De Ma Cuisine

Sides Archive

Monday

11

March 2013

0

COMMENTS

Endive Salad with Avocado and Apple

Written by , Posted in Appetizers, Fruit, Gluten Free, Lunch, Main Dishes, Salads, Sides, Vegan, Vegetables, Vegetarian

 

Endive Salad with Avocado and Apple
Recipe Type: Salad, Main, Lunch, Side, Vegetables, Vegetarian, Fruit
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2
Ingredients
  • 3 C endive, roughly torn
  • 1/4 C roasted and salted almonds, roughly chopped
  • 1 apple, chopped
  • 1 avocado, chopped
  • Balsamic-Lemon Dressing
Instructions
  1. Combine endive, almonds, apple, and avocado in a medium bowl. Toss with dressing.

 

Friday

1

March 2013

0

COMMENTS

Simple Orange Salad

Written by , Posted in Breakfast, Brunch, Dessert, Fruit, Gluten Free, Lunch, Salads, Sides, Snacks, Vegetarian

Simple Orange Salad

Recipe Type: Fruit, Salad, Dessert, Breakfast, Brunch, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 6
Oranges fancied up.
Ingredients
  • 3 navel oranges (or 4-6 mandarin oranges)
  • 1 t lemon juice
  • zest from 1 lemon
  • pinch cinnamon
  • 1 t honey
Instructions
  1. Whisk together lemon juice, zest, honey, and cinnamon.
  2. Toss dressing with oranges.
Calories: 51.75 Fat: .04 Carbohydrates: .33 Protein: .92

 

Friday

15

February 2013

0

COMMENTS

Honey Roasted Carrots and Parsnips

Written by , Posted in Dinner, Gluten Free, Roasting, Sides, Vegetables, Vegetarian

 

Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
Instructions
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.

 

Friday

8

February 2013

0

COMMENTS

Polenta

Written by , Posted in Cheese, Dinner, Gluten Free, Sides, Vegetarian

Polenta

Recipe Type: Side, Cornmeal, Stove Top, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 3/4 C cornmeal
  • 3 C water
  • 1 C milk
  • 1 C cheese, grated
  • salt
  • pepper
Instructions
  1. In a medium sized sauce pan, boil water and milk.
  2. Add cornmeal slowly, whisking as you do. Let it thicken. When it has, remove from heat.
  3. Whisk in cheese, a little bit at a time. Add salt, and pepper.

 

Wednesday

6

February 2013

0

COMMENTS

Beet Chips

Written by , Posted in Appetizers, Dinner, Gluten Free, Lunch, Roasting, Sides, Snacks, Vegan, Vegetables, Vegetarian

Beet Chips

Recipe Type: Appetizer, Lunch, Side, Snack, Roasting
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2-4 small beets, peeled and thinly sliced
  • 1 t olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. Pre-heat oven to 375F. Toss beets with olive oil, salt, and pepper. Lay on a baking sheet and bake for 10-13 minutes, or until beets are slightly crispy and tender.
  2. Remove from oven and cool.

 

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