Monday

10

November 2014

Apple Rosemary Flatbread

Written by Rachel, Posted in Appetizers, Baking, Bread, Breakfast, Cheese, Fruit, Herbs, Kid-Friendly, Lunch, Pizza, Quick and Easy, Sides, Snacks, Vegetarian

I love when it’s apple season. I think I say that every season about something. I love the changing of the seasons and the promise of something new that comes with it.

I especially love fall.

There are things to love and things to be ready to be done with no matter what season we’re in. But, after a long summer, today’s cool breeze and cloudy sky is a literal breath of fresh air. Combine that with an apple or pear, eaten out of hand, while at my desk editing photos, and that makes for quite a nice fall day.

The day I made this flatbread it was still hot and sunny. Today I want to eat all the soup.

This flatbread would go nicely with soup. Apples pair nicely with winter squash, so this might be delicious alongside a Vegan Roasted Butternut Squash Soup, a Browned Butter and Four Cheese Broccoli Soup, or a Leek and Potato Soup. I always want bread with my soup. Often it’s some sliced homemade baguettes with salted butter. But, sometimes I want bread with a little bit more. This flatbread meets that requirement.

Apples are usually just eaten raw at our house. We love them as a snack. They’re full of fiber and are a great way to tide me over when I’m already starving and it’s not nearly time for the next meal.

In this case though, they’re thinly sliced and then chopped.

They’re going to top this lavash (you could also use whole wheat or regular tortillas, or a par-baked pizza crust). But first, some olive oil.

Then a good handful of cheddar. Cheddar is probably my favorite cheese to pair with apples. And to eat with some crackers after a good workout… or any time of the day or night.

The cheese is topped with rosemary, salt, and pepper, then baked for a little bit, just to get things started.

Raisins are added about two minutes before the end of the baking time. They get just a bit soft and warm.

And that’s it. Easy, peasy, apple peel… I dunno.

Happy Eating!

Apple Rosemary Flatbread

Recipe Type: Appetizer, Side, Bread, Snack

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 7 mins

Total time: 12 mins

Serves: 2-4

Ingredients

1 flatbread or large whole wheat tortilla (I used lavash, you could also use a par-baked pizza crust)
1 t olive oil
to taste salt
1 small apple, thinly sliced and chopped
to taste pepper
1/4 to 1/2 t dried (or 1 t fresh) rosemary, chopped
1/4 C cheddar cheese, grated
1-2 T raisins

Instructions

Pre-heat oven to 350F.
Top lavash with olive oil and brush over surface. Sprinkle with salt. Top with apple, rosemary, pepper, and cheese. Bake for about 5 minutes, or until the cheese has mostly melted.
Remove from the oven and sprinkle with raisins. Return to the oven and bake for 2 minutes more.

3.2.2802

Monday

6

October 2014

0

COMMENTS

Grape Toasts

Written by Rachel, Posted in Appetizers, Baking, Bread, Cheese, Fruit, Kid-Friendly, Lunch, Quick and Easy, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

One of my all time favorite snacks is crackers and cheese with grapes. When I used to teach aerobics many years ago, I’d come home starving, and would eat like it had been a really long time since I’d last eaten (when in fact it had probably just been a few hours).

Back then, I wasn’t eating seasonally. I didn’t realize that grapes were a late summer/early fall fruit. I didn’t know, guys. I mean, the grocery stores have almost everything available year round. I didn’t really question where things were coming from or if it was beneficial to be eating things that were coming from so far away. I didn’t realize that they were often so flavorless because they were picked green and transported to us, so we could have oranges in June and peaches in December.

That’s just the way it was.

No longer.

At least, not for us, if we can help it.

I love that we’re eating with the seasons. Some say it’s better for your health, some say it doesn’t matter. Whatever. I’m not going to argue with them. Potential health benefits aside, I love that by buying things that are in season, we’re supporting our local/California farmers. We’re also doing the environment a favor by not buying foods that are shipped from ridiculously far away, whenever possible. We’re just two of us here in our little home, but we’re trying to do our part.

