De Ma Cuisine

Low Carb Archive

Wednesday

2

May 2012

0

COMMENTS

Chard Wraps with Beef and Tarragon

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

Chard Wraps with Beef and Tarragon
Recipe Type: Main, Dinner, Wrap
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 3-4
Inspired by French Tarragon, complimented by beef, and rice. Delicious, and easier that you’d think.
Ingredients
  • 4 large chard leaves
  • 1 lb ground beef
  • 1 t fresh parsley, chopped
  • 1 t French tarragon, chopped
  • 1 C tomato sauce
  • 1 spring onion, chopped
  • 1 green garlic, chopped
  • 2 C chicken stock
  • 1 T dijon mustard
  • 1 1/2 C rice, cooked (I used leftovers)
  • 1 t salt
  • 1/4 t pepper
  • 4 toothpicks
Instructions
  1. Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
  2. Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
  3. Taste. Add more salt if needed.
  4. Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
  5. Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.

 

Friday

27

April 2012

2

COMMENTS

Uncle Jake’s Back Ribs

Written by , Posted in Condiments, Grilling, Guest Posts, Legacy, Low Carb, Meat, Sauces

 

Uncle Jake’s Back Ribs
Recipe Type: Ribs, Grilling, BBQ, Main
Author: Jake Pries
Cook time: 3 hours
Total time: 3 hours
Uncle Jake’s amazing ribs!
Ingredients
  • Ribs: I like to use 3-4 ribs if a side dish and a rack of 6-8 for main meal. What’s left over is great the second day for a snack or the evening munchies!!!!
  • Chicken broth
  • Rub: 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tsp paprika ( 2 if not using smoked paprika)
  • 1 tsp cayenne (2 if more heat wanted)
  • 1 tsp pepper
  • 1 tsp salt
  • Sauce: ½ cup fancy molasses
  • ½ cup ketchup
  • 2 tbsp minced garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
Instructions
  1. Calculate the amount of ribs. If they are sized well cut them into single ribs if smaller cut them into 2s.
  2. Get a roasting dish or 2 or 3 depending on the number of folks coming and lay them meaty side down.
  3. Lightly salt and pepper the bone side and then fill so that the ribs are covered mid point with a chicken broth. Then cover with a foil and place in the over at 275 degrees F for 3 hrs. Rotate ribs after 2 hrs and bake meaty side up for the last hr.
  4. Stir rub ingredients together. Put contents into an empty spice container with the larger holes and this will serve you well when applying the rub. I triple this recipe and then have this rub for the next rib meal. Also tastes good when barbecuing chicken as an added flavor. Mix sauce ingredients well in a bowl. Once again I triple this recipe and put it into a retired plastic ketchup bottle. This will work well when applying sauce.
  5. Once ribs have been braised over the 3 hrs. Drain remaining broth into a container. This is still good for future broth needs.
  6. Take out a baking pan and line it with your foil cover. Place ribs on pan side by side, meaty side down and apply rub. Rotate ribs to meaty side up and repeat.
  7. Set oven temp at 400 F and cook uncovered for 30 minutes.
  8. The final touch has 2 options – barbecue or bake. Bake: Set oven to 425F. Baste ribs with sauce cook uncovered for 5 min-rotate ribs baste ribs and cook 5 min final rotate baste and cook for 5 min or till glazed. Barbecue: Set temp to med/high. Pay attention at this point not to blacken the ribs but just glaze them. The meat will be tender on the ribs at this point and can fall off the rib if it sticks to the grilling surface. Baste well and place on grill and rotate and baste again once glazed. I find starting with the meaty side up and last rotation meaty side down reduces the tendency for the meat to stick to the grill.
  9. Once done put in platter and enjoy.
  10. P.S. Don’t forget to give thanks.

 

Monday

23

April 2012

0

COMMENTS

Easy, Peasy Chicken

Written by , Posted in Low Carb, Thoughts

On Wednesdays, I’m usually really busy editing the week’s show. I don’t have much time to work on dinner. So, I try to plan an easy meal that I can do in the Crock Pot. Last week, I had gotten a chicken from the add-ons section from Abundant Harvest Organics (from Mary’s Chickens – who, in my opinion, have the best organic chicken).

My friend Genevieve, of Create, Nourish, Share, found a spice store called Savory Spice Shop, in Boulder, CO, and loves to get her spices there. There are a couple locations in CA, but I have yet to visit. She gave me some Za’atar seasoning as a gift, which I’m really enjoying.

We’ve been getting citrus in our AHO boxes. I love citrus!!

Combine all three of these things in a Crock Pot, and there’s dinner. It was easy and delicious. I heated up some leftover Parmesan Risotto, made some Wilted Greens with Bacon, and we were ready to eat.

Za’atar Citrus Chicken

Last modified on 2012-12-01 02:21:09 GMT. 1 comment. Top.

Za’atar Citrus Chicken
Recipe Type: Main, Crock Pot, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 35 mins
Serves: 2-4
Simple, easy, fragrant, yummy. Pop it into the Crock Pot and forget about it until dinner time.
Ingredients
  • 1 whole chicken, giblets etc discarded (or made into stock)
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1-2 T Za’atar seasoning
  • smoked sea salt
  • pepper
  • 1 1/2 C water
  • olive oil
Instructions
  1. Pour water into Crock Pot.
  2. Add chicken and drizzle with olive oil. Sprinkle with salt, pepper, and Za’atar.
  3. Cover with lemon and orange slices. Sprinkle with a little more Za’atar.
  4. Cook on low for 4 1/2 hours, or until meat thermometer inserted into thick part of chicken reaches 180F.
Notes

Great with Risotto and Wilted Greens!

 

Giblet Stock

Last modified on 2012-07-19 21:57:07 GMT. 0 comments. Top.

Giblet Stock
Recipe Type: Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 2 hours
Total time: 2 hours 2 mins
Ingredients
  • giblets etc from 1 chicken
Instructions
  1. Rinse and cover with water. Boil 2 hours.
  2. Strain.
  3. Refrigerate or freeze. Skim off fat (which will rise to the top) before using.

 

Monday

23

April 2012

1

COMMENTS

Za’atar Citrus Chicken

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

Za’atar Citrus Chicken
Recipe Type: Main, Crock Pot, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 35 mins
Serves: 2-4
Simple, easy, fragrant, yummy. Pop it into the Crock Pot and forget about it until dinner time.
Ingredients
  • 1 whole chicken, giblets etc discarded (or made into stock)
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1-2 T Za’atar seasoning
  • smoked sea salt
  • pepper
  • 1 1/2 C water
  • olive oil
Instructions
  1. Pour water into Crock Pot.
  2. Add chicken and drizzle with olive oil. Sprinkle with salt, pepper, and Za’atar.
  3. Cover with lemon and orange slices. Sprinkle with a little more Za’atar.
  4. Cook on low for 4 1/2 hours, or until meat thermometer inserted into thick part of chicken reaches 180F.
Notes

Great with Risotto and Wilted Greens!

 

Friday

20

April 2012

0

COMMENTS

Cabbage Rolls and Roasted Asparagus

Written by , Posted in Legacy, Low Carb, Rice, Sausage, Vegetables

 

Cabbage Rolls and Roasted Asparagus
Author: Joshua Pries
Serves: 3
Ingredients
  • Ingredients:
  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 1 large green cabbage
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes
This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.[br] Notes: If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be garunteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the cabbage a slightly pickled taste; else you can use wine that is no longer the best to be drunk.

 

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