De Ma Cuisine

Thoughts Archive

Wednesday

11

July 2012

3

COMMENTS

Tempeh for My Nachos?! – Episode 31

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

Episode 31. The show has as many episodes as I am years old. I’m glad people don’t age as fast as the show has!! Yikes! This episode was inspired by the All-Star game and food that I love to eat while watching baseball: Nachos. Love ’em. Simple is fine, just cheese, dipped in salsa and Greek yogurt. But, I also love to pile it on! We’re talking beans, tempeh (what I wrote about on Monday, in place of ground beef), corn, bell peppers, zucchini (not weird, you can’t even taste it), and onion. Oh, and of course CHEESE! Then, dipped in salsa and Greek yogurt.

I ate these for lunch and dinner yesterday. I couldn’t let them go to waste after I’d filmed and it was what we were having with the game. I didn’t complain. Um, I may also be having the leftovers for lunch today… balanced diet anyone? 🙂 Actually, this particular version of nachos is not to shabby for ya. So, I’ll just be sure to have something else for dinner and maybe wait on the next plate of nachos until Saturday a few weeks from now.

Y’all, it’s been a tough week. (I wrote y’all because we’ve been watching Friday Night Lights and it’s bringing my inner Texan out – I lived there for five years.) I’m not going to go into the whiny details. I just wanted to say that, to be real. Also to explain part of why I’m going to take next week off from the show and menu planning (I’ll still be blogging though). It’s not really about this week, but that has just been the straw that broke the camel’s back, so to speak (yes, I guess I would be the camel, in this case… um…). I’ve been meaning to take a week off, to refresh, renew, regroup, take care of the blog (these things require a lot of maintenance!!), and do the unenviable things that keep getting pushed off my to do list like filing our receipts and paperwork. This isn’t a vacation, it’s just a break to work. 🙂 Anyhoo, just wanted to fill you in.

Now go watch me eat some nachos. Then go make your own! Ooh, and if there are leftovers, you could turn them into an Enchilada Casserole!

All-Star Nachos

Last modified on 2012-07-12 04:17:03 GMT. 0 comments. Top.

Nachos
Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
  • tortilla chips
  • 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
  • 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
  • 2 ears of corn, uncooked, kernels cut off the cob
  • 2 tomatoes, about 1 1/2 C, chopped
  • 1 bell pepper, chopped
  • 1 sm.-med. zucchini, about 1 1/2 C, chopped
  • 1/4 C onion, chopped
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 t ginger
  • 1/2 t cumin
  • pinch nutmeg
  • 1/8 t cayenne pepper (or more if you like it spicier)
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • 1-2 C cheese (pepperjack and mozzarella), shredded
  • salsa (for serving)
  • Greek yogurt (for serving)
Instructions
  1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
  2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
  3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
  4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!

 

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

This episode is sponsored by Abundant Harvest Organics, Molly Jenson, and Bari Olive Oil Company.

Monday

9

July 2012

3

COMMENTS

Something New for the All-Star Game

Written by , Posted in Thoughts

I want to make Nachos for tomorrow, because to me Nachos go perfectly with baseball. And, tomorrow is the All-Star game, so it’s a perfect opportunity/excuse to eat them for dinner.

I don’t have any ground beef, so I’m going to try something my brother told me about. I bought some Tempeh the other day. I was going to use it in a Stir Fry. I’m still planning to. But, I’m also planning to use it like he suggested, like I would use ground beef… in NACHOS!!

Tempeh, I’m learning, is made from soybeans, rice, barley, and millet. It’s vegan. It’s full of protein. I’ve eaten it once before, but have never cooked it on my own. I’m excited.

For anyone who isn’t crazy about meatless nachos, feel free to use ground beef, turkey, or chicken in the recipe that will be posted on Wednesday (as a part of this week’s episode of A Cooking Show with Rachel O). 🙂

Happy eating! Happy All-Star Game!

