called this a “mélange”, which is French for “mixture”. It seems so versatile that I don’t want to limit it by calling it a dip or a salad. A dip implies the need for some sort of scooper. Corn chips would work well. I’m planning to try this tonight. A salad or a side implies that it’s a dish meant to compliment something else. Served alongside some grilled chicken or pan seared tofu would be fabulous. It could be a topping for brown rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, or crispy potatoes. It could be a part of a taco salad. It could become an appetizer and top a garlic rubbed crostini.

This makes enough for about 4-5 servings, so I’m looking forward to trying as many of these as possible.

The magic all starts with the fruits and veggies. I chose summer squash, carrot, garlic, jalapeño, and these fabulous Kingsburg Gold cherry tomatoes that I’ve been waiting a year for.

Seriously.

Cherry tomatoes are one of my favorite things about summer. They bring back memories of eating tomatoes, still warm from the sun, from our garden when I was growing up. No matter how large or small my garden is, I always try to grow tomatoes. I plan to save some seeds from these Kingsburg Golds to plant next year.

If you want to swap out any of the veggies, I have a few suggestions: eggplant (finely chopped), corn (fresh off the cob), bell pepper (in place of or in addition to the jalapeño), red onion (I don’t have any on hand, or I would have added it), radish (finely grated – don’t use too much so it doesn’t overpower), and avocado (ripe, but not too).

I like to grate carrots when they’re in a salad or a dip. I thought they’d be easier to scoop up than chunks. Plus they’re a little less in your face with the crunch. Grating tames them a bit. If you like chunks, chop away.

It’s all so super simple. A quick oil and vinegar dressing with some paprika for fun flavor. It’s one of my favorite spices. If you don’t love it, chili powder would be great, cumin could be good, or you could just stick to salt and pepper and add a few fresh herbs (like basil and parsley, and maybe even cilantro).

Everyone gets tossed around, then they get to stand for a few minutes to marinate a bit.

We ate this for lunch with plain old cheese quesadillas. The fridge is a little bare right now, so we’re all out of the usual quesadilla toppings (salsa and Greek yogurt). But, let me tell you, I may just skip them from now on. I liked this better.

I think dinner tonight will be corn chips with this little mélange. That counts as dinner, right? And then breakfast burritos tomorrow… I wonder if I’ll ever get sick of it. 😉

Happy Eating

Bean and Veggie Mélange

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4

Bean and Veggie Mélange

Ingredients

2-3 T balsamic vinegar
1 clove garlic, minced
2 T chives, minced
1 t paprika
to taste salt
to taste pepper
2-3 T olive oil
1 1/2 - 2 C beans (black, kidney, white, garbonzo), drained and rinsed if canned, cooked and cooled if dried
2 C zucchini, grated
1 C carrot, grated
1/2 to 1 C tomatoes, chopped
1/2 jalapeño (about 1-2 T - use more for more heat), ribs and seeds removed if desired, minced
could also add: bell pepper, red onion, radish, corn, avocado, or eggplant

Instructions

Whisk together balsamic through pepper. Stream in olive oil as you whisk some more.
Toss beans and veggies with dressing. Taste and adjust seasoning if needed.
Let stand about 10 minutes before serving.

Notes

Wash hands after cutting jalapeño and be careful not to touch eyes while cutting. Serve this dish on its own, as a side, or with corn chips for dipping. Use it to top rice/quinoa/bulgur wheat, breakfast burritos, fried eggs, crispy potatoes, taco salad, or crostini.

http://www.de-ma-cuisine.com/bean-and-veggie-melange/

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Spicy Summer Squash and Tomato Soup

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Succotash

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Green Bean Fries

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