De Ma Cuisine

Vegetables Archive

Monday

7

January 2013

0

COMMENTS

Jake and Jen’s Raw Green Smoothie

Written by , Posted in Breakfast, Drinks, Fruit, Gluten Free, Legacy, Lunch, Snacks, Vegan, Vegetables, Vegetarian

Jake and Jen’s Raw Green Smoothie

Recipe Type: Smoothie, Drink, Breakfast, Lunch, Snack, Healthy
Cuisine: Super Healthy
Author: Jacob Pries and Jen Evans
A raw smoothie that is great for breakfast, lunch, snack… anytime!
Ingredients
  • 1 C or so spinach
  • bit of fresh ginger, finely chopped
  • 1 C or so orange juice
  • 2 bananas
  • 1 apple
  • splash lemon juice
Instructions
  1. Place all ingredients in a blender and blend to desired consistency.

 

Friday

14

December 2012

0

COMMENTS

Roasted Fennel Pollen Potatoes

Written by , Posted in Dinner, Fennel Pollen, Gluten Free, Inspired By, Potatoes, Roasting, Sides, Vegan, Vegetables, Vegetarian

Roasted Fennel Pollen Potatoes

Recipe Type: Side, Potatoes, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 2-3
Fennel Pollen gives these potatoes just a hint of… something… je ne sais pas quoi, you might say.
Ingredients
  • 1 t olive oil
  • 3 potatoes
  • 1-2 good pinches fennel pollen
  • 1 t lemon juice
  • 2 T garlic infused olive oil
  • 1/4 t salt
  • 1/8 t pepper
  • 1/4 to 1/2 C water
Instructions
  1. Pre-heat oven to 350F. Grease oven proof dish with 1 t olive oil. Pour water in.
  2. Cut potatoes in half, then in 8 pieces. Toss with oil, fennel pollen, salt, pepper, lemon juice, and pour into baking dish.
  3. Cover with foil and roast for 30-40 minutes, or until potatoes are fork tender.
  4. Add a tiny pinch more fennel pollen, if desired, and serve with Salmon with Garlic-Pistachio Cream Sauce.
3.1.09

Mahi Mahi, Fennel, and Potato Chowder is a great way to use any leftovers!

Wednesday

12

December 2012

0

COMMENTS

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

 

Browned Butter and Four Cheese Broccoli Soup – Quartered Version

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 2 T unsalted butter
  • 1 1/2 T garlic infused olive oil (or 1/4 T garlic powder with regular olive oil)
  • 2 heads (4 C) broccoli, roughly chopped in small pieces
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 C Korean daikon radish
  • 1/4 T red pepper flakes
  • 1 t salt
  • 1/4 t pepper
  • 1/4 T garlic powder
  • 1 T balsamic vinegar, divided (1/2 T, 1/2 T)
  • 1/2 t dijon mustard
  • 1 T all purpose flour mixed with 1/4 C cold water
  • 2 C vegetable stock (or water)
  • 2 C milk
  • 2 T heavy cream
  • 1 1/2 C cheese (cheddar, smoked gouda, parmesan, Gruyère), grated
Instructions
  1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.

 

Friday

7

December 2012

0

COMMENTS

Browned Butter and Four Cheese Broccoli Soup

Written by , Posted in Appetizers, Cheese, Dinner, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

Browned Butter and Four Cheese Broccoli Soup

Recipe Type: Soup, Main, Dinner, Lunch, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 15-20
A rich and creamy broccoli soup. Perfect for a cold winter night’s dinner!
Ingredients
  • 1/2 C butter
  • 6 T olive oil
  • 8 heads (16 C) broccoli, roughly chopped in small pieces
  • 1 onion, chopped
  • 2 carrots (3 C), chopped
  • 1 T red pepper flakes
  • 2-3 t salt
  • 1 t pepper
  • 1 T garlic powder
  • 3 T balsamic vinegar, divided (2 T, 1 T)
  • 1 T dijon mustard
  • 1/4 C all purpose flour mixed with 1 C cold water
  • 8 C (1/2 gal.) water (or vegetable stock)
  • 8 C (1/2 gal.) milk
  • 1/3 C heavy cream
  • 6 C cheese (4 1/2 C cheddar, 3/4 C smoked gouda, 1/2 C parmesan, 1/4 C caramelized onion cheddar), grated or in tiny pieces
Instructions
  1. In a large soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).
  2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.
  3. Add 2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20 minutes.
  4. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great). Remove from heat and whisk in cheese, a little bit at a time. Add 1 T balsamic vinegar. Taste and adjust seasoning as needed.

 

Wednesday

5

December 2012

0

COMMENTS

Mom’s Roasted Beet Salad

Written by , Posted in Cheese, Dinner, Gluten Free, Holiday, Legacy, Lunch, Roasting, Salads, Sides, Vegetables, Vegetarian

Mom’s Roasted Beet Salad

Recipe Type: Salad, Side, Dinner, Lunch
Author: Susan Pries (Adaptations by Rachel Oberg – De Ma Cuisine)
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
  • 2-3 medium beets (I halved them for roasting)
  • 4 T olive oil
  • 1 t lemon juice (I used orange juice)
  • 1 T balsamic vinegar
  • 1/2 T honey
  • 1 T dijon mustard
  • 1/2 t dried thyme
  • 1/2 t garlic (I used 1/8 t garlic powder)
  • 1/4 t salt (my addition)
  • bit of pepper (also me)
  • 1 C almonds, coarsely chopped
  • 1 T butter
  • 2 T honey
  • 4-8 C greens (I used beet greens and spinach)
  • 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
  1. Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
  2. When cool enough to handle, peel and julienne (cut to look like matchsticks).
  3. Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
  4. Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
  5. Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
  6. Top greens with beet mixture, cheese, and almonds.

 

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