Monday

8

December 2014

0

COMMENTS

Cannellini and Beet Green Soup with Feta

Written by Rachel, Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Soups, Vegetarian

CannelliniBeetGreenSoup-12

Let me tell you how my day was. It was fine. Nothing out of the ordinary happened. Nobody made me take a late lunch break. No one threw out the food I’d brought for lunch. I just waited too long to eat all on my own. When it came time to make the soup for this post, I was waaaaay too hungry to wait for it to finish cooking. So I ate a big pile of crackers with peanut butter and jam on them.

And then I made the soup.

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It’s a simple one, made with humble ingredients. Beginning with a mirepoix, which is just a fancy way of saying the traditional French flavor base for many dishes: carrot, celery, and onion. This soup included. Not because it’s a fussy soup. It’s just what I had on hand.

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Veggies sit for a bit in a hot pot (are you saying “hot pot hot pot hot pot hot pot” out loud now too? No? Ok.) with some salt and pepper. They are stirred occasionally. They get all tender and delicious. Garlic is added. Because it always should be. Then a bit of red wine vinegar is used to deglaze the pan.

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I made a zillion cups of veggie stock the other week. I wondered how I’d use it all before I had enough veggie scraps to make more. Then two of the jars cracked in the freezer (which I’d found as I prepared for this soup, oh yay) and I only had half a zillion to use.

I don’t know if the lesson is to not use glass containers for veggie stock in the freezer. It was cold, and I left plenty of room at the top, these ones just expanded sideways for some reason… Bummer.

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The stock was partially frozen still, even after defrosting in the fridge for a day. No big deal if it is. It’ll boil eventually.

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And the house will get all warm and cozy and soup smelling-y.

I don’t think I’ve mentioned yet, in this post, how much I love that it’s finally cold.

Cold being a relative term – I’m talking cold like it’s in the 50’s at night, not cold like my brother, Josh, is experiencing, where it’s -19C/-2F.

But, it still needs to be said.

I love this season.

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I love the root veggies that I’m totally craving. The warm comfort foods that don’t make me sweat while I’m eating. The oven that can be turned on without having the AC on ~~full blast~~ at all.

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This soup would actually work well in the summer months. It feels light, while being full of beany protein, subtle oregano, and bright beet greens. But, let’s forget about summer for now. I’m totally into this chilly, cloudy weather. It makes me want to skip with glee.

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The soup is finished off with a pat of butter. If you’re making this a vegan version, just drizzle some good quality olive oil onto each bowlful as you serve it (and skip the part later on where I talk about cheese… or use your favorite vegan cheeeeeese).

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Butter gives the soup a glossy, creamy feel.

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The last thing you must do before the soup can be eaten: top with a bit of feta. Trust me. This makes the soup. (Vegans, remember your instructions from before?)

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Of course, it might have also been great with a huge stack of crackers for dipping. But, I ate all the crackers at first lunch. It would be wonderful with a freshly made baguette, but we’re fresh out. So, it’s just good on its own, standing at the kitchen island, eating as if I hadn’t just eaten thirty five pb&j crackerwiches.

Happy Eating!

Cannellini and Beet Green Soup with Feta

Ingredients

2 T olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped (or mixture of carrot and radish)
to taste, salt
to taste, pepper
1 clove garlic, chopped
1 T red wine vinegar
4-5 C vegetable stock
1-15 oz. can cannellini beans, drained and rinsed
1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
1/2 T lemon juice
1 t unsalted butter
feta, crumbled, for topping

Instructions

Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
Serve topped with feta.

http://www.de-ma-cuisine.com/cannellini-and-beet-green-soup-with-feta/

Monday

27

October 2014

0

COMMENTS

Chicken Pot Pie

Written by Rachel, Posted in Baking, Dinner, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

Today is one of those fall days where it actually feels like fall. I’m wearing jeans and a sweater and am totally comfortable.

I’m also going through the photos that I took of the Chicken Pot Pie that I made the other week and drooling. We ate the leftovers for dinner last night, otherwise I’d probably be heating them up for lunch right now.

So that’s a little bit about my life.

Fall weather and Chicken Pot Pie make me happy.

So do things like my dog’s whiskers, the way the sky can turn such brilliant shades of orange and pink after the sun’s gone down, and a good Skype conversation with my dad.

I have to tell you, this particular Chicken Pot Pie recipe is one of my favorites. After tasting the sauce I yelled, “Oh my gosh!”, to no one but myself. So, I just had to share it with you.

It’s a simple pie with humble ingredients. I make this often enough, and use what I have on hand. So it can range from things like carrots, potatoes, and celery, to parsnips, squash, and peas. It feels like the kind of meal that’s been made for years and years and years, by people who at the end of the day, just want something nourishing and delicious to fill their bellies.

