De Ma Cuisine

Cheese Archive

Wednesday

8

August 2012

0

COMMENTS

Ta-may-toh Stuffed with Keen-Wah – Stuffed Tomatoes – Episode 34

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Lunch, Main Dishes, Meat, Pork, Quinoa, Roasting, Sides, This Week's Feast, Vegetables

It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.

When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!

Do we really need an excuse to eat tomatoes though?!

I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!

This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.

You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!

Happy Eating!

Stuffed Tomatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Serves: 2-6
Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
Ingredients
  • 4-6 tomatoes, seeded and cored
  • 1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
  • 1 ear of corn, off the cob
  • 1 onion, diced
  • 1 C squash, diced (I used a small zucchini, but any summer squash would work)
  • 2-3 cloves garlic, minced
  • 1 C quinoa, cooked (I used leftovers)
  • 1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
  • 1/4 t pepper
  • 1 T olive oil
  • 1 T tomato paste
  • 1 T balsamic vinegar
  • 1/4 C parmesan cheese, grated (reserve 2 T for topping)
  • 2 pieces bacon, cooked and crumbled (for topping)
Instructions
  1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
  2. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
  3. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
  4. Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
Notes

If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

 

Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

*Info from Wikipedia

**Info from Wikipedia

Friday

3

August 2012

0

COMMENTS

Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Main Dishes, Quinoa, Sauces, Vegetables, Vegetarian

Enchiladas
Recipe Type: Dinner, Main, Casserole
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 6-10 tortillas (depending on size)
  • salt
  • pepper
  • 1 C cheese, grated
  • 1/2 C salsa
  • Filling: 1 C quinoa cooked (I used leftovers)
  • 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
  • 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
  • 1-2 ears of corn, off the cob
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 2 t olive oil, divided
  • Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
  • 1 T chili powder
  • 1 T sweet paprika
  • 1/2 T smoked paprika
  • 1 t bacon grease (opt.)
  • 1 t salt
  • 1/2 t pepper
  • Serving: salsa
  • Greek yogurt (or sour cream)
  • avocado, chopped
  • fresh corn off the cob
  • tomato, chopped (opt.)
  • chives, chopped (opt.)
  • cilantro, chopped (opt.)
Instructions
  1. Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
  2. Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
  3. Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
  4. Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
  5. Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Notes

Gluten Free if you use corn tortillas.

 

Friday

20

July 2012

0

COMMENTS

Mindy’s Steak Sandwich

Written by , Posted in Beef, Bread, Cheese, Dinner, Grilling, Lunch, Main Dishes, Meat, Sandwiches, Vegetables

Mindy’s Steak Sandwich
Recipe Type: Sandwich, Main
Author: Melinda Parker
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 2(10 ounce) thick boneless New York strip steak
  • 2 loaves of mini focaccia bread
  • 1 medium yellow onion
  • 1 large portobella mushroom
  • 2 slices of smoked Gouda cheese
  • 2 Tbsp olive oil
  • 2 Tbsp mayonnaise
  • 1/2 tsp minced garlic
  • salt and pepper
Instructions
  1. To prep take mayonnaise and mix together with garlic and set aside.
  2. Slice yellow onion in rings and mushrooms and place into a saute pan. Oil pan with olive oil and cook veggies on medium heat until onions and mushrooms soften and brown.
  3. Season steaks with salt and pepper and set on preheated BBQ on Medium high heat. Grill on each side for 3 minutes or until medium rare. Remove from grill and set aside to cool.
  4. While cooling, slice each loaf of focaccia bread and place on grill for 30 seconds. Once finished spread garlic mayo on one side of the loaf.
  5. Slice cooled meat and lay evenly on bread. Top meat with Gouda, mushrooms and onions. Slice in half and serve.

