I made risotto this week because my friend, Elizabeth, asked me to.
I was inspired by the basil I was getting in this week’s Abundant Harvest Organics box. All of the ingredients in this dish are basil friendly. It’s a tasty dish.
I’ll admit to you that I couldn’t stop eating it, even though it was a little too hot and I kinda burned my mouth. It was worth it.
Most of this dish contains ingredients that are from an AHO box, or can be bought as or made from an add on. There are a few exceptions (such as the arborio rice and the wine), but even the rice could be substituted for the rice that’s available through AHO. I’ve done it before. It’s a bit different, but still really good. It’s up to you.
We buy cheap wine. That’s what we drink and what I cook with. If you want to use more expensive wine, go for it! But, in my opinion, Two Buck Chuck is just fine. 
If you don’t want to use wine at all, just use all chicken or vegetable stock.
Basil is probably my favorite herb. The smell of it reminds me of Reedley, where we used to live, where I learned to garden and grew my first basil plants from seed.
I can see myself in the spoon in the photo. I’m OK with that.
I served the risotto in a tea cup that belonged to my Oma. I miss her.
I hope you enjoy this meal! It can be found on Wednesday of this week’s menu. You could also swap Wednesday’s meat with Sunday’s, and have salmon with it instead of pork. That’s what I did. I did it because I forgot to put the pork in the Crock Pot and when I remembered, there wasn’t enough time for it to cook. Whoops!
Basil and Summer Squash Risotto
Last modified on 2012-05-17 00:07:15 GMT. 0 comments. Top.
| Basil and Summer Squash Risotto |
- 2 C white wine, divided
- 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
- 4-6 C stock (chicken or vegetable)
- 3-4 C summer squash, chopped into small pieces
- 1 green garlic, diced
- 3 cloves garlic, diced
- 1 spring onion, diced
- 2-3 T lemon juice, plus a little more for serving
- 1 1/2 C arborio rice
- 1 C parmesan cheese, grated
- 1 1/2 T honey
- 2 T olive oil, plus a little more for serving
- 1 t salt
- 1/2 t pepper
- In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
- Heat a medium or large sauce pan over medium heat. Add olive oil. When it’s hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
- Add garlic, cook for 1 minute.
- Add rice, cook for 1 minute.
- Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
- Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
- Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
- Remove from heat. Add basil. Stir for about a minute.
- Add parmesan cheese, stir to combine.
- Taste and adjust seasoning if needed.
- Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.
Dog was glaring at me while I photographed the dish. He must not have approved of my form. Oh, Brando.
This episode is sponsored by Abundant Harvest Organics and Bari Olive Oil Company. Yippee!!!!!
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Today is no longer my birthday. But, I have one last Birthday Extravaganza giveaway to do…
I want you to win an
Abundant Harvest Organics box!!!!
(This giveaway is now closed. Thanks for entering! If you didn’t win and would like to subscribe to AHO, visit their site!)
The winner is: Cathy Oberg!!!
Congratulations, Cathy!! Please let me know which delivery location you will pick up from.
(If her last name looks familiar, it’s because she’s my mom-in-law. No, the contest wasn’t rigged. She won fair and square, using random.org! )
Makes sense to do today, with this being an episode day. So let’s get to it!
First let’s talk about the episode. It’s a shorter one, since I was filming on my birthday, and wanted to try to work just a half day. And, success! I did! It was really nice. (Thanks for all the birthday wishes, by the way! I realize that they were prompted by the desire to win some awesome stuff… I don’t mind. I want you to wiiiiiiiinnnnnn!) I took part of the afternoon off, was spoiled by Husband, and went out with some really good friends to a local French restaurant that was simply divine! I don’t think I left a single morsel on my plate. Each bite was amazing. I had Steak with a Red Wine Sauce, Garlic Mashed Potatoes, and Asparagus. For dessert I had Crême Brulée. Oh boy. I wish I could have that again for dinner tonight!
Whoops, I was supposed to be talking about the episode… It features Fava Beans in a Chicken Caesar Salad?! Um, yes please! It’s a simple salad that is great lunch or dinner, as a side or a main dish… Husband didn’t even complain that we were just having salad as a meal. I still have some lemons left from a few weeks ago, so I used those in the dressing, as well as some yummy garlic, dijon mustard, parmesan cheese, and Bari Organic Olive Oil. I used the lettuce that was in this week’s AHO box, and topped our salad with a few roasted and salted almonds, and some homemade croutons (you don’t have to do this, I just wanted to).
Yes, so I put fava beans in the salad. I liked the addition. They add protein, fiber, vitamins A and C, potassium, and iron (got that info from the newsletter… I hope you read them, they’re full of good information)! You could even omit the chicken if you wanted to have a vegetarian salad. Either way, I think it will be go-od!
And now on to the giveaway!
*Please note, you must be able to pick up from one of AHO’s delivery sites (in California) to be eligible to win (sorry to any who will miss out).
To enter to win a box from Abundant Harvest Organics:
1. Leave a comment here.
Additional Entries:
1. Like De Ma Cuisine and Abundant Harvest Organics on Facebook and post about this giveaway tagging De Ma Cuisine and AHO in the post. (For example, ”Rachel of @De Ma Cuisine is giving away a box of @Abundant Harvest Organics produce!!!”) Then come back here and leave one additional comment about it (no comment, no count ).
2. Follow me on Twitter and tweet about the giveaway mentioning @De_Ma_Cuisine in the tweet (For example you could say “@De Ma Cuisine has an awesome giveaway going on. YOU COULD WIN A box of Abundant Harvest Organics produce!!!”). Then come back here and leave one additional comment about it (no comment, no count ).
This giveaway is sponsored by Abundant Harvest Organics!!
This giveaway is open to residents of California (you must be able to pick up your prize from one of AHO’s delivery sites)!!
Giveaway ends Wednesday, May 16th at 9 am (PST).
1 winner will be chosen. Winner will receive 1 box of produce from Abundant Harvest Organics. Giveaway is limited to residents of residents of California (who are able to pick up their prize from one of AHO’s delivery sites). Winner will be chosen using Random.org and winner’s name will be posted on this page. Winner will have 3 days to contact me to acknowledge the win. After that time a new winner will be chosen.
Don’t forget to enter to win a bottle of Bari Olive Oil and Joy the Baker’s cookbook! Yay for giveaways!!! Yay for Birthdays!!
Now here are the recipes! Enjoy!!!
Chicken Caesar Salad… With Fava Beans
Last modified on 2012-05-10 00:17:19 GMT. 1 comment. Top.
| Chicken Caesar Salad… With Fava Beans |
- 1 head lettuce, washed and torn
- 1 C chicken, cooked and shredded (I used leftovers)
- 1/2 C fava beans, blanched and shelled
- Options for toppings: chopped almonds, 1/2 C croutons, parmesan cheese, bacon
- caesar salad dressing
- Bring a pot of water to a boil.
- Snap tip of fava bean and pull down using the string. Remove beans from inside. Boil beans for 30 seconds. Remove from pot and immediately plunge in an ice bath (bowl of cold water with ice in it) to stop the cooking process.
- Gently peel the tip, and squeeze the bean out.
- Prepare dressing.
- Assemble and toss salad with dressing.
Caesar Salad Dressing
Last modified on 2012-05-10 00:17:24 GMT. 0 comments. Top.
This dressing recipe is adapted from The Pioneer Woman’s recipe: Pam’s Simple Scrumptious Caesar Salad.
| Caesar Salad Dressing |
- 2-3 T lemon juice
- 5 T mayo
- 1 T dijon mustard
- 10 T olive oil
- 1/2 t salt
- 1/2 C parmesan
- pepper
- 1 clove garlic, minced
- Whisk all ingredients except oil together.
- Slowly drizzle oil in, whisking as you do.
Homemade Croutons
Last modified on 2012-05-10 00:17:29 GMT. 0 comments. Top.
| Croutons |
- 1 C cubed bread
- 1 T olive oil
- salt
- pepper
- Toss cubed bread with oil, salt, and pepper.
- Broil 5 minutes in toaster oven, flip, and broil 2 minutes more.
- Let sit 5 minutes.
This episode was sponsored by: Abundant Harvest Organics, Bari Olive Oil Company!
This meal can be found on Tuesday of this week’s menu!
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I’ve tried something new. French Tarragon. I’d heard of it, but had never used it before today. I’m so glad to have been introduced.
I perused The Flavor Bible to find out what from this week’s Abundant Harvest Organics box would compliment this herb. Well, there were quite a few things. In the dish that I came up with, the ingredients are meant to compliment the tarragon (so if you do any substituting, do so at your own risk – do your research first, there are a few things that shouldn’t be paired with tarragon, for example: oregano, rosemary, and sage).
This dish has things like: chard (“greens”), spring onion, garlic, beef, dijon mustard, rice, and parsley.
Want to know some other things that go well with tarragon?! Asparagus (in this week’s box), broccoli (in this week’s box), cream, olive oil, pepper, tomatoes, red wine, lentils, capers, fish, chicken, cauliflower, artichokes, lemon juice, lettuce, mushrooms, pasta, potatoes, pork, spinach… These are just a few!
Let’s get excited about FRENCH TARRAGON!
There’s another dish on this week’s menu (Saturday) that goes with tarragon: Tarragon Potatoes w/ Lemon Zest. After you’ve made these dishes, if you still have some left, try the Tarragon Vinegar that’s in the AHO newsletter. I think I’m going to.
Now one last thing before you’re dismissed. TX Bar Organics is doing a cool thing with beef. I’m not just talking about amazing organic beef. That’s pretty awesome. But, above and beyond that, TX Bar Organics started a Food for a Cause program, where they donate 1 lb of ground beef to local food banks for every 20 lbs of beef purchased. The idea is to provide quality nutrition to families hit hard by the recent economic downturn. I’ve been thinking recently about food that we donate, canned goods for example, and how we usually give the things that have been sitting in the back of the pantry for years, things we know we’ll never eat, or don’t like. Why not give things that we would like to eat? I think what TX Bar Organics is doing is super! I’m glad that families in need will also get to eat wonderful organic beef.
Chard Wraps with Beef and Tarragon
Last modified on 2012-05-02 23:14:07 GMT. 0 comments. Top.
| Chard Wraps with Beef and Tarragon |
- 4 large chard leaves
- 1 lb ground beef
- 1 t fresh parsley, chopped
- 1 t French tarragon, chopped
- 1 C tomato sauce
- 1 spring onion, chopped
- 1 green garlic, chopped
- 2 C chicken stock
- 1 T dijon mustard
- 1 1/2 C rice, cooked (I used leftovers)
- 1 t salt
- 1/4 t pepper
- 4 toothpicks
- Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
- Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
- Taste. Add more salt if needed.
- Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
- Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.
This meal can be found on Tuesday of this week’s menu!
Episode Sponsored By
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On this, my 20th episode, I hope you like to laugh. I also hope you find bloopers as funny as I do. If not, I hope you like bacon. If not, I hope you like Sugar Snap Peas, roasted and salted organic Almonds, salty Parmesan Cheese, fresh organic Tomatoes, sour Lemons, and reduced Balsamic Vinegar. If none of this suits your fancy, um… you can just watch it for the bloopers. Yes, there are lots. I’m celebrating 20 episodes here! (In case you didn’t already know that I have fun at work.)
This dish is a lot like Pasta in a Pinch. A few different ingredients, slightly different sauce, and voilà, a new dish. If there’s something else you want to add from any week’s Abundant Harvest Organics box, go ahead! If you shop at the grocery store or farmers’ markets, or grow your own produce, feel free to make substitutions!
Sugar Snap Pea Pasta
Last modified on 2012-04-26 00:10:50 GMT. 0 comments. Top.
| Sugar Snap Pea Pasta |
- 2 C pasta
- 4-5 slices bacon, cooked and crumbled
- 1 tomato, chopped
- juice and zest from 1/2 lemon
- 2 T olive oil
- 1-3 C sugar snap peas, strings removed
- 1 C parmesan cheese, divided
- 1 T maple syrup
- 1/2 to 1 C pasta water
- salt
- pepper
- pinch cayenne
- 2 cloves garlic, chopped
- 1 spring onion, chopped
- 2 T almonds, chopped
- reduced balsamic vinegar (start with 1/2 C and reduce down)
- (If bacon isn’t cooked, cook and chop now.) Cook pasta (reserving 1/2 to 1 C water before draining). Reduce vinegar.
- Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
- Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
- Add snap peas. Cook 2-3 minutes.
- Toss pasta with sauce and 3/4 C parmesan cheese.
- Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
Cook time includes pasta. Will vary depending on type of pasta.
Happy eating!
This meal can be found on Thursday of this week’s menu.
This episode sponsored by:
Abundant Harvest Organics
Llano Seco Organic Pork
Bari Olive Oil Company
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This is episode 19. I’m excited about that. I made Spinach and Cheese Lasagna. I love that I used all the spinach from my Abundant Harvest Organics box today. I’m impressed with myself. I hate it when I don’t use all the spinach and it goes bad, and I have to put some of it in the compost. Not this week! In addition to spinach from this week’s box, there’s tomatoes, in the homemade tomato sauce, spring onions, and green garlic. When we ate it for dinner, I served it with a Caesar Salad, which uses lettuce and lemons.
Do you think this is smart? I’d never made lasagna before, and decided to make up a recipe and do it for this week’s episode. It’s OK if you say no. I’m shaking my head at it a little. Thankfully it tastes good… I guess it’s hard to ruin pasta, homemade tomato sauce, a bit of bacon, cheese, and wilted spinach. I think I could have done it though. If I were to make this again, I’d say make more sauce. You need more than you think you will, Rachel!!! Now I know. I also know that you should cook the noodles right before you’re going to use them. Otherwise they get sticky. I’m telling you these things so you can learn from my mistakes.
I dropped a noodle on the floor by accident. The dog came over and tried to eat the whole thing at once. Not a good idea. He dropped it back on the floor. Lesson to be learned: one whole lasagna noodle is too big for the dog. Rip it up. (I did, don’t worry. He ate it and was happy happy happy.)
I used fresh herbs from my garden!!! Yay, hooray, hip hippity! My parsley and oregano are growing like crazy! My basil is making an attempt. My rosemary is still alive, and that’s a good thing. I love fresh herbs!
I accidentally filmed the cupboards instead of the tomato sauce I was trying to puree. Whoops. I think it’s funny, so I left it in.
I’ve been looking at the photo of the lasagna. I wondering if it would be good with a fried egg on top. I might try that with some of the leftovers. I’ll let you know if it’s a good idea.
These cute cups are from my friend Shannon. She gave them to me for my birthday (don’t worry, you didn’t miss it, it’s coming up in a few weeks 
). I love them!!!
Spinach and Cheese Lasagna
Last modified on 2012-04-19 02:18:47 GMT. 1 comment. Top.
| Spinach and Cheese Lasagna |
- 1 lb. lasagna noodles
- 6-8 C spinach, chopped
- salt
- pepper
- pinch nutmeg
- 2 slices bacon, cooked and crumbled
- 1 C (8oz.) cottage cheese
- 1/4 C Greek yogurt
- 6 cloves garlic, diced
- 1/2 C spring onion, diced
- 2 T olive oil
- 4 C tomato sauce
- 1 C (8 oz.) fresh mozzarella, 1/2″ cubes
- 1 C parmesan, grated (divided 2/3 C, 1/3 C)
- 1/2 C water (opt.)
- 1 T olive oil
- Fresh herbs for topping (like basil, parsley, oregano)
- Parmesan cheese, for topping.
- Boil water. Pre-heat oven to 350F.
- Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
- Mix cheeses, cottage cheese, and yogurt.
- Cook pasta for 8-10 minutes.
- In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
- Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
- Let rest 10 minutes before serving.
- Serve topped with a little more parmesan and some fresh herbs.
On the episode I felt like I could have had more filling, so here are the changes I would make:
1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
2 C (16oz.) cottage cheese
2 C (16 oz.) fresh mozzarella, 1/2″ cubes
Great with a caesar salad!
Tomato Sauce
Last modified on 2012-04-23 19:31:05 GMT. 1 comment. Top.
| Tomato Sauce |
- 5 medium tomatoes
- 1/2 C red wine
- 1 sprig fresh rosemary, chopped
- 1 T fresh oregano, chopped
- 6 fresh basil leaves, chopped
- 1 T fresh parsley, chopped
- 1 green garlic, chopped
- 1/4 C spring onion (or regular onion)
- 1 T balsamic vinegar
- 2 slices bacon, finely chopped (opt. – could sub smoked paprika and 2 T olive oil)
- 1-2 T olive oil
- salt and pepper
- 1/2 C pasta water (opt.)
- Prepare an ice bath (bowl of water and ice). In a soup pot, boil water. Score each tomato with an X, not cutting too deep. Submerge tomatoes in water and cook 1 minute. Remove from hot water and place in ice bath (to stop the cooking). When they’re cool enough to handle, peel tomatoes (skin should come right off). Chop tomatoes.
- Cook bacon. Remove from pan and set aside. In same pan, add olive oil, garlic, onion, salt, and pepper. Cook over medium-low heat 2 minutes. Add tomatoes, cook 3 minutes. Add herbs, wine, balsamic vinegar, and cook 30 minutes over medium-high heat, stirring occasionally (turn heat down if liquid evaporates and it starts to burn, or just add more liquid). (Opt.: Add about 1/2 C pasta water, if you’re making it with pasta.)
- Either use the sauce as is (chunky), or puree with immersion blender or regular blender (remove middle stopper to let steam escape, and cover lid with a towel).
This makes about 2 C of sauce. For lasagna recipe, you may want to double this!
The bacon can either be used in the lasagna, or added to the sauce at the end.
This episode sponsored by
This meal can be found on Wednesday of this week’s menu!
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I missed Oma this past weekend especially. She used to make a traditional Easter bread called Paska. I thought of her as I made it. Since I’m missing her, since I have some beets to use, and since the weather is cool right now, I’m making Borscht for this week’s episode of A Cooking Show with Rachel O. Oma made the best Borscht. Mine is not as good. I’m not sure I could ever make anything as good as she did. Not being self-deprecating, she was just a great cook.
Borscht traditionally has things like cabbage, beets, beef, dill, and potatoes. This version has more veggies (why not?!) and no meat or dill (I didn’t have any). From this week’s Abundant Harvest Organics box, there are: parsnips, carrots, beets, cabbage, spring onions, fresh garlic, tomatoes, and a daikon radish (from an older box: potatoes). Like I said, not traditional, but still so good! Top it with a dolup of yogurt or sour cream, and serve it with some good bread, and there’s dinner. Perfect for a chilly spring night.
I also made my own vegetable stock for the soup. My friend, Elizabeth, asked if I would show how to do some of these things I often have on hand (like stocks). So in this episode, I’ll not only show you how to make Borscht, but also Vegetable Stock.
I hope you enjoy it as much as we always do. And, make lots, it’s even better the next day!!!
Borscht
Last modified on 2012-04-12 23:23:56 GMT. 0 comments. Top.
| Borscht |
- 2 carrots, quartered and chopped
- 2 parsnips, quartered and chopped
- 1 daikon radish, quartered and chopped
- 4 large or 6 small potatoes, chopped
- 7 beets, peeled and chopped
- 1 tomato, chopped
- 1 spring onion, chopped
- 1 fresh garlic, chopped
- 1 small cabbage, shredded
- 8-11 C veggie stock (or 6 C stock, 3-5 C water)
- 2 T olive oil
- 1 t salt
- pepper
- 1 T balsamic vinegar
- 1/4 C white vinegar
- 1 T honey
- 1 T fresh lemon juice
- yogurt, for topping
- Heat soup pot. Add oil. Add garlic, onion, and tomato. Smash tomatoes with potato masher. Cook a few minutes. Add all remaining veggies, except cabbage. Add salt, pepper, and white vinegar. Cook over medium heat, stirring occasionally, about 15 minutes, or until veggies are getting tender.
- Add honey, balsamic vinegar, and 8 C stock. Bring to a boil, reduce to a simmer, and cook 2-4 hours. Add 2-3 C more stock after an hour or two of cooking.
- (Add 2-3 C water, if needed, bring to a boil.) Add cabbage. Cook 30 minutes more.
- Add 1 T lemon juice.
- Serve topped with a dolup of yogurt.
The white vinegar is supposed to set the color of the beets, so they don’t bleed as much. It didn’t work in mine.
Borscht normally has beef and beef stock. I didn’t have any today, so I made a vegetarian version. It also normally has dill. I didn’t have any of that either.
Borscht is always better the second day. I don’t know why. It just is.
This episode was sponsored by Abundant Harvest Organics and Bari Olive Oil Company.
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Aren’t these tarts cute? I’m not sure if they’re technically tarts, but it’s what I called them, and what I intended for them to be. I’m not actually worried about what they’re called, since they taste so good. Plus, they’re healthy. Did you know that cabbage has lots of vitamin C and dietary fiber? I like to eat it.
We’ve gotten cabbage in our Abundant Harvest Organics box each week for about the past month or so. It’s been fun to find creative ways to prepare it. In this dish, cabbage and apples are cooked with honey, topped with pie crust, baked, then topped with gorgonzola cheese and reduced balsamic vinegar.
Does Gorgonzola scare you, because it’s one of those stinky, moldy cheeses (well, aren’t all cheeses technically mold???)? It scares me a little, I’ll be honest. It’s about as far as I go in that department. However, it pairs well not only with cabbage, but also with beef. So does balsamic vinegar.
Speaking of beef, we ate the tarts with a Steak Salad (although on the show it’s just a salad with dressing… still yummy, but it better with steak). They are intended to be eaten together. They can be eaten separately, or with other things, but I think you should just trust me on this one! For the salad, I used spinach, arugula, and lettuce. Then topped it with sliced steak and some homemade Gorgonzola Dressing.
Happy Eating!
| Individual Red Cabbage and Apple Tarts |
- 2 apples, julienned (looks like matchsticks)
- 1 head red cabbage, quartered, cored, shredded
- 2 heaping T honey
- 2 cloves garlic, minced
- 3-4 T chives, chopped (red onion could be substituted)
- 1-2 T olive oil
- pepper
- salt
- 1/4 C white wine (or apple cider vinegar)
- 1 pie crust
- 1 egg + 1 t water (for egg wash)
- gorgonzola cheese (goat cheese could be substituted)
- 1/2 C balsamic vinegar (reduced to about 2-3 T)
- In a dry pan, cook cabbage and apple with honey, salt and pepper over med heat for 5 minutes, stirring occasionally (if using red onion, add it now too).
- Add garlic and chives. Cook 2-3 minutes. Add wine, turn heat to high and cook, stirring occasionally, until most of the liquid has been absorbed, about 4 minutes.
- Remove from heat. Add olive oil, stir.
- Grease 4 small ramekins (oven-proof dishes). Divide cabbage mixture into the dishes.
- Divide pie crust into 4 discs. Roll out. Top ramekins with crust, crimp around edges. Cut four vent holes in top of each tart with the point of a knife.
- Whisk egg with water. Brush over pie crust (not too much – you don’t have to use it all).
- Bake at 350F for about 30 minutes, or until crust is flaky and baked (I used the toaster oven, a conventional oven may require less time).
- While they bake, bring balsamic vinegar to a boil. Reduce to a simmer, and cook until the liquid is reduced and it’s thickened and syrupy. Keep an eye on it – don’t let it burn!
