De Ma Cuisine

Thoughts Archive

Wednesday

26

September 2012

0

COMMENTS

There’s Sinqua in my Ratatouille? – Episode 41

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

Ratatouille-2

I took the dog for a walk this morning. It smells like potato salad outside. Not in a good way.

In happier news, I used the sinqua that has been in the Abundant Harvest Organics boxes lately for something so yummy. I’ll admit that I was a little hesitant to try this foreign to me veggie at first. But, when I read that you could use it kinda like you would zucchini, I wasn’t as scared. I have been wanting to make Ratatouille for ages, and was so excited when a few weeks ago almost all of the ingredients were in our weekly box of produce. All but the summer squash. I decided to give the sinqua a chance. Success! We loved it!

So I thought I’d make it for you on the show. You could, of course, use summer squash if you’d prefer. But, if you’re looking for an interesting way to use the sinqua, give it a try as a replacement.

When we were eating dinner last night, I said something about how there was a whole eggplant in the dish. Husband looked up quickly and said, “There’s eggplant in here?!” I guess he didn’t know he liked it. 😉

Ratatouille-3

Ratatouille-1

Ratatouille-4

Happy Eating!

Ratatouille
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 eggplant (about 3 C), diced (peel left on)
  • 2 sinqua (Chinese okra) or summer squash (about 2 C), peeled and diced
  • 3 bell peppers (about 2-3 C), diced
  • 2 tomatoes (about 2 C), diced
  • 1 medium onion, diced (I used red, use whatever kind you have on hand)
  • 1 t fresh thyme (or 1/2 t dried)
  • 3-4 T olive oil
  • 1 t garlic powder (or 4 cloves, diced)
  • 1/2 to 1 t salt (or to taste)
  • pepper
  • 1/4 C fresh basil, chopped (for topping)
Instructions
  1. Heat skillet. Add 3 T oil. Add onions, peppers, salt, and pepper. Cook about 8 minutes over medium or medium-low heat.
  2. Add eggplant, sinqua/squash, thyme, and garlic powder. Cook covered, for 5 minutes.
  3. Add tomato, cook covered for 5 minutes over medium heat. Cook uncovered for 15 minutes (or until the juice from the tomatoes has mostly boiled away), stirring often, over medium-high heat.
  4. Taste and adjust seasoning if needed.
  5. Top with a drizzle of good olive oil and basil.
Notes
We ate this dish with some leftover (reheated) Chicken and Crostini (topped with olive oil, tomato, and parmesan cheese).

 

This episode is Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

Monday

24

September 2012

0

COMMENTS

Lavender and Lace Tea

Written by , Posted in Thoughts

I love weddings. I loved my wedding. I love this time of the year because I’m reminded of the fall of 6 years ago when I was getting ready to be married. This year, in addition to our anniversary that’s coming up in a few weeks, my brother-in-law is going to marry his wonderful fiancé.

My mom-in-law and I thought it would be fun to throw a bridal shower and tea for my future sister-in-law. So we planned and shopped and cooked and carried tables and decorated with so much lace… And it turned out to be a really lovely tea.

I was mostly in charge of the food. We bought a few things, like scones from Top of the Hill Produce (so yummy – I’m glad I didn’t insist that we make them ourselves), and a few little things like nuts and chocolate covered cookies, and mom made some chocolate covered blackberries. I made 5 different Tea Sandwiches. Some took very little effort, some were a little more work (and made me cry, because I had to cut so many onions). It was a bit of a daunting task. I realized I’d never been the main cooker for so many people! There were 20 women attending the tea. All-in-all, I was happy with the result and got some nice compliments on the sandwiches. I think my favorite was either the Walnut and Caramelized Onion, or the Roasted Fig.

Here’s a little look at the tea. We held the event at Shinn Photography‘s studio (where I used to work). It turned out exactly as I’d imagined it would. I’d say it was a success.

Husband made this wonderful sign. No computer used – all freehand. He’s talented. And, really nice to help with a shower he wasn’t going to attend… He even did all the hand-washable dishes after!  

Food, ready and waiting for our guests to arrive.

