De Ma Cuisine

Monday

10

June 2013

0

COMMENTS

Spicy Roasted Potato Salad

Written by , Posted in Beans, Dinner, Fruit, Gluten Free, Lunch, Potatoes, Roasting, Salads, Sides, Vegetables, Vegetarian

 

Spicy Roasted Potato Salad
Recipe Type: Side, Salad, Potato, Vegetables, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-12
Take your average potato salad and spice it up!
Ingredients
  • 6-10 large potatoes, cut into chunks
  • 1 t salt
  • 3 C green beans, cut into 1-2″ pieces
  • 2 T olive oil
  • 1 jalapeño, halved (seeds and ribs removed if desired – use gloves or scrape out with a knife)
  • Dressing: 1 T fresh chives, chopped
  • pinch cayenne
  • pinch red pepper flakes
  • 1/2 smoked paprika
  • 1/2 t sweet paprika
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1/2 T dijon mustard
  • 1/4 C mayo
  • 3/4 C Greek yogurt
  • 2 T olive oil
  • 6 cloves roasted garlic, mashed
Instructions
  1. Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
  2. Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
  3. Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
  4. Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
  5. Whisk dressing ingredients together.
  6. Toss potatoes, beans, jalapeño, and dressing together.

 

Friday

7

June 2013

0

COMMENTS

The Art That Is Life

Written by , Posted in Books, Thoughts

MelanzaneAndPasta2Today I noticed the cracks in the eggplant that I’d photographed, that remind me of smile lines on the face of someone who has smiled a hundred thousand times. I saw the light that streams through the window in my office. My office is in what’s meant to be the dining area of our apartment. But space is limited, so one thing becomes another. And the kitchen is slowly taking over everything.

This is where I work. This is where we live. And I love it. I love our space, the crowded rooms, the treasures and photos. Life that has become art.

OutTheWindow

I don’t know if it’s the music I’ve been listening to today, the books I’ve been reading, or just one of those times where I’m caught up in a wave of… I don’t know what to call it… Art. Simplicity. Beauty. Life.

It makes me want to sit out on the patio in the warm afternoon sun, or the cool evening shade. With my eyes closed, just listening to the leaves on the trees as they rustle in the wind. Never drowning out the sound of the freeway that’s so close, but conspiring with it to sound even more like the ocean and less like cars racing by, people on their way to everywhere.

It makes me want to see steam rising from a loaf of bread, a bowl of cherries sitting on the counter, fresh pasta laying out to dry.

And as I’m typing these things here I can’t help by whisper, “this is my life”. Not in a braggy, yay for me, look at me sense. Simply in a humbled, wowed, appreciating the little moments kinda way.

Wednesday

5

June 2013

0

COMMENTS

Inspiration Comes From the Best Places – Melanzane with Pasta – Episode 69

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

MelanzaneAndPasta4On Sunday I was sitting in church and the pastor (I totally just typed “pasta” – my mind is already on dinner) mentioned eggplant. He didn’t go on and on about it. But it stuck in my mind.

An Italian friend of ours has mentioned this amazing meal that his mom makes with eggplant. He has yet to make it for us. Even though I’ve never tried it, I’ve had Bruschetta that he made and it was amazing. I have high hopes for this dish too.

My dish was inspired by both of these. And by my love for garlic. There is a great amount of garlic. I’m sorry (no, I’m actually not). You may need a mint after… or even better – some mint chocolate chip ice cream?!

Now I’m just making myself hungry. Which is really unfair, because I’ve been a bit distracted this afternoon and have quite a bit of work to do before dinnertime…

MelanzaneAndPasta6

MelanzaneAndPasta2

MelanzaneAndPasta5

This is a dish that’s born of a desire to use just a few ingredients, resulting in a meal that’s both simple and complex. It marries garlic, eggplant, onion, thyme, and basil with a splash of olive oil and some heat from red pepper flakes. It’s a delicious union.

MelanzaneAndPasta

MelanzaneAndPasta3

Happy Eating!

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

Melanzane with Pasta – Eggplant with Pasta
Recipe Type: Main, Side, Dinner, Stove Top, Easy
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 eggplant, peeled and sliced lengthwise 1/4″ thick
  • salt (for eggplant)
  • 2 T olive oil, divided
  • 1 medium (1 C) onion, diced or chopped
  • 6 cloves garlic, diced (you can use less if you’d like)
  • salt and pepper (to taste)
  • pinch thyme
  • pinch red pepper flakes
  • 1/2 C vegetable stock or pasta water
  • 1-2 C cooked pasta (use your favorite kind of fettuccine noodles, broken into 2″ pieces)
  • basil, fresh, chopped, for topping
  • lemon slices, for topping
Instructions
  1. Arrange eggplant on a baking sheet and sprinkle liberally with salt. Let stand for 15-30 minutes (drawing out the moisture, rendering them less bitter). Rinse and pat dry. Chop or dice.
  2. Heat skillet. Add 1 T oil. When oil is hot, add onion, eggplant, and seasonings. Cook for 8-10 minutes, stirring often, over medium heat.
  3. Add garlic and remaining oil. Reduce heat to medium-low. Cook for 2-3 minutes, stirring often.
  4. Add pasta and vegetable stock (or pasta water). Stir. Taste and adjust seasoning if desired. (If using leftover pasta, cook for a few minutes more, or until pasta is heated through.)
  5. Serve topped with basil and a squeeze of lemon.

 

Wednesday

29

May 2013

0

COMMENTS

Oldie and Goodie

Written by , Posted in Thoughts

I’ve taken this week off from the show. My brain needs a week off every once in a while to catch up and recharge.

You might still need some ideas for using the amazing summer produce that’s in season right now. So here are some past episodes…

BasilSummerSquashRisotto

Basil and Summer Squash Risotto I made this over the weekend for my Mom-in-law’s retirement dinner – I’d forgotten how good it is!

BruleedNectarine

Brûléed Pluots and Nectarines If you can’t get enough of the peaches, nectarines, apriums and other stone fruit that’s just bursting with flavor, here’s a fun and creative way to eat them… if you have any left! They disappear quickly!

SummerChili

Summer Chili This is one of my absolute favorite ways to make Chili… In general, I love Chili just about any way I make it, but this is so darn good. I can’t wait to get more green beans from Abundant Harvest Organics, or for the plants in my garden to start producing. Don’t forget to top it with basil. That really completes the dish.

BrownedButterItalSausagePasta

Browned Butter Pasta with Italian Sausage and Basil Maybe you’re craving pasta. And sausage. And veggies. Done. Here you go.

Salmon-and-Corn-Salad4

Salmon and Corn Salad It’s good to get creative with leftovers. We’ll have Salmon one night and then save the leftovers for lunch the next day in this yummy salad.

Caprese Pasta

Caprese Pasta Sometimes you just need a simple dinner that will be ready in a snap. Maybe your best friend invited herself/himself over for dinner and you want to serve something that doesn’t feel thrown together (although it totally can be, just don’t tell them).

GrilledCheese4

RoastedTomatoSoup2

Fancy Grilled Cheese with Roasted Tomato Soup is a totally acceptable best friend dinner too. Seriously.

RoastedBerriesApriums

Roasted Berries and Apriums with French Vanilla Ice Cream You definitely need dessert. Or second dessert.

And now I’m super hungry.

Happy Eating!

Monday

27

May 2013

0

COMMENTS

Gah!! I Made Too Much Food… Again!

Written by , Posted in Thoughts

SquashPolentaSoup3Here’s something that happens often in our home: I make way too much food. I think I’m cooking for two and we end up with enough for four (sometimes more). So I get creative when it comes to leftovers. In fact, some of Husband’s favorites are a mixture of two or three dinners made into something new. Unfortunately when he asks if I can make it again, I have to say that I probably can’t.

SquashPolentaSoup2

However, Wednesday night’s dinner included only one type of leftovers and a lot a lot a lot of squash (sorry some of you who aren’t crazy about this summer veggie… Tis the season and my produce drawers were overflowing). If you’ve made my Polenta with Tomatoes and Savory you may have noticed that it makes enough for 4. I had two super cute polenta filled ramekins in the freezer. I had more squash than I needed. It was a chilly evening. Soup seemed perfect.

SquashPolentaSoup5

SquashPolentaSoup4

SquashPolentaSoup

This recipe was not intended for the blog. But it seems like every time I take a night off and either don’t write down what I’ve made or don’t photograph it, it’s too good not to share. So I will give you a recipe that is pretty much what I did. There are variables like the type of stock you might use, kind of onion or tomatoes. I don’t think they really matter though. In the end, make it so that it tastes good to you and your family.

If you have squash haters, you could blend the soup and add some pasta (after it’s blended – I know you knew that). You could add corn, ground beef or shredded chicken, and cilantro and top it with corn chips and sour cream to make it into Taco Soup. Or you could just make it like I tell you to and enjoy it as is. The choice is yours, my friend.

Happy Eating!

Squash and Polenta Soup

Last modified on 2013-06-10 23:15:05 GMT. 0 comments. Top.

 

Squash and Polenta Soup
Recipe Type: Soup, Main, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Leftover polenta is made into a wonderful soup.
Ingredients
  • 1-2 T olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 4 small and 1 large zucchini/summer squash, chopped
  • 1/4 C daikon radish, minced
  • 1 large tomato, chopped
  • 1/4 C white wine (or 1 T white wine vinegar)
  • 1 T lemon juice
  • 2 C Tomato and Savory Polenta
  • 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
  • pinch cayenne
  • salt and pepper, to taste
  • 1/2 t dried savory, crumbled
Instructions
  1. Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
  2. Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
  3. Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
  4. (Optional: If you have squash haters, you could blend the soup.)

 

Last modified on GMT. 0 comments. Top.

← 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