vegetables Archives - Page 18 of 34 - De Ma CuisineDe Ma Cuisine

Monday

1

September 2014

Irish Nachos

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

Confession: I’ve never actually had Irish Nachos. I’ve seen some pictures though, so maybe that counts for something. Tim had them once when he was out with friends. He came home and talked about how good they were.

They seemed like something that I could make.

It all starts with potatoes. You could slice them thin and round if you’d like. I cut them in to chunks because it’s quick and easy.

I need more quick and easy when it comes to meal preparations.

Since we get a weekly box of produce from Abundant Harvest Organics, I try to add as many veggies as possible to our meals. The longer I do it the easier it is and now it’s become second nature. All the times that I’ve made my Irish Nachos, I’ve added some sort of greens. I just love their flavor when they’re roasted.

This particular version of Irish Nachos has more veggies than Tim would prefer (just a little too piled on for him). I’ve made them two or three other times with less. He liked those better. So use my recipe as a suggestion box and tweak it and adapt it to suit your family.

I feel like Irish Nachos ought to have some sort of green onion sprinkled over top. That might just be me. In any case, I really like what they add to the dish.

Crisped up potatoes are gathered into piles.

Mmmmm piles of potatoes.

Then all of the toppings are piled on. You can do them in whatever order you’d like.

Don’t forget the cheese. They are nachos after all.

Since I recently cut a bunch of corn off the cob, I’m using it in everything. Summer Pizza, Squash and Egg Wraps, and Quinoa Salads… It’s good to have corn on hand.

My favorite part, whenever there’s hot cheese involved, are the crispy bits of cheeeeeese. Every last bit needs to be scraped off the pan.

Every last bit.

Happy Eating!

Irish Nachos

Recipe Type: Main, Dinner, Side, Snack, Potatoes, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 2-4

Ingredients

4 potatoes, cut into long chunks
1 T olive oil
1/2 t (or more) salt
to taste pepper
1/2 to 1 C greens (collards, kale, spinach, chard) cut in a chiffonade (thin ribbons)
1/2 to 1 C green onions (or chives), chopped
1/2 to 1 C cheese, grated
2 cobs corn, cut off the cob
yogurt, for topping
lemon wedges, for serving

Instructions

Pre-heat the oven to 350F.
Toss potatoes with olive oil, salt, and pepper. Place on 1-2 baking sheets (don’t overcrowd them – use two sheets if needed), and bake for 15 minutes, flip them (and rotate the position in the oven if using two sheets), and bake about 15 minutes more (or until potatoes are crispy outside, tender inside).
Gather potatoes into piles (as many piles as there are people eating), and top with greens, onions, cheese, and corn. Bake for 10 minutes more.
Serve topped with yogurt and a squeeze of lemon.

Thursday

28

August 2014

3

COMMENTS

Squash and Scrambled Egg Wraps

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Thoughts, Vegetables, Vegetarian

My family lives entirely too far away from me. Or I live too far away from them. Today has been one of those days where I’m missing them especially a lot.

Sniff. I’ll be ok. It’s always too long in between in person visits, but I’m always thankful for the technology like Skype, so we can talk and see each others faces every week. Usually at some point someone sounds like a robot, there’s a delay and we all talk over each other, or it sounds like there’s a train rushing by at someone’s house. But, we’re hearing each other’s voices, seeing each other’s faces, from so far away.

If Anja (who is almost 2 years old) is on, we’re just dying at the cuteness, as she says our names and chats about the puzzle she just got.

Oh I love technology…

These wraps seem like the kind of thing that we would enjoy together when we’re all gathered around the table for a meal. In person. All of us at the same table.

We all enjoy food. In fact, all three of us kids are involved in the food industry in some way. My mom and dad have a banquet hall and have passed on their love for eating, cooking, and gardening to us. I have fond memories of plucking still warm raspberries and cherry tomatoes from the garden that we had in our backyard growing up. There are so many things about those years that I find myself trying to duplicate now as an adult with my own home.

I don’t know if I was crazy about squash as a kid. Mom would hide it in “Zoo Bread” (made with zucchini), which we loved. But, I love squash now and can’t get enough of it this summer especially.

