Monday

6

October 2014

Grape Toasts

Written by Rachel, Posted in Appetizers, Baking, Bread, Cheese, Fruit, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

One of my all time favorite snacks is crackers and cheese with grapes. When I used to teach aerobics many years ago, I’d come home starving, and would eat like it had been a really long time since I’d last eaten (when in fact it had probably just been a few hours).

Back then, I wasn’t eating seasonally. I didn’t realize that grapes were a late summer/early fall fruit. I didn’t know, guys. I mean, the grocery stores have almost everything available year round. I didn’t really question where things were coming from or if it was beneficial to be eating things that were coming from so far away. I didn’t realize that they were often so flavorless because they were picked green and transported to us, so we could have oranges in June and peaches in December.

That’s just the way it was.

No longer.

At least, not for us, if we can help it.

I love that we’re eating with the seasons. Some say it’s better for your health, some say it doesn’t matter. Whatever. I’m not going to argue with them. Potential health benefits aside, I love that by buying things that are in season, we’re supporting our local/California farmers. We’re also doing the environment a favor by not buying foods that are shipped from ridiculously far away, whenever possible. We’re just two of us here in our little home, but we’re trying to do our part.

This means we wait all year for things like grapes.

It’s worth it.

These sweet fall treats are sliced in half, seeds removed.

A baguette is sliced about 1/2″ thick.

I would always prefer homemade. But, I don’t have any right now. They’re a bit of a process, so I don’t make them as often as I wish I would. Every time I do I decide that I’m never going to buy a baguette again (unless we’re back in Paris, obviously). Then we run out and the cycle starts over.

I digress.

Bari’s olive oil is second to none. This goodness gets drizzled on the baguette.

So many good things come from a sentence that begins with, “cheese is grated”. Cheddar or monterey jack would be great. Gruyère would be awesome. Havarti would be divine. Use whatever cheese is your favorite, even if it’s not one of my suggestions.

A generous plomp of the cheese is placed on the grapes. And then it’s sprinkled with a bit of cayenne.

I’ve used the broiler at our new house now twice. I’m a little bit scared of it. No one knows why. I think it’s that it gets so very hot and can burn things when they’re forgotten about for just a minute. Thankfully, the stove has one of those broiler drawers that pulls out, so I don’t have to lay on the floor to check on the foods. Makes it much less scary.

I love the little crispy cheese crumbles that get stuck to the pan. I don’t usually share those.

Last step is to drizzle each toast with a bit of honey.

A little sweet, savory, kick of spicy treat. Perfect for right now.

Happy Eating!

Grape Toasts

Recipe Type: Appetizer, Snack, Fruit, Cheese

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 2

Ingredients

6 slices baguette, about 1/2″ thick
1 t olive oil
9-12 grapes, halved lengthwise and seeded
to taste salt
1/4 C cheddar or monterey jack cheese
pinch cayenne
1 t honey

Instructions

Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
Broil for about 2-3 minutes, or until cheese is melted.
Serve drizzled with honey.

3.2.1311

Thursday

25

September 2014

0

COMMENTS

How to Make Pesto – Part 1 – Basil Pesto

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Gluten Free, Herbs, How To, Nuts, Quick and Easy, Snacks, Storage/Prep, Vegetables, Vegetarian

This is gonna be one of the simplest things you’ve never made. At least that’s what I thought when I made it for the first time about a month ago.

I don’t know why I’d waited this long.

I was missing out.

It literally takes about 10 minutes.

It takes nuts (I had almonds).

It’s great with cheese (I used parmesan).

Garlic is essential (as it is to most things).

Olive oil holds it together.

And something green rounds it all out.

In this case, the green is basil.

We will get into other types of pesto on another day.

For today, let’s stick to the basics.

It’s important to use good olive oil… always, not just for pesto. I know the people at Bari. They’re awesome. I’ve gone in to their mill and seen them in action. I’ve tasted oil that was olives that same morning. This is seriously spectacular stuff.

You can use whatever blending device you prefer. I have a great KitchenAid hand blender that is perfect for pesto. It came with this cute little food processor attachment, which works well for this task.

Now, here’s a little trick I’ve tried.

Two tricks actually.

The first one is: To get the parchment paper to lay flat, scrunch it into a ball, wrinkle it all up, then smooth it out. No more curling up and rolling away.

Second: By portioning out the pesto in advance, there’s no need to wait for the whole container to thaw to use it. Just pop off a layer and leave it in the fridge overnight (in a sealed container), or on the counter for a little while, to bring it to room temperature.

You could stand there eating it out of the bowl (your significant other may ask you if you’ve been eating salami, because of the garlic breath… no big deal… yes, this has happened at our house before). Raw garlic is good for your immune system, so go ahead! Or, ahem, get some good bread and slather it with pesto. I mean, c’mon. That’s dinner right there.

If you want a little more than just pesto and bread for dinner, how about a twist on a Caprese Salad to start with? Layer some sliced tomatoes with fresh mozzarella and top with pesto. Or, on the salad note, you could add it to a Panzanella if you’d like – mix it in with the dressing. You could follow that with some Chicken Parmesan topped with Pesto alongside some Roasted Bell Peppers and Squash.

If you want a vegetarian dinner, Eggplant Parmesan would be great topped with pesto. Serve it with some Roasted Zucchini and Crusty Bread for mopping up.

I could eat pizza most days. You could go simple and do mozzarella and pesto. You could add some chicken to the mozz and pesto. You could keep it vegetarian and add tomatoes or zucchini.

Basil always works in soups. You could top a Roasted Eggplant Soup with pesto. Add it to a Minestrone Soup. Serve it on toast alongside (and be sure to save a few bites to mop up any last drops of soup).

You could mix it in to some wild rice. Serve that alongside the Chicken or Eggplant Parmesan for a nice meal.

And finally, for breakfast, you could poach some eggs and drizzle them with pesto. Serve with your favorite toast.

Happy Eating!

Basil Pesto

Recipe Type: Condiment, Sauce, Topping, Basil, Gluten-Free

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Ingredients

1/2 C almonds or pine nuts
2 C packed down (about 1 bunch) fresh basil
2-3 cloves garlic
1/4 to 1/2 C olive oil
to taste salt
2 T to 1/4 C parmesan cheese

Instructions

Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
Taste and adjust seasoning if needed.
Divide into 4 and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

Monday

15

September 2014

0

COMMENTS

Cheesy Chicken and Grapes with Rice

Written by Rachel, Posted in Braising, Cheese, Dinner, Fruit, Gluten Free, Grains, Kid-Friendly, Lunch, Main Dishes, Meat, Poultry, Rice

We don’t usually have a problem finishing off the grapes (or most any fruit that comes our way from Abundant Harvest Organics). We usually eat it raw. But, sometimes it’s super fun to try something new.

Like grapes with chicken and rice.

Oh yes I did.

It all starts with some thighs. I had a package of two, so that’s what I used. Add more (using a larger skillet) if your family needs more.

It’s seasoned simply, with cayenne and salt. This is gonna be a simple, humble dish, where the flavors really shine.

Shine chicken shine.

Go grape! Go grape! It’s grrrrrrrrrrrrape!

(I don’t know… Sorrynotsorry. I blame it on the Christmas music I’m listening to, in the 100 degree weather, to prepare for a concert in December… Not really. But, the heat makes my brain a little kooky.)

I made chicken stock the other day and then froze it. So, to quickly defrost the stock, I brought it to a boil. I don’t normally use hot stock when cooking rice (except when making risotto). So, you could use cold stock, if you’ve planned ahead and put it in the fridge overnight. I didn’t. Just adjust the cooking time as needed.

Once the stock + rice + chicken comes to a boil, reduce to a simmer and cook for a few minutes.

While these few minutes pass, halve and de-seed some grapes.

Eat them all.

Halve and de-seed some more.

Add the grapes to the skillet. Pick them off the top of the chicken, and stir slightly into the rice. Then cook for a good long while (you know, until the rice is done and the chicken is hot). You may need to add more liquid partway through, and stir every once in a while.

Is one of your favorite snacks crackers and cheese with grapes? Do you wait expectantly for fall to arrive, so you can eat this snack as often as possible?

I do.

So, why not add some cheddar to the mix? Right?!

It’s sprinkled on and popped in to the broiler for just about 3 minutes. It’s like a bazillion degrees in there, so it’s not gonna take long. Don’t leave the kitchen to go wash your hair while it broils. You may have a smoky situation on your hands if you do.

Also, you remembered to use an ovenproof skillet, right? I know you did. But, just making sure. ‘Cause if you decided to not use one AND wash your hair while it broils, well, that’d be just disastrous. Let’s avoid kitchen catastrophes when possible.

Once the rice is cooked, the chicken and rice all kinda brown a bit, creating this amazing sauce that I just want to soak up with a piece of crusty bread.

Apples go so nicely with grapes and cheese, so serve some (on their own, or in a salad) with this easy, comforting dish that welcomes fall (cough cough, seriously, fall, let’s do this now, enough with the hundred degree weather).

Happy Eating!

Cheesy Chicken and Grapes with Rice

Recipe Type: Dinner, Main Dish, Meat, Chicken, Fruit, Grapes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 96 mins

Total time: 1 hour 46 mins

Serves: 2-3

Ingredients

2 T olive oil
2-3 chicken thighs
to taste salt
dash cayenne
2-3 C hot chicken or vegetable stock (or water)
1 C brown rice
1 C grapes, halved, seeds removed
1 C cheddar cheese, grated
1 apple, sliced, for serving

Instructions

Heat an ovenproof skillet over medium heat. When it’s hot, add olive oil. When oil is hot, add chicken. Sprinkle with salt and cayenne. Sear on each side for 3 minutes.
Add 2 C stock, rice, and salt. Stir gently around chicken (make sure all rice is in stock, not on top of chicken). Bring to a boil, then reduce to a simmer for 10 minutes.
Add grapes, and simmer, adding more liquid if needed, cooking until chicken reaches 180F and rice is to desired tenderness, about 45-50 minutes (cooking uncovered, until the last 20-30 minutes), stirring occasionally.
Taste and adjust seasoning if needed. Top with cheese and broil for 3 minutes.
Serve with a side of apples.

3.2.1311

Thursday

4

September 2014

0

COMMENTS

Deconstructed Lasagna

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Vegetables, Vegetarian

This is an ode to lasagna.

Or lasagne.

I don’t really care how you spell it. What matters is that it tastes amazing.

But, it’s a lazy lasagna. It’s a quick and easy lasagna. It’s a lasagne whose best parts have taken apart and reassembled.

Deconstructed.

It starts, as most dinners cooked by me do, with lots of veggies. You could totally add more. Summer squash would be great. More greens are always fun. Grated carrots are fabulous.

You know how it is, use what you have.

Today, I have chives.

Had.

They all went into the pasta.

A good decision.

It’s always a good idea to add a little bit of the starchy pasta water to a pasta sauce. It helps the sauce to stick to the pasta when it’s combined.

Since the point of this dish was to make a lasagna-like meal, it has many of the same elements. I went for a vegetarian version, because I didn’t have any ground beef. I think that beef would still be delicious, but I really liked it without.

I finished photographing and couldn’t stop eating it.

I wrote “Oh my gosh! So freaking good!!!” at the top of the page in my notebook where I’d written down the recipe.

I could eat this again and again. With or without the beef.

With the ricotta. Definitely with.

What didn’t seem like a lot of pasta ended up as just the perfect amount. I always overestimate how much pasta I’m going to need.

I’ve invited Tim for dinner.

Because we’re married and he lives here.

