De Ma Cuisine

Wednesday

21

November 2012

0

COMMENTS

Roasted Garlic Yams

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Kid-Friendly, Meat, Pork, Potatoes, Roasting, Sides, Vegetables

Thanksgiving is tomorrow. You know this. I know this. Are you prepared? We’re having Thanksgiving dinner with a mixture of Husband’s family, my family, and good friends. I’m excited. I think my excitement is a tie between the company and the food. Good thing there will be both.

My job, my dish, my instructions were: Rachel, can you bring the yams? Perfect, because I have yams. As I write this early on Monday (so that I can have a mini vacation for the rest of the week), I’m trying to think of what I want to do with them. I have lots of ideas. Scalloped Yams could be fun, Roasted Garlic Yam are great (I made them two years ago and we loved them), traditional Yams with Marshmallows are fine, Winter Veggie Salad is delicious… but I want to be creative, which usually means making something up. This is one of my favorite things to do.

Thanksgiving is the one meal, however, where I kinda like the traditional classics. Turkey, Stuffing, Green Beans, Cranberry Sauce, Yams, Mashed Potatoes and Gravy, and Rolls. Mmmmmm, I can’t wait to eat!! So I have some thinking to do regarding these yams… I’m thinking… I’m thinking… I think I’m going to use my recipe for Roasted Garlic Yams. They were good. They have bacon. They have garlic. They have parmesan cheese. Winner.

Thinking about the day after, if you need some ideas for what to do with your leftovers, here are some from this year and last.

Happy Thanksgiving!

Roasted Garlic Yams
Recipe Type: Side, Thanksgiving, Fall, Winter, Savory
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Roasted garlic and yams are mashed together then topped with bacon. A perfect side to your Thanksgiving turkey, or for any day really.
Ingredients
  • 4 sweet potatoes(yams), cubed
  • 1 head garlic
  • 1/2 C milk
  • 1/4 C parmesan cheese, grated
  • 1 T balsamic vinegar
  • pinch cayenne
  • pepper
  • 1/2 t all spice
  • salt (to taste)
  • olive oil
  • 3 slices bacon
Instructions
  1. Slice tips off garlic, place on tin foil, drizzle with olive oil, wrap with foil. Bake at 350F for 1 hour. Remove from oven and let cool.
  2. Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
  3. Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
  4. Stir in parmesan cheese.
  5. Sprinkle with bacon and serve.
Notes
To make this vegan: Substitute chopped almonds for bacon, almond milk for cow’s milk, and omit parmesan cheese.

 

Monday

19

November 2012

0

COMMENTS

For This, I Am Thankful

Written by , Posted in Thoughts

In North America, we have so much. I know there is plenty in other places too. But, having lived solely in Canada and the USA, this is where my experience lies.

We had some friends over for dinner last night. Peggy and I were talking about past generations: our grandparents, who lived such different lives than we do now. And she also spoke of a time when they lived in a third world country, where having running water to your home was a luxury, not a guarantee.

What a good reminder of how blessed we are. We have clean water. People like my dad have worked tirelessly to make sure of that. (Thanks, Dad, for all that you’ve done all over the world to make clean water more readily available, be it through wetlands or waste water treatment.) We have lights, to illuminate the books we are able to check out of the library for free, that we can turn on and off at will. We have heated and cooled air at the flip of a switch. We have more food that we could need to consume (or so it seems, I haven’t done the research). And we have choices about the food we eat…

This isn’t meant to be a guilt trip. Simply a reminder, mostly to myself, to be thankful for the little things that I take for granted. If this in any way inspires you to find a way to give thanks, that’s a bonus, a blessing to me.

As I reflect on this week, on family, on generations past and the things they didn’t have that we take so for grated, I’m reminded of a simple soup that my Oma used to make, that I now make. I’ve written about it on here before, I made it for one of my episodes. It’s called Borscht. There are different variations, depending on the region of origin. I’ve made it many times, probably not once the same. But the main idea behind it, I think, was that it was a soup made from nearly nothing. It can essentially be made with broth, beets, potatoes, and cabbage. I made it for dinner last night. Making it makes me miss my Oma terribly, but it’s also good to be carrying on a family tradition, which I know would make her happy.

I hope that wherever you are, however you’re spending this week, your loved ones are cherished and your heart is full of thanksgiving.

Happy Thanksgiving, Friends! I’m thankful for you.

Beet and Beef Borscht

Last modified on 2012-12-01 02:12:58 GMT. 1 comment. Top.

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Monday

19

November 2012

1

COMMENTS

Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Friday

16

November 2012

0

COMMENTS

Dear Leftover Turkey, I’m Gonna Make You Into a Wrap

Written by , Posted in Thoughts

So for those of you reading in America, we’re about to celebrate Thanksgiving next week. But, Christmas (or Hanukkah, or Solstice, or Kwanzaa… and I know there are many more…) is also right around the corner. With the holidays, come many many amazing meals. Right? I can’t wait! I mean it’s a food lover’s delight! But with all these dinners, come leftovers.

Dun dun dun.

You made a turkey for 10 and 5 cancelled? Mashed Potatoes for 75 and you have a few remaining? Green beans weren’t as popular as you’d hoped? You hosted and got stuck with everyone else’s leftovers too?!

Never fear.

While an easy go-to is always Thanksgiving Soup or Spicy Turkey Chili, I have another idea for you. You’ve probably thought of it already. But, just in case your brain is overloaded with shopping lists, Christmas gifts, or trying to remember if your family likes cranberry sauce from a can or from scratch, I’ll tell you. Today for lunch I made a Chicken Caesar Wrap. It’s about the simplest thing ever. Lettuce, leftover Roasted Chicken (or obviously roasted turkey), leftover Caesar Salad Dressing, in a wrap. Done. Eat. Leftovers count slowly diminishing.

For more ideas on how to use your Turkey leftovers, have a look at my post on using leftover Roasted Chicken. Lots of ideas for you there! Mmm, like a Turkey Pot Pie instead of Chicken… I made a Chicken Pot Pie last night with some of the same leftover chicken I used in my wrap. Oh boy was it good. Husband took the leftovers for lunch today (there weren’t many, he ate, literally, half the pie last night – I had eaten a couple bites and I looked over and his bowl was empty – one of the best compliments he can give me). He sent me a text at lunch saying that it was the best ever. Be still my heart. I love that he likes the way I cook.

Anyhoo, enough from me. It’s probably time for you to get off the computer and start planning your menu! Don’t forget to have a look at the two week menu I’ve posted. There are lots of great ideas for your Thanksgiving week. And, if you need more suggestions for ways to use your leftovers, please ask (via the Ask Rachel page, Facebook, or leave a comment on this post)! I love this kinda stuff!

Happy Eating!

Chicken Caesar Wraps

Last modified on 2012-11-16 23:15:06 GMT. 0 comments. Top.

Chicken Caesar Wraps

Recipe Type: Main, Lunch, Dinner, Sandwich, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1
A perfect way to use leftover chicken or turkey! It’s quick, easy, delicious!
Ingredients
  • 1 wrap (I prefer whole wheat)
  • 1-2 C lettuce, washed and torn
  • 1/2 C leftover chicken or turkey, in smallish pieces
  • 1-2 T caesar salad dressing
Instructions
  1. Toss lettuce and chicken with dressing.
  2. Place onto a wrap.
  3. Roll up wrap.
  4. Eat and enjoy.

 

Caesar Salad Dressing

Last modified on 2013-02-14 23:20:49 GMT. 0 comments. Top.

This dressing recipe is adapted from The Pioneer Woman’s recipe: Pam’s Simple Scrumptious Caesar Salad.

Caesar Salad Dressing
Recipe Type: Condiment
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 2-3 T lemon juice
  • 5 T mayo
  • 1 T dijon mustard
  • 10 T olive oil
  • 1/2 t salt
  • 1/2 C parmesan
  • pepper
  • 1 clove garlic, minced
Instructions
  1. Whisk all ingredients except oil together.
  2. Slowly drizzle oil in, whisking as you do.

 

Friday

16

November 2012

0

COMMENTS

Chicken Caesar Wraps

Written by , Posted in Dinner, Holiday, Leftovers, Lunch, Main Dishes, Meat, Poultry, Sandwiches, Vegetables

Chicken Caesar Wraps

Recipe Type: Main, Lunch, Dinner, Sandwich, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1
A perfect way to use leftover chicken or turkey! It’s quick, easy, delicious!
Ingredients
  • 1 wrap (I prefer whole wheat)
  • 1-2 C lettuce, washed and torn
  • 1/2 C leftover chicken or turkey, in smallish pieces
  • 1-2 T caesar salad dressing
Instructions
  1. Toss lettuce and chicken with dressing.
  2. Place onto a wrap.
  3. Roll up wrap.
  4. Eat and enjoy.

 

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