De Ma Cuisine

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January 2014



Roasted Broccoli Topped Baked Potatoes

Written by , Posted in Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

RoastedBroccoliBakedPotatoes-5Hello friends.

I’m glad you’re here.

I want to tell you about something that I love.

It’s not a person (although I love many). It’s not an object (although I seem to have quite a collection). It’s not bacon (although bacon will always be dear to my heart).

It’s roasted broccoli.

Maybe I’m weird. I don’t know. If I am, I’ll deal.

In any case, I really like broccoli, especially when it’s roasted.

I can be persuaded to like almost any veggie that’s roasted. In fact, I’m not sure I can think of one that I dislike.

Green beans? Delicious. Beets? Totally acceptable. Squash? Absolutely.

Roasting is the way to go.


And let us not forget the humble potato when we consider vegetables that are suitable for roasting.

For this dish, I sliced the potatoes in half to try to shorten the baking time. It didn’t really help with that. Buuuut, look at that crispy goodness. Well worth the wait.


Thyme is a friend of broccoli and potato. So I mixed some with a bit of Greek yogurt to dollop on top. We will also have a nice sprinkling of parmesan cheese. This is like a jazzed up version of a baked potato. There’s nothing wrong with a baked potato. In fact, I could go for a chili, cheddar, chive, bacon, yogurt topped perfectly roasted potato right now. But, for today, let’s pretend we’re fancy. Ok?



One of the best things about my work is when the cooking and photographing lines up perfectly with meal time.


Happy Eating!

Roasted Broccoli Topped Baked Potatoes
Recipe Type: Roasting, Oven, Stove Top, Main Dishes, Dinner, Lunch, Sides, Kid-Friendly, Gluten-Free, Vegetables, Vegetarian, Dairy, Cheese, Broccoli, Yogurt, Easy Meals
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A snazzy take on a baked potato.
  • 2 large red potatoes, halved lengthwise
  • 1/2 T olive oil
  • 5-6 C broccoli (about 3 heads), cut into bite sized pieces
  • 1 T olive oil
  • 3/4 T fresh thyme
  • to taste, salt
  • to taste, pepper
  • pinch cayenne
  • pinch fresh thyme
  • 1/2 C Greek yogurt (for topping)
  • parmesan cheese, grated (for topping)
  1. Pre-heat oven to 350F.
  2. Drizzle cut side of potatoes with 1/2 T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
  3. Toss broccoli with remaining olive oil, 3/4 T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
  4. Mix yogurt with a pinch of thyme and a sprinkle of salt.
  5. Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.





December 2013



I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

Written by , Posted in Appetizers, Dinner, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegan, Vegetables, Vegetarian


I’m ready. So so so ready for Christmas. Most of our shopping was finished in Paris, and the gifts are wrapped and under the tree. (Speaking of Paris, I can’t wait to share about our trip, in the new year!) There’s egg nog in the fridge (not for me, but Tim loves it), and cider to heat up each night, to be drunk by the light of the Christmas tree. I love this season.

We Skyped with my family on Sunday. That’s when they did Christmas morning. We can’t be there every year, which is hard for me, but that’s what happens when you live far away. So I take the moments I can get. My favorite from Sunday was our niece, Anja, who is 15 months old, giving us (and the laptop she was looking at) kisses, over and over and over. My heart nearly burst with happiness. I will treasure that memory always.

Even though we won’t be traveling to see my family, Tim’s family is not as far away, and we are looking forward to spending time with them. And then, my youngest brother and his sweet girlfriend are coming to visit us. We have weeks full of fun planned with these special family members, and some dear friends.

In light of all the festivities, I will be taking the next two weeks off to play.


Since I’m smitten with soup, it seemed appropriate to share a great recipe with you to close out the year.

It’s a Vegan Roasted Cauliflower and Potato Soup. Veggies are roasted to deepen their flavor. Hot sauce is added for a hint of spice. And coconut milk is used for a creaminess. Then it’s all blended up to make a nice, happy, soupy dinner that is dairy-free, vegan, gluten-free, and vegetarian. I served it with some of our favorite biscuits.




With that, dear friends, I bid you good eating, Merry Christmas, happy holidays, and wishes for a most wonderful New Year.

Vegan Roasted Cauliflower and Potato Soup
Recipe Type: Vegan, Dairy-Free, Gluten-Free, Vegetarian, Dinner, Main Dishes, Soups, Vegetables, Roasting, Oven, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
  • 3-4 C potato, large chunks
  • 1 onion, large chunks
  • 2 large red radishes, large chunks
  • 10-12 C cauliflower, large chunks
  • 1 small head garlic
  • olive oil
  • to taste, salt
  • to taste, pepper
  • 6-8 C water or vegetable stock
  • 2-3 C coconut milk (almond milk would work too)
  • 1 t of your favorite hot sauce
  • pinch chili powder
  • pinch ginger
  • 4 t red wine vinegar
  • 1/2 t lemon balsamic vinegar
  • to taste salt
  • to taste pepper
  • olive oil, for serving
  1. Pre-heat the oven to 375F.
  2. Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
  3. Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
  4. Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
  5. Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
  6. Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
  7. Serve topped with a drizzle of your favorite olive oil.
Leftovers can be frozen and reheated to go with your favorite sandwiches!




November 2013



Mac and Cheese with Roasted Veggies – In the Kitchen with Rachel O – Video

Written by , Posted in Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Lunch, Pasta, Roasting, Vegetables, Vegetarian


I’ve said it time and time and time and time again. Pasta is one of my go-to meals for a quick and easy dinner. It has come to the rescue many times. It just happens, doesn’t it? The dinner hour arrives and there’s nothing to eat… dun dun dun.


Usually my solution is to boil some salted water for pasta and sauté some veggies. But, this time, I thought that it might be nice to get a little more creative.

One of my favorite, all time best, totally the yummiest ways to eat veggies is when they are roasted. Don’t even get me started on how they taste… Ok do. They get kinda sweet, a bit nutty, crispy outside, tender inside. I can eat a whole pan by myself. No joke. I usually make extra because I know how much I want on my plate, and I know that I have to share with Tim. Yes, I’m selfish that way. I don’t like to share my roasted veggies.



I liked shells for this dish, but I think elbows would be delicious, rotini could be amazing, maybe even orzo would be good… You get it. Use the pasta that you and your family love best. I just like the shells because the sauce seems to get trapped and makes each bite so much yummier. Oh, and also, they’re multi-colored and they look fun.


Maybe it’s a pasta night tonight. There are endless ways to make it great.

Happy Eating!

Mac and Cheese with Roasted Veggies
Recipe Type: Main Dish, Pasta, Cheese, Vegetables, Vegetarian, Roasting, Stove Top, Oven
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 small head garlic, top sliced off
  • drizzle of olive oil (for garlic)
  • 3 C summer squash, cut into large chunks
  • 1 1/2 C tomato, cut into large chunks
  • 1 C onion, cut into large chunks
  • olive oil (for veggies)
  • salt (for veggies)
  • pasta
  • 2 T olive oil
  • 2 T all purpose flour
  • 2 C milk
  • 1/2 C pasta water
  • 1 to 1 1/2 C cheese (pepper jack and parmesan)
  • to taste, salt
  • to taste, pepper
  • 1 t unsalted butter
  1. Pre-heat oven to 375F.
  2. Drizzle garlic with olive oil and wrap in foil. Place on a baking sheet a roast for 15 minutes.
  3. Toss veggies with a drizzle of olive oil and a pinch of salt and pepper. Add to garlic baking sheet and continue to bake for about 25-30 minutes more.
  4. Cook pasta, reserving 1/2 C starchy water for sauce before draining.
  5. Heat a medium pot. Add 2 T olive oil. When hot, whisk in flour. Cook for 30-60 seconds. Slowly add milk, a little at a time, whisking and letting it thicken between additions. Heat until steam rises, but do not boil (sauce may break). Add pasta water.
  6. Remove from heat and whisk in cheese, a bit at a time. Season with salt and pepper.
  7. Mash 6 cloves of roasted garlic and whisk into sauce. Stir in butter. Taste and adjust seasoning if needed.
  8. Combine pasta with veggies and sauce. Let it stand a few minutes before serving.




November 2013



Chicken Pot Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Dinner, Herbs, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, One Dish Dinners, Potatoes, Poultry, Vegetables


It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.

I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.


Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.

I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used Aimée’s recipe this time, yum!), sautéed veggies, and a creamy sauce?! You are shaking your head no too, right?




I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.


Happy Eating!

