Monday

18

March 2013

Beet and Parmesan Pasta

Written by Rachel, Posted in Cheese, Gluten Free, Main Dishes, Pasta, Vegetables, Vegetarian

During the colder winter months, we get lots of root veggies from Abundant Harvest Organics. Things like rutabagas, turnips, and beets. We get other produce too, of course, but the root veggies are usually the ones that I have more trouble using up.

Especially beets.

I’m new to liking beets. So I’m learning to be creative with their preparation.

I took last week off from my show. I try to do this every few months or so, not for a vacation, but to work on the behind the scenes stuff that can get neglected. Planning, blog maintenance, and cleaning out the produce drawers are some of those oft thought of, but rarely done chores.

My produce drawers are now almost empty.

A little while ago I made Beet Chips as a part of a Mâche and Citrus Salad. Since then, I’d been wondering if those little chips would be good in pasta. So I looked through The Flavor Bible to see things that might compliment and made up a dish for a dinner last week.

It’s pretty simple. Think beets, parmesan cheese, lemon juice, and honey with pasta. Add a few more carefully chosen ingredients, and dinner is ready.

Happy Eating!

Much Ado About Beets

Prep Time: 20 minutes

Cook Time: 36 minutes

Total Time: 56 minutes

Yield: 3

Much Ado About Beets

Ingredients

3 servings rice penne pasta
16 small beets, peeled and very thinly sliced
2 t olive oil, divided
1-2 t garlic smoked sea salt (or regular salt)
1/4 t pepper, divided
1 shallot, diced
4 cloves garlic, diced
1 T balsamic vinegar
1 t honey
2 T lemon juice, divided
1 T cornstarch
1/4 C cold water
1 C pasta water
3/4 C parmesan cheese, plus a little more for topping
lemon wedges, for serving

Instructions

Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
Cook pasta.
Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
Taste and adjust seasoning.
Serve with a sprinkle of parmesan cheese and a lemon wedge.

http://www.de-ma-cuisine.com/much-ado-about-beets/

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

27

February 2013

1

COMMENTS

Black Bean and Butternut Squash Chili – Episode 57

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, This Week's Feast, Vegetables

I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”

Well, ok, if you feel that strongly about it!

Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.

And then we ate it.

Oh happy day.

BBandBSChili5

BBandBSChili6

Happy Eating!

Black Bean and Butternut Squash Chili

Recipe Type: Soup, Main, Stove Top, Oven, Roasting, Meat, Beans, Legumes, Vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 81 mins

Total time: 1 hour 31 mins

Serves: 4

Squash is roasted and paired with black beans in this hearty chili.

Ingredients

1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
1 T butter
1 T plus 1 t olive oil, divided
2 carrots, chopped
6 cloves garlic, diced
1 shallot, chopped
1 T lemon juice, divided
1 T maple syrup
dash t cayenne
1/4 t red pepper flakes
pinch cumin
1 t plus 1/4 t salt, divided
1/4 t pepper
1/2 T apple cider vinegar
2 1/2 C vegetable stock
2 1/2 C black beans, cooked
1 T parmesan cheese/serving, grated, for topping
lemon wedges, for topping
1/2 slice bacon/serving (opt.), cooked and crumbled

Instructions

Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
Cook bacon. Drain on paper towel and discard grease. Set aside.
Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.

Serving size: 1 1/2 C Calories: 566.75 Fat: 25.55 Carbohydrates: 44 Protein: 15.99

Notes

Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54

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

Wednesday

13

February 2013

0

COMMENTS

Spaghetti and Meatballs – Episode 55

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beef, Cheese, Dinner, Fruit, Herbs, Main Dishes, Meat, Pasta, Sauces, This Week's Feast, Vegetables

Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.

My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.

The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).

In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)

I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.

We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.

Spaghetti and Meatballs

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 4

Ingredients

spaghetti noodles
sauce: 1 T olive oil
1 onion, chopped
2 carrots, grated
1 C Korean daikon radish, grated
4 cloves garlic, minced
1 T balsamic vinegar
1 C kale, roughly chopped
2 C napa cabbage, chopped
1/2 to 1 t salt
1/4 t pepper
1/2 t dried thyme
1/2 t dried oregano
3/4 t dried basil
1/2 t dried rosemary
1/2 t dried parsley
dash cayenne
2 C tomato sauce
2 C pasta water
meatballs: 1 lb. ground beef
drizzle olive oil
1/2 t garlic smoked sea salt (or sea salt)
1 t lemon juice
pepper
1 t dijon mustard
2-3 cloves garlic, minced
1 T olive oil
parmesan, grated, for topping
fresh basil, for topping

Instructions

Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
Top pasta with sauce, meatballs, parmesan, and basil.

Notes

*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

http://www.de-ma-cuisine.com/oodles-of-veggies-ep55/

Happy Eating!

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

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

4 eggs
3-4 C kale/spinach/collard greens
1 small onion, chopped
1 clove garlic, chopped
2 C milk
1/4 C cream (reserve a bit for topping)
1 t dijon mustard
1/2 t (or less) salt
1/4 t pepper
pinch cayenne
1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
pinch fennel pollen
1 t olive oil
10 thick slices of bread (I used a stale loaf of French Bread)
5 slices ham, quartered
roasted almonds, chopped (for topping)

Instructions

Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
Let it rest for about 10 minutes before serving.
Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).

http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

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

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main dishes Archive

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Beet and Parmesan Pasta

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Minestrone the Third

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Black Bean and Butternut Squash Chili – Episode 57

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Spaghetti and Meatballs – Episode 55

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Savory Baked French Toast – Episode 50

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