De Ma Cuisine

Cheese Archive

Wednesday

26

October 2011

0

COMMENTS

Cream Cheesed Garlic Bread

Written by , Posted in Appetizers, Bread, Cheese

Cream Cheesed Garlic Bread
 
Recipe Type: Appetizer, bread
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2-3
Ingredients
  • 1/2 baguette, sliced lengthwise in 3 pieces
  • 1/4 C cream cheese
  • parmesan, sliced (about 12 slices)
Instructions
  1. Rub each piece with garlic.
  2. Spread with cream cheese and sliced parmesan.
  3. Bake at 350F for about 10 minutes (or until cheese is bubbly and melty).
  4. Slice in half if desired.
 

 

Monday

24

October 2011

0

COMMENTS

Veggie Pizza

Written by , Posted in Cheese, Dinner, Main Dishes, Pizza, Vegetables

It was one of “those” weekends. “Those” referring to fun. I think that’s what it should be, rather than the negative that it usually implies. Anyways, it was fun because we had awesome pizza on Friday, I went to a Creative Connection USA event on Sat, and we finished our Halloween costumes for the HP Themed party we’re going to next weekend, and of course watched lots of World Series baseball.

For Pizza Friday, I was a little worried about what I’d top it with, because our options were quite limited. There was no pepperoni, ham or leftover roast beef. We’d just had a BBQ Chicken Pizza the week before. (Oh my gosh, have I posted about this yet? I don’t think so. For now: It was amazing. The end.) I didn’t have many options. Vegetable drawer to the rescue! I always wonder, when I’m considering a vegetable pizza, if Husband will be OK with it. He always is, but I forget every time.

I’d be lying if I said I didn’t eat more than half the pizza. Whatev. It was good. It’s good as leftovers too, but better the first time around. I don’t normally overindulge (except if you give me a bag of Salt and Vinegar Kettle chips – don’t expect me to share – don’t believe me, ask my husband). The full recipe is below. Make it, you’ll be happy you did. (Oh and if you’re someone who doesn’t love veggies, this is a good way to eat them. It doesn’t taste like you’re eating a plate full of goodness. It tastes like you’re eating pizza, which you are, so ignore the rest.)

The Creative Connection Los Angeles Meetup that I went to: amazing! I met so many creative talented women that I’m excited to connect with again in the future. Before the event, to be honest, I wanted to go, and I also didn’t. Once I get to know you, I’m outgoing, a little weird, and am comfortable being myself. But, at first, I’m shy, nervous and awkward. My new friend Joanna from Waterfall Creative had a contest to win a ticket on her blog. I won. (Small side note: Can I just exclaim how talented this girl is! She’s designing a logo for me, that I can’t wait to show to you!) Since I won, I kinda had to go. I didn’t really have an excuse not to. No business cards: make my own (I mean, I was going to a creative event, if anyone was going to appreciate homemade business cards, these people would, I hoped). Nothing to wear? Find something to wear. Too early on a Saturday (we had to leave at 8am)? If I sleep until 7:30, it’s sleeping in… and so on. I’m good at excuses, unfortunately. This time, it was time to just go and see what happened. I’m so glad I did! So, so glad. What a blessing that event was. Here’s a silly, jazz hands photo, courtesy of the talented and super sweet Lizzie at S’Wonderful Photography.

creative-connection-photo
Veggie Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A great way to eat your veggies! You might not even know they’re on there!
Ingredients
  • 1 pizza crust
  • 1/4 C zucchini, sliced really thin
  • 1/4 lg. tomato, sliced thin
  • 1 sm. bok choy (I just used the leafy greens, if you want to use the white part, go ahead, make my day)
  • 8 black olives, sliced
  • 1/2 green pepper, chunks
  • 1 C (or more) white cheddar (or mozzarella), grated
  • 1/4 C parmesan cheese, grated
  • 1/2 C (or more) tomato sauce
  • 1 T flour
  • 1 t rosemary infused olive oil (olive oil with some rosemary in it)
  • 1/4 t dried oregano
  • 1/2 t dried basil
  • salt
  • pepper
Instructions
  1. Pre-heat oven to 475F. Roll out dough on floured pizza stone. Not too thin (it’s not a flatbread crust this time). Brush dough (specifically rolled up edge of crust) with olive oil. Bake for 3-5 minutes (this bake time is so the crust doesn’t get soggy from the tomato sauce – I did 5).
  2. Top with tomato sauce, oregano, basil, salt and pepper. Then add cheese, veggies (with the Bok Choy on top, so it gets crispy) and a little more cheese (save the parmesan for after it’s baked).
  3. Bake for 8-10 minutes (depending on how crispy you want the crust – I did 10). Top with parmesan and eat it all up!

