De Ma Cuisine

Leftovers Archive

Wednesday

14

September 2011

2

COMMENTS

Hello Meatloaf?!

Written by , Posted in Beef, Dinner, Leftovers, Main Dishes, Meat, Sandwiches, Sauces, Vegetables

img_5181meatloaf

Do you turn your nose at meatloaf? This dish has a stigma attached to it that it’s, I dunno, too simple?? My husband has been asking for meatloaf for years. Not like every day, but every once in a while will mention that he likes it and wouldn’t mind eating it. But I thought I didn’t like it, and didn’t want to make it.

My mom is a good cook. I remember her making meatloaf and I think I might have liked it. So it’s not like I had a terrible meatloaf eating experience as a child. I just had an opinion based on nothing.

Until I made it. It’s basically a burger sans bun, with amazing sides like mashed potatoes with mushroom gravy, and green beans. And you get to make leftover meatloaf sandwiches with it the next day. Winning.

Since our oven is on week two of being broken, I’ve been creative with the toaster oven. I’ve made pizza in there, roasted broccoli, and last night it was meatloaf.

img_5180brandoandthemeatloaf

The dog is licking his lips in the pic. He thinks the plates are for him. He always thinks this. 

Want the recipes? OK, sure, I’ll share.

Meatloaf
 
Recipe Type: Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4
Because we have two bottles of ketchup in the fridge I was inspired to make meatloaf.
Ingredients
  • 1 small zucchini, grated
  • 1/4 C onion, grated
  • 1 clove garlic, grated
  • 1/4 C ketchup
  • splash A1 sauce
  • 1 T balsamic vinegar
  • 2 slices bread, torn in small chunks
  • 2 T spicy brown mustard
  • 1 t chili powder
  • salt and pepper (to taste)
  • 1 egg
  • 3/4 to 1 lb. ground beef
  • I’ve made this before, slightly differently, by adding homemade BBQ sauce instead of ketchup and 1 grated carrot in addition, not instead of anything)
Instructions
  1. Put it all in a bowl and mix it with your hands.
  2. Grease a 9×9 glass dish (what I used, because it would fit in the toaster, if you want to use a loaf pan, do it, and adjust the baking time accordingly – might take an extra 20 minutes or so). Put the meatloaf in the pan.
  3. Bake at 350F for about an hour or until internal temperature reaches 160F. (I baked it in the toaster oven, so cooking time could vary with a conventional oven.)
 
Notes

Our rating ****

 

Mushroom Gravy
 
Recipe Type: Sauce, Gravy
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 4
Ingredients
  • 2 C mushrooms, quartered
  • 2 C beef stock or pan drippings (you could also use vegetable or chicken, but for a beef dinner, beef is best)
  • 2 T balsamic vinegar
  • 1/2 C water (or more, if you want, or just use all stock)
  • 4 T olive oil, divided
  • 2 T flour
  • salt (opt.)
Instructions
  1. Heat 2 T oil in a skillet. Add mushrooms. Cook 3-4 minutes.
  2. Move mushrooms over to the side of the pan. Add remaining oil. Heat. Add flour and whisk in. Cook about 30-60 seconds. Add beef stock, water and balsamic vinegar. Whisk.
  3. As it continues to thicken, whisk. Add more water if it’s too thick. It’s good if the mushrooms are incorporated at this point.
  4. Add salt to taste, if necessary.
  5. Serve over mashed potatoes, meatloaf, or any other dish that deserves a little something extra.
 
Notes

Our rating ****

 

Wednesday

31

August 2011

0

COMMENTS

Rosemary Butter Pan Seared Tri Tip

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat

Rosemary Butter Pan Seared Tri Tip
Recipe Type: Main, Leftovers, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
Ingredients
  • 2 pieces of leftover tri tip (I originally cooked mine in the Crock Pot)
  • 1 T butter
  • 1 sprig rosemary
  • 1/2 C pan drippings (from cooking the tri tip originally)
  • 1 T olive oil
Instructions
  1. In a Cast Iron skillet, melt butter, add rosemary and oil. Add tri tip.
  2. Spoon butter mixture over tri tip for about 30 seconds (the amount of time doesn’t have to be precise).
  3. Cover and cook, over med-low heat, for about 10 minutes (my tri tip had been frozen, and was still quite cold – from the fridge might require less time).
  4. Flip, add drippings and cook another 10 minutes, or until it’s 165F.
  5. Spoon butter mixture over tri tip for 30 seconds or so.
  6. Serve and enjoy!
Notes

We ate this with leftover polenta and Steamed Honey Carrots.


Wednesday

31

August 2011

0

COMMENTS

“Tasca Cacciatore” (Pocket Cacciatore)

Written by , Posted in Dinner, Leftovers, Low Carb, Meat, Poultry, Quinoa, Vegetables

“Tasca Cacciatore” (Pocket Cacciatore)
Recipe Type: Leftovers, Main, Poultry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 2
I had a contest because I needed a name for this recipe. The winner was Angie. She won a free menu. Thanks for the clever name, Angie!
Ingredients
  • 8 swiss chard* leaves, stems removed (I didn’t cook them first, but you could steam them to make them easier to work with)
  • 2 small yellow squash**, chopped
  • 1/4 onion, chopped
  • 1/4 C daikon radish, chopped
  • 2 small carrots, chopped
  • 1 C cooked chicken, in small/medium chunks
  • 3 cloves garlic, smashed
  • 1/4 to 1/2 C spaghetti sauce (I used homemade, leftover from a few weeks ago, that I froze)
  • 1 C cooked quinoa (leftovers that I froze)
  • 1 1/2 C chicken stock (I used homemade, that I froze, from a chicken we had a few weeks ago)
  • pinch nutmeg
  • 1/4 t smoky paprika (my new favorite seasoning)
  • salt and pepper
  • extra virgin olive oil
  • Parmesan cheese, for topping
  • You could also use Kale, or another large green
  • You can substitute for other veggies – this is a great way to clean out the vegetable drawer!
Instructions
  1. Lay 4 chard leaves on a plate so that they overlap and form a + sign (I hope this makes sense). Sprinkle with seasonings and oil. Pile 1/2 C chicken, half the garlic and onion in the center. Fold the leaves in, making a wrap/roll. Repeat with the second set of 4 leaves and remaining garlic and onion.
  2. In a greased loaf pan (I used a Corningware), pour stock, and mix in quinoa and spaghetti sauce.
  3. Place chard rolls in pan, on top of quinoa mixture.
  4. Place veggies around rolls (not on top, because they might burn). Drizzle rolls with olive oil.
  5. Bake at 375F for about an hour, or until the internal temperature of the roll comes to 165F.
  6. Top with Parmesan cheese. We had it with garlic bread and red wine.


Wednesday

31

August 2011

4

COMMENTS

Philly Cheesesteak Pizza

Written by , Posted in Baking, Beef, Cheese, Dinner, Leftovers, Main Dishes, Meat, Pizza, Vegetables

(From Feb 2011) Last night I had Broccoli Cheese Soup on the menu. When it got to be 6 o’clock and I hadn’t started it, it became clear that I needed to make something else. I had made a Pioneer Woman’s Pizza Crust the day before (it’s best after 24 hours in the fridge), we had some leftover Tri Tip, we have a ton of leeks, and we always have cheese. Thus, the Philly Cheesesteak Pizza was born… It was delicious. We may have a different kind of pizza invention every Friday from now on.

Philly Cheesesteak Pizza
 
Recipe Type: Pizza, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 2
Ingredients
  • 1 pizza crust
  • 1 C leeks
  • 1 C cheese (1/4C parm, 3/4C cheddar)
  • 1/2 C Tri Tip, cooked
  • 1 bell pepper, sliced
  • 1 T corn meal
  • salt
  • pepper
  • 2 cloves garlic, diced
  • 1t honey
  • Sauce) 2T canola oil
  • 2T flour
  • 1/2C milk
  • 1/4C BBQ sauce
  • 2T spicy mustard
  • salt
  • pepper
  • pinch cumin
Instructions
  1. Pre-heat oven to 375F (for PW crust). Caramelize leeks, peppers, garlic in oil and honey.
  2. Add flour, whisk in, 30 sec; add milk, whisk in; bring to a bubble, thicken, whisking often. Add BBQ sauce, mustard pinch salt, pepper and cumin; whisk often until it’s thick enough for your sauce (mine took 5-10 minutes, could be quicker).
  3. Oil pizza pan, sprinkle with cornmeal, roll out pizza dough.
  4. Top with sauce, cheddar cheese, beef, leeks, peppers, garlic, then remaining cheese. Sprinkle salt on crust (opt.).
  5. Bake at 375F for 15-18 minutes.
  6. Could be good topped with arugula (after it’s baked).
  7. Serve with more parmesan, a yummy beverage, and your favorite Friday night activity.
 
Notes

Drink parings: Red wine or vanilla milkshake
Difficulty: 1/5
Our rating: 4/5

Pizza Crust Recipe

Wednesday

31

August 2011

1

COMMENTS

Sheila’s Potato Pan Rolls

Written by , Posted in Baking, Bread, Leftovers

 

Sheila’s Potato Pan Rolls
Author: Sheila Magaña
Prep time:
Cook time:
Total time:
I made these rolls for a ThanksaChristmas dinner that we went to with friends in 2010. They were a big hit. This recipe is not my own, it’s from my friend Sheila (I have the directions written out the way I did them, Sheila’s way might be a tad different).
Ingredients
  • 1 C smooth mashed potatoes
  • 1 C warm water (between 100-110F)
  • 2 pkg or 1 1/2 T yeast
  • 1 t sugar
  • 1/2 C melted butter
  • 1/2 C honey
  • 2 eggs
  • 2 t salt
  • 6-7 C flour
  • 1-2 eggs whites, for egg wash (opt.)
Instructions
  1. Combine yeast, sugar and water. Let it sit for about 5 minutes (or until it gets nice and foamy).
  2. Combine honey, eggs and potatoes; whisk together. Add yeast mixture; whisk. Add 6 cups flour and salt, then butter [I did it in this order so the butter wouldn’t cook the eggs – you could also add the butter first, then temper the eggs (add a little of the warm butter mixture at a time to the eggs, in a separate bowl, and whisk in, to slowly bring it up in temperature, then once it’s warm, add it to the rest of the butter mixture)].
  3. I’m more of a mix by hand baker (I don’t own a stand mixer). If you want to use your mixer, use the dough hook and mix it. If not, mix with a wooden spoon, then knead by hand for about 5 minutes, adding the 7th C of flour as you need it.
  4. Place in an oiled bowl (I use the same one I mixed it in) turning to coat the whole mound of dough; let it rise in a warm place until it’s doubled in size, about an hour or so. Punch down.
  5. Shape into rolls (grab a big hunk of dough, squeeze about a 1 1/2 ” round portion through your pressed thumb and index finger, and pinch it off as you press those two digits together… this is kinda hard to explain, hope it makes sense – works best with oiled hands – use some canola, or mild flavored oil) and place into 2 greased 9×13″ pans leaving about 1″ between each roll (they’re still going to rise).
  6. Let them rise or just bake ’em right away. Do it however works for you with the time you have. If you let them rise, I’d cover them with a clean tea towel.
  7. When you’re ready to bake them, heat oven to 400F; while it’s pre-heating, brush on the egg wash, lightly, covering the tops of the rolls (this will make them nice and shiny). Bake for 20-25 minutes (they will be nice and golden on top, and fluffy on the inside).
Notes
Cooking time doesn’t include rising time.

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