Meat Archives - Page 9 of 37 - De Ma CuisineDe Ma Cuisine

Wednesday

26

March 2014

BLT Salad

Written by Rachel, Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables

You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉

For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.

I did not give up bacon for Lent. Fact. You might not have been wondering.

I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.

I’m so distracted by the photos of croutons and bacon that are on the other screen.

And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.

You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.

You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.

The dishes fairy has not yet arrived.

Happy Eating!

BLT Salad

Recipe Type: Salad, Main, Meat, Bread

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

It’s like you chopped up your BLT and poured dressing over it.

Ingredients

2 slices bacon
1 C bread, torn into crouton sized pieces
olive oil
to taste salt
to taste pepper
dressing: 1 T mayo
2 T Greek (or plain) yogurt
1 clove garlic (optional), minced
1/4 t dijon mustard
1/2 T lemon juice
1/2 T balsamic vinegar
to taste salt
to taste pepper
1 T olive oil
salad: 2-4 C lettuce, torn
1 tomato, chopped

Instructions

Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.

Notes

If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Monday

10

March 2014

0

COMMENTS

Ham and Greens Chowder

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Lunch, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

We got some amazing ham the other day from Llano Seco. Since Tim loves ham, I try to remember to have it appear on the menu every once in a while.

Because we are just two, even a mini ham yields leftovers. They are great for sandwiches, of course. But, a couple of months ago I made them into soup. I didn’t take any pictures, so I had to make it again last week.

Oh darn.

Might be ones of my favorite soups. Even the leftovers were gone within a day or two.

There’s all sorts of goodness happening in this soup. Potatoes, carrots, radishes, green garlic and spring onions. The stock is vegetable, made from the previous week’s older veggies that were on their way out.

Homemade goodness.

I love a creamy soup, so I added some almond milk. The milk was first whisked with a bit of flour and water to act as a thickener. I think this soup would be delightful without the milk and if it wasn’t thickened. But, I definitely like it best the way it is.

If you don’t like almond milk, you can use coconut milk, cow’s milk, goats milk, rice milk… you get the picture. Whatever milk you prefer to drink will work just fine. If you want a richer soup, cream would do the trick. Make it to your family’s tastes.

Any greens will do, but this time I chose kale and collards. I’ve made this before with mizuna (which tastes like a mild mustard green), and spinach would be perfect too.

I almost always like a squeeze of lemon on everything. It just brightens things up. This soup is no different.

Happy Eating!

Ham and Greens Chowder

Recipe Type: Soup, Main, Vegetables, Ham, Pork, Greens, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4-6

Ingredients

2 T olive oil
2 C potatoes, chopped
1 C daikon radish (or any kind of radish), chopped
1 1/2 C carrot, chopped
to taste salt
to taste pepper
3 stalks green garlic (or 3 cloves garlic), chopped
1 C spring onions (or regular onion), chopped
7 1/2 C vegetable stock (frozen is fine)
1/2 C corn
1 t sriracha (or other brand) hot sauce
1 C ham, chopped
1 T all purpose flour
1/2 C cold water
1 C milk (almond, coconut, cow’s…)
4 C greens (I used 12 kale leaves and 4 collards), chopped
lemon wedges, for serving

Instructions

Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
Taste and adjust seasoning if needed.
Serve with a squeeze of lemon.

3.2.1269

Wednesday

26

February 2014

1

COMMENTS

Mushroom and Prosciutto Flatbread – for AJ

Written by Rachel, Posted in Appetizers, Baking, Brunch, Cheese, Dinner, Fruit, Herbs, Lunch, Meat, Pizza, Pork, Quick and Easy, Sides, Snacks, Vegetables

Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!

You need some cheese, mushrooms, and prosciutto.

Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.

It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)

This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).

I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured ~~two or three more~~ the entire thing. Seriously good food.

The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).

I’m thankful for great friends and good food.

Happy Eating!

Mushroom and Prosciutto Flatbread

Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 2-4

Ingredients

1 pizza crust
olive oil
to taste salt
to taste pepper (optional)
3/4 C mushrooms, thinly sliced
1/3 C (3 slices) prosciutto, chopped
1/2 C gruyere cheese, grated
1/2 C Parmesan cheese, grated
1/4 C walnuts, chopped
fresh basil, chiffonade (or sliced into ribbons), for serving
lemon wedges, for serving

Instructions

Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
Serve topped with basil and a squeeze of lemon.

