De Ma Cuisine

Cheese Archive

Friday

25

October 2013

0

COMMENTS

Taco Soup – In the Kitchen with Rachel O – Video

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables

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I love soup! I could probably eat soup every day. Summer weather is no excuse for no soup, in our home. We just can’t get enough.

Thankfully, it’s finally feeling like fall (jump, cheer, squeak of joy). So we will eat soup, will eat soup, will eat SOUP!

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We are kinda crazy about anything taco. We love Tacos tacos, we adore Taco Salad, and we could eat endless bowls of Taco Soup. 

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This soup is all kinds of hearty. It’s full of veggies (corn, tomatoes, zucchini, radishes, and onions), it has a bit of a kick, but not so much that it will make you sweat (but if you want it to, add another serrano or two, and keep the ribs and seeds), and you get to top it with cheese, corn chips, yogurt, salsa, and cilantro.

We liked it so much that I made it for one of my ifood.tv episodes and will probably make it again and again this fall and winter. We also thought it was good enough to bring to some friends who just had the most adorable baby girl. They agreed (even one of them who claims to dislike vegetables liked it)…

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Here’s to a cold fall night, hot Taco Soup, and lots of time with the ones you love.

Happy Eating!

Print
Taco Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4

Taco Soup

Ingredients

  • 1/2 lb. ground beef
  • 1/2 T olive oil
  • 1 onion, chopped
  • 1 medium (about 1 1/2 C) zucchini (or other summer squash), chopped
  • 3 small radishes, chopped
  • 1 serrano chili pepper, ribs and seeds removed, diced
  • to taste, salt
  • to taste, pepper
  • 1 t chili powder
  • 1/4 t cumin
  • pinch all spice
  • pinch ginger
  • 1 C corn (frozen or fresh)
  • 2 cloves garlic, diced
  • 2 tomatoes (about 1 1/2 C), chopped
  • 1 T red wine vinegar
  • 2 T lemon juice, divided
  • 6-7 C stock (vegetable, chicken, or beef), or water
  • salsa, for topping
  • corn chips, for topping
  • Greek yogurt (or sour cream), for topping
  • cheddar cheese, grated, for topping
  • fresh cilantro, chopped, for topping

Instructions

  1. Place beef in a soup pot. Cook over medium heat until it's partially cooked. Add olive oil and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or until veggies are tender, stirring occasionally.
  2. Add corn and garlic, cook 1 minute.
  3. Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.
  4. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or until veggies are tender.
  5. Add remaining lemon juice. Taste and adjust seasoning if needed.
  6. Serve topped with cheese, yogurt, salsa, chips, and cilantro.
http://www.de-ma-cuisine.com/taco-soup-in-the-kitchen-with-rachel-o-video/

Wednesday

16

October 2013

5

COMMENTS

It’s a Tuna Mac!

Written by , Posted in Cheese, Dinner, Fish, Main Dishes, Meat, Pasta, Quick and Easy, Vegetables

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I love to make something fancy-ish for dinner. It’s fun for me. Buuut, there are some days when I need something simple.

Those are the nothing’s working, I’ve been up since 5am, woe to me days.

Thank goodness for Mac and Cheese… with tuna… and peas.

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Husband and I are both big fans of this meal. Yet, it’s another one that I didn’t think I liked. What’s wrong with Shepherd’s Pie and Tuna Mac, younger self? I think we need to have a talk (and yes, then we can have a conversation about time travel and whether or not it’s possible… I’m of the school that it’s not, although I don’t mind shows and movies where they think it is… Tuna Mac to time travel… cool).

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This dish is also affectionately known as Tuna Casserole. I’ve been avoiding those words. They have negative connotations. Right?

Push those aside and give it a try.

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And hope tomorrow is a much better day.

Happy Eating!

Tuna Mac
Recipe Type: Main, Dinner, Pasta, Fish, Cheese, Stove Top, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • pasta, enough for 2-4 people
  • 1/2 T olive oil
  • 1 small onion, diced
  • 1 medium zucchini, diced
  • 1/2 t salt, or to taste
  • 1/2 C peas (frozen are fine)
  • 2 T olive oil
  • 2 T all purpose flour
  • 1 C (or more) milk
  • 1/4 C pasta water
  • 1 to 1 1/2 C cheese, grated
  • 1 – 0.5oz. can tuna, drained
Instructions
  1. Cook pasta.
  2. Heat pot. Add 1/2 T oil. Add onion, zucchini, and salt. Cook over medium-low for 5-7 minutes, or until veggies are soft.
  3. Add peas. Cook 2-3 minutes.
  4. Add 2 T olive oil and flour to pot. Whisk together and cook for 30 seconds. Slowly add milk, a little bit at a time, whisking and letting it thicken between additions. Add pasta water and tuna. Heat until steam rises from the pot, but do not boil.
  5. Remove from heat. Stir in cheese, a bit at a time.
  6. Taste and adjust seasoning.

 

Wednesday

25

September 2013

1

COMMENTS

Something Kinda Sweet – Pear and Gorgonzola Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Main Dishes, Pizza, Thoughts, Vegetables, Vegetarian

PearGorgonzolaPizza5The pears are here!! The pears are here!! The pears are here!!

Ok, they’ve been here for a few weeks, but let’s get excited none-the-less. Because because because we’re paring pears with sweet caramelized onions, and tangy gorgonzola cheese, all on a pizza crust.

You’re welcome.

This pizza (or flatbread if I’m using crust from the freezer) is pretty rich. I’d recommend serving it with something light, like a crisp spinach salad with a bright dressing. I’d recommend sharing it with someone that you love while watching a movie that’s equally rich and sometimes a bit goopy. I’d recommend eating it slowly, savoring the way the honey compliments the cheese which compliments the pears which are complimented by the caramelized onions. I’d recommend plenty of napkins. That’s what we did for Pizza Friday a few weeks ago. It was marvelous.

If you’ve got figs instead of pears, you could do a straight switch. Mmm that would be good too. Have you ever tried roasted figs? They’re as good as roasted pears… as roasted anything.

Roasting fruits and veggies brings out a deep richness that we may otherwise not know is there. It’s a complex taste. It could be likened to the way a good movie, a great song, a lovely piece of art can resonate in our souls.The way an aged cheese, a full bodied wine, or reduced balsamic vinegar have a depth to them that lends a broader sense of the original flavor.

Food goes beyond the nourishment, enjoyment, and strength that it provides. It can be art.

And it sure does taste good.

I like edible art.

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Happy Eating! 

Pear and Gorgonzola Pizza
Recipe Type: Main, Pizza, Fruit, Vegetables, Cheese, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Ingredients
  • 1 large red onion, thinly sliced
  • 1 T honey
  • 1-2 ripe pears, thinly sliced
  • 1/4 to 1/2 C gorgonzola
  • 1-2 t olive oil
  • 1 pizza crust
  • pepper
  • honey, for serving
Instructions
  1. Pre-heat oven to 425F.
  2. Add onion and honey to a dry skillet. Cook over medium-low or low heat for 20-30 minutes, or until onions are caramelized, stirring occasionally.
  3. Roll out crust on a greased baking sheet. Poke all over with a fork, if desired. Bake for 5 minutes.
  4. Top crust with a drizzle of olive oil, pear, onion, pepper, and gorgonzola. Bake for 7-10 minutes, or until crust is done and cheese is melted.
  5. Drizzle with honey and serve.
3.2.1255

Friday

13

September 2013

3

COMMENTS

Saving Dinner – Rotini Pasta with Fresh Tomato Sauce

Written by , Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Main Dishes, Meat, Pasta, Sauces, Thoughts, Vegetables

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Picture this: You’ve had a long day. You’re tired, kinda grumpy, and gosh you’re hungry. Maybe you’re cooking for 1, maybe it’s for 7… and you don’t have dinner planned. Does this ever happen to anyone else? No? Just me? That’s ok. Because I almost always have pasta on hand.

Add to it a bit of tomato sauce, some fresh veggies, and you’ve got dinner. If you have ground beef, that’s a bonus. If not, don’t worry. I think you’ll be just fine.

Maybe you haven’t made it to the store yet this week. You’ve got some cheese and veggies, but no tomato sauce in the pantry. I’ve got you covered. Sauté some veggies (the ones from this recipe if you have them, minus the tomatoes). Once they’re cooked, remove them from the pan. Then make a béchamel sauce (fancy sounding way to say a white sauce): add 2 T olive oil to a pan, heat it until it shimmers, then add 2 T all purpose flour and whisk. Cook for about 30-60 seconds, then slowly add some milk (1 to 2 C should do), whisking and letting it thicken between additions. Let it heat up, but don’t boil (the sauce may break) – just heat until steam rises. Remove from the heat and whisk in 1/2 to 1 C cheese, a little at a time. (You could add the fresh tomatoes now. Just let them warm through.) Add your sautéed veggies, some salt, pepper, and Italian seasonings.

Or, you could do both… I call it Spaghetteroni and Cheese. It’s any sort of pasta with tomato sauce that gets topped with cheese sauce. In our home, we think it’s crazy good.

I don’t think you can really go wrong with any of these options. And I’m not sure if I can choose a favorite. But, if I’m going with easiest, this Rotini Pasta with Fresh Tomato Sauce is super simple and doesn’t take too long to go from starving to eating.

Dinner is saved.

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Leftovers can be frozen, so don’t be shy about making a double or even triple batch. Store a few single servings in freezer-safe containers – they’ll be great for lunches if you’re tired of PB&J (I mean, who doesn’t love PB&J?! I do, but it can get old…). I don’t know that I’d recommend freezing the pasta, but you could make enough for dinner and for everyone to take some for lunch the next day. The sauce would also be delicious over top of some Roasted Summer Squash (toss thinly sliced squash with olive oil, salt, and pepper, then bake at 350F for 15-20 minutes, or until slightly crispy), mixed in with a roasted spaghetti squash, as Stuffed Tomatoes (heat sauce, hollow out large tomatoes, fill with sauce, serve topped with parmesan cheese), or mixed with rice to stuff a Zoo Boat (Stuffed Summer Squash)… the possibilities are endless!

Aaaand now I’m craving PB&J.

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Happy Eating!

Print
Rotini Pasta with Fresh Tomato Sauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4

Rotini Pasta with Fresh Tomato Sauce

Ingredients

  • 1/2 lb ground beef
  • 1 T olive oil (opt.)
  • 1 small red onion, chopped
  • 2 small zucchini, chopped
  • 3-4 medium tomatoes, chopped
  • 1 bell pepper, chopped (opt)
  • 1 carrot, grated (opt)
  • 3 cloves garlic, diced
  • Salt, to taste
  • Pepper, to taste
  • 1/4 t dried savory
  • 1/2 t dried Parsley
  • 1/2 t dried basil
  • 1/4 t dried oregano
  • Pinch coriander
  • 1 T balsamic vinegar
  • 2 T lemon juice, divided
  • 2-3 8oz cans tomato sauce
  • 1/2 C pasta water
  • 1/2 pkg rotini rice pasta (or your favorite kind of pasta)
  • Parmesan cheese, grated, for topping

Instructions

  1. Cook beef. Remove from pan and set aside. Wipe out pan if desired.
  2. (If pan has been wiped out, add 1 T olive oil. Let it get hot.) Add veggies and some salt. Cook over medium-low heat until tender, 10 min or so.
  3. Add seasonings, balsamic vinegar, 1 T lemon juice, tomatoes, and tomato sauce. Bring to a boil then reduce heat and simmer for 20-30 min.
  4. Cook pasta according to package directions.
  5. Before draining pasta add 1/2 C pasta water to tomato sauce and stir in. Add 1 T lemon juice. Taste and adjust seasoning if needed.
  6. Top pasta with sauce and some parmesan cheese.
http://www.de-ma-cuisine.com/saving-dinner-rotini-pasta-with-fresh-tomato-sauce/

Friday

6

September 2013

5

COMMENTS

Veggies and Beef – Taco Salad

Written by , Posted in Beef, Cheese, Dinner, Gluten Free, Lunch, Main Dishes, Meat, Salads, Vegetables

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Are you ever too lazy to wash lettuce? Right. Me neither… It’s never a problem. That’s false. I don’t know why washing lettuce is a bother. It’s not like it takes all that long. And, I have a salad spinner, so I’m not even washing by hand. Sheesh, I say. Sheesh.

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We have 3 heads of lettuce in our fridge right now. And while I’m cool with using any that gets a little past its prime in vegetable stock, I’d much rather eat it raw. (Plus, I’m making vegetable stock right now, a lot of vegetable stock, and I may never have room in my freezer for anything else, let alone MORE vegetable stock… good thing it’s almost soup season.)

So let’s talk about lettuce for a minute. There are so many different varieties. I don’t know if I have a favorite. I tend to prefer the not so bitter ones, but other than that, not too picky. I have noticed that certain varieties (the less heavy leaves) don’t stand up as well to being prepared in advance and can get soggy if they’re not dried properly or if they’re dressed too soon. Simple solution: dry the lettuce well and dress it right before eating. Ok, that was easy.

I’ve never made anything like lettuce soup (is that a thing?). The craziest I get with lettuce is putting it on a sandwich or in a salad. Of all the salads, I’d say the Taco Salad is my favorite. I love it with any combination of the following: beans, beef, shredded chicken, chips, corn, shredded carrot, tomatoes, zucchini, broccoli, cauliflower, chives, cheese, Greek yogurt, salsa, guacamole… anything else? Oh ya, and lettuce, duh.

Taco Salad is one of two or three salads that Husband considers a meal. He’s not picky when it comes to food, but has mentioned this particular preference (he also doesn’t prefer overcooked asparagus and some squash, but he usually eats without complaint and sometimes the dog just gets a little more to clean off the plate ;)).

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Today, I don’t have any beans cooked (I tend to use dried beans, which require overnight soaking and then hours of cooking – definitely a time investment, but quite simple when I plan ahead… today I did not). So I’m going with what would be a regular old taco, in salad version. Almost regular. I’m definitely going to add zucchini and broccoli. And while I might be fine with that on a taco, I know that someone else in this household might not prefer it (but I think he would still eat it… after asking if there really was broccoli on it). There will be ground beef, bell peppers, tomato, corn chips, chives, Greek yogurt and salsa for dressing, and cheddar cheese.

I’m ready. Let’s eat!

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Print
Taco Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2

Taco Salad

Ingredients

  • 1/4 to 1/2 lb. ground beef
  • 1/4 t chili powder
  • 1/4 t smoked paprika
  • 1/4 t sweet paprika
  • pinch cumin
  • pinch salt
  • pepper
  • pinch red pepper flakes
  • 3-4 C lettuce, torn
  • 1 small bell pepper, chopped
  • 1/2 C zucchini, finely chopped or grated
  • 1/2 C broccoli, chopped into small pieces
  • 1 tomato, chopped
  • 1/2 T chives, chopped
  • 1/4 C cheddar cheese, grated
  • corn chips, crumbled slightly, if desired
  • Greek yogurt
  • salsa

Instructions

  1. Cook beef with seasonings. Drain and discard fat. Set aside.
  2. Divide lettuce into two bowls and top with remaining veggies, chives, cheese, yogurt, and salsa.
http://www.de-ma-cuisine.com/veggies-and-beef-taco-salad/

Happy Eating!

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