Chicken Pot Pie
Recipe Type: Main Dish, Dinner, Meat, Chicken, Poultry, Vegetables, Stove Top, Oven, Baking
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A classic comfort food, this Chicken Pot Pie is perfect for a cool fall evening.
  • 1 T olive oil
  • 1/2 C carrots, chopped or diced
  • 1 onion, chopped or diced
  • 1 C potatoes, chopped or diced
  • 1 C zucchini, chopped or diced
  • 1 t fresh savory, chopped
  • 1/4 t dried rosemary
  • 1/4 t dried thyme
  • 1/4 t dried oregano
  • 1/4 t dried parsley
  • to taste, salt
  • to taste, pepper
  • 3/4 C peas (frozen are fine)
  • 3-4 cloves garlic, diced
  • 1-2 T lemon juice
  • 1/2 t dijon mustard
  • 1 1/2 to 2 C cooked chicken, shredded
  • 2 T all purpose flour (or 1 T cornstarch for gluten free)
  • 1 1/2 C cold water (or stock)
  • 1/2 C milk
  • 1 pie crust
  • 1 egg white, beaten with a fork
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
  3. Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
  4. Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
  5. Taste and adjust seasoning if needed.
  6. Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
  7. Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.



November 2013



Vegetarian Enchiladas – In the Kitchen with Rachel O – Video

Written by , Posted in Baking, Beans, Cheese, Dinner, Fruit, In the Kitchen with Rachel O, Leftovers, Legumes, Main Dishes, Rice, Vegetables, Vegetarian


Sometimes I feel like I can’t quite get ahead. Like I’m stuck in a downward spiral. Overwhelmed by a never ending list of things to do. Sometimes. Or right now.

I understand why people resort to take out and pre-made meals. My go-to meals have been random leftovers, grilled cheese, and pancakes. I feel like I don’t have time to cook. I feel like I don’t have time for anything… except work. Isn’t it funny that my job is food, but I don’t have time for it?!

I’m realizing that part of the fault lays in my time management. I can make list after list after list, but if I spend all my time on figuring out when to do it all, I’ll never have time to get it done. So I’ve put away the day planner… for a while. I’m focusing on getting things done. I’m trying to do my best at what I love. I’m working on more than just feeding us so we have the calories we need, but instead finding a balance between working hard and having time to spend on the rest of life. I don’t know that I’m finding much success. Yet. I’m working on it.




For days like these, there are meals like this one. It can be made ahead of time and frozen. It can be whipped up the night of in no time at all. It’s yummy enough to serve to guests, simple enough to eat on a weeknight. And the leftovers, if there are any, are perfect for the next day’s lunch.


Enchiladas to the rescue!

Vegetarian Enchiladas
Recipe Type: Main Dish, Easy, Dinner, Vegetarian, Vegetables, Legumes, Beans, Rice, Stove Top, Oven, Leftovers
Cuisine: Mexican
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A veggie filled twist on enchiladas.
  • Filling: 1 t olive oil
  • 1 zucchini, chopped
  • 1 carrot, grated
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t cumin
  • 1/4 t ginger
  • 1 t chili powder
  • 3 cloves garlic, minced
  • 1 C black beans
  • 1 C mixture of cranberry and kidney beans
  • 1 1/2 C cooked brown rice
  • 1/2 C corn (frozen is fine)
  • Sauce: 2 C tomato sauce
  • 1 C vegetable stock (optional)
  • 1 t chili powder
  • 1/4 t cumin
  • to taste, salt
  • to taste, pepper
  • 1/2 serrano pepper, ribs and seeds removed, minced
  • For assembling: 6-8 tortillas
  • 1 to 1 1/2 C pepper jack cheese, grated
  • salsa, for serving
  • Greek yogurt, for serving
  • tomato, chopped, for serving
  1. Pre-heat the oven to 350F.
  2. Heat a skillet and add olive oil. When oil is hot, add zucchini through chili powder (in filling section). Cook for 5 minutes, stirring occasionally, over medium-low heat.
  3. Add rice, beans, garlic, and corn. Cook for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  4. Whisk sauce ingredients together. Taste and adjust seasoning if needed. Pour about 1/2 into the bottom of a large greased ovenproof dish.
  5. Divide filling between tortillas. Tuck ends in and roll up. Place seam side down in sauce.
  6. Top with remaining sauce (or enough sauce to partially cover), and sprinkle with cheese.
  7. Bake uncovered for 20-30 minutes, or until cheese and sauce are bubbly.
  8. Serve topped with yogurt, salsa, and tomatoes.