De Ma Cuisine

dinner Archive

Wednesday

13

June 2012

0

COMMENTS

Summer Chili – Episode 27

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Beans, Beef, Dairy-Free, Dinner, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Soups, This Week's Feast, Vegetables

I made some yummy summer chili this week! It’s kinda like regular chili, except it has summer veggies. Like summer squash, green beans, basil, and other more year rounders like carrots and onions, all from this week’s Abundant Harvest Organics box. The squash and carrots are grated, so you don’t even notice they’re in there (not that I’d mind, but it’s fun to hide veggies sometimes, just because). Was it ever goooooood!

I forgot to eat lunch before I started filming. It was just torture to be smelling that chili for an hour. After I finally finished and plated and took photos I was going to try a bite. One turned into half the bowl and most of the cornbread… it was delicious. I ate it again a few hours later as real dinner.

I served it with this cornbread. It’s my go-to recipe. It’s easy and so delicious. (It’s even good the next day.)

We had it for dinner, and we also shared some with some friends who had a baby over the weekend. Even their picky eater ate some of it. 😉

The little “song” at the end had been stuck in my head ALL day. While editing, I think I counted 5 different times that I sang parts of it. It’s in my head again today. It makes me giggle a little.

Print
Summer Chili

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Summer Chili

Ingredients

  • 1-2 lb. ground beef
  • 4 C beans, cooked
  • 2 carrots, grated
  • 1 lg. summer squash, grated (squeeze to remove excess water if needed)
  • 1 C green beans, diced
  • 5 cloves garlic, diced
  • 2 T tomato paste
  • 3 T olive oil
  • 2 T balsamic vinegar, divided
  • 1 T dijon mustard
  • 1 T honey
  • 2 C water (or red wine, or stock, or beer)
  • 1/2 C decaf coffee
  • 2 t salt
  • 1 t pepper
  • 1/4 t allspice
  • pinch cayenne
  • 1 T sweet paprika
  • 2 T chili powder
  • 1 T smoked paprika
  • 1/2 t ginger
  • fresh basil, torn (for serving)

Instructions

  1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
  2. Add tomato paste, stir in, cook 1 minute. Add 1 T balsamic vinegar, stir, cook 1 min.
  3. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
  4. Add 1 T balsamic vinegar and cook 5 min more.
  5. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/a-summery-take-on-chili-ep27/

This episode is sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Molly Jenson, and TX Bar Organics.

Monday

28

May 2012

0

COMMENTS

Mediterranean Quinoa

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Grains, Main Dishes, One Dish Dinners, Quick and Easy, Quinoa, Vegetables, Vegetarian

This blogging adventure of mine is still a pretty new endeavor. It has needed plenty of encouragement, support, and love. When I first started (officially) blogging a little less than a year ago, I asked a few friends if they wanted to be ambassadors. Their job was/is to tell people about my blog and get them interested. In return I promised to create a dish for and named after them.

This past Wednesday, after a long and tiring day of editing, I was trying to come up with something for dinner. I finished work at 6, and was supposed to Skype with my family a few minutes later. I had something on the menu, but hadn’t done any work to prepare it (and might not have even had all the ingredients required). So I stood at the pantry cupboard and sought inspiration. I think some of the best meals come from staring at a bunch of ingredients sitting on a shelf. This was no exception.

The ingredients that sounded yummy to me reminded me of what one of my ambassadors had said she liked. The wheels started turning and I soon had the makings for “Mediterranean Quinoa for Stephanie”.

While I cooked, I had a small glass of wine. I was finishing up the dish and preparing to plate so I could take a few photos, so I poured a little more for the photo. Or so I thought. I realized that I’d picked up the olive oil, which was sitting right next to the bottle of wine, and poured it into my mostly empty wine glass. Whoops. Have I mentioned that I was really really tired!? Not one to waste food or wine, I poured the glass into the dish of rosemary infused olive oil and balsamic vinegar that we were going to dip our bread into. 🙂

A little bit about Stephanie Gladysz… She’s become a friend because I’m friends with her daughters Genevieve of Create Nourish Share, and Alexandra of Pink and Honey. She lives in Regina, Saskatchewan, Canada. It gets really really cold there in the winter. She and her husband own and operate Joey’s Restaurant in Regina, SK. They make really great fish and chips! She wrote a book called (Gasp) I have an idea! She’s really good at connecting people to my blog and often tells someone a specific post that reminded her of them. She’s a good encourager too. I’m thankful that she’s been willing to tell people about my work.