- Top each tart with some gorgonzola cheese and a drizzle of reduced balsamic vinegar.
We ate this with a steak salad with homemade gorgonzola dressing. I made up this dish to go with the steak salad. It could also be good with a regular green salad, a roasted chicken, a salad topped with chicken, scrambled eggs, wilted greens with bacon, beef or chicken crostinis… but really pairs well with the steak salad.
(A couple of months ago I showed you how to make a pie crust. For this recipe I used one of the ones I’d frozen. I divided one crust in four to make the little tarts.)
This meal can be found on Friday of this week’s menu!!
This episode was sponsored by: Abundant Harvest Organics and Bari Olive Oil Company
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The BLT is one of my all time favorite sandwiches. Bacon is one of my all time favorite foods. Llano Seco has the best bacon I’ve ever had. And, I love pizza. When I was planning this week’s episode, I was thinking that it had been a while since I’d used bacon on the show. I’ve made Bacon & Egg Burgers, Butternut Squash Pasta Carbonara, Wilted Spinach and Radicchio Salad, and Fancy Pizza. I needed something new. The BLT isn’t new. It also wouldn’t really use many of the contents of the Abundant Harvest Organics box. I like to use as much as I can each week. Sometimes it’s just highlighting a couple of ingredients. Sometimes it’s using the majority of the box. A BLT would use lettuce and tomato. Not enough for a show. But, what if I did a pizza with BLT ingredients, and more?! Now that, that could work. Pair it with a salad with homemade orange dressing, and we’ve got ourselves a show.
Can I tell you something? I wasn’t 100% sure about this one. I mean, really, you can’t go wrong with bacon. But, I was putting asparagus on the pizza. I’ve never done that before. I often make something for the first time on the show. It may not be smart, but I get inspired and I do it. I can’t help myself. I’ve made BLT pizza before, but never quite like this. I really hoped it would turn out. Want to know something else? There’s none left today. I ate it for lunch and dinner, Husband ate it for dinner. It was that good. I was not disappointed.
Why is it so good… Here’s what’s on it: Alfredo sauce (homemade, with lots of garlic and parmesan cheese) (ya know, in place of the mayo), tomatoes, asparagus (it wasn’t weird, really!), spinach (the “L”), chives, bacon (duh), and Irish cheddar (not too much, so it didn’t overwhelm). It’s all on top of a homemade pizza crust (I made a crust from scratch in the Fancy Pizza episode, so I didn’t do it on this show). The salad was simple: lettuce, spinach, grated carrot, chopped apple, homemade orange dressing. OK, enough about it, go make it!! Here’s the recipe.
| BLT Pizza |
- 1 pizza crust
- 1/2 tomato, sliced and quartered
- 1-2 asparagus, thinly sliced on an angle
- 1/2 to 1 C bacon, cooked and crumbled
- 1-2 T chives, chopped
- 1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
- 1/2 C spinach, torn
- Alfredo Sauce: 2 T olive oil
- 2 T AP flour
- 3-4 cloves garlic, minced
- 1 C milk
- 1/2 to – 1 C parmesan cheese, grated
- salt
- pepper
- Salad: lettuce
- 1/2 C spinach
- 1 carrot, grated
- 1 apple, chopped
- Salad dressing: 1/4 to 1/2 C good quality olive oil
- juice from two oranges
- salt
- pepper
- (you could add a splash of vinegar if you wanted)
- Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
- While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
- Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).
- While pizza cooks, slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.
- Serve and enjoy!!
This episode was sponsored by: Abundant Harvest Organics, Llano Seco Organic Pork, Bari Olive Oil Company. Thank you, sponsors!
This meal is found on Friday, of this week’s menu!
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Happy Spring, and happy episode 15!
I have been wanting to make this meal for the show for a while now. I’ve just been waiting for the right week. This week was it. I mentioned on Monday that I have a new sponsor, TX Bar Organics. I wanted to use the amazing ground beef that I got from them and this recipe seemed the perfect excuse. The meal, Spaghetteroni and Cheese (which I just realized should probably be spelled “Spaghettaroni”, but, this is how I’ve spelled it, so we’ll just have to live with it) came from a desire to eat both Spaghetti and Mac and Cheese at the same time. I couldn’t decide which dish to make, so I combined them. Good idea, me! This version (I’ve made this meal before and posted about it a while ago) has a few variations, including some extra veggies thrown in. Cauliflower, leeks, carrot, and kale, all from this week’s Abundant Harvest Organics box. On the side we had a salad of spinach, and apple, with a homemade orange dressing (of course from our AHO box too). We try to make good use of this amazing produce. We realize it’s a blessing and are so thankful!!
A couple notes about this episode: 1. Apparently I was distracted by the dog a few times. 2. I scared myself the first time I watched the footage. I’d forgotten about the roar. The dog was not phased by it. 3. Husband came home and asked what weird vegetables were in it. I told him. He ate it and loved it.
Here’s the updated recipe. It was easier for me than trying to figure out getting the old recipe onto this post… plus I have a few changes to make, so this is version two.
I hope you make this. It’s really yummy!
| Spaghetteroni and Cheese (version the second) |
- 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
- Spaghetti Sauce:
- 1/2 to 1 lb. ground beef
- 1 – 15 oz. can tomato sauce
- 1 leek, washed and chopped
- 4 medium cloves garlic, chopped
- I C cauliflower, finely chopped
- 1 carrot, grated
- 1/2 C kale, chopped
- 1 sprig fresh rosemary, chopped
- 3 sprigs fresh oregano (or about 1 t dried), chopped
- 6 leaves fresh basil, chopped
- 1 t dried basil
- 1 t dried parsley
- 1/2 t dried thyme
- salt
- pepper
- 1 T olive oil
- Bechamel Sauce (cheese sauce) 2 T olive oil
- 2 T flour
- 1 t spicy brown mustard
- 1-2 C pasta water
- 1 C milk (I used 2%)
- 1 C cheese (parmesan and cheddar)
- salt
- pepper
- 1 t smoked paprika
- Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
- Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
- Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
- Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
- Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
- Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)
Don’t forget to enter to win a gift card for TX Bar Organics beef!!
This episode is sponsored by Abundant Harvest Organics, TX Bar Organics, Bari Olive Oil Company. Thank you!
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Hello!!! It’s time for another episode of A Cooking Show with Rachel O!! I made a Pulled Pork Sandwich with Coleslaw which = a tasty (really messy) sandwich! There’s also a special little feature – the winner of the Joy the Baker cookbook giveaway is revealed on the show!
I got some pork from one of my sponsors, Llano Seco Organic Pork, a couple of weeks ago. I roasted it last week, and have been trying to be creative with the leftovers (it’s the pork I used in last week’s episode as well). If you don’t have pork, you could totally substitute beef, chicken, or even grated veggies (like carrots, squash, potatoes… maybe, not sure about the potatoes; parsnips, beets – basically veggies that aren’t going to turn into mush – just don’t cook it as long, I think). The pork was combined with homemade BBQ sauce (you could use store-bought too, of course!), green garlic, pea tendrils, and chard from my Abundant Harvest Organics box, and cooked for hours and hours! There’s cabbage and a grated carrot in the coleslaw, potatoes making the home fries.
| Pulled Pork Sandwiches with Coleslaw |
- Pork: 2 C BBQ sauce
- 4-6 C water (enough to cover the pork)
- 4-6 C pork (I used leftovers, in large slices) (chicken or beef could be substituted)
- 1 T olive oil
- 1 green garlic, chopped
- 3-4 C greens (I used pea tendrils and chard, spinach/kale would also work well)
- Sandwich: 1 roll, or 2 slices bread/serving
- 1 tomato, sliced (2 slices/serving)
- Coleslaw: 1/2 C buttermilk
- 2 T mayo
- 1 scant T honey
- salt
- 1 t paprika
- 1 T dijon mustard
- pepper
- pinch cayenne
- 1 t red wine vinegar (or more, to taste)
- 1/4 C Greek yogurt (or regular yogurt)
- 1 head cabbage, washed, cored, and chopped
- 1 carrot, grated
- Home fries: 2 medium/large potatoes, cut into thin wedges
- 1 T chili powder
- 1 T paprika
- salt
- pepper
- olive oil
- Drizzle Crock Pot with olive oil, pour a little water and a little BBQ sauce in the bottom. Add pork. Cover with remaining water and BBQ sauce. Cook for 2-4 hours on high, or 4-6 on low (or more!!!! if you have the time, I’d cook for 6-8 hours on low!!).
