Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
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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). 🙂
Sometimes I need to just sit and stare at the thunderclouds. I need to turn off the computer and turn on the baseball game. I need to eat grilled cheese and read a magazine. Thursdays are often these kinds of days for me. A mid-week breather. I film, photograph, edit, and blog about my show on Tuesdays and Wednesdays. Those are busy days. I need to take a breath and gather my thoughts before I jump into planning for the next week. Sometimes I need more than a day to do that.
Sometimes I need to not work in order to work. Sometimes I need to stop so I can keep going. Since I work from home, it can be tempting to keep working. Sometimes I feel guilty if I’m not. Because I’m here and there are always things to do.
Next week, my brother-in-law will marry his lovely bride. We will be there for this wonderful event and I’m taking the week off from my show. However, the following week, I’m taking the week off to refresh. I’ve realized over the past few months that when I don’t, I get tired, I forget that I’m passionate about what I do, that I love the show and all that goes with it.
I will still be posting on the blog, it’s just the show and the menus that will be absent. They will return the week of the 29th of October.
Whether it’s for a quiet day off, a week of rest, or an everyday breakfast, these scones are perfect. I served them when my friend, Sarah, came over today. We ate them with coffee and tea, while we caught up and listened to her 9-month old chatter away. I was a little nervous about how they’d turn out, because I adapted a recipe I’d never tried. In my experience, this isn’t usually wise when baking. However, she took one bite and said that I can do this anytime. They were a winner.
I didn’t change the basic structure of the recipe, but I changed/added many small things. Here’s my adaptation of Alice Waters’ Scones recipe, from the cookbook, The Art of Simple Food. These scones are so light and fluffy you could drizzle them with a frosting glaze and serve them as dessert. You could eat them for snack with a piece of cheddar and have a variation on an apple and cheese. You could have one alongside a fall salad of lettuce, kale, nuts, raisins, pears, figs, and leftover roasted chicken, with a balsamic vinaigrette. You could eat one right now as you read this post, just because they’re good enough… Oh wait, I can…. Well, make some and re-read it if you wish.
Author: Rachel Oberg – De Ma Cuisine (adapted from The Art of Simple Food)
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Serves: 4-8
The perfect fall scone. With Cinnamon, Maple, and Apple, it just tastes like fall.
Ingredients
1 C whole wheat flour
1 C all purpose flour
2 1/2 t baking powder
1/2 t salt
1/4 C brown sugar
pinch nutmeg
1 t cinnamon
1 T maple syrup
splash vanilla
1/3 C plus 1/4 C milk
3/4 C heavy cream
1 granny smith apple, finely diced
1 T coconut oil (melted) (for brushing)
1-2 T brown sugar (for topping)
sprinkle of cinnamon (for topping)
Instructions
Preheat oven to 400F.
Mix together flours, baking powder, salt, cinnamon, nutmeg, and brown sugar.
Measure milk and cream, and add vanilla and maple syrup. Stir together. Add to dry ingredients. Mix until ingredients just begin to come together, then fold in apples. The dough will be sticky. Turn it out onto a well floured surface and knead just enough to bring the dough completely together. Press into an 8-inch circle.
Brush with coconut oil and sprinkle with brown sugar and cinnamon.
With a floured knife, cut the circle into 8 wedges. Place on a parchment paper lined baking sheet, about 1 inch apart. Bake for 17-21 minutes or until golden brown.
Author: Rachel Oberg – De Ma Cuisine (adapted from The Art of Simple Food)
Prep time:
Cook time:
Total time:
Serves: 4-8
The perfect fall scone. With Cinnamon, Maple, and Apple, it just tastes like fall.
Ingredients
1 C whole wheat flour
1 C all purpose flour
2 1/2 t baking powder
1/2 t salt
1/4 C brown sugar
pinch nutmeg
1 t cinnamon
1 T maple syrup
splash vanilla
1/3 C plus 1/4 C milk
3/4 C heavy cream
1 granny smith apple, finely diced
1 T coconut oil (melted) (for brushing)
1-2 T brown sugar (for topping)
sprinkle of cinnamon (for topping)
Instructions
Preheat oven to 400F.
Mix together flours, baking powder, salt, cinnamon, nutmeg, and brown sugar.
Measure milk and cream, and add vanilla and maple syrup. Stir together. Add to dry ingredients. Mix until ingredients just begin to come together, then fold in apples. The dough will be sticky. Turn it out onto a well floured surface and knead just enough to bring the dough completely together. Press into an 8-inch circle.
Brush with coconut oil and sprinkle with brown sugar and cinnamon.
With a floured knife, cut the circle into 8 wedges. Place on a parchment paper lined baking sheet, about 1 inch apart. Bake for 17-21 minutes or until golden brown.
The reliable potato makes an appearance on this week’s episode (#43 if you’re counting). In a slight twist on a traditional Twice Baked Potato, I’ve added things like broccoli, carrots, and bell peppers. I used russets. They’re a little bit starchier, so are great for something like this.
I served the potatoes with some German sausage, a Simple Tomato Salad, and some Roasted Broccoli. They would also be great alongside a Roast Chicken, Roast Beef, Pork Chops… Or as the main event: You could cook, then mix in some ground meat, or tempeh, Â and serve it with a simple salad on the side. If you made Chili this week, it would be amazing over top of the potatoes! And, here’s an idea:Â If you have leftover filling, you could make it into potato pancakes, or a hash with scrambled eggs.
Now watch the episode, please. And enjoy. And, come back on Friday. I want to tell you about last weekend. 😉
Last modified on 2014-04-25 20:24:12 GMT. 0 comments. Top.
Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
2 large potatoes (Russets if you have ’em), halved lengthwise
1 bell pepper, diced
1 C broccoli (about 1 head), chopped or diced
1 carrot, grated
1 onion, diced
2 cloves roasted garlic (or 1 t garlic powder, or both!!)
3 T plus 1 t olive oil
1/2 t smoked paprika
1/2 t sweet paprika
3/4 t salt
1/4 t pepper
1/2 t onion powder
1/2 t chili powder
1/4 C Greek yogurt
10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
3/4 C cheese, grated
Instructions
Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.
