De Ma Cuisine

Thursday

16

February 2012

1

COMMENTS

Sharing the Blog Love

Written by , Posted in Thoughts

My lovely friend Alexandra Joy, of Pink & Honey, nominated me for this award. What a wonderful surprise! Thanks, AJ!

In German, “liebster” is translated as “beloved, dearest, favorite.”

This award is passed between bloggers and is designed for blogs with less than 200 followers. A fun way to pass on encouragement and spread the blog love.

Here are the guidelines:

1. Link back to the blogger who nominated you.

2. Copy and paste the award to your blog.

3. List at least 3 blogs (with less than 200 followers) that you would like to award.

My Nominees Are

Marie Z of The French Market Maven

Marie lives in Paris. I wish to go there. She blogs about the wonderful treats she finds in the markets there. I wish to shop at these markets someday. She also blogs about food. She posted a Pie Crust recipe that is now my go-to. I trust her with my baking recipe needs.

Joanna Waterfall of Waterfall Creative

Joanna is such a talented Graphic Designer. I just want everyone to have her design something for them! And, she’s a great friend of mine.

Rachel of Elephantine

She blogs about things she loves. She has awesome photos and cute cooking videos. And, we’re both named Rachel!

I hope you will check out these wonderful blogs!

(P.S. I really don’t know if these blogs have 200 followers or less. I hope I haven’t offended any of you by saying they only have 200 followers. 🙂 I just like your blog, so I nominated you.)

Wednesday

15

February 2012

6

COMMENTS

Chicken Pot Pie – Episode 10

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

Today I celebrate 10 episodes of A Cooking Show with Rachel O – This Week’s Feast! For this episode I made Chicken Pot Pie (complete with Homemade Pie Crust). It was delicious. And, it’s pretty easy, even the crust. Really! It features chicken (obviously), potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas. Most of these things were in my Abundant Harvest Organics box this week. 

For the pie crust, I used a recipe from a blogger that I follow named, Marie, whose blog is The French Market Maven. I’ve made this crust once before, and after making it this second time, it is now my go-to recipe for pie crust.

This is a special episode, being the 10th. And, it’s the perfect time to introduce you to a special something new from my musician friend Molly Jenson. It’s in the episode. I hope you enjoy it… I sure do! (Thanks, Molly J!!)

Hope you enjoy this dinner as much as we did!

Chicken Pot Pie

Last modified on 2012-07-18 22:21:07 GMT. 0 comments. Top.

Chicken Pot Pie
Recipe Type: Pot Pie, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
  • 1 pie crust
  • 1/2 C onion, rough chop
  • 1 C broccoli, rough chop
  • 1/2 C cauliflower, rough chop
  • 1 carrot, rough chop
  • 1 parsnip, rough chop
  • 1 green garlic (or regular garlic), rough chop
  • 1 C potatoes (I used leftovers), 1″ cubes
  • 1 C peas (frozen)
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t sweet paprika
  • 1/2 t rosemary
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • 1 T spicy brown mustard
  • 1 1/2 C chicken stock
  • 1/2 C milk
  • 1 t lemon juice
  • 4 T olive oil
  • 2 T flour
  • 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
  1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
  2. Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
  3. Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
  4. Bake at 375 for 30-40 minutes, until crust is done.
Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.

Warm Arugula and Orange Salad

Last modified on 2012-12-01 02:25:26 GMT. 0 comments. Top.

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

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

 

!

Wednesday

15

February 2012

0

COMMENTS

Chicken Pot Pie

Written by , Posted in Baking, Dinner, Leftovers, Main Dishes, Meat, Potatoes, Poultry, Vegetables

Chicken Pot Pie
Recipe Type: Pot Pie, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
  • 1 pie crust
  • 1/2 C onion, rough chop
  • 1 C broccoli, rough chop
  • 1/2 C cauliflower, rough chop
  • 1 carrot, rough chop
  • 1 parsnip, rough chop
  • 1 green garlic (or regular garlic), rough chop
  • 1 C potatoes (I used leftovers), 1″ cubes
  • 1 C peas (frozen)
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t sweet paprika
  • 1/2 t rosemary
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • 1 T spicy brown mustard
  • 1 1/2 C chicken stock
  • 1/2 C milk
  • 1 t lemon juice
  • 4 T olive oil
  • 2 T flour
  • 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
  1. Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
  2. Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
  3. Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
  4. Bake at 375 for 30-40 minutes, until crust is done.
Notes

Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.

Wednesday

15

February 2012

0

COMMENTS

Warm Arugula and Orange Salad

Written by , Posted in Fruit, Low Carb, Salads, Sides, Vegetables, Vegetarian

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

Monday

13

February 2012

0

COMMENTS

Roasting Beef… Easier Than You May Think

Written by , Posted in Thoughts

It’s chilly and rainy this morning. Not a complaint, but a contented observation. Perfect for sleeping in after staying up too late watching Downton Abby. 🙂

Today’s recipe is on this week’s menu for Tuesday (the menu will be live later today). It’s from the “archives”, a.k.a. my recipe journal. It’s for a beef roast done in the Crock Pot. I’ve made this more times than I can remember, and it’s always turned out great. It’s really really easy, and it seems much harder than it actually is (but if you have guests, or someone you want to impress for Valentine’s Day tomorrow, you don’t have to tell them that part). It’s what I taught our friend, Nathan to make when he had a cooking lesson. I hope you enjoy it!

Roast Beef in the Crock Pot!

Last modified on 2014-10-06 21:57:27 GMT. 1 comment. Top.

 

Recipe Type: Beef, Roast, Main Beef, Roast, Main
Author: Rachel Oberg – De Ma Cuisine
So easy, so delicious! Roasted to perfection in the Crock Pot while you ignore it!
Ingredients
  • 1 roast (Tri Tip, Chuck… whatever your favorite roast is)
  • 1 1/2 C water
  • salt
  • pepper
  • olive oil
  • *Above is a simple roast. If you want to, you could add: red wine, balsamic vinegar, brown sugar, apple cider vinegar in addition to, or in place of the water. You could also add herbs/spices like: red pepper flakes, chili powder, rosemary.
Instructions
  1. Drizzle olive oil in the bottom of the Crock Pot. Sprinkle with salt and pepper. Add roast.
  2. Pour water around roast. Drizzle roast with olive oil. Sprinkle with salt and pepper.
  3. Cook on low for 5-6 hours, on high for 3-4, or until internal temperature reaches 160F).
Notes

With the pan drippings you can make gravy: Heat 2 T oil, whisk in 2 T AP flour. Let bubble 30 seconds or so. Slowly whisk in pan drippings. Bring to a bubble and let thicken. Add and salt, pepper or seasonings to taste. Voila, gravy. 🙂

 

I’ve got some good things in store for you this week. Like… a menu, A Cooking Show with Rachel O – This Week’s Feast‘s 10th episode (which has a few new things in the intro and the set), and my youngest brother will be Friday’s guest… and maybe a few more thoughts and recipes.

Happy Monday (and I mean it!)!

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