A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.
My friend Gen loves food, especially the healthy and delicious kind. I came up with this pretty little salad for her because it’s something I could totally see her making.
Beets and carrots are thinly sliced and roasted.
A quick dressing is whisked together.
An orange is segmented and walnuts are chopped.
Seems like the perfect meal for a busy Natural Chef.
I’d rather have shared it with Gen. But, like many friends, she lives far away.
So I had to eat it all myself.
I was almost too pretty to eat. Almost.
Do not attempt to make or eat this salad while wearing white. You will probably be sorry. I was not wearing white, but I still made a mess. Sorrynotsorry.
Toss beets and carrots with 2 t olive oil, and some salt and pepper. Place on a baking sheet and bake at 375F for 10-20 minutes, or until beets are slightly crispy and tender. Remove from oven and cool.
Whisk together dressing ingredients, streaming olive oil in last.
Arrange beets, carrots, and orange segments on a serving platter. Sprinkle with walnuts. Drizzle with dressing. Serve immediately.
Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!
You need some cheese, mushrooms, and prosciutto.
Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.
It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)
This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).
I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured two or three more the entire thing. Seriously good food.
The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).
I’m thankful for great friends and good food.
Happy Eating!
Mushroom and Prosciutto Flatbread
Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
1 pizza crust
olive oil
to taste salt
to taste pepper (optional)
3/4 C mushrooms, thinly sliced
1/3 C (3 slices) prosciutto, chopped
1/2 C gruyere cheese, grated
1/2 C Parmesan cheese, grated
1/4 C walnuts, chopped
fresh basil, chiffonade (or sliced into ribbons), for serving
lemon wedges, for serving
Instructions
Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
Serve topped with basil and a squeeze of lemon.
3.2.1275
I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!
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)
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.
Remember that time that I went to Paris, then came home and talkedaboutita lot? Sorrynotsorry. I’m still kinda obsessed.
You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.
But, a little less than perfect is still really delicious.
These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.
I steamed them first, then cooked them in a good amount of butter and olive oil.
Simple.
The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.
Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.
My version of some of the best potatoes we had in Paris at Au Bon Coin.
Ingredients
4 red potatoes, cut into medium-sized chunks (peeled if you want)
water (for steaming)
2 T unsalted butter
1-2 T olive oil
to taste salt
Instructions
Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
I’ve read that leafy greens are good for you. Some of you might be sighing and wishing I was wrong. But, it’s just true. So let’s all cheer for greens!
Specifically, let’s go crazy for chard.
Want to know why it’s great for you?
One cup of chard has: 1.8 mg vitamin C (antioxidant, protects LDL cholesterol)‚ 18 mg calcium (strong bones), 30 mg magnesium (conducts electrical impulses of muscles and nerves), 136 mg potassium (“regulates water balance in the body” and “stimulates nerve impulses for the heart”) (1)‚ …to name just a few.
What it doesn’t have: a lot of fat and cholesterol (0.08 g fat, and 0 mg cholesterol ). (1)
Chard and other fruits and veggies contain antioxidants, which, along with other compounds, “prevent plaque from building up on the arterial walls, reduce blood pressure, and strengthen heart muscles.”‚ (1)‚
Let them eat chard.
Let’s talk about quinoa.
One cup of quinoa has: 22 g protein, 10 g fiber, 83 mcg folic acid, 4.98 mg niacin (vitamin B3) (“important for blood circulation and reducing cholesterol levels in the blood”) (1), 102 mg calcium, 357 mg magnesium, 697 mg phosphorus, and 1258 mg potassium. (1)
Know what it doesn’t have a lot of? Fat and cholesterol (9.9 g fat – 1 g saturated – the bad kind, 2.6 unsaturated – the good kind, 4 g monounsaturated – the good kind, 0 g cholesterol) (1).
Hello heart health.
Walnuts, walnuts, walnuts.
One cup has: 14.8 g protein, 6.7 g fiber, 98 mcg folic acid, 99 mg calcium, 380 mg phosphorus, 450 mg potassium, 47 g unsaturated fat, and 8.9 g monounsaturated fat. (1)
Know what they don’t have a lot of? Saturated fat (4.5 g) and cholesterol (0g). (1)
Walnuts contain omega-3 fats, which “inhibit blood clotting, encourage activity of the parasympathetic nervous system, increase blood flow, protect against heart arrhythmia, dissolve clots, lower blood triglycerides, raise HDL cholesterol, and have anti-inflammatory properties.” Omega-3 = clearer arteries. (1)
Notice a trend?
Why do these things matter? Why should you care?
Here’s why…
It’s simple, the heart is a necessary component for life. So let’s treat our hearts to wonderful fruits and veggies, good fats and lean proteins, and plenty of vitamins and minerals.
Happy Eating!
Heart Healthy Chard Wraps with Quinoa and Walnuts
Recipe Type: Main Dishes, Side Dishes, Healthy, Quick and Easy, Greens, Dinners, Vegetarian, Vegan, Gluten-Free, Dairy-Free
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
These quick and easy wraps are full of nutrients and heart healthy goodness.
Ingredients
1 T olive oil
3-4 small or 2 large leeks, washed well and chopped
1 spring onion, chopped
1 C quinoa
1 lemon, zested
1/4 C raisins, chopped
dash cayenne
to taste, salt
to taste, pepper
2 C water
1/2 C walnuts, chopped
1 lemon, juiced
toothpicks
6-8 large chard leaves (leave 1″-2″ of stem)
salt
water
Instructions
Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
Stir in walnuts and lemon juice. Taste and adjust seasoning.
Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.
Notes
To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.
3.2.2929
Note: I’m not a healthcare professional. I’ve done a little bit of looking around. These are just some thoughts. Ok? Cool? Cool.
(1) Nutrition Almanac, Mc Graw-Hill 2001, Fifth Edition, Lavon J. Dunne
A long long time ago, I asked a few friends to spread the word about my new blog. Two and a half years later, I’m finally finishing up with what I’d promised in return: a dish made up with them in mind.
