De Ma Cuisine

dinner Archive

Wednesday

26

February 2014

1

COMMENTS

Mushroom and Prosciutto Flatbread – for AJ

Written by , Posted in Appetizers, Baking, Brunch, Cheese, Dinner, Fruit, Herbs, Lunch, Meat, Pizza, Pork, Quick and Easy, Sides, Snacks, Vegetables

MushroomProsciuttoFlatbread-4Alexandra Joy is a busy new mom. She has a four month old daughter named Clover (hello cutest name ever!) and is the owner of Pink & Honey Event Styling. Yet she still makes the time to love on friends like me and tell people about my work. So I thought, what better dish for a tired mama than a quick flatbread?!

You need some cheese, mushrooms, and prosciutto.

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Lemon, basil, and walnuts are a must. They transform this flatbread from “pretty great” to “putthisonthemenueveryweekforrealforrealforreal”.

It all goes onto a thin pizza crust that’s topped with some olive oil and salt. A tired mom could do that, right? (Seriously, I’m asking. I have no idea.)

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This can be an appetizer (hello Oscar party!), a snack (what I’ve been eating all day), or a light dinner (falling asleep at the table is totally allowed).

I made it this morning. I’d already eaten breakfast (ok, like two hours before, but still…) and I couldn’t stop eating. I only had two slices, but I’m confident that I could have devoured two or three more the entire thing. Seriously good food.

The only problem is that I don’t want to share… I guess it’s a good thing that AJ lives about 1,150 miles away (actually, I’d rather she lived closer – I’d share).

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I’m thankful for great friends and good food.

Happy Eating!

Mushroom and Prosciutto Flatbread
Recipe Type: Pizza, Flatbread, Oven, Appetizer, Dinner, Party Food
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 pizza crust
  • olive oil
  • to taste salt
  • to taste pepper (optional)
  • 3/4 C mushrooms, thinly sliced
  • 1/3 C (3 slices) prosciutto, chopped
  • 1/2 C gruyere cheese, grated
  • 1/2 C Parmesan cheese, grated
  • 1/4 C walnuts, chopped
  • fresh basil, chiffonade (or sliced into ribbons), for serving
  • lemon wedges, for serving
Instructions
  1. Pre-heat oven according to pizza crust recipe (I cooked it at 450F).
  2. Thinly roll crust on a greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Top with cheese (reserving 1/4 C), mushrooms, prosciutto, walnuts, and remaining cheese.
  3. Bake for about 10 minutes, or until crust is to desired crispiness and cheese is melted.
  4. Serve topped with basil and a squeeze of lemon.

I used Alana’s crust from her The Homemade Pantry cookbook (p.172) and it was just perfect. I made it the night before and (as instructed) let it rise for about 15 hours. Fabulous!

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Eggs, Fruit, Gluten Free, Herbs, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Vegetables, Vegetarian

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When I have a lot of produce to use up, I usually make soup. But, another great way to get those veggies into a dish: FRITTATA!!

I like to change things up sometimes, and have breakfast-y foods for dinner. Last night we had this super frittata with some roasted brussels sprouts and cauliflower, that were drizzled with honey… mmm mmmmm… let’s not get distracted here, we’re all about the frittata right now… ooh, but you could add brussels and cauliflower to it too!

Back to what I was saying. Ahem… I like breakfast for dinner. It’s fun. It’s different. It’s easy.

Easy go-to’s are pancakes, french toast, bacon and eggs. You know, the usual. Sometimes I forget about the simple frittata.

It’s not an omelet, because there’s no flipping. It’s not a quiche, because there’s no crust. What it is: simple deliciousness.

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Veggies are sautéed. I chose seasonal produce, so used broccoli, black spanish radish, spinach, onion, garlic, and potato. I also used some not in season tomato, and some mushrooms. You could use whatever veggies you think would taste good together and with eggs.

Make it a mix and match kinda dish.

Just broccoli and spinach would be great, if you want to simplify. Once the spring veggies are here, asparagus could be substituted for broccoli. Kale, chard, collards, or mustard greens could be used instead of the spinach. Any kind of radish would be great.

Let’s get creative!

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My favorite eggs around are from Burroughs Family Farms. Thick brown shells and golden yolks. Best best best.

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Almond milk is added. You can use whatever kind of milk you prefer. And if you don’t want to use milk, water will work just fine too.

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Basil is cut into thin ribbons, or a chiffonade. If you don’t want to do this, chop chop chop it up.

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This frittata is full of veggies that are held together by some eggy goodness. It’s perfect for breakfast, lunch, or dinner. Leftovers can be halved and eaten on toast with some cheese, or frozen for another week.

If you hate leftovers, invite some friends over and share a meal. You could serve the Winter Frittata with some crostini topped with Parmesan cheese and honey, some slices of ripe melon, and some crispy bacon (if you’re so inclined).

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Happy Eating!

Winter Frittata
Recipe Type: Breakfast, Lunch, Dinner, Main Dishes, One Dish Dinners, Gluten-Free, Dairy-Free, Vegetarian, Vegetables, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Serves: 6-8
Ingredients
  • 1-2 T olive oil
  • 1/2 onion, chopped
  • 1 C broccoli, roughly chopped
  • 1/4 to 1/2 C radish, grated
  • 6 mushrooms, roughly chopped
  • 1-2 C potatoes, cooked* and cubed (I used leftovers)
  • 1 stalk green garlic, chopped
  • 1 stalk spring onion, chopped
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 1/4 t red pepper flakes
  • 1 t fresh parsley
  • 1/4 t dried thyme
  • 1 T balsamic vinegar
  • 1 tomato, chopped
  • 2-3 C spinach (or kale, chard, collards, mustard greens), roughly chopped
  • 6 eggs
  • 1/2 C almond milk
  • fresh basil, chiffonade-style or chopped, for topping
Instructions
  1. Pre-heat oven to 375F.
  2. Heat an ovenproof skillet. When it’s hot, add oil. (*If using raw potatoes cook for about 15 to 20 minutes, covered, stirring occasionally, until they are fork tender, then proceed with next steps.) When oil is hot add onion through mushrooms and cook over medium-low heat for 5 minutes, stirring occasionally.
  3. Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
  4. Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
  5. Whisk eggs and milk together with a pinch of salt and pepper. Pour eggs into skillet and stir. Cook for a minute or two, stir again, and cook for about 5 minutes more, or until eggs are beginning to set.
  6. Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
  7. Remove from oven and let stand for 10 minutes.
  8. Serve topped with basil.
3.2.1269

 

Wednesday

19

February 2014

10

COMMENTS

Paris Potatoes

Written by , Posted in Brunch, Dinner, Gluten Free, Kid-Friendly, Lunch, Potatoes, Quick and Easy, Sides, Travel, Vegetables, Vegetarian

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Remember that time that I went to Paris, then came home and talked about it a lot? Sorrynotsorry. I’m still kinda obsessed.

You may remember that I mentioned (more than once, again… not really sorry) a place called Au Bon Coin. We ate there quite a few times and loved it. I have a need for potatoes like that in my life. I’ve spent some time trying to get them perfect. I think that’s impossible. Perfection will happen only when we’re back in Paris, seated in that tiny, crowded, amazing café with our friend, Simone and her dog, Pom.

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But, a little less than perfect is still really delicious.

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These potatoes have a texture and crunch unlike the fried potatoes that I normally make. Fried potatoes are a staple in our home. They’re simple and delicious (cut potatoes, fry in oil, eat). I wasn’t sure, but I thought that the Paris potatoes might require something else. An extra step.

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I steamed them first, then cooked them in a good amount of butter and olive oil.

Simple.

The first time I made them I flipped each potato individually, to be sure each side was perfectly browned. I don’t think this is necessary, but it was kinda fun to put that much care into a dish. The second and third times, I just flipped them all. That worked just fine.

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Now please excuse me while I eat some of these this entire panful and watch a slideshow of our 3,000 photos from Paris.

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Bon Appètit!

