Thursday

7

August 2014

Peach Sauce

Written by Rachel, Posted in Breakfast, Brunch, Canning, Condiments, Dessert, Fruit, Gluten Free, Kid-Friendly, Sauces, Vegetarian

Last week I ordered twenty pounds of peaches as an add on from Abundant Harvest Organics. I thought I’d bitten off more than I could chew (haha, no pun intended) and worried that they may spoil before I got to them.

None did.

And now I have a yummy peach sauce to share with you!

Feel free to substitute your favorite stone fruit if you’d like. Plums, nectarines, apriums, pluots, apricots… they’d all be amazing.

Start by halving the peaches. Remove the pit, and slice or roughly chop. It’s going to be blended in a bit, so don’t worry about the shape.

About eight to ten cups will do just fine. Out of my twenty pounds of peaches, I ended up with roughly 45 cups of sliced peaches in total. This sauce was just a small portion (I froze the rest – more about that another week).

I added two tablespoons of butter to a large hot pot. If you don’t want to use butter, coconut oil would be just fine. The fat adds a rich quality to the sauce that I love. If you don’t want to add either, that’s cool too.

Peaches are dumped into the hot browning butter.

Get ready for the smell. It’s amazing!

After the peaches have cooked for about twenty minutes (and then rested for ten – not a must, I just needed more time to work on a different recipe, so they had to wait), they should look something like this.

I had a few oranges still hanging around from spring boxes (wow they lasted a long time!!), so I whisked them up with the zest and juice from one lemon, a bit of coconut palm sugar, and a pinch of salt.

And then, orangy-lemon juice meet smooshy peaches.

Orangeyou glad I didn’t say… I don’t know… banana?!

Sorry. Kinda.

After the sauce cooked up for a while longer, I blended it up with my hand blender. A regular blender will work just fine too (just be sure to remove the middle part of the lid and cover the hole with a clean kitchen towel).

One more tablespoon of butter is stirred in after the sauce is blended.

Extra richy richness.

This is gonna be good… I’m hoping that Tim will make some more Vanilla Bean Ice Cream so I can top it with some of this sauce. You could make this even more awesome by roasting some fruit to plomp on top. It would be great over French Toast or Cornmeal Pancakes, or used in place of jam.

Or, just eat it by the spoonful…

Happy Eating!

Peach Sauce

Recipe Type: Dessert, Sauces, Stone Fruit, Gluten-Free, Breakfast

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Sweet summer peaches are cooked up in butter and blended to make a delicious sauce.

Ingredients

3 T unsalted butter (divided 2 T, 1 T)
8-10 C ripe peaches, sliced or roughly chopped
1 t vanilla extract
pinch salt
juice from 1 lemon
zest from 1 lemon
juice from 2-3 oranges
3 T coconut palm sugar (brown sugar, maple syrup, or honey will work too)

Instructions

Heat a large pot and add 2 T of butter. When butter is hot, add peaches. Cook over medium-low heat, stirring occasionally, for 20 minutes, or until peaches are very soft. Let stand 10 minutes (optional).
Whisk together vanilla through sugar. Add to peaches. Bring to a boil. Reduce to a simmer and cook for 20 minutes.
Blend with a hand blender (it helps to tip the pot to the side a bit to prevent splattering) or a blender (in batches, with the middle part of the lid removed and a clean towel covering the hole). Stir in remaining 1 T of butter.
To store, ladle into clean pint jars, leaving at least 1/2″ of room at the top. I prefer to store the sauce in the freezer, freezing uncovered, then adding the lids once the sauce is frozen.

Notes

Yields 3 pint jars.

Monday

27

January 2014

0

COMMENTS

Feel Better Soup

Written by Rachel, Posted in Dinner, Herbs, Kid-Friendly, Legumes, Lentils, Lunch, Main Dishes, Pasta, Quick and Easy, Soups, Vegetables, Vegetarian

It seems like every year around this time people get worn down by cold and flu season.

I don’t like that sickness has a season.

As the main cooker and food maker in our home, I try to help us to avoid sickness by keeping our diet full of nutrient rich foods (thanks to Abundant Harvest Organics that’s a simple enough task). I try to be proactive, to supply us with lots of fruits and veggies, whole grains, lean proteins… you know, the good stuff. But, we still sometimes get sick.

I got sick the week after we got back from Paris. The timing could have been much worse, so I didn’t complain too much. But, it’s still no fun (except for the laying around all day watching TV, that’s fun for about a day 😉 ).

I wanted to make Chicken Noodle Soup, but didn’t have any chicken or vegetable stock. I figured that rather than make stock and then discard the veggies, I’d make soup and eat the veggies. It was an attempt to force all sorts of nutrients into my body, while cleaning out the fridge. Success!!

Whatever veggies you’ve got on hand will work. At the time I had some onion, kohl rabi, collard greens, roasted garlic, spinach, radishes, and cauliflower that needed to be used up. You could also add broccoli, carrots, turnips, or cabbage.

I added lentils for some lean protein, and pasta just for fun. The pasta soaked up a lot of the broth, so be warned, this is a thiiiick soup. Feel free to add more liquid if you’d like. (If you’re making enough for leftovers, cook the pasta separately and add some to each bowl, but not to the pot of soup… unless you want “Feel Better Pasta”, which is also delicious.)

Feel-Better-Soup-4

I hope you’re feeling great and that this soup makes you feel even better. But, if you are feeling poor, I wish you restored health very soon.

Happy Eating!

Feel Better Soup

Recipe Type: Soup, Main Dish, Dinner, Vegetables, Vegetarian, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Serves: 4

Ingredients

1-2 T olive oil
1 onion, chopped
3 kohl rabi, peeled and chopped
5 red radishes (or any other radish – about 1-2 C), chopped
4 C cauliflower, chopped
to taste, salt
to taste, pepper
1 t oregano, dried
1 t parsley, dried
1 t thyme, dried
1 t sriracha (or your favorite hot sauce, or a pinch of cayenne)
4-6 cloves roasted garlic (optional), mashed
1 t dijon mustard
1-2 8 oz. can tomato sauce
1/2 C lentils (cooked)
8 C water or vegetable stock
1/2 C uncooked orzo pasta
5 C collard greens, chopped
2 C spinach, chopped
1 T lemon juice
1 t apple cider vinegar

Instructions

Heat soup pot, add oil, when hot add onion through pepper. Cook for about 15 minutes over medium heat, stirring occasionally.
Add oregano through water/stock, bring to a boil. Cook until all vegetables are tender, then add pasta.
When pasta is almost done, add greens.
When pasta is done and greens are wilted, add lemon and vinegar.
Taste and adjust seasoning if needed.
Serve and feel better soon.

3.2.1269

Monday

20

January 2014

10

COMMENTS

Roasted Broccoli Topped Baked Potatoes

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

Hello friends.

I’m glad you’re here.

I want to tell you about something that I love.

It’s not a person (although I love many). It’s not an object (although I seem to have quite a collection). It’s not bacon (although bacon will always be dear to my heart).

It’s roasted broccoli.

Maybe I’m weird. I don’t know. If I am, I’ll deal.

In any case, I really like broccoli, especially when it’s roasted.

I can be persuaded to like almost any veggie that’s roasted. In fact, I’m not sure I can think of one that I dislike.

Green beans? Delicious. Beets? Totally acceptable. Squash? Absolutely.

Roasting is the way to go.

Roasted-Broccoli-1

And let us not forget the humble potato when we consider vegetables that are suitable for roasting.

For this dish, I sliced the potatoes in half to try to shorten the baking time. It didn’t really help with that. Buuuut, look at that crispy goodness. Well worth the wait.

