De Ma Cuisine

Legumes Archive

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.

 

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.

 

Wednesday

11

July 2012

0

COMMENTS

All-Star Nachos

Written by , Posted in Appetizers, Beans, Cheese, Dinner, Grains, Legumes, Main Dishes, Vegetables, Vegetarian

Nachos
Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
  • tortilla chips
  • 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
  • 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
  • 2 ears of corn, uncooked, kernels cut off the cob
  • 2 tomatoes, about 1 1/2 C, chopped
  • 1 bell pepper, chopped
  • 1 sm.-med. zucchini, about 1 1/2 C, chopped
  • 1/4 C onion, chopped
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 t ginger
  • 1/2 t cumin
  • pinch nutmeg
  • 1/8 t cayenne pepper (or more if you like it spicier)
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • 1-2 C cheese (pepperjack and mozzarella), shredded
  • salsa (for serving)
  • Greek yogurt (for serving)
Instructions
  1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
  2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
  3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
  4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!

 

Wednesday

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, and TX Bar Organics.

Monday

21

May 2012

0

COMMENTS

Santa Fe Quesadillas

Written by , Posted in Beans, Cheese, Dinner, Legumes, Lunch, Main Dishes, Vegetables, Vegetarian

Santa Fe Quesadillas
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Serves: 2
Ingredients
  • 1/2 C corn
  • 1/2 C black beans
  • 1/4 C onion, chopped
  • 1 clove garlic, grated
  • 2 leaves swiss chard (or kale or spinach), chopped
  • 4 cherry tomatoes, chopped
  • 1/4 to 1/2 C parmesan cheese, grated
  • 1/4 to 1/2 C mozzarella cheese, grated
  • 1 t chili powder
  • 1/2 t cumin
  • salt
  • pepper
  • 1/4 t oregano
  • 2 tortillas
Instructions
  1. Mix all ingredients together (except tortillas).
  2. Heat pan. Place tortilla in pan, spread half the tortilla with half the filling, and fold over with the other half. Repeat with second tortilla.
  3. Cook over medium heat until crispy, flip carefully, cook until cheese is melted and it’s as crispy as you want it.
Notes

You could put less filling in each and make 4 smaller quesadillas.

 

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