How about an omelet for breakfast in the morning or for a gourmet dinner?!
Ingredients
2 eggs
a pinch of salt
a pinch of pepper
herbs (rosemary, time, chives, parsley, etc.) put as much as you please! 🙂
potatoes cooked with salt, pepper, and garlic
bacon, cooked and chopped
grated cheese (preferably monetary jack)
Instructions
Heat a small pan to medium to medium high heat.
Beat the eggs, salt, and pepper in a small bowl.
Spread butter on the pan and immediately add the egg mixture. Here’s the secret, add the cheese and herbs when the egg is mostly raw, this helps all the flavors to seep into the egg and make it tastier.
Once the egg starts lifting a bit from the pan add the bacon and potatoes. Then, with the spatula, fold the egg in half. Keep it there for a few seconds then slide it onto a plate. Garnish with a few leftover herbs. Bon Appetite!
Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.
The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!
After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.
I got a cookbook, and a spatula signed by her! 🙂
(Next week there will be a giveaway on here, to do with her cookbook.)
Ginger-Citrus Stir Fry
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
Ingredients
1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
1 bunch bok choy, halved or chopped
2 chard leaves, roughly chopped
1 handful mache, roughly chopped
1 leek, chopped into rounds
1 carrot, sliced into ovals
2 oranges, juiced
1 small lemon, juiced
1/4 t ground ginger (fresh would be great too!)
1/8 t red pepper flakes
1 T honey
1 1/4 T cornstarch
1/2 C water (or use more orange juice)
1/8 C (or more) soy sauce
salt (opt.)
3 T canola oil
Instructions
Cook whatever you want to go with the meal – meat, rice/quinoa etc…
Chop veggies.
Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.
Think bacon and eggs is just for breakfast? How about on a burger? No, I’m not kidding.
Ingredients
1 lb. ground beef
1 t sweet paprika
1 T chili powder
Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
pepper
1 egg
1 T olive oil
1 T red wine vinegar
juice from one small orange
1/4 C oats (or breadcrumbs)
4 slices bacon
4 eggs
lettuce
spinach
tomato
hamburger buns
Instructions
Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
Notes
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
1 C misc veggies (look in your produce drawer and chop up whatever needs to be used – things like: radish, turnip, celery, mushrooms…)
2 C cubed potatoes (1/2″ cubes) (if you’re using leftover mashed/cubed/diced/fried potatoes, you could use these, just add them at the same time as the stock)
1 T paprika
1 T chili powder
pinch all spice
1/2 – 1 t salt (opt.)
3 cloves garlic, chopped
1/4 C white wine (or red wine or apple cider vinegar)
2 T flour
2-3 C milk
6 C stock (chicken or vegetable)
2-4 C water
1 1/2 C corn (frozen is fine)
1 C cooked ham, shredded
2 T spicy brown mustard
1 C fresh spinach, chopped
1 C cheese (Pepperjack would be yummy!), grated (opt.)
drizzle honey
2 T red wine vinegar
Instructions
Cook bacon in soup pot. Drain fat. Heat olive oil in pan over med heat. Add onion – salt, cook 5-10 minutes. Add garlic, cook 3 minutes.
Add wine and scrape off any bits of goodness off the bottom of the pot (deglazing it). Move veggies over to one side, oil to the other* (adding a little more if necessary) and whisk flour into oil. Cook 30 seconds (creating a roux). Slowly whisk in stock, milk, and water.
Add corn, ham, and mustard; cook 2 min. Add milk, water, seasonings and bring to a boil. Reduce to a simmer, cook 1-2 hours. About 5 minutes before serving, add spinach and cook 2 min. Add cheese, stirring in figure-eight, until cheese is melted. Add vinegar, honey, taste and re-season if necessary. Top with crumbled bacon and serve.
Notes
*The roux step can be done in a separate pan if there are too many veggies in the soup pot to move over. Just whisk in the stock, let it get thick (like gravy, which is what you’ve made) and add it and the rest of the liquids to the soup pot.
I’m going to try this for dinner tonight. It’s in the Crock Pot right now. I hope it turns out! I’ll update if necessary!
Lemon Glazed Chicken
#ratingval# from #reviews# reviews
Print
Recipe Type: Main, Chicken
Author: Rachel Oberg – De Ma Cuisine
It’s like take out that you can make yourself!
Ingredients
Chicken: 1 whole chicken, giblets removed (you can use them to make stock)
2 T olive oil
salt and pepper
1 C water
Glaze: 1 T cornstarch
1/2 C water
3/4 C lemon juice (juice of about med-large lemons)
2 T honey
Pinch salt
Instructions
Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour water into bottom of Crock Pot. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, (or until temperature inserted into thickest part of meat comes to 170F).
Whisk together cornstarch, water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
Right before serving, brush a little more glaze on the chicken.
Notes
If you’d rather use Chicken Breasts:
1. Whisk together cornstarch, water, honey, and lemon juice. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
2. Pour 1 C water into Crock Pot. Add chicken. Olive oil, salt and pepper the chicken. Spoon 1 T glaze over each chicken breast. Cover and cook on high 2-4 hours, or low 3-5 hours.
3. Right before serving, brush a little more glaze on the chicken.
