De Ma Cuisine

Lunch Archive

Wednesday

26

June 2013

0

COMMENTS

Heirloom Tomato Bruschetta

Written by , Posted in Appetizers, Bread, Dinner, Fruit, Lunch, Roasting, Sandwiches, Sides, Snacks, Toasting, Vegetables, Vegetarian

 

Heirloom Tomato Bruschetta
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 medium or 2 large heirloom tomatoes, cut into wedges
  • 1 head Garlic (1-2 cloves removed and left raw), top sliced off
  • 1 T plus 1/2 t Olive oil, divided
  • Salt
  • Pepper
  • 4 slices bread
  • Basil, cut in a chiffonade (ribbons)
Instructions
  1. Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
  2. Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
  3. Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
  4. Remove garlic and tomatoes from oven to cool slightly.
  5. Mash garlic.
  6. Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.

 

 

Wednesday

19

June 2013

0

COMMENTS

Crispy Potatoes with Chili and Cheese

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Legumes, Lunch, Main Dishes, Meat, Potatoes, Roasting, Vegetables

 

Crispy Potatoes with Chili and Cheese
 
Recipe Type: Main, Leftovers, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)
Instructions
  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt or sour cream.
 

 

Monday

17

June 2013

0

COMMENTS

Hot Chicken Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Poultry, Soups, Vegetables

 

Hot Chicken Chili
Recipe Type: Soup, Main
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 t garlic powder
  • 1 t cumin
  • 1/2 t dried oregano
  • 1/2 t ground coriander
  • 1/8 t cayenne pepper
  • 1 t olive oil
  • 1 lb. chicken, small-diced
  • 1/4 C chopped onion
  • 1 C chicken broth
  • 1 can (4 oz.) jalapeños or green chilies
  • 2 cans white kidney beans (undrained) or other white beans
  • Monterey Jack cheese, grated, for topping
  • sliced green onions, for topping
Instructions
  1. Blend seasonings. Heat oil in pan over medium heat. Add chicken and half of the spices. Cook 4-5 minutes, stirring often.
  2. Add onion; sauté.
  3. Add the rest of the ingredients except the beans. Add more water if necessary. Simmer 30 minutes.
  4. Add the beans – simmer 10 minutes.
  5. Serve topped with cheese and green onions.

 

Wednesday

12

June 2013

0

COMMENTS

Panzanella Salad with Summer Veggies

Written by , Posted in Bread, Cheese, Dinner, Fruit, Lunch, Main Dishes, Salads, Sides, Toasting, Vegetables, Vegetarian

 

Panzanella Salad with Summer Veggies
Recipe Type: Main, Salad, Bread, Vegetables, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Does it count as a salad if there’s no lettuce? I think so. Combine some day old bread with fresh summer veggies, and you’ve got dinner!
Ingredients
  • 1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
  • olive oil
  • pinch salt
  • pinch pepper
  • 1 clove garlic
  • 1 1/2 C summer squash, grated
  • 1 carrot (1 C), grated
  • 1 C green beans, cut into 1″ pieces
  • 2 T red onion (opt.), chopped
  • 1/2 C cherry tomatoes, halved
  • 1/2 C tomato, chopped
  • 1 C parmesan cheese, grated
  • Dressing: 1/2 to 1 T fresh tarragon, chopped
  • 1 T fresh parsley, chopped
  • 1/4 t chives, chopped
  • 1 clove garlic, diced or minced
  • salt (to taste)
  • pepper (to taste)
  • 2 T balsamic vinegar
  • 1/4 C olive oil (or more – to taste)
Instructions
  1. Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
  2. Whisk dressing ingredients together. Toss with veggies and cheese.
  3. Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.

 

 

Monday

10

June 2013

0

COMMENTS

Spicy Roasted Potato Salad

Written by , Posted in Beans, Dinner, Fruit, Gluten Free, Lunch, Potatoes, Roasting, Salads, Sides, Vegetables, Vegetarian

 

Spicy Roasted Potato Salad
Recipe Type: Side, Salad, Potato, Vegetables, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-12
Take your average potato salad and spice it up!
Ingredients
  • 6-10 large potatoes, cut into chunks
  • 1 t salt
  • 3 C green beans, cut into 1-2″ pieces
  • 2 T olive oil
  • 1 jalapeño, halved (seeds and ribs removed if desired – use gloves or scrape out with a knife)
  • Dressing: 1 T fresh chives, chopped
  • pinch cayenne
  • pinch red pepper flakes
  • 1/2 smoked paprika
  • 1/2 t sweet paprika
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1/2 T dijon mustard
  • 1/4 C mayo
  • 3/4 C Greek yogurt
  • 2 T olive oil
  • 6 cloves roasted garlic, mashed
Instructions
  1. Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
  2. Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
  3. Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
  4. Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
  5. Whisk dressing ingredients together.
  6. Toss potatoes, beans, jalapeño, and dressing together.

 

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts