De Ma Cuisine

Vegetarian 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.

 

Friday

3

February 2012

0

COMMENTS

Jo’s Tomato and Mozzarella Pizza

Written by , Posted in Cheese, Pizza, Vegetables, Vegetarian

Tomato and Mozzarella Pizza
Recipe Type: Pizza
Author: Joanna Waterfall adapted from Joy the Baker
I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • Toppings:
  • 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
  • 2 med size tomatoes
  • 2 tablespoons fresh basil
  • 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
  • Salt and freshly ground pepper to taste
  • Any other spices/toppings you desire!
Instructions
  1. In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
  2. Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, that’s fine!
  3. Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
  4. When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
  5. Preheat oven to 450 degrees F.
  6. Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
  7. Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
  8. Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
  9. Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!

Wednesday

18

January 2012

0

COMMENTS

Bean and Green Soup

Written by , Posted in Beans, Crock Pot, Dinner, Legumes, Low Carb, Main Dishes, Soups, Vegetables, Vegetarian

Bean and Green Soup
Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 hours
Total time: 18 hours 10 mins
Serves: 4-6
Greens meet Beans in the soup pot for a hearty winter meal.
Ingredients
  • 1 C winter squash, peeled and chopped
  • 6 small or 2 large carrots, chopped
  • 1 T olive oil
  • 1-2 t smoked sea salt
  • 1/2 to 1 t thyme, lemon and bay sea salt (or use a bay leaf – take it out before serving)
  • pepper, to taste
  • 1-2 T paprika
  • 1-2 T chili powder
  • 1-2 T honey
  • 4-6 C stock
  • 6-8 C water (I used 8)
  • 2 C 8 bean soup mix
  • 2 C spinach, roughly chopped
  • 1 C rainbow chard, stems removed, roughly chopped
  • 2 T balsamic vinegar
Instructions
  1. Add beans and water to Crock Pot. Cook overnight on low (about 8-10 hours).
  2. Add all remaining ingredients except spinach, chard and balsamic vinegar. Cook on low for 8-10 hours (or on high for 4-6).
  3. Taste and adjust seasonings as necessary.
  4. An hour before serving, add chard and spinach.
  5. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.
Notes

Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbes de Provence and Parmesan Buttermilk Biscuits.

Monday

19

December 2011

1

COMMENTS

Healthy Mac and Cheese

Written by , Posted in Beans, Cheese, Dinner, Main Dishes, Pasta, Vegetables, Vegetarian

Healthy Mac and Cheese
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
Healthy meets Mac and Cheese. Yum.
Ingredients
  • 1/3 pkg rotini rice pasta (or whatever kind of pasta you prefer)
  • 1 C cheese (I like a combination of Gruyere, Cheddar and Parmesan)
  • 1 C milk
  • 1-2 T olive oil
  • 1-2 T flour
  • 1/2 onion, diced
  • 1 clove garlic, diced
  • 1 T spicy brown or dijon mustard
  • 3-5 T greek yogurt (or plain yogurt)
  • salt and pepper
  • 1/2 to 1 C puréed Great Northern, or any type of white beans
  • 1/2 to 1 C puréed cauliflower (steam cauliflower, about 1/2 head raw; then puree)
Instructions
  1. Cook pasta, reserving 1/4 C to 1/2 C of the pasta water.
  2. Make sauce: Heat pan, add oil, add onions, salt and pepper, and cook for 3-5 minutes. Add garlic, cook 1-2 minutes.
  3. Move veggies over to one side, and whisk flour in with oil on the other (adding more oil if needed). Cook 30-60 seconds. Add milk, slowly, whisking and letting it thicken a bit as you do. Add mustard, beans, cauliflower and pasta water (as much or as little water as you need). Slowly heat, bringing almost to a boil (stop when you start to see steam rising).
  4. Turn off heat and whisk in cheese.

Thursday

15

December 2011

1

COMMENTS

Mashed Potato Soup

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

Mashed Potato Soup

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 carrot, chopped
  • 1/2 turnip, chopped
  • 1 radish (about 1/4 C), chopped
  • 4 C mashed potatoes
  • 2 cloves garlic, , chopped
  • 3 tiny onions, or 1 med, chopped
  • 1-2 C spinach, chopped
  • 1 sweet potato, chopped
  • 2-4 C stock
  • 2 C milk
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 2 sprigs thyme
  • 1 sprig oregano
  • 2 t chili powder
  • 2 t smoked paprika
  • 1/2 C apple cider vinegar, divided (or 1/4 wine, 1/4 C vinegar)
  • salt
  • pepper
  • 1 C cheese (cheddar and parmesan)
  • 4 T olive oil
Instructions
  1. Heat soup pot, and add oil. Add veggies (all but garlic), salt and pepper. Stir. Cover (so veggies steam a bit) and cook over med heat about 10 minutes (or until veggies are mostly soft), stirring occasionally.
  2. Add garlic and seasonings. Cook 2-3 minutes.
  3. Add wine or vinegar, scraping off any bits that are stuck to the bottom of the pan. 2 minutes.
  4. Add potatoes, milk and stock. Bring to a boil. Add spinach and herbs, cook 3 minutes.
  5. Remove from heat. Carefully puree using an immersion blender (or regular blender, working in batches, with the center part of the lid removed – hold a towel over the opening).
  6. Stir in cheese and remaining vinegar. Taste and add more seasoning if needed.
  7. Serve with crostini or a crusty bread.
Notes

If you don’t have any leftover mashed potatoes, chop up 3-4 potatoes and add with the rest of the veggies!

Of course this would be great with bacon on top too! 🙂

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