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Thursday

16

October 2014

End of the Week Pasta

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

It’s nearing the end of the week. And the cupboards are a little bare, the pantry is kinda empty, the produce drawers are filled with distant memories (and a few stray veggies).

Sound familiar?

Maybe this only happens at our house.

In any case, I’ve learned to be clever with those final few ingredients before the crisper drawers are re-stocked. Usually, this involves some sort of pasta. Fresh pasta, dried pasta, leftover pasta… just pasta. (Of course you could also use wild rice, quinoa, lentils, or potatoes. They’d all be fabulous!)

The additions change every time though.

Sometimes it’s tuna and peas. It could be artichokes, bell peppers, and tomatoes. Today, it was zucchini, bell pepper, and tomatoes.

It starts with some oil. For this particular recipe it was olive oil. Butter is also great with pasta. Coconut oil could also work, but make sure you’re ok with a hint of coconut if you go that route.

Then, you know the drill… some of the veggies are added to the hot oil. They cook for a few minutes with some salt and pepper.

Easy.

Then things like kale and garlic are added. Kale wilts, garlic smells amazing.

You could use other greens, like chard, mizuna, mustard greens, spinach, or collard greens.

You could add tons more garlic, or use none at all.

I prefer the tons route.

Pasta is cooked and added. I had some leftovers that I’d frozen, then defrosted in the fridge overnight. Worked just fine. If you’re cooking fresh, reserve a bit of the starchy cooking water to add to the veggies. Helps the sauce to stick to the pasta, but isn’t essential.

Serve yourself a huge bowlful. Green goodness all around!

While the pasta hangs out for a minute, fry an egg in the veggie pan. One egg per person. Unless you want two.

Salt the eggs when they’re hot.

Then slide them onto the pasta. The yolk, if it’s still a bit runny, will add to the sauce.

End of the week fridge situation isn’t so bad after all.

Happy Eating!

End of the Week Pasta

Recipe Type: Main, Pasta, Vegetarian, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 2

Ingredients

pasta, cooked
2 T olive oil
1 C zucchini/summer squash, chopped (or carrots or radishes, grated)
1 bell pepper, any color, chopped (or broccoli, cauliflower, eggplant, green beans, celery, or peas)
to taste salt
to taste pepper
1-2 cloves garlic, minced
1 C kale (chard, spinach, or mizuna would also be great), chopped
1 tomato, chopped
1/2 to 1 C pasta water (optional)
1 T olive oil
1 egg/person
to taste salt
handful fresh herbs (basil, parsley), chopped, for topping

Instructions

Cook pasta, reserving 1/2 to 1 C pasta water.
Heat skillet. Add olive oil. Add zucchini, bell pepper, and salt. Cook over medium-low heat for 5 minutes, stirring occasionally.
Add garlic, kale, and tomatoes. Cook for about 3 minutes more, stirring often.
Add pasta water, if using. Remove from heat, stir in pasta. Pour pasta in a bowl and keep warm.
Add remaining olive oil to skillet. Add egg and cook to desired doneness. Sprinkle with salt.
Divide pasta between bowls. Top each bowl with an egg. Top egg and pasta with fresh herbs.

Thursday

9

October 2014

0

COMMENTS

How to Create the Perfect Pasta Dish

Written by Rachel, Posted in How To, Menu Planning, Pasta, Storage/Prep

Joy to the… pasta.

I’m practicing Christmas songs for a concert in December. Mostly I have a really high screechy “eeee” sound in my head. Along with a medley of the other seven or eight songs that we’re going to be singing.

So far the dog has yet to look at me with that alert, head tilted, ears perked up look… So far.

And then there was pasta. What I meant to tell you about, but Christmas is bouncing around my brain instead. Also banana bread. Because that’s what I’m eating.

Are you still there?

For the three of you still reading, what I really want to talk about is ~~what I want for Christmas~~ pasta and how to successfully make a great pasta dish.

You’re thinking that it doesn’t take much. Right? Ok, maybe it doesn’t take much to make a pasta dish. But, let’s talk about making it a fabulous dish. Also, Erh mah gawsh! I just finished my last bite of banana bread that was topped with some salted butter and I’m having a hard time not just shoving the entire loaf into my face.

