De Ma Cuisine

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.
https://www.de-ma-cuisine.com/melon-and-feta-salad/

Thursday

16

July 2015

0

COMMENTS

Using Herbs for Cleaning

Written by , Posted in Herbs, How To, Thoughts

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I had jury duty the other week, so I did a lot of my work ahead of time. I was selected to serve on a three week trial five or six years ago, so I was planning for the worst. Since my weekends are usually reserved for picnics, naps, binging on our favorite shows, book reading, laundry, and cleaning, I didn’t want to have to add work to that list. Plus, no matter how busy the work week is, I like to have two full days off. I’ve even been trying to take a day or two off from social media each week.

As much as I’d rather not include laundry and cleaning in my weekend’s plans, they need to be done. I have my chores and Tim has his, leaving the house reasonably tidy, but usually covered with dog fur no matter how often we vacuum (we have a dog who sheds year round). Over the past few months I’ve tried to avoid using the dryer. It’s been hot enough that the clothes usually dry faster outside anyways. I love the way they smell, plus it’s free. When I do dry clothes in the dryer I love to add a little sachet of lavender. I don’t use fabric softeners or dryer sheets, and if at all possible our detergent is unscented. This is my only trick for nice smelling clothes.

Another thing I’ve used lavender for is to sprinkle on the floor before vacuuming. This was especially helpful when we lived in a carpeted apartment with a dog. The smell of lavender refreshed the room. I’ve read that you can sprinkle it with a bit of baking soda and cornstarch and leave it overnight, then vacuum it up in the morning. (1) I’ve never tried this though. Our indoor dog would have just laid in it and made a mess.

Lavender is a soothing herb and is said to help with relaxation and anxiety. It’s supposed to help you sleep. So you can make another sachet to keep by the bedside to sniff before taking a snooze.

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If you’re looking to add a nice scent to your homemade cleaning products, there are many herbs that would be great, just for the smell of it. Mint, basil, thyme, and rosemary, for example. But, many herbs bring cleansing and disinfecting properties too, “like myrrh, peppermint, thyme, rosemary, lavender, mint, cloves, and eucalyptus.” (1) “Basil, bay, cardamom, clove, coriander, eucalyptus, ginger, hyssop, lavender, lemongrass, oregano, peppermint, rose geranium, rosemary, sage, spearmint, and thyme are cleaning powerhouses. All contain a multitude of plant chemicals that possess antibacterial, anti-fungal, antiseptic, and antiviral actions.” (2) And “chamomile, when made into a tea and cooled, works quite well as a fungicide.” (3)

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Another great way to use herbs is as an air freshener. Basil leaves and flowers can be crushed and left out (and the seeds from the flowers can be saved to plant in your garden the following year). Mint would freshen nicely too. Citrus peels (lemon, orange, grapefruit) can be grated or shredded and left out or added to a garbage disposal.

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Many years ago we had a problem with ants. I didn’t want to use chemicals, so I was thrilled to find a spray that was made mostly of mint. Yes, mint is said to be a pest deterrent. Ants don’t like it, and supposedly neither do mosquitos or rodents (I haven’t tested these last two, just read about it). (3)

In addition to these beneficial herbs, there are some other things that I like to make sure I have in the cleaning cabinet:

“Distilled white vinegar (which contains acetic acid) has antifungal and antimicrobial properties and can eliminate mineral deposits from sink and bathtub fixtures, as well as cookware.” (2)

Lemon juice “kills germs on countertops, cutting boards, and more.” (2) A halved lemon (that’s already been juiced) works great with some baking soda to scrub the sink. I like to pour a bit of baking soda and then some vinegar down the drain to clean it and kill any fruit flies that may be living there.

“Baking soda deodorizes and dissolves grease and dirt. Mixed with other ingredients, it makes a gentle but effective scrub.” (2)

I use tea tree oil (which has antibacterial, antiviral, and anti-fungal properties (2)) for cuts and blemishes, and I’ve got some in a spray bottle for cleaning.

You can also make your own essential oils (I found these two recipes) and teas, which can be added to water and used as cleaners or room fresheners. I might try making some Herbal Vinegar Cleanser (using lavender and thyme). There are many sites with tips and recipes for homemade cleaners (like this one), so I’m going to take some of the tricks that I’m learning and make some sprays with water, vinegar, and herbs.

It can be a little bit overwhelming, so starting with a couple things and expanding from there sounds like a good plan for me. Do you have any tips and tricks for natural cleaning around the home? Do share!

Happy Cleaning!

(1) http://www.frontiercoop.com/learn/hs_cleaningwithherbs.php#
(2) http://www.rodalesorganiclife.com/wellbeing/herbs-cleaning
(3) http://www.organicauthority.com/organic-gardening/using-home-grown-plants-for-cleaning.html

Monday

13

July 2015

0

COMMENTS

Watermelon and Mint Gazpacho

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian

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When I get a watermelon that’s as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard time not eating the entire thing in one sitting. I like to slice the melon in half and just eat with a spoon. If I can stop myself, I like to save the center for last, because it’s the best.

But, if you can resist, here’s a fun way to eat watermelon… in soup!

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It’s a cold soup though, don’t worry. It’s called a Gazpacho. Traditional gazpachos often consist of raw veggies and have a tomato base. But, there are many variations, including this simple watermelon one.

Since everything will be blended up, you don’t have to be too careful about how the watermelon is cut. I figured large chunks would work just fine. The seeds of a watermelon are edible (and some say they’re even good for you), but I don’t like to eat them. They ruin the texture for me. I don’t even like chunks in my ice cream. Tim says that’s weird, but I’m fine with my choices. If you want to leave the seeds in and blend them up, that’s fine with me.

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Watermelon pairs well with things like orange juice, maple syrup, and balsamic vinegar, so I added a little bit of each.

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It also tastes great with some refreshing mint. I added about 15 smallish leaves. You could add way more or way less, depending on how minty you want it. Basil would be another great addition (along with or in place of the mint). If you don’t want to add the herbs that’s fine. But, they add a cool, fresh burst of flavor.

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If the melon is already chilled, you can consume immediately. If not, pop it into the fridge for an hour or so before serving. You could serve it as a gazpacho, just on its own. You could add a dollop of yogurt or whipped cream. You could freeze it in an ice cube tray and use it in place of ice or frozen fruit in smoothies or summer drinks, or just pour it into a glass and drink it.

If you have cantaloup or honeydew melon on hand, they’d be a great addition, or could be used in place of the watermelon.

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I don’t really like change, especially when it comes to my favorites. That’s why I prefer a traditional Thanksgiving dinner, I love to re-watch Gilmore Girls, and I think watermelon is best served super freezing cold, halved and eaten with a spoon. But, with change comes learning new things and growth, so I’m ok with it (ahem, in moderation). I will bravely taste a new dish at Thanksgiving, try watching a new show, and I will, for the first time ever, branch out and do something different with watermelon. And I will enjoy it.

Happy Eating!

Watermelon and Mint Gazpacho

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4

Watermelon and Mint Gazpacho

Ingredients

  • 2 1/2 - 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
  • 2 t balsamic vinegar
  • 1-2 t maple syrup
  • 1/4 to 1/2 C orange juice
  • 10 to 12 large or 15-20 small mint leaves

Instructions

  1. Blend all ingredients until smooth.
  2. Then either: Chill and serve as a gazpacho.
  3. Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
  4. Make into a sorbet in an ice cream canister (freeze according to manufacturer's directions).
https://www.de-ma-cuisine.com/watermelon-and-mint-gazpacho/

Thursday

9

July 2015

0

COMMENTS

Turnips Five Ways

Written by , Posted in How To, Vegetables

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Turnips. They can be challenging for some. With their bitter-sweet flavor, they can add a lot to a dish, especially when paired well. So I have some ideas for how to prepare them. In some, the turnips are the star. In others, they lend a great background note. In all, they’re a great addition to any menu plan.

