De Ma Cuisine

vegetarian Archive

Monday

2

September 2013

4

COMMENTS

When Winter Veggies Arrive Early – Spaghetti Soup

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Main Dishes, Roasting, Soups, Vegetables, Vegetarian

SpaghettiSoupWhat to do with a winter squash… when it’s still summer?! Make it into a soup that has summery flavors.

SpaghetttiSoup3

It’s kinda the best of both worlds. I get to eat soup when it’s 95 degrees F out, but I also get to use the wintery veggies that we’ve started getting in our weekly box of produce.

This one is a bit like a soupy version of the Spaghetti Squash Rock that I made on the show last year. The squash is roasted, stock is made, veggies are sautéed. Then it all comes together pretty quickly.

SpaghetttiSoup2

SpaghetttiSoup6

SpaghetttiSoup4

SpaghetttiSoup5

I like to top this soup with a good amount of parmesan cheese. And some hearty, crusty bread, with some butter on it goes really well (perfect for dipping and then cleaning out the bowl).

Happy Eating!

Print
Spaghetti Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 35 minutes

Total Time: 1 hour, 50 minutes

Yield: 4-6

Spaghetti Soup

Ingredients

  • 1 T olive oil
  • 1 onion, chopped
  • 3 sweet peppers (or 1 bell pepper), chopped
  • 6 cloves garlic, diced
  • 1 t honey
  • salt, to taste (about 1 to 1 1/2 t)
  • pepper, to taste
  • 1-8 oz. can tomato sauce
  • 6-8 C stock (chicken or vegetable will work)
  • 2 spaghetti squash, cooked (about 4 C)
  • 2 T balsamic vinegar
  • 1 T butter
  • parmesan cheese, grated, for topping

Instructions

  1. Cook squash: Halve, remove seeds, brush with olive oil, and bake cut side down at 350F for 45-60 minutes (or until flesh pierces easily with a fork). Scrape flesh from skin and set aside.
  2. Heat a soup pot, add oil. When oil is hot, add peppers, onion, salt, and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.
  3. Add tomato sauce, squash, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.
  4. Remove from heat and add butter. Taste and adjust seasoning if needed.
  5. Serve topped with parmesan cheese.

Notes

Most of the cooking time is inactive.

http://www.de-ma-cuisine.com/when-winter-veggies-arrive-early-spaghetti-soup/

Wednesday

22

May 2013

0

COMMENTS

Zoo Boats (Roasted Stuffed Squash) – Episode 68

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Rice, Sides, This Week's Feast, Vegetables, Vegetarian

RoastedStuffedSquash2

As a kid, I remember my mom making Zucchini Bread. She called it “Zoo Bread”. I wonder if she thought that if we didn’t hear the word “zucchini” we might eat it. We did. However, I don’t remember feeling fooled… I think we might have known what was in it. We liked it because it was good.

RoastedStuffedSquash6

RoastedStuffedSquash3

RoastedStuffedSquash

Today I’m making Roasted Stuffed Squash. But, if it helps anyone in your home to eat them without a fuss, you are welcome to call them “Zoo Boats”.

Or maybe if someone thinks they don’t like squash, but gets to help scoop out the middle, they will be so proud of themselves that they will insist on eating some. Insist.

I used leftover rice. Quinoa would also be delicious (and would add more protein). Adding Italian sausage or ground beef would be great too.

This is kinda like a switcheroo on the classic Stuffed Pepper or Stuffed Tomato. Hey! Why not get creative and make a few different kinds of stuffed items – Peppers, Tomatoes, and Squash! Everyone could have their favorite.

RoastedStuffedSquash4

RoastedStuffedSquash5

Unfortunately, now I’m craving Zoo Bread. Guess that’s what I’ll be making later on today.

Happy Eating!

 

Roasted Stuffed Squash
Recipe Type: Main, Side, Vegetable, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Roasted squash is stuffed with rice, peppers, and onions, then it’s topped with basil. It tastes like summer.
Ingredients
  • 1 medium or large summer squash, sliced lengthwise, center scooped out
  • 1 T olive oil, divided
  • to taste salt
  • to taste pepper
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, diced
  • 1 C (heaping) cooked rice
  • 1 large tomato (about 1 C), chopped
  • pinch red pepper flakes
  • 1 t fresh oregano, chopped
  • 1 t fresh basil, chopped
  • 1 t fresh thyme, chopped
  • 1 t fresh sage, chopped
  • 1 T lemon juice
  • 1/4 parmesan cheese, grated
  • 1/3 C gruyère, grated
  • fresh basil, chopped (for topping)
Instructions
  1. Pre-heat oven to 350F.
  2. Scoop out center of squash. Rub with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet. Roast for 15 minutes (or until tender).
  3. Heat a pan, when it’s hot, add remaining oil. When oil is hot, add onion and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add rice, herbs, seasonings, and tomato. Cook over medium to medium-low heat for 5-8 minutes, stirring occasionally.
  4. Remove from heat. Add lemon juice and parmesan to rice mixture. Stir and taste. Adjust seasoning if desired. Spoon rice mixture into squash. Top with gruyère and return to oven for about 5 minutes, or until cheese is melted.
  5. Serve topped with fresh basil. (Could serve whole, or cut in pieces to serve more.)
Notes
Cooking time is actually about 15 minutes because rice mixture cooks while squash roasts. You could save the scooped out portion and add it to the rice mixture, or save it to add to some soup or a pasta sauce! Recipe has since been adapted to include fresh herbs rather than dried. If using dried oregano, basil, thyme, and sage, reduce to 1/4 t of each.

