De Ma Cuisine

Meat Archive

Wednesday

25

July 2012

0

COMMENTS

Salmon

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

Salmon
Recipe Type: Fish, Main
Author: Rachel Oberg – De Ma Cuisine
Ingredients
  • 1 salmon fillet
  • 1 t olive oil
  • 1 T soy sauce
  • 2 T apple cider vinegar
  • 2 T red wine vinegar
  • 1/4 C water
  • salt
  • pepper
Instructions
  1. Grease oven-proof pan with oil.
  2. Place salmon in the pan.
  3. Combine remaining ingredients and pour over salmon.
  4. Bake at 350F for 30-45* minutes (or until internal temperature of salmon reaches 160F).
Notes

*I used the toaster oven, so it took 45 minutes. A conventional oven may be quicker.

 

Friday

20

July 2012

0

COMMENTS

Mindy’s Steak Sandwich

Written by , Posted in Beef, Bread, Cheese, Dinner, Grilling, Lunch, Main Dishes, Meat, Sandwiches, Vegetables

Mindy’s Steak Sandwich
Recipe Type: Sandwich, Main
Author: Melinda Parker
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
Ingredients
  • 2(10 ounce) thick boneless New York strip steak
  • 2 loaves of mini focaccia bread
  • 1 medium yellow onion
  • 1 large portobella mushroom
  • 2 slices of smoked Gouda cheese
  • 2 Tbsp olive oil
  • 2 Tbsp mayonnaise
  • 1/2 tsp minced garlic
  • salt and pepper
Instructions
  1. To prep take mayonnaise and mix together with garlic and set aside.
  2. Slice yellow onion in rings and mushrooms and place into a saute pan. Oil pan with olive oil and cook veggies on medium heat until onions and mushrooms soften and brown.
  3. Season steaks with salt and pepper and set on preheated BBQ on Medium high heat. Grill on each side for 3 minutes or until medium rare. Remove from grill and set aside to cool.
  4. While cooling, slice each loaf of focaccia bread and place on grill for 30 seconds. Once finished spread garlic mayo on one side of the loaf.
  5. Slice cooled meat and lay evenly on bread. Top meat with Gouda, mushrooms and onions. Slice in half and serve.

 

Wednesday

18

July 2012

0

COMMENTS

Three Cheese Corn Chowder topped with Bacon

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Three Cheese Corn Chowder topped with Bacon
Recipe Type: Dinner, Main, Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 52 mins
Total time: 1 hour 2 mins
Serves: 2-4
A creamy, dreamy chowder that was inspired by corn on the cob.
Ingredients
  • 2 ears corn, kernels off cob
  • 1 C zucchini or summer squash, diced or chopped
  • 1 carrot, grated
  • 2 potatoes, diced or chopped
  • 2-3 cloves garlic, diced
  • 1 t tropical pepper sea salt
  • 1 1/2 t smoked paprika
  • 1 1/2 t sweet paprika
  • 2 T + 1 t apple cider vinegar
  • 2 T olive oil
  • 1 T bacon grease
  • 1/4 C feta, crumbled
  • 1 C parmesan, grated (plus more for topping, if desired)
  • 1/4 C cheddar, grated
  • 2 T all purpose flour
  • 1/4 C water
  • 4-6 C water
  • 1-2 C milk
  • 2 slices bacon/serving
Instructions
  1. Cook bacon. Remove from pan and place on paper towel lined plate to drain. Reserve 1 T bacon grease.
  2. While bacon cooks, heat soup pot. Add olive oil. Add carrots, zucchini, garlic, potatoes, and seasonings. Cook over med heat until veggies start to get tender, 5-7 minutes, stirring often (make sure garlic doesn’t burn). Add 2 T apple cider vinegar and scrape the bottom of the pan (deglazing the pan).
  3. Add water, cover, bring to a boil. Uncover and cook until veggies are cooked through, about 45 minutes or so.
  4. Whisk flour with 1/4 C water. Stir into soup. Add corn and bacon grease.
  5. Add milk (use as much or as little as you want, depending on desired thickness of soup). Cook until steam begins to rise, then turn off heat. Do not boil (the milk can “break” if it gets too hot).
  6. Add cheese, a little at a time, gently whisking in. Add 1 t apple cider vinegar.
  7. Taste and adjust seasonings if necessary. Serve topped with bacon and parmesan cheese.

 

Monday

16

July 2012

6

COMMENTS

Summer Veggie Quinoa Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Legumes, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Summer Veggie Quinoa Salad
Recipe Type: Main, Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 6-8
Perfect for a picnic!
Ingredients
  • 1 chicken breast
  • 1 C water
  • salt
  • pepper
  • 1 C beans (I used black and pinto)
  • 1 summer squash, chopped (about 2 C total)
  • 1 zucchini, chopped (about 2 C total)
  • 4 ears of corn, kernels cut off the cob
  • 1/2 tomato, chopped
  • 8 pear tomatoes, halved
  • 2 carrots, grated
  • 3 cloves garlic, diced
  • 4 C water
  • 2 C uncooked quinoa, rinsed
  • 1/4 fresh herbs, chopped (I used: chives, parsley, basil, and oregano)
  • 1/2 C kale, chopped
  • 2-3 T olive oil, divided
  • 1 C parmesan cheese
  • dressing: 1/2 C olive oil
  • 1/2 C balsamic vinegar
  • 1/4 C apple cider vinegar
  • 1 T maple syrup
  • 1 T dijon mustard
  • salt
  • pepper
Instructions
  1. Heat a medium saucepan. Add 1 1/2 T olive oil. Add garlic and quinoa and cook, stirring often, over medium-high heat, 3-5 minutes. Add water, cover, bring to a boil. Uncover, let cook about 15-20 minutes, or until water is absorbed and quinoa is cooked.
  2. Meanwhile, add 1 1/2 T olive oil to a hot skillet. Add chicken breast and 1 C water. Sprinkle with salt and pepper. Cook covered, flipping once, until internal temperature reaches 170F (about 10 minutes per side, or so, if it’s thick). Remove from pan and cool in refrigerator. Chop in small pieces.
  3. Combine all dressing ingredients except oil. Slowly whisk in oil.
  4. Combine quinoa with half of the dressing. Cool completely in refrigerator.
  5. Combine quinoa with veggies, cheese, chicken, and dressing. Taste and adjust seasoning if necessary.
  6. Serve with bread and honey butter, or corn muffins!
Notes

Keep salad cool while at the picnic with ice packs!
Could make vegetarian by omitting chicken, and adding tempeh.
This is a main dish, but would be great as a side to grilled steak, pork chops, or chicken. As a side to meat, omitting the meat in the salad would be fine.

 

Monday

2

July 2012

0

COMMENTS

Bacon and Egg Roasted Potato Salad

Written by , Posted in Eggs, Meat, Pork, Potatoes, Roasting, Salads, Vegetables

Bacon and Egg Roasted Potato Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 12-15
Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • 1/2 lb. bacon, cooked and crumbled
  • 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • 1/2 C mayo
  • 1 T apple cider vinegar
  • 1/2 T honey
  • 1/2 C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • 1/2 t pepper
Instructions
  1. Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

 

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