vegetarian Archives - Page 20 of 32 - 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

7

August 2014

6

COMMENTS

Peach Sauce

Written by Rachel, Posted in Breakfast, Brunch, Canning, Condiments, Dessert, Fruit, Gluten Free, Kid-Friendly, Sauces, Vegetarian

Last week I ordered twenty pounds of peaches as an add on from Abundant Harvest Organics. I thought I’d bitten off more than I could chew (haha, no pun intended) and worried that they may spoil before I got to them.

None did.

And now I have a yummy peach sauce to share with you!

Feel free to substitute your favorite stone fruit if you’d like. Plums, nectarines, apriums, pluots, apricots… they’d all be amazing.

Start by halving the peaches. Remove the pit, and slice or roughly chop. It’s going to be blended in a bit, so don’t worry about the shape.

About eight to ten cups will do just fine. Out of my twenty pounds of peaches, I ended up with roughly 45 cups of sliced peaches in total. This sauce was just a small portion (I froze the rest – more about that another week).

I added two tablespoons of butter to a large hot pot. If you don’t want to use butter, coconut oil would be just fine. The fat adds a rich quality to the sauce that I love. If you don’t want to add either, that’s cool too.

Peaches are dumped into the hot browning butter.

Get ready for the smell. It’s amazing!

After the peaches have cooked for about twenty minutes (and then rested for ten – not a must, I just needed more time to work on a different recipe, so they had to wait), they should look something like this.

I had a few oranges still hanging around from spring boxes (wow they lasted a long time!!), so I whisked them up with the zest and juice from one lemon, a bit of coconut palm sugar, and a pinch of salt.

And then, orangy-lemon juice meet smooshy peaches.

Orangeyou glad I didn’t say… I don’t know… banana?!

Sorry. Kinda.

After the sauce cooked up for a while longer, I blended it up with my hand blender. A regular blender will work just fine too (just be sure to remove the middle part of the lid and cover the hole with a clean kitchen towel).

One more tablespoon of butter is stirred in after the sauce is blended.

Extra richy richness.

This is gonna be good… I’m hoping that Tim will make some more Vanilla Bean Ice Cream so I can top it with some of this sauce. You could make this even more awesome by roasting some fruit to plomp on top. It would be great over French Toast or Cornmeal Pancakes, or used in place of jam.

Or, just eat it by the spoonful…

Happy Eating!

Peach Sauce

Recipe Type: Dessert, Sauces, Stone Fruit, Gluten-Free, Breakfast

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Sweet summer peaches are cooked up in butter and blended to make a delicious sauce.

Ingredients

3 T unsalted butter (divided 2 T, 1 T)
8-10 C ripe peaches, sliced or roughly chopped
1 t vanilla extract
pinch salt
juice from 1 lemon
zest from 1 lemon
juice from 2-3 oranges
3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too)

Instructions

Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
To store, ladle into clean pint jars, leaving at least 1/2″ of room at the top. I prefer to store the sauce in the freezer, freezing uncovered, then adding the lids once the sauce is frozen.

Notes

Yields 3 pint jars.

Monday

4

August 2014

1

COMMENTS

Summer Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

Eeets thyme fur peeeetsa.

Sorry. Kinda. It’s been one of those days. Sometimes stress is released in the form of weirdness.

And managed by eating pizza.

Cutting veggies is therapeutic too. I have lots of cutting boards, and two are designated for onions and garlic. My beautiful new cutting board is not one of them. I never want anything sweet to accidentally taste like raw onions. Nope. Yuck. So I have two cutting boards with an X on the back that are special and a little bit stinky.

We had a similar pizza to this the other week. Ahem, I did. Tim doesn’t agree that squash belongs on a pizza. He will eat it in pretty much anything else though, so it’s cool. He made his own personal pizza and I made mine. Mine had lots of veggies. His didn’t. They both tasted good.

I used Alana’s recipe for the pizza crust (from her cookbook). You can use hers, or whatever you would normally use. I like my crust thin and crispy. If you like it thicker and chewier, adjust the recipe accordingly.

Because of my taste for crispness, I like to par-bake the crust a bit before topping it.

Par-bake means to partially bake it (as par-cook means to partially cook).

I topped it with a bit of olive oil and some herbs, because I wanted two layers of herby flavor. (Helpful tip: If you need some bread to go accompany a dish and you don’t have a baguette on hand, you could just all the way bake the crust and eat it like a sort of focaccia bread.)

Then it’s topped with some tomato sauce (it’s also great with olive oil if you don’t like sauce), and more herbs.

Lots of different veggies, like kale, zucchini, corn, and tomato (tomato is a fruit, but in this case let’s pretend it’s a veggie since it’s acting like one), but not so many that it weighs down the pizza. It’s still a light summer meal.

I opted for some parmesan and an aged cheddar. Because it’s what I have in the fridge.

I’d planned to use feta, but it’s smelled baaaaad. There’s stinky cheese and then there’s steeeeenky cheese.

It’s topped with a bit of basil (from my garden – all the basil that I got as an add-on from AHO last week is gone gone gone). And as soon as the last photo was taken I ate as much as I could, as quickly as possible because I was starving! And then I ate it again today before I typed up this post.

Happy Eating!

Summer Pizza

Recipe Type: Main, Dinner, Pizza

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 4

Summer squash, corn, and tomatoes all top this light summer pizza.

Ingredients

2 t olive oil, divided
1 pizza crust
2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
to taste salt
to taste pepper
1/4 C tomato sauce (optional – could also just use olive oil)
12-15 slices zucchini/summer squash
8-10 tomato slices
2 T raw corn (frozen is fine)
1/4 C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
2 T green onions, chopped
1/2 C cheese (parmesan and cheddar), grated
to taste salt
to taste pepper
fresh basil, for topping

Instructions

Pre-heat oven to 450F.
Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
Serve topped with fresh basil.

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Mediterranean Quinoa Salad

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