De Ma Cuisine

Baking Archive

Wednesday

19

September 2012

2

COMMENTS

Broccoli Penne

Written by , Posted in Baking, Cheese, Dinner, Eggs, Inspired By, Main Dishes, Meat, Pasta, Pork, Roasting, Sauces, Vegetables

Broccoli Penne
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 3-4
Roasted broccoli and carrots are paired with a fried egg, bacon, almonds, and a delicious sauce… oh and don’t forget the pasta!
Ingredients
  • 2 heads broccoli, cut into large pieces (use the stem too – cut/peel the tough outside and use the tender inside)
  • 1 carrot, grated
  • pinch cayenne
  • 1/2 t garlic powder
  • salt
  • pepper
  • 1 t or half a sprig fresh tarragon
  • 1/2 t fresh oregano
  • 1/2 sprig fresh thyme
  • 1 T dijon mustard
  • 1/2 C balsamic vinegar (reduced to about 2-3 T)
  • 2-4 T olive oil
  • 3/4 – 1 C pasta water
  • 1 slice bacon/serving (for topping)
  • 1/4 C parmesan cheese (for topping)
  • 1/4 C almonds (for topping)
  • 1 egg/serving (for topping)
  • penne pasta
Instructions
  1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes. Halfway through add grated carrots (also tossed with a bit of oil, salt, and pepper).
  2. Meanwhile, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.
  3. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. Stream in 2-3 T olive oil as you whisk. Add the pasta water.
  4. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).
  5. Combine pasta, sauce, and veggies. Top with an egg, 1 halved piece of bacon, almonds, and parmesan cheese.

 

Wednesday

5

September 2012

1

COMMENTS

Crostini

Written by , Posted in Appetizers, Baking, Beef, Bread, Cheese, Fruit, Lunch, Meat, Pork, Sandwiches, Sides, Vegetables

Crostini
Recipe Type: Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Cute little toasts.
Ingredients
  • 1 baguette or loaf of bread (Italian or French), thinly sliced
  • Topping Options: grapes + grape jam + Parmesan
  • tomato + Cheddar + olive oil + salt + pepper + roast beef
  • bell pepper + tomato + Parmesan + S + P + olive oil
  • figs + Gruyère + honey + olive oil + salt + pepper + ham
  • eggplant + honey + Gruyère + olive oil + salt + pepper
  • basil + tomato + Parmesan + olive oil + salt + pepper
  • sorrel + grapes + Parmesan + olive oil + salt + pepper
Instructions
  1. Pre-heat oven to 400F.
  2. Thinly slice ingredients.
  3. Drizzle savory crostini with olive oil (it could also be good with the sweet ones).
  4. Top with desired toppings.
  5. Sprinkle savory crostini with salt and pepper.
  6. Bake for 10 minutes.
  7. Serve immediately.

 

Friday

24

August 2012

0

COMMENTS

Slightly Sweet Granola with Quinoa

Written by , Posted in Baking, Breakfast, Brunch, Dairy-Free, Grains, Kid-Friendly, Quinoa, Snacks, Vegetarian


We all know that breakfast is said to be the most important meal of the day. OK with me. I eat it, I like it. I don’t always like to prepare it though. I’m a cereal girl. I go for things with not too many ingredients, that will keep me feeling full for longer. I mean, I love things like bacon and eggs, pancakes, french toast, but I’m just a little too lazy to make them on a regular old weekday morning.

I like to have homemade granola on hand. I like homemade things because I control what’s in them. The amount of sugar, salt, preservatives…

My friend, Sheila, makes great granola. About 6 years ago when I started making granola on my own, I used her recipe. Over the years, I’ve adapted it slightly. Today’s recipe was inspired in part by hers, part by my friend, Genevieve, who added quinoa‚ to her granola a while ago. It’s fun to be inspired by friends who love to cook like I do!

I have a fun idea for something a little different to do with the granola. I mean, I’m going to eat it with milk, or with Greek yogurt sweetened with maple syrup… the usual ways. But, I’m going to try mixing some crunchy peanut butter with it, to make a granola bar-ish treat. Perfect for a snack, or to send along with Tim to eat at work.

Dry ingredients are stirred together.

Sweet liquids are added to the oat mixture.

It’s baked up on two cookie sheets.

Cooled on a tea towel (that was a wedding gift).

granola6

Stored in a jar with a handmade label.

This granola isn’t super sweet. It’s the way I like it, but I know Tim might ask for it to be sweeter. If you want it like he does, just add more of the sweeties! You could also add roasted and chopped almonds, raisins, other nuts, seeds, and dried fruits (I would add them after the granola has baked).

Happy Eating!

Print
Slightly Sweet Granola with Quinoa

Slightly Sweet Granola with Quinoa

Ingredients

  • 8 C oats
  • 1/2 C quinoa, rinsed
  • 2 T coconut oil, melted
  • pinch salt
  • 1 t cinnamon
  • 1/8 to 1/4 t nutmeg (opt.)
  • 1 t vanilla extract
  • 1/4 C whole wheat flour
  • 1/4 C honey
  • 1/4 C raw sugar
  • 3 to 4 T maple syrup
  • 1/4 C brown sugar
  • 1 C hot water

Instructions

  1. Preheat oven to 350F.
  2. Stir together oats, flour, cinnamon, nutmeg, and quinoa.
  3. Whisk together water, maple syrup, honey, sugars, salt, vanilla, and oil.
  4. Add liquid to oat mixture and stir to combine.
  5. Spread over two cookie sheets and bake at 350 F for 15 minutes. Remove from oven, stir, reduce temp to 200F and bake 2 hours more (stirring every 30 minutes and rotating which rack each pan is on).
  6. Cool completely (I use a clean tea towel on the counter).
  7. Store in an airtight container.
http://www.de-ma-cuisine.com/the-most-important-meal-deserves-to-be-yummy/

Wednesday

22

August 2012

0

COMMENTS

Spaghetti Squash Rock

Written by , Posted in Baking, Beef, Cheese, Dinner, Gluten Free, Main Dishes, Meat, Roasting, Vegetables

 

Spaghetti Squash Rock
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 2-4
Ingredients
  • 1 spaghetti squash, halved, seeds removed
  • 1/2 lb. ground meat (I used beef), or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 small summer squash, diced
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 2 T red wine vinegar
  • 1/4 C parmesan cheese, for topping
  • 1/4 C basil, for topping
Instructions
  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
  8. Serve with garlic twists or garlic flats.
Notes

To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

 

Wednesday

22

August 2012

1

COMMENTS

Garlic Flats

Written by , Posted in Appetizers, Baking, Bread, Cheese, Sides

Garlic Flats
Recipe Type: Side, Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
A variation on garlic bread. Ooh yum!
Ingredients
  • 1 pizza dough
  • 1-2 T butter
  • 1/4 C parmesan cheese
  • 1 t garlic powder
  • salt and pepper, to taste
Instructions
  1. Roll out pizza dough, fairly thinly.
  2. Spread with butter. Sprinkle with garlic, salt, and parmesan.
  3. Fold in half.
  4. Spread with butter, salt, and pepper.
  5. Bake at 425 for 15-20 minutes.
  6. Slice and serve.

 

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