De Ma Cuisine

Meat Archive

Wednesday

21

November 2012

0

COMMENTS

Roasted Garlic Yams

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Kid-Friendly, Meat, Pork, Potatoes, Roasting, Sides, Vegetables

Thanksgiving is tomorrow. You know this. I know this. Are you prepared? We’re having Thanksgiving dinner with a mixture of Husband’s family, my family, and good friends. I’m excited. I think my excitement is a tie between the company and the food. Good thing there will be both.

My job, my dish, my instructions were: Rachel, can you bring the yams? Perfect, because I have yams. As I write this early on Monday (so that I can have a mini vacation for the rest of the week), I’m trying to think of what I want to do with them. I have lots of ideas. Scalloped Yams could be fun, Roasted Garlic Yam are great (I made them two years ago and we loved them), traditional Yams with Marshmallows are fine, Winter Veggie Salad is delicious… but I want to be creative, which usually means making something up. This is one of my favorite things to do.

Thanksgiving is the one meal, however, where I kinda like the traditional classics. Turkey, Stuffing, Green Beans, Cranberry Sauce, Yams, Mashed Potatoes and Gravy, and Rolls. Mmmmmm, I can’t wait to eat!! So I have some thinking to do regarding these yams… I’m thinking… I’m thinking… I think I’m going to use my recipe for Roasted Garlic Yams. They were good. They have bacon. They have garlic. They have parmesan cheese. Winner.

Thinking about the day after, if you need some ideas for what to do with your leftovers, here are some from this year and last.

Happy Thanksgiving!

Roasted Garlic Yams
Recipe Type: Side, Thanksgiving, Fall, Winter, Savory
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Roasted garlic and yams are mashed together then topped with bacon. A perfect side to your Thanksgiving turkey, or for any day really.
Ingredients
  • 4 sweet potatoes(yams), cubed
  • 1 head garlic
  • 1/2 C milk
  • 1/4 C parmesan cheese, grated
  • 1 T balsamic vinegar
  • pinch cayenne
  • pepper
  • 1/2 t all spice
  • salt (to taste)
  • olive oil
  • 3 slices bacon
Instructions
  1. Slice tips off garlic, place on tin foil, drizzle with olive oil, wrap with foil. Bake at 350F for 1 hour. Remove from oven and let cool.
  2. Cook bacon. Remove from pan and drain on paper towel. Cool and crumble.
  3. Add about an inch of water under steamer basket and steam yams until fork tender. Mash with garlic, milk, seasoning, and vinegar.
  4. Stir in parmesan cheese.
  5. Sprinkle with bacon and serve.
Notes
To make this vegan: Substitute chopped almonds for bacon, almond milk for cow’s milk, and omit parmesan cheese.

 

Monday

19

November 2012

1

COMMENTS

Beet and Beef Borscht

Written by , Posted in Beef, Dinner, Gluten Free, Legacy, Low Carb, Main Dishes, Meat, Potatoes, Poultry, Sides, Soups, Vegetables

Beet and Beef Borscht

Recipe Type: Soup, Main, Dinner, Appetizer, Side
Cuisine: Ukrainian, Russian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Hearty and warm, this Borscht is a family favorite of ours.
Ingredients
  • 2 T olive oil
  • 1 lb. chuck roast, cut into smallish cubes
  • 4 carrots, chopped
  • 1 onion, chopped
  • 4 small beets, peeled and chopped
  • 4-6 celery stalks, chopped
  • 1 daikon radish, chopped
  • 3 potatoes, chopped
  • 3 cloves garlic, chopped
  • 1-2 T fresh lemon juice
  • 10-12 C chicken or vegetable stock (or mixture of both) (use more or less depending on how thick you want the soup)
  • 2 t salt (or to taste)
  • pepper (to taste)
  • Greek yogurt or sour cream (for topping)
Instructions
  1. Pat each piece of beef dry with a paper towel (this helps it to brown better – this step can be skipped if you’re short on time). Heat large soup pot. Add olive oil. When oil is hot, add beef, being sure not to over-crowd the pan. Cook, over medium heat, until beef is browned, about 10 minutes or so. Remove beef from pan with a slotted spoon and set aside.
  2. Add veggies and salt and pepper to soup pot and cook, stirring occasionally, until they are getting tender.
  3. Add beef and stock and bring up to a boil. Once it’s boiling, reduce to a low boil or a simmer, and cook 1-2 hours (until veggies are tender), adding more stock or water if it gets too thick.
  4. Add lemon juice. Taste and add more salt if desired.
  5. Serve topped with a dolup of yogurt.
Notes

I serve this with warm rolls or bread, with butter. Perfect for dipping into the soup.

