De Ma Cuisine

Meat Archive

Friday

11

January 2013

0

COMMENTS

Fried Egg Pasta

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

Fried Egg Pasta

Recipe Type: Main, Dinner, Pasta, Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
Simple and delicious with a fried egg on top.
Ingredients
  • 1/2 pkg rotini rice pasta or whole wheat pasta
  • 2 T olive oil
  • 1/2 onion, chopped
  • 2-3 carrots, grated
  • 3-4 cloves garlic, chopped
  • 2 T balsamic vinegar
  • 2 T tomato paste
  • 1 t salt
  • 1/4 t pepper
  • 1/4 to 1/2 t smoked paprika
  • 2 C pasta water
  • 1/4 to 1/2 C cooked ground beef (I used leftovers)
  • 1-2 C spinach (I used some that I’d frozen from fresh)
  • 1 egg/serving
  • parmesan cheese, grated, for topping
Instructions
  1. Heat salted water for pasta.
  2. In another pan, heat pan (if you’re using raw meat, cook it now, when it’s almost finished cooking, drain beef, add oil and go to onion step), then add oil. When oil is hot, add onion, carrot, and 1/2 t salt; cook 3-5 minutes, stirring occasionally. Add garlic and cook 1 minute. Add balsamic vinegar, stir in, and cook 1 minute.
  3. Add tomato paste, stir in and cook 1 minute. Add paprika, pepper, 1/2 t salt, beef, and pasta water. Cook 5 minutes. Add spinach and cook 1-2 minutes.
  4. Cook pasta until al dente. Drain and add sauce to pasta. Stir. Taste and adjust seasoning if necessary. Cover and keep warm.
  5. In sauce pan, or a new pan, add a little more oil. Add eggs to pan and cook, covered, over low heat. Flip, turn heat off, and let them continue to cook until yolks are to desired doneness (I like mine “over medium” – whites set, yolks slightly runny).
  6. Serve pasta topped with parmesan cheese and an egg.
Notes

Caesar Salad or Garlic Bread would go great with this dish!

 

Wednesday

9

January 2013

3

COMMENTS

Savory Baked French Toast – Episode 50

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Baking, Bread, Breakfast, Brunch, Cheese, Dinner, Eggs, Fennel Pollen, Fruit, Holiday, Lunch, Main Dishes, Meat, Nuts, Pork, This Week's Feast, Vegetables

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It’s 2013! It’s a New Year! We all have plans, ideas, resolutions. We, like many of you I’m sure, missed our Abundant Harvest Organics boxes over the break. I’m so glad our produce drawers are full once again so we can get back into our lifestyle of healthy eating!!

This is a special episode, because it’s my 50th!! That’s a big number and I’m excited. I’ve loved doing this show for you. I hope you’re learning, laughing, enjoying, and eating along with me!

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I hope you try this rather yummy dish. It’s perfect for any meal. But, I think it would be awesome at a brunch with family or friends. You can use any kind of bread that you want. To make it a bit healthier, I’d go with a whole grain, whole wheat bread. But, I had some stale French bread, so that’s what I used. It’s a great way to use the greens that are so good for you, and are in season right now. (If you need another way to use greens, my brother gave me his recipe for Green Smoothies. They are delicious and full of healthy ingredients.) I used ham, but bacon would also be amazing (cooked then crumbled over top when serving). Another option would be to omit the meat altogether and add some more almonds when serving, for some lean protein.

This dish comes out super bright green. Kinda like the Incredible Hulk. I like green.

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I hope your new year has been wonderful so far! And, I’m glad you’re here! Thanks for being a part of my first 50 episodes!!

Happy Eating!

Print
Savory Baked French Toast

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4-5

Savory Baked French Toast

Ingredients

  • 4 eggs
  • 3-4 C kale/spinach/collard greens
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 2 C milk
  • 1/4 C cream (reserve a bit for topping)
  • 1 t dijon mustard
  • 1/2 t (or less) salt
  • 1/4 t pepper
  • pinch cayenne
  • 1 to 1 1/2 C cheese, grated (I used Creamy Jack Cheese)
  • pinch fennel pollen
  • 1 t olive oil
  • 10 thick slices of bread (I used a stale loaf of French Bread)
  • 5 slices ham, quartered
  • roasted almonds, chopped (for topping)

Instructions

  1. Pre-heat oven to 350F. In a medium bowl (if using a hand blender), or a food processor, or a blender, blend spinach/kale/collard greens, garlic, eggs, milk, dijon, onion, seasonings, and 1/2 C cheese (I blended up the greens in the chopper attachment of my KitchenAid hand blender first, then transferred to the bowl).
  2. Grease baking dish with olive oil - even on the sides (at least part way up). Soak bread slices in egg mixture. Place in baking dish, overlapping each slice with the next one (if desired). If there is any extra egg mixture, add more to each slice. Top each slice with two pieces of ham.
  3. Bake covered for 30 minutes. Uncover, top with remaining cheese, and bake uncovered for 15 minutes more (or until it reaches 160F).
  4. Let it rest for about 10 minutes before serving.
  5. Top with a drizzle of cream and some almonds (a dollop of Greek yogurt would also be good!).
http://www.de-ma-cuisine.com/i-like-bright-green-food-ep-50/

This episode is sponsored by: Burroughs Family Farms, Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, and Molly Jenson.

 

 

Friday

14

December 2012

0

COMMENTS

Salmon with Garlic-Pistachio Cream Sauce

Written by , Posted in Dinner, Fish, Low Carb, Main Dishes, Meat, Roasting, Sauces

Salmon with Garlic-Pistachio Cream Sauce

Recipe Type: Main, Fish, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2
Salmon is topped with a rich and creamy pistachio sauce.
Ingredients
  • 2 salmon fillets
  • 1/2 C white wine
  • 1 T olive oil
  • Sauce: 1 T cream
  • 3/4 C milk
  • 2 T all purpose flour
  • 2 T garlic infused olive oil
  • 16 pistachios, roughly chopped
  • 1/4 to 1/2 t salt
  • pepper
Instructions
  1. Pre-heat oven to 350F. Grease a baking dish with 1 T olive oil. Add wine. Place salmon skin side up in wine. Cover dish with foil and bake at 350F for 30-40 minutes.
  2. Heat a skillet over medium heat. Add garlic infused olive oil. When hot, add flour and whisk in, making a roux. Cook for about 30 seconds. Turn heat to low. Add milk, 1/4 C at a time, whisking it and letting it thicken between additions. Remove from heat and add cream, pistachios, salt, and pepper.
  3. Serve over salmon, alongside Roasted Fennel Pollen Potatoes
3.1.09

 

Friday

30

November 2012

0

COMMENTS

Pork and Beans Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Low Carb, Main Dishes, Meat, Pork, Soups, Vegetables

Pork and Beans Chili

Recipe Type: Main, Soup, Chili, Stove Top, Meat, Beans, Legumes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A warm and hearty chili.
Ingredients
  • 6 C fresh spinach, roughly chopped
  • 3 C pulled pork (with BBQ sauce)
  • 1-14 oz. can Italian Stewed Tomatoes (or whatever canned tomatoes you have), diced
  • 1-15 oz. can black beans, drained
  • 1-15 oz. can kidney beans, drained
  • 1-15 oz. can chili beans, drained (or pinto beans and add some: onion powder, garlic powder, paprika, salt, and tomato paste)
  • 2-3 t (or 3-5 cloves) garlic, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 C chicken stock
  • 1/2 C red wine (or apple cider)
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t red pepper flakes
  • 1 T balsamic vinegar
  • 1 T lemon juice
  • pepperjack cheese, cut into matchsticks, for topping
Instructions
  1. Heat soup pot, add oil. When oil is hot, add onion, bell pepper, and seasonings. Cook for about 5 minutes, over medium heat.
  2. Add garlic, 2 min.
  3. Add balsamic vinegar, cook 1 minute.
  4. Add beans, tomatoes, and pork. Cook 10 minutes.
  5. Add stock and wine or cider. Bring to a boil, then reduce to a simmer, for at least 30 minutes, or until it’s the desired thickness (I wanted mine thick, so I cooked for a little longer than 30).
  6. Ten minutes before serving: add spinach and wilt down. Cook for 8 minutes. Add lemon juice, cook for 2 minutes. Taste and adjust seasoning.
  7. Serve topped with cheese sticks.

 

Wednesday

28

November 2012

0

COMMENTS

Wilt ‘Em Greens

Written by , Posted in Breakfast, Dinner, Gluten Free, Low Carb, Lunch, Meat, Pork, Sides, Vegetables

 

Wilt ‘Em Greens
Recipe Type: Side, Greens, Stove Top, Wilting, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
I just love Wilted Greens! Beautiful kale, spinach, and radicchio are wilted down, some onions and Spanish black radishes are sautéed, then it’s all topped with crispy bacon and crunchy almonds. A perfect side dish!
Ingredients
  • 2 slices bacon, chopped
  • 1-2 T garlic infused (or regular) olive oil
  • 1 onion, diced or chopped
  • 1/2 C black spanish radish (or other kind of radish), peeled and grated
  • 2 T balsamic vinegar
  • 1 t maple syrup
  • 1 t dijon mustard
  • 1/2 t salt
  • 1/4 t pepper
  • pinch nutmeg
  • pinch cayenne
  • 3 C spinach, roughly chopped or torn (could also use swiss chard, collard greens, beet greens, or any other greens you love)
  • 3 C kale, roughly chopped or torn (any kind of kale)
  • 1 1/2 C radicchio, chopped
  • 1/4 C roasted almonds, roughly chopped (for topping)
Instructions
  1. Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
  2. Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion and radish. Cook 3-5 minutes, or until softened, over medium heat.
  3. Remove stems from greens, wash well, and dry.
  4. Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the radicchio and some of the greens, wilting down and tossing, then adding more greens and repeating until they are all gone. Turn the heat down to medium-low.
  5. Once all greens are wilted, taste and adjust seasoning if needed.
  6. Serve topped with bacon and almonds.

 

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