1-2 C beans (I like a mixture of pinto, kidney, and black)
1 C cheese, grated (pepper jack or cheddar)
1 carrot, grated
1/2 C corn
1 tomato, chopped
2-3 T chives, chopped
ranch dressing, Greek yogurt, or sour cream
salsa
corn chips
sliced black olives (opt.)
1 head lettuce (spinach or a mixture of both works well too)
chili powder
sweet paprika
smoked paprika
cumin
salt
pepper
Instructions
Cook beef. Add seasonings. When it’s cook, add beans and heat through.
On a plate, arrange lettuce/spinach, and top with chips (you can also do on the side if you want them to remain crunchy), beef and bean mixture, cheese, carrot, corn, tomato, chives, olives, salsa, and ranch or yogurt.
Notes
Any other veggies that are in season would be wonderful. You could try: bell peppers, squash, cherry tomatoes…
I love BLTs, I love pizza, I love bacon… How about a BLT Pizza?! Yes, I think so.
Ingredients
1 pizza crust
1/2 tomato, sliced and quartered
1-2 asparagus, thinly sliced on an angle
1/2 to 1 C bacon, cooked and crumbled
1-2 T chives, chopped
1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
1/2 C spinach, torn
Alfredo Sauce: 2 T olive oil
2 T AP flour
3-4 cloves garlic, minced
1 C milk
1/2 to – 1 C parmesan cheese, grated
salt
pepper
Instructions
Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
1 lb. ground beef
1/4 C sundried tomatoes, finely chopped or pureed
3 cloves garlic, minced
1 C cauliflower, finely chopped
1/2 C leeks, chopped
4-6 C water
3 T chili powder
1 T smoked chili and garlic sea salt
2 T smoked paprika
2 T sweet paprika
2 t cumin
1 t ginger
1/2 t nutmeg
1 t pepper
regular salt (opt.) to taste
1/4 C + 2 T balsamic vinegar, divided
1 T honey
2 T molasses
1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
Soak beans overnight. Rinse well.
Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
Add 2 T balsamic vinegar right before serving.
Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
Spaghetti Sauce:
1/2 to 1 lb. ground beef
1 – 15 oz. can tomato sauce
1 leek, washed and chopped
4 medium cloves garlic, chopped
I C cauliflower, finely chopped
1 carrot, grated
1/2 C kale, chopped
1 sprig fresh rosemary, chopped
3 sprigs fresh oregano (or about 1 t dried), chopped
6 leaves fresh basil, chopped
1 t dried basil
1 t dried parsley
1/2 t dried thyme
salt
pepper
1 T olive oil
Bechamel Sauce (cheese sauce) 2 T olive oil
2 T flour
1 t spicy brown mustard
1-2 C pasta water
1 C milk (I used 2%)
1 C cheese (parmesan and cheddar)
salt
pepper
1 t smoked paprika
Instructions
Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes
2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)
Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!
I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, parsnips, beets – veggies that aren’t going to turn into mush – just don’t cook them as long). The pork was combined with homemade BBQ sauce, green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.
Pulled Pork Sandwiches with Coleslaw
Recipe Type: Sandwich, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time: 25 mins
Cook time: 4 hours
Total time: 4 hours 25 mins
Serves: 4-6
Pulled Pork meets Coleslaw.
Ingredients
2 C BBQ sauce
4-6 C water (enough to cover the pork)
4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
1 T olive oil
1 green garlic, chopped
3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
Add green garlic after pork has cooked for about an hour.
After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
About 30 minutes before serving, add greens to Crock Pot and combine with pork.
Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.
On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!
The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy 2 napkin meal!