 

Friday

16

November 2012

0

COMMENTS

Chicken Caesar Wraps

Written by , Posted in Dinner, Holiday, Leftovers, Lunch, Main Dishes, Meat, Poultry, Sandwiches, Vegetables

Chicken Caesar Wraps

Recipe Type: Main, Lunch, Dinner, Sandwich, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1
A perfect way to use leftover chicken or turkey! It’s quick, easy, delicious!
Ingredients
  • 1 wrap (I prefer whole wheat)
  • 1-2 C lettuce, washed and torn
  • 1/2 C leftover chicken or turkey, in smallish pieces
  • 1-2 T caesar salad dressing
Instructions
  1. Toss lettuce and chicken with dressing.
  2. Place onto a wrap.
  3. Roll up wrap.
  4. Eat and enjoy.

 

Monday

12

November 2012

0

COMMENTS

Taco Pizza

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

Taco Pizza

Recipe Type: Pizza, Main, Dinner, Oven, Baking
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
It’s like a taco, but it’s really a pizza!
Ingredients
  • 1 pizza crust
  • 1-2 T flour
  • 1/2 lb ground beef
  • 1 bell pepper, chopped
  • 1/4 C tomatoes, chopped
  • 1/4 C corn
  • 1/2 C salsa
  • 1/4 C tomato paste
  • Pinch salt
  • 1 to 2 C cheddar cheese, grated
  • Lettuce, torn into bite sized pieces (for topping)
  • Greek yogurt or sour cream (for topping)
  • Hot sauce (opt.) or more salsa (for topping)
Instructions
  1. Sprinkle baking sheet with a bit of flour and roll out pizza crust (or do it however you normally do). Bake at 450F for 6-7 minutes.
  2. Cook ground beef in a dry pan. When fully cooked, remove from pan with a slotted spoon.
  3. Mix tomato paste with salsa.
  4. Remove par baked crust from oven. Top with salsa mixture, then ground beef, a bit of cheese, veggies, and a bit more cheese. Bake an additional 5-8 minutes (or until crust is to desired crispness).
  5. Serve topped with yogurt, hot sauce, and lettuce.

 

Monday

5

November 2012

4

COMMENTS

Roasted Butternut Squash Soup

Written by , Posted in Appetizers, Cheese, Dinner, Gluten Free, Holiday, Lunch, Main Dishes, Meat, Pork, Roasting, Soups, Vegetables, Vegetarian

 

Roasted Butternut Squash Soup

Recipe Type: Soup, Main, Dinner, Lunch, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Butternut Squash is roasted and added to browned butter to make a creamy and delicious soup. This dish is perfect for fall!
Ingredients
  • 3 butternut squash
  • 4 cloves garlic
  • 2-3 T olive oil
  • 6 T unsalted butter*
  • 1 T balsamic vinegar
  • 5-7 C vegetable stock
  • 1 1/2 to 2 t salt (*if you use salted butter, reduce the amount of salt)
  • 1/4 t pepper
  • dash cayenne
  • pinch nutmeg
  • heavy cream (for topping)
  • chopped almonds or bacon, cooked and crumbled (for topping) (optional)**
  • Gruyère cheese, grated (for topping)
Instructions
  1. Pre-heat oven to 350F. Halve squash. Brush cut side with olive oil. Place oiled side down on a baking sheet. Cut tips off garlic and drizzle with olive oil. Wrap in foil and place on baking sheet. Cook squash and garlic 45 minutes to 1 hour, or until squash is tender. Remove and cool slightly. Squeeze garlic and scrape squash from skin.
  2. Cook bacon or chop almonds.
  3. Heat a soup pot. When it’s hot, add butter. Cook over med heat until it’s browned. Add squash, garlic, seasonings, balsamic vinegar, and vegetable stock. Bring to a boil.
  4. Turn off heat and blend with a hand blender (using the “S” blade) on 5th speed (high), or in batches in a regular blender (be sure to remove the middle plug in the lid and cover with a towel). Blend until smooth. Return to heat and simmer. Taste and adjust seasonings. If it’s too thick, add more stock.
  5. To serve, top with a drizzle of cream, some chopped almonds or bacon, and some Gruyère.
Notes

**This soup is vegetarian unless you include the bacon.

 

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