De Ma Cuisine

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

1

COMMENTS

The Full Moxie and 12 Hour Chili

Written by , Posted in Thoughts

Today I’m a guest over at The Full Moxie!

Natali posted her “Sugar Dream” Cookies recipe here for me on Friday. And today, I’m over there. I’m talking about my favorite kitchen gadget, my Cast Iron pans, and there’s a giveaway to win a cookbook (sponsored by The Full Moxie, so I’m totally entering)!!!

I hope you had a wonderful weekend! We did… Hunger Games on Friday night, with 12 Hour Chili to eat beforehand. A lazy Saturday. A rainy Sunday with Browned Butter Mashed Potatoes with Bacon and Rosemary.

12 Hour Chili

Last modified on 2012-12-01 02:24:01 GMT. 0 comments. Top.

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.

(I served the Chili with The Pioneer Woman’s Skillet Cornbread. It’s now my go-to recipe for cornbread. It was amazing!!)

In case you’ve missed things that are going on around here…

Last week marked episode 15 of A Cooking Show with Rachel O! I made Spaghetteroni and Cheese. It was really yummy!

You still have time to enter to win a giftcard from TX Bar Organics.

This week’s menu, as always, is posted on the menus page. Use it. Enjoy it. Eat great food.

Coming up this week:

Episode 16, which features pizza. I love pizza.

On Friday, my guest is my father-in-law. He’s making jam. It’s really good jam.

Happy Monday!

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.

Friday

23

March 2012

15

COMMENTS

Natali’s “Sugar Dream” Cookies – Guest Post

Written by , Posted in Guest Posts, Thoughts

Natali is a friend of mine, a fellow blogger, and former co-worker of Tim’s from when we used to live in Central CA. She also loves to cook and eat. I’m going to be a guest over on her blog on Monday, and I thought it would be fun to have Nat over here to share with you.

Here’s Natali.

Growing up in Central California, there is one cookie shop that holds my sugar-lovin’ heart and that is Hungry Bear cookies. Hungry Bear makes a sugar cookie (the “Sugar Dream”) that is truly like no other. Buttery, rich, yet delicate — it truly melts in your mouth and preserves a bit of the granular property of the sugar, but is not at all gritty. I have been trying to duplicate this recipe for years, and finally came up with a real winning version of the recipe this past weekend. Now, keep in mind, this cookie is RICH. You may need a glass of milk, and it is not waistline friendly. But, really, it’s soooo worth it!

Natali’s Dream Sugar Cookies

(Recipe adapted by Natali from The Sugar Turntable.)

Directions

  • 2 sticks of butter (1/2 lb.)
  • 3 T cream cheese (full fat please)
  • 1 T milk (I used non-fat)
  • 1.5 t vanilla extract
  • 2 c. + 2 T sugar
  • 1 egg yolk
  • 1 c. vegetable oil
  • 1 t. baking soda
  • 1 t. salt
  • 4 c. flour

Instructions

  1. Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
  2. Add the egg yolk and oil, mixing on low speed.
  3. Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
  4. Refrigerate the dough for 2-4 hours.
  5. Pre-heat the oven to 400 degrees F.
  6. Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
  7. Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
  8. Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
  9. Enjoy!

Friday

23

March 2012

0

COMMENTS

Natali’s “Sugar Dream” Cookies

Written by , Posted in Baking, Cookies, Dessert

Natali’s “Sugar Dream” Cookies
Recipe Type: Dessert, Cookies
Author: Natali Carrera
Ingredients
  • 2 sticks of butter (1/2 lb.)
  • 3 T cream cheese (full fat please)
  • 1 T milk (I used non-fat)
  • 1.5 t vanilla extract
  • 2 c. + 2 T sugar
  • 1 egg yolk
  • 1 c. vegetable oil
  • 1 t. baking soda
  • 1 t. salt
  • 4 c. flour
Instructions
  1. Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
  2. Add the egg yolk and oil, mixing on low speed.
  3. Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
  4. Refrigerate the dough for 2-4 hours.
  5. Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
  6. Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
  7. Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
  8. Enjoy!
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