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Monday

30

June 2014

4

COMMENTS

Half Birthday Fun – Beef Chili

Written by Rachel, Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables

Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.

TimHalfBirthday-1

Then he went to a movie with a couple friends while I set up for later.

We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.

Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))

There was laughter. Lots of laughter.

Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.

As the light faded, we lit candles and sat for hours around the table.

The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.

I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.

Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.

It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.

Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.

I have a hard time cooking without loads of garlic. Whatev.

And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.

What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili

Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 120 mins

Total time: 2 hours 10 mins

Serves: 8-10

Ingredients

2 lb. ground beef
2 white onions, chopped
1 T chili powder
1/2 T sweet paprika
1 T smoked paprika
pinch cumin
pepper
2 bell peppers, chopped
1 hot pepper, leave seeds and ribs (optional), chopped
6 cloves garlic, minced
3 T balsamic vinegar
2-28 oz. cans diced tomatoes
1 T lemon juice
1 t sriracha hot sauce
2-3 t salt
cheese, grated, for topping
onions, chopped, for topping

Instructions

Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
Add onion and cook for about 5 minutes.
Add peppers and cook for about 5 minutes more.
Add garlic and cook for about 3 minutes.
Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
Served topped with cheese and onions.

Friday

27

June 2014

2

COMMENTS

Vegan Fruit Crisp

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dairy-Free, Dessert, Fruit, Gluten Free, Kid-Friendly, Quick and Easy, Vegan, Vegetarian

A few weeks ago we were invited to a barbecue at the house of some friends. I brought the dessert. The only dessert.

One of my favorite go-to desserts is fruit crisp. I like to make it because it’s easy and because my mom used to make it all the time when I was growing up, so I have a sentimental attachment to it.

For this particular evening, I chose to make it because the friends who hosted are vegans. I wasn’t sure about trying to make a vegan cake. So I went with simple, and adapted my crisp to suit them.

Their son, Theo, was not impressed. He was expecting dessert. To a three year old, dessert means cake.

Oops.

The still warm crisp was dished out. Generous helpings. I was anxious to know if they liked it. As Theo was handed his plate his little face just crumpled and the cutest three year old voice says, “That’s not desse-wrt! Where’s the cake?”

Thankfully his parents liked it. 😉

It’s the perfect dessert for whatever fruit is in season. Spring and summer: berries and stone fruit. Fall and winter: apples, pears, persimmons, and grapes. And it makes a fabulous breakfast the next day. Cold with some Greek yogurt, that’s how I like it. Or just standing in front of the fridge with the door open, shoveling spoonfuls into my mouth as I try to decide what to make for dinner. (I know, I know, I’m not supposed to decide with the fridge door open… My mom has told me a thousand times…)

Sugars and juice are whisked together. Sweet sweet. But, it’s honey, maple syrup, and coconut palm sugar. No refined white sugar here. You can use white or brown sugar if you prefer. This is how I like it though.

Super sweet and juicy, the fruit is tossed with the liquid and poured into a greased baking dish.

I opted for summer fruits, because that’s what’s in season. Aren’t the colors pretty?

A slightly less sweet, oaty, crumbly mixture will top the fruit.

Oats for hearty goodness. And to make this a perfectly acceptable next day breakfast.

Invite your favorite people over, or bring this to a barbecue.

Just be sure to remind them that it’s not cake.

(Sorry Theo.)

Happy Eating!

Vegan Fruit Crisp

Recipe Type: Dessert, Vegan, Fruit

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8-10

Perfect for any time of year, for vegans and non-vegans alike.

Ingredients

2 C blueberries
1 C strawberries (could sub blackberries), chopped
2 C (heaping) nectarines (could sub apples, pears, plums, persimmons), chopped
1/2 C apriums/apricots (could sub peaches), chopped
1 T cornstarch
1 t vanilla extract
3 T orange juice
pinch salt
1/3 C honey
1/3 C coconut palm sugar (honey, maple syrup, or brown sugar will work too)
1/3 C maple syrup (or honey)
4 C oats
1/3 C coconut palm sugar
2 T whole wheat or Gluten-free flour
1 t cinnamon
dash nutmeg
pinch allspice
1/3 C maple syrup
3 T coconut oil, melted
2 T honey
1 T coconut oil, plus more for greasing the pan

Instructions

Pre-heat the oven to 350F.
Combine fruit in a bowl.
Whisk together cornstarch, vanilla, orange juice, salt, honey, coconut palm sugar, and maple syrup. Toss with fruit.
Combine oats, flour, coconut palm sugar, cinnamon, nutmeg, and allspice. Add maple syrup, oil, and honey.
Pour fruit into a greased 9×13 baking dish. Top with oat mixture. Press down slightly with a spatula. Bake for about 45 minutes, or until bubbly and hot.
Let stand for at least 10 minutes before serving – it’s best just a little warmer than room temperature.

Notes

If you’d prefer a non-vegan crisp, use butter instead of coconut oil. If you have vegan friends who don’t eat honey, just use maple syrup. For gluten-free, use your favorite GF flour and oats.

Tuesday

24

June 2014

0

COMMENTS

Aaaand We’re Back… With Squash’n Eggs

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Sides, Vegetables, Vegetarian

Simple.

So simple.

So simple that I didn’t think about posting this until I’d started chopping the zucchini…

I mean, it’s eggs. It’s squash. It’s cheese.

There is fresh savory. You could use any fresh herb that pairs well with eggs.

It’s so simple.

