De Ma Cuisine



February 2013



Hello, Yum!

Written by , Posted in Thoughts

ChiliCheeseFries5On Friday I didn’t know what to make for dinner. I was in a pickle. And I was hungry. We could have eaten pickles, actually. We have some. But, we didn’t.


We had Chili Cheese Fries with Coleslaw on Top.



We ate every last crumb. I don’t think our dog even got a taste. It’s got beans, cheese, potatoes, veggies… it was goooood!


Happy Eating!

Chili Cheese Fries with Coleslaw on Top

Last modified on 2013-02-05 02:29:00 GMT. 0 comments. Top.

Chili Cheese Fries with Coleslaw on Top

Recipe Type: Main, Dinner, Baked, Potatoes, Beans
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Spiced homefries are topped with beans and cheese. Yum!
  • 4 small – medium potatoes, cut in wedges
  • 3/4 C black beans
  • 1/2 C Roasted Vegetable Soup (or other puréed soup)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 1 t chili powder
  • 1 t smoked paprika
  • pinch cayenne
  • 1/4 t pepper
  • 1/4 t Kiawe smoked sea salt (or sea salt)
  • 1/4 t sea salt
  • 1/4 t chili and garlic smoked sea salt (or sea salt)
  • 1 T olive oil
  • 1 C cheese, grated
  • coleslaw
  1. Combine seasonings. Toss potatoes with 1/2 T olive oil and half of seasonings. Bake at 375F for 35 minutes.
  2. Heat pan. Add olive oil. When hot, add onion, bell pepper, and remaining seasonings. Cook for 5 minutes, over medium heat, stirring occasionally. Add garlic, and beans, and cook for 2 minutes. Add soup and cook 3 minutes more, stirring often.
  3. Divide the potatoes into two piles and top with bean mixture and then cheese. Bake 3-5 minutes, or until cheese is melted.
  4. Top with coleslaw.



Last modified on 2012-07-19 17:28:17 GMT. 0 comments. Top.

Recipe Type: Salad, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2-4
  • 1/2 C buttermilk
  • 2 T mayo
  • 1 scant T honey
  • salt
  • 1 t paprika
  • 1 T dijon mustard
  • pepper
  • pinch cayenne
  • 1 t red wine vinegar (or more, to taste)
  • 1/4 C Greek yogurt (or regular yogurt)
  • 1 head cabbage, washed, cored, and finely chopped
  • 1 carrot, grated
  1. Whisk together coleslaw dressing ingredients.
  2. Add carrots and cabbage and combine.


Roasted Vegetable Soup

Last modified on 2013-02-05 02:25:36 GMT. 0 comments. Top.

Roasted Vegetable Soup

Recipe Type: Soup, Main, Dinner, Lunch, Appetizer, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1 butternut squash (or winter squash), quartered
  • 1 yam (sweet potato), quartered
  • 1 onion, quartered
  • 2 carrots
  • 1 head garlic, top sliced off
  • 1 watermelon radish (or 1/4 Korean daikon radish), quartered
  • 1 rutabaga (or 1 large turnip), peeled, if desired, cut in 6 pieces
  • 2 T butter
  • 1 T olive oil
  • 1-2 t salt
  • pinch pepper
  • pinch cayenne
  • pinch nutmeg
  • pinch ginger
  • 1 C milk
  • 5 C water (or vegetable stock)
  • 1 t maple syrup
  • 2 t lemon juice (or balsamic vinegar)
  • croutons, for topping
  • parmesan cheese, for topping
  1. Pre-heat oven to 350F. Drizzle garlic with olive oil and wrap in foil. Toss remaining veggies with olive oil. Place on two baking sheets and roast (flipping once partway through, if desired), for 60-75 minutes (radish, garlic, yams, onion, and rutabaga may take the lesser amount of time). Remove from oven and let cool slightly. Scrape squash pulp from skin, squeeze garlic from skin.
  2. Heat soup pot. Add butter and brown (watch it so it doesn’t burn). Add veggies to browned butter, along with olive oil, and seasonings. Cook 3-5 minutes, stirring occasionally.
  3. Add water and bring to a boil. Turn heat off, add milk, maple syrup, and lemon juice. Blend with hand blender (or in a regular blender – be sure to remove the plug from the lid and cover with a clean towel) until smooth. Add more water if it’s too thick. Taste, adjust seasoning if desired. Return to heat and cook a few minutes more, but don’t boil.
  4. Serve topped with croutons (cubed bread, tossed with olive oil, salt, and pepper, baked at 350F for 10-15 minutes).

A great way to use leftovers is in Chili Cheese Fries with Coleslaw on Top!!

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