Thanks, Stephanie! Here’s the recipe that I created for you. I hope you enjoy it!!

Print
Mediterranean Quinoa

Mediterranean Quinoa

Ingredients

  • 1/2 t salt (or more)
  • 1/2 to 1 t freshly ground black pepper
  • 1 t fresh oregano, chopped
  • 1/2 sweet paprika
  • 2 C kale, stems removed, torn
  • 1 tomato, chopped
  • 1 C black beans, lentils, or garbonzo beans, cooked
  • 1 1/2 C veggie stock
  • 1 C water
  • 1 C quinoa, uncooked
  • 3 cloves garlic, minced
  • 1 small red onion, diced
  • 3 T olive oil
  • 1 T lemon juice, for serving
  • parmesan cheese, grated, for serving
  • green or kalamata olives, chopped, for serving

Instructions

  1. In saucepan, heat 1 T olive oil; add onion, salt, pepper, and paprika. Cook 3 minutes.
  2. Add garlic, cook 1 minute.
  3. Add quinoa and oregano. Stir and cook 30 seconds - 1 minute.
  4. Add water and stock, bring to a boil. Add beans and simmer 10 minutes. Add tomato, 5 minutes more.
  5. Turn off heat. Stir in kale, oregano, and remaining 2 T olive oil.
  6. Serve topped with olives, a squeeze of lemon juice, and parmesan cheese.
http://www.de-ma-cuisine.com/stephanie-an-ambassador-for-de-ma-cuisine/

Wednesday

16

May 2012

6

COMMENTS

Basil and Summer Squash Risotto – Episode 23

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, Rice, Sides, This Week's Feast, Vegetables

I made risotto this week because my friend, Elizabeth, asked me to.

I was inspired by the basil I was getting in this week’s Abundant Harvest Organics box. All of the ingredients in this dish are basil friendly. It’s a tasty dish.

I’ll admit to you that I couldn’t stop eating it, even though it was a little too hot and I kinda burned my mouth. It was worth it.

Most of this dish contains ingredients that are from an AHO box, or can be bought as or made from an add on. There are a few exceptions (such as the arborio rice and the wine), but even the rice could be substituted for the rice that’s available through AHO. I’ve done it before. It’s a bit different, but still really good. It’s up to you.

We buy cheap wine. That’s what we drink and what I cook with. If you want to use more expensive wine, go for it! But, in my opinion, Two Buck Chuck is just fine. 🙂 If you don’t want to use wine at all, just use all chicken or vegetable stock.

Basil is probably my favorite herb. The smell of it reminds me of Reedley, where we used to live, where I learned to garden and grew my first basil plants from seed.

I can see myself in the spoon in the photo. I’m OK with that.

I served the risotto in a tea cup that belonged to my Oma. I miss her.

Happy Eating!

Print
Basil and Summer Squash Risotto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 4-6

Basil and Summer Squash Risotto

Ingredients

  • 2 C white wine, divided
  • 4-6 C stock (chicken or vegetable)
  • 1 1/2 T honey
  • 2-3 T lemon juice, plus a little more for serving
  • 2 T olive oil, plus a little more for serving
  • 1 spring onion, diced
  • 3-4 C summer squash, chopped into small pieces
  • to taste salt
  • to taste pepper
  • 3 cloves garlic, diced
  • 1 green garlic, diced
  • 1 1/2 C arborio rice
  • 1 C basil, cut in a chiffonade (roll it up and cut into little strips)
  • 1 C parmesan cheese, grated
  • lemon juice, for serving

Instructions

  1. In a medium sauce pan, combine 1 C wine, stock, honey, and lemon juice. Bring to a boil. Reduce to a simmer (or turn off and cover).
  2. Heat a medium or large sauce pan over medium heat. Add olive oil. When it's hot, add onion, squash, salt, and pepper. Cook 3-5 minutes.
  3. Add garlic and green garlic, cook for 1 minute.
  4. Add rice, cook for 1 minute.
  5. Add 1 C wine, cook for 1 minute or so, stirring to deglaze the pan.
  6. Add 1 C of the hot stock mixture to rice pan. Stir. Cook about 3 minutes, or until the liquid is mostly absorbed.
  7. Repeat until rice is tender, creamy, starchy. (You may use all the liquid and need more: add water or more stock, heat. Or, you may not need it all: refrigerate or freeze leftovers.) It will take about 30-40 minutes.
  8. Remove from heat. Add basil. Stir for about a minute.
  9. Add parmesan cheese, stir to combine.
  10. Taste and adjust seasoning if needed.
  11. Serve topped with fresh basil, grated parmesan, and a squeeze of lemon juice.
http://www.de-ma-cuisine.com/i-heart-basil-ep23/

This episode is sponsored by Abundant Harvest Organics, Bari Olive Oil Company, and Molly Jenson.

