De Ma Cuisine

A Cooking Show with Rachel O Archive

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking. 

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

  • 3/4 pound ground pork
  • 1/4 red or green cabbage, chopped (should yield about 2 C)
  • 1 bunch scallions, green and white parts, chopped
  • Udon noodles (enough to serve four people)
  • to taste, salt
  • 2 T tamari/soy sauce/liquid aminos
  • 1/4 t (or more like 1 t) Sriracha
  • 3 T (or 1/4 C) red pepper jelly
  • 2 T rice vinegar
  • 1 T cornstarch
  • 1/4 C cold water
  • Crispy onions

Directions

  • Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
  • Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
  • While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
  • Top each bowl with some crispy onions (you know, the kind from a jar).

Wednesday

22

May 2013

0

COMMENTS

Zoo Boats (Roasted Stuffed Squash) – Episode 68

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Rice, Sides, This Week's Feast, Vegetables, Vegetarian

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As a kid, I remember my mom making Zucchini Bread. She called it “Zoo Bread”. I wonder if she thought that if we didn’t hear the word “zucchini” we might eat it. We did. However, I don’t remember feeling fooled… I think we might have known what was in it. We liked it because it was good.

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Today I’m making Roasted Stuffed Squash. But, if it helps anyone in your home to eat them without a fuss, you are welcome to call them “Zoo Boats”.

Or maybe if someone thinks they don’t like squash, but gets to help scoop out the middle, they will be so proud of themselves that they will insist on eating some. Insist.

I used leftover rice. Quinoa would also be delicious (and would add more protein). Adding Italian sausage or ground beef would be great too.

This is kinda like a switcheroo on the classic Stuffed Pepper or Stuffed Tomato. Hey! Why not get creative and make a few different kinds of stuffed items – Peppers, Tomatoes, and Squash! Everyone could have their favorite.

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Unfortunately, now I’m craving Zoo Bread. Guess that’s what I’ll be making later on today.

Happy Eating!

 

Roasted Stuffed Squash
Recipe Type: Main, Side, Vegetable, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Roasted squash is stuffed with rice, peppers, and onions, then it’s topped with basil. It tastes like summer.
Ingredients
  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • fresh basil, chopped (for topping)
Instructions
  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to 1/4 t of each.

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

15

May 2013

2

COMMENTS

English Peas with Ricotta and Ham over Pasta – Episode 67

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Pork, Quick and Easy, This Week's Feast, Vegetables

EnglishPeasPasta3I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.

I love peas.

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I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…). Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.

But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)

And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?

Why am I coming up with all these meal ideas, I’m not even hungry!

Or I wasn’t…

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After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.

Happy Eating!

English Peas with Ricotta and Ham over Pasta

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4

English Peas with Ricotta and Ham over Pasta

Ingredients

  • 1 pkg pasta
  • 1 T olive oil
  • 1 heaping C (about 40 pods) English peas (shelled)
  • 2 carrots, in long thin ribbons (use a vegetable peeler)
  • 1 bulb green garlic and the green part (just the edible part), minced
  • 3/4 t to 1 t salt
  • pinch cayenne
  • pepper, to taste
  • 1/2 to 1 t fresh thyme
  • 1/4 C water
  • 1-2 T lemon juice
  • 3/4 C ham, cooked and thinly sliced
  • 2-3 C chard, roughly chopped
  • 10 oz. ricotta cheese
  • parmesan cheese (for topping), grated
  • basil, chopped (for topping)

Instructions

  1. Cook pasta in salted water.
  2. While pasta cooks, heat skillet, and add oil. Add English peas through thyme. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
  3. Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. Serve pasta topped with veggies and some parmesan and basil.

http://www.de-ma-cuisine.com/would-you-like-peas-with-that-ep67/

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

24

April 2013

1

COMMENTS

Strawberry-Balsamic Tart – Episode 64

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Baking, Breakfast, Brunch, Dessert, Fruit, Nuts, Roasting, Snacks, This Week's Feast, Vegetarian

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I love to cook. That’s not a secret. I’m better at it than some, much worse than others. I fail and I succeed.

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I made some Fish Tacos the other week. They were a definite fail. But, today, my friends, was a good cooking day because of a little thing called Tart (it might actually be more of a dessert pizza, but I like the word tart, so that’s what I’m calling it).

It surprised me with it’s deliciousness. I love surprises. But, usually culinary ones are more along the lines of “Wow! That’s really gross,” or “Darn, the pan with the sauce for today’s main dish fell on the floor”… You know what I mean?

But this tart, this little Strawberry-Balsamic Tart, is the good kind of surprise.

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Strawberries get all melty and soft when they’re roasted. Reduced balsamic vinegar is syrupy and thick. Pizza crust is thin and crispy. Walnuts are slightly toasted and crunchy. Onions are caramely and sweet. And, maybe the most surprising ingredient, black pepper, adds just the right tiny kick of spice.

Be still my heart.

I can’t stop thinking about this tart.

It was love at first bite.

I ate this on its own for lunch… and had a hard time not eating the entire thing by myself. However, should you want to share, I think it would be great alongside a Spinach Salad topped with Shredded Chicken (use leftover Roasted Chicken), Walnuts, and Strawberries. It could be a brunch food – how about with the Spring Frittata I made a few weeks ago?! Or maybe serve it as an appetizer? Why not?! You could also also also serve it with a dollop of vanilla ice cream and call it dessert.

Ready? Set. Go!

StrawberryBalsamicTart

Strawberry-Balsamic Tart

Prep Time: 10 minutes

Cook Time: 29 minutes

Total Time: 39 minutes

Yield: 4

Strawberry-Balsamic Tart

Ingredients

  • 1 T butter, divided, melted
  • 1 pint strawberries, hulled, and quartered lengthwise
  • pinch nutmeg
  • 1-2 medium onions, sliced
  • 2 T honey
  • pinch salt
  • 1/2 C balsamic vinegar
  • 1 pizza crust
  • 1/4 C coconut palm sugar (or brown sugar)
  • 1/4 C raw walnuts, coarsely chopped
  • pinch freshly ground black pepper

Instructions

  1. Pre-heat oven to 425F. Melt butter.
  2. In a hot, dry skillet, add onions, honey, and salt. Cook over medium-low for about 15-20 minutes, or until they are caramelized, stirring occasionally.
  3. While onions cook, in a small saucepan, bring vinegar to a boil, then reduce to a simmer. Cook until thickened and syrupy, about 12-18 minutes (being careful not to let it burn).
  4. Meanwhile, roll out pizza crust. Par bake for 5 minutes.
  5. Toss strawberries with 1/2 T melted butter and nutmeg.
  6. Brush crust with 1/2 T melted butter. Sprinkle with sugar and press into crust slightly (with a spatula or fingers). Top with onions, walnuts, strawberries, and black pepper. Bake for 7-9 minutes (or according to your pizza dough's recipe instructions), or until crust is done.
  7. Let stand for a few minutes.
  8. Drizzle with balsamic vinegar. If you can wait that long, serve at room temperature. If not, I totally understand. 😉

http://www.de-ma-cuisine.com/it-might-be-love-ep64/

Happy Eating!

This episode is sponsored by: Abundant Harvest Organics, Waterfall Creative, Molly Jenson.

Wednesday

3

April 2013

0

COMMENTS

Crispy Veggies with Fennel Pollen Dipping Sauce – Episode 61

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Condiments, Dinner, Fennel Pollen, Fruit, Gluten Free, Kid-Friendly, Roasting, Sauces, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

VeggiesWithSauce2I think at this time of year, the word pollen might be a bad bad word. I, for example, have sneezed approximately seventeen hundred thousand times in the past two weeks. I wonder if I’m allergic to something?!

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Here’s a kind of pollen you can get into: Fennel Pollen. I told you about it in December when I’d just begun to try it out. I’m still experimenting, but so far, everything I’ve added it to I’ve liked (not to be confused with “add it to everything”).

I used it on two episodes of the show and made some bright green Savory French Toast that is holy moly good, and some oh boy this is good too, in a totally different way, Mahi Mahi, Fennel, and Potato Chowder.

And this week, I used it again. This time in a dip for some beets, fennel, potatoes, and carrots. Not just any beets, fennel, potatoes, and carrots though. They’re roasted. Which makes almost any vegetable about a thousand times better (and that’s saying a lot, because I like vegetables).

They’re meant to be served alongside Fennel Pollen Burgers. But, those weren’t for the show. They’re for Friday’s post, so you’ll just have to wait… If you can’t, just make the veggies twice!

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It’s time to get dippin’, friends.

Happy Eating!

Crispy Veggies with Fennel Pollen Dipping Sauce

Prep Time: 15 minutes

Cook Time: 57 minutes

Total Time: 1 hour, 12 minutes

Yield: 4

Crispy Veggies with Fennel Pollen Dipping Sauce

Ingredients

  • 2 potatoes, chopped
  • 1 fennel bulb, core removed, chopped
  • 2 carrots, chopped
  • 2 beets, peeled and chopped
  • 1 T olive oil, divided
  • pinch salt
  • pinch pepper
  • 1 lemon wedge/serving
  • sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk - stir and let sit for a few minutes)
  • 1/4 C Greek yogurt
  • 2 T mayonnaise
  • 1/2 stalk green garlic, diced
  • 2 pinches salt
  • pinch pepper
  • pinch fennel pollen
  • 1 t red wine vinegar
  • 1 t to 1 T olive oil

Instructions

  1. Pre-heat oven to 350F.
  2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
  3. Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
  4. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
  5. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
  6. Serve veggies with a squeeze of lemon and the sauce to dip them in.

http://www.de-ma-cuisine.com/boom-roasted-ep61/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.