De Ma Cuisine

Recipes Archive

Friday

26

July 2013

0

COMMENTS

Angel Scones

Written by , Posted in Baking, Bread, Breakfast, Brunch, Fruit, Legacy, Snacks

 

Angel Scones
Recipe Type: Breakfast, Bread, Baking, Oven
Author: Susan Pries
Cook time:
Total time:
Ingredients
  • 1/2 C white flour
  • 1/4 C whole wheat flour
  • 1 1/2 t flax seed, ground
  • 1 1/2 t baking powder
  • 3/4 t quick rise yeast
  • 1/8 t salt
  • 1/4 t sugar or equivalent
  • 1/2 C buttermilk
  • 1/8 C butter, melted
  • For Sweet Scones: 1 T brown sugar
  • 2 T dried cranberries, chopped
  • 2 T pecans or almonds, chopped
  • 3/4 t lemon juice
  • dash t cinnamon
  • For Savory Scones: 2 T cheese, grated
  • 3/4 t chives
  • 1/4 t dill
  • 1 T cooked bacon, chopped (opt)
Instructions
  1. Stir together flours, flax seeds, baking powder, yeast, salt, and sugar.
  2. Mix buttermilk and butter and add to flour mixture.
  3. Add either sweet or savory ingredients.
  4. Mix and gently knead until dough holds together.
  5. Shape into 2″ diameter log, slice into 1/2″ slices.
  6. Let rise/rest 10 – 30 minutes.
  7. Bake on lightly greased baking sheet, at 350′ F for 8-15 minutes.
  8. Serve warm with butter & jam.

 

Monday

22

July 2013

2

COMMENTS

Fried Eggplant Ratatouille

Written by , Posted in Bread, Cheese, Dinner, Eggs, Fruit, Lunch, Main Dishes, Toasting, Vegetables, Vegetarian

 

Fried Eggplant Ratatouille
Recipe Type: Main, Stove top, Dinner, Vegetarian
Cuisine: French
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
A twist on a classic – the eggplant is fried, the other veggies are raw.
Ingredients
  • 1 eggplant, peeled and thinly sliced 1/2″ thick
  • salt (for eggplant)
  • 1 to 2 eggs, whisked
  • 1/2 to 1 C AP flour
  • pinch salt
  • pinch pepper
  • pinch cayenne
  • olive oil, for frying
  • 1 bell pepper, diced
  • 1 tomato, diced
  • 1/4 C red onion, diced
  • 1 summer squash, diced
  • 1 clove garlic, minced
  • 1/4 t thyme
  • salt, to taste
  • pepper, to taste
  • pinch cayenne
  • 1/2 t honey
  • 1-2 T lemon juice
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1/2 t dijon mustard
  • pinch red pepper flakes
  • 4 thin slices of bread
  • 1 ball mozzarella, in large chunks
  • fresh basil, chopped, for topping
Instructions
  1. Pre-heat oven to 200F. Place a baking sheet with a cooling rack in the middle in the oven.
  2. Sprinkle eggplant generously with salt. Let sit for 15-30 minutes to draw out some of the moisture (reducing bitterness). Rinse and pat dry.
  3. Whisk together garlic, thyme, salt, pepper, cayenne, honey, lemon juice, olive oil, balsamic vinegar, dijon mustard, and red pepper flakes.
  4. Combine bell pepper, onion, tomato, and summer squash with dressing.
  5. Toast bread.
  6. Mix flour with a bit of salt, pepper, and cayenne. Heat skillet and add oil. Dip eggplant in egg then in flour. When oil is hot, add eggplant to skillet and cook over medium to medium high heat for a few minutes on each side (they’re done when they’re crispy and slightly browned). Place cooked eggplants on the cooling rack on the baking sheet in the oven to keep warm.
  7. Top 2 slices of eggplant with a piece of bread, mozzarella, some of the veggie mixture, 2 more slices of eggplant, bread, mozzarella, and veggies. Top with fresh basil.

 

Friday

19

July 2013

0

COMMENTS

Tomato and Onion Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Main Dishes, Pizza, Vegetables, Vegetarian

 

Tomato and Onion Pizza
Recipe Type: Pizza, Main, Dinner, Baking, Oven
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
A simple pizza is the perfect way to end the week.
Ingredients
  • 1 pizza crust
  • olive oil or AP flour for the baking sheet
  • 1/2 C (or more) tomato sauce
  • 1 t dried basil
  • 1/4 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried parsley
  • 1/4 t dried rosemary, chopped
  • 1/4 t red pepper flakes
  • salt, to taste
  • pepper, to taste
  • 1 ball mozzarella cheese, sliced
  • 1-2 tomatoes, sliced
  • 1/2 red onion, sliced
  • 1 t dried or fresh savory
  • lemon wedges, for serving
Instructions
  1. Pre-heat oven to 425F.
  2. Dust baking sheet with flour or grease with oil. Roll out or press out pizza crust. Bake crust for 5 minutes.
  3. Stir together tomato sauce and seasonings (except savory). Taste and adjust if needed.
  4. Top crust with sauce, cheese, tomatoes, onion, and savory. Bake for 7-10 minutes (or according to your crust’s baking instructions).
  5. Serve with a squeeze of lemon.

 

Friday

12

July 2013

0

COMMENTS

Braised Beans

Written by , Posted in Beans, Dinner, Gluten Free, Legumes, Sides, Vegetables, Vegetarian

 

Braised Beans
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 2 C dried cranberry beans, soaked overnight and drained
  • 1 C green beans, chopped
  • 1/2 C daikon radish, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 T honey
  • 2-3 C vegetable stock
  • 1/4 C tomato paste
  • pinch cayenne
  • pinch ginger
  • salt, to taste
  • pepper, to taste
  • 1 T molasses
  • 1 T balsamic vinegar
  • juice from 1 lemon
Instructions
  1. After beans have soaked overnight and been drained, cover with water and boil for 1 hour.
  2. Add all remaining ingredients except lemon juice. Bring back to a boil, then simmer for about 2 hours, or until beans are fully cooked.
  3. Add lemon juice.
  4. Taste and adjust seasoning if needed.

 

Wednesday

10

July 2013

0

COMMENTS

Asian Chicken Salad

Written by , Posted in Condiments, Dinner, Fruit, Gluten Free, Leftovers, Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Sides, Vegetables

 

Asian Chicken Salad
Recipe Type: Salad, Main, Meat, Vegetables
Cuisine: Asian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 4-6 C lettuce, torn
  • 1 carrot, sliced into rounds (about 1 C)
  • 2 medium tomatoes, cut into wedges (about 1 1/2 C)
  • 1 bell pepper, julienned or thinly sliced (about 1 C)
  • 1 sweet pepper, seeded and chopped (about 1/4 C)
  • 1 summer squash, julienned or thinly sliced (about 1 C)
  • 1 cucumber, halved and sliced in half moons (peeled and seeded if desired) (about 1/2 C)
  • 2 T red onion (optional), chopped
  • 1/2 T chives or green onion, chopped
  • 1 C chicken, cooked and chopped (I used leftovers)
  • 1/3 C almonds, chopped, for topping
  • 1 T sesame seeds, for topping
Instructions
  1. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes. Watch carefully so they do not burn.
  2. Combine veggies and chicken in a bowl. Top with almonds, sesame seeds, and Honey-Dijon Dressing. Toss to combine.

 

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