- Whisk together coleslaw dressing ingredients. Add carrots and cabbage and combine.
- Toss potato wedges with seasonings and olive oil. Lay on a baking sheet. Bake at 357 F for 15 minutes, flip, bake an additional 5-10 minutes.
- Add green garlic after pork has cooked for about an hour.
- After 2-3 hours, in Crock Pot or on a cutting board, using 2 forks, shred the pork. Return to Crock Pot and continue to cook (on low or high, between 1-5 more hours – make sure there’s enough liquid so it doesn’t burn!).
- About 30 minutes before serving, add greens to Crock Pot and combine with pork.
- Assemble sandwich: bread/roll, pork, tomato slices, coleslaw (or coleslaw, tomato), drizzle a little BBQ juice over, top with bread. You can dip one slice/side of the bread/roll into the BBQ juice in the Crock Pot… it will make it extra messy! Serve with more coleslaw on the side, and home fries.
A Few Notes
On the show, I said to cook it 2-4 hours. That’s fine. But, if you have time, I’d cook it for more like 6-8, on low, with plenty of liquid. After I finished filming, I kept it cooking until dinner time. It was amazing!
The bread that I used got really soggy! It became a knife and fork sandwich. I used what I had, but if I was buying/making something specifically for this meal, I’d use a roll that’s got a good crust on it, that wouldn’t fall apart. All in all, it was a yummy, 2 napkin meal!
It looks like the dog jumped up onto the island. He didn’t. And, I washed my hands after giving him his treat. Just FY Information for those who aren’t crazy about a dog being in the kitchen area/near food.
Sponsors
Abundant Harvest Organics
Llano Seco Organic Pork
Bari Olive Oil Company
This meal can be found on Wednesday of this week’s menu! Enjoy!!!
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First thing’s first. This may not actually be a chowder. I’m not sure what a chowder is supposed to look like. I’ve only ever had the Clam Chowder from Splash Cafe. I did not make something that tastes like that. Second thing, there isn’t ham in it. I just liked the way the name sounded. There’s pork roast. That’s not the same thing as ham (I have recently learned). You may use ham if you’d like. It’s what I was planning to use. This way was great too.
You may not trust me anymore, but let me tell you a few more things. They’re true. Really.
This soup/chowder/stew/dishthatyoueatinabowl is good. Husband had seconds.
I made corn muffins to go with it. I used a recipe from my Joy of Cooking cookbook (not to be confused with Joy the Baker‘s cookbook, which, since I’m talking about it, I’m giving away – to enter: see this post). I followed the directions too… they got a little dark… too long in the oven. Oh well.
We’re still having soup because I like soup. And, because the weather is (occasionally) still cool.
This is a slight variation on the chowder I posted a few weeks ago. It would be good with any kind of meat (clams, salmon, chicken… beef… might make it more like beef stew, but if that’s what you’re going for, then try it).
This recipe features a lot of what came in my Abundant Harvest Organics box today: carrots, rutabaga, spinach, collard greens, potatoes, cauliflower, kale, parsley, chives. The stock that I used was made when I cleaned out the vegetable drawers. I found lots of still ok, but past their prime veggies. Anything from lettuce to carrots, leeks to rutabaga. It all went in to a pot with some water and cooked for about 2 hours.
| Ham Chowder |
- 4 T olive oil, divided
- 3 carrots, chopped
- 1 C cauliflower, chopped
- 4 potatoes, cubed
- 1 rutabaga, chopped
- 2 C greens, rough chop (I used kale, spinach, and collard greens)
- 1 T fresh parsley, chopped
- 2 T chives, chopped
- 1 1/2 C corn (frozen is fine)
- 1 C cooked pork, chopped
- 1 C cheese, grated (I used cheddar, mozzarella, and parmesan)
- 1 T smoked paprika
- 1 T sweet paprika
- 1 T chili powder
- pinch all spice
- smoked sea salt
- pepper
- 2 T flour
- 1/4 C apple cider vinegar, or white wine, plus 1 t
- 1 T dijon mustard
- drizzle honey
- 4 1/2 C veggie stock
- 3 C milk
- 2-4 C water (or more if it’s too thick)
- Chop veggies, greens, and herbs.
- Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs). Add seasonings. Cook over med heat for about 10 minutes, stirring occasionally.
- Add vinegar/wine. Stir. Cook 5 minutes more.
- In a separate pan, heat remaining 2 T oil. Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock. Add mustard and let thicken. Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!). Bring to a boil, then reduce to a simmer. Cook 1 hour.
- Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
- minutes before serving, add greens and herbs.
- minutes before serving, turn off heat and add cheese and 1 t vinegar.
Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.
This meal is found on Wednesday of this week’s menu.
This week’s episode is sponsored by: Abundant Harvest Organics, Llano Seco Organic Pork, Bari Olive Oil Company
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Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard. 
The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner! 
After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside. 
I got a cookbook, and a spatula signed by her!
(Next week there will be a giveaway on here, to do with her cookbook.)
| Ginger-Citrus Stir Fry |
- 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
- 1 bunch bok choy, halved or chopped
- 2 chard leaves, roughly chopped
- 1 handful meche, roughly chopped
- 1 leek, chopped into rounds
- 1 carrot, sliced into ovals
- 2 oranges, juiced
- 1 small lemon, juiced
- 1/4 t ground ginger (fresh would be great too!)
- 1/8 t red pepper flakes
- 1 T honey
- 1 1/4 T cornstarch
- 1/2 C water (or use more orange juice)
- 1/8 C (or more) soy sauce
- salt (opt.)
- 3 T canola oil
- Cook whatever you want to go with the meal – meat, rice/quinoa etc…
- Chop veggies.
- Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
- Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
- Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
- Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
- Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have!
Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles.
I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any.
Cook time doesn’t include sides. Serves 2 with leftovers.
This meal can be found on Wednesday of this week’s menu. Enjoy!!
This week’s episode is sponsored exclusively by Abundant Harvest Organics.
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Let’s dig in to some homemade burgers that are topped with bacon and a fried egg. Oh yes! Oh yum! Bacon = always a favorite. Burgers = also a favorite. Fried eggs… Husband loves them on burgers, so I thought I’d give ‘em a try. I’ve paired them with roasted veggies from my weekly box of produce from Abundant Harvest Organics. The bacon, olive oil, and eggs, are all available as add-ons from AHO too!
Let’s be honest. In the calorie department, this might not be the lowest-cal meal. But, it’s not what I would consider junk food either (in part, because it’s homemade, so I know what’s in it). Let’s take a look at some of the many benefits of this meal:
Beef: Good source of protein, vitamin B12 and B6 (both important for proper cellular function), zinc, and iron. (1)
Eggs: Good source of protein. Promote heart health and important components in brain health. (1)
Broccoli: One of the most nutrient dense foods, rich in vitamin C, high in folic acid and fiber. (1)
Cauliflower: Vitamin K and C. Good source of fiber. (1)
Potatoes: Potassium, vitamins B6 and C, dietary fiber. (1)
Brussels Sprouts: Folic acid, vitamins C and K, beta-carotene, cancer-fighting phytochemicals in the form of glucosinolates. (1)
If it’s important to you to eat low-cal (or if you don’t like something I’ve got in the burger), we can still be friends. There are ways to change things a bit. You could: Use turkey bacon instead of pork. (I’ve never tried turkey bacon. I don’t know if the flavor of another type of bacon would be as good. But, do what you need to do.) You could use ground turkey or chicken instead of beef. (Why is it called beef, instead of ground cow?) You could even do a half-bean, half-meat burger. (If you try this, will you let me know how it is? I kinda want to try it.) Don’t add cheese (I’m not using cheese, but just saying, if you were going to, you could think twice). Or, just do as I did: Moderation. I ate this for dinner. I knew I was going to. So, for lunch, I didn’t have a huge meal. There. Done. Calories accounted for, dinner enjoyed without guilt.
