Wednesday

23

January 2013

Roasted Vegetable Soup

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Fruit, Lunch, Main Dishes, Roasting, Soups, Vegetables, Vegetarian

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 85 mins

Total time: 1 hour 30 mins

Serves: 4-6

Ingredients

1 butternut squash (or winter squash), quartered
1 yam (sweet potato), quartered
1 onion, quartered
2 carrots
1 head garlic, top sliced off
1 watermelon radish (or 1/4 Korean daikon radish), quartered
1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
2 T butter
1 T olive oil
1-2 t salt
pinch pepper
pinch cayenne
pinch nutmeg
pinch ginger
1 C milk
5 C water (or vegetable stock)
1 t maple syrup
2 t lemon juice (or balsamic vinegar)
croutons, for topping
parmesan cheese, for topping

Instructions

Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

Friday

11

January 2013

Fried Egg Pasta

Written by Rachel, Posted in Beef, Cheese, Dinner, Eggs, Lunch, Main Dishes, Meat, Pasta, Vegetables

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 3-4

Simple and delicious with a fried egg on top.

Ingredients

1/2 pkg rotini rice pasta or whole wheat pasta
2 T olive oil
1/2 onion, chopped
2-3 carrots, grated
3-4 cloves garlic, chopped
2 T balsamic vinegar
2 T tomato paste
1 t salt
1/4 t pepper
1/4 to 1/2 t smoked paprika
2 C pasta water
1/4 to 1/2 C cooked ground beef (I used leftovers)
1-2 C spinach (I used some that I’d frozen from fresh)
1 egg/serving
parmesan cheese, grated, for topping

Instructions

Heat salted water for pasta.
In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
Serve pasta topped with parmesan cheese and an egg.

Notes

Caesar Salad or Garlic Bread would go great with this dish!

Wednesday

9

January 2013

Savory Baked French Toast – Episode 50

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

4 eggs
3-4 C kale/spinach/collard greens
1 small onion, chopped
1 clove garlic, chopped
2 C milk
1/4 C cream (reserve a bit for topping)
1 t dijon mustard
1/2 t (or less) salt
1/4 t pepper
pinch cayenne
1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
pinch fennel pollen
1 t olive oil
10 thick slices of bread (I used a stale loaf of French Bread)
5 slices ham, quartered
roasted almonds, chopped (for topping)

Instructions

Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
Let it rest for about 10 minutes before serving.
Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

This episode is sponsored by: Burroughs Family Farms, Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.