De Ma Cuisine

vegetables 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.)

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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

6

March 2013

0

COMMENTS

Roasted Broccoli and Fried Egg Sandwich – Episode 58

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Eggs, Lunch, Sandwiches, This Week's Feast, Vegetables, Vegetarian

RoastedBroccoliAndFriedEggSandwich2

I have created something.

I think it is wonderful.

Every ingredient is crucial here.

The egg, the broccoli diCicco, the parmesan cheese, the lemon juice, the green onion, the dijon mustard, the crusty sandwich roll… they all need to be together. Need.

Try the sandwich and you will understand why.

For extra goodness add a little extra lemon juice as you eat.

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I’m getting happy all over again as I remember this delicious lunch. It could also be perfect for breakfast or dinner.

When you eat it, you could do as I did, hardly stopping to breathe, for fear the sandwich might disappear before you can finish it. Or, you could eat it like a normal human being. Whatever. The choice is yours.

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RoastedBroccoliAndFriedEggSandwich

I was going to say that if you don’t like roasted broccoli that you could substitute something else. But, then I realized that I don’t really want to. I created this dish is created around broccoli, so it’s obviously best with it. But, if you don’t like roasted broccoli (I’m sorry – I think you’re missing out), or don’t have broccoli on hand, try cauliflower or Brussels sprouts.

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Oh happy day.

Print
Roasted Broccoli and Fried Egg Sandwich

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Yield: 2

Roasted Broccoli and Fried Egg Sandwich

Ingredients

  • 3-4 C broccoli diCicco (stems too!), cut into small pieces (regular broccoli could also work)
  • 1/2 C broccoli diCicco leaves (spinach could also work)
  • 2 t olive oil
  • to taste garlic sea salt (or regular sea salt)
  • to taste pepper
  • 1/4 C green onion, chopped
  • dijon mustard
  • 2 oz. (1/8 C) parmesan cheese, grated
  • lemon wedges
  • crusty bread or rolls
  • eggs (1 per serving)

Instructions

  1. Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, a bit of salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it's slightly crispy).
  2. Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you're using a cast iron), until yolk is to desired doneness.
  3. Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.
http://www.de-ma-cuisine.com/yes-i-put-broccoli-on-a-sandwich-ep58/

Happy Eating!!

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Burroughs Family Farms, Molly Jenson, Waterfall Creative.

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!

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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.

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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.

Friday

8

February 2013

0

COMMENTS

Shepherd’s Pie of the South

Written by , Posted in Cheese, Dinner, Gluten Free, Leftovers, Main Dishes, Meat, One Dish Dinners, Poultry, Vegetables

SouthernShepherd4I used to live in Texas. For five years. In between growing up in Ontario and my curent residence in California. In that time, one thing that I learned about the good ole folks, deep in the heart of Texas, is that they love them some barbecue. Oh boy, do they know how to grill.

There’s a restaurant that we used to go to called Rudy’s. Their slogan is “The worst BBQ in Texas.” I’ve no idea why they say this. Mmmm, Rudy’s… You stand in line, (I have to interrupt myself for a second. I’m reading this aloud as I type and all of a sudden I’ve developed a Southern accent. What?!), so, as I was saying, you stand in line, you order your brisket, beans, coleslaw, creamed corn, peach cobbler, and sweet tea. You pick up your order a few steps to your right, and they give you about a quarter of a loaf of white bread to go with it. I don’t know why. They just do. And you just eat it, because that’s the way it is at Rudy’s.

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SouthernShepherd

This Shepherd’s Pie is a tribute to my Texas friends and family. It has collard greens, barbecue sauce, sweet corn, shredded chicken, polenta, and a whole buncha other stuff. You can read the recipe. I’m not going to write it all out again. I’m not a true Southerner, so this is my take on it, from my brief stint there. If I got it wrong, well, it still tastes good, y’all.

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My heart feels happy right now. I’m thinking of Texas memories. What a sweet time that was in my life. I think I’ll go look at some old photo albums for a while.

Happy Eating!

Print
Shepherd’s Pie of the South

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Shepherd’s Pie of the South

Ingredients

  • 1/2 T bacon grease (or olive oil)
  • 1/2 T olive oil
  • 1 T butter, unsalted
  • 1 onion, chopped
  • 1 C corn
  • 1 C (about 5 leaves) collard greens, chopped
  • 1 carrot, chopped
  • 1 leek, chopped
  • 1/2 to 1 t red pepper flakes
  • 1 t salt
  • 1/4 t pepper
  • pinch all spice
  • 6 cloves garlic, minced
  • 1 1/2 C chicken, cooked and shredded
  • 1/2 C barbecue sauce
  • 1 t dijon mustard
  • 1 t maple syrup
  • 1 t apple cider vinegar
  • 1 C water
  • 1 T cornstarch
  • 2 T cream
  • 2 T lemon juice
  • 2-3 C polenta
  • 1/2 to 1 C parmesan cheese, grated

Instructions

  1. Heat oven proof skillet (cast iron works great). Add butter, bacon grease, and olive oil and let them brown. Add all veggies (except garlic), vinegar, and seasonings. Cook over medium heat for 10 minutes, stirring occasionally. Add garlic and chicken and cook 5 minutes more.
  2. Whisk together water and cornstarch. Whisk in barbecue sauce, mustard, and maple syrup. Pour over chicken mixture. Cook over medium to medium-high heat for 3-5 minutes, or until chicken is heated through. Remove from heat. Stir in cream. Stir in lemon juice. Taste and adjust seasoning if needed.
  3. Top with polenta and smooth over meat and veggies. Sprinkle with cheese. Bake at 350F for 10-15 minutes, if using hot, fresh polenta (or 30-40 minutes, or until polenta reaches 165F, if using leftover, cold polenta). (*If the pan is really full, you may want to put a drip catching baking sheet under the pan just in case it overflows.) If you're using hot polenta, you could also just top with cheese and serve. It will melt from the heat of the polenta.
http://www.de-ma-cuisine.com/a-new-take-on-shepherds-pie/

Polenta

Last modified on 2013-02-08 01:25:35 GMT. 0 comments. Top.

Polenta

Recipe Type: Side, Cornmeal, Stove Top, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 3/4 C cornmeal
  • 3 C water
  • 1 C milk
  • 1 C cheese, grated
  • salt
  • pepper
Instructions
  1. In a medium sized sauce pan, boil water and milk.
  2. Add cornmeal slowly, whisking as you do. Let it thicken. When it has, remove from heat.
  3. Whisk in cheese, a little bit at a time. Add salt, and pepper.

 

Roasted Chicken

Last modified on 2012-12-01 02:27:55 GMT. 0 comments. Top.

Roasted Chicken
Recipe Type: Main Dish
Author: De Ma Cuisine – Rachel Oberg
Prep time: 5 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 35 mins
Serves: 2-4
Ingredients
  • 1 whole chicken
  • olive oil
  • salt
  • pepper
Instructions
  1. Line a pan with foil, drizzle with oil, sprinkle with salt and pepper.
  2. Place chicken in pan. Drizzle with oil, sprinkle with salt and pepper.
  3. Bake at 375F for 1 hour 15 min (until it gets to 180F), basting every 30 minutes.
  4. Let stand 10 minutes before serving.
Notes

We gave this **** (“Amazing”)

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

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It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

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I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

This episode is sponsored by: Burroughs Family Farms, Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

 

 

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