De Ma Cuisine

Thoughts Archive

Monday

18

June 2012

3

COMMENTS

A Weekend Getaway

Written by , Posted in Thoughts


In anticipation of the possibility that our internet will still be out of service on Monday, when it comes time for my next blog post, I’m using my thumbs and typing on my iPhone. When they gave us the news that they’d have to send someone out on Monday, my heart sank a little. No internet!? That means we can’t watch a movie with our Pizza Friday pizza, we can’t check our email, we can’t stalk people on Facebook, I can’t post the guest post that Elizabeth wrote for me, we can’t stream MLB.com…  Oh wait, we can do these things, ON OUR PHONES!!!

We totally live in the future! I mean, yes, technically every new day is us living in the future, but that’s not what I mean.

Did you ever think, back when you were watching Saved by the Bell and wishing you had a cell phone like Zack Morris, that you’d one day be checking Facebook on it? (Side note, I can still sing the entire SBTB theme song, I’m a little bit embarrassed to admit.) If you were like me, you might not have had the Internet at all. You would have had no idea that Apple was anything other than a fruit. And, if someone had asked you if you were on Facebook you might have asked if that was a medication or if they’d sneezed (unless you were MZ, then you might have been writing the name over and over in your school notebook). My point is simply that the technology we have today is amazing! “Yes, I love technology. Not as much as you, you see. But still I love technology. Always and forever.”

I’m beginning this post on Friday afternoon. This weekend we’re going to get out of town with some friends. My goal for the weekend, aside from going wine tasting for the first time, is to take some cool photos on my phone and finish this post.

To start the weekend off, we had Pizza Friday… Since it’s summer time, we have lots of squash, zucchini, and basil. So I made a pizza out of it. It was delicious!! We ate the whole thing, just the two of us. That’s not an uncommon occurrence in this household. (The recipe is at the end of the post.) We watched A Good Year while we ate. My favorite line (regarding his uncle’s memories), “not good, they’re grand” reminds me of my memories of Oma and Opa. My second favorite line is, “McDonalds in Avignon, Fish & Chips in Marseilles” I want to go to France!

This portion is being written on Sunday evening. We’ve been home for about an hour. I just closed Calico Joe and wiped the tears from my eyes. It has left me with a slightly sad, nostalgic, yet contented feeling. The whole weekend has, minus the sad. It was anything but. What it was was a refreshing 31 hour get away. It felt like we were gone for a week, in a good way. The best way. It was filled with laughter, delicious food, bocce ball, wine tasting, smiles, antiques, House Hunters, a cheap hotel, cool breezes, a picnic, a gazebo, lazy sunshine, a good book, fun photos, inside jokes, deepened relationships, good music… It was just what we needed. I’m sure Husband would agree.

Arriving at the vineyard. Windows down, breeze flowing in.

We walked from one vineyard to the next. Beautiful!

Sipping Sangria in the shade. Best Sangria I’ve ever had. Husband got attacked by one fire ant.

Discussing Bocce Ball strategy.

Our trip’s mascot, Shmebulock*. He tried to get into all the photos.

Best Reuben. Best fries (they had cinnamon, brown sugar, and other spices on them). We had fries 3 times that day. Chick-fil-A, Truffle Scented Fries, and these amazingly spiced ones. I didn’t realized this until we were eating the last set.

Picnicking on a hot day. Yummy food, wonderful company.

Husband insisted that we take another one with me in it. When you’re the photographer, it looks like you weren’t on the trip. See, I was there!

Relaxing with our books/napping before we headed home.

We stopped for gas and Husband bought us Pop Ups! I’d never had one before. I’VE BEEN MISSING OUT!! I love Rainbow Sherbet! We had it often in the summer when I was growing up. I love how tastes and smells can bring back so many memories.

We were greeted by our dog, who missed us and wagged his tail furiously at our return. I’m sure he didn’t miss us too much though. His friend, Nathan, brought him treats.

I have to go return my library book now. It’s due today. I also need to call my Dad. Then we’re going to watch the last two Harry Potter movies. Great ending to a fantastic weekend.

