Monday

8

December 2014

0

COMMENTS

Cannellini and Beet Green Soup with Feta

Written by Rachel, Posted in Beans, Cheese, Dinner, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Soups, Vegetarian

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Let me tell you how my day was. It was fine. Nothing out of the ordinary happened. Nobody made me take a late lunch break. No one threw out the food I’d brought for lunch. I just waited too long to eat all on my own. When it came time to make the soup for this post, I was waaaaay too hungry to wait for it to finish cooking. So I ate a big pile of crackers with peanut butter and jam on them.

And then I made the soup.

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It’s a simple one, made with humble ingredients. Beginning with a mirepoix, which is just a fancy way of saying the traditional French flavor base for many dishes: carrot, celery, and onion. This soup included. Not because it’s a fussy soup. It’s just what I had on hand.

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Veggies sit for a bit in a hot pot (are you saying “hot pot hot pot hot pot hot pot” out loud now too? No? Ok.) with some salt and pepper. They are stirred occasionally. They get all tender and delicious. Garlic is added. Because it always should be. Then a bit of red wine vinegar is used to deglaze the pan.

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I made a zillion cups of veggie stock the other week. I wondered how I’d use it all before I had enough veggie scraps to make more. Then two of the jars cracked in the freezer (which I’d found as I prepared for this soup, oh yay) and I only had half a zillion to use.

I don’t know if the lesson is to not use glass containers for veggie stock in the freezer. It was cold, and I left plenty of room at the top, these ones just expanded sideways for some reason… Bummer.

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The stock was partially frozen still, even after defrosting in the fridge for a day. No big deal if it is. It’ll boil eventually.

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And the house will get all warm and cozy and soup smelling-y.

I don’t think I’ve mentioned yet, in this post, how much I love that it’s finally cold.

Cold being a relative term – I’m talking cold like it’s in the 50’s at night, not cold like my brother, Josh, is experiencing, where it’s -19C/-2F.

But, it still needs to be said.

I love this season.

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I love the root veggies that I’m totally craving. The warm comfort foods that don’t make me sweat while I’m eating. The oven that can be turned on without having the AC on ~~full blast~~ at all.

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This soup would actually work well in the summer months. It feels light, while being full of beany protein, subtle oregano, and bright beet greens. But, let’s forget about summer for now. I’m totally into this chilly, cloudy weather. It makes me want to skip with glee.

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The soup is finished off with a pat of butter. If you’re making this a vegan version, just drizzle some good quality olive oil onto each bowlful as you serve it (and skip the part later on where I talk about cheese… or use your favorite vegan cheeeeeese).

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Butter gives the soup a glossy, creamy feel.

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The last thing you must do before the soup can be eaten: top with a bit of feta. Trust me. This makes the soup. (Vegans, remember your instructions from before?)

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Of course, it might have also been great with a huge stack of crackers for dipping. But, I ate all the crackers at first lunch. It would be wonderful with a freshly made baguette, but we’re fresh out. So, it’s just good on its own, standing at the kitchen island, eating as if I hadn’t just eaten thirty five pb&j crackerwiches.

Happy Eating!

Cannellini and Beet Green Soup with Feta

Ingredients

2 T olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped (or mixture of carrot and radish)
to taste, salt
to taste, pepper
1 clove garlic, chopped
1 T red wine vinegar
4-5 C vegetable stock
1-15 oz. can cannellini beans, drained and rinsed
1 t dried oregano (or 1 T fresh), crushed (could substitute 1 T fresh dill, chopped)
1 C (1 bunch) beet greens (washed well, including stems, to save for stock), chopped (or kale, spinach, or chard)
1/2 T lemon juice
1 t unsalted butter
feta, crumbled, for topping

Instructions

Heat a soup pot. Add oil. When oil is hot, add onion through pepper. Cook over medium-low heat for about 9-10 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Add the vinegar and cook for another minute.
Add the stock, beans, and oregano. Bring to a boil, then reduce to a simmer for about 15 minutes. Add the beet greens and cook for 10 minutes more.
Remove from the heat and stir in the butter and then lemon juice. Taste and adjust seasonings if needed.
Serve topped with feta.

http://www.de-ma-cuisine.com/cannellini-and-beet-green-soup-with-feta/

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

18

September 2014

0

COMMENTS

How to Make Tomato Sauce

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, How To, Kid-Friendly, Sauces, Storage/Prep, Vegan, Vegetables, Vegetarian

Tomatoes are one of the best things about summer.

Actually, all the fruits and veggies that we’ve been getting are the best.

They’re all favorites.

I want them to last all year long. I know that in a month or two, when it finally starts to cool down, I will be thankful for the heartier root veggies, apples, and pears that will be coming. But, for now, let’s keep talking about summer. ‘Cause I’m not quite ready to be done with it yet.

One of the ways to prolong summer is by preserving its fruits and veggies. So, like I’ve done a few times before, let’s talk about saving summer. In the form of a special tomato sauce.

It starts with a bunch of Roma tomatoes. They’re my favorite for sauce. They have less seeds and goopy bits, and I find them a little less watery… Hooooowever, use what you have! Use what you have! Use what you have!!!

I quartered mine, sliced off the hard bit at the end, and then roughly chopped them. They’re going to be blended later, so precision isn’t necessary. You may have noticed that I didn’t peel them. Later you will notice that I don’t strain them. You can if you want, but a little tomato peel and seeds don’t bother me.

They cook up for a few minutes, then are mashed up with a potato masher. This just speeds things along a bit, breaking down-wise.

If you want to have just a plan tomato sauce, blend it up here and cook for an hour and a half or two.

I know how I like my tomato sauce, so I thought I’d get ahead of the game a little, and add some onions, garlic, herbs, and a few other things to the mix before blending.

It’s up to you.

Choose your own adventure.

My adventure has a whole head of garlic in it. Just the way I like it.

Oh mah goodness the smell in our kitchen was just fantastic. A whole head of garlic is just like heaven to me.

I have basil, parsley, and oregano growing in my garden right now. I added those summer favorites, along with some dried thyme and rosemary. Plus a glug of balsamic vinegar and a drizzle of honey.

Then I cooked it all up until the water had mostly evaporated and the sauce was thick.

Quick blend with the hand blender (or the regular blender).

Taste. Add more salt if you want, but remember that you will probably be using this along with other things, so under-salting is ok here.

And only here.

I had some jars sterilized and ready. I will store these in the freezer, since I don’t want to process them in a water bath for 35 minutes. Is it just me, or does anyone else get nervous about the jars breaking and losing their precious sauce? I don’t have a canning set, and I’m definitely not risking jars in a large pot of boiling water bumping in to each other.

The next thing to do is to figure out how to use this amazing sauce.

Easy.

You can pair it with things like pasta, meats, and breads. It will go great with veggies too.

Specifically, you could make Eggplant or Squash Parmesan, Spaghetti and Meatballs, Deconstructed Lasagne, Meat and Cheese Lasagna, and Summer Pizza.

And oh my gosh you totally should use it to make Meatball Subs. Like right now. I’m serious.

Or, if you just can’t wait, grab some crusty bread and dip it in to the sauce. Good idea right?!

Happy Eating!

