De Ma Cuisine

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Friday

13

January 2012

1

COMMENTS

Inspired by Leeks

Written by , Posted in Thoughts

Do you like leeks? I love them! I use them like I would an onion. I use them instead of onions, when I have leeks and when I don’t have onions, like right now. Or I use them if I just feel like something a little different. They can be used in things like Stir Fry, in soups and Borscht, in chili and stew, in Shepherd’s Pie, added to this pizza or this one… You get the picture. Right?

Here are some recipes I’m just dying to try from Mireilee Guiliano, who is the author of, the French Women Don’t Get Fat Cookbook. I was given this cookbook for Christmas, and have very much enjoyed what I’ve read so far. The recipes all sound delicious! For example, Potage d’Hiver sounds divine (plus I have all of the ingredients), her Leek and Spinach Quiche would be awesome, and her Mimosa Soup sounds healthy and hearty, just to name a few.

To start, with leeks, it is essential to make sure they’re clean… no one wants to eat grit (I didn’t say grits… those are different). It’s not all that difficult. You should give it a try! I usually chop the leeks, stopping where the dark green part is about to start, and place them in a bowl. Cover them with water, swish around with your hands. The leeks will float and the dirt will fall to the bottom. Scoop leeks out and use.

Our Pizza Friday is going to be on Sunday this week, since we’re going to see a movie and eat some Thai food with some friends tonight. My plan is to make a caramelized leek pizza. I’ll try a stronger cheese to contrast the sweetness of the leeks, maybe add a few walnuts… it would be good with bacon too, but I won’t have any until Tuesday. Sad, but I’ll survive. I haven’t made a pizza exactly like this before, so I’ll make any changes if necessary. 🙂 Enjoy!

Leeky Pizza

Last modified on 2012-06-02 00:02:16 GMT. 1 comment. Top.

Leeky Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
Leeks get caramelized in honey and added to pizza topped with Gruyere cheese.
Ingredients
  • 1 pizza crust (I use my pizza crust recipe)
  • 1 C Gruyere cheese, grated
  • 1/4 C Parmesan cheese, grated
  • 1 C leeks, chopped in rounds
  • 1-2 T honey
  • 1/4 C walnuts, chopped
  • 1 clove garlic, minced
  • 1-2 T olive oil
  • smoked sea salt
  • 1 C chicken, cooked and shredded (optional)
  • Dipping Sauce:
  • 1 T spicy brown mustard
  • 1/4 C plain yogurt (Greek or regular)
  • 1/4 C reduced balsamic vinegar
Instructions
  1. Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
  2. Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
  3. Whisk together mustard, yogurt and balsamic vinegar.
  4. Serve pizza with sauce for dipping.
Notes

Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.

Rachel’s Pizza Crust

Monday

26

December 2011

2

COMMENTS

With Family – Cooking with Josh

Written by , Posted in Thoughts

My brother was visiting from Ontario, Canada last week. We had so much fun together. We showed him the sights, relaxed, watched movies, and cooked together. We made a delicious dinner the other night. He really wanted to take part in Pizza Friday. We decided to make Pizza Friday happen on Husband’s last day of work before vacation. The pizza was inspired by bacon, and was gobbled up by us three hungry movie watchers, while the dog looked on longingly… I don’t think he got a taste, sorry Brando.

Here’s the recipe. It’s not really healthy, but we had it with a salad, so it seemed healthier. 🙂

BACON Pizza

Last modified on 2012-05-26 01:19:50 GMT. 0 comments. Top.

BACON Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine, Josh Pries
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 3
Bacony goodness!
Ingredients
  • 1 pizza crust
  • 4 slices bacon, cooked and crumbled
  • 1/2 onion, chopped
  • 1 package small mushrooms, thinly sliced
  • 1 T (heaping) honey
  • olive oil
  • 1 1/2 C monterey jack cheese
Instructions
  1. Cook bacon. Remove from pan and drain on paper towel. Remove all but 1 T fat from pan. Cook mushrooms and onions in bacon pan with honey. Cook until caramelized.
  2. On a floured pan, roll/stretch out pizza dough. Bake at 475F for 5 minutes. Remove from oven and top with olive oil, some of the cheese, bacon, mushrooms and onions, and the rest of the cheese. Bake an additional 6-8 minutes more.

