De Ma Cuisine

Beef Archive

Monday

30

June 2014

4

COMMENTS

Half Birthday Fun – Beef Chili

Written by , Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables

TimHalfBirthday-6

Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.

TimHalfBirthday-1

Then he went to a movie with a couple friends while I set up for later.

TimHalfBirthday-2

We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.

TimHalfBirthday-3

Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))

TimHalfBirthday-4

There was laughter. Lots of laughter.

TimHalfBirthday-5

Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.

TimHalfBirthday-15

As the light faded, we lit candles and sat for hours around the table.

TimHalfBirthday-14

The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.

TimHalfBirthdayChili-12

I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.

TimHalfBirthdayChili-7

Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.

TimHalfBirthdayChili-8

It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.

TimHalfBirthdayChili-9

Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.

TimHalfBirthdayChili-10

I have a hard time cooking without loads of garlic. Whatev.

TimHalfBirthdayChili-11

And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.

TimHalfBirthdayChili-13

What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili
Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
  • 2 lb. ground beef
  • 2 white onions, chopped
  • 1 T chili powder
  • 1/2 T sweet paprika
  • 1 T smoked paprika
  • pinch cumin
  • pepper
  • 2 bell peppers, chopped
  • 1 hot pepper, leave seeds and ribs (optional), chopped
  • 6 cloves garlic, minced
  • 3 T balsamic vinegar
  • 2-28 oz. cans diced tomatoes
  • 1 T lemon juice
  • 1 t sriracha hot sauce
  • 2-3 t salt
  • cheese, grated, for topping
  • onions, chopped, for topping
Instructions
  1. Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
  2. Add onion and cook for about 5 minutes.
  3. Add peppers and cook for about 5 minutes more.
  4. Add garlic and cook for about 3 minutes.
  5. Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
  6. Served topped with cheese and onions.

Thursday

3

April 2014

13

COMMENTS

Classic Meat and Cheese Lasagna… With Veggies

Written by , Posted in Baking, Beef, Cheese, Dinner, Herbs, Main Dishes, Meat, Pasta, Vegetables


Lasagna8

Tim informed me the other day that he would like more lasagna, meatloaf, and tacos in his life. Cool. I can do that. I had lasagna on the menu before he even asked.

Winner. (Um, both of us.)

I woke up really early this morning to get started, since I had two meals to cook and photograph. Boy was it fun. No really, it was. I’m totally not being sarcastic. I enjoyed a full day of cooking and picture making.

It’s a lot of fun to cook and photograph for you guys to see on here. But, let’s be honest, when I know that Tim is going to love something as much as he loves lasagna, well, not much can beat that.

Lasagna7

We just moved and have some friends coming to visit from Germany next week (yippee!). So I made two, and put one in the freezer. That means that if my kitchen isn’t completely unpacked, or if I don’t have the energy after unpacking and working all day, I can pop a lasagna in the oven, and dinner is taken care of… except for the caesar salad and garlic bread that will definitely need to accompany the meal. Other than that, all I have to do is open the wine.

Lasagna3

This is my version of a classic meat and cheese lasagna, with lots of veggies. I threw in some radish, kale, celery, and carrot. I’m not really afraid of veggie-ing up a dish. If you don’t heart vegetables, you are not alone (sorrynotsorry). Yesterday, Tim told me that something we had for dinner was “really good, for vegetables”. We may not share the same opinion about the deliciousness of greens. 😉

Lasagna2

Thankfully, we do both really enjoy cheese. I know you can use ricotta for lasagna, but I couldn’t find it at the store, so I used cottage cheese. It’s mixed together with Greek yogurt, mozzarella, and parmesan. I’m not sure that you could have too much of this cheesy mixture.

Lasagna4

The sauce is simple, it’s almost just tomato sauce and herbs. Like the cheese mixture, too much is a good thing.

Lasagna1SixPhotos

The anatomy of the lasagna and the way it all comes together.

Also, the sunlight changes more than I’d noticed in real life.

Lasagna6

It bakes up and bubbles and melts and mmmm tastes so good. You should’a seen the huge helping Tim got. And then I looked over and it was gone. So I gave him a bite of mine. He can’t get enough lasagna.

