De Ma Cuisine

Gluten Free Archive

Friday

12

October 2012

0

COMMENTS

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Written by , Posted in Dinner, Fruit, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegan, Vegetables, Vegetarian

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
My go-to green salad. Top it with your favorites and it’s perfect alongside almost any dish!
Ingredients
  • 1 head lettuce (approx.)
  • 15 almonds, chopped
  • 15 cherry tomatoes, chopped
  • 6 roasted figs, sliced
  • Maple Balsamic Vinaigrette
Instructions
  1. Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
  2. Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Notes

Also yummy in a salad (maybe not all at the same time though): Grated carrot, grated radish, croutons, squash, apples, raisins, pears, peaches, plums, kale, spinach, cucumber, basil, corn, bell pepper, cheese… (obviously to keep it GF the croutons need to be GF, and to keep it vegan, use a vegan cheese or omit it). 🙂

 

Wednesday

10

October 2012

0

COMMENTS

Twice Baked Potatoes

Written by , Posted in Baking, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

 

Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
Instructions
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.

 

Wednesday

3

October 2012

0

COMMENTS

Tacos

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

Tacos

Recipe Type: Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Tempeh is substituted for ground meat in this twist on a traditional taco.
Ingredients
  • 4-8 tortillas (flour or corn – number of servings depends on size of tortilla)
  • 1 (8 oz.) package Tempeh (could substitute ground meat if desired)
  • 1 large tomato, diced
  • 1 C lettuce, shredded
  • 1/2 C corn
  • 1 sweet pepper, diced
  • 1 onion, diced
  • 1 t salt
  • 1/2 t pepper
  • pinch cayenne
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 t chili powder
  • pinch cumin
  • 1 t apple cider vinegar
  • 2-3 T olive oil
  • Greek yogurt (for topping)
  • salsa (for topping)
  • 1 C cheese, grated (for topping)
  • avocado (opt.) (for topping)
  • cilantro (opt.) (for topping)
Instructions
  1. Heat oven for a few minutes. Turn off and place tortillas (wrapped in tinfoil) to warm.
  2. Heat pan. Add oil. Add crumbled tempeh, onion, corn, peppers, and seasonings. Cook about 10 minutes over medium heat (or until veggies are tender and tempeh is heated through), stirring occasionally. (Note: If using meat, add meat in place of tempeh, cook completely.)
  3. In center of tortilla add a bit of the tempeh mixture and top with cheese, tomatoes, lettuce, salsa, yogurt, and any other toppings.
  4. Either fold at one end and roll sides in, or fold in half (works well for a larger taco).
Notes

This meal is vegetarian (unless you substitute for the tempeh with meat), and can be gluten free by using corn tortillas.

 

Thursday

20

September 2012

2

COMMENTS

Tempeh and Lentil Stew

Written by , Posted in Dinner, Gluten Free, Legumes, Lentils, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Tempeh and Lentil Stew
Recipe Type: Stew, Main, Dinner, Vegetarian, Gluten Free, Vegan
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
  • 2 T olive oil
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 small turnips, chopped
  • 2 cloves garlic, diced
  • 2 t salt (or to taste)
  • 2 t smoked paprika
  • pinch ground ginger
  • 1/2 t chili powder
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • pinch all spice
  • 6-8 C vegetable stock
  • 1 C lentils
  • 4-8 oz. tempeh
  • 1 C puréed pumpkin (I roasted fresh pumpkin, then puréed it)
  • 1 C finely diced fresh (or canned) tomatoes
  • 1 C rotini rice pasta
  • 1 T apple cider vinegar
Instructions
  1. Heat soup pot. Add olive oil. Add carrot, turnip, onion and seasonings, cook 3-5 minutes. Add garlic and tempeh, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
  2. Bring to a boil, cook 30-60 minutes (or until lentils are soft).
  3. Add pasta. Cook until al dente.
  4. Add vinegar.
  5. Taste and add more seasonings if desired.
Notes

Lentils are high in iron and are a good source of protein.
Additional veggies that could be included: spinach, chard, kale, cauliflower, zucchini, broccoli.

Friday

14

September 2012

1

COMMENTS

Blended Salsa

Written by , Posted in Condiments, Gluten Free, Vegan, Vegetables, Vegetarian

Blended Salsa
Recipe Type: Condiment, Sauce
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 4-6
Slightly spicy, perfectly blended, yummy salsa.
Ingredients
  • 3-4 large, ripe tomatoes, rough chop
  • 2-3 bell peppers, rough chop
  • 2 jalapeños, rough chop (or more if you want it spicier!!)
  • 1/2 red onion, rough chop
  • Splash apple cider vinegar
  • Splash olive oil
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
Instructions
  1. Place all ingredients in food processor attachment of hand blender or (food processor). Blend.
  2. Taste and adjust seasoning if needed.

 

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