De Ma Cuisine

Recipe Archive

Thursday

26

March 2020

0

COMMENTS

Black Bean and Cheese Quesadillas

Written by , Posted in Appetizers, Beans, Cheese, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Leftovers, Legumes, Lunch, Main Dishes, Meat, Quick and Easy, Rice, Vegetables, Vegetarian

There’s a little more time to think these days. Sometimes my brain gets overrun with thoughts about the what-ifs, the economy, the future. This is weird. It’s like nothing I’ve ever experienced before. It’s the only thing we want to talk about. For good reason. I’ve been trying to distract myself with cookbook writing, furniture rearranging, and, as our supplies dwindle a bit, using what we have well, and returning to a lifestyle where we’re making things from scratch again.

We usually have a well stocked pantry. I rely on things like beans and tuna and pasta. I love having jars of homemade jam, dilly beans, and dill pickles to get us through winter. And I almost always have at least one extra jar of Sir Kensington’s Chipotle or Sriracha mayo on hand. A few weeks before COVID-19 became a pandemic we stocked up a little more. We set aside some food in a plastic bin that we can grab and take with us in an emergency. There isn’t a can opener in there, so we have no way to eat it. But, it’s there if we need it. And between the pantry and what’s in cold storage, I think we could eat for two or three months using just what we have on hand. I think many people have done the same. Our pantries are stocked. We’re ready to ride this thing out at home. But, what to do with all those supplies now that we’re here… There’s the open can, eat with spoon option. Provided you didn’t forget the can opener. But, maybe we could try something a little more fun?

Today, we had Black Bean and Cheese Quesadillas. They could be eaten as a very basic quesadilla. Beans, cheese, tortilla, and something to dip them in. Great. But, you could also make them into something more.

To start, Tim made the flour tortillas from scratch. We are ruined. We should never buy store bought tortillas again. You can use corn tortillas too. Either way you’re winning.

We mashed up some black beans with some taco seasoning (Tim makes this from scratch too) and a pinch of salt. Easy. You could switch it up and use pinto or cannellini beans or even chickpeas.

We added colby and cheddar cheese. You could use queso fresco or try a great vegan cheese if you like. I like colby for the meltyness and cheddar for the taste. If we had pepper jack I’d add that for some spice.

Leftover chicken, pork, or beef? Add it. Some crispy bacon left from BLTs? Perfect. I wanted leftover chicken in these quesadillas. But, we didn’t have any. Next time.

Jarred roasted bell peppers? Good idea. Scallions that are getting a little wilty in the fridge. Do it. Onions and fresh bell peps? Sauté and add.

Leftover rice from dinner last night? Reheat it and mix it in with the beans. Oh! You made chili for dinner? Plomp it onto the tortilla and top it with cheese. Save the cans of beans for another time. Fold. Heat. Done.

Have a little leftover cream cheese and no bagels to eat it with? Smear it on the tortilla before you top it with the beans. Add a little sprinkle of garlic powder for good measure.

There are a million ways to quesadilla. And a zillion ways to use your pantry treasures for good. Oh, and if you feel like you may have over bought, our local food banks are hurting right now. So, grab some sanitizer wipes, clean those cans, find your local food bank, and drop them off (while you know, social distancing) and help someone in need.

I’ve got lots more ways to use those pantry items creatively. If you want help, send me an email at demacuisine@racheloberg.com. I always love to talk about menu planning.

Happy Eating!

Black Bean and Cheese Quesadillas

Serves 2

Ingredients

  • 8 (8-inch) cooked flour or corn tortillas (for ours, Tim used the recipe for flour tortillas from America’s Test Kitchen’s Bread Illustrated cookbook. There’s an almost identical recipe here.)
  • 1 1/4 cups mashed black beans
  • 1 1/2 teaspoons taco seasoning
  • 1/8 teaspoon salt (Morton’s Kosher)
  • 1/2 cup grated colby or pepper jack cheese
  • 1/2 cup grated cheddar cheese
  • additional goodies: meat, rice, roasted bell peppers, scallions, green chiles, rice, cream cheese etc…

Directions

  1. Re-heat anything that needs to be very hot (like meat and rice), or cook any fresh veggies or meat that you want to add. Set it aside.
  2. Mix the black beans with taco seasoning and salt. Heat it over low until it’s hot, and then mash well. Divide the beans and the cheese between the tortillas. Top half of a tortilla with the black bean mixture and top with a bit of each type of cheese. Add any of the additional goodies, then fold the un-topped side of the tortilla over the topped side.
  3. Heat a skillet over medium. Add the quesadillas and cook, flipping once, until the tortillas are browned and a bit blistered, the filling is hot, and the cheese is melted.

A great paring for these quesadillas is corn chips with some homemade guacamole, made with avocados that you bought last week and forgot about.

Friday

8

November 2019

0

COMMENTS

Breakfast Burritos

Written by , Posted in Beans, Breakfast, Brunch, Cheese, Dairy-Free, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Quick and Easy, Vegan, Vegetables, Vegetarian

Monday was a very bad day. Tuesday morning started out kinda the same. Remnants of the crappy yesterday had stuck around. I hadn’t been this angry about something in a while.

My response to crisis is usually food. Food is comfort. That can lead to mindless eating. But, sometimes it leads to a really good breakfast that makes for a better start to the day.

I had cereal for lunch with zero plans for dinner. But, at least breakfast was good.

I started it simply, with chopped bell pepper and some minced cayenne pepper from the garden. I don’t know why they didn’t turn red. But, the seed pack said cayenne, so that’s what they are.

You could add a million other things in there too. Leftover potatoes, chopped onions, broccoli, leftovers from last night’s dinner… pretty much any veggies you think would be great probably will be.

After the peppers cooked in some oil for a few minutes I added some beans. I had pinto on hand. Yum. Black beans would also be great. And if all you have are kidney, or cannellini, use them! Why not?!

After the beans got hot, I added some whisked eggs. To keep it vegan, add in some crumbled tofu. Easy.

I took a pic of the tortilla being topped. It looked not amazing. The eggs had turned a bit grey from being cooked with everything else. If you want them to look amazing and yellow, scramble them separately. And then wash that extra dish. Yeah. No thank you. Less dishes is always the best option.

I laid out the tortillas, topped them with a handful of cheese, then the bean mixture. I used a mixture of cheddar and monterey jack, but if you’re going vegan, my favorite is Violife (just like cheddar or just like mozzarella shreds are great!). They got rolled up and then, the best part. A clean skillet with hot oil, cook that burrito on all sides until it’s shatteringly crisp. Yes please!

For topping or dipping, I like avocado with a bit of salt, and some sour cream. Tim likes salsa. Some people might like cilantro or some diced tomatoes.

However you serve them, they’re pretty quick and easy and make for a great start to the day.

Happy Eating!

Breakfast Burritos

Yields 3 burritos

Ingredients

  • 1 tablespoon oil (I used grapeseed)
  • 1/2 of a medium-sized bell pepper, diced (could also use: onion, cooked potatoes, cubanelle pepper, broccoli… whatever you have on hand)
  • 1/2 of a small hot pepper (I used cayenne), ribs and seeds removed, minced
  • pinch of salt
  • 1-14 ounce can of beans (pinto or black), drained
  • 4 eggs or half a brick of firm tofu
  • a little more salt
  • sprinkle of chili powder
  • handful of shredded cheese for each burrito, vegan (I like Violife) or conventional (I like a mixture of cheddar and monterey jack)
  • 3 burrito-sized tortillas (whole wheat, white, or gluten-free)
  • topping options: salsa, sour cream, cilantro, avocado, diced tomato, Sir Kensington’s Chipotle or Sriracha Mayo
  • a bit more oil, for crisping

Directions

  1. Heat the oil in a skillet over medium heat. Add the bell pepper, hot pepper, and any other veggies, and a pinch of salt. Cook until the veggies are tender, about 4-5 minutes, stirring occasionally. Add the beans and cook until the beans are heated through, about 4 minutes.
  2. Whisk the eggs, or crumble the tofu, in either case, with a pinch of salt and a sprinkle of chili powder. Add to the skillet with the beans and cook until eggs are set or tofu is hot (or you can cook the eggs separately if you want them to stay yellow – have fun washing that extra pan). Taste for seasoning.
  3. Top each tortilla with some cheese. Divide the bean filling between the tortillas and roll them up.
  4. In a clean skillet, add a bit of oil and crisp up the burritos, turning until they’re golden brown and delicious.
  5. Serve burritos cut in half with desired toppings.

Tuesday

10

September 2019

0

COMMENTS

Kale and Farro Salad with Bacon

Written by , Posted in Dairy-Free, Dinner, Fruit, Grains, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Salads, Vegetables

I have eighteen kale plants in my garden. That’s a lot for a family where only one of us likes kale. I’ve got everything from huge three foot wide plants, to a couple that I transplanted later in the season that are still pretty small. It was definitely the most successful thing I planted this summer.

