De Ma Cuisine

Vegetables Archive

Wednesday

31

August 2011

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Rachel’s 5 Cheese Pasta à la Sookie

Written by , Posted in Dinner, Main Dishes, Pasta, Vegetables

Rachel’s 5 Cheese Pasta à  la Sookie
 
Recipe Type: Main Dish, Pasta
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Tim doesn’t like the way I make Mac and Cheese. So, I call it Pasta à  la Sookie (a reference to the Gilmore Girls) so he will eat it. He knows this. I have many versions, this was one of them concocted for an easy dinner… enjoy!
Ingredients
  • 1/4 C Plain yogurt
  • 1/4 C Cream Cheese
  • 1 1/2 C Grated Cheese: Extra Sharp Cheddar, English Cheddar with Carmelized Onions (can be found at Trader Joe’s), Parmesan, Monterey Jack
  • 1/2 Medium onion, diced
  • 5 Cloves garlic, diced (use less if you don’t like garlic as much as I do)
  • Pinch Red Pepper Flakes
  • 1/8 t All Spice
  • Salt and Pepper
  • 2-3 T Olive Oil
  • 2 T All Purpose Flour
  • 1/2 LB Farfalle Pasta
  • 1 head of broccoli (for 2 people), cut into med sized pieces
  • 1 T Olive Oil (for Broccoli)
Instructions
  1. Heat pasta water, and pre-heat oven to 425 F.
  2. Heat a pan over med heat, add 2T olive oil, let it get hot; add onions; sauté until almost translucent, then add garlic (make sure pan isn’t too hot so garlic won’t burn); add spices.
  3. If the oven is hot, put the broccoli on a baking sheet, drizzle with 1 T olive oil and a bit of salt and pepper; bake 10-15 minutes, or until it’s slightly browned. Cook the pasta.
  4. Make a roux by adding 1 T olive oil, if needed, then 2 T flour; whisk in; cook out 1 minute. Add milk very slowly, whisking as you do and letting it thicken as you add. The milk needs to get hot, but just to where there’s steam, try not to let it bubble so it doesn’t break. Once the milk has thickened, and is hot, turn the heat off (I use cast-iron skillets, which really hold their heat, if you’re using a different kind of pan, you may want to keep it over low heat), add the yogurt; whisk in; add the cream cheese; whisk in; add the grated cheese (not all at once); whisk in.
  5. Pour pasta into cheese sauce, combine. Add more salt and pepper if needed.
  6. To serve: Place broccoli in the bottom of a bowl, top with pasta. Great with a crusty bread and a glass of wine.
 
Notes

Hope you enjoy it! Don’t forget to sub something else in, if you don’t have something that I used (broccoli, type of pasta, types of cheese etc). And, if you don’t have 5 kinds of cheese, don’t worry about it! Use what you have!

Thursday

4

August 2011

0

COMMENTS

Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian

 

Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
Ingredients
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
Instructions
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
Notes
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe

Thursday

4

August 2011

0

COMMENTS

Panzanella Salad

Written by , Posted in Bread, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Toasting, Vegetables, Vegetarian

This is my second version of Panzanella Salad (bread salad). They were both amazing. I mean, how can you go wrong with crusty bread, olive oil, parmesan, and fresh basil?! I know. You can’t. The ingredients are what I had at the time. Use what you have, and what you like!

Panzanella Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 C crusty bread (I used Sourdough, but French or any other stale or day old bread will work)
  • olive oil
  • 1 clove garlic
  • 15 fresh basil leaves, chopped
  • 1 fresh flat parsley leaf, chopped
  • 1/4 C balsamic vinegar
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • pinch cayenne
  • 1/4 C olive oil
  • 1/2 C summer squash, diced
  • 6 cherry tomatoes, halved or quartered
  • 1/2 C fresh mozarella
  • 1/4 C parmesan, grated
  • 1/4 C Feta
  • Also good with red onion, mushrooms, spinach… use your imagination. If you think it will taste good, try it. If it doesn’t, you know for next time.
Instructions
  1. Rub bread with garlic; cube (if it’s frozen, grate the rest into the dressing – if it’s not just grate the whole clove into the dressing)
  2. Drizzle with olive oil; broil (or toast) 5 minutes, turn, 5 min more.
  3. Chop herbs; whisk them with vinegar through cayenne. Slowly whisk in olive oil, creating an emulsion. Toss with squash through feta.
  4. Toss with bread right before serving.
Notes
July 22, 2010

 

Thursday

4

August 2011

0

COMMENTS

BBQ Chicken Stuffed Avocados

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Vegetables

 

BBQ Chicken Stuffed Avocados
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • handful crushed corn chips
  • 2 avocados, halved, scooped out of the skin
  • BBQ’d chicken with lots of BBQ sauce, removed from bones (re-heated)
  • Polenta (re-heat with BBQ sauce)
Instructions
  1. Place corn chips in the bottom of a bowl. Top it with avocado and spoon the Polenta on one side, chicken on the other.
  2. Shave pieces of Parmesan cheese on top.
Notes
Original meal: 1 pack of chicken (4 legs, 4 lg wings), 1 jar (about 2 C) BBQ sauce, sliced zucchini, squash and carrots: all in the crock pot for 6 1/2 hours on low. Served with Cheesy Polenta (polenta with a few kinds of cheese melted in).[br][br]Sunday, July 18, 2010[br] We had this for dinner tonight, re-purposing some leftovers. It was so good!

 

Thursday

4

August 2011

0

COMMENTS

Strawberry-Basil Sandwich

Written by , Posted in Bread, Brunch, Cheese, Fruit, Herbs, Lunch, Quick and Easy, Sandwiches, Toasting, Vegetables, Vegetarian

It’s perfect for this time of year (fresh basil from my garden and locally grown strawberries). Part of the idea is actually from something that Tim told me he made while I was in Colorado last week (strawberries on a sandwich). Sorry, I could have taken a photo, but, it didn’t last long enough. This was so good I didn’t want to eat anything else with it!!

Strawberry-Basil Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1
I just invented the most amazing sandwich.
Ingredients
  • 1 rustic roll (or hunk of crusty bread)
  • 1t spicy brown mustard
  • 1t balsamic vinegar
  • 1t extra virgin olive oil
  • 2 strawberries, thinly sliced
  • 4 basil leaves, fresh, torn
  • 1t red onion, diced
  • 4 slices parmesan cheese (or enough to cover the roll)
Instructions
  1. Bake roll (to crisp outside, and heat inside – don’t slice before baking) 350 degrees, 7 minutes.
  2. Prepare toppings.
  3. Halve roll; spread with mustard. Pour oil and vinegar over, press halves together (to let oil and vinegar soak in).
  4. Top with remaining ingredients.

(From June 20, 2010)