De Ma Cuisine

meat Archive

Thursday

5

December 2013

2

COMMENTS

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Written by , Posted in Cheese, Dinner, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sausage, Vegetables

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Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.

Now I know.

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We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.

They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.

I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.

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Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)

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It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!

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Happy Eating!

Orzo Pasta with Kale and Italian Sausage
Recipe Type: Main Dishes, Dinner, Pasta, Vegetables, Sausage, Meat, Pork, Greens, Stove Top, Quick and Easy
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. orzo pasta (dry)
  • 1 T olive oil
  • 2 Italian sausages, sliced into rounds
  • 3-4 cloves garlic, diced
  • 2 bunches kale, sliced into ribbons
  • 1/4 t red pepper flakes
  • pinch nutmeg
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t thyme
  • 1/2 C pasta water
  • 1/4 C cream
  • 1/4 C parmesan cheese, grated, for topping
Instructions
  1. Cook pasta. Reserve 1/2 C pasta water.
  2. Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
  3. Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
  4. Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
  5. Serve kale mixture over or tossed with pasta. Top with parmesan cheese.

Sources: (*) Nutrition Almanac, 2002‚ Lavon J. Dunne.

Friday

15

November 2013

6

COMMENTS

Chicken Pot Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Dinner, Herbs, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

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It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.

I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.

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Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.

I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used Aimée’s recipe this time, yum!), sautéed veggies, and a creamy sauce?! You are shaking your head no too, right?

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I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.

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Happy Eating!

Chicken Pot Pie
Recipe Type: Main Dish, Dinner, Meat, Chicken, Poultry, Vegetables, Stove Top, Oven, Baking
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.
Ingredients
  • 1 T olive oil
  • 1/2 C carrots, chopped or diced
  • 1 onion, chopped or diced
  • 1 C potatoes, chopped or diced
  • 1 C zucchini, chopped or diced
  • 1 t fresh savory, chopped
  • 1/4 t dried rosemary
  • 1/4 t dried thyme
  • 1/4 t dried oregano
  • 1/4 t dried parsley
  • to taste, salt
  • to taste, pepper
  • 3/4 C peas (frozen are fine)
  • 3-4 cloves garlic, diced
  • 1-2 T lemon juice
  • 1/2 t dijon mustard
  • 1 1/2 to 2 C cooked chicken, shredded
  • 2 T all purpose flour (or 1 T cornstarch for gluten free)
  • 1 1/2 C cold water (or stock)
  • 1/2 C milk
  • 1 pie crust
  • 1 egg white, beaten with a fork
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
  3. Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
  4. Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
  5. Taste and adjust seasoning if needed.
  6. Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
  7. Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.

Wednesday

30

October 2013

0

COMMENTS

Shepherd’s Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Beef, Cheese, Dinner, Gluten Free, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, Potatoes, Potlucks, Vegetables

Shepherd'sPieOct1-5

Right now we’re kinda in between seasons. It’s technically fall. But produce-wise, we’ve still got a few summer treats hanging on (hello zucchini!), yet are simultaneously moving into the winter goodies (hello root veggies!).

This Shepherd’s Pie is a mash of the two (no pun intended, hello mashed potatoes!).

This is a great dish for using leftovers. Mostly on the mashed potato end. You may want to bookmark this one for Thanksgiving, along with Shepherd’s Pie of the South. One uses up the leftover turkey or chicken, the other uses up the mashed potatoes. No, it’s not too early to start planning what you’re going to do with your Thanksgiving leftovers. It’s never too early to menu plan. 😉

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Back to October, which is a great month, by-the-way. We celebrated our 7th wedding anniversary a couple weeks ago, and the baseball postseason is in full swing. Yeah, both of these make me happy. Add to that the cooler weather and falling leaves and you may understand why this is my absolute favorite time of the year.

Since it’s my favorite month, we should eat some of my favorite foods. We should enjoy hearty, warm meals. We should bring out the quilts and hot chocolate mugs. We should eat Shepherd’s Pie (and Chicken Pot Pie, and Chili and Cornbread, and… oh I’m getting hungry).

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One thing that I love about Shepherd’s Pie is that it’s a great way to use yesterday’s dinner. I’m a big fan of making yummy foods and then repurposing the leftovers. Want to see how it could work? Say Sunday’s dinner is Roasted Chicken, with Mashed Potatoes and Mushroom and Savory Gravy, and Steamed Carrots with Honey and Butter. By making a little more than you will need the first night, you give yourself the starting points for the rest of the week’s dinners. Monday: Chicken and Rice Soup. Tuesday: Shepherd’s Pie. Wednesday: Honey Mustard Chicken Sandwiches. Thursday: Chicken Club Pizza. Friday: Sheppy Pasta (make extra Shepherd’s Pie filling and toss with pasta and tomatoes). Saturday: Soup Day (Taco Soup, Mashed Potato Soup, and definitely remember to make some Chicken Stock with the chicken bones). (Of course make sure that foods are frozen if they will be saved for more than a few days, and re-heated to a safe temperature… but you knew that.)

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Another thing that I love about Shepherd’s Pie is that it just tastes so darn good. Starting at the top, we’ve got some cheese. It’s all melty and maybe a bit crispy where it touches the skillet. Then a layer of Mashed Potatoes. Well, I love those on their own, so I can’t really go wrong here. And the foundation of this dish, ground beef (you could also use tempeh, chicken, maybe even tofu), veggies, and a bit of sauce. Well, sure, don’t mind if I do. You can make a big skillet to feed the whole family, or make individual portions and heat them up one or two at a time (I like to use medium-sized ramekins for this). It freezes well, so once everyone has eaten their fill, pop them into single serving containers and they can be saved for lunches. I wonder, maybe you could even fry an egg and slide it on top of the pie, then toast some bread, top it with a tomato slice and a sprinkle of salt and pepper, and a drizzle of good olive oil, and have it for breakfast… stranger things have happened.

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However it’s eaten, this meal is a winner in my book. Husband’s too. We love pie… especially the savory kind.

Happy Eating!

Print
Shepherd’s Pie

Yield: 4-6

Shepherd’s Pie

Ingredients

  • 1/2 lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 4 small radishes, chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • 1/2 t chili powder
  • 1/2 t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • 1/2 to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Instructions

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.
http://www.de-ma-cuisine.com/shepherds-pie-video/

Monday

28

October 2013

0

COMMENTS

Wilted Kale with Walnuts and Bacon

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Meat, Pork, Sides, Vegetables

 

Wilted Kale with Walnuts and Bacon
Recipe Type: Side, Vegetables, Meat, Pork, Nuts, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 4 slices bacon
  • 1 T olive oil
  • 3 bunches kale, stems removed, sliced into long ribbons
  • pinch nutmeg
  • salt
  • pepper
  • 2 T balsamic vinegar
  • 1/2 C walnuts, chopped
Instructions
  1. Cook bacon. Drain on paper towel. When cooled, crumble and set aside. Discard fat from pan (or reserve a bit for cooking).
  2. Add olive oil (if all bacon fat was discarded), when hot, add kale and some seasonings. Use tongs to turn and mix kale, as it wilts down, add more kale and more seasonings. Cook over medium-low heat for about 10-15 minutes, or until all kale is wilted. Add 2 T balsamic vinegar. Taste and adjust seasoning if needed.
  3. Serve topped with walnuts and bacon.

 

Monday

28

October 2013

0

COMMENTS

Roasted Chicken with Gorgonzola and Figs

Written by , Posted in Cheese, Dinner, Farm to Dinner Party Table, Fruit, Gluten Free, Main Dishes, Meat, Poultry, Roasting, Vegetables

 

Roasted Chicken with Gorgonzola and Figs
Recipe Type: Main, Meat, Chicken, Dinner, Oven, Roasting
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Chicken is roasted with browned butter and figs then topped with some sweet caramelized onions and tangy gorgonzola cheese.
Ingredients
  • 1 t olive oil
  • 6 cloves roasted garlic
  • 2 T butter
  • 1 to 1 1/2 C water
  • 6-8 chicken breasts
  • 8-12 figs, sliced in 4
  • salt, to taste
  • pepper, to taste
  • 2 onions, sliced
  • 1 T honey
  • 1/4 C (or more) gorgonzola cheese
Instructions
  1. Pre-heat oven to 375F.
  2. Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 6 cloves garlic and mash with a fork. Set aside.
  3. Brown butter in a small skillet (watch carefully so it doesn’t burn).
  4. Grease a large ovenproof dish. Add water. Add chicken. Top with figs, salt, pepper, and then drizzle browned butter over.
  5. Bake uncovered for 45-60 minutes, or until internal temperature of chicken reaches 170F.
  6. Add onions and honey to a dry skillet. Cook over low heat for 30-40 minutes, stirring occasionally.
  7. Remove from oven and top with mashed roasted garlic, caramelized onions, and dot with gorgonzola.

 

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