De Ma Cuisine

Abundant Harvest Organics Archive

Monday

9

January 2012

0

COMMENTS

Resolution Idea

Written by , Posted in Abundant Harvest Organics, Thoughts

It seems like the main resolution I hear people talk about year after year is to be healthier. Am I right? Is that yours? Whether that’s eating better, exercising, eating more or less of something, doing more or less of something… I think that’s a great thing to do, any time of the year. Four years ago, we made this leap by joining Abundant Harvest Organics. Hundreds of pounds of organic produce later, we feel good about what we’re eating. It’s healthier, yet still tastes great!

If this is something that’s been on your mind lately, Abundant Harvest Organics is a great place to start being a healthier you. You can begin with a small box, and work your way up to a large one. You can set your vacation weeks so that you get a box every other week, if you think you won’t be able to use it all in 7 days. Or, you can jump right in and get a large box every week! To help you out with dinner ideas, I post a menu that features the contents from the current AHO box here on my blog. It’s free, and can be used by anyone, not just AHO subscribers. Have a look, try some of the recipes, or peruse through the contents of the blog, I’m sure you will find many ways to healthy up your eating habits. And of course, you can cook along with me as you watch This Week’s Feast!

Whether you’re a long-time subscriber like me, or you’re new to AHO, I’d love to hear how it’s going, what you’re enjoying, what recipes you’d like to see, if you’re using the menus, watching the episodes, what your favorite add-ons are…etc. If you’re not an AHO subscriber, I hope you’re still enjoying the menus and episodes! Is there anything that you would like to see on here?

I’ve got some fun ideas in store for the new year. I look forward to sharing them with you!

Thursday

5

January 2012

9

COMMENTS

Amazing Butternut Squash Pasta – Episode 6

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

I hope you had a wonderful holiday season. I sure did. I had some much needed time off, and now I’m ready to cook and plan and eat!! Not that we didn’t eat a lot over the holidays. We love good food, no matter what the season.

Today’s dish is inspired by a dish I found in a cookbook that I got for Christmas called The Silver Spoon, which has over 2,000 Italian recipes for me to try. Oh boy, oh boy, oh yum!! I took the idea of mixing egg and cheese and using it to coat the pasta, and added my own twists. Like adding ground beef, bacon, butternut squash, lemon and olive oil. I got some Llano Seco Organic Pork bacon for the first time from Abundant Harvest Organics this week. Oh wow is it ever amazing! I’ve been hearing for a long time from other subscribers about how great it is. Not one word of that was a lie! As you know, bacon is one of my favorite foods. I’m quite picky about the bacon I eat, and have pretty high standards. This stuff is just too good to not gush over. I’m also trying the organic eggs (from Burroughs Family Farms), organic ground beef (from Panorama Grass-Fed Beef) (which I’ve tried before – it’s just as good as I remembered!), and organic cheese (oh how I love cheese!) (from Alexandre Family EcoDairy Farms). There are a few other things too, but I’m saving them for another week… I can’t use them all today… or can I… no, I’ll wait. Since we’re still unpacking, kinda recovering from all the delicious food we ate, and getting back into the swing of things with work, I wanted to share a quick, easy, tasty meal. I hope you enjoy it!

Butternut Squash Pasta Carbonara

Last modified on 2012-05-26 01:37:43 GMT. 0 comments. Top.

Butternut Squash Pasta Carbonara
Recipe Type: Pasta, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2
A creamy pasta dish topped with bacon. What could be better?! It’s like a grownup, fancy version of Chili Mac.
Ingredients
  • 1 C parmesan cheese
  • 1/2 lb. ground beef
  • 6 oz. (about 5 slices) thick cut bacon
  • 1 C roasted butternut squash
  • 1 t lemon
  • 1 egg
  • 1/4 C white wine
  • 2 T olive oil
  • salt and pepper, to taste
  • 2 C dried pasta
Instructions
  1. Heat salted water for pasta. Cook the bacon. Drain on a paper towel lined plate and discard fat. Add wine to pan and deglaze, scraping the crispy bits off the bottom. Add ground beef. Add pasta to water.
  2. Once beef is cooked, remove from pan and set aside. Remove pan from heat. Mix egg, squash and half the cheese with a fork. Add to pan and mix with cooked pasta, coating the pasta. Cook over very low heat. Add lemon juice, olive oil and remaining cheese.

There’s still a menu, it will be on the menu page. (That’s where they’ll be from now on, in an effort to keep these show posts a little shorter! :)) Have a look, click on some recipes, cook up some dinner! The planning is all done for you, all you have to do is buy the groceries and make it. And, even if you don’t subscribe to Abundant Harvest Organics, the produce is something that can be bought at your local farmers’ market or grocery store (unless you’re in California and want to subscribe to AHO… it’s a great way to start off your new year’s resolution of eating better and being healthier). This meal can be found on Friday of this week’s menu.

Thursday

15

December 2011

3

COMMENTS

Mashed Potato Soup – Episode 5

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

On this episode of A Cooking Show with Rachel O – This Week’s Feast I’m cooking “Mashed Potato Soup”.

MashedPotatoSoupNC_1

I made this soup for the first time 3 years ago when my friend Clara was born. I brought some soup over to her happy, yet tired parents, so they wouldn’t have to make dinner. Clara turned three last week. So I’ve made the soup in honor of her birthday and the memory of meeting this very special Bugaboo for the first time.

MashedPotatoSoupNC_2

It’s a great way to use so much of this week (or any week)’s Abundant Harvest Organics box contents. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil. I served it with a Pear and Gruyère crostini, drizzled with Olive Oil. Almost all of these ingredients can be found either in this week’s box, or from AHO as an add-on (even chicken can be bought as an add-on and the bones can be used to make stock). 

Mashed Potato Soup

Last modified on 2012-10-25 22:49:08 GMT. 1 comment. Top.

Mashed Potato Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 carrot, chopped
  • 1/2 turnip, chopped
  • 1 radish (about 1/4 C), chopped
  • 4 C mashed potatoes
  • 2 cloves garlic, , chopped
  • 3 tiny onions, or 1 med, chopped
  • 1-2 C spinach, chopped
  • 1 sweet potato, chopped
  • 2-4 C stock
  • 2 C milk
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 2 sprigs thyme
  • 1 sprig oregano
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
  • salt
  • pepper
  • 1 C cheese (cheddar and parmesan)
  • 4 T olive oil
Instructions
  1. Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
  2. Add garlic and seasonings. Cook 2-3 minutes.
  3. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
  4. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
  5. Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
  6. Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
  7. Serve with crostini or a crusty bread.
Notes

If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

Of course this would be great with bacon on top too! 🙂

This week’s menu can be found on Monday this week’s menu – have a look!

*This episode sponsored by Abundant Harvest Organics and Bari Olive Oil Company!

Thursday

8

December 2011

8

COMMENTS

Butternut Squash and Bacon Pizza – Episode 4

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

A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.

Print
Fancy Pizza – Episode 4

Prep Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

Yield: 2-4

Ingredients

  • 1 pizza crust
  • 1 C thinly sliced roasted butternut squash
  • 3 slices bacon, cooked and crumbled
  • 1 small onion, halved and sliced
  • 1 t red pepper flakes (opt.)
  • Bari Organic Extra Virgin Olive Oil
  • 1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
  • salt (opt.)
  • flour, for rolling out dough

Instructions

  1. Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
  2. Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
  3. Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
  4. Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
http://www.de-ma-cuisine.com/fancy-pizza-this-weeks-feast-ep4/

Wednesday

30

November 2011

9

COMMENTS

Wilted Spinach and Radicchio Salad – Episode 3

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

It’s time for another episode of A Cooking Show With Rachel O – This Week’s Feast!

This week I’m making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don’t worry, this isn’t a summertime feeling salad. It’s rich and hearty and full of fall goodness… It features spinach, radicchio, and apples from this week’s box. Plus onions from the box from two weeks ago, Bari Extra-Virgin Organic Olive Oil (which can be purchased as an add-on from Abundant Harvest Organics), bacon (can be purchased from AHO as an add-on… small side-note, when picking up my box on Tuesday, I was told by a fellow subscriber that the bacon is amazing… try it!!), and honey (can be purchased from AHO as an add-on).

wilted-spinach-salad
This recipe can be found on Monday of this week’s menu. I’ve planned it to go along with roast beef, but you could have it for lunch too (what we did). It’s great just the way I made it (and plenty filling too), but you could also add some hard boiled eggs or chicken (which can also be purchased from AHO) or serve it with some potatoes (roasted in the oven, pan-fried). If you have any leftovers, you could mix them into some eggs and make a quiche. Oh yum, I’m getting hungry! I hope you enjoy it!

Wilted Spinach and Radicchio Salad

Last modified on 2012-05-18 23:42:27 GMT. 0 comments. Top.

Wilted Spinach and Radicchio Salad
Recipe Type: Main, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A rich and hearty fall or winter salad!
Ingredients
  • 3 slices bacon
  • 2-3 handfuls spinach,
  • 1 C radicchio, chopped
  • 3 T Bari Extra Virgin Organic Olive Oil
  • 2 T balsamic vinegar
  • 3 tiny, or 1 medium onion, quartered then sliced
  • splash red wine vinegar
  • 1 T honey
  • 6 whole walnuts, chopped
  • 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
  • 1/4 t salt
  • pepper
  • pinch nutmeg
  • 1-2 T Havarti cheese, cubed (or use cheddar)
  • 1/8 C parmesan cheese, grated
Instructions
  1. Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
  2. Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
  3. To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Notes

Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!

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