De Ma Cuisine

Main Dishes Archive

Wednesday

22

August 2012

0

COMMENTS

Spaghetti Squash Rock

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

 

Spaghetti Squash Rock
Recipe Type: Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 65 mins
Total time: 1 hour 20 mins
Serves: 2-4
Ingredients
  • 1 spaghetti squash, halved, seeds removed
  • 1/2 lb. ground meat (I used beef), or tempeh
  • olive oil
  • 2 tomatoes, diced
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 1 small summer squash, diced
  • 1/2 t salt
  • 1/2 t pepper
  • 1 t dried oregano
  • 1/4 t dried thyme
  • 2 T red wine vinegar
  • 1/4 C parmesan cheese, for topping
  • 1/4 C basil, for topping
Instructions
  1. Preheat oven to 350F.
  2. Drizzle squash with olive oil and a sprinkle of salt and pepper. Place cut side down on a baking sheet. Bake on a rack set in the middle or upper position of the oven, for 55-65 minutes, or until flesh of squash is tender (jab it with a fork to find out if it is).
  3. Heat pan, add ground meat. Drain fat and return meat to pan. Add veggies, herbs, salt and pepper. (Add some olive oil if the pan gets dry.) Cook until reduced and saucy, about 13 minutes.
  4. Add red wine vinegar, cook 2 min more.
  5. Taste and adjust seasoning if needed.
  6. Remove squash from the oven. Scrape with a fork to get the spaghetti-ness from the side. Fill with meat and veggie mixture.
  7. Top with parmesan cheese, basil, and a drizzle of good quality olive oil (like Bari’s).
  8. Serve with garlic twists or garlic flats.
Notes

To serve more than two as a main dish, add another spaghetti squash. There should be enough filling for 4 people.

 

Monday

20

August 2012

0

COMMENTS

Julia Child’s Boeuf Bourguignon

Written by , Posted in Baking, Beef, Dinner, Main Dishes, Meat, Pork, Soups, Vegetables

Julia Child’s Boeuf Bourguignon
Author: Julia Child
Serves: 6
The most amazing meal, by the most wonderful cook!
Ingredients
  • 6 oz. chunk of bacon
  • a 9- to 10-inch fireproof casserole 3 inches deep
  • 1 T olive oil or cooking oil
  • a slotted spoon
  • 3 lbs. lean stewing beef cut into 2-inch cubes
  • 1 sliced carrot
  • 1 sliced onion
  • 1 t salt
  • 1/4 t pepper
  • 2 T flour
  • 3 C of a full-bodied, young red wine, or a Chianti
  • 2 to 3 C brown beef stock or canned beef bouillon
  • 1 T tomato paste
  • 2 cloves mashed garlic
  • 1/2 t thyme
  • a crumbled bay leaf
  • the blanched bacon rind
  • 18 to 24 small white onions, brown-braised in stock (see recipe)
  • 1 lb. quartered fresh mushrooms sautéed in butter (see recipe)
Instructions
  1. Remove bacon rind and cut into lardons (sticks, 1/4″ thick and 1 1/2″ long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry. (Note: I didn’t have bacon with a rind, so skipped this step.)
  2. Preheat oven to 450F.
  3. Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
  4. Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat beef lightly with the flour. Set casserole uncovered in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
  7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top on the stove. Then cover the casserole and set in lower third of a preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
  9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  10. Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 C of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. (*Recipe may be completed in advance to this point.)
  11. For immediate serving: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
  12. For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minites, occasionally basting the meat and vegetables with the sauce.
Notes

I served it with steamed potatoes and a French wine.

 

Friday

17

August 2012

0

COMMENTS

Battered and Fried Mahi Mahi

Written by , Posted in Dinner, Fish, Main Dishes, Meat

Battered and Fried Mahi Mahi
Recipe Type: Fish
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Serves: 2-4
Ingredients
  • 1 package Mahi Mahi (about 1 lb.)
  • 1 C flour (or so)
  • 1 t paprika
  • salt
  • pepper
  • 1 egg
  • 3-4 C oil (I used canola)
Instructions
  1. Mix flour, paprika, salt, and pepper in a shallow dish. Whisk egg in a separate shallow dish.
  2. Heat oil in a deep dish.
  3. Coat fish in flour mixture, then in egg, then in flour mixture again. (Try to keep one hand as a the “dry” hand, the other as the “wet” one.) Set aside on a separate plate.
  4. When oil is hot (I stuck the end of a wooden spoon in – when it bubbled a bit around it, it was hot enough – don’t know if this is a real method, but it worked) carefully add fish, 2-3 pieces at a time (you don’t want to add too much and cool the oil down too much – this will result in slower cooking time, which means the fish will absorb more oil, resulting in greasier fish). Cook about 3-4 minutes, then flip, and cook 2-4 minutes more (I wanted the internal temperature to get to 165F).
  5. Remove from pan and drain on a paper towel lined plate.
  6. Repeat with remaining fish (it took me 3 batches with about 1 lb. of fish).

 

Friday

10

August 2012

0

COMMENTS

Aglio e Olio – Skillet Chicken Breasts

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

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
Ingredients
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
Instructions
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.
Notes

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.

 

Wednesday

8

August 2012

0

COMMENTS

Ta-may-toh Stuffed with Keen-Wah – Stuffed Tomatoes – Episode 34

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Lunch, Main Dishes, Meat, Pork, Quinoa, Roasting, Sides, This Week's Feast, Vegetables

It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.

When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!

Do we really need an excuse to eat tomatoes though?!

I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!

This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.

You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!

Happy Eating!

Stuffed Tomatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Serves: 2-6
Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
Ingredients
  • 4-6 tomatoes, seeded and cored
  • 1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
  • 1 ear of corn, off the cob
  • 1 onion, diced
  • 1 C squash, diced (I used a small zucchini, but any summer squash would work)
  • 2-3 cloves garlic, minced
  • 1 C quinoa, cooked (I used leftovers)
  • 1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
  • 1/4 t pepper
  • 1 T olive oil
  • 1 T tomato paste
  • 1 T balsamic vinegar
  • 1/4 C parmesan cheese, grated (reserve 2 T for topping)
  • 2 pieces bacon, cooked and crumbled (for topping)
Instructions
  1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
  2. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
  3. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
  4. Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
Notes

If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

 

Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

*Info from Wikipedia

**Info from Wikipedia

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