De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

31

October 2012

0

COMMENTS

Try Some Legumes – Episode 44

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


This is a little post about lentils. And specifically about lentil stew. ‘Cause it’s fall. It’s really fall! It doesn’t feel like it everyday, but there are a few cold ones here and there! (I’m sorry for anyone who’s sad that they don’t live where it’s warm-ish year round… I like the cold weather, so sometimes LA is hard to take. But, I’m dealing with it and trying to make the most of it. OK? OK.) And even on the autumn days where it gets warmer than some places get in the summer, I’m still gonna eat things like soups, stews, roasts, root veggies, and all sorts of warm, hearty foods.

One of the reasons we’ll eat these kinds of foods is that we eat seasonally. We do this because of the produce that we get in our Abundant Harvest Organics box. I like this. We get what’s ripe right now, so that’s what I cook with. Maybe I’ll give out persimmons and pomegranates instead of candy tonight. OK, I actually won’t. That would be weird. But kinda funny. I think I may have just turned into the person who gives out walnuts and raisins. Oh dear. Actually, I want to give out Rolos. Actually, I’d probably just eat them instead of handing them out to the mini pirates, princesses, frogs, and spidermen. Why am I talking so much about candy? I’m not even a sweets person.

So I made some stew. It’s an earthy, hearty (hello protein in the lentils!), warming meal. I’ve made a variation of this before, but I changed it to fit what was coming in this week’s AHO box and what I had on hand at home. You could do the same. Or if you don’t love something I’ve included, use something you do. For example: don’t like radishes (daikon or regular)? Omit them and add an extra potato. Don’t like potatoes, but love the spicy daikon radishes? Omit them and add an extra radish. Want to save your collard greens for another dish? Add some more spinach. Want it more like a soup? Add more vegetable stock or water. You get the idea, right? It’s a soup-ish food, so it’s flexible. Make it to suit your tastes. Please. Thank you. And if you feel so inclined, you could serve this in a large (or one mini per person) pumpkin for a festive fall meal.

Happy Eating!

Hearty Lentil Stew

Last modified on 2013-12-24 17:49:37 GMT. 0 comments. Top.

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

 

Wednesday

10

October 2012

0

COMMENTS

Better Than a Once Baked Potato with Some Stuff Mashed In – Episode 43

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

The reliable potato makes an appearance on this week’s episode (#43 if you’re counting). In a slight twist on a traditional Twice Baked Potato, I’ve added things like broccoli, carrots, and bell peppers. I used russets. They’re a little bit starchier, so are great for something like this.

I served the potatoes with some German sausage, a Simple Tomato Salad, and some Roasted Broccoli. They would also be great alongside a Roast Chicken, Roast Beef, Pork Chops… Or as the main event: You could cook, then mix in some ground meat, or tempeh,  and serve it with a simple salad on the side. If you made Chili this week, it would be amazing over top of the potatoes! And, here’s an idea: If you have leftover filling, you could make it into potato pancakes, or a hash with scrambled eggs.

Now watch the episode, please. And enjoy. And, come back on Friday. I want to tell you about last weekend. 😉

Happy Eating!

Twice Baked Potatoes

Last modified on 2014-04-25 20:24:12 GMT. 0 comments. Top.

 

Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
Instructions
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.

 

 

This dish can be found on Tuesday of this week’s menu.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

Thanks sponsors!!

Wednesday

3

October 2012

1

COMMENTS

I Just Got Really Hungry – Episode 42

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

You want to know one of the challenges of my job? Not eating ALL THE TIME! Like right now, I just finished editing this taco episode. Then I had to retouch the photos. Then I had to type the recipe. All the while getting hungrier and hungrier. You know how you’re not supposed to go grocery shopping when you’re hungry? I think the same applies to writing about food. To be fair, it is lunchtime. But, there are other times when it’s not, and I’m thinking about the food on the computer screen so much that I can hardly keep myself from snacking on it (and sometimes I give in and eat the cold leftovers while standing in front of the fridge).

Whew, now that that’s been said, want to talk about this episode? It’s a simple dish. A perfect meal for a night when dinner hasn’t been planned and you need something quick. All you’ve gotta do is chop up a few veggies, cook some tempeh and some of the vegetables, warm up the tortillas (totally optional), and you’re ready to dish up!

My tacos were kinda basic. I used what I had on hand (tempeh, tomatoes, lettuce, corn, sweet peppers, etc). I didn’t buy anything extra for this meal. I kinda wanted to buy the hard taco shells, but I resisted. Although since it’s almost grocery day, I may buy some to have with the leftovers (or I could make my own with pan fried corn tortillas – I’ve done it before, it’s not that difficult, although my friend Stacey is much better at it than I am)… I’ve gotten off track here… My point is, I made these the way I normally cook – I use what I have on hand. If you have things like avocado or cilantro, they would be a great addition. Or, if you have, say, zucchini, carrots (grated would taste best, I think), sinqua, tomatillos, cherry tomatoes, spinach, kale, any veggies you like, feel free to use them either in addition to, or to replace any that I’ve used (I would use the leafy greens, tomatillos, and tomatoes for topping, the others I’d sautée).

If you’re afraid of the tempeh, don’t be. It’s good. But, if you insist that you don’t want to try it, no big deal, use your favorite kind of ground meat. I’m into that too.

Tacos huh? Welp… see ya later.

Happy Eating!

Tacos

Last modified on 2012-10-03 21:20:14 GMT. 0 comments. Top.

Tacos

Recipe Type: Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Tempeh is substituted for ground meat in this twist on a traditional taco.
Ingredients
  • 4-8 tortillas (flour or corn – number of servings depends on size of tortilla)
  • 1 (8 oz.) package Tempeh (could substitute ground meat if desired)
  • 1 large tomato, diced
  • 1 C lettuce, shredded
  • 1/2 C corn
  • 1 sweet pepper, diced
  • 1 onion, diced
  • 1 t salt
  • 1/2 t pepper
  • pinch cayenne
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 t chili powder
  • pinch cumin
  • 1 t apple cider vinegar
  • 2-3 T olive oil
  • Greek yogurt (for topping)
  • salsa (for topping)
  • 1 C cheese, grated (for topping)
  • avocado (opt.) (for topping)
  • cilantro (opt.) (for topping)
Instructions
  1. Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
  2. Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
  3. In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
  4. Either fold at one end and roll sides in, or fold in half (works well for a larger taco).
Notes

This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.

 

This meal can be found on Tuesday of this week’s menu.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

Wednesday

26

September 2012

0

COMMENTS

There’s Sinqua in my Ratatouille? – Episode 41

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

Ratatouille-2

I took the dog for a walk this morning. It smells like potato salad outside. Not in a good way.

In happier news, I used the sinqua that has been in the Abundant Harvest Organics boxes lately for something so yummy. I’ll admit that I was a little hesitant to try this foreign to me veggie at first. But, when I read that you could use it kinda like you would zucchini, I wasn’t as scared. I have been wanting to make Ratatouille for ages, and was so excited when a few weeks ago almost all of the ingredients were in our weekly box of produce. All but the summer squash. I decided to give the sinqua a chance. Success! We loved it!

So I thought I’d make it for you on the show. You could, of course, use summer squash if you’d prefer. But, if you’re looking for an interesting way to use the sinqua, give it a try as a replacement.

When we were eating dinner last night, I said something about how there was a whole eggplant in the dish. Husband looked up quickly and said, “There’s eggplant in here?!” I guess he didn’t know he liked it. 😉

Ratatouille-3

Ratatouille-1

Ratatouille-4

Happy Eating!

Ratatouille
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 eggplant (about 3 C), diced (peel left on)
  • 2 sinqua (Chinese okra) or summer squash (about 2 C), peeled and diced
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or 1/2 t dried)
  • 3-4 T olive oil
  • 1 t garlic powder (or 4 cloves, diced)
  • 1/2 to 1 t salt (or to taste)
  • pepper
  • 1/4 C fresh basil, chopped (for topping)
Instructions
  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, sinqua/squash, thyme, and garlic powder. Cook covered, for 5 minutes.
  3. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.
Notes
We ate this dish with some leftover (reheated) Chicken and Crostini (topped with olive oil, tomato, and parmesan cheese).

 

This episode is Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

Wednesday

19

September 2012

0

COMMENTS

Surprise Me – Episode 40

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

Every Tuesday after I pick up my Abundant Harvest Organics box I’m always so inspired by its contents. My brain floods with ideas. But, my menu and show are already planned.

This is my 40th episode. So, I thought I’d do something a little different. This is often what dinner preparation looks like at our house, or how menu planning happens. I stand at the cupboard or the fridge and see ingredients and all-of-a-sudden have a vision for dinner.

I’m not planning to make this a permanent change (unless I love it and it works really well, I suppose), but it’s something that’s fun for me. It’s how I cook best – not following a recipe. We’ll see how it goes…

Oh and there are bloopers too, because I wanted there to be.

The above was written before filming, now it’s after I’ve filmed, and I want to write a few things down before I clean up. This was a really yummy dish. Normally, I’m an add or subtract to a dish kinda person. You may do this here too. BUT, know that if you do, you won’t get the full effect of the deliciousness. You see, every ingredient was carefully chosen to go along with the broccoli (the star). I had a bite with just pasta and while it was good, it was nothing compared to a bite with broccoli, carrot, cheese, almond, bacon, egg, and sauce. I don’t normally eat the whole bowl of food after I film. But, I’ll admit that there was almost nothing left today. And for once it wasn’t just because I’d forgotten to eat lunch and was starving.

OK, enough about the dish. Here’s the recipe. Enjoy!

Happy Eating!

Broccoli Penne

Last modified on 2012-09-19 19:26:03 GMT. 2 comments. Top.

Broccoli Penne
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Roasted broccoli and carrots are paired with a fried egg, bacon, almonds, and a delicious sauce… oh and don’t forget the pasta!
Ingredients
  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta
Instructions
  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

 

This dish can be found on Tuesday of this week’s menu!

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

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