Monday

20

January 2014

10

COMMENTS

Roasted Broccoli Topped Baked Potatoes

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

Hello friends.

I’m glad you’re here.

I want to tell you about something that I love.

It’s not a person (although I love many). It’s not an object (although I seem to have quite a collection). It’s not bacon (although bacon will always be dear to my heart).

It’s roasted broccoli.

Maybe I’m weird. I don’t know. If I am, I’ll deal.

In any case, I really like broccoli, especially when it’s roasted.

I can be persuaded to like almost any veggie that’s roasted. In fact, I’m not sure I can think of one that I dislike.

Green beans? Delicious. Beets? Totally acceptable. Squash? Absolutely.

Roasting is the way to go.

Roasted-Broccoli-1

And let us not forget the humble potato when we consider vegetables that are suitable for roasting.

For this dish, I sliced the potatoes in half to try to shorten the baking time. It didn’t really help with that. Buuuut, look at that crispy goodness. Well worth the wait.

Thyme is a friend of broccoli and potato. So I mixed some with a bit of Greek yogurt to dollop on top. We will also have a nice sprinkling of parmesan cheese. This is like a jazzed up version of a baked potato. There’s nothing wrong with a baked potato. In fact, I could go for a chili, cheddar, chive, bacon, yogurt topped perfectly roasted potato right now. But, for today, let’s pretend we’re fancy. Ok?

One of the best things about my work is when the cooking and photographing lines up perfectly with meal time.

Happy Eating!

Roasted Broccoli Topped Baked Potatoes

Recipe Type: Roasting, Oven, Stove Top, Main Dishes, Dinner, Lunch, Sides, Kid-Friendly, Gluten-Free, Vegetables, Vegetarian, Dairy, Cheese, Broccoli, Yogurt, Easy Meals

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 70 mins

Total time: 1 hour 20 mins

Serves: 4

A snazzy take on a baked potato.

Ingredients

2 large red potatoes, halved lengthwise
1/2 T olive oil
5-6 C broccoli (about 3 heads), cut into bite sized pieces
1 T olive oil
3/4 T fresh thyme
to taste, salt
to taste, pepper
pinch cayenne
pinch fresh thyme
1/2 C Greek yogurt (for topping)
parmesan cheese, grated (for topping)

Instructions

Pre-heat oven to 350F.
Drizzle cut side of potatoes with 1/2 T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
Toss broccoli with remaining olive oil, 3/4 T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
Mix yogurt with a pinch of thyme and a sprinkle of salt.
Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.

Monday

6

January 2014

2

COMMENTS

So That Was Christmas – Baguette Pizzas

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pizza, Quick and Easy, Snacks, Thoughts, Vegetables

Christmas2013-12

Looking through our photos, I’ve concluded that our holiday consisted mostly of family, friends, and food. There were some gifts thrown in there, a movie or two (ok, more than two), and a few games here and there. But mostly, we were with family and friends for two weeks. Can’t get much better than that.

We put about 1,200 miles on our car. We spent Christmas morning here together, just Tim, the dog, and I. It was nice. Then we packed up and headed out.

Our first stop was the farm Tim grew up on, and his family. Lots of good family time sharing about our adventures this year, eating, gifting… being together.

Partway through the visit my youngest brother, Josh, and his girlfriend, Karensa, arrived. We took them to see the Giant Sequoias and had some great family dinners before heading home for a few days.

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

I think I’ve lost count of how many french fries I ate. I’m ok with this. We needed to introduce Karensa to In-n-Out, a road trip staple. Done.

There was also a need for Quenelle.

More than once.

Tim’s birthday is on the 24th, so before we started our Christmas Eve celebrations we had lunch at Quenelle. We had ice cream. For lunch. It was delicious.

The next week we had to go back with Josh and Karensa.

Christmas2013-14

Having guests in town is a fun excuse to visit some of our favorite places. Umami Burger is a fun treat. I can’t order anything but the Truffle Burger and Truffle Fries. I’m sure there are other things that are good, buuuut I don’t want to branch out. I like my favorites.

Guests are also an excuse to play tourist in our town (this is Tim giving a tour of the WB lot – I think he’s showing J&K the spot where Spiderman hangs upside down and kisses Mary Jane… he might also just be pointing at a wall).

We had our third Christmas morning with J&K while Skyping with my parents so they could watch us open our gifts. It’s not the same when we’re not with the whole family, but we will take what we can get. One of my favorite gifts of all was this magnet of our super cute niece. It makes me want to cry every time I see it because I miss her so much, but I love having her little face on my fridge.

My other favorite gift: a new knife. I’ve been wanting this knife for a year. I yelled when I opened it, I was so excited. It cuts through potatoes like they are room temperature butter.

I love it. I love it. I love it.

After a few days at home we went to the coast to visit with our aunt and uncle. To say that the sun setting over the ocean is majestic is an understatement. I don’t think I could ever get tired of this view.

Christmas2013-11

While at the coast we stopped by the Honeymoon Cafe. We’ve been going there since our honeymoon (I know, how cute), and go back anytime we’re in the area. If the food wasn’t so scrumptious it would be easier to skip it. But, there’s the sentimental and delicious factors that keep bringing us back.

Christmas2013-9

For our last dinner together, which happened to be at the coast, Josh, Karensa, and I made Baguette Pizzas. I totally love pizza with real crust, but these were super yummy. See all that cheese that dripped on to the pan and browned?! That’s the best part!

Happy New Year, friends! Here’s to a great one, filled with family, friends, and lots of good food!

Happy Eating!

Baguette Pizzas

Recipe Type: Main, Dinner, Pizza, Cheese, Vegetables

Author: Rachel Oberg – De Ma Cuisine, with Josh, Karensa, and Tim

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

1-2 T olive oil
1 bell pepper, sliced
1 onion, sliced
salt, to taste
6 baguettes, sliced in half lengthwise and widthwise (in the middle)
1 head garlic, diced
2 C tomato sauce
1 zucchini, thinly sliced
1/2 head broccoli, chopped in small pieces
pepperoni (optional)
additional veggies like: mushrooms, olives, and tomatoes; sliced
1 brick mozzarella cheese, grated
basil, chopped

Instructions

Pre-heat oven to 375F.
Heat a medium-sized skillet over medium or medium-low heat. Add olive oil. When oil is hot add bell pepper, onion, and salt. Cook, stirring occasionally, until veggies are tender, about 5-8 minutes.
Place baguettes cut-side up on a baking sheet. Bake for 5-7 minutes, or until slightly toasty.
Add garlic to skillet and cook 1-2 minutes. Remove from heat.
Let everyone top their own pizza, starting with tomato sauce, sautéed veggies, pepperoni (optional), raw veggies, cheese, and basil.
Place back onto a baking sheet and bake until cheese is melted, about 5-10 minutes.

Thursday

5

December 2013

2

COMMENTS

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Cheese, Dinner, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sausage, Vegetables

Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.

Now I know.

We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.

They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.

I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.

OrzoPastaKaleSausage_4

Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)

It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!

Happy Eating!

Orzo Pasta with Kale and Italian Sausage

Recipe Type: Main Dishes, Dinner, Pasta, Vegetables, Sausage, Meat, Pork, Greens, Stove Top, Quick and Easy

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

1/2 lb. orzo pasta (dry)
1 T olive oil
2 Italian sausages, sliced into rounds
3-4 cloves garlic, diced
2 bunches kale, sliced into ribbons
1/4 t red pepper flakes
pinch nutmeg
1/2 t salt
1/4 t pepper
1/4 t thyme
1/2 C pasta water
1/4 C cream
1/4 C parmesan cheese, grated, for topping

Instructions

Cook pasta. Reserve 1/2 C pasta water.
Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
Serve kale mixture over or tossed with pasta. Top with parmesan cheese.

Sources: (*) Nutrition Almanac, 2002‚ Lavon J. Dunne.

Friday

15

November 2013

6

COMMENTS

Chicken Pot Pie – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Baking, Dinner, Herbs, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

Chicken-Pot-Pie-2_6

It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.

I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.

Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.

I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used AimÃƒ©e’s recipe this time, yum!), sautÃƒ©ed veggies, and a creamy sauce?! You are shaking your head no too, right?

I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.

Happy Eating!

Chicken Pot Pie

Recipe Type: Main Dish, Dinner, Meat, Chicken, Poultry, Vegetables, Stove Top, Oven, Baking

Cuisine: American

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 63 mins

Total time: 1 hour 18 mins

Serves: 4-6

A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.

Ingredients

1 T olive oil
1/2 C carrots, chopped or diced
1 onion, chopped or diced
1 C potatoes, chopped or diced
1 C zucchini, chopped or diced
1 t fresh savory, chopped
1/4 t dried rosemary
1/4 t dried thyme
1/4 t dried oregano
1/4 t dried parsley
to taste, salt
to taste, pepper
3/4 C peas (frozen are fine)
3-4 cloves garlic, diced
1-2 T lemon juice
1/2 t dijon mustard
1 1/2 to 2 C cooked chicken, shredded
2 T all purpose flour (or 1 T cornstarch for gluten free)
1 1/2 C cold water (or stock)
1/2 C milk
1 pie crust
1 egg white, beaten with a fork

Instructions

Pre-heat oven to 375F.
Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
Taste and adjust seasoning if needed.
Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.

Friday

1

November 2013

0

COMMENTS

Amazing Roasted Tomato Soup

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Roasting, Soups, Vegetables, Vegetarian

RoastedTomatoSoupNC-3 There is plenty of roasting that goes on in our home, no matter the season. But, there’s just something about the cool, crisp days of autumn that invite cozy, warm, roasted meals… and SOUP!

As we’re getting close to the end of tomato season, why not combine the end of summer with the cool of fall.

I’m into it. I’m always into soup.

Especially this one.

Ever since I was a kid, Grilled Cheese and Tomato Soup was a comforting meal. We usually had it on cold and rainy days. I have a distant memory of one of the two times I went to summer camp, it was a rainy day and we had this meal. That was a long time ago, but I can still feel the warmth of the soup, the crunch of the sandwich.

There are plenty of great soups to be bought at the grocery store. Some include roasted red peppers, some are just full of tomatoey goodness. But, there is something to be said about homemade tomato soup. It just can’t be beat.

I made this soup on my show for the first time last fall. I had made homemade tomato soup once before, and ended up blending the plug that goes in the center of the lid of my blender (hadn’t learned the lesson about blending soups with a towel covering the hole, not the plug… now I know… now I use a hand blender…) and spraying hot soup all over the walls, counter, and myself. I had the choice to laugh or cry. I laughed. Some of the soup was salvaged. It was good, but it didn’t compare to this one… This one’s a keeper.

Make a huge batch and freeze it for an even colder winter day. That’s what I plan to do.

Happy Eating!

Roasted Tomato Soup

Recipe Type: Soup, Main

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 4-6

Comforting, homemade tomato soup. Perfect for a chilly fall day.

Ingredients

10 tomatoes, each one cut in 6 or 8 pieces
2 carrots, roughly chopped
1 onion, roughly chopped
6 cloves of garlic, tip chopped off
4 C veggie stock
1 1/2 C water (or stock)
1-2 t salt
3/4-1 t pepper
1 t sweet paprika
1 t fresh thyme
1/2 t dried oregano (or 1 t fresh)
1/3 C garlic chives
1/2 C basil
3 T balsamic vinegar
2-3 T olive oil
1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl

Instructions

Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
Add basil and balsamic vinegar and cook 5 minutes more.
Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
Taste and adjust seasoning. Add a drizzle of good olive oil.
Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.

Notes

This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

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Herbs Archive

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10

Roasted Broccoli Topped Baked Potatoes

Happy Eating!

6

2

So That Was Christmas – Baguette Pizzas

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

Happy Eating!

5

2

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Happy Eating!

15

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Chicken Pot Pie – In the Kitchen with Rachel O – Video

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Amazing Roasted Tomato Soup

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