I digress.

You can start with any category and build from there. Maybe you’ve got some ground beef and tomatoes that you want to use. From there, you can add some other veggies, figure out the sauce, and choose the best noodles. You might have some jars of Tomato Sauce in the freezer and need to make space for something else. Then you’ll figure out maybe some chicken, zucchini, parmesan, and wide, flat noodles to go with it. Or, you might just be craving pasta. Any kind of pasta. Elbow macaroni sounds good, and you could add heaps of cheese to a bechamel.

I usually start with what’s going in to the pasta. The veggies and if there’s meat, that too. Then I figure out the sauce, the noodles, and then the toppings. I use The Flavor Bible all the time. It’s a great helper for figuring out what foods pair well together. But, if you don’t have this book, listen to your taste buds. Think about foods that you enjoy eating together.

Here are some suggestions for how to put your perfect pasta dish together:

The Additions

1. Broccoli + Cauliflower + Garlic + Thyme

2. Carrots + Spinach + Chicken

3. Pumpkin

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes

6. Dried Tomatoes + Bell Peppers + Garlic

7. Ground Beef + Onions + Garlic + Celery + Capers

8. Beets + Parmesan + Shallots + Garlic

9. Radish + Cabbage + Kale + Meatballs

10. Roasted Fennel + Salmon + Garlic + Zucchini

11. Lentils + Carrots + Celery + Bacon

The Sauce

1. Broccoli + Cauliflower + Garlic + Thyme + Brown Butter Sauce + Salt + Pepper

2. Carrots + Spinach + Chicken + Salt + Pepper + Cream Sauce

3. Pumpkin + Salt + Pepper + Cheddar + Parmesan + All Spice + Red Pepper Flakes

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken + Salt + Pepper + Pesto

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes + Salt + Pepper + Olive Oil

6. Dried Tomatoes + Bell Peppers + Garlic + Salt + Pepper + Olive Oil + Lemon Juice + Balsamic Vinegar

7. Ground Beef + Onions + Garlic + Celery + Capers + Butter Sauce + Salt + Pepper

8. Beets + Parmesan + Shallots + Garlic + Balsamic Vinegar + Salt + Pepper

9. Radish + Cabbage + Kale + Meatballs + Tomato Sauce + Salt + Pepper + Italian Seasonings

10. Roasted Fennel + Salmon + Garlic + Zucchini + Cream Sauce + Salt + Pepper

11. Lentils + Carrots + Celery + Bacon + Salt + Pepper + Tomato Sauce

The Noodles

1. Broccoli + Cauliflower + Garlic + Thyme + Brown Butter + Salt + Pepper + Linguini

2. Carrots + Spinach + Chicken + Salt + Pepper + Cream Sauce + Penne + Parsley + Dill + Fusilli

3. Pumpkin + Salt + Pepper + Cheddar + Parmesan + All Spice + Red Pepper Flakes + Elbow Macaroni

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken + Salt + Pepper + Pesto + Lasagna

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes + Salt + Pepper + Olive Oil + Egg Noodles

6. Dried Tomatoes + Bell Peppers + Garlic + Salt + Pepper + Olive Oil + Lemon Juice + Balsamic Vinegar + Orzo

7. Ground Beef + Onions + Garlic + Celery + Capers + Butter Sauce + Salt + Pepper + Ziti

8. Beets + Parmesan + Shallots + Garlic + Balsamic Vinegar + Salt + Pepper + Penne

9. Radish + Cabbage + Kale + Meatballs + Tomato Sauce + Salt + Pepper + Italian Seasonings + Spaghetti

10. Roasted Fennel + Salmon + Garlic + Zucchini + Cream Sauce + Salt + Pepper + Farfalle

11. Lentils + Carrots + Celery + Bacon + Salt + Pepper + Tomato Sauce + Orecchiette

The Toppings

1. Broccoli + Cauliflower + Garlic + Thyme + Brown Butter + Salt + Pepper + Linguini + Gruyère = Winter Veggie Linguini with Brown Butter

2. Carrots + Spinach + Chicken + Salt + Pepper + Cream Sauce + Penne + Parsley + Dill + Basil = Baked Fusilli with Carrots and Spinach in a Creamy Sauce

3. Pumpkin + Salt + Pepper + Cheddar + Parmesan + All Spice + Red Pepper Flakes + Elbow Macaroni + Homemade Croutons + Caramelized Onions + Parmesan + Bacon = Pumpkin Pasta

4. Tomatoes + Zucchini + Onions + Mozzarella + Ricotta + Chicken + Salt + Pepper + Pesto + Lasagna + Fresh Basil + Parmesan Cheese = Presto Pesto Lasagna

5. Eggplant + Garlic + Onion + Thyme + Red Pepper Flakes + Salt + Pepper + Olive Oil + Egg Noodles + Basil + Lemon = Melanzane with Pasta

6. Dried Tomatoes + Bell Peppers + Garlic + Salt + Pepper + Olive Oil + Lemon Juice + Balsamic Vinegar + Orzo + Parmesan = Orzo with Dried Tomatoes and Garlic

7. Ground Beef + Onions + Garlic + Celery + Capers + Butter Sauce + Salt + Pepper + Ziti + Fresh Tomatoes = Beef and Capers Stuffed Ziti

8. Beets + Parmesan + Shallots + Garlic + Balsamic Vinegar + Salt + Pepper + Penne + Parmesan + Lemon = Beet and Parmesan Penne

9. Radish + Cabbage + Kale + Meatballs + Tomato Sauce + Salt + Pepper + Italian Seasonings + Spaghetti + Parmesan + Basil = Spaghetti and Meatballs

10. Roasted Fennel + Salmon + Garlic + Zucchini + Cream Sauce + Salt + Pepper + Farfalle + Lemon + Chives + Parsley = Farfalle with Roasted Fennel and Salmon

11. Lentils + Carrots + Celery + Bacon + Salt + Pepper + Tomato Sauce + Orecchiette + Parsley + Fresh Tomatoes = Orcchiette with Lentils and Bacon

The Banana Bread

Right, I’m still thinking about banana bread. I think I’ll go get another slice, and then make Mac and Cheese for dinner… Except that we’re out of cheese. Wah wah.

Happy Eating!

Thursday

4

September 2014

0

COMMENTS

Deconstructed Lasagna

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Inspired By, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Vegetables, Vegetarian

This is an ode to lasagna.

Or lasagne.

I don’t really care how you spell it. What matters is that it tastes amazing.

But, it’s a lazy lasagna. It’s a quick and easy lasagna. It’s a lasagne whose best parts have taken apart and reassembled.

Deconstructed.

It starts, as most dinners cooked by me do, with lots of veggies. You could totally add more. Summer squash would be great. More greens are always fun. Grated carrots are fabulous.

You know how it is, use what you have.

Today, I have chives.

Had.

They all went into the pasta.

A good decision.

It’s always a good idea to add a little bit of the starchy pasta water to a pasta sauce. It helps the sauce to stick to the pasta when it’s combined.

Since the point of this dish was to make a lasagna-like meal, it has many of the same elements. I went for a vegetarian version, because I didn’t have any ground beef. I think that beef would still be delicious, but I really liked it without.

I finished photographing and couldn’t stop eating it.

I wrote “Oh my gosh! So freaking good!!!” at the top of the page in my notebook where I’d written down the recipe.

I could eat this again and again. With or without the beef.

With the ricotta. Definitely with.

What didn’t seem like a lot of pasta ended up as just the perfect amount. I always overestimate how much pasta I’m going to need.

I’ve invited Tim for dinner.

Because we’re married and he lives here.

Because I’m the cooker and this is what I’ve made for dinner…

But, I totally think this would be a great dinner party meal too.

Happy Eating!

Deconstructed Lasagna

Recipe Type: Main, Dinner, Pasta, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 3-4

If lasagna were taken apart, this amazing pasta would be the result. It’s rich, creamy, and delicious.

Ingredients

pasta
1 T olive oil
1 onion, diced
to taste salt
to taste pepper
1 C greens (collards, spinach, chard, kale), chopped
4 small tomatoes, diced
1/2 t dried rosemary, chopped
1/2 t dried thyme
1/2 to 1 t dried oregano
4 cloves garlic, minced
1 bunch chives, chopped
1 T balsamic vinegar
8 oz. tomato sauce
1 T fresh parsley, chopped, divided
1 T fresh basil, chopped, divided
1/2 C water from cooked pasta
1 T lemon juice
15 oz. ricotta, divided
parmesan cheese, grated, for serving
lemon wedges, for serving

Instructions

Cook pasta. Reserve the pasta water when pasta is almost done and the water is starchy.
Heat skillet, add onion, salt, and pepper. Cook over medium or medium-low heat for 5 minutes, stirring occasionally.
Add collards through oregano. Cook for 3 minutes. Then add garlic and chives. Cook for 1 minute more.
Add balsamic vinegar and cook for 30 seconds. Add tomato sauce, half of the parsley, half of the basil, pasta water, and lemon juice. Stir to combine and simmer for about 5 minutes.
Stir in half of the ricotta. Cook for about 30 seconds more. Remove from heat and taste and adjust seasoning if needed.
Top with a dollop of ricotta, some parmesan, and a squeeze of lemon.

Notes

To make this recipe gluten-free use your favorite GF pasta.

Thursday

3

April 2014

13

COMMENTS

Classic Meat and Cheese Lasagna… With Veggies

Written by Rachel, Posted in Baking, Beef, Cheese, Dinner, Herbs, Main Dishes, Meat, Pasta, Vegetables

Tim informed me the other day that he would like more lasagna, meatloaf, and tacos in his life. Cool. I can do that. I had lasagna on the menu before he even asked.

Winner. (Um, both of us.)

I woke up really early this morning to get started, since I had two meals to cook and photograph. Boy was it fun. No really, it was. I’m totally not being sarcastic. I enjoyed a full day of cooking and picture making.

It’s a lot of fun to cook and photograph for you guys to see on here. But, let’s be honest, when I know that Tim is going to love something as much as he loves lasagna, well, not much can beat that.

We just moved and have some friends coming to visit from Germany next week (yippee!). So I made two, and put one in the freezer. That means that if my kitchen isn’t completely unpacked, or if I don’t have the energy after unpacking and working all day, I can pop a lasagna in the oven, and dinner is taken care of… except for the caesar salad and garlic bread that will definitely need to accompany the meal. Other than that, all I have to do is open the wine.

This is my version of a classic meat and cheese lasagna, with lots of veggies. I threw in some radish, kale, celery, and carrot. I’m not really afraid of veggie-ing up a dish. If you don’t heart vegetables, you are not alone (sorrynotsorry). Yesterday, Tim told me that something we had for dinner was “really good, for vegetables”. We may not share the same opinion about the deliciousness of greens. 😉

Thankfully, we do both really enjoy cheese. I know you can use ricotta for lasagna, but I couldn’t find it at the store, so I used cottage cheese. It’s mixed together with Greek yogurt, mozzarella, and parmesan. I’m not sure that you could have too much of this cheesy mixture.

The sauce is simple, it’s almost just tomato sauce and herbs. Like the cheese mixture, too much is a good thing.

The anatomy of the lasagna and the way it all comes together.

Also, the sunlight changes more than I’d noticed in real life.

It bakes up and bubbles and melts and mmmm tastes so good. You should’a seen the huge helping Tim got. And then I looked over and it was gone. So I gave him a bite of mine. He can’t get enough lasagna.

I served this lasagna with some crazy good garlic bread. Done and done.

Happy Eating!

Classic Meat and Cheese Lasagna

Recipe Type: Main Dishes, Dinners, Meat, Beef, Vegetables, Cheese, Hearty, Oven, Baking, Greens

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 8

A classic lasagna with lots of veggies.

Ingredients

meat and veggie filling: 1 lb. ground beef
4 cloves garlic, minced
3/4 C carrot, diced
1/4 C radish, diced
3/4 C celery, diced
3 C kale, chopped
to taste salt
to taste pepper
pinch nutmeg
cheese filling: 16 oz. cottage cheese
1/2 C Greek yogurt
2 1/2 C mozzarella cheese, grated (1 C reserved)
1/2 C parmesan cheese
to taste salt
to taste pepper
tomato sauce: 4-6 C tomato sauce
to taste salt
to taste pepper
1 t dried oregano, crushed
1 t dried thyme, crushed
1 t dried parsley, crushed
1 t dried basil, crushed
1/2 t dried rosemary, crushed
1 T balsamic vinegar
1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)

Instructions

Pre-heat the oven to 350F.
Cook beef until partially done, then add garlic through celery, and cook for 5-10 minutes. Add kale and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
Mix together cheese filling ingredients. Taste and adjust seasoning.
Mix together tomato sauce ingredients. Taste and adjust seasoning.
Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
Bake covered for 30 minutes, then uncovered for 30-40 more.
Let stand 10 minutes before serving.

Monday

27

January 2014

0

COMMENTS

Feel Better Soup

Written by Rachel, Posted in Dinner, Herbs, Kid-Friendly, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

It seems like every year around this time people get worn down by cold and flu season.

I don’t like that sickness has a season.

As the main cooker and food maker in our home, I try to help us to avoid sickness by keeping our diet full of nutrient rich foods (thanks to Abundant Harvest Organics that’s a simple enough task). I try to be proactive, to supply us with lots of fruits and veggies, whole grains, lean proteins… you know, the good stuff. But, we still sometimes get sick.

I got sick the week after we got back from Paris. The timing could have been much worse, so I didn’t complain too much. But, it’s still no fun (except for the laying around all day watching TV, that’s fun for about a day 😉 ).

I wanted to make Chicken Noodle Soup, but didn’t have any chicken or vegetable stock. I figured that rather than make stock and then discard the veggies, I’d make soup and eat the veggies. It was an attempt to force all sorts of nutrients into my body, while cleaning out the fridge. Success!!

Whatever veggies you’ve got on hand will work. At the time I had some onion, kohl rabi, collard greens, roasted garlic, spinach, radishes, and cauliflower that needed to be used up. You could also add broccoli, carrots, turnips, or cabbage.

I added lentils for some lean protein, and pasta just for fun. The pasta soaked up a lot of the broth, so be warned, this is a thiiiick soup. Feel free to add more liquid if you’d like. (If you’re making enough for leftovers, cook the pasta separately and add some to each bowl, but not to the pot of soup… unless you want “Feel Better Pasta”, which is also delicious.)

Feel-Better-Soup-4

I hope you’re feeling great and that this soup makes you feel even better. But, if you are feeling poor, I wish you restored health very soon.

Happy Eating!

Feel Better Soup

Recipe Type: Soup, Main Dish, Dinner, Vegetables, Vegetarian, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Serves: 4

Ingredients

1-2 T olive oil
1 onion, chopped
3 kohl rabi, peeled and chopped
5 red radishes (or any other radish – about 1-2 C), chopped
4 C cauliflower, chopped
to taste, salt
to taste, pepper
1 t oregano, dried
1 t parsley, dried
1 t thyme, dried
1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
4-6 cloves roasted garlic (optional), mashed
1 t dijon mustard
1-2 8 oz. can tomato sauce
1/2 C lentils (cooked)
8 C water or vegetable stock
1/2 C uncooked orzo pasta
5 C collard greens, chopped
2 C spinach, chopped
1 T lemon juice
1 t apple cider vinegar

Instructions

Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
When pasta is almost done, add greens.
When pasta is done and greens are wilted, add lemon and vinegar.
Taste and adjust seasoning if needed.
Serve and feel better soon.

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Pasta Archive

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End of the Week Pasta

Happy Eating!

9

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How to Create the Perfect Pasta Dish

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4

0

Deconstructed Lasagna

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3

13

Classic Meat and Cheese Lasagna… With Veggies

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27

0

Feel Better Soup

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