De Ma Cuisine

Meat Archive

Monday

23

April 2012

0

COMMENTS

Giblet Stock

Written by , Posted in Meat, Poultry, Soups

Giblet Stock
Recipe Type: Stock
Author: Rachel Oberg – De Ma Cuisine
Prep time: 2 mins
Cook time: 2 hours
Total time: 2 hours 2 mins
Ingredients
  • giblets etc from 1 chicken
Instructions
  1. Rinse and cover with water. Boil 2 hours.
  2. Strain.
  3. Refrigerate or freeze. Skim off fat (which will rise to the top) before using.

 

Monday

23

April 2012

1

COMMENTS

Za’atar Citrus Chicken

Written by , Posted in Crock Pot, Dinner, Low Carb, Main Dishes, Meat, Poultry

Za’atar Citrus Chicken
Recipe Type: Main, Crock Pot, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 4 hours 30 mins
Total time: 4 hours 35 mins
Serves: 2-4
Simple, easy, fragrant, yummy. Pop it into the Crock Pot and forget about it until dinner time.
Ingredients
  • 1 whole chicken, giblets etc discarded (or made into stock)
  • 1 lemon, sliced
  • 1 orange, sliced
  • 1-2 T Za’atar seasoning
  • smoked sea salt
  • pepper
  • 1 1/2 C water
  • olive oil
Instructions
  1. Pour water into Crock Pot.
  2. Add chicken and drizzle with olive oil. Sprinkle with salt, pepper, and Za’atar.
  3. Cover with lemon and orange slices. Sprinkle with a little more Za’atar.
  4. Cook on low for 4 1/2 hours, or until meat thermometer inserted into thick part of chicken reaches 180F.
Notes

Great with Risotto and Wilted Greens!

 

Wednesday

18

April 2012

1

COMMENTS

Spinach and Cheese Lasagna

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

Spinach and Cheese Lasagna
Recipe Type: Main, Entree, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
Spinachy and cheesy. It’s lasagna for dinner.
Ingredients
  • 1 lb. lasagna noodles
  • 6-8 C spinach, chopped
  • salt
  • pepper
  • pinch nutmeg
  • 2 slices bacon, cooked and crumbled
  • 1 C (8oz.) cottage cheese
  • 1/4 C Greek yogurt
  • 6 cloves garlic, diced
  • 1/2 C spring onion, diced
  • 2 T olive oil
  • 4 C tomato sauce
  • 1 C (8 oz.) fresh mozzarella, 1/2″ cubes
  • 1 C parmesan, grated (divided 2/3 C, 1/3 C)
  • 1/2 C water (opt.)
  • 1 T olive oil
  • Fresh herbs for topping (like basil, parsley, oregano)
  • Parmesan cheese, for topping.
Instructions
  1. Boil water. Pre-heat oven to 350F.
  2. Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
  3. Mix cheeses, cottage cheese, and yogurt.
  4. Cook pasta for 8-10 minutes.
  5. In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
  6. Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
  7. Let rest 10 minutes before serving.
  8. Serve topped with a little more parmesan and some fresh herbs.
Notes

On the episode I felt like I could have had more filling, so here are the changes I would make:
1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
2 C (16oz.) cottage cheese
2 C (16 oz.) fresh mozzarella, 1/2″ cubes

Great with a caesar salad!

 

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.)

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