De Ma Cuisine

Thursday

8

November 2012

0

COMMENTS

What’s For Lunch?!

Written by , Posted in Leftovers, Lunch, Menu Planning, Thoughts

As I write this post, I’m starving and want to eat everything in the fridge. Hopefully this will make for more good ideas and not just me giving in and eating everything in sight.

My friend, Jo, asked me to write about lunches. She said she needed some suggestion for what to make. Yes, let’s menu plan. One of my favorite things to do!

Husband works close enough to walk to work. So, he comes home for lunch a couple of times a week. I usually make his lunch the other days. Not because I have to, but because I enjoy it. It saves us money, and he’s eating healthier than if he were eating frozen burritos or fast food every day. Here are some ideas for lunches, whether you’re eating them at home, at a desk, at a picnic table…

Leftovers! Before you put food into the fridge, portion it into single servings. If it will freeze well, put those portions into the freezer (labeled – use some tape and a market to write what’s in there), and they’ll be easy to reheat. Foods like: Chili and Cornbread, Lentil Stew, Tomato Soup (if you’re not a fan of the cold grilled cheese, try it with a ham and cheese sandwich), and Roasted Butternut Squash Soup freeze well. Some leftovers are good cold (in my opinion, Husband strongly disagrees). As long as foods are cooled quickly and stored at a proper temperature, it’s totally safe to eat them cold. I think my favorite is cold chicken, but I also kinda like cold grilled cheese, I don’t know why.

I get in a food rut sometimes, but it really helps when I have a menu planned out. So I’ve done that for you. Some easy lunch ideas (if you’re a list person) and a weekly menu (if you’re a menu person… I’m both, so you get one of each) planned out for you with ideas for how to use leftovers for breakfast, lunch, or dinner. I hope this makes for less food ruts and poor lunches!! 🙂

Quick Lunch Ideas

Tuna Sandwich, Carrot and Apple Slices, Cookies

Peanut Butter and Jam Sandwich, Pear, Yogurt

Ham and Cheese Sandwich

Apple and Gruyère Sandwich

Pear and Cheddar Sandwich

Cheddar, Lettuce, and Tomato Sandwich with leftover Roasted Butternut Squash Soup

Grilled Cheese Sandwich with Roasted Butternut Squash Soup or Roasted Tomato Soup

Roast Beef Sandwich with Tomato (pack the tomato separately so it doesn’t sog up the sandwich), lettuce, and spicy mustard; sliced bell pepper, apple, cookies

Egg Salad Sandwich, Sliced Carrots, Pear, Yogurt

Santa Fe Quesadillas

Leftover Pasta

Leftover Soup

Leftover Chili or Stew

Burritos (with leftover rice, beans, beef or chicken, and veggies), chips and salsa, simple green salad, cookies

Salmon Salad with Crispy Potatoes

Weekly Menu

Breakfast Lunch Dinner Notes
Monday

Fruit and Yogurt

 Tuna Sandwich
Carrot and Apple Slices
Cookie		 Roasted Butternut Squash Soup
Apple and Gruyère Crostini
Green Salad
Tuesday Omelete (Nothing wrong with) Peanut Butter and Jelly!
Pear
Yogurt		 Roast Beef
Mashed Potatoes
Wilted Greens		 Try mixing in some leftover Butternut Squash Soup to the eggs before cooking, along with a tiny bit of milk.
Wednesday Hard Boiled Eggs
Toast		 Roast Beef Sandwich
Sliced Bell Pepper
Apple
Cookie		 Pasta Carbonara
Roasted Salmon		 Make extra eggs to use in sandwiches.
Use leftover Butternut Squash Soup to make pasta sauce.
Freeze leftover salmon.
Use leftover roast beef for sandwich.
Thursday

Oatmeal

Fruit

 Egg Salad Sandwich
Sliced Carrots
Pear
Yogurt		 Roast Chicken
Rice Pilaf
Roasted Veggies
Friday Bagel with Cream Cheese
Cold Salmon
Fruit		 Leftover Pasta Carbonara
Leftover Chicken
Green Salad
Cookie		 Philly Cheese Steak Pizza
Green Salad
Fruit
Saturday Potato and Veggie Hash Beef Burrito
Chips and Salsa
Green Salad
Cookie		 Stir Fry Hash: Use leftover mashed potatoes (use chop up raw ones) and leftover roasted veggies.
Burrito: Use leftover beef, and add a bit of tomato paste to leftover rice pilaf. You could add some beans as well.
Stir Fry: Reheat meat and add to whatever veggies you have on hand. You could use leftover rice pilaf and toss it with a bit of sesame oil or soy sauce.
Sunday Smoothie
Toast with Peanut Butter		 Salmon Salad with Crispy Potatoes
Fruit		 End of the Week Soup (Mashed Potato Soup could work well – add some Butternut Squash Soup to it if you have some left.)

 Happy Eating!

Wednesday

7

November 2012

1

COMMENTS

Roasted Fennel Mac and My Little Cooking Show Turns 1- Episode 45

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Kid-Friendly, Main Dishes, Pasta, Quick and Easy, Roasting, Sides, This Week's Feast, Thoughts, Vegetables, Vegetarian

This week marks a year since A Cooking Show with Rachel O made its debut into the world of culinary entertainment (or whatever you want to call it). Armed with my Minestrone Soup recipe and a lot of excitement, I began. Now, a year later, I’ve learned a lot, eaten a lot… I’m not sure which I’ve done more of… I’ve also burned myself, pinched my hand, scared the dog with my horn thingey (that was today), dropped tons of food on the floor, eaten lots of veggies, laughed a lot, knocked the iPad/second camera off the counter‚ pronounced things incorrectly, learned how to cook new things, invented dishes I’ve loved, made a few things I wasn’t absolutely crazy about, learned some more, ate some more, chopped about a million veggies, and developed a new found respect for those who wash dishes and/or edit video for a living. Neither is my favorite part of the job (although one is definitely more favorite), but both are necessary.

My favorite part of the job… favorites actually: Chopping food, the smell of Bari‘s olive oil, the smell of garlic when it hits a hot pan, photographing food, editing my photos, the inspiration that comes when I open the box of Abundant Harvest Organics produce, planning a menu, writing furiously so I don’t forget the recipe idea that popped into my brain, hearing Husband exclaim “MMMMMMMMMmmmm” after taking his first bite (it happened with this meal!), watching the dog pretend not to watch us eat because he too would like a bite, laughing at myself, eating amazing organic produce, working with a company I respect, sharing my love for food with you… I could go on for hours. I feel truly blessed to do what I do.

Thank you for being a part of that. Thanks for watching, for reading, for commenting, for telling me that you liked a recipe. It means so much to me. I create these dishes, write about these foods, share my ideas because I think they taste good. But, I also share them because I want you to enjoy them just as much as I do. I hope this is happening.

I also hope you like Mac and Cheese as much as I do. We can still be friends if you don’t, but it is one of my favorite go-to/comfort/quick meals. I know it’s tempting on a tired night to grab a box of the really quick stuff. I’m not judging if you do. I’ve done it. Buuuut, I’ve also discovered that homemade Mac and Cheese is almost as fast. Really! You have to wait for the water to boil regardless. So while you’re standing in the kitchen, starving, staring at the water, willing it to boil, trying to keep from eating peanut butter out of the jar with a spoon, grab some milk, olive oil, salt, pepper, and flour, grate some cheese and make a simple sauce. If you have a few more minutes, roast some fennel and add it to some sautéed onion and garlic. It’s a good idea.

I didn’t think I liked fennel. Then I roasted it. Roasting is the key to making almost any vegetable a thousand times better (even though I usually like them just the way they are! Here’s how: Buy olive oil (personally, I like Bari‘s). Turn on oven. Combine olive oil with halved fennel. 350F. Done. Boom. Roasted. Good right?!

Now it’s your turn. Have fun!

Happy Eating!

Roasted Fennel Mac
Recipe Type: Main, Pasta, Dinner, Oven, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
When fennel is roasted it becomes sweet and slightly caramelized. It’s paired with pears and Gruyère and added to traditional Mac and Cheese to dress it up.
Ingredients
  • 1/2 to 1 C onion, chopped
  • 1 fennel bulb, halved
  • 3-4 T plus 1 t olive oil
  • 3 cloves garlic, diced
  • 1 carrot, grated
  • 1/2 to 1 t salt
  • 1/4 t pepper
  • 1 t apple cider vinegar
  • 1 1/2 C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
  • 2 T flour
  • 1/4 C cream
  • 1/2 to 1 C milk
  • 1/2 to 1 C vegetable stock
  • 1/4 C pasta water
  • 2 C pasta
  • 1 pear, thinly sliced (for topping)
Instructions
  1. Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
  2. Cook pasta.
  3. Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
  4. When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
  5. Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
  6. Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
  7. Toss pasta with sauce. Top with thinly sliced pear, and top pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.