 

Wednesday

18

July 2012

0

COMMENTS

Three Cheese Corn Chowder topped with Bacon

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Three Cheese Corn Chowder topped with Bacon
Recipe Type: Dinner, Main, Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 52 mins
Total time: 1 hour 2 mins
Serves: 2-4
A creamy, dreamy chowder that was inspired by corn on the cob.
Ingredients
  • 2 ears corn, kernels off cob
  • 1 C zucchini or summer squash, diced or chopped
  • 1 carrot, grated
  • 2 potatoes, diced or chopped
  • 2-3 cloves garlic, diced
  • 1 t tropical pepper sea salt
  • 1 1/2 t smoked paprika
  • 1 1/2 t sweet paprika
  • 2 T + 1 t apple cider vinegar
  • 2 T olive oil
  • 1 T bacon grease
  • 1/4 C feta, crumbled
  • 1 C parmesan, grated (plus more for topping, if desired)
  • 1/4 C cheddar, grated
  • 2 T all purpose flour
  • 1/4 C water
  • 4-6 C water
  • 1-2 C milk
  • 2 slices bacon/serving
Instructions
  1. Cook bacon. Remove from pan and place on paper towel lined plate to drain. Reserve 1 T bacon grease.
  2. While bacon cooks, heat soup pot. Add olive oil. Add carrots, zucchini, garlic, potatoes, and seasonings. Cook over med heat until veggies start to get tender, 5-7 minutes, stirring often (make sure garlic doesn’t burn). Add 2 T apple cider vinegar and scrape the bottom of the pan (deglazing the pan).
  3. Add water, cover, bring to a boil. Uncover and cook until veggies are cooked through, about 45 minutes or so.
  4. Whisk flour with 1/4 C water. Stir into soup. Add corn and bacon grease.
  5. Add milk (use as much or as little as you want, depending on desired thickness of soup). Cook until steam begins to rise, then turn off heat. Do not boil (the milk can “break” if it gets too hot).
  6. Add cheese, a little at a time, gently whisking in. Add 1 t apple cider vinegar.
  7. Taste and adjust seasonings if necessary. Serve topped with bacon and parmesan cheese.

 

Monday

16

July 2012

6

COMMENTS

Summer Veggie Quinoa Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Legumes, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Summer Veggie Quinoa Salad
Recipe Type: Main, Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6-8
Perfect for a picnic!
Ingredients
  • 1 chicken breast
  • 1 C water
  • salt
  • pepper
  • 1 C beans (I used black and pinto)
  • 1 summer squash, chopped (about 2 C total)
  • 1 zucchini, chopped (about 2 C total)
  • 4 ears of corn, kernels cut off the cob
  • 1/2 tomato, chopped
  • 8 pear tomatoes, halved
  • 2 carrots, grated
  • 3 cloves garlic, diced
  • 4 C water
  • 2 C uncooked quinoa, rinsed
  • 1/4 fresh herbs, chopped (I used: chives, parsley, basil, and oregano)
  • 1/2 C kale, chopped
  • 2-3 T olive oil, divided
  • 1 C parmesan cheese
  • dressing: 1/2 C olive oil
  • 1/2 C balsamic vinegar
  • 1/4 C apple cider vinegar
  • 1 T maple syrup
  • 1 T dijon mustard
  • salt
  • pepper
Instructions
  1. Heat a medium saucepan. Add 1 1/2 T olive oil. Add garlic and quinoa and cook, stirring often, over medium-high heat, 3-5 minutes. Add water, cover, bring to a boil. Uncover, let cook about 15-20 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, add 1 1/2 T olive oil to a hot skillet. Add chicken breast and 1 C water. Sprinkle with salt and pepper. Cook covered, flipping once, until internal temperature reaches 170F (about 10 minutes per side, or so, if it’s thick). Remove from pan and cool in refrigerator. Chop in small pieces.
  3. Combine all dressing ingredients except oil. Slowly whisk in oil.
  4. Combine quinoa with half of the dressing. Cool completely in refrigerator.
  5. Combine quinoa with veggies, cheese, chicken, and dressing. Taste and adjust seasoning if necessary.
  6. Serve with bread and honey butter, or corn muffins!
Notes

Keep salad cool while at the picnic with ice packs!
Could make vegetarian by omitting chicken, and adding tempeh.
This is a main dish, but would be great as a side to grilled steak, pork chops, or chicken. As a side to meat, omitting the meat in the salad would be fine.

 

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts