De Ma Cuisine

Beef Archive

Monday

16

April 2012

0

COMMENTS

Beef Stir Fry

Written by , Posted in Beef, Dinner, Low Carb, Main Dishes, Meat, Vegetables

Beef Stir Fry
Recipe Type: Main, Dinner, Stir Fry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2-3
Quick, fresh, tasty… Veggies, beef, rice. Perfect for dinner.
Ingredients
  • 1 piece of beef
  • (Marinade) 1/4 C soy sauce
  • 2 T balsamic vinegar
  • salt and pepper
  • 1 clove garlic
  • 1 T olive oil
  • 1 T coconut oil
  • (Sauce) 1/4 t ground ginger
  • 1 T honey
  • 1/8 C soy sauce
  • pinch cayenne
  • 1 spring onion, chopped (a regular onion will work fine, minced)
  • 1 fresh garlic, chopped (or 1-2 cloves garlic will work fine, minced)
  • 1/2 C white wine
  • 1 T cornstarch
  • 1/4 C water
  • (Stir Fry) 1 carrot, sliced on an angle
  • 1 daikon radish, julienned (looks like it’s cut into matchsticks)
  • 2 C snow peas (or sugar snap peas)
  • 12 asparagus, cut into 1″ sticks
  • 1 T coconut oil
  • rice or pasta for serving with
Instructions
  1. Whisk together marinade. Add the beef and refrigerate for about 4 hours, turning once.
  2. Thinly slice beef. Cook in coconut oil, over med-heat, about 1 to 1 1/2 min per side. Remove with a slotted spoon and set aside.
  3. Whisk together sauce ingredients except cornstarch and water. Add to beef pan. Cook 3-5 minutes.
  4. In a separate pan, over med-high heat, add 1 T coconut oil. Add veggies and a pinch of salt. Cook until tender-crisp, 3-5 minutes, stirring often.
  5. Mix cornstarch and water. Add beef, cornstarch mixture, and veggies to sauce. Toss to coat as cornstarch mixture thickens sauce. Cook about 2 minutes.
  6. Serve over rice or pasta.

 

Wednesday

4

April 2012

0

COMMENTS

Steak Salad with Homemade Gorgonzola Dressing

Written by , Posted in Beef, Cheese, Condiments, Dinner, Gluten Free, Low Carb, Lunch, Main Dishes, Meat, Salads, Sides, Vegetables

Steak Salad with Homemade Gorgonzola Dressing
Recipe Type: Salad, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Serves: 4
A perfect way to say hello to spring!
Ingredients
  • Dressing: 1/3 C Greek yogurt
  • 1/2 C buttermilk (or 1 T white vinegar, fill up to 1 C line with milk, stir, let stand 5 minutes)
  • 2 T mayo
  • 1 1/2 t lemon juice
  • 1 t dijon
  • 1 clove garlic, minced and made into a paste with salt (scrape and smash the small pieces in the salt with your knife)
  • 1 T chives
  • 1/4 C gorgonzola
  • Salad: 1 C arugula
  • 2 C lettuce
  • 2 C spinach
  • 2 steaks (marinated for at least 4 hours with balsamic vinegar, salt and pepper), thinly sliced
  • 1-2 T olive oil
Instructions
  1. Heat pan. Add oil. Heat oil. Cook steak for about 1 to 1 1/2 minutes on each side, or until it reaches desired doneness. Remove and let rest.
  2. Whisk together dressing ingredients.
  3. Top lettuce with steak and dressing.
  4. Serve with Red Cabbage and Apple Tarts

 

(I adapted this recipe to make my version of Ranch Dressing. I adapted that version of Ranch Dressing to make this Gorgonzola Dressing.)

Monday

2

April 2012

0

COMMENTS

Taco Salad

Written by , Posted in Beans, Beef, Fruit, Gluten Free, Legumes, Low Carb, Lunch, Main Dishes, Meat, Salads, Vegetables

Taco Salad
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
One of our favorite salads, any time of the year.
Ingredients
  • 1/4 to 1/2 lb. ground beef
  • 1-2 C beans (I like a mixture of pinto, kidney, and black)
  • 1 C cheese, grated (pepper jack or cheddar)
  • 1 carrot, grated
  • 1/2 C corn
  • 1 tomato, chopped
  • 2-3 T chives, chopped
  • ranch dressing, Greek yogurt, or sour cream
  • salsa
  • corn chips
  • sliced black olives (opt.)
  • 1 head lettuce (spinach or a mixture of both works well too)
  • chili powder
  • sweet paprika
  • smoked paprika
  • cumin
  • salt
  • pepper
Instructions
  1. Cook beef. Add seasonings. When it’s cook, add beans and heat through.
  2. On a plate, arrange lettuce/spinach, and top with chips (you can also do on the side if you want them to remain crunchy), beef and bean mixture, cheese, carrot, corn, tomato, chives, olives, salsa, and ranch or yogurt.
Notes

Any other veggies that are in season would be wonderful. You could try: bell peppers, squash, cherry tomatoes…

Monday

26

March 2012

0

COMMENTS

12 Hour Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Meat, Soups, Vegetables

12 Hour Chili
Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
  • 6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
  • 1 lb. ground beef
  • 1/4 C sundried tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 C cauliflower, finely chopped
  • 1/2 C leeks, chopped
  • 4-6 C water
  • 3 T chili powder
  • 1 T smoked chili and garlic sea salt
  • 2 T smoked paprika
  • 2 T sweet paprika
  • 2 t cumin
  • 1 t ginger
  • 1/2 t nutmeg
  • 1 t pepper
  • regular salt (opt.) to taste
  • 1/4 C + 2 T balsamic vinegar, divided
  • 1 T honey
  • 2 T molasses
  • 1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
  1. Soak beans overnight. Rinse well.
  2. Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
  3. Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
  4. Add 2 T balsamic vinegar right before serving.
  5. Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.

Wednesday

21

March 2012

0

COMMENTS

Spaghetteroni and Cheese

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

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  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. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes

2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

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