De Ma Cuisine

Menu Archive



July 2020



Feeding Myself

Written by , Posted in Burlap & Barrel, Menu Planning, Otamot, Thoughts

I notice a difference when I’m feeding myself well. For example, a couple weekends ago I didn’t eat enough, and what I did eat was a lot of empty calories. “Everything in moderation, including moderation.” (Julia Child quoting Oscar Wilde) has a place in my diet for sure. But, I feel a difference physically when I really feed myself. When I ate that way I felt bad all weekend. Physically poor, mentally and emotionally drained, zero energy for anything. Some of that might be unrelated (hello trauma, life, Covid, BLM, hormones, relationships, grief, work, stress…). But, the expression “garbage in, garbage out” seems fitting for my imbalanced food-life relationship of that weekend.

Since then, these last couple of weeks, I’ve been more mindful about what I’ve been eating. I ate things like Tofu with Cabbage and Crispy Rice, Brothy Beans on Toast with Creamy Coleslaw, and a Simple Garden Salad topped with tuna and seeds. And I feel great. The tricky part is the weekends. I’m going to try to make mostly good choices this weekend. It means doing some prep work ahead of time: washing and cutting fruit, making sure there are good options for meals, and picking greens from my garden and washing and drying them. And, remembering to show myself grace when I don’t follow my healthy eating plan perfectly. That’s ok too.

One of my goals for today is to plan our menu. It helps me to start the new week well when I have ideas in place. Here are some healthy-ish meal ideas to help with your menu planning for the coming week.




Happy Eating!

*These are affiliate links. I get a small commission for any sales generated from these referrals.



November 2012



Roasted Garlic Yams

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Kid-Friendly, Meat, Pork, Potatoes, Roasting, Sides, Vegetables

Thanksgiving is tomorrow. You know this. I know this. Are you prepared? We’re having Thanksgiving dinner with a mixture of Husband’s family, my family, and good friends. I’m excited. I think my excitement is a tie between the company and the food. Good thing there will be both.

My job, my dish, my instructions were: Rachel, can you bring the yams? Perfect, because I have yams. As I write this early on Monday (so that I can have a mini vacation for the rest of the week), I’m trying to think of what I want to do with them. I have lots of ideas. Scalloped Yams could be fun, Roasted Garlic Yam are great (I made them two years ago and we loved them), traditional Yams with Marshmallows are fine, Winter Veggie Salad is delicious… but I want to be creative, which usually means making something up. This is one of my favorite things to do.

Thanksgiving is the one meal, however, where I kinda like the traditional classics. Turkey, Stuffing, Green Beans, Cranberry Sauce, Yams, Mashed Potatoes and Gravy, and Rolls. Mmmmmm, I can’t wait to eat!! So I have some thinking to do regarding these yams… I’m thinking… I’m thinking… I think I’m going to use my recipe for Roasted Garlic Yams. They were good. They have bacon. They have garlic. They have parmesan cheese. Winner.

Thinking about the day after, if you need some ideas for what to do with your leftovers, here are some from this year and last.

Happy Thanksgiving!

Roasted Garlic Yams
Recipe Type: Side, Thanksgiving, Fall, Winter, Savory
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Roasted garlic and yams are mashed together then topped with bacon. A perfect side to your Thanksgiving turkey, or for any day really.
  • 4 sweet potatoes(yams), cubed
  • 1 head garlic
  • 1/2 C milk
  • 1/4 C parmesan cheese, grated
  • 1 T balsamic vinegar
  • pinch cayenne
  • pepper
  • 1/2 t all spice
  • salt (to taste)
  • olive oil
  • 3 slices bacon
  1. Slice tips off garlic, place on tin foil, drizzle with olive oil, wrap with foil. Bake at 350F for 1 hour. Remove from oven and let cool.
  2. Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
  3. Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
  4. Stir in parmesan cheese.
  5. Sprinkle with bacon and serve.
To make this vegan: Substitute chopped almonds for bacon, almond milk for cow’s milk, and omit parmesan cheese.




October 2012



While You Were Out

Written by , Posted in Menu Planning, Thoughts

I mentioned last week that I was going to be taking two weeks off from A Cooking Show with Rachel O and the menus. But, I don’t want to leave you hanging. Since October is National Pizza Month, I thought I’d give you a week of pizzas, and re-run my pizza episode from almost a year ago. It’s a good one! I really love that pizza… OK, I just really love pizza. 🙂

A Week of Pizza

On Monday, if you happen upon some broccoli, you could make my Roasted Broccoli and Garlic Pizza (please do, it’s good!).

On Tuesday, if you have a plethora of butternut squash, try my Fancy Pizza with Roasted Butternut Squash and Bacon.

On Wednesday, if you still have some tomatoes and basil, and don’t have a pizza crust, try my Baguette Margherita Pizza.

On Thursday, if you have apples, try my BBQ Apple Bacon Pizza.

On Friday, if you want something simple, that tastes like a million bucks, try my Poor Man’s Roosevelt.

On Saturday, if you have some kale and leftover roasted chicken, try my Chicken Club Pizza.

And on Sunday, if you have some leeks, maybe some bell peppers left, and some leftover roast beef, you could make my Philly Cheesesteak Pizza.

If you want to make up your favorite dough, there are many recipe options. I’ve had a few favorites over the years. One was from The Pioneer Woman, another was from My Recipes, and my current favorite is from a cookbook called The Silver Spoon. I also have my adaptation.

We usually have Pizza Fridays, but I’m a believer in any night being a perfect night for pizza!

Happy Eating!

Last modified on GMT. 0 comments. Top.