De Ma Cuisine

Wednesday

1

August 2012

0

COMMENTS

A Summer Favorite – Caprese Pasta – Episode 33

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

I’m really into fresh mozzarella lately. I love it on pizza, broiled on a crostini, and slightly warm in Caprese Pasta.

This is a perfectly delightful mid summer dinner. All that cooks is the pasta. Grab some tomatoes and basil – both in season right now, some fresh mozzarella, olive oil, balsamic vinegar, and you’re set!

I plan my menu weekly. I try to follow it. But, time gets away from me, or plans change and sometimes it’s dinner time and I don’t know what to make.

This happened last Thursday. It was a pretty good day, but got kinda long in the late afternoon. Suddenly it was 5:30pm and I had no idea what to make… then I remembered that I’d bought some mozzarella, we got tomatoes in our Abundant Harvest Organics box, and I had fresh basil in the garden. Perfect!

I thought this would be a great meal for the show, so you have something really quick and easy, and YUMMY to make for dinner! I hope you make this and I hope you enjoy it. I hope that its simplicity allows for an even more relaxed evening of Olympic watching. 🙂

This recipe can be found on Tuesday of‚ this week’s menu!

This episode is sponsored by‚ Abundant Harvest Organics, Bari Olive Oil Company, and‚ Molly Jenson.

 

Caprese Pasta
Recipe Type: Dinner, Pasta, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Summery tomatoes and basil make for a quick and easy dinner.
Ingredients
  • 10-15 pear tomatoes, halved
  • 2-3 medium-large tomatoes, chopped
  • 1 ball of mozzarella cheese, chopped
  • 1/4 – 1/2 C basil, chiffonade
  • 1 1/2 C pasta, uncooked
  • 1/4 C olive oil
  • 2-3 T balsamic vinegar
  • salt
  • pepper
Instructions
  1. Cook pasta in boiling and salted water.
  2. Chop cheese and veggies while pasta cooks.
  3. Drain pasta.
  4. Toss tomato, basil, and mozzarella with olive oil, vinegar, salt, and pepper. Add pasta.
  5. Eat and enjoy.
Notes

Great with garlic bread!
Also delicious cold, as a pasta salad.

 

Monday

30

July 2012

0

COMMENTS

Weekend Fun with the Olympics

Written by , Posted in Thoughts

This was a full, yet fairly relaxed weekend.

It started with a practice cake made for our friends, Nolan and Joanna, who were in a styled anniversary shoot. I was asked to do the cake for it. Confession: I’m not really a baker. I mean I can bake if I need to, if I want to, but it’s not my forté. However, for a friend, I was willing to give cake decorating a try.

My mom is an accomplished cake decorator. Our birthday cakes growing up were always homemade, always amazing! I thought maybe I’d take after her, even a little bit?? Well, I did my best. I was happy with the results.

I used Joy the Baker‘s recipe for Simple Vanilla Cupcakes (made into a cake) and Vanilla Bean Buttercream Frosting (from her cookbook, pgs 127 and 143). I put a layer of raspberry jam between the layers. Oooh yum! I made just one cake and cut it into a square then used the extra pieces to make a second layer of a square. I felt like I was on Ace of Cakes… except my cake was way less cool than theirs are… I’m OK with that.

After the practice cake, came the real one… nervousing to be sure, but still really fun to make. It was different from the practice cake in style and decor: round and a bit simpler, but I was still happy with it. I tripled the recipe (Joy’s recommendation) and made a two layer cake.

I had fun. I may leave the cake baking and decorating in general to those like my mom and Joy, but it was sure fun to try!

The rest of our weekend was pretty much spent watching the Olympics and playing Skip-Bo and Scrabble… Joanna came over on Friday and we watched the opening ceremonies and ate homemade fish and chips (and the practice cake). It was yummy and fun! We went to an Olympics party on Sat. Our menu was British inspired (Shepherd’s Pie – yum!!)… we didn’t talk in British accents though. Guess we forgot.

The menu I planned for this week was inspired by the Olympics. I tried to include a few international dishes. Have a look, maybe there’s something fun for you to try for dinner!

Today I’m trying to avoid the couch… I might have the Olympics on, but I’m still trying to work. I’m also trying to keep myself from attempting too many gymnastics moves in the living room, or going to the pool to see if I can swim the butterfly (I can’t).

Thursday

26

July 2012

2

COMMENTS

Gulasch and Spatzle!! Guest Post

Written by , Posted in Guest Posts, Thoughts

Regina is another friend from Texas. If you haven’t noticed, I have a few cherished friends who live there. More than a few. Texas and the people of it hold a special place in my heart.

I met Regina when I went to Bible school in Texas 11 years ago. She had a tiny 3 week old named Anna. We became good friends and still keep in touch even though many miles separate us. When I left Texas, saying goodbye to their family was one of the most difficult parts. They are such a dear family.

Here’s Regina…

Regina’s family getting ready to enjoy their dinner!

Rindfleisch Gulasch (Beef Stew)

Last modified on 2012-07-27 21:02:32 GMT. 1 comment. Top.

Rindfleisch Gulasch (Beef Stew)
Recipe Type: Main, Dinner, Stew, Soup
Author: Regina Stamness
Ingredients
  • 2 onions, finely chopped, use food processor
  • 1 lb of cubed stew meat
  • smart balance or butter for browning onions and meat
  • 4 Tblsp Paprika
  • 2 tsp Caraway seeds
  • 2 Tblsp Rice Vinegar
  • 5-6 beef stock
  • salt
  • pepper
  • 2 Bay leaves
  • 3 Tblsp Ground Majoram
  • 2 tsp Oregano
  • 1 small can tomato soup
Instructions
  1. Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
  2. In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
  3. Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
  4. During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
  5. Thicken sauce with cornstarch if desired.
  6. Season to taste.
Notes

Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.

 

Cooked Red Cabbage

Last modified on 2012-07-27 21:02:36 GMT. 0 comments. Top.

Cooked Red Cabbage
Recipe Type: Side, Vegetable
Author: Regina Stamness
Ingredients
  • 1/2 Red Cabbage, washed, sliced into strips
  • 1 Apple, peeled, sliced into thin strips
  • 1/2 Onion ( red, white or yellow)
  • 3 slices of bacon, cooked, torn into pieces
  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 tsp rice vinegar (has milder flavor)
  • 1-2 tsp caraway seeds
Instructions
  1. Add all ingredients in large stock pot, bring to boil and let simmer, covered for about 45 minutes, until cabbage softens.
  2. Add a little water if it appears too dry.

 

Thursday

26

July 2012

1

COMMENTS

Rindfleisch Gulasch (Beef Stew)

Written by , Posted in Beef, Crock Pot, Dinner, Main Dishes, Meat, Soups, Vegetables

Rindfleisch Gulasch (Beef Stew)
Recipe Type: Main, Dinner, Stew, Soup
Author: Regina Stamness
Ingredients
  • 2 onions, finely chopped, use food processor
  • 1 lb of cubed stew meat
  • smart balance or butter for browning onions and meat
  • 4 Tblsp Paprika
  • 2 tsp Caraway seeds
  • 2 Tblsp Rice Vinegar
  • 5-6 beef stock
  • salt
  • pepper
  • 2 Bay leaves
  • 3 Tblsp Ground Majoram
  • 2 tsp Oregano
  • 1 small can tomato soup
Instructions
  1. Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
  2. In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
  3. Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
  4. During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
  5. Thicken sauce with cornstarch if desired.
  6. Season to taste.
Notes

Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.

 

Thursday

26

July 2012

0

COMMENTS

Cooked Red Cabbage

Written by , Posted in Dinner, Gluten Free, Meat, Pork, Sides, Vegetables

Cooked Red Cabbage
Recipe Type: Side, Vegetable
Author: Regina Stamness
Ingredients
  • 1/2 Red Cabbage, washed, sliced into strips
  • 1 Apple, peeled, sliced into thin strips
  • 1/2 Onion ( red, white or yellow)
  • 3 slices of bacon, cooked, torn into pieces
  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 tsp rice vinegar (has milder flavor)
  • 1-2 tsp caraway seeds
Instructions
  1. Add all ingredients in large stock pot, bring to boil and let simmer, covered for about 45 minutes, until cabbage softens.
  2. Add a little water if it appears too dry.

 

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