Tomato Sauce

Recipe Type: Condiment, Fruit, Vegetable, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 140 mins

Total time: 2 hours 40 mins

Ingredients

5 pounds Roma tomatoes, roughly chopped
1 t salt
Extras: 2 T olive oil
2 onions, roughly chopped
1 head (about 12 cloves) garlic, roughly chopped
pinch pepper
1/4 fresh basil, roughly chopped
2 T fresh parsley, roughly chopped
2 T fresh oregano, roughly chopped
1 t dried rosemary, crushed
1 t dried thyme
2 T balsamic vinegar
1 T honey

Instructions

Combine tomatoes and salt in a large pot. Cook over medium heat, stirring occasionally, for about 10 minutes. Mash with a potato masher and cook for 10 minutes more.
(If you don’t want to add anything else, skip to step 5.)
Add olive oil to a hot pan. Add onions (bell pepper, zucchini) and cook over medium heat with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic and cook, stirring constantly, for 3 minutes more.
Add onion mixture, herbs, vinegar, and honey to the tomatoes. Use a spatula to get all the garlic infused oil from the pan. Stir once to combine.
Blend with a hand blender, or in batches in a regular blender – removing the plug from the lid and covering with a clean towel.
Bring back to a boil, then reduce to a simmer and cook for 1.5 – 2 hours, or until sauce has thickened, stirring occasionally.
Sterilize your canning jars, bands, and lids in a pot of boiling water for at least 10 minutes at a rolling boil (or in the dishwasher).
Pour sauce in to jars, leaving an inch or so (or a bit less) at the top for expansion.
Store in the freezer once they have cooled completely.*

3.2.1311

(Yields about 2.5 pints or 5 C sauce.)

*To process jars in a water bath Ball suggests that you add 1 T lemon juice to each jar before filling and process in a water bath for 35 minutes. Do this if you want to store at room temperature – only store at room temperature if they have sealed properly).

Friday

16

May 2014

0

COMMENTS

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Written by Rachel, Posted in Lunch, Meat, Pork, Quick and Easy, Sandwiches, Sauces, Vegetables

You guys, did you know that dandelions aren’t just for making your arm turn yellow, or blowing the seeds all over the yard to plant new flowers? (I’m not the only one who did this as a child… right? My parents were thrilled, I’m sure.)

We can eat them!!?

Yes. Yes, we can.

I learned in this week’s Abundant Harvest Organics newsletter that dandelions are part of the sunflower family. I had no idea. I also learned that this plant that I’ve never eaten can be a substitute for: arugula, broccoli raab, beet greens, choys, kale, collards, chicory, or baby spinach. How fun!

So I did a little bit of research to see what might go well with these new (to me) greens. At first I thought of sautéeing them. That would be fabulous. They’re a little bit bitter, so if you want to tame them, as with any bitter green, you might want to cook them first. And you could totally cook them for this recipe. But, I thought that raw would work nicely too, because it was going on a bacon sandwich, with a savory garlicky mayo.

And now I. Can’t. Stop. Thinking. About. This. Sandwich. Ugh and I’m all out of bacon.

It’s simple really. Bacon, cook it. Onions, quick sauté. Easy enough even for lunchtime.

The sauce is a simple mayo-ish spread that has garlic, balsamic vinegar, dijon, and mayo. It’s deeeeelicious.

I can never have enough garlic.

Ever.

Suggestions: 1. Don’t skimp on the sauce. 2. Use a good quality mayo. 3. Don’t skimp on the sauce.

Everything gets all piled up on the bread.

We’re really into French baking and breads at home right now. I made baguettes the other week. And, since it was my birthday last Thursday, Tim bought us some great croissants to enjoy with friends the other night, and there was one left, perfect for us to split for this sandwich.

Sigh. I miss Paris.

I also miss this sandwich.

Happy Eating!

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Recipe Type: Sandwich, Lunch, Pork, Bacon, Greens

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2

Ingredients

6-8 slices bacon
1 T olive oil
1 onion, sliced
pinch salt
1/2 bunch dandelion greens (or any other greens), stem ends removed
2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
sauce: 1/2 T dijon mustard
1 T balsamic vinegar
2 T mayonnaise
to taste salt
to taste pepper
1 clove garlic, minced

Instructions

Cook bacon. Drain on a paper towel lined plate.
Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
Whisk together sauce ingredients. Spread on croissant/bread.
Top with bacon and greens.

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How to Make Tomato Sauce

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