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Monday

23

April 2012

0

COMMENTS

Giblet Stock

Written by , Posted in Meat, Poultry, Soups

Giblet Stock
Recipe Type: Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 2 hours
Total time: 2 hours 2 mins
Ingredients
  • giblets etc from 1 chicken
Instructions
  1. Rinse and cover with water. Boil 2 hours.
  2. Strain.
  3. Refrigerate or freeze. Skim off fat (which will rise to the top) before using.

 

Monday

23

April 2012

1

COMMENTS

Za’atar Citrus Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

Za’atar Citrus Chicken
Recipe Type: Main, Crock Pot, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 35 mins
Serves: 2-4
Simple, easy, fragrant, yummy. Pop it into the Crock Pot and forget about it until dinner time.
Ingredients
  • 1 whole chicken, giblets etc discarded (or made into stock)
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1-2 T Za’atar seasoning
  • smoked sea salt
  • pepper
  • 1 1/2 C water
  • olive oil
Instructions
  1. Pour water into Crock Pot.
  2. Add chicken and drizzle with olive oil. Sprinkle with salt, pepper, and Za’atar.
  3. Cover with lemon and orange slices. Sprinkle with a little more Za’atar.
  4. Cook on low for 4 1/2 hours, or until meat thermometer inserted into thick part of chicken reaches 180F.
Notes

Great with Risotto and Wilted Greens!

 

Friday

20

April 2012

0

COMMENTS

Josh Again!

Written by , Posted in Guest Posts

I miss my brothers. I wish we lived closer to one another. Skype is good, but in person is better. We all like to cook, and it’s fun to do this together. Guest posts about food will have to do. 🙂

Here’s Josh with one of his culinary creations!

This is Josh again. You may remember me from the astoundingly interesting series of posts about food safety (sarcastic smile). I realize that it may not have been the most exciting way to spend your time, so I decided to share some culinary insight as well.

After highschool, I attended a Culinary School where I focused on the French Style of cuisine. I did not end up pursuing that as a career, but it remains one of my favourite hobbies today.

Being a student again, I find that there are times when it is really difficult to find time to cook something substantial, nutritious, and of course, tasty. However, I have recently discovered the art of procrasticooking and procrastibaking, in which, when papers or assignments need to be written, or exams need to be studied for, there appears to be a tremendous amount of time that can be devoted to creating tasteful masterpieces.

I have an exam tomorrow (at the time I am writing this), so, I decided to put off studying and experiment in the kitchen. Like my sister (Rachel), I have a good feeling about tastes, and what sorts of flavours go well together in the same dish, and what is needed to compliment other flavours in the meal. This is why cooking is so much fun.

The following is a recipe that I made up as I was cooking, based on what I had in my kitchen, and what flavours I knew would meld nicely. I do apologize that there is only 1 picture, as I wasn’t intending to document this meal (until I tasted it, and realized that it should be shared).

Cabbage Rolls and Roasted Asparagus

Last modified on 2014-03-04 01:45:10 GMT. 0 comments. Top.

 

Cabbage Rolls and Roasted Asparagus
Author: Joshua Pries
Serves: 3
Ingredients
  • Ingredients:
  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 1 large green cabbage
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes
This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.[br] Notes: If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be garunteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the cabbage a slightly pickled taste; else you can use wine that is no longer the best to be drunk.

 

Friday

20

April 2012

0

COMMENTS

Cabbage Rolls and Roasted Asparagus

Written by , Posted in Legacy, Low Carb, Rice, Sausage, Vegetables

 

Cabbage Rolls and Roasted Asparagus
Author: Joshua Pries
Serves: 3
Ingredients
  • Ingredients:
  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 1 large green cabbage
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes
This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.[br] Notes: If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be garunteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the cabbage a slightly pickled taste; else you can use wine that is no longer the best to be drunk.

 

Wednesday

18

April 2012

3

COMMENTS

Lasagna Please – Episode 19

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

This is episode 19. I’m excited about that. I made Spinach and Cheese Lasagna. I love that I used all the spinach from my Abundant Harvest Organics box today. I’m impressed with myself. I hate it when I don’t use all the spinach and it goes bad, and I have to put some of it in the compost. Not this week! In addition to spinach from this week’s box, there’s tomatoes, in the homemade tomato sauce, spring onions, and green garlic. When we ate it for dinner, I served it with a Caesar Salad, which uses lettuce and lemons.

Do you think this is smart? I’d never made lasagna before, and decided to make up a recipe and do it for this week’s episode. It’s OK if you say no. I’m shaking my head at it a little. Thankfully it tastes good… I guess it’s hard to ruin pasta, homemade tomato sauce, a bit of bacon, cheese, and wilted spinach. I think I could have done it though. If I were to make this again, I’d say make more sauce. You need more than you think you will, Rachel!!! Now I know. I also know that you should cook the noodles right before you’re going to use them. Otherwise they get sticky. I’m telling you these things so you can learn from my mistakes. 🙂

I dropped a noodle on the floor by accident. The dog came over and tried to eat the whole thing at once. Not a good idea. He dropped it back on the floor. Lesson to be learned: one whole lasagna noodle is too big for the dog. Rip it up. (I did, don’t worry. He ate it and was happy happy happy.)

I used fresh herbs from my garden!!! Yay, hooray, hip hippity! My parsley and oregano are growing like crazy! My basil is making an attempt. My rosemary is still alive, and that’s a good thing. I love fresh herbs!

I accidentally filmed the cupboards instead of the tomato sauce I was trying to puree. Whoops. I think it’s funny, so I left it in. 🙂

I’ve been looking at the photo of the lasagna. I wondering if it would be good with a fried egg on top. I might try that with some of the leftovers. I’ll let you know if it’s a good idea.

These cute cups are from my friend Shannon. She gave them to me for my birthday (don’t worry, you didn’t miss it, it’s coming up in a few weeks ;)). I love them!!!

Spinach and Cheese Lasagna

Last modified on 2012-07-19 20:57:33 GMT. 1 comment. Top.

Spinach and Cheese Lasagna
Recipe Type: Main, Entree, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
Spinachy and cheesy. It’s lasagna for dinner.
Ingredients
  • 1 lb. lasagna noodles
  • 6-8 C spinach, chopped
  • salt
  • pepper
  • pinch nutmeg
  • 2 slices bacon, cooked and crumbled
  • 1 C (8oz.) cottage cheese
  • 1/4 C Greek yogurt
  • 6 cloves garlic, diced
  • 1/2 C spring onion, diced
  • 2 T olive oil
  • 4 C tomato sauce
  • 1 C (8 oz.) fresh mozzarella, 1/2″ cubes
  • 1 C parmesan, grated (divided 2/3 C, 1/3 C)
  • 1/2 C water (opt.)
  • 1 T olive oil
  • Fresh herbs for topping (like basil, parsley, oregano)
  • Parmesan cheese, for topping.
Instructions
  1. Boil water. Pre-heat oven to 350F.
  2. Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
  3. Mix cheeses, cottage cheese, and yogurt.
  4. Cook pasta for 8-10 minutes.
  5. In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
  6. Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
  7. Let rest 10 minutes before serving.
  8. Serve topped with a little more parmesan and some fresh herbs.
Notes

On the episode I felt like I could have had more filling, so here are the changes I would make:
1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
2 C (16oz.) cottage cheese
2 C (16 oz.) fresh mozzarella, 1/2″ cubes

Great with a caesar salad!

 

Tomato Sauce

Last modified on 2012-07-19 20:57:36 GMT. 1 comment. Top.

Tomato Sauce
Recipe Type: Suace, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 36 mins
Total time: 46 mins
Serves: 2-4
Fresh tomatoes make a delicious sauce.
Ingredients
  • 5 medium tomatoes
  • 1/2 C red wine
  • 1 sprig fresh rosemary, chopped
  • 1 T fresh oregano, chopped
  • 6 fresh basil leaves, chopped
  • 1 T fresh parsley, chopped
  • 1 green garlic, chopped
  • 1/4 C spring onion (or regular onion)
  • 1 T balsamic vinegar
  • 2 slices bacon, finely chopped (opt. – could sub smoked paprika and 2 T olive oil)
  • 1-2 T olive oil
  • salt and pepper
  • 1/2 C pasta water (opt.)
Instructions
  1. Prepare an ice bath (bowl of water and ice). In a soup pot, boil water. Score each tomato with an X, not cutting too deep. Submerge tomatoes in water and cook 1 minute. Remove from hot water and place in ice bath (to stop the cooking). When they’re cool enough to handle, peel tomatoes (skin should come right off). Chop tomatoes.
  2. Cook bacon. Remove from pan and set aside. In same pan, add olive oil, garlic, onion, salt, and pepper. Cook over medium-low heat 2 minutes. Add tomatoes, cook 3 minutes. Add herbs, wine, balsamic vinegar, and cook 30 minutes over medium-high heat, stirring occasionally (turn heat down if liquid evaporates and it starts to burn, or just add more liquid). (Opt.: Add about 1/2 C pasta water, if you’re making it with pasta.)
  3. Either use the sauce as is (chunky), or puree with immersion blender or regular blender (remove middle stopper to let steam escape, and cover lid with a towel).
Notes

This makes about 2 C of sauce. For lasagna recipe, you may want to double this!
The bacon can either be used in the lasagna, or added to the sauce at the end. 🙂

 

This episode sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

This meal can be found on Wednesday of this week’s menu!

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