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Wednesday

31

August 2011

0

COMMENTS

Rosemary Butter Pan Seared Tri Tip

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat

Rosemary Butter Pan Seared Tri Tip
Recipe Type: Main, Leftovers, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
  • 2 pieces of leftover tri tip (I originally cooked mine in the Crock Pot)
  • 1 T butter
  • 1 sprig rosemary
  • 1/2 C pan drippings (from cooking the tri tip originally)
  • 1 T olive oil
Instructions
  1. In a Cast Iron skillet, melt butter, add rosemary and oil. Add tri tip.
  2. Spoon butter mixture over tri tip for about 30 seconds (the amount of time doesn’t have to be precise).
  3. Cover and cook, over med-low heat, for about 10 minutes (my tri tip had been frozen, and was still quite cold – from the fridge might require less time).
  4. Flip, add drippings and cook another 10 minutes, or until it’s 165F.
  5. Spoon butter mixture over tri tip for 30 seconds or so.
  6. Serve and enjoy!
Notes

We ate this with leftover polenta and Steamed Honey Carrots.


Wednesday

31

August 2011

0

COMMENTS

“Tasca Cacciatore” (Pocket Cacciatore)

Written by , Posted in Dinner, Leftovers, Low Carb, Meat, Poultry, Quinoa, Vegetables

“Tasca Cacciatore” (Pocket Cacciatore)
Recipe Type: Leftovers, Main, Poultry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 2
I had a contest because I needed a name for this recipe. The winner was Angie. She won a free menu. Thanks for the clever name, Angie!
Ingredients
  • 8 swiss chard* leaves, stems removed (I didn’t cook them first, but you could steam them to make them easier to work with)
  • 2 small yellow squash**, chopped
  • 1/4 onion, chopped
  • 1/4 C daikon radish, chopped
  • 2 small carrots, chopped
  • 1 C cooked chicken, in small/medium chunks
  • 3 cloves garlic, smashed
  • 1/4 to 1/2 C spaghetti sauce (I used homemade, leftover from a few weeks ago, that I froze)
  • 1 C cooked quinoa (leftovers that I froze)
  • 1 1/2 C chicken stock (I used homemade, that I froze, from a chicken we had a few weeks ago)
  • pinch nutmeg
  • 1/4 t smoky paprika (my new favorite seasoning)
  • salt and pepper
  • extra virgin olive oil
  • Parmesan cheese, for topping
  • You could also use Kale, or another large green
  • You can substitute for other veggies – this is a great way to clean out the vegetable drawer!
Instructions
  1. Lay 4 chard leaves on a plate so that they overlap and form a + sign (I hope this makes sense). Sprinkle with seasonings and oil. Pile 1/2 C chicken, half the garlic and onion in the center. Fold the leaves in, making a wrap/roll. Repeat with the second set of 4 leaves and remaining garlic and onion.
  2. In a greased loaf pan (I used a Corningware), pour stock, and mix in quinoa and spaghetti sauce.
  3. Place chard rolls in pan, on top of quinoa mixture.
  4. Place veggies around rolls (not on top, because they might burn). Drizzle rolls with olive oil.
  5. Bake at 375F for about an hour, or until the internal temperature of the roll comes to 165F.
  6. Top with Parmesan cheese. We had it with garlic bread and red wine.


Wednesday

31

August 2011

0

COMMENTS

Texas Stuff – My Second Version

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – My Second Version
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 hours
Total time: 8 hours 5 mins
Serves: 4-6
This version uses dried beans and takes quite a bit longer!
Ingredients
  • 1 bag dried pinto beans
  • 1-32 oz can tomatoes, coarsely pureed
  • 1 can green chilies
  • 4-6C water
  • 1/2 – 1 onion, diced
  • 1/2C yogurt
  • 1C cheese, grated
  • 3T chili powder
  • 1-2T cumin
  • 2t oregano
  • salt and pepper
  • 1/2 lb. ground beef
Instructions
  1. (Stovetop) Beans in soup pot, cover with water; with lid on, bring to a boil. Turn heat off, lid still on, let sit for 4-6 hours, until beans are soft.
  2. Cook beef and onion. Add seasonings, tomatoes, chilies, beans, remaining water. Cook until beans are soft (if they weren’t already). Add cheese and yogurt, cook 5-10 minutes more.
  3. Serve with Fritos and Ranch.
  4. (Crock Pot) Cook onions and beef. Add all ingredients except yogurt and cheese to Crock Pot.
  5. Cook on high for 6-10 hours, until beans are soft.
  6. Add yogurt and cheese, cook 30 minutes more.
  7. Serve with Fritos and Ranch.


Wednesday

31

August 2011

1

COMMENTS

Texas Stuff – My Version

Written by , Posted in Beans, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – My Version
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 25 mins
Total time: 27 mins
Serves: 2-4
This is my version of Sheila’s Texas Stuff.
Ingredients
  • 2 cans pinto beans
  • 1 can diced green chilies
  • 1 can diced tomatoes
  • 2 T chili powder
  • 1 T cumin
  • 1 t oregano
  • salt and pepper
  • 1/2 C grated cheese
  • 1/2 C plain yogurt
  • 1/4-1/2 lb ground meat
  • 1/2 an onion, diced
Instructions
  1. Cook meat. Dice onion, add to meat. Add spices. Add beans, chilies, tomatoes; simmer 15 minutes.
  2. Add yogurt and cheese, simmer 10 minutes.
  3. Serve with Fritos (with Ranch Dressing, if you’d like).


Wednesday

31

August 2011

0

COMMENTS

Texas Stuff – The Original

Written by , Posted in Beans, Beef, Dinner, Low Carb, Main Dishes, Meat

Texas Stuff – The Original
 
Recipe Type: Main
Prep time: 1 min
Cook time: 25 mins
Total time: 26 mins
Serves: 2-4
This recipe is not mine. It comes from His Hill, and Sheila Stachofsky. It’s one of my favorite comfort foods, so I have to share. Thanks, Sheila!
Ingredients
  • 1 lb ground meat (beef or turkey)
  • 1 onion, chopped in food processor
  • 1 16-oz can of diced tomatoes
  • 1 small can of diced green chiles (or use 1 can of Ro-tel tomatoes with diced green chilies)
  • 1 package taco seasoning mix
  • 1 can Ranch Style Beans
Instructions
  1. Brown meat with onions, and drain the grease off.
  2. Add all together and simmer for at least 15 minutes, until thoroughly heated.
  3. Serve over Fritos or tortilla chips, with sour cream, jalapeños and grated cheddar cheese on the side. Also very tasty with Ranch dressing over the top.
 

 

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