De Ma Cuisine

Thoughts Archive

Wednesday

5

December 2012

3

COMMENTS

Things Just Got Beety – Episode 48

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

I Skype with my family once a week. I think I may have mentioned this before… In any case, most Skype chats end up with mom and I discussing food. She asks what I’ve made for dinner, and we talk about the things she’s made for her various groups (she and my dad have a banquet hall where they host groups and cook them amazing dinners).

Last week Mom told me about this Beet Salad that she’d made. She made it sound so good that I asked her to send me the recipe. When I read the recipe, it sounded so good that I thought I should make it for my show, since I knew we were getting beets in our Abundant Harvest Organics box this week.

I don’t always know what to do with beets. I love them in Borscht, but to be honest, I have a hard time finding ways to make them that I like.

I don’t feel that way anymore.

This salad is not only beautiful to look at, but it’s delicious! Thanks, Mom, for this wonderful recipe!

The true test will come in a few minutes when I find out if Husband likes it. 😉

(Update: I wrote this post after I’d filmed on Tuesday. It’s now Wednesday, so we’ve already eaten the salad. The verdict from Husband: “I liked it more than I thought I would.” High praise coming from someone who only likes beets in Borscht and in general doesn’t really love them.)

This salad would be perfect for a holiday party! It looks super fancy and tastes great but, it’s pretty easy to make. We had it for dinner along with Roast Beef and some Garlic Bread. It could also go well with a Roast Beef Crostini, alongside the Poor Man’s Roosevelt Pizza, or Mindy’s Gorgonzola and Honey Crostini… And if you have leftovers, you could turn them into Wilt ‘Em Greens with Beets, Borscht, or Scalloped Root Veggies with Gorgonzola! Good idea? Good idea.

Happy Eating!

Mom’s Roasted Beet Salad

Last modified on 2013-01-08 23:59:02 GMT. 0 comments. Top.

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

This dish can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

Friday

30

November 2012

0

COMMENTS

With What You Have On Hand

Written by , Posted in Thoughts

I really enjoy making soup. I love making a soup completely from scratch, or using leftovers to invent a one of a kind creation. It’s pretty much my favorite.

My mom-in-law loves to make Pulled Pork Sandwiches (and we love to eat them). When we were at their house for Thanksgiving, she made them. But, it was just four of us eating, so there were lots leftover. I thought that it might make a yummy chili. I looked in their cupboards and they had some beans and tomatoes. We were set.

This is a super easy meal that can be made with what you have on hand! If you have something a little bit different, try it! Maybe you had roast beef, or chicken, that would taste great! Our Pulled Pork had BBQ Sauce in it, so if you aren’t using Pulled Pork, just add some (from the store or homemade). Use the veggies you have in your drawer, or things that sound good to you. If you prefer not to cook with wine, you could use an equal amount of apple cider… Got it?!

Make this. Hang out with your family or friends. Eat it along with some bread (mom made homemade Beer Bread – it was yummy!). Mmmmmm…

Happy Eating!

Pork and Beans Chili

Last modified on 2012-12-01 02:09:50 GMT. 0 comments. Top.

Pork and Beans Chili

Recipe Type: Main, Soup, Chili, Stove Top, Meat, Beans, Legumes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A warm and hearty chili.
Ingredients
  • 6 C fresh spinach, roughly chopped
  • 3 C pulled pork (with BBQ sauce)
  • 1-14 oz. can Italian Stewed Tomatoes (or whatever canned tomatoes you have), diced
  • 1-15 oz. can black beans, drained
  • 1-15 oz. can kidney beans, drained
  • 1-15 oz. can chili beans, drained (or pinto beans and add some: onion powder, garlic powder, paprika, salt, and tomato paste)
  • 2-3 t (or 3-5 cloves) garlic, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 C chicken stock
  • 1/2 C red wine (or apple cider)
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • 1 T balsamic vinegar
  • 1 T lemon juice
  • pepperjack cheese, cut into matchsticks, for topping
Instructions
  1. Heat soup pot, add oil. When oil is hot, add onion, bell pepper, and seasonings. Cook for about 5 minutes, over medium heat.
  2. Add garlic, 2 min.
  3. Add balsamic vinegar, cook 1 minute.
  4. Add beans, tomatoes, and pork. Cook 10 minutes.
  5. Add stock and wine or cider. Bring to a boil, then reduce to a simmer, for at least 30 minutes, or until it’s the desired thickness (I wanted mine thick, so I cooked for a little longer than 30).
  6. Ten minutes before serving: add spinach and wilt down. Cook for 8 minutes. Add lemon juice, cook for 2 minutes. Taste and adjust seasoning.
  7. Serve topped with cheese sticks.

 

Wednesday

28

November 2012

0

COMMENTS

My Favorite Way to Eat Greens! Episode 47

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

When I was young, like the year I got my Cabbage Patch Kid for Christmas, I think I would have made a really weird face at you, had you promised that I would somday love things like spinach, kale, radicchio, and swiss chard. Or, I may have ignored you altogether and continued to play with my doll. But now, 26 or so years later. I do.

I love them as a salad, in scrambled eggs, with fried potatoes, and maybe best of all, wilted, wilted, wilted down, then topped with some crispy bacon and crunchy almonds… I might not want to share (yes, sometimes I am still a bit like my 5 year old self).

For this week’s episode, I was trying to think of something you might have wanted to try, but haven’t had the courage to. Something that’s simple, yet seems a bit intimidating. Perfect for episode 47, for a cold fall – almost winter’s dinner.

If you’ve looked at the recipe already, you will see that not only are there tons of weird greens (weird if they’re new to you maybe), but also a wacky Black Spanish Radish.

Don’t run away. Please.

Radishes add a spicy kick that (especially when grated) isn’t overpowering. They’re rich in absorbic acid, folic acid, amd potassium. They’re a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.(1) In addition to grating radishes into salads (wilted or regular), I use them in soups, stews, salads, and stir fries… among many other things.

So now that we’ve got that settled, eat along friends! Let’s wilt some greens!

Happy Eating!

Wilt ‘Em Greens

Last modified on 2013-09-05 17:44:08 GMT. 0 comments. Top.

 

Wilt ‘Em Greens
Recipe Type: Side, Greens, Stove Top, Wilting, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
I just love Wilted Greens! Beautiful kale, spinach, and radicchio are wilted down, some onions and Spanish black radishes are sautéed, then it’s all topped with crispy bacon and crunchy almonds. A perfect side dish!
Ingredients
  • 2 slices bacon, chopped
  • 1-2 T garlic infused (or regular) olive oil
  • 1 onion, diced or chopped
  • 1/2 C black spanish radish (or other kind of radish), peeled and grated
  • 2 T balsamic vinegar
  • 1 t maple syrup
  • 1 t dijon mustard
  • 1/2 t salt
  • 1/4 t pepper
  • pinch nutmeg
  • pinch cayenne
  • 3 C spinach, roughly chopped or torn (could also use swiss chard, collard greens, beet greens, or any other greens you love)
  • 3 C kale, roughly chopped or torn (any kind of kale)
  • 1 1/2 C radicchio, chopped
  • 1/4 C roasted almonds, roughly chopped (for topping)
Instructions
  1. Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
  2. Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion and radish. Cook 3-5 minutes, or until softened, over medium heat.
  3. Remove stems from greens, wash well, and dry.
  4. Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the radicchio and some of the greens, wilting down and tossing, then adding more greens and repeating until they are all gone. Turn the heat down to medium-low.
  5. Once all greens are wilted, taste and adjust seasoning if needed.
  6. Serve topped with bacon and almonds.

 

This dish can be found on Tuesday of this week’s menu!

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

(1) Wikipedia

Friday

23

November 2012

0

COMMENTS

Day After Thanksgiving Pizza (That Doesn’t Contain Turkey)

Written by , Posted in Thoughts

The big meal day is over. But you have a lot leftover, don’t you? We do. And I might offer to make either Thanksgiving Soup or Spicy Turkey Chili. Tomorrow. Tonight, it’s Pizza Friday!

Last week, on Pizza Friday, I was tired, I’d been cooking for most of the afternoon, and I didn’t feel like coming up with a creative pizza. Plus, I didn’t have any dough made. I know, poor me. So, after taking a break to look at Instagram, where I spotted my friend, Lisa’s, pizza creation that looked like it had peppers on it, I thought that maybe I’d just do a simple pepper pizza with cheese. I had some French bread dough rising, so I stole a bit and used it for the crust.

This was a good idea. This was a very good idea. Husband said it was his favorite crust that I’d made in a long time. I had to agree. It was thin, crispy, but also a bit chewy, and so delicious!

In case you need a one meal break from turkey, here’s my simple recipe. Sorry I don’t have a photo of the pizza. We were hungry and I didn’t think it would be so good it would warrant a blog post. I should know better by now. Always, always, always take a photo. 🙂

Happy Eating!

Bell Pepper Pizza

Last modified on 2012-11-19 21:26:09 GMT. 0 comments. Top.

Bell Pepper Pizza

Recipe Type: Pizza, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Simple: bell peppers, sauce, and cheese. Done. Eat some pizza.
Ingredients
  • 1 bell pepper, thinly sliced
  • 1 C finely grated cheese (I used a mixture of cheddar and Gruyère)
  • 3 T tomato paste
  • 1 T balsamic vinegar
  • 1-2 T water
  • pinch salt
  • 1 T garlic infused olive oil (or just regular olive oil)
  • 1 t olive oil
  • 1 pizza crust (I used French bread dough, after it had gone though its first rise)
Instructions
  1. Grease baking sheet with 1 t olive oil. Spread out dough. Bake at 450F for 7 minutes. Remove from oven. Using a spatula, gently unstick from pan, if it’s stuck.
  2. Mix together tomato paste, vinegar, salt, water (use just a bit to start), and remaining olive oil. Spread sauce on crust. Top with peppers and cheese.
  3. Bake for 5-7 minutes more.

 

Monday

19

November 2012

0

COMMENTS

For This, I Am Thankful

Written by , Posted in Thoughts

In North America, we have so much. I know there is plenty in other places too. But, having lived solely in Canada and the USA, this is where my experience lies.

We had some friends over for dinner last night. Peggy and I were talking about past generations: our grandparents, who lived such different lives than we do now. And she also spoke of a time when they lived in a third world country, where having running water to your home was a luxury, not a guarantee.

What a good reminder of how blessed we are. We have clean water. People like my dad have worked tirelessly to make sure of that. (Thanks, Dad, for all that you’ve done all over the world to make clean water more readily available, be it through wetlands or waste water treatment.) We have lights, to illuminate the books we are able to check out of the library for free, that we can turn on and off at will. We have heated and cooled air at the flip of a switch. We have more food that we could need to consume (or so it seems, I haven’t done the research). And we have choices about the food we eat…

This isn’t meant to be a guilt trip. Simply a reminder, mostly to myself, to be thankful for the little things that I take for granted. If this in any way inspires you to find a way to give thanks, that’s a bonus, a blessing to me.

As I reflect on this week, on family, on generations past and the things they didn’t have that we take so for grated, I’m reminded of a simple soup that my Oma used to make, that I now make. I’ve written about it on here before, I made it for one of my episodes. It’s called Borscht. There are different variations, depending on the region of origin. I’ve made it many times, probably not once the same. But the main idea behind it, I think, was that it was a soup made from nearly nothing. It can essentially be made with broth, beets, potatoes, and cabbage. I made it for dinner last night. Making it makes me miss my Oma terribly, but it’s also good to be carrying on a family tradition, which I know would make her happy.

I hope that wherever you are, however you’re spending this week, your loved ones are cherished and your heart is full of thanksgiving.

Happy Thanksgiving, Friends! I’m thankful for you.

Beet and Beef Borscht

Last modified on 2012-12-01 02:12:58 GMT. 1 comment. Top.

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts