De Ma Cuisine

Abundant Harvest Organics Archive

Monday

10

December 2012

0

COMMENTS

Menu Dec 10-23, 2012

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Dec 10-23, 2012

Main Side Side Notes
Monday

Winter Squash Pasta Carbonara

 Green Salad Salad: Spinach, lettuce, apple, carrot
Tuesday Browned Butter Four Cheese Broccoli Soup Spinach Crostini
Onion Crostini		 Broccoli Soup = This Week’s Feast Episode 49!
Crostini: Spinach + Parmesan + Salt + Pepper + Olive Oil
Onion + Gruyère + Salt + Pepper + Olive Oil
Wednesday Carrot Cake Pancakes Frittata Bacon Frittata: Use broccoli, parsley, spinach, onion, and any other veggies you love.
Pancakes are from Joy the Baker’s cookbook, on page 35.
Cook bacon to desired crispness and serve alongside. You could also crumble it and use it to top the Frittata.
Thursday

Roast Beef

 Wilted Greens Roasted Cinnamon and Maple Apples and Pears Apples and Pears: Core fruit and hollow out slightly. Fill with a mixture of maple syrup, cinnamon, nutmeg, and oats. Roast at 350F until fruit is tender.
Friday Spinach Risotto with Roquefort Za’atar Citrus Chicken
Saturday Roasted Fennel Pollen Potatoes Salmon with Garlic, Pistachio Cream Sauce Recipes will be available on Friday Dec 14.
Sunday Roasted Broccoli Pizza Broccoli Slaw with Oranges

 

 

Monday

Ginger-Citrus Stir Fry

 Daikon Radish Cakes Fried Rice Stir Fry: Use daikon radish, carrot, broccoli, onion, and any other veggies you like.
Tuesday Chicken Caesar Salad Apple and Pear Crostini Salad: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Omit Fava Beans.
Crostini: Apple + Cheddar, Pear + Gruyère
Wednesday Beef Stew Goat Cheese Biscuits Stew: Use beef leftover from Thursday’s Roast Beef. Use potatoes, onion, rosemary, squash, daikon, carrot, parsley, and any other veggies you’d like.
Biscuits: Recipe is near the bottom of the post. 🙂
Thursday

Sausage

 Mashed Potatoes Roasted Broccoli Sausage: Cook up your favorite sausage according to package directions.
Friday Fancy Pizza Green Salad Salad: Top with your favorite toppings.
Saturday Wraps with Maple Balsamic Vinaigrette Rosemary Infused Fries Wraps: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Wrap it in a tortilla along with spinach, carrot, onion, apple, lettuce, and top with vinaigrette.
Fries: Omit chili powder and paprika and drizzle with rosemary infused olive oil.
Sunday Roasted Butternut Squash Soup Onion Tarts Tarts: Use onions in place of the apples and cabbage.
Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker, Food Network.

 

 

Wednesday

5

December 2012

3

COMMENTS

Things Just Got Beety – Episode 48

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

I Skype with my family once a week. I think I may have mentioned this before… In any case, most Skype chats end up with mom and I discussing food. She asks what I’ve made for dinner, and we talk about the things she’s made for her various groups (she and my dad have a banquet hall where they host groups and cook them amazing dinners).

Last week Mom told me about this Beet Salad that she’d made. She made it sound so good that I asked her to send me the recipe. When I read the recipe, it sounded so good that I thought I should make it for my show, since I knew we were getting beets in our Abundant Harvest Organics box this week.

I don’t always know what to do with beets. I love them in Borscht, but to be honest, I have a hard time finding ways to make them that I like.

I don’t feel that way anymore.

This salad is not only beautiful to look at, but it’s delicious! Thanks, Mom, for this wonderful recipe!

The true test will come in a few minutes when I find out if Husband likes it. 😉

(Update: I wrote this post after I’d filmed on Tuesday. It’s now Wednesday, so we’ve already eaten the salad. The verdict from Husband: “I liked it more than I thought I would.” High praise coming from someone who only likes beets in Borscht and in general doesn’t really love them.)

This salad would be perfect for a holiday party! It looks super fancy and tastes great but, it’s pretty easy to make. We had it for dinner along with Roast Beef and some Garlic Bread. It could also go well with a Roast Beef Crostini, alongside the Poor Man’s Roosevelt Pizza, or Mindy’s Gorgonzola and Honey Crostini… And if you have leftovers, you could turn them into Wilt ‘Em Greens with Beets, Borscht, or Scalloped Root Veggies with Gorgonzola! Good idea? Good idea.

Happy Eating!

Mom’s Roasted Beet Salad

Last modified on 2013-01-08 23:59:02 GMT. 0 comments. Top.

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

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

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

Monday

3

December 2012

0

COMMENTS

Menu Dec 3-9, 2012

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Dec 3-9, 2012

Main Side Side Notes
Monday

Poached Eggs with Spinach and Walnuts
Tuesday Mom’s Roasted Beet Salad Roast Beef Chocolate Mint Ice Cream Mom’s Beet Salad – This Week’s Feast – Episode 48!
Mix finely chopped good quality chocolate and chopped chocolate mint into vanilla ice cream!
Wednesday Taco Salad Use the veggies you have on hand for the salad: komatsuna, lettuce, onion, cabbage, carrot, spinach, broccoli…
Thursday

Sarah’s Honey Soy Salmon

 Roast Veggies with Vinaigrette Pear Crisp I’d use real whipped cream for the crisp.
Friday Stir Fry Use the veggies you have on hand! Komatsuma, cabbage, carrot, onion, broccoli…
Saturday Double Butter Soup Crostini
Sunday Browned Butter Chicken Parmesan and Garlic Roasted Yams Just the chicken in the first recipe!
Recipes are from: De Ma Cuisine, My Recipes.

