De Ma Cuisine

This Week’s Feast Archive



August 2013



It’s About Time – Episode 76

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Lunch, Main Dishes, Meat, One Dish Dinners, Pork, Quick and Easy, This Week's Feast, Vegetables


Can we all just agree that burritos and tacos are some of the best ever foods? I made some the other week with pickled red onions, beef, and kale. Phenomenal. I’m crazy about plain old ground beef, tomato, lettuce, and cheese (heavy on the Greek yogurt and salsa, please). Make it into a salad? Yes, I’m totally down. And then there’s the less often visited breakfast burrito… We have been strangers for much too long.



Eating while photographing food is inevitable. And yummy. And satisfying. I don’t even need the tortilla to make me happy. But since it holds all the goodness, it can stay.


Two of the many things that make these particular burritos so good: the sausage and the eggs. My experience with breakfast sausage so far in my life has been those greasy little nuggets that are often served at a diner. This ain’t no diner sausage. And these eggs, oh these eggs… They’re some of the prettiest eggs I ever did see. The yolks are so bright; yellow and gold.



I’m glad to no longer be a stranger to the breakfast burrito (which I fully intend to eat at any meal that I please).

Happy Eating!

Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Yield: 2-4

Breakfast Burritos


  • 6 oz. breakfast sausage
  • 1 T olive oil
  • 1 summer squash, chopped
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1/2 t savory, minced
  • pepper, to taste
  • 4 eggs
  • 1/2 C milk
  • salt, to taste
  • cheese, grated, for topping
  • 1 tomato, chopped, for topping
  • tortillas


  1. Cook sausage in skillet over medium or medium-low heat for about 5-10 minutes, stirring occasionally. Remove to a paper towel lined bowl and set aside. Wipe out skillet (optional).
  2. Add olive oil. When oil is hot, add veggies (except tomato), savory, and pepper. Cook over medium-low heat for 5-7 minutes, or until veggies are tender, stirring occasionally.
  3. Whisk together eggs, milk, and salt.
  4. Add sausage back to pan. Turn heat to low. Add eggs and cook, stirring often, for 4-6 minutes, or until eggs are cooked.
  5. Taste and adjust seasoning if needed.
  6. Spoon egg mixture onto tortillas. Top with cheese and tomato. Fold and roll up sides.

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson, Llano Seco Organic Pork, Burroughs Family Farms.



July 2013



I’m Baaaaack – Episode 75

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, This Week's Feast, Vegetables


How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic?

The more I cook with it, the more ways I discover that it tastes good… I didn’t used to be such a fan.

I’ve found that the salting step should not be skipped. Peeling helps too. And then of course it’s best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.


Oh yeah, and see that scoop of rice? That’s a cup and a half. Doesn’t seem like a lot, right? I think this recipe makes enough for about 6-8 people. Gosh it made a lot. Why do I always forget that a little rice goes a loooooooong way?! Oh well, I will make the leftovers into Chicken and Rice Soup.

Yes, we eat soup in the summer. I don’t care if it’s too hot.



If you don’t want leftovers, invite some friends over for a summer dinner. To go along with the Risotto you could grill some chicken and veggies, toast some cheesy Garlic Bread, drink Mint Iced Tea, and have Vanilla Ice Cream with Roasted Fruit for dessert… I’m in. When do we eat?!

Happy Eating!

Eggplant and Tomato Risotto

Prep Time: 30 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 21 minutes

Yield: 6-8

Eggplant and Tomato Risotto


  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 medium onion, chopped (about 1 C)
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving


  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2" cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.

Sponsors: Abundant Harvest OrganicsBari Olive Oil CompanyWaterfall Creative, and Molly Jenson.





July 2013



I Refuse to Cook – Episode 74

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

AsianChickenSalad4It feels like it’s one bazillion degrees out. So I refuse to cook today. I will, however, gladly eat a salad with chicken, veggies, and almonds, topped with a Honey-Dijon Dressing. Yes, yes I will.




You can use your favorite summer veggies. I’m using what I have on hand (and what I think will taste good). This salad is great in the wintertime too, with broccoli and cauliflower instead of tomatoes and bell peppers. If it were a few months earlier we’d be using sugar snap peas and sprouts.


I used leftover chicken. It makes this salad a synch to make. But, cooking up a chicken breast or two isn’t all that difficult, so don’t let a lack of leftovers deter you.

