main dishes Archives - Page 12 of 22 - De Ma CuisineDe Ma Cuisine

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.

Thursday

3

April 2014

13

COMMENTS

Classic Meat and Cheese Lasagna… With Veggies

Written by Rachel, Posted in Baking, Beef, Cheese, Dinner, Herbs, Main Dishes, Meat, Pasta, Vegetables

Tim informed me the other day that he would like more lasagna, meatloaf, and tacos in his life. Cool. I can do that. I had lasagna on the menu before he even asked.

Winner. (Um, both of us.)

I woke up really early this morning to get started, since I had two meals to cook and photograph. Boy was it fun. No really, it was. I’m totally not being sarcastic. I enjoyed a full day of cooking and picture making.

It’s a lot of fun to cook and photograph for you guys to see on here. But, let’s be honest, when I know that Tim is going to love something as much as he loves lasagna, well, not much can beat that.

We just moved and have some friends coming to visit from Germany next week (yippee!). So I made two, and put one in the freezer. That means that if my kitchen isn’t completely unpacked, or if I don’t have the energy after unpacking and working all day, I can pop a lasagna in the oven, and dinner is taken care of… except for the caesar salad and garlic bread that will definitely need to accompany the meal. Other than that, all I have to do is open the wine.

This is my version of a classic meat and cheese lasagna, with lots of veggies. I threw in some radish, kale, celery, and carrot. I’m not really afraid of veggie-ing up a dish. If you don’t heart vegetables, you are not alone (sorrynotsorry). Yesterday, Tim told me that something we had for dinner was “really good, for vegetables”. We may not share the same opinion about the deliciousness of greens. 😉

Thankfully, we do both really enjoy cheese. I know you can use ricotta for lasagna, but I couldn’t find it at the store, so I used cottage cheese. It’s mixed together with Greek yogurt, mozzarella, and parmesan. I’m not sure that you could have too much of this cheesy mixture.

The sauce is simple, it’s almost just tomato sauce and herbs. Like the cheese mixture, too much is a good thing.

The anatomy of the lasagna and the way it all comes together.

Also, the sunlight changes more than I’d noticed in real life.

It bakes up and bubbles and melts and mmmm tastes so good. You should’a seen the huge helping Tim got. And then I looked over and it was gone. So I gave him a bite of mine. He can’t get enough lasagna.

I served this lasagna with some crazy good garlic bread. Done and done.

Happy Eating!

Classic Meat and Cheese Lasagna

Recipe Type: Main Dishes, Dinners, Meat, Beef, Vegetables, Cheese, Hearty, Oven, Baking, Greens

Cuisine: Italian

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 8

A classic lasagna with lots of veggies.

Ingredients

meat and veggie filling: 1 lb. ground beef
4 cloves garlic, minced
3/4 C carrot, diced
1/4 C radish, diced
3/4 C celery, diced
3 C kale, chopped
to taste salt
to taste pepper
pinch nutmeg
cheese filling: 16 oz. cottage cheese
1/2 C Greek yogurt
2 1/2 C mozzarella cheese, grated (1 C reserved)
1/2 C parmesan cheese
to taste salt
to taste pepper
tomato sauce: 4-6 C tomato sauce
to taste salt
to taste pepper
1 t dried oregano, crushed
1 t dried thyme, crushed
1 t dried parsley, crushed
1 t dried basil, crushed
1/2 t dried rosemary, crushed
1 T balsamic vinegar
1 – 9 oz. box (about 12 noodles) lasagna noodles (the kind that don’t need to be cooked first*)

Instructions

Pre-heat the oven to 350F.
Cook beef until partially done, then add garlic through celery, and cook for 5-10 minutes. Add kale and wilt down, about 5 minutes. Add salt, pepper, and nutmeg. Taste and adjust seasoning. Remove from heat and cover to keep warm.
Mix together cheese filling ingredients. Taste and adjust seasoning.
Mix together tomato sauce ingredients. Taste and adjust seasoning.
Grease two 8×8 pans (or one 9×13). Spoon a bit of sauce into the bottom of the pan and top with two noodles. Top noodles with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping last set of noodles with lots of sauce and reserved mozzarella.
Bake covered for 30 minutes, then uncovered for 30-40 more.
Let stand 10 minutes before serving.

Wednesday

26

March 2014

6

COMMENTS

BLT Salad

Written by Rachel, Posted in Condiments, Fruit, Inspired By, Lunch, Main Dishes, Meat, Pork, Salads, Toasting, Vegetables

You’re welcome. I’ll just say it. I mean, if I were you, I’d be thanking me for this post. Because, when it comes to bacon and croutons, I can’t get enough. 😉

For example, today, after I’d finished taking pictures, I ate the salad right out of the bowl. All of it. Didn’t share. After dumping the bowl in the sink (in hopes that the dishes fairy will come while I’m typing this for you), I stood at fridge with the dressing whisk and serving spoon to make sure I got any remaining dressing off of them, while eating the leftover bacon and croutons (that are meant for something else). I continued to stand there eating bacon and croutons even after the dressing was gone.

I did not give up bacon for Lent. Fact. You might not have been wondering.

I have bacon planned for 3 more meals in the next 7 days. It’s been a while since we’ve had bacon.

I’m so distracted by the photos of croutons and bacon that are on the other screen.

And then there’s that dressing. It’s really just a few things that I think you have in your fridge and pantry right now: mayo, yogurt, lemon juice, mustard, olive oil, vinegar, salt, pepper, and garlic. Oh the garlic… Garlic is good for you.

You will want to choose a sturdy lettuce. It will be less likely to get soggy. If you don’t, that’s cool too. Just dress the salad right before serving and make sure there are no leftovers.

You may want to take a moment, after you consume this salad, to give thanks for bacon, lettuce, tomatoes, and bread… seriously. This is good stuff. Also, being thankful is important. Sooooo, yeah.

The dishes fairy has not yet arrived.

Happy Eating!

BLT Salad

Recipe Type: Salad, Main, Meat, Bread

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 2

It’s like you chopped up your BLT and poured dressing over it.

Ingredients

2 slices bacon
1 C bread, torn into crouton sized pieces
olive oil
to taste salt
to taste pepper
dressing: 1 T mayo
2 T Greek (or plain) yogurt
1 clove garlic (optional), minced
1/4 t dijon mustard
1/2 T lemon juice
1/2 T balsamic vinegar
to taste salt
to taste pepper
1 T olive oil
salad: 2-4 C lettuce, torn
1 tomato, chopped

Instructions

Cook bacon. Drain and let cool on paper towel lined plate. Crumble.
Toss bread with a splash of olive oil, and some salt and pepper. Bake at 350F for about 10-15 minutes, or until crispy.
Whisk mayo through pepper. Whisk while streaming in olive oil. Taste and adjust seasoning if needed.
Top lettuce with tomato, bacon, croutons, and dressing. Toss to combine. Serve immediately.

Notes

If cooking bacon in the oven, heat to 350F, place bacon on a cooling rack on a baking sheet (so it won’t sit in its grease). Bake for about 25-35 minutes, or until cooked to desired crispiness. Baking in the oven increases cooking time.

Monday

10

March 2014

0

COMMENTS

Ham and Greens Chowder

Written by Rachel, Posted in Dairy-Free, Dinner, Fruit, Lunch, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

We got some amazing ham the other day from Llano Seco. Since Tim loves ham, I try to remember to have it appear on the menu every once in a while.

Because we are just two, even a mini ham yields leftovers. They are great for sandwiches, of course. But, a couple of months ago I made them into soup. I didn’t take any pictures, so I had to make it again last week.

Oh darn.

Might be ones of my favorite soups. Even the leftovers were gone within a day or two.

There’s all sorts of goodness happening in this soup. Potatoes, carrots, radishes, green garlic and spring onions. The stock is vegetable, made from the previous week’s older veggies that were on their way out.

Homemade goodness.

I love a creamy soup, so I added some almond milk. The milk was first whisked with a bit of flour and water to act as a thickener. I think this soup would be delightful without the milk and if it wasn’t thickened. But, I definitely like it best the way it is.

If you don’t like almond milk, you can use coconut milk, cow’s milk, goats milk, rice milk… you get the picture. Whatever milk you prefer to drink will work just fine. If you want a richer soup, cream would do the trick. Make it to your family’s tastes.

Any greens will do, but this time I chose kale and collards. I’ve made this before with mizuna (which tastes like a mild mustard green), and spinach would be perfect too.

I almost always like a squeeze of lemon on everything. It just brightens things up. This soup is no different.

Happy Eating!

Ham and Greens Chowder

Recipe Type: Soup, Main, Vegetables, Ham, Pork, Greens, Stove Top

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4-6

Ingredients

2 T olive oil
2 C potatoes, chopped
1 C daikon radish (or any kind of radish), chopped
1 1/2 C carrot, chopped
to taste salt
to taste pepper
3 stalks green garlic (or 3 cloves garlic), chopped
1 C spring onions (or regular onion), chopped
7 1/2 C vegetable stock (frozen is fine)
1/2 C corn
1 t sriracha (or other brand) hot sauce
1 C ham, chopped
1 T all purpose flour
1/2 C cold water
1 C milk (almond, coconut, cow’s…)
4 C greens (I used 12 kale leaves and 4 collards), chopped
lemon wedges, for serving

Instructions

Heat soup pot. Add oil. When oil is hot add potatoes through pepper. Cook covered on medium-low heat for 10 minutes, stirring occasionally.
Add garlic, onion, and if stock is frozen, add it now (if not, add it after the garlic and onions cook for 1-2 minutes). Cook covered, over high heat, for 10 minutes, stirring occasionally.
Add corn, sriracha, and ham. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until veggies are tender.
Whisk together flour, water, and milk. Add to soup. Let it simmer, but do not boil. Add greens and cook 2-5 minutes longer.
Taste and adjust seasoning if needed.
Serve with a squeeze of lemon.

3.2.1269

Monday

24

February 2014

0

COMMENTS

Winter Frittata

Written by Rachel, 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

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.

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!

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

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.

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

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).

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

Pre-heat oven to 375F.
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.
Add potatoes through thyme and cook for 5 minutes, stirring occasionally.
Add vinegar, tomato, and greens and cook, stirring often, for about 2 minutes. Taste and adjust seasoning if needed.
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.
Transfer skillet to oven and cook for 15-20 minutes, or until eggs are set and have come to an internal temperature of 160F.
Remove from oven and let stand for 10 minutes.
Serve topped with basil.

3.2.1269

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main dishes Archive

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Sweet and Savory Cornmeal Pancakes

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3

13

Classic Meat and Cheese Lasagna… With Veggies

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26

6

BLT Salad

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10

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Ham and Greens Chowder

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24

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Winter Frittata

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