But, then I thought, you might need simple. Right? For those lunches or dinners when there’s just nothing to make… then you spy the carton of eggs.

Eggs and pasta (sometimes together) have rescued many a meal at my house.

SquashNEggs-2

Squash is gonna be around for a while. I don’t like to eat the same thing, prepared the same way, over and over again.

This is not the same old squash.

These may be the best eggs I’ve had in a long time. Ok, except for the Eggs Benedict that I tried for the first time a few weeks ago. Right. I almost forgot. Those were excellent. Let’s call it a close second.

It all starts with some butter. Many of my favorite meals start with butter. I used salted butter. Unsalted will work fine too, just add a bit more salt to the dish.

A heap of zucchini (or whatever squash you have on hand) is plomped into the hot buttery skillet to cook on its own for a few minutes.

When the eggs join in they don’t need too long to cook, so don’t forget about them.

What really makes this dish is a bit of extra sharp cheddar cheese that’s sprinkled in. But it doesn’t just melt on top, it’s stirred in, so maybe there will be some crispy bits. Those are the best part.

That’s it. Done. Easy as… eggs.

Serve with some fruit, some homemade blueberry jam laden toast, and you’re golden.

Happy Eating!

Squash ‘n Eggs

Recipe Type: Main, Breakfast, Lunch, Dinner, Eggs, Squash, Summer Squash, Zucchini, Vegetarian, Gluten-Free, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 11 mins

Total time: 16 mins

Serves: 1

A delicious, quick, and easy way to use summer squash, while making the best eggs.

Ingredients

1 T salted butter
1 C summer squash*, chopped
1/2 t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
pinch salt
1 clove garlic, minced
2 eggs
2 T milk
pinch salt
1/4 C sharp cheddar cheese, grated

Instructions

Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

Notes

*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

Monday

3

March 2014

0

COMMENTS

Turnip and Potato Gratin

Written by Rachel, Posted in Cheese, Dinner, Herbs, Kid-Friendly, Potatoes, Sides, Vegetables, Vegetarian

How many ways are there to cook turnips?

I mean, there’s the usuals: roasting, sautéeing, adding them to stew.

Um, but what about thinly slicing them and adding them to a potato gratin?

Sound fun?

I don’t usually peel my veggies. I don’t feel like I need to (unless they’re too tough, then it’s cool). There are lots of nutrients found in their skin, so I like to keep it on. (If you can’t stand the peel, there are still plenty of nutrients on the inside, so it’s definitely better to peel and eat than to not peel and not eat at all.)

I love honey and thyme. They’re one of my favorite duos right now.

Thyme, honey, and a creamy Parmesan cheese sauce will compliment the turnips well. And the turnips will compliment the carrots, who will compliment the potatoes, who will… ok enough.

My mom had a set of baking dishes like this when I was growing up (she probably still has them). So when I saw this one at a yard sale I had to have it. I like having things in the kitchen that remind me of family.

The thick cheesy sauce is spread between the layers of veggies. As it bakes, the veggies will finish cooking, and everything will meld into one tasty dish.

I wonder if I have any left in the fridge. It sounds really good right now.

Lemons totally brighten things up. I mean, not just their great color, but their wonderfully fresh citrusy flavor. It seemed like a good idea to squeeze a lemon slice over top before enjoying.

It was.

Last thing to note: if you have picky eaters who “think” they don’t like turnips… Tim said he didn’t know there were turnips in this dish, sooooooo yeah… 😉

TurnipPotatoGratin-6

Happy Eating!

Turnip and Potato Gratin

Recipe Type: Sides, Vegetables, Vegetarian, Roasting, Steaming

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 65 mins

Total time: 1 hour 20 mins

Serves: 4-6

Ingredients

4 medium potatoes, halved
2 medium turnips, halved
4-5 small (or 1-2 large) carrots, whole
water, for steaming
2 T olive oil
2 T all purpose flour
1 1/2 C milk (almond, cows, a mixture, or any other kind that you enjoy)
1 T honey
to taste salt
to taste pepper
1/2 t dried thyme
3/4 C Parmesan cheese, grated (1/4 C reserved)
lemon wedges, for serving

Instructions

Pre-heat the oven to 350F.
Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
Serve with a squeeze of lemon.

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

Happy Eating!

Winter Frittata

Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Serves: 6-8

Ingredients

1-2 T olive oil
1/2 onion, chopped
1 C broccoli, roughly chopped
1/4 to 1/2 C radish, grated
6 mushrooms, roughly chopped
1-2 C potatoes, cooked* and cubed (I used leftovers)
1 stalk green garlic, chopped
1 stalk spring onion, chopped
2 cloves garlic, diced
to taste salt
to taste pepper
1/4 t red pepper flakes
1 t fresh parsley
1/4 t dried thyme
1 T balsamic vinegar
1 tomato, chopped
2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
6 eggs
1/2 C almond milk
fresh basil, chiffonade-style or chopped, for topping

Instructions

Pre-heat oven to 375F.
Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
Remove from oven and let stand for 10 minutes.
Serve topped with basil.

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Kid-Friendly Archive

30

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Half Birthday Fun – Beef Chili

Happy 31 and a Halfth Birthday, Tim!

27

2

Vegan Fruit Crisp

Happy Eating!

24

0

Aaaand We’re Back… With Squash’n Eggs

Happy Eating!

3

0

Turnip and Potato Gratin

Happy Eating!

24

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Winter Frittata

Happy Eating!

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