De Ma Cuisine

Potlucks Archive

Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

SpinachArtichokeDip5

SpinachArtichokeDip2

SpinachArtichokeDip4

I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

SpinachArtichokeDip

Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Print
Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil, Waterfall Creative, Molly Jenson.

Friday

22

March 2013

0

COMMENTS

Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

Monday

3

December 2012

0

COMMENTS

Autotunesgiving and Parmesan and Garlic Roasted Yams

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Holiday, Nuts, Potatoes, Potlucks, Roasting, Sides, Vegetables, Vegetarian

I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.

You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.

Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.

We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!

I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!

Happy the holidays! Enjoy a laugh, on us.

Happy Eating!

Parmesan and Garlic Roasted Yams

Recipe Type: Side, Roasting, Oven, Squash, Winter
Author: Rachel Oberg – De Ma Cuisine
Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.
Ingredients
  • 9 yams, cut into large chunks
  • 1 acorn squash, halved and seeded
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • pinch cayenne or red pepper flakes
  • 1-2 T olive oil
  • 1/4 C garlic infused olive oil (I used Bari’s)
  • 1 C parmesan cheese, grated (1/4 C reserved)
  • 1 T balsamic vinegar
  • 1 t lemon juice
  • 1/4 C apple cider
  • 1/2 C roasted almonds, chopped
Instructions
  1. Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
  2. Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
  3. When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
  4. Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
  5. Serve topped with almonds.
Notes

This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.

 

Friday

11

May 2012

0

COMMENTS

Mom’s Potato Salad – Guest Post

Written by , Posted in Breakfast, Dinner, Eggs, Gluten Free, Guest Posts, Kid-Friendly, Legacy, Lunch, Potatoes, Potlucks, Salads, Sides, Vegetables

I thought it would be fitting, since it’s my birthday week and it’s almost Mother’s Day, to have my mom write a post for me. The two go hand in hand, since I’m the oldest, so my birth made her a mother.

See that photo? The frame is kinda dirty because it’s usually in the kitchen. I don’t mind. That’s why I didn’t clean it off for its photo shoot. That’s Mom and I at Niagara Falls. There are lots of photos of Mom and I that I love, but this is one of my favorites.

As I’ve gotten older, I’ve realized more and more how much I am like my mom (and my dad too). I think it’s a good thing. I appreciate the traits, values, and talents they’ve passed on to my brothers and I. My mom is a hardworking woman, but she can be so silly too. I love that. I love that I discovered a passion for cooking, as she did. Most of our Skype conversations include at least one discussion about a recipe, or what one of us had/is going to have (different time zones) for dinner. It’s a fun thing to share with her, even from far away.

Thanks, Mom, for years of home cooking, and for instilling in us your love for food! Happy Mother’s Day! I love you!!

Here’s Mom…

Hi, this is Rachel’s Mom, Susan Pries, posting a near-Mother’s day blog. One of my favourite (this is the Canadian spelling) comfort foods is potato salad, my recipe, of course.  When I was in Kindergarten I often went to my Grandmother’s house for lunch after school.  My favourite lunch was an egg salad sandwich. One day my Grandmother told me she was out of hardboiled eggs.  I said that was OK, I really only liked the mayonnaise anyway.  She couldn’t bring herself to making a mayonnaise sandwich, so I got mayonnaise and jam.  Back to the potato salad. I never really liked potatoes a lot; it’s probably the mayonnaise that I like, but even I can’t serve myself a mayonnaise salad, so I add potatoes & hardboiled eggs.  I probably have grown up a bit since those early days, and I do enjoy potatoes quite often now and don’t need nearly the same amount of mayo.  Another thing about my potato salad is that I don’t usually add “crunchies” that is, raw onions or celery.  When our children were much younger they didn’t like to eat vegetables (they’ve grown up too) so I left out the celery & onions (I’m not fond of raw onions in anything, so I was happy to oblige).  So, here’s my recipe for potato salad (not very original) which I have been known to eat for breakfast (just think fried eggs and hash browns).

Happy Eating!

Print
Mom's Potato Salad

Ingredients

  • 5 lb potatoes (or 1 medium potato per person)
  • 6 large eggs
  • Dressing: 1½ -2 cups Miracle Whip (or other Mayonnaise-type product) may use ½ sour cream
  • ¾ tsp regular mustard
  • 2 Tbl white vinegar
  • 2 Tbl white sugar
  • ¾ tsp salt (to taste)
  • dash of paprika
  • onion powder to taste
  • garlic powder to taste
  • 1 Tbl parsley
  • For “crunchy" version, you may add: ¼ cup chopped green or white onions, ½ cup chopped celery.
  • Rachel may wish to add: 5 or more slices of cooked, crumbled bacon

Instructions

  1. Steam potatoes until soft.
  2. Cover eggs with cold salted water; cover; bring to boil; turn off heat and let sit, covered for 15 minutes.
  3. When done cooking, cool potatoes & eggs (separately) under cold water.
  4. Combine dressing ingredients.
  5. Peel & dice the potatoes & eggs and add enough dressing (add a bit more if salad won't be served right away).

