De Ma Cuisine

Roasting Archive

Wednesday

31

October 2012

0

COMMENTS

Hearty Lentil Stew

Written by , Posted in Cheese, Dinner, Legumes, Lentils, Low Carb, Lunch, Main Dishes, Potatoes, Roasting, Soups, Vegetables, Vegetarian

 

Hearty Lentil Stew
Recipe Type: Main, Soup, Stew, Dinner, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Ingredients
  • 2 T olive oil
  • 2 carrots (about 1 1/2 C), diced or chopped
  • 2 celery ribs (about 1 C), diced or chopped
  • 1 daikon radish (about 1 1/2 C), diced or chopped
  • 1 potato, (about 1 1/2 C) diced or chopped
  • 4 cloves garlic, diced
  • 2 radishes, (about 1/4 C) diced or chopped
  • 3 C spinach, roughly chopped
  • 4 collard green leaves (about 1 C), roughly chopped
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2 t salt
  • 1/4 t pepper
  • pinch ginger
  • pinch cayenne (or more if you want it spicier)
  • 1 T sweet paprika
  • 1 T smoked paprika
  • 1/2 T chili powder
  • pinch nutmeg
  • 1 C lentils, uncooked
  • 4 C vegetable stock (plus 1/2 to 1 C water, if necessary)
  • parmesan cheese, for topping
Instructions
  1. Heat soup pot. Add oil. Add veggies and 1 t salt. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
  2. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
  3. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
  4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar. Stir until wilted down. Taste and add more seasoning if desired.
  5. Serve topped with parmesan cheese.
Notes
It would be fun to serve this stew in a hollowed out pumpkin or squash!

 

Monday

29

October 2012

0

COMMENTS

Squash Bowls

Written by , Posted in Beef, Bread, Cheese, Dinner, Leftovers, Main Dishes, Meat, Roasting, Vegetables

Squash Bowls

Recipe Type: Main, Dinner, Hearty
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Roasted acorn squash are stuffed with a creamy, hearty filling, then topped with crunchy croutons and almonds. Oh so perfect for a fall or winter dinner.
Ingredients
  • 2 acorn squash, halved (seeds removed – save them to plant in your garden!)
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2-3 tomatoes, diced
  • 1 eggplant, diced
  • 4-6 C kale, chopped
  • 4 T + 1 t olive oil
  • 2 T flour
  • 1/2 T balsamic vinegar
  • 1/2 to 3/4 C Gruyère cheese, grated
  • 1/2 to 3/4 C parmesan cheese, grated
  • 1 1/4 t salt (or to taste)
  • pepper (to taste)
  • pinch nutmeg
  • pinch cayenne
  • 1/2 C stock
  • 1-2 C milk (depending on how thick you want the sauce)
  • 1 C roast beef (opt.), cooked and cubed (I used leftovers)
  • 1/4 C almonds, chopped
  • 2 C bread, cubed
Instructions
  1. Brush cut sides of squash with olive oil and sprinkle with salt. Place cut side down on a baking sheet. Bake at 350F for 50-60 minutes, or until squash is tender and pierces easily with a fork.
  2. Sautée onion, beef (I was just re-heating the beef, if using raw, cook thoroughly) and eggplant in olive oil with a bit of salt, over medium heat, stirring occasionally, for about 5 minutes. Add garlic and tomatoes and cook over med-low heat for about 3 minutes, stirring often.
  3. Add nutmeg and kale (a little bit at a time, letting it wilt down then adding more), stirring often, until all kale is incorporated.
  4. Add 2 T oil to a hot pan. When the oil is hot, whisk in 2 T flour. Let it bubble for about 30 seconds, then very slowly, whisking as you do, add the milk and stock, a little at a time. Cook over medium heat until steam rises then turn off heat. Whisk in cheese, pepper, a little more salt (opt.), and balsamic vinegar. Taste and adjust seasoning if needed.
  5. Toss bread with 1/2 T olive oil, and a pinch of cayenne, salt and pepper. Bake at 350F, turning once, for 10-15 minutes, or until bread is toasty.
  6. Mix veggies with bechamel sauce (cheese sauce). Pour into squash. Top with bread and almonds. Serve and enjoy!!
Notes

