De Ma Cuisine

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Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

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I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

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Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Print
Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

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

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , 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

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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!

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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.

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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!

Print
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

  1. 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).
  2. 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.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. 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.

 

 

Monday

3

December 2012

0

COMMENTS

Autotunesgiving and Parmesan and Garlic Roasted Yams

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Holiday, Nuts, Potatoes, Potlucks, Roasting, Sides, Vegetables, Vegetarian

I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.

You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.

Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.

We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!

I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!

Happy the holidays! Enjoy a laugh, on us.

Happy Eating!

Parmesan and Garlic Roasted Yams

Recipe Type: Side, Roasting, Oven, Squash, Winter
Author: Rachel Oberg – De Ma Cuisine
Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.
Ingredients
  • 9 yams, cut into large chunks
  • 1 acorn squash, halved and seeded
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • pinch cayenne or red pepper flakes
  • 1-2 T olive oil
  • 1/4 C garlic infused olive oil (I used Bari’s)
  • 1 C parmesan cheese, grated (1/4 C reserved)
  • 1 T balsamic vinegar
  • 1 t lemon juice
  • 1/4 C apple cider
  • 1/2 C roasted almonds, chopped
Instructions
  1. Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
  2. Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
  3. When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
  4. Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
  5. Serve topped with almonds.
Notes

This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.

 

Thursday

4

August 2011

0

COMMENTS

Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian

 

Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
Ingredients
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
Instructions
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
Notes
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe

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