De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

14

March 2012

6

COMMENTS

Pulled Pork Sandwiches with Coleslaw – Episode 14

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Crock Pot, Main Dishes, Meat, Pork, Sandwiches, Sauces, This Week's Feast, Vegetables

Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!

I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.

Pulled Pork Sandwiches with Coleslaw
Recipe Type: Sandwich, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 25 mins
Cook time: 4 hours
Total time: 4 hours 25 mins
Serves: 4-6
Pulled Pork meets Coleslaw.
Ingredients
  • 2 C BBQ sauce
  • 4-6 C water (enough to cover the pork)
  • 4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
  • 1 T olive oil
  • 1 green garlic, chopped
  • 3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
  • 1 roll, or 2 slices bread/serving (for sandwich)
  • 1 tomato, sliced (2 slices/serving) (for sandwich)
Instructions
  1. Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
  2. Add green garlic after pork has cooked for about an hour.
  3. After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
  4. About 30 minutes before serving, add greens to Crock Pot and combine with pork.
  5. Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.

BBQ Sauce

Last modified on 2012-07-19 17:18:59 GMT. 3 comments. Top.

BBQ Sauce
Recipe Type: Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Perfect for grilled meats, on pizzas, or in burgers!
Ingredients
  • 1/4 C white vinegar
  • 1/2 C apple cider vinegar
  • 1/4 C molasses
  • 2 T honey
  • 1/4 C brown sugar
  • 1/4 C tomato paste
  • pepper
  • 1/2 to 1 t chili & garlic sea salt
  • 1/2 to 1 t tropical pepper sea salt
  • pinch ginger
  • pinch nutmeg
  • 1 T smoked paprika
  • 1 t sweet paprika
  • 1 T chili powder
Instructions
  1. Whisk all ingredients together.
  2. Bring to a boil, reduce to a simmer until thickened and reduced, 15 minutes to 1 hour or so.
Notes

Makes about 2 C sauce before reducing.

Coleslaw

Last modified on 2012-07-19 17:28:17 GMT. 0 comments. Top.

Coleslaw
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
Instructions
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.

 

Home Fries

Last modified on 2012-07-19 17:28:13 GMT. 0 comments. Top.

Home Fries
Recipe Type: Side, Potato
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 2-3
Ingredients
  • 2 medium/large potatoes, cut into thin wedges
  • 1 T chili powder
  • 1 T paprika
  • salt
  • pepper
  • olive oil
Instructions
  1. Toss potato wedges with seasonings and olive oil.
  2. Lay on a baking sheet.
  3. Bake at 375 F for 15 minutes, flip, bake an additional 5-10 minutes.

 

A Few Notes

On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!

The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!

This episode is sponsored by Abundant Harvest Organics, Llano Seco Organic Pork , Bari Olive Oil Company, and Molly Jenson.

Wednesday

7

March 2012

2

COMMENTS

Are You a Chowder? – Episode 13

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

First thing’s first. This may not actually be a chowder. I’m not sure what a chowder is supposed to look like. I’ve only ever had the Clam Chowder from Splash Cafe. I did not make something that tastes like that. Second thing, there isn’t ham in it. I just liked the way the name sounded. There’s pork roast. That’s not the same thing as ham (I have recently learned). You may use ham if you’d like. It’s what I was planning to use. This way was great too.

You may not trust me anymore, but let me tell you a few more things. They’re true. Really.

This soup/chowder/stew/dishthatyoueatinabowl is good. Husband had seconds.

I made corn muffins to go with it. I used a recipe from my Joy of Cooking cookbook (not to be confused with Joy the Baker‘s cookbook, which, since I’m talking about it, I’m giving away – to enter: see this post). I followed the directions too… they got a little dark… too long in the oven. Oh well.

We’re still having soup because I like soup. And, because the weather is (occasionally) still cool.

This is a slight variation on the chowder I posted a few weeks ago. It would be good with any kind of meat (clams, salmon, chicken… beef… might make it more like beef stew, but if that’s what you’re going for, then try it).

This recipe features a lot of what came in my Abundant Harvest Organics box today: carrots, rutabaga, spinach, collard greens, potatoes, cauliflower, kale, parsley, chives. The stock that I used was made when I cleaned out the vegetable drawers. I found lots of still ok, but past their prime veggies. Anything from lettuce to carrots, leeks to rutabaga. It all went in to a pot with some water and cooked for about 2 hours.

Ham Chowder

Last modified on 2012-07-18 23:24:25 GMT. 0 comments. Top.

Ham Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 6
Ingredients
  • 4 T olive oil, divided
  • 3 carrots, chopped
  • 1 C cauliflower, chopped
  • 4 potatoes, cubed
  • 1 rutabaga, chopped
  • 2 C greens, rough chop (I used kale, spinach, and collard greens)
  • 1 T fresh parsley, chopped
  • 2 T chives, chopped
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked pork, chopped (I used leftovers)
  • 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 T chili powder
  • pinch all spice
  • smoked sea salt
  • pepper
  • 2 T flour
  • 1/4 C apple cider vinegar, or white wine, plus 1 t
  • 1 T dijon mustard
  • drizzle honey
  • 4 1/2 C veggie stock
  • 3 C milk
  • 2-4 C water (or more if it’s too thick)
Instructions
  1. Chop veggies, greens, and herbs.
  2. Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
  3. Add vinegar/wine. Stir. Cook 5 minutes more.
  4. In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
  5. Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
  6. minutes before serving, add greens and herbs.
  7. minutes before serving, turn off heat and add cheese and 1 t vinegar.
Notes

Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.

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

This week’s episode is sponsored by: Abundant Harvest Organics, Llano Seco Organic Pork, Bari Olive Oil Company, and Molly Jenson.

Wednesday

29

February 2012

1

COMMENTS

Ginger Citrus Stir Fry – Episode 12

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Main Dishes, Quick and Easy, Rice, This Week's Feast, Vegetables, Vegetarian

Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.

The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!

After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.

I got a cookbook, and a spatula signed by her! 🙂

(Next week there will be a giveaway on here, to do with her cookbook.)

Ginger-Citrus Stir Fry

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
Ingredients
  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil
Instructions
  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

This week’s episode is sponsored by Abundant Harvest Organics and Molly Jenson.

Wednesday

22

February 2012

4

COMMENTS

Bacon and Egg Burgers Yay!!! – Episode 11

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

Let’s dig in to some homemade burgers that are topped with bacon and a fried egg. Oh yes! Oh yum! Bacon = always a favorite. Burgers = also a favorite. Fried eggs… Husband loves them on burgers, so I thought I’d give ’em a try. I’ve paired them with roasted veggies from my weekly box of produce from Abundant Harvest Organics. The bacon, olive oil, and eggs, are all available as add-ons from AHO too! 

Let’s be honest. In the calorie department, this might not be the lowest-cal meal. But, it’s not what I would consider junk food either (in part, because it’s homemade, so I know what’s in it). Let’s take a look at some of the many benefits of this meal:

Beef: Good source of protein, vitamin B12 and B6 (both important for proper cellular function), zinc, and iron. (1)

Eggs: Good source of protein. Promote heart health and important components in brain health. (1)

Broccoli: One of the most nutrient dense foods, rich in vitamin C, high in folic acid and fiber. (1)

Cauliflower: Vitamin K and C. Good source of fiber. (1)

Potatoes: Potassium, vitamins B6 and C, dietary fiber. (1)

Brussels Sprouts: Folic acid, vitamins C and K, beta-carotene, cancer-fighting phytochemicals in the form of glucosinolates. (1)

If it’s important to you to eat low-cal (or if you don’t like something I’ve got in the burger), we can still be friends. There are ways to change things a bit. You could: Use turkey bacon instead of pork. (I’ve never tried turkey bacon. I don’t know if the flavor of another type of bacon would be as good. But, do what you need to do.) You could use ground turkey or chicken instead of beef. (Why is it called beef, instead of ground cow?) You could even do a half-bean, half-meat burger. (If you try this, will you let me know how it is? I kinda want to try it.) Don’t add cheese (I’m not using cheese, but just saying, if you were going to, you could think twice). Or, just do as I did: Moderation. I ate this for dinner. I knew I was going to. So, for lunch, I didn’t have a huge meal. There. Done. Calories accounted for, dinner enjoyed without guilt.

Do you want the recipe? I was hoping you’d ask! Follow along and cook with me!

Bacon and Egg Burgers

Last modified on 2012-12-01 02:25:01 GMT. 0 comments. Top.

Bacon and Egg Burgers
Recipe Type: Burger, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Think bacon and eggs is just for breakfast? How about on a burger? No, I’m not kidding.
Ingredients
  • 1 lb. ground beef
  • 1 t sweet paprika
  • 1 T chili powder
  • Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
  • pepper
  • 1 egg
  • 1 T olive oil
  • 1 T red wine vinegar
  • juice from one small orange
  • 1/4 C oats (or breadcrumbs)
  • 4 slices bacon
  • 4 eggs
  • lettuce
  • spinach
  • tomato
  • hamburger buns
Instructions
  1. Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
  2. Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
Notes

These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!

Roasted Veggies

Last modified on 2012-07-18 22:41:10 GMT. 6 comments. Top.

Roasted Veggies
Recipe Type: Side, Veggies, Roasted
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4
I love just about any veggie if it’s roasted in the oven. So yummy!
Ingredients
  • 4 sm.-med. potatoes (I used red), cut into wedges
  • 1 large bowlful: broccoli, cauliflower, brussels sprouts
  • olive oil
  • salt (or Chili & Garlic Smoked Sea Salt)
  • pepper
  • 1 T chili powder
  • 1 t paprika
  • pinch cayenne
Instructions
  1. Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
Notes

These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!

 

Because he’s cute and appears in this week’s episode: Brando.

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

Thank you to the sponsors of this episode: Bari Olive Oil Company, Burroughs Family Farms, Llano Seco Organic Pork, Molly Jenson. 

Source: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara.

Wednesday

15

February 2012

6

COMMENTS

Chicken Pot Pie – Episode 10

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

Today I celebrate 10 episodes of A Cooking Show with Rachel O – This Week’s Feast! For this episode I made Chicken Pot Pie (complete with Homemade Pie Crust). It was delicious. And, it’s pretty easy, even the crust. Really! It features chicken (obviously), potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas. Most of these things were in my Abundant Harvest Organics box this week. 

For the pie crust, I used a recipe from a blogger that I follow named, Marie, whose blog is The French Market Maven. I’ve made this crust once before, and after making it this second time, it is now my go-to recipe for pie crust.

This is a special episode, being the 10th. And, it’s the perfect time to introduce you to a special something new from my musician friend Molly Jenson. It’s in the episode. I hope you enjoy it… I sure do! (Thanks, Molly J!!)

Hope you enjoy this dinner as much as we did!

Chicken Pot Pie

Last modified on 2012-07-18 22:21:07 GMT. 0 comments. Top.

Chicken Pot Pie
Recipe Type: Pot Pie, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
  • 1 pie crust
  • 1/2 C onion, rough chop
  • 1 C broccoli, rough chop
  • 1/2 C cauliflower, rough chop
  • 1 carrot, rough chop
  • 1 parsnip, rough chop
  • 1 green garlic (or regular garlic), rough chop
  • 1 C potatoes (I used leftovers), 1″ cubes
  • 1 C peas (frozen)
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t sweet paprika
  • 1/2 t rosemary
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • 1 T spicy brown mustard
  • 1 1/2 C chicken stock
  • 1/2 C milk
  • 1 t lemon juice
  • 4 T olive oil
  • 2 T flour
  • 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
  1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
  2. Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
  3. Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
  4. Bake at 375 for 30-40 minutes, until crust is done.
Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.

Warm Arugula and Orange Salad

Last modified on 2012-12-01 02:25:26 GMT. 0 comments. Top.

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

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

 

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