De Ma Cuisine

Friday

22

February 2013

0

COMMENTS

Days Filled with Joy

Written by , Posted in Thoughts

8BeanSoup5

Do you ever have those moments when you’re just tickled pink about your job? I don’t know what you do to fill your time. Maybe you’re an accountant, a lawyer, a waitress, a cook, a mom, a dad, in TV marketing, or TV producing… I often feel like that. Sometimes I can’t believe that I’ve finally found something that I really love love love to do.

8BeanSoup4

I mean, sure, this career that I’ve chosen is a lot of work. The other day, I took 138 photos of my lunch, before I could eat it, so I could use them in this blog post. But, you know what? It makes me so happy to take photos of my food.

I love the natural light from the window, the wooden chest that I take most of my photos on, the steam that rises from a hot dish, the pots and pans, plates and bowls, silverware and cups that I get to use.

I find joy in all these things. In creating a dish that makes Husband practically yell with delight. In the smell of garlic cooking in olive oil. In a fridge full of fresh, organic produce.

And in soup.

Oh how I love soup.

8BeanSoup

Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.

8BeanSoup3

8BeanSoup2

I hope your days are filled with joy.

And soup.

Eight Bean Soup

Last modified on 2013-02-21 00:16:25 GMT. 0 comments. Top.

Eight Bean Soup

Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
  • 1 T olive oil
  • 4 C dried 8 bean mixture, soaked overnight, and rinsed
  • 1 large shallot, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, diced
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1 bay leaf
  • 3 T balsamic vinegar, divided
  • 4 C stock (chicken, veggie, or beef)
  • 4 C water
  • 4-6 C stock or water, as needed
  • 2-3 T lemon juice
  • 1/2 to 1 t salt
  • 1 T dried parsley
Instructions
  1. Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
  2. Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.

 

Happy Eating! 

Friday

22

February 2013

0

COMMENTS

Eight Bean Soup

Written by , Posted in Beans, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Eight Bean Soup

Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
  • 1 T olive oil
  • 4 C dried 8 bean mixture, soaked overnight, and rinsed
  • 1 large shallot, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, diced
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1 bay leaf
  • 3 T balsamic vinegar, divided
  • 4 C stock (chicken, veggie, or beef)
  • 4 C water
  • 4-6 C stock or water, as needed
  • 2-3 T lemon juice
  • 1/2 to 1 t salt
  • 1 T dried parsley
Instructions
  1. Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
  2. Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.

 

Wednesday

20

February 2013

2

COMMENTS

Hot Hot Hot… Slaw – Episode 56

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

Hot-Napa-Slaw4Sometimes it’s easiest to come up with a main dish. But, what about a side or two?! It takes practice, effort, and sometimes help from a book like The Flavor Bible to pair foods well.

Yes, I think it would be totally acceptable to have a Roasted Chicken with nothing more than a baguette and some good olive oil for drizzling (with some salt, pepper, and a drizzle of Pomegranate Balsamic Vinegar). But, also fun would be that same chicken with some Roasted Brussels Sprouts with a Cider Vinegar Glaze, a beautiful pot of Braised Beans, or perhaps some crunchy Roasted Green Beans with Bacon, Almonds, and Lemon.

Hot-Napa-Slaw2

Hot-Napa-Slaw3

Hot-Napa-Slaw

About a month ago I posted the recipes for Crispy Dijon Chicken Thighs and Hot Napa Slaw that I’d made for dinner. It was a made up on the spot, I really hope this works, kinda dinner. And it did.

Since we’ve gotten a lot of napa cabbage, from Abundant Harvest Organics, over the last little while, I thought it might be nice to share another way to prepare it. It’s quick, and so simple. We really enjoyed it. And, after filming, I had a really hard time not eating the whole dish. I hope you enjoy it too!

Hot Napa Slaw

Last modified on 2013-02-20 21:02:02 GMT. 1 comment. Top.

Hot Napa Slaw

Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 large napa cabbage, chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 large shallot (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter
Instructions
  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs

 

Here are some ways to use the contents of this week’s Abundant Harvest Organics box.

Happy Eating!

Last modified on GMT. 0 comments. Top.

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

Friday

15

February 2013

0

COMMENTS

A Simple Side for Supper

Written by , Posted in Thoughts

HoneyRoastedCarrotsParsnips2A few years ago, I tried parsnips for the first time. I’m pretty sure I thinly sliced and then roasted them. I don’t usually do anything else with them, because they don’t last long – they get eaten up pretty quickly.

When I was growing up, a friend’s mom used to make the most amazing Pupusas and Fried Plantains. I’ve had them again since, but none were as good as the ones she made. However, I kinda think that when parsnips are roasted, they taste a bit like a Fried Plantain. This is totally just my opinion. And, I haven’t had them in so long that I may be way off. But, this is how my grown up brain remembers a childhood food.

In any case, I like ’em. Which is why they don’t last long around here. I made these so I could photograph them. Then I ate them. The recipe could say serves 1, when it’s Rachel.

HoneyRoastedCarrotsParsnips5

HoneyRoastedCarrotsParsnips4

HoneyRoastedCarrotsParsnips

HoneyRoastedCarrotsParsnips3

I basically love any veggie that’s roasted. You know this. I’ve told you before. So, carrots are no different. Parsnips and carrots both pair well with honey, butter, and garlic, so I used some of these flavors to make them extra tasty.

It’s a super easy side dish. All you have to do is cut, toss, roast, toss, roast, eeeeeeeeat!! Good idea, right?! We ate these alongside a Roasted Chicken and some Quinoa that I tossed with a little lemon juice and feta cheese.

Happy Eating!

Honey Roasted Carrots and Parsnips

Last modified on 2014-04-08 17:15:12 GMT. 0 comments. Top.

 

Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
Instructions
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.

 

Friday

15

February 2013

0

COMMENTS

Honey Roasted Carrots and Parsnips

Written by , Posted in Dinner, Gluten Free, Roasting, Sides, Vegetables, Vegetarian

 

Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
Instructions
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.

 

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