De Ma Cuisine

Kid-Friendly Archive

Monday

3

March 2014

0

COMMENTS

Turnip and Potato Gratin

Written by , Posted in Cheese, Dinner, Herbs, Kid-Friendly, Potatoes, Sides, Vegetables, Vegetarian

TurnipPotatoGratin-3

How many ways are there to cook turnips?

I mean, there’s the usuals: roasting, sautéeing, adding them to stew.

Um, but what about thinly slicing them and adding them to a potato gratin?

Sound fun?

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I don’t usually peel my veggies. I don’t feel like I need to (unless they’re too tough, then it’s cool). There are lots of nutrients found in their skin, so I like to keep it on. (If you can’t stand the peel, there are still plenty of nutrients on the inside, so it’s definitely better to peel and eat than to not peel and not eat at all.)

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I love honey and thyme. They’re one of my favorite duos right now.

Thyme, honey, and a creamy Parmesan cheese sauce will compliment the turnips well. And the turnips will compliment the carrots, who will compliment the potatoes, who will… ok enough.

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My mom had a set of baking dishes like this when I was growing up (she probably still has them). So when I saw this one at a yard sale I had to have it. I like having things in the kitchen that remind me of family.

The thick cheesy sauce is spread between the layers of veggies. As it bakes, the veggies will finish cooking, and everything will meld into one tasty dish.

I wonder if I have any left in the fridge. It sounds really good right now.

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Lemons totally brighten things up. I mean, not just their great color, but their wonderfully fresh citrusy flavor. It seemed like a good idea to squeeze a lemon slice over top before enjoying. 

It was.

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Last thing to note: if you have picky eaters who “think” they don’t like turnips… Tim said he didn’t know there were turnips in this dish, sooooooo yeah… 😉

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Happy Eating!

Turnip and Potato Gratin
Recipe Type: Sides, Vegetables, Vegetarian, Roasting, Steaming
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 4 medium potatoes, halved
  • 2 medium turnips, halved
  • 4-5 small (or 1-2 large) carrots, whole
  • water, for steaming
  • 2 T olive oil
  • 2 T all purpose flour
  • 1 1/2 C milk (almond, cows, a mixture, or any other kind that you enjoy)
  • 1 T honey
  • to taste salt
  • to taste pepper
  • 1/2 t dried thyme
  • 3/4 C Parmesan cheese, grated (1/4 C reserved)
  • lemon wedges, for serving
Instructions
  1. Pre-heat the oven to 350F.
  2. Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
  3. Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
  4. Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
  5. Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
  6. Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
  7. Serve with a squeeze of lemon.

 

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

WinterFrittata-3

When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

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Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

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My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

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Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

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Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

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This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

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Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Wednesday

19

February 2014

10

COMMENTS

Paris Potatoes

Written by , Posted in Brunch, Dinner, Gluten Free, Kid-Friendly, Lunch, Potatoes, Quick and Easy, Sides, Travel, Vegetables, Vegetarian

Paris-Potatoes-3

Remember that time that I went to Paris, then came home and talked about it a lot? Sorrynotsorry. I’m still kinda obsessed.

You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.

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But, a little less than perfect is still really delicious.

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These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.

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I steamed them first, then cooked them in a good amount of butter and olive oil.

Simple.

The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.

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Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.

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Bon Appètit!

Paris Potatoes
Recipe Type: Side, Potatoes, Dinner, Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian, Vegetables
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
My version of some of the best potatoes we had in Paris at Au Bon Coin.
Ingredients
  • 4 red potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt
Instructions
  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

 

Monday

27

January 2014

0

COMMENTS

Feel Better Soup

Written by , Posted in Dinner, Herbs, Kid-Friendly, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

Feel-Better-Soup-3It seems like every year around this time people get worn down by cold and flu season.

I don’t like that sickness has a season.

As the main cooker and food maker in our home, I try to help us to avoid sickness by keeping our diet full of nutrient rich foods (thanks to Abundant Harvest Organics that’s a simple enough task). I try to be proactive, to supply us with lots of fruits and veggies, whole grains, lean proteins… you know, the good stuff. But, we still sometimes get sick.

I got sick the week after we got back from Paris. The timing could have been much worse, so I didn’t complain too much. But, it’s still no fun (except for the laying around all day watching TV, that’s fun for about a day 😉 ).

