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Friday

31

August 2012

0

COMMENTS

What Can You Do With a Roasted Chicken?

Written by , Posted in Inspired By, Thoughts

One of my favorite ways to cook a chicken is to roast it. In the Crock Pot, or in the oven, doesn’t really matter to me. It will taste great regardless. In our household, there are just two of us… OK, three, if you count the dog. He counts, right… Two of us eating meals, one of us cleaning the plates if he’s lucky. So when I make a whole chicken, I do it with the intention of having leftovers. I love cold, leftover chicken that’s eaten while standing in front of the fridge… warmed up is OK too. 🙂

You could basically make one chicken, say for your Sunday dinner, and reap the rewards of this delicious meal for the whole week! (Um… if you really do want to use it for every dinner meal in a week, even if there are just two of you, maybe cook up two chickens, just to be safe.)

Here are a few roasted chicken recipes:

Za’atar Citrus Chicken

Crock Pot Chicken

You Have to Try This Chicken!

Roasted Chicken and Veggies

Roasted Chicken

Some of the ways I like to enjoy the leftover chicken:

Chicken Pot Pie (Mmm I’ve been craving this… I need to make it soon!)

Chicken Caesar Salad with Fava Beans

Summer Veggie Quinoa Salad

Sandwiches (Chicken, lettuce, tomato – if you feel like it, mayo, mustard, salt, pepper, bread on each side… done!)

Chicken Club Pizza

Cold, alongside this or that Potato Salad

On a salad, like Arlene makes

If you’re like me, you probably don’t let much go to waste when it comes to the chicken. I make stock with the giblets, and after I’ve taken the meat off the bones, I make stock from the carcass (what a weird and grody word). With this chicken stock you can make:

Soups, all kinds of soups! Minestrone, Bean and Green Soup, Magic Soup, Roasted Tomato Soup (use in place of veggie stock), Summer Chili, Borscht, Double Butter Soup, Mashed Potato Soup, Corn Chowder… Can you tell I’m excited about fall and soup season!?

Basil and Summer Squash Risotto (or any kind of risotto that you fancy)

Chard Wraps with Beef and Tarragon (oh boy these are yummy!!)

Extra Creamy Mac and Cheese (use it for the bechamel sauce in place of some of the milk)

And then there’s the pan drippings. You know, all that delicious goodness at the bottom of the roasting pan?! Yes, that. Don’t throw it away! Refrigerate it, skim off the fat, then use it to make gravy (like this Mushroom Gravy)! Or use it like a concentrated chicken stock.

Carla, asked about my chicken stock recipe. I couldn’t believe I didn’t have it on here, at least as it’s own separate post. Thanks Carla! Here it is!!

Chicken Stock

Last modified on 2012-08-30 00:58:47 GMT. 0 comments. Top.

Simple Chicken Stock
Recipe Type: Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Ingredients
  • 1 chicken carcass
  • 6-8 C water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 t whole peppercorns
  • 1 bunch herbs (rosemary, thyme, oregano, parsley, basil…)
Instructions
  1. Place chicken carcass in a soup pot with water, veggies, herbs, and pepper. Bring to a boil and cook for 2-3 hours.
  2. Strain and discard bones and meat.
  3. Cool slightly before refrigerating.
  4. Place cooled stock in fridge. When completely cooled, skim fat off the top.

 

Wednesday

22

August 2012

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COMMENTS

Roasted Squash… MMMmm – Episode 36

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

Hello Episode 36!

I had spaghetti squash for the first time made by my mom-in-law. It was a tasty, simple, healthy meal. While my version may vary slightly, it still features a delicious roasted squash.

Roasting veggies, almost any type, is possibly my favorite way to eat them. They get kinda nutty, and are crunchy outside and tender inside. The best!!

This week’s feast features roasted spaghetti squash with a veggie rich filling. However, I realize that those who get the small Abundant Harvest Organics box didn’t get a spaghetti squash this week. Here are some other ways that you could prepare this meal: Use pasta, use another type of squash, hollowed out and roasted (for example a large zucchini); in bell peppers (as stuffed peppers), in tomatoes (as stuffed tomatoes), on top of baked potatoes, as pizza topping, to top crostini, as taco, burrito, or enchilada filling, to top taco salad, mixed with rice…

For a vegetarian version, crumble and cook some tempeh instead of the ground beef!

If you want to make this ahead of time, here’s what you can do (what I did, since I film in the afternoons and we eat what I make for dinner, usually): Make the recipe up to the topping with basil, olive oil, and cheese stage. Then scrape out the squash from the skin, along with the filling. Pour it all in a bowl and refrigerate it. Later on, with a bit of oil in a pan, reheat the filling. You could re-heat the squash skins too, but it’s not really necessary, as now they are simply the bowl. Once the filling is hot, refill the squash, top with parmesan cheese, basil, and a drizzle of good quality olive oil.

I had a hard time stopping the eating process, even though I knew that I needed to save the meal for dinner. I don’t think it was just because I hadn’t had lunch. It was just good. Lots of fresh veggies, organic ground beef, and roasted squash… it’s a recipe for deliciousness. We had it for dinner (I reheated the filling) along with some Garlic Flats. It was delicious!!!

