De Ma Cuisine

Lunch Archive

Friday

9

March 2012

0

COMMENTS

Sautéed Pea Tendrils and Eggs

Written by , Posted in Breakfast, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Vegetables, Vegetarian

Sautéed Pea Tendrils and Eggs
Recipe Type: Main, Lunch, Dinner
Author: The Cilantropist via Christy Durrance
Cook time: 20 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 1 large bunch fresh pea tendrils
  • 2-3 T olive oil
  • 2 cloves garlic
  • Salt
  • 4 eggs
  • Salt and pepper
Instructions
  1. Wash pea tendrils, discarding tough, large stems and tear into bite-sized pieces. Pat or spin dry.
  2. Heat olive oil in a medium skillet over medium heat. Add garlic and sizzle for 30 seconds, coating well with the oil.
  3. Add pea tendrils and salt to taste. Sauté until pea tendrils are wilted, but still bright green, about 2-4 minutes. Remove from pan to serving dishes.
  4. Fry one egg per person in the same pan to desired doneness. Salt and pepper to taste.
  5. Lay egg on top of sautéed pea tendrils. Serve and enjoy!
Notes

We ate this with an Irish Soda Bread, smothered with butter and homemade jam.

Friday

2

March 2012

1

COMMENTS

Katy’s Omelets

Written by , Posted in Breakfast, Cheese, Dinner, Eggs, Gluten Free, Low Carb, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Katy’s Omelets
Recipe Type: Breakfast, Eggs
Author: Katy Durrance
Serves: 1
How about an omelet for breakfast in the morning or for a gourmet dinner?!
Ingredients
  • 2 eggs
  • a pinch of salt
  • a pinch of pepper
  • herbs (rosemary, time, chives, parsley, etc.) put as much as you please! 🙂
  • potatoes cooked with salt, pepper, and garlic
  • bacon, cooked and chopped
  • grated cheese (preferably monetary jack)
Instructions
  1. Heat a small pan to medium to medium high heat.
  2. Beat the eggs, salt, and pepper in a small bowl.
  3. Spread butter on the pan and immediately add the egg mixture. Here’s the secret, add the cheese and herbs when the egg is mostly raw, this helps all the flavors to seep into the egg and make it tastier.
  4. Once the egg starts lifting a bit from the pan add the bacon and potatoes. Then, with the spatula, fold the egg in half. Keep it there for a few seconds then slide it onto a plate. Garnish with a few leftover herbs. Bon Appetite!

 

 

Wednesday

11

January 2012

0

COMMENTS

Stuffed French Toast

Written by , Posted in Bread, Breakfast, Dinner, Eggs, Fruit, Lunch, Main Dishes, Sandwiches

Stuffed French Toast
Recipe Type: Breakfast, Lunch, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
French Toast gets Stuffed… and extra delicious!
Ingredients
  • 4 slices whole wheat bread
  • 2 pears (or whatever fruit you have that you enjoy), thinly sliced
  • 2-3 T peanut butter
  • 2 eggs
  • 4 T milk
  • a good sprinkle of cinnamon
  • dash nutmeg
  • pinch salt
  • drizzle of honey
  • maple syrup
  • Greek yogurt
  • walnuts
Instructions
  1. Cook pears with honey, until softened.
  2. Whisk eggs, milk, salt, cinnamon and nutmeg together.
  3. Spread peanut butter on 2 slices of bread. Top with fruit and another piece of bread. Dip both sides of the sandwich in the egg mixture, soaking well.
  4. Cook, flipping once, until it’s hot, a bit crispy and the egg is fully cooked.
  5. Serve topped with yogurt, walnuts and maple syrup.

