De Ma Cuisine

Dinner Archive

Friday

3

May 2013

0

COMMENTS

Avocado, Tomato, and Fava Bean Dip

Written by , Posted in Appetizers, Beans, Breakfast, Brunch, Condiments, Dinner, Fruit, Gluten Free, Legumes, Lunch, Sides, Snacks, Vegetables, Vegetarian

 

Avocado, Tomato, and Fava Bean Dip
Recipe Type: Dip, Appetizer, Condiment, Snack, Lunch, Dinner, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1-2
A twist on chips and dip.
Ingredients
  • 1/2 avocado, chopped
  • 1 tomato, chopped
  • 1/4 C fava beans (cooked and shelled)
  • 1/4 C Greek yogurt
  • 1 T lemon juice
  • red pepper flakes
  • dash smoked paprika
  • salt
  • pepper
Instructions
  1. Pile avocado, tomato, fava beans, and yogurt in a bowl. Top with seasonings and lemon juice.
  2. Eat with your favorite tortilla chips.
Notes
Amounts are to taste. Use more or less as you’d desire. I used leftover fava beans to make this super quick.

 

Friday

26

April 2013

1

COMMENTS

Spring Vegetable Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Pasta, Soups, Vegetables, Vegetarian

 

Spring Vegetable Soup
Recipe Type: Main, Dinner, Soup, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 T olive oil
  • 1/3 daikon radish, finely chopped
  • 2 carrots, finely chopped
  • 2 parsnips, finely chopped
  • 1 lg. spring onion bulb, finely chopped
  • 1 lg. green garlic, finely chopped
  • 1/4 red cabbage, finely chopped
  • 1 pint sugar snap peas, roughly chopped
  • 1 to 1 1/2 t salt
  • Pinch cayenne
  • 1/4 t dried rosemary
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried Italian seasoning
  • Freshly ground black pepper
  • 2 T lemon juice, divided
  • 6-8 C vegetable stock
  • 1 T butter
  • 1/2 pkg rotini rice pasta
Instructions
  1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
  2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
  3. Cook pasta separately, according to package instructions.
  4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
  5. To serve, place some pasta in a bowl and ladle soup overtop.

 

Monday

22

April 2013

2

COMMENTS

Pollo alla Caprese for Cathy

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Low Carb, Main Dishes, Meat, Poultry, Roasting

 

Pollo alla Caprese (Caprese Chicken) for Cathy
Recipe Type: Dinner, Main, Chicken, Meat
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 chicken breasts
  • 1 T olive oil
  • salt
  • pepper
  • 1/2 ball fresh mozzarella
  • 1/4 to 1/2 C balsamic vinegar
  • 1 C water or stock
  • 1 tomato, sliced
  • fresh basil
Instructions
  1. Pre-heat oven to 375F. Sprinkle both sides of chicken with salt and pepper.
  2. Heat an oven-proof skillet. Add olive oil. Over medium-high heat, sear chicken for about 2 minutes on each side.
  3. Top chicken with tomato, and a sprinkle of salt and pepper. Pour water and 2 T of the balsamic into the skillet around the chicken. Cover and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 170F.
  4. Bring remaining balsamic vinegar to a boil. Reduce to a simmer and cook, keeping an eye on it, until it’s reduced down and syrupy.
  5. Uncover and top with mozzarella and bake just until cheese is melted, about 5 minutes.
  6. Serve chicken topped with basil and a drizzle of reduced balsamic vinegar.

 

Friday

12

April 2013

2

COMMENTS

Grilled Cheese with Gruyère Apple and Ham

Written by , Posted in Bread, Cheese, Dinner, Fruit, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Sandwiches, Sides, Snacks

GrilledCheese4Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.

I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.

GrilledCheese5

GrilledCheese2

GrilledCheese3

Now go eat some lunch. I know you’re hungry!

Happy Eating!

Print
Grilled Cheese with Gruyère Apple and Ham

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1

Grilled Cheese with Gruyère Apple and Ham

Ingredients

  • 2 slices bread
  • 1 t olive oil
  • teensy pinch of salt
  • a few slices of thinly sliced ham (rosemary ham if you can find it)
  • Gruyère cheese, as much as you need, sliced
  • fuji (or your favorite) apple, thinly sliced

Instructions

  1. Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
  2. Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
http://www.de-ma-cuisine.com/celebrating-grilled-cheese/

 

Wednesday

10

April 2013

0

COMMENTS

Creamy Cauliflower Soup

Written by , Posted in Appetizers, Baking, Bread, Cheese, Dinner, Lunch, Main Dishes, Sides, Soups, Vegetables, Vegetarian

Creamy Cauliflower Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
It’s like a creamy Cauliflower Soup crossed with French Onion Soup.
Ingredients
  • 1 T unsalted butter
  • 1 T olive oil
  • 2 small heads cauliflower (I had one purple and one white one, use what you have), chopped into small pieces
  • 1 spring onion, chopped
  • 6 cloves garlic, diced
  • 4 C vegetable stock
  • 1 1/2 t salt
  • 1-2 T fresh parsley, chopped
  • 1/2 C milk
  • 1-2 T lemon juice
  • 3-4 slices toasted baguette (or GF Bagel Chips)/serving
  • 1/4 C gruyère cheese, grated/serving
Instructions
  1. Heat soup pot. Add butter and oil and let it brown, covered (to prevent splattering), over medium heat for 2-3 minutes. Add cauliflower, onion, and a pinch of salt. Cook, covered, over medium heat, stirring occasionally for 5 minutes.
  2. Uncover, turn heat to medium-low and add garlic and cook 1-2 minutes, stirring often.
  3. Add lemon juice, remaining salt, parsley, and vegetable stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 15 minutes, or until veggies are tender.
  4. Using a hand blender (or regular blender with plug from lid removed and the opening covered with a clean towel), purée soup to desired consistency. Add milk, stir, taste and adjust seasoning if needed.
  5. Dish soup into oven-proof bowls or ramekins and top with toasts. Top toasts with a sprinkle of gruyère. Broil in the toaster for 5-10 minutes (in the oven broiler, broil with the door open, paying attention the whole time, it should be a much shorter amount of time).
Notes
The toasts will soak up some of the soup as they broil. If you’d rather, you could toast the bread with the cheese and place it on top of the soup right before serving. Leftover soup makes great pasta sauce.

 

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