Zucchini, Gruyère, and Basil Pizza

Last modified on 2012-06-18 17:40:13 GMT. 0 comments. Top.

Zucchini, Gruyère, and Basil Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 2
Ingredients
  • 1 pizza crust
  • olive oil
  • salt
  • pepper
  • 1 C Gruyère cheese, finely grated
  • 1/2 to 1 C (or so) zucchini (really thinly sliced)
  • 1/4 C fresh basil
Instructions
  1. Pre-heat oven to 425F. Roll out crust. Bake for 5 min.
  2. Remove from oven and drizzle with some good olive oil (I love Bari’s organic extra virgin olive oil).
  3. Top with zucchini, salt, pepper, and Gruyère.
  4. Bake 8 min more, or until the crust is baked to perfection.
  5. Top with basil.
  6. Eat and enjoy!

 

Sent from my iPhone

(*Disclaimer: I’m a fan of Gravity Falls and I like Shmebulock. I’m not an employee of Disney or in any way associated with the show. I just think it’s funny.)

Friday

15

June 2012

0

COMMENTS

Elizabeth’s Favorite Carrot Cake – Guest Post

Written by , Posted in Guest Posts, Thoughts

Elizabeth is a good friend of mine. I really appreciate her friendship… and her culinary skills. Anytime I’ve eaten something Elizabeth has prepared it’s been delightful. At last year’s ThanksaChristmas dinner she made these amazing Crostini with Beef and Caper Mayo. I think I ate about 75% of them. Not kidding. She and I have a good time discussing and eating food. So it just made sense to ask her to be a guest on here. I haven’t tried this cake, but it looks amazing. (Side note: Carrot cake is special to Husband and I, as it was our wedding cake. Also because it’s delicious. Anything delicious deserves to be in the “special” category… like this cake.)

Here’s Liz…

I have known Rachel for something like a year and a half. It’s crazy that it’s been that amount of time because it feels like I’ve known her for much longer! We met through our husbands who were friends in college and while over a beer, Rachel and I bonded over our skiing abilities (or to be more accurate, my lack of skills!). Over the past year or so, I’ve had the opportunity to get to know her more and am so thankful for her friendship. She has a wonderful creative energy and I truly admire the how hard she works and how she promotes herself. It is quite a talent and one that I truly respect! So Rachel, thank you for the opportunity to do a guest post for you!

A little bit about me…I live in the LA area and I have been married for almost 2 years. I’m an alright-cook but I get very nervous at the thought of having someone over for dinner where I have to cook a meal. I’ve been known to ask my husband “is this ok to make if we have people over?” “would you be embarrassed if I made this for our friends?”Ask me to make small-bites or appetizers, I’m all yours but ask me to cook for guests…I’m sweating buckets!

Thankfully, one of the few things that I am confident to make is the carrot cake recipe below. For the past 4 years I have made my boyfriend/fiance/now husband’s birthday cake. He loves carrot cake and so each year, this is the one he wants. The first time I made the cake was both the first time I had made a layer cake and the first time I had made a carrot cake. With my nerves in hand, I reached out to my amazing Aunt who provided me with this recipe. Since then, it has been a yearly tradition that my husband anxiously waits for! I love that he likes his birthday cake being homemade. It allows me to get better from year to year and it also means a lot to me that he enjoys it so much. I hope you enjoy it as well!

Liz’s Carrot Cake

Last modified on 2012-06-18 17:26:23 GMT. 0 comments. Top.

Liz’s Carrot Cake
Recipe Type: Dessert
Ingredients
  • 2 cups sifted flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin spice
  • 1/2 teas. salt
  • 2 large eggs
  • 1 1/2 cup sugar
  • 1 cup vegetable oil
  • 1 cup cooked carrot puree **TIP: buy shredded carrots and then steam them to soften**
  • 1 tablespoon vanilla
  • 1 cup golden raisins (optional)
  • 1/2 cup cinnamon applesauce
  • 1 cup finely chopped walnuts (optional)
Instructions
  1. Preheat oven to 350.
  2. Spray pans with cooking spray.
  3. Onto a piece of wax paper, sift the flour, baking powder, pumpkin spice, and salt.
  4. In large bowl, with a electric mixer on high, beat the eggs and granulated sugar until light yellow. Beating constantly, slowly add the oil, taking 4 or 5 minutes to blend well. Beat in the carrot puree and vanilla.
  5. Using a wooden spoon, stir in the flour mixture just until it disappears, then fold in the raisins, applesauce, and walnuts. Spoon the batter into the pan(s) until almost half full.
  6. Bake and cool according to type of cake (see Notes).
  7. Frost with cream cheese frosting.
  8. While the cake cools, make the frosting.
  9. Swirl on the top of the cooled cakes. You can also sprinkle with more nuts for a decoration.
Notes

Cooking Time:
Cupcakes: Bake for 15 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the cupcakes cool in the pan on racks for 5 minutes before turning out onto the racks to cool completely.
Bundt Cake: 1 hour 10 minutes. Let rest 15 minutes before removing from pan.
Layer Cake: Check at 25 minutes to 35 minutes.

 

Liz’s Cream Cheese Frosting

Last modified on 2012-06-15 23:40:28 GMT. 0 comments. Top.

Cream Cheese Frosting
Ingredients
  • 12 oz cream cheese at room temperature
  • 6 tablespoons (3/4 stick) butter (not margarine) at room temperature
  • 4 1/2 cups sifted confectioners’ sugar **make to taste**
  • The zest of 1 lemon **again, to taste**
Instructions
  1. In a medium size bowl, with an electric mixer on high, beat the cream cheese and butter until smooth and fluffy. Reduce the speed to low and slowly blend in the confectioners’ sugar and lemon peel. Increase the speed to high and beat until fluffy.
Notes

(measurements based on a 2 layer cake)

 

(Adapted by Liz’s Aunt from: Life’s Little Temptations cookbook by Beth Allen)

Cooking Notes: This recipe is great as cupcakes both regular size and mini’s. I would recommend altering the frosting amounts to accommodate the change.

Monday

11

June 2012

2

COMMENTS

Salmon Salad and Carl Yells “Cookie”!

Written by , Posted in Thoughts

Did you have a good weekend? I hope you did! I hope you had fun with friends and family and that you ate yummy food. It would be fine if you got your chores done too, but that’s not nearly as fun, so let’s not talk about it, OK?

Some randomness…

We had a nice weekend.

We ate out for our friend, Nolan’s birthday on Sat. I had some Mahi Mahi, which I’ve never had before. It was yummy!

Two sets of friends had baby girls, one day apart. I can’t wait to meet them!! (Update!! I have now met one small newborn… OH MY!! She is cute!!! I held her for a really long time. We’re friends.)

Husband saw Prometheus in theaters twice. I saw it zero times. We’re both happy with our choices.

On Friday, since I didn’t have any pizza dough made and since I did have leftover Mac and Cheese, I made Pizza Pasta. It was delicious. We ate it ALL. I will post the recipe soon, since my cousin, Kate, asked for it. 🙂

Husband and I finally joined the 21st century and got iPhones. I’m totally in smit with my iPhone. And, incidentally, it’s helped me to not check FB and email so often, because I get a notification when someone has something to tell me. The photos I took for this post were taken on my iPhone. It’s pretty handy and I’m finding that I take a lot more photos this way. Although I won’t stop using my good camera either. It is also great for reading the DYAC funnies, which, yesterday, had Husband and I in stitches and hardly able to breathe we were laughing so hard. So far, I think this one is my favorite. I have only bought one app, Talking Carl. He makes me laugh a lot. Right now he’s mimicking my typing… then he just yelled, “COOKIE”. My thoughts exactly, Carl. Dog doesn’t appreciate him, especially when I make the horns (or whatever that instrument is) play. He’s like a child who, when ignored, keeps trying to get your attention. I’m trying not to laugh so he won’t know how funny he is.

I have a Crock Pot full o’beans. I’m going to make Summer Chili when I film the show tomorrow. I want to eat it now. I will wait, only because it’s not cooked yet.

One of the disadvantages to being a food blogger is I’m thinking about food all the time. Perhaps I would be regardless of my job. It means I want to eat everything I’m writing about all the time. I don’t, but I want to. Right now, instead of snacking on the Honey-Sesame Salmon Salad with Crispy Potatoes that I’m about to post about, I’m eating cheese and leftover popcorn. It tastes good and all, just not quite the same. It’s OK, it will just make me all the more excited to make it again.

On Sat, after watching many many episodes of Take Home Chef, I was craving Peanut Butter Chocolate Chunk Cookies. I couldn’t find the recipe online, so I made it while watching and pausing the episode on my phone. I totally did things in the wrong order, but they turned out amazing. Um, I ate three. They were not small cookies. I felt a little sick afterwards. That didn’t deter me from eating another the following day. There are two left. I’m eating a nectarine instead of a cookie (after my popcorn and cheese snack). Oh boy! I love nectarines! Possibly my favorite stone fruit.

Enough of the random things, here’s the recipe for the salad. My friend, Sunshine, asked for it…

Honey-Sesame Salmon Salad with Crispy Potatoes

Last modified on 2012-06-11 19:44:58 GMT. 0 comments. Top.

Honey-Sesame Salmon Salad with Crispy Potatoes
Recipe Type: Main, Salad, Fish, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Light and summery, yet satisfying.
Ingredients
  • Marinade: 2 T honey
  • 2 T red wine vinegar
  • 1/2 t salt
  • 1/4 C white vinegar
  • 1 T dijon mustard
  • 2 salmon filets
  • Salad: 2-4 C lettuce
  • 2 hard boiled eggs, sliced
  • 1/2 large tomato cut into chunks
  • potato wedges
  • toasted sesame seeds
  • croutons
  • orange vinaigrette
Instructions
  1. Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
  2. Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
  3. Let salmon cool a bit. Remove skin and break into large pieces.
  4. Toast sesame seeds in a dry skillet for a few minutes.
  5. Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.

 

Crispy Potatoes

Last modified on 2012-06-11 19:45:03 GMT. 0 comments. Top.

Crispy Potatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Ingredients
  • 4-5 small to medium potatoes
  • 1 to 1 1/2 t olive oil
  • salt
  • pepper
Instructions
  1. Slice potatoes in small wedges.
  2. Toss with olive oil, salt, and pepper.
  3. Bake at 350F for 30 minutes, flipping once.

 

Homemade Croutons

Last modified on 2012-05-10 00:17:29 GMT. 0 comments. Top.

Croutons
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 C cubed bread
  • 1 T olive oil
  • salt
  • pepper
Instructions
  1. Toss cubed bread with oil, salt, and pepper.
  2. Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
  3. Let sit 5 minutes.

 

Orange Vinaigrette

Last modified on 2012-06-11 19:44:53 GMT. 0 comments. Top.

Orange Vinaigrette
Recipe Type: Salad dressing, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 1/4 C orange juice (from 1 to 3 oranges, depending on size and juiciness)
  • 1/8 C good olive oil
  • salt
  • pepper
  • 1/8 C red wine vinegar
Instructions
  1. Whisk orange juice, salt, pepper, and vinegar. While whisking, stream in olive oil, creating an emulsion.

 

Friday

8

June 2012

0

COMMENTS

The Mighty Daikon Radish – Guest Post by Jenn

Written by , Posted in Guest Posts, Thoughts

My friend Jenn, of Babies, Recipes, and Financial Peace, and I connected quickly when we moved to this area. It seemed like we never ran out of things to talk about. Food is always a favorite conversation piece for me. It was and still is easy to talk food with Jenn. We’ve shared many meals and great times. I miss hanging out with her. I asked her to share a recipe that she made for us when Husband and I went over for dinner once. I’ve never made them, but I intend to. They’re awesome!! I’ll let Jenn tell you about them…

Here’s Jenn!

I’m mom to two adorable and hilarious kids: The Toddler is a year-and-a-half and The Baby is 3 months old. I’m also wife to the best man I know, and not only is he easy to cook for, but helps out with the kids or dinner prep when I don’t seem to have enough hands!

