1 T Fennel Pollen Dipping Sauce (plus more for topping)
1 lb. ground beef
1 t olive oil
1/4 to 1/3 C water
tomato, for topping
lettuce, for topping
4 hamburger buns (for Gluten Free, use GF buns!)
Instructions
Whisk together lemon juice through dressing. Add beef and combine (but don't overmix). Shape into 4 patties. Press each patty in the middle with your thumb to make a slight indent.
Heat skillet over high heat. Add oil. When oil is hot, add patties and turn heat to med-low. Cook covered for 5-6 minutes. Flip, add water to pan, and cook uncovered for 5-7 minutes more (or until beef reaches desired temperature - I prefer mine to be cooked to 160F).
Place on a bun and top with Fennel Pollen Dipping Sauce, lettuce, and tomato.
Recipe Type: Main, Dinner, Casserole, Pasta, Tuna, Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
There’s no canned cream of mushroom soup allowed in this Tuna Casserole!
Ingredients
2 C cooked rotini rice pasta
1 shallot, chopped
1 watermelon radish, grated
2 carrots, grated
2 cloves garlic, diced
1 C mushrooms, chopped
2/3 C peas (frozen)
1 t dijon mustard
1 t lemon juice
1 T balsamic vinegar
1 T cornstarch
1/2 C water, divided
1 C pasta water
pinch cayenne
1/2 t dried basil
1/2 t dried parsley
1 t garlic sea salt (or regular sea salt)
pepper
1 can tuna
1/3 C parmesan cheese, grated (plus a little more for topping)
Instructions
Cook pasta. While it cooks, heat pan, add shallot, carrots, radish, and mushrooms, and 1/4 C water. Cook over low heat for 10 minutes, stirring occasionally. Add garlic, peas, tuna, and seasonings; cook 1 minute.
Whisk cornstarch with 1/4 C water, lemon juice, balsamic vinegar, and dijon. Pour over veggies, bring to a boil and cook for a minute or two.
Stir in cheese.
Add pasta water and stir.
Taste and adjust seasonings.
Let sit for a few minutes before serving so pasta can soak up the sauce.
Serve topped with a little bit of parmesan cheese.
I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”
Well, ok, if you feel that strongly about it!
Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
1 T butter
1 T plus 1 t olive oil, divided
2 carrots, chopped
6 cloves garlic, diced
1 shallot, chopped
1 T lemon juice, divided
1 T maple syrup
dash t cayenne
1/4 t red pepper flakes
pinch cumin
1 t plus 1/4 t salt, divided
1/4 t pepper
1/2 T apple cider vinegar
2 1/2 C vegetable stock
2 1/2 C black beans, cooked
1 T parmesan cheese/serving, grated, for topping
lemon wedges, for topping
1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Cook bacon. Drain on paper towel and discard grease. Set aside.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54
Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.
My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.
The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).
In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)
I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.
We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.
Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
Top pasta with sauce, meatballs, parmesan, and basil.
Notes
*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.
I used to live in Texas. For five years. In between growing up in Ontario and my curent residence in California. In that time, one thing that I learned about the good ole folks, deep in the heart of Texas, is that they love them some barbecue. Oh boy, do they know how to grill.
There’s a restaurant that we used to go to called Rudy’s. Their slogan is “The worst BBQ in Texas.” I’ve no idea why they say this. Mmmm, Rudy’s… You stand in line, (I have to interrupt myself for a second. I’m reading this aloud as I type and all of a sudden I’ve developed a Southern accent. What?!), so, as I was saying, you stand in line, you order your brisket, beans, coleslaw, creamed corn, peach cobbler, and sweet tea. You pick up your order a few steps to your right, and they give you about a quarter of a loaf of white bread to go with it. I don’t know why. They just do. And you just eat it, because that’s the way it is at Rudy’s.
This Shepherd’s Pie is a tribute to my Texas friends and family. It has collard greens, barbecue sauce, sweet corn, shredded chicken, polenta, and a whole buncha other stuff. You can read the recipe. I’m not going to write it all out again. I’m not a true Southerner, so this is my take on it, from my brief stint there. If I got it wrong, well, it still tastes good, y’all.
My heart feels happy right now. I’m thinking of Texas memories. What a sweet time that was in my life. I think I’ll go look at some old photo albums for a while.
Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you're using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