I have plenty of uses for kale on here. Some of my favorites are: Massaged Kale and Tuna Salad, Hearty Kale and White Bean Quesadillas, and turning it into pesto to go alongside Spicy Twice Baked Sweet Potatoes. I prefer it when it’s smaller, tender, baby kale. Tim, I believe, prefers it when it’s not served at all.

Today, I’m craving bacon, but feel a bit guilty about how much kale I have grown and not eaten. So, I’m gonna use them together. They’ll go alongside farro and some apples from our tree to make a quick lunch.

The dog is reverse hiccuping. Anyone else have a dog that does this? It freaks me out, even though our vet says it’s not dangerous.

I got advice for farro cooking from Bon Appètit. Their technique treats it like pasta. I can do that. I started with six cups of water, added a good amount of salt, and brought it to a boil. I toasted the farro in a dry skillet while the water heated. It ended up taking five minutes. Oh, and I rinsed the farro, before I toasted it (just gonna work backwards for a sec). I’m not sure if I was supposed to. But, I think that’s a thing with other grains, so I did it. I’m quite the authority on food.

I may not know a lot about farro, but when it comes to bacon, I know what I like: Mazzeo’s Danish bacon, cut pretty thick. Prefect for BLTs or cutting into lardons, like I did today. I totally didn’t cook enough though. I made two slices. I should have done six. What even was I thinking?!

I cooked the bacon and left about a tablespoon of the grease for the kale. I know that kale will wilt down considerably, but still I second guess myself when I add the whole salad spinner’s worth of kale to the pan. It will work. Right?!

Yes. It will.

Here’s what I like about this salad: the kale is bitter. Wait, I don’t like that. But, bitter kale, when accompanied by sweet apples, nutty farro, and salty, crispy bacon, mellows. And then I do like it.

If I’m honest, I mostly just want to eat the bacon. But, the rest of it is pretty good too. Ok, really good.

Top it all with Sir Kensington’s Golden Citrus Vinaigrette and, well, you’re golden… (are puns still allowed?). If you can get your hands on Sir Kensington’s products, I’d strongly recommend them. If you can’t, I’d whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. I’d add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt. That’s my go-to dressing and I think it would taste great here too.

Sometimes after I eat a meal like this I feel so healthy that it makes me want to eat a huge pizza. You know, for balance.

Happy Eating!

Kale and Farro Salad with Bacon

Serves 2

Ingredients

  • 1 C rinsed farro
  • 6 C water
  • 1-2 T salt
  • 2-4 bacon slices, cut into lardons
  • 6-8 C kale, stems removed, leaves washed and torn
  • 1/2 t salt
  • 1/4 C Sir Kensington’s Golden Citrus Vinaigrette
  • (Or whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. Add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt.)
  • 1 chopped apple, for topping

Directions

  1. Bring the 6 cups of water and 1-2 tablespoons salt to a boil. While it’s heating, toast the farro in a dry skillet until it gets a bit nutty smelling, about 3-5 minutes. Add the farro to the boiling water and cook until it tastes good, about 15-30 minutes (yeah, it can vary a lot – for me, 15 minutes was perfect). Drain the farro and set it aside.
  2. While the farro cooks, cook the bacon. Then drain on a paper towel lined plate. Reserve 1 T of the bacon grease and leave it in the pan.
  3. To the grease add the kale and sprinkle with 1/2 teaspoon salt. Toss it until it wilts down (it will, I promise) and gets darker green and tender.
  4. Toss the kale with the farro and 1/4 cup of dressing. Top with bacon and apple slices.

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking. 

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

  • 3/4 pound ground pork
  • 1/4 red or green cabbage, chopped (should yield about 2 C)
  • 1 bunch scallions, green and white parts, chopped
  • Udon noodles (enough to serve four people)
  • to taste, salt
  • 2 T tamari/soy sauce/liquid aminos
  • 1/4 t (or more like 1 t) Sriracha
  • 3 T (or 1/4 C) red pepper jelly
  • 2 T rice vinegar
  • 1 T cornstarch
  • 1/4 C cold water
  • Crispy onions

Directions

  • Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
  • Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
  • While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
  • Top each bowl with some crispy onions (you know, the kind from a jar).

Friday

15

November 2013

6

COMMENTS

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

Chicken-Pot-Pie-2_6

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-2_5

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?

Chicken-Pot-Pie-2_2

Chicken-Pot-Pie-2_3

Chicken-Pot-Pie-2_1

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.

Chicken-Pot-Pie-2_4

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.
Ingredients
  • 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
Instructions
  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.

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