De Ma Cuisine

Lunch Archive

Wednesday

16

November 2011

0

COMMENTS

Winter Vegetable Salad

Written by , Posted in Dinner, Holiday, Lunch, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Winter Vegetable Salad
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 3
It tastes like fall!
Ingredients
  • 1-2 T olive oil
  • 1 butternut squash, peeled and cubed
  • 2 slices bacon, cooked and crumbled
  • 1 apple, cut in medium chunks
  • 1 onion, cut in medium chunks
  • 1 t chili powder
  • 1/8 to 1/4 t cayenne
  • salt
  • pepper
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • Reduced balsamic vinegar (top with)
  • Greek yogurt (for serving)
  • Caramelized onion cheddar cheese (opt.)
  • 1 C spinach
  • pinch nutmeg (for spinach)
Instructions
  1. Toss squash with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
  2. While squash cooks, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy.
  3. Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
  4. Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.

Friday

21

October 2011

2

COMMENTS

For Oma and Her Borscht – Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Inspired By, Legacy, Lunch, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

Beef-and-Beet-Borscht1

This post is for my Oma, who will probably never read it, as I’m quite certain that she’s not online.

My Oma is a wonderful cook. She’s one of the best, in my opinion. When we were little and we’d go to visit, she would have Chicken Noodle Soup for those of us who hadn’t yet discovered the wonders of Borscht. I didn’t know what I was missing! Her Borscht is amazing! She has two different kinds: Beef Borscht (I don’t know if that’s the real title, it might also be called Winter Borscht) and Sommer Borscht (pronounced like Zumma). I had the Sommer Borscht recently for the first time and it’s oh so good. She also makes Zwieback (the buns being made by me in the above photo), which I have memories of making with her as a small girl. I’ve made them since, as a grownup, and while they’re not quite the same, they’re pretty good (I have her Zwieback recipe, in her handwriting, so they’re as close as they can get!).

Beets1

Oma’s Borscht is made differently than mine, but they’re the same idea. A meat and potatoes soup that has a dollop of sour cream on top. I make mine with beets (which I’m told she doesn’t) and she makes hers with dill (which I don’t). There may be other variances too, but those are the main ones.

I think Borscht came from a time where people used what they had out of necessity. I used what I had (beets) because I wanted to (and because it’s the only way we like beets in our house). This is how I normally cook, and why most of my recipes are uniquely my own. Some are inspired by a magazine, a blog, a cookbook. Others are concocted by standing in front of the pantry cupboards, or the fridge with the door open (I used to get in trouble for this as a kid) summoning my creative culinary skills to create something delicious. Either way, I’m often inspired to use things that we already have, often that have come in our Abundant Harvest Organics produce box, in a fresh, creative way.

I’ve made Borscht many times before, but until recently, had never written it down. So, here’s my most recent version, probably slightly different from any other, but good none-the-less.

Happy Eating!

Print
Beet and Beef Borscht

Prep Time: 15 minutes

Cook Time: 2 hours, 17 minutes

Yield: 4

Beet and Beef Borscht

Ingredients

  • 2 T olive oil
  • 1/2 - 1 lb. (stewing) beef*
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 4 lg. or 8 sm. radishes, chopped (opt.)
  • 3 med. - lg. potatoes, chopped
  • 1 onion, chopped
  • 8 sm. beets, peeled and chopped
  • 1 clove garlic, diced
  • 1 T (or more) red wine vinegar
  • 1 C crushed tomatoes
  • 2 - 4 C water
  • 4 C beef (or chicken, or vegetable) stock*
  • to taste salt
  • to taste pepper
  • 1 C cabbage, chopped
  • Greek yogurt (for topping)

Instructions

  1. Heat soup pot. Add olive oil, then beef. Cook beef 3 - 5 minutes.
  2. Add carrots through beets, cook for about 8 to 10 minutes. Add the garlic, cook 1 minute. Add the vinegar, to deglaze the pan, cook about 1 minute more.
  3. Add tomatoes, water, stock. salt, and pepper, and bring to a boil. Reduce to a simmer and cook 1-2 hours, adding the cabbage in the last 30 minutes or so. Taste and adjust seasoning if desired.
  4. Serve topped with yogurt.

Notes

*To make it vegetarian, omit beef, and use vegetable stock.

http://www.de-ma-cuisine.com/for-oma-and-her-borscht/

Tuesday

13

September 2011

1

COMMENTS

Honey-Mustard Chicken Sandwiches

Written by , Posted in Condiments, Lunch, Meat, Poultry, Sandwiches, Sauces

Some good friends of ours moved to Minnesota last week. Sad for us, happy for them. I helped them pack their worldly possessions into two shipping crates, and before leaving, she emptied most of the contents of her fridge into 3 grocery bags. I brought them home, and our fridge is now overflowing with condiments.

We have 2 or 3 of a few things, but I didn’t want to throw the extras out, because we have a hard time throwing out food. As I was standing and staring at the sea of ketchup and mayo, ideas started popping into my head about how to use things, in creative ways, to give myself a little more fridge space!

Here are some of my ideas:

Ketchup: Meatloaf, BBQ sauce, burgers.

A1 Steak Sauce and Mayo: Mix them together to make a mayo for roast beef sandwiches (a great way to use leftover roast beef) or burgers. Meatloaf.

Mayo: Ranch dressing, Blue cheese dressing.

Sun Dried Tomatoes: On pizza, in pasta, with chicken, on a crostini.

Pickles: I read in my latest issue of Food Network Magazine that pickle juice is becoming trendy. I usually just eat pickles with a sandwich, but, I wonder if they would be good with some parmesan and olive oil on a crostini. I’ve seen a recipe for chicken with pickles (haven’t tried it, but am curious about it). What about a pickle coleslaw (pickles, cabbage, shredded carrots, creamy or vinegar dressing)? I love pickles or pickle relish in tuna, but that’s kinda standard, at least in our house.

Chili Sauce: Thai Chicken with Peanuts and Chives, Stir fry.

Mustard (one of mine, I started getting inspired by everything in the fridge): Honey Mustard Chicken Sandwiches.

Soy Sauce (also mine): Soy Ginger Chicken with Sesame Seeds.

These are just a few ideas, off the top of my head.

Happy Eating!

Honey-Mustard Glazed Chicken Sandwiches
Recipe Type: Sandwich
Author: Rachel Oberg – De Ma Cuisine
Prep time: 3 mins
Cook time: 15 mins
Total time: 18 mins
Serves: 2
Inspired by the contents of a friend’s fridge when she moved to Minnesota, I made this sandwich with common condiments found in most kitchens: mustard and honey.
Ingredients
  • 2 Chicken breasts
  • 1 T Olive oil
  • 2 T Spicy brown mustard
  • 1 T Honey
  • 4-6 tomato slices
  • 2 pieces of lettuce (or a few, if small)
  • 2 Hamburger buns, or a baguette (sliced), or 4 slices french bread
  • Mayo (opt.)
  • Salt
  • 1/4 C Water
  • 1 T Cornstarch
Instructions
  1. Heat oil in pan over medium heat. Season chicken with salt and add to pan. Cook, flipping once, about 7 minutes/side, or until internal temperature reaches 170 F.
  2. Whisk water, cornstarch, mustard and honey.
  3. Remove chicken from pan. Pour honey-mustard mixture into pan and whisk. Add chicken. Pull chicken apart with forks (if you want to) and mix around in sauce.
  4. Assemble sandwich with mayo, chicken, lettuce and tomato.
  5. Great with potato chips (I made homemade, but store bought would be great too!).
Notes

Our rating: ***

 

Thursday

4

August 2011

0

COMMENTS

Walnut Kale and Balsamic Dip

Written by , Posted in Appetizers, Bread, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Nuts, One Dish Dinners, Quick and Easy, Sauces, Sides, Snacks, Vegetables, Vegetarian

 

Dinner Tonight – French Bread with Oil, Vinegar and Walnuts
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Dinner tonight was fresh baked French Bread, with, I don’t even know what to call the side, not a sauce, just a mixture of yummy foods that go well together. Quick, easy, delicious.
Ingredients
  • 5 T olive oil
  • 1/4 to 1/2 C red onion
  • 2 T balsamic vinegar
  • to taste salt
  • to taste pepper
  • sprinkle nutmeg
  • pinch red pepper flakes
  • 1 clove garlic, chopped
  • 1/4 C chopped walnuts
  • 1/4 to 1/2 C chopped kale (chard, spinach, dandelion or any greens that you have on hand)
  • 1/4 C parmesan cheese
  • 1 loaf French Bread, fresh from the oven (or fresh from the store, warmed in the oven)
Instructions
  1. Saute the onion in olive oil, balsamic vinegar, salt, pepper, nutmeg, and red pepper flakes, over medium-low heat, until the onion is softening, about 5 minutes.
  2. Add garlic, walnuts and kale, cook about 3 minutes more.
  3. Serve warm, with parmesan cheese sprinkled on top (lots of it!), and scoop the mixture with hot from the oven French bread.
Notes
This would be awesome with bacon crumbled into it. (July 22, 2010)

Cooking Light’s French Bread Recipe

Thursday

4

August 2011

0

COMMENTS

Panzanella Salad

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

This is my second version of Panzanella Salad (bread salad). They were both amazing. I mean, how can you go wrong with crusty bread, olive oil, parmesan, and fresh basil?! I know. You can’t. The ingredients are what I had at the time. Use what you have, and what you like!

Panzanella Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 C crusty bread (I used Sourdough, but French or any other stale or day old bread will work)
  • olive oil
  • 1 clove garlic
  • 15 fresh basil leaves, chopped
  • 1 fresh flat parsley leaf, chopped
  • 1/4 C balsamic vinegar
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • pinch cayenne
  • 1/4 C olive oil
  • 1/2 C summer squash, diced
  • 6 cherry tomatoes, halved or quartered
  • 1/2 C fresh mozarella
  • 1/4 C parmesan, grated
  • 1/4 C Feta
  • Also good with red onion, mushrooms, spinach… use your imagination. If you think it will taste good, try it. If it doesn’t, you know for next time.
Instructions
  1. Rub bread with garlic; cube (if it’s frozen, grate the rest into the dressing – if it’s not just grate the whole clove into the dressing)
  2. Drizzle with olive oil; broil (or toast) 5 minutes, turn, 5 min more.
  3. Chop herbs; whisk them with vinegar through cayenne. Slowly whisk in olive oil, creating an emulsion. Toss with squash through feta.
  4. Toss with bread right before serving.
Notes
July 22, 2010

 

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