De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

8

February 2012

2

COMMENTS

Brussels Sprouts, Please?! – Episode 9

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

Hellooooo! I’m back and have another episode of This Week’s Feast for you! Hooray!! This meal features brussels sprouts (please don’t run away… try them… they’re really good!), leeks, bacon, chicken, balsamic vinegar, olive oil, and honey. Most of these ingredients can be found either in this week’s Abundant Harvest Organics box, or as an add-on to your box.

By the way, this was not my first time trying the bacon from Llano Seco Organic Pork. I love this stuff! So much so that they’re now a sponsor (yesssssss!!!!!!). This was my first time trying a whole chicken from Pitman Family Farms – Oh wow! Yum! That was a delicious bird!

This was a simple dinner, made even more so by the Crock Pot. I hope you enjoy it!

Don’t forget to have a look at this week’s menu for some great meal ideas! Happy cooking, happy eating!

Caramelized Leeks and Brussels Sprouts

Last modified on 2012-06-05 01:41:20 GMT. 0 comments. Top.

Caramelized Leeks and Brussels Sprouts
Recipe Type: Side, Main, Veggie, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-4
Bacon meets caramelized brussels sprouts. They live happily ever after.
Ingredients
  • 15-20 brussels sprouts, quartered
  • 1 leek, cut into rounds, washed
  • 1-2 T honey
  • 3 slices bacon
Instructions
  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
  3. Crumble the bacon into the brussels sprouts and combine.
  4. Serve and enjoy!

Balsamic Glazed Chicken

Last modified on 2013-02-22 00:56:18 GMT. 0 comments. Top.

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.

 

P.S. Did you see the note in the newsletter the other week about the show?! How cool is that! Since we were out of town, I didn’t get a physical copy, but it sure was fun to read online!

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

11

January 2012

7

COMMENTS

French Toast Made Fancy – Episode 7

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

When planning this week’s menu, I was thinking about the wonderful pears that are in season right now, that we’ve been getting in our Abundant Harvest Organics boxes. We’ve had a lot. They’re great raw, as a snack, or alongside a sandwich. But, I was thinking that it would be fun to try something special with them. I was featured a few months ago on my friend Joanna’s blog. I posted a version of my recipe for Stuffed French Toast. She has told me how much she loved it (I made for her before posting on her blog) and that she has made it at home too. In the first version, I used peaches and blueberries (because that’s what was in season at the time). This week, I thought that since we have so many pears, I could put them not on, but in this French Toast. They’re cooked with a little bit of honey, and, well, you can watch the video to see the rest.

It’s a fun meal, that can be enjoyed for breakfast, lunch or dinner. Yes, dinner. Breakfast for dinner is a great way to change things up (and a great substitute for whatever your go-to meal is when you forgot to take the chicken out to thaw, or plan something for dinner at all). It’s quick, easy and you probably have all the ingredients you need at home already!

You could serve this meal with a fruit salad, bacon, fried potatoes/hash browns… Any or all of those would be just fine with me! AHO sells bacon (as if I could go a whole post without talking about bacon!), eggs, honey, milk, and nuts as add-ons (I’ve tried almost all of them, and have LOVED what I’ve tried). We got potatoes in this week’s box, and maybe you have some oranges and apples left from a the past two weeks to make a quick fruit salad. (No? Me neither. We ate them all. They’re just too good to last long!) Enjoy!

Stuffed French Toast

Last modified on 2012-06-01 23:46:42 GMT. 0 comments. Top.

Stuffed French Toast
Recipe Type: Breakfast, Lunch, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
French Toast gets Stuffed… and extra delicious!
Ingredients
  • 4 slices whole wheat bread
  • 2 pears (or whatever fruit you have that you enjoy), thinly sliced
  • 2-3 T peanut butter
  • 2 eggs
  • 4 T milk
  • a good sprinkle of cinnamon
  • dash nutmeg
  • pinch salt
  • drizzle of honey
  • maple syrup
  • Greek yogurt
  • walnuts
Instructions
  1. Cook pears with honey, until softened.
  2. Whisk eggs, milk, salt, cinnamon and nutmeg together.
  3. Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
  4. Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
  5. Serve topped with yogurt, walnuts and maple syrup.

This week’s menu can be found on Saturday of this week’s menu! There are lots of ideas that use all the contents of this week’s box. Enjoy! (And, for those of you who don’t have access to Abundant Harvest Organics, please feel free to make use of the menu too! There are lots of ideas and if you can’t find the ingredients, substitutions can always be made. Ask if you need suggestions, please!!)

Thursday

5

January 2012

9

COMMENTS

Amazing Butternut Squash Pasta – Episode 6

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

I hope you had a wonderful holiday season. I sure did. I had some much needed time off, and now I’m ready to cook and plan and eat!! Not that we didn’t eat a lot over the holidays. We love good food, no matter what the season.

Today’s dish is inspired by a dish I found in a cookbook that I got for Christmas called The Silver Spoon, which has over 2,000 Italian recipes for me to try. Oh boy, oh boy, oh yum!! I took the idea of mixing egg and cheese and using it to coat the pasta, and added my own twists. Like adding ground beef, bacon, butternut squash, lemon and olive oil. I got some Llano Seco Organic Pork bacon for the first time from Abundant Harvest Organics this week. Oh wow is it ever amazing! I’ve been hearing for a long time from other subscribers about how great it is. Not one word of that was a lie! As you know, bacon is one of my favorite foods. I’m quite picky about the bacon I eat, and have pretty high standards. This stuff is just too good to not gush over. I’m also trying the organic eggs (from Burroughs Family Farms), organic ground beef (from Panorama Grass-Fed Beef) (which I’ve tried before – it’s just as good as I remembered!), and organic cheese (oh how I love cheese!) (from Alexandre Family EcoDairy Farms). There are a few other things too, but I’m saving them for another week… I can’t use them all today… or can I… no, I’ll wait. Since we’re still unpacking, kinda recovering from all the delicious food we ate, and getting back into the swing of things with work, I wanted to share a quick, easy, tasty meal. I hope you enjoy it!

Butternut Squash Pasta Carbonara

Last modified on 2012-05-26 01:37:43 GMT. 0 comments. Top.

Butternut Squash Pasta Carbonara
Recipe Type: Pasta, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2
A creamy pasta dish topped with bacon. What could be better?! It’s like a grownup, fancy version of Chili Mac.
Ingredients
  • 1 C parmesan cheese
  • 1/2 lb. ground beef
  • 6 oz. (about 5 slices) thick cut bacon
  • 1 C roasted butternut squash
  • 1 t lemon
  • 1 egg
  • 1/4 C white wine
  • 2 T olive oil
  • salt and pepper, to taste
  • 2 C dried pasta
Instructions
  1. Heat salted water for pasta. Cook the bacon. Drain on a paper towel lined plate and discard fat. Add wine to pan and deglaze, scraping the crispy bits off the bottom. Add ground beef. Add pasta to water.
  2. Once beef is cooked, remove from pan and set aside. Remove pan from heat. Mix egg, squash and half the cheese with a fork. Add to pan and mix with cooked pasta, coating the pasta. Cook over very low heat. Add lemon juice, olive oil and remaining cheese.

There’s still a menu, it will be on the menu page. (That’s where they’ll be from now on, in an effort to keep these show posts a little shorter! :)) Have a look, click on some recipes, cook up some dinner! The planning is all done for you, all you have to do is buy the groceries and make it. And, even if you don’t subscribe to Abundant Harvest Organics, the produce is something that can be bought at your local farmers’ market or grocery store (unless you’re in California and want to subscribe to AHO… it’s a great way to start off your new year’s resolution of eating better and being healthier). This meal can be found on Friday of this week’s menu.

Thursday

15

December 2011

3

COMMENTS

Mashed Potato Soup – Episode 5

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

On this episode of A Cooking Show with Rachel O – This Week’s Feast I’m cooking “Mashed Potato Soup”.

MashedPotatoSoupNC_1

I made this soup for the first time 3 years ago when my friend Clara was born. I brought some soup over to her happy, yet tired parents, so they wouldn’t have to make dinner. Clara turned three last week. So I’ve made the soup in honor of her birthday and the memory of meeting this very special Bugaboo for the first time.

MashedPotatoSoupNC_2

It’s a great way to use so much of this week (or any week)’s Abundant Harvest Organics box contents. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil. I served it with a Pear and Gruyère crostini, drizzled with Olive Oil. Almost all of these ingredients can be found either in this week’s box, or from AHO as an add-on (even chicken can be bought as an add-on and the bones can be used to make stock). 

Mashed Potato Soup

Last modified on 2012-10-25 22:49:08 GMT. 1 comment. Top.

Mashed Potato Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 carrot, chopped
  • 1/2 turnip, chopped
  • 1 radish (about 1/4 C), chopped
  • 4 C mashed potatoes
  • 2 cloves garlic, , chopped
  • 3 tiny onions, or 1 med, chopped
  • 1-2 C spinach, chopped
  • 1 sweet potato, chopped
  • 2-4 C stock
  • 2 C milk
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 2 sprigs thyme
  • 1 sprig oregano
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
  • salt
  • pepper
  • 1 C cheese (cheddar and parmesan)
  • 4 T olive oil
Instructions
  1. Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
  2. Add garlic and seasonings. Cook 2-3 minutes.
  3. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
  4. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
  5. Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
  6. Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
  7. Serve with crostini or a crusty bread.
Notes

If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

Of course this would be great with bacon on top too! 🙂

This week’s menu can be found on Monday this week’s menu – have a look!

*This episode sponsored by Abundant Harvest Organics and Bari Olive Oil Company!
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