De Ma Cuisine

pork Archive

Thursday

5

December 2013

2

COMMENTS

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Written by , Posted in Cheese, Dinner, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sausage, Vegetables

OrzoPastaKaleSausage_7

Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.

Now I know.

OrzoPastaKaleSausage_5

We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.

They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.

I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.

OrzoPastaKaleSausage_4

Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)

OrzoPastaKaleSausage_1

OrzoPastaKaleSausage_3

OrzoPastaKaleSausage_6

It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!

OrzoPastaKaleSausage_2

Happy Eating!

Orzo Pasta with Kale and Italian Sausage
Recipe Type: Main Dishes, Dinner, Pasta, Vegetables, Sausage, Meat, Pork, Greens, Stove Top, Quick and Easy
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. orzo pasta (dry)
  • 1 T olive oil
  • 2 Italian sausages, sliced into rounds
  • 3-4 cloves garlic, diced
  • 2 bunches kale, sliced into ribbons
  • 1/4 t red pepper flakes
  • pinch nutmeg
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t thyme
  • 1/2 C pasta water
  • 1/4 C cream
  • 1/4 C parmesan cheese, grated, for topping
Instructions
  1. Cook pasta. Reserve 1/2 C pasta water.
  2. Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
  3. Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
  4. Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
  5. Serve kale mixture over or tossed with pasta. Top with parmesan cheese.

Sources: (*) Nutrition Almanac, 2002‚ Lavon J. Dunne.

Monday

28

October 2013

0

COMMENTS

Wilted Kale with Walnuts and Bacon

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Meat, Pork, Sides, Vegetables

 

Wilted Kale with Walnuts and Bacon
Recipe Type: Side, Vegetables, Meat, Pork, Nuts, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 4 slices bacon
  • 1 T olive oil
  • 3 bunches kale, stems removed, sliced into long ribbons
  • pinch nutmeg
  • salt
  • pepper
  • 2 T balsamic vinegar
  • 1/2 C walnuts, chopped
Instructions
  1. Cook bacon. Drain on paper towel. When cooled, crumble and set aside. Discard fat from pan (or reserve a bit for cooking).
  2. Add olive oil (if all bacon fat was discarded), when hot, add kale and some seasonings. Use tongs to turn and mix kale, as it wilts down, add more kale and more seasonings. Cook over medium-low heat for about 10-15 minutes, or until all kale is wilted. Add 2 T balsamic vinegar. Taste and adjust seasoning if needed.
  3. Serve topped with walnuts and bacon.

 

Wednesday

15

May 2013

2

COMMENTS

English Peas with Ricotta and Ham over Pasta – Episode 67

Written by , 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

EnglishPeasPasta3I 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.

EnglishPeasPasta4

EnglishPeasPasta6

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…

EnglishPeasPasta

EnglishPeasPasta2

EnglishPeasPasta5

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!

Print
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

  1. Cook pasta in salted water.
  2. 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.
  3. 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.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. 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.

Friday

12

April 2013

2

COMMENTS

Grilled Cheese with Gruyère Apple and Ham

Written by , Posted in Bread, Cheese, Dinner, Fruit, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Sandwiches, Sides, Snacks

GrilledCheese4Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.

I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.

GrilledCheese5

GrilledCheese2

GrilledCheese3

Now go eat some lunch. I know you’re hungry!

Happy Eating!

Print
Grilled Cheese with Gruyère Apple and Ham

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1

Grilled Cheese with Gruyère Apple and Ham

Ingredients

  • 2 slices bread
  • 1 t olive oil
  • teensy pinch of salt
  • a few slices of thinly sliced ham (rosemary ham if you can find it)
  • Gruyère cheese, as much as you need, sliced
  • fuji (or your favorite) apple, thinly sliced

Instructions

  1. Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
  2. Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
http://www.de-ma-cuisine.com/celebrating-grilled-cheese/

 

Wednesday

27

February 2013

1

COMMENTS

Black Bean and Butternut Squash Chili – Episode 57

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, This Week's Feast, Vegetables

BBandBSChili4I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”

Well, ok, if you feel that strongly about it!

BBandBSChili

Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.

And then we ate it.

Oh happy day.

BBandBSChili3

BBandBSChili5

BBandBSChili6

BBandBSChili2

Happy Eating!

 

Black Bean and Butternut Squash Chili

Recipe Type: Soup, Main, Stove Top, Oven, Roasting, Meat, Beans, Legumes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
  • 1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
  • 1 T butter
  • 1 T plus 1 t olive oil, divided
  • 2 carrots, chopped
  • 6 cloves garlic, diced
  • 1 shallot, chopped
  • 1 T lemon juice, divided
  • 1 T maple syrup
  • dash t cayenne
  • 1/4 t red pepper flakes
  • pinch cumin
  • 1 t plus 1/4 t salt, divided
  • 1/4 t pepper
  • 1/2 T apple cider vinegar
  • 2 1/2 C vegetable stock
  • 2 1/2 C black beans, cooked
  • 1 T parmesan cheese/serving, grated, for topping
  • lemon wedges, for topping
  • 1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
  1. Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
  2. Cook bacon. Drain on paper towel and discard grease. Set aside.
  3. Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
  4. Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
  5. Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
  6. Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Serving size: 1 1/2 C Calories: 566.75 Fat: 25.55 Carbohydrates: 44 Protein: 15.99
Notes
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson, Snow-Line Orchard.

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts