De Ma Cuisine

Condiments Archive

Monday

5

August 2013

0

COMMENTS

White Peach Salsa

Written by , Posted in Appetizers, Canning, Condiments, Fruit, Gluten Free, Sauces, Snacks, Vegan, Vegetables, Vegetarian

 

White Peach Salsa
Recipe Type: Condiment, Snack, Appetizer, Sauce, Dip
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 1 Cup
Sweet meets spicy.
Ingredients
  • 2 C white peaches, diced
  • 1/2 to 1 t apple cider vinegar
  • pinch pepper
  • salt, to taste
  • 1 1/2 C white onion, diced
  • 1/2 C water
  • 1 chili pepper, ribs and seeds removed, diced (for spicier: leave seeds and ribs, or add another chili pepper)
  • 1/2 to 1 t lemon juice
Instructions
  1. All ingredients in a sauce pan. Bring to a boil, then reduce to a simmer and cook for about 60 minutes, or until liquid has reduced and it’s thickened, stirring occasionally.
  2. Taste and adjust salt if needed.
  3. Pour into a jar and refrigerate.

 

Wednesday

10

July 2013

0

COMMENTS

Asian Chicken Salad

Written by , Posted in Condiments, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Asian Chicken Salad
Recipe Type: Salad, Main, Meat, Vegetables
Cuisine: Asian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 4-6 C lettuce, torn
  • 1 carrot, sliced into rounds (about 1 C)
  • 2 medium tomatoes, cut into wedges (about 1 1/2 C)
  • 1 bell pepper, julienned or thinly sliced (about 1 C)
  • 1 sweet pepper, seeded and chopped (about 1/4 C)
  • 1 summer squash, julienned or thinly sliced (about 1 C)
  • 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
  • 2 T red onion (optional), chopped
  • 1/2 T chives or green onion, chopped
  • 1 C chicken, cooked and chopped (I used leftovers)
  • 1/3 C almonds, chopped, for topping
  • 1 T sesame seeds, for topping
Instructions
  1. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
  2. Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.

 

Wednesday

10

July 2013

0

COMMENTS

Honey-Dijon Dressing

Written by , Posted in Condiments, Fruit, Vegetables, Vegetarian

 

Honey-Dijon Dressing
Recipe Type: Condiment, Dressing, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4-6
Ingredients
  • 1 T dijon mustard
  • 2 T honey
  • 1 T lemon juice
  • 2 T red wine vinegar
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1/2 C olive oil
Instructions
  1. Whisk together all but oil.
  2. Slowly drizzle in oil as you whisk, whisking until it has thickened and emulsified.
  3. Taste and adjust seasoning if needed.

 

Friday

17

May 2013

2

COMMENTS

Strawberry Jam

Written by , Posted in Canning, Condiments, Fruit, Gluten Free, Vegetarian

 

Strawberry Jam
Recipe Type: Condiment, Sauce, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Made with honey, maple syrup, lemon, and strawberries, this jam is delicious and sweet!
Ingredients
  • 3 pints (heaping 4 C) strawberries, hulled and roughly chopped
  • 1 1/3 C honey
  • 1/3 C maple syrup
  • 1/4 C lemon juice
  • zest from 1 small lemon
Instructions
  1. Put a plate in the freezer. Combine berries, lemon zest, honey, and syrup in a large pot. Mash with a potato masher. Bring to a rapid boil (spoon stirring is unable to stop the bubbling) and boil, stirring often, for 3-5 minutes.
  2. Reduce to medium heat and simmer for 20 minutes (or until jam is to desired thickness – to test put a small amount on the chilled plate to cool quickly and check thickness), stirring occasionally with a wooden spoon.
  3. Remove from heat. Stir in lemon juice.
  4. Let it stand for 5 minutes. Ladle into clean half pint jars, leaving about 1/2 inch of space at the top. Wipe any jam from the lip of the jar and place lid on. Let stand for 15-30 minutes and then place in the refrigerator. Cool completely and then place in the freezer.

 

Wednesday

8

May 2013

0

COMMENTS

Roasted Berries and Apriums with French Vanilla Ice Cream

Written by , Posted in Breakfast, Condiments, Dessert, Fruit, Gluten Free, Roasting, Vegetarian

 

Roasted Berries and Apriums with French Vanilla Ice Cream
Recipe Type: Dessert
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 C apriums, quartered
  • 1 C strawberries, halved
  • 1 T butter, melted
  • 3 T orange juice
  • 1-2 T lemon juice
  • 1 T honey
  • 1/8 t cinnamon
  • pinch nutmeg (opt.)
  • tiny tiny dash salt
  • your favorite French Vanilla Ice Cream, for serving
Instructions
  1. Pre-heat oven to 375F.
  2. Toss fruit with butter. Roast on a baking sheet for 10-15 minutes.
  3. Whisk together orange and lemon juices, honey, cinnamon, nutmeg, and salt.
  4. Toss fruit with honey mixture.
  5. Serve fruit over top of ice cream.
Notes
This fruit and sauce could also be served for breakfast over Greek yogurt, Pancakes, Waffles, or French Toast.

 

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