Lasagna5

I served this lasagna with some crazy good garlic bread. Done and done.

Happy Eating!

Classic Meat and Cheese Lasagna
Recipe Type: Main Dishes, Dinners, Meat, Beef, Vegetables, Cheese, Hearty, Oven, Baking, Greens
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8
A classic lasagna with lots of veggies.
Ingredients
  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • 3/4 C carrot, diced
  • 1/4 C radish, diced
  • 3/4 C celery, diced
  • 3 C kale, chopped
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • cheese filling: 16 oz. cottage cheese
  • 1/2 C Greek yogurt
  • 2 1/2 C mozzarella cheese, grated (1 C reserved)
  • 1/2 C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t dried oregano, crushed
  • 1 t dried thyme, crushed
  • 1 t dried parsley, crushed
  • 1 t dried basil, crushed
  • 1/2 t dried rosemary, crushed
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)
Instructions
  1. Pre-heat the oven to 350F.
  2. Cook beef until partially done, then add garlic through celery, and cook for 5-10 minutes. Add kale and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving.

 

 

Monday

16

December 2013

2

COMMENTS

Sliders with Caramelized Onions and Gorgonzola – In the Kitchen with Rachel O – Video

Written by , Posted in Appetizers, Beef, Cheese, Dinner, In the Kitchen with Rachel O, Main Dishes, Meat, Sides, Snacks, Vegetables

Sliders3

What can I really say about Sliders? I mean, how many ways can I say delicious? I love a good burger. I really love a good slider… because then I get to eat more than one!! (Plus, they’re little and cute.)

Sliders5

I think it’s fun to get creative with food. There is absolutely nothing wrong with a pickle, mustard, and onion burger. You know, the usual. But, let’s try something else.

You know how delectable caramelized onions are on a crostini with melty gorgonzola? You do know this, right? If not, stop reading and make a quick snack. You’ve got to try these flavors together. Ok, now that you’re back, let’s discuss the sweet caramelized onions and how well they pair with tangy gorgonzola. Is your mind blown? I know. I’ve been there. (Another mind blowing option: gorgonzola, roasted figs, baguette, and honey. Do this. Go there. You gotta!)

If you are not the biggest fan of gorgonzola, Tim can sympathize. I made his without. But with mustard and pickles. That’s cool. Cool cool cool. We don’t have to have the exact same taste in food.

Sliders4

Sliders2

Caramelized onions are one of my favorite things. Does it ever just flabbergast you that this vegetable, so pungent, so intense, could ever be mellowed out? I’m amazed at what a little heat and some honey can do. I’m glad that we don’t just have to eat bland, flavorless, boring food. That’d be so lame. I’m totally not into that. I want big, bold flavors. I want surprising new tastes (um, I don’t mean like trying Bertie Bott’s Every Flavour Beans, where you expect lemon and get rotten egg). I crave the experience of enjoying food.

For all this, we have Sliders topped with caramelized onions and gorgonzola. C’est très très bon.

Sliders

Happy Eating!

Sliders with Caramelized Onions and Gorgonzola
Recipe Type: Main Dish, Appetizer, Dinner, Meat, Beef, Cheese, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Cute little sliders with big taste.
Ingredients
  • 1 onion, sliced
  • 1 T honey
  • pinch dried thyme
  • 1/2 lb. ground beef
  • 1 T red wine vinegar
  • 1/4 t salt
  • pinch pepper
  • 1/4 t thyme
  • 1 T olive oil
  • Gorgonzola cheese, sliced
  • 6 mini burger buns, halved
Instructions
  1. Add onion, pinch thyme, and honey to a dry skillet. Cook over low heat for 25-30 minutes, or until onions are caramelized.
  2. Combine beef, vinegar, salt, pepper, and thyme in a bowl. Mix with hands (do not over mix). Shape into 6 small patties. Press thumb into center to create a small indent.
  3. Heat skillet. Add oil. When hot, add patties, and cook over medium heat for about 3-5 minutes. Flip, and cook covered, for 3-5 minutes more, or until a meat thermometer registers 160F.
  4. Remove from heat. Top with gorgonzola and cover. Let stand for a few minutes.
  5. Serve on a bun topped with caramelized onions.

Wednesday

11

December 2013

5

COMMENTS

Three Bean Chili – In the Kitchen with Rachel O – Video

Written by , Posted in Beans, Beef, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

ThreeBeanChili_1

Beans beans beans. I love beans. I wonder if I have too many foods that I love. Nah. I just had this awful thought, “What if I hated as many foods as I love!?” That would be terrible. Let’s not even go down that path. Shudder…

ThreeBeanChili_5

 

I have made chili about one million different ways. Long before I knew I liked to cook, eons before blogging was even a thing, I liked to make chili. Back then I thought it tasted good. I have no idea if it actually did, since I don’t time travel (I think that that’s the second time I’ve mentioned time travel on here in a short time… I’m cool with that… Tim should be very proud). I suppose that as my chili recipe has evolved, so has the taste. It’s a good thing to learn, grow, change, don’t you think? I mean, if we go deep for a minute, would I want to be the person I was a year ago, 5 years ago, 10, 15, or 20 years ago? Heavens no. I’ve learned, I’ve changed, I hope that I’ve become a better version of myself. As we mature, that’s what tends to happen.

Kinda like a good chili. The recipe changes over the years. Ingredients are added and subtracted, cooking times speed up and slow down. The chili itself gets deeper and richer as time passes, gently simmering over the fire. A great metaphor for our lives I think. I want to be chili. With a depth, a richness, a savory quality that can only come from years of well seasoned living.

ThreeBeanChili_2

ThreeBeanChili_3

ThreeBeanChili_6

This is a well seasoned, deep chili. It can cook for a shorter time or you can let it go for longer. It’s simple, yet rich. It’s hearty. It will fill you right up, but might leave you wanting more, because it tastes so good. It’s perfect with your favorite cornbread. Um, but then what isn’t? Cornbread is one of those foods that I could eat forever. I like it cold the next day, standing in front of the fridge with the door open, starving, needing a snack. It is the perfect solution to that problem. It’s great heated up in the toaster with a fried egg for breakfast. Or, with the leftover chili. That’s always a good idea.

ThreeBeanChili_4

Here’s to lives and food that have depth, richness, and are well seasoned.

Happy Eating!

Three Bean Chili
Recipe Type: Main Dish, Dinner, Soup, Chili, Hearty, Stove Top, One Dish Dinner, Easy, Meat, Beef, Legumes, Beans, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1/2 lb. ground beef
  • 1 C onion, chopped
  • 1 serrano pepper, ribs and seeds removed, diced
  • 3 cloves garlic, diced
  • 2 tomatoes, chopped
  • 1 C black beans
  • 1 C kidney beans
  • 1 C cranberry beans
  • 1 t salt
  • 1/4 t pepper
  • 1/4 t ginger
  • 1 t chili powder
  • 1 t sweet paprika
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2-3 C vegetable stock (beef or chicken would work too)
  • 1 T honey
  • 1 t butter
Instructions
  1. Heat soup pot and add beef. Break up and cook for a few minutes. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
  2. Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
  3. Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally.
  4. Remove from heat and stir in butter.
  5. Taste and adjust seasonings if needed.
  6. Serve with your favorite cornbread.

Happy Eating!

Wednesday

30

October 2013

0

COMMENTS

Shepherd’s Pie – In the Kitchen with Rachel O – Video

Written by , Posted in Beef, Cheese, Dinner, Gluten Free, In the Kitchen with Rachel O, Leftovers, Main Dishes, Meat, Potatoes, Potlucks, Vegetables

Shepherd'sPieOct1-5

Right now we’re kinda in between seasons. It’s technically fall. But produce-wise, we’ve still got a few summer treats hanging on (hello zucchini!), yet are simultaneously moving into the winter goodies (hello root veggies!).

This Shepherd’s Pie is a mash of the two (no pun intended, hello mashed potatoes!).

This is a great dish for using leftovers. Mostly on the mashed potato end. You may want to bookmark this one for Thanksgiving, along with Shepherd’s Pie of the South. One uses up the leftover turkey or chicken, the other uses up the mashed potatoes. No, it’s not too early to start planning what you’re going to do with your Thanksgiving leftovers. It’s never too early to menu plan. 😉

Shepherd'sPieOct1-3

Back to October, which is a great month, by-the-way. We celebrated our 7th wedding anniversary a couple weeks ago, and the baseball postseason is in full swing. Yeah, both of these make me happy. Add to that the cooler weather and falling leaves and you may understand why this is my absolute favorite time of the year.

Since it’s my favorite month, we should eat some of my favorite foods. We should enjoy hearty, warm meals. We should bring out the quilts and hot chocolate mugs. We should eat Shepherd’s Pie (and Chicken Pot Pie, and Chili and Cornbread, and… oh I’m getting hungry).

Shepherd'sPieOct1-1

One thing that I love about Shepherd’s Pie is that it’s a great way to use yesterday’s dinner. I’m a big fan of making yummy foods and then repurposing the leftovers. Want to see how it could work? Say Sunday’s dinner is Roasted Chicken, with Mashed Potatoes and Mushroom and Savory Gravy, and Steamed Carrots with Honey and Butter. By making a little more than you will need the first night, you give yourself the starting points for the rest of the week’s dinners. Monday: Chicken and Rice Soup. Tuesday: Shepherd’s Pie. Wednesday: Honey Mustard Chicken Sandwiches. Thursday: Chicken Club Pizza. Friday: Sheppy Pasta (make extra Shepherd’s Pie filling and toss with pasta and tomatoes). Saturday: Soup Day (Taco SoupMashed Potato Soup, and definitely remember to make some Chicken Stock with the chicken bones). (Of course make sure that foods are frozen if they will be saved for more than a few days, and re-heated to a safe temperature… but you knew that.)

Shepherd'sPieOct1-4

Another thing that I love about Shepherd’s Pie is that it just tastes so darn good. Starting at the top, we’ve got some cheese. It’s all melty and maybe a bit crispy where it touches the skillet. Then a layer of Mashed Potatoes. Well, I love those on their own, so I can’t really go wrong here. And the foundation of this dish, ground beef (you could also use tempeh, chicken, maybe even tofu), veggies, and a bit of sauce. Well, sure, don’t mind if I do. You can make a big skillet to feed the whole family, or make individual portions and heat them up one or two at a time (I like to use medium-sized ramekins for this). It freezes well, so once everyone has eaten their fill, pop them into single serving containers and they can be saved for lunches. I wonder, maybe you could even fry an egg and slide it on top of the pie, then toast some bread, top it with a tomato slice and a sprinkle of salt and pepper, and a drizzle of good olive oil, and have it for breakfast… stranger things have happened.

Shepherd'sPieOct1-2

However it’s eaten, this meal is a winner in my book. Husband’s too. We love pie… especially the savory kind.

Happy Eating!

Shepherd’s Pie

Yield: 4-6

Shepherd’s Pie

Ingredients

  • 1/2 lb. ground beef
  • 1 T olive oil
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 4 small radishes, chopped
  • 1 small onion, chopped
  • to taste, salt
  • to taste, pepper
  • 1/2 t chili powder
  • 1/2 t coriander
  • pinch nutmeg
  • pinch cumin
  • 1 C peas (frozen are fine)
  • 5 cloves garlic, diced
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 T cornstarch
  • 1/4 C cold water
  • 1 C stock (chicken, beef, or vegetable)
  • 4-6 C warm/hot mashed potatoes (4 large potatoes)
  • 1/2 to 1 C Gruyere cheese, grated
  • sprinkle coriander
  • sprinkle chili powder

Instructions

  1. Pre-heat oven to 375F.
  2. Heat oven safe skillet. Add beef. When partially cooked, add carrots through cumin. Cook covered, stirring occasionally, for 10-15 minutes, or until veggies are tender.
  3. Add peas and garlic, cook 1 minute.
  4. Add balsamic vinegar and tomato paste, cook 2 minutes.
  5. Whisk cornstarch with water and stock. Add to veggies and beef. Bring to a boil and let sauce thicken.
  6. Taste and adjust seasonings.
  7. Smooth out and top with mashed potatoes, cheese, and sprinkle with coriander and chili powder. Bake for 10-15 minutes or until cheese is melted and potatoes are hot.
http://www.de-ma-cuisine.com/shepherds-pie-video/