Do you want the recipe? I was hoping you’d ask! Follow along and cook with me!
| Bacon and Egg Burgers |
- Burgers: 1 lb. ground beef
- 1 t sweet paprika
- 1 T chili powder
- Chili & Garlic Smoked Sea Salt (or regular salt, and some red pepper flakes)
- pepper
- 1 egg
- 1 T olive oil
- 1 T red wine vinegar
- juice from one small orange
- 1/4 C oats (or breadcrumbs)
- 4 slices bacon
- 4 eggs
- lettuce
- spinach
- tomato
- hamburger buns
- Roasted Veggies: 4 sm.-med. potatoes (I used red), cut into wedges
- 1 large bowlful: broccoli, cauliflower, brussels sprouts
- olive oil
- salt (or Chili & Garlic Smoked Sea Salt)
- pepper
- 1 T chili powder
- 1 t paprika
- pinch cayenne
- Burgers: Cook bacon. Drain all fat. Combine meat with seasonings, 1 egg, oats, vinegar, and olive oil. Mix with hands (don’t overmix). Form 4 patties, pressing down in the middle slightly.
- Roasted Veggies: Pre-heat oven to 400F. Toss potatoes with seasonings. Toss veggies with seasonings. Spread potatoes on one tray, veggies on another. Bake potatoes for about 15 minutes. Add veggies to oven, and bake an additional 15-20 minutes (or until veggies are slightly browned).
- (While veggies roast): Cook burgers in bacon pan over med heat, for a few minutes (or until bottom is no longer raw, and is browned). Flip, cover, turn down heat (if necessary) and cook until internal temperature reaches 160F. Let rest while eggs fry. Top with bacon, egg, lettuce, spinach, tomato, and any condiments.
These burgers kinda fell apart and had to be re-shaped when I put them into the pan. BUT, they were juicy and moist after they were cooked, so totally worth it!
Because he’s cute and appears in this week’s episode: Brando.
Thank you to the sponsors of this episode: Bari Olive Oil Company, Burroughs Family Farms, Llano Seco Organic Pork, Molly Jenson.
Source: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara.
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Today I celebrate 10 episodes of A Cooking Show with Rachel O – This Week’s Feast! For this episode I made Chicken Pot Pie (complete with Homemade Pie Crust)!! It was delicious. And, it’s pretty easy, even the crust. Really! It features chicken (obviously), potatoes, carrots, parsnips, broccoli, cauliflower, green garlic, onion, and peas. Most of these things were in my Abundant Harvest Organics box this week (not the chicken or potatoes, I froze the leftovers from last week’s episode, and the potatoes were from another meal).
For the pie crust, which was pretty easy to make (yes, I’ve said that already, but I want you to know that YOU could make this), I used a recipe from a blogger that I follow named, Marie, whose blog is The French Market Maven. I’ve made this crust once before, and after making it this second time, it is now my go-to recipe for pie crust.
This is a special episode, being the 10th. And, it’s the perfect time to introduce you to a special something new from my musician friend Molly Jenson. It’s in the episode. I hope you enjoy it… I sure do! (Thanks, Molly J!!)
| Chicken Pot Pie |
- 1 pie crust
- 1/2 C onion, rough chop
- 1 C broccoli, rough chop
- 1/2 C cauliflower, rough chop
- 1 carrot, rough chop
- 1 parsnip, rough chop
- 1 green garlic (or regular garlic), rough chop
- 1 C potatoes (I used leftovers), 1″ cubes
- 1 C peas (frozen)
- 1 t dried parsley
- 1 t dried basil
- 1 t sweet paprika
- 1/2 t rosemary
- 1/2 to 1 t salt
- 1/2 t pepper
- pinch nutmeg
- 1 T spicy brown mustard
- 1 1/2 C chicken stock
- 1/2 C milk
- 1 t lemon juice
- 4 T olive oil
- 2 T flour
- 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
- Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
- Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
- Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
- Bake at 375 for 30-40 minutes, until crust is done.
Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad
1 bunch arugula
1/4 C red onion
1 orange, cut in pieces
2 T olive oil
2 T lemon juice
1 T honey
salt
pepper
1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
Arugula on plate, top with orange. Pour dressing over.
Hope you enjoy this dinner as much as we did!
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Hellooooo! I’m back and have another episode of This Week’s Feast for you! Hooray!! This meal features brussels sprouts (please don’t run away… try them… they’re really good!), leeks, bacon, chicken, balsamic vinegar, olive oil, and honey. Most of these ingredients can be found either in this week’s Abundant Harvest Organics box, or as an add-on to your box.
By the way, this was not my first time trying the bacon from Llano Seco Organic Pork. I love this stuff! So much so that they’re now a sponsor (yesssssss!!!!!!). This was my first time trying a whole chicken from Pitman Family Farms - Oh wow! Yum! That was a delicious bird!
This was a simple dinner, made even more so by the Crock Pot. I hope you enjoy it!
Don’t forget to have a look at this week’s menu for some great meal ideas! Happy cooking, happy eating!
| Caramelized Leeks and Brussels Sprouts with Balsamic Glazed Chicken |
- Chicken: 1 whole chicken, giblets removed (you can use them to make stock)
- 2 T olive oil
- salt and pepper
- 1 C water
- Glaze: 1 T cornstarch
- 1/2 C water
- 3/4 C balsamic vinegar
- Caramelized Veggies: 15-20 brussels sprouts, quartered
- 1 leek, cut into rounds, washed
- 1-2 T honey
- 3 slices bacon
- Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 170F).
- Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
- Whisk together cornstarch, water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
- Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
- Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
- Right before serving, brush a little more glaze on the chicken. Crumble the bacon into the brussels sprouts and combine.
- Serve and enjoy!
Would be yummy with polenta, potatoes, or a simple pasta.
P.S. Did you see the note in the newsletter the other week about the show?! How cool is that! Since we were out of town, I didn’t get a physical copy, but it sure was fun to read online!
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Hi friends! Just a quick note to let you know that I’m still around. We had a really nice time with my family celebrating my Oma’s life. It was terribly sad, but still good.
I’m laying low this week, because the husband and I got food poisoning last night and are still weak and poor and recovering. I’ll still be blogging this week, but will be waiting until next week for a new episode of This Week’s Feast. I have a yummy idea for next week’s show, that includes bacon. I can’t wait to share it with you.
Better get back to my laying down, watching of the Gilmore Girls, eating of the toast and drinking of the tea.
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It’s chilly here. It isn’t always in the winter, so I’ll take what I can get! It feels like a soup day. And, since I’ve gotten to try some of the add-ons from Abundant Harvest Organics recently, I thought it was the perfect time for soup on A Cooking Show with Rachel O – This Week’s Feast!
It’s an 8 bean soup, that also has greens. It’s made in a Crock Pot. It’s so super easy that you won’t even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard.
Seriously… try this: Tonight, put some of the 8 bean soup mix in the crock pot. Add water or stock – make sure there’s enough so they don’t absorb all the water and burn! In the morning, before work or whatever you do during the day, add the remaining ingredients. Leave it all day on low. An hour before dinner time, add the greens. You can make some cheddar biscuits, and fry up some bacon to go on top, if you want. Or just eat it with a slice of hearty bread smothered with some homemade jam. Easy, delicious, comforting, hearty. Then grab a book, get the fireplace going, and enjoy a cozy winter evening.
