Wednesday

15

May 2013

2

COMMENTS

English Peas with Ricotta and Ham over Pasta – Episode 67

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Pork, Quick and Easy, This Week's Feast, Vegetables

I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.

I love peas.

I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…). Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.

But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)

And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?

Why am I coming up with all these meal ideas, I’m not even hungry!

Or I wasn’t…

After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.

Happy Eating!

English Peas with Ricotta and Ham over Pasta

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4

English Peas with Ricotta and Ham over Pasta

Ingredients

1 pkg pasta
1 T olive oil
1 heaping C (about 40 pods) English peas (shelled)
2 carrots, in long thin ribbons (use a vegetable peeler)
1 bulb green garlic and the green part (just the edible part), minced
3/4 t to 1 t salt
pinch cayenne
pepper, to taste
1/2 to 1 t fresh thyme
1/4 C water
1-2 T lemon juice
3/4 C ham, cooked and thinly sliced
2-3 C chard, roughly chopped
10 oz. ricotta cheese
parmesan cheese (for topping), grated
basil, chopped (for topping)

Instructions

Cook pasta in salted water.
While pasta cooks, heat skillet, and add oil. Add English peas through thyme. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
Toss cooked pasta with ricotta and a pinch of salt.
Serve pasta topped with veggies and some parmesan and basil.

http://www.de-ma-cuisine.com/would-you-like-peas-with-that-ep67/

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Monday

18

March 2013

0

COMMENTS

Beet and Parmesan Pasta

Written by Rachel, Posted in Cheese, Gluten Free, Main Dishes, Pasta, Vegetables, Vegetarian

During the colder winter months, we get lots of root veggies from Abundant Harvest Organics. Things like rutabagas, turnips, and beets. We get other produce too, of course, but the root veggies are usually the ones that I have more trouble using up.

Especially beets.

I’m new to liking beets. So I’m learning to be creative with their preparation.

I took last week off from my show. I try to do this every few months or so, not for a vacation, but to work on the behind the scenes stuff that can get neglected. Planning, blog maintenance, and cleaning out the produce drawers are some of those oft thought of, but rarely done chores.

My produce drawers are now almost empty.

A little while ago I made Beet Chips as a part of a Mâche and Citrus Salad. Since then, I’d been wondering if those little chips would be good in pasta. So I looked through The Flavor Bible to see things that might compliment and made up a dish for a dinner last week.

It’s pretty simple. Think beets, parmesan cheese, lemon juice, and honey with pasta. Add a few more carefully chosen ingredients, and dinner is ready.

Happy Eating!

Much Ado About Beets

Prep Time: 20 minutes

Cook Time: 36 minutes

Total Time: 56 minutes

Yield: 3

Much Ado About Beets

Ingredients

3 servings rice penne pasta
16 small beets, peeled and very thinly sliced
2 t olive oil, divided
1-2 t garlic smoked sea salt (or regular salt)
1/4 t pepper, divided
1 shallot, diced
4 cloves garlic, diced
1 T balsamic vinegar
1 t honey
2 T lemon juice, divided
1 T cornstarch
1/4 C cold water
1 C pasta water
3/4 C parmesan cheese, plus a little more for topping
lemon wedges, for serving

Instructions

Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
Cook pasta.
Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
Taste and adjust seasoning.
Serve with a sprinkle of parmesan cheese and a lemon wedge.

http://www.de-ma-cuisine.com/much-ado-about-beets/

Friday

8

March 2013

0

COMMENTS

Minestrone the Third

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

This week, I had the‚ privilege‚ of making dinner for a sick friend and his wife. When someone’s ill, there isn’t much one can do to help (doctors and nurses are excluded from this statement). So being able to provide food is a blessing to those of us who want to do something, but other than praying for healing, can’t make it better.