Monday

19

March 2012

1

COMMENTS

Lentil Quinoa and Carrot Supper

Written by , Posted in Cheese, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Lunch, Main Dishes, Quick and Easy, Quinoa, Vegetables, Vegetarian

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Lentil Quinoa and Carrot Supper

Ingredients

  • 1 C lentils (rinsed and sorted)
  • 1/2 C quinoa (rinsed and sorted)
  • 2-3 C water
  • 1 C red wine
  • 1 C greens (I used spinach)
  • 2-3 carrots, chopped in rounds
  • 1 C cauliflower, chopped in bite-sized pieces
  • 1 green garlic, chopped (or 1 clove regular garlic)
  • 1 T za'atar seasoning
  • 1 t smoked sea salt
  • pepper
  • pinch nutmeg
  • 1 t paprika
  • 1 T coconut oil
  • 1 T olive oil
  • parmesan cheese, shaved, for topped
  • parsley, for topping

Instructions

  1. Heat medium to large pan on stove. Add oils. Add carrots, cauliflower and seasonings. Cook 5 minutes, or until veggies are getting tender, over med heat. Add green garlic, cook 2 minutes or so.
  2. Add water, wine, lentils and quinoa. Bring to a boil. Cook about 15-20 minutes, or until lentils are tender. Add more water if necessary. Add greens about 5 minutes before serving. Water should be absorbed, not like soup - unless you want soup!
  3. Serve topped with shavings of parmesan cheese and parsley, along with some good bread.
http://www.de-ma-cuisine.com/lentils-not-meh-or-boring/

Friday

25

November 2011

0

COMMENTS

Thanksgiving Soup

Written by , Posted in Dinner, Holiday, Inspired By, Leftovers, Main Dishes, Meat, Poultry, Soups, Vegetables

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Did you eat a lot yesterday? I sure did. It’s one of the best meals, in my opinion, and it only happens once a year!! But it’s the day after, and maybe you’ve already had a leftover dinner for lunch, exactly the same way it was last night. Now, don’t get me wrong, I have no problem with that. But, if you want to spice up your leftovers, I’ve got a few ideas for you.

Thanksgiving Soup (I’m hoping to make this again this year, if my family will let me! It was really great with my brother-in-law’s sourdough bread!)

Crostini

Slice leftover rolls or bread about 1/2″ thick. Top with whatever you’d like (suggestions below). Bake at 400F for about 10 minutes, or until bread is crispy, and toppings are warmed and bubbly (if cheese).

Cranberry and Parmesan

Turkey, Cranberry and Parmesan

Olive Oil, Rosemary and Cranberry

Caramelized Onion and Cranberry

Caramelized Onion and Turkey

Sweet Potato and Gruyère

French Toast using the extra rolls or bread from dinner, dip in egg mixture (whisk together egg, milk and cinnamon). Cook until egg is set and toast is crispy. Serve with leftover cranberry sauce, or sauteed apples and maple syrup.

Winter Veggie Salad

Turkey Club Pizza

Flatbread Pizza If you have leftover mushrooms from making the stuffing… here you go! Or, top this pizza with Alfredo sauce, turkey, cranberries, some kale or spinach and some parmesan or gruyère, and voila, Turkey Alfredo Pizza.

Honey Mustard Turkey Sandwiches

Turkey Parmesan Dip leftover turkey in egg whites, then into bread crumb mixture in recipe. Cook until heated through and temperature reaches 165F (and outside is crispy). Serve with rice pilaf, wild rice, fettuccine alfredo, pasta with olive oil… or whatever your favorite pasta or rice dish is.

Shepherd’s Pie with Turkey Use leftover turkey (instead of beef) and mashed potatoes mixed with mashed leftover sweet potatoes.