This means we wait all year for things like grapes.

It’s worth it.

These sweet fall treats are sliced in half, seeds removed.

A baguette is sliced about 1/2″ thick.

I would always prefer homemade. But, I don’t have any right now. They’re a bit of a process, so I don’t make them as often as I wish I would. Every time I do I decide that I’m never going to buy a baguette again (unless we’re back in Paris, obviously). Then we run out and the cycle starts over.

I digress.

Bari’s olive oil is second to none. This goodness gets drizzled on the baguette.

So many good things come from a sentence that begins with, “cheese is grated”. Cheddar or monterey jack would be great. Gruyère would be awesome. Havarti would be divine. Use whatever cheese is your favorite, even if it’s not one of my suggestions.

A generous plomp of the cheese is placed on the grapes. And then it’s sprinkled with a bit of cayenne.

I’ve used the broiler at our new house now twice. I’m a little bit scared of it. No one knows why. I think it’s that it gets so very hot and can burn things when they’re forgotten about for just a minute. Thankfully, the stove has one of those broiler drawers that pulls out, so I don’t have to lay on the floor to check on the foods. Makes it much less scary.

I love the little crispy cheese crumbles that get stuck to the pan. I don’t usually share those.

Last step is to drizzle each toast with a bit of honey.

A little sweet, savory, kick of spicy treat. Perfect for right now.

Happy Eating!

Grape Toasts

Recipe Type: Appetizer, Snack, Fruit, Cheese

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 3 mins

Total time: 8 mins

Serves: 2

Ingredients

6 slices baguette, about 1/2″ thick
1 t olive oil
9-12 grapes, halved lengthwise and seeded
to taste salt
1/4 C cheddar or monterey jack cheese
pinch cayenne
1 t honey

Instructions

Drizzle bread with oil. Top with grapes, a sprinkle of salt, cheese, and a sprinkle of cayenne.
Broil for about 2-3 minutes, or until cheese is melted.
Serve drizzled with honey.

3.2.1311

Thursday

25

September 2014

0

COMMENTS

How to Make Pesto – Part 1 – Basil Pesto

Written by Rachel, Posted in Appetizers, Cheese, Condiments, Gluten Free, Herbs, How To, Nuts, Quick and Easy, Snacks, Storage/Prep, Vegetables, Vegetarian

This is gonna be one of the simplest things you’ve never made. At least that’s what I thought when I made it for the first time about a month ago.

I don’t know why I’d waited this long.

I was missing out.

It literally takes about 10 minutes.

It takes nuts (I had almonds).

It’s great with cheese (I used parmesan).

Garlic is essential (as it is to most things).

Olive oil holds it together.

And something green rounds it all out.

In this case, the green is basil.

We will get into other types of pesto on another day.

For today, let’s stick to the basics.

It’s important to use good olive oil… always, not just for pesto. I know the people at Bari. They’re awesome. I’ve gone in to their mill and seen them in action. I’ve tasted oil that was olives that same morning. This is seriously spectacular stuff.

You can use whatever blending device you prefer. I have a great KitchenAid hand blender that is perfect for pesto. It came with this cute little food processor attachment, which works well for this task.

Now, here’s a little trick I’ve tried.

Two tricks actually.

The first one is: To get the parchment paper to lay flat, scrunch it into a ball, wrinkle it all up, then smooth it out. No more curling up and rolling away.

Second: By portioning out the pesto in advance, there’s no need to wait for the whole container to thaw to use it. Just pop off a layer and leave it in the fridge overnight (in a sealed container), or on the counter for a little while, to bring it to room temperature.

You could stand there eating it out of the bowl (your significant other may ask you if you’ve been eating salami, because of the garlic breath… no big deal… yes, this has happened at our house before). Raw garlic is good for your immune system, so go ahead! Or, ahem, get some good bread and slather it with pesto. I mean, c’mon. That’s dinner right there.

If you want a little more than just pesto and bread for dinner, how about a twist on a Caprese Salad to start with? Layer some sliced tomatoes with fresh mozzarella and top with pesto. Or, on the salad note, you could add it to a Panzanella if you’d like – mix it in with the dressing. You could follow that with some Chicken Parmesan topped with Pesto alongside some Roasted Bell Peppers and Squash.

If you want a vegetarian dinner, Eggplant Parmesan would be great topped with pesto. Serve it with some Roasted Zucchini and Crusty Bread for mopping up.

I could eat pizza most days. You could go simple and do mozzarella and pesto. You could add some chicken to the mozz and pesto. You could keep it vegetarian and add tomatoes or zucchini.

Basil always works in soups. You could top a Roasted Eggplant Soup with pesto. Add it to a Minestrone Soup. Serve it on toast alongside (and be sure to save a few bites to mop up any last drops of soup).

You could mix it in to some wild rice. Serve that alongside the Chicken or Eggplant Parmesan for a nice meal.

And finally, for breakfast, you could poach some eggs and drizzle them with pesto. Serve with your favorite toast.

Happy Eating!

Basil Pesto

Recipe Type: Condiment, Sauce, Topping, Basil, Gluten-Free

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Ingredients

1/2 C almonds or pine nuts
2 C packed down (about 1 bunch) fresh basil
2-3 cloves garlic
1/4 to 1/2 C olive oil
to taste salt
2 T to 1/4 C parmesan cheese

Instructions

Place all ingredients in a blending apparatus (food processor, hand blender, blender) and blend, adding more olive oil and scraping down the sides as needed.
Taste and adjust seasoning if needed.
Divide into 4 and spread on four pieces of parchment paper, which can be stacked in a freezer safe container.

Monday

1

September 2014

2

COMMENTS

Irish Nachos

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

Confession: I’ve never actually had Irish Nachos. I’ve seen some pictures though, so maybe that counts for something. Tim had them once when he was out with friends. He came home and talked about how good they were.

They seemed like something that I could make.

It all starts with potatoes. You could slice them thin and round if you’d like. I cut them in to chunks because it’s quick and easy.

I need more quick and easy when it comes to meal preparations.

Since we get a weekly box of produce from Abundant Harvest Organics, I try to add as many veggies as possible to our meals. The longer I do it the easier it is and now it’s become second nature. All the times that I’ve made my Irish Nachos, I’ve added some sort of greens. I just love their flavor when they’re roasted.

This particular version of Irish Nachos has more veggies than Tim would prefer (just a little too piled on for him). I’ve made them two or three other times with less. He liked those better. So use my recipe as a suggestion box and tweak it and adapt it to suit your family.

I feel like Irish Nachos ought to have some sort of green onion sprinkled over top. That might just be me. In any case, I really like what they add to the dish.

Crisped up potatoes are gathered into piles.

Mmmmm piles of potatoes.

Then all of the toppings are piled on. You can do them in whatever order you’d like.

Don’t forget the cheese. They are nachos after all.

Since I recently cut a bunch of corn off the cob, I’m using it in everything. Summer Pizza, Squash and Egg Wraps, and Quinoa Salads… It’s good to have corn on hand.

My favorite part, whenever there’s hot cheese involved, are the crispy bits of cheeeeeese. Every last bit needs to be scraped off the pan.

Every last bit.

Happy Eating!

Irish Nachos

Recipe Type: Main, Dinner, Side, Snack, Potatoes, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 2-4

Ingredients

4 potatoes, cut into long chunks
1 T olive oil
1/2 t (or more) salt
to taste pepper
1/2 to 1 C greens (collards, kale, spinach, chard) cut in a chiffonade (thin ribbons)
1/2 to 1 C green onions (or chives), chopped
1/2 to 1 C cheese, grated
2 cobs corn, cut off the cob
yogurt, for topping
lemon wedges, for serving

Instructions

Pre-heat the oven to 350F.
Toss potatoes with olive oil, salt, and pepper. Place on 1-2 baking sheets (don’t overcrowd them – use two sheets if needed), and bake for 15 minutes, flip them (and rotate the position in the oven if using two sheets), and bake about 15 minutes more (or until potatoes are crispy outside, tender inside).
Gather potatoes into piles (as many piles as there are people eating), and top with greens, onions, cheese, and corn. Bake for 10 minutes more.
Serve topped with yogurt and a squeeze of lemon.

Thursday

31

July 2014

0

COMMENTS

Summer Smoothies

Written by Rachel, Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Snacks, Vegetables, Vegetarian

At Williams-Sonoma, they’re celebrating Smoothie Week. Are you celebrating too?! Smoothies are a celebration of delicious ingredients that blend up to make a wonderful drink.

We have all these amazing goodies to eat right now. Their flavors are fresh, cheerful, and fun.

It’s the season for light and bright (not to be confused with the child’s toy Lite Brite). For berries, peaches, and fresh basil.

A smoothie seems like the perfect way to collect all of this goodness in one place.

Starting with some milk and Greek yogurt. Any kind of milk will do. Same with the yogurt. You could start with just a little bit of milk, and add more later depending on how thick you like your smoothies.

I like them kinda thick.

Since I just had two small frozen bananas, I froze half of the berries too. That’s not necessary, but I like a really cold smoothie. Just my preference.

To freeze or not to freeze… it’s up to you.

Any frozen fruit that you don’t use, keep frozen to use in your favorite summer drinks.

I haven’t used my blender in about 5 years. I made some tomato soup and didn’t know that you’re supposed to take the plug out of the lid when blending hot liquids… I know now! So I got an immersion/hand blender and have been using it ever since. But this recipe, it needed a blender, because I wanted to make a lot!

I added a touch of honey and some lemon zest too. Because I can. Because I’m a little bit obsessed with lemon zest, basil, and fruit right now. It just tastes so gooooood!

Chard, for a little extra green. Spinach, kale, even lettuce can also be substituted. It may seem a little crazy to add vegetables to a sweet smoothie, but trust me, then blend right in. 😉

You could simplify and make this just a peaches and cream smoothie (with the basil, of course). You could just do berries. You could add more greens… But, I love all that the many ingredients bring to this drink. Not just in taste, but health benefits too. We’re supposed to eat a rainbow of fruits and veggies… this smoothie brings color to the table.

In the fall and winter months, you could choose fruits that are in season, like pears and apples, and change the basil out for mint.

Make a big batch and share with your friends. Add it to your family’s breakfast. Serve it alongside a special brunch where you’re eating Squash’n Eggs or Fresh Fruit and Basil Stuffed French Toast. Or freeze some for other breakfasts. Pop ’em in to the fridge the night before and they’ll be ready in the morning. Nice and cold, but not so frozen solid… and if they are still frozen solid, they work well as a popsicle on a hot day (you can freeze in a popsicle mold or ice cube tray with toothpicks too).

Happy Eating!

Summer Smoothie

Recipe Type: Breakfast, Dessert, Drinks, Smoothies, Gluten-Free, Kale, Chard, Spinach, Kid-Friendly, Lunch, Quick and Easy, Raw, Recipes, Snacks, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Total time: 5 mins

Serves: 4-5

Ingredients

1 C Greek yogurt (or any yogurt)
1/2 to 1 C milk (any type)
1 C peaches, roughly chopped
3/4 C strawberries, fresh
1/2 C strawberries, frozen
1/4 C blueberries, frozen
1/2 C blueberries, fresh
1 large or 2 small bananas, frozen, broken into chunks
1 T honey
1 C greens (swiss chard, spinach, or kale), roughly chopped
1 t lemon zest
1/2 t fresh basil

Instructions

Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
Freeze leftovers in half pint jars.

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Snacks Archive

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Apple Rosemary Flatbread

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Grape Toasts

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25

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How to Make Pesto – Part 1 – Basil Pesto

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Irish Nachos

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Summer Smoothies

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