De Ma Cuisine

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Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

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I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

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Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Print
Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil, Waterfall Creative, Molly Jenson.

Monday

15

April 2013

0

COMMENTS

Dear Younger Me, I Like Fruits and Vegetables

Written by , Posted in Thoughts

SmoothieIf my self at age 9 knew how I eat now, she might not approve. She might think that having more Doritos, Crunchie bars, Froot Loops, white bread, and Sherbet in my diet would be more fun.

I realize that those aren’t all that outrageous. I was just trying to think of things that were treats when I was younger.

My parents did a good job of feeding us healthy foods. I don’t really remember hating it or anything. Maybe I was a bit indifferent. In any case, I now recognize the importance of what we eat. I know that a diet that consisted solely of Froot Loops wouldn’t be a wise choice for me. Doritos for breakfast, lunch, and dinner every day would be a disaster. Just like my parents allowed us, I definitely have room in how I eat for treats. Definitely. But, there’s a fierce love for fruits and vegetables that will not be denied.

Move over Froot Loops. I’m eatin’ real fruit now.

Sometimes in the form of a drink.

One that doesn’t include ice cream.

Sorry, younger self.

I like smoothies now. So there.

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Happy Eating!

Smoothie

Last modified on 2013-09-05 17:15:41 GMT. 0 comments. Top.

 

Smoothie
Recipe Type: Drink, Fruit, Vegetable
Author: Rachel Oberg – De Ma Cuisine, adapted from Jacob Pries’ recipe
Prep time:
Total time:
Serves: 2
Goodness in a glass!
Ingredients
  • 1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)
  • 2 super ripe bananas (fresh or frozen)
  • 1 C kale or spinach
  • 1/3 C milk
  • 1/2 C Greek yogurt
Instructions
  1. Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.

 

Monday

15

April 2013

0

COMMENTS

Smoothie

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Vegetables, Vegetarian

 

Smoothie
Recipe Type: Drink, Fruit, Vegetable
Author: Rachel Oberg – De Ma Cuisine, adapted from Jacob Pries’ recipe
Prep time:
Total time:
Serves: 2
Goodness in a glass!
Ingredients
  • 1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)
  • 2 super ripe bananas (fresh or frozen)
  • 1 C kale or spinach
  • 1/3 C milk
  • 1/2 C Greek yogurt
Instructions
  1. Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.

 

Friday

12

April 2013

2

COMMENTS

Grilled Cheese with Gruyère Apple and Ham

Written by , Posted in Bread, Cheese, Dinner, Fruit, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Sandwiches, Sides, Snacks

GrilledCheese4Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.

I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.

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Now go eat some lunch. I know you’re hungry!

Happy Eating!

Print
Grilled Cheese with Gruyère Apple and Ham

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1

Grilled Cheese with Gruyère Apple and Ham

Ingredients

  • 2 slices bread
  • 1 t olive oil
  • teensy pinch of salt
  • a few slices of thinly sliced ham (rosemary ham if you can find it)
  • Gruyère cheese, as much as you need, sliced
  • fuji (or your favorite) apple, thinly sliced

Instructions

  1. Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
  2. Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
http://www.de-ma-cuisine.com/celebrating-grilled-cheese/

 

Wednesday

10

April 2013

1

COMMENTS

Today I Learned… – Episode 62

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

CreamyCauliflowerSoup5Here are some things I learned today that I kinda wish my now self could go back and tell my this morning self:

When your four year old friend, Clara, suggests that you make soup for your show, do it. No hesitations necessary. It will be a good idea.

When the energy saver lightbulb (you know, the kind that contains mercury) breaks, you don’t need to cry. Just go for a walk and let the apartment air out (then clean it up, obviously, in the safe manner that Husband found online).

The smell of garlic cooking and gruyère broiling can make the day just a little bit better.

When there are leftover pieces of toasted bread with melty, crispy, browned gruyère, it is the best idea to put a few layers of rosemary ham between them and call it lunch.

Taking a break from sorting through photos to rearrange your desk counts as work, even though it’s fun.

If you put the funny nose and mustache glasses on the dog and he refuses to knock them off, laugh as much as you need to. He doesn’t mind. He will take them off later and you can tell him he’s a good boy.

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And, it is always a good idea to eat as much soup as possible.

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This soup is the epitome of simple. Butter and olive oil browns. Cauliflower, spring onion, and garlic cook until they’re tender. Homemade stock is added. Soup is puréed. Bread is toasted and covered with cheese.

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Enjoy, friends. And thanks, Clara, for suggesting that I make soup. I hope you like it as much as I did!

Creamy Cauliflower Soup

Last modified on 2013-04-10 22:05:28 GMT. 0 comments. Top.

Creamy Cauliflower Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
It’s like a creamy Cauliflower Soup crossed with French Onion Soup.
Ingredients
  • 1 T unsalted butter
  • 1 T olive oil
  • 2 small heads cauliflower (I had one purple and one white one, use what you have), chopped into small pieces
  • 1 spring onion, chopped
  • 6 cloves garlic, diced
  • 4 C vegetable stock
  • 1 1/2 t salt
  • 1-2 T fresh parsley, chopped
  • 1/2 C milk
  • 1-2 T lemon juice
  • 3-4 slices toasted baguette (or GF Bagel Chips)/serving
  • 1/4 C gruyère cheese, grated/serving
Instructions
  1. Heat soup pot. Add butter and oil and let it brown, covered (to prevent splattering), over medium heat for 2-3 minutes. Add cauliflower, onion, and a pinch of salt. Cook, covered, over medium heat, stirring occasionally for 5 minutes.
  2. Uncover, turn heat to medium-low and add garlic and cook 1-2 minutes, stirring often.
  3. Add lemon juice, remaining salt, parsley, and vegetable stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 15 minutes, or until veggies are tender.
  4. Using a hand blender (or regular blender with plug from lid removed and the opening covered with a clean towel), purée soup to desired consistency. Add milk, stir, taste and adjust seasoning if needed.
  5. Dish soup into oven-proof bowls or ramekins and top with toasts. Top toasts with a sprinkle of gruyère. Broil in the toaster for 5-10 minutes (in the oven broiler, broil with the door open, paying attention the whole time, it should be a much shorter amount of time).
Notes
The toasts will soak up some of the soup as they broil. If you’d rather, you could toast the bread with the cheese and place it on top of the soup right before serving. Leftover soup makes great pasta sauce.

 

Need some ideas for your week’s menu? Here you go!

Happy Eating!

Last modified on GMT. 0 comments. Top.

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, Waterfall Creative.

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