Friday

6

July 2012

0

COMMENTS

Stephanie’s Thai oh My! Guest Post

Written by , Posted in Guest Posts, Thoughts

My friend, Stephanie is the mom of Gen and AJ, who have both written posts for me (she’s mom to Brooklynne and Jamison too). She’s a sweet friend! She’s one of my ambassadors and is always quick to point friends to my blog (and because of this, I made up a dish and named it after her in thanks).

Here’s Stephanie!

We are, unapologetically, foodies. My husband and I, each of our four children and our son-in-law, too. And we love every scrumptious mouthful of it. Since you and I find ourselves together here in this tasty blog, I imagine you too, are some sort of foodie in your own way. That makes Rachel and I smile.

I delight in every aspect of food so much, that when I recently wrote and published a woman’s inspirational book*, I just had to include dozens of my favorite contemporary vintage recipes!

Welcome into my sunny kitchen in Regina, Saskatchewan, Canada. I wish you could be here with me, where we could cook up a story. But here’s the next best thing. I love to use quirky words to name my recipes, so today I’ve chosen to share “My oh my, that’s Great Thai” with you. It’s a recipe my hubby and I created over the past few chilly Canadian winters. And we sure do have blustery winters. That’s when we all need a homey and hearty dinner sizzling on the stove. But this recipe is well suited to summer nights when fresh veggies are calling from your garden. Enjoy…

Before we begin, I need you to imagine you’re building a three-tiered dish. There will be the jasmine rice layer as your foundation. This fragrant, nutty rice is popular in Asian cooking and has a rich aroma. Continue building your dish with colourful veggies and a protein. Finally you’ll have the opportunity to get sassy with a Thai sauce of heat meets sweet.

This smells so incredible, you won’t even have to call them for dinner! My oh my!

Stephanie’s My oh my, that’s Great Thai!

Last modified on 2012-07-06 00:33:49 GMT. 2 comments. Top.

My oh my, that’s Great Thai!
Author: Stephanie Gladysz
Ingredients
  • So, let’s get started. Prepare your sauce by combining: 2 T. of red chili paste (we use Sambal Oelek)
  • 4 T. of brown sugar
  • 1 cup coconut milk (use premium, not light)
  • (You can adjust the amounts of these ingredients to suit your taste.)
  • Since you’re the cook, you get to select your favourite veggies and cut them into bite size pieces. We use red and green peppers, broccoli, grape tomatoes, garlic, bok choy, red onions, water chestnuts, green onions and zucchini.
  • More choices. Decide on your protein. Do you feel like chicken, beef or perhaps some seafood? Our favourite is shrimp and scallops.
Instructions
  1. Heat sauce mixture up slightly and set it aside.
  2. Prepare your jasmine rice according to the directions on the package.
  3. Stir fry the veggies in a little sesame oil until they’re softened and you see the colours become more vibrant. Set this aside and keep it warm.
  4. Stir fry the meat in some sesame oil until it’s thoroughly cooked.
  5. Now the fun part. Add the veggies and sauce to your protein and heat the whole mixture until it barely begins to bubble. Place your rice in a bowl, spoon a generous helping of your amazing culinary creation over the steaming rice and garnish it with some fresh, chopped cilantro or parsley.

 

*Or, here’s the link to Stephanie’s book in Canada.

Tuesday

3

July 2012

0

COMMENTS

Happy the 30th Episode!

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

This week I’m making a quick salsa with fresh veggies. There’s no roasting, sautéing, boiling, or pickling (I don’t know that those are all methods of salsa making, but I’d imagine they all could be, in some manner). I chopped up a bunch of veggies from this week’s box (plus a few from last week’s and some that I had hanging around): tomatoes, bell peppers, jalapeños zucchini, squash, chives, garlic, and red onion. I mixed it up with some Bari olive oil, vinegar, salt, and pepper. Then I scooped it up with chips and ate it. It was hard to stop eating it. It was good.

