Monday

11

August 2014

Mediterranean Quinoa Salad

Written by Rachel, Posted in Beans, Cheese, Dinner, Eggs, Gluten Free, Grains, Herbs, Kid-Friendly, Leftovers, Legumes, Low Carb, Lunch, Main Dishes, Potlucks, Quick and Easy, Quinoa, Salads, Sides, Vegetables, Vegetarian

We took a sick day a while back. But, we still needed to eat. I was going to make this quick salad and head back to bed. I felt a cold coming on and had done something to my back. So I was enjoying many many episodes of Gilmore Girls.

The tough thing about working from home and working as a food blogger is that every meal that is deemed good enough for the blog has to have photographs. It takes a lot of effort to stop working. It takes a lot of self control to force myself to just focus on dinner and not wonder whether or not I’m making a mistake by not photographing or writing it down.

Sometimes I’m glad when the sauce breaks.

One of my go-to easy meals to make for a sick day, or to take to a potluck (that hopefully doesn’t fall on the same day), is a quinoa salad. This one is full of veggies and protein. Just what we needed to give us a little lift when we weren’t feeling our best.

A veggie that will add both flavor and color is corn. Corn season is in full swing, so I’m using it in just about everything I can think of. Cutting corn off the cob when it’s not going to be used right away is a good idea, since the sugars turn into starch after a few days, making it less sweet. Corn that you’re not going to use can be frozen raw, for another time.

Collard greens, kale, or chard are cut chiffonade-style (thin ribbons). They add extra nutrients to this already healthy dish.

My in-laws went to Nazareth last year and brought me back some saffron. I’d never used it before and it was fun to experiment with in this dish. If you don’t want to use saffron, feel free to leave it out. If you want to use it, just a pinch will do.

The dressing is made up of some of my favorite things: lemon, honey, olive oil, and garlic.

I like a bit of feta in a salad like this. If you wanted to make this a vegan salad, omit the feta and honey and use your favorite vegan cheese and some maple syrup instead. For added protein (quinoa has lots too) I added garbanzo beans (chick peas).

There are plenty of fresh herbs, lots of cucumber and squash, and kalamata olives (for those of us that like them – Tim does not, but I love them).

I served this simple meal with some nectarines and plums, and a slice of lemon to squeeze over top.

There were leftovers, so a day or two later we had the same thing for lunch, topped with a fried egg.

My favorite way to fry eggs is covered over pretty low heat. Cracking the eggs into a bowl before adding them to the pan will allow any shells to be removed without scorching your finger on the bottom of the hot skillet.

Serve the salad cold, topped with a hot egg.

Perfection.

If you’re good at poaching eggs, those would be great on top too. One of my summer goals is to learn how to make Eggs Benedict, so hopefully my poaching skills will improve slightly. However, I’ve been distracted by our lovely front yard and the beautiful weather and haven’t done much learning.

I think we have about three more months of summer here in L.A., so I’ve got time.

Happy Eating!

Mediterranean Quinoa Salad

Recipe Type: Main, Salad, Side, Vegetarian, Gluten-Free, Eggs

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

1-2 C cooked quinoa
1-15 oz. can garbonzo beans
1/2 C summer squash, chopped
1/2 C cucumber, chopped
2 T basil, chopped
1 T oregano, chopped
1 stalk green onion, chopped
1 cob corn, cut off the cob
1/4 C feta (optional)
dressing: juice from 1/2 lemon
small pinch saffron
1/8 to 1/4 t smoked paprika
good pinch pepper
to taste salt
3 T apple cider vinegar
1 t honey
1 clove garlic, minced
pinch ground ginger
1/4 C olive oil
olives (optional), for topping
lemon slices, for serving

Instructions

Combine the quinoa with the beans, veggies, herbs, and feta.
Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
Mix dressing with salad.
Serve topped with olives and a squeeze of lemon.

Friday

7

February 2014

1

COMMENTS

Heart Healthy Chard Wraps with Quinoa and Walnuts

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Grains, Lunch, Main Dishes, Quick and Easy, Quinoa, Sides, Vegan, Vegetables, Vegetarian

I’ve read that leafy greens are good for you. Some of you might be sighing and wishing I was wrong. But, it’s just true. So let’s all cheer for greens!

Specifically, let’s go crazy for chard.

Want to know why it’s great for you?

One cup of chard has: 1.8 mg vitamin C (antioxidant, protects LDL cholesterol)‚ 18 mg calcium (strong bones), 30 mg magnesium (conducts electrical impulses of muscles and nerves), 136 mg potassium (“regulates water balance in the body” and “stimulates nerve impulses for the heart”) (1)‚ …to name just a few.