Turnip Hash – Where Turnips are the Star

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This was the first dish that I made with turnips where I really really liked them. Like I crave this dish, I make it as often as I can. I accept turnips from friends who don’t like them, so I can add this to my menu (although I should probably just encourage them to make this, or any of these dishes… selfish much?!). Turnips are totally the star here. Their sweet and bitter flavor is ever present. But, the bacon’s saltiness, the cheese’s creaminess, the runny egg yolk (at least that’s the way I prefer it), and the crunch from the other veggies, they all compliment the turnips so well that I almost can’t stand it.

Almost.

Grilled Cheese with Gruyère and Turnips

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Wait, don’t leave… I think this is gonna be good. I’ve made grilled cheese sandwiches with apples and ham. So let’s change this up a bit. The key here is that you’re gonna sauté the turnips first, so they won’t be raw. While you’re at it, throw some greens (turnip greens if you have ’em), some salt, and a splash of maple syrup into the pan. Spread some olive oil or butter on the bread, add a sprinkle of salt. Top the bread with gruyère, some dijon mustard, and the turnips and greens. Then grill it all up until the bread is crispy and browned and the cheese is melted.

Serve this with a Creamy Mushroom and Turnip Soup (totally acceptable to dip your grilled cheese in soup!). Sauté some mushrooms, turnips, potatoes, and onion (and ya know, salt and pepper). Add some garlic, thyme, and savory. Add some stock. Cook until everything is tender. Add some cream, and parsley. You could blend this up for a creamy soup, or leave it as is. But, for sure serve it with these sandwiches.

Mashed Turnips and Potatoes

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Mashed potatoes are great. Fabulous. Love them. So why not spice them up a bit. I’m thinking that adding turnips and carrots would be a fabulous idea. Maybe even some rutabagas too? And parsnips? Why not?! Here’s what I’d do: Steam the veggies (whatever you’ve got on hand of those listed). Mash to desired lumpiness. Add olive oil or butter, milk/cream/yogurt/sour cream/buttermilk/almond milk, chives, roasted garlic, salt, and pepper. Done. Let’s eat!

Turnip Fries with Homemade Ketchup

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The other week I wrote about Green Bean Fries with Ketchup. They were tasty. I’ve heard that they’re a hit with grownups and kids alike. So let’s try something else in this style: turnips! Slice like you would a potato that you were going to treat as a French fry. Toss with olive oil, salt, and pepper. Roast at 425F for 10 minutes, flip, and roast for about 7-15 minutes more (or until they’re crispy). Blend the “ketchup” ingredients from the Green Bean Fries recipe and dip away!

Stir Fry with Turnips Almonds and Tofu

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Turnips pair well with greens, carrots, tofu, and almonds. So I think they’d be great added to the Red Choi Stir Fry with Almonds and Tofu. Or, try this: stir fry some turnips, carrots, garlic, leeks or onions, mushrooms, peas, kohl rabi, turnip greens, and tofu. Add some soy sauce and sesame seeds. Serve with chopped almonds and parsley, over your favorite rice or rice noodles.

So, those are my suggestions. If you want to come up with your own dish, here are some things that turnips pair well with: Parsley, carrots, gruyère, lemon, parmesan, chives, garlic, thyme, leeks, butter, lentils, potatoes, cream, dill, winter squash, greens, mushrooms, onions, parsnips, bread, ginger, balsamic vinegar. (1) Be sure to let us know what you create!

Happy Eating!

(1) Paring ideas from The Vegetarian Flavor Bible.

Monday

6

July 2015

0

COMMENTS

Spicy Summer Squash and Tomato Soup

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Sides, Soups, Vegan, Vegetables, Vegetarian

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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).

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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.

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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.

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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.

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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. 😉

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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.

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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

  1. 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.
  2. 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.
https://www.de-ma-cuisine.com/spicy-summer-squash-and-tomato-soup/