Monday

3

November 2014

2

COMMENTS

Spicy Twice Baked Sweet Potatoes

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Herbs, Holiday, Lunch, Potatoes, Roasting, Sides, Vegetables, Vegetarian

I’m thinking about the upcoming holidays. I’m making lists of gifts to buy for others, things I’d love to have (not that I need anything else), and recipes to make while we’re with family. A few weeks ago I was talking with my brother, Josh. We really like food, so that’s usually part of any conversation. We decided that at Christmas we’re going to make Duck Tourtière, Roasted Sweet Potatoes, Green Beans with Bacon and Almonds, and a Butter Lettuce Salad with Pine Nuts, Pumpkin Seeds, and Cranberries.

I may try to sneak these Spicy Twice Baked Sweet Potatoes in to the mix. Or I might see if I can add them to the Thanksgiving dinner menu… Whenever it happens, I’ve got to eat these again.

They start out simple – some olive oil, salt, and pepper. Then in to the oven.

While they roast away, cilantro is washed and chopped.

Confession: I didn’t think I liked cilantro. I’m still not sure that I do. But, I’ve heard that you either love it or hate it, and if you hate it, you think it tastes like soap. I don’t think it tastes like soap, so I must love it.

I’m learning to, in any case.

The cilantro is mixed with a bit of spicy chile pepper (cayenne would work too), garlic, and cheese. Once the sweet potatoes are finished with their oven time, the flesh gets scooped out and mixed in too.

Mash it up and make it as creamy as you’d like. I like a few lumps left in there for texture.

They get to roast for a little while longer while the toppings are prepared. More cilantro, some Greek yogurt, and some Kale Pesto (Basil Pesto would be great too!).

I sprinkled them with some coarse sea salt before they went in to the oven. I didn’t add any more cheese to the top. You could do the opposite if you’d prefer.

A good dollop of Greek yogurt goes on top, cilantro is sprinkled, and pesto waits to adorn.

Happy Eating!

Spicy Twice Baked Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Yield: 2

Serving Size: Half of a sweet potato.

Spicy Twice Baked Sweet Potatoes

Ingredients

1 medium sized sweet potato, halved
1 t olive oil
to taste salt
to taste pepper
1 T fresh cilantro, chopped, divided
1/2 T unsalted butter
to taste salt
to taste pepper
1/4 C cheddar cheese, grated
1/2 chile pepper, ribs and seeds removed, minced (or pinch cayenne)
1 clove garlic, minced
coarse sea salt, for topping (optional)
Greek yogurt, for topping
kale (or basil) pesto, for topping

Instructions

Brush both sides of the sweet potato with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Pierce a few times with a fork. Bake at 350F for 45-50 minutes, or until the flesh is tender.
Scoop out the flesh and mix with cilantro through garlic. Taste and adjust seasoning if desired. Return the filling to the skins and top with sea salt. Return to the oven and bake for about 10-15 minutes more.
Serve topped with yogurt, pesto, and reserved cilantro.

http://www.de-ma-cuisine.com/spicy-twice-baked-sweet-potatoes/

Thursday

9

October 2014

0

COMMENTS

How to Create the Perfect Pasta Dish

Written by Rachel, Posted in How To, Menu Planning, Pasta, Storage/Prep

Joy to the… pasta.

I’m practicing Christmas songs for a concert in December. Mostly I have a really high screechy “eeee” sound in my head. Along with a medley of the other seven or eight songs that we’re going to be singing.

So far the dog has yet to look at me with that alert, head tilted, ears perked up look… So far.

And then there was pasta. What I meant to tell you about, but Christmas is bouncing around my brain instead. Also banana bread. Because that’s what I’m eating.

Are you still there?

For the three of you still reading, what I really want to talk about is ~~what I want for Christmas~~ pasta and how to successfully make a great pasta dish.

You’re thinking that it doesn’t take much. Right? Ok, maybe it doesn’t take much to make a pasta dish. But, let’s talk about making it a fabulous dish. Also, Erh mah gawsh! I just finished my last bite of banana bread that was topped with some salted butter and I’m having a hard time not just shoving the entire loaf into my face.

I digress.

You can start with any category and build from there. Maybe you’ve got some ground beef and tomatoes that you want to use. From there, you can add some other veggies, figure out the sauce, and choose the best noodles. You might have some jars of Tomato Sauce in the freezer and need to make space for something else. Then you’ll figure out maybe some chicken, zucchini, parmesan, and wide, flat noodles to go with it. Or, you might just be craving pasta. Any kind of pasta. Elbow macaroni sounds good, and you could add heaps of cheese to a bechamel.

I usually start with what’s going in to the pasta. The veggies and if there’s meat, that too. Then I figure out the sauce, the noodles, and then the toppings. I use The Flavor Bible all the time. It’s a great helper for figuring out what foods pair well together. But, if you don’t have this book, listen to your taste buds. Think about foods that you enjoy eating together.

Here are some suggestions for how to put your perfect pasta dish together:

The Additions

1. Broccoli + Cauliflower + Garlic + Thyme

2. Carrots + Spinach + Chicken

3. Pumpkin

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes

6. Dried Tomatoes + Bell Peppers + Garlic

7. Ground Beef + Onions + Garlic + Celery + Capers

8. Beets + Parmesan + Shallots + Garlic

9. Radish + Cabbage + Kale + Meatballs

10. Roasted Fennel + Salmon + Garlic + Zucchini

11. Lentils + Carrots + Celery + Bacon

The Sauce

1. Broccoli + Cauliflower + Garlic + Thyme + Brown Butter Sauce + Salt + Pepper

2. Carrots + Spinach + Chicken + Salt + Pepper + Cream Sauce

3. Pumpkin + Salt + Pepper + Cheddar + Parmesan + All Spice + Red Pepper Flakes

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken + Salt + Pepper + Pesto

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes + Salt + Pepper + Olive Oil

6. Dried Tomatoes + Bell Peppers + Garlic + Salt + Pepper + Olive Oil + Lemon Juice + Balsamic Vinegar

7. Ground Beef + Onions + Garlic + Celery + Capers + Butter Sauce + Salt + Pepper

8. Beets + Parmesan + Shallots + Garlic + Balsamic Vinegar + Salt + Pepper

9. Radish + Cabbage + Kale + Meatballs + Tomato Sauce + Salt + Pepper + Italian Seasonings

10. Roasted Fennel + Salmon + Garlic + Zucchini + Cream Sauce + Salt + Pepper

11. Lentils + Carrots + Celery + Bacon + Salt + Pepper + Tomato Sauce

The Noodles

1. Broccoli + Cauliflower + Garlic + Thyme + Brown Butter + Salt + Pepper + Linguini

2. Carrots + Spinach + Chicken + Salt + Pepper + Cream Sauce + Penne + Parsley + Dill + Fusilli

3. Pumpkin + Salt + Pepper + Cheddar + Parmesan + All Spice + Red Pepper Flakes + Elbow Macaroni

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken + Salt + Pepper + Pesto + Lasagna

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes + Salt + Pepper + Olive Oil + Egg Noodles

6. Dried Tomatoes + Bell Peppers + Garlic + Salt + Pepper + Olive Oil + Lemon Juice + Balsamic Vinegar + Orzo

7. Ground Beef + Onions + Garlic + Celery + Capers + Butter Sauce + Salt + Pepper + Ziti

8. Beets + Parmesan + Shallots + Garlic + Balsamic Vinegar + Salt + Pepper + Penne

9. Radish + Cabbage + Kale + Meatballs + Tomato Sauce + Salt + Pepper + Italian Seasonings + Spaghetti

10. Roasted Fennel + Salmon + Garlic + Zucchini + Cream Sauce + Salt + Pepper + Farfalle

11. Lentils + Carrots + Celery + Bacon + Salt + Pepper + Tomato Sauce + Orecchiette

The Toppings

1. Broccoli + Cauliflower + Garlic + Thyme + Brown Butter + Salt + Pepper + Linguini + Gruyère = Winter Veggie Linguini with Brown Butter

2. Carrots + Spinach + Chicken + Salt + Pepper + Cream Sauce + Penne + Parsley + Dill + Basil = Baked Fusilli with Carrots and Spinach in a Creamy Sauce

3. Pumpkin + Salt + Pepper + Cheddar + Parmesan + All Spice + Red Pepper Flakes + Elbow Macaroni + Homemade Croutons + Caramelized Onions + Parmesan + Bacon = Pumpkin Pasta

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken + Salt + Pepper + Pesto + Lasagna + Fresh Basil + Parmesan Cheese = Presto Pesto Lasagna

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes + Salt + Pepper + Olive Oil + Egg Noodles + Basil + Lemon = Melanzane with Pasta

6. Dried Tomatoes + Bell Peppers + Garlic + Salt + Pepper + Olive Oil + Lemon Juice + Balsamic Vinegar + Orzo + Parmesan = Orzo with Dried Tomatoes and Garlic

7. Ground Beef + Onions + Garlic + Celery + Capers + Butter Sauce + Salt + Pepper + Ziti + Fresh Tomatoes = Beef and Capers Stuffed Ziti

8. Beets + Parmesan + Shallots + Garlic + Balsamic Vinegar + Salt + Pepper + Penne + Parmesan + Lemon = Beet and Parmesan Penne

9. Radish + Cabbage + Kale + Meatballs + Tomato Sauce + Salt + Pepper + Italian Seasonings + Spaghetti + Parmesan + Basil = Spaghetti and Meatballs

10. Roasted Fennel + Salmon + Garlic + Zucchini + Cream Sauce + Salt + Pepper + Farfalle + Lemon + Chives + Parsley = Farfalle with Roasted Fennel and Salmon

11. Lentils + Carrots + Celery + Bacon + Salt + Pepper + Tomato Sauce + Orecchiette + Parsley + Fresh Tomatoes = Orcchiette with Lentils and Bacon

The Banana Bread

Right, I’m still thinking about banana bread. I think I’ll go get another slice, and then make Mac and Cheese for dinner… Except that we’re out of cheese. Wah wah.

Happy Eating!

Monday

29

September 2014

0

COMMENTS

Creamy Cucumber and Tomato Salad

Written by Rachel, Posted in Appetizers, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Creamy dreamy salad. Perfect for these last days of summer. The tomato is ripe and sweet, the cucumber crisp and cool, the dressing bright and herb-filled. It’s one of my favorite ways to eat salad.

A couple of months ago, I planted a sprig of mint in the dirt. No roots, just thought I’d try it and see if anything happened.

It grew.

I have more mint than I know what to do with. And I’m not complaining.

It adds a wonderful refreshing taste to this dish.

I’m also growing some parsley and basil in my garden. I can never have enough of these fresh herbs. When they come in our Abundant Harvest Organics box, sometimes they’re gone in a day (like when I made Basil Pesto). I love being able to step just outside the door and snip off whatever I need for a dish.

Those fresh herbs are the highlight to an easy dressing. I’ve also added some Greek yogurt, fresh onion and garlic (just a bit), some balsamic vinegar, and some olive oil for flavor. The herbs might be the star, but those flavors all go so well together.

Also, raw onion, I know… But, try it – it’s not too much, and when it’s minced and mixed in with all those other flavors, it’s not overpowering. If you don’t feel like braving onion breath, just leave it out, or use some chives. They’ll work just fine.

I thought I’d peel the cucumbers. Not a requirement. But, I thought it would be nice. It’s one of the few veggies that I do peel.

Tomatoes are sliced, not too thick, not too thin.

And just like that, dressing is drizzled over and you have a great side.

You could make double the dressing and save it so you can eat this salad every day. It could be used as a dip for carrots and celery, you could dip a Grilled Cheese into it, you could dip pretzels, crackers, or sesame sticks in it.

But, the best way to eat it, I think, is to use it on this salad, and to pair it with the Fish Wellingtons that I made the other week. I’d definitely suggest making both, then inviting a good friend over for lunch.

Happy Eating!

Creamy Cucumber and Tomato Salad

Recipe Type: Salad, Side, Lunch, Vegetarian, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 2-4

Ingredients

Dressing: 1/2 C Greek yogurt
1 T fresh basil, chopped
1 T fresh mint, chopped
1 T fresh parsley, chopped
1 T onion or shallot, minced
1 clove garlic, minced
2 T olive oil
to taste salt
to taste pepper
splash balsamic vinegar
Salad: 1-2 cucumber, peeled and sliced into rounds
2-3 tomatoes, sliced into rounds

Instructions

Whisk together dressing ingredients. Taste and adjust seasoning if needed.
Place cucumber and tomato on plates, alternating slices of each. Top with dressing.

Thursday

14

August 2014

0

COMMENTS

How To Dry and Pair Summer Herbs

Written by Rachel, Posted in Herbs, How To, Storage/Prep

If you walked into my kitchen, at most any time of the year, you’d see herbs at various stages in the drying process.

Usually they start in the fridge, in a glass, with a bit of water in the bottom. This is my favorite way to store fresh herbs, as they will sometimes last a week or two.

Once they’re past their prime, or if I don’t have plans to use them soon, I will wash them and lay them on a clean tea towel to dry. I leave them there for a week or two, or until they’re crispy and crumbly.

Dried herbs are stripped from their stems and stored in a labeled glass jar with a lid.

I have jars filled with most of the herbs we get from Abundant Harvest Organics in my pantry. Fresh is usually best, in my opinion, but I’m always happy to have things like basil and oregano on hand, no matter what state it is in.

We enjoy Italian flavors a lot in our home, so having a jar of an Italian herb blend always comes in handy. It’s perfect for anything from pizzas and calzones, to pastas and soups. This week I combined some of my favorites: basil, oregano, parsley, thyme, and rosemary.

They are smashed up and mixed together with a mortar and pestle before being stored in a jar for the next time we have Italian inspired pasta (which will probably be tonight).

Since it’s summer right now, let’s talk about a few of the summer herbs that we’ve been getting, and what they will pair well with (I often find ideas for what pairs well together in one of my favorite kitchen tools, The Flavor Bible).

Basil

Herbs Basil Pairs Well With

Chives

Cilantro

Oregano

Parsley

Rosemary

Thyme

Marjoram

Mint

Foods Basil Pairs Well With

Cheese

Eggs

Garlic

Olive Oil

Fennel

Pasta

Pesto

Tomatoes

Zucchini

Cuisines Basil Can Be Found In

Asian

Italian

Mediterranean

Thai

Vietnamese

Great Ways to Use Basil

Fresh Herb and Dried Tomato Bruschetta

Basil and Summer Squash Risotto

Fresh Fruit and Basil Stuffed French Toast

English Peas with Ricotta and Ham over Pasta

Roasted Stuffed Squash

Oregano

Herbs Oregano Pairs Well With

Basil

Marjoram

Chives

Parsley

Rosemary

Sage

Thyme

Foods Oregano Pairs Well With

Bell Peppers

Fish

Lemon

Meats

Pasta

Pizza

Tomatoes

Cuisines Oregano Can Be Found In

Greek

Italian

Mediterranean

Mexican

Tex-Mex

Great Ways to Use Oregano

Dried Tomatoes

Herbed Roasted Chicken Thighs with Cherry Tomatoes

Simple Summer Salad

Roasted Stuffed Squash

Sage

Herbs Sage Pairs Well With

Lemon Balm

Lemon Thyme

Thyme

Rosemary

Savory

Parsley

Oregano

Mint

Marjoram

Foods Sage Pairs Well With

Fennel

Beans

Cheese

Chicken

Onions

Pork

Pasta

Stuffing

Eggplant

Cuisines Sage Can Be Found In

European

French

Greek

Italian

Mediterranean

Spanish

Great Ways to Use Sage

Roasted Stuffed Squash

Roasted Lemon Balm Chicken

Sage Pesto

Mint

Herbs Mint Pairs Well With

Basil

Chives

Cilantro

Dill

Lavender

Lemongrass

Lemon Verbena

Marjoram

Parsley

Rosemary

Sage

Thyme

Foods Mint Pairs Well With

Beans

Chocolate

Cream

Ice Cream

Cucumbers

Fruit

Lamb

Salads

Sugar

Yogurt

Cuisines Mint Can Be Found In

Afghan

Asian

Egyptian

Greek

Indian

Mediterranean

Mexican

Middle Eastern

Moroccan

Thai

Turkish

Vietnamese

Great Ways to Use Mint

Mediterranean Summer Salad

Mint Iced Tea

Indian Spiced Okra

Fun Drinks with Summer Herbs

Happy Eating!

Thursday

5

December 2013

2

COMMENTS

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Cheese, Dinner, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sausage, Vegetables

Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.

Now I know.

We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.

They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.

I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.

OrzoPastaKaleSausage_4

Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)

It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!

Happy Eating!

Orzo Pasta with Kale and Italian Sausage

Recipe Type: Main Dishes, Dinner, Pasta, Vegetables, Sausage, Meat, Pork, Greens, Stove Top, Quick and Easy

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

1/2 lb. orzo pasta (dry)
1 T olive oil
2 Italian sausages, sliced into rounds
3-4 cloves garlic, diced
2 bunches kale, sliced into ribbons
1/4 t red pepper flakes
pinch nutmeg
1/2 t salt
1/4 t pepper
1/4 t thyme
1/2 C pasta water
1/4 C cream
1/4 C parmesan cheese, grated, for topping

Instructions

Cook pasta. Reserve 1/2 C pasta water.
Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
Serve kale mixture over or tossed with pasta. Top with parmesan cheese.

Sources: (*) Nutrition Almanac, 2002‚ Lavon J. Dunne.

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