Happy Eating

which means

Bon Appétit

 (I always hear Julia Child’s voice when I read the words Bon Appétit. I like it.)

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.

 

Garlic Twists

Last modified on 2012-08-22 21:45:07 GMT. 0 comments. Top.

Garlic Twists
Recipe Type: Side, Bread, Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2-4
Ingredients
  • 1 pizza dough
  • 1-2 T of your favorite herbs
  • 1 t or so of garlic powder
  • 1/4 C parmesan cheese
  • salt
  • olive oil
Instructions
  1. Preheat oven to 425F.
  2. Flatten pizza dough slightly to make a round disc. Brush with a tiny bit of olive oil and sprinkle with herbs, garlic powder, parmesan cheese, and a bit of salt. Fold over and press down. Repeat times.
  3. Roll out pizza dough to about 1/4″ thick. Brush with olive oil and a sprinkle of all toppings.
  4. Using a knife or a pizza wheel, slice in strips, 1″ wide.
  5. Transfer to a baking sheet.
  6. Carefully lift one end of the dough and twist slightly (it can also be done holding both ends, with the dough in the air, but it tends to stretch a bit), twist second end.
  7. Bake for 10 minutes, or until twists are slightly crispy.

 

Garlic Flats

Last modified on 2012-08-22 22:12:51 GMT. 1 comment. Top.

Garlic Flats
Recipe Type: Side, Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
A variation on garlic bread. Ooh yum!
Ingredients
  • 1 pizza dough
  • 1-2 T butter
  • 1/4 C parmesan cheese
  • 1 t garlic powder
  • salt and pepper, to taste
Instructions
  1. Roll out pizza dough, fairly thinly.
  2. Spread with butter. Sprinkle with garlic, salt, and parmesan.
  3. Fold in half.
  4. Spread with butter, salt, and pepper.
  5. Bake at 425 for 15-20 minutes.
  6. Slice and serve.

 

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

This episode is sponsored by

Abundant Harvest Organics

Bari Olive Oil Company

Molly Jenson

Wednesday

22

August 2012

1

COMMENTS

Garlic Flats

Written by , Posted in Appetizers, Baking, Bread, Cheese, Sides

Garlic Flats
Recipe Type: Side, Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
A variation on garlic bread. Ooh yum!
Ingredients
  • 1 pizza dough
  • 1-2 T butter
  • 1/4 C parmesan cheese
  • 1 t garlic powder
  • salt and pepper, to taste
Instructions
  1. Roll out pizza dough, fairly thinly.
  2. Spread with butter. Sprinkle with garlic, salt, and parmesan.
  3. Fold in half.
  4. Spread with butter, salt, and pepper.
  5. Bake at 425 for 15-20 minutes.
  6. Slice and serve.

 

Wednesday

22

August 2012

0

COMMENTS

Garlic Twists

Written by , Posted in Baking, Bread, Cheese

Garlic Twists
Recipe Type: Side, Bread, Appetizer
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2-4
Ingredients
  • 1 pizza dough
  • 1-2 T of your favorite herbs
  • 1 t or so of garlic powder
  • 1/4 C parmesan cheese
  • salt
  • olive oil
Instructions
  1. Preheat oven to 425F.
  2. Flatten pizza dough slightly to make a round disc. Brush with a tiny bit of olive oil and sprinkle with herbs, garlic powder, parmesan cheese, and a bit of salt. Fold over and press down. Repeat times.
  3. Roll out pizza dough to about 1/4″ thick. Brush with olive oil and a sprinkle of all toppings.
  4. Using a knife or a pizza wheel, slice in strips, 1″ wide.
  5. Transfer to a baking sheet.
  6. Carefully lift one end of the dough and twist slightly (it can also be done holding both ends, with the dough in the air, but it tends to stretch a bit), twist second end.
  7. Bake for 10 minutes, or until twists are slightly crispy.

 

Friday

3

August 2012

0

COMMENTS

For Friends with New Babies

Written by , Posted in Thoughts

We have friends who have kids. We’ve had the privilege to get to meet many of these new little friends at the hospital, or soon after. We cherish the relationships with these small ones. They are so precious!

Little Clara was born is 2008. We met her 4 hours after she was born. She was so small, so sweet. I’m sure I held her for the whole visit. We became good friends over the next few years. 🙂 To be loved by a child, what a wonderful thing. She lives in the town we moved from almost two years ago… I miss her!!

I’ve heard newborns help you to sleep less. I’ve heard this results in what’s called a “newborn fog”. It’s fun to be able to help out our new parent friends with food. When Clara was born I made a huge pot of Mashed Potato Soup for her tired Mommy and Daddy (and big brother, Liam).

