De Ma Cuisine

Wednesday

21

March 2012

2

COMMENTS

Spaghetteroni and Cheese – Episode 15

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

Happy Spring, and happy episode 15!

I have been wanting to make this meal for the show for a while now. I’ve just been waiting for the right week. This week was it. I mentioned on Monday that I have a new sponsor, TX Bar Organics. I wanted to use the amazing ground beef that I got from them and this recipe seemed the perfect excuse. The meal, Spaghetteroni and Cheese (which I just realized should probably be spelled “Spaghettaroni”, but, this is how I’ve spelled it, so we’ll just have to live with it) came from a desire to eat both Spaghetti and Mac and Cheese at the same time. I couldn’t decide which dish to make, so I combined them. Good idea, me! This version (I’ve made this meal before and posted about it a while ago) has a few variations, including some extra veggies thrown in. Cauliflower, leeks, carrot, and kale, all from this week’s Abundant Harvest Organics box. On the side we had a salad of spinach, and apple, with a homemade orange dressing (of course from our AHO box too). We try to make good use of this amazing produce. We realize it’s a blessing and are so thankful!!

A couple notes about this episode: 1. Apparently I was distracted by the dog a few times. 2. I scared myself the first time I watched the footage. I’d forgotten about the roar. The dog was not phased by it. 3. Husband came home and asked what weird vegetables were in it. I told him. He ate it and loved it.

Here’s the updated recipe. It has a few changes from the original. I hope you make this. It’s really yummy!

Spaghetteroni and Cheese

Last modified on 2012-07-19 20:11:30 GMT. 0 comments. Top.

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes
2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

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

Don’t forget to enter to win a gift card for TX Bar Organics beef!!

This episode is sponsored by Abundant Harvest Organics, TX Bar Organics, Bari Olive Oil Company, and Molly Jenson. Thank you!

And, if anyone’s interested, here’s the original. Also delicious. Just not the exact version I used in the show. 🙂

Spaghetteroni and Cheese

Last modified on 2019-07-24 22:47:29 GMT. 0 comments. Top.

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

Wednesday

21

March 2012

0

COMMENTS

Spaghetteroni and Cheese

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

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes

2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

Tuesday

20

March 2012

4

COMMENTS

Let There Be Beef

Written by , Posted in Contests, Thoughts

I’m happy to tell you that I have a new sponsor for my show!!

TX Bar Organics provides me with organic, grass-fed beef. This beef is really yummy. It’s so good that a friend, who eats (mostly) vegetarian tried the Hawaiian Sliders and Beef Crostini, and liked them both! Part of the reason she was OK with eating this beef is that I’d asked TX Bar Organics how their cattle is treated. I found out that not only is this beef for sale online, and delivered right to your door, but the cattle are treated humanely, and they eat only grass!! I think I like it.

So far I’ve tried the ground beef and the top sirloin. I can’t wait to try a few more things! I’ll be using their ground beef on this week’s episode of A Cooking Show with Rachel O!

A little bit about them, in their words:

“TX BAR Ranch is located in Northern California 120 miles north of Sacramento. The beef we sell you have spent much, if not all of their lives on a local ranch in Northern California. Our passion is to raise the best beef you’ve ever had, and do it in a way that benefits all of the parts of an agricultural system. That agricultural system includes you, the land, the animal and the community. All of our cattle are part of the global animal protection program in which these animals are raised in a calm low stress environment and treated in with the utmost humane care. This care funnels down to you in the form of taste, quality and peace of mind that your meat came from a naturally healthy peaceful environment.

Our cattle live a completely natural existence as foragers and grazers. Grazing enhances a complex and balanced mosaic of native grasslands, which in turn maintains the vigor and distribution of these habitats, ensuring a sustainable food system.

And… they want YOU to try some of their beef!

You could win a $25 gift card from

TX Bar Organics!!

