De Ma Cuisine

Sides Archive

Wednesday

15

February 2012

0

COMMENTS

Warm Arugula and Orange Salad

Written by , Posted in Fruit, Low Carb, Salads, Sides, Vegetables, Vegetarian

Warm Arugula and Orange Salad
Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Cook time: 3 mins
Total time: 3 mins
Serves: 2
Ingredients
  • 1 bunch arugula
  • 1/4 C red onion
  • 1 orange, cut in pieces
  • 2 T olive oil
  • 2 T lemon juice
  • 1 T honey
  • salt
  • pepper
Instructions
  1. Heat olive oil in pan. Add onion and cook 2-3 min. Add honey, lemon juice, salt and pepper. Cook 2 minutes.
  2. Arugula on plate, top with orange. Pour dressing over.

 

Wednesday

8

February 2012

0

COMMENTS

Caramelized Leeks and Brussels Sprouts

Written by , Posted in Meat, Pork, Sides, Vegetables

Caramelized Leeks and Brussels Sprouts
Recipe Type: Side, Main, Veggie, Chicken
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 2-4
Bacon meets caramelized brussels sprouts. They live happily ever after.
Ingredients
  • 15-20 brussels sprouts, quartered
  • 1 leek, cut into rounds, washed
  • 1-2 T honey
  • 3 slices bacon
Instructions
  1. Cook bacon. Drain fat, but leave any crumbled bits stuck to the bottom of the pan.
  2. Add brussels sprouts and leeks to bacon pan. Drizzle with honey. Cook over medium heat. When they begin to caramelize, turn the heat down a little if necessary. Cook until slightly browned and caramelized, about 5-10 minutes.
  3. Crumble the bacon into the brussels sprouts and combine.
  4. Serve and enjoy!

Wednesday

30

November 2011

0

COMMENTS

Wilted Spinach and Radicchio Salad

Written by , Posted in Dinner, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Wilted Spinach and Radicchio Salad
Recipe Type: Main, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A rich and hearty fall or winter salad!
Ingredients
  • 3 slices bacon
  • 2-3 handfuls spinach,
  • 1 C radicchio, chopped
  • 3 T Bari Extra Virgin Organic Olive Oil
  • 2 T balsamic vinegar
  • 3 tiny, or 1 medium onion, quartered then sliced
  • splash red wine vinegar
  • 1 T honey
  • 6 whole walnuts, chopped
  • 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
  • 1/4 t salt
  • pepper
  • pinch nutmeg
  • 1-2 T Havarti cheese, cubed (or use cheddar)
  • 1/8 C parmesan cheese, grated
Instructions
  1. Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
  2. Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
  3. To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Notes

Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!

Wednesday

23

November 2011

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Holiday, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sides, Vegetables, Vegetarian

Do you want to do something with the extra pumpkin filling you didn’t use in your Pumpkin Pie? One option is to make another pie. Or, you could make some pumpkin pasta for dinner on Friday night. If you didn’t have Pumpkin Pie, but have some winter squash that needs a delicious use: roast it, scoop it out, puree it (freeze it, if you’re not ready to use it yet)… then you’re ready to cook!

Ooh, another yummy way to use leftover pumpkin is on grilled cheese. Not kidding. Take a little pureed pumpkin (about 2 T per sandwich) and spread it on a slice of bread. Top with cheese, close the sandwich, and butter (or olive oil) the outside of the slices and grill until cheese is melted and bread is toasty (I’m sure you know how to make grilled cheese, so all that was probably totally unnecessary).

For more ways to use Thanksgiving leftovers, check in on Friday. Until then, enjoy your loved ones, the turkey, potatoes, gravy… I don’t need to list the whole meal, mostly because it’s making me hungry, and you know what it entails. Happy Thanksgiving, Friends! And for those of you in non-Thanksgiving places, happy tomorrow’s Thursday to you!

Here’s the pasta. It’s basically like Mac and Cheese meets Pumpkin.

Happy Eating!

 

Print
Pumpkin Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4

Ingredients

  • pasta (rice, whole wheat, or regular - spaghetti, rotini, penne)
  • 2 T olive oil
  • 2 T flour
  • 1 C (or more) milk
  • 1/2 C stock (or water, or milk)
  • 1 C pumpkin, pureed
  • pinch cumin
  • pinch all spice
  • salt
  • pepper
  • 1/4 t red pepper flakes
  • 1 C sharp cheddar cheese (or whatever cheese you like), grated
  • 1/4 C parmesan cheese
  • 1/2 C pasta water
  • 1/2 T balsamic vinegar

Instructions

  1. Cook pasta (reserve 1/2 C pasta water before draining pasta).
  2. Heat oil in pan, add flour. Whisk together and cook 30-60 seconds. Add milk and stock slowly, whisking as you do. Once it's getting thick, add pumpkin and seasonings. Bring almost to a boil (try not to let it boil - the sauce may break) and turn heat off. Add cheese, whisking; add pasta water and balsamic vinegar.
  3. Serve topped with any, all or none: homemade croutons (toasted slices of bread seasoned with olive oil, chili powder, salt and pepper), caramelized onions, parmesan, bacon. Great on it's own, or as a side with chicken or beef or leftover Thanksgiving turkey.
http://www.de-ma-cuisine.com/inspired-by-pumpkin-pie-filling/

Thursday

17

November 2011

4

COMMENTS

Roasted Veggies

Written by , Posted in Baking, Sides, Vegetables, Vegetarian

Oven Roasted Veggies
Recipe Type: Side, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
We’re roasting up some sweet potatoes, watermelon radishes, persimmons, broccoli and onion!
Ingredients
  • Baking Sheet 1: 2 sweet potatoes (yams), cut in 1″ cubes
  • 1 persimmon, cut in 1″ cubes
  • 1 watermelon radish, cut in 1″ cubes
  • olive oil
  • salt
  • pepper
  • 1 t to 1 T chili powder
  • Baking Sheet 2: 2 small or 1 large onion, cut into large chunks
  • 2 heads broccoli, cut in med-large pieces
  • olive oil
  • salt
  • pepper
Instructions
  1. Preheat oven to 375F.
  2. Chop veggies and season (tossing in a bowl) according to their baking sheet #. Place on baking sheet in an even layer.
  3. Bake baking sheet #1 for 30-60 minutes. Put in the oven when you baste chicken for the first time.
  4. Bake baking sheet #2 for 20 minutes, or until broccoli is slightly crispy.
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