De Ma Cuisine

Meat Archive

Wednesday

31

August 2011

4

COMMENTS

Philly Cheesesteak Pizza

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

(From Feb 2011) Last night I had Broccoli Cheese Soup on the menu. When it got to be 6 o’clock and I hadn’t started it, it became clear that I needed to make something else. I had made a Pioneer Woman’s Pizza Crust the day before (it’s best after 24 hours in the fridge), we had some leftover Tri Tip, we have a ton of leeks, and we always have cheese. Thus, the Philly Cheesesteak Pizza was born… It was delicious. We may have a different kind of pizza invention every Friday from now on.

Philly Cheesesteak Pizza
 
Recipe Type: Pizza, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Serves: 2
Ingredients
  • 1 pizza crust
  • 1 C leeks
  • 1 C cheese (1/4C parm, 3/4C cheddar)
  • 1/2 C Tri Tip, cooked
  • 1 bell pepper, sliced
  • 1 T corn meal
  • salt
  • pepper
  • 2 cloves garlic, diced
  • 1t honey
  • Sauce) 2T canola oil
  • 2T flour
  • 1/2C milk
  • 1/4C BBQ sauce
  • 2T spicy mustard
  • salt
  • pepper
  • pinch cumin
Instructions
  1. Pre-heat oven to 375F (for PW crust). Caramelize leeks, peppers, garlic in oil and honey.
  2. Add flour, whisk in, 30 sec; add milk, whisk in; bring to a bubble, thicken, whisking often. Add BBQ sauce, mustard pinch salt, pepper and cumin; whisk often until it’s thick enough for your sauce (mine took 5-10 minutes, could be quicker).
  3. Oil pizza pan, sprinkle with cornmeal, roll out pizza dough.
  4. Top with sauce, cheddar cheese, beef, leeks, peppers, garlic, then remaining cheese. Sprinkle salt on crust (opt.).
  5. Bake at 375F for 15-18 minutes.
  6. Could be good topped with arugula (after it’s baked).
  7. Serve with more parmesan, a yummy beverage, and your favorite Friday night activity.
 
Notes

Drink parings: Red wine or vanilla milkshake
Difficulty: 1/5
Our rating: 4/5

Pizza Crust Recipe

Wednesday

31

August 2011

1

COMMENTS

All Day Chili

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

All Day Chili
Recipe Type: Soup, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 4
A filling, hearty, delicious winter dinner!
Ingredients
  • 1/2 – 1LB ground beef
  • 3T olive oil
  • 1 T chili powder
  • 1/2 t nutmeg
  • 1/4 t cayenne
  • 1/2 T cumin
  • 1 t red pepper flakes
  • salt
  • pepper
  • 2T and 1 1/2 T balsamic vinegar, divided
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 C dried black beans
  • 8 C water
  • 1 C kidney beans
  • 1 C pinto beans
  • 1 (14oz) can diced tomatoes with jalapenos
  • 1/4 C (homemade, if you have it) BBQ sauce
  • 1/4 C tomato soup (or tomato sauce)
  • 1/2 – 1 C plain yogurt
  • 2-3 T honey
  • 1-2 T brown sugar
  • avocado
  • cheese, grated
Instructions
  1. Brown beef in olive oil with seasonings and balsamic vinegar.
  2. Add onion when beef is mostly cooked; 3 min. Add garlic, cook 1 minute. Add (rinsed) dried black beans (they don’t need to be soaked overnight), BBQ sauce, tomato soup or sauce, and 8C water. Bring to a boil; reduce to simmer; 3-4 hours (or until beans are soft).
  3. Add kidney and pinto beans and tomatoes; 30 min.
  4. Check seasoning: Add more (of above seasonings unless if it’s too spicy), add: yogurt, honey, brown sugar, balsamic vinegar, 1-3 C water. Cook until liquid is mostly gone for a nice thick chili, 30 min – 2 hours (depending on desired thickness of chili).
  5. Serve topped with: avocado, cheese, yogurt and a drizzle of balsamic vinegar.
Notes

You could use canned beans. Cooking time would be drastically reduced to 1-2 hours. You could also use the crock pot. For dried beans, it could take 8-10 hours, for canned 4-6 (these are estimates).

Great with mini cornbread muffins with butter and honey.


