De Ma Cuisine

Guest Posts Archive



November 2013



Christy’s Homemade Granola Bars

Written by , Posted in Baking, Breakfast, Fruit, Grains, Guest Posts, Kid-Friendly, Quick and Easy, Snacks, Vegetarian

My friend, Christy, is an inspiration to me. She’s a great cook. A really great cook. She makes healthy foods taste great! She’s a homemade savvy, down to earth, super awesome friend.

She and her husband, Rick, are instilling great eating habits in their four kids. They don’t do much in the way of processed foods. I applaud and admire this. They don’t tell their kids they can’t have anything processed, or occasional treats. But, the majority of their food is made by Christy.

I admire this!

Christy gladly shared her favorite recipe for Granola Bars. They are a staple in their home. I’m going to make them as soon as I finish typing this post, to eat the rest of this week, and to take with us to Paris (I’m writing this way in advance… no working for me while we’re away!!).

Happy Eating!

Christy’s Homemade Granola Bars
Author: Christy Durrance (adapted from Kitchen Stewardship)
Cook time:
Total time:
  • ½ c. (1 stick) unsalted butter, softened
  • ½ c. peanut butter (or other nut butter)
  • 1 c. honey
  • 1 t. vanilla
  • 4 ½ cups old-fashioned oats
  • 1 c. oat flour (or whole wheat flour)
  • 1 t. baking soda
  • ¼ c. wheat germ, optional
  • ¼ c. flax seed meal, optional
  • 2 cups total of any combination of the following extra goodies (or anything else that sounds good to your family in a granola bar): Chopped nuts (walnuts, almonds, pecans, etc.)
  • Seeds (sunflower, sesame, pumpkin, etc.)
  • Chocolate chips
  • Chopped, dried fruit (cranberries, raisins, cherries, apricots, etc.)
  • Unsweetened coconut flakes
  • Cocoa powder (up to ¼ cup)
  1. Place butter through vanilla in bowl of stand mixer. Using a mixer with paddle attachment, beat on medium speed until smooth.
  2. Add old-fashioned oats, flour, baking soda, wheat germ (optional), and flax seed meal (optional), and continue to beat with mixer until oats are broken up into smaller bits.
  3. At this point, add 2 cups total of any combination of the extra goodies.
  4. Press firmly into a 9×13 pan. Bake at 325 degrees F for 15-18 minutes until lightly golden. Let cool completely before cutting into bars (I often cover and put in the fridge for a few hours which makes cutting a bit easier). Best stored in the refrigerator or freezer, though they travel just fine.




August 2012



A Little Taste of Italy, from Paige, in India – Guest Post

Written by , Posted in Guest Posts, Thoughts


My lovely friend, Paige is a California girl, living in India. She and I were first introduced while I was still dating my Husband. We met for coffee and were instant friends. Even though we’ve never lived in the same town, we easily pick up where we left off when we’re together. She’s a sweet, wonderful friend.

I asked her if she would share one of her favorite recipes with you. Um, and with me… I can’t wait to try this amazing looking dish!

Here’s Paige!

If you look closely at India you can find similarities to the States but where we differ the most is in variety of food.   In the town in which I live there are 3 restaurants and they are all Indian food.  This becomes a little bit of a problem since I don’t really like Indian food.  I had to figure out what ingredients I could get here to make sure that I was able to have something to eat.

At home in California, Mexican food and Italian food are my favorites!  So, before I left for India, my friend gave me the cookbook of Lidia Bastianich.  She is an amazing Italian cook and most of her recipes include things I am able to find here.  I love her cookbook because it gives the list of all the ingredients at the beginning of the book.  She tells us that if we have this list of things in our cupboards, then we can cook all the recipes in her cookbook.  So, I went shopping and bought what I could and we have been able to have some amazing “non-Indian” meals here in India!

Today I would like to share my favorite recipe from her cookbook.

She loves to cook fast!  So, getting all the ingredients chopped up and measured out before hand makes the cooking of this meal really fast!

Aglio e Olio – Skillet Chicken Breasts

Last modified on 2012-12-01 02:17:21 GMT. 0 comments. Top.

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.


I have served this chicken dish over pasta (homemade by the way – also Lidia’s recipe) and I’ve also served it over mashed potatoes!

It is something we have at least once a month, here in India!  The capers make the whole meal!  I hope that you enjoy it too!  If you do, Lidia has other great recipes that are quick and easy.  Her cookbook is called “Lidia’s Family Table”.  It is on ebooks via the Kindle app – this is how I brought it with us to India!



July 2012



Gulasch and Spatzle!! Guest Post

Written by , Posted in Guest Posts, Thoughts

Regina is another friend from Texas. If you haven’t noticed, I have a few cherished friends who live there. More than a few. Texas and the people of it hold a special place in my heart.

I met Regina when I went to Bible school in Texas 11 years ago. She had a tiny 3 week old named Anna. We became good friends and still keep in touch even though many miles separate us. When I left Texas, saying goodbye to their family was one of the most difficult parts. They are such a dear family.

Here’s Regina…

Regina’s family getting ready to enjoy their dinner!

Rindfleisch Gulasch (Beef Stew)

Last modified on 2012-07-27 21:02:32 GMT. 1 comment. Top.

Rindfleisch Gulasch (Beef Stew)
Recipe Type: Main, Dinner, Stew, Soup
Author: Regina Stamness
  • 2 onions, finely chopped, use food processor
  • 1 lb of cubed stew meat
  • smart balance or butter for browning onions and meat
  • 4 Tblsp Paprika
  • 2 tsp Caraway seeds
  • 2 Tblsp Rice Vinegar
  • 5-6 beef stock
  • salt
  • pepper
  • 2 Bay leaves
  • 3 Tblsp Ground Majoram
  • 2 tsp Oregano
  • 1 small can tomato soup
  1. Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
  2. In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
  3. Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
  4. During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
  5. Thicken sauce with cornstarch if desired.
  6. Season to taste.

Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.


Cooked Red Cabbage

Last modified on 2012-07-27 21:02:36 GMT. 0 comments. Top.

Cooked Red Cabbage
Recipe Type: Side, Vegetable
Author: Regina Stamness
  • 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
  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.




July 2012



I would like a Steak Sandwich please!! – Guest Post

Written by , Posted in Guest Posts, Thoughts

I’ve known Mindy (or Melinda) since my years in Texas. She’s a dear, sweet friend. She’s stylish, creative, generous, and makes a fabulous Mojito! We’ve known each other through ups and downs, moves and marriages, and had many fun times together. She’s such a blessing to me!

Here’s Mindy!

My name is Melinda Parker, I am a married, working woman in Los Angeles and live in Laguna Beach. My husband and I manage to see each other about 3 times a week and cooking is one of the things I love to do but after an hour and a half commute each way to work and back I find little time and energy to cook on a regular basis. This is where my love for the BBQ comes in handy. I love the quickness, easy clean up and very little dishes it leaves me with. This meal is delicious and can be made with all different kinds of meat and veggies. I choose to use some of my favorite foods to make this tasty sandwich. I also included a summer cocktail with this sandwitch. I think “cooking” with liquid can be just as fun and creative too.

Rachel and I met when I was attending Bible School as a student and she worked for the School. She was outgoing, beautiful and had a love for the Lord that was so appealing. I and some of my close classmates were assigned to Rachel as our leader in Bible study. Ever since that year we have stayed in touch being thousands of miles apart and now God has brought us closer in miles and friendship. We are now in Bible Study again together in her and her husband’s adorable apartment in LA and enjoy every time I get to be a part of her life and apart in her delicious and creative food. She inspires me to cook and get creative with the little time I have. Love you Rach!

Mindy’s Cucumber Mojito

Last modified on 2012-10-25 22:40:38 GMT. 0 comments. Top.

Mindy’s Cucumber Mojito
Recipe Type: Drink, Beverage
Author: Melinda Parker
Serves: 1
A refreshing summer drink!
  • One quarter inch slice of cucumber
  • 5-7 large mint leaves
  • 1/2 ounce fresh lime juice
  • 1/2 ounce agave nectar
  • 2 1/2-3 ounces rum
  • sparkling water
  1. Muddle cucumber and mint in a cocktail shaker.
  2. Add lime juice and agave and fill with ice.
  3. Pour rum over ice and top off with sparkling water.
  4. Mix or shake and pour into cocktail glass.


Mindy’s Steak Sandwich

Last modified on 2012-07-20 21:28:32 GMT. 0 comments. Top.

Mindy’s Steak Sandwich
Recipe Type: Sandwich, Main
Author: Melinda Parker
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
  • 2(10 ounce) thick boneless New York strip steak
  • 2 loaves of mini focaccia bread
  • 1 medium yellow onion
  • 1 large portobella mushroom
  • 2 slices of smoked Gouda cheese
  • 2 Tbsp olive oil
  • 2 Tbsp mayonnaise
  • 1/2 tsp minced garlic
  • salt and pepper
  1. To prep take mayonnaise and mix together with garlic and set aside.
  2. Slice yellow onion in rings and mushrooms and place into a saute pan. Oil pan with olive oil and cook veggies on medium heat until onions and mushrooms soften and brown.
  3. Season steaks with salt and pepper and set on preheated BBQ on Medium high heat. Grill on each side for 3 minutes or until medium rare. Remove from grill and set aside to cool.
  4. While cooling, slice each loaf of focaccia bread and place on grill for 30 seconds. Once finished spread garlic mayo on one side of the loaf.
  5. Slice cooled meat and lay evenly on bread. Top meat with Gouda, mushrooms and onions. Slice in half and serve.




July 2012



Stephanie’s Thai oh My! Guest Post

Written by , Posted in Guest Posts, Thoughts

My friend, Stephanie is the mom of Gen and AJ, who have both written posts for me (she’s mom to Brooklynne and Jamison too). She’s a sweet friend! She’s one of my ambassadors and is always quick to point friends to my blog (and because of this, I made up a dish and named it after her in thanks).

Here’s Stephanie!

We are, unapologetically, foodies. My husband and I, each of our four children and our son-in-law, too. And we love every scrumptious mouthful of it. Since you and I find ourselves together here in this tasty blog, I imagine you too, are some sort of foodie in your own way. That makes Rachel and I smile.

I delight in every aspect of food so much, that when I recently wrote and published a woman’s inspirational book*, I just had to include dozens of my favorite contemporary vintage recipes!

Welcome into my sunny kitchen in Regina, Saskatchewan, Canada. I wish you could be here with me, where we could cook up a story. But here’s the next best thing. I love to use quirky words to name my recipes, so today I’ve chosen to share “My oh my, that’s Great Thai” with you. It’s a recipe my hubby and I created over the past few chilly Canadian winters. And we sure do have blustery winters. That’s when we all need a homey and hearty dinner sizzling on the stove. But this recipe is well suited to summer nights when fresh veggies are calling from your garden. Enjoy…

Before we begin, I need you to imagine you’re building a three-tiered dish. There will be the jasmine rice layer as your foundation. This fragrant, nutty rice is popular in Asian cooking and has a rich aroma. Continue building your dish with colourful veggies and a protein. Finally you’ll have the opportunity to get sassy with a Thai sauce of heat meets sweet.

This smells so incredible, you won’t even have to call them for dinner! My oh my!

Stephanie’s My oh my, that’s Great Thai!

Last modified on 2012-07-06 00:33:49 GMT. 2 comments. Top.

My oh my, that’s Great Thai!
Author: Stephanie Gladysz
  • So, let’s get started. Prepare your sauce by combining: 2 T. of red chili paste (we use Sambal Oelek)
  • 4 T. of brown sugar
  • 1 cup coconut milk (use premium, not light)
  • (You can adjust the amounts of these ingredients to suit your taste.)
  • Since you’re the cook, you get to select your favourite veggies and cut them into bite size pieces. We use red and green peppers, broccoli, grape tomatoes, garlic, bok choy, red onions, water chestnuts, green onions and zucchini.
  • More choices. Decide on your protein. Do you feel like chicken, beef or perhaps some seafood? Our favourite is shrimp and scallops.
  1. Heat sauce mixture up slightly and set it aside.
  2. Prepare your jasmine rice according to the directions on the package.
  3. Stir fry the veggies in a little sesame oil until they’re softened and you see the colours become more vibrant. Set this aside and keep it warm.
  4. Stir fry the meat in some sesame oil until it’s thoroughly cooked.
  5. Now the fun part. Add the veggies and sauce to your protein and heat the whole mixture until it barely begins to bubble. Place your rice in a bowl, spoon a generous helping of your amazing culinary creation over the steaming rice and garnish it with some fresh, chopped cilantro or parsley.


*Or, here’s the link to Stephanie’s book in Canada.