De Ma Cuisine

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Thursday

5

December 2013

2

COMMENTS

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Written by , Posted in Cheese, Dinner, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sausage, Vegetables

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Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.

Now I know.

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We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.

They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.

I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.

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Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)

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It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!

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Happy Eating!

Orzo Pasta with Kale and Italian Sausage
Recipe Type: Main Dishes, Dinner, Pasta, Vegetables, Sausage, Meat, Pork, Greens, Stove Top, Quick and Easy
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. orzo pasta (dry)
  • 1 T olive oil
  • 2 Italian sausages, sliced into rounds
  • 3-4 cloves garlic, diced
  • 2 bunches kale, sliced into ribbons
  • 1/4 t red pepper flakes
  • pinch nutmeg
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t thyme
  • 1/2 C pasta water
  • 1/4 C cream
  • 1/4 C parmesan cheese, grated, for topping
Instructions
  1. Cook pasta. Reserve 1/2 C pasta water.
  2. Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
  3. Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
  4. Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
  5. Serve kale mixture over or tossed with pasta. Top with parmesan cheese.

Sources: (*) Nutrition Almanac, 2002‚ Lavon J. Dunne.

Monday

2

December 2013

0

COMMENTS

Leek and Potato Soup

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Soups, Vegetables

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I’m all about soups at this time of year. I’m sorry if you aren’t. Buuut also… I’m kinda not, because I think they’re so good.

I just can’t help myself.

I’m a soup girl.

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Leek and Potato Soup would be great as a main dish, but I think it would also be delicious as an appetizer. I could see it going well with a dinner where ham is served, maybe a Spinach Salad, and some Steamed Carrots with Butter and Honey. Oooh, that’d be good.

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Maybe you prefer it as a lunch dish. Cool. I like soup and grilled cheese for lunch on a cold day… Ok, I like that meal at any time of day, any time of the year. But, there’s something so comforting about soup and a sandwich. Having grown up in Southwestern Ontario where it gets for real cold, I have memories of snow outside, snow pants, snow forts, and coming in the house to a hot meal that Mom had prepared. I love that feeling. It’s one of the things that I miss about true fall and winter weather. Maybe I wouldn’t feel the same if I lived in it again… I don’t know. You know how the grass is often greener where you are not? Yeah. I wonder. Maybe someday…

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For now, we will bundle up in our spring jackets, unlined boots, and thin scarves, and count the blessings we do have. Nice weather most months of the year definitely has its perks. 😉

Happy Eating!

Leek and Potato Soup
Recipe Type: Soups, Main Dishes, Vegetables, Easy Meals, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Creamy with a hint of spice.
Ingredients
  • 1 T olive oil
  • 3 potatoes, chopped
  • to taste, salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 T apple cider vinegar
  • 1 onion, chopped
  • 2 small (or 1 large) leeks, washed well and chopped
  • 2-3 cloves garlic, diced
  • 2/3 C white wine (optional – you could also just use more stock)
  • 3 C chicken stock (vegetable would be great too)
  • 2 C milk
  • 1/2 t Sriracha sauce
  • 1/4 to 1/2 C cheddar cheese, grated
  • 4 oz. fresh mozzarella cheese, chopped
  • 1 t apple cider vinegar
Instructions
  1. Heat soup pot. Add oil. When oil is hot, add potato, salt, pepper, and red pepper flakes. Cook covered, over medium-low for 10 minutes.
  2. Add vinegar, onion, and leeks. Cook covered for 5-7 minutes.
  3. Add garlic and cook uncovered, 2-3 minutes more.
  4. Add wine and cook for 1 minute.
  5. Add stock. Cover and bring to a boil. Uncover and cook for about 20 minutes, or until potatoes are tender.
  6. Turn heat to low and add milk. Cook for 2-3 minutes, but do not boil.
  7. Remove from heat and stir in cheese, sriracha, and 1 t apple cider vinegar. Taste and adjust seasonings if needed.

 

Wednesday

27

November 2013

0

COMMENTS

What To Do With Your Thanksgiving Leftovers

Written by , Posted in Holiday, Inspired By, Leftovers, Menu Planning

Butternut-Squash-Soup-2I love Thanksgiving dinner so much that having it again the next day is just perfect, even after having a turkey sandwich for lunch. I could probably be talked into having it again two days later. But, there is a limit to how many times I can have the exact same dinner, even if it is one of my favorites.

So let’s talk about how to use those leftovers in a creative way. You worked so hard on that meal. It would be insane to just let it sit in the fridge and eventually go bad. Plus, it’s always fun to think of new ways to use an “old” dish.

If you used the non-traditional menu, here are some ideas:

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Herbed Roasted Chicken Thighs with Cherry Tomatoes and Roasted Broccoli gets chopped and added to Chicken and Rice Soup to go alongside the Garlic Bread that’s used to make Grilled Cheese Sandwiches, or could be used in Chicken Pot Pie.

Roasted Butternut Squash Soup becomes Butternut Squash Risotto.

Crispy Potatoes get re-heated (in foil so they don’t burn) and topped with Chili to make Crispy Potatoes with Chili and Cheese.

Pomegranate juice can be simmered and reduced to make a syrup for Pancakes, Waffles, or French Toast.

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Apple Bourbon Galettes are perfect for breakfast, with your coffee, alongside a bowl of yogurt.

Gosh I’m hungry!

If you opted for a more traditional approach, here are some suggestions:

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Turkey can be made into Shepherd’s Pie of the South, Turkey Pot Pie, Turkey Caesar Wraps with homemade Caesar Salad Dressing, Spicy Turkey Chili, Honey Mustard Turkey Sandwiches, Thanksgiving Soup, Turkey Club Pizza.

Stuffing can be added to a Mushroom Frittata (add about 1 C or so).

Mashed Potatoes become Mashed Potato Soup, Sheila’s Potato Pan Rolls, or Thanksgiving Soup.

Green Beans can be used in Thanksgiving Soup.

Sweet Potatoes turn into Winter Veggie Salad.

Gravy can be used in Thanksgiving Soup.

Rolls can be French Toast topped with Cranberry Sauce, or Cream Cheesed Garlic Bread.

Pumpkin Pie filling becomes Pumpkin Pasta, or Pumpkin Grilled Cheese Sandwiches.

Now I’m really starving!

I hope, dear friends, that you have the most wonderful Thanksgiving. If you live somewhere that doesn’t celebrate this holiday, I hope you have a lovely Thursday.

Happy Thanksgiving!

Monday

25

November 2013

3

COMMENTS

Apple Bourbon Galette and Non-Traditional Thanksgiving Ideas

Written by , Posted in Baking, Dessert, Fruit, Holiday, Menu Planning, Vegetarian

AppleBourbonGalette_4If you’re like me, Thanksgiving might just be one of your favorite meals of the year. My perfect bite is one that includes EVERYTHING: mashed potatoes, turkey, stuffing, gravy, sweet potatoes, green beans, and cranberry sauce. And, yes, I am a traditionalist when it comes to the Thanksgiving meal food. I don’t want roast beef, I’d rather not have creamed corn, and I definitely don’t need a salad. I love all these things, buuuut, not at Thanksgiving. To be honest, I can even do without the rolls (but that’s only because they kinda just take up extra stomach space that could be used for more of everything else). However… I know that not everyone feels the same way. And that’s great. We don’t all need to think like I do.

Some may think it would be fun to eat something other than turkey for Thanksgiving. Awesome. Some may not love mashed potatoes and gravy. Cool. Some may detest sweet potatoes and green beans. I think you’re missing out, but then there’s more for me. Whatever your reason, I do love to plan a fun themed menu, so I have some ideas for you.

To start, you could enjoy a delicious Roasted Butternut Squash Soup. I made this soup a few weeks ago and I just loved it (um, I will note that Tim, who is not a super fan of squash, said it was good, for a squash dish ;)).

For the main dish, Herbed Roasted Chicken Thighs with Cherry Tomatoes would be awesome. I made this for an episode of the show. I looks great, and tastes even better! Along with the chicken some Crispy Potatoes would be amazing and I always love roasted broccoli… can’t go wrong with roasted veggies.

If you need some sort of bread to go with a special meal, Garlic Bread would be fun. (When we eat garlic bread, sometimes I don’t want to eat whatever else we’re having because I love bread so much.)

Pomegranates are in season. How about making some homemade Pomegranate Juice to drink? Confession: I’ve never done this. I need to.

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Ok, now we need something to replace the traditional Pumpkin Pie. I made these Apple Bourbon Galettes a few weeks ago and they were phenomenal. They’re great for a special occasion, but also perfect for a weeknight dinner… yes!

