De Ma Cuisine

Thursday

17

November 2011

7

COMMENTS

Roasted Chicken and Veggies – Episode 2

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

This week on A Cooking Show with Rachel O – This Week’s Feast‚ we’re having Roasted Chicken and Veggies. We’re roasting Watermelon Radishes, Sweet Potatoes, Persimmons, Broccoli, Onions and Chicken.

This dinner is simple! Wash, cut, season, roast, eat. Done. That’s it. Oh and if you want to be a little fancy, wash up some of those beet greens and serve them with some pomegranate seeds, a little grated parmesan cheese, some walnuts or almonds, and a thinly sliced apple. Then whisk together some olive oil, balsamic vinegar, maple syrup, and spicy brown mustard to drizzle over the greens. Yummy and good for you!

roastedchickenamdveggies
roastedchickenandveggieswwords

Here are the recipes for what’s cookin’ on This Week’s Feast… Enjoy with some friends!

Roasted Veggies

Last modified on 2012-05-18 00:42:38 GMT. 4 comments. Top.

Oven Roasted Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
We’re roasting up some sweet potatoes, watermelon radishes, persimmons, broccoli and onion!
Ingredients
  • Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
  • 1 persimmon, cut in 1″ cubes
  • 1 watermelon radish, cut in 1″ cubes
  • olive oil
  • salt
  • pepper
  • 1 t to 1 T chili powder
  • Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
  • 2 heads broccoli, cut in med-large pieces
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat oven to 375F.
  2. Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
  3. Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
  4. Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.

Oven Roasted Chicken

Last modified on 2012-12-01 02:27:43 GMT. 1 comment. Top.

Oven Roasted Chicken
Recipe Type: Dinner, Main, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 75 mins
Total time: 1 hour 20 mins
Serves: 4
We’re roasting up a chicken. Prepare to be amazed at how easy this dinner is!
Ingredients
  • Chicken: 1 whole chicken (giblets removed)
  • 1 t to 1 T paprika
  • salt
  • pepper
  • olive oil
  • 1 C water
  • 1 T honey
Instructions
  1. Preheat oven to 375F.
  2. Line a roasting dish with foil (optional – just makes cleanup a little easier). Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika. Place chicken in dish. Pour water around chicken. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
  3. Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes. In the last 15 minutes of cooking, drizzle honey over the chicken. Return to oven and finish cooking.

Thursday

17

November 2011

1

COMMENTS

Oven Roasted Chicken

Written by , Posted in Baking, Dinner, Low Carb, Main Dishes, Meat, Poultry

Oven Roasted Chicken
Recipe Type: Dinner, Main, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 75 mins
Total time: 1 hour 20 mins
Serves: 4
We’re roasting up a chicken. Prepare to be amazed at how easy this dinner is!
Ingredients
  • Chicken: 1 whole chicken (giblets removed)
  • 1 t to 1 T paprika
  • salt
  • pepper
  • olive oil
  • 1 C water
  • 1 T honey
Instructions
  1. Preheat oven to 375F.
  2. Line a roasting dish with foil (optional – just makes cleanup a little easier). Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika. Place chicken in dish. Pour water around chicken. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
  3. Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes. In the last 15 minutes of cooking, drizzle honey over the chicken. Return to oven and finish cooking.

Thursday

17

November 2011

4

COMMENTS

Roasted Veggies

Written by , Posted in Baking, Sides, Vegetables, Vegetarian

Oven Roasted Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
We’re roasting up some sweet potatoes, watermelon radishes, persimmons, broccoli and onion!
Ingredients
  • Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
  • 1 persimmon, cut in 1″ cubes
  • 1 watermelon radish, cut in 1″ cubes
  • olive oil
  • salt
  • pepper
  • 1 t to 1 T chili powder
  • Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
  • 2 heads broccoli, cut in med-large pieces
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat oven to 375F.
  2. Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
  3. Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
  4. Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.

Wednesday

16

November 2011

3

COMMENTS

Preparing for Thanksgiving

Written by , Posted in Abundant Harvest Organics, Vegetables

I can’t believe it’s almost Thanksgiving. I think I say that every year. This is one meal that I really don’t want to vary – I like the basics, nothing fancy. Turkey, mashed potatoes and gravy, stuffing, cranberry sauce, and yams/sweet potatoes (I can never remember which is which* – I think the orange one is a yam??) and green bean casserole. I think the only one that could change is the green bean casserole. I mean I love it, but it’s not as essential as some of the others. And, the yams/SP don’t have to be the marshmallow covered ones, it’s the taste of the squash family that I like.

In case you want to do something squashy, but don’t want to do the traditional sugary (and yes, tasty, let’s be honest) marshmallow topped ones, here’s a dish I made up when a friend came over for lunch the other week. You could use any winter squash (except maybe not a spaghetti squash), pumpkin, yam, sweet potato. I used Butternut squash, because it’s what was in last week’s Abundant Harvest Organics box. From this week’s box you could use the Sweet Potatoes (and apples, onions and spinach) and maybe even add some persimmons (I haven’t tried this, but I might… if you do, let me know how it turns out).

Winter Vegetable Salad

Last modified on 2012-05-18 00:31:12 GMT. 0 comments. Top.

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

*I learned shortly after writing the post that a Yam is a Sweet Potato. 🙂

Wednesday

16

November 2011

0

COMMENTS

Winter Vegetable Salad

Written by , Posted in Dinner, Holiday, Lunch, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

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