What it doesn’t have: a lot of fat and cholesterol (0.08 g fat, and 0 mg cholesterol ). (1)

Chard and other fruits and veggies contain antioxidants, which, along with other compounds, “prevent plaque from building up on the arterial walls, reduce blood pressure, and strengthen heart muscles.”‚ (1)‚

Let them eat chard.

Let’s talk about quinoa.

One cup of quinoa has: 22 g protein, 10 g fiber, 83 mcg folic acid, 4.98 mg niacin (vitamin B3) (“important for blood circulation and reducing cholesterol levels in the blood”) (1), 102 mg calcium, 357 mg magnesium, 697 mg phosphorus, and 1258 mg potassium. (1)

Know what it doesn’t have a lot of? Fat and cholesterol (9.9 g fat – 1 g saturated – the bad kind, 2.6 unsaturated – the good kind, 4 g monounsaturated – the good kind, 0 g cholesterol) (1).

Hello heart health.

Walnuts, walnuts, walnuts.

One cup has: 14.8 g protein, 6.7 g fiber, 98 mcg folic acid, 99 mg calcium, 380 mg phosphorus, 450 mg potassium, 47 g unsaturated fat, and 8.9 g monounsaturated fat. (1)

Know what they don’t have a lot of? Saturated fat (4.5 g) and cholesterol (0g). (1)

Walnuts contain omega-3 fats, which “inhibit blood clotting, encourage activity of the parasympathetic nervous system, increase blood flow, protect against heart arrhythmia, dissolve clots, lower blood triglycerides, raise HDL cholesterol, and have anti-inflammatory properties.” Omega-3 = clearer arteries. (1)

Notice a trend?

Why do these things matter? Why should you care?

Here’s why…

It’s simple, the heart is a necessary component for life. So let’s treat our hearts to wonderful fruits and veggies, good fats and lean proteins, and plenty of vitamins and minerals.

Happy Eating!

Heart Healthy Chard Wraps with Quinoa and Walnuts

Recipe Type: Main Dishes, Side Dishes, Healthy, Quick and Easy, Greens, Dinners, Vegetarian, Vegan, Gluten-Free, Dairy-Free

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 18 mins

Total time: 38 mins

Serves: 4-6

These quick and easy wraps are full of nutrients and heart healthy goodness.

Ingredients

1 T olive oil
3-4 small or 2 large leeks, washed well and chopped
1 spring onion, chopped
1 C quinoa
1 lemon, zested
1/4 C raisins, chopped
dash cayenne
to taste, salt
to taste, pepper
2 C water
1/2 C walnuts, chopped
1 lemon, juiced
toothpicks
6-8 large chard leaves (leave 1″-2″ of stem)
salt
water

Instructions

Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
Stir in walnuts and lemon juice. Taste and adjust seasoning.
Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.

Notes

To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

Note: I’m not a healthcare professional. I’ve done a little bit of looking around. These are just some thoughts. Ok? Cool? Cool.

(1) Nutrition Almanac, Mc Graw-Hill 2001, Fifth Edition, Lavon J. Dunne

Monday

18

November 2013

4

COMMENTS

Christy’s Homemade Granola Bars

Written by Rachel, 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: 18 mins

Total time: 18 mins

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

Place butter through vanilla in bowl of stand mixer. Using a mixer with paddle attachment, beat on medium speed until smooth.
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.
At this point, add 2 cups total of any combination of the extra goodies.
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.

Friday

4

October 2013

4

COMMENTS

For a Simple Supper – Argentine Sausage with Zucchini and Bulgur Wheat

Written by Rachel, Posted in Cheese, Dinner, Grains, Main Dishes, Meat, Pork, Thoughts, Vegetables

ArgentineSausageBulgurWheat I really love to menu plan. But that doesn’t mean that things always go the way I have intended. Sometimes it means grilled cheese or some sort of re-heated leftovers from the freezer. But, occasionally inspiration hits and a new meal is concocted.

This is such a meal.

ArgentineSausageBulgurWheat6

We tried this Argentine sausage a while ago. I absolutely love it. It may be my new favorite. I don’t know why I had never tried it before. I didn’t know what I was missing. Now I do. We had a lot of zucchini in the fridge. It needed to be eaten. Perfect, because I wanted to eat it. And then we had bulgur wheat in the pantry. I bought it aaaaaages ago, thinking I would do something with it and never did. I was going to use rice in this meal, but why not switch it up?!

