A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.
1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
salt (opt.)
flour, for rolling out dough
Instructions
Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
It’s time for another episode of A Cooking Show With Rachel O – This Week’s Feast!
This week I’m making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don’t worry, this isn’t a summertime feeling salad. It’s rich and hearty and full of fall goodness… It features spinach, radicchio, and apples from this week’s box. Plus onions from the box from two weeks ago, Bari Extra-Virgin Organic Olive Oil (which can be purchased as an add-on from Abundant Harvest Organics), bacon (can be purchased from AHO as an add-on… small side-note, when picking up my box on Tuesday, I was told by a fellow subscriber that the bacon is amazing… try it!!), and honey (can be purchased from AHO as an add-on).
This recipe can be found on Monday of this week’s menu. I’ve planned it to go along with roast beef, but you could have it for lunch too (what we did). It’s great just the way I made it (and plenty filling too), but you could also add some hard boiled eggs or chicken (which can also be purchased from AHO) or serve it with some potatoes (roasted in the oven, pan-fried). If you have any leftovers, you could mix them into some eggs and make a quiche. Oh yum, I’m getting hungry! I hope you enjoy it!
Last modified on 2012-05-18 23:42:27 GMT. 0 comments. Top.
Wilted Spinach and Radicchio Salad
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Recipe Type: Main, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A rich and hearty fall or winter salad!
Ingredients
3 slices bacon
2-3 handfuls spinach,
1 C radicchio, chopped
3 T Bari Extra Virgin Organic Olive Oil
2 T balsamic vinegar
3 tiny, or 1 medium onion, quartered then sliced
splash red wine vinegar
1 T honey
6 whole walnuts, chopped
1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
1/4 t salt
pepper
pinch nutmeg
1-2 T Havarti cheese, cubed (or use cheddar)
1/8 C parmesan cheese, grated
Instructions
Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Notes
Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!
This week on A Cooking Show with Rachel O – This Week’s Feast‚ we’re having Roasted Chicken and Veggies. We’re roasting Watermelon Radishes, Sweet Potatoes, Persimmons, Broccoli, Onions and Chicken.
This dinner is simple! Wash, cut, season, roast, eat. Done. That’s it. Oh and if you want to be a little fancy, wash up some of those beet greens and serve them with some pomegranate seeds, a little grated parmesan cheese, some walnuts or almonds, and a thinly sliced apple. Then whisk together some olive oil, balsamic vinegar, maple syrup, and spicy brown mustard to drizzle over the greens. Yummy and good for you!
Here are the recipes for what’s cookin’ on This Week’s Feast… Enjoy with some friends!
Last modified on 2012-12-01 02:27:43 GMT. 1 comment. Top.
Oven Roasted Chicken
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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
Preheat oven to 375F.
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.
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.
A Cooking Show with Rachel O – Thursday’s Dinner* is now live! Have a look!
On this week’s episode, I’ll also show you what’s in the Abundant Harvest Organics box that I just received. Then I’ll make Minestrone Soup with many of those ingredients. Feel free to follow along and cook with me!
Last modified on 2012-10-25 22:47:02 GMT. 2 comments. Top.
Minestrone Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A cozy comforting fall meal. Or, swap out the veggies depending on what’s in season and have it any time of year!
Ingredients
1 lg. onion, chopped
3 cloves garlic, chopped
1/2 to 1 C green beans, chopped
1/2 to 1 C daikon radishes, chopped
1/2 to 1 C squash, chopped
2 C kale/spinach, chopped
1/2 C crushed or diced tomatoes
3-4 C chicken or vegetable stock
5-6 C water
4 T olive oil
1/2 t cumin
1/4 t all spice
pepper
1 1/2 T dried basil
2 sprigs thyme, leaves removed, stems discarded
1 T fresh oregano, chopped (opt.)
1 T fresh parsley, chopped
1 sprig fresh rosemary, removed from stem (opt.)
1 t fresh sage, chopped (opt.)
1 1/2 C garbonzo or canelini beans
1/4 C balsamic vinegar
1 t honey
1/4 C red wine (or red wine vinegar)
1-2 C rotini rice pasta, uncooked
Instructions
Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
Notes
I’m going to serve this with homemade French Bread.
3.1.09
*Note: The name was changed to A Cooking Show with Rachel O – This Week’s Feast after the first episode.
