De Ma Cuisine

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Wednesday

1

February 2012

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COMMENTS

Dear The Flu, I don’t like you. Love, Rachel

Written by , Posted in Thoughts

Husband and I were sick. I thought food poisoning was the culprit, but who really knows, it might be the flu. Whatever the reason, on Tuesday, we started slowly introducing food back into Monday’s diet of tea and water. I’d woken up starving, which I took as a good sign. Husband didn’t. In fact he wasn’t hungry all day. For dinner, I said I’d make us some soup. He thought that the things I told him I was planning to put into the soup sounded gross (carrots, peas, and potatoes) and just wanted broth. Fine. He got broth. And, a few hours later, he said he was feeling a lot better. Because of that, I called it, Magic Soup, since it seemed nothing would help him to feel better.

It’s nothing special, but it’s something everyone should know how to make, for when the sniffles hit.

Magic Soup

Last modified on 2012-10-13 00:01:49 GMT. 0 comments. Top.

Magic Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
We call this Magic Soup, because of how it makes us feel so much better when we’re sick.
Ingredients
  • 2 carrots, roughly chopped
  • 2 medium potatoes, small cubes
  • 1/2 C peas
  • 1 C chicken or vegetable stock*
  • 2 C water
  • 1 t salt
  • 1/2 t chili powder
  • 1/2 t ginger
  • 1/2 t smoked paprika
  • 1 T apple cider vinegar
Instructions
  1. Add all ingredients except peas and vinegar to a pot. Bring to a boil. Cook until potatoes and carrots are tender, about 30 minutes, adjusting seasoning if needed.
  2. Add peas, cook 3 minutes. Add vinegar.
  3. Serve with crackers or toast, and feel better!
Notes

*To make simple stock: boil one chicken carcass with 6 C water for 2-3 hours. Strain and discard bones and meat. Place cooled stock in fridge and when completely cooled, skim fat off the top. (For more complicated stock, add: 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 1 t whole peppercorns, 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…). Add 6-8 C water and cook for 2-3 hours.)

You could add cooked, shredded chicken, other veggies, and pasta if you want Chicken Noodle Soup.

Best after being cooked for an hour or so, so the favors can really combine, since there’s not a lot in it.

 

This is not the most flavorful, or any sort of award winning soup. But, it might just do the trick.

Wednesday

1

February 2012

0

COMMENTS

Magic Soup

Written by , Posted in Main Dishes, Soups, Vegetables

Magic Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
We call this Magic Soup, because of how it makes us feel so much better when we’re sick.
Ingredients
  • 2 carrots, roughly chopped
  • 2 medium potatoes, small cubes
  • 1/2 C peas
  • 1 C chicken or vegetable stock*
  • 2 C water
  • 1 t salt
  • 1/2 t chili powder
  • 1/2 t ginger
  • 1/2 t smoked paprika
  • 1 T apple cider vinegar
Instructions
  1. Add all ingredients except peas and vinegar to a pot. Bring to a boil. Cook until potatoes and carrots are tender, about 30 minutes, adjusting seasoning if needed.
  2. Add peas, cook 3 minutes. Add vinegar.
  3. Serve with crackers or toast, and feel better!
Notes

*To make simple stock: boil one chicken carcass with 6 C water for 2-3 hours. Strain and discard bones and meat. Place cooled stock in fridge and when completely cooled, skim fat off the top. (For more complicated stock, add: 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 1 t whole peppercorns, 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…). Add 6-8 C water and cook for 2-3 hours.)

You could add cooked, shredded chicken, other veggies, and pasta if you want Chicken Noodle Soup.

Best after being cooked for an hour or so, so the favors can really combine, since there’s not a lot in it.

 

Monday

30

January 2012

0

COMMENTS

Still Here!

Written by , Posted in Thoughts

Hi friends! Just a quick note to let you know that I’m still around. We had a really nice time with my family celebrating my Oma’s life. It was terribly sad, but still good.

I’m laying low this week, because the husband and I got food poisoning (or we have the flu) last night and are still weak and poor and recovering. I’ll still be blogging this week, but will be waiting until next week for a new episode of This Week’s Feast. I have a yummy idea for the show, that includes bacon. I can’t wait to share it with you.

Better get back to my laying down, watching of the Gilmore Girls, eating of the toast and drinking of the tea.

Wednesday

18

January 2012

0

COMMENTS

Bean and Green Soup – Episode 8

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

It’s chilly here. It isn’t always in the winter, so I’ll take what I can get! It feels like a soup day. And, since I’ve gotten to try some of the add-ons from Abundant Harvest Organics recently, I thought it was the perfect time for soup on A Cooking Show with Rachel O – This Week’s Feast!

It’s an 8 bean soup, that also has greens. It’s made in a Crock Pot. It’s so super easy that you won’t even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard.

Seriously… try this: Tonight, put some of the 8 bean soup mix in the crock pot. Add water or stock – make sure there’s enough so they don’t absorb all the water and burn! In the morning, before work or whatever you do during the day, add the remaining ingredients. Leave it all day on low. An hour before dinner time, add the greens. You can make some cheddar biscuits, and fry up some bacon to go on top, if you want. Or just eat it with a slice of hearty bread smothered with some homemade jam. Easy, delicious, comforting, hearty. Then grab a book, get the fireplace going, and enjoy a cozy winter evening.

If you want to add meat, go for it. But, beans are full of protein, so if you’re concerned for that reason, no need to be.

Bean and Green Soup

Last modified on 2012-12-01 02:26:30 GMT. 0 comments. Top.

Bean and Green Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 hours
Total time: 18 hours 10 mins
Serves: 4-6
Greens meet Beans in the soup pot for a hearty winter meal.
Ingredients
  • 1 C winter squash, peeled and chopped
  • 6 small or 2 large carrots, chopped
  • 1 T olive oil
  • 1-2 t smoked sea salt
  • 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
  • pepper, to taste
  • 1-2 T paprika
  • 1-2 T chili powder
  • 1-2 T honey
  • 4-6 C stock
  • 6-8 C water (I used 8)
  • 2 C 8 bean soup mix
  • 2 C spinach, roughly chopped
  • 1 C rainbow chard, stems removed, roughly chopped
  • 2 T balsamic vinegar
Instructions
  1. Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
  2. Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
  3. Taste and adjust seasonings as necessary.
  4. An hour before serving, add chard and spinach.
  5. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Notes

Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.

This yummy soup can be found on Thursday of this week’s menu!

Please note: If you read my post from earlier today, you’ll know about the loss of my Oma. I’ll be taking the next week or so off to be with our family, to celebrate her life.

Wednesday

18

January 2012

0

COMMENTS

Bean and Green Soup

Written by , Posted in Beans, Crock Pot, Dinner, Legumes, Low Carb, Main Dishes, Soups, Vegetables, Vegetarian

Bean and Green Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 hours
Total time: 18 hours 10 mins
Serves: 4-6
Greens meet Beans in the soup pot for a hearty winter meal.
Ingredients
  • 1 C winter squash, peeled and chopped
  • 6 small or 2 large carrots, chopped
  • 1 T olive oil
  • 1-2 t smoked sea salt
  • 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
  • pepper, to taste
  • 1-2 T paprika
  • 1-2 T chili powder
  • 1-2 T honey
  • 4-6 C stock
  • 6-8 C water (I used 8)
  • 2 C 8 bean soup mix
  • 2 C spinach, roughly chopped
  • 1 C rainbow chard, stems removed, roughly chopped
  • 2 T balsamic vinegar
Instructions
  1. Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
  2. Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
  3. Taste and adjust seasonings as necessary.
  4. An hour before serving, add chard and spinach.
  5. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Notes

Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.

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