De Ma Cuisine

This Week’s Feast Archive

Wednesday

11

July 2012

3

COMMENTS

Tempeh for My Nachos?! – Episode 31

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

Episode 31. The show has as many episodes as I am years old. I’m glad people don’t age as fast as the show has!! Yikes! This episode was inspired by the All-Star game and food that I love to eat while watching baseball: Nachos. Love ’em. Simple is fine, just cheese, dipped in salsa and Greek yogurt. But, I also love to pile it on! We’re talking beans, tempeh (what I wrote about on Monday, in place of ground beef), corn, bell peppers, zucchini (not weird, you can’t even taste it), and onion. Oh, and of course CHEESE! Then, dipped in salsa and Greek yogurt.

I ate these for lunch and dinner yesterday. I couldn’t let them go to waste after I’d filmed and it was what we were having with the game. I didn’t complain. Um, I may also be having the leftovers for lunch today… balanced diet anyone? 🙂 Actually, this particular version of nachos is not to shabby for ya. So, I’ll just be sure to have something else for dinner and maybe wait on the next plate of nachos until Saturday a few weeks from now.

Y’all, it’s been a tough week. (I wrote y’all because we’ve been watching Friday Night Lights and it’s bringing my inner Texan out – I lived there for five years.) I’m not going to go into the whiny details. I just wanted to say that, to be real. Also to explain part of why I’m going to take next week off from the show and menu planning (I’ll still be blogging though). It’s not really about this week, but that has just been the straw that broke the camel’s back, so to speak (yes, I guess I would be the camel, in this case… um…). I’ve been meaning to take a week off, to refresh, renew, regroup, take care of the blog (these things require a lot of maintenance!!), and do the unenviable things that keep getting pushed off my to do list like filing our receipts and paperwork. This isn’t a vacation, it’s just a break to work. 🙂 Anyhoo, just wanted to fill you in.

Now go watch me eat some nachos. Then go make your own! Ooh, and if there are leftovers, you could turn them into an Enchilada Casserole!

All-Star Nachos

Last modified on 2012-07-12 04:17:03 GMT. 0 comments. Top.

Nachos
Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
  • tortilla chips
  • 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
  • 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
  • 2 ears of corn, uncooked, kernels cut off the cob
  • 2 tomatoes, about 1 1/2 C, chopped
  • 1 bell pepper, chopped
  • 1 sm.-med. zucchini, about 1 1/2 C, chopped
  • 1/4 C onion, chopped
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 t ginger
  • 1/2 t cumin
  • pinch nutmeg
  • 1/8 t cayenne pepper (or more if you like it spicier)
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • 1-2 C cheese (pepperjack and mozzarella), shredded
  • salsa (for serving)
  • Greek yogurt (for serving)
Instructions
  1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
  2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
  3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
  4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!

 

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

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

Tuesday

3

July 2012

0

COMMENTS

Happy the 30th Episode!

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

This week I’m making a quick salsa with fresh veggies. There’s no roasting, sautéing, boiling, or pickling (I don’t know that those are all methods of salsa making, but I’d imagine they all could be, in some manner). I chopped up a bunch of veggies from this week’s box (plus a few from last week’s and some that I had hanging around): tomatoes, bell peppers, jalapeños zucchini, squash, chives, garlic, and red onion. I mixed it up with some Bari olive oil, vinegar, salt, and pepper. Then I scooped it up with chips and ate it. It was hard to stop eating it. It was good.

It would also be tasty a top some grilled chicken, steak, or pork chops, over enchiladas, as a salad, with some avocado and sour cream (or in our house, Greek yogurt), in tacos… many many ways.

It’s quick and simple. If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine to a BBQ. I think it will be eaten with chicken, steak, potato salad, sausage, hot dogs, salad, corn on the cob, and of course, chips.

Happy 4th of July! Happy Canada Day! Thanks for joining me for 30 episodes!

Fresh Veggie Salsa

Last modified on 2012-07-04 01:10:36 GMT. 0 comments. Top.

Fresh Veggie Salsa
Recipe Type: Condiment, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 6-8
Fresh veggies are chopped up to make a bright and tasty salsa.
Ingredients
  • 1 small to medium zucchini, chopped
  • 2 small to medium summer squash, chopped
  • 2 jalapeños (or more, if you like it spicier) (seeds and ribs removed), diced
  • 2 bell peppers, chopped
  • 6 small to medium tomatoes, chopped
  • 1/4 C chives, chopped
  • 1 small red onion, diced
  • 2 cloves garlic, diced
  • 1/4 C olive oil
  • 1 T red wine vinegar
  • 2 T apple cider vinegar
  • 1 – 1/2 t salt
  • 1/2 t pepper
Instructions
  1. Chop veggies. Combine in a bowl and stir.
  2. Whisk vinegars with salt and pepper. Slowly whisk in olive oil. Pour over veggies. Stir to combine.
  3. Serve immediately, or refrigerate to let flavors combine a little more.
Notes

Would also be great to top grilled meat.

 

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

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

Wednesday

27

June 2012

0

COMMENTS

Roasted Turnips with Bacon – Episode 29

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Gluten Free, Meat, Pork, Roasting, Sides, This Week's Feast, Vegetables


For this week’s episode, I wanted to use turnips. I also wanted to use some more of the pork I was given by Llano Seco Organic Pork. So I did.

First of all, turnips – cute, little, kinda spicy. I roasted them, which kinda mellows their flavor. I paired them with bacon. Win, win. I heart bacon. Big time. Usually when I cook bacon I make the whole package so I can eat all the leftovers freeze the leftovers to use in other meals. Secondly, let’s get back to the meat for a second. Have you tried anything from Llano Seco? They have a few items available on the add-ons list from Abundant Harvest Organics, like sausage (that I used in last week’s episode – guys, this stuff is YUMMY!), bacon, and ham! I’ve tried them all. THEY. ARE. GREAT!! I’ve seen on Facebook that you can find them at the Chico and Fort Mason markets. It would be worth a visit.

With the leftovers from this dish, you could make: Pork Tacos (easy – taco shells, cheese, lettuce, tomato, salsa, yogurt/sour cream, pork… GO!), Salad (peaches or nectarines, lettuce, almonds, pork, raisins, dressing), Pulled Pork Sandwiches, Pulled Pork Pizza, Sandwich (sliced pork, lettuce, Gruyère, dijon, mayo, bread – Tim had this for lunch today and he sent me a text saying how amazing it was – I love hearing that).

Another fun thing in this episode: I used my new hand blender from KitchenAid to grind the almonds. I’m so excited about this blender! I’ve used it a few times now, and am working on a review of it, but I just wanted to mention to you that I’m trying out this wonderful new product. I’ll tell you more about it at another time. I can’t wait!

Print
Roasted Turnips with Bacon

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1-2

Roasted Turnips with Bacon

Ingredients

  • 1 T unsalted butter, melted
  • 1 T honey
  • 1/2 t salt
  • 1/2 t pepper
  • 3-4 small turnips, chopped in 8-10 pieces
  • 2 slices bacon, cooked and crumbled

Instructions

  1. Pre-heat oven to 350F.
  2. Cook bacon. Remove with slotted spoon and set on a paper towel lined plate to drain. Crumble when cool.
  3. Whisk butter, salt, and pepper together. Toss with turnips.
  4. Place turnips on baking sheet and roast for 15-20 minutes.
  5. Remove from oven and toss with honey. Bake an additional 15-20 minutes, or until turnips are crispy outside, tender inside. (Keep an eye on them so honey doesn't burn.)
  6. Toss with bacon and serve.
http://www.de-ma-cuisine.com/inspired-by-turnips-and-pork-ep29/

Almond and Black Pepper Crusted Roast Pork

Last modified on 2016-01-08 21:11:21 GMT. 4 comments. Top.

Print
Almond and Black Pepper Crusted Roast Pork

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Yield: 4-8

Ingredients

  • 1 pork leg, trimmed of fat
  • 2 T unsalted butter, softened (at room temperature is perfect)
  • 2 T honey
  • 3 T almonds, ground
  • 1/2 to 1 T freshly ground black pepper
  • 1 t salt
  • 1 C water

Instructions

  1. Pre-heat oven to 275F.
  2. Combine butter through salt in a small bowl. Rub over both sides of pork.
  3. Place pork in a greased oven-proof dish. Pour water around pork. Cover with foil.
  4. Bake for 2 hours (or until internal temperature reaches at least 165F). Remove foil. Increase temperature of oven to 350F. Bake 30 minutes more.
  5. Tent with foil and let rest 15-30 minutes or so before slicing.
http://www.de-ma-cuisine.com/inspired-by-turnips-and-pork-ep29/

 

This episode is sponsored by: Abundant Harvest Organics, Molly Jenson, and Llano Seco Organic Pork.

Wednesday

20

June 2012

7

COMMENTS

What Husband Had for Lunch – Episode 28

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

For this week’s episode, I tried some of the Italian Sausage from Llano Seco Organic Pork. Is it ever good!! It pairs well with browned butter, carrot, and summer squash in this dish. After I took my first bite, I couldn’t stop eating. I just kept goin’. Then I realized that I had forgotten to take a photo. Whoops. I knew it was good. I made it last week when we had some friends over for dinner. I don’t know why I was surprised yesterday. We ate it for dinner and Husband had it for lunch again today. I love that he will gladly take leftovers for lunch. 🙂

Last week, to go with our dinner I made Joy the Baker’s Nectarine Cobbler (but I used peaches). I was so insanely good. I wished I’d made it again yesterday (and feel the same way today). I want to eat it. It’s amazing hot, of course, but it’s also delicious sneaked from the fridge at any hour of the day. And the butter on the bottom gets kinda crispy and caramelized and oh gosh it’s just darn good. You might want to make it. I want to make it, again.

Browned Butter Pasta with Italian Sausage and Basil

Last modified on 2012-06-20 21:58:40 GMT. 0 comments. Top.

Browned Butter Pasta with Italian Sausage and Basil
Recipe Type: Main, Dinner, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4-6
Browned Butter compliments slightly spicy Italian sausage in this dish that features summer veggies.
Ingredients
  • 3-4 small-medium summer squash, chopped (about 3 C total)
  • 1 carrot grated (about 1 1/2 C)
  • 4-6 cloves garlic, diced
  • 1 onion, chopped
  • 1 pkg. (12 oz.) Italian sausage, sliced in rounds
  • 1 C white wine, chicken or vegetable stock (or even apple juice would work)
  • 1 t balsamic vinegar
  • 1 T dijon mustard
  • 1 T olive oil
  • 4 T butter
  • salt
  • pepper
  • 5 kale leaves, cut in chiffonade (thin ribbons)
  • 1/2 C pasta water
  • basil, chopped (for topping)
  • parmesan cheese, grated (for topping)
  • pasta, any kind you like – cook according to package directions
Instructions
  1. Bring pasta water to a boil.
  2. Heat skillet over med heat. Add butter and olive oil. Cook until browned. Whisk in dijon (it may bubble up a bit, mine did). Add veggies (except kale), sausage, salt, and pepper.
  3. Cook pasta.
  4. Add wine/stock, pasta water, balsamic vinegar, and kale. Cook 5 minutes or so (until the liquid comes back to a boil, and boils for a little while).
  5. Toss the sauce with the drained pasta.
  6. Serve topped with basil and parmesan cheese.

 

Small note about the AHO box… In case you were wondering, the 3 kinds of peppers in the large box are as follows: Long skinny green ones are Serano, yellow are Santa Fe, thicker green ones are Jalapeños. (Thanks, Heather!!)

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 and Llano Seco Organic Pork.

Wednesday

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

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

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