De Ma Cuisine

Main Dishes Archive

Wednesday

23

January 2013

0

COMMENTS

Roasted Vegetable Soup

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Lunch, Main Dishes, Roasting, Soups, Vegetables, Vegetarian

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
Instructions
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

Wednesday

16

January 2013

0

COMMENTS

Shepherd’s Pie with Mustard Greens

Written by , Posted in Baking, Beef, Cheese, Dinner, Gluten Free, Leftovers, Main Dishes, Meat, Potatoes, Vegetables

 

Shepherd’s Pie with Mustard Greens
Recipe Type: Main, Dinner, Meat, Beef, Comfort Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/2 lb. ground beef
  • 1-2 T olive oil
  • 1 1/2 C broccoli raab, chopped
  • 3/4 C Korean daikon radish, diced or chopped
  • 3 mustard green leaves, chopped
  • 2 carrots (1 C), chopped
  • 1 C cabbage, chopped
  • 4-5 cloves roasted garlic*, mashed
  • 1/2 t chili powder
  • pinch cayenne
  • pinch cumin
  • pinch nutmeg
  • 1/2 t smoked paprika (plus more for topping)
  • 1 t salt
  • 1/4 t pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1 t dijon mustard
  • 1 to 1 1/4 C water
  • 4-5 C mashed potatoes (I use leftovers)
  • 1/2 to 1 C cheese, grated (creamy jack and cheddar)
Instructions
  1. Pre-heat oven to 350F. In an ovenproof skillet, cook beef. Drain (wipe out pan, if desired) and set aside. Add olive oil to skillet and let it get hot. Add all veggies and seasonings except mustard greens and garlic. Cook over medium heat for 10 minutes, or until veggies are tender.
  2. Whisk cornstarch with water, dijon, balsamic vinegar, and garlic. Pour over veggies. Stir in beef and mustard greens, and cook for 10 minutes over medium-low heat, stirring occasionally. If the liquid evaporates too much, add more water.
  3. Remove from heat. Taste, and adjust seasonings if needed. Spread the meat and veggies evenly in the pan (if you weren’t cooking in an oven safe skillet, now’s the time to transfer to a greased, ovenproof dish.) Cover meat mixture with mashed potatoes. Top with cheese and sprinkle with smoked paprika.
  4. Bake at 350F until the potatoes are hot (165F) and cheese is melted. With fresh, hot mashed potatoes, it should only be 10-15 minutes. With cold potatoes, it could be about 30-40 minutes (at least it was for me!).
Notes
Individual pies would also be a fun idea, especially for a dinner party! Great with a simple Green Salad, or Coleslaw. * To roast garlic: Slice the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake at 350F for 45-60 minutes. Once it’s cool, squeeze garlic from skin.

 

Friday

11

January 2013

0

COMMENTS

Fried Egg Pasta

Written by , Posted in Beef, Cheese, Dinner, Eggs, Lunch, Main Dishes, Meat, Pasta, Vegetables

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Simple and delicious with a fried egg on top.
Ingredients
  • 1/2 pkg rotini rice pasta or whole wheat pasta
  • 2 T olive oil
  • 1/2 onion, chopped
  • 2-3 carrots, grated
  • 3-4 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 t salt
  • 1/4 t pepper
  • 1/4 to 1/2 t smoked paprika
  • 2 C pasta water
  • 1/4 to 1/2 C cooked ground beef (I used leftovers)
  • 1-2 C spinach (I used some that I’d frozen from fresh)
  • 1 egg/serving
  • parmesan cheese, grated, for topping
Instructions
  1. Heat salted water for pasta.
  2. In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
  3. Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
  4. Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
  5. In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
  6. Serve pasta topped with parmesan cheese and an egg.
Notes

Caesar Salad or Garlic Bread would go great with this dish!

 

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

Savory-French-Toast5

It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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Savory-French-Toast2

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

Savory-French-Toast4

I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

This episode is sponsored by: Burroughs Family Farms, Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

 

 

Friday

14

December 2012

0

COMMENTS

Salmon with Garlic-Pistachio Cream Sauce

Written by , Posted in Dinner, Fish, Low Carb, Main Dishes, Meat, Roasting, Sauces

Salmon with Garlic-Pistachio Cream Sauce

Recipe Type: Main, Fish, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2
Salmon is topped with a rich and creamy pistachio sauce.
Ingredients
  • 2 salmon fillets
  • 1/2 C white wine
  • 1 T olive oil
  • Sauce: 1 T cream
  • 3/4 C milk
  • 2 T all purpose flour
  • 2 T garlic infused olive oil
  • 16 pistachios, roughly chopped
  • 1/4 to 1/2 t salt
  • pepper
Instructions
  1. Pre-heat oven to 350F. Grease a baking dish with 1 T olive oil. Add wine. Place salmon skin side up in wine. Cover dish with foil and bake at 350F for 30-40 minutes.
  2. Heat a skillet over medium heat. Add garlic infused olive oil. When hot, add flour and whisk in, making a roux. Cook for about 30 seconds. Turn heat to low. Add milk, 1/4 C at a time, whisking it and letting it thicken between additions. Remove from heat and add cream, pistachios, salt, and pepper.
  3. Serve over salmon, alongside Roasted Fennel Pollen Potatoes
3.1.09

 

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