Monday

18

May 2015

5

COMMENTS

Veggie and Garbanzo Bean Shakshuka

Written by Rachel, Posted in Beans, Breakfast, Brunch, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Vegetables, Vegetarian

If there’s not a carton of eggs in my refrigerator, I feel a little lost when it comes to meal planning. I use eggs for all of the regular things, like adding them to pancakes, using them in an egg wash for a Chicken Pot Pie or Fish Wellingtons, or whisking them into a silky mayonnaise. But, I also count on them as a staple for our meals.

Fried eggs are one of my favorite foods. I love it when the yolk is still runny (I’m an “over-medium” order) and it spills over the food it’s covering, creating a creamy sauce. They’ve created a way for me to love some foods that I didn’t think I even liked (turnips!). Eggs for the win!

One of the meals I’ve discovered over the past year or so is called Shakshuka. I love it because it feels like an old world dish, similar to peasant food. It’s simple and straightforward, but also super versatile.

You can make it with just tomatoes, onions, garlic, and olive oil. But, if you want to add more to it, you can add tons of veggies. This time I wanted to pack it with a little extra oomph. I added greens, fennel, and asparagus to the usual. And then, garbonzo beans. It’s a dish that’s loaded with nutrients, protein, and great flavor.

I could eat it everyday.

The veggies and beans don’t need to cook for too long – a little under 20 minutes will do. They just kinda stew there in the olive oil, getting all soft, flavors combining… man I’m hungry!

And then the eggs are added. Normally, when I fry eggs, I do it in a screaming hot cast iron. But, since there are other components in the pan, for this dish, I turn the heat down, add the eggs, and cover (so the whites will set).

Eggs, veggies, beans, cast iron… be quiet my grumbling stomach!

And if you thought things couldn’t get any better, it gets topped with fresh herbs and a squeeze of lemon. That’s what I’m talkin’ about!

Happy Eating!

Veggie and Garbonzo Bean Shakshuka

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Yield: 2-4

Veggie and Garbonzo Bean Shakshuka

Ingredients

1 T olive oil
1 medium onion or leek, chopped
1 C assorted veggies (like fennel, asparagus, zucchini, eggplant, and mushrooms), chopped
to taste salt
to taste pepper
2 cloves garlic, chopped
1-2 C tomatoes (fresh or canned), diced
1 C garbonzo beans
2 C greens (chard, kale, collards, spinach etc...), roughly chopped
1-2 eggs/serving
to taste salt
fresh herbs (dill, parsley, chives, basil), chopped, for serving
lemon slices, for serving

Instructions

Heat skillet then add oil. When oil is hot, add onion through pepper. Cook for about 3 minutes over medium-low heat, stirring occasionally.
Add garlic through greens and cook for 10-15 minutes, stirring occasionally. Taste and adjust seasoning if desired.
Turn the heat down to low and make a small well for each egg. Add eggs, one per well. Season with salt. Cook covered until eggs are done (about 3-6 minutes, depending on how runny you like the yolk).
Serve topped with fresh herbs and a squeeze of lemon.

http://www.de-ma-cuisine.com/veggie-and-garbonzo-bean-shakshuka/

Monday

23

March 2015

2

COMMENTS

Sweet Potato Pasta with Fried Eggs

Written by Rachel, Posted in Cheese, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Pasta, Quick and Easy, Vegetables, Vegetarian

I love most any pasta topped with a fried egg. In fact, most any food seems to be better with a fried egg either a-top, or alongside the main component of the dish. Last week were were sans eggs. I didn’t know what to do with myself. We rely on eggs so much for meals.

I thought about adding some pasta to this dish. But, when veggies are thinly sliced and steamed they take on a texture that’s very similar to homemade pasta. So, I’m saving the pasta for another day. These sweet potatoes and the thinly sliced collard greens work just fine.

After being steamed they’re tossed with some olive oil, lemon zest, and fresh herbs. It’s bright, fresh, and tastes like spring.

My favorite way to fry an egg is over medium-high heat. I like my yolk to be runny, but not the whites, so I flip then turn the heat off. But, of course, cook ’em however you like ’em best.

I like the yolks to be runny so that when broken they add to the sauce to make it extra rich and delicious. I served this with just one egg per person. But, both Tim and I thought that two eggs would be even better. We wanted some eggy goodness in every bite.

