De Ma Cuisine

Lunch Archive

Wednesday

17

April 2013

3

COMMENTS

Not Your Average Spinach-Artichoke Dip – Episode 63

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Appetizers, Cheese, Gluten Free, Lunch, Nuts, Potlucks, Sides, Snacks, This Week's Feast, Vegetables, Vegetarian

SpinachArtichokeDip3Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…

Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…

If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…

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I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.

SpinachArtichokeDip

Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…

Happy Eating!

Print
Spinach-Artichoke Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Spinach-Artichoke Dip

Ingredients

  • 2 T olive oil
  • 8-10 artichokes (outer leaves, tip, stem, and choke removed), finely chopped
  • 1 shallot, diced
  • 3 cloves garlic, diced
  • 1 C walnuts, chopped
  • pinch or two coconut palm sugar (or any sugar)
  • 1/2 C balsamic vinegar
  • 3/4 to 1 t dijon mustard
  • 1/2 t to 1 t salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C spinach, torn
  • 3-4 C beet greens, torn
  • 1-2 C cheese, grated (mixture of parmesan and gruyère)
  • crackers, bread, or bagel chips for serving

Instructions

  1. Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
  2. Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
  3. Add vinegar and reduce down for 3-4 minutes (or less!).
  4. Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
  5. Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
  6. Stir in cheese.
  7. Serve topped with a little more cheese.
http://www.de-ma-cuisine.com/better-than-average-ep63/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil, Waterfall Creative, Molly Jenson.

Friday

12

April 2013

2

COMMENTS

Grilled Cheese with Gruyère Apple and Ham

Written by , Posted in Bread, Cheese, Dinner, Fruit, Kid-Friendly, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Sandwiches, Sides, Snacks

GrilledCheese4Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.

I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.

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GrilledCheese2

GrilledCheese3

Now go eat some lunch. I know you’re hungry!

Happy Eating!

Print
Grilled Cheese with Gruyère Apple and Ham

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1

Grilled Cheese with Gruyère Apple and Ham

Ingredients

  • 2 slices bread
  • 1 t olive oil
  • teensy pinch of salt
  • a few slices of thinly sliced ham (rosemary ham if you can find it)
  • Gruyère cheese, as much as you need, sliced
  • fuji (or your favorite) apple, thinly sliced

Instructions

  1. Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
  2. Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
http://www.de-ma-cuisine.com/celebrating-grilled-cheese/

 

Wednesday

10

April 2013

0

COMMENTS

Creamy Cauliflower Soup

Written by , Posted in Appetizers, Baking, Bread, Cheese, Dinner, Lunch, Main Dishes, Sides, Soups, Vegetables, Vegetarian

Creamy Cauliflower Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
It’s like a creamy Cauliflower Soup crossed with French Onion Soup.
Ingredients
  • 1 T unsalted butter
  • 1 T olive oil
  • 2 small heads cauliflower (I had one purple and one white one, use what you have), chopped into small pieces
  • 1 spring onion, chopped
  • 6 cloves garlic, diced
  • 4 C vegetable stock
  • 1 1/2 t salt
  • 1-2 T fresh parsley, chopped
  • 1/2 C milk
  • 1-2 T lemon juice
  • 3-4 slices toasted baguette (or GF Bagel Chips)/serving
  • 1/4 C gruyère cheese, grated/serving
Instructions
  1. Heat soup pot. Add butter and oil and let it brown, covered (to prevent splattering), over medium heat for 2-3 minutes. Add cauliflower, onion, and a pinch of salt. Cook, covered, over medium heat, stirring occasionally for 5 minutes.
  2. Uncover, turn heat to medium-low and add garlic and cook 1-2 minutes, stirring often.
  3. Add lemon juice, remaining salt, parsley, and vegetable stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 15 minutes, or until veggies are tender.
  4. Using a hand blender (or regular blender with plug from lid removed and the opening covered with a clean towel), purée soup to desired consistency. Add milk, stir, taste and adjust seasoning if needed.
  5. Dish soup into oven-proof bowls or ramekins and top with toasts. Top toasts with a sprinkle of gruyère. Broil in the toaster for 5-10 minutes (in the oven broiler, broil with the door open, paying attention the whole time, it should be a much shorter amount of time).
Notes
The toasts will soak up some of the soup as they broil. If you’d rather, you could toast the bread with the cheese and place it on top of the soup right before serving. Leftover soup makes great pasta sauce.

 

Wednesday

27

March 2013

0

COMMENTS

Spring Frittata

Written by , Posted in Baking, Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Potatoes, Sides, Vegetables, Vegetarian

 

Spring Frittata
Recipe Type: Main, Side, Breakfast, Lunch, Dinner, Brunch, Eggs, Stove Top, Baking, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Using some of the first spring vegetables of the year, this Frittata is perfect for an outdoor brunch.
Ingredients
  • 1 T olive oil
  • 2 medium potatoes, chopped
  • 1/2 lb. mushrooms, quartered
  • 1/2 large leek, chopped
  • 1 stalk green garlic, chopped
  • 1 bunch (about 20) asparagus, ends trimmed, chopped
  • 1-2 T fresh parsley, rough chopped
  • 1/2 to 1 t salt
  • 1/8 t pepper
  • 1/2 C milk
  • 8 eggs
  • 1/2 C parmesan cheese, grated
Instructions
  1. Pre-heat oven to 375F.
  2. Heat ovenproof skillet. Add olive oil. Add potatoes and a pinch of salt and pepper. Cook covered, over medium-low or low heat for 20-25 minutes, stirring occasionally, until potatoes are tender.
  3. Add asparagus, leek, and mushrooms. Cook uncovered, over medium heat, stirring occasionally, for about 10 minutes, or until the veggies are tender.
  4. Add green garlic and cook 1 minute more.
  5. Whisk eggs with milk, salt, pepper, and parsley. Turn heat to medium-low and add eggs to pan. Stir once. Cook for 1 minute, stir again, then cook for 3-5 minutes, or until eggs are starting to set.
  6. Sprinkle with cheese and place in the oven for 15-20 minutes, or until the eggs are set.
  7. Remove from oven and let stand for 10 minutes before serving.

 

Wednesday

20

March 2013

0

COMMENTS

Caramelized Broccoli and Cauliflower Flatbreads

Written by , Posted in Baking, Bread, Cheese, Dinner, Lunch, Main Dishes, Pizza, Sandwiches, Sides, Vegetables, Vegetarian

 

Caramelized Broccoli and Cauliflower Flatbreads
Recipe Type: Main, Lunch, Dinner, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Broccoli and cauliflower are caramelized with shallots and green garlic, then used to top a flatbread.
Ingredients
  • 1 t butter
  • 1/2 head (2 C) cauliflower, cut into bite sized pieces
  • 1 bunch (2-3 C) broccoli diCicco (regular broccoli is fine too)
  • 1 stalk green garlic, chopped
  • 1 large shallot, chopped
  • pinch salt
  • 1 t sugar
  • 2 Lavash flatbreads (pitas, tortillas, or a small pizza crust would work too)
  • 1/2 C cheddar cheese
  • 1/4 C parmesan cheese
  • lemon wedges, for topping
  • sauce: 1/4 to 1/2 t salt
  • pepper (to taste)
  • 1/2 t dijon mustard
  • 2 t lemon juice
  • 1 t red wine vinegar
  • 1/4 t parsley, dried
  • 1/4 t thyme, dried
  • pinch cayenne
  • 1-2 T olive oil
Instructions
  1. Heat skillet. Add butter. Add veggies and a pinch of salt. Cook over low heat for about 10 minutes, stirring occasionally. Add sugar, stir, and continue to cook over low heat for 15-20 more minutes, or until veggies are caramelized.
  2. Whisk together sauce ingredients, streaming in olive oil last, as you whisk.
  3. Top flatbreads with the sauce, veggies, and cheese. Bake at 350F until the cheese is melted, about 5-10 minutes.
  4. Serve with a lemon wedge to squeeze over before enjoying.

 

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