De Ma Cuisine

Vegetables Archive

Monday

2

April 2012

0

COMMENTS

Taco Salad

Written by , Posted in Beans, Beef, Fruit, Gluten Free, Legumes, Low Carb, Lunch, Main Dishes, Meat, Salads, Vegetables

Taco Salad
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
One of our favorite salads, any time of the year.
Ingredients
  • 1/4 to 1/2 lb. ground beef
  • 1-2 C beans (I like a mixture of pinto, kidney, and black)
  • 1 C cheese, grated (pepper jack or cheddar)
  • 1 carrot, grated
  • 1/2 C corn
  • 1 tomato, chopped
  • 2-3 T chives, chopped
  • ranch dressing, Greek yogurt, or sour cream
  • salsa
  • corn chips
  • sliced black olives (opt.)
  • 1 head lettuce (spinach or a mixture of both works well too)
  • chili powder
  • sweet paprika
  • smoked paprika
  • cumin
  • salt
  • pepper
Instructions
  1. Cook beef. Add seasonings. When it’s cook, add beans and heat through.
  2. On a plate, arrange lettuce/spinach, and top with chips (you can also do on the side if you want them to remain crunchy), beef and bean mixture, cheese, carrot, corn, tomato, chives, olives, salsa, and ranch or yogurt.
Notes

Any other veggies that are in season would be wonderful. You could try: bell peppers, squash, cherry tomatoes…

Wednesday

28

March 2012

0

COMMENTS

Green Salad with Orange Dressing

Written by , Posted in Condiments, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegetables, Vegetarian

Green Salad with Orange Dressing
Recipe Type: Side, Salad, Dressing
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2
Ingredients
  • lettuce
  • 1/2 C spinach
  • 1 carrot, grated
  • 1 apple, chopped
  • Dressing: 1/4 to 1/2 C good quality olive oil
  • juice from two oranges
  • salt
  • pepper
  • (you could add a splash of vinegar if you wanted)
Instructions
  1. Slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper.
  2. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.
  3. Serve and enjoy!!

Monday

26

March 2012

0

COMMENTS

12 Hour Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Meat, Soups, Vegetables

12 Hour Chili
Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
  • 6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
  • 1 lb. ground beef
  • 1/4 C sundried tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 C cauliflower, finely chopped
  • 1/2 C leeks, chopped
  • 4-6 C water
  • 3 T chili powder
  • 1 T smoked chili and garlic sea salt
  • 2 T smoked paprika
  • 2 T sweet paprika
  • 2 t cumin
  • 1 t ginger
  • 1/2 t nutmeg
  • 1 t pepper
  • regular salt (opt.) to taste
  • 1/4 C + 2 T balsamic vinegar, divided
  • 1 T honey
  • 2 T molasses
  • 1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
  1. Soak beans overnight. Rinse well.
  2. Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
  3. Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
  4. Add 2 T balsamic vinegar right before serving.
  5. Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.

Wednesday

21

March 2012

0

COMMENTS

Spaghetteroni and Cheese

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

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes

2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

Print
Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

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