De Ma Cuisine

dinner Archive

Monday

3

August 2020

0

COMMENTS

Nachos

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Pork, Poultry, Quick and Easy, Red Sox, Snacks, Vegetables

Baseball is back. I’ve missed it, mostly. During the off season the Red Sox let Mookie and Brock get away. They’ve been favorites in our house, so it’s a little sad. I’m excited for the other guys to get to shine though. Benny, Bogaerts, Chavis, JD… they have a good offensive team.

I’ve been a baseball fan for as long as I can remember. I was a diehard Jays fan during the “Touch ’em all Joe” World Series. My brothers and I screamed and jumped so hard that the VCR fell off the TV.

Tim and I fell in love with the Red Sox in 2007. After nearly a decade of not paying much attention to baseball, we were on a fall anniversary trip and the Red Sox were in it. I started planning our outings around the playoff schedule. It was Dustin Pedroia’s rookie year. What a time to join Red Sox Nation! Dustin and Papi will forever be my all time favorites. I cried when Papi retired. If Pedroia ever plays again I’ll cry too.

It’s gonna be a weird season (#ThanksCorona). But, whatever it looks like, however short it may be, we will be cheering on the Red Sox. It’s a bit of brightness during a dark time. I like to plan fun foods to eat during the games. Things that we might eat at the ballpark: nachos, pizza, popcorn, hotdogs, fries… So if you need us for the next while, we’ll be eating all the baseball food, yelling at the TV, and texting LeBlanc about how much we love having Jerry Remy back in the booth.

Our Favorite Nachos

Ingredients

  • our favorite hot toppings: sautéed onions and bell peppers, ground meat, pinto beans, black beans
  • taco seasoning
  • salt, to taste
  • tortilla chips, lots of them
  • grated cheese, a lot, like more than you think you’ll need
  • cold toppings: sour cream, salsa, avocado or guacamole, chopped tomatoes, chives/red onions/scallions

Directions

  1. Pre-heat the oven to 350°F (toaster oven please bc summer!).
  2. Cook or re-heat any hot toppings. Stir in some taco seasoning and a pinch of salt.
  3. Arrange the chips in a layer with no gaps for cheese to fall through. This is important. Sprinkle with a ton of evenly distributed cheese. Layer with more chips. Add more cheese. This is like chip lasagna. Do a third layer if you want. We usually stick to two. But, it’s 2020, nothing makes sense. Maybe we’ve been making nachos all wrong by omitting the third layer. Bake for a few minutes, check on the cheese, bake a little longer if it’s not all the way melted. You can always do more melting. You can never un-melt burnt cheese.
  4. When the nachos are perfect, take them out of the oven. Plomp them onto some plates. Top with those cooked hot toppings. Add the sour cream, salsa, avocado, tomatoes, and anything oniony. Did I forget anything? Oh! Tim likes thinly sliced black olives. I think it’s weird, but if he’s in charge I’ll eat it without complaint and will probably like it.

Saturday

11

July 2020

0

COMMENTS

Pasta with Otamot

Written by , Posted in Affiliate Post, Beans, Beef, Burlap & Barrel, Dairy-Free, Dinner, Gluten Free, Kid-Friendly, Main Dishes, Meat, Otamot, Pasta, Pork, Poultry, Quick and Easy, Sauces, Sausage, Vegan, Vegetables, Vegetarian

The flavor of a tomato that’s been warmed by the sun. It’s simultaneously bright and deep, acidic, sweet, and deeply rich. The warmth of the sun mellowing its sharp acidity, turning it into a gentle escape. I know these tomatoes. I can still taste them on my tongue. A childhood memory that’s grown up.

This summer I will consider it an accomplishment if I can coax tomatoes out of what last spring was just lawn. The cherry tomatoes will be eaten out of hand. Dirt brushed off while the sun kisses our cheeks. Each tomato bursting as we bite into it. Beefsteaks will be sliced thick and served on toasted bread with a smear of mayo or a drizzle of very good olive oil, topped with fresh basil leaves and a sprinkle of Maldon salt. San Marzanos will be saved for sauce. Thick, rich, flavorful sauce that will envelop penne, luxuriate over meatballs on a sub, or gently braise meat. I love to make my own sauce. I think I’m good at it too. But, the other day I tried a sauce that gives mine some tough competition.

Otamot.

The Brooklyn based company started because the founder, Andrew Suzuka, wanted fewer battles over food with his daughter. (That’s fair.) So he created a tomato sauce that doesn’t have added sugar or preservatives and packed it with veggies and nutrients.

Tomato, carrot, red bell pepper, sweet potato, butternut squash, spinach, red beet, sweet onion, garlic, and shiitake mushroom are blended up to a thick purée that begs to have crusty garlic bread swiped through. (Have you tried Burlap & Barrel’s Purple Stripe Garlic yet?? It makes the most amazing garlic bread!)

I compared Otamot to another popular sauce brand. The other one could be fine. But, I want more than that. Otamot is a nutrient dense food that’s got 25% of your daily recommended vitamin E, 10% vitamin C, 20% vitamin A, 15% vitamin B3… Read the label. It’s really good stuff.

Sometimes I don’t have the energy to make food that’s this healthy and delicious. Or I don’t have all the ingredients on hand. Maybe it’s 5:30pm and I’m still working on a blog post and dinner needs to be quick and right now. I’m thankful that there are companies out there making truly high quality food that allows us to easily feed ourselves well.

I learned about Otamot at the virtual Yellow Co conference in June. A free jar was in our virtual goodie bag. Yes please! I used the entire jar to make a simple pasta. I’m regretting not saving some for pizza night though. ¯\_(ツ)_/¯ Next time I think I’ll get the Otamot Organic Mixed Sauce 4-Pack. It’s a good deal and I’d get to try all the flavors. And, youguys, Otamot is offering 10% off to my readers (code RACHO10)!

Here’s an easy dinner to make with your Otamot. Use the veggies that you have on hand. Sub any type of ground meat, or try a meat free option like cannellini beans, seitan, or vegan sausage.

Happy Eating!

Pasta with Otamot

Serves: 4

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

  • 1 pound penne or rigatoni pasta (wheat or rice)
  • 1 pound ground beef/pork/chicken/turkey, vegan sausage, seitan, or 1 can cannellini beans (drained)
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 8 button mushrooms, chopped
  • 1-16 ounce jar Otamot (Organic Essential) sauce
  • 1 cup pasta water
  • to taste salt
  • 1 t unsalted butter or olive oil (optional)

Directions

  1. Bring salted water to a boil in a large pot.
  2. Cook your protein in a large skillet for about 3-5 minutes. Add the bell pepper, onion, and mushrooms. Cook until the veggies are tender, stirring occasionally, about 5 minutes more. Add the Otamot sauce and cook until it’s bubbly.
  3. While the veggies cook, cook the pasta to just shy of al dente. Add 1 cup pasta water to the sauce before draining the pasta. Stir the pasta into the sauce and let it finish cooking. Add salt if desired. Stir in butter, if using. If not, drizzle each serving with a bit of olive oil.

Otamot and Burlap & Barrel are affiliate links. I get a small commission for any sales generated from these referrals.

Thursday

21

November 2019

1

COMMENTS

Roasted Brussels and Bacon

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Holiday, Main Dishes, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

As I park the brussels in the oven, my mind goes to what I can do while they cook. I could start the laundry, do the dishes, plan next week’s Thanksgiving table decor… Dishes first. Then laundry. Then some quick pics of the dish before it inevitably becomes my lunch. Such is the life of a food writer who works from home. I’m constantly torn between the work and home to-do lists.

I can’t imagine that this is uncommon, for those who work from home. I have a dedicated office space. But, it’s in our house. So, I will hear the washer stop washing and know it’s time to change the load. I will see the full dishwasher and empty it.

This isn’t a complaint. I love working from home. I just need to be better at prioritizing work during work time, and home stuff during home time. I’m getting there. Slowly.

This dish is a mish mash of work and home. It may end up on our Thanksgiving table. But, I wanted to share it here in case you need some help with your menu. It’ll be great alongside the turkey and stuffing. But, it will also make a great, easy weeknight dinner. I might serve it alongside some polenta, or with a big salad and some cornbread.

If you’re gonna make it for Thanksgiving, it may be the easiest Thanksgiving side dish. Ever. Unless you’re a can of cranberry sauce lover. Are you? I’m not, but I’ll eat it gladly if it’s served to me.

I tossed some halved brussels sprouts with oil and salt. Then I added some chopped bacon. Optional, but delicious. If you don’t eat bacon, you could throw in some tempeh bacon at the end.

My brussles were a little old. Read: farty smelling. Opt for the freshest brussels possible.

I roasted them on high heat for a bit, then tossed them with some balsamic vinegar, maple syrup, and garlic.

After their tossing, they roasted for a bit longer. Then, done. I added a bit more balsamic, some spicy pepitas, and a bit of Maldon salt. It made for an easy, sweet and savory dish.

Happy Eating!

Roasted Brussels and Bacon

Serves: 4

Ingredients

  • 1.5 pounds brussels sprouts, ends trimmed, halved
  • 1 tablespoon oil (I used grapeseed)
  • 1 teaspoon salt
  • 4 strips bacon, chopped (optional)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon minced garlic
  • topping: more balsamic vinegar, Maldon salt, spicy pepitas

Directions

  1. Pre-heat the oven to 425°F.
  2. Toss the brussels sprouts with the oil and salt. Lay them cut-side down on a baking sheet and sprinkle the bacon around the pan. Roast until they’re beginning to brown, about 15 minutes.
  3. Whisk the balsamic vinegar, maple syrup, and garlic. Pour over the brussels sprouts and toss so they’re evenly coated and spaced out. Return to the oven and bake until sprouts and bacon are crispy, about 10 minutes more.
  4. Serve topped with a drizzle of balsamic vinegar, a sprinkle of Maldon salt, and some spicy pepitas.

Tuesday

5

November 2019

0

COMMENTS

Sheet Pan Chicken Dinner – A Cooking Show with Rachel O – Ep. 3

Written by , Posted in A Cooking Show with Rachel O, Contests, Dinner, Gluten Free, Main Dishes, Meat, One Dish Dinners, Poultry, Roasting, Sauces, Vegetables

This is going to be easy. Like, not as easy as making toast from store bought, pre-sliced bread. But, not as difficult as making toast from homemade bread. More like making toast from store bought not sliced bread.

The only difficult thing is waiting for the oven to heat up (ours takes twelve years) and making sure the chicken isn’t still frozen (ugh, mine is).

So while I wait for both of those things to correct themselves, I’m gonna halve some brussels sprouts and think about whether or not I could write a cookbook.

It’s something I’ve wanted to do for a while now. Just recently it’s been on my mind a little more. I was talking to Maggie Green about it last week and she asked “Why not you?” Yeah, why not me?!

So I’m putting this out there. Not for any reason but to tell you, so you can know first. “I’m gonna do the thing that scares me. Let my dreams be big enough to scare me.” –Arielle Estoria (paraphrase)

Ok, I think the oven’s ready. Remember, this is easy. You can swap out the veggies if you want to. I’m using brussels sprouts and broccoli, because it’s what I have on hand. I’d also like to make it with cauliflower, carrots, or even just a simple chicken and potatoes dinner. You could try rutabagas or parsnips, beets (chioggia beets would be super pretty), maybe even some cabbage wedges?? You’re the boss of your dinner, so make it how you want, use what you have on hand, and use this recipe as a guide, not something you have to follow exactly.

Since I’m the boss of my dinner, I’m using one of my favorite things: Sir Kensington’s Pepperoncini Italian Vinaigrette AND giving it away!! Winner winner chicken dinner!

The giveaway has now closed. Congratulations to the winner: @brambleberrybear!

To Enter:

  1. Follow both @De_Ma_Cuisine and @sirkensingtons on Instagram.
  2. Leave a comment on the @De_Ma_Cuisine Instagram post announcing the giveaway or on this blog post. You can comment about sheet pan dinners, whether or not you’d buy my cookbook, what Sir Kensington’s products you love the most, or anything else you find interesting.

Rules:

  1. Giveaway is open to residents of the United States.
  2. Winner will get to select any two Sir Kensington’s vinaigrettes.
  3. Giveaway will close Wednesday November 13, 2019 at 3pmEST.
  4. Winner will be chosen through random drawing.
  5. Winner will be contacted to get their shipping address.

Thanks for sponsoring the giveaway, Sir Kensington’s!

Happy eating and bonne chance!

