De Ma Cuisine

Inspired By Archive

Wednesday

19

September 2012

2

COMMENTS

Broccoli Penne

Written by , Posted in Baking, Cheese, Dinner, Eggs, Inspired By, Main Dishes, Meat, Pasta, Pork, Roasting, Sauces, Vegetables

Broccoli Penne
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Roasted broccoli and carrots are paired with a fried egg, bacon, almonds, and a delicious sauce… oh and don’t forget the pasta!
Ingredients
  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta
Instructions
  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

 

Friday

31

August 2012

0

COMMENTS

What Can You Do With a Roasted Chicken?

Written by , Posted in Inspired By, Thoughts

One of my favorite ways to cook a chicken is to roast it. In the Crock Pot, or in the oven, doesn’t really matter to me. It will taste great regardless. In our household, there are just two of us… OK, three, if you count the dog. He counts, right… Two of us eating meals, one of us cleaning the plates if he’s lucky. So when I make a whole chicken, I do it with the intention of having leftovers. I love cold, leftover chicken that’s eaten while standing in front of the fridge… warmed up is OK too. 🙂

You could basically make one chicken, say for your Sunday dinner, and reap the rewards of this delicious meal for the whole week! (Um… if you really do want to use it for every dinner meal in a week, even if there are just two of you, maybe cook up two chickens, just to be safe.)

Here are a few roasted chicken recipes:

Za’atar Citrus Chicken

Crock Pot Chicken

You Have to Try This Chicken!

Roasted Chicken and Veggies

Roasted Chicken

Some of the ways I like to enjoy the leftover chicken:

Chicken Pot Pie (Mmm I’ve been craving this… I need to make it soon!)

Chicken Caesar Salad with Fava Beans

Summer Veggie Quinoa Salad

Sandwiches (Chicken, lettuce, tomato – if you feel like it, mayo, mustard, salt, pepper, bread on each side… done!)

Chicken Club Pizza

Cold, alongside this or that Potato Salad

On a salad, like Arlene makes

If you’re like me, you probably don’t let much go to waste when it comes to the chicken. I make stock with the giblets, and after I’ve taken the meat off the bones, I make stock from the carcass (what a weird and grody word). With this chicken stock you can make:

Soups, all kinds of soups! Minestrone, Bean and Green Soup, Magic Soup, Roasted Tomato Soup (use in place of veggie stock), Summer Chili, Borscht, Double Butter Soup, Mashed Potato Soup, Corn Chowder… Can you tell I’m excited about fall and soup season!?

Basil and Summer Squash Risotto (or any kind of risotto that you fancy)

Chard Wraps with Beef and Tarragon (oh boy these are yummy!!)

Extra Creamy Mac and Cheese (use it for the bechamel sauce in place of some of the milk)

And then there’s the pan drippings. You know, all that delicious goodness at the bottom of the roasting pan?! Yes, that. Don’t throw it away! Refrigerate it, skim off the fat, then use it to make gravy (like this Mushroom Gravy)! Or use it like a concentrated chicken stock.

Carla, asked about my chicken stock recipe. I couldn’t believe I didn’t have it on here, at least as it’s own separate post. Thanks Carla! Here it is!!

Chicken Stock

Last modified on 2012-08-30 00:58:47 GMT. 0 comments. Top.

Simple Chicken Stock
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 1 chicken carcass
  • 6-8 C water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 t whole peppercorns
  • 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…)
Instructions
  1. Place chicken carcass in a soup pot with water, veggies, herbs, and pepper. Bring to a boil and cook for 2-3 hours.
  2. Strain and discard bones and meat.
  3. Cool slightly before refrigerating.
  4. Place cooled stock in fridge. When completely cooled, skim fat off the top.

 

Monday

2

July 2012

0

COMMENTS

Picnics and Holidays

Written by , Posted in Inspired By, Leftovers, Menu Planning, Thoughts

It’s the time of year to be outside (she says from her computer, at her desk, indoors). Eating food outside is fun and relaxing. Whether it’s in celebration of your nation, or just because you feel like a picnic. Grab a blanket, a basket, some delicious treats, a book, your dog, a loved one or two or three, and go outside!

