De Ma Cuisine

Recipes Archive

Monday

17

June 2013

0

COMMENTS

Hot Chicken Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Poultry, Soups, Vegetables

 

Hot Chicken Chili
Recipe Type: Soup, Main
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 t garlic powder
  • 1 t cumin
  • 1/2 t dried oregano
  • 1/2 t ground coriander
  • 1/8 t cayenne pepper
  • 1 t olive oil
  • 1 lb. chicken, small-diced
  • 1/4 C chopped onion
  • 1 C chicken broth
  • 1 can (4 oz.) jalapeños or green chilies
  • 2 cans white kidney beans (undrained) or other white beans
  • Monterey Jack cheese, grated, for topping
  • sliced green onions, for topping
Instructions
  1. Blend seasonings. Heat oil in pan over medium heat. Add chicken and half of the spices. Cook 4-5 minutes, stirring often.
  2. Add onion; sauté.
  3. Add the rest of the ingredients except the beans. Add more water if necessary. Simmer 30 minutes.
  4. Add the beans – simmer 10 minutes.
  5. Serve topped with cheese and green onions.

 

Wednesday

12

June 2013

0

COMMENTS

Panzanella Salad with Summer Veggies

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

 

Panzanella Salad with Summer Veggies
Recipe Type: Main, Salad, Bread, Vegetables, Vegetarian
Cuisine: Italian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Does it count as a salad if there’s no lettuce? I think so. Combine some day old bread with fresh summer veggies, and you’ve got dinner!
Ingredients
  • 1 loaf bread, sliced (will end up with about 7-8 C when it’s chopped)
  • olive oil
  • pinch salt
  • pinch pepper
  • 1 clove garlic
  • 1 1/2 C summer squash, grated
  • 1 carrot (1 C), grated
  • 1 C green beans, cut into 1″ pieces
  • 2 T red onion (opt.), chopped
  • 1/2 C cherry tomatoes, halved
  • 1/2 C tomato, chopped
  • 1 C parmesan cheese, grated
  • Dressing: 1/2 to 1 T fresh tarragon, chopped
  • 1 T fresh parsley, chopped
  • 1/4 t chives, chopped
  • 1 clove garlic, diced or minced
  • salt (to taste)
  • pepper (to taste)
  • 2 T balsamic vinegar
  • 1/4 C olive oil (or more – to taste)
Instructions
  1. Arrange bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350F for 10-15 minutes, or until slightly toasty. Rub each slice with the clove of garlic. Cut into chunks.
  2. Whisk dressing ingredients together. Toss with veggies and cheese.
  3. Right before serving toss veggie mixture with bread. OR place some bread on a plate and top with veggie mixture.

 

 

Monday

10

June 2013

0

COMMENTS

Spicy Roasted Potato Salad

Written by , Posted in Beans, Dinner, Fruit, Gluten Free, Lunch, Potatoes, Roasting, Salads, Sides, Vegetables, Vegetarian

 

Spicy Roasted Potato Salad
Recipe Type: Side, Salad, Potato, Vegetables, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-12
Take your average potato salad and spice it up!
Ingredients
  • 6-10 large potatoes, cut into chunks
  • 1 t salt
  • 3 C green beans, cut into 1-2″ pieces
  • 2 T olive oil
  • 1 jalapeño, halved (seeds and ribs removed if desired – use gloves or scrape out with a knife)
  • Dressing: 1 T fresh chives, chopped
  • pinch cayenne
  • pinch red pepper flakes
  • 1/2 smoked paprika
  • 1/2 t sweet paprika
  • salt, to taste
  • pepper, to taste
  • 1 T lemon juice
  • 1/2 T dijon mustard
  • 1/4 C mayo
  • 3/4 C Greek yogurt
  • 2 T olive oil
  • 6 cloves roasted garlic, mashed
Instructions
  1. Cut the top off a head of garlic. Drizzle with olive oil and wrap with tinfoil. Bake at 350F for 45 minutes. Let cool. Squeeze pulp from skin. Mash.
  2. Toss potatoes with 3/4 t salt and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 45-60 minutes, or until potatoes are crispy outside and tender inside (different types of potatoes may vary the amount of cooking time needed). Rotate the baking sheets halfway through to ensure that both pans are ready around the same time.
  3. Place jalapeño cut side down on a baking sheet. Toss beans with remaining olive oil and 1/4 t salt and sprinkle around jalapeño. Bake for 15-20 minutes.
  4. Let beans, potatoes, and jalapeños cool completely in the fridge. Chop jalapeño into small pieces.
  5. Whisk dressing ingredients together.
  6. Toss potatoes, beans, jalapeño, and dressing together.

 

Monday

27

May 2013

0

COMMENTS

Squash and Polenta Soup

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Leftovers, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

 

Squash and Polenta Soup
Recipe Type: Soup, Main, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Leftover polenta is made into a wonderful soup.
Ingredients
  • 1-2 T olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 4 small and 1 large zucchini/summer squash, chopped
  • 1/4 C daikon radish, minced
  • 1 large tomato, chopped
  • 1/4 C white wine (or 1 T white wine vinegar)
  • 1 T lemon juice
  • 2 C Tomato and Savory Polenta
  • 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
  • pinch cayenne
  • salt and pepper, to taste
  • 1/2 t dried savory, crumbled
Instructions
  1. Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
  2. Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
  3. Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
  4. (Optional: If you have squash haters, you could blend the soup.)

 

Friday

17

May 2013

2

COMMENTS

Strawberry Jam

Written by , Posted in Canning, Condiments, Fruit, Gluten Free, Vegetarian

 

Strawberry Jam
Recipe Type: Condiment, Sauce, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Made with honey, maple syrup, lemon, and strawberries, this jam is delicious and sweet!
Ingredients
  • 3 pints (heaping 4 C) strawberries, hulled and roughly chopped
  • 1 1/3 C honey
  • 1/3 C maple syrup
  • 1/4 C lemon juice
  • zest from 1 small lemon
Instructions
  1. Put a plate in the freezer. Combine berries, lemon zest, honey, and syrup in a large pot. Mash with a potato masher. Bring to a rapid boil (spoon stirring is unable to stop the bubbling) and boil, stirring often, for 3-5 minutes.
  2. Reduce to medium heat and simmer for 20 minutes (or until jam is to desired thickness – to test put a small amount on the chilled plate to cool quickly and check thickness), stirring occasionally with a wooden spoon.
  3. Remove from heat. Stir in lemon juice.
  4. Let it stand for 5 minutes. Ladle into clean half pint jars, leaving about 1/2 inch of space at the top. Wipe any jam from the lip of the jar and place lid on. Let stand for 15-30 minutes and then place in the refrigerator. Cool completely and then place in the freezer.

 

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