De Ma Cuisine

Recipes Archive

Monday

25

February 2013

0

COMMENTS

Winter Veggie Taco Salad

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Salads, Vegetables, Vegetarian

Winter Veggie Taco Salad

Recipe Type: Salad, Main, Lunch, Dinner, Stove Top, Easy, Quick
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Winter veggies are added to Taco Salad to bring spring a little bit early.
Ingredients
  • 1/2 C beans, cooked
  • 2 T water
  • 1/8 t smoked paprika
  • dash cayenne
  • dash chili powder
  • salt
  • pepper
  • 4 C lettuce, torn
  • 1/4 C carrot, chopped or grated
  • 1/2 C broccoli, bite sized pieces
  • 1 C cauliflower, bite sized pieces
  • 2 T almonds, chopped
  • 1/4 C cheese, grated
  • 2 C chips, crumbled slightly
  • 1/4 C salsa
Instructions
  1. Heat beans, seasonings, and water in a small pot over low heat for about 5 minutes, or until beans are heated through.
  2. Top lettuce with beans and remaining ingredients. Toss and serve.
Calories: 268.21 Fat: 11.83 Carbohydrates: 15.66 Protein: 25.32

 

Friday

22

February 2013

0

COMMENTS

Eight Bean Soup

Written by , Posted in Beans, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Soups, Vegan, Vegetables, Vegetarian

Eight Bean Soup

Recipe Type: Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Eight different kinds of dried beans are soaked overnight, rinsed, then simmered for hours and hours on the stove. They make up this creamy soup and are complimented by flavors like lemon, balsamic vinegar, parsley, and garlic.
Ingredients
  • 1 T olive oil
  • 4 C dried 8 bean mixture, soaked overnight, and rinsed
  • 1 large shallot, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, diced
  • pepper, to taste
  • pinch cayenne
  • pinch ginger
  • 1 bay leaf
  • 3 T balsamic vinegar, divided
  • 4 C stock (chicken, veggie, or beef)
  • 4 C water
  • 4-6 C stock or water, as needed
  • 2-3 T lemon juice
  • 1/2 to 1 t salt
  • 1 T dried parsley
Instructions
  1. Heat soup pot. Add oil. Add shallot, carrot, garlic, and beans. Stir and cook 1 minute. Add pepper, ginger, cayenne, bay leaf, 1 1/2 T balsamic vinegar, 4 C stock, and 4 C water. Bring to a boil, then reduce heat to a simmer (medium-low heat) and cook for 4-5 hours, or until beans are tender. Check every 30 minutes, stirring and adding more liquid as needed, about 4-6 C in total.
  2. Add parsley, lemon juice, salt, and remaining balsamic vinegar. Cook 10 minutes. Taste and adjust seasoning and lemon juice as needed.
Notes
Delicious with Cornbread and a citrusy beer! For vegetarian or vegan, use a vegetable stock.

 

Friday

15

February 2013

0

COMMENTS

Honey Roasted Carrots and Parsnips

Written by , Posted in Dinner, Gluten Free, Roasting, Sides, Vegetables, Vegetarian

 

Honey Roasted Carrots and Parsnips

Recipe Type: Side, Roasting, Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Carrots and parsnips roast up crispy and kinda sweet.
Ingredients
  • 1 large carrot, sliced lengthwise in 1/4″ (or slightly thinner) slices
  • 2 parsnips, sliced lengthwise in 1/4″ slices
  • 1 t olive oil
  • tiny pinch salt
  • tiny pinch pepper
  • pinch smoked garlic sea salt (or regular sea salt)
  • 1/2 T butter
  • 1 T honey
Instructions
  1. Pre-heat oven to 375F and place rack in the center (if using only one baking sheet).
  2. Toss veggies with olive oil and a tiny pinch of salt and pepper. Place on a baking sheet*, with a bit of space between each slice. Bake for 20 minutes.
  3. Remove from oven and toss with smoked garlic sea salt, butter, and honey. Back onto the baking sheet, and return to oven. Bake 5-10 minutes more, or until veggies are slightly crispy, and tender in the middle (thicker slices may require more time).
  4. Remove from baking sheet while still hot.
Notes
*If using more than one baking sheet, rotate position after tossing with honey.

 

Friday

8

February 2013

0

COMMENTS

Polenta

Written by , Posted in Cheese, Dinner, Gluten Free, Sides, Vegetarian

Polenta

Recipe Type: Side, Cornmeal, Stove Top, Cheese
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 3/4 C cornmeal
  • 3 C water
  • 1 C milk
  • 1 C cheese, grated
  • salt
  • pepper
Instructions
  1. In a medium sized sauce pan, boil water and milk.
  2. Add cornmeal slowly, whisking as you do. Let it thicken. When it has, remove from heat.
  3. Whisk in cheese, a little bit at a time. Add salt, and pepper.

 

Wednesday

6

February 2013

0

COMMENTS

Mache and Citrus Salad

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Salads, Vegetables

Mache and Citrus Salad

Recipe Type: Salad, Main, Vegetables, Meat, Fruit, Nuts, Easy, Roasting, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 2 slices bacon, cooked and crumbled
  • 1 1/2 C mache
  • 1 1/2 C beet greens
  • 4 large navel oranges, peeled and chopped
  • 1 apple, chopped (toss with orange juice so they don’t turn brown)
  • 1/4 C feta cheese, crumbled
  • 1/4 C pistachios, chopped
  • Beet Chips
  • Buttermilk Dressing
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel. Cool, then crumble.
  2. Top greens with oranges, apples, feta, bacon, pistachios, and beet chips. Toss with dressing.

This recipe was inspired by a salad my friend, Christy, told me about. 🙂

Newer Entries →
← Older Entries

Looking for Something?

Support My Cookbook!

I’m raising money to publish my first cookbook! You can donate through GoFundMe or send money via PayPal.

Favorites

Burlap & Barrel Single Origin Spices

Otamot (10% discount code: RACHO10)

These are affiliate links. I get a small commission for any sales generated from these referrals.

Instagram

Recent Posts