It can be a tasty and creative way to use leftovers! For example, you could take some leftover Roast Pork, Roasted Chicken, or Roast Beef and make it into a sandwich (I did this last week, with the pork I’d made on the show, for Husband, and he loved it). You could just make a simple sandwich of pork, cheese, lettuce, mayo, and dijon, or you could sub the pork, chicken, or roast beef for the salami in my Italian Date Subs.

You could roast a chicken and use it in a salad, like Arlene did.

You could make a double batch of ground beef/beans and use one batch in tacos, and save the rest for Taco Salad (I’d add the chips right before serving, personally).

You could cook some salmon for dinner and use the leftovers to make a yummy Honey-Sesame Salmon Salad.

If you don’t have any leftovers to use up, you could make some Bacon and Egg Burgers or Hawaiian Sliders.

You could make a Bacon and Egg Roasted Potato Salad (recipe is below), or my Mom’s Potato Salad to go along with the burgers (or whatever you’re grilling – Sausages, Hot Dogs, Chicken, Steak…mmmm steak).

If you need more ideas, I’ve got plenty on this week’s menu. I’m also going to make a fresh veggie salsa on my 30th episode of A Cooking Show with Rachel O. We’ll bring it to the BBQ we’re going to on the 4th.  (Oh, and FYInformation, as always with my celebratory episodes, which tend to be the ones that end in “0”, there will be bloopers!)

Happy Monday! Happy picnicking! Happy Canada Day and 4th of July!

Bacon and Egg Roasted Potato Salad

Last modified on 2012-07-02 19:54:24 GMT. 0 comments. Top.

Bacon and Egg Roasted Potato Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 12-15
Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • 1/2 lb. bacon, cooked and crumbled
  • 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • 1/2 C mayo
  • 1 T apple cider vinegar
  • 1/2 T honey
  • 1/2 C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • 1/2 t pepper
Instructions
  1. Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

 

Monday

25

June 2012

0

COMMENTS

Crispy Spiced Potatoes with Brown Sugar

Written by , Posted in Baking, Gluten Free, Inspired By, Potatoes, Vegetables, Vegetarian

Crispy Spiced Potatoes with Brown Sugar
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-4
Sweet and salty, these oven fries are yummy!
Ingredients
  • 6-8 small to medium red potatoes, cut in 8 pieces
  • 1 t chili powder
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • pinch cinnamon
  • pinch nutmeg
  • 1/2 t salt
  • 1/4 t pepper
  • splash apple cider vinegar
  • 1-2 T olive oil
  • 1 T brown sugar
Instructions
  1. Mix all but potatoes and sugar.
  2. Add potatoes and toss.
  3. Bake at 350F for 20 minutes.
  4. Turn and bake 20 minutes more.
  5. Remove from oven, toss with sugar.
  6. Serve and enjoy!

 

Friday

1

June 2012

0

COMMENTS

Pluot Tart with Black Pepper

Written by , Posted in Appetizers, Baking, Dessert, Fruit, Inspired By, Lunch, Sides, Vegetarian

Pluot Tart with Black Pepper
Recipe Type: Savory dessert, Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Inspired by May birthdays and sweet, summery pluots, this dish would be a great appetizer, side dish, or savory dessert.
Ingredients
  • 1 pizza crust
  • 3 T reduced balsamic vinegar (start with about 1/2 C)
  • 3-4 pluots, thinly sliced
  • 1/2 t freshly ground black pepper
  • pinch nutmeg
  • pinch salt
  • 4 strawberries, chopped
  • 1/2 C red onion, sliced
  • 2 T maple syrup
  • 1/4 C brown sugar
  • 1 T butter, melted
Instructions
  1. In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
  2. In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium-low heat until caramelized, about 10 minutes.
  3. Thinly roll crust. Bake crust for 5 minutes at 425F.
  4. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
  5. Top with onions, pluots, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
  6. Top with strawberries and drizzle reduced balsamic vinegar.
  7. Serve at room temperature, or warm.

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