De Ma Cuisine

Thoughts Archive

Wednesday

10

October 2012

0

COMMENTS

Better Than a Once Baked Potato with Some Stuff Mashed In – Episode 43

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

The reliable potato makes an appearance on this week’s episode (#43 if you’re counting). In a slight twist on a traditional Twice Baked Potato, I’ve added things like broccoli, carrots, and bell peppers. I used russets. They’re a little bit starchier, so are great for something like this.

I served the potatoes with some German sausage, a Simple Tomato Salad, and some Roasted Broccoli. They would also be great alongside a Roast Chicken, Roast Beef, Pork Chops… Or as the main event: You could cook, then mix in some ground meat, or tempeh,  and serve it with a simple salad on the side. If you made Chili this week, it would be amazing over top of the potatoes! And, here’s an idea: If you have leftover filling, you could make it into potato pancakes, or a hash with scrambled eggs.

Now watch the episode, please. And enjoy. And, come back on Friday. I want to tell you about last weekend. 😉

Happy Eating!

Twice Baked Potatoes

Last modified on 2014-04-25 20:24:12 GMT. 0 comments. Top.

 

Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
Instructions
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.

 

 

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

Thanks sponsors!!

Friday

5

October 2012

0

COMMENTS

It’s Finally Fall!

Written by , Posted in Thoughts

September ended, October has begun. It’s actually been fall for a while, but it’s not really fall (in my mind) until it feels like fall. September was hot. October 1st was 106F. That’s too hot for October. Now it’s cooling down. Relief! We ate on the back patio last night, because it was finally chilly enough. I’m a little obsessed with cooler weather. I love cold fall evenings. I love putting on a sweatshirt, or having to get a quilt ’cause I’m cold when we’re watching TV. I love to be cozy. (When I was little, I had a blanket that I called my “cozy”. Maybe that’s why I still like being cozy so much. I even like the sound of the word. It’s kinda comforting, and, well, cozy.)

My wedding was in October, so I love to remember that fall, which included a honeymoon close to Yosemite, and the brilliant fall colors. I love to think of fall in Ontario, where I grew up. I miss that kind of fall. I wish we were there right now, for so many reasons (one of whom is 2 weeks and 3 days old and would call me Auntie if she could talk).

I love that it’s the baseball postseason. My team didn’t do well this year. But, I just love to watch, so I’m glad that someone is in it, and I’ll keep wearing my Red Sox hat regardless.

I love soups and stews and roasts and baking and the smell of a pumpkin candle. Recently I made (a variation of) my Corn Chowder, and next week I have Chili on the menu (maybe I’ll use leftover puréed butternut squash instead of summer squash, and tarragon instead of basil??!). Perfect.

I love that October is National Pizza Month. I love pizza. Almost as much as I love soup and sometimes more. Depends on the day. Today is a pizza day, Pizza Friday.

There are so many other things that I love about fall. I’ll save them for another time. For now, enjoy your weekend. Hope it’s lovely and just the right temperature. I hope it’s full of joy, laughter, good food, great company. That’s my desire for our weekend. I think we’ll start it off tonight by using up the last slice of bacon (literally, I have only one slice of bacon in the freezer) and make my BBQ Apple Bacon Pizza. It’s a treat for sure.

Happy Eating!

BBQ Apple Bacon Pizza

Last modified on 2019-07-24 21:24:58 GMT. 0 comments. Top.

BBQ Apple Bacon Pizza  
 
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2-3
Another successful Pizza Fridays invention. We loved this one!
Ingredients
  • 1 pizza crust
  • 1 small apple, thinly sliced
  • 2 slices bacon, chopped and cooked
  • 1/4 C BBQ sauce (I used homemade)
  • salt and pepper, to taste
  • 1/4 t sweet paprika
  • 1/4 – 1/2t red pepper flakes
  • drizzle honey
  • 1C cheese (extra sharp cheddar, parmesan)
  • 1T flour
Instructions
  1. Cook bacon, drain on paper towel.
  2. Sprinkle pizza pan with flour. Roll or press out dough, working from center and moving out, spinning the pan as you go.
  3. Top with BBQ sauce, cheese, apple, bacon, spices, drizzle honey, and a bit more cheese.
  4. Bake according to pizza crust directions (or 375F for 15-18 minutes).
  5. Serve topped with more parmesan (opt.).
 

BBQ Sauce

Last modified on 2012-07-19 17:18:59 GMT. 3 comments. Top.

BBQ Sauce
Recipe Type: Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Perfect for grilled meats, on pizzas, or in burgers!
Ingredients
  • 1/4 C white vinegar
  • 1/2 C apple cider vinegar
  • 1/4 C molasses
  • 2 T honey
  • 1/4 C brown sugar
  • 1/4 C tomato paste
  • pepper
  • 1/2 to 1 t chili & garlic sea salt
  • 1/2 to 1 t tropical pepper sea salt
  • pinch ginger
  • pinch nutmeg
  • 1 T smoked paprika
  • 1 t sweet paprika
  • 1 T chili powder
Instructions
  1. Whisk all ingredients together.
  2. Bring to a boil, reduce to a simmer until thickened and reduced, 15 minutes to 1 hour or so.
Notes

Makes about 2 C sauce before reducing.

Wednesday

3

October 2012

1

COMMENTS

I Just Got Really Hungry – Episode 42

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

You want to know one of the challenges of my job? Not eating ALL THE TIME! Like right now, I just finished editing this taco episode. Then I had to retouch the photos. Then I had to type the recipe. All the while getting hungrier and hungrier. You know how you’re not supposed to go grocery shopping when you’re hungry? I think the same applies to writing about food. To be fair, it is lunchtime. But, there are other times when it’s not, and I’m thinking about the food on the computer screen so much that I can hardly keep myself from snacking on it (and sometimes I give in and eat the cold leftovers while standing in front of the fridge).

Whew, now that that’s been said, want to talk about this episode? It’s a simple dish. A perfect meal for a night when dinner hasn’t been planned and you need something quick. All you’ve gotta do is chop up a few veggies, cook some tempeh and some of the vegetables, warm up the tortillas (totally optional), and you’re ready to dish up!

My tacos were kinda basic. I used what I had on hand (tempeh, tomatoes, lettuce, corn, sweet peppers, etc). I didn’t buy anything extra for this meal. I kinda wanted to buy the hard taco shells, but I resisted. Although since it’s almost grocery day, I may buy some to have with the leftovers (or I could make my own with pan fried corn tortillas – I’ve done it before, it’s not that difficult, although my friend Stacey is much better at it than I am)… I’ve gotten off track here… My point is, I made these the way I normally cook – I use what I have on hand. If you have things like avocado or cilantro, they would be a great addition. Or, if you have, say, zucchini, carrots (grated would taste best, I think), sinqua, tomatillos, cherry tomatoes, spinach, kale, any veggies you like, feel free to use them either in addition to, or to replace any that I’ve used (I would use the leafy greens, tomatillos, and tomatoes for topping, the others I’d sautée).

If you’re afraid of the tempeh, don’t be. It’s good. But, if you insist that you don’t want to try it, no big deal, use your favorite kind of ground meat. I’m into that too.

Tacos huh? Welp… see ya later.

Happy Eating!

Tacos

Last modified on 2012-10-03 21:20:14 GMT. 0 comments. Top.

Tacos

Recipe Type: Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Tempeh is substituted for ground meat in this twist on a traditional taco.
Ingredients
  • 4-8 tortillas (flour or corn – number of servings depends on size of tortilla)
  • 1 (8 oz.) package Tempeh (could substitute ground meat if desired)
  • 1 large tomato, diced
  • 1 C lettuce, shredded
  • 1/2 C corn
  • 1 sweet pepper, diced
  • 1 onion, diced
  • 1 t salt
  • 1/2 t pepper
  • pinch cayenne
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 t chili powder
  • pinch cumin
  • 1 t apple cider vinegar
  • 2-3 T olive oil
  • Greek yogurt (for topping)
  • salsa (for topping)
  • 1 C cheese, grated (for topping)
  • avocado (opt.) (for topping)
  • cilantro (opt.) (for topping)
Instructions
  1. Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
  2. Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
  3. In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
  4. Either fold at one end and roll sides in, or fold in half (works well for a larger taco).
Notes

This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.