Paris Potatoes
Recipe Type: Side, Potatoes, Dinner, Gluten-Free, Kid-Friendly, Quick and Easy, Vegetarian, Vegetables
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
My version of some of the best potatoes we had in Paris at Au Bon Coin.
Ingredients
  • 4 red potatoes, cut into medium-sized chunks (peeled if you want)
  • water (for steaming)
  • 2 T unsalted butter
  • 1-2 T olive oil
  • to taste salt
Instructions
  1. Bring water to a boil in a large pot. Add potatoes to a steamer basket and place in pot. Cover. Cook for 15 minutes, or until potatoes are pretty tender.
  2. Heat a large skillet over medium heat. Add butter and oil. When oil is hot, add the potatoes and salt. Cook for about 5 minutes (don’t turn them until they’ve crisped sufficiently), then turn every 3 minutes or so, for about 9-10 minutes total, or until potatoes are crispy (adding the last 1 T of oil if needed).
  3. Taste and add more salt if needed.

 

Monday

17

February 2014

2

COMMENTS

Veggie Pizza with Artichoke Hearts

Written by , Posted in Baking, Cheese, Dinner, Herbs, Lunch, Main Dishes, Pizza, Vegetables, Vegetarian

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Things I learned today:

The smoke detector will go off when the oven is at 500F and there’s a pizza stone in there.

Artichokes may be best on pizza.

When I’m tired I type things like, “Almost anything is better when it tastes like garbage.”

I like one of these two lessons. No, two of them. I still can’t stop laughing at the garbage line. And I like that almost anything is better when it tastes like pizza.

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Take artichokes for example. Sure, they’re fun to eat steamed, grilled, boiled and then dunked in dip. That’s a good thing. But, I wondered to myself the other day if they might not be even better on pizza.

I think they are. It may be my new go-to way to eat them.

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Carrots on the other hand, can be used in about a million different ways, and are delicious in all of them. I mean, you can make them into cake for goodness sake! (And I made a rhyme… cool.) How many things can you eat raw and in a cake and call them both extraordinary?

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Rosemary compliments the artichokes and carrots. Lemon zest and juice are added to tomato sauce to make a tangy, citrusy pizza. Everyone is topped with some Gruyère and Parmesan cheese. Yep, you’re welcome.

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One of the day’s lessons came when I was following the recipe in Alice Water’s The Art of Simple Food for pizza dough. Her recipe says to pre-heat the oven to 500F with a pizza stone in there. I was gonna prepare the pizza on the pizza peel and slide it onto the hot stone. But, our smoke detector is in our kitchen (since our kitchen is a part of the living room), so it started screaming at me. I know that pizza stones can smoke, but I didn’t want the noise to continue. So, lesson learned. For as long as we live here, with this particular kitchen, I will not be using a pizza stone.

I used a regular pizza pan and it worked out just fine. Plus the noise stopped.

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The artichoke hearts were steamed before they went on to the pizza, which makes them tender and delicious. The lemon gives them a good citrusy kick, and the rosemary brings an earthy balance to each slice. The carrots, well, they seem to get along with everyone, so they’re there, in the background, sharing a little bit of sweetness.

All in all, a great new way to use artichokes… or maybe just new to me. You might have been doing this all along. Sometimes I need to catch up. Especially on a day like today when my brain has not brought it’s A game. I blame the olympics. They keep me up way too late.

Happy Eating! 

Veggie Pizza with Artichoke Hearts
 
Recipe Type: Pizza, Main Dishes, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Ingredients
  • 3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)
  • water
  • 1 pizza crust
  • 1 C tomato sauce
  • 1/2 to 1 t fresh rosemary, chopped
  • to taste salt
  • to taste pepper
  • 1/4 to 1/2 t red pepper flakes
  • 1 lemon, zested and juiced
  • 1 small carrot, grated
  • 3/4 C gruyère cheese, grated
  • 1/4 C parmesan cheese, grated
Instructions
  1. Pre-heat oven according to your favorite pizza crust recipe.
  2. Place artichoke hearts in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 15 minutes, or until artichokes are tender. Roughly chop and set aside.
  3. To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
  4. Roll out pizza dough.
  5. Top crust with sauce, cheese, veggies, and a little more cheese.
  6. Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.
 
Notes
The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time!

 

Friday

7

February 2014

1

COMMENTS

Heart Healthy Chard Wraps with Quinoa and Walnuts

Written by , Posted in Dinner, Fruit, Gluten Free, Grains, Lunch, Main Dishes, Quick and Easy, Quinoa, Sides, Vegan, Vegetables, Vegetarian

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I’ve read that leafy greens are good for you. Some of you might be sighing and wishing I was wrong. But, it’s just true. So let’s all cheer for greens!

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Specifically, let’s go crazy for chard.

Want to know why it’s great for you?

One cup of chard has: 1.8 mg vitamin C (antioxidant, protects LDL cholesterol)‚ 18 mg calcium (strong bones), 30 mg magnesium (conducts electrical impulses of muscles and nerves), 136 mg potassium (“regulates water balance in the body” and “stimulates nerve impulses for the heart”) (1)‚ …to name just a few.

What it doesn’t have: a lot of fat and cholesterol (0.08 g fat, and 0 mg cholesterol ). (1)

Chard and other fruits and veggies contain antioxidants, which, along with other compounds, “prevent plaque from building up on the arterial walls, reduce blood pressure, and strengthen heart muscles.”‚ (1)‚ 

Let them eat chard.

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Let’s talk about quinoa.

One cup of quinoa has: 22 g protein, 10 g fiber, 83 mcg folic acid, 4.98 mg niacin (vitamin B3) (“important for blood circulation and reducing cholesterol levels in the blood”) (1), 102 mg calcium, 357 mg magnesium, 697 mg phosphorus, and 1258 mg potassium. (1)

Know what it doesn’t have a lot of? Fat and cholesterol (9.9 g fat – 1 g saturated – the bad kind, 2.6 unsaturated – the good kind, 4 g monounsaturated – the good kind, 0 g cholesterol) (1).

Hello heart health.

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Walnuts, walnuts, walnuts.

One cup has: 14.8 g protein, 6.7 g fiber, 98 mcg folic acid, 99 mg calcium, 380 mg phosphorus, 450 mg potassium, 47 g unsaturated fat, and 8.9 g monounsaturated fat. (1)

Know what they don’t have a lot of? Saturated fat (4.5 g) and cholesterol (0g). (1) 

Walnuts contain omega-3 fats, which “inhibit blood clotting, encourage activity of the parasympathetic nervous system, increase blood flow, protect against heart arrhythmia, dissolve clots, lower blood triglycerides, raise HDL cholesterol, and have anti-inflammatory properties.” Omega-3 = clearer arteries. (1)

Notice a trend?

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Why do these things matter? Why should you care?

Here’s why…

It’s simple, the heart is a necessary component for life. So let’s treat our hearts to wonderful fruits and veggies, good fats and lean proteins, and plenty of vitamins and minerals.

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Happy Eating!

Heart Healthy Chard Wraps with Quinoa and Walnuts
Recipe Type: Main Dishes, Side Dishes, Healthy, Quick and Easy, Greens, Dinners, Vegetarian, Vegan, Gluten-Free, Dairy-Free
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
These quick and easy wraps are full of nutrients and heart healthy goodness.
Ingredients
  • 1 T olive oil
  • 3-4 small or 2 large leeks, washed well and chopped
  • 1 spring onion, chopped
  • 1 C quinoa
  • 1 lemon, zested
  • 1/4 C raisins, chopped
  • dash cayenne
  • to taste, salt
  • to taste, pepper
  • 2 C water
  • 1/2 C walnuts, chopped
  • 1 lemon, juiced
  • toothpicks
  • 6-8 large chard leaves (leave 1″-2″ of stem)
  • salt
  • water
Instructions
  1. Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
  2. Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
  3. Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
  4. Stir in walnuts and lemon juice. Taste and adjust seasoning.
  5. Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
  6. Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.
Notes
To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

Note: I’m not a healthcare professional. I’ve done a little bit of looking around. These are just some thoughts. Ok? Cool? Cool.

(1) Nutrition Almanac, Mc Graw-Hill 2001, Fifth Edition, Lavon J. Dunne

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