De Ma Cuisine

Monday

14

January 2013

0

COMMENTS

China is for Weekdays

Written by , Posted in Thoughts

China1

When Husband and I got married, we didn’t register for any fine china. We got regular everyday dishes. They’re fine. I’m happy with what we chose. But, as our grandparents have passed away and we’re inherited some of their treasures, more and more do I want those cups, dishes, pitchers… to be used regularly.

China2

The arguments one could pose against might be that things could become less special if used all the time. They are also statistically more likely to break. But, my arguments for would be that many of these items hold cherished memories of times past or of loved ones who passed them on, or of the special trip we took where we got that tea cup… I don’t care if some things don’t stay in pristine condition. Each scratch, scrape, crack, and chip probably has a story behind it. Those are the words that make up a lifetime.

So bring out the china, the silver, and the crystal. I’m using it at my house!

Friday

11

January 2013

1

COMMENTS

Dinner Solved

Written by , Posted in Thoughts

Fried-Egg-Pasta4

Last week we were getting back into the routine of regular life. We’d been out of the country for two weeks. I’d finally gotten groceries, but our Abundant Harvest Organics delivery hadn’t started back up yet (it has now, and I’m so thankful!!). Our produce drawer included: 6 carrots, 1 1/2 (enormous) Korean daikon radishes, 1 black spanish radish, 1 fennel bulb, pomegranates, and a few squishy apples. I’d frozen a few things before we went away (spinach, cabbage, radicchio, broccoli), but things were sparse.

Fried-Egg-Pasta3

Pasta is a quick go-to meal in our home. I include it on our menu, often for days when I think I’ll need an easy dinner. Pasta is a great way to use random veggies (that compliment each other, of course). For this meal, I added some leftover ground beef, from Tacos that I’d made last week, that I’d frozen after cooking, and dinner came together quite nicely.

Oh, and I added a fried egg on top of each bowlful. I’ve done this before with pasta and will do it again. It’s a very good idea.

Fried-Egg-Pasta1

Fried-Egg-Pasta2

Fried-Egg-Pasta5

So the lesson to be learned here: If you’ve got pasta, veggies, tomato paste, olive oil, vinegar, and eggs, you’ve got a meal. Done. Dinner time.

Happy Eating!

Fried Egg Pasta

Last modified on 2013-01-11 19:39:53 GMT. 0 comments. Top.

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Simple and delicious with a fried egg on top.
Ingredients
  • 1/2 pkg rotini rice pasta or whole wheat pasta
  • 2 T olive oil
  • 1/2 onion, chopped
  • 2-3 carrots, grated
  • 3-4 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 t salt
  • 1/4 t pepper
  • 1/4 to 1/2 t smoked paprika
  • 2 C pasta water
  • 1/4 to 1/2 C cooked ground beef (I used leftovers)
  • 1-2 C spinach (I used some that I’d frozen from fresh)
  • 1 egg/serving
  • parmesan cheese, grated, for topping
Instructions
  1. Heat salted water for pasta.
  2. In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
  3. Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
  4. Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
  5. In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
  6. Serve pasta topped with parmesan cheese and an egg.
Notes

Caesar Salad or Garlic Bread would go great with this dish!

 

Friday

11

January 2013

0

COMMENTS

Fried Egg Pasta

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

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Simple and delicious with a fried egg on top.
Ingredients
  • 1/2 pkg rotini rice pasta or whole wheat pasta
  • 2 T olive oil
  • 1/2 onion, chopped
  • 2-3 carrots, grated
  • 3-4 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 t salt
  • 1/4 t pepper
  • 1/4 to 1/2 t smoked paprika
  • 2 C pasta water
  • 1/4 to 1/2 C cooked ground beef (I used leftovers)
  • 1-2 C spinach (I used some that I’d frozen from fresh)
  • 1 egg/serving
  • parmesan cheese, grated, for topping
Instructions
  1. Heat salted water for pasta.
  2. In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
  3. Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
  4. Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
  5. In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
  6. Serve pasta topped with parmesan cheese and an egg.
Notes

Caesar Salad or Garlic Bread would go great with this dish!

 

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

Savory-French-Toast5

It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

Savory-French-Toast1

Savory-French-Toast2

Savory-French-Toast3

I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

Savory-French-Toast4

I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

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

 

 

Monday

7

January 2013

1

COMMENTS

All I Wanted for Christmas and a Smoothie

Written by , Posted in Breakfast, Brunch, Dairy-Free, Fruit, Gluten Free, Legacy, Quick and Easy, Snacks, Thoughts, Vegan, Vegetables, Vegetarian

Uncle-and-Niece2

We just returned from a lovely trip to see my family in Canada for Christmas. One of the best things about the trip was meeting our 3 month old niece for the first time.

Some other noteworthy events from the trip: Most days we went to bed at 3am and got up at noon. It was awesome!

We had to run through the airport to catch a flight even though we’d had a 2 hour layover. We went to our gate 5 minutes before boarding and discovered that the departures board had had the wrong gate and we were in the wrong terminal. We had to go through security again (because it was an international flight). We were so blessed by the kindness of strangers who let us go ahead of them in line. And even the security officers were extra nice. We made it to our gate, winded and sweaty, with a few minutes to spare.

We have a niece. We love her so much. Oh, I already said this?

Uncle-and-Niece

Anja-Sleeping

We dropped my youngest brother, Josh, off at the bus station to go back home after his holiday was over. We stood outside with him for about 15 minutes. It was -5C (23F), but felt like -12C (10F) with the windchill. I was so cold that my feet hurt. Never mind that we were wearing our California winter clothes… But, regardless, it was cold!

Tim turned 30 while we were in Canada. My brother, Josh, made an amazing Bag End Under the Hill cake for his Hobbit themed party. It was AWESOME! (A few years ago he made a Lost cake, also for Tim’s birthday!)

Hobbit-Cake

We wore crowns. It’s a tradition in our family.

Crowns

My parents live on a large property. We went out as a family and cut down our Christmas tree in their “yard”. It was super cold and really fun. Then I made sure my really awesome crocheted candle was prominently displayed at the front.

Rach's-Best-Ornament

While bringing in packages from a shopping trip I slipped and fell on the ice. Thankfully I was kinda behind a pillar, so I don’t know if anyone saw it happen. They just heard the shopping bags crash to the ground and saw me laying there. I’m just glad I wasn’t holding groceries!

There was snow! It was fun to jump in.

Feet-in-the-Snow

At-Dusk

Unfortunately, after being there for just a day, my body must have finally given in and I got sick. The worst part of it (aside from feeling awful and being stuck in bed for 24 hours) was not being able to play with my 3 month old niece.

My brother, Papa to my darling niece, makes these amazingly healthy smoothies most mornings. He offered me some one morning. I was a little bit skeptical because it had kale in it. I know lots of people drink green smoothies, but I wasn’t one of them.

Green-Smoothie

And then just like that I was.

This smoothie had kale, banana, apple, flax oil, strawberries, blueberries, acidophilus, and other healthful goodies.

I am sold on healthy green smoothies.

Here’s my brother’s recipe. It’s a very “to taste” kinda thing, so follow his recipe, or use what you like, in the quantities you prefer.

Happy Healthy Eating!!

Jake’s Healthful Smoothie

Last modified on 2013-01-08 01:48:28 GMT. 0 comments. Top.

Jake’s Healthful Smoothie

Recipe Type: Smoothie, Drink, Healthy
Author: Jacob Pries
Healthy and tasty! Awesome for breakfast or any time of day!
Ingredients
  • 2-3 kale leaves
  • 1 apple
  • 1/2 C berries
  • 3-5 T hemp seeds
  • 2 bananas
  • 2 C almond milk
  • 2 T hemp oil
  • 1 T flax oil
  • 1 nub fresh ginger (opt.), finely chopped
  • 1 C water or orange juice
Instructions
  1. All ingredients go in the blender, then blend until it gets to the desired consistency!
Notes

Jake also often adds: 1-2 capsules of acidophilus (open capsule and pour in), and a little bit of e3live (which is a blue green algae super food!)!

 

Jake and Jen’s Raw Green Smoothie

Last modified on 2013-01-08 01:48:33 GMT. 0 comments. Top.

Jake and Jen’s Raw Green Smoothie

Recipe Type: Smoothie, Drink, Breakfast, Lunch, Snack, Healthy
Cuisine: Super Healthy
Author: Jacob Pries and Jen Evans
A raw smoothie that is great for breakfast, lunch, snack… anytime!
Ingredients
  • 1 C or so spinach
  • bit of fresh ginger, finely chopped
  • 1 C or so orange juice
  • 2 bananas
  • 1 apple
  • splash lemon juice
Instructions
  1. Place all ingredients in a blender and blend to desired consistency.

 

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