De Ma Cuisine

Appetizers Archive

Monday

6

August 2012

0

COMMENTS

Cornmeal Pancakes

Written by , Posted in Appetizers, Breakfast, Dessert, Eggs, Gluten Free

Cornmeal Pancakes

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)
Instructions
  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

 

Wednesday

11

July 2012

0

COMMENTS

All-Star Nachos

Written by , Posted in Appetizers, Beans, Cheese, Dinner, Grains, Legumes, Main Dishes, Vegetables, Vegetarian

Nachos
Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
  • tortilla chips
  • 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
  • 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
  • 2 ears of corn, uncooked, kernels cut off the cob
  • 2 tomatoes, about 1 1/2 C, chopped
  • 1 bell pepper, chopped
  • 1 sm.-med. zucchini, about 1 1/2 C, chopped
  • 1/4 C onion, chopped
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 t ginger
  • 1/2 t cumin
  • pinch nutmeg
  • 1/8 t cayenne pepper (or more if you like it spicier)
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • 1-2 C cheese (pepperjack and mozzarella), shredded
  • salsa (for serving)
  • Greek yogurt (for serving)
Instructions
  1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
  2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
  3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
  4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!

 

Tuesday

3

July 2012

0

COMMENTS

Fresh Veggie Salsa

Written by , Posted in Appetizers, Condiments, Gluten Free, Sides, Vegetables, Vegetarian

Fresh Veggie Salsa
Recipe Type: Condiment, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 6-8
Fresh veggies are chopped up to make a bright and tasty salsa.
Ingredients
  • 1 small to medium zucchini, chopped
  • 2 small to medium summer squash, chopped
  • 2 jalapeños (or more, if you like it spicier) (seeds and ribs removed), diced
  • 2 bell peppers, chopped
  • 6 small to medium tomatoes, chopped
  • 1/4 C chives, chopped
  • 1 small red onion, diced
  • 2 cloves garlic, diced
  • 1/4 C olive oil
  • 1 T red wine vinegar
  • 2 T apple cider vinegar
  • 1 – 1/2 t salt
  • 1/2 t pepper
Instructions
  1. Chop veggies. Combine in a bowl and stir.
  2. Whisk vinegars with salt and pepper. Slowly whisk in olive oil. Pour over veggies. Stir to combine.
  3. Serve immediately, or refrigerate to let flavors combine a little more.
Notes

Would also be great to top grilled meat.

 

Friday

1

June 2012

0

COMMENTS

Pluot Tart with Black Pepper

Written by , Posted in Appetizers, Baking, Dessert, Fruit, Inspired By, Lunch, Sides, Vegetarian

Pluot Tart with Black Pepper
Recipe Type: Savory dessert, Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Inspired by May birthdays and sweet, summery pluots, this dish would be a great appetizer, side dish, or savory dessert.
Ingredients
  • 1 pizza crust
  • 3 T reduced balsamic vinegar (start with about 1/2 C)
  • 3-4 pluots, thinly sliced
  • 1/2 t freshly ground black pepper
  • pinch nutmeg
  • pinch salt
  • 4 strawberries, chopped
  • 1/2 C red onion, sliced
  • 2 T maple syrup
  • 1/4 C brown sugar
  • 1 T butter, melted
Instructions
  1. In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
  2. In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium-low heat until caramelized, about 10 minutes.
  3. Thinly roll crust. Bake crust for 5 minutes at 425F.
  4. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
  5. Top with onions, pluots, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
  6. Top with strawberries and drizzle reduced balsamic vinegar.
  7. Serve at room temperature, or warm.

Monday

27

February 2012

2

COMMENTS

Hawaiian Sliders

Written by , Posted in Appetizers, Beef, Fruit, Inspired By, Meat, Vegetables

 

Hawaiian Sliders
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
A bit of sweet, a bit of meat, makes a nice tasty treat.
Ingredients
  • 1/2 lb ground beef (I used organic)
  • to taste, Tropical Pepper Sea Salt
  • 1 t lemon juice
  • drizzle olive oil (I used Bari Organic Olive Oil)
  • 1-2 leeks, cut into rounds (and washed)
  • 4 slices pineapple, cut into thirds
  • 2 T honey
  • 1 C pineapple juice
  • 6 Hawaiian sweet rolls, halved
  • dijon mustard, for serving
Instructions
  1. Over medium heat, cook leeks with honey. Once they start to caramelize, add pineapple to one side of the pan. Flip pineapple once, when it starts to caramelize on one side. When the other side is caramelized, remove from pan.
  2. Add pineapple juice to leeks. Turn heat to med-high, and reduce until it’s all absorbed.
  3. Mix beef, salt, lemon juice and olive oil.
  4. Heat pan, add a drizzle of olive oil. When it’s hot, add burgers. Cook over med-heat, about 5 minutes. Flip, cover, cook about 5 minutes more, or until internal temperature reaches 160F.
  5. Serve each slider on a Hawaiian roll, topped with two pineapple slices, a spoonful of leeks, and a bit of Dijon mustard.

 

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