De Ma Cuisine

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Wednesday

13

March 2013

2

COMMENTS

Is One Bazillion a Number?

Written by , Posted in Thoughts

GuacamoleI feel like there are about one bazillion ways to use avocado.

You can slice it and have it on a sandwich, an Endive Salad, or on top of Taco Soup (it’s been forever since we’ve had this! I’m adding it to our menu right now!).

You could mash it and put it on toast, on top of a grilled chicken breast, or on top of a Black Bean Quesadilla.

You could mix it with mayo and garlic and have it on a Roasted Chicken Sandwich.

You could use it to stuff some charred jalapeños.

Tacos. Mmmm, tacos with avocado. Or how about topping Taco Pizza with some avocado!

Oh, and don’t forget about a BLAT! A Bacon, Lettuce, Avocado, and Tomato Sandwich!

And then of course, last but not least, there’s the obvious one, guacamole with tortilla chips. Oh yum! (Oh boy am I hungry!)

Do people also use it as a face mask? I feel like they might. Kinda like oatmeal? Both of these things, in my opinion, are better eaten than worn. (When I was young, my friend, Alanna, and I decided to make oatmeal masks. I don’t think we used actual prepared oatmeal, but I do remember that it didn’t do all that much for our skin, and we just looked weird and got oatmeal all over the floor.)

Guacamole2

Guacamole4

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Did you know that avocado is a fruit? I didn’t until about a week ago. 😉 Avocado has a fair amount of calories and fat, but, don’t be deterred, this is a wholesome food. It has lots of folic acid, a good amount of vitamin A, and a fair amount of calcium (to compare: one orange has 52mg, an avocado has 22mg). Of the fat it contains (30.8g/avocado) 19.3 is monounsaturated and 3.9 is unsaturated* (those are the good guys).

Happy Eating! 

Guacamole

Last modified on 2013-03-13 22:29:54 GMT. 0 comments. Top.

 

Guacamole
Recipe Type: Appetizer, Dip, Condiment, Fruit
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4
Quick, easy, and homemade!
Ingredients
  • 2 ripe avocados
  • 2-3 T fresh lemon juice
  • 1 t garlic smoked sea salt (or 1/2 t salt + 1 clove minced garlic)
  • 1/2 t chili and garlic sea salt (or 1/2 t salt + pinch red pepper flakes)
Instructions
  1. Scrape avocado out of skin with a fork. Mash with lemon juice and salts.
  2. Leave one of the pits in the bowl to help keep the guac from turning brown (the lemon juice will also help with this).

 

*Nutritional information from Nutrition Almanac, Lavon J. Dunne, 5th ed., 2002.

Friday

1

February 2013

0

COMMENTS

Ahh! What’s For Dinner?!

Written by , Posted in Thoughts

It’s almost dinner time. I’m eating crackers and cheese because I’m starving. Also because I don’t know what to make for dinner, which means it could be a couple of hours before we eat. Must have sustenance. We’ll probably have something with potatoes. We have a lot.

Potatoes

We usually have pizza on Fridays. It’s a good tradition. But, we’re going out for pizza tomorrow. And while I can totally handle eating pizza two days in a row, I want to be extra excited for tomorrow’s dinner, so we’ll have something else tonight.

But what?!

This kinda happened on Wednesday too. But, it wasn’t a two days in a row problem. It was an “I’m too tired to make what I have on the menu so I’ll make something else”, problem. I’m glad I had that problem. I made a really yummy pasta.

I’ve told you before that pasta is a go-to, quick and easy meal for us. What I was craving this week was a simple, buttery, cheesed noodle, with one vegetable. Easy. Broccoli, butter, parmesan, noodles, done.

Hope tonight is as successful. I’d better put away my crackers and get to work! 🙂

Happy Eating!

Pasta Parmesan

Last modified on 2013-02-02 01:48:07 GMT. 0 comments. Top.

Pasta Parmesan

Recipe Type: Pasta, Main, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Quick. Easy. Delicious.
Ingredients
  • 1/2 pkg. rotini rice pasta
  • 2 T butter
  • 1-2 T olive oil
  • 2 heads broccoli, chopped in bite sized pieces
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves of garlic, minced
  • 3/4 to 1 C pasta water
  • 1 t dijon mustard
  • 1 T maple syrup
  • 1 T lemon juice
  • 1/2 to 1 C parmesan cheese, grated
Instructions
  1. Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
  2. Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
  3. Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!

 

Wednesday

16

January 2013

0

COMMENTS

Menu Ideas Jan 14-20, 2013

Written by , Posted in Abundant Harvest Organics, Menu Planning

(Bolded items are things that are on our menu this week.)

Oranges - Smoothies, Salads, Orange Chicken, eat them RAW!!

Broccoli Raab - Shepherd’s Pie, Roasted Broccoli and Garlic Pizza

Endive - Salad, Wilted Greens

Korean Daikon Radish - Radish Cakes, Shepherd’s Pie, Fish Tacos, Radish Salad

Mustard Green Mix - Shepherd’s Pie, Pesto Pasta, Wilted Greens

Potatoes - Shepherd’s Pie, Mashed Potatoes, Mashed Potato Soup, Borscht

Romaine - Salad, Fajitas, Grilled Romaine Salad

Cabbage - Shepherd’s Pie, Au Gratin, Vegetable Soup, Coleslaw, Sauerkraut, Fish Tacos, Coconut Curry with Lentils, Veggie Bread Ring, Borscht

Dill – Borscht, Fish Tacos

Fennel - Coleslaw

Winter Squash - Butternut Squash Soup, Roasted Vegetable Soup

Mandarin Oranges - Smoothies, Salads, Orange Chicken, Raw

Carrots - Shepherd’s Pie, Au Gratin Cabbage, Tomato Sauce, Roasted Vegetable Soup, Butternut Squash Soup, Carrot Cake Pancakes, Coleslaw, Fish Tacos, Fajitas

Spinach - Smoothies, Pesto Pasta, Wilted Greens

Monday

10

December 2012

0

COMMENTS

Menu Dec 10-23, 2012

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Dec 10-23, 2012

Main Side Side Notes
Monday

Winter Squash Pasta Carbonara

 Green Salad Salad: Spinach, lettuce, apple, carrot
Tuesday Browned Butter Four Cheese Broccoli Soup Spinach Crostini
Onion Crostini		 Broccoli Soup = This Week’s Feast Episode 49!
Crostini: Spinach + Parmesan + Salt + Pepper + Olive Oil
Onion + Gruyère + Salt + Pepper + Olive Oil
Wednesday Carrot Cake Pancakes Frittata Bacon Frittata: Use broccoli, parsley, spinach, onion, and any other veggies you love.
Pancakes are from Joy the Baker’s cookbook, on page 35.
Cook bacon to desired crispness and serve alongside. You could also crumble it and use it to top the Frittata.
Thursday

Roast Beef

 Wilted Greens Roasted Cinnamon and Maple Apples and Pears Apples and Pears: Core fruit and hollow out slightly. Fill with a mixture of maple syrup, cinnamon, nutmeg, and oats. Roast at 350F until fruit is tender.
Friday Spinach Risotto with Roquefort Za’atar Citrus Chicken
Saturday Roasted Fennel Pollen Potatoes Salmon with Garlic, Pistachio Cream Sauce Recipes will be available on Friday Dec 14.
Sunday Roasted Broccoli Pizza Broccoli Slaw with Oranges

 

 

Monday

Ginger-Citrus Stir Fry

 Daikon Radish Cakes Fried Rice Stir Fry: Use daikon radish, carrot, broccoli, onion, and any other veggies you like.
Tuesday Chicken Caesar Salad Apple and Pear Crostini Salad: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Omit Fava Beans.
Crostini: Apple + Cheddar, Pear + Gruyère
Wednesday Beef Stew Goat Cheese Biscuits Stew: Use beef leftover from Thursday’s Roast Beef. Use potatoes, onion, rosemary, squash, daikon, carrot, parsley, and any other veggies you’d like.
Biscuits: Recipe is near the bottom of the post. 🙂
Thursday

Sausage

 Mashed Potatoes Roasted Broccoli Sausage: Cook up your favorite sausage according to package directions.
Friday Fancy Pizza Green Salad Salad: Top with your favorite toppings.
Saturday Wraps with Maple Balsamic Vinaigrette Rosemary Infused Fries Wraps: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Wrap it in a tortilla along with spinach, carrot, onion, apple, lettuce, and top with vinaigrette.
Fries: Omit chili powder and paprika and drizzle with rosemary infused olive oil.
Sunday Roasted Butternut Squash Soup Onion Tarts Tarts: Use onions in place of the apples and cabbage.
Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker, Food Network.

 

 

Wednesday

5

December 2012

3

COMMENTS

Things Just Got Beety – Episode 48

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

I Skype with my family once a week. I think I may have mentioned this before… In any case, most Skype chats end up with mom and I discussing food. She asks what I’ve made for dinner, and we talk about the things she’s made for her various groups (she and my dad have a banquet hall where they host groups and cook them amazing dinners).

Last week Mom told me about this Beet Salad that she’d made. She made it sound so good that I asked her to send me the recipe. When I read the recipe, it sounded so good that I thought I should make it for my show, since I knew we were getting beets in our Abundant Harvest Organics box this week.

I don’t always know what to do with beets. I love them in Borscht, but to be honest, I have a hard time finding ways to make them that I like.

I don’t feel that way anymore.

This salad is not only beautiful to look at, but it’s delicious! Thanks, Mom, for this wonderful recipe!

The true test will come in a few minutes when I find out if Husband likes it. 😉

(Update: I wrote this post after I’d filmed on Tuesday. It’s now Wednesday, so we’ve already eaten the salad. The verdict from Husband: “I liked it more than I thought I would.” High praise coming from someone who only likes beets in Borscht and in general doesn’t really love them.)

This salad would be perfect for a holiday party! It looks super fancy and tastes great but, it’s pretty easy to make. We had it for dinner along with Roast Beef and some Garlic Bread. It could also go well with a Roast Beef Crostini, alongside the Poor Man’s Roosevelt Pizza, or Mindy’s Gorgonzola and Honey Crostini… And if you have leftovers, you could turn them into Wilt ‘Em Greens with Beets, Borscht, or Scalloped Root Veggies with Gorgonzola! Good idea? Good idea.

Happy Eating!

Mom’s Roasted Beet Salad

Last modified on 2013-01-08 23:59:02 GMT. 0 comments. Top.

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

This dish can be found on Tuesday of this week’s menu.

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Waterfall Creative

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