De Ma Cuisine

Friday

22

March 2013

0

COMMENTS

Dos and Don’ts

Written by , Posted in Thoughts

TacoSoup2I have some instructions for you regarding this soup.

Do add cilantro. It brings just a little bit of brightness.

TacoSoup3

Do respect your Husband’s wishes if he says that no you shouldn’t bring this to lunch with your girlfriends tomorrow because he likes it so much.

TacoSoup4

Do eat this cold with chips, salsa, and Greek yogurt standing beside the kitchen counter tomorrow. Trust me.

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Don’t not make this.

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That’s all I have to say about that.

TacoSoup

Taco Soup

Last modified on 2013-03-22 00:58:47 GMT. 0 comments. Top.

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

Friday

22

March 2013

0

COMMENTS

Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

Wednesday

20

March 2013

0

COMMENTS

Flatbreads, Not Flatbeds – Episode 59

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

CaramelizedBrocCauliFlatbreads

Sometimes I have the perfect idea for what to make for the show. Occasionally I have two, so the second has to wait. Since we don’t get the exact same ingredients in the Abundant Harvest Organics box two weeks in a row, the wait can be a while. But, alas, the broccoli AND cauliflower that I’ve been hoping for (ever since I chose to do my Black Bean and Butternut Squash Chili, the week I got the butternut squash that I had been waiting for) has arrived!

I realize that I used broccoli in the last episode. But, I’m not upset about that. If they’d turned out gross, yeah, I’d have reconsidered my decision. But, they didn’t, so you can just add them both to your list of things to make, like, right now!

CaramelizedBrocCauliFlatbreads2

This week, to the broccoli I’ve added cauliflower. And, instead of roasting, I caramelized. I used Lavash (it’s like a flatbread/tortilla/notquiteapita ish bread). You could also use flatbreads, pizza dough, pitas, tortillas… you get it. I also added some shallot and green garlic to the mix. That was a good idea.

CaramelizedBrocCauliFlatbreads3

The best idea though, was the lemon.

I’m kinda obsessed with lemon right now.

Good thing it’s in season.

Broccoli + lemon = Oh boy!

It is essential to not only add some lemon to the sauce that gets drizzled over the bread before the veggies and cheese are added, buuuu-uut, right before you eat it, squeeze a little more over top. This is my favorite food-thing to do right now! It’s the simple things that make me happy I guess.

CaramelizedBrocCauliFlatbreads4

CaramelizedBrocCauliFlatbreads5

CaramelizedBrocCauliFlatbreads6

Enjoy, enjoy, enjoy laughing at/with me as I throw cheese all over the place in this episode! I’ve watched that clip about 46 times. Your turn.

Caramelized Broccoli and Cauliflower Flatbreads

Last modified on 2013-03-20 20:45:30 GMT. 0 comments. Top.

 

Caramelized Broccoli and Cauliflower Flatbreads
Recipe Type: Main, Lunch, Dinner, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil
Instructions
  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

 

Here are some ways to use the contents of this week’s Abundant Harvest Organics box!!

Happy Eating!

Last modified on GMT. 0 comments. Top.

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

Wednesday

20

March 2013

0

COMMENTS

Caramelized Broccoli and Cauliflower Flatbreads

Written by , Posted in Baking, Bread, Cheese, Dinner, Lunch, Main Dishes, Pizza, Sandwiches, Sides, Vegetables, Vegetarian

 

Caramelized Broccoli and Cauliflower Flatbreads
Recipe Type: Main, Lunch, Dinner, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil
Instructions
  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

 

Monday

18

March 2013

0

COMMENTS

Beet and Parmesan Pasta

Written by , Posted in Cheese, Gluten Free, Main Dishes, Pasta, Vegetables, Vegetarian

BeetAndParmesanPenne4During the colder winter months, we get lots of root veggies from Abundant Harvest Organics. Things like rutabagas, turnips, and beets. We get other produce too, of course, but the root veggies are usually the ones that I have more trouble using up.

Especially beets.

I’m new to liking beets. So I’m learning to be creative with their preparation.

BeetAndParmesanPenne

I took last week off from my show. I try to do this every few months or so, not for a vacation, but to work on the behind the scenes stuff that can get neglected. Planning, blog maintenance, and cleaning out the produce drawers are some of those oft thought of, but rarely done chores.

My produce drawers are now almost empty.

BeetAndParmesanPenne2

BeetAndParmesanPenne3

BeetAndParmesanPenne5

A little while ago I made Beet Chips as a part of a Mâche and Citrus Salad. Since then, I’d been wondering if those little chips would be good in pasta. So I looked through The Flavor Bible to see things that might compliment and made up a dish for a dinner last week.

It’s pretty simple. Think beets, parmesan cheese, lemon juice, and honey with pasta. Add a few more carefully chosen ingredients, and dinner is ready.

Happy Eating!

Print
Much Ado About Beets

Prep Time: 20 minutes

Cook Time: 36 minutes

Total Time: 56 minutes

Yield: 3

Much Ado About Beets

Ingredients

  • 3 servings rice penne pasta
  • 16 small beets, peeled and very thinly sliced
  • 2 t olive oil, divided
  • 1-2 t garlic smoked sea salt (or regular salt)
  • 1/4 t pepper, divided
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1 t honey
  • 2 T lemon juice, divided
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C pasta water
  • 3/4 C parmesan cheese, plus a little more for topping
  • lemon wedges, for serving

Instructions

  1. Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
  2. Cook pasta.
  3. Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
  4. Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
  5. Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
  6. Taste and adjust seasoning.
  7. Serve with a sprinkle of parmesan cheese and a lemon wedge.
http://www.de-ma-cuisine.com/much-ado-about-beets/

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