De Ma Cuisine

This Week’s Feast Archive

Wednesday

22

February 2012

4

COMMENTS

Bacon and Egg Burgers Yay!!! – Episode 11

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

Let’s dig in to some homemade burgers that are topped with bacon and a fried egg. Oh yes! Oh yum! Bacon = always a favorite. Burgers = also a favorite. Fried eggs… Husband loves them on burgers, so I thought I’d give ’em a try. I’ve paired them with roasted veggies from my weekly box of produce from Abundant Harvest Organics. The bacon, olive oil, and eggs, are all available as add-ons from AHO too! 

Let’s be honest. In the calorie department, this might not be the lowest-cal meal. But, it’s not what I would consider junk food either (in part, because it’s homemade, so I know what’s in it). Let’s take a look at some of the many benefits of this meal:

Beef: Good source of protein, vitamin B12 and B6 (both important for proper cellular function), zinc, and iron. (1)

Eggs: Good source of protein. Promote heart health and important components in brain health. (1)

Broccoli: One of the most nutrient dense foods, rich in vitamin C, high in folic acid and fiber. (1)

Cauliflower: Vitamin K and C. Good source of fiber. (1)

Potatoes: Potassium, vitamins B6 and C, dietary fiber. (1)

Brussels Sprouts: Folic acid, vitamins C and K, beta-carotene, cancer-fighting phytochemicals in the form of glucosinolates. (1)

If it’s important to you to eat low-cal (or if you don’t like something I’ve got in the burger), we can still be friends. There are ways to change things a bit. You could: Use turkey bacon instead of pork. (I’ve never tried turkey bacon. I don’t know if the flavor of another type of bacon would be as good. But, do what you need to do.) You could use ground turkey or chicken instead of beef. (Why is it called beef, instead of ground cow?) You could even do a half-bean, half-meat burger. (If you try this, will you let me know how it is? I kinda want to try it.) Don’t add cheese (I’m not using cheese, but just saying, if you were going to, you could think twice). Or, just do as I did: Moderation. I ate this for dinner. I knew I was going to. So, for lunch, I didn’t have a huge meal. There. Done. Calories accounted for, dinner enjoyed without guilt.

Do you want the recipe? I was hoping you’d ask! Follow along and cook with me!

Bacon and Egg Burgers

Last modified on 2012-12-01 02:25:01 GMT. 0 comments. Top.

Bacon and Egg Burgers
Recipe Type: Burger, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Think bacon and eggs is just for breakfast? How about on a burger? No, I’m not kidding.
Ingredients
  • 1 lb. ground beef
  • 1 t sweet paprika
  • 1 T chili powder
  • Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
  • pepper
  • 1 egg
  • 1 T olive oil
  • 1 T red wine vinegar
  • juice from one small orange
  • 1/4 C oats (or breadcrumbs)
  • 4 slices bacon
  • 4 eggs
  • lettuce
  • spinach
  • tomato
  • hamburger buns
Instructions
  1. Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
  2. Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
Notes

These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!

Roasted Veggies

Last modified on 2012-07-18 22:41:10 GMT. 6 comments. Top.

Roasted Veggies
Recipe Type: Side, Veggies, Roasted
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 4
I love just about any veggie if it’s roasted in the oven. So yummy!
Ingredients
  • 4 sm.-med. potatoes (I used red), cut into wedges
  • 1 large bowlful: broccoli, cauliflower, brussels sprouts
  • olive oil
  • salt (or Chili & Garlic Smoked Sea Salt)
  • pepper
  • 1 T chili powder
  • 1 t paprika
  • pinch cayenne
Instructions
  1. Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
Notes

These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!

 

Because he’s cute and appears in this week’s episode: Brando.

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

Thank you to the sponsors of this episode: Bari Olive Oil Company, Burroughs Family Farms, Llano Seco Organic Pork, Molly Jenson. 

Source: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara.

Wednesday

15

February 2012

6

COMMENTS

Chicken Pot Pie – Episode 10

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

Today I celebrate 10 episodes of A Cooking Show with Rachel O – This Week’s Feast! For this episode I made Chicken Pot Pie (complete with Homemade Pie Crust). It was delicious. And, it’s pretty easy, even the crust. Really! It features chicken (obviously), potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas. Most of these things were in my Abundant Harvest Organics box this week. 

