De Ma Cuisine

Fruit Archive

Wednesday

11

December 2013

5

COMMENTS

Three Bean Chili – In the Kitchen with Rachel O – Video

Written by , Posted in Beans, Beef, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

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Beans beans beans. I love beans. I wonder if I have too many foods that I love. Nah. I just had this awful thought, “What if I hated as many foods as I love!?” That would be terrible. Let’s not even go down that path. Shudder…

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I have made chili about one million different ways. Long before I knew I liked to cook, eons before blogging was even a thing, I liked to make chili. Back then I thought it tasted good. I have no idea if it actually did, since I don’t time travel (I think that that’s the second time I’ve mentioned time travel on here in a short time… I’m cool with that… Tim should be very proud). I suppose that as my chili recipe has evolved, so has the taste. It’s a good thing to learn, grow, change, don’t you think? I mean, if we go deep for a minute, would I want to be the person I was a year ago, 5 years ago, 10, 15, or 20 years ago? Heavens no. I’ve learned, I’ve changed, I hope that I’ve become a better version of myself. As we mature, that’s what tends to happen.

Kinda like a good chili. The recipe changes over the years. Ingredients are added and subtracted, cooking times speed up and slow down. The chili itself gets deeper and richer as time passes, gently simmering over the fire. A great metaphor for our lives I think. I want to be chili. With a depth, a richness, a savory quality that can only come from years of well seasoned living.

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This is a well seasoned, deep chili. It can cook for a shorter time or you can let it go for longer. It’s simple, yet rich. It’s hearty. It will fill you right up, but might leave you wanting more, because it tastes so good. It’s perfect with your favorite cornbread. Um, but then what isn’t? Cornbread is one of those foods that I could eat forever. I like it cold the next day, standing in front of the fridge with the door open, starving, needing a snack. It is the perfect solution to that problem. It’s great heated up in the toaster with a fried egg for breakfast. Or, with the leftover chili. That’s always a good idea.

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Here’s to lives and food that have depth, richness, and are well seasoned.

Happy Eating!

Three Bean Chili
Recipe Type: Main Dish, Dinner, Soup, Chili, Hearty, Stove Top, One Dish Dinner, Easy, Meat, Beef, Legumes, Beans, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1/2 lb. ground beef
  • 1 C onion, chopped
  • 1 serrano pepper, ribs and seeds removed, diced
  • 3 cloves garlic, diced
  • 2 tomatoes, chopped
  • 1 C black beans
  • 1 C kidney beans
  • 1 C cranberry beans
  • 1 t salt
  • 1/4 t pepper
  • 1/4 t ginger
  • 1 t chili powder
  • 1 t sweet paprika
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2-3 C vegetable stock (beef or chicken would work too)
  • 1 T honey
  • 1 t butter
Instructions
  1. Heat soup pot and add beef. Break up and cook for a few minutes. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
  2. Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
  3. Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally.
  4. Remove from heat and stir in butter.
  5. Taste and adjust seasonings if needed.
  6. Serve with your favorite cornbread.

Happy Eating!

Monday

25

November 2013

3

COMMENTS

Apple Bourbon Galette and Non-Traditional Thanksgiving Ideas

Written by , Posted in Baking, Dessert, Fruit, Holiday, Menu Planning, Vegetarian

AppleBourbonGalette_4If you’re like me, Thanksgiving might just be one of your favorite meals of the year. My perfect bite is one that includes EVERYTHING: mashed potatoes, turkey, stuffing, gravy, sweet potatoes, green beans, and cranberry sauce. And, yes, I am a traditionalist when it comes to the Thanksgiving meal food. I don’t want roast beef, I’d rather not have creamed corn, and I definitely don’t need a salad. I love all these things, buuuut, not at Thanksgiving. To be honest, I can even do without the rolls (but that’s only because they kinda just take up extra stomach space that could be used for more of everything else). However… I know that not everyone feels the same way. And that’s great. We don’t all need to think like I do.

Some may think it would be fun to eat something other than turkey for Thanksgiving. Awesome. Some may not love mashed potatoes and gravy. Cool. Some may detest sweet potatoes and green beans. I think you’re missing out, but then there’s more for me. Whatever your reason, I do love to plan a fun themed menu, so I have some ideas for you.

To start, you could enjoy a delicious Roasted Butternut Squash Soup. I made this soup a few weeks ago and I just loved it (um, I will note that Tim, who is not a super fan of squash, said it was good, for a squash dish ;)).

For the main dish, Herbed Roasted Chicken Thighs with Cherry Tomatoes would be awesome. I made this for an episode of the show. I looks great, and tastes even better! Along with the chicken some Crispy Potatoes would be amazing and I always love roasted broccoli… can’t go wrong with roasted veggies.

If you need some sort of bread to go with a special meal, Garlic Bread would be fun. (When we eat garlic bread, sometimes I don’t want to eat whatever else we’re having because I love bread so much.)

Pomegranates are in season. How about making some homemade Pomegranate Juice to drink? Confession: I’ve never done this. I need to.

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Ok, now we need something to replace the traditional Pumpkin Pie. I made these Apple Bourbon Galettes a few weeks ago and they were phenomenal. They’re great for a special occasion, but also perfect for a weeknight dinner… yes!

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On Wednesday I will have some ideas for what to do with your Thanksgiving leftovers. I wonder if anyone in the history of Thanksgiving has ever not had leftovers. I doubt it. Actually, I don’t think I like that idea. Thanksgiving leftovers are so yummy!!

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Happy Eating!

Apple Bourbon Galette
Recipe Type: Dessert, Baking, Apples, Fruit, Sweet
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 T honey
  • 2 T butter, cut into small chunks
  • 1/4 C coconut palm sugar (or brown sugar or raw sugar)
  • 1/4 C maple syrup
  • 2 t bourbon (optional)
  • 2 t vanilla extract
  • 1 T apple cider vinegar
  • pinch salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1-2 pinches ginger
  • 1-2 pinches allspice
  • 4-5 (about 4-5 C) apples, thinly sliced
  • 1 pie crust, divided in 4
  • 1 egg, whisked
  • butter, for greasing
Instructions
  1. Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
  2. Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
  3. Toss sweet mixture with apples, making sure all apples are coated.
  4. Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
  5. Brush each crust with egg.
  6. Bake for 25-30 minutes, or until crust is golden and flaky.

 

Thursday

21

November 2013

0

COMMENTS

Mac and Cheese with Roasted Veggies – In the Kitchen with Rachel O – Video

Written by , Posted in Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Lunch, Pasta, Roasting, Vegetables, Vegetarian

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I’ve said it time and time and time and time again. Pasta is one of my go-to meals for a quick and easy dinner. It has come to the rescue many times. It just happens, doesn’t it? The dinner hour arrives and there’s nothing to eat… dun dun dun.

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Usually my solution is to boil some salted water for pasta and sauté some veggies. But, this time, I thought that it might be nice to get a little more creative.

One of my favorite, all time best, totally the yummiest ways to eat veggies is when they are roasted. Don’t even get me started on how they taste… Ok do. They get kinda sweet, a bit nutty, crispy outside, tender inside. I can eat a whole pan by myself. No joke. I usually make extra because I know how much I want on my plate, and I know that I have to share with Tim. Yes, I’m selfish that way. I don’t like to share my roasted veggies.

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I liked shells for this dish, but I think elbows would be delicious, rotini could be amazing, maybe even orzo would be good… You get it. Use the pasta that you and your family love best. I just like the shells because the sauce seems to get trapped and makes each bite so much yummier. Oh, and also, they’re multi-colored and they look fun.

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Maybe it’s a pasta night tonight. There are endless ways to make it great.

Happy Eating!

Mac and Cheese with Roasted Veggies
Recipe Type: Main Dish, Pasta, Cheese, Vegetables, Vegetarian, Roasting, Stove Top, Oven
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 small head garlic, top sliced off
  • drizzle of olive oil (for garlic)
  • 3 C summer squash, cut into large chunks
  • 1 1/2 C tomato, cut into large chunks
  • 1 C onion, cut into large chunks
  • olive oil (for veggies)
  • salt (for veggies)
  • pasta
  • 2 T olive oil
  • 2 T all purpose flour
  • 2 C milk
  • 1/2 C pasta water
  • 1 to 1 1/2 C cheese (pepper jack and parmesan)
  • to taste, salt
  • to taste, pepper
  • 1 t unsalted butter
Instructions
  1. Pre-heat oven to 375F.
  2. Drizzle garlic with olive oil and wrap in foil. Place on a baking sheet a roast for 15 minutes.
  3. Toss veggies with a drizzle of olive oil and a pinch of salt and pepper. Add to garlic baking sheet and continue to bake for about 25-30 minutes more.
  4. Cook pasta, reserving 1/2 C starchy water for sauce before draining.
  5. Heat a medium pot. Add 2 T olive oil. When hot, whisk in flour. Cook for 30-60 seconds. Slowly add milk, a little at a time, whisking and letting it thicken between additions. Heat until steam rises, but do not boil (sauce may break). Add pasta water.
  6. Remove from heat and whisk in cheese, a bit at a time. Season with salt and pepper.
  7. Mash 6 cloves of roasted garlic and whisk into sauce. Stir in butter. Taste and adjust seasoning if needed.
  8. Combine pasta with veggies and sauce. Let it stand a few minutes before serving.

 

Monday

18

November 2013

4

COMMENTS

Christy’s Homemade Granola Bars

Written by , Posted in Baking, Breakfast, Fruit, Grains, Guest Posts, Kid-Friendly, Quick and Easy, Snacks, Vegetarian

My friend, Christy, is an inspiration to me. She’s a great cook. A really great cook. She makes healthy foods taste great! She’s a homemade savvy, down to earth, super awesome friend.

She and her husband, Rick, are instilling great eating habits in their four kids. They don’t do much in the way of processed foods. I applaud and admire this. They don’t tell their kids they can’t have anything processed, or occasional treats. But, the majority of their food is made by Christy.

I admire this!

Christy gladly shared her favorite recipe for Granola Bars. They are a staple in their home. I’m going to make them as soon as I finish typing this post, to eat the rest of this week, and to take with us to Paris (I’m writing this way in advance… no working for me while we’re away!!).

Happy Eating!

Christy’s Homemade Granola Bars
 
Author: Christy Durrance (adapted from Kitchen Stewardship)
Cook time:
Total time:
Ingredients
  • ½ c. (1 stick) unsalted butter, softened
  • ½ c. peanut butter (or other nut butter)
  • 1 c. honey
  • 1 t. vanilla
  • 4 ½ cups old-fashioned oats
  • 1 c. oat flour (or whole wheat flour)
  • 1 t. baking soda
  • ¼ c. wheat germ, optional
  • ¼ c. flax seed meal, optional
  • 2 cups total of any combination of the following extra goodies (or anything else that sounds good to your family in a granola bar): Chopped nuts (walnuts, almonds, pecans, etc.)
  • Seeds (sunflower, sesame, pumpkin, etc.)
  • Chocolate chips
  • Chopped, dried fruit (cranberries, raisins, cherries, apricots, etc.)
  • Unsweetened coconut flakes
  • Cocoa powder (up to ¼ cup)
Instructions
  1. Place butter through vanilla in bowl of stand mixer. Using a mixer with paddle attachment, beat on medium speed until smooth.
  2. Add old-fashioned oats, flour, baking soda, wheat germ (optional), and flax seed meal (optional), and continue to beat with mixer until oats are broken up into smaller bits.
  3. At this point, add 2 cups total of any combination of the extra goodies.
  4. Press firmly into a 9×13 pan. Bake at 325 degrees F for 15-18 minutes until lightly golden. Let cool completely before cutting into bars (I often cover and put in the fridge for a few hours which makes cutting a bit easier). Best stored in the refrigerator or freezer, though they travel just fine.
 

 

Wednesday

13

November 2013

3

COMMENTS

Hearty Butter Lettuce, Fruit, and Tuna Salad

Written by , Posted in Cheese, Fish, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Quick and Easy, Salads, Sides, Thoughts, Vegetables

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This was one of those days when lunchtime was inspired. Usually, I make the quickest and easiest something or other‚ that I can eat at my desk. Often it’s PB&J, or almonds, fruit, and cheese. But today was different. I don’t really know why.

Whatever the reason, I thought of the head of butter lettuce (which I do believe is my new favorite kind of lettuce) that was waiting in the produce drawer. I hate it when I wait too long to use lettuce and it goes bad. That’s a sad sad fate.

Then all sorts of yummy toppings popped into my head.

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Tuna for protein. And almonds too, for the protein and the crunch. Chopped, so it seems like there are more.

Super ripe pears that just made it into the fridge yesterday, because I’d forgotten that they were hiding in a bowl. An apple. I ordered 10 pounds of apples two weeks in a row. It’s taking a while to get through them. I don’t mind.

I’m totally in love with peony grapes. I’m not crazy about how awkward it is to get the seeds out, so I halved them and scraped them out before tossing them into the salad.

We have a couple cucumbers in the fridge that need to be eaten. Cucumber is a nice accompaniment to tuna. Also adds a nice crunch. I love a good crunchy salad.

I like a few small chunks of cheese in a salad anything. Today I chose gruyère, because that’s what I had on hand. It’s my current best cheese. I have to cut just one or two slices when I eat it, or I can easily eat half the brick.

For the dressing, I made a simple vinaigrette, my go-to recipe. It has balsamic vinegar, olive oil, salt, pepper, dijon, and maple syrup.

Combining all of this was a good idea. I wasn’t sure how the fruit would go with the tuna. But, I loved it. There’s all sorts of sweet, savory, salty, acidic flavors going on. At one moment deep mellow, the next light and fruity. Oh, and it’s healthy. I love that healthy tastes great. No cardboard-like food for moi! And, bonus, there’s lots of tuna and dressing leftover, so it will be perfect for making a tuna sandwich for tomorrow’s lunch, and maybe another salad the following day.

If you don’t like tuna, some shredded chicken would be lovely. If you want to add croutons, I think that would be swell. If you don’t like gruyère, try an aged sharp cheddar.

This would go well with the Leek and Potato Soup that I made for dinner yesterday. I wanted to have some, but was just too hungry to wait for it to heat up. Maybe next time. 🙂

Happy Eating!

Hearty Butter Lettuce, Fruit, and Tuna Salad
Recipe Type: Main Dishes, Salads, Lunches, Fish, Cheese, Gluten-Free, Fruit, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2
Ingredients
  • Tuna: 1 can tuna
  • 1 t lemon balsamic vinegar (or 1 T lemon juice)
  • 1 T olive oil
  • pinch salt
  • pinch pepper
  • Dressing: 1/3 C balsamic vinegar
  • 1 t lemon balsamic vinegar (or 1 T lemon juice)
  • 1/2 T maple syrup
  • 1/2 t dijon mustard
  • to taste, salt
  • to taste, pepper
  • 1/3 C olive oil
  • Salad: 4 C butter lettuce, washed and torn
  • 2 slices cheese, chopped
  • 1 apple, chopped
  • 1 pear, chopped
  • 10 peony grapes, halved
  • 18 thin slices cucumber, peeled
  • 12 roasted and salted almonds, chopped
Instructions
  1. Combine tuna ingredients.
  2. Whisk together dressing, adding oil last – streaming it in slowly as you whisk, creating an emulsion.
  3. Make two salads. Place 2 C lettuce in a bowl and top with fruit, cucumber, cheese, nuts, and 2 T tuna. Drizzle with dressing. Repeat on second salad.

 

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