My perfect bite includes a bit of sweet potato, collard greens, some parmesan, a bit of the olive oil sauce, and a big piece of egg with yummy yolk. Just heavenly.

We ate this for lunch, outside, enjoying the beautiful spring weather.

Happy Eating!

Sweet Potato Pasta with Fried Eggs

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2

Sweet Potato Pasta with Fried Eggs

Ingredients

2-3 C sweet potatoes (about 1 medium), shaved into thin strips
2 C collard greens, cut into strips
1 T lemon zest
1 T lemon juice
to taste salt
to taste pepper
3 T olive oil
pinch cayenne
1 T parsley, diced
1 t balsamic vinegar
olive oil
to taste salt
1-2 eggs/person
1/4 parmesan, shaved

Instructions

Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
Toss sweet potatoes and collard greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they're done the way you like them.
Serve sweet potato pasta topped with eggs and parmesan cheese.

http://www.de-ma-cuisine.com/sweet-potato-pasta-with-fried-eggs/

Monday

27

October 2014

0

COMMENTS

Chicken Pot Pie

Written by Rachel, Posted in Baking, Dinner, Herbs, Leftovers, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables

Today is one of those fall days where it actually feels like fall. I’m wearing jeans and a sweater and am totally comfortable.

I’m also going through the photos that I took of the Chicken Pot Pie that I made the other week and drooling. We ate the leftovers for dinner last night, otherwise I’d probably be heating them up for lunch right now.

So that’s a little bit about my life.

Fall weather and Chicken Pot Pie make me happy.

So do things like my dog’s whiskers, the way the sky can turn such brilliant shades of orange and pink after the sun’s gone down, and a good Skype conversation with my dad.

I have to tell you, this particular Chicken Pot Pie recipe is one of my favorites. After tasting the sauce I yelled, “Oh my gosh!”, to no one but myself. So, I just had to share it with you.

It’s a simple pie with humble ingredients. I make this often enough, and use what I have on hand. So it can range from things like carrots, potatoes, and celery, to parsnips, squash, and peas. It feels like the kind of meal that’s been made for years and years and years, by people who at the end of the day, just want something nourishing and delicious to fill their bellies.

This meal fits that exactly.

A couple of weeks ago I roasted some chicken. The leftovers and pan drippings were frozen. Saved just for this meal. The bones went into the freezer, for the next time I need to make stock. I defrosted the chicken in the fridge overnight and then shredded it and dropped it into the cooked veggies.

I usually use chicken stock for this dish. But, this time I had pan drippings. You can tell the difference by the jiggliness of it. The pan drippings jiggle, while stock is more liquid. The fat will rise to the top of both. I like to scrape it off (and give it to the dog as a treat).

For this type of dish, I find it a little bit easier to just whisk the thickening agent (flour or cornstarch) together with some of the liquids, and add it to the pan. It thickens nicely once it boils. A traditional roux can be made instead (you know, where you heat some fat, then add an equal amount of flour and cook for about 30-60 seconds, then whisk in the stock and let it thicken), if you prefer.

After it boils and thickens, the milk is added. I don’t like it when the sauce breaks, so I like to leave the milk out until the end. Then heat it ever so gently, just until steam rises.

Once the seasoning is checked, the skillet is set on a baking sheet (in case of overflow – I’d rather clean that than the inside of the oven).

Pie crust is rolled out. I used Alana’s recipe (from her cookbook). I tried to work quickly, but since the skillet and filling were both so hot, it got a little soft. It didn’t seem to matter in the end though.

The crust is brushed with egg and sprinkled with some of the sea salt that we brought back from Paris. Just because it feels fancy and I like the crunch.

And then it bakes and bakes and suddenly it’s done and the air smells like so much goodness that I almost can’t contain myself. I want to devour the entire pie before it’s cooled and before my friend arrives for lunch.

But, I don’t. I restrain myself. I eat a normal sized portion and don’t even yell about how good it is in the middle of our conversation (although she did interrupt us to ask about the pie crust). I like when things get interrupted because something is just too good to keep quiet about.

Happy Eating!

Chicken Pot Pie

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 4

Chicken Pot Pie

Ingredients

2 T olive oil
1 carrot (or parsnip), chopped
2 small potatoes (or combination of 1-1 1/2 C potato, radish, turnip, or rutabaga), chopped
1 small sweet potato (or 1 C peeled acorn or butternut squash), chopped
1 small onion (or 2 shallots), chopped
2 stalks celery (or 1 fennel bulb), chopped
to taste salt
to taste pepper
1 t fresh rosemary (or thyme), chopped
1 small summer squash, (or 1/2 C cauliflower or peas), chopped
1-2 C chicken, cooked and shredded
2-3 cloves garlic, chopped
1 1/2 C chicken (or vegetable) stock or chicken pan drippings
2 T all purpose flour (or 1 T cornstarch)
1/2 C cold water
1/2 C milk
1 pie crust
1 egg, beaten
coarse sea salt
lemon wedges, for serving

Instructions

Pre-heat oven to 375F.
Heat an oven proof skillet. Add oil. When oil is hot, add carrot through rosemary. Cook covered, over medium-low heat, stirring occasionally, for 10 minutes. Add summer squash and chicken and cook for about 3-5 minutes more, or until veggies are tender. Add garlic and cook for 1 minute more.
Whisk stock or pan drippings with flour and water. Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes. Whisk in the milk, turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
Roll out pie crust. Top the filling with the crust (careful, the skillet is hot!). Make a few air vents with a sharp knife. Brush with the egg and sprinkle with the coarse sea salt. Bake for 22-30 minutes, or until crust is browned and flaky.

http://www.de-ma-cuisine.com/chicken-pot-pie-2/

Thursday

25

September 2014

0

COMMENTS

How to Make Pesto – Part 1 – Basil Pesto

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Gluten Free, Herbs, How To, Nuts, Quick and Easy, Snacks, Storage/Prep, Vegetables, Vegetarian

This is gonna be one of the simplest things you’ve never made. At least that’s what I thought when I made it for the first time about a month ago.

I don’t know why I’d waited this long.

I was missing out.

It literally takes about 10 minutes.

It takes nuts (I had almonds).

It’s great with cheese (I used parmesan).

Garlic is essential (as it is to most things).

Olive oil holds it together.

And something green rounds it all out.

In this case, the green is basil.

We will get into other types of pesto on another day.

For today, let’s stick to the basics.

It’s important to use good olive oil… always, not just for pesto. I know the people at Bari. They’re awesome. I’ve gone in to their mill and seen them in action. I’ve tasted oil that was olives that same morning. This is seriously spectacular stuff.

You can use whatever blending device you prefer. I have a great KitchenAid hand blender that is perfect for pesto. It came with this cute little food processor attachment, which works well for this task.

Now, here’s a little trick I’ve tried.

Two tricks actually.

The first one is: To get the parchment paper to lay flat, scrunch it into a ball, wrinkle it all up, then smooth it out. No more curling up and rolling away.

Second: By portioning out the pesto in advance, there’s no need to wait for the whole container to thaw to use it. Just pop off a layer and leave it in the fridge overnight (in a sealed container), or on the counter for a little while, to bring it to room temperature.

You could stand there eating it out of the bowl (your significant other may ask you if you’ve been eating salami, because of the garlic breath… no big deal… yes, this has happened at our house before). Raw garlic is good for your immune system, so go ahead! Or, ahem, get some good bread and slather it with pesto. I mean, c’mon. That’s dinner right there.

If you want a little more than just pesto and bread for dinner, how about a twist on a Caprese Salad to start with? Layer some sliced tomatoes with fresh mozzarella and top with pesto. Or, on the salad note, you could add it to a Panzanella if you’d like – mix it in with the dressing. You could follow that with some Chicken Parmesan topped with Pesto alongside some Roasted Bell Peppers and Squash.

If you want a vegetarian dinner, Eggplant Parmesan would be great topped with pesto. Serve it with some Roasted Zucchini and Crusty Bread for mopping up.

I could eat pizza most days. You could go simple and do mozzarella and pesto. You could add some chicken to the mozz and pesto. You could keep it vegetarian and add tomatoes or zucchini.

Basil always works in soups. You could top a Roasted Eggplant Soup with pesto. Add it to a Minestrone Soup. Serve it on toast alongside (and be sure to save a few bites to mop up any last drops of soup).

You could mix it in to some wild rice. Serve that alongside the Chicken or Eggplant Parmesan for a nice meal.

And finally, for breakfast, you could poach some eggs and drizzle them with pesto. Serve with your favorite toast.

Happy Eating!

Basil Pesto

Recipe Type: Condiment, Sauce, Topping, Basil, Gluten-Free

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Ingredients

1/2 C almonds or pine nuts
2 C packed down (about 1 bunch) fresh basil
2-3 cloves garlic
1/4 to 1/2 C olive oil
to taste salt
2 T to 1/4 C parmesan cheese

Instructions

Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
Taste and adjust seasoning if needed.
Divide into 4 and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

Monday

8

September 2014

0

COMMENTS

Massaged Kale and Tuna Salad

Written by Rachel, Posted in Dairy-Free, Dinner, Fish, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Quick and Easy, Salads, Sides, Vegetables

Sometimes I just need a good salad. Salads are versatile and delicious, but sometimes aren’t hearty enough to be considered a main course. So I like to add a bit of protein so there’s a bit more to it.

For this salad, I chose tuna. Because it’s what I had. Because I like it. I used canned for this one. But, then a few weeks later I discovered fresh tuna at the grocery store, and the leftovers from that dinner would work just as well (maybe better, hello, fresh!).

You could also use chicken, turkey, ham, quinoa, garbonzo beans, or lentils.

‘Cause why not?!

Then there’s the kale. It’s one of my favorite green veggies. But, I also love chard and spinach too. If you don’t have any of these dark green goodies, regular lettuce will work fine too (just don’t do the massaging step). A hearty butter lettuce works great, but use what you have in your fridge.

Kale is tossed with a bit of olive oil and some salt, then massaged for a few minutes. Your hands will turn green. That’s normal.

It will get darker and feel a bit limp, like it does when it’s cooked. I love kale this way. Easier to digest and super yummy.

You can really use whatever dressing you’d like. Although I’d suggest some sort of vinaigrette or something lemony. I just squeezed some lemon and drizzled a bit of balsamic over top. Perfect with the olive oil that was already all over the kale.

I like a lotta crunch in my salads. Usually nuts and carrots do the trick. Sometimes croutons are added. Here I’ve also got apples, because I happened to have some on hand. But, again, use what you have (and what goes well with tuna, or whatever protein you’ve chosen).

At other times, I’ve also used grapes (in season now, so yummy with tuna!), cucumber, apples, cheddar, and almonds. This is one of my favorite combinations. It would go well with a nice butter lettuce, or the massaged kale.

Tomato is also a good addition.

Use what’s in season and what will compliment the other ingredients, and you’re sure to find a winning combination.

However you toss it together, this hearty salad will hold up well prepared the night before for a work or school lunch. But, like most foods, it’s best eaten fresh, right after you’ve made it, standing at the kitchen island, out of the serving bowl… or maybe that’s just me.

Happy Eating!

Massaged Kale and Tuna Salad

Recipe Type: Main, Lunch, Side, Salad, Fish

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Total time: 15 mins

Serves: 2

Ingredients

Tuna: 1 can tuna, drained (or about 5-6 oz. leftover cooked tuna)
1/2 lemon, juiced
1 t olive oil
pinch cayenne
to taste salt
to taste pepper
2 T green onions, chopped
Salad: 3 C kale, torn into small pieces
1-2 T olive oil
1-2 T lemon juice
1/2 to 1 T balsamic vinegar
to taste salt
to taste pepper
1/4 C carrot, thinly sliced into rounds (or instead of carrots and green onions, try: grapes, cheddar cheese, cucumber, and apple)
1 apple, roughly chopped
1/4 C roasted and salted almonds, roughly chopped
(could also add chopped tomato)

Instructions

Combine all tuna ingredients together. Taste and adjust seasoning if needed.
Pour 1 T oil and a bit of salt onto kale. Massage with hands for 2-3 minutes (or until kale looks darker, wiltier, and a bit like it is cooked).
Top kale with tuna and remaining ingredients.

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Olive oil Archive

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Veggie and Garbanzo Bean Shakshuka

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Sweet Potato Pasta with Fried Eggs

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Chicken Pot Pie

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25

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How to Make Pesto – Part 1 – Basil Pesto

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Massaged Kale and Tuna Salad

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