De Ma Cuisine

Recipes Archive

Wednesday

8

May 2013

0

COMMENTS

Roasted Berries and Apriums with French Vanilla Ice Cream

Written by , Posted in Breakfast, Condiments, Dessert, Fruit, Gluten Free, Roasting, Vegetarian

 

Roasted Berries and Apriums with French Vanilla Ice Cream
Recipe Type: Dessert
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 C apriums, quartered
  • 1 C strawberries, halved
  • 1 T butter, melted
  • 3 T orange juice
  • 1-2 T lemon juice
  • 1 T honey
  • 1/8 t cinnamon
  • pinch nutmeg (opt.)
  • tiny tiny dash salt
  • your favorite French Vanilla Ice Cream, for serving
Instructions
  1. Pre-heat oven to 375F.
  2. Toss fruit with butter. Roast on a baking sheet for 10-15 minutes.
  3. Whisk together orange and lemon juices, honey, cinnamon, nutmeg, and salt.
  4. Toss fruit with honey mixture.
  5. Serve fruit over top of ice cream.
Notes
This fruit and sauce could also be served for breakfast over Greek yogurt, Pancakes, Waffles, or French Toast.

 

Friday

3

May 2013

0

COMMENTS

Avocado, Tomato, and Fava Bean Dip

Written by , Posted in Appetizers, Beans, Breakfast, Brunch, Condiments, Dinner, Fruit, Gluten Free, Legumes, Lunch, Sides, Snacks, Vegetables, Vegetarian

 

Avocado, Tomato, and Fava Bean Dip
Recipe Type: Dip, Appetizer, Condiment, Snack, Lunch, Dinner, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 1-2
A twist on chips and dip.
Ingredients
  • 1/2 avocado, chopped
  • 1 tomato, chopped
  • 1/4 C fava beans (cooked and shelled)
  • 1/4 C Greek yogurt
  • 1 T lemon juice
  • red pepper flakes
  • dash smoked paprika
  • salt
  • pepper
Instructions
  1. Pile avocado, tomato, fava beans, and yogurt in a bowl. Top with seasonings and lemon juice.
  2. Eat with your favorite tortilla chips.
Notes
Amounts are to taste. Use more or less as you’d desire. I used leftover fava beans to make this super quick.

 

Friday

26

April 2013

1

COMMENTS

Spring Vegetable Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Pasta, Soups, Vegetables, Vegetarian

 

Spring Vegetable Soup
Recipe Type: Main, Dinner, Soup, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 T olive oil
  • 1/3 daikon radish, finely chopped
  • 2 carrots, finely chopped
  • 2 parsnips, finely chopped
  • 1 lg. spring onion bulb, finely chopped
  • 1 lg. green garlic, finely chopped
  • 1/4 red cabbage, finely chopped
  • 1 pint sugar snap peas, roughly chopped
  • 1 to 1 1/2 t salt
  • Pinch cayenne
  • 1/4 t dried rosemary
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried Italian seasoning
  • Freshly ground black pepper
  • 2 T lemon juice, divided
  • 6-8 C vegetable stock
  • 1 T butter
  • 1/2 pkg rotini rice pasta
Instructions
  1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
  2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
  3. Cook pasta separately, according to package instructions.
  4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
  5. To serve, place some pasta in a bowl and ladle soup overtop.

 

Monday

22

April 2013

2

COMMENTS

Pollo alla Caprese for Cathy

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Low Carb, Main Dishes, Meat, Poultry, Roasting

 

Pollo alla Caprese (Caprese Chicken) for Cathy
Recipe Type: Dinner, Main, Chicken, Meat
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 chicken breasts
  • 1 T olive oil
  • salt
  • pepper
  • 1/2 ball fresh mozzarella
  • 1/4 to 1/2 C balsamic vinegar
  • 1 C water or stock
  • 1 tomato, sliced
  • fresh basil
Instructions
  1. Pre-heat oven to 375F. Sprinkle both sides of chicken with salt and pepper.
  2. Heat an oven-proof skillet. Add olive oil. Over medium-high heat, sear chicken for about 2 minutes on each side.
  3. Top chicken with tomato, and a sprinkle of salt and pepper. Pour water and 2 T of the balsamic into the skillet around the chicken. Cover and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 170F.
  4. Bring remaining balsamic vinegar to a boil. Reduce to a simmer and cook, keeping an eye on it, until it’s reduced down and syrupy.
  5. Uncover and top with mozzarella and bake just until cheese is melted, about 5 minutes.
  6. Serve chicken topped with basil and a drizzle of reduced balsamic vinegar.

 

Monday

15

April 2013

0

COMMENTS

Smoothie

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Vegetables, Vegetarian

 

Smoothie
Recipe Type: Drink, Fruit, Vegetable
Author: Rachel Oberg – De Ma Cuisine, adapted from Jacob Pries’ recipe
Prep time:
Total time:
Serves: 2
Goodness in a glass!
Ingredients
  • 1 navel orange or 2 mandarin oranges, peeled (I like to peel with a knife so I can remove the outside of the segments)
  • 2 super ripe bananas (fresh or frozen)
  • 1 C kale or spinach
  • 1/3 C milk
  • 1/2 C Greek yogurt
Instructions
  1. Combine all ingredients in your favorite blending apparatus. Blend to desired consistency.

 

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