Wednesday

31

August 2011

0

COMMENTS

You Have to Try This Chicken! (Roasted Chicken)

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

You Have to Try This Chicken!
Recipe Type: Main, Poultry, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 90 mins
Total time: 1 hour 35 mins
Serves: 2-4
This is one of the easiest dinners ever, and one of the best chickens I’ve ever made (although nothing will beat the chicken my Oma makes!).
Ingredients
  • 1 whole chicken (remove the neck and giblets if they’re still in there – yes, gross!) – keep the skin on!
  • 2 T olive oil
  • 1/4 C apple cider
  • 1/4 C white wine
  • splash of water
  • salt, pepper
  • 1 t French Green Blend Salt (it says there is Atlantic sea salt, sea lettuce and dulse nori in it, in case you can’t find the blend)
Instructions
  1. Line a baking dish with foil, drizzle foil with olive oil and a tiny sprinkle of salt and pepper, and pour in cider, wine and water.
  2. Place chicken, breast side up, and drizzle with oil and season with salts and pepper.
  3. Bake at 375F for 90 minutes (basting every 30), or until a meat thermometer inserted into a thick part of the meat (not touching bone) reads 180F.
Notes

I served this with cheesy polenta (basically – cornmeal in boiling water, with cheese stirred in) and sauteed veggies. It would also be great with any sort of potatoes and baked broccoli. Oh, and eat the skin – it tastes amazing! 🙂

Thursday

4

August 2011

0

COMMENTS

BBQ Chicken Stuffed Avocados

Written by , Posted in Appetizers, Cheese, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Main Dishes, Meat, One Dish Dinners, Poultry, Quick and Easy, Vegetables

 

BBQ Chicken Stuffed Avocados
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • handful crushed corn chips
  • 2 avocados, halved, scooped out of the skin
  • BBQ’d chicken with lots of BBQ sauce, removed from bones (re-heated)
  • Polenta (re-heat with BBQ sauce)
Instructions
  1. Place corn chips in the bottom of a bowl. Top it with avocado and spoon the Polenta on one side, chicken on the other.
  2. Shave pieces of Parmesan cheese on top.
Notes
Original meal: 1 pack of chicken (4 legs, 4 lg wings), 1 jar (about 2 C) BBQ sauce, sliced zucchini, squash and carrots: all in the crock pot for 6 1/2 hours on low. Served with Cheesy Polenta (polenta with a few kinds of cheese melted in).[br][br]Sunday, July 18, 2010[br] We had this for dinner tonight, re-purposing some leftovers. It was so good!

 

Thursday

4

August 2011

1

COMMENTS

Like Julia’s Boeuf Bourguignon – Rachel’s Beef Stew

Written by , Posted in Beef, Braising, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, One Dish Dinners, Potatoes, Soups, Vegetables

For Mother’s Day, in 2010, we spent the day with Tim’s parents. His mom loves Meryl Streep (who doesn’t!), so we brought the movie Julie and Julia, in case we wanted to watch it. I thought it would be fun to make Boeuf Bourguignon to eat while watching it. But, the recipe was a little intense for a Sunday afternoon. So I made my own version, which turned out to be a Beef Stew (sorry, I can’t think of a fancy word for it).

Happy Eating!

Rachel’s Beef Stew
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6 (depending on how hungry you are)
Ingredients
  • 1½ lbs stewing beef, patted dry
  • 2T flour
  • 2T olive oil
  • 6 red spring onions, chopped
  • 1C carrots, chopped
  • 1 C cauliflower, chopped
  • 5 cloves garlic, diced
  • 1 LB mushrooms, sliced
  • to taste, salt
  • to taste, fresh ground pepper
  • pinch nutmeg
  • 1 t fresh rosemary, chopped
  • ½ bottle red wine
  • 6-8 C beef stock
  • 2-4 C water
  • 1T aged balsamic vinegar
  • 3 potatoes, cut into small cubes
  • 2 T flour and ¼ C water (opt. if it needs more thickening)
Instructions
  1. Heat a soup pot over medium heat; add oil; add beef; sprinkle with 1T flour; brown. (Can do in batches so the pan isn’t overcrowded – use 1T per batch.)
  2. Add onion, carrot, and cauliflower; about 3 minutes (or until onion is getting soft and translucent). Add garlic and mushrooms; about 3 minutes. Add salt, pepper, nutmeg, and rosemary.
  3. Add wine; de-glaze the pan by scraping the good bits off the bottom (a result of browning the meat). Cook a few minutes, then add the stock, water, balsamic vinegar and potatoes. Bring to a boil; keep boiling until potatoes are tender (15 min or less); turn heat down to low.
  4. Simmer 2 hours. If it doesn’t get thick enough, add flour and water mixture (whisk 2T flour with ¼ C cold water, then pour into soup).
  5. Taste and adjust seasoning if needed.
Notes
I read that it’s best, in the first step, to dry the meat so it browns properly. I didn’t do this, and the beef didn’t get that nice brown crust on it, it just cooked, but still tasted amazing.

 

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