De Ma Cuisine

Gluten Free Archive

Friday

1

February 2013

0

COMMENTS

Pasta Parmesan

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

Pasta Parmesan

Recipe Type: Pasta, Main, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Quick. Easy. Delicious.
Ingredients
  • 1/2 pkg. rotini rice pasta
  • 2 T butter
  • 1-2 T olive oil
  • 2 heads broccoli, chopped in bite sized pieces
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves of garlic, minced
  • 3/4 to 1 C pasta water
  • 1 t dijon mustard
  • 1 T maple syrup
  • 1 T lemon juice
  • 1/2 to 1 C parmesan cheese, grated
Instructions
  1. Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
  2. Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
  3. Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!

 

Friday

25

January 2013

1

COMMENTS

Hot Napa Slaw

Written by , Posted in Dinner, Gluten Free, Sides, Vegetables, Vegetarian

Hot Napa Slaw

Recipe Type: Side, Salad, Hot, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 large napa cabbage, chopped
  • 1/2 T dijon mustard
  • 3 cloves garlic, minced
  • 1 large shallot (about 1 C), chopped
  • 1 T balsamic vinegar
  • 1/2 t salt
  • pepper
  • 1/4 C water
  • 1 T olive oil
  • 2 T butter
Instructions
  1. Heat pan. Add butter and oil and let it brown (be careful that it doesn’t burn). Add shallot and salt, cook 3-5 minutes. Add garlic and cook 1 minute.
  2. Turn heat to low and add cabbage, vinegar, pepper, dijon, and water. Stir. Cook covered, for 10-20 minutes, or until cabbage is tender, stirring occasionally.
  3. Taste and adjust seasoning if needed.
Notes
Serve with Crispy Dijon Chicken Thighs

 

Wednesday

16

January 2013

0

COMMENTS

Shepherd’s Pie with Mustard Greens

Written by , Posted in Baking, Beef, Cheese, Dinner, Gluten Free, Leftovers, Main Dishes, Meat, Potatoes, Vegetables

 

Shepherd’s Pie with Mustard Greens
Recipe Type: Main, Dinner, Meat, Beef, Comfort Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. ground beef
  • 1-2 T olive oil
  • 1 1/2 C broccoli raab, chopped
  • 3/4 C Korean daikon radish, diced or chopped
  • 3 mustard green leaves, chopped
  • 2 carrots (1 C), chopped
  • 1 C cabbage, chopped
  • 4-5 cloves roasted garlic*, mashed
  • 1/2 t chili powder
  • pinch cayenne
  • pinch cumin
  • pinch nutmeg
  • 1/2 t smoked paprika (plus more for topping)
  • 1 t salt
  • 1/4 t pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 t dijon mustard
  • 1 to 1 1/4 C water
  • 4-5 C mashed potatoes (I use leftovers)
  • 1/2 to 1 C cheese, grated (creamy jack and cheddar)
Instructions
  1. Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
  2. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
  3. Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
  4. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).
Notes
Individual pies would also be a fun idea, especially for a dinner party! Great with a simple Green Salad, or Coleslaw. * To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.

 

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.

 

Monday

7

January 2013

0

COMMENTS

Jake’s Healthful Smoothie

Written by , Posted in Breakfast, Drinks, Fruit, Gluten Free, Legacy, Lunch, Snacks, Vegan, Vegetables, Vegetarian

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!)!