De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

20

March 2013

0

COMMENTS

Flatbreads, Not Flatbeds – Episode 59

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

CaramelizedBrocCauliFlatbreads

Sometimes I have the perfect idea for what to make for the show. Occasionally I have two, so the second has to wait. Since we don’t get the exact same ingredients in the Abundant Harvest Organics box two weeks in a row, the wait can be a while. But, alas, the broccoli AND cauliflower that I’ve been hoping for (ever since I chose to do my Black Bean and Butternut Squash Chili, the week I got the butternut squash that I had been waiting for) has arrived!

I realize that I used broccoli in the last episode. But, I’m not upset about that. If they’d turned out gross, yeah, I’d have reconsidered my decision. But, they didn’t, so you can just add them both to your list of things to make, like, right now!

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This week, to the broccoli I’ve added cauliflower. And, instead of roasting, I caramelized. I used Lavash (it’s like a flatbread/tortilla/notquiteapita ish bread). You could also use flatbreads, pizza dough, pitas, tortillas… you get it. I also added some shallot and green garlic to the mix. That was a good idea.

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The best idea though, was the lemon.

I’m kinda obsessed with lemon right now.

Good thing it’s in season.

Broccoli + lemon = Oh boy!

It is essential to not only add some lemon to the sauce that gets drizzled over the bread before the veggies and cheese are added, buuuu-uut, right before you eat it, squeeze a little more over top. This is my favorite food-thing to do right now! It’s the simple things that make me happy I guess.

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Enjoy, enjoy, enjoy laughing at/with me as I throw cheese all over the place in this episode! I’ve watched that clip about 46 times. Your turn.

Caramelized Broccoli and Cauliflower Flatbreads

Last modified on 2013-03-20 20:45:30 GMT. 0 comments. Top.

 

Caramelized Broccoli and Cauliflower Flatbreads
Recipe Type: Main, Lunch, Dinner, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil
Instructions
  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

 

Here are some ways to use the contents of this week’s Abundant Harvest Organics box!!

Happy Eating!

Last modified on GMT. 0 comments. Top.

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

Wednesday

6

March 2013

0

COMMENTS

Roasted Broccoli and Fried Egg Sandwich – Episode 58

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Eggs, Lunch, Sandwiches, This Week's Feast, Vegetables, Vegetarian

RoastedBroccoliAndFriedEggSandwich2

I have created something.

I think it is wonderful.

Every ingredient is crucial here.

The egg, the broccoli diCicco, the parmesan cheese, the lemon juice, the green onion, the dijon mustard, the crusty sandwich roll… they all need to be together. Need.

Try the sandwich and you will understand why.

For extra goodness add a little extra lemon juice as you eat.

RoastedBroccoliAndFriedEggSandwich6

I’m getting happy all over again as I remember this delicious lunch. It could also be perfect for breakfast or dinner.

When you eat it, you could do as I did, hardly stopping to breathe, for fear the sandwich might disappear before you can finish it. Or, you could eat it like a normal human being. Whatever. The choice is yours.

RoastedBroccoliAndFriedEggSandwich5

RoastedBroccoliAndFriedEggSandwich

I was going to say that if you don’t like roasted broccoli that you could substitute something else. But, then I realized that I don’t really want to. I created this dish is created around broccoli, so it’s obviously best with it. But, if you don’t like roasted broccoli (I’m sorry – I think you’re missing out), or don’t have broccoli on hand, try cauliflower or Brussels sprouts.

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Oh happy day.

Print
Roasted Broccoli and Fried Egg Sandwich

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Yield: 2

Roasted Broccoli and Fried Egg Sandwich

Ingredients

  • 3-4 C broccoli diCicco (stems too!), cut into small pieces (regular broccoli could also work)
  • 1/2 C broccoli diCicco leaves (spinach could also work)
  • 2 t olive oil
  • to taste garlic sea salt (or regular sea salt)
  • to taste pepper
  • 1/4 C green onion, chopped
  • dijon mustard
  • 2 oz. (1/8 C) parmesan cheese, grated
  • lemon wedges
  • crusty bread or rolls
  • eggs (1 per serving)

Instructions

  1. Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, a bit of salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it's slightly crispy).
  2. Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you're using a cast iron), until yolk is to desired doneness.
  3. Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.
http://www.de-ma-cuisine.com/yes-i-put-broccoli-on-a-sandwich-ep58/

Happy Eating!!

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

Wednesday

27

February 2013

1

COMMENTS

Black Bean and Butternut Squash Chili – Episode 57

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, This Week's Feast, Vegetables

BBandBSChili4I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”

Well, ok, if you feel that strongly about it!

BBandBSChili

Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.

And then we ate it.

Oh happy day.

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BBandBSChili2

Happy Eating!

 

Black Bean and Butternut Squash Chili

Recipe Type: Soup, Main, Stove Top, Oven, Roasting, Meat, Beans, Legumes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
  • 1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
  • 1 T butter
  • 1 T plus 1 t olive oil, divided
  • 2 carrots, chopped
  • 6 cloves garlic, diced
  • 1 shallot, chopped
  • 1 T lemon juice, divided
  • 1 T maple syrup
  • dash t cayenne
  • 1/4 t red pepper flakes
  • pinch cumin
  • 1 t plus 1/4 t salt, divided
  • 1/4 t pepper
  • 1/2 T apple cider vinegar
  • 2 1/2 C vegetable stock
  • 2 1/2 C black beans, cooked
  • 1 T parmesan cheese/serving, grated, for topping
  • lemon wedges, for topping
  • 1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
  1. Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
  2. Cook bacon. Drain on paper towel and discard grease. Set aside.
  3. Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
  4. Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
  5. Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
  6. Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Serving size: 1 1/2 C Calories: 566.75 Fat: 25.55 Carbohydrates: 44 Protein: 15.99
Notes
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54

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

Wednesday

20

February 2013

2

COMMENTS

Hot Hot Hot… Slaw – Episode 56

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

Hot-Napa-Slaw4Sometimes it’s easiest to come up with a main dish. But, what about a side or two?! It takes practice, effort, and sometimes help from a book like The Flavor Bible to pair foods well.

Yes, I think it would be totally acceptable to have a Roasted Chicken with nothing more than a baguette and some good olive oil for drizzling (with some salt, pepper, and a drizzle of Pomegranate Balsamic Vinegar). But, also fun would be that same chicken with some Roasted Brussels Sprouts with a Cider Vinegar Glaze, a beautiful pot of Braised Beans, or perhaps some crunchy Roasted Green Beans with Bacon, Almonds, and Lemon.

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Hot-Napa-Slaw

About a month ago I posted the recipes for Crispy Dijon Chicken Thighs and Hot Napa Slaw that I’d made for dinner. It was a made up on the spot, I really hope this works, kinda dinner. And it did.

Since we’ve gotten a lot of napa cabbage, from Abundant Harvest Organics, over the last little while, I thought it might be nice to share another way to prepare it. It’s quick, and so simple. We really enjoyed it. And, after filming, I had a really hard time not eating the whole dish. I hope you enjoy it too!

Hot Napa Slaw

Last modified on 2013-02-20 21:02:02 GMT. 1 comment. Top.

Hot Napa Slaw

Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 large napa cabbage, chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 large shallot (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter
Instructions
  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs

 

Here are some ways to use the contents of this week’s Abundant Harvest Organics box.

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.

Wednesday

13

February 2013

0

COMMENTS

Spaghetti and Meatballs – Episode 55

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beef, Cheese, Dinner, Fruit, Herbs, Main Dishes, Meat, Pasta, Sauces, This Week's Feast, Vegetables

SpaghettiAndMeatballs4

Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.

SpaghettiAndMeatballs

My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.

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SpaghettiAndMeatballs5

SpaghettiAndMeatballs2The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).

In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)

I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.

We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.

Print
Spaghetti and Meatballs

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 4

Ingredients

  • spaghetti noodles
  • sauce: 1 T olive oil
  • 1 onion, chopped
  • 2 carrots, grated
  • 1 C Korean daikon radish, grated
  • 4 cloves garlic, minced
  • 1 T balsamic vinegar
  • 1 C kale, roughly chopped
  • 2 C napa cabbage, chopped
  • 1/2 to 1 t salt
  • 1/4 t pepper
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 3/4 t dried basil
  • 1/2 t dried rosemary
  • 1/2 t dried parsley
  • dash cayenne
  • 2 C tomato sauce
  • 2 C pasta water
  • meatballs: 1 lb. ground beef
  • drizzle olive oil
  • 1/2 t garlic smoked sea salt (or sea salt)
  • 1 t lemon juice
  • pepper
  • 1 t dijon mustard
  • 2-3 cloves garlic, minced
  • 1 T olive oil
  • parmesan, grated, for topping
  • fresh basil, for topping

Instructions

  1. Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
  2. Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
  3. Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
  4. Top pasta with sauce, meatballs, parmesan, and basil.

Notes

*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

http://www.de-ma-cuisine.com/oodles-of-veggies-ep55/

Happy Eating!

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

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