De Ma Cuisine

One Dish Dinner Archive



December 2013



Three Bean Chili – In the Kitchen with Rachel O – Video

Written by , Posted in Beans, Beef, Dinner, Fruit, Gluten Free, In the Kitchen with Rachel O, Legumes, Main Dishes, Meat, One Dish Dinners, Soups, Vegetables


Beans beans beans. I love beans. I wonder if I have too many foods that I love. Nah. I just had this awful thought, “What if I hated as many foods as I love!?” That would be terrible. Let’s not even go down that path. Shudder…



I have made chili about one million different ways. Long before I knew I liked to cook, eons before blogging was even a thing, I liked to make chili. Back then I thought it tasted good. I have no idea if it actually did, since I don’t time travel (I think that that’s the second time I’ve mentioned time travel on here in a short time… I’m cool with that… Tim should be very proud). I suppose that as my chili recipe has evolved, so has the taste. It’s a good thing to learn, grow, change, don’t you think? I mean, if we go deep for a minute, would I want to be the person I was a year ago, 5 years ago, 10, 15, or 20 years ago? Heavens no. I’ve learned, I’ve changed, I hope that I’ve become a better version of myself. As we mature, that’s what tends to happen.

Kinda like a good chili. The recipe changes over the years. Ingredients are added and subtracted, cooking times speed up and slow down. The chili itself gets deeper and richer as time passes, gently simmering over the fire. A great metaphor for our lives I think. I want to be chili. With a depth, a richness, a savory quality that can only come from years of well seasoned living.




This is a well seasoned, deep chili. It can cook for a shorter time or you can let it go for longer. It’s simple, yet rich. It’s hearty. It will fill you right up, but might leave you wanting more, because it tastes so good. It’s perfect with your favorite cornbread. Um, but then what isn’t? Cornbread is one of those foods that I could eat forever. I like it cold the next day, standing in front of the fridge with the door open, starving, needing a snack. It is the perfect solution to that problem. It’s great heated up in the toaster with a fried egg for breakfast. Or, with the leftover chili. That’s always a good idea.


Here’s to lives and food that have depth, richness, and are well seasoned.

Happy Eating!

Three Bean Chili
Recipe Type: Main Dish, Dinner, Soup, Chili, Hearty, Stove Top, One Dish Dinner, Easy, Meat, Beef, Legumes, Beans, Vegetables
Cuisine: American
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1/2 lb. ground beef
  • 1 C onion, chopped
  • 1 serrano pepper, ribs and seeds removed, diced
  • 3 cloves garlic, diced
  • 2 tomatoes, chopped
  • 1 C black beans
  • 1 C kidney beans
  • 1 C cranberry beans
  • 1 t salt
  • 1/4 t pepper
  • 1/4 t ginger
  • 1 t chili powder
  • 1 t sweet paprika
  • 2 T tomato paste
  • 2 T balsamic vinegar
  • 2-3 C vegetable stock (beef or chicken would work too)
  • 1 T honey
  • 1 t butter
  1. Heat soup pot and add beef. Break up and cook for a few minutes. Add onion and serrano pepper, and cook for 5 minutes over medium heat, stirring occasionally.
  2. Add garlic, tomato paste, balsamic vinegar, and tomato. Cook for 2 minutes.
  3. Add beans, seasonings, stock, and honey. Bring to a boil, reduce to a simmer and cook for 30-60 minutes, stirring occasionally.
  4. Remove from heat and stir in butter.
  5. Taste and adjust seasonings if needed.
  6. Serve with your favorite cornbread.

Happy Eating!



April 2013



Joanna – An Ambassador for De Ma Cuisine

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Grains, Herbs, Main Dishes, One Dish Dinners, Rice, Vegan, Vegetables, Vegetarian

LentilStewForJo4A long long time ago (or about a year and a half ago), when I first started my blog, I asked a few people if they would be ambassadors. I told them that if they would tell people about my blog, I’d create a dish for and named after them.

Today, it’s Joanna’s turn.

Joanna is a dear friend of mine.

She is one of the most talented graphic designers I know.

She came up with my logo.

She designed business cards for me.

She loves food.


Jo prefers a vegetarian diet. A while ago she asked for suggestions for getting enough protein and iron.

When I was creating a dish for her, lentils and protein were my inspiration.

Lentils are a good source of lean protein. They have lots of folic acid and fiber and are a good source of iron. (1)




I’m thankful for this amazing, beautiful, sweet woman. Jo, I hope you enjoy this dish!!

Lentil and Rice Stew

Lentil and Rice Stew


  • 1 T garlic infused olive oil
  • 1 carrot, diced
  • 1 shallot, diced
  • 2 T tomato paste
  • 1 t dried parsley
  • 1/2 t dijon mustard
  • pepper
  • 1 1/2 t salt
  • 1/2 to 1 t red pepper flakes
  • pinch cumin
  • pinch smoked paprika
  • 1/4 C balsamic vinegar
  • 1 t maple syrup
  • 1 C lentils, sorted and rinsed
  • 1/2 C uncooked brown rice
  • 6 1/2 to 7 C vegetable stock (warmed - opt.)
  • 2-4 C water
  • 2 C spinach, roughly chopped
  • 1 t good olive oil
  • 1 lemon wedge/serving


  1. Heat soup pot. Add oil. When oil is hot, add carrot and a pinch of salt. Cook for 5 minutes over medium heat, stirring occasionally. Add shallot and another pinch of salt. Cook 2 minutes more.
  2. Add tomato paste, parsley, dijon, pepper, remaining salt, red pepper flakes, cumin, paprika, balsamic vinegar, and maple syrup. Stir and cook 2 minutes.
  3. Add lentils and rice to pan. Cook 2 minutes, stirring often.
  4. Add stock. Cover and bring to a boil. Uncover, reduce heat to medium and cook for 55-65 minutes, adding more stock if needed, until veggies are tender and lentils and rice are cooked.
  5. In last 5 minutes of cooking time turn heat to low and add spinach.
  6. Remove from heat and stir in olive oil.
  7. Serve with a squeeze of lemon.

(1) Nutrition Almanac, Fifth Edition, Lavon J. Dunne 2002