De Ma Cuisine

Vegetables Archive

Wednesday

7

March 2012

0

COMMENTS

Ham Chowder

Written by , Posted in Cheese, Dinner, Leftovers, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Ham Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 6
Ingredients
  • 4 T olive oil, divided
  • 3 carrots, chopped
  • 1 C cauliflower, chopped
  • 4 potatoes, cubed
  • 1 rutabaga, chopped
  • 2 C greens, rough chop (I used kale, spinach, and collard greens)
  • 1 T fresh parsley, chopped
  • 2 T chives, chopped
  • 1 1/2 C corn (frozen is fine)
  • 1 C cooked pork, chopped (I used leftovers)
  • 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 T chili powder
  • pinch all spice
  • smoked sea salt
  • pepper
  • 2 T flour
  • 1/4 C apple cider vinegar, or white wine, plus 1 t
  • 1 T dijon mustard
  • drizzle honey
  • 4 1/2 C veggie stock
  • 3 C milk
  • 2-4 C water (or more if it’s too thick)
Instructions
  1. Chop veggies, greens, and herbs.
  2. Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
  3. Add vinegar/wine. Stir. Cook 5 minutes more.
  4. In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
  5. Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
  6. minutes before serving, add greens and herbs.
  7. minutes before serving, turn off heat and add cheese and 1 t vinegar.
Notes

Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.

Friday

2

March 2012

1

COMMENTS

Katy’s Omelets

Written by , Posted in Breakfast, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Katy’s Omelets
Recipe Type: Breakfast, Eggs
Author: Katy Durrance
Serves: 1
How about an omelet for breakfast in the morning or for a gourmet dinner?!
Ingredients
  • 2 eggs
  • a pinch of salt
  • a pinch of pepper
  • herbs (rosemary, time, chives, parsley, etc.) put as much as you please! 🙂
  • potatoes cooked with salt, pepper, and garlic
  • bacon, cooked and chopped
  • grated cheese (preferably monetary jack)
Instructions
  1. Heat a small pan to medium to medium high heat.
  2. Beat the eggs, salt, and pepper in a small bowl.
  3. Spread butter on the pan and immediately add the egg mixture. Here’s the secret, add the cheese and herbs when the egg is mostly raw, this helps all the flavors to seep into the egg and make it tastier.
  4. Once the egg starts lifting a bit from the pan add the bacon and potatoes. Then, with the spatula, fold the egg in half. Keep it there for a few seconds then slide it onto a plate. Garnish with a few leftover herbs. Bon Appetite!

 

 

Wednesday

29

February 2012

1

COMMENTS

Ginger Citrus Stir Fry – Episode 12

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Main Dishes, Quick and Easy, Rice, This Week's Feast, Vegetables, Vegetarian

Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.

The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!

After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.

I got a cookbook, and a spatula signed by her! 🙂

(Next week there will be a giveaway on here, to do with her cookbook.)

Ginger-Citrus Stir Fry

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
Ingredients
  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil
Instructions
  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

This week’s episode is sponsored by Abundant Harvest Organics and Molly Jenson.

Monday

27

February 2012

2

COMMENTS

Hawaiian Sliders

Written by , Posted in Appetizers, Beef, Fruit, Inspired By, Meat, Vegetables

 

Hawaiian Sliders
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
A bit of sweet, a bit of meat, makes a nice tasty treat.
Ingredients
  • 1/2 lb ground beef (I used organic)
  • to taste, Tropical Pepper Sea Salt
  • 1 t lemon juice
  • drizzle olive oil (I used Bari Organic Olive Oil)
  • 1-2 leeks, cut into rounds (and washed)
  • 4 slices pineapple, cut into thirds
  • 2 T honey
  • 1 C pineapple juice
  • 6 Hawaiian sweet rolls, halved
  • dijon mustard, for serving
Instructions
  1. Over medium heat, cook leeks with honey. Once they start to caramelize, add pineapple to one side of the pan. Flip pineapple once, when it starts to caramelize on one side. When the other side is caramelized, remove from pan.
  2. Add pineapple juice to leeks. Turn heat to med-high, and reduce until it’s all absorbed.
  3. Mix beef, salt, lemon juice and olive oil.
  4. Heat pan, add a drizzle of olive oil. When it’s hot, add burgers. Cook over med-heat, about 5 minutes. Flip, cover, cook about 5 minutes more, or until internal temperature reaches 160F.
  5. Serve each slider on a Hawaiian roll, topped with two pineapple slices, a spoonful of leeks, and a bit of Dijon mustard.

 

Wednesday

22

February 2012

0

COMMENTS

Bacon and Egg Burgers

Written by , Posted in Beef, Dinner, Eggs, Low Carb, Main Dishes, Meat, Pork, Vegetables

Bacon and Egg Burgers
Recipe Type: Burger, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4
Think bacon and eggs is just for breakfast? How about on a burger? No, I’m not kidding.
Ingredients
  • 1 lb. ground beef
  • 1 t sweet paprika
  • 1 T chili powder
  • Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
  • pepper
  • 1 egg
  • 1 T olive oil
  • 1 T red wine vinegar
  • juice from one small orange
  • 1/4 C oats (or breadcrumbs)
  • 4 slices bacon
  • 4 eggs
  • lettuce
  • spinach
  • tomato
  • hamburger buns
Instructions
  1. Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
  2. Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
Notes

These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!

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