De Ma Cuisine

Main Dishes Archive

Wednesday

31

July 2013

6

COMMENTS

I’m Baaaaack – Episode 75

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, This Week's Feast, Vegetables

EggplantTomatoRisotto3

How many ways are there to eat eggplant? Do you even like eggplant? Or are you a skeptic?

The more I cook with it, the more ways I discover that it tastes good… I didn’t used to be such a fan.

I’ve found that the salting step should not be skipped. Peeling helps too. And then of course it’s best to cook it with things that it goes well with: rice, lemon, zucchini, and tomato, for example.

EggplantTomatoRisotto5

Oh yeah, and see that scoop of rice? That’s a cup and a half. Doesn’t seem like a lot, right? I think this recipe makes enough for about 6-8 people. Gosh it made a lot. Why do I always forget that a little rice goes a loooooooong way?! Oh well, I will make the leftovers into Chicken and Rice Soup.

Yes, we eat soup in the summer. I don’t care if it’s too hot.

EggplantTomatoRisotto4

EggplantTomatoRisotto

If you don’t want leftovers, invite some friends over for a summer dinner. To go along with the Risotto you could grill some chicken and veggies, toast some cheesy Garlic Bread, drink Mint Iced Tea, and have Vanilla Ice Cream with Roasted Fruit for dessert… I’m in. When do we eat?!

Happy Eating!

Print
Eggplant and Tomato Risotto

Prep Time: 30 minutes

Cook Time: 51 minutes

Total Time: 1 hour, 21 minutes

Yield: 6-8

Eggplant and Tomato Risotto

Ingredients

  • 2 T olive oil
  • salt (for eggplant)
  • 1 medium-large eggplant, peeled and sliced (about 4 C)
  • 1 medium onion, chopped (about 1 C)
  • 1 medium zucchini, chopped (about 1 C)
  • 1 medium-large tomato, chopped (about 1 1/2 C)
  • 3 cloves garlic, diced
  • salt, to taste
  • pepper, to taste
  • 1/4 t dried thyme
  • 1 1/2 C Arborio rice
  • 6-8 C chicken stock
  • 1/2 C white wine (opt.)
  • 2 t honey
  • 2 T lemon juice
  • 1 C parmesan cheese, grated
  • 1 T unsalted butter
  • lemon wedges, for serving
  • fresh basil, chopped, for serving

Instructions

  1. Salt eggplant and leave for 15-30 minutes (to draw out water and reduce bitterness). Rinse and pat dry. Cut into 1/2" cubes.
  2. Add wine and stock to a medium pot. Bring to a boil then reduce to a simmer (or just cover and keep warm).
  3. Heat a large pot. Add oil. When oil is hot, add all veggies except garlic. Cook over medium heat for 5-10 minutes, stirring occasionally.
  4. Add garlic, rice, and seasonings; cook 1 minute.
  5. Add 1 C hot stock to rice mixture. Stir. Cook over medium or medium-low heat, stirring often, until liquid is mostly absorbed. Repeat until rice is cooked (about 20-40 minutes).
  6. Remove from heat. Stir in honey, lemon, cheese, and butter. Taste and adjust seasoning as needed.
  7. Let stand 5-10 minutes.
  8. Serve topped with fresh basil and a squeeze of lemon.
http://www.de-ma-cuisine.com/im-baaaaack-ep75/

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

 

 

Monday

22

July 2013

2

COMMENTS

Fried Eggplant Ratatouille

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

 

Fried Eggplant Ratatouille
Recipe Type: Main, Stove top, Dinner, Vegetarian
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
A twist on a classic – the eggplant is fried, the other veggies are raw.
Ingredients
  • 1 eggplant, peeled and thinly sliced 1/2″ thick
  • salt (for eggplant)
  • 1 to 2 eggs, whisked
  • 1/2 to 1 C AP flour
  • pinch salt
  • pinch pepper
  • pinch cayenne
  • olive oil, for frying
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1/4 C red onion, diced
  • 1 summer squash, diced
  • 1 clove garlic, minced
  • 1/4 t thyme
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 1/2 t honey
  • 1-2 T lemon juice
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1/2 t dijon mustard
  • pinch red pepper flakes
  • 4 thin slices of bread
  • 1 ball mozzarella, in large chunks
  • fresh basil, chopped, for topping
Instructions
  1. Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.
  2. Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
  3. Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.
  4. Combine bell pepper, onion, tomato, and summer squash with dressing.
  5. Toast bread.
  6. Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.
  7. Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.

