Wednesday

11

December 2013

5

COMMENTS

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

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

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

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

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

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

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

Happy Eating!

Three Bean Chili

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

Cuisine: American

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 77 mins

Total time: 1 hour 32 mins

Serves: 4-6

Ingredients

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

Instructions

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

Happy Eating!

Thursday

5

December 2013

2

COMMENTS

Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

Written by Rachel, Posted in Cheese, Dinner, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sausage, Vegetables

Something weird happened. I discovered that I’d never tried Orzo pasta. What?! Why!? Don’t worry, I rectified it. I need to issue an apology to Orzo pastas everywhere. I was sticking to my usuals: rotini, penne, and spaghetti. I can’t believe I was missing out for all these years.

Now I know.

We’re getting in to the season of greens. Hooray! Yippee! Let’s rejoice! I love to eat greens. I love beet greens, collard greens, and kale. Spinach is awesome, mustard greens are spicy-good, and swiss chard is pretty looking and tastes great.

They’re packed with nutrients (hello vitamins A and C, calcium and magnesium, potassium and folic acid*). They are so easy to make (hello salads, wilted or sautéed, and in a frittata). And, they taste really good.

I like to eat greens just about any way I can think to make them. Add them to a soup? Yes! Bake them and make chips? Please! Purée them and make pesto? Obviously! And then there’s one of my super favorite ways: wilted. Wilted wilted wilted.

OrzoPastaKaleSausage_4

Let’s talk about a spicy sausage that you can feel good about eating. Llano Seco makes an amazing Italian Sausage. How cool that they treat their little piggies so well. Why can’t all meat farmers do this? Use it if you can. Trust me on this one. (Oh and while you’re at it, you might as well buy some bacon, and ham, and Argentine sausage… ok just buy everything. This is seriously tasty pork.)

It’s a simple meal, with honest, delicious ingredients. Cream, sausage, greens, pasta… you’re done. It will be ready in a flash. Oh this is gonna be good!

Happy Eating!

Orzo Pasta with Kale and Italian Sausage

Recipe Type: Main Dishes, Dinner, Pasta, Vegetables, Sausage, Meat, Pork, Greens, Stove Top, Quick and Easy

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

1/2 lb. orzo pasta (dry)
1 T olive oil
2 Italian sausages, sliced into rounds
3-4 cloves garlic, diced
2 bunches kale, sliced into ribbons
1/4 t red pepper flakes
pinch nutmeg
1/2 t salt
1/4 t pepper
1/4 t thyme
1/2 C pasta water
1/4 C cream
1/4 C parmesan cheese, grated, for topping

Instructions

Cook pasta. Reserve 1/2 C pasta water.
Heat skillet. Add oil. When oil is hot, add sausages. Cook for 5 minutes over medium heat.
Reduce heat to medium-low. Add garlic, seasonings, and half of the kale. Using tongs, pull up from bottom and toss, letting kale wilt. As it decreases in volume add more. Turn to low and cook for 2-3 minutes more.
Remove from heat. Add pasta water and cream. Taste and adjust seasonings if needed.
Serve kale mixture over or tossed with pasta. Top with parmesan cheese.

Sources: (*) Nutrition Almanac, 2002‚ Lavon J. Dunne.

Monday

2

December 2013

0

COMMENTS

Leek and Potato Soup

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Soups, Vegetables

I’m all about soups at this time of year. I’m sorry if you aren’t. Buuut also… I’m kinda not, because I think they’re so good.

I just can’t help myself.

I’m a soup girl.

Leek and Potato Soup would be great as a main dish, but I think it would also be delicious as an appetizer. I could see it going well with a dinner where ham is served, maybe a Spinach Salad, and some Steamed Carrots with Butter and Honey. Oooh, that’d be good.

Maybe you prefer it as a lunch dish. Cool. I like soup and grilled cheese for lunch on a cold day… Ok, I like that meal at any time of day, any time of the year. But, there’s something so comforting about soup and a sandwich. Having grown up in Southwestern Ontario where it gets for real cold, I have memories of snow outside, snow pants, snow forts, and coming in the house to a hot meal that Mom had prepared. I love that feeling. It’s one of the things that I miss about true fall and winter weather. Maybe I wouldn’t feel the same if I lived in it again… I don’t know. You know how the grass is often greener where you are not? Yeah. I wonder. Maybe someday…

For now, we will bundle up in our spring jackets, unlined boots, and thin scarves, and count the blessings we do have. Nice weather most months of the year definitely has its perks. 😉

Happy Eating!

Leek and Potato Soup

Recipe Type: Soups, Main Dishes, Vegetables, Easy Meals, Potatoes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 43 mins

Total time: 53 mins

Serves: 2-3

Creamy with a hint of spice.

Ingredients

1 T olive oil
3 potatoes, chopped
to taste, salt
to taste pepper
1/4 t red pepper flakes
1 T apple cider vinegar
1 onion, chopped
2 small (or 1 large) leeks, washed well and chopped
2-3 cloves garlic, diced
2/3 C white wine (optional – you could also just use more stock)
3 C chicken stock (vegetable would be great too)
2 C milk
1/2 t Sriracha sauce
1/4 to 1/2 C cheddar cheese, grated
4 oz. fresh mozzarella cheese, chopped
1 t apple cider vinegar

Instructions

Heat soup pot. Add oil. When oil is hot, add potato, salt, pepper, and red pepper flakes. Cook covered, over medium-low for 10 minutes.
Add vinegar, onion, and leeks. Cook covered for 5-7 minutes.
Add garlic and cook uncovered, 2-3 minutes more.
Add wine and cook for 1 minute.
Add stock. Cover and bring to a boil. Uncover and cook for about 20 minutes, or until potatoes are tender.
Turn heat to low and add milk. Cook for 2-3 minutes, but do not boil.
Remove from heat and stir in cheese, sriracha, and 1 t apple cider vinegar. Taste and adjust seasonings if needed.

Wednesday

27

November 2013

0

COMMENTS

What To Do With Your Thanksgiving Leftovers

Written by Rachel, Posted in Holiday, Inspired By, Leftovers, Menu Planning

I love Thanksgiving dinner so much that having it again the next day is just perfect, even after having a turkey sandwich for lunch. I could probably be talked into having it again two days later. But, there is a limit to how many times I can have the exact same dinner, even if it is one of my favorites.

So let’s talk about how to use those leftovers in a creative way. You worked so hard on that meal. It would be insane to just let it sit in the fridge and eventually go bad. Plus, it’s always fun to think of new ways to use an “old” dish.

If you used the non-traditional menu, here are some ideas:

Herbed Roasted Chicken Thighs with Cherry Tomatoes and Roasted Broccoli gets chopped and added to Chicken and Rice Soup to go alongside the Garlic Bread that’s used to make Grilled Cheese Sandwiches, or could be used in Chicken Pot Pie.

Roasted Butternut Squash Soup becomes Butternut Squash Risotto.

Crispy Potatoes get re-heated (in foil so they don’t burn) and topped with Chili to make Crispy Potatoes with Chili and Cheese.

Pomegranate juice can be simmered and reduced to make a syrup for Pancakes, Waffles, or French Toast.

Apple Bourbon Galettes are perfect for breakfast, with your coffee, alongside a bowl of yogurt.

Gosh I’m hungry!

If you opted for a more traditional approach, here are some suggestions:

Turkey can be made into Shepherd’s Pie of the South, Turkey Pot Pie, Turkey Caesar Wraps with homemade Caesar Salad Dressing, Spicy Turkey Chili, Honey Mustard Turkey Sandwiches, Thanksgiving Soup, Turkey Club Pizza.

Stuffing can be added to a Mushroom Frittata (add about 1 C or so).

Mashed Potatoes become Mashed Potato Soup, Sheila’s Potato Pan Rolls, or Thanksgiving Soup.

Green Beans can be used in Thanksgiving Soup.

Sweet Potatoes turn into Winter Veggie Salad.

Gravy can be used in Thanksgiving Soup.

Rolls can be French Toast topped with Cranberry Sauce, or Cream Cheesed Garlic Bread.

Pumpkin Pie filling becomes Pumpkin Pasta, or Pumpkin Grilled Cheese Sandwiches.

Now I’m really starving!

I hope, dear friends, that you have the most wonderful Thanksgiving. If you live somewhere that doesn’t celebrate this holiday, I hope you have a lovely Thursday.

Happy Thanksgiving!

Monday

25

November 2013

3

COMMENTS

Apple Bourbon Galette and Non-Traditional Thanksgiving Ideas

Written by Rachel, Posted in Baking, Dessert, Fruit, Holiday, Menu Planning, Vegetarian

If you’re like me, Thanksgiving might just be one of your favorite meals of the year. My perfect bite is one that includes EVERYTHING: mashed potatoes, turkey, stuffing, gravy, sweet potatoes, green beans, and cranberry sauce. And, yes, I am a traditionalist when it comes to the Thanksgiving meal food. I don’t want roast beef, I’d rather not have creamed corn, and I definitely don’t need a salad. I love all these things, buuuut, not at Thanksgiving. To be honest, I can even do without the rolls (but that’s only because they kinda just take up extra stomach space that could be used for more of everything else). However… I know that not everyone feels the same way. And that’s great. We don’t all need to think like I do.

Some may think it would be fun to eat something other than turkey for Thanksgiving. Awesome. Some may not love mashed potatoes and gravy. Cool. Some may detest sweet potatoes and green beans. I think you’re missing out, but then there’s more for me. Whatever your reason, I do love to plan a fun themed menu, so I have some ideas for you.

To start, you could enjoy a delicious Roasted Butternut Squash Soup. I made this soup a few weeks ago and I just loved it (um, I will note that Tim, who is not a super fan of squash, said it was good, for a squash dish ;)).

For the main dish, Herbed Roasted Chicken Thighs with Cherry Tomatoes would be awesome. I made this for an episode of the show. I looks great, and tastes even better! Along with the chicken some Crispy Potatoes would be amazing and I always love roasted broccoli… can’t go wrong with roasted veggies.

If you need some sort of bread to go with a special meal, Garlic Bread would be fun. (When we eat garlic bread, sometimes I don’t want to eat whatever else we’re having because I love bread so much.)

Pomegranates are in season. How about making some homemade Pomegranate Juice to drink? Confession: I’ve never done this. I need to.

Ok, now we need something to replace the traditional Pumpkin Pie. I made these Apple Bourbon Galettes a few weeks ago and they were phenomenal. They’re great for a special occasion, but also perfect for a weeknight dinner… yes!

On Wednesday I will have some ideas for what to do with your Thanksgiving leftovers. I wonder if anyone in the history of Thanksgiving has ever not had leftovers. I doubt it. Actually, I don’t think I like that idea. Thanksgiving leftovers are so yummy!!

Happy Eating!

Apple Bourbon Galette

Recipe Type: Dessert, Baking, Apples, Fruit, Sweet

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 4

Ingredients

2 T honey
2 T butter, cut into small chunks
1/4 C coconut palm sugar (or brown sugar or raw sugar)
1/4 C maple syrup
2 t bourbon (optional)
2 t vanilla extract
1 T apple cider vinegar
pinch salt
1/2 t cinnamon
1/4 t nutmeg
1-2 pinches ginger
1-2 pinches allspice
4-5 (about 4-5 C) apples, thinly sliced
1 pie crust, divided in 4
1 egg, whisked
butter, for greasing

Instructions

Pre-heat the oven to 375F. Place a piece of parchment paper on a baking sheet. Butter the parchment paper.
Whisk together honey through allspice (it’s ok if there are still small chunks of butter).
Toss sweet mixture with apples, making sure all apples are coated.
Roll out individual pieces of crust in a circle. Place on parchment paper. Place a few scoops of filling on one crust. Fold crust up and around filling, leaving the center open. Make sure there are no cracks in the crust or the liquid will run. Repeat with remaining pieces of crust.
Brush each crust with egg.
Bake for 25-30 minutes, or until crust is golden and flaky.

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

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Orzo Pasta with Kale and Italian Sausage – In the Kitchen with Rachel O – Video

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Leek and Potato Soup

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What To Do With Your Thanksgiving Leftovers

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