De Ma Cuisine

Wednesday

31

October 2012

0

COMMENTS

Try Some Legumes – Episode 44

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


This is a little post about lentils. And specifically about lentil stew. ‘Cause it’s fall. It’s really fall! It doesn’t feel like it everyday, but there are a few cold ones here and there! (I’m sorry for anyone who’s sad that they don’t live where it’s warm-ish year round… I like the cold weather, so sometimes LA is hard to take. But, I’m dealing with it and trying to make the most of it. OK? OK.) And even on the autumn days where it gets warmer than some places get in the summer, I’m still gonna eat things like soups, stews, roasts, root veggies, and all sorts of warm, hearty foods.

One of the reasons we’ll eat these kinds of foods is that we eat seasonally. We do this because of the produce that we get in our Abundant Harvest Organics box. I like this. We get what’s ripe right now, so that’s what I cook with. Maybe I’ll give out persimmons and pomegranates instead of candy tonight. OK, I actually won’t. That would be weird. But kinda funny. I think I may have just turned into the person who gives out walnuts and raisins. Oh dear. Actually, I want to give out Rolos. Actually, I’d probably just eat them instead of handing them out to the mini pirates, princesses, frogs, and spidermen. Why am I talking so much about candy? I’m not even a sweets person.

So I made some stew. It’s an earthy, hearty (hello protein in the lentils!), warming meal. I’ve made a variation of this before, but I changed it to fit what was coming in this week’s AHO box and what I had on hand at home. You could do the same. Or if you don’t love something I’ve included, use something you do. For example: don’t like radishes (daikon or regular)? Omit them and add an extra potato. Don’t like potatoes, but love the spicy daikon radishes? Omit them and add an extra radish. Want to save your collard greens for another dish? Add some more spinach. Want it more like a soup? Add more vegetable stock or water. You get the idea, right? It’s a soup-ish food, so it’s flexible. Make it to suit your tastes. Please. Thank you. And if you feel so inclined, you could serve this in a large (or one mini per person) pumpkin for a festive fall meal.

Happy Eating!

Hearty Lentil Stew

Last modified on 2013-12-24 17:49:37 GMT. 0 comments. Top.

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

 

Wednesday

31

October 2012

0

COMMENTS

Hearty Lentil Stew

Written by , Posted in Cheese, Dinner, Legumes, Lentils, Low Carb, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegetables, Vegetarian

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

Monday

29

October 2012

0

COMMENTS

And Then I Stuffed Some Squash

Written by , Posted in Thoughts

Hey! Remember me? The one who loves to cook and blog and take photos of her food?? I’ve been outta town for a bit, and took a couple days off when we returned. But now I’m back. In it for the long haul… or until Thanksgiving break, which is really not very far away… and happens to be one of my all-time favorite meals of the year!! It doesn’t beat Julia Child’s Boeuf Bourguignon, but that’s not surprising. Nothing really could, in my opinion.

My cousin, Tim, told me about this recipe for a stuffed pumpkin that they’d loved. I thought about an acorn squash I’d been meaning to use, and all the yummy things I had in my kitchen that could make a tasty filling, and made up my own version. Um, yes, I’m glad this happened. It was goooooood! Thanks for the idea, cousin Tim!! 🙂

Squash Bowls

Last modified on 2012-10-30 00:01:48 GMT. 0 comments. Top.

Squash Bowls

Recipe Type: Main, Dinner, Hearty
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Roasted acorn squash are stuffed with a creamy, hearty filling, then topped with crunchy croutons and almonds. Oh so perfect for a fall or winter dinner.
Ingredients
  • 2 acorn squash, halved (seeds removed – save them to plant in your garden!)
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2-3 tomatoes, diced
  • 1 eggplant, diced
  • 4-6 C kale, chopped
  • 4 T + 1 t olive oil
  • 2 T flour
  • 1/2 T balsamic vinegar
  • 1/2 to 3/4 C Gruyère cheese, grated
  • 1/2 to 3/4 C parmesan cheese, grated
  • 1 1/4 t salt (or to taste)
  • pepper (to taste)
  • pinch nutmeg
  • pinch cayenne
  • 1/2 C stock
  • 1-2 C milk (depending on how thick you want the sauce)
  • 1 C roast beef (opt.), cooked and cubed (I used leftovers)
  • 1/4 C almonds, chopped
  • 2 C bread, cubed
Instructions
  1. Brush cut sides of squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet. Bake at 350F for 50-60 minutes, or until squash is tender and pierces easily with a fork.
  2. Sautée onion, beef (I was just re-heating the beef, if using raw, cook thoroughly) and eggplant in olive oil with a bit of salt, over medium heat, stirring occasionally, for about 5 minutes. Add garlic and tomatoes and cook over med-low heat for about 3 minutes, stirring often.
  3. Add nutmeg and kale (a little bit at a time, letting it wilt down then adding more), stirring often, until all kale is incorporated.
  4. Add 2 T oil to a hot pan. When the oil is hot, whisk in 2 T flour. Let it bubble for about 30 seconds, then very slowly, whisking as you do, add the milk and stock, a little at a time. Cook over medium heat until steam rises then turn off heat. Whisk in cheese, pepper, a little more salt (opt.), and balsamic vinegar. Taste and adjust seasoning if needed.
  5. Toss bread with 1/2 T olive oil, and a pinch of cayenne, salt and pepper. Bake at 350F, turning once, for 10-15 minutes, or until bread is toasty.
  6. Mix veggies with bechamel sauce (cheese sauce). Pour into squash. Top with bread and almonds. Serve and enjoy!!
Notes

