De Ma Cuisine

Vegetables Archive

Monday

4

February 2013

0

COMMENTS

Chili Cheese Fries with Coleslaw on Top

Written by , Posted in Appetizers, Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Lunch, Main Dishes, Potatoes, Roasting, Vegetables, Vegetarian

Chili Cheese Fries with Coleslaw on Top

Recipe Type: Main, Dinner, Baked, Potatoes, Beans
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Spiced homefries are topped with beans and cheese. Yum!
Ingredients
  • 4 small – medium potatoes, cut in wedges
  • 3/4 C black beans
  • 1/2 C Roasted Vegetable Soup (or other puréed soup)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 1 t chili powder
  • 1 t smoked paprika
  • pinch cayenne
  • 1/4 t pepper
  • 1/4 t Kiawe smoked sea salt (or sea salt)
  • 1/4 t sea salt
  • 1/4 t chili and garlic smoked sea salt (or sea salt)
  • 1 T olive oil
  • 1 C cheese, grated
  • coleslaw
Instructions
  1. Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
  2. Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
  3. Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
  4. Top with coleslaw.

 

Friday

1

February 2013

0

COMMENTS

Pasta Parmesan

Written by , Posted in Cheese, Dinner, Gluten Free, Main Dishes, Pasta, Sides, Vegetables, Vegetarian

Pasta Parmesan

Recipe Type: Pasta, Main, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Quick. Easy. Delicious.
Ingredients
  • 1/2 pkg. rotini rice pasta
  • 2 T butter
  • 1-2 T olive oil
  • 2 heads broccoli, chopped in bite sized pieces
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves of garlic, minced
  • 3/4 to 1 C pasta water
  • 1 t dijon mustard
  • 1 T maple syrup
  • 1 T lemon juice
  • 1/2 to 1 C parmesan cheese, grated
Instructions
  1. Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
  2. Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
  3. Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!

 

Wednesday

30

January 2013

13

COMMENTS

Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

MahiMahiChowder4

I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.

MahiChowder4

Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.

MahiMahiChowder3

I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.

MahiChowder2

Happy Eating!

Print
Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6

Ingredients

  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen

Instructions

  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.
http://www.de-ma-cuisine.com/no-soup-for-you-ep53/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson. Fennel Pollen is from Pollen Ranch.

Friday

25

January 2013

1

COMMENTS

Hot Napa Slaw

Written by , Posted in Dinner, Gluten Free, Sides, Vegetables, Vegetarian

Hot Napa Slaw

Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 large napa cabbage, chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 large shallot (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter
Instructions
  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs

 

Wednesday

23

January 2013

0

COMMENTS

Roasted Vegetable Soup

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Lunch, Main Dishes, Roasting, Soups, Vegetables, Vegetarian

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
Instructions
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

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