De Ma Cuisine

Dairy-Free Archive

Monday

7

January 2013

1

COMMENTS

All I Wanted for Christmas and a Smoothie

Written by , Posted in Breakfast, Brunch, Dairy-Free, Fruit, Gluten Free, Legacy, Quick and Easy, Snacks, Thoughts, Vegan, Vegetables, Vegetarian

Uncle-and-Niece2

We just returned from a lovely trip to see my family in Canada for Christmas. One of the best things about the trip was meeting our 3 month old niece for the first time.

Some other noteworthy events from the trip: Most days we went to bed at 3am and got up at noon. It was awesome!

We had to run through the airport to catch a flight even though we’d had a 2 hour layover. We went to our gate 5 minutes before boarding and discovered that the departures board had had the wrong gate and we were in the wrong terminal. We had to go through security again (because it was an international flight). We were so blessed by the kindness of strangers who let us go ahead of them in line. And even the security officers were extra nice. We made it to our gate, winded and sweaty, with a few minutes to spare.

We have a niece. We love her so much. Oh, I already said this?

Uncle-and-Niece

Anja-Sleeping

We dropped my youngest brother, Josh, off at the bus station to go back home after his holiday was over. We stood outside with him for about 15 minutes. It was -5C (23F), but felt like -12C (10F) with the windchill. I was so cold that my feet hurt. Never mind that we were wearing our California winter clothes… But, regardless, it was cold!

Tim turned 30 while we were in Canada. My brother, Josh, made an amazing Bag End Under the Hill cake for his Hobbit themed party. It was AWESOME! (A few years ago he made a Lost cake, also for Tim’s birthday!)

Hobbit-Cake

We wore crowns. It’s a tradition in our family.

Crowns

My parents live on a large property. We went out as a family and cut down our Christmas tree in their “yard”. It was super cold and really fun. Then I made sure my really awesome crocheted candle was prominently displayed at the front.

Rach's-Best-Ornament

While bringing in packages from a shopping trip I slipped and fell on the ice. Thankfully I was kinda behind a pillar, so I don’t know if anyone saw it happen. They just heard the shopping bags crash to the ground and saw me laying there. I’m just glad I wasn’t holding groceries!

There was snow! It was fun to jump in.

Feet-in-the-Snow

At-Dusk

Unfortunately, after being there for just a day, my body must have finally given in and I got sick. The worst part of it (aside from feeling awful and being stuck in bed for 24 hours) was not being able to play with my 3 month old niece.

My brother, Papa to my darling niece, makes these amazingly healthy smoothies most mornings. He offered me some one morning. I was a little bit skeptical because it had kale in it. I know lots of people drink green smoothies, but I wasn’t one of them.

Green-Smoothie

And then just like that I was.

This smoothie had kale, banana, apple, flax oil, strawberries, blueberries, acidophilus, and other healthful goodies.

I am sold on healthy green smoothies.

Here’s my brother’s recipe. It’s a very “to taste” kinda thing, so follow his recipe, or use what you like, in the quantities you prefer.

Happy Healthy Eating!!

Jake’s Healthful Smoothie

Last modified on 2013-01-08 01:48:28 GMT. 0 comments. Top.

Jake’s Healthful Smoothie

Recipe Type: Smoothie, Drink, Healthy
Author: Jacob Pries
Healthy and tasty! Awesome for breakfast or any time of day!
Ingredients
  • 2-3 kale leaves
  • 1 apple
  • 1/2 C berries
  • 3-5 T hemp seeds
  • 2 bananas
  • 2 C almond milk
  • 2 T hemp oil
  • 1 T flax oil
  • 1 nub fresh ginger (opt.), finely chopped
  • 1 C water or orange juice
Instructions
  1. All ingredients go in the blender, then blend until it gets to the desired consistency!
Notes

Jake also often adds: 1-2 capsules of acidophilus (open capsule and pour in), and a little bit of e3live (which is a blue green algae super food!)!

 

Jake and Jen’s Raw Green Smoothie

Last modified on 2013-01-08 01:48:33 GMT. 0 comments. Top.

Jake and Jen’s Raw Green Smoothie

Recipe Type: Smoothie, Drink, Breakfast, Lunch, Snack, Healthy
Cuisine: Super Healthy
Author: Jacob Pries and Jen Evans
A raw smoothie that is great for breakfast, lunch, snack… anytime!
Ingredients
  • 1 C or so spinach
  • bit of fresh ginger, finely chopped
  • 1 C or so orange juice
  • 2 bananas
  • 1 apple
  • splash lemon juice
Instructions
  1. Place all ingredients in a blender and blend to desired consistency.

 

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

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, and TX Bar Organics.

Thursday

4

August 2011

1

COMMENTS

Like Julia’s Boeuf Bourguignon – Rachel’s Beef Stew

Written by , Posted in Beef, Braising, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

For Mother’s Day, in 2010, we spent the day with Tim’s parents. His mom loves Meryl Streep (who doesn’t!), so we brought the movie Julie and Julia, in case we wanted to watch it. I thought it would be fun to make Boeuf Bourguignon to eat while watching it. But, the recipe was a little intense for a Sunday afternoon. So I made my own version, which turned out to be a Beef Stew (sorry, I can’t think of a fancy word for it).

Happy Eating!

Rachel’s Beef Stew
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6 (depending on how hungry you are)
Ingredients
  • 1½ lbs stewing beef, patted dry
  • 2T flour
  • 2T olive oil
  • 6 red spring onions, chopped
  • 1C carrots, chopped
  • 1 C cauliflower, chopped
  • 5 cloves garlic, diced
  • 1 LB mushrooms, sliced
  • to taste, salt
  • to taste, fresh ground pepper
  • pinch nutmeg
  • 1 t fresh rosemary, chopped
  • ½ bottle red wine
  • 6-8 C beef stock
  • 2-4 C water
  • 1T aged balsamic vinegar
  • 3 potatoes, cut into small cubes
  • 2 T flour and ¼ C water (opt. if it needs more thickening)
Instructions
  1. Heat a soup pot over medium heat; add oil; add beef; sprinkle with 1T flour; brown. (Can do in batches so the pan isn’t overcrowded – use 1T per batch.)
  2. Add onion, carrot, and cauliflower; about 3 minutes (or until onion is getting soft and translucent). Add garlic and mushrooms; about 3 minutes. Add salt, pepper, nutmeg, and rosemary.
  3. Add wine; de-glaze the pan by scraping the good bits off the bottom (a result of browning the meat). Cook a few minutes, then add the stock, water, balsamic vinegar and potatoes. Bring to a boil; keep boiling until potatoes are tender (15 min or less); turn heat down to low.
  4. Simmer 2 hours. If it doesn’t get thick enough, add flour and water mixture (whisk 2T flour with ¼ C cold water, then pour into soup).
  5. Taste and adjust seasoning if needed.
Notes
I read that it’s best, in the first step, to dry the meat so it browns properly. I didn’t do this, and the beef didn’t get that nice brown crust on it, it just cooked, but still tasted amazing.

 

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