De Ma Cuisine

Main Dishes Archive

Monday

4

February 2013

0

COMMENTS

Chili Cheese Fries with Coleslaw on Top

Written by , Posted in Appetizers, Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Lunch, Main Dishes, Potatoes, Roasting, Vegetables, Vegetarian

Chili Cheese Fries with Coleslaw on Top

Recipe Type: Main, Dinner, Baked, Potatoes, Beans
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Spiced homefries are topped with beans and cheese. Yum!
Ingredients
  • 4 small – medium potatoes, cut in wedges
  • 3/4 C black beans
  • 1/2 C Roasted Vegetable Soup (or other puréed soup)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 1 t chili powder
  • 1 t smoked paprika
  • pinch cayenne
  • 1/4 t pepper
  • 1/4 t Kiawe smoked sea salt (or sea salt)
  • 1/4 t sea salt
  • 1/4 t chili and garlic smoked sea salt (or sea salt)
  • 1 T olive oil
  • 1 C cheese, grated
  • coleslaw
Instructions
  1. Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
  2. Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
  3. Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
  4. Top with coleslaw.

 

Friday

1

February 2013

0

COMMENTS

Pasta Parmesan

Written by , Posted in Cheese, Dinner, Gluten Free, Main Dishes, Pasta, Sides, Vegetables, Vegetarian

Pasta Parmesan

Recipe Type: Pasta, Main, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Quick. Easy. Delicious.
Ingredients
  • 1/2 pkg. rotini rice pasta
  • 2 T butter
  • 1-2 T olive oil
  • 2 heads broccoli, chopped in bite sized pieces
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves of garlic, minced
  • 3/4 to 1 C pasta water
  • 1 t dijon mustard
  • 1 T maple syrup
  • 1 T lemon juice
  • 1/2 to 1 C parmesan cheese, grated
Instructions
  1. Cook pasta. Reserve 3/4 to 1 C pasta water, then drain and keep warm.
  2. Heat pan, add butter and oil. Let it brown over medium heat. Add broccoli, salt, pepper, and cayenne, and cook over medium or medium-low heat for 5 minutes. Add garlic and cook 1 minute more.
  3. Whisk pasta water with mustard, lemon juice, and maple syrup. Pour over broccoli and cook 1 minute. Remove from heat and let stand while you grate the parmesan cheese. Toss the pasta with the cheese.
Notes
You could change this up so easily to suit your tastes, and what’s in your pantry. Squash, cauliflower, fennel, carrots, onions, more garlic, less garlic… you get the picture. Use what you have and what you like!

 

Wednesday

30

January 2013

13

COMMENTS

Mahi Mahi Fennel and Potato Chowder – Episode 53

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Dinner, Fennel Pollen, Fish, Lunch, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

MahiMahiChowder4

I love cold nights warmed by steaming bowls of soup. It’s soup season and I fully intend to take advantage of it. Freshly made, reheated, at home, out with friends… it’s one of my all time favorite comfort foods.

MahiChowder4

Did you ever watch the Seinfeld episode where they aren’t allowed to buy soup anymore? I always get so frustrated when people have food to eat, on a show, and they can’t. I don’t know why it bothers me so much. But, it does. I think I would be devastated if I had to wait one year to come back for soup.

MahiChowderDo you like fennel? I didn’t think I did. But, I’ve discovered that I do. Especially in Mac and Cheese, roasted, and in soups.

MahiMahiChowder3

I have recently tried fennel pollen, from Pollen Ranch. Abundant Harvest Organics is going to start selling it as an add on and they sent me some to try. So far I’ve used it on Roasted Fennel Pollen Potatoes, on Savory Baked French Toast, and in today’s Chowder. It adds this great, “je ne sais quoi” to a dish.

MahiChowder2

Happy Eating!

Print
Mahi Mahi, Fennel, and Potato Chowder

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 6

Ingredients

  • 2 T olive oil
  • 1 1/2 lb. Mahi Mahi, cut into 1" pieces
  • 3-4 C potatoes, cut into 1/4" cubes
  • 1 1/2 C carrots, chopped
  • 1/2 to 1 fennel bulb, finely chopped
  • 3 cloves garlic, minced
  • 1 t salt
  • 1/4 t pepper
  • 1 T All Purpose flour (for GF: 1 T cornstarch)
  • 1/4 C cold water
  • 2 1/2 to 3 C hot water
  • 1 T red wine vinegar
  • 1 t lemon juice
  • 3/4 C milk
  • 2 T cream
  • pinch to 1/4 t fennel pollen

Instructions

  1. Heat soup pot. Add olive oil. When oil is hot, add fish and cook, over med-low heat for 3 minutes. Add veggies, salt and pepper. Increase heat to medium, and cook covered, for 10 minutes.
  2. Add vinegar, stir to deglaze the pan (scrape off any browned bits from the bottom).
  3. Whisk together flour and 1/4 C water. Add to soup pot. Stir. Add hot water.
  4. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, or until veggies are tender and fish is cooked.
  5. Remove from heat and add milk, cream, and fennel pollen. Stir. Add lemon. Stir. Taste and adjust seasoning if necessary.
http://www.de-ma-cuisine.com/no-soup-for-you-ep53/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson. Fennel Pollen is from Pollen Ranch.

Monday

28

January 2013

1

COMMENTS

Chicken Cordon Bleu avec Moutarde

Written by , Posted in Baking, Cheese, Dinner, Low Carb, Main Dishes, Meat, Poultry, Roasting

Chicken Cordon Bleu avec Moutarde

Recipe Type: Main, Chicken, Meat, Poultry
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Chicken Cordon Bleu with a twist – mustard!
Ingredients
  • 6 chicken breasts
  • 6 slices of prosciutto
  • 12 slices of gruyère cheese
  • 2 T dijon mustard
  • salt
  • pepper
  • paprika
  • flour
  • 1/2 C parmesan cheese, grated
  • 1/2 to 1 C water
  • lemon juice
Instructions
  1. Pre-heat oven to 350F. Slice chicken almost all the way through, lengthwise, creating a flap. Stuff with 2 pieces of gruyère and 1 piece of prosciutto. Close flap and spread the top with dijon, a sprinkle of salt, pepper, paprika, and flour.
  2. Grease a 9×13 baking dish. Pour in water. Place chicken in pan, mustard side up.
  3. Bake for 45 minutes. Sprinkle with parmesan and bake 15-20 minutes more (or until chicken reaches 175F).
  4. Sprinkle with a bit of lemon juice and serve.

 

Friday

25

January 2013

0

COMMENTS

Crispy Dijon Chicken Thighs

Written by , Posted in Condiments, Dinner, Low Carb, Main Dishes, Meat, Poultry

Crispy Dijon Chicken Thighs

Recipe Type: Main, Stove Top, Meat, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 chicken thighs
  • 2 T butter
  • 1 T olive oil
  • 1 T dijon mustard, divided
  • 1-2 T flour
  • salt
  • pepper
Instructions
  1. Spread 1/4 T dijon over one side of each chicken thigh. Season it with salt and pepper. Sprinkle it with flour.
  2. Heat skillet. Add olive oil. When hot, shake excess flour from chicken and place in pan, mustard side down.
  3. Top each thigh with remaining mustard, salt, pepper, flour, and 1 T butter. Place lid on pan and cook over low heat for 8-10 minutes. Flip and cook 8-10 minutes more, or until chicken reaches 180F.
Notes
Serve with Hot Napa Slaw!

 

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