Sheet Pan Chicken Dinner

Serves 4-6 (with leftovers)

Ingredients

Directions

  1. Pre-heat the oven to 350°F.
  2. Using two baking sheets, toss the chicken and all veggies in 1 cup of Sir Kensington’s dressing. Spread everything out evenly. It’s good if it touches. I like to keep the chicken skin side up, keeping the bottom in contact with the baking sheet. Bake, turning sheets once and stirring the veggies, until the chicken is fully cooked and the veggies are tender inside and browned and crispy outside, about 50-60 minutes (depending on your oven).
  3. While everything roasts, whisk together the remaining vinaigrette and the mayo to make a sauce.
  4. Top veggies with Maldon salt. Serve the veggies and chicken with the sauce poured overtop or on the side for dipping.

Wednesday

2

October 2019

0

COMMENTS

Roasted Grain Bowls

Written by , Posted in Breakfast, Brunch, Condiments, Dinner, Eggs, Grains, Herbs, Leftovers, Lunch, Main Dishes, Quinoa, Rice, Roasting, Vegan, Vegetables, Vegetarian

I’m sitting here shoveling this food into my face hole and I keep wondering what that B.O. smell is… Oh. It’s the unused scallions. Why even do they smell like that?! It’s kinda gross.

Not quite as yucky as dog toots, rotten stuff, or humidity. But, off-putting none-the-less.

Speaking of humidity, it’s kinda warm and rainy and humid today. Buuuuuut, tomorrow it’s gonna be in the 50s, Friday night it could freeze, and that, plus the blanket of leaves on our lawn, is making it feel like fall. Which makes me want to eat all the soup and bake all the things.

Today I baked an apple cake and some sandwich bread. I also roasted cauliflower for my lunch, even though what I really wanted were the Red and Green Enchiladas that I made a few weeks ago. But, I don’t have any tortillas and I didn’t want to go to the store or make them. I had the oven on and a bit of time before while the bread rose. I figured I should do something with the very old cauliflower that I’d forgotten about in the crisper. I tossed it with olive oil and salt and let it roast for a while.

I had frozen the leftover farro from the Kale and Farro salad that I made at the beginning of September. It was thawed and in the fridge, ready to be used. I added it to the baking sheet when the cauliflower was browned and delicious. Plus the stinky scallions, a smidge more salt, some Italian Hot Salt, and a grind of black pepper. It just needed to get warm and a bit crispy.

I’m sorry I said “stinky scallions”. That doesn’t make things sound delicious.

I wanted one more element, so I fried an egg in butter and popped it on top. Over-medium, so the yolk could run through the farro. Everything got topped with some local Sriracha and a bit of Maldon salt.

You could skip the egg and top it with a plomp of Fabanaise, to make it vegan. You could use brown rice, barley, or bulgur wheat instead of farro (maybe quinoa?? not sure how it would do – it could end up as tiny crispy bits… nope, that still sounds delicious). Just adjust your baking time accordingly. If you have broccoli, that would be perfect, carrots might be great, you could even use those green beans that are still growing in your garden. Treat this recipe as a starting point. Remember, you’re the boss of your meal. Make it how you want.

Happy Eating!

Roasted Grain Bowls

Serves 2

Ingredients

  • 1 small head cauliflower, core removed, chopped into medium-sized pieces
  • 1 1/2 T olive oil
  • 1/2 t salt, divided
  • 2 C cooked farro (can sub: brown rice, barley, or bulgur wheat)
  • 1/2 T chopped scallions
  • freshly ground black pepper
  • Italian Hot Salt (or a pinch of cayenne)
  • 1/2 T unsalted butter or olive oil (optional)
  • 2 eggs (optional)
  • Sriracha, for serving
  • Maldon salt, for serving

Directions

  1. Pre-heat the oven to 350°F.
  2. Toss the cauliflower with the olive oil and 1/4 teaspoon salt. Roast, turning once, until cauliflower is tender and browned, about 30 minutes (time may vary depending on your oven).
  3. Add the farro, the remaining 1/4 teaspoon salt, the scallions, black pepper, and Italian Hot Salt or cayenne. Toss with the cauliflower. Bake until the farro is hot and a bit crispy, about 5 minutes.
  4. Fry the eggs in hot butter to desired doneness.
  5. Divide the farro and cauliflower mixture between two plates and top each with a fried egg, some Sriracha, and some Maldon salt.

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