 

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

Monday

5

November 2012

2

COMMENTS

A Perfect Fall Dinner

Written by , Posted in Thoughts

When fall rolls around each year, I’m always so in the mood for soup. The menu I posted for this week is full of it. I just love soup. So when I invited a few friends over for dinner last night, I thought soup would be a nice thing to have. Never mind that it was over 90 degrees outside. It’s November, and that means we must, we must, we must eat soup!

I made Butternut Squash Soup. I’ve made it before, but this time I made it was a little bit different. I don’t often make the same thing twice. I find it easier to do my own thing than to follow a recipe. Is this weird? I’m OK with weird.

I had a butternut squash that the Shinns grew and gave me, and I bought two more at the farmers’ market. I roasted them up along with some garlic. I made a huge pot of veggie stock. And that’s basically it. I topped the soup with bacon, gruyère, and heavy cream. I really liked it.

I paired it with some Firehouse Smoked Cheddar, Roasted Almonds, and Apple and Gruyère Crostini for the starters. Carson brought bread to go along with the soup, and we had a yummy salad made by Joanna. And for dessert, Kathleen made a Pecan Pie. What a wonderful fall meal! I think I want to eat it all again right now!!

Isn’t it fun to dine with lovely friends?!

If there are any leftovers, you could turn this into a pasta sauce (it’s very similar to the sauce I made for my Browned Butter and Roasted Butternut Squash Pasta), you could serve it alongside a Grilled Cheese Sandwich, in place of Tomato Soup, since tomatoes aren’t really in season any more. You could add it to Mac and Cheese, Butternut Squash Pasta Carbonara, use it in place of the pumpkin in Pumpkin Pasta. You may need to add a little less liquid to some of the sauces, but play with your food, give it a try! Ooh! You could use it as a pizza sauce and top it with some apples, bacon, and Gruyère as a slight variation on Fancy Pizza! You could add it to Chili or Lentil Stew too. You could mix it in to the filling of Twice Baked Potatoes or Enchiladas… And now I’ve made myself really hungry! I can’t decide which of these options is going to be our lunch…

Happy Eating!

Roasted Butternut Squash Soup

Last modified on 2014-02-07 19:08:46 GMT. 4 comments. Top.

 

Roasted Butternut Squash Soup

Recipe Type: Soup, Main, Dinner, Lunch, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Butternut Squash is roasted and added to browned butter to make a creamy and delicious soup. This dish is perfect for fall!
Ingredients
  • 3 butternut squash
  • 4 cloves garlic
  • 2-3 T olive oil
  • 6 T unsalted butter*
  • 1 T balsamic vinegar
  • 5-7 C vegetable stock
  • 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
  • 1/4 t pepper
  • dash cayenne
  • pinch nutmeg
  • heavy cream (for topping)
  • chopped almonds or bacon, cooked and crumbled (for topping) (optional)**
  • Gruyère cheese, grated (for topping)
Instructions
  1. Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
  2. Cook bacon or chop almonds.
  3. Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
  4. Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
  5. To serve, top with a drizzle of cream, some chopped almonds or bacon, and some Gruyère.
Notes

**This soup is vegetarian unless you include the bacon.

 

 

(In case you need a refresher on veggie stock, here’s a recipe I’ve used. But, basically, I use  almost any veggies that are a little past their prime – carrots, turnips, radishes, potatoes, lettuce… Sometimes I used herbs, sometimes I don’t.)

Vegetable Stock

Last modified on 2013-09-03 19:15:17 GMT. 0 comments. Top.

 

Vegetable Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Homemade vegetable stock makes great soups. It just does.
Ingredients
  • 6 C veggies:
  • 8 small carrots, roughly chopped
  • 2 large broccoli stems, roughly chopped
  • 2 small turnips, roughly chopped
  • 3 small-medium summer squash, roughly chopped
  • 6 sprigs dried thyme
  • 6 sprigs dried oregano
  • 6 C water
Instructions
  1. Bring to a boil, covered, then reduce to a simmer, uncovered. Cook 2 hours. Add 1-2 C more water if desired and cook 30 minutes more.
Notes
Yields about 4 C stock.

 

Monday

5

November 2012

4

COMMENTS

Roasted Butternut Squash Soup

Written by , Posted in Appetizers, Cheese, Dinner, Gluten Free, Holiday, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, Vegetables, Vegetarian

 

Roasted Butternut Squash Soup

Recipe Type: Soup, Main, Dinner, Lunch, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Butternut Squash is roasted and added to browned butter to make a creamy and delicious soup. This dish is perfect for fall!
Ingredients
  • 3 butternut squash
  • 4 cloves garlic
  • 2-3 T olive oil
  • 6 T unsalted butter*
  • 1 T balsamic vinegar
  • 5-7 C vegetable stock
  • 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
  • 1/4 t pepper
  • dash cayenne
  • pinch nutmeg
  • heavy cream (for topping)
  • chopped almonds or bacon, cooked and crumbled (for topping) (optional)**
  • Gruyère cheese, grated (for topping)
Instructions
  1. Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
  2. Cook bacon or chop almonds.
  3. Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
  4. Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
  5. To serve, top with a drizzle of cream, some chopped almonds or bacon, and some Gruyère.
Notes

**This soup is vegetarian unless you include the bacon.

 

Wednesday

31

October 2012

0

COMMENTS

Viva Portlandia

Written by , Posted in Thoughts

Two weeks ago we were in Portland. Why? Well, I’d say it’s because we’ve never been, which is true. But, the real reason was my brother-in-law was gettin’ married!

We went for a long weekend. We had lots of wedding stuff to do, but also found some time to experience some Portland culture. Which included eating some famous Voodoo Donuts (I tried both the Maple Bacon, and the Blueberry… the Maple Bacon was by far my favorite), eating from some food trucks, visiting Powell’s bookstore, twice; a cute coffee shop, the Waffle Window, lots of rain, cool fall weather, amazing views of the river from the 19th floor where we were staying…

The wedding itself was lovely. But, it was October, in Portland, and was supposed to rain all day. We were picnicking on a farm. There was no indoor plan. Dun-dun-dun. So we prayed. And it didn’t rain. It rained everywhere but where we were all day. Then it started raining when the evening was over.

Travis and Shannon wanted to have a preception – a reception, but before the ceremony. There were fire pits and picnic baskets and a brass band! We had delicious soups, savory finger foods, breadsticks, and hot drinks. It was really fun! We got to hang out with the bride and groom before they walked down the aisle. What a neat idea!

Another fun twist to the wedding was that I made a new friend, Brougane (pron. Brogan, if you were wondering). She and I hit it off right away. I found out that she was making the wedding cake (which was more of a birthday cake for the bride’s best friend, Annie’s, birthday). I asked if I could help. To make a really long story short, it took us 8 hours, start to finish. It had antique lace and brooches on it. It was nicknamed the 8-hour cake. Neither of us got a piece. But, I got a few crumbs from the cake stand and it tasted pretty good. And it was fun. Really fun.

I feel like a donut recipe (Mmmm I could really go for a Maple Bacon right now), or the cake recipe, or a recipe from one of the soups would be ideal. But, I have none of those. (I wish I did, the Avgolemono – Greek Winter Soup, was amazing. So was the Sunchoke soup. I didn’t try the other 3 kinds, but I’m confident they were also superb.) However I do have one of my favorite soup recipes to share: Minestrone Soup! I’m sharing this for two reasons, no THREE!! 1. It’s good. 2. One of our first dinner guests when we were married was my brother-in-law, Travis. I was very new to cooking, but successfully made Minestrone Soup that evening. 3. Next week I will celebrate one year of A Cooking Show with Rachel O. On my first episode I made Minestrone Soup. So, it’s just kinda special to me.

Happy 1 week and 6 day anniversary

Travis and Shannon!! 

And, as always,

Happy Eating!

Minestrone Soup

Last modified on 2012-10-25 22:47:02 GMT. 2 comments. Top.

Minestrone Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A cozy comforting fall meal. Or, swap out the veggies depending on what’s in season and have it any time of year!
Ingredients
  • 1 lg. onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 to 1 C green beans, chopped
  • 1/2 to 1 C daikon radishes, chopped
  • 1/2 to 1 C squash, chopped
  • 2 C kale/spinach, chopped
  • 1/2 C crushed or diced tomatoes
  • 3-4 C chicken or vegetable stock
  • 5-6 C water
  • 4 T olive oil
  • 1/2 t cumin
  • 1/4 t all spice
  • pepper
  • 1 1/2 T dried basil
  • 2 sprigs thyme, leaves removed, stems discarded
  • 1 T fresh oregano, chopped (opt.)
  • 1 T fresh parsley, chopped
  • 1 sprig fresh rosemary, removed from stem (opt.)
  • 1 t fresh sage, chopped (opt.)
  • 1 1/2 C garbonzo or canelini beans
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1/4 C red wine (or red wine vinegar)
  • 1-2 C rotini rice pasta, uncooked
Instructions
  1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
  2. Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
  3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
  4. Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
  5. Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
Notes

I’m going to serve this with homemade French Bread.

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