De Ma Cuisine

gluten free Archive

Monday

28

October 2013

2

COMMENTS

Steamed Carrots with Butter and Honey

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Sides, Vegetables, Vegetarian

 

Steamed Carrots with Butter and Honey
Recipe Type: Side, Steamed, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 4 large carrots, cut into chunks
  • water
  • pinch salt
  • 1-2 T honey
  • 1 T butter
Instructions
  1. Add water to the bottom of a pot with a steamer basket (about an inch deep, or not touching the bottom of the basket). Add carrots to the steamer basket. Cook until tender, about 15-20 minutes or so.
  2. Toss carrots with salt, honey, and butter.

 

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!

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/

Friday

18

October 2013

6

COMMENTS

Quick and Easy Herbed Roasted Chicken Thighs with Cherry Tomatoes – In the Kitchen with Rachel O – Video

Written by , Posted in Dinner, Fruit, Gluten Free, Herbs, In the Kitchen with Rachel O, Main Dishes, Meat, Poultry, Quick and Easy, Roasting, Vegetables

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If you’re hungry, put up your hand!!

It’s 10am as I type this, and I can not wait for dinner… It may be a long day. 😉

Here’s what inspired this dish: yumminess and ease. It’s gonna look like you slaved away. Seriously. But, the reality is that this meal takes minimal preparation, and most of the cooking time is inactive. Winner winner chicken dinner. Oh and then bonus, it taste amazing. How can it not with all those amazing herbs, roasted tomatoes and peppers, and juicy chicken thighs.

Sigh. Have I mentioned that I’m really hungry?

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I am going to serve this with a green salad, and some hearty bread to use to soak up the sauce and wipe the plate clean.

And when I’m done eating, I may just come back here and stare at the photos and imagine that I could eat this at every meal… Ok, maybe that’s exaggerating a little bit. I’ll leave breakfast alone.

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Although, with any leftovers, you could make some hot grits to go along with slices of cold chicken, and serve it with a fruit salad. If you’d rather leave chicken for lunch and dinner (totally cool), you might enjoy a chicken salad sandwich. Toss chopped chicken with some mayo, the tomatoes, and peppers, and a bit of the pan drippings, maybe a bit of dijon mustard.

Or maybe there won’t be any leftovers. I could see that happening.

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Happy Eating!

Herbed Roasted Chicken Thighs with Cherry Tomatoes
Recipe Type: Main, One dish dinner, meat, chicken, poultry, stove top, oven, roasting, herbs, tomatoes, vegetables
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Quick and easy and so delicious. Chicken is browned on the stove in savory infused butter and olive oil, then roasted with veggies. Winner.
Ingredients
  • 2 T olive oil, divided
  • 1 T unsalted butter
  • 1 sprig fresh savory
  • pinch salt
  • pinch pepper
  • 2-3 chicken thighs, bone-in
  • 1 C (heaping) cherry tomatoes (about 24-26)
  • 2 sweet peppers, sliced (bell peppers would work too, use 1-2)
  • 1/4 t dried thyme
  • 1 T fresh savory, chopped
  • 1/4 t dried oregano
  • 1/4 t dried parsley
  • 1/4 t dried rosemary
  • to taste, salt
  • to taste, pepper
  • 1/4 C red wine vinegar
  • 1/4 C balsamic vinegar
Instructions
  1. Pre-heat oven to 425F.
  2. Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
  3. Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
  4. Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
  5. Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.

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!

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/

Monday

15

April 2013

0

COMMENTS

Smoothie

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Vegetables, Vegetarian

 

Smoothie
Recipe Type: Drink, Fruit, Vegetable
Author: Rachel Oberg – De Ma Cuisine, adapted from Jacob Pries’ recipe
Prep time:
Total time:
Serves: 2
Goodness in a glass!
Ingredients
  • 1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)
  • 2 super ripe bananas (fresh or frozen)
  • 1 C kale or spinach
  • 1/3 C milk
  • 1/2 C Greek yogurt
Instructions
  1. Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.