De Ma Cuisine

Pasta Archive

Monday

19

December 2011

1

COMMENTS

Healthy Mac and Cheese

Written by , Posted in Beans, Cheese, Dinner, Main Dishes, Pasta, Vegetables, Vegetarian

Healthy Mac and Cheese
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
Healthy meets Mac and Cheese. Yum.
Ingredients
  • 1/3 pkg rotini rice pasta (or whatever kind of pasta you prefer)
  • 1 C cheese (I like a combination of Gruyere, Cheddar and Parmesan)
  • 1 C milk
  • 1-2 T olive oil
  • 1-2 T flour
  • 1/2 onion, diced
  • 1 clove garlic, diced
  • 1 T spicy brown or dijon mustard
  • 3-5 T greek yogurt (or plain yogurt)
  • salt and pepper
  • 1/2 to 1 C puréed Great Northern, or any type of white beans
  • 1/2 to 1 C puréed cauliflower (steam cauliflower, about 1/2 head raw; then puree)
Instructions
  1. Cook pasta, reserving 1/4 C to 1/2 C of the pasta water.
  2. Make sauce: Heat pan, add oil, add onions, salt and pepper, and cook for 3-5 minutes. Add garlic, cook 1-2 minutes.
  3. Move veggies over to one side, and whisk flour in with oil on the other (adding more oil if needed). Cook 30-60 seconds. Add milk, slowly, whisking and letting it thicken a bit as you do. Add mustard, beans, cauliflower and pasta water (as much or as little water as you need). Slowly heat, bringing almost to a boil (stop when you start to see steam rising).
  4. Turn off heat and whisk in cheese.

Wednesday

23

November 2011

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Holiday, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sides, Vegetables, Vegetarian

Do you want to do something with the extra pumpkin filling you didn’t use in your Pumpkin Pie? One option is to make another pie. Or, you could make some pumpkin pasta for dinner on Friday night. If you didn’t have Pumpkin Pie, but have some winter squash that needs a delicious use: roast it, scoop it out, puree it (freeze it, if you’re not ready to use it yet)… then you’re ready to cook!

Ooh, another yummy way to use leftover pumpkin is on grilled cheese. Not kidding. Take a little pureed pumpkin (about 2 T per sandwich) and spread it on a slice of bread. Top with cheese, close the sandwich, and butter (or olive oil) the outside of the slices and grill until cheese is melted and bread is toasty (I’m sure you know how to make grilled cheese, so all that was probably totally unnecessary).

For more ways to use Thanksgiving leftovers, check in on Friday. Until then, enjoy your loved ones, the turkey, potatoes, gravy… I don’t need to list the whole meal, mostly because it’s making me hungry, and you know what it entails. Happy Thanksgiving, Friends! And for those of you in non-Thanksgiving places, happy tomorrow’s Thursday to you!

Here’s the pasta. It’s basically like Mac and Cheese meets Pumpkin.

Happy Eating!

 

Print
Pumpkin Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4

Ingredients

  • pasta (rice, whole wheat, or regular - spaghetti, rotini, penne)
  • 2 T olive oil
  • 2 T flour
  • 1 C (or more) milk
  • 1/2 C stock (or water, or milk)
  • 1 C pumpkin, pureed
  • pinch cumin
  • pinch all spice
  • salt
  • pepper
  • 1/4 t red pepper flakes
  • 1 C sharp cheddar cheese (or whatever cheese you like), grated
  • 1/4 C parmesan cheese
  • 1/2 C pasta water
  • 1/2 T balsamic vinegar

Instructions

  1. Cook pasta (reserve 1/2 C pasta water before draining pasta).
  2. Heat oil in pan, add flour. Whisk together and cook 30-60 seconds. Add milk and stock slowly, whisking as you do. Once it's getting thick, add pumpkin and seasonings. Bring almost to a boil (try not to let it boil - the sauce may break) and turn heat off. Add cheese, whisking; add pasta water and balsamic vinegar.
  3. Serve topped with any, all or none: homemade croutons (toasted slices of bread seasoned with olive oil, chili powder, salt and pepper), caramelized onions, parmesan, bacon. Great on it's own, or as a side with chicken or beef or leftover Thanksgiving turkey.
http://www.de-ma-cuisine.com/inspired-by-pumpkin-pie-filling/

Thursday

10

November 2011

2

COMMENTS

Minestrone Soup

Written by , Posted in Beans, Pasta, Soups, Vegetables

Minestrone Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A cozy comforting fall meal. Or, swap out the veggies depending on what’s in season and have it any time of year!
Ingredients
  • 1 lg. onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 to 1 C green beans, chopped
  • 1/2 to 1 C daikon radishes, chopped
  • 1/2 to 1 C squash, chopped
  • 2 C kale/spinach, chopped
  • 1/2 C crushed or diced tomatoes
  • 3-4 C chicken or vegetable stock
  • 5-6 C water
  • 4 T olive oil
  • 1/2 t cumin
  • 1/4 t all spice
  • pepper
  • 1 1/2 T dried basil
  • 2 sprigs thyme, leaves removed, stems discarded
  • 1 T fresh oregano, chopped (opt.)
  • 1 T fresh parsley, chopped
  • 1 sprig fresh rosemary, removed from stem (opt.)
  • 1 t fresh sage, chopped (opt.)
  • 1 1/2 C garbonzo or canelini beans
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1/4 C red wine (or red wine vinegar)
  • 1-2 C rotini rice pasta, uncooked
Instructions
  1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
  2. Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
  3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
  4. Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
  5. Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
Notes

I’m going to serve this with homemade French Bread.

Monday

31

October 2011

0

COMMENTS

Pasta Rouge

Written by , Posted in Beef, Dinner, Main Dishes, Meat, Pasta, Sauces, Vegetables

I love pasta. It’s easy and can be quick, or, like this recipe, take its time. It’s versatile too. You can do a tomato sauce, or a cream sauce, or a bechamel (cheese) sauce, or burned butter‚ or just a bit of olive oil. Usually something can be made out of what we have on hand in the veggie drawer and the pantry. This one took a bit of time (mostly hands off cooking time though), but in a pinch, like if you need something to make right now, just don’t cook it as long. Simple. Done. Dinner’s ready. Here’s to pasta after a long day…

Pasta Rouge
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 2-4
Ingredients
  • 1 t to 1 T bacon grease
  • 2 T olive oil
  • 1 squash, chopped
  • 1 plum tomato, chopped
  • 4 cloves garlic, diced
  • 1/2 onion, chopped
  • 1 T red wine vinegar
  • 1 1/2 t reduced balsamic vinegar
  • 1 T fresh oregano, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 T dried basil, crushed
  • 2 T dried parsley, crushed
  • 1 C mushrooms, sliced
  • 1/4 to 1/2 lb. ground beef
  • drizzle honey
  • 2 C chicken stock
  • 2 C crushed tomatoes
  • 1/4 C red wine
  • 1/4 C pasta water
  • salt
  • pepper
  • 1 package penne pasta (I used rice pasta)
Instructions
  1. Saute onion and squash in bacon grease and olive oil. Add diced tomato and garlic after a few minutes and cook for 2 minutes. Add 1 T balsamic, all red wine vinegar, wine, crushed tomatoes and seasonings when the veggies are tender. Cook 15-30 minutes. Remove from heat and use immersion blender to puree.
  2. Meanwhile, cook beef in 1 T oil. When it’s cooked, add mushrooms. Drizzle with honey and remaining balsamic. Add stock and tomato puree. Simmer 1 hour.
  3. Cook pasta. Add 1/4 C pasta water to tomato sauce.
  4. Serve topped with parmesan cheese, fresh basil, with garlic bread and a salad.
Notes

Our rating ****

 

Wednesday

26

October 2011

0

COMMENTS

Hearty, Spicy Lentil Stew

Written by , Posted in Legumes, Lentils, Low Carb, Main Dishes, Pasta, Soups, Vegetables

It’s starting to feel like fall here in LA. The temperature has been consistently in the 70’s to mid 80’s (with the occasional 90+ days). The leaves are starting to change. It’s still dark when I get up in the morning. I really do enjoy and appreciate a lot about where we live. But, probably for as long as we continue to not live there, I will miss the fall weather in Ontario, Canada. I miss the cool crisp air, frost on the ground, being able to see my breath. The red, gold and burnt orange leaves. Raking them into a pile, then jumping in them. And the smell of those leaves. Maybe it’s just the air that smells that way, like, fall. Oh how I miss it. (P.S. Wherever you live, have you ever jumped into a pile of freshly raked leaves? Isn’t it fun?!) Although fall in LA may not be all that I wish it would be, it’s not too bad at all. And it will always be my favorite season.

One of my favorite things about fall is fall foods. Soups, stews, roasts; hearty, comforting meals. Last week, on a cool day, I made some Hearty, Spicy Lentil Stew. The recipe was inspired by one I saw in a recent issue of Food Network Magazine that had pasta, lentils, tomato sauce and I’m not sure what else. Those three ingredients led me to come up with a recipe based on what we had in our kitchen.

Here it is. I hope you make it, and feel cozy and fall-y and full. Enjoy!

Hearty, Spicy Lentil Stew
 
Recipe Type: Stew, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
  • 1 T olive oil
  • 1 T bacon grease (or olive oil, if you want to make it a bit healthier – it will lose a bit of flavor though)
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 small turnips, chopped
  • 2 cloves garlic, diced
  • 2 t salt
  • 1 t smoked paprika (or 2 if you’re not using bacon grease)
  • pinch ground ginger
  • 1/2 t chili powder
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • pinch all spice
  • 2 C pan drippings (from a roast chicken)
  • 4-6 C water (only if not using 8 C stock, below)
  • OR 6-8 C chicken (or vegetable) stock
  • 1 C lentils
  • 1 C pureed pumpkin
  • 1 C crushed tomatoes
  • 1 C rotini pasta
  • 1 T red wine vinegar
Instructions
  1. Heat soup pot. Add oil and bacon grease. Add carrot, turnip and onion, cook 3-5 minutes. Add garlic, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
  2. Bring to a boil, cook 30-60 minutes (or until lentils are soft).
  3. Add pasta. Cook until al dente.
  4. Add vinegar.
  5. Taste and add more seasonings if desired.
 
Notes

Lentils are high in iron and are a good source of protein.
Yummy served with Cream Cheesed Garlic Bread.
This recipe can be vegetarian using vegetable stock, and/or gluten-free using rice pasta (that’s the kind that I used, just because we like it). If you don’t like veggies, they can be pureed and added in (and additional ones can be added too, like spinach, chard, kale, cauliflower, zucchini etc).

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