Thyme is a friend of broccoli and potato. So I mixed some with a bit of Greek yogurt to dollop on top. We will also have a nice sprinkling of parmesan cheese. This is like a jazzed up version of a baked potato. There’s nothing wrong with a baked potato. In fact, I could go for a chili, cheddar, chive, bacon, yogurt topped perfectly roasted potato right now. But, for today, let’s pretend we’re fancy. Ok?

One of the best things about my work is when the cooking and photographing lines up perfectly with meal time.

Happy Eating!

Roasted Broccoli Topped Baked Potatoes

Recipe Type: Roasting, Oven, Stove Top, Main Dishes, Dinner, Lunch, Sides, Kid-Friendly, Gluten-Free, Vegetables, Vegetarian, Dairy, Cheese, Broccoli, Yogurt, Easy Meals

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 70 mins

Total time: 1 hour 20 mins

Serves: 4

A snazzy take on a baked potato.

Ingredients

2 large red potatoes, halved lengthwise
1/2 T olive oil
5-6 C broccoli (about 3 heads), cut into bite sized pieces
1 T olive oil
3/4 T fresh thyme
to taste, salt
to taste, pepper
pinch cayenne
pinch fresh thyme
1/2 C Greek yogurt (for topping)
parmesan cheese, grated (for topping)

Instructions

Pre-heat oven to 350F.
Drizzle cut side of potatoes with 1/2 T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
Toss broccoli with remaining olive oil, 3/4 T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
Mix yogurt with a pinch of thyme and a sprinkle of salt.
Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.

Tuesday

24

December 2013

3

COMMENTS

I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

Written by Rachel, Posted in Appetizers, Dinner, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegan, Vegetables, Vegetarian

I’m ready. So so so ready for Christmas. Most of our shopping was finished in Paris, and the gifts are wrapped and under the tree. (Speaking of Paris, I can’t wait to share about our trip, in the new year!) There’s egg nog in the fridge (not for me, but Tim loves it), and cider to heat up each night, to be drunk by the light of the Christmas tree. I love this season.

We Skyped with my family on Sunday. That’s when they did Christmas morning. We can’t be there every year, which is hard for me, but that’s what happens when you live far away. So I take the moments I can get. My favorite from Sunday was our niece, Anja, who is 15 months old, giving us (and the laptop she was looking at) kisses, over and over and over. My heart nearly burst with happiness. I will treasure that memory always.

Even though we won’t be traveling to see my family, Tim’s family is not as far away, and we are looking forward to spending time with them. And then, my youngest brother and his sweet girlfriend are coming to visit us. We have weeks full of fun planned with these special family members, and some dear friends.

In light of all the festivities, I will be taking the next two weeks off to play.

Since I’m smitten with soup, it seemed appropriate to share a great recipe with you to close out the year.

It’s a Vegan Roasted Cauliflower and Potato Soup. Veggies are roasted to deepen their flavor. Hot sauce is added for a hint of spice. And coconut milk is used for a creaminess. Then it’s all blended up to make a nice, happy, soupy dinner that is dairy-free, vegan, gluten-free, and vegetarian. I served it with some of our favorite biscuits.

With that, dear friends, I bid you good eating, Merry Christmas, happy holidays, and wishes for a most wonderful New Year.

Vegan Roasted Cauliflower and Potato Soup

Recipe Type: Vegan, Dairy-Free, Gluten-Free, Vegetarian, Dinner, Main Dishes, Soups, Vegetables, Roasting, Oven, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 6

Ingredients

3-4 C potato, large chunks
1 onion, large chunks
2 large red radishes, large chunks
10-12 C cauliflower, large chunks
1 small head garlic
olive oil
to taste, salt
to taste, pepper
6-8 C water or vegetable stock
2-3 C coconut milk (almond milk would work too)
1 t of your favorite hot sauce
pinch chili powder
pinch ginger
4 t red wine vinegar
1/2 t lemon balsamic vinegar
to taste salt
to taste pepper
olive oil, for serving

Instructions

Pre-heat the oven to 375F.
Toss veggies with a bit of olive oil, salt, and pepper. Place on two baking sheets (keep onions in one section in case they’re done sooner and you need to remove them).
Cut top off the head of garlic, drizzle with olive oil, and wrap in foil. Place on one of the veggie baking sheets.
Roast veggies for about 45 minutes, or until tender inside, slightly crispy outside.
Bring water/stock to a boil. Add veggies, milk, hot sauce, seasonings, and vinegars. Cook for a few minutes.
Blend with a hand blender (or in batches in a regular blender, with the middle plug removed and the lid covered with a clean towel) until smooth. Taste and adjust seasoning if needed.
Serve topped with a drizzle of your favorite olive oil.

Notes

Leftovers can be frozen and reheated to go with your favorite sandwiches!

Wednesday

11

December 2013

5

COMMENTS

Three Bean Chili – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Beans, Beef, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

Beans beans beans. I love beans. I wonder if I have too many foods that I love. Nah. I just had this awful thought, “What if I hated as many foods as I love!?” That would be terrible. Let’s not even go down that path. Shudder…

I have made chili about one million different ways. Long before I knew I liked to cook, eons before blogging was even a thing, I liked to make chili. Back then I thought it tasted good. I have no idea if it actually did, since I don’t time travel (I think that that’s the second time I’ve mentioned time travel on here in a short time… I’m cool with that… Tim should be very proud). I suppose that as my chili recipe has evolved, so has the taste. It’s a good thing to learn, grow, change, don’t you think? I mean, if we go deep for a minute, would I want to be the person I was a year ago, 5 years ago, 10, 15, or 20 years ago? Heavens no. I’ve learned, I’ve changed, I hope that I’ve become a better version of myself. As we mature, that’s what tends to happen.

Kinda like a good chili. The recipe changes over the years. Ingredients are added and subtracted, cooking times speed up and slow down. The chili itself gets deeper and richer as time passes, gently simmering over the fire. A great metaphor for our lives I think. I want to be chili. With a depth, a richness, a savory quality that can only come from years of well seasoned living.

This is a well seasoned, deep chili. It can cook for a shorter time or you can let it go for longer. It’s simple, yet rich. It’s hearty. It will fill you right up, but might leave you wanting more, because it tastes so good. It’s perfect with your favorite cornbread. Um, but then what isn’t? Cornbread is one of those foods that I could eat forever. I like it cold the next day, standing in front of the fridge with the door open, starving, needing a snack. It is the perfect solution to that problem. It’s great heated up in the toaster with a fried egg for breakfast. Or, with the leftover chili. That’s always a good idea.

Here’s to lives and food that have depth, richness, and are well seasoned.

Happy Eating!

Three Bean Chili

Recipe Type: Main Dish, Dinner, Soup, Chili, Hearty, Stove Top, One Dish Dinner, Easy, Meat, Beef, Legumes, Beans, Vegetables

Cuisine: American

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 77 mins

Total time: 1 hour 32 mins

Serves: 4-6

Ingredients

1/2 lb. ground beef
1 C onion, chopped
1 serrano pepper, ribs and seeds removed, diced
3 cloves garlic, diced
2 tomatoes, chopped
1 C black beans
1 C kidney beans
1 C cranberry beans
1 t salt
1/4 t pepper
1/4 t ginger
1 t chili powder
1 t sweet paprika
2 T tomato paste
2 T balsamic vinegar
2-3 C vegetable stock (beef or chicken would work too)
1 T honey
1 t butter

Instructions

Heat soup pot and add beef. Break up and cook for a few minutes. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally.
Remove from heat and stir in butter.
Taste and adjust seasonings if needed.
Serve with your favorite cornbread.

Happy Eating!

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Roasted Broccoli Topped Baked Potatoes

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I’m Ready for Christmas and some Vegan Roasted Cauliflower and Potato Soup

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