Wednesday

28

November 2012

0

COMMENTS

My Favorite Way to Eat Greens! Episode 47

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

When I was young, like the year I got my Cabbage Patch Kid for Christmas, I think I would have made a really weird face at you, had you promised that I would somday love things like spinach, kale, radicchio, and swiss chard. Or, I may have ignored you altogether and continued to play with my doll. But now, 26 or so years later. I do.

I love them as a salad, in scrambled eggs, with fried potatoes, and maybe best of all, wilted, wilted, wilted down, then topped with some crispy bacon and crunchy almonds… I might not want to share (yes, sometimes I am still a bit like my 5 year old self).

For this week’s episode, I was trying to think of something you might have wanted to try, but haven’t had the courage to. Something that’s simple, yet seems a bit intimidating. Perfect for episode 47, for a cold fall – almost winter’s dinner.

If you’ve looked at the recipe already, you will see that not only are there tons of weird greens (weird if they’re new to you maybe), but also a wacky Black Spanish Radish.

Don’t run away. Please.

Radishes add a spicy kick that (especially when grated) isn’t overpowering. They’re rich in absorbic acid, folic acid, amd potassium. They’re a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.(1) In addition to grating radishes into salads (wilted or regular), I use them in soups, stews, salads, and stir fries… among many other things.

So now that we’ve got that settled, eat along friends! Let’s wilt some greens!

Happy Eating!

Wilt ‘Em Greens

Last modified on 2013-09-05 17:44:08 GMT. 0 comments. Top.

 

Wilt ‘Em Greens
Recipe Type: Side, Greens, Stove Top, Wilting, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
I just love Wilted Greens! Beautiful kale, spinach, and radicchio are wilted down, some onions and Spanish black radishes are sautéed, then it’s all topped with crispy bacon and crunchy almonds. A perfect side dish!
Ingredients
  • 2 slices bacon, chopped
  • 1-2 T garlic infused (or regular) olive oil
  • 1 onion, diced or chopped
  • 1/2 C black spanish radish (or other kind of radish), peeled and grated
  • 2 T balsamic vinegar
  • 1 t maple syrup
  • 1 t dijon mustard
  • 1/2 t salt
  • 1/4 t pepper
  • pinch nutmeg
  • pinch cayenne
  • 3 C spinach, roughly chopped or torn (could also use swiss chard, collard greens, beet greens, or any other greens you love)
  • 3 C kale, roughly chopped or torn (any kind of kale)
  • 1 1/2 C radicchio, chopped
  • 1/4 C roasted almonds, roughly chopped (for topping)
Instructions
  1. Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
  2. Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion and radish. Cook 3-5 minutes, or until softened, over medium heat.
  3. Remove stems from greens, wash well, and dry.
  4. Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the radicchio and some of the greens, wilting down and tossing, then adding more greens and repeating until they are all gone. Turn the heat down to medium-low.
  5. Once all greens are wilted, taste and adjust seasoning if needed.
  6. Serve topped with bacon and almonds.

 

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

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

(1) Wikipedia

Wednesday

14

November 2012

11

COMMENTS

I Think I Just Ate 9 – Episode 46

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

This past week, the weather has finally turned fall-like. I’m very much enjoying cool mornings and cold nights. This morning, I can feel the sun streaming in through the window onto my back and I sit and type. The carpet beneath my feet is warm in the sunlit patches. It reminds me of the cold winters when I was growing up in Canada. Finding that patch of sun when I was cozy inside on a freezing day. I remember laying in those patches of sunlight. Now our dog likes to lay on the warm carpet when the weather is cool. I totally understand why.

With the colder weather comes the holidays. With the holidays comes family gatherings. Often those include memories shared, moments savored, sweet fellowship.

Would it be reaching terribly to say these pancakes with this sauce are a bit like that? They’re sweet, but not too. They have a hint of cinnamon and spice. There’s crunch in the cornmeal, and a soft creaminess in the persimmons. Kinda like family, like memories, like the holidays, like fall.

This really is my favorite time of year.

Happy Eating!

(I definitely ate 9 of these for lunch yesterday. They are pretty small…)

Warm Persimmon Sauce

Last modified on 2012-11-14 20:04:27 GMT. 0 comments. Top.

Warm Persimmon Sauce

Recipe Type: Side, Sauce, Fruit, Sweet, Breakfast, Brunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Cute persimmons are turned into a warm, fall tasting sauce when combined with cinnamon, nutmeg, and honey. Perfect to top some Cornmeal Pancakes.
Ingredients
  • 6 persimmons, peeled and diced
  • 1 t lemon juice
  • 1/3 C water
  • 1/4 t cinnamon
  • pinch nutmeg
  • 1 T honey
  • pinch salt
Instructions
  1. Combine all ingredients in a saucepan. Bring to a boil then reduce to a simmer. Stirring often, cook for about 30 minutes, or until persimmons are soft. (Optional: At about the 20 minute mark, when persimmons are fairly soft, mash with a fork to desired consistency. A potato masher, hand blender, or food processor could also be used.)

 

Cornmeal Pancakes

Last modified on 2012-11-15 01:35:54 GMT. 0 comments. Top.

Cornmeal Pancakes

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)
Instructions
  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

 

This episode is sponsored by:

Abundant Harvest Organics

Molly Jenson

Waterfall Creative

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

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