I have always loved to eat good food.  I don’t remember cooking much as a kid, but once I moved out in college, I learned pretty quickly that if I didn’t enjoy what I was eating, I’d just eat something else, and it would most likely not be healthy.  Now that I’m married and we have 2 kids on one income, my weekly goal is to make our pennies stretch, but not our pants.  Right now, our food budget is $400 a month.  We can’t always afford as much wine or chocolate as we’d like, but we generally eat filling, heathful, and tasty meals, most of which even The Toddler eats!

We used to get an Abundant Harvest box every other week, until we moved to Minnesota in the fall.  I do love my new state, but California’s year-round local produce is something I dearly miss!  The daikon radishes I used for this recipe last year were definitely more flavorful than the ones my husband picked up from the store the other day.  The end result was still yummy, and even The Toddler gobbled his serving!

I served the daikon radish cakes with hot & sour soup.  I used the recipe from one of my favorite online resources, Simply Recipes, but since I decided to make it last minute, I didn’t have all the ingredients.  I used only the chicken broth, soy sauce, cornstarch, red wine vinegar, white vinegar, scallions, chili oil, and an egg, and it still tasted great!  And swirling the beaten egg into the hot broth was fun.  Enjoy!

Daikon Radish Cakes

Last modified on 2012-07-18 21:55:07 GMT. 0 comments. Top.

Daikon Radish Cakes
Author: Jenn Swedlund
Prep time: 60 mins
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 4
Ingredients
  • 3 cups daikon radishes, grated, salted, & drained
  • 2 eggs
  • one small onion, minced (about 1/2 cup or 1 cup)
  • 4 garlic cloves, minced
  • 1+ cup toasted bread crumbs (I freeze the ends of the bread loaves no one seems to want to eat, and save them for crumbs)
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp (or more!) garlic chili sauce (like Sriracha)
  • 1/2 cup vegetable oil for frying (approx 1/2 inch in your pan)
Instructions
  1. Place the grated daikon in a colander nested in a large bowl, and sprinkle with salt to help it shed water. Refrigerate for 30 minutes.
  2. Squeeze the liquid from the daikon, either by handful or all in cheesecloth. Discard the juice, and combine the grated daikon with the garlic, onion, egg, bread crumbs, pepper, paprika, and garlic chili sauce. Mix well.
  3. Form into small round patties by squishing the mixture into balls, squeezing out any extra liquid. Gently flatten the balls to form patties (think of making hamburger patties). The patties should stick together well, and shouldn’t crumble. Add more breadcrumbs or egg if necessary to reach the proper consistency.
  4. Heat oil in a large skillet on medium heat, until a piece of the mix dropped into the pan sizzles. Fry the patties until firm and browned, about 3 minutes per side. Drain on paper towels, and serve with sweet & sour sauce, more garlic chili sauce, soy sauce, hoisin sauce, or our favorite: non-fat Greek yogurt + soy sauce + garlic chili sauce!
Notes

Prep time of 60 minutes is really 30 min active + 30 min waiting.

 

(Credits: If you do a search for “Pan Fried Daikon Radish Cakes” you will find a few websites that have this recipe.  I would directly credit the page I found the recipe on a year ago, but I don’t know which page I used!  I’m hoping it’s enough to say that I didn’t invent this recipe, and would like to thank and credit the original creator.)

Wednesday

6

June 2012

0

COMMENTS

Don’t Turn on the Oven – Episode 26

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

I’ve been craving beef. We haven’t had it in a while. I thought this week’s episode would be a perfect opportunity to have some. I’m glad I thought this. It was a perfect reason to pull out the Chuck Roast from TX Bar Organics and make Roast Beef with Summer Veggies!

I’m just loving what we’ve been getting in our Abundant Harvest Organics boxes, aren’t you? Squashes, tomatoes, onions, nectarines, cherries… I won’t list it all. I’m guessing you’ll watch the episode if you want to know what’s in it. Or, you’ll look in your own box.

I thought that summer squash, radishes, onion, bell pepper (last week’s box), and tomato (also last week’s box), would go nicely with the beef. I used what I had. You should too. Since it’s not really oven weather, I opted to sauté the veggies and to use the Crock Pot for the roast beef. You could totally bake the beef and the veggies. Obviously the cooking time will vary. No duh!

Um, apparently I took the flower out of my hair halfway through. Oops. Continuity fail. 🙂 My small friend, Bugaboo, gave that to me.

Crock Pot Roast Beef

Last modified on 2012-12-01 02:19:30 GMT. 0 comments. Top.

Roast Beef
Recipe Type: Main, Meat, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 2-4
Ingredients
  • 1 1.5-2 lb. chuck roast, fat trimmed, if desired
  • Marinade: 1 T red wine vinegar
  • 3 T balsamic vinegar
  • salt
  • pepper
  • 2 cloves garlic, whole
  • 1 C red wine or water
  • Mustard brush: 1 T dijon mustard
  • 1 T chives, chopped,
  • 2T to 1/4 C brewed black coffee (optional) (I used decaf)
Instructions
  1. Whisk together marinade ingredients. Pour in a sealable container and add beef. Sprinkle beef with salt and pepper. Refrigerate overnight (or for at least a few hours). In the morning, flip beef, sprinkle with salt and pepper. Refrigerate until 30 minutes before cooking.
  2. Drizzle Crock Pot with olive oil. Place beef in CP, sprinkle with more salt and pepper, if desired. Pour marinade in. (This is safe to do as long as it is thoroughly cooked… and if it’s not, the beef probably won’t be either. If you don’t want to, discard used marinade and make a fresh batch.)
  3. Cover and cook on high for 2-3 hours, or on low 3-4 hours, or until internal temperature reaches 160F (for medium, if you want it medium rare it should be 145F).
  4. When beef has 30 minutes left to cook, whisk together mustard brush ingredients and brush over beef. If there’s any extra, you could pour it into the Crock Pot.
  5. If desired, remove from Crock Pot and let beef rest for 10 minutes before slicing.

 

While the beef finishes cooking, chop veggies. While it rests, cook them! (P.S. I cooked the beef a little longer than I meant to. I wanted it closer to 150F or 160F and it was much hotter than that. It’s not the end of the world, but just in case you’re wondering.)

Sautéed Summer Veggies

Last modified on 2012-06-06 23:08:47 GMT. 0 comments. Top.

Sautéed Summer Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 1 summer squash, cut into rounds
  • 1 medium, or 1/2 large tomato, sectioned
  • 1/2 large red onion, cut into chunks or slices
  • 2 radishes (optional), sliced
  • 1 bell pepper, cut into bite sized pieces
  • 3 T olive oil
  • salt
  • pepper
Instructions
  1. Cut veggies about the same size so they’ll cook evenly, except radish, it can be thinner.
  2. Toss with oil, salt, and pepper.
  3. Heat a skillet. Add veggies. Cook over medium-high heat for 5-10 minutes, or until veggies are tender-crisp.
Notes

I made this with radishes for the show. I wouldn’t include them next time. I didn’t love them with the rest of the veggies.

 

Carrot Polenta

Last modified on 2012-06-06 23:08:24 GMT. 0 comments. Top.

Carrot Polenta
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 1 T olive oil
  • 1 carrot, grated
  • 4 C liquid (you could use a mixture of milk, water, stock, or all of one)
  • 3/4 C cornmeal
  • 1 C cheese (I like a mixture and go for cheeses like: sharp cheddars, monterey jack, parmesan, or gruyère – use what you like)
  • salt
  • pepper
Instructions
  1. Heat medium pan. Add oil, when it gets hot, add carrot. Cook for 1-3 minutes, or until carrot is tender.
  2. Add liquids. Bring to a boil.
  3. Add cornmeal, slowly whisking in.
  4. Turn off heat once it’s thickened. Whisk in cheese.
  5. Serve immediately (it’s best right away, but it can wait if you need it to).

 

If you have leftovers, the beef would be great as a Roast Beef Sandwich (beef, mustard, mayo, lettuce, tomato, and gruyère on good bread sounds amazing to me), or a Philly Cheesesteak Pizza!

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

This meal can be found on Wednesday of this week’s menu.

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