De Ma Cuisine

Monday

5

August 2013

1

COMMENTS

Isn’t it Peachy

Written by , Posted in Thoughts

Peach-Salsa3

We have an abundance of peaches. We eat them as quickly as we can, but it never seems to be quick enough. Desperate measures must be taken. Salsas must be made.

Peach-Salsa2

This one’s a simple one. It requires minimal effort. If you can chop a peach, you’re almost there. And as long as you don’t put your fingers in your eyes after chopping the chili pepper, you’re probably going to win… also don’t scrape the ribs and seeds out with your fingernails. Trust me. I learned the hard way.

Peach-Salsa6

Peach-Salsa4

Peach-Salsa

Lavash Chips are a fun substitute for store bought corn chips. They also take very little effort. Regular tortillas could be used as well. And if you have corn chips, they’ll work just fine.

Peach-Salsa5

I think this would be absolutely perfect to dip a Corn and Cheese Quesadilla into. With a side of Lavash Chips, some fresh cantaloupe and peaches, maybe a salad with some almonds and a quick vinaigrette, you’ve got dinner.

Happy Eating!

White Peach Salsa

Last modified on 2013-08-05 23:30:34 GMT. 0 comments. Top.

 

White Peach Salsa
Recipe Type: Condiment, Snack, Appetizer, Sauce, Dip
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1 Cup
Sweet meets spicy.
Ingredients
  • 2 C white peaches, diced
  • 1/2 to 1 t apple cider vinegar
  • pinch pepper
  • salt, to taste
  • 1 1/2 C white onion, diced
  • 1/2 C water
  • 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
  • 1/2 to 1 t lemon juice
Instructions
  1. All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
  2. Taste and adjust salt if needed.
  3. Pour into a jar and refrigerate.

 

Christy’s Lavash Chips

Last modified on 2013-08-05 23:30:30 GMT. 2 comments. Top.

 

Christy’s Lavash Chips
Recipe Type: Snack, Appetizer
Author: Christy Durrance
Prep time:
Cook time:
Total time:
Serves: 7-8 Cups
Ingredients
  • 1-12 oz. pkg Lavash, cut into 1″x2″ pieces
  • olive oil
  • sea salt
Instructions
  1. Place lavash in a single layer on 3-4 baking sheets. Drizzle with olive oil and sprinkle with salt.
  2. Bake at 350F for 10 minutes, stir, bake 10 minutes more.
  3. Let cool completely before storing.

 

Monday

5

August 2013

0

COMMENTS

White Peach Salsa

Written by , Posted in Appetizers, Canning, Condiments, Fruit, Gluten Free, Sauces, Snacks, Vegan, Vegetables, Vegetarian

 

White Peach Salsa
Recipe Type: Condiment, Snack, Appetizer, Sauce, Dip
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1 Cup
Sweet meets spicy.
Ingredients
  • 2 C white peaches, diced
  • 1/2 to 1 t apple cider vinegar
  • pinch pepper
  • salt, to taste
  • 1 1/2 C white onion, diced
  • 1/2 C water
  • 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
  • 1/2 to 1 t lemon juice
Instructions
  1. All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
  2. Taste and adjust salt if needed.
  3. Pour into a jar and refrigerate.

 

Monday

5

August 2013

2

COMMENTS

Christy’s Lavash Chips

Written by , Posted in Appetizers, Baking, Snacks

 

Christy’s Lavash Chips
Recipe Type: Snack, Appetizer
Author: Christy Durrance
Prep time:
Cook time:
Total time:
Serves: 7-8 Cups
Ingredients
  • 1-12 oz. pkg Lavash, cut into 1″x2″ pieces
  • olive oil
  • sea salt
Instructions
  1. Place lavash in a single layer on 3-4 baking sheets. Drizzle with olive oil and sprinkle with salt.
  2. Bake at 350F for 10 minutes, stir, bake 10 minutes more.
  3. Let cool completely before storing.

 

Friday

2

August 2013

2

COMMENTS

What’s in a Plan?

Written by , Posted in Menu Planning, Thoughts

BooksI love to plan.

I like to organize.

I used to be a Camp Secretary. One of my tasks was to put the campers into cabins. It was my favorite part of the job.

Now I tell food where to go and what to do.

Something that I love is to help those who don’t love to plan. Sometimes ideas fly out of my brain faster than I can write them down.

When I open the Abundant Harvest Organics box on Tuesdays, I usually have to not think about what’s in it, so that I can concentrate on filming the show.

Food, planning, menus… my passion.

But, I know that not everyone feels this way. To some, figuring out what to make for dinner is a chore, not a beloved task.

I want to help.

I’ve planned menus around the AHO box for a couple of years. I’m trying something a little bit different now, where I’ll help when you need it. Just ask. But, once in a while, I’ll also share my menu plan for the week.

Here’s a look at some of what I’m planning to make next week for lunches or dinners.

Eggplant Lasagna and Caesar Salad

Breakfast Burritos with Crispy Potatoes

Broccoli Stir Fry and Fried Rice

Crock Pot Chicken with Savory and Mushroom Gravy and Roasted Veggies

Poached Eggs with Olive Oil, Parmesan, Basil, Savory, and Tomato over Polenta alongside Roasted Zucchini, with Watermelon for dessert

Veggie Pizza (with squash, tomato, onion, bell pepper, broccoli, and basil), with Watermelon for dessert

Taco Salad

Bean and Cheese Quesadillas

We will have plenty of leftovers for lunches and to be made into other meals… Or things from the freezer, like the Eggplant and Tomato Risotto from this week’s episode that I plan to use to make Risotto Stuffed Heirloom Tomatoes topped with a Poached Egg and Parmesan. I’m also planning to make some Peach Cobbler, and some Peach Topped Pancakes.

But first, I’m off to make some Margherita Pizza for tonight’s dinner.

Happy Eating!

Wednesday

31

July 2013

6

COMMENTS

I’m Baaaaack – Episode 75

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, This Week's Feast, Vegetables

EggplantTomatoRisotto3

How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic?

The more I cook with it, the more ways I discover that it tastes good… I didn’t used to be such a fan.

I’ve found that the salting step should not be skipped. Peeling helps too. And then of course it’s best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.

EggplantTomatoRisotto5

Oh yeah, and see that scoop of rice? That’s a cup and a half. Doesn’t seem like a lot, right? I think this recipe makes enough for about 6-8 people. Gosh it made a lot. Why do I always forget that a little rice goes a loooooooong way?! Oh well, I will make the leftovers into Chicken and Rice Soup.

Yes, we eat soup in the summer. I don’t care if it’s too hot.

EggplantTomatoRisotto4

EggplantTomatoRisotto

If you don’t want leftovers, invite some friends over for a summer dinner. To go along with the Risotto you could grill some chicken and veggies, toast some cheesy Garlic Bread, drink Mint Iced Tea, and have Vanilla Ice Cream with Roasted Fruit for dessert… I’m in. When do we eat?!

Happy Eating!

Print
Eggplant and Tomato Risotto

Prep Time: 30 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 21 minutes

Yield: 6-8

Eggplant and Tomato Risotto

Ingredients

  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 medium onion, chopped (about 1 C)
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving

Instructions

  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2" cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.
https://www.de-ma-cuisine.com/im-baaaaack-ep75/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

 

 

← Older Entries
Newer 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