If you want to add meat, go for it. But, beans are full of protein, so if you’re concerned for that reason, no need to be.
| Bean and Green Soup |
- 1 C winter squash, peeled and chopped
- 6 small or 2 large carrots, chopped
- 1 T olive oil
- 1-2 t smoked sea salt
- 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
- pepper, to taste
- 1-2 T paprika
- 1-2 T chili powder
- 1-2 T honey
- 4-6 C stock
- 6-8 C water (I used
- 2 C 8 bean soup mix
- 2 C spinach, roughly chopped
- 1 C rainbow chard, stems removed, roughly chopped
- 2 T balsamic vinegar
- Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
- Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
- Taste and adjust seasonings as necessary.
- An hour before serving, add chard and spinach.
- Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.
Don’t forget to use this week’s menu!
Please note: If you read my post from earlier today, you’ll know about the loss of my Oma. I’ll be taking the next week or so off to be with our family, to celebrate her life.
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When planning this week’s menu, I was thinking about the wonderful pears that are in season right now, that we’ve been getting in our Abundant Harvest Organics boxes. We’ve had a lot. They’re great raw, as a snack, or alongside a sandwich. But, I was thinking that it would be fun to try something special with them. I was featured a few months ago on my friend Joanna’s blog. I posted a version of my recipe for Stuffed French Toast. She has told me how much she loved it (I made for her before posting on her blog) and that she has made it at home too. In the first version, I used peaches and blueberries (because that’s what was in season at the time). This week, I thought that since we have so many pears, I could put them not on, but in this French Toast. They’re cooked with a little bit of honey, and, well, you can watch the video to see the rest.
It’s a fun meal, that can be enjoyed for breakfast, lunch or dinner. Yes, dinner. Breakfast for dinner is a great way to change things up (and a great substitute for whatever your go-to meal is when you forgot to take the chicken out to thaw, or plan something for dinner at all). It’s quick, easy and you probably have all the ingredients you need at home already!
You could serve this meal with a fruit salad, bacon, fried potatoes/hash browns… Any or all of those would be just fine with me! AHO sells bacon (as if I could go a whole post without talking about bacon!), eggs, honey, milk, and nuts as add-ons (I’ve tried almost all of them, and have LOVED what I’ve tried). We got potatoes in this week’s box, and maybe you have some oranges and apples left from a the past two weeks to make a quick fruit salad. (No? Me neither. We ate them all. They’re just too good to last long!) Enjoy!
| Stuffed French Toast – This Week’s Feast – Episode 7 |
- 4 slices whole wheat bread
- 2 pears (or whatever fruit you have that you enjoy), thinly sliced
- 2-3 T peanut butter
- 2 eggs
- 4 T milk
- a good sprinkle of cinnamon
- dash nutmeg
- pinch salt
- drizzle of honey
- maple syrup
- Greek yogurt
- walnuts
- Cook pears with honey, until softened.
- Whisk eggs, milk, salt, cinnamon and nutmeg together.
- Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
- Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
- Serve topped with yogurt, walnuts and maple syrup.
This week’s menu can be found on the menus page. There are lots of ideas that use all the contents of this week’s box. Enjoy! (And, for those of you who don’t have access to Abundant Harvest Organics, please feel free to make use of the menu too! There are lots of ideas and if you can’t find the ingredients, substitutions can always be made. Ask if you need suggestions, please!!)
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I hope you had a wonderful holiday season. I sure did. I had some much needed time off, and now I’m ready to cook and plan and eat!! Not that we didn’t eat a lot over the holidays. We love good food, no matter what the season.
Today’s dish is inspired by a dish I found in a cookbook that I got for Christmas called The Silver Spoon, which has over 2,000 Italian recipes for me to try. Oh boy, oh boy, oh yum!! I took the idea of mixing egg and cheese and using it to coat the pasta, and added my own twists. Like adding ground beef, bacon, butternut squash, lemon and olive oil. I got some Llano Seco Organic Pork bacon for the first time from Abundant Harvest Organics this week. Oh wow is it ever amazing! I’ve been hearing for a long time from other subscribers about how great it is. Not one word of that was a lie! As you know, bacon is one of my favorite foods. I’m quite picky about the bacon I eat, and have pretty high standards. This stuff is just too good to not gush over. I’m also trying the organic eggs (from Burroughs Family Farms), organic ground beef (from Panorama Grass-Fed Beef) (which I’ve tried before – it’s just as good as I remembered!), and organic cheese (oh how I love cheese!) (from Alexandre Family EcoDairy Farms). There are a few other things too, but I’m saving them for another week… I can’t use them all today… or can I… no, I’ll wait. Since we’re still unpacking, kinda recovering from all the delicious food we ate, and getting back into the swing of things with work, I wanted to share a quick, easy, tasty meal. I hope you enjoy it!
| Butternut Squash Pasta Carbonara |
- 1 C parmesan cheese
- 1/2 lb. ground beef
- 6 oz. (about 5 slices) thick cut bacon
- 1 C roasted butternut squash
- 1 t lemon
- 1 egg
- 1/4 C white wine
- 2 T olive oil
- salt and pepper, to taste
- 2 C dried pasta
- Heat salted water for pasta. Cook the bacon. Drain on a paper towel lined plate and discard fat. Add wine to pan and deglaze, scraping the crispy bits off the bottom. Add ground beef. Add pasta to water.
- Once beef is cooked, remove from pan and set aside. Remove pan from heat. Mix egg, squash and half the cheese with a fork. Add to pan and mix with cooked pasta, coating the pasta. Cook over very low heat. Add lemon juice, olive oil and remaining cheese.
There’s still a menu, it will be on the menu page. (That’s where they’ll be from now on, in an effort to keep these show posts a little shorter! ) Have a look, click on some recipes, cook up some dinner! The planning is all done for you, all you have to do is buy the groceries and make it. And, even if you don’t subscribe to Abundant Harvest Organics, the produce is something that can be bought at your local farmers’ market or grocery store (unless you’re in California and want to subscribe to AHO… it’s a great way to start off your new year’s resolution of eating better and being healthier).
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On this episode* of A Cooking Show with Rachel O – This Week’s Feast I’m cooking “Mashed Potato Soup”.
It’s a great way to use so much of this week (or any week)’s Abundant Harvest Organics box contents. It features Carrot, Turnip, Radish, Mashed Potatoes (of course), Spinach, Sweet Potato, Cheddar Cheese, Parmesan Cheese, and Bari Organic Extra Virgin Olive Oil. I served it with a Pear and Gruyère crostini, drizzled with Olive Oil. Almost all of these ingredients can be found either in this week’s box, or from AHO as an add-on (even chicken can be bought as an add-on and the bones can be used to make stock).
| Mashed Potato Soup |
- 1 carrot, chopped
- 1/2 turnip, chopped
- 1 radish (about 1/4 C), chopped
- 4 C mashed potatoes
- 2 cloves garlic, , chopped
- 3 tiny onions, or 1 med, chopped
- 1-2 C spinach, chopped
- 1 sweet potato, chopped
- 2-4 C stock
- 2 C milk
- 1/4 t nutmeg
- 1/4 t ginger
- 2 sprigs thyme
- 1 sprig oregano
- 2 t chili powder
- 2 t smoked paprika
- 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
- salt
- pepper
- 1 C cheese (cheddar and parmesan)
- 4 T olive oil
- Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
- Add garlic and seasonings. Cook 2-3 minutes.
- Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
- Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
- Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
- Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
- Serve with crostinis or a crusty bread.
If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!
Of course this would be great with bacon on top too!
This week’s menu can be found on the menu page - have a look!
*This episode sponsored by Bari Olive Oil Company!
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A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.
| Fancy Pizza |
- 1 pizza crust
- 1 C thinly sliced roasted butternut squash
- 3 slices bacon, cooked and crumbled
- 1 small onion, halved and sliced
- 1 t red pepper flakes (opt.)