To Enter (Please leave a comment on this blog post letting me know that you have done both, in order for your entry to be valid! :)) 

Subscribe to TX Bar Organics newsletter and Like De Ma Cuisine on Facebook (if you already like DMC, great, it counts!).

Giveaway closes Tuesday, March 27th at 6pm (PST)

This contest is now closed. 

The winner is Suzanna Olson! 

Thanks to all who entered!

(Suzanna, your gift code will be sent to your email!)

Giveaway is open to residents of the lower 48 states. Winner will be chosen using random.org.

(Sorry to anyone that excludes!!!)

Bonne Chance!

(Giveaway sponsored by TX Bar Organics!)

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.

http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

Friday

16

March 2012

1

COMMENTS

Oma’s Moon Cookies, by Jill

Written by , Posted in Baking, Cookies, Dessert, Guest Posts, Legacy, Thoughts

I’m blessed to have two brothers. But, until I got a sister-in-law last year, I had zero sisters. However, my cousin, Jill and I are as close as sisters. She’s one of my best friends. She lives in Colorado with her family, so we make up for the distance with visits, Skype chats, phone calls, emails, and texts. She and I were devastated at the loss of our Oma a couple of months ago. We both inherited a love for cooking from her. Jill, however, must have inherited the baking side of it much more than I. She’s a great baker. I asked if she would share Oma’s recipe for Moon Cookies.

Here’s Jill.

I know what you are thinking, it’s why are these called moon cookies yet they are shaped like stars?  Well honestly it is just because I don’t have a moon shaped cookie cutter.  Every time I make these cookies I am already far too deep in the process to stop, go to the store and get the proper shape, and every year I seem to forget that I don’t have a moon shape so I choose the next best celestial object, a star.  But Oma, whose recipe this is, always made them in moon shapes, hence the name.  Everyone in the Pries family knows what a moon cookie is.

This recipe is special for many reasons, most importantly because it was Oma’s.  And everything from Oma is special.  Secondly, they are insanely delicious.  One of the ways Oma loved her family was through food. She always had lovely treats and amazing meals waiting for us whenever we would visit.  Some of my fondest childhood memories take place in her kitchen, whether it was baking Zwieback and honey cookies, or sitting under the kitchen table first thing in the morning to warm up by the vent, or having Opa help me crush my crunchy buns into my bowl of “Opa” soup.  Of all the many traditions Oma passed down, a love of the kitchen was definitely one of them.  She was always eager to teach us and to pass down these special family recipes.  She had a servant’s heart and loved her family so much through everything she did.  I can only hope that I can make my family feel as loved and as precious as she made us feel.  Oma – I love you and I will keep trying to learn to crochet dish clothes, even though they always end up looking like cat toys!!

And now a special word of caution…..do not eat these cookies while wearing black.  The evidence will be all over you. And that is especially bad if you happened to indulge yourself when you really shouldn’t have or were flat out told not to, like a certain three year old boy who disappeared behind the sofa for a few minutes and then reappeared with lovely white fluff all down his front.

Oma’s Moon Cookies, by Jill

Oma’s Moon Cookies, by Jill

Ingredients

  • 2 Cups flour
  • 1/2 lb unsalted butter
  • 1/2 cup white sugar
  • 1 1/2 cups ground hazelnuts
  • Icing sugar, about 3 cups

Instructions

  1. Mix together flour, butter and sugar. Add the nuts (use your food processor to grind the nuts if you had to buy whole ones). Mix well. Refrigerate for about 3 hours. Roll out the dough about 1/4 " thick (thicker is better because they can be quite fragile).
  2. Bake at 350 for 8 minutes or until golden.
  3. After the cookies bake you can cool them until warm, them give them a bath in the icing sugar. Not just a light dusting. Carefully place the cookie in the bowl of sugar and gently pack it on so there is a nice coating. Store between layers of wax paper in the freezer.

http://www.de-ma-cuisine.com/omas-moon-cookies-by-jill/