Monday

16

February 2015

Vegetarian Lasagne

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Herbs, Main Dishes, Pasta, Roasting, Vegetables, Vegetarian

I think that homemade pasta is one of the most rewarding things to eat. Maybe after baguettes… maybe tied. In any case, gosh it’s good. Every time I make it I swear that I’m never buying pasta again (and then I totally do). Since homemade lasagne is one of Tim’s favorite meals, I know that I’ve always got a winner on my hands when I combine the two.

If you’re not quite up to the homemade pasta challenge, that’s totally fine. But, if you are, I used a recipe from Alana Chernila’s cookbook, The Homemade Pantry. It turned out great. In the past, I’ve used another recipe that called for waaaaay more eggs. I thought that this one tasted just as good, and it only called for three eggs. Winner.

Making homemade pasta is a seriously time consuming task. It’s well worth it though. It was nice to be forced to do just one thing. To stand and wait for the pasta to roll through the attachment that I have for my KitchenAid. How often am I still, just listening to the food as it’s being shaped? Not often enough.

Maybe because I was already tuned in, I noticed the way the sage popped and crackled after I took it out of the pan of hot browned butter.

Things like this make my heart a little bit lighter.

Once the pasta was rolled out and drying, once the sage was cooked and set aside, fresh greens were chopped up for the tomatoey sauce. Tons of greens. I used chard, collards, and white choi. Any greens that you have on hand will do just fine.

Now, here’s where I need to make a small note. I used diced tomatoes in the greens. My preference would be tomato sauce. But, since I’d already spent like five hours on the dish at this point, I didn’t want to take an extra ten minutes to blend the tomatoes. Tim didn’t mind them diced though. So, just a note that you could do it either way, and I think it would be great. Ok? Ok.

I roasted some butternut squash. This recipe needs about the equivalent of one large squash. I had two on the counter, so I roasted them both at the same time. One for this dish, another to go in the freezer for another time. The squash is mixed with some salt and pepper. Easy.

I went simple when it came to the cheese in this dish. You could also add mozzarella or ricotta (or both!), if you want to. I’m not usually opposed to more cheese, ever. But, parmesan is what I had in the fridge, and I’m trying to be better at using what we have on hand.

I let the pasta dry while I cooked up the tomatoes and greens. Then, once everything else was ready, the pasta got a quick dunk in some boiling water. Just for a minute, if it’s fresh pasta (if you’re using store bought, follow the instructions on the package).

And finally, assembly time (which means closer to eating time). Greens in the bottom, noodle, squash, cheese, repeat. I made two individual ramekins for dinner, and then a loaf pan sized one to put into the freezer for another day. You could also make an 8x8ish pan and I think the amount of ingredients would come out about the same.

The lasagne is served topped with those crunchy sage leaves and a squeeze of lemon.

Happy Eating!

Vegetarian Lasagne

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 4

Vegetarian Lasagne

Ingredients

1 t olive oil
1 butternut squash, halved, seeds removed
10-12 lasagne noodles, fresh if you have them
2 T butter, divided
8 sage leaves
6-8 C greens (any greens will do: chard, collards, red or white choi, bok choy, kale, spinach, Tokyo bekana, mizuna...)
3 cloves garlic, diced
1 T balsamic vinegar
2-3 C diced tomatoes (or 3 C tomato sauce)
to taste salt
to taste pepper
pinch cayenne
1 1/2 C parmesan cheese, grated
lemon slices, for serving

Instructions

Pre-heat oven to 350F. Drizzle squash with olive oil. Place cut side down on a baking sheet. Roast for 60 minutes (or until flesh pierces easily with a fork). Scoop out flesh and mix with some salt and pepper.
While squash roasts, heat skillet over medium heat. Add 1 T butter. Fry sage, 1 minute per side. Remove from skillet and set aside.
Add 1 T butter to the sage skillet and turn the heat down to medium-low. Add greens, salt, and pepper. Wilt down, turning often, for about 5 minutes. Add garlic and cook 1 minute more. Add balsamic vinegar and cook for 1 minute more. Add tomatoes through cayenne. Increase heat to medium and simmer for about 5-10 minutes. Taste and adjust seasoning if needed.
Par cook lasagne noodles in boiling salted water for about 1 minute (fresh) (or according to package directions for store bought). Remove with a slotted spoon and spread out on a plate.
In a greased 8x8 or 9x9 oven proof pan (or 2 individual ramekins and 1 loaf pan), spread a bit of the tomato mixture on the bottom, top with a noodle, a scoop of squash, and some cheese. Repeat 4 or 5 times, or until pan is full or ingredients are gone, ending with squash and cheese.
Bake for about 30 minutes.
Serve topped with crumbled sage leaves and a squeeze of lemon.

http://www.de-ma-cuisine.com/vegetarian-lasagne/

Monday

26

January 2015

0

COMMENTS

Bulgur Wheat with Sausage and Apples

Written by Rachel, Posted in Cheese, Dinner, Fruit, Grains, Main Dishes, Meat, Pork, Quick and Easy, Rice, Sausage, Vegetables

I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.

This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉

Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.

I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.

While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.

I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.

We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.

Happy Eating!

Bulgur Wheat with Sausage and Apples

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 or so.

Bulgur Wheat with Sausage and Apples

Ingredients

1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
2 C water
1 T olive oil
1 C carrots* (or zucchini in the summer), chopped
to taste salt
to taste pepper
2 C apple, chopped
2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
2-3 T Greek or plain yogurt
splash whole milk (any kind you like - cow, almond, coconut...)
1/2 C parmesan, grated (optional)
lemon wedges, for serving
*butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions

Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/bulgur-wheat-with-sausage-and-apples/

Monday

15

December 2014

0

COMMENTS

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Meat, Pork, Sausage, Vegetables

I had my menu all planned for this week, but I caught a cold and the fridge is full of leftovers from two Christmas events from this past weekend, plus there’s an enormous cabbage that’s taking up the space that this week’s box is going to need, like right now. So, I pushed today’s meal to tomorrow, and used up as much of the cabbage as I could.

This is a take on cabbage rolls. I definitely love the more traditional cabbage rolls with rice and ground beef, smothered in tomato sauce. But, I had sausage and bulgur wheat on hand, so that’s what I used.

I had an Italian herb blend that I made up during the summer. It’s amazing what a little bit of work ahead of time can do to save time in the now. I use those herbs a lot. So much so that they’re almost ready to be replenished. I also used the last of the tomato sauce from this summer. It served us well.

After the onion, sausage, tomato, and herbs hang out in the skillet for a while, they’re ready to be wrapped in cabbage. To make the cabbage leaves easier to peel off, I cut out the core.

Some like to par-cook (partially cook) the cabbage so they’re softer and easier to work with. I didn’t. I set them in hot water for a minute or so, which softened them a bit, but let them still stay kinda crisp. Tim and I liked the end result. I asked him if he wished they were softer and he did not. If you prefer them softer, just boil them for a minute or more (depending on how soft you’d like them to be) before filling them.

Or, if you want a super quick meal, serve these in the raw cabbage like you would lettuce wraps. Mmmm lettuce wraps…

That tomato sauce that I mentioned, perfect with cabbage and sausage. I wish I had a crusty piece of bread to soak up all that was left in the pan.

Other variations that might be good: Ground chicken or turkey with grated carrots and chopped tomatoes. Ground beef and cooked spaghetti squash with tomatoes. Or, for a vegan version, substitute the ground meat for tempeh.

I used a regular green cabbage, but you could try napa cabbage, swiss chard, or collard greens too.

We have leftovers and not much room in the fridge. I may chop it all up, add some stock, and make it into soup for dinner tomorrow night!

Happy Eating!

