De Ma Cuisine

Main Dishes Archive

Friday

14

October 2011

0

COMMENTS

Burned Butter Pasta

Written by , Posted in Dinner, Main Dishes, Pasta, Sides

Burned Butter Pasta
Recipe Type: Main, Entree, Pasta, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2-4
Try burning some butter. Then add it to pasta. It will be a good idea.
Ingredients
  • 1/3 lb pasta (I used Rotini)
  • 4-6 T salted butter
  • 4-6 sage leaves, chopped (opt.)
Instructions
  1. Cook pasta.
  2. Brown some butter (like really brown it – it will be bubbly and brown and smell rich, nutty, amazing!). Then add some sage leaves.
  3. Mix pasta and burned butter together.

 

Sunday

9

October 2011

3

COMMENTS

Shepherd’s Pie

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Potatoes, Vegetables

Fall is a time for hot meals, comfort foods, hearty dishes… it’s an excuse to not just have salad for dinner. And to not have to turn on the AC if we want to eat soup (of course we’ve never done that…). Shepherd’s Pie is one of those meals. We love it, and I want to share it.

Add it to your fall menu!

Happy Eating!

Shepherd’s Pie 

 
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
A hearty comfort food, perfect for fall and winter.
Ingredients
  • 2 cloves garlic, chopped
  • 1/2 lb. ground beef (or chicken, turkey, or pork)
  • 1 C leeks (or onion, I had leeks when I made this the first time), chopped
  • 1 C spinach (or kale), chopped
  • 1 carrot, chopped or grated
  • 1 C broccoli, chopped
  • 1/2 C frozen peas
  • 1-2 C mashed potatoes (can use leftovers)
  • 1 C cooked polenta (opt. or use an extra cup mashed potatoes – I had leftover polenta I wanted to use up)
  • 1 t chili powder
  • 1 t cumin
  • 1/2 t all spice
  • salt
  • pepper
  • 1 T balsamic vinegar
  • 1 T cornstarch
  • 1/4 C water
  • 1-2 T olive oil
  • 1/2 C sharp white cheddar cheese, grated
Instructions
  1. Pre-heat oven to 350 F. (If potatoes aren’t cooked yet, wash, cube and cook. Then mash with some milk, salt and olive oil.) Cook beef. Drain and set aside. Add olive oil, leeks/onions, garlic, broccoli, carrots, and seasonings; cook until tender. Add peas, cook 3 minutes or so. Add beef and spinach, cook 3 min, or until spinach is wilted.
  2. Mix cornstarch with water and balsamic vinegar. Pour over beef and veggies.
  3. If using a cast iron skillet, leave meat and veggies in there, spread evenly over the bottom of the pan. If not, transfer to an ovenproof dish. Cover meat and veggies with potatoes. Top with cheese.
  4. Bake until cheese is bubbly and slightly browned, 15 minutes or so.
 
Notes

This is a great way to use up leftover potatoes, polenta, even extra ground beef and veggies from a previous meal.
Leftovers can be frozen and are great re-heated in the toaster oven (or microwave, if you want).
If you don’t have broccoli, use more peas, and vice versa. If you don’t like carrots, or any of the veggies listed, use some that you do like. You could also substitute mashed cauliflower for the mashed potatoes.
Our rating: * * * It was so good we both had seconds!

 

Friday

7

October 2011

0

COMMENTS

Spaghetteroni and Cheese

Written by , Posted in Beef, Cheese, Main Dishes, Meat, Pasta

We were out of town for a little while, and I haven’t been to the grocery store yet. Our freezer is sadly depleted, as is our fridge and pantry (um, cupboard in our tiny apartment kitchen). However, dinnertime still has us starving, so last night it was time to be creative. I had some ground beef in the freezer (you could also use ground chicken or turkey), a tiny can of tomato sauce, and some pasta. Spaghetti sounded good, and easy, and so did mac and cheese. So I did both, in one dish. It. Was. Amazing. (In my opinion.) And, since Husband posted about it on Facebook and said that I would be sharing, I figured I ought to do so.

(Sorry, no pictures of the dish. We were starving.)

Spaghetteroni and Cheese
 
Recipe Type: Main, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 2-3
Spaghetti marries Mac and Cheese. True Love in a dish.
Ingredients
  • 1/2 lb. rotini pasta
  • 1/2 lb. (more or less) ground meat (I used beef)
  • 1 – 8 oz. can tomato sauce
  • 1 t dried oregano
  • 1 T dried basil (or use fresh, and do more like 1/4 C)
  • 1 t dried parsley
  • 3 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1 C pasta water
  • 1/2 C milk (I used 2%)
  • 1 red onion, chopped
  • 4 medium cloves garlic, chopped
  • 1 C parmesan cheese
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain. Set aside.
  2. Add to pan: 1 T olive oil and onion, cook 3 minutes or until onion is translucent. Add garlic, cook 2 minutes (low heat). Add tomato sauce, oregano, parsley, basil, salt and pepper.
  3. Drain pasta, reserving 1 C water (helps the sauce stick to the pasta).
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Mix beef sauce with pasta.
  6. Serve pasta topped with cheese sauce and more grated parmesan (and fresh basil if you’d like).
  7. Great with garlic bread (or in a pinch/empty fridge day like yesterday: I thawed some pizza dough and baked it, then rubbed fresh garlic on it, drizzled with olive oil, sprinkled with parmesan cheese, broiled 3-5 min).
 
Notes

Our rating: *** (Husband) **** (Me)
Difficulty: 2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

 

Wednesday

14

September 2011

2

COMMENTS

Hello Meatloaf?!

Written by , Posted in Beef, Dinner, Leftovers, Main Dishes, Meat, Sandwiches, Sauces, Vegetables

img_5181meatloaf

Do you turn your nose at meatloaf? This dish has a stigma attached to it that it’s, I dunno, too simple?? My husband has been asking for meatloaf for years. Not like every day, but every once in a while will mention that he likes it and wouldn’t mind eating it. But I thought I didn’t like it, and didn’t want to make it.

My mom is a good cook. I remember her making meatloaf and I think I might have liked it. So it’s not like I had a terrible meatloaf eating experience as a child. I just had an opinion based on nothing.

Until I made it. It’s basically a burger sans bun, with amazing sides like mashed potatoes with mushroom gravy, and green beans. And you get to make leftover meatloaf sandwiches with it the next day. Winning.

Since our oven is on week two of being broken, I’ve been creative with the toaster oven. I’ve made pizza in there, roasted broccoli, and last night it was meatloaf.

img_5180brandoandthemeatloaf

The dog is licking his lips in the pic. He thinks the plates are for him. He always thinks this. 

Want the recipes? OK, sure, I’ll share.

Meatloaf
 
Recipe Type: Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Serves: 4
Because we have two bottles of ketchup in the fridge I was inspired to make meatloaf.
Ingredients
  • 1 small zucchini, grated
  • 1/4 C onion, grated
  • 1 clove garlic, grated
  • 1/4 C ketchup
  • splash A1 sauce
  • 1 T balsamic vinegar
  • 2 slices bread, torn in small chunks
  • 2 T spicy brown mustard
  • 1 t chili powder
  • salt and pepper (to taste)
  • 1 egg
  • 3/4 to 1 lb. ground beef
  • I’ve made this before, slightly differently, by adding homemade BBQ sauce instead of ketchup and 1 grated carrot in addition, not instead of anything)
Instructions
  1. Put it all in a bowl and mix it with your hands.
  2. Grease a 9×9 glass dish (what I used, because it would fit in the toaster, if you want to use a loaf pan, do it, and adjust the baking time accordingly – might take an extra 20 minutes or so). Put the meatloaf in the pan.
  3. Bake at 350F for about an hour or until internal temperature reaches 160F. (I baked it in the toaster oven, so cooking time could vary with a conventional oven.)
 
Notes

Our rating ****

 

Mushroom Gravy
 
Recipe Type: Sauce, Gravy
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 4
Ingredients
  • 2 C mushrooms, quartered
  • 2 C beef stock or pan drippings (you could also use vegetable or chicken, but for a beef dinner, beef is best)
  • 2 T balsamic vinegar
  • 1/2 C water (or more, if you want, or just use all stock)
  • 4 T olive oil, divided
  • 2 T flour
  • salt (opt.)
Instructions
  1. Heat 2 T oil in a skillet. Add mushrooms. Cook 3-4 minutes.
  2. Move mushrooms over to the side of the pan. Add remaining oil. Heat. Add flour and whisk in. Cook about 30-60 seconds. Add beef stock, water and balsamic vinegar. Whisk.
  3. As it continues to thicken, whisk. Add more water if it’s too thick. It’s good if the mushrooms are incorporated at this point.
  4. Add salt to taste, if necessary.
  5. Serve over mashed potatoes, meatloaf, or any other dish that deserves a little something extra.
 
Notes

Our rating ****

 

Thursday

8

September 2011

5

COMMENTS

Poor Man’s Roosevelt – Mushroom and Gruyère Flatbread

Written by , Posted in Baking, Cheese, Main Dishes, Pizza, Vegetables

Poor Man's Roosevelt

We have Pizza Fridays in our home. Even last Friday. Our oven broke, so I used the toaster and using a small baking dish did a stuffed mini pizza. So good! Pizza Fridays started when I was looking for the best pizza dough. I was going to make a different one each week and have a little competition. (Note: A few years later, I’m still searching for that perfect crust!)

A little over a month ago I thought it would be fun to try a flatbread pizza. The Roosevelt used to have an amazing Truffle Flatbread that I wanted to try to make at home. Oh man. Best idea ever! The first time we had it, we had to pause the movie so I could make a second one because it was so good! I wasn’t going to buy truffles (I mean, I want to, but a little pricy), so I used mushrooms, really thinly sliced. Just read the recipe, then try it, you won’t be sorry. Then try it with other toppings. It’s delightful! I can’t wait until tomorrow – Pizza Friday! Our oven is still broken. We’ll see what I come up with. But you, you can make this tonight, or have your own Pizza Friday!!

Happy Eating!

Poor Man’s Roosevelt
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 11 mins
Total time: 21 mins
Serves: 2
One word: Amazing.
Ingredients
  • Parmesan, grated
  • Gruyere cheese, grated
  • 1 t Olive oil
  • 5-10 mushrooms, thinly sliced (use more or less, depending on your preferences)
  • 1/2 t fresh oregano (opt.)
  • 1 t fresh rosemary (opt.)
  • salt (opt.)
  • 1 pizza dough
Instructions
  1. Lightly flour pizza stone and roll out dough super thin (we’re talking 1/4″ or less, maybe even 1/8″).
  2. Bake at 475F for 6 minutes.
  3. Remove from oven and top with: olive oil, salt, cheese (reserving a bit), oregano, rosemary, mushrooms, cheese.
  4. Bake 5 minutes, or until it’s lightly browned and cheese is melted.
  5. Delicious with champagne!
Notes

***** (Our rating)

 

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