De Ma Cuisine

Dinner Archive

Wednesday

5

December 2012

0

COMMENTS

Mom’s Roasted Beet Salad

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Legacy, Lunch, Roasting, Salads, Sides, Vegetables, Vegetarian

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

Monday

3

December 2012

0

COMMENTS

Autotunesgiving and Parmesan and Garlic Roasted Yams

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Holiday, Nuts, Potatoes, Potlucks, Roasting, Sides, Vegetables, Vegetarian

I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.

You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.

Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.

We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!

I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!

Happy the holidays! Enjoy a laugh, on us.

Happy Eating!

Parmesan and Garlic Roasted Yams

Recipe Type: Side, Roasting, Oven, Squash, Winter
Author: Rachel Oberg – De Ma Cuisine
Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.
Ingredients
  • 9 yams, cut into large chunks
  • 1 acorn squash, halved and seeded
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • pinch cayenne or red pepper flakes
  • 1-2 T olive oil
  • 1/4 C garlic infused olive oil (I used Bari’s)
  • 1 C parmesan cheese, grated (1/4 C reserved)
  • 1 T balsamic vinegar
  • 1 t lemon juice
  • 1/4 C apple cider
  • 1/2 C roasted almonds, chopped
Instructions
  1. Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
  2. Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
  3. When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
  4. Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
  5. Serve topped with almonds.
Notes

This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.

 

Friday

30

November 2012

0

COMMENTS

Pork and Beans Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Low Carb, Main Dishes, Meat, Pork, Soups, Vegetables

Pork and Beans Chili

Recipe Type: Main, Soup, Chili, Stove Top, Meat, Beans, Legumes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A warm and hearty chili.
Ingredients
  • 6 C fresh spinach, roughly chopped
  • 3 C pulled pork (with BBQ sauce)
  • 1-14 oz. can Italian Stewed Tomatoes (or whatever canned tomatoes you have), diced
  • 1-15 oz. can black beans, drained
  • 1-15 oz. can kidney beans, drained
  • 1-15 oz. can chili beans, drained (or pinto beans and add some: onion powder, garlic powder, paprika, salt, and tomato paste)
  • 2-3 t (or 3-5 cloves) garlic, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 C chicken stock
  • 1/2 C red wine (or apple cider)
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • 1 T balsamic vinegar
  • 1 T lemon juice
  • pepperjack cheese, cut into matchsticks, for topping
Instructions
  1. Heat soup pot, add oil. When oil is hot, add onion, bell pepper, and seasonings. Cook for about 5 minutes, over medium heat.
  2. Add garlic, 2 min.
  3. Add balsamic vinegar, cook 1 minute.
  4. Add beans, tomatoes, and pork. Cook 10 minutes.
  5. Add stock and wine or cider. Bring to a boil, then reduce to a simmer, for at least 30 minutes, or until it’s the desired thickness (I wanted mine thick, so I cooked for a little longer than 30).
  6. Ten minutes before serving: add spinach and wilt down. Cook for 8 minutes. Add lemon juice, cook for 2 minutes. Taste and adjust seasoning.
  7. Serve topped with cheese sticks.

 

Wednesday

28

November 2012

0

COMMENTS

Wilt ‘Em Greens

Written by , Posted in Breakfast, Dinner, Gluten Free, Low Carb, Lunch, Meat, Pork, Sides, Vegetables

 

Wilt ‘Em Greens
Recipe Type: Side, Greens, Stove Top, Wilting, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
I just love Wilted Greens! Beautiful kale, spinach, and radicchio are wilted down, some onions and Spanish black radishes are sautéed, then it’s all topped with crispy bacon and crunchy almonds. A perfect side dish!
Ingredients
  • 2 slices bacon, chopped
  • 1-2 T garlic infused (or regular) olive oil
  • 1 onion, diced or chopped
  • 1/2 C black spanish radish (or other kind of radish), peeled and grated
  • 2 T balsamic vinegar
  • 1 t maple syrup
  • 1 t dijon mustard
  • 1/2 t salt
  • 1/4 t pepper
  • pinch nutmeg
  • pinch cayenne
  • 3 C spinach, roughly chopped or torn (could also use swiss chard, collard greens, beet greens, or any other greens you love)
  • 3 C kale, roughly chopped or torn (any kind of kale)
  • 1 1/2 C radicchio, chopped
  • 1/4 C roasted almonds, roughly chopped (for topping)
Instructions
  1. Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
  2. Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion and radish. Cook 3-5 minutes, or until softened, over medium heat.
  3. Remove stems from greens, wash well, and dry.
  4. Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the radicchio and some of the greens, wilting down and tossing, then adding more greens and repeating until they are all gone. Turn the heat down to medium-low.
  5. Once all greens are wilted, taste and adjust seasoning if needed.
  6. Serve topped with bacon and almonds.

 

Friday

23

November 2012

0

COMMENTS

Bell Pepper Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Pizza, Sauces, Vegetables, Vegetarian

Bell Pepper Pizza

Recipe Type: Pizza, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Simple: bell peppers, sauce, and cheese. Done. Eat some pizza.
Ingredients
  • 1 bell pepper, thinly sliced
  • 1 C finely grated cheese (I used a mixture of cheddar and Gruyère)
  • 3 T tomato paste
  • 1 T balsamic vinegar
  • 1-2 T water
  • pinch salt
  • 1 T garlic infused olive oil (or just regular olive oil)
  • 1 t olive oil
  • 1 pizza crust (I used French bread dough, after it had gone though its first rise)
Instructions
  1. Grease baking sheet with 1 t olive oil. Spread out dough. Bake at 450F for 7 minutes. Remove from oven. Using a spatula, gently unstick from pan, if it’s stuck.
  2. Mix together tomato paste, vinegar, salt, water (use just a bit to start), and remaining olive oil. Spread sauce on crust. Top with peppers and cheese.
  3. Bake for 5-7 minutes more.

 

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