De Ma Cuisine

Vegetables Archive

Wednesday

25

April 2012

1

COMMENTS

Sugar Snap Pea Pasta

Written by , Posted in Cheese, Dinner, Lunch, Main Dishes, Meat, Pasta, Pork, Vegetables

 

Sugar Snap Pea Pasta
Recipe Type: Pasta, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
A simple dish that highlights some of springs great flavors.
Ingredients
  • 2 C pasta
  • 4-5 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • juice and zest from 1/2 lemon
  • 2 T olive oil
  • 1-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided
  • 1 T maple syrup
  • 1/2 to 1 C pasta water
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves garlic, chopped
  • 1 spring onion, chopped
  • 2 T almonds, chopped
  • reduced balsamic vinegar (start with 1/2 C and reduce down)
Instructions
  1. (If bacon isn’t cooked, cook and chop now.) Cook pasta (reserving 1/2 to 1 C water before draining). Reduce vinegar.
  2. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  3. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  4. Add snap peas. Cook 2-3 minutes.
  5. Toss pasta with sauce and 3/4 C parmesan cheese.
  6. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
Notes

Cook time includes pasta. Will vary depending on type of pasta.

 

Friday

20

April 2012

0

COMMENTS

Cabbage Rolls and Roasted Asparagus

Written by , Posted in Legacy, Low Carb, Rice, Sausage, Vegetables

 

Cabbage Rolls and Roasted Asparagus
Author: Joshua Pries
Serves: 3
Ingredients
  • Ingredients:
  • 2 sausages (hot italian), raw
  • 1 cup brown rice, uncooked
  • 1 tbsp fresh garlic, pureed
  • 1 large green cabbage
  • 1 cup tomato sauce/soup
  • 1 cup water
  • 3/4 cup red wine
  • 1 bunch fresh asparagus
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
Instructions
  1. In a medium sized pot, place the sausages, bring to a boil, and cook until they reach an internal temperature of 74C/165F (and make sure to wash your hands with soap after handling that raw sausage). When fully cooked, let cool until safe to handle, and then cut into a small dice (approximately 1/3 inch x 1/3 inch).
  2. At the same time, in a large pot, place 6 full leaves from the cabbage, cover with water, and boil for about 5 minutes, or until soft and pliable. When cooked, remove from the water and let stand to cool.
  3. In a medium sized bowl, add the rice, diced sausage, pureed garlic, a pinch of salt and pepper, and 1/2 of the tomato sauce/soup.
  4. Divide the mixture into 6 equal parts and spoon the mixture onto the centre of a cabbage leaf. Fold the outside edges of the cabbage leaf over to make a “roll”. Place it in a 9×9″ un-greased glass pan. Repeat with the other 5 cabbage leaves.
  5. Pour the rest of the tomato sauce/soup over the top of the rolls, along with the 1 cup of water, and the wine (Note: A small amount of vinegar may be used with the wine to add to the flavour. I was using a bottle of wine that had lightly soured).
  6. Cover the pan with a lid or tin foil, and bake at 350F for 40 minutes.
  7. While the cabbage rolls are cooking, wash the asparagus, snap the blunt ends off (instead of cutting them), and toss in olive oil, salt and pepper. Place them in a single layer on a baking tray.
  8. After the cabbage rolls have baked for 40 minutes at 350F, increase the temperature to 375F, and place the asparagus in the oven. Cook for 20 minutes. With about 10 minutes left, (carefully) remove the lid from the cabbage rolls and continue cooking. When the majority of the liquid has been absorbed, it is done.
Notes
This makes 3 generous portions. The richness of the sausage, wine and tomato, coupled with the subtle bitterness and salt from the asparagus makes a great combination. For a nice finish, have a couple fresh strawberries – they will give a nice fresh, sweet, light taste afterwards to cleanse your palate.[br] Notes: If hot italian sausages aren’t your thing, you can substitute for other types, but the flavours cannot be garunteed to mix well. If you are using fresh wine, it is best to add a small amount of vinegar – it will give the cabbage a slightly pickled taste; else you can use wine that is no longer the best to be drunk.

 

Wednesday

18

April 2012

1

COMMENTS

Tomato Sauce

Written by , Posted in Condiments, Sauces, Vegetables

Tomato Sauce
Recipe Type: Suace, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 36 mins
Total time: 46 mins
Serves: 2-4
Fresh tomatoes make a delicious sauce.
Ingredients
  • 5 medium tomatoes
  • 1/2 C red wine
  • 1 sprig fresh rosemary, chopped
  • 1 T fresh oregano, chopped
  • 6 fresh basil leaves, chopped
  • 1 T fresh parsley, chopped
  • 1 green garlic, chopped
  • 1/4 C spring onion (or regular onion)
  • 1 T balsamic vinegar
  • 2 slices bacon, finely chopped (opt. – could sub smoked paprika and 2 T olive oil)
  • 1-2 T olive oil
  • salt and pepper
  • 1/2 C pasta water (opt.)
Instructions
  1. Prepare an ice bath (bowl of water and ice). In a soup pot, boil water. Score each tomato with an X, not cutting too deep. Submerge tomatoes in water and cook 1 minute. Remove from hot water and place in ice bath (to stop the cooking). When they’re cool enough to handle, peel tomatoes (skin should come right off). Chop tomatoes.
  2. Cook bacon. Remove from pan and set aside. In same pan, add olive oil, garlic, onion, salt, and pepper. Cook over medium-low heat 2 minutes. Add tomatoes, cook 3 minutes. Add herbs, wine, balsamic vinegar, and cook 30 minutes over medium-high heat, stirring occasionally (turn heat down if liquid evaporates and it starts to burn, or just add more liquid). (Opt.: Add about 1/2 C pasta water, if you’re making it with pasta.)
  3. Either use the sauce as is (chunky), or puree with immersion blender or regular blender (remove middle stopper to let steam escape, and cover lid with a towel).
Notes

