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Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by Rachel, Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking.

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

3/4 pound ground pork
1/4 red or green cabbage, chopped (should yield about 2 C)
1 bunch scallions, green and white parts, chopped
Udon noodles (enough to serve four people)
to taste, salt
2 T tamari/soy sauce/liquid aminos
1/4 t (or more like 1 t) Sriracha
3 T (or 1/4 C) red pepper jelly
2 T rice vinegar
1 T cornstarch
1/4 C cold water
Crispy onions

Directions

Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
Top each bowl with some crispy onions (you know, the kind from a jar).

Friday

19

February 2016

0

COMMENTS

Savory Crêpes

Written by Rachel, Posted in Beans, Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Herbs, Leftovers, Legumes, Lunch, Main Dishes, Meat, Nuts, Poultry, Quick and Easy, Vegetables, Vegetarian

Right now my thoughts are flipping between crêpes and the onion rings I ate right before I made the crêpes. Of both, I couldn’t wait to eat more. But, let’s talk about the crêpes today (those onion rings can wait until next week). When I was a kid, mom made crêpes every once in a while. If she made them for supper, we usually had to eat a savory crêpe or two before we were allowed to eat one covered with maple syrup, powdered sugar, or honey. I may have turned my nose up at it then, but now I see the merit in the savory crêpe.

Crêpes are what I’d imagine would result if a tortilla and a pancake had a baby. A delicious baby… This is getting weird… They’re light, soft, and a bit crispy around the edges. They’re great with butter and maple syrup, of course, but also the perfect vessel for some savory goodies.

I like the idea of a multifaceted filling. It starts with a purée. I had some pumpkin in the freezer that I reheated and seasoned with salt and cayenne. Simple. You could also try cauliflower, sweet potato, or beets.

I topped the purée with some sautéed broccoli rabe, peas, and radishes. You might substitute with roasted or raw garlic, broccoli, any greens that you have on hand, apples, cabbage, summer or winter squash, carrots, or even white beans. If you have some fresh herbs on hand, things like basil, thyme, rosemary, or mint would be great. Just use whatever herbs would go well with the veggies that you’re using.

If you wanted to add a little more protein, throw in some leftover shredded chicken or chopped up crispy tofu.

And then, to top it all, I like a spoonful of plain or Greek yogurt, some walnuts, parmesan, and a squeeze of lemon. You might substitute with silken tofu or coconut milk, browned butter or cream, ricotta or cream cheese.

If you’ve got any left, they will make the perfect dessert (Nutella crêpes anyone?!), or can be reheated the next day for a quick and easy breakfast. You could do simple, just maple syrup, or maybe top them with some ricotta, cottage cheese, or silken tofu, and some chopped apples sprinkled with cinnamon and a squeeze of lemon. Two meals, one dish.

Happy Eating!

Savory Crêpes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 2 crêpes

Savory Crêpes

Ingredients

1 C purée (any: winter squash, cauliflower, sweet potato, beet)
1 T olive oil
1 C any mix ins: broccoli rabe, peas, roasted or raw garlic, kale, radishes, apples, cabbage, white beans, summer squash, carrots; chopped if warranted
1 C any proteins (optional): cooked chicken, crispy tofu
1 t to 1 T any: thyme, rosemary, basil, mint; chopped
to taste salt
8 crêpes
1 C any toppings: ricotta, cream cheese, yogurt, silken tofu, parmesan cheese, browned butter, cream, coconut milk, walnuts, almonds, lemon zest; chopped if warranted
lemon wedges, for serving

Instructions

(Prepare crêpe batter if it needs to sit for an hour in the fridge.)
Make your purée (roast or steam veggies, blend, season with salt and, if desired, cayenne).
Heat skillet, add olive oil. Sauté mix ins until tender (about 10 minutes, depending on the veggies) over medium-low heat, stirring occasionally. Add things like greens and garlic near the end. Re-heat protein, if using. Add to mix ins. Add herbs. Taste for seasoning.
While mix ins are cooking, prepare your crêpes (keep them warm in a 200F oven on a baking sheet).
To assemble, spoon some purée down the center of the crêpes. Top with mix ins. Roll up (the easiest way to do this is to hook a fork inside the edge of the crêpe and roll it in on itself). Serve with a squeeze of lemon.

