De Ma Cuisine

Gluten Free Archive

Monday

8

April 2013

2

COMMENTS

Joanna – An Ambassador for De Ma Cuisine

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, Vegan, Vegetables, Vegetarian

LentilStewForJo4A long long time ago (or about a year and a half ago), when I first started my blog, I asked a few people if they would be ambassadors. I told them that if they would tell people about my blog, I’d create a dish for and named after them.

Today, it’s Joanna’s turn.

Joanna is a dear friend of mine.

She is one of the most talented graphic designers I know.

She came up with my logo.

She designed business cards for me.

She loves food.

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Jo prefers a vegetarian diet. A while ago she asked for suggestions for getting enough protein and iron.

When I was creating a dish for her, lentils and protein were my inspiration.

Lentils are a good source of lean protein. They have lots of folic acid and fiber and are a good source of iron. (1)

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I’m thankful for this amazing, beautiful, sweet woman. Jo, I hope you enjoy this dish!!

Print
Lentil and Rice Stew

Lentil and Rice Stew

Ingredients

  • 1 T garlic infused olive oil
  • 1 carrot, diced
  • 1 shallot, diced
  • 2 T tomato paste
  • 1 t dried parsley
  • 1/2 t dijon mustard
  • pepper
  • 1 1/2 t salt
  • 1/2 to 1 t red pepper flakes
  • pinch cumin
  • pinch smoked paprika
  • 1/4 C balsamic vinegar
  • 1 t maple syrup
  • 1 C lentils, sorted and rinsed
  • 1/2 C uncooked brown rice
  • 6 1/2 to 7 C vegetable stock (warmed - opt.)
  • 2-4 C water
  • 2 C spinach, roughly chopped
  • 1 t good olive oil
  • 1 lemon wedge/serving

Instructions

  1. Heat soup pot. Add oil. When oil is hot, add carrot and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add shallot and another pinch of salt. Cook 2 minutes more.
  2. Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and maple syrup. Stir and cook 2 minutes.
  3. Add lentils and rice to pan. Cook 2 minutes, stirring often.
  4. Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
  5. In last 5 minutes of cooking time turn heat to low and add spinach.
  6. Remove from heat and stir in olive oil.
  7. Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/joanna-an-ambassador-for-de-ma-cuisine/

(1) Nutrition Almanac, Fifth Edition, Lavon J. Dunne 2002

Wednesday

3

April 2013

0

COMMENTS

Crispy Veggies with Fennel Pollen Dipping Sauce – Episode 61

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Condiments, Dinner, Fennel Pollen, Fruit, Gluten Free, Kid-Friendly, Roasting, Sauces, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

VeggiesWithSauce2I think at this time of year, the word pollen might be a bad bad word. I, for example, have sneezed approximately seventeen hundred thousand times in the past two weeks. I wonder if I’m allergic to something?!

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Here’s a kind of pollen you can get into: Fennel Pollen. I told you about it in December when I’d just begun to try it out. I’m still experimenting, but so far, everything I’ve added it to I’ve liked (not to be confused with “add it to everything”).

I used it on two episodes of the show and made some bright green Savory French Toast that is holy moly good, and some oh boy this is good too, in a totally different way, Mahi Mahi, Fennel, and Potato Chowder.

And this week, I used it again. This time in a dip for some beets, fennel, potatoes, and carrots. Not just any beets, fennel, potatoes, and carrots though. They’re roasted. Which makes almost any vegetable about a thousand times better (and that’s saying a lot, because I like vegetables).

They’re meant to be served alongside Fennel Pollen Burgers. But, those weren’t for the show. They’re for Friday’s post, so you’ll just have to wait… If you can’t, just make the veggies twice!

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It’s time to get dippin’, friends.

Happy Eating!

Print
Crispy Veggies with Fennel Pollen Dipping Sauce

Prep Time: 15 minutes

Cook Time: 57 minutes

Total Time: 1 hour, 12 minutes

Yield: 4

Crispy Veggies with Fennel Pollen Dipping Sauce

Ingredients

  • 2 potatoes, chopped
  • 1 fennel bulb, core removed, chopped
  • 2 carrots, chopped
  • 2 beets, peeled and chopped
  • 1 T olive oil, divided
  • pinch salt
  • pinch pepper
  • 1 lemon wedge/serving
  • sauce: 1/8 to 1/4 C buttermilk (1 T white vinegar and fill to 1/4 C with milk - stir and let sit for a few minutes)
  • 1/4 C Greek yogurt
  • 2 T mayonnaise
  • 1/2 stalk green garlic, diced
  • 2 pinches salt
  • pinch pepper
  • pinch fennel pollen
  • 1 t red wine vinegar
  • 1 t to 1 T olive oil

Instructions

  1. Pre-heat oven to 350F.
  2. Cut veggies to be about the same size. Using a separate bowl for the fennel, and for the beets, toss with 1 T olive oil, salt, and pepper.
  3. Put beets on a baking sheet and bake for 2 min. Place the carrots and potatoes on another baking sheet. Add to oven. Bake for 15 minutes.
  4. Add fennel to beet sheet. Bake for 30-40 minutes, or until veggies are tender on the inside, crispy on the outside.
  5. While veggies roast, whisk together dressing ingredients, adding olive oil last, and whisking it in. Let it sit in the fridge until veggies are ready.
  6. Serve veggies with a squeeze of lemon and the sauce to dip them in.
http://www.de-ma-cuisine.com/boom-roasted-ep61/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

Wednesday

27

March 2013

0

COMMENTS

Spring Frittata

Written by , Posted in Baking, Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Potatoes, Sides, Vegetables, Vegetarian

 

Spring Frittata
Recipe Type: Main, Side, Breakfast, Lunch, Dinner, Brunch, Eggs, Stove Top, Baking, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Using some of the first spring vegetables of the year, this Frittata is perfect for an outdoor brunch.
Ingredients
  • 1 T olive oil
  • 2 medium potatoes, chopped
  • 1/2 lb. mushrooms, quartered
  • 1/2 large leek, chopped
  • 1 stalk green garlic, chopped
  • 1 bunch (about 20) asparagus, ends trimmed, chopped
  • 1-2 T fresh parsley, rough chopped
  • 1/2 to 1 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 8 eggs
  • 1/2 C parmesan cheese, grated
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
  4. Add green garlic and cook 1 minute more.
  5. Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
  6. Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
  7. Remove from oven and let stand for 10 minutes before serving.

 

Friday

22

March 2013

0

COMMENTS

Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

Monday

18

March 2013

0

COMMENTS

Beet and Parmesan Pasta

Written by , Posted in Cheese, Gluten Free, Main Dishes, Pasta, Vegetables, Vegetarian

BeetAndParmesanPenne4During the colder winter months, we get lots of root veggies from Abundant Harvest Organics. Things like rutabagas, turnips, and beets. We get other produce too, of course, but the root veggies are usually the ones that I have more trouble using up.

Especially beets.

I’m new to liking beets. So I’m learning to be creative with their preparation.

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I took last week off from my show. I try to do this every few months or so, not for a vacation, but to work on the behind the scenes stuff that can get neglected. Planning, blog maintenance, and cleaning out the produce drawers are some of those oft thought of, but rarely done chores.

My produce drawers are now almost empty.

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A little while ago I made Beet Chips as a part of a Mâche and Citrus Salad. Since then, I’d been wondering if those little chips would be good in pasta. So I looked through The Flavor Bible to see things that might compliment and made up a dish for a dinner last week.

It’s pretty simple. Think beets, parmesan cheese, lemon juice, and honey with pasta. Add a few more carefully chosen ingredients, and dinner is ready.

Happy Eating!

Print
Much Ado About Beets

Prep Time: 20 minutes

Cook Time: 36 minutes

Total Time: 56 minutes

Yield: 3

Much Ado About Beets

Ingredients

  • 3 servings rice penne pasta
  • 16 small beets, peeled and very thinly sliced
  • 2 t olive oil, divided
  • 1-2 t garlic smoked sea salt (or regular salt)
  • 1/4 t pepper, divided
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1 t honey
  • 2 T lemon juice, divided
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C pasta water
  • 3/4 C parmesan cheese, plus a little more for topping
  • lemon wedges, for serving

Instructions

  1. Toss beets with 1 t olive oil, 1 t garlic salt, and 1/8 t pepper. Bake at 350F for 15 minutes, switch position in oven (if using 2 baking sheets) and bake 5-10 min more, or until beets are tender and crispy.
  2. Cook pasta.
  3. Heat skillet and add oil. Add shallot and 1/4 t salt. Cook oven med-low heat for 3-5 minutes. Add garlic and cook 2 minutes. Add balsamic vinegar, honey, and 1 T lemon juice, and cook 2 minutes.
  4. Whisk cornstarch with 1/4 C cold water. Add to shallot mixture along with remaining salt and pepper. Bring to a boil and cook until slightly thickened. Add beets and pasta water.
  5. Drain pasta and toss with beet mixture. Add parmesan cheese and 1 T lemon juice.
  6. Taste and adjust seasoning.
  7. Serve with a sprinkle of parmesan cheese and a lemon wedge.
http://www.de-ma-cuisine.com/much-ado-about-beets/

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