The reason I’m writing this post, if you’ve wondered, is last week when I was working on my plans and our menu for this week I was thinking about meals to bring to a friend who has a new baby and two small children. I thought that maybe you’d like some ideas for yummy foods to bring to new parents. If you don’t have close friends or family with new children, feel free to file this away for another time… have a look at the cute photos, and enjoy the Enchiladas recipe at the end. :) (These foods would also work for friends who have just moved, who are going through a tough time… you know, people who could use a break from cooking.)

One thing that I was told by a new mom is that people tend to bring a lot of chicken dishes. (She was not at all saying that she didn’t appreciate them, please note. Simply something she’d noticed.) So, an idea would be to substitute beef or pork or make a vegetarian dish, just to change things up (of course it’s always nice to ask first if the family likes/eats things other than chicken). A fun idea (also from this friend) is to get new parents their favorite take out.

Some things to ask before making dishes: Are there foods that make baby fussy? Is there anything the new mom is craving? Are there foods the family dislikes? If they have other children, are there foods they won’t eat?

Here are a few meals I’ve brought to friends recently: When little Hudson was born, I brought Chicken Pot Pie. When sweet Mika was born I brought Enchiladas and Summer  Chili.

Other Ideas

Taco Salad (Sometimes a break from casserole-type dishes might be nice – just be sure they’re eating the salad that day, and send things separately so they don’t get soggy. Another salad that would be great is a Summer Veggie Quinoa Salad (freezes and can use leftovers as a soup by adding some veggie or chicken stock). Things that freeze and reheat well are good ideas. I’ve heard that sometimes you think you’re going to get to eat dinner, but then someone starts screaming and it gets delayed. It happens, so might as well make food that’s conducive to a more sporadic schedule.)

Some hearty, more wintery (but good all year round) dishes are Chicken Parmesan (reheats, freezes, can use used cold on a salad), Chard Wraps with Beef and Tarragon (reheats), Shepherd’s Pie (freezes and reheats).

You could make a few different pasta sauces (they freeze and reheat well) and send a bag of uncooked pasta (you could cook it for them, pasta reheats OK, but not great) – Rouge Sauce, Alfredo Sauce (it’s the sauce on the BLT Pizza), Spaghetteroni and Cheese sauces, Pizza Pasta (you could send the ingredients to make it with their leftovers from a double recipe of Extra Creamy Mac and Cheese). Caprese Pasta would be good too, as it can double as a Caprese Pasta Salad!

You could go for a Breakfast for Dinner menu and make a Mushroom Frittata (reheats), or Stuffed French Toast (best eaten right away).

You could make some Pulled Pork and Coleslaw and send them with some rolls so they can assemble Pulled Pork Sandwiches (Pulled Pork freezes and reheats well), or Burgers (freezes and reheats well) and Potato Salad.

Soups can be a good option (um… maybe not in this weather). Just be sure not to add things like pasta – send them in a separate container (cooked) or a package of uncooked (be sure there’s enough liquid in the soup if they’re supposed to cook them that way). Soups like Minestrone and Bean and Green Soup are full of healthy and hearty ingredients.

You could send along a whole, cooked chicken or a roast beef that they could use right away, or save for another day.

And there are always things like Basil and Summer Squash Risotto or Mediterranean Quinoa which are yummy and reheat and freeze.

If you enjoy co-ordinating meals for new parents, Meal Baby is a site I’d recommend. I’ve used it once when setting up meals for friends. It was quick and easy. If I’m in charge of meals for the next friend who has a baby, I’d use it again.

Since we don’t have kids, I’m sure there are ideas and tips from those who do. Feel free to share!

A few weeks after Clara was born I started working for her parents at their photography studio. One of my responsibilities was to play with her. Um, OK! She and I had so much fun together. She made me laugh a lot! She especially loved it when I roared at her (I don’t know why, kids just seem to like that). Here are a few photos of us taken using the camera on my computer, a few weeks before we moved. These bring back such great memories of my little Bugaboo.

This is one of my favorite photos, because I can tell from my expression and hers that she’s saying, “NO RA RA” (her name for me, since she couldn’t say “Auntie Rachel”).

Love her!

Enchiladas

Last modified on 2012-08-04 00:09:12 GMT. 0 comments. Top.

Enchiladas
Recipe Type: Dinner, Main, Casserole
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 6-10 tortillas (depending on size)
  • salt
  • pepper
  • 1 C cheese, grated
  • 1/2 C salsa
  • Filling: 1 C quinoa cooked (I used leftovers)
  • 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
  • 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
  • 1-2 ears of corn, off the cob
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 2 t olive oil, divided
  • Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
  • 1 T chili powder
  • 1 T sweet paprika
  • 1/2 T smoked paprika
  • 1 t bacon grease (opt.)
  • 1 t salt
  • 1/2 t pepper
  • Serving: salsa
  • Greek yogurt (or sour cream)
  • avocado, chopped
  • fresh corn off the cob
  • tomato, chopped (opt.)
  • chives, chopped (opt.)
  • cilantro, chopped (opt.)
Instructions
  1. Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
  2. Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
  3. Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
  4. Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
  5. Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Notes

Gluten Free if you use corn tortillas.

 

This recipe is also just yummy for a regular non-newborn dinner.