 

This meal 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

Monday

1

October 2012

0

COMMENTS

On Our Weekend

Written by , Posted in Thoughts

What do you like to use your weekends for? Do you relax? Play? Go out of town? Maybe you have to work on the traditional weekend, and your weekend is in the middle of the regular work week?

My ideal weekend includes lots of down time. But, that doesn’t always mean lounging on the couch and watching movies all day (although an occasional day like that is wonderful, important even, in my opinion). For me it means some relaxing in front of the TV probably (hopefully catching whatever baseball game is on on Saturday afternoon), but also doing lots of little and random things around our home, that I might not get to during the week. Like transplanting our olive trees and digging in my garden, organizing a cupboard (yes, this is actually fun to me), planning our menu, rearranging furniture, making stocks and breads, cleaning out the fridge… I’m also happy when our weekend includes things like: walking the dog, sleeping in a little bit, popcorn, reading a good book, dinner with friends, church, reading a cooking magazine cover to cover, good TV and movies, a  glass of wine on the patio with Husband, laughter…

Weekends away are great, but I sure love a weekend at home.

Most Fridays we have pizza for dinner. “Pizza Fridays” I call them. I love being creative with pizza. It’s fun and really yummy. This past Friday I didn’t make any pizza dough. I got distracted with work and other things on my to do list. Not too big of a deal. I had a baguette that I sliced in half and topped with Margherita Pizza toppings. It was quick and easy and tasty.

In case you have a dough-less pizza night, here’s a cheater version. 🙂

Happy Eating! 

Baguette Margherita Pizza

Last modified on 2012-10-03 21:20:25 GMT. 0 comments. Top.

Baguette Margherita Pizza

Recipe Type: Pizza, Quick
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1/2 baguette, sliced in half
  • 1 tomato, or 10-15 cherry tomatoes, sliced
  • 1 1/4 balls fresh mozzarella cheese, sliced
  • 10-15 large basil leaves
  • salt
  • pepper
  • olive oil
Instructions
  1. Top each baguette half with olive oil, salt, pepper, tomatoes, and cheese.
  2. Bake at 400F for about 10-15 minutes, or until cheese is melted.
  3. Top with basil and serve (slicing in half if desired).

 

Friday

28

September 2012

7

COMMENTS

The Definition of Success

Written by , Posted in Thoughts

Do you ever have one of those days where you have to look in the mirror and tell yourself, “I am beautiful. I am likable. I am good enough.” Do you ever have to convince yourself that you aren’t a failure? Not because no one has told you those things, but because you are your biggest critic, and it needs to come from you.

Do you ever have to remind yourself that your self worth shouldn’t doesn’t come from someone else’s opinion of you. They (whoever “they” are) do not determine your merit.

(Can I interrupt myself for a second to say that I know my blog is mainly about food. But, even though I’m a bit hesitant about posting this, I think it’s important to share who the girl behind the apron is. If reading about this is not interesting to you, here’s a post without too many feelings, but with a fun video, and a yummy recipe. :))

This stemmed from a time a couple of weeks ago where I forgot that I’m valuable and focused on someone else’s opinion of me. (OK, let’s be honest here, it hasn’t just happened once.) It was an interesting learning experience though. As I was in the midst of it, I was able to take a step back and really examine why I was so upset. And it was good, really good. In the middle of a tough situation, I often have trouble seeing clearly what I need to be changing or how I should be acting. This particular day I had a more coherent frame of mind and I started thinking about how I define success.

It’s difficult to strike a balance, especially in the social media laden world we live and work in. Maybe more-so for those of us who rely so heavily on things like Facebook, Twitter, and Instagram for our “success”. The problem is that I can place my value on the number of comments I get on a blog post (sometimes there are none), the number of YouTube views my show gets (sometimes the numbers are way lower than I’d like), the number of Likes I have on Facebook (why don’t I have as many as so and so).

Some of this has led me to contemplate my childhood. Who I was, the people who helped shape my life, why I am the way I am and respond the way I do. I’ve been thinking about my brother and sister-in-law’s precious 10 day old baby girl and how she is going to be influenced by me, as her Auntie. I want her to know how special and important she is.

And through all of these thoughts, I’m realizing a lot about success, who I want to be, the good things and the not so great things about who I am, and that I’m OK with being me… It only took 31 years to be able to say that.

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