De Ma Cuisine

Vegetables Archive

Wednesday

16

November 2011

3

COMMENTS

Preparing for Thanksgiving

Written by , Posted in Abundant Harvest Organics, Vegetables

I can’t believe it’s almost Thanksgiving. I think I say that every year. This is one meal that I really don’t want to vary – I like the basics, nothing fancy. Turkey, mashed potatoes and gravy, stuffing, cranberry sauce, and yams/sweet potatoes (I can never remember which is which* – I think the orange one is a yam??) and green bean casserole. I think the only one that could change is the green bean casserole. I mean I love it, but it’s not as essential as some of the others. And, the yams/SP don’t have to be the marshmallow covered ones, it’s the taste of the squash family that I like.

In case you want to do something squashy, but don’t want to do the traditional sugary (and yes, tasty, let’s be honest) marshmallow topped ones, here’s a dish I made up when a friend came over for lunch the other week. You could use any winter squash (except maybe not a spaghetti squash), pumpkin, yam, sweet potato. I used Butternut squash, because it’s what was in last week’s Abundant Harvest Organics box. From this week’s box you could use the Sweet Potatoes (and apples, onions and spinach) and maybe even add some persimmons (I haven’t tried this, but I might… if you do, let me know how it turns out).

Winter Vegetable Salad

Last modified on 2012-05-18 00:31:12 GMT. 0 comments. Top.

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

*I learned shortly after writing the post that a Yam is a Sweet Potato. 🙂

Wednesday

16

November 2011

0

COMMENTS

Winter Vegetable Salad

Written by , Posted in Dinner, Holiday, Lunch, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

Thursday

10

November 2011

2

COMMENTS

Minestrone Soup

Written by , Posted in Beans, Pasta, Soups, Vegetables

Minestrone Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A cozy comforting fall meal. Or, swap out the veggies depending on what’s in season and have it any time of year!
Ingredients
  • 1 lg. onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 to 1 C green beans, chopped
  • 1/2 to 1 C daikon radishes, chopped
  • 1/2 to 1 C squash, chopped
  • 2 C kale/spinach, chopped
  • 1/2 C crushed or diced tomatoes
  • 3-4 C chicken or vegetable stock
  • 5-6 C water
  • 4 T olive oil
  • 1/2 t cumin
  • 1/4 t all spice
  • pepper
  • 1 1/2 T dried basil
  • 2 sprigs thyme, leaves removed, stems discarded
  • 1 T fresh oregano, chopped (opt.)
  • 1 T fresh parsley, chopped
  • 1 sprig fresh rosemary, removed from stem (opt.)
  • 1 t fresh sage, chopped (opt.)
  • 1 1/2 C garbonzo or canelini beans
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1/4 C red wine (or red wine vinegar)
  • 1-2 C rotini rice pasta, uncooked
Instructions
  1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
  2. Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
  3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
  4. Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
  5. Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
Notes

I’m going to serve this with homemade French Bread.

Monday

31

October 2011

0

COMMENTS

Pasta Rouge

Written by , Posted in Beef, Dinner, Main Dishes, Meat, Pasta, Sauces, Vegetables

I love pasta. It’s easy and can be quick, or, like this recipe, take its time. It’s versatile too. You can do a tomato sauce, or a cream sauce, or a bechamel (cheese) sauce, or burned butter‚ or just a bit of olive oil. Usually something can be made out of what we have on hand in the veggie drawer and the pantry. This one took a bit of time (mostly hands off cooking time though), but in a pinch, like if you need something to make right now, just don’t cook it as long. Simple. Done. Dinner’s ready. Here’s to pasta after a long day…

Pasta Rouge
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
Serves: 2-4
Ingredients
  • 1 t to 1 T bacon grease
  • 2 T olive oil
  • 1 squash, chopped
  • 1 plum tomato, chopped
  • 4 cloves garlic, diced
  • 1/2 onion, chopped
  • 1 T red wine vinegar
  • 1 1/2 t reduced balsamic vinegar
  • 1 T fresh oregano, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 T dried basil, crushed
  • 2 T dried parsley, crushed
  • 1 C mushrooms, sliced
  • 1/4 to 1/2 lb. ground beef
  • drizzle honey
  • 2 C chicken stock
  • 2 C crushed tomatoes
  • 1/4 C red wine
  • 1/4 C pasta water
  • salt
  • pepper
  • 1 package penne pasta (I used rice pasta)
Instructions
  1. Saute onion and squash in bacon grease and olive oil. Add diced tomato and garlic after a few minutes and cook for 2 minutes. Add 1 T balsamic, all red wine vinegar, wine, crushed tomatoes and seasonings when the veggies are tender. Cook 15-30 minutes. Remove from heat and use immersion blender to puree.
  2. Meanwhile, cook beef in 1 T oil. When it’s cooked, add mushrooms. Drizzle with honey and remaining balsamic. Add stock and tomato puree. Simmer 1 hour.
  3. Cook pasta. Add 1/4 C pasta water to tomato sauce.
  4. Serve topped with parmesan cheese, fresh basil, with garlic bread and a salad.
Notes

Our rating ****

 

Wednesday

26

October 2011

0

COMMENTS

Hearty, Spicy Lentil Stew

Written by , Posted in Legumes, Lentils, Low Carb, Main Dishes, Pasta, Soups, Vegetables

It’s starting to feel like fall here in LA. The temperature has been consistently in the 70’s to mid 80’s (with the occasional 90+ days). The leaves are starting to change. It’s still dark when I get up in the morning. I really do enjoy and appreciate a lot about where we live. But, probably for as long as we continue to not live there, I will miss the fall weather in Ontario, Canada. I miss the cool crisp air, frost on the ground, being able to see my breath. The red, gold and burnt orange leaves. Raking them into a pile, then jumping in them. And the smell of those leaves. Maybe it’s just the air that smells that way, like, fall. Oh how I miss it. (P.S. Wherever you live, have you ever jumped into a pile of freshly raked leaves? Isn’t it fun?!) Although fall in LA may not be all that I wish it would be, it’s not too bad at all. And it will always be my favorite season.

One of my favorite things about fall is fall foods. Soups, stews, roasts; hearty, comforting meals. Last week, on a cool day, I made some Hearty, Spicy Lentil Stew. The recipe was inspired by one I saw in a recent issue of Food Network Magazine that had pasta, lentils, tomato sauce and I’m not sure what else. Those three ingredients led me to come up with a recipe based on what we had in our kitchen.

Here it is. I hope you make it, and feel cozy and fall-y and full. Enjoy!

Hearty, Spicy Lentil Stew
 
Recipe Type: Stew, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
  • 1 T olive oil
  • 1 T bacon grease (or olive oil, if you want to make it a bit healthier – it will lose a bit of flavor though)
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 small turnips, chopped
  • 2 cloves garlic, diced
  • 2 t salt
  • 1 t smoked paprika (or 2 if you’re not using bacon grease)
  • pinch ground ginger
  • 1/2 t chili powder
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • pinch all spice
  • 2 C pan drippings (from a roast chicken)
  • 4-6 C water (only if not using 8 C stock, below)
  • OR 6-8 C chicken (or vegetable) stock
  • 1 C lentils
  • 1 C pureed pumpkin
  • 1 C crushed tomatoes
  • 1 C rotini pasta
  • 1 T red wine vinegar
Instructions
  1. Heat soup pot. Add oil and bacon grease. Add carrot, turnip and onion, cook 3-5 minutes. Add garlic, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
  2. Bring to a boil, cook 30-60 minutes (or until lentils are soft).
  3. Add pasta. Cook until al dente.
  4. Add vinegar.
  5. Taste and add more seasonings if desired.
 
Notes

Lentils are high in iron and are a good source of protein.
Yummy served with Cream Cheesed Garlic Bread.
This recipe can be vegetarian using vegetable stock, and/or gluten-free using rice pasta (that’s the kind that I used, just because we like it). If you don’t like veggies, they can be pureed and added in (and additional ones can be added too, like spinach, chard, kale, cauliflower, zucchini etc).

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