Friday

2

December 2011

0

COMMENTS

Katy’s Crêpes

Written by , Posted in Breakfast, Dinner, Eggs, Guest Posts, Lunch, Main Dishes

Crêpes
Recipe Type: Breakfast, Lunch, Dinner, Crêpes
Author: Katy Durrance
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-9
Pretend like you’re in France and make Crêpes!
Ingredients
  • 2 eggs
  • 1 cup of flour
  • 1 1/2 cups of milk
  • 1 TB of cooking oil
  • a teaspoon of salt (if you are making dessert crêpes use 2 tablespoons of sugar instead of salt!)
  • butter (for the pan)
Instructions
  1. In a bowl, combine eggs, flour, milk, cooking oil, and salt (or sugar if dessert crêpes).
  2. Heat a pan on the stove on medium-high heat until pan is fairly hot, then turn it down to medium heat.
  3. Take a little bit of butter and set it in the middle of the pan. Then, using your hands, lift up the pan and twist it in a circular motion until most of the pan is coated. Then put 1/4 of a cup of the batter on the middle of the pan, and using the same circular motion, coat all of the pan with batter. If there are holes use a spoon and put some of the batter in the holes. Remember, you want this to be as THIN as possible!
  4. After a minute or so you can flip it over with a spatula.
  5. After another minute you can just slide it on a plate!
Notes

It takes around 30 minutes to cook all of the crepes, while one take about 1 minute and 30 seconds. This batch makes about 18 crepes and serves 8-9 people.

Wednesday

23

November 2011

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Holiday, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sides, Vegetables, Vegetarian

Do you want to do something with the extra pumpkin filling you didn’t use in your Pumpkin Pie? One option is to make another pie. Or, you could make some pumpkin pasta for dinner on Friday night. If you didn’t have Pumpkin Pie, but have some winter squash that needs a delicious use: roast it, scoop it out, puree it (freeze it, if you’re not ready to use it yet)… then you’re ready to cook!

Ooh, another yummy way to use leftover pumpkin is on grilled cheese. Not kidding. Take a little pureed pumpkin (about 2 T per sandwich) and spread it on a slice of bread. Top with cheese, close the sandwich, and butter (or olive oil) the outside of the slices and grill until cheese is melted and bread is toasty (I’m sure you know how to make grilled cheese, so all that was probably totally unnecessary).

For more ways to use Thanksgiving leftovers, check in on Friday. Until then, enjoy your loved ones, the turkey, potatoes, gravy… I don’t need to list the whole meal, mostly because it’s making me hungry, and you know what it entails. Happy Thanksgiving, Friends! And for those of you in non-Thanksgiving places, happy tomorrow’s Thursday to you!

Here’s the pasta. It’s basically like Mac and Cheese meets Pumpkin.

Happy Eating!

 

Print
Pumpkin Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4

Ingredients

  • pasta (rice, whole wheat, or regular - spaghetti, rotini, penne)
  • 2 T olive oil
  • 2 T flour
  • 1 C (or more) milk
  • 1/2 C stock (or water, or milk)
  • 1 C pumpkin, pureed
  • pinch cumin
  • pinch all spice
  • salt
  • pepper
  • 1/4 t red pepper flakes
  • 1 C sharp cheddar cheese (or whatever cheese you like), grated
  • 1/4 C parmesan cheese
  • 1/2 C pasta water
  • 1/2 T balsamic vinegar

Instructions

  1. Cook pasta (reserve 1/2 C pasta water before draining pasta).
  2. Heat oil in pan, add flour. Whisk together and cook 30-60 seconds. Add milk and stock slowly, whisking as you do. Once it's getting thick, add pumpkin and seasonings. Bring almost to a boil (try not to let it boil - the sauce may break) and turn heat off. Add cheese, whisking; add pasta water and balsamic vinegar.
  3. Serve topped with any, all or none: homemade croutons (toasted slices of bread seasoned with olive oil, chili powder, salt and pepper), caramelized onions, parmesan, bacon. Great on it's own, or as a side with chicken or beef or leftover Thanksgiving turkey.
http://www.de-ma-cuisine.com/inspired-by-pumpkin-pie-filling/

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