Because I’m the cooker and this is what I’ve made for dinner…

But, I totally think this would be a great dinner party meal too.

Happy Eating!

Deconstructed Lasagna

Recipe Type: Main, Dinner, Pasta, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4

If lasagna were taken apart, this amazing pasta would be the result. It’s rich, creamy, and delicious.

Ingredients

pasta
1 T olive oil
1 onion, diced
to taste salt
to taste pepper
1 C greens (collards, spinach, chard, kale), chopped
4 small tomatoes, diced
1/2 t dried rosemary, chopped
1/2 t dried thyme
1/2 to 1 t dried oregano
4 cloves garlic, minced
1 bunch chives, chopped
1 T balsamic vinegar
8 oz. tomato sauce
1 T fresh parsley, chopped, divided
1 T fresh basil, chopped, divided
1/2 C water from cooked pasta
1 T lemon juice
15 oz. ricotta, divided
parmesan cheese, grated, for serving
lemon wedges, for serving

Instructions

Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Notes

To make this recipe gluten-free use your favorite GF pasta.

Monday

1

September 2014

2

COMMENTS

Irish Nachos

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

Confession: I’ve never actually had Irish Nachos. I’ve seen some pictures though, so maybe that counts for something. Tim had them once when he was out with friends. He came home and talked about how good they were.

They seemed like something that I could make.

It all starts with potatoes. You could slice them thin and round if you’d like. I cut them in to chunks because it’s quick and easy.

I need more quick and easy when it comes to meal preparations.

Since we get a weekly box of produce from Abundant Harvest Organics, I try to add as many veggies as possible to our meals. The longer I do it the easier it is and now it’s become second nature. All the times that I’ve made my Irish Nachos, I’ve added some sort of greens. I just love their flavor when they’re roasted.

This particular version of Irish Nachos has more veggies than Tim would prefer (just a little too piled on for him). I’ve made them two or three other times with less. He liked those better. So use my recipe as a suggestion box and tweak it and adapt it to suit your family.

I feel like Irish Nachos ought to have some sort of green onion sprinkled over top. That might just be me. In any case, I really like what they add to the dish.

Crisped up potatoes are gathered into piles.

Mmmmm piles of potatoes.

Then all of the toppings are piled on. You can do them in whatever order you’d like.

Don’t forget the cheese. They are nachos after all.

Since I recently cut a bunch of corn off the cob, I’m using it in everything. Summer Pizza, Squash and Egg Wraps, and Quinoa Salads… It’s good to have corn on hand.

My favorite part, whenever there’s hot cheese involved, are the crispy bits of cheeeeeese. Every last bit needs to be scraped off the pan.

Every last bit.

Happy Eating!

Irish Nachos

Recipe Type: Main, Dinner, Side, Snack, Potatoes, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 2-4

Ingredients

4 potatoes, cut into long chunks
1 T olive oil
1/2 t (or more) salt
to taste pepper
1/2 to 1 C greens (collards, kale, spinach, chard) cut in a chiffonade (thin ribbons)
1/2 to 1 C green onions (or chives), chopped
1/2 to 1 C cheese, grated
2 cobs corn, cut off the cob
yogurt, for topping
lemon wedges, for serving

Instructions

Pre-heat the oven to 350F.
Toss potatoes with olive oil, salt, and pepper. Place on 1-2 baking sheets (don’t overcrowd them – use two sheets if needed), and bake for 15 minutes, flip them (and rotate the position in the oven if using two sheets), and bake about 15 minutes more (or until potatoes are crispy outside, tender inside).
Gather potatoes into piles (as many piles as there are people eating), and top with greens, onions, cheese, and corn. Bake for 10 minutes more.
Serve topped with yogurt and a squeeze of lemon.

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Cheese Archive

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Grape Toasts

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How to Make Pesto – Part 1 – Basil Pesto

15

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Cheesy Chicken and Grapes with Rice

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Deconstructed Lasagna

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Irish Nachos

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