I’d say total time on this dish is around 60 minutes, because most of the prep and cooking can be done while the squash is roasting! Could be a tad longer if the squash takes longer to roast. 🙂

Friday

12

October 2012

0

COMMENTS

Roasted Fig Crostini

Written by , Posted in Appetizers, Baking, Bread, Cheese, Fruit, Roasting, Vegetarian

 

Roasted Fig Crostini

Recipe Type: Appetizer, Bread
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
Roasted figs and Gruyère all melted together on a crispy baguette. Yes!
Ingredients
  • 9 pieces of thinly sliced baguette
  • 18 slices of fig (about 6-9 whole)
  • olive oil
  • salt
  • pepper
  • 9 slices of Gruyère cheese
Instructions
  1. Toss sliced figs with a bit of olive oil, salt, and pepper. Bake at 350F for about 20 minutes, or until figs are caramelized and slightly crispy on one side.
  2. Top each slice of bread with a drizzle of olive oil, 2 fig slices, and a slice of Gruyère.
  3. Bake for about 10 minutes at 350F, or until cheese is melted and bread is crispy.

 

Wednesday

10

October 2012

0

COMMENTS

Twice Baked Potatoes

Written by , Posted in Baking, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian

 

Twice Baked Potatoes
Recipe Type: Side, Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Twice baked potatoes are jazzed up with broccoli, carrot, bell peppers, tomato… and of course cheese!
Ingredients
  • 2 large potatoes (Russets if you have ’em), halved lengthwise
  • 1 bell pepper, diced
  • 1 C broccoli (about 1 head), chopped or diced
  • 1 carrot, grated
  • 1 onion, diced
  • 2 cloves roasted garlic (or 1 t garlic powder, or both!!)
  • 3 T plus 1 t olive oil
  • 1/2 t smoked paprika
  • 1/2 t sweet paprika
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/4 C Greek yogurt
  • 10 cherry tomatoes (or 5 cherry and 1 small regular tomato), chopped
  • 3/4 C cheese, grated
Instructions
  1. Pre-heat oven to 350F. Brush cut side of potatoes with 1 t olive oil, sprinkle of salt and pepper. Place cut side down on baking sheet. Bake for 45 minutes (or until a fork can be easily inserted into potato).
  2. In last 10 minutes of potatoes’ baking time, heat a skillet; add 1 T olive oil. Once it’s hot, add veggies (all but tomatoes) and a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally.
  3. Remove potatoes from oven. Cut around edge, leaving a 1/4″ wall, and scrape out the middle into a bowl (be careful not to pierce the skin). Add veggie mixture, seasonings, yogurt, tomatoes, 1/2 C cheese, 2 T oil. Mash together. Taste and adjust seasonings if needed. Fill skins with potato mixture. Top with remaining cheese and return to oven and bake 10 minutes (or until cheese is melted).
Notes
Serves 2 if it’s more of a main or large side course. Can serve 4 if it’s a side and each person gets a half.[br] Prep and veggie cooking can be done while the potatoes roast.

 

Monday

24

September 2012

0

COMMENTS

Roasted Fig Tea Sandwiches

Written by , Posted in Bread, Cheese, Fruit, Inspired By, Lunch, Roasting, Sandwiches, Vegetables, Vegetarian

Roasted Fig Tea Sandwiches
Recipe Type: Sandwich, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 7-8
Ingredients
  • 14 figs, chopped
  • 1 T olive oil
  • pinch salt
  • 1/8 t pepper (or to taste)
  • 12oz. (1 1/2 pkgs) cream cheese
  • 14 slices white bread
Instructions
  1. Toss figs with olive oil, salt, and pepper. Bake at 350F for 15-20 minutes, or until figs are lightly roasted.
  2. Let figs cool.
  3. Soften cream cheese and mix with figs. Add a little more pepper if desired.
  4. Top bread with mixture and top with a second slice of bread.
  5. Cut into triangles, quarters, or fingers.
Notes

You could use leftovers to make Stuffed French Toast, or Baked French Toast.
Makes 7 sandwiches total.

 

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