It’s also the case when a new baby arrives. You can’t fix the sleepless nights, but you can bring dinner over so the exhausted parents can have a break. (Hint hint, Andy and Laura, Geoff and Angie, Sean and Paige… If you’re reading this, please can I make you dinner?! I freely admit that it is mostly just an excuse for me to get to hold your wee child. Oh wait, you’re not reading this, because you’re hanging out with your new small person… Right.)

On Tuesday, after making the Roasted Broccoli and Fried Egg Sandwiches for my show, I made this Minestrone Soup for dinner. It was a kinda last minute idea. I had most of the ingredients, and Husband picked up a few extras on the way home from work. It was a chilly day and soup just seemed essential, plus it seemed like a good meal to bring to friends.

I’ve made Minestrone so many times. I’ve written it down twice. Tim loved this particular version so much that, even though it’s probably not too different from some of the others, I wanted to record what I’d done. When he yells that “it’s so freaking good”, it’s hard not to. 🙂

I had it for lunch again the next day. It was just as good, and maybe even a little better.

Oh how I love soup. Especially this one.

Happy Eating!!

Minestrone the Third

Recipe Type: Main, Soup, Dinner, Beans, Legumes, Vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 37 mins

Total time: 47 mins

Serves: 6

Ingredients

1/2 pkg. rice penne pasta
1 t olive oil
1 head broccoli diCicco, chopped (including leaves and stems)
3 carrots, chopped
1 shallot or onion, chopped
1/4 C water
6 cloves garlic, chopped
1/2 C peas
1 C kale (or spinach), chopped
3 T balsamic vinegar
1 1/2 to 2 t salt
1 1/2 to 2 C diced tomatoes
2 T tomato paste
1 1/2 to 2 C garbanzo beans, cooked
1 1/2 to 2 C cannellini beans, cooked
3 C vegetable stock
3 C water
1 T Italian herb mix (or a bit of each: oregano, thyme, and basil)
1 t fresh rosemary
1 T lemon juice
lemon wedges, for serving
parmesan cheese, for serving

Instructions

Heat soup pot, add olive oil; add broccoli, carrot, shallot, and 1 t salt. Cook covered over medium-low heat for 5 minutes, stirring occasionally. Add 1/4 C water, cook covered for 5 minutes more. Add garlic and cook 2 minutes. Add vinegar, tomato paste, kale/spinach, broccoli greens, and peas; cook 2 minutes.
Add stock, water, and herbs; bring to a boil. Reduce to a simmer and cook 10-20 minutes, or until veggies are tender. Add 1 T lemon juice.
Cook pasta, but do not add to soup. Drain and keep warm.
Add beans to soup, cook 3 minutes.
Taste and adjust seasoning.
Place a scoop of pasta in a bowl, add soup, and top with parmesan cheese and a squeeze of lemon.

Notes

This could be made in the Crock Pot too. Add the lemon juice and spinach in the last 30 minutes of cooking. Just cook the pasta separately. Leftovers can be frozen, without pasta.

Wednesday

13

February 2013

0

COMMENTS

Spaghetti and Meatballs – Episode 55

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beef, Cheese, Dinner, Fruit, Herbs, Main Dishes, Meat, Pasta, Sauces, This Week's Feast, Vegetables

Originally, I was going to suggest making this dinner for Valentine’s Day. I was going to make heart shaped meatballs. Then I tasted it and it was so yummy and delicious and full of garlic. I love garlic. But, maybe it isn’t the best thing for Valentine’s Day? Unless you’re both eating garlic? Maybe? You can make an educated decision on this one. I started shaping the meatballs, but they kinda just looked awkward, and not really like hearts. So they are just round.

My new idea: just make this. Make it today. Make it for dinner. Or lunch. Is it lunchtime now? I think that’s a perfectly good time to eat Spaghetti and Meatballs.

The meatballs are simple. Since the rest of the meal has lots and lots of flavor, I didn’t feel the need to add too much to these guys. A little mustard, some lemon juice, garlic, yeah, more garlic, olive oil, salt, and pepper. They cook up pretty quickly and are nice and tasty. Oh and PS: You could easily flatten them and turn them into sliders (hello Oscar party idea!).

