main dishes Archives - Page 11 of 22 - De Ma CuisineDe Ma Cuisine

Monday

1

September 2014

Irish Nachos

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Quick and Easy, Roasting, Sides, Snacks, Vegetables, Vegetarian

Confession: I’ve never actually had Irish Nachos. I’ve seen some pictures though, so maybe that counts for something. Tim had them once when he was out with friends. He came home and talked about how good they were.

They seemed like something that I could make.

It all starts with potatoes. You could slice them thin and round if you’d like. I cut them in to chunks because it’s quick and easy.

I need more quick and easy when it comes to meal preparations.

Since we get a weekly box of produce from Abundant Harvest Organics, I try to add as many veggies as possible to our meals. The longer I do it the easier it is and now it’s become second nature. All the times that I’ve made my Irish Nachos, I’ve added some sort of greens. I just love their flavor when they’re roasted.

This particular version of Irish Nachos has more veggies than Tim would prefer (just a little too piled on for him). I’ve made them two or three other times with less. He liked those better. So use my recipe as a suggestion box and tweak it and adapt it to suit your family.

I feel like Irish Nachos ought to have some sort of green onion sprinkled over top. That might just be me. In any case, I really like what they add to the dish.

Crisped up potatoes are gathered into piles.

Mmmmm piles of potatoes.

Then all of the toppings are piled on. You can do them in whatever order you’d like.

Don’t forget the cheese. They are nachos after all.

Since I recently cut a bunch of corn off the cob, I’m using it in everything. Summer Pizza, Squash and Egg Wraps, and Quinoa Salads… It’s good to have corn on hand.

My favorite part, whenever there’s hot cheese involved, are the crispy bits of cheeeeeese. Every last bit needs to be scraped off the pan.

Every last bit.

Happy Eating!

Irish Nachos

Recipe Type: Main, Dinner, Side, Snack, Potatoes, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 2-4

Ingredients

4 potatoes, cut into long chunks
1 T olive oil
1/2 t (or more) salt
to taste pepper
1/2 to 1 C greens (collards, kale, spinach, chard) cut in a chiffonade (thin ribbons)
1/2 to 1 C green onions (or chives), chopped
1/2 to 1 C cheese, grated
2 cobs corn, cut off the cob
yogurt, for topping
lemon wedges, for serving

Instructions

Pre-heat the oven to 350F.
Toss potatoes with olive oil, salt, and pepper. Place on 1-2 baking sheets (don’t overcrowd them – use two sheets if needed), and bake for 15 minutes, flip them (and rotate the position in the oven if using two sheets), and bake about 15 minutes more (or until potatoes are crispy outside, tender inside).
Gather potatoes into piles (as many piles as there are people eating), and top with greens, onions, cheese, and corn. Bake for 10 minutes more.
Serve topped with yogurt and a squeeze of lemon.

Monday

25

August 2014

2

COMMENTS

Meatball Subs

Written by Rachel, Posted in Beef, Bread, Cheese, Dinner, Fruit, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Quick and Easy, Sandwiches, Sauces

I want you to know that I almost had to stop working on this post to go back to the grocery store to buy some ground beef so I can make these sandwiches. They are not on the menu for dinner tonight, but working on these pictures is tormenting me.

Tormenting I say.

The day that I photographed this dish, as soon as I was done, I stood next to the island and inhaled it so fast that I think I gave myself heartburn.

Oops.

Worth it.

It all starts with meatballs. They’re made with organic beef, an egg, and some honey. Plus herbs. Gotta have herbs.

They start in the pan that an onion has just cooked in.

Some homemade tomato sauce is added, and they cook a bit longer.

I’m drooling here.

And then there’s a homemade baguette.

Can this meal get any better?!

If you don’t have the time to make homemade baguettes, I understand. They are a lot of work. Buuuut so worth it.

The bread is toasted in a buttered skillet.

Yep. It got better.

If you can manage to stop yourself from just standing at the stove and scooping the meatballs out of the pan with the bread, you can top it with cheese.

If you can’t, I understand.

Buuuuuuut I think that might actually be a good idea. You know how the best part of eating a plate of tomato sauced spaghetti is wiping down the plate with your buttered bread? This is kinda like that but better, because there’s so much more goodness to scoop up.

Next time I’m trying this.

If you’ve held yourself together and convinced yourself to not eat like a maniac at the stove, top the sandwich with lots of basil.

Now you’ve earned a bite.

So have I.

I’m hungry.

Happy Eating!

Meatball Subs

Recipe Type: Main, Sandwich, Lunch, Dinner, Beef

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 3

One of our favorite sandwiches is also one of the messiest. Filled with delicious beef, basil, and cheese, we love a good meatball sub.

Ingredients

1 onion, diced
2 T olive oil, divided
1 egg
to taste salt
to taste pepper
1 t honey
1 t balsamic vinegar
2 C tomato sauce
1/2 t mustard
1 T fresh (or 1/2 t dried) parsley, divided
1 T fresh (or 1/2 t dried) thyme, divided
1 lb. ground beef
2 C tomato sauce
to taste salt
to taste pepper
1 t lemon juice
1 T butter
pinch salt
3 longish portions of baguette or crusty bread, sliced in half lengthwise
cheese, grated
fresh basil, for topping

Instructions

Heat a large skillet. Add 1 T olive oil. When it’s hot, add the onion and cook over medium heat for about 5 minutes (or until onion is translucent and softened), stirring occasionally.
Whisk together egg through thyme. Combine beef with egg mixture, mixing together with your hands (do not over mix). Roll into about 12 meatballs.
In the onion skillet, add remaining 1 T olive oil, turn heat to medium-high, and add meatballs. Cook, turning often, until browned all over (about 8-10 minutes total).
Whisk together tomato sauce, salt, pepper, remaining parsley, and thyme. Pour into meatball pan. Bring to a boil, then reduce to a simmer. Cook meatballs until they reach 160F (about 10-15 minutes). Stir in a squeeze of lemon.
Heat another skillet and add the butter and a pinch of salt. Once the butter is hot, add the bread (cut side down) and cook over medium heat it until it’s browned.
Top the bottom piece of bread with some cheese, four meatballs, a couple scoops of sauce, a bit more cheese, and the basil. Scoop a bit more sauce on the top piece of bread and close the sandwich.

Monday

18

August 2014

0

COMMENTS

Beef and Bean Enchiladas

Written by Rachel, Posted in Baking, Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Legumes, Lunch, Main Dishes, Meat, Potlucks, Vegetables

Enchiladas are one of my go-to meals when I want to bring dinner to friends. It’s pretty quick and easy to make, it’s hearty, and it can be pretty healthy.

They’re also one of Tim’s favorites.

I try to have some in the freezer at all times.

I mean, take a look at all of the veggies I’ve piled in here. I had celery on hand, but normally I’d use bell peppers (note: if you’re using celery, make sure it’s really cooked down and soft). I also have been putting summer squash in everything, so why not these too?!

Also corn. In everything. I am addicted.

This winter when we had a million spaghetti squash I cooked a bunch of ’em and froze the flesh. I’ve been slowly using it. If you don’t have any cooked spaghetti squash you could just add more beans and summer squash.

Tim doesn’t mind when I sneak spaghetti squash into things like this. But, he did note that he got a pretty squashy bite, so stir it in pretty well if that might bother someone in your family. 😉

I like to cook up the filling first. That way they take less time in the oven. Plus then I can make sure that all the veggies are soft. No one wants a crunchy this or that, unless it’s supposed to be there.

Tim built me a beautiful, huge kitchen island when we moved. So I have tons of space to lay out all the tortillas I could ever need.

I’m thankful for this workspace.

The sauce gets divided evenly between the tortillas.

The ends get folded in and then it’s rolled up. My whole wheat tortillas cracked a bit. No big deal.

I like a bit of sauce in the bottom of the pan. If you like it extra saucy, add more! I used what I had in the freezer, so normally I’d make it a bit juicier than this looks (the recipe is adapted to be saucier).

Rolled up and ready for cheeeeeeeeese.

You could add way more cheese if you’d like, but I didn’t want to go overboard. Moderation, right?!

After these came out of the oven, I put half of them into freezer safe containers so they will be ready for lunches. The rest we devoured.

If you’re gonna bring these to some friends, send along a container of Greek yogurt (or sour cream), salsa, corn chips, and guacamole (if you’re feeling extra generous). Make them a simple green salad with some chopped fresh tomatoes and a container of homemade Ranch dressing (whisk together a bit of yogurt, mayo, fresh herbs, garlic, salt, and pepper). And for dessert, how about some Fruit Crisp that can be added to the leftover Greek yogurt for breakfast the next morning?

If you’re serving it tonight for your family, serve it exactly the same way.

Happy Eating!

Beef and Bean Enchiladas

Recipe Type: Main, Easy, Beans, Beef, Vegetables, Dinner, Main Dishes

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4-6

Perfect for a hearty dinner tonight, or to make to take to a friend in need.

