De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

6

February 2013

2

COMMENTS

So, I Guess I Like Beets – Episode 54

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


MacheandCitrusSalad1

I am coo-coo for roasted veggies. Seriously, I just love them. I have yet to find one that I don’t like, and probably prefer, roasted… Maybe radicchio… if I remember correctly that didn’t turn out so well for me. Ok, so all but radicchio have been happy successes.

With that taken care of, let’s talk about beets. Sometimes, I’ll admit, I have a hard time handling the… earthiness of them. Buuut, if cooked properly, I sure do enjoy them.

So I made Beet Chips. Boom, done, roasted.

I put them on a salad. I ate my helping of the salad, and then I picked all the rest of them out of the bowl of leftovers and ate those too. Along with all the bacon. What?! I don’t like soggy bacon.

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Bacon. It is one of my favorite of all the foods in all the world. But not just any bacon. I’m a super bacon snob (does that sentence sound like I’m saying that I’m a SUPER bacon snob?). If I’m gonna eat it, it’s gotta be crispy crispy crispy, and so tasty.

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There are lots of really great things about this salad. I could go on and on and on and on and… But, I’ll just mention a few goodies: pistachios (lean protein, vitamin A, folic acid), apples (vitamin A), oranges (vitamin C, folic acid, calcium), and greens (vitamin A, calcium, potassium)*.

I turned to The Flavor Bible, once again, to help with the creation of this dish. I use this book ALL THE TIME! It’s amazing, seriously. (And, sneak peak alert! There maybe, possible, I think pretty for sure, will be a giveaway of this book happening here, reeeally soon. Maybe. Who knows. You’ll have to wait and see.)

Mache and Citrus Salad

Last modified on 2013-02-06 22:17:55 GMT. 0 comments. Top.

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

Beet Chips

Last modified on 2013-02-06 21:04:11 GMT. 0 comments. Top.

Beet Chips

Recipe Type: Appetizer, Lunch, Side, Snack, Roasting
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2-4 small beets, peeled and thinly sliced
  • 1 t olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

 

Buttermilk Dressing

Last modified on 2013-02-06 21:03:12 GMT. 0 comments. Top.

Buttermilk Dressing

Recipe Type: Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4
Ingredients
  • 2 T lemon juice
  • pinch t salt
  • pinch t pepper
  • 2 T olive oil
  • 1 t dijon
  • 1 T white vinegar
  • 1/2 C milk (or 1/2 C buttermilk and omit vinegar)
  • 1/2 T honey
Instructions
  1. Pour vinegar into a measuring cup. Add milk and fill to 1/2 C line. Stir and let sit for 5 minutes.
  2. Whisk in lemon juice, salt, pepper, dijon, and honey. Stream in olive oil, whisking as you do.

 

Here are some menu planning ideas using the contents of this week’s AHO 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.

*Nutritional information is from Nutrition Almanac, by Lavon J. Dunne.

Wednesday

30

January 2013

13

COMMENTS

Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

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I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.

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Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.

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I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.

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Happy Eating!

Print
Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6

Ingredients

  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen

Instructions

  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.
http://www.de-ma-cuisine.com/no-soup-for-you-ep53/

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

Wednesday

23

January 2013

1

COMMENTS

It’s the Soup of the Day. Mmm, That Sounds Good. I’ll Have That. – Episode 52

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

RoastedVeggieSoup1I love soup. I love winter and cold weather. Since it’s been pretty chilly here (although not yesterday… it was 80F… where I grew up, it was 70 degrees colder. I’m sorry.), I’ve been making lots of soups. This makes me happy. Last week some friends were over for dinner. I made a Roasted Vegetable Soup. They really liked it and asked for the recipe. So I thought that since we’re getting lots of the veggies that go in this type of soup in our Abundant Harvest Organics box, I’d make it for the show.

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It’s full of yummy goodness. Squash, rutabaga, carrots, and sweet potatoes contain vitamin A, niacin, folic acid, vitamin C, calcium, magnesium, and potassium.

You might need to eat less of this soup than you’d think to feel full.

It tastes great with croutons on top. Crunchy almonds, and/or crispy bacon are also a good option.

If you have leftovers, it’s great made into pasta. I’ve used it in Mac and Cheese, and this week I’ll use it in Spaghetteroni and Cheese!

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I hope you’re enjoying the winter weather and eating lots of soup!

Roasted Vegetable Soup

Last modified on 2013-02-05 02:25:36 GMT. 0 comments. Top.

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
Instructions
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

Here are some menu planning ideas for what you could use the contents of this week’s AHO box to make!

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

16

January 2013

2

COMMENTS

Do Shepherds Really Eat This? – Episode 51

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

Shepherd's-Pie1It’s been cold here lately. I grew up in Ontario, Canada; I’ve visited Alaska in January, and Minnesota in February, so I know what cold winters are. Our winters, here in LA, are not particularly cold. But, the past two weeks have been pretty darn chilly. Yesterday morning when I was walking the dog, I slipped on some ice on the sidewalk. WHAT?!

That’s the second time I’ve slipped on ice in less than a month, in two different countries. This time I didn’t fall. I did look silly. There was someone in a car that had just pulled up to the curb right behind me. I hope he laughed. I hope it made his day. Thinking about it is making me giggle. Oh and I think I yelled “WHOA!” as I was flailing. Now I’m laughing out loud at myself.

Want to know something else that’s totally unrelated? We re-use plastic bags in our home. But, I have a confession to make: I hate washing them. Hate. Sometimes, when I think they’re too dirty, I throw them away. And it makes me happy to not have to wash one more bag.

Do I have anything else random to tell you? No. I don’t think so.

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Since it’s cold, it’s the perfect weather for warm foods like soups, stews, and Shepherd’s Pie. Husband really loves Shepherd’s Pie. I do too. (Good that we both like it. It’s a bummer when one person hates the dinner and the other is gobbling it down while making yum yum noises.) I love that it’s easy to tweak – it’s a whatever veggies you have on hand kinda meal. You really could do a lot with it. I keep it kinda traditional, in that it has the ground beef and veggies layer, topped with mashed potatoes, and then sprinkled with cheese. But, if you wanted to, you could do polenta instead of potatoes, shredded chicken instead of ground beef, BBQ sauce instead of the balsamic sauce, corn and collard greens for the veggies… Hey! I think I like that idea. With some cheddar biscuits on the side!? I’m gonna make this sometime!

Anyhoo, my point is that it’s a pretty versatile dish. You can swap out veggies that your family prefers, or that you have on hand. I based this particular recipe on what came in our Abundant Harvest Organics box. That’s why I used Korean daikon radish, mustard greens, cabbage, carrots, potatoes, and broccoli raab.

Does anyone else pronounce it “broccoli rob”? No? Just me. OK.

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This meal re-heats really well too. After dinner, portion out some single servings into containers and refrigerate or freeze them. If you have any salad left (um, make a huge salad so you do!), do the same… maybe don’t freeze it though… Then check “make lunch” off of tomorrow’s to do list. I did this last night and I’m eating the leftovers right now, as I type.

I used leftover mashed potatoes, from last week, that I’d frozen. I didn’t show you how to make them on this episode. If you don’t know how, this older episode will show you. Speaking of past episodes, did you watch last week’s? It has bloopers.

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Shepherd’s Pie with Mustard Greens

Last modified on 2014-04-18 00:14:16 GMT. 0 comments. Top.

 

Shepherd’s Pie with Mustard Greens
Recipe Type: Main, Dinner, Meat, Beef, Comfort Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. ground beef
  • 1-2 T olive oil
  • 1 1/2 C broccoli raab, chopped
  • 3/4 C Korean daikon radish, diced or chopped
  • 3 mustard green leaves, chopped
  • 2 carrots (1 C), chopped
  • 1 C cabbage, chopped
  • 4-5 cloves roasted garlic*, mashed
  • 1/2 t chili powder
  • pinch cayenne
  • pinch cumin
  • pinch nutmeg
  • 1/2 t smoked paprika (plus more for topping)
  • 1 t salt
  • 1/4 t pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 t dijon mustard
  • 1 to 1 1/4 C water
  • 4-5 C mashed potatoes (I use leftovers)
  • 1/2 to 1 C cheese, grated (creamy jack and cheddar)
Instructions
  1. Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
  2. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
  3. Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
  4. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).
Notes
Individual pies would also be a fun idea, especially for a dinner party! Great with a simple Green Salad, or Coleslaw. * To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.

 

If you are like me, you like to make lists. If you aren’t, you don’t. We can still be friends. And, since we’re friends, I’ll share one of my many lists with you. When I find out what will be included in the upcoming AHO box, I usually make a list of things that I could make with the contents. Here are some ideas using this week’s box. Enjoy!

Happy Eating!

Menu Ideas Jan 14-20, 2013

Last modified on 2013-01-17 22:51:42 GMT. 0 comments. Top.

(Bolded items are things that are on our menu this week.)

Oranges - Smoothies, Salads, Orange Chicken, eat them RAW!!

Broccoli Raab - Shepherd’s Pie, Roasted Broccoli and Garlic Pizza

Endive - Salad, Wilted Greens

Korean Daikon Radish - Radish Cakes, Shepherd’s Pie, Fish Tacos, Radish Salad

Mustard Green Mix - Shepherd’s Pie, Pesto Pasta, Wilted Greens

Potatoes - Shepherd’s Pie, Mashed Potatoes, Mashed Potato Soup, Borscht

Romaine - Salad, Fajitas, Grilled Romaine Salad

Cabbage - Shepherd’s Pie, Au Gratin, Vegetable Soup, Coleslaw, Sauerkraut, Fish Tacos, Coconut Curry with Lentils, Veggie Bread Ring, Borscht

Dill – Borscht, Fish Tacos

Fennel - Coleslaw

Winter Squash - Butternut Squash Soup, Roasted Vegetable Soup

Mandarin Oranges - Smoothies, Salads, Orange Chicken, Raw

Carrots - Shepherd’s Pie, Au Gratin Cabbage, Tomato Sauce, Roasted Vegetable Soup, Butternut Squash Soup, Carrot Cake Pancakes, Coleslaw, Fish Tacos, Fajitas

Spinach - Smoothies, Pesto Pasta, Wilted Greens

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

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

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It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

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I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

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

 

 

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