Notes

As with most of Rachel's recipes, all amounts are "to taste." You may choose to leave the potatoes with skin-on. (But do peel the eggs). Serve immediately at room temperature or chill and serve within a day or two. This salad is especially good served with homemade hamburgers, on homemade buns, with chips and homemade salsa on the side.

http://www.de-ma-cuisine.com/post-by-mom/

Happy Mother’s Day to all mothers, mother figures, and to all who have (or have had) mothers… And especially to my mom, who is certainly my favorite.

Wednesday

28

September 2011

0

COMMENTS

Tater-Not Casserole

Written by , Posted in Dinner, Meat, Pork, Potatoes, Potlucks, Sides, Vegetables

We went to a wonderful potluck dinner Sunday night. I was introduced to our host’s daughter as “Rachel. She’s a food blogger.” Can I just say how cool that made me feel?!

I wonder, is it just me, or does food taste better at a potluck (especially if there’s fried or BBQ’s chicken)? At our meal, there was: BBQ’d chicken, 2 kinds of sausage, green bean casserole, my newly invented Tater-Not Casserole, and for dessert one of the best fruit crisps I’ve ever had (my husband agreed – he said he hoped I didn’t mind, but he liked it better than mine. I didn’t, because I did too.)

I don’t know if this was wise, but I decided to not try out a new recipe for this event, but to come up with a new dish and serve it to people we hardly knew (and hoped would be invited to hang out with again). I’d written down a few ideas, I’d researched what was in Tater-Tot Casserole, so knew in general the elements I needed (potato, creamy, vegetable, maybe meat), but I hadn’t really planned it out. Dinner was at 5, and at 3:40 I figured I should get started (um, 30 minutes ago, but it was a nice day, so we went for a walk with the dog). Fast forward through all 5 burners on at once, potato on every kitchen surface, piles of cheese, all pans dirty, husband taking photos, husband doing dishes (heart), bechamel not thickening, forgetting about the balsamic, not burning the bacon… to a completed dish, with zero minutes to spare before we had to be out the door.

It had broccoli on the bottom, which was covered with cheese sauce (or bechamel, if you want to pretend you know what you’re talking about like I do), topped with a combination of hash browns and mashed potatoes that had been mixed with the rest of the bechamel, which was topped with bacon, caramelized onions and garlic, that was topped with reduced balsamic vinegar (that thankfully didn’t burn in the frenzy). I had tasted most layers individually, but not the finished product. I just figured that almost anything is better with bacon, so if it was bad, maybe no one would know. Judging from the two scoops that were left in the 9×13 dish, it was surprisingly edible.

img_5274potato
img_5276hashbrowns
img_52755pots
img_5283busystove
img_5285cheesesauce
img_5289balsamic
img_5291broccolipotato
img_5296finished

This recipe is for Kristy W., who requested my version of Tater-Tot Casserole.

Tater-Not Casserole
 
Recipe Type: Dinner, Side Dish
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 8-10
Kristy asked for my version of a Tater-Tot Casserole. I’ve never made it before, so I did some research and came up with my own version, sans Tater-Tots.
Ingredients
  • 8 medium red potatoes, grated
  • 1 1/2 C mashed potatoes (I used leftovers that I had in the freezer)
  • 4 C broccoli, cut in chunks
  • 2 C sharp cheddar cheese
  • 1/2 C Greek yogurt
  • 2 C 1% milk
  • salt, pepper
  • 1 T chili powder
  • 1 t smoked paprika
  • 1 red onion, diced
  • 2 cloves garlic, diced
  • 1 T agave
  • 2 T flour
  • 1/4 C extra virgin olive oil, plus 2 T
  • 2 strips bacon, chopped
  • 1/4 to 1/2 C balsamic vinegar
Instructions
  1. Grate potatoes. Rinse and wring out water (using a clean tea towel – beware, this will leave potato all over the towel, use something else if you don’t want this to happen!). Heat 1/4 C oil in large pan. Add potato and cook covered, stirring occasionally and scraping crispy bits off the bottom, about 15 minutes. Add mashed potatoes and heat through.
  2. While potatoes cook: Cook bacon. When it’s almost done, add onion and agave. Cook 5 min, then add garlic.
  3. Also while potatoes cook: Steam broccoli (1 C water in bottom of pan, broccoli in steamer basket, cover and cook about 5-10 min – until broccoli is tender).
  4. Another thing to do while potatoes cook: heat 2 T oil, add 2 T flour; whisk and cook 30-60 seconds. Slowly add milk, whisking as you do. Add chili powder, paprika, salt and pepper. Once it’s thickened, add yogurt. Turn off heat and whisk in cheese.
  5. And the last thing to do while the potatoes cook: Bring balsamic vinegar to a boil. Do not let it burn! Just simmer until it’s thickened and syrupy.
  6. Taste the bechamel (cheese sauce) and add salt and pepper to taste if needed.
  7. Assemble: grease a 9×13 pan. Add broccoli and toss with 1 C bechamel, mix the remaining bechamel into potato mixture and spoon over broccoli layer. Top it with onion and bacon mixture and drizzle with balsamic vinegar.
 
Notes

To make this simpler, leftovers can be used: broccoli, hashbrowns, mashed potatoes, even the bechamel can be made ahead of time and reheated. Balsamic can be made in large batches and stored in the fridge. Bacon can be cooked and crumbled and frozen. If you use leftovers, assemble like above and heat in the oven until it reaches at least 160F.
Oh, you could also use Tater-Tots if you wanted to make really simple. 🙂

 

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