Monday

27

May 2013

0

COMMENTS

Gah!! I Made Too Much Food… Again!

Written by Rachel, Posted in Thoughts

Here’s something that happens often in our home: I make way too much food. I think I’m cooking for two and we end up with enough for four (sometimes more). So I get creative when it comes to leftovers. In fact, some of Husband’s favorites are a mixture of two or three dinners made into something new. Unfortunately when he asks if I can make it again, I have to say that I probably can’t.

However, Wednesday night’s dinner included only one type of leftovers and a lot a lot a lot of squash (sorry some of you who aren’t crazy about this summer veggie… Tis the season and my produce drawers were overflowing). If you’ve made my Polenta with Tomatoes andÃ‚ Savory you may have noticed that it makes enough for 4. I had two super cute polenta filled ramekins in the freezer. I had more squash than I needed. It was a chilly evening. Soup seemed perfect.

This recipe was not intended for the blog. But it seems like every time I take a night off and either don’t write down what I’ve made or don’t photograph it, it’s too good not to share. So I will give you a recipe that is pretty much what I did. There are variables like the type of stock you might use, kind of onion or tomatoes. I don’t think they really matter though. In the end, make it so that it tastes good to you and your family.

If you have squash haters, you could blend the soup and add some pasta (after it’s blended – I know you knew that). You could add corn, ground beef or shredded chicken, and cilantro and top it with corn chips and sour cream to make it into Taco Soup. Or you could just make it like I tell you to and enjoy it as is. The choice is yours, my friend.

Happy Eating!

Squash and Polenta Soup

Last modified on 2013-06-10 23:15:05 GMT. 0 comments. Top.

Squash and Polenta Soup

Recipe Type: Soup, Main, Leftovers

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 76 mins

Total time: 1 hour 31 mins

Serves: 4

Leftover polenta is made into a wonderful soup.

Ingredients

1-2 T olive oil
1 medium onion, chopped
1 carrot, chopped
3 cloves garlic, chopped
4 small and 1 large zucchini/summer squash, chopped
1/4 C daikon radish, minced
1 large tomato, chopped
1/4 C white wine (or 1 T white wine vinegar)
1 T lemon juice
2 C Tomato and Savory Polenta
3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
pinch cayenne
salt and pepper, to taste
1/2 t dried savory, crumbled

Instructions

Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
(Optional: If you have squash haters, you could blend the soup.)

Last modified on GMT. 0 comments. Top.

Friday

24

May 2013

0

COMMENTS

It’s Time to Eat Outdoors!

Written by Rachel, Posted in Holiday, Menu Planning, Potlucks, Thoughts

It’s feeling a lot like summer ’round here. The weather is hot and the food is light, fresh, and simple. I’m totally not opposed to a summer soup. Not at all. But, there’s definitely a time and a place for salads, barbecues, spritzers, and watermelon. And that time is now.

If you’re anything like me when I get hungry, I get a little, teeeeeeensy bit grumpy. To combat this, as you’re getting out the food, set out a few snacky things that can also go along with the meal. Veggies and Dip, Not Your Average Spinach Artichoke Dip, Fresh Veggie Salsa, Guacamole,Ã‚ or the incredible Avocado, Tomato, and Fava Bean Dip with Corn Chips are good options.

Once you’ve eaten a few bites, you can finish unpacking the rest.

My Uncle Jake makes these incredible ribs. I’ve never made them myself, because I don’t know if I could do them justice. Someday maybe I’ll attempt them. But for now, I’ll just hope that the next time we visit he just happens to make them (I may or may not send an email to hint at this wonderful idea).

My Mom has been making Potato Salad for as long as I can remember. It’s one of my favorites, and I think it’s also one of hers. I made it on my show once, with a few modifications. Both versions are delicious, so you can’t really go wrong.