You could omit the chicken and add some crispy tofu, or tempeh. Do what works for you, with the ingredients that you have in your kitchen!


This can be a main dish, or it would be great alongside a chicken that’s been roasted and brushed with some of the dressing. Ooh, or you could grill it and then brush with dressing… I’m gonna have to try that some time… it sounds really good!

Happy Eating!

Asian Chicken Salad

Last modified on 2013-07-10 18:37:05 GMT. 0 comments. Top.


Asian Chicken Salad
Recipe Type: Salad, Main, Meat, Vegetables
Cuisine: Asian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
  • 4-6 C lettuce, torn
  • 1 carrot, sliced into rounds (about 1 C)
  • 2 medium tomatoes, cut into wedges (about 1 1/2 C)
  • 1 bell pepper, julienned or thinly sliced (about 1 C)
  • 1 sweet pepper, seeded and chopped (about 1/4 C)
  • 1 summer squash, julienned or thinly sliced (about 1 C)
  • 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
  • 2 T red onion (optional), chopped
  • 1/2 T chives or green onion, chopped
  • 1 C chicken, cooked and chopped (I used leftovers)
  • 1/3 C almonds, chopped, for topping
  • 1 T sesame seeds, for topping
  1. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
  2. Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.


Honey-Dijon Dressing

Last modified on 2013-07-10 18:37:03 GMT. 0 comments. Top.


Honey-Dijon Dressing
Recipe Type: Condiment, Dressing, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4-6
  • 1 T dijon mustard
  • 2 T honey
  • 1 T lemon juice
  • 2 T red wine vinegar
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1/2 C olive oil
  1. Whisk together all but oil.
  2. Slowly drizzle in oil as you whisk, whisking until it has thickened and emulsified.
  3. Taste and adjust seasoning if needed.


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



July 2013



Oh That Corn – Episode 73

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

TomatoCornQuinoaSalad2It’s corn season.

I don’t really need to say anything else.


You know, that sweet summer corn that’s one of the most wonderful things that you could ever eat.

I’m not kidding.


I wait for this corn all year long… I wait for a lot of things all year long. That’s how it is with seasonal eating. By choosing to get our food from a local, sustainable source, we choose to (for the most part) wait until summer for things like fresh corn, tomatoes, and stone fruit. I’m cool with buying things frozen or canned (I can’t wait aaaaaall year for some tomatoes – I need to be able to eat Spaghetti and Meatballs, you know?!). But, I much prefer fresh, if possible.

So yeah, this week’s episode kinda screams summer freshness. It yells that you should barbecue some sausage or chicken to go along with it. It hollers that if you need to, it’s ok to just eat the corn straight off the cob, no cooking needed. It’s gonna make a mess anyways, so at least pick up the kernels that you’ve scattered all over the counter in the midst of slicing the corn off the cob, and gobble them up. Yes, gobble.

Do you find it necessary to act like a typewriter when eating corn on the cob, complete with a ding at the end of the “row”? Just me? Ok.


I used quinoa for this salad. Rice would also be acceptable (wait, do people make cold rice salads??), so would pasta. But I like quinoa because it’s got a bit more protein and it’s just different and really fun to eat (says me).

Fresh veggies are loaded in. Corn, green beans, red onion, tomatoes, summer squash, and fresh herbs. If you have other favorites, feel free to make a swap. I’m all about using what I have. No need to go and buy something if you’ve got a perfectly acceptable replacement in the fridge!

If you’re like a good friend on mine, and you don’t prefer some veggies totally raw, welcome to the world of roasted veggies. Start with larger pieces, toss with olive oil, salt, and pepper. Then bake at 350F for 10-20 minutes, or until they’re as crispy as you’d like. Let them cool, chop or dice, and toss with the salad. You could also par cook them (which means partially cook) by boiling for a minute or two. Then don’t discard the water, there’s lots of goodness left in there! Use it to boil some pasta or make a veggie stock (take some of the veggies that are left in your produce drawers from last week, you know, the ones that look a little sad… give ’em a good scrub, chop into large pieces, and cook cook cook away).

I used some leftover chicken. It was originally roasted in the Crock Pot, taken off the bones, then frozen. You could also cook a chicken breast like I did for a recipe that I made last year. Whatever works for you. I just like to be creative with leftovers.

You could also add beans. I’ve done this before. It’s good. I just didn’t have any cooked, so I didn’t do it this time. If you wanted to go vegetarian, I’d omit the chicken and add the beans. Pinto or white beans would be yummy, even chick peas would be great.



This makes a lot of salad. It’s perfect for your Canada Day or 4th of July BBQ, for a simple dinner at home, or a picnic on the beach. Although on second thought, I’m picturing a windy day and crunching on sand along with fresh veggies and I think I don’t like my idea anymore… let’s change it to a picnic on some grass, lounging on a cute quilt, with your favorite someone. There. That’s better. Bring along some lemonade or maybe some sparkling wine, some Italian Date Subs, olives and pickles, some salt and vinegar chips (these have been my favorite since I was a kid), and some fresh fruit and then you’re all set.

Happy summer, dear friends! And as always,

Happy Eating!

Tomato Corn and Quinoa Salad

Last modified on 2013-07-03 21:40:40 GMT. 0 comments. Top.


Tomato Corn and Quinoa Salad
Recipe Type: Salad, Main, Side, Vegetable, Meat, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.
  • 2 C uncooked quinoa, rinsed and drained
  • 4 C stock or water
  • 4 ears of corn, kernels sliced off the cob
  • 2 small summer squash, diced
  • 1 C green beans, diced
  • 1/4 to 1/2 C red onion, diced or minced
  • 5 small tomatoes, diced
  • 1 C chicken, cooked and chopped
  • Dressing: 1 T lemon juice
  • 1/2 to 1 T apple cider vinegar
  • 2 T balsamic vinegar
  • 1/2 T maple syrup
  • 1 t dijon mustard
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 2 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh chives, chopped
  • 3/4 C olive oil
  1. In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
  2. Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
  3. Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
  4. Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
  5. Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.


Here are some of the ways that I’m planning to use the contents of this week’s Abundant Harvest Organics box (along with a few other ideas that I think would be fun).

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Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Snow-Line Orchard, Waterfall Creative, Molly Jenson.



June 2013



Gimme Those Tomatoes! – Episode 72

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

Bruschetta3I can’t stop thinking about tomatoes. Fresh tomatoes. Tomatoes that are in season right now. I can’t wait to get my hands on them.


Fresh tomatoes seem to require simple ingredients. Yummy bread, good quality olive oil, cracked pepper, salt, garden grown basil, garlic… Do you know where I’m going with this?


My variation of an Italian classic.


You could dress it up and make it your own by adding things like some roasted ham, olives, or mozzarella. You could make the tomatoes, garlic, and oil into a bit of a salad to be put on top of toasted bread. You could chop it all up and make a Panzanella Salad… ‘Cause isn’t it more fun to put your own spin on things that you cook?

If you don’t agree, I’m happy to do the playing for you.

Here’s my spin…

Heirloom tomatoes. Wedges. Garlic. Olive oil. Salt and pepper. Roasted.

Heirloom tomatoes. Wedges. Garlic. Olive oil. Salt and pepper. Raw.

Bread. Sliced. Toasted.

Combine them. Sprinkle with fresh basil.




Serve it with some roasted chicken (hot or cold) and a glass of red wine or Italian soda…

Happy summer eating! This would be great for a picnic or an upcoming 4th of July or Canada day celebration. And friends, it’s hot, so I’m avoiding using the oven and am using my countertop convection oven instead (meaning a toaster will work just fine).

You know how else I want to use these tomatoes? With fresh pasta. The rest of the ingredients should be the same. Simple. Olive oil, salt, pepper, basil, and tomato.

Let these amazing and fresh ingredients really shine.

Happy Eating!

Heirloom Tomato Bruschetta

Last modified on 2013-07-03 00:54:20 GMT. 0 comments. Top.


Heirloom Tomato Bruschetta
Prep time:
Cook time:
Total time:
Serves: 2
  • 3 medium or 2 large heirloom tomatoes, cut into wedges
  • 1 head Garlic (1-2 cloves removed and left raw), top sliced off
  • 1 T plus 1/2 t Olive oil, divided
  • Salt
  • Pepper
  • 4 slices bread
  • Basil, cut in a chiffonade (ribbons)
  1. Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
  2. Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
  3. Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
  4. Remove garlic and tomatoes from oven to cool slightly.
  5. Mash garlic.
  6. Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.



Last modified on GMT. 0 comments. Top.

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