Turkey Pot Pie Cook up some leftover veggies, and potatoes. Add some flour to the oil (at the side of the pan, so the flour doesn’t get all lumpy) and whisk together (30-60 sec). Add some milk or stock (slowly), whisking. Once it’s thick, pour into a pie plate or individual ramekins. Top with leftover pie crust (if you bought it, I think they normally come with two, so if you didn’t make two pies, now you don’t have to take up space in your freezer for that lonely extra one). Bake at 350F or 375F until the pie crust is done, about 30-35 minutes. (You could also top with sliced leftover rolls or bread drizzled with olive oil. Bake at 375F or 400F until bread is toasty.) (Or, you could top with mashed potatoes. If the potatoes are already warmed up, just bake until slightly browned on top… you could even add cheese to the potatoes!) Or, just substitute turkey for the chicken in this Chicken Pot Pie recipe!

Fajitas Saute some green peppers and onions and reheat leftover turkey. Assemble on tortillas with some salsa and Greek yogurt

A few goodies about some of what you’ve been eating

and why you can feel good about Thanksgiving dinner (ahem, most of it, cough, the first helping… not judging here, I’m sure I had at seconds thirds of something everything on the table).

Cranberries are low in calories, a good source of vitamine C, soluable and insoluable fiber, manganese and copper. They’re high in anti-oxidants. They help prevent urinary-tract infections and kidney stones. (1) They also contain a natural vasodilator which opens up the bronchial tubes (good for the entire breathing apparatus). (2)

Turkey is a good source of protein, selenium, niacin, vitamin B6, zinc and vitamin B12. It’s high in the amino acid tryptophan (which is a building block of the brain compound serotonin, which may help improve sleep quality – after dinner nap anyone?!). (1)

Potatoes are a good source of potassium, vitamines B6 and C, niacin, pantothenic acid and dietary fiber. Potatoes also have a moderate amount of protein (about 2.5 grams in a medium potato). Unlike corn or rice, which have about the same protein content, potatoes contain lysine, an essential amino acid often lacking in grains. Most nutrients, fiber and protein are found in the skin (so scrub well, eat organic if possible and enjoy those skins!). (1)

Yams/Sweet Potatoes (traditionally the orange colored sweet potato) are a good source of dietary fiber, potassium, vitamins B1, B6, C, manganese and carbohydrates. Yams are known to be a superfood for women because of the amount of B vitamines (among other things) they contain. (1)

Green Beans are known to help with rheumatism, and promote the normal function of the liver and pancreas. (2)

Happy Thanksgiving!

Print
Thanksgiving Soup

Ingredients

  • 3 T olive oil
  • 1 onion, diced
  • 1 sm. zucchini (optional), chopped
  • 1/4 C green beans, chopped
  • 1/2 t ginger (dried)
  • 1 t poultry seasoning
  • 1/2 t dried thyme, crushed (or 1 t fresh, chopped)
  • 1/2 t dried rosemary, crushed (or 1 t fresh, chopped)
  • to taste pepper
  • to taste salt
  • 3 cloves garlic, diced
  • 2 T balsamic vinegar
  • 1/2 C turkey gravy
  • 1/2 C mashed yams/sweet potatoes (I used my Roasted Garlic Yams)
  • 1 1/2 C leftover turkey, chopped
  • 32 oz. turkey stock
  • 32 oz. water (or use more stock), plus 1 C or so, if needed
  • 1 C rice spaghetti noodles, broken in pieces

Instructions

  1. Heat soup pot. When hot, add olive oil. Add onion and cook over medium-low heat for about 5 minutes, or until beginning to be translucent. Add zucchini through salt and cook for about 5 minutes over medium low heat, stirring occasionally. Add garlic and cook for 1 minute more.
  2. Add balsamic vinegar and cook for 30 seconds. Stir in gravy, yams, and turkey. Then add stock and water and bring to a boil. Reduce to a simmer and cook for 30-60 minutes.
  3. Add pasta and cook until noodles are to desired doneness (or according to package's directions).
http://www.de-ma-cuisine.com/thanksgiving-soup/

Sources: (1) Encyclopedia of Healing Foods, 2005, Murray, Michael N.D., Pizzorno, Joseph N.D., and Pizzorno, Lara. (2) Eating for Health, 2008‚ Bauman, Edward M.Ed., Ph.D.
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