De Ma Cuisine

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Thursday

17

November 2011

1

COMMENTS

Oven Roasted Chicken

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

Oven Roasted Chicken
Recipe Type: Dinner, Main, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 75 mins
Total time: 1 hour 20 mins
Serves: 4
We’re roasting up a chicken. Prepare to be amazed at how easy this dinner is!
Ingredients
  • Chicken: 1 whole chicken (giblets removed)
  • 1 t to 1 T paprika
  • salt
  • pepper
  • olive oil
  • 1 C water
  • 1 T honey
Instructions
  1. Preheat oven to 375F.
  2. Line a roasting dish with foil (optional – just makes cleanup a little easier). Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika. Place chicken in dish. Pour water around chicken. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
  3. Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes. In the last 15 minutes of cooking, drizzle honey over the chicken. Return to oven and finish cooking.

Thursday

17

November 2011

4

COMMENTS

Roasted Veggies

Written by , Posted in Baking, Sides, Vegetables, Vegetarian

Oven Roasted Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
We’re roasting up some sweet potatoes, watermelon radishes, persimmons, broccoli and onion!
Ingredients
  • Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
  • 1 persimmon, cut in 1″ cubes
  • 1 watermelon radish, cut in 1″ cubes
  • olive oil
  • salt
  • pepper
  • 1 t to 1 T chili powder
  • Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
  • 2 heads broccoli, cut in med-large pieces
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat oven to 375F.
  2. Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
  3. Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
  4. Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.

Wednesday

16

November 2011

3

COMMENTS

Preparing for Thanksgiving

Written by , Posted in Abundant Harvest Organics, Vegetables

I can’t believe it’s almost Thanksgiving. I think I say that every year. This is one meal that I really don’t want to vary – I like the basics, nothing fancy. Turkey, mashed potatoes and gravy, stuffing, cranberry sauce, and yams/sweet potatoes (I can never remember which is which* – I think the orange one is a yam??) and green bean casserole. I think the only one that could change is the green bean casserole. I mean I love it, but it’s not as essential as some of the others. And, the yams/SP don’t have to be the marshmallow covered ones, it’s the taste of the squash family that I like.

In case you want to do something squashy, but don’t want to do the traditional sugary (and yes, tasty, let’s be honest) marshmallow topped ones, here’s a dish I made up when a friend came over for lunch the other week. You could use any winter squash (except maybe not a spaghetti squash), pumpkin, yam, sweet potato. I used Butternut squash, because it’s what was in last week’s Abundant Harvest Organics box. From this week’s box you could use the Sweet Potatoes (and apples, onions and spinach) and maybe even add some persimmons (I haven’t tried this, but I might… if you do, let me know how it turns out).

Winter Vegetable Salad

Last modified on 2012-05-18 00:31:12 GMT. 0 comments. Top.

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

*I learned shortly after writing the post that a Yam is a Sweet Potato. 🙂

Wednesday

16

November 2011

0

COMMENTS

Winter Vegetable Salad

Written by , Posted in Dinner, Holiday, Lunch, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

Monday

14

November 2011

2

COMMENTS

Our Weekend’s Food

Written by , Posted in Thoughts

I hope everyone had a great weekend! We did. It was busy, but fun. One thing we did, many times, was enjoy lots of good food. Here’s some of what we had:

We had Pizza Friday, as per usual, with lots of Abundant Harvest Organics veggies as our toppings: summer squash, onion, kale, eggplant (I’ll admit that this wasn’t my favorite on pizza, but I might not have done it correctly… I ate all but one tiny piece), and a few non-AHO veggies that I had on hand before I got our most recent box: olives and red pepper. I used my favorite crust recipe and rolled it out thin, but not too thin (this wasn’t a flatbread kinda evening). I baked the crust for about 5 minutes before topping it with tomato sauce, veggies and Sharp Cheddar Cheese, then baked again for 8 minutes and it was delicious!

Our friend, Nathan had his 2nd cooking lesson. He learned how to make Homemade Burgers and Shoestring Fries with caramelized onions and mushrooms. They were delicious!

With some of the leftover mushrooms and onions from the lesson, some lamb that our friend Will brought, and some Apple Butter that my friend Joanna gave me, I made some crostini (not all on one crostino, silly!) for an easy Sunday Supper. Oh so yummy!

crostinis-before-baking_0
 
crostinis-after-baking
 
crostinis-named

We enjoyed a Curried Pasta salad with our new friends John and Ann. Ann also made a Thai Peanut Dip for some raw veggies. I will be making this in the future. It was so good!

The weekend’s over, but we’re still gonna have some good food this week. I have a Tri Tip roast cooking in the Crock Pot right now. It might not make it ’till dinner. We may have it for lunch as Roast Beef Sandwiches (maybe with some sauteed onions and red peppers, horseradish and mayo).

This week’s A Cooking Show with Rachel O – This Week’s Feast, will feature an Everything Roasted dinner. We’ll have Abundant Harvest Organics Sweet Potatoes, and Broccoli (plus a few other goodies) and then roast a chicken to go along with them (which you can purchase as an add-on with your AHO order). The meal will be featured as Thursday’s dinner on this week’s menu, and recipes will be linked to the next episode of the show (found on here and on youtube). Hope you’ll join me and cook along! (Psst – It’s super easy!! Here’s the basic recipe that I’ll improvise on slightly in the show. Really, not so difficult!)

Roasted Chicken

Last modified on 2012-12-01 02:27:55 GMT. 0 comments. Top.

Roasted Chicken
Recipe Type: Main Dish
Author: De Ma Cuisine – Rachel Oberg
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Serves: 2-4
Ingredients
  • 1 whole chicken
  • olive oil
  • salt
  • pepper
Instructions
  1. Line a pan with foil, drizzle with oil, sprinkle with salt and pepper.
  2. Place chicken in pan. Drizzle with oil, sprinkle with salt and pepper.
  3. Bake at 375F for 1 hour 15 min (until it gets to 180F), basting every 30 minutes.
  4. Let stand 10 minutes before serving.
Notes

We gave this **** (“Amazing”)

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