De Ma Cuisine



February 2012



Brussels Sprouts, Please?! – Episode 9

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

Hellooooo! I’m back and have another episode of This Week’s Feast for you! Hooray!! This meal features brussels sprouts (please don’t run away… try them… they’re really good!), leeks, bacon, chicken, balsamic vinegar, olive oil, and honey. Most of these ingredients can be found either in this week’s Abundant Harvest Organics box, or as an add-on to your box.

By the way, this was not my first time trying the bacon from Llano Seco Organic Pork. I love this stuff! So much so that they’re now a sponsor (yesssssss!!!!!!). This was my first time trying a whole chicken from Pitman Family Farms – Oh wow! Yum! That was a delicious bird!

This was a simple dinner, made even more so by the Crock Pot. I hope you enjoy it!

Don’t forget to have a look at this week’s menu for some great meal ideas! Happy cooking, happy eating!

Caramelized Leeks and Brussels Sprouts

Last modified on 2012-06-05 01:41:20 GMT. 0 comments. Top.

Caramelized Leeks and Brussels Sprouts
Recipe Type: Side, Main, Veggie, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-4
Bacon meets caramelized brussels sprouts. They live happily ever after.
  • 15-20 brussels sprouts, quartered
  • 1 leek, cut into rounds, washed
  • 1-2 T honey
  • 3 slices bacon
  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
  3. Crumble the bacon into the brussels sprouts and combine.
  4. Serve and enjoy!

Balsamic Glazed Chicken

Last modified on 2013-02-22 00:56:18 GMT. 0 comments. Top.

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.


P.S. Did you see the note in the newsletter the other week about the show?! How cool is that! Since we were out of town, I didn’t get a physical copy, but it sure was fun to read online!


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