De Ma Cuisine

Gluten Free Archive

Monday

6

August 2012

0

COMMENTS

Cornmeal Pancakes

Written by , Posted in Appetizers, Breakfast, Dessert, Eggs, Gluten Free

Cornmeal Pancakes

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)
Instructions
  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

 

Friday

3

August 2012

0

COMMENTS

Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Main Dishes, Quinoa, Sauces, Vegetables, Vegetarian

Enchiladas
Recipe Type: Dinner, Main, Casserole
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 6-10 tortillas (depending on size)
  • salt
  • pepper
  • 1 C cheese, grated
  • 1/2 C salsa
  • Filling: 1 C quinoa cooked (I used leftovers)
  • 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
  • 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
  • 1-2 ears of corn, off the cob
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 2 t olive oil, divided
  • Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
  • 1 T chili powder
  • 1 T sweet paprika
  • 1/2 T smoked paprika
  • 1 t bacon grease (opt.)
  • 1 t salt
  • 1/2 t pepper
  • Serving: salsa
  • Greek yogurt (or sour cream)
  • avocado, chopped
  • fresh corn off the cob
  • tomato, chopped (opt.)
  • chives, chopped (opt.)
  • cilantro, chopped (opt.)
Instructions
  1. Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
  2. Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
  3. Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
  4. Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
  5. Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Notes

Gluten Free if you use corn tortillas.

 

Thursday

26

July 2012

0

COMMENTS

Cooked Red Cabbage

Written by , Posted in Dinner, Gluten Free, Meat, Pork, Sides, Vegetables

Cooked Red Cabbage
Recipe Type: Side, Vegetable
Author: Regina Stamness
Ingredients
  • 1/2 Red Cabbage, washed, sliced into strips
  • 1 Apple, peeled, sliced into thin strips
  • 1/2 Onion ( red, white or yellow)
  • 3 slices of bacon, cooked, torn into pieces
  • 1/2 tsp salt
  • 2 tsp sugar
  • 2 tsp rice vinegar (has milder flavor)
  • 1-2 tsp caraway seeds
Instructions
  1. Add all ingredients in large stock pot, bring to boil and let simmer, covered for about 45 minutes, until cabbage softens.
  2. Add a little water if it appears too dry.

 

Monday

23

July 2012

0

COMMENTS

Peachish Delight

Written by , Posted in Breakfast, Dessert, Drinks, Fruit, Gluten Free, Vegetarian

Peachish Delight
Recipe Type: Breakfast, Snack, Dessert, Drink
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 1-2
Peachy and cool. A summery treat.
Ingredients
  • 1 C Greek yogurt
  • 1 1/2-2 frozen bananas
  • 1-2 very ripe peaches
  • 1/2-1 C milk (depending on how thick you want it)
Instructions
  1. Add yogurt, bananas, and peaches in a blender (I used my KitchenAid Hand Blender, but you could use a regular blender too). Add a little bit of milk and blend. Add more milk until it reaches desired thickness.
  2. Serve it like a smoothie, or like soft serve frozen yogurt!
Notes

Makes about 2 C
For a dairy-free version you could sub soy or almond milk for the cow’s milk, and use soy or almond yogurt for the Greek.
You could sub other fruits for the bananas: blueberries, strawberries, raspberries, blackberries, boysenberries, melon (about 1-1 1/2 C – if using fresh, toss in a few ice cubes, or use frozen Greek yogurt – by that I mean freeze some or all of your container of Greek yogurt). Or you could do all peaches or nectarines.

 

Monday

16

July 2012

6

COMMENTS

Summer Veggie Quinoa Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Legumes, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Summer Veggie Quinoa Salad
Recipe Type: Main, Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6-8
Perfect for a picnic!
Ingredients
  • 1 chicken breast
  • 1 C water
  • salt
  • pepper
  • 1 C beans (I used black and pinto)
  • 1 summer squash, chopped (about 2 C total)
  • 1 zucchini, chopped (about 2 C total)
  • 4 ears of corn, kernels cut off the cob
  • 1/2 tomato, chopped
  • 8 pear tomatoes, halved
  • 2 carrots, grated
  • 3 cloves garlic, diced
  • 4 C water
  • 2 C uncooked quinoa, rinsed
  • 1/4 fresh herbs, chopped (I used: chives, parsley, basil, and oregano)
  • 1/2 C kale, chopped
  • 2-3 T olive oil, divided
  • 1 C parmesan cheese
  • dressing: 1/2 C olive oil
  • 1/2 C balsamic vinegar
  • 1/4 C apple cider vinegar
  • 1 T maple syrup
  • 1 T dijon mustard
  • salt
  • pepper
Instructions
  1. Heat a medium saucepan. Add 1 1/2 T olive oil. Add garlic and quinoa and cook, stirring often, over medium-high heat, 3-5 minutes. Add water, cover, bring to a boil. Uncover, let cook about 15-20 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, add 1 1/2 T olive oil to a hot skillet. Add chicken breast and 1 C water. Sprinkle with salt and pepper. Cook covered, flipping once, until internal temperature reaches 170F (about 10 minutes per side, or so, if it’s thick). Remove from pan and cool in refrigerator. Chop in small pieces.
  3. Combine all dressing ingredients except oil. Slowly whisk in oil.
  4. Combine quinoa with half of the dressing. Cool completely in refrigerator.
  5. Combine quinoa with veggies, cheese, chicken, and dressing. Taste and adjust seasoning if necessary.
  6. Serve with bread and honey butter, or corn muffins!
Notes

Keep salad cool while at the picnic with ice packs!
Could make vegetarian by omitting chicken, and adding tempeh.
This is a main dish, but would be great as a side to grilled steak, pork chops, or chicken. As a side to meat, omitting the meat in the salad would be fine.

 

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