dinner Archives - Page 17 of 29 - De Ma CuisineDe Ma Cuisine

Monday

30

June 2014

4

COMMENTS

Half Birthday Fun – Beef Chili

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

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.

TimHalfBirthday-1

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

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

Things like candy, caramel corn, and Blue Moon.

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. ;))

There was laughter. Lots of laughter.

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.

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

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.

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.

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.

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

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

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

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.

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: 10 mins

Cook time: 120 mins

Total time: 2 hours 10 mins

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

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.
Add onion and cook for about 5 minutes.
Add peppers and cook for about 5 minutes more.
Add garlic and cook for about 3 minutes.
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.
Served topped with cheese and onions.

Tuesday

24

June 2014

0

COMMENTS

Aaaand We’re Back… With Squash’n Eggs

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Quick and Easy, Sides, Vegetables, Vegetarian

Simple.

So simple.

So simple that I didn’t think about posting this until I’d started chopping the zucchini…

I mean, it’s eggs. It’s squash. It’s cheese.

There is fresh savory. You could use any fresh herb that pairs well with eggs.

It’s so simple.

But, then I thought, you might need simple. Right? For those lunches or dinners when there’s just nothing to make… then you spy the carton of eggs.

Eggs and pasta (sometimes together) have rescued many a meal at my house.

SquashNEggs-2

Squash is gonna be around for a while. I don’t like to eat the same thing, prepared the same way, over and over again.

This is not the same old squash.

These may be the best eggs I’ve had in a long time. Ok, except for the Eggs Benedict that I tried for the first time a few weeks ago. Right. I almost forgot. Those were excellent. Let’s call it a close second.

It all starts with some butter. Many of my favorite meals start with butter. I used salted butter. Unsalted will work fine too, just add a bit more salt to the dish.

A heap of zucchini (or whatever squash you have on hand) is plomped into the hot buttery skillet to cook on its own for a few minutes.

When the eggs join in they don’t need too long to cook, so don’t forget about them.

What really makes this dish is a bit of extra sharp cheddar cheese that’s sprinkled in. But it doesn’t just melt on top, it’s stirred in, so maybe there will be some crispy bits. Those are the best part.

That’s it. Done. Easy as… eggs.

Serve with some fruit, some homemade blueberry jam laden toast, and you’re golden.

Happy Eating!

Squash ‘n Eggs

Recipe Type: Main, Breakfast, Lunch, Dinner, Eggs, Squash, Summer Squash, Zucchini, Vegetarian, Gluten-Free, Vegetables, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 5 mins

Cook time: 11 mins

Total time: 16 mins

Serves: 1

A delicious, quick, and easy way to use summer squash, while making the best eggs.

Ingredients

1 T salted butter
1 C summer squash*, chopped
1/2 t savory (or any fresh herb that compliments eggs: dill, basil, chives, parsley, tarragon, thyme), chopped
pinch salt
1 clove garlic, minced
2 eggs
2 T milk
pinch salt
1/4 C sharp cheddar cheese, grated

Instructions

Heat a skillet over medium. Add butter. When butter is hot, add squash, savory, and a pinch of salt. Cook for about 3-5 minutes, stirring occasionally.
Add garlic and cook for 1 minute.
Whisk eggs, milk, and salt in a bowl. Add to the skillet. Cook for about 3-5 minutes, or until eggs are mostly set, stirring occasionally.
Sprinkle with cheese, then stir cheese in. Cook 1 minute more.

Notes

*Depending on what’s in season, other veggies could be added, like: bell peppers, broccoli, greens, tomatoes, radishes…

Monday

28

April 2014

1

COMMENTS

Massaged Kale Salad with Radish and Apple

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian

Kale kale kale kale.

Radish radish radish radish.

(Sung as I’m writing to the tune of Beethoven’s Symphony No. 5. Yes.)

Things I’ve been really into lately (besides singing regular words in non-fitting songs): Massaged Kale Salads.

What a wonderful phenomenon. Massaging the kale makes it easier to digest because it is broken down a bit before you eat it (I learned this from my friend, Genevieve’s blog).

Good digestion is important, so why not!?

(Now I’m listening to Symphony No. 5 instead of just singing it to myself… it’s making me type fast because it’s super intense!)

Olive oil and salt are our massage aids.

Then add two hands (after you’ve taken a photo… don’t try grabbing your camera or phone with your after massaging hands… they will be all green and oily).

Massaged kale will make the room smell all springy, grassy, and fresh.

I like this.

It will become dark, limp, and will decrease in volume.

It’s like science in a bowl.

More science, if you want, while making the dressing. By adding the olive oil last, and whisking it in, an emulsion is created.

If you want simpler, just toss some lemon juice, salt, and oil on to the salad. That’ll work too.

Buuuut, I think dressings are pretty easy to make. Plus my dad-in-law gave me a cool old whisk with a copper handle, so it makes whisking super fun.

This one has a little more than just lemon and olive oil, but not by much. There’s a bit of thyme, a pinch of cayenne, and a smidge of honey.

I wanted the salad to look pretty, even if I was just going to mess it up in a minute. I think it kinda looks like a flower.

I used some of the veggies that I’d gotten in this week’s Abundant Harvest Organics box: kale (obviously), radishes, and a carrot. Apple is added for a bit of sweetness, to counter the a little bit tart lemony dressing.

If you have any leftovers, you could toss them into a skillet for lunch tomorrow and scramble some eggs once the veggies are tender.

To make this into a main dish, you might add some grilled chicken or beef.

Quick and easy, massaged kale peasy… I don’t know…

Happy Eating!

Massaged Kale Salad with Radish and Apple

Recipe Type: Salad, Raw, Greens, Vegetables, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Serves: 4-6

Ingredients

1 bunch kale, sliced into ribbons or chopped
1-2 T olive oil
salt
3-4 radishes, thinly sliced
1/4 C almonds, chopped
1 apple, chopped
1 carrot, thinly sliced
dressing: 1/8 to 1/4 C lemon juice
1 t red wine vinegar
1/4 to 1/2 t dried thyme (fresh: 1/2 to 1 t)
dash cayenne
to taste, salt
1 t honey
to taste, olive oil

Instructions

Combine kale with olive oil and salt. Massage with hands for about 3-4 minutes, or until kale is darker in color and a bit limp.
Whisk lemon juice through honey. Stream in olive oil as you whisk, creating an emulsion. Taste and adjust seasoning if needed.
Top kale with radishes, almonds, apple, carrot, and dressing.

3.2.1269

Wednesday

16

April 2014

4

COMMENTS

Sweet and Savory Cornmeal Pancakes

Written by Rachel, Posted in Breakfast, Brunch, Dinner, Eggs, Gluten Free, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Vegetables

These pancakes may be my weakness. I mean, there’s just something about the egg dripping down, the savory bacon-mushroom-greens, and the sweet maple syrup that gets me.

After I took pictures, I knelt on the floor in front of the photographing area and inhaled them. I literally couldn’t stop.

This isn’t the first time this has happened. 😉

The day begins with some mushrooms that are all happy and warm in a dry pan. I didn’t add any oil right away because the mushrooms just soak it up. I wait until after they’re cooked to add it. It’s better this way. Trust me.

The oil is added along with some beet greens. Kale, chard, spinach… all acceptable substitutions. Buuuut, if you have beets, try it, it’s goooooood. (Tip: the more red stem you remove the less they will taste like beets, if you’re not as keen on the beet taste as some.)

We’re also adding bacon. So, yeah.

The batter is kinda like a polenta. In fact, in a pinch, if you had some leftover polenta, you could just slice it up, fry it and top it with the greens.

I felt like making these gluten-free, because I had some GF flour. Regular flour would be great too. Use what you have.

The pancakes puff up a bit and get nice and golden brown. They have just a hint of maple syrup in them, so they’re not overly sweet. They also make for a perfect next morning breakfast, toasted and topped with peanut butter, yogurt, fresh fruit, and syrup.

Make a big batch, then freeze a bunch and pop them into the toaster when it’s too early to think. Homemade hot breakfast. Done.

I did this about four days in a row. I ate the entire batch on my own. (I’m not kidding.)

And then, the best part (ok it’s all just the best part, let’s be honest), eggs are fried to a perfectly delicious doneness (a.k.a however you like them cooked, I prefer over-medium), and plomped on top of a big ole stack of pancakes.

Yes.

I’m so ready to eat this meal again.

I’ve been eating chocolate all afternoon and am ready for some sustenance.

Happy Eating!

Sweet and Savory Cornmeal Pancakes

Recipe Type: Breakfast, Brunch, Lunch, Dinner, Pancakes, Vegetables

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

Ingredients

4 slices bacon, cooked and crumbled
1-8 oz. pkg. mushrooms, sliced
1 t coconut oil
1 bunch (about 2 C) beet greens (or any other greens), chopped
pinch nutmeg
to taste salt
to taste pepper
1 t maple syrup
pancakes: 2 t coconut oil
2 eggs
1/4 T maple syrup
1/2 C buttermilk
1 t baking powder
2 t baking soda
pinch salt
1 C cornmeal
1/4 C all purpose flour (GF is fine)
4 eggs, for frying
maple syrup, for serving

Instructions

Pre-heat the oven to 200F (or less). Place a baking sheet with a cooling rack set on it in the oven.
Cook bacon. Drain on a paper towel lined plate and set aside. When cool, crumble.
Add mushrooms to a dry, hot skillet. Cook over medium heat for about 5 minutes, stirring occasionally. Add 1 t coconut oil, greens, bacon, nutmeg, salt, pepper, and maple syrup, and cook for about 3 minutes, stirring occasionally.
Whisk wet ingredients together (it’s ok if oil clumps a bit when it gets cold – try to break it into small pieces).
Whisk dry ingredients in a separate bowl.
Mix wet ingredients with dry. Let stand for about 5 minutes (batter will be fairly thin).
Heat a skillet or griddle over medium-low and add some coconut oil. When the oil is hot, pour about 1/8 C of batter onto the skillet, repeat until skillet has about 3 or 4 (depending on size of skillet and of pancakes), leaving a bit of room around each one. Cook for about 2 minutes on one side, or until bubbles form and do not pop. Flip and cook for another 1-2 minutes more. Place on the baking sheet in the warm oven. Repeat until all batter has been used.
Fry eggs.
Top a stack of pancakes with an egg, mushroom and greens mixture, and a drizzle of maple syrup. Serve warm.

Monday

14

April 2014

1

COMMENTS

Roasted Asparagus with Almonds and Crispy Bacon

Written by Rachel, Posted in Dairy-Free, Dinner, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables

What a treat spring’s veggies are. Light and flavorful, they seem to bring a breath of fresh air to the table. I love hearty winter veggies, don’t get me wrong. But, there’s just something about those first crisp, slender, bright green asparagus that makes my heart happy.

Especially when they’re topped with bacon and almonds.

What a simply delightful side for your first spring barbecue.

I read in last week’s Abundant Harvest Organics newsletter that asparagus stalks can grow up to ten inches in a day! What!? Imagine if we grew that much in a day… that would be weird. (Now I’m giggling to myself picturing really tall tall tall skiiiiiiiinny people who don’t fit in their houses… oh dear…)

This recipe is an easy one. You ready? Asparagus is tossed with olive oil, salt, and pepper.

I love to roast veggies any time of the year, so that’s what I did with the asparagus.

Favorite.

Things get a little bit crispy and nutty in the oven. This is the best part about roasting veggies. I could probably eat a whole pan by myself.

Thick and delicious bacon compliments the asparagus nicely. It goes into a cold pan, which keeps it from curling too much. I’m not sure about the splattering though… sometimes I cover the pan… baking the bacon also works well.

You could be fancy and wrap the bacon around a few stalks of asparagus to roast it. I thought about it, but then I thought that I’m too ~~lazy~~ practical. Chopping distributes the bacon a little better and takes way less time. But, if you’re in need of some serious bacon, or if you want something a little bit fancier, feel free to experiment.

The bacon and the almonds are chopped up in my version.

This was my Oma’s cutting board. I love having things that were once hers. It makes the fact that she’s gone a little more bearable. I have little pieces of her in the kitchen… that sounds weird… you know what I mean.

Oma means Grandma.

Mine was a fabulous cook.

I think she would enjoy the bacon and asparagus combination. Who wouldn’t?! I wonder, if there are any non-asparagus lovers out there, if they might enjoy it all roasted and topped with bacon and almonds.

Worth a try.

Unless you live with me, a hungry food blogger, who might just devour it all and not save you any… Might.

I want to make this again and again, it’s so good, and so easy. At the end, half a lemon is squeezed over the deliciousness. Make it for a spring brunch, an Easter dinner, or just to eat by yourself as you play Words with Friends with your brother.

Happy Eating!

Roasted Asparagus with Almonds and Crispy Bacon

Recipe Type: Side, Dinner, Vegetables, Pork, Bacon, Roasting, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2-4

Ingredients

1 bunch asparagus, ends trimmed
4 slices bacon
1 T olive oil
salt
pepper
1/4 almonds (I used roasted and salted), chopped
1/2 lemon, juiced

Instructions

Pre-heat the oven to 425F.
Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
Top asparagus with bacon and almonds. Pour lemon juice over.
Serve immediately.

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dinner Archive

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Half Birthday Fun – Beef Chili

Happy 31 and a Halfth Birthday, Tim!

24

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Aaaand We’re Back… With Squash’n Eggs

Happy Eating!

28

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Massaged Kale Salad with Radish and Apple

16

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Sweet and Savory Cornmeal Pancakes

Happy Eating!

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Roasted Asparagus with Almonds and Crispy Bacon

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