One of my favorite easy lunches is Squash’n Eggs. This is almost the same thing, just topped with cheese and salsa, and all wrapped up.

If possible, I always have eggs on hand. They’re the perfect meal saver. From pasta topped with a fried egg, to Pasta Carbonara, to Roasted Broccoli and Fried Egg Sandwiches, it’s eggs to the rescue.

I whisked the eggs with a little bit of milk, some salt, and pepper. Keeping it simple.

Once the eggs start to set, they get scraped off the bottom of the pan a bit. Low heat is key with scrambled eggs. Cook them gently.

Once they’re just set, they’re ready.

Half of the mixture is scooped out on to each tortilla. Whole wheat for me, white for Tim. It’s what we both prefer.

I like to add a little bit of monterey jack or cheddar cheese to them. Tastes so good.

A plomp of salsa, then they get rolled up. My whole wheat tortillas aren’t as flexible as Tim’s white ones. But, even cracked, they taste good.

We have tons of fresh tomatoes right now and they’ve got the most incredible flavor, so we’re eating them on everything! I hope you are too. And, I especially hope that you’re enjoying these wraps with your family. Even if it’s just via Skype.

Happy Eating!

Squash and Scrambled Egg Wraps

Recipe Type: Main, Dinner, Lunch, Breakfast, Brunch, Quick and Easy, Eggs, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 12 mins

Total time: 17 mins

Serves: 2

One of the quickest, easiest lunches for those super busy days. Squash and scrambled eggs are topped with cheese and salsa, and all wrapped up.

Ingredients

1 T olive oil
1 medium summer squash, chopped
to taste salt
to taste pepper
1/2 C corn
4 eggs
2 T milk or water
to taste salt
to taste pepper
2 tortillas
1/4 to 1/2 C monterey jack (or cheddar) cheese, grated
salsa
1 tomato, chopped, for topping

Instructions

Heat skillet, add oil, when oil is hot add squash, salt, and pepper. Cook for about 5 minutes over medium-low heat. Add corn and cook for about 2 minutes more.
Turn heat to low. Whisk together eggs, milk or water, salt, and pepper. Add to squash skillet. Gently scrape the bottom of the pan with a wooden spoon or heat-safe spatula to scrape up the eggs as some bits begin to set. Cook for about 4-5 minutes, or until eggs are just set, scraping occasionally. Taste and adjust seasoning if needed.
Scoop egg mixture into the tortillas. Top with cheese and salsa. Fold ends in and then sides.
Serve topped with tomato.

Monday

11

August 2014

6

COMMENTS

Mediterranean Quinoa Salad

Written by Rachel, Posted in Beans, Cheese, Dinner, Eggs, Gluten Free, Grains, Herbs, Kid-Friendly, Leftovers, Legumes, Low Carb, Lunch, Main Dishes, Potlucks, Quick and Easy, Quinoa, Salads, Sides, Vegetables, Vegetarian

We took a sick day a while back. But, we still needed to eat. I was going to make this quick salad and head back to bed. I felt a cold coming on and had done something to my back. So I was enjoying many many episodes of Gilmore Girls.

The tough thing about working from home and working as a food blogger is that every meal that is deemed good enough for the blog has to have photographs. It takes a lot of effort to stop working. It takes a lot of self control to force myself to just focus on dinner and not wonder whether or not I’m making a mistake by not photographing or writing it down.

Sometimes I’m glad when the sauce breaks.

One of my go-to easy meals to make for a sick day, or to take to a potluck (that hopefully doesn’t fall on the same day), is a quinoa salad. This one is full of veggies and protein. Just what we needed to give us a little lift when we weren’t feeling our best.

A veggie that will add both flavor and color is corn. Corn season is in full swing, so I’m using it in just about everything I can think of. Cutting corn off the cob when it’s not going to be used right away is a good idea, since the sugars turn into starch after a few days, making it less sweet. Corn that you’re not going to use can be frozen raw, for another time.

Collard greens, kale, or chard are cut chiffonade-style (thin ribbons). They add extra nutrients to this already healthy dish.

My in-laws went to Nazareth last year and brought me back some saffron. I’d never used it before and it was fun to experiment with in this dish. If you don’t want to use saffron, feel free to leave it out. If you want to use it, just a pinch will do.

The dressing is made up of some of my favorite things: lemon, honey, olive oil, and garlic.

I like a bit of feta in a salad like this. If you wanted to make this a vegan salad, omit the feta and honey and use your favorite vegan cheese and some maple syrup instead. For added protein (quinoa has lots too) I added garbanzo beans (chick peas).

There are plenty of fresh herbs, lots of cucumber and squash, and kalamata olives (for those of us that like them – Tim does not, but I love them).

I served this simple meal with some nectarines and plums, and a slice of lemon to squeeze over top.

There were leftovers, so a day or two later we had the same thing for lunch, topped with a fried egg.

My favorite way to fry eggs is covered over pretty low heat. Cracking the eggs into a bowl before adding them to the pan will allow any shells to be removed without scorching your finger on the bottom of the hot skillet.

Serve the salad cold, topped with a hot egg.

Perfection.

If you’re good at poaching eggs, those would be great on top too. One of my summer goals is to learn how to make Eggs Benedict, so hopefully my poaching skills will improve slightly. However, I’ve been distracted by our lovely front yard and the beautiful weather and haven’t done much learning.

I think we have about three more months of summer here in L.A., so I’ve got time.

Happy Eating!

Mediterranean Quinoa Salad

Recipe Type: Main, Salad, Side, Vegetarian, Gluten-Free, Eggs

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

1-2 C cooked quinoa
1-15 oz. can garbonzo beans
1/2 C summer squash, chopped
1/2 C cucumber, chopped
2 T basil, chopped
1 T oregano, chopped
1 stalk green onion, chopped
1 cob corn, cut off the cob
1/4 C feta (optional)
dressing: juice from 1/2 lemon
small pinch saffron
1/8 to 1/4 t smoked paprika
good pinch pepper
to taste salt
3 T apple cider vinegar
1 t honey
1 clove garlic, minced
pinch ground ginger
1/4 C olive oil
olives (optional), for topping
lemon slices, for serving

Instructions

Combine the quinoa with the beans, veggies, herbs, and feta.
Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
Mix dressing with salad.
Serve topped with olives and a squeeze of lemon.

Thursday

31

July 2014

0

COMMENTS

Summer Smoothies

Written by Rachel, Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Snacks, Vegetables, Vegetarian

At Williams-Sonoma, they’re celebrating Smoothie Week. Are you celebrating too?! Smoothies are a celebration of delicious ingredients that blend up to make a wonderful drink.

We have all these amazing goodies to eat right now. Their flavors are fresh, cheerful, and fun.

It’s the season for light and bright (not to be confused with the child’s toy Lite Brite). For berries, peaches, and fresh basil.

A smoothie seems like the perfect way to collect all of this goodness in one place.

Starting with some milk and Greek yogurt. Any kind of milk will do. Same with the yogurt. You could start with just a little bit of milk, and add more later depending on how thick you like your smoothies.

I like them kinda thick.

Since I just had two small frozen bananas, I froze half of the berries too. That’s not necessary, but I like a really cold smoothie. Just my preference.

To freeze or not to freeze… it’s up to you.

Any frozen fruit that you don’t use, keep frozen to use in your favorite summer drinks.

I haven’t used my blender in about 5 years. I made some tomato soup and didn’t know that you’re supposed to take the plug out of the lid when blending hot liquids… I know now! So I got an immersion/hand blender and have been using it ever since. But this recipe, it needed a blender, because I wanted to make a lot!

I added a touch of honey and some lemon zest too. Because I can. Because I’m a little bit obsessed with lemon zest, basil, and fruit right now. It just tastes so gooooood!

Chard, for a little extra green. Spinach, kale, even lettuce can also be substituted. It may seem a little crazy to add vegetables to a sweet smoothie, but trust me, then blend right in. 😉

You could simplify and make this just a peaches and cream smoothie (with the basil, of course). You could just do berries. You could add more greens… But, I love all that the many ingredients bring to this drink. Not just in taste, but health benefits too. We’re supposed to eat a rainbow of fruits and veggies… this smoothie brings color to the table.

In the fall and winter months, you could choose fruits that are in season, like pears and apples, and change the basil out for mint.

Make a big batch and share with your friends. Add it to your family’s breakfast. Serve it alongside a special brunch where you’re eating Squash’n Eggs or Fresh Fruit and Basil Stuffed French Toast. Or freeze some for other breakfasts. Pop ’em in to the fridge the night before and they’ll be ready in the morning. Nice and cold, but not so frozen solid… and if they are still frozen solid, they work well as a popsicle on a hot day (you can freeze in a popsicle mold or ice cube tray with toothpicks too).

Happy Eating!

Summer Smoothie

Recipe Type: Breakfast, Dessert, Drinks, Smoothies, Gluten-Free, Kale, Chard, Spinach, Kid-Friendly, Lunch, Quick and Easy, Raw, Recipes, Snacks, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Total time: 5 mins

Serves: 4-5

Ingredients

1 C Greek yogurt (or any yogurt)
1/2 to 1 C milk (any type)
1 C peaches, roughly chopped
3/4 C strawberries, fresh
1/2 C strawberries, frozen
1/4 C blueberries, frozen
1/2 C blueberries, fresh
1 large or 2 small bananas, frozen, broken into chunks
1 T honey
1 C greens (swiss chard, spinach, or kale), roughly chopped
1 t lemon zest
1/2 t fresh basil

Instructions

Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
Freeze leftovers in half pint jars.

Monday

21

July 2014

0

COMMENTS

Fresh Herb and Dried Tomato Bruschetta

Written by Rachel, Posted in Appetizers, Bread, Brunch, Dairy-Free, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Snacks, Vegan, Vegetables, Vegetarian

I dried some tomatoes.

There was a moment when I wasn’t sure if they would turn out.

Somewhere in-between peeking into the oven to see some still watery tomatoes, and picking a couple burned ones off the baking sheet there was success.

Success made of sweet, intense flavor.

They have a texture like a dried cranberry. A hint of sweetness like them too. But, that’s where the similarities end.

Because you wouldn’t make a dried cranberry into a bruschetta… would you?

Don’t answer that.

We will just move on. Let us go to a place of amazing.

One of my favorite appetizers (or meals, depending on the day) is bruschetta. It’s crazy simple to prepare. And insanely good to eat. Like coo coo crazy good.

It’s bread, garlic, oil, tomatoes, and herbs. You can’t go wrong.

A baguette is sliced, drizzled with olive oil, and toasted.

I learned how to make baguettes that time I went to Paris.

I think of that trip most days. Making baguettes brings a little bit of Paris to my kitchen.

Bruschetta brings a little bit of Italy.

I like that.

Fresh herbs like basil and savory are perfect. Oregano would also be nice, but I didn’t have any at the time. I do now. Guess I’ll have to make these again.

Twist my arm.

Those obnoxiously good tomatoes are chopped up. (If they even made it off the baking sheet. I’m not sure how many I ate before they went into the jar on drying day.) They’re combined with the fresh herbs and a ton of garlic.

Oh sweet garlic. How I love thee…

I ate them all. All. All by myself.

There are really enough for 3-4 people.

I was gonna share with Tim, but he ended up having a lunch meeting. Oh darn. I ate them with Squash’n Eggs, and a Smoothie. And then I ate the leftovers for a snack later in the evening.

Happy Eating!

Fresh Herb and Dried Tomato Bruschetta

Recipe Type: Appetizer, Side, Vegetarian, Fruit, Herbs, Vegan

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

16-24 slices baguette
1 t olive oil
pinch salt
1 pint sized jar dried tomatoes, chopped
2 T fresh basil, chopped
1 t fresh savory, chopped
(oregano could also be added)
1/4 C olive oil (use the oil from the tomatoes)
1 clove garlic (from tomatoes), minced
3-4 cloves garlic, minced
to taste, salt
to taste, pepper

Instructions

Pre-heat oven to 350F (I used the toaster/convection oven).
Drizzle baguette with a bit of olive oil, sprinkle with salt. Toast for about 10-15 minutes, or until crispy and slightly browned.
Combine tomato through pepper. Taste and adjust seasoning if needed.
Top toasted baguette slices with tomato mixture.

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vegetables Archive

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Irish Nachos

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Mediterranean Quinoa Salad

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Summer Smoothies

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