In today’s episode, there are quite a few veggies that co-star. Things like napa cabbage, Korean daikon radish, carrots, and kale… (You could chop them as small as you’d like, or purée them, making them hide-able, if you have any picky eaters in your home.)

I paired it with some Caesar Salad. I could eat this salad for every meal. Ummm, maybe not breakfast. Might not go so well alongside my cereal… but if I’m having eggs and toast??! No. Stop… The Caesar Salad that I make as a side for our dinners is my usual recipe, sans chicken and fava beans.

We had this for dinner last night. Here’s Tim’s response after a few bites, (almost yelling) “Is there more of this?!!???” Be still my heart.

Spaghetti and Meatballs

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 4

Ingredients

spaghetti noodles
sauce: 1 T olive oil
1 onion, chopped
2 carrots, grated
1 C Korean daikon radish, grated
4 cloves garlic, minced
1 T balsamic vinegar
1 C kale, roughly chopped
2 C napa cabbage, chopped
1/2 to 1 t salt
1/4 t pepper
1/2 t dried thyme
1/2 t dried oregano
3/4 t dried basil
1/2 t dried rosemary
1/2 t dried parsley
dash cayenne
2 C tomato sauce
2 C pasta water
meatballs: 1 lb. ground beef
drizzle olive oil
1/2 t garlic smoked sea salt (or sea salt)
1 t lemon juice
pepper
1 t dijon mustard
2-3 cloves garlic, minced
1 T olive oil
parmesan, grated, for topping
fresh basil, for topping

Instructions

Add pasta to salted, boiling water. Cook according to package directions. Reserve 2 C pasta water before draining*.
Heat skillet. Add 1 T olive oil. When it's hot, add onion, carrot, radish, salt, and pepper. Cook for 10 minutes over medium heat, stirring occasionally. Add garlic and balsamic vinegar, cook 1 minute more. Add kale, cabbage, herbs, cayenne, tomato sauce, and pasta water. Stir, bring to a boil, then reduce to a simmer for 5-10 minutes. Add more water if needed.
Combine beef, salt, lemon juice, dijon, garlic, and a drizzle of olive oil. Using hands, mix (but don't over mix). Divide in 8. Shape each of the 8 pieces into a ball. Heat skillet, add 1 T oil, when hot, add meatballs and flatten ever so slightly. Cook, covered, over medium heat for 5 minutes. Flip and cook, uncovered, for 5-10 minutes more (or until internal temperature of meatball reaches 160F).
Top pasta with sauce, meatballs, parmesan, and basil.

Notes

*If pasta is finished cooking before sauce and meatballs, drain, return to hot pot, toss with olive oil, and cover to keep warm. This works best with whole wheat and not as well with rice pasta.

http://www.de-ma-cuisine.com/oodles-of-veggies-ep55/

Happy Eating!

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

Wednesday

7

November 2012

1

COMMENTS

Roasted Fennel Mac and My Little Cooking Show Turns 1- Episode 45

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Kid-Friendly, Main Dishes, Pasta, Quick and Easy, Roasting, Sides, This Week's Feast, Thoughts, Vegetables, Vegetarian

This week marks a year since A Cooking Show with Rachel O made its debut into the world of culinary entertainment (or whatever you want to call it). Armed with my Minestrone Soup recipe and a lot of excitement, I began. Now, a year later, I’ve learned a lot, eaten a lot… I’m not sure which I’ve done more of… I’ve also burned myself, pinched my hand, scared the dog with my horn thingey (that was today), dropped tons of food on the floor, eaten lots of veggies, laughed a lot, knocked the iPad/second camera off the counter‚ pronounced things incorrectly, learned how to cook new things, invented dishes I’ve loved, made a few things I wasn’t absolutely crazy about, learned some more, ate some more, chopped about a million veggies, and developed a new found respect for those who wash dishes and/or edit video for a living. Neither is my favorite part of the job (although one is definitely more favorite), but both are necessary.

