De Ma Cuisine

Abundant Harvest Organics Archive

Wednesday

27

February 2013

1

COMMENTS

Black Bean and Butternut Squash Chili – Episode 57

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, This Week's Feast, Vegetables

BBandBSChili4I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”

Well, ok, if you feel that strongly about it!

BBandBSChili

Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.

And then we ate it.

Oh happy day.

BBandBSChili3

BBandBSChili5

BBandBSChili6

BBandBSChili2

Happy Eating!

 

Black Bean and Butternut Squash Chili

Recipe Type: Soup, Main, Stove Top, Oven, Roasting, Meat, Beans, Legumes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
  • 1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
  • 1 T butter
  • 1 T plus 1 t olive oil, divided
  • 2 carrots, chopped
  • 6 cloves garlic, diced
  • 1 shallot, chopped
  • 1 T lemon juice, divided
  • 1 T maple syrup
  • dash t cayenne
  • 1/4 t red pepper flakes
  • pinch cumin
  • 1 t plus 1/4 t salt, divided
  • 1/4 t pepper
  • 1/2 T apple cider vinegar
  • 2 1/2 C vegetable stock
  • 2 1/2 C black beans, cooked
  • 1 T parmesan cheese/serving, grated, for topping
  • lemon wedges, for topping
  • 1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
  1. Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
  2. Cook bacon. Drain on paper towel and discard grease. Set aside.
  3. Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
  4. Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
  5. Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
  6. Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Serving size: 1 1/2 C Calories: 566.75 Fat: 25.55 Carbohydrates: 44 Protein: 15.99
Notes
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54

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

Wednesday

20

February 2013

2

COMMENTS

Hot Hot Hot… Slaw – Episode 56

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

Hot-Napa-Slaw4Sometimes it’s easiest to come up with a main dish. But, what about a side or two?! It takes practice, effort, and sometimes help from a book like The Flavor Bible to pair foods well.

Yes, I think it would be totally acceptable to have a Roasted Chicken with nothing more than a baguette and some good olive oil for drizzling (with some salt, pepper, and a drizzle of Pomegranate Balsamic Vinegar). But, also fun would be that same chicken with some Roasted Brussels Sprouts with a Cider Vinegar Glaze, a beautiful pot of Braised Beans, or perhaps some crunchy Roasted Green Beans with Bacon, Almonds, and Lemon.

Hot-Napa-Slaw2

Hot-Napa-Slaw3

Hot-Napa-Slaw

About a month ago I posted the recipes for Crispy Dijon Chicken Thighs and Hot Napa Slaw that I’d made for dinner. It was a made up on the spot, I really hope this works, kinda dinner. And it did.

Since we’ve gotten a lot of napa cabbage, from Abundant Harvest Organics, over the last little while, I thought it might be nice to share another way to prepare it. It’s quick, and so simple. We really enjoyed it. And, after filming, I had a really hard time not eating the whole dish. I hope you enjoy it too!

Hot Napa Slaw

Last modified on 2013-02-20 21:02:02 GMT. 1 comment. Top.

Hot Napa Slaw

Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 large napa cabbage, chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 large shallot (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter
Instructions
  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs

 

Here are some ways to use the contents of this week’s Abundant Harvest Organics box.

Happy Eating!

Last modified on GMT. 0 comments. Top.

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

Wednesday

13

February 2013

0

COMMENTS

Spaghetti and Meatballs – Episode 55

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beef, Cheese, Dinner, Fruit, Herbs, Main Dishes, Meat, Pasta, Sauces, This Week's Feast, Vegetables

SpaghettiAndMeatballs4

Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.

SpaghettiAndMeatballs

My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.

SpaghettiAndMeatballs3

SpaghettiAndMeatballs5

SpaghettiAndMeatballs2The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).

In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)

I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.

We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.

Print
Spaghetti and Meatballs

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 4

Ingredients

  • spaghetti noodles
  • sauce: 1 T olive oil
  • 1 onion, chopped
  • 2 carrots, grated
  • 1 C Korean daikon radish, grated
  • 4 cloves garlic, minced
  • 1 T balsamic vinegar
  • 1 C kale, roughly chopped
  • 2 C napa cabbage, chopped
  • 1/2 to 1 t salt
  • 1/4 t pepper
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 3/4 t dried basil
  • 1/2 t dried rosemary
  • 1/2 t dried parsley
  • dash cayenne
  • 2 C tomato sauce
  • 2 C pasta water
  • meatballs: 1 lb. ground beef
  • drizzle olive oil
  • 1/2 t garlic smoked sea salt (or sea salt)
  • 1 t lemon juice
  • pepper
  • 1 t dijon mustard
  • 2-3 cloves garlic, minced
  • 1 T olive oil
  • parmesan, grated, for topping
  • fresh basil, for topping

Instructions

  1. Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
  2. Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
  3. Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
  4. Top pasta with sauce, meatballs, parmesan, and basil.

Notes

*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

http://www.de-ma-cuisine.com/oodles-of-veggies-ep55/

Happy Eating!

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

Wednesday

6

February 2013

2

COMMENTS

So, I Guess I Like Beets – Episode 54

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


MacheandCitrusSalad1

I am coo-coo for roasted veggies. Seriously, I just love them. I have yet to find one that I don’t like, and probably prefer, roasted… Maybe radicchio… if I remember correctly that didn’t turn out so well for me. Ok, so all but radicchio have been happy successes.

With that taken care of, let’s talk about beets. Sometimes, I’ll admit, I have a hard time handling the… earthiness of them. Buuut, if cooked properly, I sure do enjoy them.

So I made Beet Chips. Boom, done, roasted.

I put them on a salad. I ate my helping of the salad, and then I picked all the rest of them out of the bowl of leftovers and ate those too. Along with all the bacon. What?! I don’t like soggy bacon.

MacheandCitrusSalad4

MacheandCitrusSalad3

MacheandCitrusSalad5

Bacon. It is one of my favorite of all the foods in all the world. But not just any bacon. I’m a super bacon snob (does that sentence sound like I’m saying that I’m a SUPER bacon snob?). If I’m gonna eat it, it’s gotta be crispy crispy crispy, and so tasty.

MacheandCitrusSalad2

There are lots of really great things about this salad. I could go on and on and on and on and… But, I’ll just mention a few goodies: pistachios (lean protein, vitamin A, folic acid), apples (vitamin A), oranges (vitamin C, folic acid, calcium), and greens (vitamin A, calcium, potassium)*.

I turned to The Flavor Bible, once again, to help with the creation of this dish. I use this book ALL THE TIME! It’s amazing, seriously. (And, sneak peak alert! There maybe, possible, I think pretty for sure, will be a giveaway of this book happening here, reeeally soon. Maybe. Who knows. You’ll have to wait and see.)

Mache and Citrus Salad

Last modified on 2013-02-06 22:17:55 GMT. 0 comments. Top.

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

Beet Chips

Last modified on 2013-02-06 21:04:11 GMT. 0 comments. Top.

Beet Chips

Recipe Type: Appetizer, Lunch, Side, Snack, Roasting
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2-4 small beets, peeled and thinly sliced
  • 1 t olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

 

Buttermilk Dressing

Last modified on 2013-02-06 21:03:12 GMT. 0 comments. Top.

Buttermilk Dressing

Recipe Type: Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4
Ingredients
  • 2 T lemon juice
  • pinch t salt
  • pinch t pepper
  • 2 T olive oil
  • 1 t dijon
  • 1 T white vinegar
  • 1/2 C milk (or 1/2 C buttermilk and omit vinegar)
  • 1/2 T honey
Instructions
  1. Pour vinegar into a measuring cup. Add milk and fill to 1/2 C line. Stir and let sit for 5 minutes.
  2. Whisk in lemon juice, salt, pepper, dijon, and honey. Stream in olive oil, whisking as you do.

 

Here are some menu planning ideas using the contents of this week’s AHO box!

Happy Eating!

Last modified on GMT. 0 comments. Top.

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

*Nutritional information is from Nutrition Almanac, by Lavon J. Dunne.

Wednesday

30

January 2013

13

COMMENTS

Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

MahiMahiChowder4

I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.

MahiChowder4

Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.

MahiMahiChowder3

I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.

MahiChowder2

Happy Eating!

Print
Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6

Ingredients

  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen

Instructions

  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.
http://www.de-ma-cuisine.com/no-soup-for-you-ep53/

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

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