De Ma Cuisine

Friday

1

March 2013

0

COMMENTS

Better than Lame

Written by , Posted in Thoughts

SimpleOrangeSaladIt’s citrus season. We have more oranges than we know what to do with.

This is a good problem to have.

We eat them raw, on salads (I made an Asian Chicken Salad the other night and added mandarin oranges. It was delicious!!), in smoothies, and now, as a sweet side.

On Thursdays I usually have lunch with some girlfriends. We alternate hosting duties and collaborate on the food. It’s always a good time. I’m thankful for such sweet friends. This week we were at Jo‘s house. She made (the most amazing) French Onion Soup. You know how much I love soup, right?! French Onion is one of my favorites. And with gruyère cheese on top!? Goodnight! Wish I was eating it again right now.

I didn’t have any ideas for something to go with the soup.

I guess my brain was done.

I was going to bring 4 or 5 oranges and peel them there.

That would have been fine. And a little lame.

Instead, I made something up.

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Simple Orange Salad

Last modified on 2013-03-01 19:44:27 GMT. 0 comments. Top.

Simple Orange Salad

Recipe Type: Fruit, Salad, Dessert, Breakfast, Brunch, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 6
Oranges fancied up.
Ingredients
  • 3 navel oranges (or 4-6 mandarin oranges)
  • 1 t lemon juice
  • zest from 1 lemon
  • pinch cinnamon
  • 1 t honey
Instructions
  1. Whisk together lemon juice, zest, honey, and cinnamon.
  2. Toss dressing with oranges.
Calories: 51.75 Fat: .04 Carbohydrates: .33 Protein: .92

 

Friday

1

March 2013

0

COMMENTS

Simple Orange Salad

Written by , Posted in Breakfast, Brunch, Dessert, Fruit, Gluten Free, Lunch, Salads, Sides, Snacks, Vegetarian

Simple Orange Salad

Recipe Type: Fruit, Salad, Dessert, Breakfast, Brunch, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 6
Oranges fancied up.
Ingredients
  • 3 navel oranges (or 4-6 mandarin oranges)
  • 1 t lemon juice
  • zest from 1 lemon
  • pinch cinnamon
  • 1 t honey
Instructions
  1. Whisk together lemon juice, zest, honey, and cinnamon.
  2. Toss dressing with oranges.
Calories: 51.75 Fat: .04 Carbohydrates: .33 Protein: .92

 

Wednesday

27

February 2013

1

COMMENTS

Black Bean and Butternut Squash Chili – Episode 57

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, This Week's Feast, Vegetables

BBandBSChili4I made this Chili 3 weeks ago. It was what we had for dinner the day I made Mache and Citrus Salad for the show. Tim asked if I’d made the Chili for the show. I said no. He practically yelled, “What?!! It’s so good!! You have to make this on your show!!”

Well, ok, if you feel that strongly about it!

BBandBSChili

Of course, after getting some form of winter squash in our Abundant Harvest Organics‚ box almost every week for about the past 2 months (not a complaint. I love squash), the following two weeks were without squash. Figures, right!? Well, this week it’s baaaa-aaack. And I made Chili with it.

And then we ate it.

Oh happy day.

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Happy Eating!

 

Black Bean and Butternut Squash Chili

Recipe Type: Soup, Main, Stove Top, Oven, Roasting, Meat, Beans, Legumes, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Squash is roasted and paired with black beans in this hearty chili.
Ingredients
  • 1 butternut squash, peeled, and cut into 1/2″ to 1″ cubes
  • 1 T butter
  • 1 T plus 1 t olive oil, divided
  • 2 carrots, chopped
  • 6 cloves garlic, diced
  • 1 shallot, chopped
  • 1 T lemon juice, divided
  • 1 T maple syrup
  • dash t cayenne
  • 1/4 t red pepper flakes
  • pinch cumin
  • 1 t plus 1/4 t salt, divided
  • 1/4 t pepper
  • 1/2 T apple cider vinegar
  • 2 1/2 C vegetable stock
  • 2 1/2 C black beans, cooked
  • 1 T parmesan cheese/serving, grated, for topping
  • lemon wedges, for topping
  • 1/2 slice bacon/serving (opt.), cooked and crumbled
Instructions
  1. Pre-heat oven to 375F. Toss squash with 1 t olive oil, 1/4 t salt, and a pinch of pepper. Roast on a baking sheet for 45-60 minutes, or until squash is tender (amount of time will vary depending on size of cubes). Check part way through roasting time to be sure it’s not burning. Rotate pan/flip squash if desired.
  2. Cook bacon. Drain on paper towel and discard grease. Set aside.
  3. Heat soup pot. Add butter and remaining oil and brown (being careful not to let it burn). Add salt, pepper, cayenne, red pepper flakes, cumin, onion, and carrot. Cook 10 minutes, covered, over medium-low heat, stirring occasionally.
  4. Add garlic. Stir and cook 1 minute. Add vinegar, 1/2 T lemon juice, and maple syrup. Cook 3 minutes.
  5. Add remaining lemon juice, beans, squash, and stock. Turn heat to medium-high and bring to a boil; cook 10 minutes. Turn heat down to low and cook 10 minutes more. Stir occasionally, and add more stock or water if needed.
  6. Serve topped with bacon, parmesan cheese, and a lemon wedge to squeeze over top.
Serving size: 1 1/2 C Calories: 566.75 Fat: 25.55 Carbohydrates: 44 Protein: 15.99
Notes
Nutritional information includes bacon. Nutritional information without bacon: (Per serving) Calories: 370 Fat: 9.25 Carbohydrates: Same Protein: 13.54

