meat Archives - Page 3 of 11 - De Ma CuisineDe Ma Cuisine

Monday

19

October 2015

1

COMMENTS

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Written by Rachel, Posted in Appetizers, Cheese, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Meat, Pork, Potlucks, Quick and Easy, Sides, Snacks, Vegetarian

It’s taken me a while to get back into the swing of things since our trip. The first week we were back things were in a state of chaos. Half unpacked suitcases, piles of laundry, my brain still wanting to be with family. Then I was sick most of the next week, so I’m finally getting back into things today. What this meant was that I made mayonnaise. One step in the right direction of not eating quesadillas for every single meal. Tim asked if there were any leftovers to take for lunch today. Nope. Well, there are now: Deviled Eggs (minus the ones that I couldn’t resist), and the beans with rice and peas that was dinner. I feel better already.

I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1 whole egg

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Ingredients

6 eggs
1 T white vinegar
1/4 C parmesan cheese, grated
(optional) 1 slice bacon, cooked and crumbled
1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
1 t olive oil
to taste salt
1/2 t paprika
2 T mayonnaise
coarse salt

Instructions

Pre-heat oven to 350F.
Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
If using bacon, cook, then drain on a paper towel lined plate. Crumble.
Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.

http://www.de-ma-cuisine.com/deviled-eggs/

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by Rachel, Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
1 t olive oil
to taste salt
to taste pepper
1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
1 1/2 t dijon mustard
pinch cayenne (optional)
2 cloves garlic, diced
to taste salt
to taste pepper
2 T to 1/4 C olive oil*
3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.

http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Thursday

16

April 2015

3

COMMENTS

Bacon and Feta Frittatas

Written by Rachel, Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

4-5 slices bacon
bacon grease (or 1 T butter)
1 T olive oil
3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
3/4 C turnip (or radish), chopped
1 1/2 C onion, chopped
3/4 C carrot, chopped
to taste salt
to taste pepper
1/2 t dried thyme (or 1/2 T fresh)
1/2 t dried basil (or 1/2 T fresh)
1 C asparagus (or peas), stems snapped off and discarded, chopped
2 cloves garlic, diced
1 C greens, chopped
1 T fresh parsley, chopped
1 T fresh dill, chopped
3 eggs
1/4 C milk
to taste salt
to taste pepper
1/2 C feta, crumbled
Dressing: 1/2 t honey
1 t dijon mustard
1/4 C lemon juice
1 t fresh parsley, chopped
1/2 t fresh dill, chopped
to taste salt
to taste pepper
2 T olive oil

Instructions

Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/

Thursday

26

March 2015

0

COMMENTS

Chicken Noodle Soup

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Poultry, Soups, Vegetables

I know that Chicken Noodle Soup is one of those meals that’s made when someone feels under the weather. But, I want to enjoy it any day. It’s just so good.

It starts with some chicken that’s cooked in a bit of olive oil. The skin gets all crispy and the inside tender and juicy. It takes a while, just be patient. Once the chicken is cooked, it rests for a bit, and gets cool enough to handle. And those crispy bits on the bottom of the pan, they’re on their way to make this soup simply divine.

A little butter and oil is added to that same pan. No washing out required. The bits at the bottom will loosen as you stir the veggies and help make the broth a deep, rich brown.

Back to the veggies for a sec – there are tons of ’em. Fennel, carrots, kohlrabi, greens, cauliflower… and even more that you could add, depending on what you have on hand (check out the recipe for more). If you’re using this as an under the weather helper, it’s perfect because it’s packed with nutrients. If you’re not, well, it’s great for the same reason. 😉

The veggies are cooked covered, for about 10 minutes. They just need to sweat it all out. No big deal.

Once they’re ready, the chicken, which has been shredded, is added, along with the stock.

I like to cook the pasta separately. I have a hard time making the right amount of food for just two of us, so this way I can save the leftovers for another day without worrying that the pasta will absorb all the liquid and become a soggy, mushy mess. If you’re going to eat it all in one sitting, feel free to cook the pasta in the soup (you may want to add a bit more stock).

The pasta is divided into the bowls and topped with some soup for a hearty and delicious meal.

Happy Eating!

Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 7 minutes

Total Time: 1 hour, 17 minutes

Yield: 4

Chicken Noodle Soup

Ingredients

2 T olive oil
3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
to taste salt
to taste pepper
1 T butter
1 t olive oil
1 C fennel (any part), chopped
1 C cauliflower, chopped
1 C carrot, chopped
1 C onion (or shallot or leek), chopped
1-2 C greens (kale, collard greens, chard etc), chopped
1/2 C turnip (or rutabaga), chopped
1/2 C radish, chopped
1/2 C kohlrabi, chopped
(could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
3 cloves garlic, diced
1 T balsamic vinegar
1/2 t each dried (or 1/2 T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
pinch each cayenne, ginger, and paprika
6-8 C stock (vegetable or chicken)
1 C pasta (any kind)
1 T butter
1 T lemon juice
lemon slices, for serving

Instructions

Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
Cook pasta in boiling salted water. Drain.
Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.

http://www.de-ma-cuisine.com/chicken-noodle-soup/

Wednesday

18

February 2015

4

COMMENTS

Turnip Hash with Bacon and Gouda

Written by Rachel, Posted in Breakfast, Brunch, Cheese, Dinner, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Meat, Nuts, Pork, Potatoes, Quick and Easy, Vegetables

Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

They took less than ten minutes. This is a quick one to whip up.

Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash with Bacon and Gouda

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2

Turnip Hash with Bacon and Gouda

Ingredients

4 slices bacon
2 T olive oil
3 small turnips (or potatoes or rutabagas), chopped
1 carrot, chopped
to taste salt
to taste pepper
pinch cayenne
2 C broccoli, chopped
1 egg/person
2 T gouda cheese, chopped
1 T green or spring onion, chopped
2 T almonds, chopped
lemon slices, for serving

Instructions

Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

http://www.de-ma-cuisine.com/turnip-hash-with-bacon-and-gouda/

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meat Archive

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Deviled Eggs with Parmesan Crisps and Fresh Herbs

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Customizable Panzanella Salad

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16

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Bacon and Feta Frittatas

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Chicken Noodle Soup

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Turnip Hash with Bacon and Gouda

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