De Ma Cuisine

Main Dishes Archive

Wednesday

18

July 2012

0

COMMENTS

Three Cheese Corn Chowder topped with Bacon

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Three Cheese Corn Chowder topped with Bacon
Recipe Type: Dinner, Main, Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 52 mins
Total time: 1 hour 2 mins
Serves: 2-4
A creamy, dreamy chowder that was inspired by corn on the cob.
Ingredients
  • 2 ears corn, kernels off cob
  • 1 C zucchini or summer squash, diced or chopped
  • 1 carrot, grated
  • 2 potatoes, diced or chopped
  • 2-3 cloves garlic, diced
  • 1 t tropical pepper sea salt
  • 1 1/2 t smoked paprika
  • 1 1/2 t sweet paprika
  • 2 T + 1 t apple cider vinegar
  • 2 T olive oil
  • 1 T bacon grease
  • 1/4 C feta, crumbled
  • 1 C parmesan, grated (plus more for topping, if desired)
  • 1/4 C cheddar, grated
  • 2 T all purpose flour
  • 1/4 C water
  • 4-6 C water
  • 1-2 C milk
  • 2 slices bacon/serving
Instructions
  1. Cook bacon. Remove from pan and place on paper towel lined plate to drain. Reserve 1 T bacon grease.
  2. While bacon cooks, heat soup pot. Add olive oil. Add carrots, zucchini, garlic, potatoes, and seasonings. Cook over med heat until veggies start to get tender, 5-7 minutes, stirring often (make sure garlic doesn’t burn). Add 2 T apple cider vinegar and scrape the bottom of the pan (deglazing the pan).
  3. Add water, cover, bring to a boil. Uncover and cook until veggies are cooked through, about 45 minutes or so.
  4. Whisk flour with 1/4 C water. Stir into soup. Add corn and bacon grease.
  5. Add milk (use as much or as little as you want, depending on desired thickness of soup). Cook until steam begins to rise, then turn off heat. Do not boil (the milk can “break” if it gets too hot).
  6. Add cheese, a little at a time, gently whisking in. Add 1 t apple cider vinegar.
  7. Taste and adjust seasonings if necessary. Serve topped with bacon and parmesan cheese.

 

Monday

16

July 2012

6

COMMENTS

Summer Veggie Quinoa Salad

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

 

Summer Veggie Quinoa Salad
Recipe Type: Main, Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6-8
Perfect for a picnic!
Ingredients
  • 1 chicken breast
  • 1 C water
  • salt
  • pepper
  • 1 C beans (I used black and pinto)
  • 1 summer squash, chopped (about 2 C total)
  • 1 zucchini, chopped (about 2 C total)
  • 4 ears of corn, kernels cut off the cob
  • 1/2 tomato, chopped
  • 8 pear tomatoes, halved
  • 2 carrots, grated
  • 3 cloves garlic, diced
  • 4 C water
  • 2 C uncooked quinoa, rinsed
  • 1/4 fresh herbs, chopped (I used: chives, parsley, basil, and oregano)
  • 1/2 C kale, chopped
  • 2-3 T olive oil, divided
  • 1 C parmesan cheese
  • dressing: 1/2 C olive oil
  • 1/2 C balsamic vinegar
  • 1/4 C apple cider vinegar
  • 1 T maple syrup
  • 1 T dijon mustard
  • salt
  • pepper
Instructions
  1. Heat a medium saucepan. Add 1 1/2 T olive oil. Add garlic and quinoa and cook, stirring often, over medium-high heat, 3-5 minutes. Add water, cover, bring to a boil. Uncover, let cook about 15-20 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, add 1 1/2 T olive oil to a hot skillet. Add chicken breast and 1 C water. Sprinkle with salt and pepper. Cook covered, flipping once, until internal temperature reaches 170F (about 10 minutes per side, or so, if it’s thick). Remove from pan and cool in refrigerator. Chop in small pieces.
  3. Combine all dressing ingredients except oil. Slowly whisk in oil.
  4. Combine quinoa with half of the dressing. Cool completely in refrigerator.
  5. Combine quinoa with veggies, cheese, chicken, and dressing. Taste and adjust seasoning if necessary.
  6. Serve with bread and honey butter, or corn muffins!
Notes

Keep salad cool while at the picnic with ice packs!
Could make vegetarian by omitting chicken, and adding tempeh.
This is a main dish, but would be great as a side to grilled steak, pork chops, or chicken. As a side to meat, omitting the meat in the salad would be fine.

 

Wednesday

11

July 2012

0

COMMENTS

All-Star Nachos

Written by , Posted in Appetizers, Beans, Cheese, Dinner, Grains, Legumes, Main Dishes, Vegetables, Vegetarian

Nachos
Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
  • tortilla chips
  • 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
  • 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
  • 2 ears of corn, uncooked, kernels cut off the cob
  • 2 tomatoes, about 1 1/2 C, chopped
  • 1 bell pepper, chopped
  • 1 sm.-med. zucchini, about 1 1/2 C, chopped
  • 1/4 C onion, chopped
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 t ginger
  • 1/2 t cumin
  • pinch nutmeg
  • 1/8 t cayenne pepper (or more if you like it spicier)
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • 1-2 C cheese (pepperjack and mozzarella), shredded
  • salsa (for serving)
  • Greek yogurt (for serving)
Instructions
  1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
  2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
  3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
  4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!

 

Friday

6

July 2012

2

COMMENTS

Stephanie’s My oh my, that’s Great Thai!

Written by , Posted in Main Dishes

My oh my, that’s Great Thai!
Author: Stephanie Gladysz
Ingredients
  • So, let’s get started. Prepare your sauce by combining: 2 T. of red chili paste (we use Sambal Oelek)
  • 4 T. of brown sugar
  • 1 cup coconut milk (use premium, not light)
  • (You can adjust the amounts of these ingredients to suit your taste.)
  • Since you’re the cook, you get to select your favourite veggies and cut them into bite size pieces. We use red and green peppers, broccoli, grape tomatoes, garlic, bok choy, red onions, water chestnuts, green onions and zucchini.
  • More choices. Decide on your protein. Do you feel like chicken, beef or perhaps some seafood? Our favourite is shrimp and scallops.
Instructions
  1. Heat sauce mixture up slightly and set it aside.
  2. Prepare your jasmine rice according to the directions on the package.
  3. Stir fry the veggies in a little sesame oil until they’re softened and you see the colours become more vibrant. Set this aside and keep it warm.
  4. Stir fry the meat in some sesame oil until it’s thoroughly cooked.
  5. Now the fun part. Add the veggies and sauce to your protein and heat the whole mixture until it barely begins to bubble. Place your rice in a bowl, spoon a generous helping of your amazing culinary creation over the steaming rice and garnish it with some fresh, chopped cilantro or parsley.

 

Friday

29

June 2012

1

COMMENTS

Arlene’s Chicken or Turkey Salad

Written by , Posted in Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Vegetables

Arlene’s Chicken or Turkey Salad
Recipe Type: Salad, Main
Author: Arlene Doherty
Prep time: 15 mins
Total time: 15 mins
Serves: 4
Ingredients
  • 2 cups chopped, cooked chicken or turkey.
  • 1/2 cucumber
  • 1 stalk celery chopped
  • 1 apple diced
  • 1/2 c blueberries – they’re in season right now so that’s why I chose them
  • 1/ 2 c. grapes
  • 1/2 c. nuts – I used walnuts, but you could use almonds or pecans just as easily
  • Salad Dressing: 1/2 c mayonaise – either make your own or find one with as few ingredients as possible
  • 1 orange – cut in half and squeeze out all the juice, then use one of the halves to zest
  • 1 Tablespoon honey
  • 1 tsp. balsamic vinegar
  • 1/2 tsp onion powder
  • salt and pepper to taste
Instructions
  1. To the chicken or turkey add: cucumber, celery, apple, blueberries, grapes, nuts
  2. Use any combination of fruits and vegetables you like. I’ve even used chopped cherries when they’re in season. Since it’s peach season as well, you may want to try that as well.
  3. Stir this together.
  4. Mix all ingredients together and pour over the chicken mixture. Stir to coat well. Fill your plate with fresh greens and place about a cup of the chicken on top of the greens. And that’s it!
Notes

For a quick meal, purchase an already roasted rotisserie chicken from the grocery store. What I did was buy a 10 lb. turkey and roasted it with fresh rosemary, fresh lemons (juice squeezed all over the turkey and cut in half a laid in the roaster) salt and pepper. Roast at 325 degrees for about 4 hours. This way you have plenty of turkey for many different meals – after the turkey is off the bones, freeze using quart sized bags in 2 cup quantities.
This recipe is versatile. For instance use large tortillas to make a wrap or make lettuce wraps with it. It can also be place on top of bread to for a sandwich or as I often have done, eat it alone in a bowl! This is a “something for everyone” kind of meal!

 

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