It comes together in a snap. Yeah, the bulgur wheat takes a while to cook, just like rice. But it’s not really that long. Pop it on the stove and then work on the rest. They’ll probably be done closer to the same time than you may have expected.

If you have other veggies that you want to use, I think that’s a good idea. If you have Italian sausage instead of Argentine, please use it! The basics of this dish are that it’s a grain, with some veggies, nuts, a bit of cheese, some fresh herbs, and some excellent olive oil.

ArgentineSausageBulgurWheat5

If you don’t have something in this recipe on hand – here are some other ideas that could work well:
Italian sausage, red pepper flakes, chopped rosemary, lemon zest, broccoli, and bulgur wheat or rice.
German sausage, onions, dijon mustard, parsley, dill, and bulgur wheat or rice.
Italian sausage, kale, onions, bell peppers, red pepper flakes, thyme, bulgur wheat or rice, with a drizzle of cream when you serve.
So many ways you could transform this simple dish.

Argentine Sausage with Zucchini and Bulgur Wheat

Recipe Type: Main, Easy, Dinner, Meat, Vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 47 mins

Total time: 52 mins

Serves: 2-4

Ingredients

1 C bulgur wheat
2 C vegetable stock (water or chicken stock are fine too)
2 T olive oil
2 Argentine sausages, cut into rounds
1 medium zucchini, cut into chunks
3 cloves garlic, diced
1/2 t red pepper flakes
salt, to taste
pepper, to taste
1 T lemon juice
1 T fresh parsley, chopped
1 T fresh basil, chopped
1 tomato, chopped, for topping
parmesan cheese, grated, for topping
1/4 C walnuts, chopped, for topping
olive oil, for drizzling

Instructions

Cook wheat (similar to cooking rice): Add stock and wheat to a medium pan. Bring to a boil. Reduce to a simmer and cook, partially covered, for 30-45 minutes.
Heat skillet, add oil. When oil is hot, add sausage and zucchini (if using fully cooked sausage – if not, cook sausage until it’s almost done and then add zucchini). Cook over medium heat for 10 minutes.
Add seasonings, lemon juice, and garlic to skillet. Cook for 1-2 minutes.
Add wheat and herbs. Stir and cook 1-2 minutes.
Serve topped with tomato, walnuts, parmesan cheese, and a drizzle of excellent olive oil.

Happy Eating!

Wednesday

31

July 2013

6

COMMENTS

I’m Baaaaack – Episode 75

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, This Week's Feast, Vegetables

How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic?

The more I cook with it, the more ways I discover that it tastes good… I didn’t used to be such a fan.

I’ve found that the salting step should not be skipped. Peeling helps too. And then of course it’s best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.

Oh yeah, and see that scoop of rice? That’s a cup and a half. Doesn’t seem like a lot, right? I think this recipe makes enough for about 6-8 people. Gosh it made a lot. Why do I always forget that a little rice goes a loooooooong way?! Oh well, I will make the leftovers into Chicken and Rice Soup.

Yes, we eat soup in the summer. I don’t care if it’s too hot.

EggplantTomatoRisotto4

If you don’t want leftovers, invite some friends over for a summer dinner. To go along with the Risotto you could grill some chicken and veggies, toast some cheesy Garlic Bread, drink Mint Iced Tea, and have Vanilla Ice Cream with Roasted Fruit for dessert… I’m in. When do we eat?!

Happy Eating!

Eggplant and Tomato Risotto

Prep Time: 30 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 21 minutes

Yield: 6-8

Eggplant and Tomato Risotto

Ingredients

2 T olive oil
salt (for eggplant)
1 medium-large eggplant, peeled and sliced (about 4 C)
1 medium onion, chopped (about 1 C)
1 medium zucchini, chopped (about 1 C)
1 medium-large tomato, chopped (about 1 1/2 C)
3 cloves garlic, diced
salt, to taste
pepper, to taste
1/4 t dried thyme
1 1/2 C Arborio rice
6-8 C chicken stock
1/2 C white wine (opt.)
2 t honey
2 T lemon juice
1 C parmesan cheese, grated
1 T unsalted butter
lemon wedges, for serving
fresh basil, chopped, for serving

Instructions

Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2" cubes.
Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
Add garlic, rice, and seasonings; cook 1 minute.
Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
Let stand 5-10 minutes.
Serve topped with fresh basil and a squeeze of lemon.

http://www.de-ma-cuisine.com/im-baaaaack-ep75/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

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Grains Archive

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Mediterranean Quinoa Salad

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18

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Christy’s Homemade Granola Bars

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For a Simple Supper – Argentine Sausage with Zucchini and Bulgur Wheat

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I’m Baaaaack – Episode 75

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