De Ma Cuisine

dinner Archive

Wednesday

23

November 2011

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Holiday, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sides, Vegetables, Vegetarian

Do you want to do something with the extra pumpkin filling you didn’t use in your Pumpkin Pie? One option is to make another pie. Or, you could make some pumpkin pasta for dinner on Friday night. If you didn’t have Pumpkin Pie, but have some winter squash that needs a delicious use: roast it, scoop it out, puree it (freeze it, if you’re not ready to use it yet)… then you’re ready to cook!

Ooh, another yummy way to use leftover pumpkin is on grilled cheese. Not kidding. Take a little pureed pumpkin (about 2 T per sandwich) and spread it on a slice of bread. Top with cheese, close the sandwich, and butter (or olive oil) the outside of the slices and grill until cheese is melted and bread is toasty (I’m sure you know how to make grilled cheese, so all that was probably totally unnecessary).

For more ways to use Thanksgiving leftovers, check in on Friday. Until then, enjoy your loved ones, the turkey, potatoes, gravy… I don’t need to list the whole meal, mostly because it’s making me hungry, and you know what it entails. Happy Thanksgiving, Friends! And for those of you in non-Thanksgiving places, happy tomorrow’s Thursday to you!

Here’s the pasta. It’s basically like Mac and Cheese meets Pumpkin.

Happy Eating!

 

Print
Pumpkin Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4

Ingredients

  • pasta (rice, whole wheat, or regular - spaghetti, rotini, penne)
  • 2 T olive oil
  • 2 T flour
  • 1 C (or more) milk
  • 1/2 C stock (or water, or milk)
  • 1 C pumpkin, pureed
  • pinch cumin
  • pinch all spice
  • salt
  • pepper
  • 1/4 t red pepper flakes
  • 1 C sharp cheddar cheese (or whatever cheese you like), grated
  • 1/4 C parmesan cheese
  • 1/2 C pasta water
  • 1/2 T balsamic vinegar

Instructions

  1. Cook pasta (reserve 1/2 C pasta water before draining pasta).
  2. Heat oil in pan, add flour. Whisk together and cook 30-60 seconds. Add milk and stock slowly, whisking as you do. Once it's getting thick, add pumpkin and seasonings. Bring almost to a boil (try not to let it boil - the sauce may break) and turn heat off. Add cheese, whisking; add pasta water and balsamic vinegar.
  3. Serve topped with any, all or none: homemade croutons (toasted slices of bread seasoned with olive oil, chili powder, salt and pepper), caramelized onions, parmesan, bacon. Great on it's own, or as a side with chicken or beef or leftover Thanksgiving turkey.
http://www.de-ma-cuisine.com/inspired-by-pumpkin-pie-filling/

Friday

21

October 2011

2

COMMENTS

For Oma and Her Borscht – Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Inspired By, Legacy, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

Beef-and-Beet-Borscht1

This post is for my Oma, who will probably never read it, as I’m quite certain that she’s not online.

My Oma is a wonderful cook. She’s one of the best, in my opinion. When we were little and we’d go to visit, she would have Chicken Noodle Soup for those of us who hadn’t yet discovered the wonders of Borscht. I didn’t know what I was missing! Her Borscht is amazing! She has two different kinds: Beef Borscht (I don’t know if that’s the real title, it might also be called Winter Borscht) and Sommer Borscht (pronounced like Zumma). I had the Sommer Borscht recently for the first time and it’s oh so good. She also makes Zwieback (the buns being made by me in the above photo), which I have memories of making with her as a small girl. I’ve made them since, as a grownup, and while they’re not quite the same, they’re pretty good (I have her Zwieback recipe, in her handwriting, so they’re as close as they can get!).

Beets1

Oma’s Borscht is made differently than mine, but they’re the same idea. A meat and potatoes soup that has a dollop of sour cream on top. I make mine with beets (which I’m told she doesn’t) and she makes hers with dill (which I don’t). There may be other variances too, but those are the main ones.

I think Borscht came from a time where people used what they had out of necessity. I used what I had (beets) because I wanted to (and because it’s the only way we like beets in our house). This is how I normally cook, and why most of my recipes are uniquely my own. Some are inspired by a magazine, a blog, a cookbook. Others are concocted by standing in front of the pantry cupboards, or the fridge with the door open (I used to get in trouble for this as a kid) summoning my creative culinary skills to create something delicious. Either way, I’m often inspired to use things that we already have, often that have come in our Abundant Harvest Organics produce box, in a fresh, creative way.

I’ve made Borscht many times before, but until recently, had never written it down. So, here’s my most recent version, probably slightly different from any other, but good none-the-less.

Happy Eating!

Print
Beet and Beef Borscht

Prep Time: 15 minutes

Cook Time: 2 hours, 17 minutes

Yield: 4

Beet and Beef Borscht

Ingredients

  • 2 T olive oil
  • 1/2 - 1 lb. (stewing) beef*
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 lg. or 8 sm. radishes, chopped (opt.)
  • 3 med. - lg. potatoes, chopped
  • 1 onion, chopped
  • 8 sm. beets, peeled and chopped
  • 1 clove garlic, diced
  • 1 T (or more) red wine vinegar
  • 1 C crushed tomatoes
  • 2 - 4 C water
  • 4 C beef (or chicken, or vegetable) stock*
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • Greek yogurt (for topping)

Instructions

  1. Heat soup pot. Add olive oil, then beef. Cook beef 3 - 5 minutes.
  2. Add carrots through beets, cook for about 8 to 10 minutes. Add the garlic, cook 1 minute. Add the vinegar, to deglaze the pan, cook about 1 minute more.
  3. Add tomatoes, water, stock. salt, and pepper, and bring to a boil. Reduce to a simmer and cook 1-2 hours, adding the cabbage in the last 30 minutes or so. Taste and adjust seasoning if desired.
  4. Serve topped with yogurt.

Notes

*To make it vegetarian, omit beef, and use vegetable stock.

http://www.de-ma-cuisine.com/for-oma-and-her-borscht/

Thursday

4

August 2011

0

COMMENTS

Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian

 

Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
Ingredients
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
Instructions
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
Notes
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe

Thursday

4

August 2011

0

COMMENTS

Panzanella Salad

Written by , Posted in Bread, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Toasting, Vegetables, Vegetarian

This is my second version of Panzanella Salad (bread salad). They were both amazing. I mean, how can you go wrong with crusty bread, olive oil, parmesan, and fresh basil?! I know. You can’t. The ingredients are what I had at the time. Use what you have, and what you like!

Panzanella Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 C crusty bread (I used Sourdough, but French or any other stale or day old bread will work)
  • olive oil
  • 1 clove garlic
  • 15 fresh basil leaves, chopped
  • 1 fresh flat parsley leaf, chopped
  • 1/4 C balsamic vinegar
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • pinch cayenne
  • 1/4 C olive oil
  • 1/2 C summer squash, diced
  • 6 cherry tomatoes, halved or quartered
  • 1/2 C fresh mozarella
  • 1/4 C parmesan, grated
  • 1/4 C Feta
  • Also good with red onion, mushrooms, spinach… use your imagination. If you think it will taste good, try it. If it doesn’t, you know for next time.
Instructions
  1. Rub bread with garlic; cube (if it’s frozen, grate the rest into the dressing – if it’s not just grate the whole clove into the dressing)
  2. Drizzle with olive oil; broil (or toast) 5 minutes, turn, 5 min more.
  3. Chop herbs; whisk them with vinegar through cayenne. Slowly whisk in olive oil, creating an emulsion. Toss with squash through feta.
  4. Toss with bread right before serving.
Notes
July 22, 2010

 

Thursday

4

August 2011

0

COMMENTS

BBQ Chicken Stuffed Avocados

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Vegetables

 

BBQ Chicken Stuffed Avocados
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • handful crushed corn chips
  • 2 avocados, halved, scooped out of the skin
  • BBQ’d chicken with lots of BBQ sauce, removed from bones (re-heated)
  • Polenta (re-heat with BBQ sauce)
Instructions
  1. Place corn chips in the bottom of a bowl. Top it with avocado and spoon the Polenta on one side, chicken on the other.
  2. Shave pieces of Parmesan cheese on top.
Notes
Original meal: 1 pack of chicken (4 legs, 4 lg wings), 1 jar (about 2 C) BBQ sauce, sliced zucchini, squash and carrots: all in the crock pot for 6 1/2 hours on low. Served with Cheesy Polenta (polenta with a few kinds of cheese melted in).[br][br]Sunday, July 18, 2010[br] We had this for dinner tonight, re-purposing some leftovers. It was so good!

 

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