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Monday

28

July 2014

Parsnip Fries with Dip

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

I have something to confess. Other than roasting parsnips, or using them in soups, I don’t have many other ways that I use them.

Maybe because I know how good they are roasted. Think fried plantains meets roasted carrots.

I figured that it was time to try something a little bit different. I mean, I’m still roasting them, but this time there’s dip.

As with most of the veggies that I roast, they are tossed with Bari’s Organic Olive Oil, salt, and pepper. Simple.

Then they go onto a baking sheet with a bit of room around each one. They’ll roast a bit better that way. I used two baking sheets for the seven parsnips, flipping the parsnips and rotating the sheets in the oven partway through.

And then there is dip.

A creamy, herby, garlicky dip.

You could dip so many things in this. Roasted veggies, obviously. Fresh veggies, yum. Or you could thin it out a little with some buttermilk and make it into a salad dressing.

The taste is a bit like caesar dressing meets ranch dressing.

Or, goodness in a bowl.

Confession number two: I couldn’t stop dipping.

I can’t get enough of roasted veggies. They get all crispy on the outside, and tender on the inside.

I made these to eat while we watched the All-Star Game the other week.

They’re best hot out of the oven, but room temperature is perfectly acceptable too.

If you don’t eat them all in one sitting (it was difficult for me to not eat them all before Tim even got home from work) and there are leftovers here are some yummy ways you could use them:

Re-heated in some tinfoil (closed to start with, then once they’re warm, open to let them crisp up).
Chopped up and sautéed with some greens.
Re-heated and pulsed a couple times in the food processor (regular blender/hand blender) with some of the dip to serve alongside a roasted chicken.
Chopped and added to soup (near the end of the cooking time).

If you do eat them all in one sitting, I understand.

Happy Eating!

Parsnip Fries with Dip

Recipe Type: Side, Snack, Appetizer

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Sweet and crispy roasted parsnips are dipped in a creamy garlicky herb dip, making a delicious appetizer or snack.

Ingredients

7-8 parsnips, cut into 3/8″ x 3/8″ x 3″ sticks (or French fry shape)
1-2 T olive oil
to taste salt
to taste pepper
dip: 3/4 C yogurt
1/4 C parmesan cheese, grated
1-2 cloves garlic
pinch ginger
1/2 T honey
1 T balsamic vinegar
1/4 to 1/2 t dried thyme
1/4 to 1/2 t dried parsley
1/4 C fresh basil
to taste salt
to taste pepper
1/4 C olive oil

Instructions

Pre-heat the oven to 400F.
Toss parsnips with olive oil, salt, and pepper. Place on two baking sheets, without overcrowding. Bake for 10-15 minutes, flip, rotate position in the oven, and bake for about 10 minutes more (or until parsnips are crispy outside, tender inside).
Blend dressing ingredients together (in food processor or blender). Adjust seasoning if needed.
Serve immediately.

Notes

This makes a lot of dip, so you could probably halve the recipe and be just fine… probably. 😉

Monday

30

June 2014

4

COMMENTS

Half Birthday Fun – Beef Chili

Written by Rachel, Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables

Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.

TimHalfBirthday-1

Then he went to a movie with a couple friends while I set up for later.

We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.

Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))

There was laughter. Lots of laughter.

Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.

As the light faded, we lit candles and sat for hours around the table.

The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.

I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.

Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.

It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.

Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.

I have a hard time cooking without loads of garlic. Whatev.

And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.

What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili

Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 120 mins

Total time: 2 hours 10 mins

Serves: 8-10

Ingredients

2 lb. ground beef
2 white onions, chopped
1 T chili powder
1/2 T sweet paprika
1 T smoked paprika
pinch cumin
pepper
2 bell peppers, chopped
1 hot pepper, leave seeds and ribs (optional), chopped
6 cloves garlic, minced
3 T balsamic vinegar
2-28 oz. cans diced tomatoes
1 T lemon juice
1 t sriracha hot sauce
2-3 t salt
cheese, grated, for topping
onions, chopped, for topping

Instructions

Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
Add onion and cook for about 5 minutes.
Add peppers and cook for about 5 minutes more.
Add garlic and cook for about 3 minutes.
Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
Served topped with cheese and onions.

Tuesday

24

June 2014

0

COMMENTS

Aaaand We’re Back… With Squash’n Eggs

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Sides, Vegetables, Vegetarian

Simple.

So simple.

So simple that I didn’t think about posting this until I’d started chopping the zucchini…

I mean, it’s eggs. It’s squash. It’s cheese.

There is fresh savory. You could use any fresh herb that pairs well with eggs.

It’s so simple.

But, then I thought, you might need simple. Right? For those lunches or dinners when there’s just nothing to make… then you spy the carton of eggs.

Eggs and pasta (sometimes together) have rescued many a meal at my house.

SquashNEggs-2

Squash is gonna be around for a while. I don’t like to eat the same thing, prepared the same way, over and over again.

This is not the same old squash.

These may be the best eggs I’ve had in a long time. Ok, except for the Eggs Benedict that I tried for the first time a few weeks ago. Right. I almost forgot. Those were excellent. Let’s call it a close second.

It all starts with some butter. Many of my favorite meals start with butter. I used salted butter. Unsalted will work fine too, just add a bit more salt to the dish.

A heap of zucchini (or whatever squash you have on hand) is plomped into the hot buttery skillet to cook on its own for a few minutes.

When the eggs join in they don’t need too long to cook, so don’t forget about them.

What really makes this dish is a bit of extra sharp cheddar cheese that’s sprinkled in. But it doesn’t just melt on top, it’s stirred in, so maybe there will be some crispy bits. Those are the best part.

That’s it. Done. Easy as… eggs.

Serve with some fruit, some homemade blueberry jam laden toast, and you’re golden.

Happy Eating!

Squash ‘n Eggs

Recipe Type: Main, Breakfast, Lunch, Dinner, Eggs, Squash, Summer Squash, Zucchini, Vegetarian, Gluten-Free, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 11 mins

Total time: 16 mins

Serves: 1

A delicious, quick, and easy way to use summer squash, while making the best eggs.

Ingredients

1 T salted butter
1 C summer squash*, chopped
1/2 t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
pinch salt
1 clove garlic, minced
2 eggs
2 T milk
pinch salt
1/4 C sharp cheddar cheese, grated

Instructions

Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

Notes

*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

Monday

28

April 2014

1

COMMENTS

Massaged Kale Salad with Radish and Apple

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Kale kale kale kale.

Radish radish radish radish.

(Sung as I’m writing to the tune of Beethoven’s Symphony No. 5. Yes.)

Things I’ve been really into lately (besides singing regular words in non-fitting songs): Massaged Kale Salads.

What a wonderful phenomenon. Massaging the kale makes it easier to digest because it is broken down a bit before you eat it (I learned this from my friend, Genevieve’s blog).

Good digestion is important, so why not!?

(Now I’m listening to Symphony No. 5 instead of just singing it to myself… it’s making me type fast because it’s super intense!)

Olive oil and salt are our massage aids.

Then add two hands (after you’ve taken a photo… don’t try grabbing your camera or phone with your after massaging hands… they will be all green and oily).

Massaged kale will make the room smell all springy, grassy, and fresh.

I like this.

It will become dark, limp, and will decrease in volume.

It’s like science in a bowl.

More science, if you want, while making the dressing. By adding the olive oil last, and whisking it in, an emulsion is created.

If you want simpler, just toss some lemon juice, salt, and oil on to the salad. That’ll work too.

Buuuut, I think dressings are pretty easy to make. Plus my dad-in-law gave me a cool old whisk with a copper handle, so it makes whisking super fun.

This one has a little more than just lemon and olive oil, but not by much. There’s a bit of thyme, a pinch of cayenne, and a smidge of honey.

I wanted the salad to look pretty, even if I was just going to mess it up in a minute. I think it kinda looks like a flower.

I used some of the veggies that I’d gotten in this week’s Abundant Harvest Organics box: kale (obviously), radishes, and a carrot. Apple is added for a bit of sweetness, to counter the a little bit tart lemony dressing.

If you have any leftovers, you could toss them into a skillet for lunch tomorrow and scramble some eggs once the veggies are tender.

To make this into a main dish, you might add some grilled chicken or beef.

Quick and easy, massaged kale peasy… I don’t know…

Happy Eating!

Massaged Kale Salad with Radish and Apple

Recipe Type: Salad, Raw, Greens, Vegetables, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-6

Ingredients

1 bunch kale, sliced into ribbons or chopped
1-2 T olive oil
salt
3-4 radishes, thinly sliced
1/4 C almonds, chopped
1 apple, chopped
1 carrot, thinly sliced
dressing: 1/8 to 1/4 C lemon juice
1 t red wine vinegar
1/4 to 1/2 t dried thyme (fresh: 1/2 to 1 t)
dash cayenne
to taste, salt
1 t honey
to taste, olive oil

Instructions

Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
Top kale with radishes, almonds, apple, carrot, and dressing.

3.2.1269

Monday

21

April 2014

2

COMMENTS

Caesar Soup

Written by Rachel, Posted in Appetizers, Bread, Cheese, Fruit, Herbs, Lunch, Meat, Pork, Sides, Soups, Toasting, Vegetables

I have to confess something to you. A bowl of caesar salad in my vicinity will not last long. I have a hard time sharing it… I will, but I might rather eat the whole bowl by myself.

Enough about my caesar sharing issues.

Are you like me, and kinda stuck with the idea that lettuce can only be used in a salad or on a sandwich? Let’s break that mold.

How about a nice bowl of lettuce soup… Um, it’s way better than it sounds… and than the color might make you think (sorry, now we know, lettuce makes for a brown soup).

We all know that a good caesar salad dressing has tons of garlic. (Ahem, this is true of most of my favorite foods.) I mean, it’s good for you, and it tastes so gooooooood. Why not?!

Apple and basil are not part of a traditional caesar. Oh well. They go well in this recipe, so let’s ignore tradition for a moment.

Then the lettuce is wilted in. Just like that. Kinda fun. We usually want lettuce to be crisp, cold, and fresh. Most people turn their noses up at wilty lettuce. Snobs. (Hey, me too. Who wants a bowl of wilty salad… unless it’s meant to be wilted! Then we’re singing a different tune.)

You know that loaf of bread that is now stale and is not acceptable for peanut butter and jam? Good. Let’s rip it apart and toast it up. It’s seasoned with a little bit of olive oil, some salt, and pepper. Crunchy is good here, so don’t under toast.

No one wants soggy croutons.

Because they’re totally going into the soup. Yep. We’re doing this. The soup was blended and strained so it’s creamy and smooth. Then it is topped with that bacon you’ve been snacking on, those croutons you can’t stop eating, and the parmesan cheese you keep sneaking tastes of. (Oh, just me? Cool.) Plus, don’t forget about adding a drizzle of your favorite olive oil.

And just like that, it’s ready.

Creamy and dreamy, with a bit of zip.

Boom, bang, done did. (What?!) Let’s eat!

Happy Eating!

Caesar Soup

Recipe Type: Soup, Lunch, Side, Main, Quick and Easy, Foodie

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 37 mins

Total time: 52 mins

Serves: 2

Ingredients

2 slices bacon
1 T olive oil
1 apple, diced
1/2 t dried basil
1 stalk green garlic, diced
6 cloves garlic, diced
to taste salt
to taste pepper
1 t dijon mustard
1 T balsamic vinegar
6 C lettuce, washed and torn
4 C vegetable stock
2 C bread, torn
1 T lemon juice
2 T mayonnaise
olive oil, for topping
parmesan cheese, grated, for topping

Instructions

Pre-heat oven to 350F.
Cook bacon and drain on a paper towel lined plate.
Heat a soup pot. Add oil. When oil is hot, add apple, basil, green garlic, garlic, salt, and pepper. Cook for 2-3 minutes over medium-low heat, stirring occasionally.
Add dijon and balsamic vinegar, and cook 1 minute.
Add lettuce and wilt down for 2-3 minutes, stirring constantly.
Add stock and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.
Toss bread with some olive oil, salt, and pepper. Place on a baking sheet and toast for about 10 minutes, turning once.
Remove soup from heat. Add lemon juice and mayo. Blend with a hand blender or regular blender (regular: remove the plug from the lid and cover hole with a clean towel). Strain, taste and adjust seasoning if needed.
Serve topped with croutons, a drizzle of olive oil, bacon, and a sprinkle of parmesan cheese (add the croutons immediately before serving).

3.2.1269

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Sides Archive

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Parsnip Fries with Dip

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Half Birthday Fun – Beef Chili

Happy 31 and a Halfth Birthday, Tim!

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Aaaand We’re Back… With Squash’n Eggs

Happy Eating!

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Massaged Kale Salad with Radish and Apple

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Caesar Soup

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