If you want a one dish wonder that’s perfect for a picnic, a potluck, or just dinner on the patio, try this Summer Veggie Quinoa Salad. I could just eat and eat and eat salads like this. I may not be content to only ever eat salads, but for a meal, once in a while, I love an array of wonderfully delicious salads!

For dessert, there’s not much better than ice cream. I’m a fan of plain old vanilla without toppings (I know, I know, how boring). Buuuut, I also love it with some Roasted Berries and Apriums, some Strawberry Jam, or Aunt Sue’s Chocolate Fudge Sauce.

StrawberryJam4

I could also say there isn’t much better than this Strawberry-Balsamic Tart. I guess I’ll just have to have two favorites. Maybe you could just serve both for dessert. I’m cool with that.

Now let’s picnic! I’m ready to eat!

Happy Eating!

Monday

20

May 2013

2

COMMENTS

Simple Joys

Written by Rachel, Posted in Books, Thoughts

I spent a good portion of my day with hands submerged in sudsy water. Washing glasses, plates, bowls, spoons – treasures that we found at an estate sale over the weekend. Cupboards and shelves had to be re-arranged to make room for my new toys. This delights me.

I spent the last 30 minutes pulling dried herbs off their stems and pouring them into labeled jars. Chocolate mint, thyme, savory – the smell lingers on my hands and it is divine.

I spent a while at lunch reading a book about cooking. I have two going at the same time. I stop one for a while and pick up the other. One, The School of Essential Ingredients, is a second hand book that Tim found for me. It’s a novel about cooking. And so far, the way the author describes things resonates so perfectly in my brain. It makes me want to shout, “exactly”! She puts things into words that I would have never known needed desperately to be described.

And then there’s the book that I am reading along with pen and paper close at hand, so I can jot down ideas. “An Everlasting Meal” by Tamar Adler. It makes me long for simpler times. But, at the same time realize that I have everything at my fingertips to create what I’ve begun to crave… Good olive oil, homemade bread, vegetables, cheese, salt… This will probably make up tonight’s dinner.

I’m on the first chapter, entitled, “How to Boil Water”. I thought I knew, yet I’m learning so much. I’m feeling a renewed desire to cook, to spend hours in the kitchen – creating, learning, boiling, stirring… tasting.

One of my favorite lines so far, “…fresh vegetables can be just as beautiful when they’re pale and faded. Nature isn’t persistently bright; it wears and ages.” The simplicity in these words takes my breath away.

Hope your days are filled with your own versions of these simple joys.

Friday

17

May 2013

10

COMMENTS

An Attempt at Jam

Written by Rachel, Posted in Thoughts

Have you seen the fruit that’s in season right now? I look at strawberries – chopped, whole, purÃƒ©ed… and they make me almost giddy happy. Is that weird? I don’t really care if it is, I’m just wondering.

We ordered four extra pints of strawberries and 2 pounds of blueberries with our Abundant Harvest Organics box this week. My intention was to do something fun with them.Ã‚ The blueberries are almost gone. They are insane on the good scale. (What does that even mean?!) It’s taken us 3 days. Cool. Strawberries are all gone, but we only ate a pint raw because I decided to make jam.

It was random, made on a whim. Yesterday I was at the grocery store and saw a box of half pint canning jars and bought them. I had other things to do, but I would rather cook than tackle my to-do list. So I turned off the computer and turned on the stove.

I don’t have a canning set (you know, the boiling kind), so I opted to make freezer jam.

Good golly and good night I’m glad I did.

With freezer jam (my Mom told me this yesterday) you don’t actually have to cook the fruit. That’s why it often has such a fresh taste. Well, I was making it up as I went along and I didn’t know that I didn’t have to cook the fruit, so I did. It was a good decision.

This jam is made with honey, maple syrup, lemon, and berries. That’s all. No pectin, no granulated sugar. And it is aaaaaaaaaamazing… in my opinion.

I keep going to the fridge to get a spoonful. I have a feeling that this jam isn’t going to last very long.

