De Ma Cuisine

Low Carb Archive

Wednesday

15

February 2012

0

COMMENTS

Warm Arugula and Orange Salad

Written by , Posted in Fruit, Low Carb, Salads, Sides, Vegetables, Vegetarian

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

Monday

13

February 2012

1

COMMENTS

Roast Beef in the Crock Pot!

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

 

Recipe Type: Beef, Roast, Main Beef, Roast, Main
Author: Rachel Oberg – De Ma Cuisine
So easy, so delicious! Roasted to perfection in the Crock Pot while you ignore it!
Ingredients
  • 1 roast (Tri Tip, Chuck… whatever your favorite roast is)
  • 1 1/2 C water
  • salt
  • pepper
  • olive oil
  • *Above is a simple roast. If you want to, you could add: red wine, balsamic vinegar, brown sugar, apple cider vinegar in addition to, or in place of the water. You could also add herbs/spices like: red pepper flakes, chili powder, rosemary.
Instructions
  1. Drizzle olive oil in the bottom of the Crock Pot. Sprinkle with salt and pepper. Add roast.
  2. Pour water around roast. Drizzle roast with olive oil. Sprinkle with salt and pepper.
  3. Cook on low for 5-6 hours, on high for 3-4, or until internal temperature reaches 160F).
Notes

With the pan drippings you can make gravy: Heat 2 T oil, whisk in 2 T AP flour. Let bubble 30 seconds or so. Slowly whisk in pan drippings. Bring to a bubble and let thicken. Add and salt, pepper or seasonings to taste. Voila, gravy. 🙂

 

Wednesday

8

February 2012

0

COMMENTS

Balsamic Glazed Chicken

Written by , Posted in Dinner, Low Carb, Main Dishes, Meat, Poultry

Balsamic Glazed Chicken

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 whole chicken, giblets removed (you can use them to make stock)
  • 2 T olive oil
  • salt and pepper
  • 1 C water
  • 1 T cornstarch
  • 1/2 C water
  • 3/4 C balsamic vinegar
Instructions
  1. Drizzle olive oil and sprinkle salt and pepper in bottom of Crock Pot. Add chicken. Drizzle chicken with olive oil and sprinkle with salt and pepper. Pour 1 C water into bottom of Crock Pot. Cover and cook on high for 3-4 hours, or on low for 5-6 hours (or until temperature inserted into thickest part of meat comes to 180F).
  2. Whisk together cornstarch, 1/2 C water, and balsamic vinegar. Pour into a small saucepan over medium heat. As it gets warm, it will start to thicken. Whisk, and be careful that it doesn’t burn. It should only take a few minutes.
  3. Halfway through cooking time, brush chicken with glaze (or if you’re not going to be home, brush with glaze when you put chicken in at the beginning).
  4. Right before serving, brush a little more glaze on the chicken.
Notes
Would be yummy with Caramelized Brussels Sprouts, polenta, potatoes, or a simple pasta.

 

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.

Wednesday

30

November 2011

0

COMMENTS

Spicy Turkey Chili

Written by , Posted in Beans, Dinner, Holiday, Inspired By, Leftovers, Low Carb, Main Dishes, Meat, Poultry, Soups, Vegetables

Spicy Turkey Chili
Recipe Type: Soup, Chili
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Hearty and delicious. A great way to use Thanksgiving leftovers!
Ingredients
  • 1 C leftover turkey (or chicken)
  • 1 1/2 C cannellini beans
  • 1 sweet potato (yam), cut in 1/2″ cubes
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 1 T flour
  • 2-3 T olive oil, divided
  • salt
  • pepper
  • 1/2 t ginger
  • 1/2 to 1 t red pepper flakes
  • 1 t chili powder
  • 1/2 t cumin
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 T honey
  • 1/4 C red wine
  • 2-4 C water (or stock, it would make the soup even more flavorful)
  • 2 T balsamic vinegar, divided
Instructions
  1. Heat soup pot. Add 2 T olive oil. Add onion when oil is hot (it will look like it’s rippling), cook 3 minutes. Add sweet potato, cook 5 minutes. Add honey, cook 2 minutes.
  2. Add garlic, turkey, cook 2 minutes.
  3. Move all ingredients over to one side of the pan, leaving a small space on the other side and add remaining 1 T oil, add flour. Whisk, about 30 seconds. Add wine slowly, whisking (it should start to thicken). Slowly add water (start with 2 C, add more if you need to), whisking. Add seasonings and beans.
  4. Bring to a boil, reduce to a simmer. Cook 30-60 minutes (it takes some time for the flavors to meld together, especially if you’re using water not stock). Add more liquid if necessary. In the last 5 minutes of cooking, add remaining balsamic vinegar.
Notes

Husband enjoyed it so much that he had 3 helpings!

 

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