De Ma Cuisine

Lunch Archive

Friday

29

June 2012

1

COMMENTS

Arlene’s Chicken or Turkey Salad

Written by , Posted in Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Vegetables

Arlene’s Chicken or Turkey Salad
Recipe Type: Salad, Main
Author: Arlene Doherty
Prep time: 15 mins
Total time: 15 mins
Serves: 4
Ingredients
  • 2 cups chopped, cooked chicken or turkey.
  • 1/2 cucumber
  • 1 stalk celery chopped
  • 1 apple diced
  • 1/2 c blueberries – they’re in season right now so that’s why I chose them
  • 1/ 2 c. grapes
  • 1/2 c. nuts – I used walnuts, but you could use almonds or pecans just as easily
  • Salad Dressing: 1/2 c mayonaise – either make your own or find one with as few ingredients as possible
  • 1 orange – cut in half and squeeze out all the juice, then use one of the halves to zest
  • 1 Tablespoon honey
  • 1 tsp. balsamic vinegar
  • 1/2 tsp onion powder
  • salt and pepper to taste
Instructions
  1. To the chicken or turkey add: cucumber, celery, apple, blueberries, grapes, nuts
  2. Use any combination of fruits and vegetables you like. I’ve even used chopped cherries when they’re in season. Since it’s peach season as well, you may want to try that as well.
  3. Stir this together.
  4. Mix all ingredients together and pour over the chicken mixture. Stir to coat well. Fill your plate with fresh greens and place about a cup of the chicken on top of the greens. And that’s it!
Notes

For a quick meal, purchase an already roasted rotisserie chicken from the grocery store. What I did was buy a 10 lb. turkey and roasted it with fresh rosemary, fresh lemons (juice squeezed all over the turkey and cut in half a laid in the roaster) salt and pepper. Roast at 325 degrees for about 4 hours. This way you have plenty of turkey for many different meals – after the turkey is off the bones, freeze using quart sized bags in 2 cup quantities.
This recipe is versatile. For instance use large tortillas to make a wrap or make lettuce wraps with it. It can also be place on top of bread to for a sandwich or as I often have done, eat it alone in a bowl! This is a “something for everyone” kind of meal!

 

Monday

11

June 2012

0

COMMENTS

Honey-Sesame Salmon Salad with Crispy Potatoes

Written by , Posted in Baking, Condiments, Dinner, Eggs, Fish, Lunch, Main Dishes, Meat, Potatoes, Salads, Vegetables

Honey-Sesame Salmon Salad with Crispy Potatoes
Recipe Type: Main, Salad, Fish, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 2
Light and summery, yet satisfying.
Ingredients
  • Marinade: 2 T honey
  • 2 T red wine vinegar
  • 1/2 t salt
  • 1/4 C white vinegar
  • 1 T dijon mustard
  • 2 salmon filets
  • Salad: 2-4 C lettuce
  • 2 hard boiled eggs, sliced
  • 1/2 large tomato cut into chunks
  • potato wedges
  • toasted sesame seeds
  • croutons
  • orange vinaigrette
Instructions
  1. Whisk marinade ingredients together. Place salmon skin-side up in a container and marinate in the refrigerator about 30 minutes.
  2. Grease an oven proof dish. Pour marinade in. Place salmon skin-side down. Bake at 350F for 20-30 minutes, or until it reaches 160F.
  3. Let salmon cool a bit. Remove skin and break into large pieces.
  4. Toast sesame seeds in a dry skillet for a few minutes.
  5. Toss lettuce and tomato with vinaigrette. Top with salmon, egg slices, potato wedges, croutons, sesame seeds, and a little more vinaigrette.

 

Friday

1

June 2012

0

COMMENTS

Pluot Tart with Black Pepper

Written by , Posted in Appetizers, Baking, Dessert, Fruit, Inspired By, Lunch, Sides, Vegetarian

Pluot Tart with Black Pepper
Recipe Type: Savory dessert, Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Inspired by May birthdays and sweet, summery pluots, this dish would be a great appetizer, side dish, or savory dessert.
Ingredients
  • 1 pizza crust
  • 3 T reduced balsamic vinegar (start with about 1/2 C)
  • 3-4 pluots, thinly sliced
  • 1/2 t freshly ground black pepper
  • pinch nutmeg
  • pinch salt
  • 4 strawberries, chopped
  • 1/2 C red onion, sliced
  • 2 T maple syrup
  • 1/4 C brown sugar
  • 1 T butter, melted
Instructions
  1. In a small saucepan bring balsamic vinegar to a boil, then reduce to a simmer over low heat. Cook until thickened and syrupy, about 8-12 minutes. Keep an eye on it so it doesn’t burn!
  2. In a hot, dry pan, cook onions with maple syrup and salt. Cook over medium-low heat until caramelized, about 10 minutes.
  3. Thinly roll crust. Bake crust for 5 minutes at 425F.
  4. Brush crust with melted butter. Sprinkle with brown sugar and press it into the crust with a spatula (just a little).
  5. Top with onions, pluots, nutmeg, and pepper. Bake for 7-9 more minutes (until crust is to your desired doneness).
  6. Top with strawberries and drizzle reduced balsamic vinegar.
  7. Serve at room temperature, or warm.

Friday

25

May 2012

0

COMMENTS

Italian “Date Subs”

Written by , Posted in Bread, Cheese, Lunch, Main Dishes, Meat, Sandwiches, Vegetables

Italian “Date Subs”
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Perfect for a picnic!
Ingredients
  • 1 baguette, quartered then sliced in half
  • pepperoncinis
  • black olives, sliced
  • dry Italian salami
  • havarti cheese, sliced
  • lettuce
  • tomatoes, sliced
  • mayo
  • horseradish (opt.)
  • dijon mustard
Instructions
  1. Remove a bit of the middle of the baguette (save it to make croutons).
  2. Top one side with salami, havarti, olives, pepperoncinis, lettuce, tomato*. Top the other side with mayo, mustard, horseradish, and more salami (if desired). Close to make a sandwich.
  3. Wrap with tinfoil and place in a zip top bag or a container.
Notes

Ingredient are all to taste, so use as much or as little as you prefer.
*You could leave the tomatoes off until you’re ready to eat so the bread doesn’t get soggy.

 

Wednesday

23

May 2012

0

COMMENTS

German Style Potato Salad – Adapted by Rachel O

Written by , Posted in Inspired By, Lunch, Meat, Pork, Potatoes, Salads, Sides, Vegetables

German Style Potato Salad – Adapted by Rachel O
Recipe Type: Salad, Side
Serves: 2-4
Potatoes, bacon, onions, and garlic all pair well with oregano, which inspired the changes to this dish.
Ingredients
  • 4-6 potatoes
  • 3 strips bacon, chopped
  • 1 T flour
  • 1/3 C red wine vinegar
  • 1 1/2 t honey
  • 2 T fresh oregano leaves, chopped
  • 1 bell pepper, chopped
  • pinch cayenne
  • 1/2 t paprika
  • 2 T olive oil
  • 2 T plus 2 t salt
  • 1 lg. spring onion
  • 3/4 C stock (chicken or veggie)
  • 1 T plus 1 t Dijon mustard
  • 1/2 t black pepper
  • 1 1/2 C summer squash, chopped
  • 2 cloves garlic, diced
  • 1 tomato, chopped
Instructions
  1. Place potatoes in large pan and cover with cold water and 2 T salt. Bring to a boil. Cook until tender.
  2. Cook bacon over med heat. Remove from pan and set aside (try not to eat it all while you cook the rest of the dish!). Drain all but 2 T bacon grease.
  3. Add onion, bell pepper, summer squash and cook 3 minutes. Add garlic, cook 1 minute. Move veggies to one side of pan, let oil come to the other. Whisk in flour (add more bacon grease if needed).
  4. Whisk in stock, vinegar, mustard, honey, salt, pepper, cayenne, and paprika. Bring to a boil, whisking occasionally. Remove from heat.
  5. Mix oregano leaves with 2 T olive oil.
  6. Cut cooked and cooled potatoes into cubes or slices.
  7. Combine vinegar mixture with potatoes and toss to coat.
  8. Pour oregano oil over potatoes and toss.
  9. Serve topped with bacon and tomato.
Notes

To make this recipe Gluten Free: Omit flour and add 1 T corn starch whisked with 1/4 C cold water. Mix cornstarch mixture in at the same point in the recipe.
Would be wonderful with something cooked on the BBQ!

 

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