De Ma Cuisine

Monday

1

April 2013

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Two Birthdays

Written by , Posted in Thoughts

DadRachLast week there were two special birthdays in our family. My dad turned 60 on Saturday. Unfortunately we couldn’t be there to celebrate with him because we live kinda far away. So we make do with phone calls, Skype dates, and celebrating when we’re all together, even if it’s a completely different time of year.

It’s good to have birthdays, I think. It’s a good reminder to appreciate wonderful individuals. We can appreciate them any day, all year round. We should. We are, aren’t we?! But, on someone’s birthday, we can be reminded of how extra special they are, and thank God that they were born.

I am very thankful for my Dad. He is one of the few people that I know who has always loved his work. So many people complain about their jobs. Not my Dad. He really likes what he does and he’s good at it. What a blessing!

I love seeing the ways I’m similar to my dad, and the ways that I’m different. Dad was the person who inspired me to want to try my hand at photography as a kid. My brothers and I all enjoy it and we get that from him. Dad also loves nature – he told me when we talked on his birthday that he’d spent most of the day outside. He was very pleased about that. We differ a little bit there. I mean, being outside is great, buuuut, I’m not as nature-inclined as he is. I enjoy it, but from a little more of an observer/distance way. Except when it comes to gardening. I don’t mind getting my hands dirty then (but the bugs can stay away – they are not welcome!).

My dad is levelheaded, wise, patient, and kind. He’s silly and can giggle with the best of them too. He is a great dad and I’m thankful for him.

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The second birthday that we celebrated was our dog, Brando’s 5th birthday. Yes, we celebrate our dog’s birthday. We buy him bones and toys, bake him dog cookies and take him for a walk. Not too unlike any other day, except that we say the word birthday a lot. 🙂 I think that he thinks it’s special. I could be wrong since he doesn’t speak english.

He and I don’t have as much in common as say my Dad and I do. Although we do both like to walk and eat, so… If he were permitted to, Brando would be eating the same foods that we do at the same time. Since that doesn’t happen very often, he just waits until he hears the sounds of us finishing up our food and begs with his eyes to please clean the plate. He usually gets to since our dishwasher requires a pre-rinse anyways. 🙂

On birthday morning, since we hadn’t walked to the pet store to get him his bone and toy, I made some cookies. I know that he doesn’t know when his birthday begins and ends, but I do and I care. What he cared about was cleaning the batter bowl so carefully. I think he spent about 5 minutes on it. The cookies are really simple and make a cute little treat. I used Gluten Free flour, because we’re trying to avoid gluten in the dog’s diet (hoping it might help with allergy skin), and because I had some, so why not use it. These would also be good human cookies. Just add some maple syrup, honey, or sugar, maybe some chocolate chips or raisins, and they might be good. Might be. They’re dog tested, not people tested. 🙂 Oh and if you add stuff, especially chocolate, don’t give ’em to your dog. You know this. But just in case…

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Happy birthday Dad! Happy birthday Brando. One special human, one special dog.

Brando’s Peanut Butter Dog Cookies

Last modified on 2013-04-01 20:32:48 GMT. 0 comments. Top.

 

Brando’s Peanut Butter Dog Cookies
Recipe Type: Dog Treat, Cookies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Ingredients
  • 1 C AP Gluten Free flour
  • 3/4 C rolled oats
  • 3 T peanut butter
  • 1/2 C water
Instructions
  1. Pre-heat oven to 225F.
  2. Mix all ingredients together. Dough should be slightly sticky, like cookie dough.
  3. Press out to about 1/2″ thick on a floured surface. Using a cooking cutter or a knife (occasionally dipped in flour so it doesn’t stick) cut into shapes (I used a bone shaped cookie cutter).
  4. Place on a parchment paper lined baking sheet.
  5. Bake for 60 minutes (baking time may vary depending on thickness and size of cookies).
Notes
Makes about 20-25 bone shaped cookies.

 

Monday

1

April 2013

0

COMMENTS

Brando’s Peanut Butter Dog Cookies

Written by , Posted in Baking, Dog Treat

 

Brando’s Peanut Butter Dog Cookies
Recipe Type: Dog Treat, Cookies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Ingredients
  • 1 C AP Gluten Free flour
  • 3/4 C rolled oats
  • 3 T peanut butter
  • 1/2 C water
Instructions
  1. Pre-heat oven to 225F.
  2. Mix all ingredients together. Dough should be slightly sticky, like cookie dough.
  3. Press out to about 1/2″ thick on a floured surface. Using a cooking cutter or a knife (occasionally dipped in flour so it doesn’t stick) cut into shapes (I used a bone shaped cookie cutter).
  4. Place on a parchment paper lined baking sheet.
  5. Bake for 60 minutes (baking time may vary depending on thickness and size of cookies).
Notes
Makes about 20-25 bone shaped cookies.

 

Friday

29

March 2013

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COMMENTS

Wednesday

27

March 2013

0

COMMENTS

And Then There Were 60 – Episode 60

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

SpringFrittata7It is spring. It’s time for asparagus and sugar snap peas, tank tops and flip flops, BBQs and Burgers. I like spring. I like the leaves that are greeting us with their green cheer, and the blossoms that mean fruit is just around the corner.

I do not like the allergies that come with spring. But, since spring means that the baseball season is about to start, allergies schmallergies.

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On this lovely spring day, I used eggs from Burroughs Family Farms. They are the best eggs. (If you’re an Abundant Harvest Organics subscriber, you can buy them from the add ons list, same with Bari’s awesome, so awesome, olive oil.) They have these amazing bring orangey-yellow yolks and incredibly hard shells. Wowza! I combined them with just a few springy ingredients for this simple Frittata: asparagus, mushrooms, green garlic, potatoes, fresh parsley, and leeks. Toss in a bit of salt and pepper, and you’re almost ready to eat.

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SpringFrittata2The Frittata is topped with Parmesan cheese and baked to perfection. Then it’s time to have a bite. Yes, I ate what appears on the fork below. It’s hard to wait for dinner on filming days.

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Welp, that’s 60 episodes done done done. Thanks for watching and being a part of this yummy journey.

Spring Frittata

Last modified on 2013-03-28 01:11:00 GMT. 0 comments. Top.

 

Spring Frittata
Recipe Type: Main, Side, Breakfast, Lunch, Dinner, Brunch, Eggs, Stove Top, Baking, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Using some of the first spring vegetables of the year, this Frittata is perfect for an outdoor brunch.
Ingredients
  • 1 T olive oil
  • 2 medium potatoes, chopped
  • 1/2 lb. mushrooms, quartered
  • 1/2 large leek, chopped
  • 1 stalk green garlic, chopped
  • 1 bunch (about 20) asparagus, ends trimmed, chopped
  • 1-2 T fresh parsley, rough chopped
  • 1/2 to 1 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 8 eggs
  • 1/2 C parmesan cheese, grated
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
  4. Add green garlic and cook 1 minute more.
  5. Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
  6. Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
  7. Remove from oven and let stand for 10 minutes before serving.

 

Here are some ideas for what to do with the contents of this week’s Abundant Harvest Organics box!

Happy Eating!

Last modified on GMT. 0 comments. Top.

Note: you may want to oil your pan a little more than I did. I have a bit of a time cleaning it, but it was worth it (stuck on cleaning in a Cast Iron skillet requires oil, salt, a paper towel or cloth, and lots of elbow grease).

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

Wednesday

27

March 2013

0

COMMENTS

Spring Frittata

Written by , Posted in Baking, Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Potatoes, Sides, Vegetables, Vegetarian

 

Spring Frittata
Recipe Type: Main, Side, Breakfast, Lunch, Dinner, Brunch, Eggs, Stove Top, Baking, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Using some of the first spring vegetables of the year, this Frittata is perfect for an outdoor brunch.
Ingredients
  • 1 T olive oil
  • 2 medium potatoes, chopped
  • 1/2 lb. mushrooms, quartered
  • 1/2 large leek, chopped
  • 1 stalk green garlic, chopped
  • 1 bunch (about 20) asparagus, ends trimmed, chopped
  • 1-2 T fresh parsley, rough chopped
  • 1/2 to 1 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 8 eggs
  • 1/2 C parmesan cheese, grated
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
  4. Add green garlic and cook 1 minute more.
  5. Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
  6. Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
  7. Remove from oven and let stand for 10 minutes before serving.