De Ma Cuisine

Vegetarian Archive

Wednesday

6

March 2013

0

COMMENTS

Roasted Broccoli and Fried Egg Sandwich – Episode 58

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Eggs, Lunch, Sandwiches, This Week's Feast, Vegetables, Vegetarian

RoastedBroccoliAndFriedEggSandwich2

I have created something.

I think it is wonderful.

Every ingredient is crucial here.

The egg, the broccoli diCicco, the parmesan cheese, the lemon juice, the green onion, the dijon mustard, the crusty sandwich roll… they all need to be together. Need.

Try the sandwich and you will understand why.

For extra goodness add a little extra lemon juice as you eat.

RoastedBroccoliAndFriedEggSandwich6

I’m getting happy all over again as I remember this delicious lunch. It could also be perfect for breakfast or dinner.

When you eat it, you could do as I did, hardly stopping to breathe, for fear the sandwich might disappear before you can finish it. Or, you could eat it like a normal human being. Whatever. The choice is yours.

RoastedBroccoliAndFriedEggSandwich5

RoastedBroccoliAndFriedEggSandwich

I was going to say that if you don’t like roasted broccoli that you could substitute something else. But, then I realized that I don’t really want to. I created this dish is created around broccoli, so it’s obviously best with it. But, if you don’t like roasted broccoli (I’m sorry – I think you’re missing out), or don’t have broccoli on hand, try cauliflower or Brussels sprouts.

RoastedBroccoliAndFriedEggSandwich4

Oh happy day.

Print
Roasted Broccoli and Fried Egg Sandwich

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Yield: 2

Roasted Broccoli and Fried Egg Sandwich

Ingredients

  • 3-4 C broccoli diCicco (stems too!), cut into small pieces (regular broccoli could also work)
  • 1/2 C broccoli diCicco leaves (spinach could also work)
  • 2 t olive oil
  • to taste garlic sea salt (or regular sea salt)
  • to taste pepper
  • 1/4 C green onion, chopped
  • dijon mustard
  • 2 oz. (1/8 C) parmesan cheese, grated
  • lemon wedges
  • crusty bread or rolls
  • eggs (1 per serving)

Instructions

  1. Pre-heat the oven to 350F. Toss broccoli with 1 t olive oil, a bit of salt, and pepper. Pour onto a baking sheet and bake for 15-18 minutes (or until it's slightly crispy).
  2. Cook egg(s), sprinkled with a pinch of salt, covered, over low heat. Flip, if desired, turn off heat, and let it cook using residual heat from skillet (especially if you're using a cast iron), until yolk is to desired doneness.
  3. Slice roll almost in half (leave one side attached) and scoop out a bit of the middle of the bread (save it to make croutons!). Top with mustard, broccoli, broccoli leaves, a squeeze of lemon, parmesan cheese, egg, and a little more parmesan cheese.
http://www.de-ma-cuisine.com/yes-i-put-broccoli-on-a-sandwich-ep58/

Happy Eating!!

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Burroughs Family Farms, Molly Jenson, Waterfall Creative.

Friday

1

March 2013

0

COMMENTS

Simple Orange Salad

Written by , Posted in Breakfast, Brunch, Dessert, Fruit, Gluten Free, Lunch, Salads, Sides, Snacks, Vegetarian

Simple Orange Salad

Recipe Type: Fruit, Salad, Dessert, Breakfast, Brunch, Lunch
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 6
Oranges fancied up.
Ingredients
  • 3 navel oranges (or 4-6 mandarin oranges)
  • 1 t lemon juice
  • zest from 1 lemon
  • pinch cinnamon
  • 1 t honey
Instructions
  1. Whisk together lemon juice, zest, honey, and cinnamon.
  2. Toss dressing with oranges.
Calories: 51.75 Fat: .04 Carbohydrates: .33 Protein: .92

 

Monday

25

February 2013

0

COMMENTS

Winter Veggie Taco Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Salads, Vegetables, Vegetarian

Winter Veggie Taco Salad

Recipe Type: Salad, Main, Lunch, Dinner, Stove Top, Easy, Quick
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Winter veggies are added to Taco Salad to bring spring a little bit early.
Ingredients
  • 1/2 C beans, cooked
  • 2 T water
  • 1/8 t smoked paprika
  • dash cayenne
  • dash chili powder
  • salt
  • pepper
  • 4 C lettuce, torn
  • 1/4 C carrot, chopped or grated
  • 1/2 C broccoli, bite sized pieces
  • 1 C cauliflower, bite sized pieces
  • 2 T almonds, chopped
  • 1/4 C cheese, grated
  • 2 C chips, crumbled slightly
  • 1/4 C salsa
Instructions
  1. Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
  2. Top lettuce with beans and remaining ingredients. Toss and serve.
Calories: 268.21 Fat: 11.83 Carbohydrates: 15.66 Protein: 25.32

 

Friday

22

February 2013

0

COMMENTS

Eight Bean Soup

Written by , Posted in Beans, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Eight Bean Soup

Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
  • 1 T olive oil
  • 4 C dried 8 bean mixture, soaked overnight, and rinsed
  • 1 large shallot, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, diced
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1 bay leaf
  • 3 T balsamic vinegar, divided
  • 4 C stock (chicken, veggie, or beef)
  • 4 C water
  • 4-6 C stock or water, as needed
  • 2-3 T lemon juice
  • 1/2 to 1 t salt
  • 1 T dried parsley
Instructions
  1. Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
  2. Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.

 

Friday

15

February 2013

0

COMMENTS

Honey Roasted Carrots and Parsnips

Written by , Posted in Dinner, Gluten Free, Roasting, Sides, Vegetables, Vegetarian

 

Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
Instructions
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.

 

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