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

24

April 2013

1

COMMENTS

Strawberry-Balsamic Tart – Episode 64

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Baking, Breakfast, Brunch, Dessert, Fruit, Nuts, Roasting, Snacks, This Week's Feast, Vegetarian

StrawberryBalsamicTart4

I love to cook. That’s not a secret. I’m better at it than some, much worse than others. I fail and I succeed.

StrawberryBalsamicTart3

I made some Fish Tacos the other week. They were a definite fail. But, today, my friends, was a good cooking day because of a little thing called Tart (it might actually be more of a dessert pizza, but I like the word tart, so that’s what I’m calling it).

It surprised me with it’s deliciousness. I love surprises. But, usually culinary ones are more along the lines of “Wow! That’s really gross,” or “Darn, the pan with the sauce for today’s main dish fell on the floor”… You know what I mean?

But this tart, this little Strawberry-Balsamic Tart, is the good kind of surprise.

StrawberryBalsamicTart6

StrawberryBalsamicTart2

StrawberryBalsamicTart5

Strawberries get all melty and soft when they’re roasted. Reduced balsamic vinegar is syrupy and thick. Pizza crust is thin and crispy. Walnuts are slightly toasted and crunchy. Onions are caramely and sweet. And, maybe the most surprising ingredient, black pepper, adds just the right tiny kick of spice.

Be still my heart.

I can’t stop thinking about this tart.

It was love at first bite.

I ate this on its own for lunch… and had a hard time not eating the entire thing by myself. However, should you want to share, I think it would be great alongside a Spinach Salad topped with Shredded Chicken (use leftover Roasted Chicken), Walnuts, and Strawberries. It could be a brunch food – how about with the Spring Frittata I made a few weeks ago?! Or maybe serve it as an appetizer? Why not?! You could also also also serve it with a dollop of vanilla ice cream and call it dessert.

Ready? Set. Go!

StrawberryBalsamicTart

Print
Strawberry-Balsamic Tart

Prep Time: 10 minutes

Cook Time: 29 minutes

Total Time: 39 minutes

Yield: 4

Strawberry-Balsamic Tart

Ingredients

  • 1 T butter, divided, melted
  • 1 pint strawberries, hulled, and quartered lengthwise
  • pinch nutmeg
  • 1-2 medium onions, sliced
  • 2 T honey
  • pinch salt
  • 1/2 C balsamic vinegar
  • 1 pizza crust
  • 1/4 C coconut palm sugar (or brown sugar)
  • 1/4 C raw walnuts, coarsely chopped
  • pinch freshly ground black pepper

Instructions

  1. Pre-heat oven to 425F. Melt butter.
  2. In a hot, dry skillet, add onions, honey, and salt. Cook over medium-low for about 15-20 minutes, or until they are caramelized, stirring occasionally.
  3. While onions cook, in a small saucepan, bring vinegar to a boil, then reduce to a simmer. Cook until thickened and syrupy, about 12-18 minutes (being careful not to let it burn).
  4. Meanwhile, roll out pizza crust. Par bake for 5 minutes.
  5. Toss strawberries with 1/2 T melted butter and nutmeg.
  6. Brush crust with 1/2 T melted butter. Sprinkle with sugar and press into crust slightly (with a spatula or fingers). Top with onions, walnuts, strawberries, and black pepper. Bake for 7-9 minutes (or according to your pizza dough's recipe instructions), or until crust is done.
  7. Let stand for a few minutes.
  8. Drizzle with balsamic vinegar. If you can wait that long, serve at room temperature. If not, I totally understand. 😉
http://www.de-ma-cuisine.com/it-might-be-love-ep64/

Happy Eating!

This episode is sponsored by: Abundant Harvest Organics, Waterfall Creative, Molly Jenson.

Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

SpinachArtichokeDip5

SpinachArtichokeDip2

SpinachArtichokeDip4

I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

SpinachArtichokeDip

Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Print
Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

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

Monday

15

April 2013

0

COMMENTS

Smoothie

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Vegetables, Vegetarian

 

Smoothie
Recipe Type: Drink, Fruit, Vegetable
Author: Rachel Oberg – De Ma Cuisine, adapted from Jacob Pries’ recipe
Prep time:
Total time:
Serves: 2
Goodness in a glass!
Ingredients
  • 1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)
  • 2 super ripe bananas (fresh or frozen)
  • 1 C kale or spinach
  • 1/3 C milk
  • 1/2 C Greek yogurt
Instructions
  1. Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.

 

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts