De Ma Cuisine

Friday

14

September 2012

1

COMMENTS

Blended Salsa

Written by , Posted in Condiments, Gluten Free, Vegan, Vegetables, Vegetarian

Blended Salsa
Recipe Type: Condiment, Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 4-6
Slightly spicy, perfectly blended, yummy salsa.
Ingredients
  • 3-4 large, ripe tomatoes, rough chop
  • 2-3 bell peppers, rough chop
  • 2 jalapeños, rough chop (or more if you want it spicier!!)
  • 1/2 red onion, rough chop
  • Splash apple cider vinegar
  • Splash olive oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
Instructions
  1. Place all ingredients in food processor attachment of hand blender or (food processor). Blend.
  2. Taste and adjust seasoning if needed.

 

Wednesday

12

September 2012

1

COMMENTS

Not Your Ordinary Chicken and Potatoes Dinner – Episode 39

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

A few weeks ago we went to the mountains. We wanted to get out of town, relax, and exchange the freeway dust for Evergreens. But, we also got to participate in a fundraiser weekend. Part of the fundraiser was a silent auction. Husband had his heart set on “winning” some BBQ sauce that the Balakian family had made. He did. He has reluctantly agreed to let me us “only a little bit” of it this week on my show. He wants to savor it, so it can last a long time. Hey, it’s really good. He can’t help it!

I got to meet Jackie, of the Balakian family, that weekend. She was so sweet and was excited to hear that I was planning to use the sauce on my show. It’s a perfect addition to chicken. And cooking it in the Crock Pot makes for a really easy meal.

When I made this chicken dish the first time, a few years ago (with the same sauce), we devoured it. But, there were some leftovers and I made BBQ Chicken Stuffed Avocados with them. Oooh, those were good. Since I cooked 4 pieces of chicken for the show, we have two leftover. I’m not sure what I’ll do with them this time. I’m thinking of serving them as a Pulled Chicken Sandwich on Cornbread. It would be nice with coleslaw, or some Roasted Veggies… That sounds really goooood!

I served the chicken with wonderfully simple Mashed Potatoes. You could also serve them with Polenta (that’s what I did the first time I made this dish). You could substitute the veggies I’ve used for whatever you have on hand. I used some of what came in this week’s Abundant Harvest Organics box.

Next week is my 40th episode. Be prepared for some bloopers and a slightly different format.

Happy Eating!

BBQ Sauced Crock Pot Chicken

Last modified on 2012-12-01 02:15:49 GMT. 0 comments. Top.

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.

 

Simple Mashed Potatoes

Last modified on 2012-09-12 23:24:07 GMT. 0 comments. Top.

Simple Mashed Potatoes
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 4 medium-large potatoes, scrubbed and cubed
  • water (enough to fill to just below or at steamer basket bottom)
  • 1 t salt, to taste
  • 2 T olive oil
  • 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
Instructions
  1. Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
  2. Place steamer basket in pot and fill with quartered potatoes.
  3. Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
  4. Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
  5. Taste and adjust seasonings if needed.
Notes

These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).

 

This meal can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Snow-Line Orchard

Wednesday

12

September 2012

0

COMMENTS

BBQ Sauced Crock Pot Chicken

Written by , Posted in Condiments, Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

BBQ Sauced Crock Pot Chicken
Recipe Type: Main, Meat
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Chicken cooks low and slow in sweet and tangy BBQ sauce for a delicious and easy dinner.
Ingredients
  • 1 pack chicken breasts (mine had 2)
  • 1 pack bone-in chicken thighs (mine had 2)
  • 1 C BBQ sauce
  • 1/4 C water
  • 1/2 C apple cider
  • 1 t apple cider vinegar
  • olive oil
  • 1 red onion, roughly chopped in large pieces
  • 1 sweet pepper (or bell pepper), roughly chopped in large pieces
  • 1 tomato, roughly chopped in large pieces
Instructions
  1. Drizzle olive oil in a Crock Pot.
  2. Mix sauce, water, vinegar, and cider. Pour 1/4 of the mixture into the bottom of the Crock Pot. Place chicken on the sauce and pour remaining sauce over top. Arrange veggies over top of chicken.
  3. Cook on high heat for 3-4 hours (mine took about 4), or low heat for 5-6 hours, or until the chicken breast’s internal temperature comes to 170F, and the thighs come to 180F.
Notes

Cooking time depends on how cold chicken is when it goes into the Crock Pot. Mine was still slightly frozen, so it took a little bit longer. The most important thing is that it comes to a safe internal temperature.

 

Wednesday

12

September 2012

0

COMMENTS

Simple Mashed Potatoes

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

Simple Mashed Potatoes
Recipe Type: Side, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 4 medium-large potatoes, scrubbed and cubed
  • water (enough to fill to just below or at steamer basket bottom)
  • 1 t salt, to taste
  • 2 T olive oil
  • 1/2 to 1 C milk (or more, if you want them creamier – 1 C was perfect for me)
Instructions
  1. Pour cold water into a medium or large pot. Fill to just below or at steamer basket bottom.
  2. Place steamer basket in pot and fill with quartered potatoes.
  3. Steam, covered, until soft, about 25-30 minutes (potatoes should pierce easily with a fork).
  4. Remove potatoes from pot and place in a bowl (or back into dried out pot, or stand mixer). Add milk, salt, and olive oil. Mash to desired consistency (using a potato masher, hand blender, stand mixer…).
  5. Taste and adjust seasonings if needed.
Notes

These are simple, basic mashed potatoes. You could add: pepper, chives, parsley, roasted garlic, cheese, bacon, butter, or anything else that sounds yummy. You could, of course, also top them with gravy (but, alongside the chicken, I didn’t think they needed any).

 

Monday

10

September 2012

0

COMMENTS

Food ‘n Friendship

Written by , Posted in Thoughts

I wrote a few months ago about how difficult it was to make and then leave behind dear friends when we moved. Our friends are important, aren’t they?! They support, encourage, uplift us. They share joy and laughter, frustrations and tears. I’m blessed to have wonderful friends.

One of those friends is Christy. She has been a guest contributor on here a few times (as have two of her kids, Katy and Will!). She’s shared how to make yogurt in the Crock Pot, and a yummy Pea Tendrils dish. She loves food and cooking as much as I do. We have great conversations about it. I think we would talk for hours and hours if we were could. Last week, before our weekly lunch, we decided to attempt to make homemade pasta. Neither of us had made it before and we both really wanted to. If I hadn’t committed to making it with her, I doubt it would have happened. I would have made some excuse to not do it, had I been left to my own devices at home. But, I went to her place, arms laden with eggs and flour, and we got to work.

The reason we wanted to make this pasta was we’d both read about it in a Cook’s Illustrated magazine. It was a recipe that didn’t require a pasta machine! It calls for a bit of olive oil, flour, and lots of egg yolks. And, you guys, it turned out perfectly! (I don’t mean that it looked perfect or anything – mine definitely had some rips and wrinkles and some were awkwardly long or way too skinny.) It was so fun to try this out. And it turned out way better than I could have hoped. After I use up the pasta that’s in our cupboard I may never buy pasta again. It was that good. It does take some time, and admittedly a lot of eggs (8 in total, 6 are yolks), but I’d totally recommend this to anyone who wants to try it for themselves.

Here are a few photos of the process.

Christy, rolling out a 6″ “square”.

Pasta gets rolled out to 12″x6″.

Thin enough to see my fingers through, just like the recipe said!

Drying slightly on a tea towel, when it’s 20″x6″.

Once the edges were a bit firm, it gets folded and cut.

Unfurled on a baking sheet.

Boiled for 3 minutes.

Combined with squash and cream.

Topped with Gruyère, served, enjoyed. 

The recipe is on p. 13 of the May & June issue of Cook’s Illustrated. (It’s also on CooksIllustrated.com and it’s free for 14 days if you sign up for a trial.) I’d recommend reading the article and trying the pasta, if you can get your hands on it! (It’s totally going on my Christmas list! I learn so much every time I read it!!)

Now here’s what I did with it… I made a sauce with roasted butternut squash and garlic, and browned butter. I added a touch of cream just before serving, and a sprinkle of Gruyère. It was simply divine. I can’t wait to make this again. I wish I was eating it right now… there is some in the fridge… but I promised Husband that he could take it for lunch. And I’m not hungry. I just want to eat it.

Browned Butter and Roasted Butternut Squash Pasta

Last modified on 2012-09-10 22:57:01 GMT. 0 comments. Top.

Browned Butter and Roasted Butternut Squash Pasta
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Cook time: 75 mins
Total time: 1 hour 15 mins
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
Ingredients
  • 4 T cream
  • 4 T butter, unsalted
  • 1 1/2 butternut squash
  • 4-6 cloves garlic
  • 3/4 to 1 t salt
  • 1/4 t pepper
  • 1t balsamic vinegar
  • 6 fresh sage leaves
  • 3/4 to 1 C pasta water
  • Gruyère, finely grated, for topping
  • 1/2 lb. fresh, homemade pasta
Instructions
  1. Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
  2. Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
  3. Over med-low heat, cook butter, with sage leaves, until it’s browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
  4. Cook pasta for about 3 minutes.
  5. Add pasta water to sauce, stir.
  6. Drain pasta, add to sauce, add cream; combine.
  7. Serve topped with Gruyère.

 

← Older Entries
Newer Entries →

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts