De Ma Cuisine

Dinner Archive

Wednesday

21

March 2012

0

COMMENTS

Spaghetteroni and Cheese

Written by , Posted in Beef, Cheese, Dinner, Main Dishes, Meat, Pasta, Sauces, Vegetables

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  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. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes

2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Print
Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

Wednesday

14

March 2012

0

COMMENTS

Coleslaw

Written by , Posted in Dinner, Lunch, Salads, Sides, Vegetables, Vegetarian

Coleslaw
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
Ingredients
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
Instructions
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.

 

Monday

12

March 2012

2

COMMENTS

Pasta in a Pinch

Written by , Posted in Dinner, Inspired By, Main Dishes, Meat, Pasta, Pork, Vegetables

Pasta in a Pinch
Recipe Type: Pasta, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4-6
In a pinch, pasta is a quick easy meal. Here’s a yummy and simple dinner.
Ingredients
  • 4 T oil (I used olive, but you could try coconut)
  • 1 package penne rice pasta (or whatever pasta you like)
  • 2 carrots, grated
  • 1 bunch kale, stems removed
  • 3 T tomato paste
  • 1 C leeks, chopped in rounds and washed
  • 1 pkg mushrooms, sliced
  • 1 pkg bacon
  • 1/4 to 1/2 C balsamic vinegar
  • 1 1/2 C parmesan cheese (1/2 C reserved for topping)
  • 1 C pasta water
  • salt
  • pepper
  • 1 t red pepper flakes
Instructions
  1. Cook bacon. Drain on paper towel. Crumble when cool. Drain fat from pan, but don’t clean pan.
  2. Cook balsamic vinegar and reduce (bring to a boil, reduce heat, simmer until thickened and syrupy – keep an eye on it, it can burn quickly!).
  3. Cook pasta. While it cooks: Heat oil in bacon pan. Add leeks and mushrooms. Once mushrooms are partway cooked, add tomato paste, salt, pepper, red pepper flakes, carrots. Cook a couple more minutes, then add the kale.
  4. Before draining the pasta, take 1 C pasta water and add to the mushroom mixture. Taste and add more seasoning if necessary.
  5. Combine pasta with sauce. Mix in parmesan cheese.
  6. Top each serving with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.

Friday

9

March 2012

0

COMMENTS

Sautéed Pea Tendrils and Eggs

Written by , Posted in Breakfast, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Vegetables, Vegetarian

Sautéed Pea Tendrils and Eggs
Recipe Type: Main, Lunch, Dinner
Author: The Cilantropist via Christy Durrance
Cook time: 20 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 1 large bunch fresh pea tendrils
  • 2-3 T olive oil
  • 2 cloves garlic
  • Salt
  • 4 eggs
  • Salt and pepper
Instructions
  1. Wash pea tendrils, discarding tough, large stems and tear into bite-sized pieces. Pat or spin dry.
  2. Heat olive oil in a medium skillet over medium heat. Add garlic and sizzle for 30 seconds, coating well with the oil.
  3. Add pea tendrils and salt to taste. Sauté until pea tendrils are wilted, but still bright green, about 2-4 minutes. Remove from pan to serving dishes.
  4. Fry one egg per person in the same pan to desired doneness. Salt and pepper to taste.
  5. Lay egg on top of sautéed pea tendrils. Serve and enjoy!
Notes

We ate this with an Irish Soda Bread, smothered with butter and homemade jam.

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