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

Monday

25

February 2013

0

COMMENTS

Taco, Taco Salad

Written by , Posted in Thoughts

TacoSaladWinterVeggie2I like food.

I have lots of favorites.

I reeeeally like soup.

I also like salad.

TacoSaladWinterVeggie5

And bacon. But, only if it’s really good bacon. I’m quite picky.

But, back to the salad statement… One of my favorite salads is Taco Salad.

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This time of year, the weather has yet to make up its mind if it’s still winter, or if spring has arrived. I’m cool with that. But, the warmer temperatures remind me of the spring veggies that will soon be here, and I start to long for asparagus and sugar snap peas.

Since spring brings the more delicate plants and we say farewell to the winter squashes and some root veggies, I start to think of salads.

It’s not yet spring. And, while I’m happy to be cold for a while longer, I figured I could use some of the winter veggies for a spring-ish food.

And I did. And we ate it today for lunch. Every last bite.

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(The other inspiration behind this salad: We had some veggies leftover from our snacks during the Oscars. And, I ate so many Tagalongs and Salt and Vinegar Chips… which might be why we had so much uneaten broccoli, cauliflower, and carrots… which made me feel like a salad might be a good choice for today. ;))

Happy Eating!

Winter Veggie Taco Salad

Last modified on 2013-02-26 00:39:48 GMT. 0 comments. Top.

Winter Veggie Taco Salad

Recipe Type: Salad, Main, Lunch, Dinner, Stove Top, Easy, Quick
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Winter veggies are added to Taco Salad to bring spring a little bit early.
Ingredients
  • 1/2 C beans, cooked
  • 2 T water
  • 1/8 t smoked paprika
  • dash cayenne
  • dash chili powder
  • salt
  • pepper
  • 4 C lettuce, torn
  • 1/4 C carrot, chopped or grated
  • 1/2 C broccoli, bite sized pieces
  • 1 C cauliflower, bite sized pieces
  • 2 T almonds, chopped
  • 1/4 C cheese, grated
  • 2 C chips, crumbled slightly
  • 1/4 C salsa
Instructions
  1. Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
  2. Top lettuce with beans and remaining ingredients. Toss and serve.
Calories: 268.21 Fat: 11.83 Carbohydrates: 15.66 Protein: 25.32

 

Monday

25

February 2013

0

COMMENTS

Winter Veggie Taco Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Salads, Vegetables, Vegetarian

Winter Veggie Taco Salad

Recipe Type: Salad, Main, Lunch, Dinner, Stove Top, Easy, Quick
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Winter veggies are added to Taco Salad to bring spring a little bit early.
Ingredients
  • 1/2 C beans, cooked
  • 2 T water
  • 1/8 t smoked paprika
  • dash cayenne
  • dash chili powder
  • salt
  • pepper
  • 4 C lettuce, torn
  • 1/4 C carrot, chopped or grated
  • 1/2 C broccoli, bite sized pieces
  • 1 C cauliflower, bite sized pieces
  • 2 T almonds, chopped
  • 1/4 C cheese, grated
  • 2 C chips, crumbled slightly
  • 1/4 C salsa
Instructions
  1. Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
  2. Top lettuce with beans and remaining ingredients. Toss and serve.
Calories: 268.21 Fat: 11.83 Carbohydrates: 15.66 Protein: 25.32

 

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