De Ma Cuisine

quick and easy Archive

Friday

8

March 2013

0

COMMENTS

Minestrone the Third

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

MinestroneTheThird3This 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.)

MinestroneTheThird

MinestroneTheThird2

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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:
Cook time:
Total time:
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
  1. 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.
  2. 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.
  3. Cook pasta, but do not add to soup. Drain and keep warm.
  4. Add beans to soup, cook 3 minutes.
  5. Taste and adjust seasoning.
  6. 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

7

November 2012

1

COMMENTS

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

Written by , 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:
Cook time:
Total time:
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
  1. 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).
  2. Cook pasta.
  3. 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.
  4. When fennel is done, remove from oven and let cool slightly. Chop. Add to pan with veggies.
  5. 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.
  6. Remove from heat and whisk in cheese, apple cider vinegar, and pepper. Taste and add more salt if needed.
  7. 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

Monday

28

May 2012

0

COMMENTS

Mediterranean Quinoa

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Vegetables, Vegetarian

This blogging adventure of mine is still a pretty new endeavor. It has needed plenty of encouragement, support, and love. When I first started (officially) blogging a little less than a year ago, I asked a few friends if they wanted to be ambassadors. Their job was/is to tell people about my blog and get them interested. In return I promised to create a dish for and named after them.

This past Wednesday, after a long and tiring day of editing, I was trying to come up with something for dinner. I finished work at 6, and was supposed to Skype with my family a few minutes later. I had something on the menu, but hadn’t done any work to prepare it (and might not have even had all the ingredients required). So I stood at the pantry cupboard and sought inspiration. I think some of the best meals come from staring at a bunch of ingredients sitting on a shelf. This was no exception.

The ingredients that sounded yummy to me reminded me of what one of my ambassadors had said she liked. The wheels started turning and I soon had the makings for “Mediterranean Quinoa for Stephanie”.

While I cooked, I had a small glass of wine. I was finishing up the dish and preparing to plate so I could take a few photos, so I poured a little more for the photo. Or so I thought. I realized that I’d picked up the olive oil, which was sitting right next to the bottle of wine, and poured it into my mostly empty wine glass. Whoops. Have I mentioned that I was really really tired!? Not one to waste food or wine, I poured the glass into the dish of rosemary infused olive oil and balsamic vinegar that we were going to dip our bread into. 🙂

A little bit about Stephanie Gladysz… She’s become a friend because I’m friends with her daughters Genevieve of Create Nourish Share, and Alexandra of Pink and Honey. She lives in Regina, Saskatchewan, Canada. It gets really really cold there in the winter. She and her husband own and operate Joey’s Restaurant in Regina, SK. They make really great fish and chips! She wrote a book called (Gasp) I have an idea! She’s really good at connecting people to my blog and often tells someone a specific post that reminded her of them. She’s a good encourager too. I’m thankful that she’s been willing to tell people about my work.

Thanks, Stephanie! Here’s the recipe that I created for you. I hope you enjoy it!!

Print
Mediterranean Quinoa

Mediterranean Quinoa

Ingredients

  • 1/2 t salt (or more)
  • 1/2 to 1 t freshly ground black pepper
  • 1 t fresh oregano, chopped
  • 1/2 sweet paprika
  • 2 C kale, stems removed, torn
  • 1 tomato, chopped
  • 1 C black beans, lentils, or garbonzo beans, cooked
  • 1 1/2 C veggie stock
  • 1 C water
  • 1 C quinoa, uncooked
  • 3 cloves garlic, minced
  • 1 small red onion, diced
  • 3 T olive oil
  • 1 T lemon juice, for serving
  • parmesan cheese, grated, for serving
  • green or kalamata olives, chopped, for serving

Instructions

  1. In saucepan, heat 1 T olive oil; add onion, salt, pepper, and paprika. Cook 3 minutes.
  2. Add garlic, cook 1 minute.
  3. Add quinoa and oregano. Stir and cook 30 seconds - 1 minute.
  4. Add water and stock, bring to a boil. Add beans and simmer 10 minutes. Add tomato, 5 minutes more.
  5. Turn off heat. Stir in kale, oregano, and remaining 2 T olive oil.
  6. Serve topped with olives, a squeeze of lemon juice, and parmesan cheese.
http://www.de-ma-cuisine.com/stephanie-an-ambassador-for-de-ma-cuisine/

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Print
Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

Wednesday

29

February 2012

1

COMMENTS

Ginger Citrus Stir Fry – Episode 12

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Main Dishes, Quick and Easy, Rice, This Week's Feast, Vegetables, Vegetarian

Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.

The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!

After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.

I got a cookbook, and a spatula signed by her! 🙂

(Next week there will be a giveaway on here, to do with her cookbook.)

Ginger-Citrus Stir Fry

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
Ingredients
  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil
Instructions
  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
Notes
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

This week’s episode is sponsored by Abundant Harvest Organics and Molly Jenson.

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