I’d say total time on this dish is around 60 minutes, because most of the prep and cooking can be done while the squash is roasting! Could be a tad longer if the squash takes longer to roast. 🙂

Since I made this meal for just the two of us and there’s enough filling for 4 people, I froze the leftover sauce, and the next week, I re-heated it and tossed it with some pasta. It was delicious!

Monday

29

October 2012

0

COMMENTS

Squash Bowls

Written by , Posted in Beef, Bread, Cheese, Dinner, Leftovers, Main Dishes, Meat, Roasting, Vegetables

Squash Bowls

Recipe Type: Main, Dinner, Hearty
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Roasted acorn squash are stuffed with a creamy, hearty filling, then topped with crunchy croutons and almonds. Oh so perfect for a fall or winter dinner.
Ingredients
  • 2 acorn squash, halved (seeds removed – save them to plant in your garden!)
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2-3 tomatoes, diced
  • 1 eggplant, diced
  • 4-6 C kale, chopped
  • 4 T + 1 t olive oil
  • 2 T flour
  • 1/2 T balsamic vinegar
  • 1/2 to 3/4 C Gruyère cheese, grated
  • 1/2 to 3/4 C parmesan cheese, grated
  • 1 1/4 t salt (or to taste)
  • pepper (to taste)
  • pinch nutmeg
  • pinch cayenne
  • 1/2 C stock
  • 1-2 C milk (depending on how thick you want the sauce)
  • 1 C roast beef (opt.), cooked and cubed (I used leftovers)
  • 1/4 C almonds, chopped
  • 2 C bread, cubed
Instructions
  1. Brush cut sides of squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet. Bake at 350F for 50-60 minutes, or until squash is tender and pierces easily with a fork.
  2. Sautée onion, beef (I was just re-heating the beef, if using raw, cook thoroughly) and eggplant in olive oil with a bit of salt, over medium heat, stirring occasionally, for about 5 minutes. Add garlic and tomatoes and cook over med-low heat for about 3 minutes, stirring often.
  3. Add nutmeg and kale (a little bit at a time, letting it wilt down then adding more), stirring often, until all kale is incorporated.
  4. Add 2 T oil to a hot pan. When the oil is hot, whisk in 2 T flour. Let it bubble for about 30 seconds, then very slowly, whisking as you do, add the milk and stock, a little at a time. Cook over medium heat until steam rises then turn off heat. Whisk in cheese, pepper, a little more salt (opt.), and balsamic vinegar. Taste and adjust seasoning if needed.
  5. Toss bread with 1/2 T olive oil, and a pinch of cayenne, salt and pepper. Bake at 350F, turning once, for 10-15 minutes, or until bread is toasty.
  6. Mix veggies with bechamel sauce (cheese sauce). Pour into squash. Top with bread and almonds. Serve and enjoy!!
Notes

I’d say total time on this dish is around 60 minutes, because most of the prep and cooking can be done while the squash is roasting! Could be a tad longer if the squash takes longer to roast. 🙂

Monday

22

October 2012

0

COMMENTS

Squash that Squash

Written by , Posted in Thoughts

At this time of year, we’re starting to see lots of squash. This makes me happy! Do you eat seasonally? About five years ago we started to, because we started getting the Abundant Harvest Organics box. They pack produce that is ripe and in season. I love it! And, I’ve heard that it’s good for you to eat this way! Yippee!

Right now I have three squashes sitting in my squash basket. A butternut squash, an acorn squash, and a spaghetti squash. I have plans for all three. With the butternut, I’m gonna make me some Fancy Pizza with Roasted Butternut Squash and Bacon (like I told you about last week). The acorn squash is going to become a “Squash Bowl”, which I’ll tell you more about soon. And the spaghetti squash will become Spaghetti Squash Rock! I know there are many ways to use these amazing veggies, but sometimes I have my favorites and I don’t really want to do anything else!

So give this a try! It’s a delicious way to use a spaghetti squash. And, it’s not all that complicated! Easy dinner = good idea.

Happy Eating!

Spaghetti Squash Rock

Last modified on 2013-08-22 23:24:00 GMT. 0 comments. Top.

 

Spaghetti Squash Rock
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 2-4
Ingredients
  • 1 spaghetti squash, halved, seeds removed
  • 1/2 lb. ground meat (I used beef), or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 small summer squash, diced
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 2 T red wine vinegar
  • 1/4 C parmesan cheese, for topping
  • 1/4 C basil, for topping
Instructions
  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
  8. Serve with garlic twists or garlic flats.
Notes

To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

 

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