De Ma Cuisine

Sides Archive

Friday

12

October 2012

0

COMMENTS

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Written by , Posted in Dinner, Fruit, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegan, Vegetables, Vegetarian

Green Salad with Cherry Tomatoes, Almonds, and Figs, with a Maple-Balsamic Vinaigrette

Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3-4
My go-to green salad. Top it with your favorites and it’s perfect alongside almost any dish!
Ingredients
  • 1 head lettuce (approx.)
  • 15 almonds, chopped
  • 15 cherry tomatoes, chopped
  • 6 roasted figs, sliced
  • Maple Balsamic Vinaigrette
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. Wash and tear lettuce. Top with figs, almonds, tomatoes, and dressing.
Notes

Also yummy in a salad (maybe not all at the same time though): Grated carrot, grated radish, croutons, squash, apples, raisins, pears, peaches, plums, kale, spinach, cucumber, basil, corn, bell pepper, cheese… (obviously to keep it GF the croutons need to be GF, and to keep it vegan, use a vegan cheese or omit it). 🙂

 

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.

 

Wednesday

5

September 2012

1

COMMENTS

Crostini

Written by , Posted in Appetizers, Baking, Beef, Bread, Cheese, Fruit, Lunch, Meat, Pork, Sandwiches, Sides, Vegetables

Crostini
Recipe Type: Appetizer, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Cute little toasts.
Ingredients
  • 1 baguette or loaf of bread (Italian or French), thinly sliced
  • Topping Options: grapes + grape jam + Parmesan
  • tomato + Cheddar + olive oil + salt + pepper + roast beef
  • bell pepper + tomato + Parmesan + S + P + olive oil
  • figs + Gruyère + honey + olive oil + salt + pepper + ham
  • eggplant + honey + Gruyère + olive oil + salt + pepper
  • basil + tomato + Parmesan + olive oil + salt + pepper
  • sorrel + grapes + Parmesan + olive oil + salt + pepper
Instructions
  1. Pre-heat oven to 400F.
  2. Thinly slice ingredients.
  3. Drizzle savory crostini with olive oil (it could also be good with the sweet ones).
  4. Top with desired toppings.
  5. Sprinkle savory crostini with salt and pepper.
  6. Bake for 10 minutes.
  7. Serve immediately.

 

Wednesday

29

August 2012

2

COMMENTS

Roasted Tomato Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Roasting, Sides, Soups, Vegetables, Vegetarian

 

Roasted Tomato Soup
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4-6
Comforting, homemade tomato soup. Perfect for a chilly fall day.
Ingredients
  • 10 tomatoes, each one cut in 6 or 8 pieces
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 6 cloves of garlic, tip chopped off
  • 4 C veggie stock
  • 1 1/2 C water (or stock)
  • 1-2 t salt
  • 3/4-1 t pepper
  • 1 t sweet paprika
  • 1 t fresh thyme
  • 1/2 t dried oregano (or 1 t fresh)
  • 1/3 C garlic chives
  • 1/2 C basil
  • 3 T balsamic vinegar
  • 2-3 T olive oil
  • 1 T heavy whipping cream (or half and half, or milk… whatever you use in your morning coffee) per bowl
Instructions
  1. Pre-heat oven to 350F. Place tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Place onions and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast veggies for about 30 minutes (carrots might not be tender, that’s OK, we’re par-baking them, as they will cook more later).
  2. Add stock, thyme, oregano, garlic chives, paprika, salt, and pepper to soup pot. Bring to a boil, then reduce to a simmer. Cook until veggies are done roasting.
  3. Add roasted veggies to the soup pot. Bring to a boil and cook 15-30 minutes, or until carrots are tender.
  4. Add basil and balsamic vinegar and cook 5 minutes more.
  5. Using a hand blender (or a regular blender – if you do this method, please remove the plug in the lid and cover it with a towel instead, this allows steam to escape, and results in a non-disastrous soup making experience… trust me, I’ve learned this the hard way), submerge into soup, then begin to blend. Be careful, it may splash, and it’s very hot (I know you know this). Blend until smooth.
  6. Taste and adjust seasoning. Add a drizzle of good olive oil.
  7. Serve it topped with a drizzle of cream, alongside a grilled cheese sandwich.
Notes

This soup will freeze and reheat well. To store, cool on counter for a while, then place in the refrigerator. Once it’s completely cooled, freeze in an airtight container. It can be reheated to use in pasta sauces, to add to Minestrone Soup, you could add pasta to it, other veggies, or just reheat it and have it with another grilled cheeeeeeese! You could also eat it chilled, as a Gazpacho.

Wednesday

29

August 2012

0

COMMENTS

Grilled Cheese

Written by , Posted in Bread, Cheese, Dinner, Grains, Lunch, Main Dishes, Sandwiches, Sides, Vegetarian

Grilled Cheese
Recipe Type: Sandwich, Main or Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Serves: 1
A perfect compliment to tomato soup.
Ingredients
  • 2 pieces of bread (frozen, opt.)
  • 1 T olive oil (or unsalted butter)
  • salt
  • 4-5 slices Gruyère cheese (or your favorite kind of cheese)
  • 1 clove garlic (opt.) (or garlic salt, if you don’t want to use frozen bread)
Instructions
  1. If you’re using garlic: Rub the garlic onto one side of each slice of the frozen bread. It should use almost a whole clove. (Or for non-frozen: sprinkle with garlic powder.)
  2. Drizzle with olive oil, sprinkle with salt, and spread the oil out evenly across the bread. Repeat on second slice of bread.
  3. Top un-oiled side of one slice of bread with cheese. Close the sandwich and place in a pre-heated pan (over medium or medium-low heat). Cook until bread is slightly browned, flip, cook until cheese is melted and bread is browned, about 3-4 minutes on each side.
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