De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

5

June 2013

0

COMMENTS

Inspiration Comes From the Best Places – Melanzane with Pasta – Episode 69

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

MelanzaneAndPasta4On Sunday I was sitting in church and the pastor (I totally just typed “pasta” – my mind is already on dinner) mentioned eggplant. He didn’t go on and on about it. But it stuck in my mind.

An Italian friend of ours has mentioned this amazing meal that his mom makes with eggplant. He has yet to make it for us. Even though I’ve never tried it, I’ve had Bruschetta that he made and it was amazing. I have high hopes for this dish too.

My dish was inspired by both of these. And by my love for garlic. There is a great amount of garlic. I’m sorry (no, I’m actually not). You may need a mint after… or even better – some mint chocolate chip ice cream?!

Now I’m just making myself hungry. Which is really unfair, because I’ve been a bit distracted this afternoon and have quite a bit of work to do before dinnertime…

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This is a dish that’s born of a desire to use just a few ingredients, resulting in a meal that’s both simple and complex. It marries garlic, eggplant, onion, thyme, and basil with a splash of olive oil and some heat from red pepper flakes. It’s a delicious union.

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Happy Eating!

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

Melanzane with Pasta – Eggplant with Pasta
Recipe Type: Main, Side, Dinner, Stove Top, Easy
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 eggplant, peeled and sliced lengthwise 1/4″ thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • 1/2 C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping
Instructions
  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

 

Wednesday

22

May 2013

0

COMMENTS

Zoo Boats (Roasted Stuffed Squash) – Episode 68

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Rice, Sides, This Week's Feast, Vegetables, Vegetarian

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As a kid, I remember my mom making Zucchini Bread. She called it “Zoo Bread”. I wonder if she thought that if we didn’t hear the word “zucchini” we might eat it. We did. However, I don’t remember feeling fooled… I think we might have known what was in it. We liked it because it was good.

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Today I’m making Roasted Stuffed Squash. But, if it helps anyone in your home to eat them without a fuss, you are welcome to call them “Zoo Boats”.

Or maybe if someone thinks they don’t like squash, but gets to help scoop out the middle, they will be so proud of themselves that they will insist on eating some. Insist.

I used leftover rice. Quinoa would also be delicious (and would add more protein). Adding Italian sausage or ground beef would be great too.

This is kinda like a switcheroo on the classic Stuffed Pepper or Stuffed Tomato. Hey! Why not get creative and make a few different kinds of stuffed items – Peppers, Tomatoes, and Squash! Everyone could have their favorite.

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Unfortunately, now I’m craving Zoo Bread. Guess that’s what I’ll be making later on today.

Happy Eating!

 

Roasted Stuffed Squash
Recipe Type: Main, Side, Vegetable, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Roasted squash is stuffed with rice, peppers, and onions, then it’s topped with basil. It tastes like summer.
Ingredients
  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • fresh basil, chopped (for topping)
Instructions
  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to 1/4 t of each.

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

15

May 2013

2

COMMENTS

English Peas with Ricotta and Ham over Pasta – Episode 67

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Pork, Quick and Easy, This Week's Feast, Vegetables

EnglishPeasPasta3I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.

I love peas.

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I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…). Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.

But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)

And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?

Why am I coming up with all these meal ideas, I’m not even hungry!

Or I wasn’t…

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After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.

Happy Eating!

Print
English Peas with Ricotta and Ham over Pasta

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4

English Peas with Ricotta and Ham over Pasta

Ingredients

  • 1 pkg pasta
  • 1 T olive oil
  • 1 heaping C (about 40 pods) English peas (shelled)
  • 2 carrots, in long thin ribbons (use a vegetable peeler)
  • 1 bulb green garlic and the green part (just the edible part), minced
  • 3/4 t to 1 t salt
  • pinch cayenne
  • pepper, to taste
  • 1/2 to 1 t fresh thyme
  • 1/4 C water
  • 1-2 T lemon juice
  • 3/4 C ham, cooked and thinly sliced
  • 2-3 C chard, roughly chopped
  • 10 oz. ricotta cheese
  • parmesan cheese (for topping), grated
  • basil, chopped (for topping)

Instructions

  1. Cook pasta in salted water.
  2. While pasta cooks, heat skillet, and add oil. Add English peas through thyme. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
  3. Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. Serve pasta topped with veggies and some parmesan and basil.
http://www.de-ma-cuisine.com/would-you-like-peas-with-that-ep67/

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

8

May 2013

0

COMMENTS

32 – Episode 66

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

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I wonder if I can think of 32 (interesting) things that I’ve learned over the years…

1. God is good.

2. My husband is the best man I know.

3. My family is amazing.

4. Dogs are weird and funny creatures.

5. Until you are one, you can’t possibly imagine the love your aunts and uncles have for you.

6. Siblings and cousins make even better friends.

7. You never know how a friendship will start, so be on the lookout. It could be something as simple as an offer of a yellow jellybean from another 5 year old neighbor.

8. It’s important to take in the moments that seem simple and insignificant. Doing the dishes together, watching the Red Sox game, walking the dog.

9. The grass will always be greener on the other side, so appreciate where you are and what you have.

10. Being together is better than having lots of money and wishing you’d spent more time together.

11. Learning to cook is a good idea. Cooking and gardening can be therapeutic.

12. A good picture takes patience.

13. It’s ok to be an introvert.

14. Laughter is essential and can be healing to the soul.

15. Getting a ring from the right man makes all the tears shed in heartbreaks past worth it.

16. Beauty can be found in the darkest, most obscure, even mundane places, and can take your breath away.

17. It’s good to write on paper and read a real, physical book once in a while.

18. Face to face time is valuable, but so is hanging out on the couch and watching TV together.

19. A walk can be the best way to clear your mind.

20. Husbands are great best friends.

21. It’s important to be nice. Remember to say thank you when Husband takes out the trash.

22. Walking through the city streets when there’s a break from the traffic and all you can hear are your footsteps and the dog’s can transform a concrete sidewalk into a serene path.

23. Vacations are essential. Even if they are just closing the blinds and lounging around all weekend, escaping from the world with your favorite person and best dog.

24. Gossipping and complaining isn’t becoming.

25. Success shouldn’t be defined by other’s opinions of what it looks like.

26. Sometimes it’s easier to communicate by writing than talking.

27. Cooking is a form of art.

28. Working at marriage is always worth the effort.

29. If you need to laugh, give the dog a bowl of peanut butter.

30. Parents are as smart as they say they are.

31. Grandparents should be cherished. Always.

32. Growing older is a good thing. But don’t rush the process.

I hope that wasn’t too corny. But, to borrow some words from The Holiday, maybe you like corny. Maybe you need more corny in your life.

It is good to celebrate. So that’s what we’re going to do today! I know I’m going to be spoiled by Husband. And I think we will have more ice cream.

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Happy Eating!

Roasted Berries and Apriums with French Vanilla Ice Cream

Last modified on 2013-05-13 22:43:24 GMT. 0 comments. Top.

 

Roasted Berries and Apriums with French Vanilla Ice Cream
Recipe Type: Dessert
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 C apriums, quartered
  • 1 C strawberries, halved
  • 1 T butter, melted
  • 3 T orange juice
  • 1-2 T lemon juice
  • 1 T honey
  • 1/8 t cinnamon
  • pinch nutmeg (opt.)
  • tiny tiny dash salt
  • your favorite French Vanilla Ice Cream, for serving
Instructions
  1. Pre-heat oven to 375F.
  2. Toss fruit with butter. Roast on a baking sheet for 10-15 minutes.
  3. Whisk together orange and lemon juices, honey, cinnamon, nutmeg, and salt.
  4. Toss fruit with honey mixture.
  5. Serve fruit over top of ice cream.
Notes
This fruit and sauce could also be served for breakfast over Greek yogurt, Pancakes, Waffles, or French Toast.

 

Here are some menu planning ideas for you!

Last modified on GMT. 0 comments. Top.

Sponsored by: Abundant Harvest Organics, Waterfall Creative, and Molly Jenson.

Wednesday

1

May 2013

0

COMMENTS

Polenta with Tomatoes and Savory – Episode 65

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Brunch, Gluten Free, Herbs, Quick and Easy, Sides, This Week's Feast, Vegetables, Vegetarian

PolentaWithTomatoesAndSavory3Right now I can’t stop thinking about the fava beans that we’re going to have with this Polenta for dinner. I’ve been waiting for fava beans since last year.

But this post isn’t about fava beans. So let’s talk about polenta, shall we?

I will admit that when I make polenta, I have a really hard time not eating more than I need to. And it’s one of the few times when I’m happy to jump up and put the leftovers into the fridge, because it means I can sneak some out of the pot and lick the spoon (which I will accidentally forget to thump on the side of the container, leaving a good amount there for me to eat). Yes. Guilty. I love polenta.

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When I read that we were getting Savory in this week’s Abundant Harvest Organics box, I was intrigued. I think it is a new herb for me (or, it could be one that I hadn’t known how to use in the past, so maybe it just got dried and is sitting in the back of the cupboard in a jar). I must say, I think I like it.

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I like that it goes with A LOT! I went to the Flavor Bible for help and was pleasantly surprised by how many things I could pair it with. Things like basil, fava beans, chicken, cheese, eggs, legumes, meats, rice, salads, tomatoes, and polenta.

When I saw “polenta” I knew what I needed to do. And I knew that it needed to have some tomato on top and that the tomato needed to be slightly roasted.

And so it did. And so it was.

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Happy Eating!! 

Polenta with Tomatoes and Savory
Recipe Type: Side, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)
Instructions
  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
Notes
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

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

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