 

Friday

19

July 2013

0

COMMENTS

Tomato and Onion Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Main Dishes, Pizza, Vegetables, Vegetarian

 

Tomato and Onion Pizza
Recipe Type: Pizza, Main, Dinner, Baking, Oven
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
A simple pizza is the perfect way to end the week.
Ingredients
  • 1 pizza crust
  • olive oil or AP flour for the baking sheet
  • 1/2 C (or more) tomato sauce
  • 1 t dried basil
  • 1/4 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried parsley
  • 1/4 t dried rosemary, chopped
  • 1/4 t red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 1 ball mozzarella cheese, sliced
  • 1-2 tomatoes, sliced
  • 1/2 red onion, sliced
  • 1 t dried or fresh savory
  • lemon wedges, for serving
Instructions
  1. Pre-heat oven to 425F.
  2. Dust baking sheet with flour or grease with oil. Roll out or press out pizza crust. Bake crust for 5 minutes.
  3. Stir together tomato sauce and seasonings (except savory). Taste and adjust if needed.
  4. Top crust with sauce, cheese, tomatoes, onion, and savory. Bake for 7-10 minutes (or according to your crust’s baking instructions).
  5. Serve with a squeeze of lemon.

 

Wednesday

10

July 2013

0

COMMENTS

Asian Chicken Salad

Written by , Posted in Condiments, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Asian Chicken Salad
Recipe Type: Salad, Main, Meat, Vegetables
Cuisine: Asian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 4-6 C lettuce, torn
  • 1 carrot, sliced into rounds (about 1 C)
  • 2 medium tomatoes, cut into wedges (about 1 1/2 C)
  • 1 bell pepper, julienned or thinly sliced (about 1 C)
  • 1 sweet pepper, seeded and chopped (about 1/4 C)
  • 1 summer squash, julienned or thinly sliced (about 1 C)
  • 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
  • 2 T red onion (optional), chopped
  • 1/2 T chives or green onion, chopped
  • 1 C chicken, cooked and chopped (I used leftovers)
  • 1/3 C almonds, chopped, for topping
  • 1 T sesame seeds, for topping
Instructions
  1. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
  2. Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.

 

Wednesday

3

July 2013

0

COMMENTS

Tomato Corn and Quinoa Salad

Written by , Posted in Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, Meat, Potlucks, Poultry, Quinoa, Salads, Sides, Vegetables

 

Tomato Corn and Quinoa Salad
Recipe Type: Salad, Main, Side, Vegetable, Meat, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.
Ingredients
  • 2 C uncooked quinoa, rinsed and drained
  • 4 C stock or water
  • 4 ears of corn, kernels sliced off the cob
  • 2 small summer squash, diced
  • 1 C green beans, diced
  • 1/4 to 1/2 C red onion, diced or minced
  • 5 small tomatoes, diced
  • 1 C chicken, cooked and chopped
  • Dressing: 1 T lemon juice
  • 1/2 to 1 T apple cider vinegar
  • 2 T balsamic vinegar
  • 1/2 T maple syrup
  • 1 t dijon mustard
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 2 T fresh basil, chopped
  • 1 T fresh parsley, chopped
  • 1 t fresh oregano, chopped
  • 1 t fresh chives, chopped
  • 3/4 C olive oil
Instructions
  1. In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
  2. Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
  3. Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
  4. Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
  5. Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.

 

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