- Bari Organic Extra Virgin Olive Oil
- 1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
- salt (opt.)
- flour, for rolling out dough
- Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
- Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
- Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
- Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
- Serve and enjoy!!
Prep time doesn’t include making the pizza dough (which can be made ahead of time and frozen).
Third time I made this, I omitted the red pepper flakes and onions, and added mozarella. It was best this way!
Great green salad: lettuce, sliced pear (or apple), nuts (walnuts or almonds). Dressing: whisk together some balsamic vinegar with olive oil and honey.
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It’s time for another episode of A Cooking Show With Rachel O – This Week’s Feast!
This week I’m making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don’t worry, this isn’t a summertime feeling salad. It’s rich and hearty and full of fall goodness… It features spinach, radicchio, and apples from this week’s box. Plus onions from the box from two weeks ago, Bari Extra-Virgin Organic Olive Oil (which can be purchased as an add-on from Abundant Harvest Organics), bacon (can be purchased from AHO as an add-on… small side-note, when picking up my box on Tuesday, I was told by a fellow subscriber that the bacon is amazing… try it!!), and honey (can be purchased from AHO as an add-on).
This recipe can be found on Monday of this week’s menu. I’ve planned it to go along with roast beef, but you could have it for lunch too (what we did). It’s great just the way I made it (and plenty filling too), but you could also add some hard boiled eggs or chicken (which can also be purchased from AHO) or serve it with some potatoes (roasted in the oven, pan-fried). If you have any leftovers, you could mix them into some eggs and make a quiche. Oh yum, I’m getting hungry! I hope you enjoy it!
Wilted Spinach and Radicchio Salad
Last modified on 2012-05-18 23:42:27 GMT. 0 comments. Top.
| Wilted Spinach and Radicchio Salad |
- 3 slices bacon
- 2-3 handfuls spinach,
- 1 C radicchio, chopped
- 3 T Bari Extra Virgin Organic Olive Oil
- 2 T balsamic vinegar
- 3 tiny, or 1 medium onion, quartered then sliced
- splash red wine vinegar
- 1 T honey
- 6 whole walnuts, chopped
- 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
- 1/4 t salt
- pepper
- pinch nutmeg
- 1-2 T Havarti cheese, cubed (or use cheddar)
- 1/8 C parmesan cheese, grated
- Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
- Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
- To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!
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This week on A Cooking Show with Rachel O – This Week’s Feast, we’re having Roasted Chicken and Veggies. We’re roasting Watermelon Radishes, Sweet Potatoes, Persimmons, Broccoli, Onions and Chicken. These veggies can all be found in your current Abundant Harvest Organics box. The chicken can be purchased as an add-on to go along with a future box (if you didn’t buy one this week, the grocery store will do). This dinner is simple! Wash, cut, season, roast, eat. Done. That’s it. Oh and if you want to be a little fancy, wash up some of those beet greens and serve them with some pomegranate seeds (from last week’s box, or the week before, if you have any left), a little grated parmesan cheese, some walnuts or almonds, and a thinly sliced apple. Then whisk together some olive oil, balsamic vinegar, maple syrup, and spicy brown mustard to drizzle over the greens. Yummy and good for you!
Here are the recipes for what’s cookin’ on This Week’s Feast… Enjoy with some friends!
Roasted Veggies
Last modified on 2012-05-18 00:42:38 GMT. 0 comments. Top.
| Oven Roasted Veggies |
- Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
- 1 persimmon, cut in 1″ cubes
- 1 watermelon radish, cut in 1″ cubes
- olive oil
- salt
- pepper
- 1 t to 1 T chili powder
- Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
- 2 heads broccoli, cut in med-large pieces
- olive oil
- salt
- pepper
- Preheat oven to 375F.
- Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
- Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
- Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.
Oven Roasted Chicken
Last modified on 2012-05-18 00:42:41 GMT. 0 comments. Top.
| Oven Roasted Chicken |
- Chicken: 1 whole chicken (giblets removed)
- 1 t to 1 T paprika
- salt
- pepper
- olive oil
- 1 C water
- 1 T honey
- Preheat oven to 375F.
- Line a roasting dish with foil (optional – just makes cleanup a little easier). Drizzle foil with olive oil, and sprinkle with salt, pepper and a bit of paprika. Place chicken in dish. Pour water around chicken. Drizzle chicken with oil, and sprinkle with salt, pepper and paprika.
- Bake chicken for 1 hour 15 minutes (or until it reaches 180F), uncovered, basting every 30 minutes. In the last 15 minutes of cooking, drizzle honey over the chicken. Return to oven and finish cooking.
This week’s menu can be found on Thursday of this week’s menu. Have a look!
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A Cooking Show with Rachel O – Thursday’s Dinner* is now live! Have a look!
On this week’s episode, I’ll also show you what’s in the Abundant Harvest Organics box that I just received. Then I’ll make Minestrone Soup with many of those ingredients. Feel free to follow along and cook with me!
Enjoy!
Minestrone Soup
Last modified on 2012-05-18 00:12:10 GMT. 0 comments. Top.
| Minestrone Soup |
- 1 lg. onion, chopped
- 3 cloves garlic, chopped
- 1/2 to 1 C green beans, chopped
- 1/2 to 1 C daikon radishes, chopped
- 1/2 to 1 C squash, chopped
- 2 C kale/spinach, chopped
- 1/2 C crushed or diced tomatoes
- 3-4 C chicken or vegetable stock
- 5-6 C water
- 4 T olive oil
- 1/2 t cumin
- 1/4 t all spice
- pepper
- 1 1/2 T dried basil
- 2 sprigs thyme, leaves removed, stems discarded
- 1 T fresh oregano, chopped (opt.)
- 1 T fresh parsley, chopped
- 1 sprig fresh rosemary, removed from stem (opt.)
- 1 t fresh sage, chopped (opt.)
- 1 1/2 C garbonzo or canelini beans
- 1/4 C balsamic vinegar
- 1 t honey
- 1/4 C red wine (or red wine vinegar)
- 1-2 C rotini rice pasta, uncooked
- Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
- Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
- Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
- Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
- Serve topped with parmesan cheese, alongside your favorite crostinis or crusty bread.
I’m going to serve this with homemade French Bread.
*Note: The name was changed to A Cooking Show with Rachel O – This Week’s Feast after the first episode.
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Rachel – you are hilarious – so adorable and lots of fun! I’ve seen your wilted spinach salad vid and it is so great! I am AHO host for Malibu, Thousand Oaks and Santa Monica. I’ve also been in private practice nutrition for over 22 years. I’ll be looking at your photos next. I’m in process doing a logo for my business Edible Wisdom and then a website and me thinks your photography etc may be a match. Would love to connect with you. I live in Malibu. xo Suzanne
Suzanne Polo, M.S.,R.D.,C.L.T.
Registered Dietitian, Exercise Physiologist, Certified LEAP Therapist
Lifestyle Eating And Performance (LEAP): an ultra-anti-inflammatory dietary protocol based on Mediator Release Testing (MRT)
that enhances sports performance and provides relief from irritable bowel syndrome, migraines, fibromyalgia, rheumatoid arthritis,
ADD/ADHD, and other chronic conditions related to inflammation.
Edible Wisdom
33461 Pacific Coast Hwy
Malibu, CA 90265
suzpolo@wildblue.net
mobile: 917-548-5480
http://www.abundantharvestorganics.com
Rachel, I love your show! You are so fun! I get the AHO box too, and I have started a little blog with the recipes I am trying out. I hope you come visit my corner of the web… perhaps we can get good ideas from one another!
Susan – That sounds great!! Glad you’re posting the recipes you’re trying. It’s a good resource to have and to share!!
I just made your Fancy Pizza. I wasn’t expecting too much, but thought I would try it. DELICIOUS! Thank you!
Hi Sara! I’m so glad you enjoyed it!! Thanks for watching.