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Feel-Better-Soup-1

I wanted to make Chicken Noodle Soup, but didn’t have any chicken or vegetable stock. I figured that rather than make stock and then discard the veggies, I’d make soup and eat the veggies. It was an attempt to force all sorts of nutrients into my body, while cleaning out the fridge. Success!!

Whatever veggies you’ve got on hand will work. At the time I had some onion, kohl rabi, collard greens, roasted garlic, spinach, radishes, and cauliflower that needed to be used up. You could also add broccoli, carrots, turnips, or cabbage.

I added lentils for some lean protein, and pasta just for fun. The pasta soaked up a lot of the broth, so be warned, this is a thiiiick soup. Feel free to add more liquid if you’d like. (If you’re making enough for leftovers, cook the pasta separately and add some to each bowl, but not to the pot of soup… unless you want “Feel Better Pasta”, which is also delicious.)

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I hope you’re feeling great and that this soup makes you feel even better. But, if you are feeling poor, I wish you restored health very soon.

Happy Eating!

Feel Better Soup
Recipe Type: Soup, Main Dish, Dinner, Vegetables, Vegetarian, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 1-2 T olive oil
  • 1 onion, chopped
  • 3 kohl rabi, peeled and chopped
  • 5 red radishes (or any other radish – about 1-2 C), chopped
  • 4 C cauliflower, chopped
  • to taste, salt
  • to taste, pepper
  • 1 t oregano, dried
  • 1 t parsley, dried
  • 1 t thyme, dried
  • 1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
  • 4-6 cloves roasted garlic (optional), mashed
  • 1 t dijon mustard
  • 1-2 8 oz. can tomato sauce
  • 1/2 C lentils (cooked)
  • 8 C water or vegetable stock
  • 1/2 C uncooked orzo pasta
  • 5 C collard greens, chopped
  • 2 C spinach, chopped
  • 1 T lemon juice
  • 1 t apple cider vinegar
Instructions
  1. Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
  2. Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
  3. When pasta is almost done, add greens.
  4. When pasta is done and greens are wilted, add lemon and vinegar.
  5. Taste and adjust seasoning if needed.
  6. Serve and feel better soon.
3.2.1269

 

Monday

20

January 2014

10

COMMENTS

Roasted Broccoli Topped Baked Potatoes

Written by , Posted in Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

RoastedBroccoliBakedPotatoes-5Hello friends.

I’m glad you’re here.

I want to tell you about something that I love.

It’s not a person (although I love many). It’s not an object (although I seem to have quite a collection). It’s not bacon (although bacon will always be dear to my heart).

It’s roasted broccoli.

Maybe I’m weird. I don’t know. If I am, I’ll deal.

In any case, I really like broccoli, especially when it’s roasted.

I can be persuaded to like almost any veggie that’s roasted. In fact, I’m not sure I can think of one that I dislike.

Green beans? Delicious. Beets? Totally acceptable. Squash? Absolutely.

Roasting is the way to go.

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And let us not forget the humble potato when we consider vegetables that are suitable for roasting.

For this dish, I sliced the potatoes in half to try to shorten the baking time. It didn’t really help with that. Buuuut, look at that crispy goodness. Well worth the wait.

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Thyme is a friend of broccoli and potato. So I mixed some with a bit of Greek yogurt to dollop on top. We will also have a nice sprinkling of parmesan cheese. This is like a jazzed up version of a baked potato. There’s nothing wrong with a baked potato. In fact, I could go for a chili, cheddar, chive, bacon, yogurt topped perfectly roasted potato right now. But, for today, let’s pretend we’re fancy. Ok?

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One of the best things about my work is when the cooking and photographing lines up perfectly with meal time.

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Happy Eating!

Roasted Broccoli Topped Baked Potatoes
Recipe Type: Roasting, Oven, Stove Top, Main Dishes, Dinner, Lunch, Sides, Kid-Friendly, Gluten-Free, Vegetables, Vegetarian, Dairy, Cheese, Broccoli, Yogurt, Easy Meals
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A snazzy take on a baked potato.
Ingredients
  • 2 large red potatoes, halved lengthwise
  • 1/2 T olive oil
  • 5-6 C broccoli (about 3 heads), cut into bite sized pieces
  • 1 T olive oil
  • 3/4 T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • 1/2 C Greek yogurt (for topping)
  • parmesan cheese, grated (for topping)
Instructions
  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with 1/2 T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss broccoli with remaining olive oil, 3/4 T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme and a sprinkle of salt.
  5. Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.

 

 

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