This meal fits that exactly.

A couple of weeks ago I roasted some chicken. The leftovers and pan drippings were frozen. Saved just for this meal. The bones went into the freezer, for the next time I need to make stock. I defrosted the chicken in the fridge overnight and then shredded it and dropped it into the cooked veggies.

I usually use chicken stock for this dish. But, this time I had pan drippings. You can tell the difference by the jiggliness of it. The pan drippings jiggle, while stock is more liquid. The fat will rise to the top of both. I like to scrape it off (and give it to the dog as a treat).

For this type of dish, I find it a little bit easier to just whisk the thickening agent (flour or cornstarch) together with some of the liquids, and add it to the pan. It thickens nicely once it boils. A traditional roux can be made instead (you know, where you heat some fat, then add an equal amount of flour and cook for about 30-60 seconds, then whisk in the stock and let it thicken), if you prefer.

After it boils and thickens, the milk is added. I don’t like it when the sauce breaks, so I like to leave the milk out until the end. Then heat it ever so gently, just until steam rises.

Once the seasoning is checked, the skillet is set on a baking sheet (in case of overflow – I’d rather clean that than the inside of the oven).

Pie crust is rolled out. I used Alana’s recipe (from her cookbook). I tried to work quickly, but since the skillet and filling were both so hot, it got a little soft. It didn’t seem to matter in the end though.

The crust is brushed with egg and sprinkled with some of the sea salt that we brought back from Paris. Just because it feels fancy and I like the crunch.

And then it bakes and bakes and suddenly it’s done and the air smells like so much goodness that I almost can’t contain myself. I want to devour the entire pie before it’s cooled and before my friend arrives for lunch.

But, I don’t. I restrain myself. I eat a normal sized portion and don’t even yell about how good it is in the middle of our conversation (although she did interrupt us to ask about the pie crust). I like when things get interrupted because something is just too good to keep quiet about.

Happy Eating!

Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Chicken Pot Pie

Ingredients

2 T olive oil
1 carrot (or parsnip), chopped
2 small potatoes (or combination of 1-1 1/2 C potato, radish, turnip, or rutabaga), chopped
1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
1 small onion (or 2 shallots), chopped
2 stalks celery (or 1 fennel bulb), chopped
to taste salt
to taste pepper
1 t fresh rosemary (or thyme), chopped
1 small summer squash, (or 1/2 C cauliflower or peas), chopped
1-2 C chicken, cooked and shredded
2-3 cloves garlic, chopped
1 1/2 C chicken (or vegetable) stock or chicken pan drippings
2 T all purpose flour (or 1 T cornstarch)
1/2 C cold water
1/2 C milk
1 pie crust
1 egg, beaten
coarse sea salt
lemon wedges, for serving

Instructions

Pre-heat oven to 375F.
Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

http://www.de-ma-cuisine.com/chicken-pot-pie-2/

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

Happy Eating!

Winter Frittata

Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Serves: 6-8

Ingredients

1-2 T olive oil
1/2 onion, chopped
1 C broccoli, roughly chopped
1/4 to 1/2 C radish, grated
6 mushrooms, roughly chopped
1-2 C potatoes, cooked* and cubed (I used leftovers)
1 stalk green garlic, chopped
1 stalk spring onion, chopped
2 cloves garlic, diced
to taste salt
to taste pepper
1/4 t red pepper flakes
1 t fresh parsley
1/4 t dried thyme
1 T balsamic vinegar
1 tomato, chopped
2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
6 eggs
1/2 C almond milk
fresh basil, chiffonade-style or chopped, for topping

Instructions

Pre-heat oven to 375F.
Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
Remove from oven and let stand for 10 minutes.
Serve topped with basil.

3.2.1269

Wednesday

11

December 2013

5

COMMENTS

Three Bean Chili – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Beans, Beef, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

Beans beans beans. I love beans. I wonder if I have too many foods that I love. Nah. I just had this awful thought, “What if I hated as many foods as I love!?” That would be terrible. Let’s not even go down that path. Shudder…

I have made chili about one million different ways. Long before I knew I liked to cook, eons before blogging was even a thing, I liked to make chili. Back then I thought it tasted good. I have no idea if it actually did, since I don’t time travel (I think that that’s the second time I’ve mentioned time travel on here in a short time… I’m cool with that… Tim should be very proud). I suppose that as my chili recipe has evolved, so has the taste. It’s a good thing to learn, grow, change, don’t you think? I mean, if we go deep for a minute, would I want to be the person I was a year ago, 5 years ago, 10, 15, or 20 years ago? Heavens no. I’ve learned, I’ve changed, I hope that I’ve become a better version of myself. As we mature, that’s what tends to happen.