Ingredients

1 t olive oil
1/4 to 1/2 C bell peppers (or celery), chopped
1/2 to 1 C summer squash, chopped
pinch salt
1-2 C Chili (I used Beef Chili), or 1 lb. ground beef
8-15 oz. kidney beans
1 1/2 C cooked spaghetti squash (or add more beans and summer squash)
1/4 C salsa
1 C corn
1/2 t chili powder (or more if using ground beef)
pinch ginger
to taste salt
to taste pepper
1/2 to 1 C tomato sauce (add an extra 1/4 C if using ground beef)
to taste salt
to taste pepper
8-10 tortillas
1 C cheese, grated (Monterey/Pepper Jack or Cheddar)
Greek yogurt, for topping
1-2 fresh tomatoes, chopped, for topping
jalapeño, chopped, for topping (optional – if you like it extra spicy)

Instructions

Pre-heat oven to 350F.
Heat a skillet, add olive oil. When oil is hot, add bell peppers/celery, summer squash, and a pinch of salt. Cook for about 5 minutes, or until veggies are tender, over medium heat, stirring occasionally. (Note: if using raw ground beef, cook first, then add veggies when beef is almost done. Add the extra 1/4 C tomato sauce with the beans in the next step.)
Mix together chili, beans, spaghetti squash, salsa, corn, chili powder, ginger, salt, and pepper. Add to skillet. Bring to a boil, reduce to a simmer, and cook for about 5 minutes. Taste and adjust seasoning if needed.
Mix tomato sauce with salt and pepper. Pour into the bottom of a greased 9×13 baking dish.
Divide the beef and bean filling between the tortillas. Fold ends in and roll up. Place seam side down in tomato sauced pan. Top with salsa and cheese. Bake for 20 minutes, uncovered, or until cheese is melted.
Serve topped with yogurt and fresh tomatoes (and jalapeño if desired).

Notes

Gluten-free if you use corn tortillas.

Monday

11

August 2014

6

COMMENTS

Mediterranean Quinoa Salad

Written by Rachel, Posted in Beans, Cheese, Dinner, Eggs, Gluten Free, Grains, Herbs, Kid-Friendly, Leftovers, Legumes, Low Carb, Lunch, Main Dishes, Potlucks, Quick and Easy, Quinoa, Salads, Sides, Vegetables, Vegetarian

We took a sick day a while back. But, we still needed to eat. I was going to make this quick salad and head back to bed. I felt a cold coming on and had done something to my back. So I was enjoying many many episodes of Gilmore Girls.

The tough thing about working from home and working as a food blogger is that every meal that is deemed good enough for the blog has to have photographs. It takes a lot of effort to stop working. It takes a lot of self control to force myself to just focus on dinner and not wonder whether or not I’m making a mistake by not photographing or writing it down.

Sometimes I’m glad when the sauce breaks.

One of my go-to easy meals to make for a sick day, or to take to a potluck (that hopefully doesn’t fall on the same day), is a quinoa salad. This one is full of veggies and protein. Just what we needed to give us a little lift when we weren’t feeling our best.

A veggie that will add both flavor and color is corn. Corn season is in full swing, so I’m using it in just about everything I can think of. Cutting corn off the cob when it’s not going to be used right away is a good idea, since the sugars turn into starch after a few days, making it less sweet. Corn that you’re not going to use can be frozen raw, for another time.

Collard greens, kale, or chard are cut chiffonade-style (thin ribbons). They add extra nutrients to this already healthy dish.

My in-laws went to Nazareth last year and brought me back some saffron. I’d never used it before and it was fun to experiment with in this dish. If you don’t want to use saffron, feel free to leave it out. If you want to use it, just a pinch will do.

The dressing is made up of some of my favorite things: lemon, honey, olive oil, and garlic.

I like a bit of feta in a salad like this. If you wanted to make this a vegan salad, omit the feta and honey and use your favorite vegan cheese and some maple syrup instead. For added protein (quinoa has lots too) I added garbanzo beans (chick peas).

There are plenty of fresh herbs, lots of cucumber and squash, and kalamata olives (for those of us that like them – Tim does not, but I love them).

I served this simple meal with some nectarines and plums, and a slice of lemon to squeeze over top.

There were leftovers, so a day or two later we had the same thing for lunch, topped with a fried egg.

My favorite way to fry eggs is covered over pretty low heat. Cracking the eggs into a bowl before adding them to the pan will allow any shells to be removed without scorching your finger on the bottom of the hot skillet.

Serve the salad cold, topped with a hot egg.

Perfection.

If you’re good at poaching eggs, those would be great on top too. One of my summer goals is to learn how to make Eggs Benedict, so hopefully my poaching skills will improve slightly. However, I’ve been distracted by our lovely front yard and the beautiful weather and haven’t done much learning.

I think we have about three more months of summer here in L.A., so I’ve got time.

Happy Eating!

Mediterranean Quinoa Salad

Recipe Type: Main, Salad, Side, Vegetarian, Gluten-Free, Eggs

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

1-2 C cooked quinoa
1-15 oz. can garbonzo beans
1/2 C summer squash, chopped
1/2 C cucumber, chopped
2 T basil, chopped
1 T oregano, chopped
1 stalk green onion, chopped
1 cob corn, cut off the cob
1/4 C feta (optional)
dressing: juice from 1/2 lemon
small pinch saffron
1/8 to 1/4 t smoked paprika
good pinch pepper
to taste salt
3 T apple cider vinegar
1 t honey
1 clove garlic, minced
pinch ground ginger
1/4 C olive oil
olives (optional), for topping
lemon slices, for serving

Instructions

Combine the quinoa with the beans, veggies, herbs, and feta.
Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
Mix dressing with salad.
Serve topped with olives and a squeeze of lemon.

Wednesday

28

May 2014

0

COMMENTS

Simple Summer Salad

Written by Rachel, Posted in Bread, Cheese, Condiments, Gluten Free, Herbs, Lunch, Main Dishes, Nuts, Quick and Easy, Salads, Toasting, Vegetables, Vegetarian

It. Is. Hot.

Weather like this calls for a celebration of all things summer… even if it is only May.

We’re picnicking in our yard, enjoying fresh veggies dipped in homemade hummus, and barbecuing sausage to savor while we watch the Red Sox game.

I don’t really like hot weather, but this sure is fun.

Don’t remind me that I said that in October when it’s still 100 degrees… Actually, I may be over it already… Oh wait, there’s salad, and stone fruit, and watermelon season is soon. I’ll just have to keep repeating those things to myself.

Salad. Crispy, crunchy, wonderful salad.

My salad spinner just plum rolled off the counter and smashed the other week. I have to wash and dry the lettuce by hand. It has become a chore. But, I get to eat salads like this as a result of my hard work, sooooo yeah.

Can I say “plum rolled off the counter”?

You can totally make your own croutons. It’s so easy. I had the oven on anyways (why did I pick the week when it’s one million degrees outside?!). I was working on some dried tomatoes, for a later post. That’s why the oven temp is low. I thought about changing it, and you can, but these turned out great. If you up the temp, decrease the cooking time. Obvious.

Old bread makes great croutons. Not like moldy bread. Like stale bread. If you freeze it, not only do you get to open the freezer and enjoy a blast of cold air on a hot day, but if you want to rub a clove of garlic over the bread, it’s much easier.

Garlic plus olive oil plus salt equals some darn good croutons.

Raw squash is not Tim’s favorite. But, if it’s sliced thin like this he’s cool with it.

Almonds for crunch and protein.

A beautiful new cutting board makes for an excellent salad making station.

Peas add a delicate reminder of spring to this salad. I used frozen, but fresh would be even better (although then there’s no freezer action, so up to you).

I prefer to make my salad dressing from scratch. This one is a simple vinaigrette. There are also some herbs and garlic, and a bit of dijon mustard to help it emulsify. And salt, always need a bit of salt.

Table for two. (Side note: I totally love the new kitchen island that Tim made for me. Just gotta brag about my sweet man sometimes.)

Happy Eating!

Simple Summer Salad

Recipe Type: Main, Salad, Quick and Easy

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 2-3

A quick and easy salad that’s perfect for those hot summer days.

Ingredients

1 clove garlic
2-3 slices stale bread (frozen is best, for garlic)
1 T olive oil
salt
pepper
3-4 C lettuce, torn
1/4 C peas (fresh or frozen)
20-30 almonds, chopped
1/2 C squash, thinly sliced
parmesan cheese, grated
dressing: 2 T balsamic vinegar
1/2 t dijon mustard
1 t fresh savory, chopped
1 T fresh or 1/2 t dried basil, chopped or crushed
1 t fresh or 1/4 t dried oregano, chopped or crushed
1 clove garlic, minced
to taste salt
to taste pepper
3 T olive oil

Instructions

Pre-heat the oven to 250F.
Rub a clove of garlic onto the slices of frozen bread. Cut bread into cubes. Toss with olive oil, salt, and pepper. Bake for 20-30 minutes, or until bread is crispy, turning once or twice. Let stand and cool.
Whisk together balsamic vinegar through pepper. Slowly stream in olive oil, whisking as you do, creating an emulsion. Taste and adjust seasoning if needed.
Assemble lettuce, peas, almonds, squash, cheese, and croutons. Top with dressing.

3.2.1303

Newer Entries →

← Older Entries

main dishes Archive

1

2

Irish Nachos

Happy Eating!

25

2

Meatball Subs

Happy Eating!

18

0

Beef and Bean Enchiladas

Happy Eating!

11

6

Mediterranean Quinoa Salad

Happy Eating!

28

0

Simple Summer Salad

Happy Eating!

Looking for Something?

Support My Cookbook!

Favorites

Instagram

Recent Posts