De Ma Cuisine

Main Dishes Archive

Friday

21

June 2013

0

COMMENTS

Mediterranean Chicken and Rice

Written by , Posted in Crock Pot, Dinner, Gluten Free, Main Dishes, Meat, Poultry, Rice, Vegetables

 

Mediterranean Chicken and Rice
Recipe Type: Main, Casserole, One Dish, Crock Pot
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 whole chicken
  • 1 T olive oil
  • salt and pepper to taste
  • 2 C water or stock
  • 2 carrots, diced
  • 1/2 C daikon radish, diced
  • 3 cloves garlic, diced
  • 1 onion, sliced
  • 1/2 C kalamata olives, halved
  • 1 C rice
  • 1/4 t smoked paprika
  • 1/2 t sweet paprika
  • salt and pepper to taste
  • pinch cayenne
  • 2 T fresh basil, chopped, for topping
  • 1 T fresh parsley, chopped, for topping
  • 1 T fresh chives, chopped, for topping
Instructions
  1. Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
  2. Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
  3. Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
  4. Taste the rice and adjust seasoning if needed.
  5. To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.

 

Wednesday

19

June 2013

0

COMMENTS

Crispy Potatoes with Chili and Cheese

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Legumes, Lunch, Main Dishes, Meat, Potatoes, Roasting, Vegetables

 

Crispy Potatoes with Chili and Cheese
 
Recipe Type: Main, Leftovers, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)
Instructions
  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt or sour cream.
 

 

Monday

17

June 2013

0

COMMENTS

Hot Chicken Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Poultry, Soups, Vegetables

 

Hot Chicken Chili
Recipe Type: Soup, Main
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 t garlic powder
  • 1 t cumin
  • 1/2 t dried oregano
  • 1/2 t ground coriander
  • 1/8 t cayenne pepper
  • 1 t olive oil
  • 1 lb. chicken, small-diced
  • 1/4 C chopped onion
  • 1 C chicken broth
  • 1 can (4 oz.) jalapeños or green chilies
  • 2 cans white kidney beans (undrained) or other white beans
  • Monterey Jack cheese, grated, for topping
  • sliced green onions, for topping
Instructions
  1. Blend seasonings. Heat oil in pan over medium heat. Add chicken and half of the spices. Cook 4-5 minutes, stirring often.
  2. Add onion; sauté.
  3. Add the rest of the ingredients except the beans. Add more water if necessary. Simmer 30 minutes.
  4. Add the beans – simmer 10 minutes.
  5. Serve topped with cheese and green onions.

 

Wednesday

12

June 2013

0

COMMENTS

Panzanella Salad with Summer Veggies

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

 

Panzanella Salad with Summer Veggies
Recipe Type: Main, Salad, Bread, Vegetables, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Does it count as a salad if there’s no lettuce? I think so. Combine some day old bread with fresh summer veggies, and you’ve got dinner!
Ingredients
  • 1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
  • olive oil
  • pinch salt
  • pinch pepper
  • 1 clove garlic
  • 1 1/2 C summer squash, grated
  • 1 carrot (1 C), grated
  • 1 C green beans, cut into 1″ pieces
  • 2 T red onion (opt.), chopped
  • 1/2 C cherry tomatoes, halved
  • 1/2 C tomato, chopped
  • 1 C parmesan cheese, grated
  • Dressing: 1/2 to 1 T fresh tarragon, chopped
  • 1 T fresh parsley, chopped
  • 1/4 t chives, chopped
  • 1 clove garlic, diced or minced
  • salt (to taste)
  • pepper (to taste)
  • 2 T balsamic vinegar
  • 1/4 C olive oil (or more – to taste)
Instructions
  1. Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
  2. Whisk dressing ingredients together. Toss with veggies and cheese.
  3. Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.

 

 

Monday

27

May 2013

0

COMMENTS

Squash and Polenta Soup

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Leftovers, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

 

Squash and Polenta Soup
Recipe Type: Soup, Main, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Leftover polenta is made into a wonderful soup.
Ingredients
  • 1-2 T olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 4 small and 1 large zucchini/summer squash, chopped
  • 1/4 C daikon radish, minced
  • 1 large tomato, chopped
  • 1/4 C white wine (or 1 T white wine vinegar)
  • 1 T lemon juice
  • 2 C Tomato and Savory Polenta
  • 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
  • pinch cayenne
  • salt and pepper, to taste
  • 1/2 t dried savory, crumbled
Instructions
  1. Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
  2. Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
  3. Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
  4. (Optional: If you have squash haters, you could blend the soup.)

 

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