 

Wednesday

19

October 2011

2

COMMENTS

Gruyère and Apple Toasts

Written by , Posted in Appetizers, Cheese, Fruit

 

Gruyère and Apple Toasts
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 4 slices bread (like Sourdough or French)
  • 1/2 apple, thinly sliced
  • 4 slices Gruyère, cut into thin sticks
  • 4 slices caramelized onion cheddar cheese
  • 1 clove garlic, 4 garlic chives, chopped
  • cream cheese (opt.).
Instructions
  1. Rub garlic on bread (if bread is frozen, it works best). Top with cream cheese (opt.), garlic chives, apple, gruyere and cheddar.
  2. Broil 5-10 minutes, until the cheese is browned and bubbly (I used the toaster oven – in the oven broiler watch it carefully as it may need less time).

 

Sunday

9

October 2011

3

COMMENTS

Shepherd’s Pie

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Potatoes, Vegetables

Fall is a time for hot meals, comfort foods, hearty dishes… it’s an excuse to not just have salad for dinner. And to not have to turn on the AC if we want to eat soup (of course we’ve never done that…). Shepherd’s Pie is one of those meals. We love it, and I want to share it.

Add it to your fall menu!

Happy Eating!

Shepherd’s Pie 

 
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
A hearty comfort food, perfect for fall and winter.
Ingredients
  • 2 cloves garlic, chopped
  • 1/2 lb. ground beef (or chicken, turkey, or pork)
  • 1 C leeks (or onion, I had leeks when I made this the first time), chopped
  • 1 C spinach (or kale), chopped
  • 1 carrot, chopped or grated
  • 1 C broccoli, chopped
  • 1/2 C frozen peas
  • 1-2 C mashed potatoes (can use leftovers)
  • 1 C cooked polenta (opt. or use an extra cup mashed potatoes – I had leftover polenta I wanted to use up)
  • 1 t chili powder
  • 1 t cumin
  • 1/2 t all spice
  • salt
  • pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1/4 C water
  • 1-2 T olive oil
  • 1/2 C sharp white cheddar cheese, grated
Instructions
  1. Pre-heat oven to 350 F. (If potatoes aren’t cooked yet, wash, cube and cook. Then mash with some milk, salt and olive oil.) Cook beef. Drain and set aside. Add olive oil, leeks/onions, garlic, broccoli, carrots, and seasonings; cook until tender. Add peas, cook 3 minutes or so. Add beef and spinach, cook 3 min, or until spinach is wilted.
  2. Mix cornstarch with water and balsamic vinegar. Pour over beef and veggies.
  3. If using a cast iron skillet, leave meat and veggies in there, spread evenly over the bottom of the pan. If not, transfer to an ovenproof dish. Cover meat and veggies with potatoes. Top with cheese.
  4. Bake until cheese is bubbly and slightly browned, 15 minutes or so.
 
Notes

This is a great way to use up leftover potatoes, polenta, even extra ground beef and veggies from a previous meal.
Leftovers can be frozen and are great re-heated in the toaster oven (or microwave, if you want).
If you don’t have broccoli, use more peas, and vice versa. If you don’t like carrots, or any of the veggies listed, use some that you do like. You could also substitute mashed cauliflower for the mashed potatoes.
Our rating: * * * It was so good we both had seconds!

 

Friday

7

October 2011

0

COMMENTS

Spaghetteroni and Cheese

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Pasta

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

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