De Ma Cuisine

Legumes Archive

Wednesday

9

May 2012

1

COMMENTS

Chicken Caesar Salad… With Fava Beans

Written by , Posted in Legumes, Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Vegetables

Chicken Caesar Salad… With Fava Beans
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-4
Chicken Caesar Salad gets a boost with healthy fava beans!
Ingredients
  • 1 head lettuce, washed and torn
  • 1 C chicken, cooked and shredded (I used leftovers)
  • 1/2 C fava beans, blanched and shelled
  • Options for toppings: chopped almonds, 1/2 C croutons, parmesan cheese, bacon
  • caesar salad dressing
Instructions
  1. Bring a pot of water to a boil.
  2. Snap tip of fava bean and pull down using the string. Remove beans from inside. Boil beans for 30 seconds. Remove from pot and immediately plunge in an ice bath (bowl of cold water with ice in it) to stop the cooking process.
  3. Gently peel the tip, and squeeze the bean out.
  4. Prepare dressing.
  5. Assemble and toss salad with dressing.

 

Monday

2

April 2012

0

COMMENTS

Taco Salad

Written by , Posted in Beans, Beef, Fruit, Gluten Free, Legumes, Low Carb, Lunch, Main Dishes, Meat, Salads, Vegetables

Taco Salad
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
One of our favorite salads, any time of the year.
Ingredients
  • 1/4 to 1/2 lb. ground beef
  • 1-2 C beans (I like a mixture of pinto, kidney, and black)
  • 1 C cheese, grated (pepper jack or cheddar)
  • 1 carrot, grated
  • 1/2 C corn
  • 1 tomato, chopped
  • 2-3 T chives, chopped
  • ranch dressing, Greek yogurt, or sour cream
  • salsa
  • corn chips
  • sliced black olives (opt.)
  • 1 head lettuce (spinach or a mixture of both works well too)
  • chili powder
  • sweet paprika
  • smoked paprika
  • cumin
  • salt
  • pepper
Instructions
  1. Cook beef. Add seasonings. When it’s cook, add beans and heat through.
  2. On a plate, arrange lettuce/spinach, and top with chips (you can also do on the side if you want them to remain crunchy), beef and bean mixture, cheese, carrot, corn, tomato, chives, olives, salsa, and ranch or yogurt.
Notes

Any other veggies that are in season would be wonderful. You could try: bell peppers, squash, cherry tomatoes…

Monday

26

March 2012

0

COMMENTS

12 Hour Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Meat, Soups, Vegetables

12 Hour Chili
Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
  • 6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
  • 1 lb. ground beef
  • 1/4 C sundried tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 C cauliflower, finely chopped
  • 1/2 C leeks, chopped
  • 4-6 C water
  • 3 T chili powder
  • 1 T smoked chili and garlic sea salt
  • 2 T smoked paprika
  • 2 T sweet paprika
  • 2 t cumin
  • 1 t ginger
  • 1/2 t nutmeg
  • 1 t pepper
  • regular salt (opt.) to taste
  • 1/4 C + 2 T balsamic vinegar, divided
  • 1 T honey
  • 2 T molasses
  • 1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
  1. Soak beans overnight. Rinse well.
  2. Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
  3. Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
  4. Add 2 T balsamic vinegar right before serving.
  5. Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Print
Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

Wednesday

18

January 2012

0

COMMENTS

Bean and Green Soup

Written by , Posted in Beans, Crock Pot, Dinner, Legumes, Low Carb, Main Dishes, Soups, Vegetables, Vegetarian

Bean and Green Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 hours
Total time: 18 hours 10 mins
Serves: 4-6
Greens meet Beans in the soup pot for a hearty winter meal.
Ingredients
  • 1 C winter squash, peeled and chopped
  • 6 small or 2 large carrots, chopped
  • 1 T olive oil
  • 1-2 t smoked sea salt
  • 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
  • pepper, to taste
  • 1-2 T paprika
  • 1-2 T chili powder
  • 1-2 T honey
  • 4-6 C stock
  • 6-8 C water (I used 8)
  • 2 C 8 bean soup mix
  • 2 C spinach, roughly chopped
  • 1 C rainbow chard, stems removed, roughly chopped
  • 2 T balsamic vinegar
Instructions
  1. Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
  2. Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
  3. Taste and adjust seasonings as necessary.
  4. An hour before serving, add chard and spinach.
  5. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Notes

Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.

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