For the pie crust, I used a recipe from a blogger that I follow named, Marie, whose blog is The French Market Maven. I’ve made this crust once before, and after making it this second time, it is now my go-to recipe for pie crust.

This is a special episode, being the 10th. And, it’s the perfect time to introduce you to a special something new from my musician friend Molly Jenson. It’s in the episode. I hope you enjoy it… I sure do! (Thanks, Molly J!!)

Hope you enjoy this dinner as much as we did!

Chicken Pot Pie

Last modified on 2012-07-18 22:21:07 GMT. 0 comments. Top.

Chicken Pot Pie
Recipe Type: Pot Pie, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
  • 1 pie crust
  • 1/2 C onion, rough chop
  • 1 C broccoli, rough chop
  • 1/2 C cauliflower, rough chop
  • 1 carrot, rough chop
  • 1 parsnip, rough chop
  • 1 green garlic (or regular garlic), rough chop
  • 1 C potatoes (I used leftovers), 1″ cubes
  • 1 C peas (frozen)
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t sweet paprika
  • 1/2 t rosemary
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • 1 T spicy brown mustard
  • 1 1/2 C chicken stock
  • 1/2 C milk
  • 1 t lemon juice
  • 4 T olive oil
  • 2 T flour
  • 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
  1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
  2. Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
  3. Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
  4. Bake at 375 for 30-40 minutes, until crust is done.
Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.

Warm Arugula and Orange Salad

Last modified on 2012-12-01 02:25:26 GMT. 0 comments. Top.

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

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

 

!

Wednesday

8

February 2012

2

COMMENTS

Brussels Sprouts, Please?! – Episode 9

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

Hellooooo! I’m back and have another episode of This Week’s Feast for you! Hooray!! This meal features brussels sprouts (please don’t run away… try them… they’re really good!), leeks, bacon, chicken, balsamic vinegar, olive oil, and honey. Most of these ingredients can be found either in this week’s Abundant Harvest Organics box, or as an add-on to your box.

By the way, this was not my first time trying the bacon from Llano Seco Organic Pork. I love this stuff! So much so that they’re now a sponsor (yesssssss!!!!!!). This was my first time trying a whole chicken from Pitman Family Farms – Oh wow! Yum! That was a delicious bird!

This was a simple dinner, made even more so by the Crock Pot. I hope you enjoy it!

Don’t forget to have a look at this week’s menu for some great meal ideas! Happy cooking, happy eating!

Caramelized Leeks and Brussels Sprouts

Last modified on 2012-06-05 01:41:20 GMT. 0 comments. Top.

Caramelized Leeks and Brussels Sprouts
Recipe Type: Side, Main, Veggie, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-4
Bacon meets caramelized brussels sprouts. They live happily ever after.
Ingredients
  • 15-20 brussels sprouts, quartered
  • 1 leek, cut into rounds, washed
  • 1-2 T honey
  • 3 slices bacon
Instructions
  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
  3. Crumble the bacon into the brussels sprouts and combine.
  4. Serve and enjoy!

Balsamic Glazed Chicken

Last modified on 2013-02-22 00:56:18 GMT. 0 comments. Top.

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.

 

P.S. Did you see the note in the newsletter the other week about the show?! How cool is that! Since we were out of town, I didn’t get a physical copy, but it sure was fun to read online!

Wednesday

18

January 2012

0

COMMENTS

Bean and Green Soup – Episode 8

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

It’s chilly here. It isn’t always in the winter, so I’ll take what I can get! It feels like a soup day. And, since I’ve gotten to try some of the add-ons from Abundant Harvest Organics recently, I thought it was the perfect time for soup on A Cooking Show with Rachel O – This Week’s Feast!

It’s an 8 bean soup, that also has greens. It’s made in a Crock Pot. It’s so super easy that you won’t even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard.

Seriously… try this: Tonight, put some of the 8 bean soup mix in the crock pot. Add water or stock – make sure there’s enough so they don’t absorb all the water and burn! In the morning, before work or whatever you do during the day, add the remaining ingredients. Leave it all day on low. An hour before dinner time, add the greens. You can make some cheddar biscuits, and fry up some bacon to go on top, if you want. Or just eat it with a slice of hearty bread smothered with some homemade jam. Easy, delicious, comforting, hearty. Then grab a book, get the fireplace going, and enjoy a cozy winter evening.

If you want to add meat, go for it. But, beans are full of protein, so if you’re concerned for that reason, no need to be.

Bean and Green Soup

Last modified on 2012-12-01 02:26:30 GMT. 0 comments. Top.

Bean and Green Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 hours
Total time: 18 hours 10 mins
Serves: 4-6
Greens meet Beans in the soup pot for a hearty winter meal.
Ingredients
  • 1 C winter squash, peeled and chopped
  • 6 small or 2 large carrots, chopped
  • 1 T olive oil
  • 1-2 t smoked sea salt
  • 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
  • pepper, to taste
  • 1-2 T paprika
  • 1-2 T chili powder
  • 1-2 T honey
  • 4-6 C stock
  • 6-8 C water (I used 8)
  • 2 C 8 bean soup mix
  • 2 C spinach, roughly chopped
  • 1 C rainbow chard, stems removed, roughly chopped
  • 2 T balsamic vinegar
Instructions
  1. Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
  2. Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
  3. Taste and adjust seasonings as necessary.
  4. An hour before serving, add chard and spinach.
  5. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Notes

Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.

This yummy soup can be found on Thursday of this week’s menu!

Please note: If you read my post from earlier today, you’ll know about the loss of my Oma. I’ll be taking the next week or so off to be with our family, to celebrate her life.

Wednesday

11

January 2012

7

COMMENTS

French Toast Made Fancy – Episode 7

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

When planning this week’s menu, I was thinking about the wonderful pears that are in season right now, that we’ve been getting in our Abundant Harvest Organics boxes. We’ve had a lot. They’re great raw, as a snack, or alongside a sandwich. But, I was thinking that it would be fun to try something special with them. I was featured a few months ago on my friend Joanna’s blog. I posted a version of my recipe for Stuffed French Toast. She has told me how much she loved it (I made for her before posting on her blog) and that she has made it at home too. In the first version, I used peaches and blueberries (because that’s what was in season at the time). This week, I thought that since we have so many pears, I could put them not on, but in this French Toast. They’re cooked with a little bit of honey, and, well, you can watch the video to see the rest.

It’s a fun meal, that can be enjoyed for breakfast, lunch or dinner. Yes, dinner. Breakfast for dinner is a great way to change things up (and a great substitute for whatever your go-to meal is when you forgot to take the chicken out to thaw, or plan something for dinner at all). It’s quick, easy and you probably have all the ingredients you need at home already!

You could serve this meal with a fruit salad, bacon, fried potatoes/hash browns… Any or all of those would be just fine with me! AHO sells bacon (as if I could go a whole post without talking about bacon!), eggs, honey, milk, and nuts as add-ons (I’ve tried almost all of them, and have LOVED what I’ve tried). We got potatoes in this week’s box, and maybe you have some oranges and apples left from a the past two weeks to make a quick fruit salad. (No? Me neither. We ate them all. They’re just too good to last long!) Enjoy!

Stuffed French Toast

Last modified on 2012-06-01 23:46:42 GMT. 0 comments. Top.

Stuffed French Toast
Recipe Type: Breakfast, Lunch, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
French Toast gets Stuffed… and extra delicious!
Ingredients
  • 4 slices whole wheat bread
  • 2 pears (or whatever fruit you have that you enjoy), thinly sliced
  • 2-3 T peanut butter
  • 2 eggs
  • 4 T milk
  • a good sprinkle of cinnamon
  • dash nutmeg
  • pinch salt
  • drizzle of honey
  • maple syrup
  • Greek yogurt
  • walnuts
Instructions
  1. Cook pears with honey, until softened.
  2. Whisk eggs, milk, salt, cinnamon and nutmeg together.
  3. Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
  4. Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
  5. Serve topped with yogurt, walnuts and maple syrup.

This week’s menu can be found on Saturday of this week’s menu! There are lots of ideas that use all the contents of this week’s box. Enjoy! (And, for those of you who don’t have access to Abundant Harvest Organics, please feel free to make use of the menu too! There are lots of ideas and if you can’t find the ingredients, substitutions can always be made. Ask if you need suggestions, please!!)

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts