De Ma Cuisine

Vegetables Archive

Wednesday

15

May 2013

2

COMMENTS

English Peas with Ricotta and Ham over Pasta – Episode 67

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Pork, Quick and Easy, This Week's Feast, Vegetables

EnglishPeasPasta3I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.

I love peas.

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I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…). Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.

But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)

And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?

Why am I coming up with all these meal ideas, I’m not even hungry!

Or I wasn’t…

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After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.

Happy Eating!

Print
English Peas with Ricotta and Ham over Pasta

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4

English Peas with Ricotta and Ham over Pasta

Ingredients

  • 1 pkg pasta
  • 1 T olive oil
  • 1 heaping C (about 40 pods) English peas (shelled)
  • 2 carrots, in long thin ribbons (use a vegetable peeler)
  • 1 bulb green garlic and the green part (just the edible part), minced
  • 3/4 t to 1 t salt
  • pinch cayenne
  • pepper, to taste
  • 1/2 to 1 t fresh thyme
  • 1/4 C water
  • 1-2 T lemon juice
  • 3/4 C ham, cooked and thinly sliced
  • 2-3 C chard, roughly chopped
  • 10 oz. ricotta cheese
  • parmesan cheese (for topping), grated
  • basil, chopped (for topping)

Instructions

  1. Cook pasta in salted water.
  2. While pasta cooks, heat skillet, and add oil. Add English peas through thyme. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
  3. Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. Serve pasta topped with veggies and some parmesan and basil.
http://www.de-ma-cuisine.com/would-you-like-peas-with-that-ep67/

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Friday

3

May 2013

0

COMMENTS

Avocado, Tomato, and Fava Bean Dip

Written by , Posted in Appetizers, Beans, Breakfast, Brunch, Condiments, Dinner, Fruit, Gluten Free, Legumes, Lunch, Sides, Snacks, Vegetables, Vegetarian

 

Avocado, Tomato, and Fava Bean Dip
Recipe Type: Dip, Appetizer, Condiment, Snack, Lunch, Dinner, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1-2
A twist on chips and dip.
Ingredients
  • 1/2 avocado, chopped
  • 1 tomato, chopped
  • 1/4 C fava beans (cooked and shelled)
  • 1/4 C Greek yogurt
  • 1 T lemon juice
  • red pepper flakes
  • dash smoked paprika
  • salt
  • pepper
Instructions
  1. Pile avocado, tomato, fava beans, and yogurt in a bowl. Top with seasonings and lemon juice.
  2. Eat with your favorite tortilla chips.
Notes
Amounts are to taste. Use more or less as you’d desire. I used leftover fava beans to make this super quick.

 

Wednesday

1

May 2013

0

COMMENTS

Polenta with Tomatoes and Savory – Episode 65

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Brunch, Gluten Free, Herbs, Quick and Easy, Sides, This Week's Feast, Vegetables, Vegetarian

PolentaWithTomatoesAndSavory3Right now I can’t stop thinking about the fava beans that we’re going to have with this Polenta for dinner. I’ve been waiting for fava beans since last year.

But this post isn’t about fava beans. So let’s talk about polenta, shall we?

I will admit that when I make polenta, I have a really hard time not eating more than I need to. And it’s one of the few times when I’m happy to jump up and put the leftovers into the fridge, because it means I can sneak some out of the pot and lick the spoon (which I will accidentally forget to thump on the side of the container, leaving a good amount there for me to eat). Yes. Guilty. I love polenta.

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When I read that we were getting Savory in this week’s Abundant Harvest Organics box, I was intrigued. I think it is a new herb for me (or, it could be one that I hadn’t known how to use in the past, so maybe it just got dried and is sitting in the back of the cupboard in a jar). I must say, I think I like it.

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I like that it goes with A LOT! I went to the Flavor Bible for help and was pleasantly surprised by how many things I could pair it with. Things like basil, fava beans, chicken, cheese, eggs, legumes, meats, rice, salads, tomatoes, and polenta.

When I saw “polenta” I knew what I needed to do. And I knew that it needed to have some tomato on top and that the tomato needed to be slightly roasted.

And so it did. And so it was.

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Happy Eating!! 

Polenta with Tomatoes and Savory
Recipe Type: Side, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 C water
  • 1 C milk
  • 3/4 C cornmeal
  • 1 C cheese, grated (parmesan and gruyère), a bit reserved for topping
  • 1/2 to 1 t salt
  • pepper
  • 1/2 to 1 T savory, finely chopped
  • 4 slices of tomato (could also cut them into small pieces, as a slice is more difficult to eat)
Instructions
  1. Bring water and milk to a boil. Turn heat to medium-low. Add cornmeal, a bit at a time, whisking to combine. Whisk occasionally as it thickens, about 3-4 minutes.
  2. Remove from heat and whisk in cheese, salt, pepper, and savory.
  3. Pour into individual ramekins (or small oven proof bowls). Top with a slice of tomato, a bit more cheese, and a savory leaf.
  4. Broil for 5-10 minutes, or until cheese is melted and tomato has softened. (I used a countertop convection oven. In the regular oven, keep the door open and an eye on it so it doesn’t burn – cooking time may be shorter.)
Notes
I served this with some Chicken Braised with Tomato and Red Wine, and some Fava Beans with Butter and Savory. It could also be served for breakfast, along with a fried egg and some whole wheat toast. If you don’t like cornmeal, substitute with mashed potatoes, then broil as directed. To re-heat, cover ramekins with foil let stand on the counter for about 15 minutes. Then set in the oven as it pre-heats to 350F. Bake for about 45 minutes, then uncover, top with a little more cheese, and bake 15 minutes more.

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

Friday

26

April 2013

1

COMMENTS

Spring Vegetable Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Pasta, Soups, Vegetables, Vegetarian

 

Spring Vegetable Soup
Recipe Type: Main, Dinner, Soup, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 T olive oil
  • 1/3 daikon radish, finely chopped
  • 2 carrots, finely chopped
  • 2 parsnips, finely chopped
  • 1 lg. spring onion bulb, finely chopped
  • 1 lg. green garlic, finely chopped
  • 1/4 red cabbage, finely chopped
  • 1 pint sugar snap peas, roughly chopped
  • 1 to 1 1/2 t salt
  • Pinch cayenne
  • 1/4 t dried rosemary
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried Italian seasoning
  • Freshly ground black pepper
  • 2 T lemon juice, divided
  • 6-8 C vegetable stock
  • 1 T butter
  • 1/2 pkg rotini rice pasta
Instructions
  1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
  2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
  3. Cook pasta separately, according to package instructions.
  4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
  5. To serve, place some pasta in a bowl and ladle soup overtop.

 

Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

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I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

SpinachArtichokeDip

Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Print
Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

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

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