De Ma Cuisine

Beef Archive

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by , Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

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There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

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I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

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To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

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I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

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Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

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This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

  • 3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1 1/2 t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to 1/4 C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

  1. Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.
http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Monday

25

August 2014

2

COMMENTS

Meatball Subs

Written by , Posted in Beef, Bread, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Quick and Easy, Sandwiches, Sauces

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I want you to know that I almost had to stop working on this post to go back to the grocery store to buy some ground beef so I can make these sandwiches. They are not on the menu for dinner tonight, but working on these pictures is tormenting me.

Tormenting I say.

The day that I photographed this dish, as soon as I was done, I stood next to the island and inhaled it so fast that I think I gave myself heartburn.

Oops.

Worth it.

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It all starts with meatballs. They’re made with organic beef, an egg, and some honey. Plus herbs. Gotta have herbs.

They start in the pan that an onion has just cooked in.

Some homemade tomato sauce is added, and they cook a bit longer.

I’m drooling here.

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And then there’s a homemade baguette.

Can this meal get any better?!

If you don’t have the time to make homemade baguettes, I understand. They are a lot of work. Buuuut so worth it.

The bread is toasted in a buttered skillet.

Yep. It got better.

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If you can manage to stop yourself from just standing at the stove and scooping the meatballs out of the pan with the bread, you can top it with cheese.

If you can’t, I understand.

Buuuuuuut I think that might actually be a good idea. You know how the best part of eating a plate of tomato sauced spaghetti is wiping down the plate with your buttered bread? This is kinda like that but better, because there’s so much more goodness to scoop up.

Next time I’m trying this.

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If you’ve held yourself together and convinced yourself to not eat like a maniac at the stove, top the sandwich with lots of basil.

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Now you’ve earned a bite.

So have I.

I’m hungry.

Happy Eating!

Meatball Subs
Recipe Type: Main, Sandwich, Lunch, Dinner, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 3
One of our favorite sandwiches is also one of the messiest. Filled with delicious beef, basil, and cheese, we love a good meatball sub.
Ingredients
  • 1 onion, diced
  • 2 T olive oil, divided
  • 1 egg
  • to taste salt
  • to taste pepper
  • 1 t honey
  • 1 t balsamic vinegar
  • 2 C tomato sauce
  • 1/2 t mustard
  • 1 T fresh (or 1/2 t dried) parsley, divided
  • 1 T fresh (or 1/2 t dried) thyme, divided
  • 1 lb. ground beef
  • 2 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t lemon juice
  • 1 T butter
  • pinch salt
  • 3 longish portions of baguette or crusty bread, sliced in half lengthwise
  • cheese, grated
  • fresh basil, for topping
Instructions
  1. Heat a large skillet. Add 1 T olive oil. When it’s hot, add the onion and cook over medium heat for about 5 minutes (or until onion is translucent and softened), stirring occasionally.
  2. Whisk together egg through thyme. Combine beef with egg mixture, mixing together with your hands (do not over mix). Roll into about 12 meatballs.
  3. In the onion skillet, add remaining 1 T olive oil, turn heat to medium-high, and add meatballs. Cook, turning often, until browned all over (about 8-10 minutes total).
  4. Whisk together tomato sauce, salt, pepper, remaining parsley, and thyme. Pour into meatball pan. Bring to a boil, then reduce to a simmer. Cook meatballs until they reach 160F (about 10-15 minutes). Stir in a squeeze of lemon.
  5. Heat another skillet and add the butter and a pinch of salt. Once the butter is hot, add the bread (cut side down) and cook over medium heat it until it’s browned.
  6. Top the bottom piece of bread with some cheese, four meatballs, a couple scoops of sauce, a bit more cheese, and the basil. Scoop a bit more sauce on the top piece of bread and close the sandwich.

 

Monday

30

June 2014

4

COMMENTS

Half Birthday Fun – Beef Chili

Written by , Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables

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Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.

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Then he went to a movie with a couple friends while I set up for later.

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We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.

