De Ma Cuisine

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Monday

12

November 2012

0

COMMENTS

Sans Shell, Avec Crust

Written by , Posted in Thoughts

Do you like tacos? I like tacos. I also like pizza. Ah lahk it ah laht (if you don’t know  the movie, Dumb and Dumber feel free to disregard that last line :)). So much so that we have a tradition in our family that we have it (almost) every Friday for dinner. I’ve made many different kinds of pizza. From traditional Pepperoni Pizza to Roasted Broccoli and Garlic Pizza, to BBQ Apple Bacon Pizza… we’ve had a good variety.

Since we both really enjoy tacos, a few weeks ago I made us a Taco Pizza. It’s basically anything that you’d enjoy on a taco, even lettuce! Don’t worry, I didn’t bake it with the lettuce on it. We topped the pizza with it, some yogurt, and some taco sauce for serving. I was a little bit hesitant about the lettuce, but trying it with and without, I liked it better with.

This isn’t going to replace tacos, but it’s a yummy alternative! Hope you enjoy it! Might be something fun to include to your Thanksgiving week menu that’s totally different from turkey and mashed potatoes. 🙂

Happy Eating!

Taco Pizza

Last modified on 2012-11-12 22:14:03 GMT. 0 comments. Top.

Taco Pizza

Recipe Type: Pizza, Main, Dinner, Oven, Baking
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
It’s like a taco, but it’s really a pizza!
Ingredients
  • 1 pizza crust
  • 1-2 T flour
  • 1/2 lb ground beef
  • 1 bell pepper, chopped
  • 1/4 C tomatoes, chopped
  • 1/4 C corn
  • 1/2 C salsa
  • 1/4 C tomato paste
  • Pinch salt
  • 1 to 2 C cheddar cheese, grated
  • Lettuce, torn into bite sized pieces (for topping)
  • Greek yogurt or sour cream (for topping)
  • Hot sauce (opt.) or more salsa (for topping)
Instructions
  1. Sprinkle baking sheet with a bit of flour and roll out pizza crust (or do it however you normally do). Bake at 450F for 6-7 minutes.
  2. Cook ground beef in a dry pan. When fully cooked, remove from pan with a slotted spoon.
  3. Mix tomato paste with salsa.
  4. Remove par baked crust from oven. Top with salsa mixture, then ground beef, a bit of cheese, veggies, and a bit more cheese. Bake an additional 5-8 minutes (or until crust is to desired crispness).
  5. Serve topped with yogurt, hot sauce, and lettuce.

 

Friday

9

November 2012

0

COMMENTS

Menu Nov 12-25, 2012 (Thanksgiving Menu!)

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Nov 12-25, 2012

Main Side Side Notes
Monday

Roasted Chicken

 Scalloped Root Veggies with Gorgonzola Freeze leftover chicken for Thursday’s Chicken Pot Pie.
Tuesday Cornmeal Pancakes with Warm Persimmon Sauce Crispy Spiced Potatoes with Brown Sugar This Week’s Feast Episode 46!
Wednesday Butternut Squash Pasta Carbonara Sourdough Bread
Thursday

Chicken Pot Pie

 Use leftovers from Monday’s chicken.
Friday Fancy Pizza Green Salad Top your salad with some grated carrot, chopped pears, pomegranate, and a homemade oil and vinegar dressing: balsamic vinegar, salt, pepper, bit of maple syrup, drizzle in olive oil as you whisk.
Saturday Spaghetteroni and Cheese Caesar Salad Omit chicken and fava beans in salad.
Sunday Borscht Sourdough Bread

 

 

Monday

Winter Veggie Salad

 Crusty Bread
Tuesday Chard Wraps with Beef and Tarragon Fuyu Persimmons with Vanilla Ice Cream Use cabbage leaves instead of chard for wraps.
Wednesday Pulled Pork Sandwiches with Coleslaw Homefries
Thursday

Apple Cider Brined Turkey

 Mashed Potatoes and Savory Herb Gravy Stuffing
Maple Bacon Mashed Sweet Potatoes
Green Beans with Toasted Almonds and Lemon
Sheila’s Potato Pan Rolls
Friday BBQ Pear Bacon Pizza Persimmon Salad Use pear instead of apple on the pizza.
Salad: Chop up some Fuyu persimmons, and toss with roasted almonds, chopped pears, and a homemade oil and vinegar dressing: red wine vinegar vinegar, salt, pepper, bit of maple syrup, drizzle in olive oil as you whisk.
Saturday Thanksgiving Soup Crostini Crostini: Use sourdough bread or French baguette.
Topping ideas: Pear+Cheddar
Tarragon+Spinach+Garlic
Pear+Honey+Blue Cheese
Sunday Spicy Turkey Chili Sharp Cheddar Cheese Crackers

Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker.

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!

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

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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