De Ma Cuisine

Quinoa Archive

Friday

3

August 2012

0

COMMENTS

Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Main Dishes, Quinoa, Sauces, Vegetables, Vegetarian

Enchiladas
Recipe Type: Dinner, Main, Casserole
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 6-10 tortillas (depending on size)
  • salt
  • pepper
  • 1 C cheese, grated
  • 1/2 C salsa
  • Filling: 1 C quinoa cooked (I used leftovers)
  • 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
  • 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
  • 1-2 ears of corn, off the cob
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 2 t olive oil, divided
  • Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
  • 1 T chili powder
  • 1 T sweet paprika
  • 1/2 T smoked paprika
  • 1 t bacon grease (opt.)
  • 1 t salt
  • 1/2 t pepper
  • Serving: salsa
  • Greek yogurt (or sour cream)
  • avocado, chopped
  • fresh corn off the cob
  • tomato, chopped (opt.)
  • chives, chopped (opt.)
  • cilantro, chopped (opt.)
Instructions
  1. Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
  2. Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
  3. Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
  4. Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
  5. Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Notes

Gluten Free if you use corn tortillas.

 

Monday

28

May 2012

0

COMMENTS

Mediterranean Quinoa

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Vegetables, Vegetarian

This blogging adventure of mine is still a pretty new endeavor. It has needed plenty of encouragement, support, and love. When I first started (officially) blogging a little less than a year ago, I asked a few friends if they wanted to be ambassadors. Their job was/is to tell people about my blog and get them interested. In return I promised to create a dish for and named after them.

This past Wednesday, after a long and tiring day of editing, I was trying to come up with something for dinner. I finished work at 6, and was supposed to Skype with my family a few minutes later. I had something on the menu, but hadn’t done any work to prepare it (and might not have even had all the ingredients required). So I stood at the pantry cupboard and sought inspiration. I think some of the best meals come from staring at a bunch of ingredients sitting on a shelf. This was no exception.

The ingredients that sounded yummy to me reminded me of what one of my ambassadors had said she liked. The wheels started turning and I soon had the makings for “Mediterranean Quinoa for Stephanie”.

While I cooked, I had a small glass of wine. I was finishing up the dish and preparing to plate so I could take a few photos, so I poured a little more for the photo. Or so I thought. I realized that I’d picked up the olive oil, which was sitting right next to the bottle of wine, and poured it into my mostly empty wine glass. Whoops. Have I mentioned that I was really really tired!? Not one to waste food or wine, I poured the glass into the dish of rosemary infused olive oil and balsamic vinegar that we were going to dip our bread into. 🙂

A little bit about Stephanie Gladysz… She’s become a friend because I’m friends with her daughters Genevieve of Create Nourish Share, and Alexandra of Pink and Honey. She lives in Regina, Saskatchewan, Canada. It gets really really cold there in the winter. She and her husband own and operate Joey’s Restaurant in Regina, SK. They make really great fish and chips! She wrote a book called (Gasp) I have an idea! She’s really good at connecting people to my blog and often tells someone a specific post that reminded her of them. She’s a good encourager too. I’m thankful that she’s been willing to tell people about my work.

Thanks, Stephanie! Here’s the recipe that I created for you. I hope you enjoy it!!

Print
Mediterranean Quinoa

Mediterranean Quinoa

Ingredients

  • 1/2 t salt (or more)
  • 1/2 to 1 t freshly ground black pepper
  • 1 t fresh oregano, chopped
  • 1/2 sweet paprika
  • 2 C kale, stems removed, torn
  • 1 tomato, chopped
  • 1 C black beans, lentils, or garbonzo beans, cooked
  • 1 1/2 C veggie stock
  • 1 C water
  • 1 C quinoa, uncooked
  • 3 cloves garlic, minced
  • 1 small red onion, diced
  • 3 T olive oil
  • 1 T lemon juice, for serving
  • parmesan cheese, grated, for serving
  • green or kalamata olives, chopped, for serving

Instructions

  1. In saucepan, heat 1 T olive oil; add onion, salt, pepper, and paprika. Cook 3 minutes.
  2. Add garlic, cook 1 minute.
  3. Add quinoa and oregano. Stir and cook 30 seconds - 1 minute.
  4. Add water and stock, bring to a boil. Add beans and simmer 10 minutes. Add tomato, 5 minutes more.
  5. Turn off heat. Stir in kale, oregano, and remaining 2 T olive oil.
  6. Serve topped with olives, a squeeze of lemon juice, and parmesan cheese.
http://www.de-ma-cuisine.com/stephanie-an-ambassador-for-de-ma-cuisine/

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Print
Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

Wednesday

31

August 2011

0

COMMENTS

“Tasca Cacciatore” (Pocket Cacciatore)

Written by , Posted in Dinner, Leftovers, Low Carb, Meat, Poultry, Quinoa, Vegetables

“Tasca Cacciatore” (Pocket Cacciatore)
Recipe Type: Leftovers, Main, Poultry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 2
I had a contest because I needed a name for this recipe. The winner was Angie. She won a free menu. Thanks for the clever name, Angie!
Ingredients
  • 8 swiss chard* leaves, stems removed (I didn’t cook them first, but you could steam them to make them easier to work with)
  • 2 small yellow squash**, chopped
  • 1/4 onion, chopped
  • 1/4 C daikon radish, chopped
  • 2 small carrots, chopped
  • 1 C cooked chicken, in small/medium chunks
  • 3 cloves garlic, smashed
  • 1/4 to 1/2 C spaghetti sauce (I used homemade, leftover from a few weeks ago, that I froze)
  • 1 C cooked quinoa (leftovers that I froze)
  • 1 1/2 C chicken stock (I used homemade, that I froze, from a chicken we had a few weeks ago)
  • pinch nutmeg
  • 1/4 t smoky paprika (my new favorite seasoning)
  • salt and pepper
  • extra virgin olive oil
  • Parmesan cheese, for topping
  • You could also use Kale, or another large green
  • You can substitute for other veggies – this is a great way to clean out the vegetable drawer!
Instructions
  1. Lay 4 chard leaves on a plate so that they overlap and form a + sign (I hope this makes sense). Sprinkle with seasonings and oil. Pile 1/2 C chicken, half the garlic and onion in the center. Fold the leaves in, making a wrap/roll. Repeat with the second set of 4 leaves and remaining garlic and onion.
  2. In a greased loaf pan (I used a Corningware), pour stock, and mix in quinoa and spaghetti sauce.
  3. Place chard rolls in pan, on top of quinoa mixture.
  4. Place veggies around rolls (not on top, because they might burn). Drizzle rolls with olive oil.
  5. Bake at 375F for about an hour, or until the internal temperature of the roll comes to 165F.
  6. Top with Parmesan cheese. We had it with garlic bread and red wine.


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