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Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))

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There was laughter. Lots of laughter.

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Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.

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As the light faded, we lit candles and sat for hours around the table.

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The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.

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I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.

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Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.

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It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.

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Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.

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I have a hard time cooking without loads of garlic. Whatev.

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And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.

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What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili
Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-10
Ingredients
  • 2 lb. ground beef
  • 2 white onions, chopped
  • 1 T chili powder
  • 1/2 T sweet paprika
  • 1 T smoked paprika
  • pinch cumin
  • pepper
  • 2 bell peppers, chopped
  • 1 hot pepper, leave seeds and ribs (optional), chopped
  • 6 cloves garlic, minced
  • 3 T balsamic vinegar
  • 2-28 oz. cans diced tomatoes
  • 1 T lemon juice
  • 1 t sriracha hot sauce
  • 2-3 t salt
  • cheese, grated, for topping
  • onions, chopped, for topping
Instructions
  1. Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
  2. Add onion and cook for about 5 minutes.
  3. Add peppers and cook for about 5 minutes more.
  4. Add garlic and cook for about 3 minutes.
  5. Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
  6. Served topped with cheese and onions.

Thursday

3

April 2014

13

COMMENTS

Classic Meat and Cheese Lasagna… With Veggies

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


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Tim informed me the other day that he would like more lasagna, meatloaf, and tacos in his life. Cool. I can do that. I had lasagna on the menu before he even asked.

Winner. (Um, both of us.)

I woke up really early this morning to get started, since I had two meals to cook and photograph. Boy was it fun. No really, it was. I’m totally not being sarcastic. I enjoyed a full day of cooking and picture making.

It’s a lot of fun to cook and photograph for you guys to see on here. But, let’s be honest, when I know that Tim is going to love something as much as he loves lasagna, well, not much can beat that.

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We just moved and have some friends coming to visit from Germany next week (yippee!). So I made two, and put one in the freezer. That means that if my kitchen isn’t completely unpacked, or if I don’t have the energy after unpacking and working all day, I can pop a lasagna in the oven, and dinner is taken care of… except for the caesar salad and garlic bread that will definitely need to accompany the meal. Other than that, all I have to do is open the wine.

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This is my version of a classic meat and cheese lasagna, with lots of veggies. I threw in some radish, kale, celery, and carrot. I’m not really afraid of veggie-ing up a dish. If you don’t heart vegetables, you are not alone (sorrynotsorry). Yesterday, Tim told me that something we had for dinner was “really good, for vegetables”. We may not share the same opinion about the deliciousness of greens. 😉

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Thankfully, we do both really enjoy cheese. I know you can use ricotta for lasagna, but I couldn’t find it at the store, so I used cottage cheese. It’s mixed together with Greek yogurt, mozzarella, and parmesan. I’m not sure that you could have too much of this cheesy mixture.

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The sauce is simple, it’s almost just tomato sauce and herbs. Like the cheese mixture, too much is a good thing.

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The anatomy of the lasagna and the way it all comes together.

Also, the sunlight changes more than I’d noticed in real life.

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It bakes up and bubbles and melts and mmmm tastes so good. You should’a seen the huge helping Tim got. And then I looked over and it was gone. So I gave him a bite of mine. He can’t get enough lasagna.

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I served this lasagna with some crazy good garlic bread. Done and done.

Happy Eating!

Classic Meat and Cheese Lasagna
Recipe Type: Main Dishes, Dinners, Meat, Beef, Vegetables, Cheese, Hearty, Oven, Baking, Greens
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8
A classic lasagna with lots of veggies.
Ingredients
  • meat and veggie filling: 1 lb. ground beef
  • 4 cloves garlic, minced
  • 3/4 C carrot, diced
  • 1/4 C radish, diced
  • 3/4 C celery, diced
  • 3 C kale, chopped
  • to taste salt
  • to taste pepper
  • pinch nutmeg
  • cheese filling: 16 oz. cottage cheese
  • 1/2 C Greek yogurt
  • 2 1/2 C mozzarella cheese, grated (1 C reserved)
  • 1/2 C parmesan cheese
  • to taste salt
  • to taste pepper
  • tomato sauce: 4-6 C tomato sauce
  • to taste salt
  • to taste pepper
  • 1 t dried oregano, crushed
  • 1 t dried thyme, crushed
  • 1 t dried parsley, crushed
  • 1 t dried basil, crushed
  • 1/2 t dried rosemary, crushed
  • 1 T balsamic vinegar
  • 1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)
Instructions
  1. Pre-heat the oven to 350F.
  2. Cook beef until partially done, then add garlic through celery, and cook for 5-10 minutes. Add kale and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
  3. Mix together cheese filling ingredients. Taste and adjust seasoning.
  4. Mix together tomato sauce ingredients. Taste and adjust seasoning.
  5. Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
  6. Bake covered for 30 minutes, then uncovered for 30-40 more.
  7. Let stand 10 minutes before serving.

 

 

Monday

16

December 2013

2

COMMENTS

Sliders with Caramelized Onions and Gorgonzola – In the Kitchen with Rachel O – Video

Written by , Posted in Appetizers, Beef, Cheese, Dinner, In the Kitchen with Rachel O, Main Dishes, Meat, Sides, Snacks, Vegetables

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What can I really say about Sliders? I mean, how many ways can I say delicious? I love a good burger. I really love a good slider… because then I get to eat more than one!! (Plus, they’re little and cute.)

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I think it’s fun to get creative with food. There is absolutely nothing wrong with a pickle, mustard, and onion burger. You know, the usual. But, let’s try something else.

You know how delectable caramelized onions are on a crostini with melty gorgonzola? You do know this, right? If not, stop reading and make a quick snack. You’ve got to try these flavors together. Ok, now that you’re back, let’s discuss the sweet caramelized onions and how well they pair with tangy gorgonzola. Is your mind blown? I know. I’ve been there. (Another mind blowing option: gorgonzola, roasted figs, baguette, and honey. Do this. Go there. You gotta!)

If you are not the biggest fan of gorgonzola, Tim can sympathize. I made his without. But with mustard and pickles. That’s cool. Cool cool cool. We don’t have to have the exact same taste in food.

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Caramelized onions are one of my favorite things. Does it ever just flabbergast you that this vegetable, so pungent, so intense, could ever be mellowed out? I’m amazed at what a little heat and some honey can do. I’m glad that we don’t just have to eat bland, flavorless, boring food. That’d be so lame. I’m totally not into that. I want big, bold flavors. I want surprising new tastes (um, I don’t mean like trying Bertie Bott’s Every Flavour Beans, where you expect lemon and get rotten egg). I crave the experience of enjoying food.

For all this, we have Sliders topped with caramelized onions and gorgonzola. C’est très très bon.

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Happy Eating!

Sliders with Caramelized Onions and Gorgonzola
Recipe Type: Main Dish, Appetizer, Dinner, Meat, Beef, Cheese, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Cute little sliders with big taste.
Ingredients
  • 1 onion, sliced
  • 1 T honey
  • pinch dried thyme
  • 1/2 lb. ground beef
  • 1 T red wine vinegar
  • 1/4 t salt
  • pinch pepper
  • 1/4 t thyme
  • 1 T olive oil
  • Gorgonzola cheese, sliced
  • 6 mini burger buns, halved
Instructions
  1. Add onion, pinch thyme, and honey to a dry skillet. Cook over low heat for 25-30 minutes, or until onions are caramelized.
  2. Combine beef, vinegar, salt, pepper, and thyme in a bowl. Mix with hands (do not over mix). Shape into 6 small patties. Press thumb into center to create a small indent.
  3. Heat skillet. Add oil. When hot, add patties, and cook over medium heat for about 3-5 minutes. Flip, and cook covered, for 3-5 minutes more, or until a meat thermometer registers 160F.
  4. Remove from heat. Top with gorgonzola and cover. Let stand for a few minutes.
  5. Serve on a bun topped with caramelized onions.