Friday

25

October 2013

0

COMMENTS

Taco Soup – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

I love soup! I could probably eat soup every day. Summer weather is no excuse for no soup, in our home. We just can’t get enough.

Thankfully, it’s finally feeling like fall (jump, cheer, squeak of joy). So we will eat soup, will eat soup, will eat SOUP!

We are kinda crazy about anything taco. We love Tacos tacos, we adore Taco Salad, and we could eat endless bowls of Taco Soup.

This soup is all kinds of hearty. It’s full of veggies (corn, tomatoes, zucchini, radishes, and onions), it has a bit of a kick, but not so much that it will make you sweat (but if you want it to, add another serrano or two, and keep the ribs and seeds), and you get to top it with cheese, corn chips, yogurt, salsa, and cilantro.

We liked it so much that I made it for one of my ifood.tv episodes and will probably make it again and again this fall and winter. We also thought it was good enough to bring to some friends who just had the most adorable baby girl. They agreed (even one of them who claims to dislike vegetables liked it)…

Here’s to a cold fall night, hot Taco Soup, and lots of time with the ones you love.

Happy Eating!

Taco Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4

Taco Soup

Ingredients

1/2 lb. ground beef
1/2 T olive oil
1 onion, chopped
1 medium (about 1 1/2 C) zucchini (or other summer squash), chopped
3 small radishes, chopped
1 serrano chili pepper, ribs and seeds removed, diced
to taste, salt
to taste, pepper
1 t chili powder
1/4 t cumin
pinch all spice
pinch ginger
1 C corn (frozen or fresh)
2 cloves garlic, diced
2 tomatoes (about 1 1/2 C), chopped
1 T red wine vinegar
2 T lemon juice, divided
6-7 C stock (vegetable, chicken, or beef), or water
salsa, for topping
corn chips, for topping
Greek yogurt (or sour cream), for topping
cheddar cheese, grated, for topping
fresh cilantro, chopped, for topping

Instructions

Place beef in a soup pot. Cook over medium heat until it's partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
Add corn and garlic, cook 1 minute.
Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
Add remaining lemon juice. Taste and adjust seasoning if needed.
Serve topped with cheese, yogurt, salsa, chips, and cilantro.

http://www.de-ma-cuisine.com/taco-soup-in-the-kitchen-with-rachel-o-video/

Friday

18

October 2013

6

COMMENTS

Quick and Easy Herbed Roasted Chicken Thighs with Cherry Tomatoes – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Poultry, Quick and Easy, Roasting, Vegetables

If you’re hungry, put up your hand!!

It’s 10am as I type this, and I can not wait for dinner… It may be a long day. 😉

Here’s what inspired this dish: yumminess and ease. It’s gonna look like you slaved away. Seriously. But, the reality is that this meal takes minimal preparation, and most of the cooking time is inactive. Winner winner chicken dinner. Oh and then bonus, it taste amazing. How can it not with all those amazing herbs, roasted tomatoes and peppers, and juicy chicken thighs.

Sigh. Have I mentioned that I’m really hungry?

I am going to serve this with a green salad, and some hearty bread to use to soak up the sauce and wipe the plate clean.

And when I’m done eating, I may just come back here and stare at the photos and imagine that I could eat this at every meal… Ok, maybe that’s exaggerating a little bit. I’ll leave breakfast alone.

Although, with any leftovers, you could make some hot grits to go along with slices of cold chicken, and serve it with a fruit salad. If you’d rather leave chicken for lunch and dinner (totally cool), you might enjoy a chicken salad sandwich. Toss chopped chicken with some mayo, the tomatoes, and peppers, and a bit of the pan drippings, maybe a bit of dijon mustard.

Or maybe there won’t be any leftovers. I could see that happening.

Happy Eating!

Herbed Roasted Chicken Thighs with Cherry Tomatoes

Recipe Type: Main, One dish dinner, meat, chicken, poultry, stove top, oven, roasting, herbs, tomatoes, vegetables

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 38 mins

Total time: 48 mins

Serves: 2-3

Quick and easy and so delicious. Chicken is browned on the stove in savory infused butter and olive oil, then roasted with veggies. Winner.

Ingredients

2 T olive oil, divided
1 T unsalted butter
1 sprig fresh savory
pinch salt
pinch pepper
2-3 chicken thighs, bone-in
1 C (heaping) cherry tomatoes (about 24-26)
2 sweet peppers, sliced (bell peppers would work too, use 1-2)
1/4 t dried thyme
1 T fresh savory, chopped
1/4 t dried oregano
1/4 t dried parsley
1/4 t dried rosemary
to taste, salt
to taste, pepper
1/4 C red wine vinegar
1/4 C balsamic vinegar

Instructions

Pre-heat oven to 425F.
Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

Friday

13

September 2013

3

COMMENTS

Saving Dinner – Rotini Pasta with Fresh Tomato Sauce

Written by Rachel, Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Main Dishes, Meat, Pasta, Sauces, Thoughts, Vegetables

Picture this: You’ve had a long day. You’re tired, kinda grumpy, and gosh you’re hungry. Maybe you’re cooking for 1, maybe it’s for 7… and you don’t have dinner planned. Does this ever happen to anyone else? No? Just me? That’s ok. Because I almost always have pasta on hand.

Add to it a bit of tomato sauce, some fresh veggies, and you’ve got dinner. If you have ground beef, that’s a bonus. If not, don’t worry. I think you’ll be just fine.

Maybe you haven’t made it to the store yet this week. You’ve got some cheese and veggies, but no tomato sauce in the pantry. I’ve got you covered. Sauté some veggies (the ones from this recipe if you have them, minus the tomatoes). Once they’re cooked, remove them from the pan. Then make a béchamel sauce (fancy sounding way to say a white sauce): add 2 T olive oil to a pan, heat it until it shimmers, then add 2 T all purpose flour and whisk. Cook for about 30-60 seconds, then slowly add some milk (1 to 2 C should do), whisking and letting it thicken between additions. Let it heat up, but don’t boil (the sauce may break) – just heat until steam rises. Remove from the heat and whisk in 1/2 to 1 C cheese, a little at a time. (You could add the fresh tomatoes now. Just let them warm through.) Add your sautéed veggies, some salt, pepper, and Italian seasonings.

Or, you could do both… I call it Spaghetteroni and Cheese. It’s any sort of pasta with tomato sauce that gets topped with cheese sauce. In our home, we think it’s crazy good.

I don’t think you can really go wrong with any of these options. And I’m not sure if I can choose a favorite. But, if I’m going with easiest, this Rotini Pasta with Fresh Tomato Sauce is super simple and doesn’t take too long to go from starving to eating.

Dinner is saved.

PastaFreshTomatoSauce3

Leftovers can be frozen, so don’t be shy about making a double or even triple batch. Store a few single servings in freezer-safe containers – they’ll be great for lunches if you’re tired of PB&J (I mean, who doesn’t love PB&J?! I do, but it can get old…). I don’t know that I’d recommend freezing the pasta, but you could make enough for dinner and for everyone to take some for lunch the next day. The sauce would also be delicious over top of some Roasted Summer Squash (toss thinly sliced squash with olive oil, salt, and pepper, then bake at 350F for 15-20 minutes, or until slightly crispy), mixed in with a roasted spaghetti squash, as Stuffed Tomatoes (heat sauce, hollow out large tomatoes, fill with sauce, serve topped with parmesan cheese), or mixed with rice to stuff a Zoo Boat (Stuffed Summer Squash)… the possibilities are endless!

Aaaand now I’m craving PB&J.

Happy Eating!

Rotini Pasta with Fresh Tomato Sauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4

Rotini Pasta with Fresh Tomato Sauce

Ingredients

1/2 lb ground beef
1 T olive oil (opt.)
1 small red onion, chopped
2 small zucchini, chopped
3-4 medium tomatoes, chopped
1 bell pepper, chopped (opt)
1 carrot, grated (opt)
3 cloves garlic, diced
Salt, to taste
Pepper, to taste
1/4 t dried savory
1/2 t dried Parsley
1/2 t dried basil
1/4 t dried oregano
Pinch coriander
1 T balsamic vinegar
2 T lemon juice, divided
2-3 8oz cans tomato sauce
1/2 C pasta water
1/2 pkg rotini rice pasta (or your favorite kind of pasta)
Parmesan cheese, grated, for topping

Instructions

Cook beef. Remove from pan and set aside. Wipe out pan if desired.
(If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
Cook pasta according to package directions.
Before draining pasta add 1/2 C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
Top pasta with sauce and some parmesan cheese.

http://www.de-ma-cuisine.com/saving-dinner-rotini-pasta-with-fresh-tomato-sauce/

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.

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.

Newer Entries →

← Older Entries

meat Archive

25

0

Taco Soup – In the Kitchen with Rachel O – Video

Happy Eating!

18

6

Quick and Easy Herbed Roasted Chicken Thighs with Cherry Tomatoes – In the Kitchen with Rachel O – Video

Happy Eating!

13

3

Saving Dinner – Rotini Pasta with Fresh Tomato Sauce

15

2

English Peas with Ricotta and Ham over Pasta – Episode 67

Happy Eating!

27

1

Black Bean and Butternut Squash Chili – Episode 57

Happy Eating!

Looking for Something?

Support My Cookbook!

Favorites

Instagram

Recent Posts