This makes about 2 C of sauce. For lasagna recipe, you may want to double this!
The bacon can either be used in the lasagna, or added to the sauce at the end. 🙂

 

Wednesday

18

April 2012

1

COMMENTS

Spinach and Cheese Lasagna

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pasta, Pork, Vegetables

Spinach and Cheese Lasagna
Recipe Type: Main, Entree, Pasta
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 8
Spinachy and cheesy. It’s lasagna for dinner.
Ingredients
  • 1 lb. lasagna noodles
  • 6-8 C spinach, chopped
  • salt
  • pepper
  • pinch nutmeg
  • 2 slices bacon, cooked and crumbled
  • 1 C (8oz.) cottage cheese
  • 1/4 C Greek yogurt
  • 6 cloves garlic, diced
  • 1/2 C spring onion, diced
  • 2 T olive oil
  • 4 C tomato sauce
  • 1 C (8 oz.) fresh mozzarella, 1/2″ cubes
  • 1 C parmesan, grated (divided 2/3 C, 1/3 C)
  • 1/2 C water (opt.)
  • 1 T olive oil
  • Fresh herbs for topping (like basil, parsley, oregano)
  • Parmesan cheese, for topping.
Instructions
  1. Boil water. Pre-heat oven to 350F.
  2. Heat pan, add olive oil. Add garlic and onion, cook 2 minutes. Add seasonings and spinach, a little bit at a time and wilt.
  3. Mix cheeses, cottage cheese, and yogurt.
  4. Cook pasta for 8-10 minutes.
  5. In greased 9×13 oven-safe dish, layer: tomato sauce, noodles (don’t overlap them), cheese mixture, a bit of tomato sauce, noodles, spinach mixture, noodles… sprinkle bacon over one layer… repeat until all ingredients are gone (unless you have extra noodles, don’t pile those on!). Top layer should have tomato sauce.
  6. Bake at 350F for 30 minutes. Top with a sprinkle of olive oil (opt.), pour a bit of water around the side (if noodles need a bit more liquid), and top with reserved parmesan cheese and bake an additional 10 minutes.
  7. Let rest 10 minutes before serving.
  8. Serve topped with a little more parmesan and some fresh herbs.
Notes

On the episode I felt like I could have had more filling, so here are the changes I would make:
1 1/2 C parmesan, grated (divided 1 C, 1/2 C)
2 C (16oz.) cottage cheese
2 C (16 oz.) fresh mozzarella, 1/2″ cubes

Great with a caesar salad!

 

Monday

16

April 2012

0

COMMENTS

Beef Stir Fry

Written by , Posted in Beef, Dinner, Low Carb, Main Dishes, Meat, Vegetables

Beef Stir Fry
Recipe Type: Main, Dinner, Stir Fry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2-3
Quick, fresh, tasty… Veggies, beef, rice. Perfect for dinner.
Ingredients
  • 1 piece of beef
  • (Marinade) 1/4 C soy sauce
  • 2 T balsamic vinegar
  • salt and pepper
  • 1 clove garlic
  • 1 T olive oil
  • 1 T coconut oil
  • (Sauce) 1/4 t ground ginger
  • 1 T honey
  • 1/8 C soy sauce
  • pinch cayenne
  • 1 spring onion, chopped (a regular onion will work fine, minced)
  • 1 fresh garlic, chopped (or 1-2 cloves garlic will work fine, minced)
  • 1/2 C white wine
  • 1 T cornstarch
  • 1/4 C water
  • (Stir Fry) 1 carrot, sliced on an angle
  • 1 daikon radish, julienned (looks like it’s cut into matchsticks)
  • 2 C snow peas (or sugar snap peas)
  • 12 asparagus, cut into 1″ sticks
  • 1 T coconut oil
  • rice or pasta for serving with
Instructions
  1. Whisk together marinade. Add the beef and refrigerate for about 4 hours, turning once.
  2. Thinly slice beef. Cook in coconut oil, over med-heat, about 1 to 1 1/2 min per side. Remove with a slotted spoon and set aside.
  3. Whisk together sauce ingredients except cornstarch and water. Add to beef pan. Cook 3-5 minutes.
  4. In a separate pan, over med-high heat, add 1 T coconut oil. Add veggies and a pinch of salt. Cook until tender-crisp, 3-5 minutes, stirring often.
  5. Mix cornstarch and water. Add beef, cornstarch mixture, and veggies to sauce. Toss to coat as cornstarch mixture thickens sauce. Cook about 2 minutes.
  6. Serve over rice or pasta.

 

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts