Friday

27

September 2013

2

COMMENTS

Sweet and Spicy Lemongrass Stir Fry

Written by Rachel, Posted in Dinner, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

We ate this for lunch today. Husband is home sick, so he’s been laying around while I work. Today’s work included making a stir fry so I could take pictures of it. After a few bites he exclaimed, “THIS IS LITERALLY PERFECT”. I had to agree.

I’m not sure what I like the most about this stir fry. I don’t know if it’s the hint of spicy that’s behind the sweet gingery sauce. It could be the tender-crisp veggies that are so hot but still bright green. Or maybe it’s the time it takes to prepare this dish from start to finish.

Or… it might be the excitement about finally finding a way to use lemongrass. Even after all these years of getting a weekly box from Abundant Harvest Organics, there are still vegetables that I don’t know what to do with. I was going to make a stir fry anyways, and when I opened the box and saw those lemony sticks sitting in there, it just made sense.

So, I did a little research and figured out how to use it. There are some parts that you don’t want to eat, those could be saved for soups or a creative cocktail. Personally, I think I could just keep a split stalk around me all the time so I could smell it whenever I wanted to. Wow. With all the synthetic fragrances out there, I’m not sure that there’s anything that I’d rather smell than things like lemongrass, basil, or garlic. I’ll take those over an eau de something fake any day. Smell your food, friends. It’s too good to just eat… I think I will use the top portion for soup (which might be what we’re having for dinner – sickness just seems to need soup). I think it would be lovely in a vegetable broth with some zucchini, peas, carrots, ginger, and noodles. I also have plans to make up some sort of cocktail with it. There will be ginger involved. Ginger and lemongrass seem to be good friends. Or maybe I’ll just keep making this stir fry over and over and over again.

I hope you make this stir fry. We really enjoyed it. And however you use the rest of the stalk of lemongrass, remember to smell it first. For real.

Happy Eating!

Sweet and Spicy Lemongrass Stir Fry

Yield: 2

Sweet and Spicy Lemongrass Stir Fry

Ingredients

Soba noodles
1 T coconut oil
1 head broccoli, cut into bite sized pieces
1 medium summer squash, julienned
1 serrano pepper, seeds and ribs removed, minced
1-2 T prepared lemongrass
2 lg cloves garlic, sliced
Sauce: 1 T cornstarch
1/2 C cold water
1/2 T red wine vinegar
2 T white vinegar
1 T honey
1/2 t ginger, dried
to taste, salt

Instructions

Boil salted water.
Whisk together sauce ingredients. Set aside.
Add pasta to boiling water. When cooked (takes about 4 minutes), drain, toss with a bit of coconut oil, and keep warm.
Prepare lemongrass: Chop off top and bottom of stalk (use only bottom 3-4 inches of stalk). Peel and discard tough outer layers. Mince tender inner layers.
Heat skillet and add oil. When hot add broccoli, squash, chili pepper, and lemongrass. Cook over medium to high heat, using tongs to turn veggies often. After 3 min add garlic and cook 1 min more (or until veggies are tender crisp).
Pour sauce into skillet. Toss with veggies and let it thicken, about 1 minute.
Serve veggies over pasta.

http://www.de-ma-cuisine.com/sweet-and-spicy-lemongrass-stir-fry/

Wednesday

22

May 2013

0

COMMENTS

Zoo Boats (Roasted Stuffed Squash) – Episode 68

Written by Rachel, 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

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.

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.

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: 15 mins

Cook time: 29 mins

Total time: 44 mins

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

Pre-heat oven to 350F.
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).
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.
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.
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 Rachel, 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

I 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.

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…

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

Cook pasta in salted water.
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.
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.
Toss cooked pasta with ricotta and a pinch of salt.
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.

Friday

8

March 2013

0

COMMENTS

Minestrone the Third

Written by Rachel, Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

This week, I had the‚ privilege‚ of making dinner for a sick friend and his wife. When someone’s ill, there isn’t much one can do to help (doctors and nurses are excluded from this statement). So being able to provide food is a blessing to those of us who want to do something, but other than praying for healing, can’t make it better.

It’s also the case when a new baby arrives. You can’t fix the sleepless nights, but you can bring dinner over so the exhausted parents can have a break. (Hint hint, Andy and Laura, Geoff and Angie, Sean and Paige… If you’re reading this, please can I make you dinner?! I freely admit that it is mostly just an excuse for me to get to hold your wee child. Oh wait, you’re not reading this, because you’re hanging out with your new small person… Right.)

On Tuesday, after making the Roasted Broccoli and Fried Egg Sandwiches for my show, I made this Minestrone Soup for dinner. It was a kinda last minute idea. I had most of the ingredients, and Husband picked up a few extras on the way home from work. It was a chilly day and soup just seemed essential, plus it seemed like a good meal to bring to friends.

I’ve made Minestrone so many times. I’ve written it down twice. Tim loved this particular version so much that, even though it’s probably not too different from some of the others, I wanted to record what I’d done. When he yells that “it’s so freaking good”, it’s hard not to. 🙂

I had it for lunch again the next day. It was just as good, and maybe even a little better.

Oh how I love soup. Especially this one.

Happy Eating!!

Minestrone the Third

Recipe Type: Main, Soup, Dinner, Beans, Legumes, Vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 37 mins

Total time: 47 mins

Serves: 6

Ingredients

1/2 pkg. rice penne pasta
1 t olive oil
1 head broccoli diCicco, chopped (including leaves and stems)
3 carrots, chopped
1 shallot or onion, chopped
1/4 C water
6 cloves garlic, chopped
1/2 C peas
1 C kale (or spinach), chopped
3 T balsamic vinegar
1 1/2 to 2 t salt
1 1/2 to 2 C diced tomatoes
2 T tomato paste
1 1/2 to 2 C garbanzo beans, cooked
1 1/2 to 2 C cannellini beans, cooked
3 C vegetable stock
3 C water
1 T Italian herb mix (or a bit of each: oregano, thyme, and basil)
1 t fresh rosemary
1 T lemon juice
lemon wedges, for serving
parmesan cheese, for serving

Instructions

Heat soup pot, add olive oil; add broccoli, carrot, shallot, and 1 t salt. Cook covered over medium-low heat for 5 minutes, stirring occasionally. Add 1/4 C water, cook covered for 5 minutes more. Add garlic and cook 2 minutes. Add vinegar, tomato paste, kale/spinach, broccoli greens, and peas; cook 2 minutes.
Add stock, water, and herbs; bring to a boil. Reduce to a simmer and cook 10-20 minutes, or until veggies are tender. Add 1 T lemon juice.
Cook pasta, but do not add to soup. Drain and keep warm.
Add beans to soup, cook 3 minutes.
Taste and adjust seasoning.
Place a scoop of pasta in a bowl, add soup, and top with parmesan cheese and a squeeze of lemon.

Notes

This could be made in the Crock Pot too. Add the lemon juice and spinach in the last 30 minutes of cooking. Just cook the pasta separately. Leftovers can be frozen, without pasta.

Wednesday

8

August 2012

0

COMMENTS

Ta-may-toh Stuffed with Keen-Wah – Stuffed Tomatoes – Episode 34

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Lunch, Main Dishes, Meat, Pork, Quinoa, Roasting, Sides, This Week's Feast, Vegetables

It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.

When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!

Do we really need an excuse to eat tomatoes though?!

I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!

This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.

You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!

Happy Eating!

Stuffed Tomatoes

Recipe Type: Side

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 28 mins

Total time: 43 mins

Serves: 2-6

Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!

Ingredients

4-6 tomatoes, seeded and cored
1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
1 ear of corn, off the cob
1 onion, diced
1 C squash, diced (I used a small zucchini, but any summer squash would work)
2-3 cloves garlic, minced
1 C quinoa, cooked (I used leftovers)
1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
1/4 t pepper
1 T olive oil
1 T tomato paste
1 T balsamic vinegar
1/4 C parmesan cheese, grated (reserve 2 T for topping)
2 pieces bacon, cooked and crumbled (for topping)

Instructions

Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.

Notes

If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

*Info from Wikipedia

**Info from Wikipedia

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