Cabbage Rolls with Bulgur Wheat and Italian Sausage

Ingredients

2 C cold or room temperature water
1 C uncooked coarse bulgur wheat
2 T olive oil, divided
1 onion, chopped
4 Italian sausage links (the fully cooked kind), removed from their casings
2 tomatoes, chopped
1 T dried Italian herbs (basil, thyme, oregano, parsley, and rosemary)
to taste salt
to taste pepper
6-8 large green cabbage leaves (or napa cabbage, swiss chard, or collard greens)
2 1/2 - 3 C tomato sauce (see post for link to recipe)

Instructions

Bring the water and bulgur to a boil in a medium saucepan. Reduce to a simmer and cook for 7-8 minutes, or until to desired tenderness.
While bulgur cooks, heat a skillet, add 1 T olive oil. When oil is hot add onion and cook over medium heat for 5 minutes, stirring occasionally. Add sausage through pepper and cook for 5 minutes more (or if using not fully cooked sausage, cook until sausage is done). Add bulgur and stir to combine and remove from heat. Taste and adjust seasoning if desired.
Pre-heat the oven to 350F. Grease a 9x13 oven-proof dish with remaining oil.
Submerge cabbage leaves in hot water for a minute or two (or par-boil until they reach desired tenderness). Remove from water and set on the countertop.
Divide filling between leaves. Roll up, tucking ends in if possible. Secure ends with a toothpick and place seam side down. Pour tomato sauce over rolls. Bake for 20-30 minutes.

http://www.de-ma-cuisine.com/cabbage-rolls-with-bulgur-wheat-and-italian-sausage/

Sunday

19

October 2014

0

COMMENTS

Vegetarian Soft Tacos

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

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.

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

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.

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

This isn’t going to take long.

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.

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.

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.

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

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.
Add garlic through beans. Cook for about 3-4 minutes, stirring occasionally. Taste and adjust seasoning if needed.
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/

Thursday

16

October 2014

0

COMMENTS

End of the Week Pasta

Written by Rachel, Posted in Dairy-Free, Dinner, Eggs, Fruit, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

It’s nearing the end of the week. And the cupboards are a little bare, the pantry is kinda empty, the produce drawers are filled with distant memories (and a few stray veggies).

Sound familiar?

Maybe this only happens at our house.

In any case, I’ve learned to be clever with those final few ingredients before the crisper drawers are re-stocked. Usually, this involves some sort of pasta. Fresh pasta, dried pasta, leftover pasta… just pasta. (Of course you could also use wild rice, quinoa, lentils, or potatoes. They’d all be fabulous!)

The additions change every time though.

Sometimes it’s tuna and peas. It could be artichokes, bell peppers, and tomatoes. Today, it was zucchini, bell pepper, and tomatoes.

It starts with some oil. For this particular recipe it was olive oil. Butter is also great with pasta. Coconut oil could also work, but make sure you’re ok with a hint of coconut if you go that route.

Then, you know the drill… some of the veggies are added to the hot oil. They cook for a few minutes with some salt and pepper.

Easy.

Then things like kale and garlic are added. Kale wilts, garlic smells amazing.

You could use other greens, like chard, mizuna, mustard greens, spinach, or collard greens.

You could add tons more garlic, or use none at all.

I prefer the tons route.

Pasta is cooked and added. I had some leftovers that I’d frozen, then defrosted in the fridge overnight. Worked just fine. If you’re cooking fresh, reserve a bit of the starchy cooking water to add to the veggies. Helps the sauce to stick to the pasta, but isn’t essential.

Serve yourself a huge bowlful. Green goodness all around!

While the pasta hangs out for a minute, fry an egg in the veggie pan. One egg per person. Unless you want two.

Salt the eggs when they’re hot.

Then slide them onto the pasta. The yolk, if it’s still a bit runny, will add to the sauce.

End of the week fridge situation isn’t so bad after all.

Happy Eating!

End of the Week Pasta

Recipe Type: Main, Pasta, Vegetarian, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 2

Ingredients

pasta, cooked
2 T olive oil
1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
to taste salt
to taste pepper
1-2 cloves garlic, minced
1 C kale (chard, spinach, or mizuna would also be great), chopped
1 tomato, chopped
1/2 to 1 C pasta water (optional)
1 T olive oil
1 egg/person
to taste salt
handful fresh herbs (basil, parsley), chopped, for topping

Instructions

Cook pasta, reserving 1/2 to 1 C pasta water.
Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

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Vegetarian Lasagne

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Bulgur Wheat with Sausage and Apples

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Cabbage Rolls with Bulgur Wheat and Italian Sausage

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Vegetarian Soft Tacos

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End of the Week Pasta

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