Nametags

Mismatched tea cups and plates with silver spoons. Lemon curd for the scones. Fresh flowers from a neighbor’s yard.

Our lovely guests.

Now there’s less than a month until the happy couple is married! I’m pretty excited. We got to spend the rest of the weekend with them. It was really nice time.

Here are the Tea Sandwiches that I made.

Happy Eating!

Cucumber Tea Sandwiches

Last modified on 2012-09-26 22:05:26 GMT. 0 comments. Top.

Cucumber Tea Sandwiches
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 7-8
Ingredients
  • 2 containers Boursin spreadable cheese
  • 14 slices of white bread
  • 1 cucumber, seeded and chopped in small pieces
Instructions
  1. Mix together the cheese and cucumber and spread on bread.
  2. Top with a second slice of bread.
  3. Cut in triangles, quarters, or fingers.
Notes

Makes 7 sandwiches total.
If left to sit overnight, it will probably become a bit watery (because of the cucumber). You can mix the water in, or just drain it. It didn’t make our sandwiches soggy.

 

Smoked Salmon Tea Sandwiches

Last modified on 2012-09-26 22:05:22 GMT. 0 comments. Top.

Smoked Salmon Tea Sandwiches
Recipe Type: Lunch, Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 7-8
Ingredients
  • 2 – 4oz. packages smoked salmon, finely chopped
  • 1 oz. capers, drained
  • 12oz. (1 1/2 pkgs) cream cheese
  • 14-16 slices white bread
Instructions
  1. Mix cream cheese until spreadable (if desired the cheese can be left at room temperature for a while to soften, then mixed).
  2. Mix salmon with capers and cream cheese. Spread on bread.
  3. Top with a second slice of bread.
  4. Cut in triangles, quarters, or fingers.
Notes

You could use leftovers to make a Savory Stuffed French Toast.
Makes 7-8 sandwiches total.

 

Roasted Fig Tea Sandwiches

Last modified on 2012-09-26 22:05:18 GMT. 0 comments. Top.

Roasted Fig Tea Sandwiches
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 7-8
Ingredients
  • 14 figs, chopped
  • 1 T olive oil
  • pinch salt
  • 1/8 t pepper (or to taste)
  • 12oz. (1 1/2 pkgs) cream cheese
  • 14 slices white bread
Instructions
  1. Toss figs with olive oil, salt, and pepper. Bake at 350F for 15-20 minutes, or until figs are lightly roasted.
  2. Let figs cool.
  3. Soften cream cheese and mix with figs. Add a little more pepper if desired.
  4. Top bread with mixture and top with a second slice of bread.
  5. Cut into triangles, quarters, or fingers.
Notes

You could use leftovers to make Stuffed French Toast, or Baked French Toast.
Makes 7 sandwiches total.

 

Walnut and Caramelized Onion Tea Sandwiches

Last modified on 2012-09-26 22:05:13 GMT. 0 comments. Top.

Walnut and Caramelized Onion Tea Sandwiches
Recipe Type: Lunch, Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 7-9
Ingredients
  • 6 onions, diced
  • 1 C walnuts, roughly chopped
  • 2 T honey
  • 2 T brown sugar
  • 1-2 T olive oil
  • salt
  • pepper
  • 12oz. (1 1/2 pkgs.) cream cheese
  • 14-18 slices of white bread
Instructions
  1. Heat pan, add oil. When oil is hot, add onions, honey, salt, pepper, and sugar.
  2. Cook over medium-low heat for about 45 minutes, or until the liquid has evaporated and the onions are caramelized (brownish, tender, sweet).
  3. Mix with softened cream cheese and walnuts. Add salt and pepper if desired.
  4. Top bread with onion mixture. Top with another slice of bread.
  5. Cut into triangles, quarters, or fingers.
Notes

The onions bothered my eyes a lot, because of the quantity. If you can get past that, this is a really yummy sandwich!! One trick I’ve discovered for peeling is to peel them under running water. Helps a little with the crying. 🙂
The filling would also be a good chip or cracker dip. It could be good added to scrambled eggs.

 

Mushroom, Ham, and Rosemary Tea Sandwiches

Last modified on 2012-09-26 22:05:08 GMT. 0 comments. Top.

Mushroom, Ham, and Rosemary Tea Sandwiches
Recipe Type: Lunch, Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 7-8
Ingredients
  • 3 packs/boxes of mushrooms, chopped
  • 1 C ham, chopped
  • 1 T fresh rosemary
  • 14-16 slices white bread
  • 12oz. cream cheese
  • salt
  • pepper
  • 2 T olive oil
Instructions
  1. Heat pan, add oil. When oil is hot, add mushrooms and rosemary. Cook over medium or medium-low heat for about 20-30 minutes, or until mushrooms are tender, and liquid has evaporated.
  2. Combine mushrooms, cream cheese, ham, salt, and pepper.
  3. Top bread with mixture, and top with another slice of bread.
  4. Cut into triangles, quarters, or fingers.
Notes

Any extra filling could be great added to an omelet, or scrambled eggs, or to a savory Baked French Toast, or Stuffed French Toast.

 

Thursday

20

September 2012

0

COMMENTS

If I Lived a Little Bit Closer

Written by , Posted in Thoughts

In my head right now I’m singing, “On top of spaghetti, all covered with cheese, I lost my poor wheatball, when somebody sneezed.” The word “wheatball” is said in Mrs. Kim’s voice (Mrs. Kim is a character on Gilmore Girls), which is why it’s saying “wheatball” instead of “meatball”. Are you still here? Or did you stop reading? If you’ve already left, I get it. Might be a little bit weird. If you’re still here, I’m glad.

Sunday night I had a dream that my brother’s partner had the baby that was due today. I woke up quite anxious and worried about them and wondered if it had happened. I didn’t heard anything until Tuesday while I was editing my episode, when I got THE call… He told me that I am Auntie Rachel!

The above paragraphs don’t relate to each other. I just think wheatball is funny and want to share it with you. Actually (you could say that in Oscar’s voice, from The Office), I can relate the two. I included it because my family is silly and I think they’d think it’s funny. So there. Here’s some photographic proof.

I love that only a few of us are looking at the camera. Apparently there was a joke happening.

Brother Jake and I talking during my post wedding brunch.

The photo at the top of the post includes our littlest brother, Josh.

Jake and Mom practicing their walk down the aisle at my wedding rehearsal.

My family is really great. I mean, I know you kinda have to (or at least are supposed to) like your family. But, I actually do. I love spending time with them. Not just my parents and brothers and sister-in-law, but the extended family too. I got to thinking about this today, because I’d been waiting for that call that would make me an Auntie. And I started thinking about my aunts and uncles and the amazing people that they are, and how I hope to be even a fraction as cool as they were/are.

I’m overjoyed. I can’t wait to see my parents as Oma and Opa (Grandma and Grandpa). I can’t wait to see my littlest brother as an uncle. And, oh my gosh, I can’t wait to see my other little brother as a daddy (wasn’t it just yesterday that we were home for lunch during Elementary school telling terrible knock knock jokes at the kitchen table?!), and his wonderful partner as a mommy. It brings tears to my eyes just thinking about it.

I’ve mentioned before that we live really far away from my immediate family. So, I won’t be bringing a casserole or some soup to the new parents. But, if I were going to, I would bring them something like this Tempeh and Lentil Stew.

Tempeh and Lentil Stew

Last modified on 2013-01-11 18:42:36 GMT. 2 comments. Top.

Tempeh and Lentil Stew
Recipe Type: Stew, Main, Dinner, Vegetarian, Gluten Free, Vegan
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
  • 2 T olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 small turnips, chopped
  • 2 cloves garlic, diced
  • 2 t salt (or to taste)
  • 2 t smoked paprika
  • pinch ground ginger
  • 1/2 t chili powder
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • pinch all spice
  • 6-8 C vegetable stock
  • 1 C lentils
  • 4-8 oz. tempeh
  • 1 C puréed pumpkin (I roasted fresh pumpkin, then puréed it)
  • 1 C finely diced fresh (or canned) tomatoes
  • 1 C rotini rice pasta
  • 1 T apple cider vinegar
Instructions
  1. Heat soup pot. Add olive oil. Add carrot, turnip, onion and seasonings, cook 3-5 minutes. Add garlic and tempeh, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
  2. Bring to a boil, cook 30-60 minutes (or until lentils are soft).
  3. Add pasta. Cook until al dente.
  4. Add vinegar.
  5. Taste and add more seasonings if desired.
Notes

Lentils are high in iron and are a good source of protein.
Additional veggies that could be included: spinach, chard, kale, cauliflower, zucchini, broccoli.

P.S. To my tiny niece: You are so loved! I can’t wait to hold you.

P.S.S. In case anyone wonders, Husband’s family is pretty awesome as well. And, same as mine, not just the parents and sibling (and future sibling to be), but extended family too. We are very blessed.

Wednesday

19

September 2012

0

COMMENTS

Surprise Me – Episode 40

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

Every Tuesday after I pick up my Abundant Harvest Organics box I’m always so inspired by its contents. My brain floods with ideas. But, my menu and show are already planned.

This is my 40th episode. So, I thought I’d do something a little different. This is often what dinner preparation looks like at our house, or how menu planning happens. I stand at the cupboard or the fridge and see ingredients and all-of-a-sudden have a vision for dinner.

I’m not planning to make this a permanent change (unless I love it and it works really well, I suppose), but it’s something that’s fun for me. It’s how I cook best – not following a recipe. We’ll see how it goes…

Oh and there are bloopers too, because I wanted there to be.

The above was written before filming, now it’s after I’ve filmed, and I want to write a few things down before I clean up. This was a really yummy dish. Normally, I’m an add or subtract to a dish kinda person. You may do this here too. BUT, know that if you do, you won’t get the full effect of the deliciousness. You see, every ingredient was carefully chosen to go along with the broccoli (the star). I had a bite with just pasta and while it was good, it was nothing compared to a bite with broccoli, carrot, cheese, almond, bacon, egg, and sauce. I don’t normally eat the whole bowl of food after I film. But, I’ll admit that there was almost nothing left today. And for once it wasn’t just because I’d forgotten to eat lunch and was starving.

OK, enough about the dish. Here’s the recipe. Enjoy!

Happy Eating!

Broccoli Penne

Last modified on 2012-09-19 19:26:03 GMT. 2 comments. Top.

Broccoli Penne
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Roasted broccoli and carrots are paired with a fried egg, bacon, almonds, and a delicious sauce… oh and don’t forget the pasta!
Ingredients
  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta
Instructions
  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

 

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

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

Monday

17

September 2012

0

COMMENTS

Socially Awkward?

Written by , Posted in Thoughts

I don’t know why I chose that title. This isn’t a post about awkwardness at all. But it is a post about social media. Which, can get awkward… so let’s just go with it.

I’ve been blogging for a good while now. By that, I mean a year. It’s not really a long time. But, in terms of social media, it is kinda. I can remember a time when there was no Facebook (gasp). I didn’t use Twitter until a few months ago (and I’ll admit that I’m still not as fond of it as some might be). I can also remember a time when we didn’t have internet at home (faint from shock). It’s not that I’m thaaaat old, it’s that social media as a whole is pretty young.

So I’m trying to stay with the trends, be hip like the young kids (OK, maybe I am old)… whatev… I’m on Facebook, Instagram, Twitter, Google+ (reluctantly, I’m not a huge fan, but have 2 friends who like it best)… is that all of them? I may still have a Xanga profile too, somewhere out there in the internet void.

Why might you care? Well, I post on here, of course. But, I also, and often, post in other places. I have loved taking photos for as long as I can remember. I dragged my feet when digital cameras came along. I wanted to do it the real way, with film. I’m over that now. I still have my film cameras, but I don’t use them (sad, but true). And now that I have a smartphone (ahem, that I have only had for a few months… welcome to the 21st century, Rachel O!), well, I just ran out of room for photos yesterday… did I mention that I’ve only had the phone since June? So I like to post photos on Instagram (AKA addicted). I also often post random thoughts on Facebook and Twitter. So I’m telling you because you might care to follow me, so you don’t miss out.

You can find me on Instagram at de_ma_cuisine 

on Twitter

and of course here I am on Facebook.

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