 

I’m going to take the rest of the month off, to spend time with family and friends and just enjoy Christmas. I’ll be back in January with a new episode of A Cooking Show with Rachel O – This Week’s Feast, more recipes, ideas, thoughts, guest posts… and more. I have some fun things planned! Until then, look around the blog. There are lots of recipes to try that I brought over from my original blog, and some newer ones too (if you’re new to the blog). Some that I’d recommend:

Poor Man’s Roosevelt

Thanksgiving Soup (you could make this Christmas soup, and use your Christmas leftovers)

Mashed Potato Soup (another great leftovers soup)

Spicy Turkey Chili

Burgers and Fries (something different, or you could make sliders for your New Year’s party)

Hearty, Spicy Lentil Stew

Hope you had a joyous and merry Christmas and wishing you a happy and blessed New Year!

Wednesday

7

December 2011

2

COMMENTS

Inspired by Butternut Squash

Written by , Posted in Thoughts

butternutsquash
If you’re like me, you may be wondering what on earth to do with all this amazing Butternut Squash that has been in the past two weeks Abundant Harvest Organics boxes. They’ve been enormous! I’m having fun figuring out the different things I can do with this type of squash.

Some of the great things about Butternut Squash

Excellent source of carotenes, good source of vitamins C and B1. It is effective in helping to protect agains many types of cancer (especially lung cancer). (1)

Culinary Possibilities

Roast

pureé

then…

freeze for later

add to soups and stews (Beef Stew, Chicken and Rice Soup, Spicy Turkey Chili)

add to sauces (Spaghetti, Mac and Cheese)

add to Shepherd’s Pie or Chicken Pot Pie

spread on Grilled Cheese (Buttered bread, squash pureé, cheese, buttered bread, cook.)

Halve it, roast it with some olive oil, salt and pepper (Pierce the skin in a few places, 375F 45-60 minutes, in last 10 minutes, drizzle with honey.)

Slice it and roast it (Toss with olive oil, salt, pepper and seasonings of your choice, 400F for 10-15 minutes, or until crispy and browned, flipping once if desired.)

Roast it along with beef or chicken (in the crock pot or oven)

Pumpkin Squash Pasta

Roasted Chicken and Veggies (just use squash in place of the sweet potatoes)

Squash Fries (Cut into sticks, about 1/2″ x 1/2″, toss with olive oil, salt, pepper and seasonings of your choice… I might use chili powder, smoked paprika and cumin. Bake at 400F for 10-15 minutes, or until crispy and browned and inside is soft, turning once, if desired.)

Cube and add to soups and stews

Creamy Chicken and Rice Soup (I did this last night, it was delicious!)

Vegetable Soup

Minestrone

Chili

Beef Stew

Cube and add to Chicken Pot Pie

Ginger Squash Cake with White Chocolate Frosting (I really want to try this, but haven’t had time… if you make it, will you let me know how it turns out?)

Fake Pumpkin Pie (um, just use the squash instead of pumpkin… why not?!)

Pumpkin Squashy Cookies (Pumpkin Whoopie Pies, or any other pumpkin cookie, made with squash)

Tonight for dinner I’m going to invent something I’m calling Double Butter Soup.

doublebuttersoup
(Update: I made the soup, it was a beautiful, delicious success!!! I’ve updated the recipe.) 

It will go something like this:

Double Butter Soup

Last modified on 2012-11-03 00:49:05 GMT. 0 comments. Top.

Double Butter Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Butternut Squash meets Browned Butter in a cozy winter soup.
Ingredients
  • 3 C butternut squash, cubed
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 turnip, chopped
  • 1 watermelon radish, chopped
  • 1 clove garlic, chopped
  • 4-6 T butter
  • 2-4 T olive oil
  • 1/4 C white wine or apple cider vinegar
  • 2 T apple cider vinegar
  • 2 C milk
  • 1 1/2 C chicken or vegetable stock, or water (I used water)
  • pinch nutmeg
  • pinch cayenne
  • pinch smoked paprika
  • pinch chili powder
  • salt
  • 1 T maple syrup
  • bacon
  • croutons
Instructions
  1. Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
  2. Add wine/vinegar and cook until veggies are tender and mushy.
  3. Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
  4. Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
  5. Return to stove. Add apple cider vinegar and cook 2 minutes.
  6. Top with bacon and croutons.
Notes

I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)

(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)

Leftovers could be turned into a pasta sauce for tomorrow’s dinner.

 

And, last but not least, watch tomorrow’s episode of A Cooking Show with Rachel O – This Week’s Feast to see one more way to use Butternut Squash!!

(P.S. Have I mentioned lately that I LOVE MY JOB!?! It’s a lot of work, sure, but it’s so much fun!!! Thanks for reading, friends!!!)

Sources: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara.

Friday

25

November 2011

0

COMMENTS

Thanksgiving Soup

Written by , Posted in Dinner, Holiday, Inspired By, Leftovers, Main Dishes, Meat, Poultry, Soups, Vegetables

DSCN0006

Did you eat a lot yesterday? I sure did. It’s one of the best meals, in my opinion, and it only happens once a year!! But it’s the day after, and maybe you’ve already had a leftover dinner for lunch, exactly the same way it was last night. Now, don’t get me wrong, I have no problem with that. But, if you want to spice up your leftovers, I’ve got a few ideas for you.

Thanksgiving Soup (I’m hoping to make this again this year, if my family will let me! It was really great with my brother-in-law’s sourdough bread!)

Crostini

Slice leftover rolls or bread about 1/2″ thick. Top with whatever you’d like (suggestions below). Bake at 400F for about 10 minutes, or until bread is crispy, and toppings are warmed and bubbly (if cheese).

Cranberry and Parmesan

Turkey, Cranberry and Parmesan

Olive Oil, Rosemary and Cranberry

Caramelized Onion and Cranberry

Caramelized Onion and Turkey

Sweet Potato and Gruyère

French Toast using the extra rolls or bread from dinner, dip in egg mixture (whisk together egg, milk and cinnamon). Cook until egg is set and toast is crispy. Serve with leftover cranberry sauce, or sauteed apples and maple syrup.

Winter Veggie Salad

Turkey Club Pizza

Flatbread Pizza If you have leftover mushrooms from making the stuffing… here you go! Or, top this pizza with Alfredo sauce, turkey, cranberries, some kale or spinach and some parmesan or gruyère, and voila, Turkey Alfredo Pizza.

Honey Mustard Turkey Sandwiches

Turkey Parmesan Dip leftover turkey in egg whites, then into bread crumb mixture in recipe. Cook until heated through and temperature reaches 165F (and outside is crispy). Serve with rice pilaf, wild rice, fettuccine alfredo, pasta with olive oil… or whatever your favorite pasta or rice dish is.

Shepherd’s Pie with Turkey Use leftover turkey (instead of beef) and mashed potatoes mixed with mashed leftover sweet potatoes.

Turkey Pot Pie Cook up some leftover veggies, and potatoes. Add some flour to the oil (at the side of the pan, so the flour doesn’t get all lumpy) and whisk together (30-60 sec). Add some milk or stock (slowly), whisking. Once it’s thick, pour into a pie plate or individual ramekins. Top with leftover pie crust (if you bought it, I think they normally come with two, so if you didn’t make two pies, now you don’t have to take up space in your freezer for that lonely extra one). Bake at 350F or 375F until the pie crust is done, about 30-35 minutes. (You could also top with sliced leftover rolls or bread drizzled with olive oil. Bake at 375F or 400F until bread is toasty.) (Or, you could top with mashed potatoes. If the potatoes are already warmed up, just bake until slightly browned on top… you could even add cheese to the potatoes!) Or, just substitute turkey for the chicken in this Chicken Pot Pie recipe!

Fajitas Saute some green peppers and onions and reheat leftover turkey. Assemble on tortillas with some salsa and Greek yogurt

A few goodies about some of what you’ve been eating

and why you can feel good about Thanksgiving dinner (ahem, most of it, cough, the first helping… not judging here, I’m sure I had at seconds thirds of something everything on the table).

Cranberries are low in calories, a good source of vitamine C, soluable and insoluable fiber, manganese and copper. They’re high in anti-oxidants. They help prevent urinary-tract infections and kidney stones. (1) They also contain a natural vasodilator which opens up the bronchial tubes (good for the entire breathing apparatus). (2)

Turkey is a good source of protein, selenium, niacin, vitamin B6, zinc and vitamin B12. It’s high in the amino acid tryptophan (which is a building block of the brain compound serotonin, which may help improve sleep quality – after dinner nap anyone?!). (1)

Potatoes are a good source of potassium, vitamines B6 and C, niacin, pantothenic acid and dietary fiber. Potatoes also have a moderate amount of protein (about 2.5 grams in a medium potato). Unlike corn or rice, which have about the same protein content, potatoes contain lysine, an essential amino acid often lacking in grains. Most nutrients, fiber and protein are found in the skin (so scrub well, eat organic if possible and enjoy those skins!). (1)

Yams/Sweet Potatoes (traditionally the orange colored sweet potato) are a good source of dietary fiber, potassium, vitamins B1, B6, C, manganese and carbohydrates. Yams are known to be a superfood for women because of the amount of B vitamines (among other things) they contain. (1)

Green Beans are known to help with rheumatism, and promote the normal function of the liver and pancreas. (2)

Happy Thanksgiving!

Print
Thanksgiving Soup

Ingredients

  • 3 T olive oil
  • 1 onion, diced
  • 1 sm. zucchini (optional), chopped
  • 1/4 C green beans, chopped
  • 1/2 t ginger (dried)
  • 1 t poultry seasoning
  • 1/2 t dried thyme, crushed (or 1 t fresh, chopped)
  • 1/2 t dried rosemary, crushed (or 1 t fresh, chopped)
  • to taste pepper
  • to taste salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • 1/2 C turkey gravy
  • 1/2 C mashed yams/sweet potatoes (I used my Roasted Garlic Yams)
  • 1 1/2 C leftover turkey, chopped
  • 32 oz. turkey stock
  • 32 oz. water (or use more stock), plus 1 C or so, if needed
  • 1 C rice spaghetti noodles, broken in pieces

Instructions

  1. Heat soup pot. When hot, add olive oil. Add onion and cook over medium-low heat for about 5 minutes, or until beginning to be translucent. Add zucchini through salt and cook for about 5 minutes over medium low heat, stirring occasionally. Add garlic and cook for 1 minute more.
  2. Add balsamic vinegar and cook for 30 seconds. Stir in gravy, yams, and turkey. Then add stock and water and bring to a boil. Reduce to a simmer and cook for 30-60 minutes.
  3. Add pasta and cook until noodles are to desired doneness (or according to package's directions).
http://www.de-ma-cuisine.com/thanksgiving-soup/

Sources: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara. (2) Eating for Health, 2008‚ Bauman, Edward M.Ed., Ph.D.

Monday

14

November 2011

2

COMMENTS

Our Weekend’s Food

Written by , Posted in Thoughts

I hope everyone had a great weekend! We did. It was busy, but fun. One thing we did, many times, was enjoy lots of good food. Here’s some of what we had:

We had Pizza Friday, as per usual, with lots of Abundant Harvest Organics veggies as our toppings: summer squash, onion, kale, eggplant (I’ll admit that this wasn’t my favorite on pizza, but I might not have done it correctly… I ate all but one tiny piece), and a few non-AHO veggies that I had on hand before I got our most recent box: olives and red pepper. I used my favorite crust recipe and rolled it out thin, but not too thin (this wasn’t a flatbread kinda evening). I baked the crust for about 5 minutes before topping it with tomato sauce, veggies and Sharp Cheddar Cheese, then baked again for 8 minutes and it was delicious!

Our friend, Nathan had his 2nd cooking lesson. He learned how to make Homemade Burgers and Shoestring Fries with caramelized onions and mushrooms. They were delicious!

With some of the leftover mushrooms and onions from the lesson, some lamb that our friend Will brought, and some Apple Butter that my friend Joanna gave me, I made some crostini (not all on one crostino, silly!) for an easy Sunday Supper. Oh so yummy!

crostinis-before-baking_0
 
crostinis-after-baking
 
crostinis-named

We enjoyed a Curried Pasta salad with our new friends John and Ann. Ann also made a Thai Peanut Dip for some raw veggies. I will be making this in the future. It was so good!

The weekend’s over, but we’re still gonna have some good food this week. I have a Tri Tip roast cooking in the Crock Pot right now. It might not make it ’till dinner. We may have it for lunch as Roast Beef Sandwiches (maybe with some sauteed onions and red peppers, horseradish and mayo).

This week’s A Cooking Show with Rachel O – This Week’s Feast, will feature an Everything Roasted dinner. We’ll have Abundant Harvest Organics Sweet Potatoes, and Broccoli (plus a few other goodies) and then roast a chicken to go along with them (which you can purchase as an add-on with your AHO order). The meal will be featured as Thursday’s dinner on this week’s menu, and recipes will be linked to the next episode of the show (found on here and on youtube). Hope you’ll join me and cook along! (Psst – It’s super easy!! Here’s the basic recipe that I’ll improvise on slightly in the show. Really, not so difficult!)

Roasted Chicken

Last modified on 2012-12-01 02:27:55 GMT. 0 comments. Top.

Roasted Chicken
Recipe Type: Main Dish
Author: De Ma Cuisine – Rachel Oberg
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Serves: 2-4
Ingredients
  • 1 whole chicken
  • olive oil
  • salt
  • pepper
Instructions
  1. Line a pan with foil, drizzle with oil, sprinkle with salt and pepper.
  2. Place chicken in pan. Drizzle with oil, sprinkle with salt and pepper.
  3. Bake at 375F for 1 hour 15 min (until it gets to 180F), basting every 30 minutes.
  4. Let stand 10 minutes before serving.
Notes

We gave this **** (“Amazing”)

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