De Ma Cuisine

Kid-Friendly Archive

Tuesday

24

December 2013

3

COMMENTS

I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

Written by , Posted in Appetizers, Dinner, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegan, Vegetables, Vegetarian

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I’m ready. So so so ready for Christmas. Most of our shopping was finished in Paris, and the gifts are wrapped and under the tree. (Speaking of Paris, I can’t wait to share about our trip, in the new year!) There’s egg nog in the fridge (not for me, but Tim loves it), and cider to heat up each night, to be drunk by the light of the Christmas tree. I love this season.

We Skyped with my family on Sunday. That’s when they did Christmas morning. We can’t be there every year, which is hard for me, but that’s what happens when you live far away. So I take the moments I can get. My favorite from Sunday was our niece, Anja, who is 15 months old, giving us (and the laptop she was looking at) kisses, over and over and over. My heart nearly burst with happiness. I will treasure that memory always.

Even though we won’t be traveling to see my family, Tim’s family is not as far away, and we are looking forward to spending time with them. And then, my youngest brother and his sweet girlfriend are coming to visit us. We have weeks full of fun planned with these special family members, and some dear friends.

In light of all the festivities, I will be taking the next two weeks off to play.

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Since I’m smitten with soup, it seemed appropriate to share a great recipe with you to close out the year.

It’s a Vegan Roasted Cauliflower and Potato Soup. Veggies are roasted to deepen their flavor. Hot sauce is added for a hint of spice. And coconut milk is used for a creaminess. Then it’s all blended up to make a nice, happy, soupy dinner that is dairy-free, vegan, gluten-free, and vegetarian. I served it with some of our favorite biscuits.

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With that, dear friends, I bid you good eating, Merry Christmas, happy holidays, and wishes for a most wonderful New Year.

Vegan Roasted Cauliflower and Potato Soup
Recipe Type: Vegan, Dairy-Free, Gluten-Free, Vegetarian, Dinner, Main Dishes, Soups, Vegetables, Roasting, Oven, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • 1/2 t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving
Instructions
  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.
Notes
Leftovers can be frozen and reheated to go with your favorite sandwiches!

 

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

22

May 2013

0

COMMENTS

Zoo Boats (Roasted Stuffed Squash) – Episode 68

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Rice, Sides, This Week's Feast, Vegetables, Vegetarian

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As a kid, I remember my mom making Zucchini Bread. She called it “Zoo Bread”. I wonder if she thought that if we didn’t hear the word “zucchini” we might eat it. We did. However, I don’t remember feeling fooled… I think we might have known what was in it. We liked it because it was good.

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Today I’m making Roasted Stuffed Squash. But, if it helps anyone in your home to eat them without a fuss, you are welcome to call them “Zoo Boats”.

Or maybe if someone thinks they don’t like squash, but gets to help scoop out the middle, they will be so proud of themselves that they will insist on eating some. Insist.

I used leftover rice. Quinoa would also be delicious (and would add more protein). Adding Italian sausage or ground beef would be great too.

This is kinda like a switcheroo on the classic Stuffed Pepper or Stuffed Tomato. Hey! Why not get creative and make a few different kinds of stuffed items – Peppers, Tomatoes, and Squash! Everyone could have their favorite.

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Unfortunately, now I’m craving Zoo Bread. Guess that’s what I’ll be making later on today.

Happy Eating!

 

Roasted Stuffed Squash
Recipe Type: Main, Side, Vegetable, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Roasted squash is stuffed with rice, peppers, and onions, then it’s topped with basil. It tastes like summer.
Ingredients
  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • fresh basil, chopped (for topping)
Instructions
  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to 1/4 t of each.

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

15

May 2013

2

COMMENTS

English Peas with Ricotta and Ham over Pasta – Episode 67

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Pork, Quick and Easy, This Week's Feast, Vegetables

EnglishPeasPasta3I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.

I love peas.

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I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…). Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.

But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)

And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?

Why am I coming up with all these meal ideas, I’m not even hungry!

Or I wasn’t…

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After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.

Happy Eating!

Print
English Peas with Ricotta and Ham over Pasta

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4

English Peas with Ricotta and Ham over Pasta

Ingredients

  • 1 pkg pasta
  • 1 T olive oil
  • 1 heaping C (about 40 pods) English peas (shelled)
  • 2 carrots, in long thin ribbons (use a vegetable peeler)
  • 1 bulb green garlic and the green part (just the edible part), minced
  • 3/4 t to 1 t salt
  • pinch cayenne
  • pepper, to taste
  • 1/2 to 1 t fresh thyme
  • 1/4 C water
  • 1-2 T lemon juice
  • 3/4 C ham, cooked and thinly sliced
  • 2-3 C chard, roughly chopped
  • 10 oz. ricotta cheese
  • parmesan cheese (for topping), grated
  • basil, chopped (for topping)

Instructions

  1. Cook pasta in salted water.
  2. While pasta cooks, heat skillet, and add oil. Add English peas through thyme. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
  3. Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. Serve pasta topped with veggies and some parmesan and basil.
http://www.de-ma-cuisine.com/would-you-like-peas-with-that-ep67/

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Friday

12

April 2013

2

COMMENTS

Grilled Cheese with Gruyère Apple and Ham

Written by , Posted in Bread, Cheese, Dinner, Fruit, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Sandwiches, Sides, Snacks

GrilledCheese4Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.

I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.

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Now go eat some lunch. I know you’re hungry!

Happy Eating!

Print
Grilled Cheese with Gruyère Apple and Ham

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1

Grilled Cheese with Gruyère Apple and Ham

Ingredients

  • 2 slices bread
  • 1 t olive oil
  • teensy pinch of salt
  • a few slices of thinly sliced ham (rosemary ham if you can find it)
  • Gruyère cheese, as much as you need, sliced
  • fuji (or your favorite) apple, thinly sliced

Instructions

  1. Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
  2. Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
http://www.de-ma-cuisine.com/celebrating-grilled-cheese/

 

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