It would also be tasty a top some grilled chicken, steak, or pork chops, over enchiladas, as a salad, with some avocado and sour cream (or in our house, Greek yogurt), in tacos… many many ways.

It’s quick and simple. If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine to a BBQ. I think it will be eaten with chicken, steak, potato salad, sausage, hot dogs, salad, corn on the cob, and of course, chips.

Happy 4th of July! Happy Canada Day! Thanks for joining me for 30 episodes!

Fresh Veggie Salsa

Last modified on 2012-07-04 01:10:36 GMT. 0 comments. Top.

Fresh Veggie Salsa
Recipe Type: Condiment, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 6-8
Fresh veggies are chopped up to make a bright and tasty salsa.
Ingredients
  • 1 small to medium zucchini, chopped
  • 2 small to medium summer squash, chopped
  • 2 jalapeños (or more, if you like it spicier) (seeds and ribs removed), diced
  • 2 bell peppers, chopped
  • 6 small to medium tomatoes, chopped
  • 1/4 C chives, chopped
  • 1 small red onion, diced
  • 2 cloves garlic, diced
  • 1/4 C olive oil
  • 1 T red wine vinegar
  • 2 T apple cider vinegar
  • 1 – 1/2 t salt
  • 1/2 t pepper
Instructions
  1. Chop veggies. Combine in a bowl and stir.
  2. Whisk vinegars with salt and pepper. Slowly whisk in olive oil. Pour over veggies. Stir to combine.
  3. Serve immediately, or refrigerate to let flavors combine a little more.
Notes

Would also be great to top grilled meat.

 

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

This episode is sponsored by: Abundant Harvest Organics, Molly Jenson, and Bari Olive Oil Company.

Monday

2

July 2012

0

COMMENTS

Picnics and Holidays

Written by , Posted in Inspired By, Leftovers, Menu Planning, Thoughts

It’s the time of year to be outside (she says from her computer, at her desk, indoors). Eating food outside is fun and relaxing. Whether it’s in celebration of your nation, or just because you feel like a picnic. Grab a blanket, a basket, some delicious treats, a book, your dog, a loved one or two or three, and go outside!

It can be a tasty and creative way to use leftovers! For example, you could take some leftover Roast Pork, Roasted Chicken, or Roast Beef and make it into a sandwich (I did this last week, with the pork I’d made on the show, for Husband, and he loved it). You could just make a simple sandwich of pork, cheese, lettuce, mayo, and dijon, or you could sub the pork, chicken, or roast beef for the salami in my Italian Date Subs.

You could roast a chicken and use it in a salad, like Arlene did.

You could make a double batch of ground beef/beans and use one batch in tacos, and save the rest for Taco Salad (I’d add the chips right before serving, personally).

You could cook some salmon for dinner and use the leftovers to make a yummy Honey-Sesame Salmon Salad.

If you don’t have any leftovers to use up, you could make some Bacon and Egg Burgers or Hawaiian Sliders.

You could make a Bacon and Egg Roasted Potato Salad (recipe is below), or my Mom’s Potato Salad to go along with the burgers (or whatever you’re grilling – Sausages, Hot Dogs, Chicken, Steak…mmmm steak).

If you need more ideas, I’ve got plenty on this week’s menu. I’m also going to make a fresh veggie salsa on my 30th episode of A Cooking Show with Rachel O. We’ll bring it to the BBQ we’re going to on the 4th.  (Oh, and FYInformation, as always with my celebratory episodes, which tend to be the ones that end in “0”, there will be bloopers!)

Happy Monday! Happy picnicking! Happy Canada Day and 4th of July!

Bacon and Egg Roasted Potato Salad

Last modified on 2012-07-02 19:54:24 GMT. 0 comments. Top.

Bacon and Egg Roasted Potato Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 12-15
Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • 1/2 lb. bacon, cooked and crumbled
  • 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • 1/2 C mayo
  • 1 T apple cider vinegar
  • 1/2 T honey
  • 1/2 C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • 1/2 t pepper
Instructions
  1. Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

 

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