I know there are lots of sports going on right now (actually, I’m not certain about this, I just think there probably are). Our favorite to watch is baseball. It’s one of the best things about October (aside from the fact that we got married in October). I have been a baseball fan for as long as I can remember. When I was growing up, it was the Toronto Blue Jays that were my team. I remember when they won the 1993 World Series, my brother, Jake, and I cheered and jumped and screamed so much that the VCR fell off the TV. We were fanatical about our Blue Jays. Now, many years later, I will still cheer loud enough to make the dog look at me like I’m a bit kooky. My team has changed (although I’ll always love the Jays), because for a few years I stopped following baseball. When I got back into it again, Husband and I fell in love with the Boston Red Sox. We’ll watch pretty much any game that’s on though. We just love baseball.
This year, our Red Sox didn’t do so well. But, we’re still super excited that the post season is here! It’s been a tradition for us in our 6 years of marriage to watch the post season together. If there’s a game on, and it’s at all possible, we’ll be watching it. We love to eat baseball foods with our baseball watching. Things like pizza, hot dogs, sausages, popcorn, you know, snacky kinds of foods… and of course, NACHOS!
I made these in July for the All-Star game. I thought it appropriate to share at this time of year too. I don’t know about you, but these on going to be eaten in our home while we watch at least one game!
Last modified on 2012-07-12 04:17:03 GMT. 0 comments. Top.
Nachos
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Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
tortilla chips
1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
2 ears of corn, uncooked, kernels cut off the cob
2 tomatoes, about 1 1/2 C, chopped
1 bell pepper, chopped
1 sm.-med. zucchini, about 1 1/2 C, chopped
1/4 C onion, chopped
1 T chili powder
1 T smoked paprika
1 T sweet paprika
1 t ginger
1/2 t cumin
pinch nutmeg
1/8 t cayenne pepper (or more if you like it spicier)
1/2 to 1 t salt
1/2 t pepper
1-2 C cheese (pepperjack and mozzarella), shredded
salsa (for serving)
Greek yogurt (for serving)
Instructions
Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
(If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!
I mentioned last week that I was going to be taking two weeks off from A Cooking Show with Rachel O and the menus. But, I don’t want to leave you hanging. Since October is National Pizza Month, I thought I’d give you a week of pizzas, and re-run my pizza episode from almost a year ago. It’s a good one! I really love that pizza… OK, I just really love pizza. 🙂
And on Sunday, if you have some leeks, maybe some bell peppers left, and some leftover roast beef, you could make my Philly Cheesesteak Pizza.
If you want to make up your favorite dough, there are many recipe options. I’ve had a few favorites over the years. One was from The Pioneer Woman, another was from My Recipes, and my current favorite is from a cookbook called The Silver Spoon. I also have my adaptation.
We usually have Pizza Fridays, but I’m a believer in any night being a perfect night for pizza!
Hello friends. Welp, today marks day one of our 7th year of marriage. Yesterday, we celebrated our 6th wedding anniversary. I love being married. I love sharing my life with my husband. He’s the best husband I could have ever asked for. He loves me, weird, anxious, awkwardness and all, and still thinks I’m pretty after all this time.
I went through our wedding photos yesterday (taken by the amazing Andrew and Lisa at Shinn Photography). I’m so glad we have them as a way to remember our day. It was the best day. The best day ever. Our wedding was pretty simple. We had a dessert reception in a beautiful garden. We got married at a little church near where Husband grew up. My dress was strapless and had a little bit lace (my favorite part), and I loved it. I’m still trying to think of something I could wear it to again (the thought has crossed my mind to have it dyed and altered so I actually could). My bridesmaids wore black tea length dresses (that I picked partly so they could hopefully wear them again, partly because I found them all in the right sizes on sale). We had bright pink roses. But, beyond that, when it came to our actual wedding day, yes all the work was worth it, but I was just so excited to be married!
When we were dating, we had a long distance relationship. We met at my cousin’s wedding, in California, where Husband lived. I lived in Texas. We started dating over the phone, we saw each other in person for about a total of 6 weeks before we got engaged. We emailed and called each other every day. I moved in with my aunt and uncle when I moved to California, and we lived in the same state for about 7 weeks before the wedding. When the wedding day came around, we were so ready to not say goodbye anymore.
I think as a result of the long distance dating, we have a slightly different relationship than we might have otherwise had. Not better, not worse, just different. We had to get to know one another differently. You can only spend so much time in silence on the phone. So we talked a lot. We really knew a lot about each other after a short time. And, we knew really quickly that this was right, that we were meant for each other. We spend a lot of time together, even after 6 years. He’s my favorite person to be around. If I could go anywhere with anyone, it would be him. He’s the person I’m most excited to tell good news to, and the shoulder I want to cry on when it’s bad. He’s my best friend and the one whom my soul loves.
Did you notice that I didn’t post on Monday like I normally do? Maybe you don’t know my routine yet. That’s alright. I’m not upset. But, if you did notice, and especially if you were terribly terribly sad, I’m sorry. You see, Husband woke up not feeling great that morning. So, I decided that since I work from home and I can, I took a sick day too. I wasn’t sick, but I was really tired. So we took it easy, slept in (waaaay later than I’ve slept in since high school, I think), watched a lot of The Office, and didn’t think about work.
But, I feel like I have a lot to catch up on. Mainly, I want to tell you about last weekend. Why? Because we had a super special dinner on Sunday night with someone that I really admire. If you’ve been reading for a while (or if you looked at the title), you may be able to guess who came over. In any case, I’m not going to leave you hanging, I’ll just tell you, it was Joy. Yes, Joy the Baker.
What?! I know! Pretty cool…
Let me tell you something about Joy. You know how she seems sweet, friendly, fun, easy to talk to etc… on the podcast and her blog? She’s not faking. She’s all those things in real life. We enjoyed lovely conversation and great food. What more can you ask for?!
You know when you not only get to meet, but spend time with someone you really admire? Wow… Incroyable (that means incredible… you knew that I think)! Husband and I both feel really blessed that we got to share a meal with Joy and have her in our home. It was a real treat!
Now while I pinch myself again, enjoy our menu and some recipes from our evening.
Our Menu
Roasted Fig Crostini with Gruyère
Homemade Pasta with Browned Butter and Roasted Butternut Squash Sauce
Homemade French Bread
Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette
S’mores Blonde Brownies Â
I posted this pasta recipe a few weeks ago. But, it’s good enough to post again. Seriously good. Joy said so. 🙂 I used Cook’s Illustrated’s recipe for the homemade pasta. Buuuut, I don’t have a food processor, so I combined it with a recipe I found in The Silver Spoon cookbook, and made it literally just with my hands and a rolling pin. The French bread is my friend, Sheila’s recipe. The dessert was brought by Joy. I was so excited to eat something made by Joy the Baker. What a treat! The recipe is on her blog – it’s the Brittle and Jam Blonde Brownies recipe, but with chocolate and marshmallows. Um, yes please!! Joy left the leftovers with us. They didn’t last 24 hours. And I can’t stop thinking about them. Must have brownies!!!
I hope you have a wonderful weekend. And, if you have friends or family (or both!) over, and if you make some of this lovely food, I hope you enjoy it. We sure did! It’s our anniversary this weekend. We’re celebrating 6 years of marriage! Yippee!
Last modified on 2013-09-03 16:29:39 GMT. 0 comments. Top.
Roasted Fig Crostini
Recipe Type: Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
Roasted figs and Gruyère all melted together on a crispy baguette. Yes!
Ingredients
9 pieces of thinly sliced baguette
18 slices of fig (about 6-9 whole)
olive oil
salt
pepper
9 slices of Gruyère cheese
Instructions
Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
Top each slice of bread with a drizzle of olive oil, 2 fig slices, and a slice of Gruyère.
Bake for about 10 minutes at 350F, or until cheese is melted and bread is crispy.
Last modified on 2012-09-10 22:57:01 GMT. 0 comments. Top.
Browned Butter and Roasted Butternut Squash Pasta
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Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Cook time: 75 mins
Total time: 1 hour 15 mins
Serves: 2-3
Roasted squash and garlic are paired with Gruyère and a bit of cream to make a delightful pasta.
Ingredients
4 T cream
4 T butter, unsalted
1 1/2 butternut squash
4-6 cloves garlic
3/4 to 1 t salt
1/4 t pepper
1t balsamic vinegar
6 fresh sage leaves
3/4 to 1 C pasta water
Gruyère, finely grated, for topping
1/2 lb. fresh, homemade pasta
Instructions
Heat oven to 350F. Halve squash, scrape out seeds. Drizzle with olive oil. Place cut side down. Bake for 1 hour, or until flesh is soft. Let cool and scrape flesh from skin.
Cut tips off garlic cloves. Drizzle with olive oil and wrap with foil. Bake for 45 minutes to 1 hour. Let cool and squeeze pulp from skin.
Over med-low heat, cook butter, with sage leaves, until it’s browned (I usually partially cover it because it tends to splatter a lot). Add squash and garlic, mash in with a fork. Add salt, pepper, vinegar, and cook over low heat for a few minutes. Remove from heat.
Last modified on 2012-12-01 02:13:48 GMT. 0 comments. Top.
Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
My go-to green salad. Top it with your favorites and it’s perfect alongside almost any dish!
Ingredients
1 head lettuce (approx.)
15 almonds, chopped
15 cherry tomatoes, chopped
6 roasted figs, sliced
Maple Balsamic Vinaigrette
Instructions
Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Notes
Also yummy in a salad (maybe not all at the same time though): Grated carrot, grated radish, croutons, squash, apples, raisins, pears, peaches, plums, kale, spinach, cucumber, basil, corn, bell pepper, cheese… (obviously to keep it GF the croutons need to be GF, and to keep it vegan, use a vegan cheese or omit it). 🙂
Roasted figs and Gruyère all melted together on a crispy baguette. Yes!
Ingredients
9 pieces of thinly sliced baguette
18 slices of fig (about 6-9 whole)
olive oil
salt
pepper
9 slices of Gruyère cheese
Instructions
Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
Top each slice of bread with a drizzle of olive oil, 2 fig slices, and a slice of Gruyère.
Bake for about 10 minutes at 350F, or until cheese is melted and bread is crispy.