My favorite part of the job… favorites actually: Chopping food, the smell of Bari‘s olive oil, the smell of garlic when it hits a hot pan, photographing food, editing my photos, the inspiration that comes when I open the box of Abundant Harvest Organics produce, planning a menu, writing furiously so I don’t forget the recipe idea that popped into my brain, hearing Husband exclaim “MMMMMMMMMmmmm” after taking his first bite (it happened with this meal!), watching the dog pretend not to watch us eat because he too would like a bite, laughing at myself, eating amazing organic produce, working with a company I respect, sharing my love for food with you… I could go on for hours. I feel truly blessed to do what I do.

Thank you for being a part of that. Thanks for watching, for reading, for commenting, for telling me that you liked a recipe. It means so much to me. I create these dishes, write about these foods, share my ideas because I think they taste good. But, I also share them because I want you to enjoy them just as much as I do. I hope this is happening.

I also hope you like Mac and Cheese as much as I do. We can still be friends if you don’t, but it is one of my favorite go-to/comfort/quick meals. I know it’s tempting on a tired night to grab a box of the really quick stuff. I’m not judging if you do. I’ve done it. Buuuut, I’ve also discovered that homemade Mac and Cheese is almost as fast. Really! You have to wait for the water to boil regardless. So while you’re standing in the kitchen, starving, staring at the water, willing it to boil, trying to keep from eating peanut butter out of the jar with a spoon, grab some milk, olive oil, salt, pepper, and flour, grate some cheese and make a simple sauce. If you have a few more minutes, roast some fennel and add it to some sautéed onion and garlic. It’s a good idea.

I didn’t think I liked fennel. Then I roasted it. Roasting is the key to making almost any vegetable a thousand times better (even though I usually like them just the way they are! Here’s how: Buy olive oil (personally, I like Bari‘s). Turn on oven. Combine olive oil with halved fennel. 350F. Done. Boom. Roasted. Good right?!

Now it’s your turn. Have fun!

Happy Eating!

Roasted Fennel Mac

Recipe Type: Main, Pasta, Dinner, Oven, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 38 mins

Total time: 48 mins

Serves: 2-4

When fennel is roasted it becomes sweet and slightly caramelized. It’s paired with pears and Gruyère and added to traditional Mac and Cheese to dress it up.

Ingredients

1/2 to 1 C onion, chopped
1 fennel bulb, halved
3-4 T plus 1 t olive oil
3 cloves garlic, diced
1 carrot, grated
1/2 to 1 t salt
1/4 t pepper
1 t apple cider vinegar
1 1/2 C cheese (combination of Gruyère and Parmesan), grated (1/4 C reserved for topping)
2 T flour
1/4 C cream
1/2 to 1 C milk
1/2 to 1 C vegetable stock
1/4 C pasta water
2 C pasta
1 pear, thinly sliced (for topping)

Instructions

Drizzle fennel with 1 t olive oil and a pinch of salt. Place cut side down on baking sheet. Bake at 350F for 25-30 minutes (or until fennel is tender).
Cook pasta.
Heat pan over medium heat. Add 2 T oil. When oil is hot, add onion, carrot, and a pinch of salt. Cook 3-5 minutes. Add garlic and cook 2 minutes more.
When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
Move veggies to one side. Add 1-2 T more oil. When it’s hot, whisk in 2 T flour, cook 30-60 seconds. Slowly, a little bit at a time, whisk in milk, stock, cream, and pasta water. Let it thicken a little after each addition of more liquid. Add pasta water. Cook until just before it boils.
Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
Toss pasta with sauce. Top with thinly sliced pear, and top pear with cheese and a pinch of salt and pepper. Bake for 15 minutes, or until cheese is bubbly and melted.

This episode is sponsored by:

Abundant Harvest Organics

Bari Olive Oil Company

Waterfall Creative

Molly Jenson

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