Kinda like a good chili. The recipe changes over the years. Ingredients are added and subtracted, cooking times speed up and slow down. The chili itself gets deeper and richer as time passes, gently simmering over the fire. A great metaphor for our lives I think. I want to be chili. With a depth, a richness, a savory quality that can only come from years of well seasoned living.

This is a well seasoned, deep chili. It can cook for a shorter time or you can let it go for longer. It’s simple, yet rich. It’s hearty. It will fill you right up, but might leave you wanting more, because it tastes so good. It’s perfect with your favorite cornbread. Um, but then what isn’t? Cornbread is one of those foods that I could eat forever. I like it cold the next day, standing in front of the fridge with the door open, starving, needing a snack. It is the perfect solution to that problem. It’s great heated up in the toaster with a fried egg for breakfast. Or, with the leftover chili. That’s always a good idea.

Here’s to lives and food that have depth, richness, and are well seasoned.

Happy Eating!

Three Bean Chili

Recipe Type: Main Dish, Dinner, Soup, Chili, Hearty, Stove Top, One Dish Dinner, Easy, Meat, Beef, Legumes, Beans, Vegetables

Cuisine: American

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 77 mins

Total time: 1 hour 32 mins

Serves: 4-6

Ingredients

1/2 lb. ground beef
1 C onion, chopped
1 serrano pepper, ribs and seeds removed, diced
3 cloves garlic, diced
2 tomatoes, chopped
1 C black beans
1 C kidney beans
1 C cranberry beans
1 t salt
1/4 t pepper
1/4 t ginger
1 t chili powder
1 t sweet paprika
2 T tomato paste
2 T balsamic vinegar
2-3 C vegetable stock (beef or chicken would work too)
1 T honey
1 t butter

Instructions

Heat soup pot and add beef. Break up and cook for a few minutes. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally.
Remove from heat and stir in butter.
Taste and adjust seasonings if needed.
Serve with your favorite cornbread.

Happy Eating!

Monday

2

December 2013

0

COMMENTS

Leek and Potato Soup

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Soups, Vegetables

I’m all about soups at this time of year. I’m sorry if you aren’t. Buuut also… I’m kinda not, because I think they’re so good.

I just can’t help myself.

I’m a soup girl.

Leek and Potato Soup would be great as a main dish, but I think it would also be delicious as an appetizer. I could see it going well with a dinner where ham is served, maybe a Spinach Salad, and some Steamed Carrots with Butter and Honey. Oooh, that’d be good.

Maybe you prefer it as a lunch dish. Cool. I like soup and grilled cheese for lunch on a cold day… Ok, I like that meal at any time of day, any time of the year. But, there’s something so comforting about soup and a sandwich. Having grown up in Southwestern Ontario where it gets for real cold, I have memories of snow outside, snow pants, snow forts, and coming in the house to a hot meal that Mom had prepared. I love that feeling. It’s one of the things that I miss about true fall and winter weather. Maybe I wouldn’t feel the same if I lived in it again… I don’t know. You know how the grass is often greener where you are not? Yeah. I wonder. Maybe someday…

For now, we will bundle up in our spring jackets, unlined boots, and thin scarves, and count the blessings we do have. Nice weather most months of the year definitely has its perks. 😉

Happy Eating!

Leek and Potato Soup

Recipe Type: Soups, Main Dishes, Vegetables, Easy Meals, Potatoes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 43 mins

Total time: 53 mins

Serves: 2-3

Creamy with a hint of spice.

Ingredients

1 T olive oil
3 potatoes, chopped
to taste, salt
to taste pepper
1/4 t red pepper flakes
1 T apple cider vinegar
1 onion, chopped
2 small (or 1 large) leeks, washed well and chopped
2-3 cloves garlic, diced
2/3 C white wine (optional – you could also just use more stock)
3 C chicken stock (vegetable would be great too)
2 C milk
1/2 t Sriracha sauce
1/4 to 1/2 C cheddar cheese, grated
4 oz. fresh mozzarella cheese, chopped
1 t apple cider vinegar

Instructions

Heat soup pot. Add oil. When oil is hot, add potato, salt, pepper, and red pepper flakes. Cook covered, over medium-low for 10 minutes.
Add vinegar, onion, and leeks. Cook covered for 5-7 minutes.
Add garlic and cook uncovered, 2-3 minutes more.
Add wine and cook for 1 minute.
Add stock. Cover and bring to a boil. Uncover and cook for about 20 minutes, or until potatoes are tender.
Turn heat to low and add milk. Cook for 2-3 minutes, but do not boil.
Remove from heat and stir in cheese, sriracha, and 1 t apple cider vinegar. Taste and adjust seasonings if needed.

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