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On Wednesday I will have some ideas for what to do with your Thanksgiving leftovers. I wonder if anyone in the history of Thanksgiving has ever not had leftovers. I doubt it. Actually, I don’t think I like that idea. Thanksgiving leftovers are so yummy!!

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Happy Eating!

Apple Bourbon Galette
Recipe Type: Dessert, Baking, Apples, Fruit, Sweet
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 T honey
  • 2 T butter, cut into small chunks
  • 1/4 C coconut palm sugar (or brown sugar or raw sugar)
  • 1/4 C maple syrup
  • 2 t bourbon (optional)
  • 2 t vanilla extract
  • 1 T apple cider vinegar
  • pinch salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1-2 pinches ginger
  • 1-2 pinches allspice
  • 4-5 (about 4-5 C) apples, thinly sliced
  • 1 pie crust, divided in 4
  • 1 egg, whisked
  • butter, for greasing
Instructions
  1. Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
  2. Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
  3. Toss sweet mixture with apples, making sure all apples are coated.
  4. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
  5. Brush each crust with egg.
  6. Bake for 25-30 minutes, or until crust is golden and flaky.

 

Thursday

21

November 2013

0

COMMENTS

Mac and Cheese with Roasted Veggies – In the Kitchen with Rachel O – Video

Written by , Posted in Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Lunch, Pasta, Roasting, Vegetables, Vegetarian

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I’ve said it time and time and time and time again. Pasta is one of my go-to meals for a quick and easy dinner. It has come to the rescue many times. It just happens, doesn’t it? The dinner hour arrives and there’s nothing to eat… dun dun dun.

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Usually my solution is to boil some salted water for pasta and sauté some veggies. But, this time, I thought that it might be nice to get a little more creative.

One of my favorite, all time best, totally the yummiest ways to eat veggies is when they are roasted. Don’t even get me started on how they taste… Ok do. They get kinda sweet, a bit nutty, crispy outside, tender inside. I can eat a whole pan by myself. No joke. I usually make extra because I know how much I want on my plate, and I know that I have to share with Tim. Yes, I’m selfish that way. I don’t like to share my roasted veggies.

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I liked shells for this dish, but I think elbows would be delicious, rotini could be amazing, maybe even orzo would be good… You get it. Use the pasta that you and your family love best. I just like the shells because the sauce seems to get trapped and makes each bite so much yummier. Oh, and also, they’re multi-colored and they look fun.

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Maybe it’s a pasta night tonight. There are endless ways to make it great.

Happy Eating!

Mac and Cheese with Roasted Veggies
Recipe Type: Main Dish, Pasta, Cheese, Vegetables, Vegetarian, Roasting, Stove Top, Oven
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 small head garlic, top sliced off
  • drizzle of olive oil (for garlic)
  • 3 C summer squash, cut into large chunks
  • 1 1/2 C tomato, cut into large chunks
  • 1 C onion, cut into large chunks
  • olive oil (for veggies)
  • salt (for veggies)
  • pasta
  • 2 T olive oil
  • 2 T all purpose flour
  • 2 C milk
  • 1/2 C pasta water
  • 1 to 1 1/2 C cheese (pepper jack and parmesan)
  • to taste, salt
  • to taste, pepper
  • 1 t unsalted butter
Instructions
  1. Pre-heat oven to 375F.
  2. Drizzle garlic with olive oil and wrap in foil. Place on a baking sheet a roast for 15 minutes.
  3. Toss veggies with a drizzle of olive oil and a pinch of salt and pepper. Add to garlic baking sheet and continue to bake for about 25-30 minutes more.
  4. Cook pasta, reserving 1/2 C starchy water for sauce before draining.
  5. Heat a medium pot. Add 2 T olive oil. When hot, whisk in flour. Cook for 30-60 seconds. Slowly add milk, a little at a time, whisking and letting it thicken between additions. Heat until steam rises, but do not boil (sauce may break). Add pasta water.
  6. Remove from heat and whisk in cheese, a bit at a time. Season with salt and pepper.
  7. Mash 6 cloves of roasted garlic and whisk into sauce. Stir in butter. Taste and adjust seasoning if needed.
  8. Combine pasta with veggies and sauce. Let it stand a few minutes before serving.

 

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