I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!

Friday

17

January 2014

1

COMMENTS

A Little Like Paris – Chicken and Rice Casserole

Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Inspired By, Kid-Friendly, Leftovers, Lunch, Main Dishes, Meat, Poultry, Rice, Sides, Travel, Vegetables

We were in Paris in November. (I will never get tired of remembering that we went to Paris.) In Paris, we had some of the most wonderful food. Ever.

One of the dishes was at a café by the marché aux puces (flea market) called Café Le Paul Bert. We had the most phenomenal dish of chicken, rice, and veggies. It was the creamiest, dreamiest chicken and rice I could ever imagine. It was one of the dishes I most wanted to duplicate upon our return (third on my list of “musts” – after baguettes, which I have now successfully made, and our meal at Au Bon Coin – I have almost mastered the potatoes, but have yet to make the full meal).

I don’t know exactly what it is about this dish. It seems like a pretty simple concept. It’s just chicken, rice, and veggies. Buuuut, there’s a whole lot more to it. There has to be, right?

When I made it, about two weeks after we’d returned, I was surprised by how much it tasted like our beloved Paris dish. And I think I may have accidentally discovered the secret: almond milk. I’d been drinking a little more almond milk and a little less cow’s milk lately. Just kinda to see if I like it. At first I did not. At all. But it’s growing on me. One way that I have always enjoyed it is in cooking (same with coconut milk). I use it in soups, oatmeal, even cornbread.

I haven’t made this dish using cow’s milk, so I don’t actually know if the almond milk made it taste so much like our Paris dish. But, it’s more fun to think that I accidentally made something amazing than to just borringly have done it on purpose.

I’d originally called this Drunken Chicken Casserole, because there’s a cup of wine in it. A tribute to the wine drunk with lunches and dinners in Paris. However, this could be made using vegetable or chicken stock and I’m sure it would taste great too.

Chicken-and-Rice-Casserole-5

Let’s talk about the veggies. I used carrots because they were in the Paris dish, and because I had them in the fridge. I used broccoli because it needed to be used. If I’d wanted to try to replicate it more exactly, I would have used carrots and leeks. But, I’m more of a “cook with what I have” kinda cooker, so yeah… You could use whatever veggies you like with chicken and rice. Cauliflower wouldn’t add much to the look of the dish, but it would taste great. Spinach would be yummy. Peas would be fun. Green onions would add a pop of color and a nice flavor. If you wanted to make this sans chicken, you could make it with fennel, carrots, and some mahi mahi. Have a look in your produce drawer. What looks good?

Aaaand now I’m super hungry.

Happy Eating!

Chicken and Rice Casserole

Recipe Type: cheese, dinner, gluten-free, inspired by, kid-friendly, leftovers, lunch, main dishes, meat, poultry, rice, sides, travel, vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 50 mins

Total time: 1 hour

Serves: 4

One of our favorite dishes from our time in Paris, recreated at home.

Ingredients

1 t unsalted butter
1 t olive oil
1 C brown rice
1 C white wine (or vegetable or chicken stock)
1 C cold water
1 head broccoli, chopped
1 carrot, cut into long slices
water (for steaming)
1 C chicken, cooked and chopped – I used leftovers
1 C almond milk
to taste, salt
to taste, pepper
1/4 C cheddar cheese, shredded
1/4 C parmesan cheese, shredded

Instructions

Cook rice in water and wine according to package directions (about 35-45 minutes), adding more liquid if needed.
Add water to a pot with a steamer basket, place carrots and broccoli to the steamer. Steam until veggies are tender, about 15 minutes or so (you could add carrots first and broccoli halfway through, since it will take a bit less time to cook). (Save steamer water and freeze, to use at a later time as vegetable stock.)
When rice is done, add chicken, milk, veggies, salt, and pepper. Cook until the chicken is heated through and the milk has been absorbed.
Stir in cheese. Taste and adjust seasoning if needed.

Monday

6

January 2014

2

COMMENTS

So That Was Christmas – Baguette Pizzas

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pizza, Quick and Easy, Snacks, Thoughts, Vegetables

Christmas2013-12

Looking through our photos, I’ve concluded that our holiday consisted mostly of family, friends, and food. There were some gifts thrown in there, a movie or two (ok, more than two), and a few games here and there. But mostly, we were with family and friends for two weeks. Can’t get much better than that.

We put about 1,200 miles on our car. We spent Christmas morning here together, just Tim, the dog, and I. It was nice. Then we packed up and headed out.

Our first stop was the farm Tim grew up on, and his family. Lots of good family time sharing about our adventures this year, eating, gifting… being together.

Partway through the visit my youngest brother, Josh, and his girlfriend, Karensa, arrived. We took them to see the Giant Sequoias and had some great family dinners before heading home for a few days.

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

I think I’ve lost count of how many french fries I ate. I’m ok with this. We needed to introduce Karensa to In-n-Out, a road trip staple. Done.

There was also a need for Quenelle.

More than once.

Tim’s birthday is on the 24th, so before we started our Christmas Eve celebrations we had lunch at Quenelle. We had ice cream. For lunch. It was delicious.

The next week we had to go back with Josh and Karensa.

Christmas2013-14

Having guests in town is a fun excuse to visit some of our favorite places. Umami Burger is a fun treat. I can’t order anything but the Truffle Burger and Truffle Fries. I’m sure there are other things that are good, buuuut I don’t want to branch out. I like my favorites.

Guests are also an excuse to play tourist in our town (this is Tim giving a tour of the WB lot – I think he’s showing J&K the spot where Spiderman hangs upside down and kisses Mary Jane… he might also just be pointing at a wall).

We had our third Christmas morning with J&K while Skyping with my parents so they could watch us open our gifts. It’s not the same when we’re not with the whole family, but we will take what we can get. One of my favorite gifts of all was this magnet of our super cute niece. It makes me want to cry every time I see it because I miss her so much, but I love having her little face on my fridge.

My other favorite gift: a new knife. I’ve been wanting this knife for a year. I yelled when I opened it, I was so excited. It cuts through potatoes like they are room temperature butter.

I love it. I love it. I love it.

After a few days at home we went to the coast to visit with our aunt and uncle. To say that the sun setting over the ocean is majestic is an understatement. I don’t think I could ever get tired of this view.

Christmas2013-11

While at the coast we stopped by the Honeymoon Cafe. We’ve been going there since our honeymoon (I know, how cute), and go back anytime we’re in the area. If the food wasn’t so scrumptious it would be easier to skip it. But, there’s the sentimental and delicious factors that keep bringing us back.

Christmas2013-9

For our last dinner together, which happened to be at the coast, Josh, Karensa, and I made Baguette Pizzas. I totally love pizza with real crust, but these were super yummy. See all that cheese that dripped on to the pan and browned?! That’s the best part!

Happy New Year, friends! Here’s to a great one, filled with family, friends, and lots of good food!

Happy Eating!

Baguette Pizzas

Recipe Type: Main, Dinner, Pizza, Cheese, Vegetables

Author: Rachel Oberg – De Ma Cuisine, with Josh, Karensa, and Tim

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

1-2 T olive oil
1 bell pepper, sliced
1 onion, sliced
salt, to taste
6 baguettes, sliced in half lengthwise and widthwise (in the middle)
1 head garlic, diced
2 C tomato sauce
1 zucchini, thinly sliced
1/2 head broccoli, chopped in small pieces
pepperoni (optional)
additional veggies like: mushrooms, olives, and tomatoes; sliced
1 brick mozzarella cheese, grated
basil, chopped

Instructions

Pre-heat oven to 375F.
Heat a medium-sized skillet over medium or medium-low heat. Add olive oil. When oil is hot add bell pepper, onion, and salt. Cook, stirring occasionally, until veggies are tender, about 5-8 minutes.
Place baguettes cut-side up on a baking sheet. Bake for 5-7 minutes, or until slightly toasty.
Add garlic to skillet and cook 1-2 minutes. Remove from heat.
Let everyone top their own pizza, starting with tomato sauce, sautéed veggies, pepperoni (optional), raw veggies, cheese, and basil.
Place back onto a baking sheet and bake until cheese is melted, about 5-10 minutes.

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Meat Archive

26

6

BLT Salad

Happy Eating!

10

0

Ham and Greens Chowder

Happy Eating!

26

1

Mushroom and Prosciutto Flatbread – for AJ

Happy Eating!

17

1

A Little Like Paris – Chicken and Rice Casserole

Happy Eating!

6

2

So That Was Christmas – Baguette Pizzas

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

Happy Eating!

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