On a totally unrelated note, my all-time favorite show, The Office, ended forever last night. I cried. A lot. And I ate French Vanilla Ice Cream topped with Strawberry Jam. It didn’t fix anything, but it tasted really good.

Happy Eating!

Strawberry Jam

Last modified on 2013-05-22 20:32:54 GMT. 2 comments. Top.

Strawberry Jam

Recipe Type: Condiment, Sauce, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Made with honey, maple syrup, lemon, and strawberries, this jam is delicious and sweet!

Ingredients

3 pints (heaping 4 C) strawberries, hulled and roughly chopped
1 1/3 C honey
1/3 C maple syrup
1/4 C lemon juice
zest from 1 small lemon

Instructions

Put a plate in the freezer. Combine berries, lemon zest, honey, and syrup in a large pot. Mash with a potato masher. Bring to a rapid boil (spoon stirring is unable to stop the bubbling) and boil, stirring often, for 3-5 minutes.
Reduce to medium heat and simmer for 20 minutes (or until jam is to desired thickness – to test put a small amount on the chilled plate to cool quickly and check thickness), stirring occasionally with a wooden spoon.
Remove from heat. Stir in lemon juice.
Let it stand for 5 minutes. Ladle into clean half pint jars, leaving about 1/2 inch of space at the top. Wipe any jam from the lip of the jar and place lid on. Let stand for 15-30 minutes and then place in the refrigerator. Cool completely and then place in the freezer.

Wednesday

8

May 2013

0

COMMENTS

32 – Episode 66

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

I wonder if I can think of 32 (interesting) things that I’ve learned over the years…

1. God is good.

2. My husband is the best man I know.

3. My family is amazing.

4. Dogs are weird and funny creatures.

5. Until you are one, you can’t possibly imagine the love your aunts and uncles have for you.

6. Siblings and cousins make even better friends.

7. You never know how a friendship will start, so be on the lookout. It could be something as simple as an offer of a yellow jellybean from another 5 year old neighbor.

8. It’s important to take in the moments that seem simple and insignificant. Doing the dishes together, watching the Red Sox game, walking the dog.

9. The grass will always be greener on the other side, so appreciate where you are and what you have.

10. Being together is better than having lots of money and wishing you’d spent more time together.

11. Learning to cook is a good idea. Cooking and gardening can be therapeutic.

12. A good picture takes patience.

13. It’s ok to be an introvert.

14. Laughter is essential and can be healing to the soul.

15. Getting a ring from the right man makes all the tears shed in heartbreaks past worth it.

16. Beauty can be found in the darkest, most obscure, even mundane places, and can take your breath away.

17. It’s good to write on paper and read a real, physical book once in a while.

18. Face to face time is valuable, but so is hanging out on the couch and watching TV together.

19. A walk can be the best way to clear your mind.

20. Husbands are great best friends.

21. It’s important to be nice. Remember to say thank you when Husband takes out the trash.

22. Walking through the city streets when there’s a break from the traffic and all you can hear are your footsteps and the dog’s can transform a concrete sidewalk into a serene path.

23. Vacations are essential. Even if they are just closing the blinds and lounging around all weekend, escaping from the world with your favorite person and best dog.

24. Gossipping and complaining isn’t becoming.

25. Success shouldn’t be defined by other’s opinions of what it looks like.

26. Sometimes it’s easier to communicate by writing than talking.

27. Cooking is a form of art.

28. Working at marriage is always worth the effort.

29. If you need to laugh, give the dog a bowl of peanut butter.

30. Parents are as smart as they say they are.

31. Grandparents should be cherished. Always.

32. Growing older is a good thing. But don’t rush the process.

I hope that wasn’t too corny. But, to borrow some words from The Holiday, maybe you like corny. Maybe you need more corny in your life.

It is good to celebrate. So that’s what we’re going to do today! I know I’m going to be spoiled by Husband. And I think we will have more ice cream.