De Ma Cuisine

Beans Archive

Monday

19

December 2011

1

COMMENTS

Healthy Mac and Cheese

Written by , Posted in Beans, Cheese, Dinner, Main Dishes, Pasta, Vegetables, Vegetarian

Healthy Mac and Cheese
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
Healthy meets Mac and Cheese. Yum.
Ingredients
  • 1/3 pkg rotini rice pasta (or whatever kind of pasta you prefer)
  • 1 C cheese (I like a combination of Gruyere, Cheddar and Parmesan)
  • 1 C milk
  • 1-2 T olive oil
  • 1-2 T flour
  • 1/2 onion, diced
  • 1 clove garlic, diced
  • 1 T spicy brown or dijon mustard
  • 3-5 T greek yogurt (or plain yogurt)
  • salt and pepper
  • 1/2 to 1 C puréed Great Northern, or any type of white beans
  • 1/2 to 1 C puréed cauliflower (steam cauliflower, about 1/2 head raw; then puree)
Instructions
  1. Cook pasta, reserving 1/4 C to 1/2 C of the pasta water.
  2. Make sauce: Heat pan, add oil, add onions, salt and pepper, and cook for 3-5 minutes. Add garlic, cook 1-2 minutes.
  3. Move veggies over to one side, and whisk flour in with oil on the other (adding more oil if needed). Cook 30-60 seconds. Add milk, slowly, whisking and letting it thicken a bit as you do. Add mustard, beans, cauliflower and pasta water (as much or as little water as you need). Slowly heat, bringing almost to a boil (stop when you start to see steam rising).
  4. Turn off heat and whisk in cheese.

Wednesday

30

November 2011

0

COMMENTS

Spicy Turkey Chili

Written by , Posted in Beans, Dinner, Holiday, Inspired By, Leftovers, Low Carb, Main Dishes, Meat, Poultry, Soups, Vegetables

Spicy Turkey Chili
Recipe Type: Soup, Chili
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Hearty and delicious. A great way to use Thanksgiving leftovers!
Ingredients
  • 1 C leftover turkey (or chicken)
  • 1 1/2 C cannellini beans
  • 1 sweet potato (yam), cut in 1/2″ cubes
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 1 T flour
  • 2-3 T olive oil, divided
  • salt
  • pepper
  • 1/2 t ginger
  • 1/2 to 1 t red pepper flakes
  • 1 t chili powder
  • 1/2 t cumin
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 T honey
  • 1/4 C red wine
  • 2-4 C water (or stock, it would make the soup even more flavorful)
  • 2 T balsamic vinegar, divided
Instructions
  1. Heat soup pot. Add 2 T olive oil. Add onion when oil is hot (it will look like it’s rippling), cook 3 minutes. Add sweet potato, cook 5 minutes. Add honey, cook 2 minutes.
  2. Add garlic, turkey, cook 2 minutes.
  3. Move all ingredients over to one side of the pan, leaving a small space on the other side and add remaining 1 T oil, add flour. Whisk, about 30 seconds. Add wine slowly, whisking (it should start to thicken). Slowly add water (start with 2 C, add more if you need to), whisking. Add seasonings and beans.
  4. Bring to a boil, reduce to a simmer. Cook 30-60 minutes (it takes some time for the flavors to meld together, especially if you’re using water not stock). Add more liquid if necessary. In the last 5 minutes of cooking, add remaining balsamic vinegar.
Notes

Husband enjoyed it so much that he had 3 helpings!

 

Thursday

10

November 2011

2

COMMENTS

Minestrone Soup

Written by , Posted in Beans, Pasta, Soups, Vegetables

Minestrone Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A cozy comforting fall meal. Or, swap out the veggies depending on what’s in season and have it any time of year!
Ingredients
  • 1 lg. onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 to 1 C green beans, chopped
  • 1/2 to 1 C daikon radishes, chopped
  • 1/2 to 1 C squash, chopped
  • 2 C kale/spinach, chopped
  • 1/2 C crushed or diced tomatoes
  • 3-4 C chicken or vegetable stock
  • 5-6 C water
  • 4 T olive oil
  • 1/2 t cumin
  • 1/4 t all spice
  • pepper
  • 1 1/2 T dried basil
  • 2 sprigs thyme, leaves removed, stems discarded
  • 1 T fresh oregano, chopped (opt.)
  • 1 T fresh parsley, chopped
  • 1 sprig fresh rosemary, removed from stem (opt.)
  • 1 t fresh sage, chopped (opt.)
  • 1 1/2 C garbonzo or canelini beans
  • 1/4 C balsamic vinegar
  • 1 t honey
  • 1/4 C red wine (or red wine vinegar)
  • 1-2 C rotini rice pasta, uncooked
Instructions
  1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes. Add garlic and cook 1 minute. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
  2. Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
  3. Add stock and water; bring to a boil. Reduce to a simmer. Add balsamic vinegar, honey and beans. Cook 30 minutes.
  4. Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.
  5. Serve topped with parmesan cheese, alongside your favorite crostini or crusty bread.
Notes

I’m going to serve this with homemade French Bread.

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).


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