http://www.de-ma-cuisine.com/savory-crepes/

Friday

5

February 2016

0

COMMENTS

Kohlrabi Stuffed with Cabbage and Apple

Written by Rachel, Posted in Cheese, Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Leftovers, Main Dishes, Meat, Nuts, Poultry, Quinoa, Rice, Sausage, Vegan, Vegetables, Vegetarian

When I think of kohlrabi, I think of a taste that’s like a combination of broccoli and cauliflower. It’s kinda sweet and mild and buttery. When I look at kohlrabi, I think of Yoda… Green, kinda funny looking, but really awesome when you give it a try.

Steaming seemed like the best way to soften the kohlrabi without rendering them tough. They’re pretty dense, so it took a while, but that gave me plenty of time to work on a nice filling. I used leek, radish, cabbage, and apple. If you wanted to change those out for something else you could try shallots, onions, or carrots. Any type of cabbage would be great. Purple cabbage would add some great color, but I had green, and it was great. Thyme, basil, and parsley were the perfect herbs to compliment the kohlrabi and the filling. And some protein rounded out the dish to make it a main, rather than just a side. I used turkey, but chicken, tempeh, or even tofu would be awesome too!

Nuts and parmesan cheese are perfect for topping. If you want to keep it vegan, some nutritional yeast would be a great alternative to the cheese. I love to squeeze some lemon over most everything. This dish was no different. I prefer to have two lemon wedges at the ready. One for the start, and one to use partway through.

Happy Eating!

Kohlrabi Stuffed with Cabbage and Apple

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4

Kohlrabi Stuffed with Cabbage and Apple

Ingredients

4 kohlrabi, top and bottom sliced off, peeled if desired, but it's not necessary, greens reserved
1 T olive oil
1 C leek/shallot/onion, diced
1/2 C radish or carrot, diced
1 C cabbage, chopped
1 apple, diced
to taste salt
to taste pepper
1 t fresh thyme (or 1/4 t dried)
1 T fresh basil (or 1 t dried), chopped
1 t dried parsley (or 1 T fresh), crushed
pinch cayenne (or 1/2 hot pepper, ribs and seeds removed, minced) (optional)
1 C turkey or chicken or sausage (cooked)/tempeh/tofu
1 C brown rice or quinoa (cooked)
1 bunch kohlrabi greens (or kale, chard, spinach, bok choy etc...), chopped
parmesan cheese, grated, or nutritional yeast, for topping
almonds, chopped, for topping
lemon wedges, for serving (2/serving)

Instructions

Place kohlrabi cut side down in a steamer basket with about 2" boiling water in the bottom of a pot. Cover and steam for about 30-40 minutes, over medium heat, until kohlrabi is tender and pierces easily with a knife. Remove, let cool slightly, and scoop out the middle (and mash or chop and set aside).
While kohlrabi steams, heat a skillet and add olive oil. Add leek through thyme and cook over medium-low heat for about 10 minutes. Add basil through kohlrabi greens, plus any of the center of the kohlrabi. Cook until all veggies are tender and the meat or tempeh/tofu is heated through, about 5 minutes. Taste for seasoning.
Spoon filling into hollowed out kohlrabi. Top with parmesan or nutritional yeast and almonds. Serve with lemon wedges for squeezing.

http://www.de-ma-cuisine.com/kohlrabi-stuffed-with-cabbage-and-apple/

Thursday

19

November 2015

1

COMMENTS

Egg Salad

Written by Rachel, Posted in Beans, Bread, Dairy-Free, Eggs, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Meat, Nuts, Pork, Quick and Easy, Sandwiches, Vegetables, Vegetarian

Eggs are a staple in our home. I feel a little lost when we’ve run out and I forget to order more. We eat them fried in olive oil, so the edges are crispy. I whisk them into a soft mayo. I crack them into simmering soup to poach. I use them to make shiny pie crusts and pain au chocolat. They are versatile, delicious, and go with so many things.

I often forget about egg salad. It’s quick and easy, but sometimes the thought of bringing some water to a boil to cook eggs seems like too much. Although it’s not really that much more difficult than opening the jars of peanut butter and jam to be slathered on some toasted homemade bread (because then I have to wash the peanut butter knife)… Great. Now I’m hungry for peanut butter…

Hardboiled eggs pretty much just require a bit of time, a gentle hand, and some water that’s come to a rolling boil. The time is mostly hands off. It’s best to carefully lower the eggs into the water so the shells don’t crack (but even then, sometimes they do – I add a splash of white vinegar to the water to help the whites not go to far if this happens). And, the water has to come to a boil even if you watch it… I mean, it’s science, the temperature will eventually climb. (For detailed instructions on how to boil an egg have a look at the Deviled Eggs post.)

For an egg salad base, I like to use equal parts yogurt and mayo (you could substitute silken tofu for either if desired), and a little bit of salt. It’s pretty simple, really yummy, and could be eaten as is. But, for fun, there are tons of things you could mix in. Today I used mushrooms, garlic, basil, cannellini beans, cayenne, and dijon mustard. It was delicious. I’d do it again. But, here are some other mix in options that I’d like to try:

capers+shallots+dill+eggplant+dijon
kale+basil+red onion+parsley+cayenne
tarragon+parsley+dill+spinach
mushrooms+dried tomatoes+chiles+garlic+chives+parsley
cannellini beans+roasted bell peppers+chives+garlic+ bacon+cucumber+dijon
celery+chives+parsley

Whatever the mix ins, they’re added to the base. It’s mixed up and tasted for salt (and because I’m starving and can’t wait to eat).

Depending on the type of bread and how hungry you are, you might opt for the messier open-faced sandwich. I did and hand to dunk my hand in my water glass so I wouldn’t get food all over the keyboard. Worth it.

I had two open-faced sandwiches, both on some homemade sourdough bread, one toasted, one not. I liked them both, but toasted definitely won. I chose simple toppings: lettuce and chopped cherry tomatoes. You might also add some chopped nuts for added crunch. I didn’t. (Because I forgot.)

The mushrooms add a meatiness, the beans add even more protein and texture, the tomatoes add a sweet hint of the last days of summer. If I’d been able to find bacon when I was grocery shopping, I’d have added some too. But, I didn’t, so, alas, that will have to wait for another day.

Happy Eating!

Egg Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2-3

Egg Salad

Ingredients

4-6 hardboiled eggs
2 T mayonnaise (or silken tofu)
2 T plain yogurt (or silken tofu)
to taste salt
original mix ins: 1 t olive oil
7 mushrooms, chopped
1 clove garlic, minced
1 T fresh basil (or combo of basil and chives), chopped
1/4 C cannellini (or any white) beans
pinch cayenne
1 t dijon mustard
cherry tomatoes, chopped
other mix in options: capers+shallots+dill+eggplant+dijon
kale+basil+red onion+parsley+cayenne
tarragon+parsley+dill+spinach
mushrooms+dried tomatoes+chiles+garlic+chives+parsley
cannellini beans+roasted bell peppers+chives+garlic+bacon+cucumber+dijon
celery+chives+parsley
for serving: bread
lettuce

Instructions

Combine egg salad base (eggs, mayo/silken tofu, yogurt/silken tofu, and salt). Refrigerate until ready to use.
Choose desired mix ins and prepare or cook as needed. For original mix in recipe: Heat a skillet over medium-low. Add 1 t olive oil. When it's hot, add mushrooms. Cook for about 5 minutes then season with salt. Cook for 5 minutes more, stirring occasionally. Cool to room temperature.
Mix egg salad base with mushrooms, garlic (can add in last minute of mushroom cooking time if you prefer for it not to be raw), basil, beans, cayenne, and dijon. Taste and adjust seasoning if desired.
Serve on your favorite bread (toasted, if desired), topped with cherry tomatoes and lettuce.

http://www.de-ma-cuisine.com/egg-salad/

Monday

26

October 2015

1

COMMENTS

Pumpkin Pasta

Written by Rachel, Posted in Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Main Dishes, Meat, Nuts, Pasta, Pork, Roasting, Vegetables, Vegetarian

I’m eating this pasta as I type. I refrained from eating more than a bite or two while I was photographing so I could save it for dinner. It’s creamy, has a hint of spice, and it tastes like fall. It feels like the kind of food that should be enjoyed on a cold night with loved ones at your table… Lost in thought, I was envisioning my next dinner party when an errant noodle flung pasta sauce on to the floor. Distraction over.

It’s pumpkin season and I’m so glad. I love all that there is to do with pumpkins (like I talked about in my Ten Ways to Use Pumpkins post from the other day). They’re versatile and yummy.

For this recipe I roasted the pumpkin almost whole so that I could serve the pasta in it. It’s as simple as a little olive oil on the inside, flip it upside down, and roast for about an hour. I wanted to save some of the roasted pumpkin for a few other dishes, but if you wanted to use it all, you could totally do that.

Pumpkin isn’t the only option. If you’ve got other varieties of winter squash they’d be great too. I might avoid the spaghetti squashes (and those like them), but other than that, whatever you’ve got on hand should be great.

Pumpkin (or winter squash) and browned butter are good friends. As they should be. You can use butter or not, olive oil is a great option as well. Equal parts butter/olive oil and all purpose flour work together to make a nice roux. Or, if you want to skip it all together (and for a gluten-free option), milk and cornstarch will thicken up nicely.

The pumpkin, milk, and thickener heat slowly on the stove until they’re nice and thick. Then cheese and some seasonings are added and everyone gets blended together until you’ve got a nice smooth sauce.

Whatever pasta you prefer will work perfectly. I made some fresh pasta today, cut in a fettuccine (ish) width, so that’s what I wanted to use. But, elbows, spaghetti, or fusilli would be great too. I opted for a creamy sauce without any add ins or toppings. Sometimes I just don’t want anything extra. But, next time I think I’m gonna try it with some mushrooms, greens, and sage… or maybe corn, crispy shallots, and bacon.

Happy Eating!

Pumpkin Pasta

Prep Time: 15 minutes

Cook Time: 1 hour, 11 minutes

Total Time: 1 hour, 26 minutes

Yield: 6

Pumpkin Pasta

Ingredients

1 small pumpkin or small to medium winter squash (any except spaghetti squash) (about 2-3 C cooked) (could also use roasted or steamed carrots or cauliflower)
1 t olive oil
1/4 C butter or olive oil (optional)
1/4 C all purpose flour or 1 T cornstarch
2 C milk (any kind)
1/2 C plain yogurt
pinch cayenne
to taste salt
good pinch coriander
good pinch ginger
1 C cheese (Parmesan, cheddar, or Gruyère), grated
(could also mix in: 2-4 cloves roasted garlic, sautéed mushrooms, greens, sage, onion, leek, shallot, corn, lemon zest)
6 servings pasta
toppings optional: fresh herbs, chopped; poached eggs, bacon, or nuts

Instructions

Pre-heat the oven to 350F. Cut the lid off the pumpkin (if you're going to serve in it, if not you could just slice in half), scrape out seeds. Rub the inside with 1 t olive oil. Roast for about 1 hour.
Heat a medium sized saucepan over medium-low heat. Add butter, if using. When it starts to brown, whisk in flour. Cook for 30-60 seconds. If doing gluten-free, skip the butter and flour and whisk milk with cornstarch. Pour in milk (with or without the cornstarch), whisking as you do. Add pumpkin. Cook over low heat for about 10 minutes, or until thickened (it should coat a spoon without all running off), stirring occasionally with a wooden spoon.
Remove from heat and stir in yogurt. Season with cayenne through ginger. Stir in cheese. Blend with a hand blender (or in batches in a regular blender with the center plug removed and the hole covered with a clean tea towel) until smooth. Taste and adjust seasoning if desired. Stir in any additional mix ins.
Cook pasta. Drain and toss with sauce. Serve topped with desired toppings, or just serve as it is.

http://www.de-ma-cuisine.com/pumpkin-pasta/

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Meat Archive

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Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

19

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Savory Crêpes

Happy Eating!

5

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Kohlrabi Stuffed with Cabbage and Apple

Happy Eating!

19

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Egg Salad

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26

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Pumpkin Pasta

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