De Ma Cuisine

Recipes Archive

Wednesday

15

August 2012

0

COMMENTS

Hardboiled Eggs

Written by , Posted in Eggs, Low Carb

Hardboiled Eggs
Author: Rachel Oberg – De Ma Cuisine
Prep time: 1 min
Cook time: 15 mins
Total time: 16 mins
Ingredients
  • eggs
  • water
  • 1 T white vinegar
Instructions
  1. Bring water to a boil, covered.
  2. Add vinegar.
  3. Carefully add eggs.
  4. Cook 15 minutes.
  5. Remove from heat and run under cold water.
  6. Cool completely.

 

Friday

10

August 2012

0

COMMENTS

Aglio e Olio – Skillet Chicken Breasts

Written by , Posted in Bread, Dinner, Low Carb, Main Dishes, Meat, Poultry

Aglio e Olio – Skillet Chicken Breasts
Recipe Type: Main, Dinner, Chicken
Author: Lidia Bastianich (loved by Paige Whiting)
Serves: 6
Ingredients
  • 6 chicken breast halves, skinless and boneless (about 2 pounds)
  • ¾ teaspoon salt, plus more as needed
  • ½ cup flour, for dredging the chicken
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons butter
  • 8 or more big garlic cloves, sliced
  • ¼ teaspoon pepperoncino (I leave this out since I didn’t want it too spicy)
  • 3 tablespoons tiny capers in brine, drained
  • 2 tablespoons red wine vinegar
  • 1 cup Chicken Broth or Vegetable Broth (homemade broth is of course recommended)
  • 1 tablespoon fine dry bread crumbs
  • 3 tablespoons chopped fresh Italian parsley
Instructions
  1. Trim the chicken-breast halves
  2. Sprinkle both sides of the breasts with salt, using about ½ teaspoon in all. Spread the flour on a piece of wax paper and press and toss each breast to coat lightly on all surfaces.
  3. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place without moving them, until they are sizzling. After about 2 minutes lift the first breast you put in the pan and check the underside. You want it to be light brown. Cook longer if needed, then turn all the breasts over when they’ve just begun to color.
  4. Quickly scatter all the garlic slices into the spaces between the chicken pieces, turn the heat up slightly, shake the pan, and stir the garlic slices around in the hot fat so they separate. After a minute, when the garlic has begun to sizzle, sprinkle the peperoncino flakes in a hot spot; toast for a minute, then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings, and run the hot juices all around the breasts.
  5. Raise the heat another notch. When everything is sizzling hard, pour the wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for ½ a minute or so, then pour in the broth.
  6. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining 2 tablespoons of oil all around the pan, and sprinkle another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix. Within a couple minutes the bread crumbs will thicken the sauce visibly; cookshaking the skillet, until it has the consistence you like. Turn off the heat, scatter the parsley over everything and shake the skillet again.
  7. Serve right away.
Notes

Once you chop and measure everything, it cooks really fast. Because of this, I make all my side dishes before I start cooking this.

 

Monday

6

August 2012

0

COMMENTS

Cornmeal Pancakes

Written by , Posted in Appetizers, Breakfast, Dessert, Eggs, Gluten Free

Cornmeal Pancakes

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 t coconut oil (plus a little more for cooking)
  • 2 egg
  • 1 t baking soda
  • 2 t baking powder
  • pinch salt
  • 1/4 T maple syrup
  • 1 C cornmeal
  • 1/2 C buttermilk
  • roasted almonds, chopped (optional – for topping)
Instructions
  1. Mix wet ingredients in a small bowl.
  2. In a separate bowl, mix dry ingredients.
  3. Whisk all ingredients together.
  4. Let stand 5 minutes. (The batter should be pretty thin.)
  5. Put a little bit of coconut oil on the hot griddle, over medium-low heat. Pour a small amount of batter in a circle (about 1/8 C or less). Cook about 2 minutes on the first side (until the bubbles that form stay, and don’t pop and disappear), flip, cook about 1 minute on the second side.
  6. Top with Warm Persimmon Sauce, chopped almonds, and maple syrup.

 

Friday

3

August 2012

0

COMMENTS

Enchiladas

Written by , Posted in Baking, Beans, Cheese, Dinner, Gluten Free, Leftovers, Legumes, Main Dishes, Quinoa, Sauces, Vegetables, Vegetarian

Enchiladas
Recipe Type: Dinner, Main, Casserole
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 6-10 tortillas (depending on size)
  • salt
  • pepper
  • 1 C cheese, grated
  • 1/2 C salsa
  • Filling: 1 C quinoa cooked (I used leftovers)
  • 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
  • 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
  • 1-2 ears of corn, off the cob
  • 1 small onion, diced
  • 1 clove garlic, diced
  • 2 t olive oil, divided
  • Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
  • 1 T chili powder
  • 1 T sweet paprika
  • 1/2 T smoked paprika
  • 1 t bacon grease (opt.)
  • 1 t salt
  • 1/2 t pepper
  • Serving: salsa
  • Greek yogurt (or sour cream)
  • avocado, chopped
  • fresh corn off the cob
  • tomato, chopped (opt.)
  • chives, chopped (opt.)
  • cilantro, chopped (opt.)
Instructions
  1. Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
  2. Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
  3. Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
  4. Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
  5. Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Notes

Gluten Free if you use corn tortillas.

 

Thursday

26

July 2012

1

COMMENTS

Rindfleisch Gulasch (Beef Stew)

Written by , Posted in Beef, Crock Pot, Dinner, Main Dishes, Meat, Soups, Vegetables

Rindfleisch Gulasch (Beef Stew)
Recipe Type: Main, Dinner, Stew, Soup
Author: Regina Stamness
Ingredients
  • 2 onions, finely chopped, use food processor
  • 1 lb of cubed stew meat
  • smart balance or butter for browning onions and meat
  • 4 Tblsp Paprika
  • 2 tsp Caraway seeds
  • 2 Tblsp Rice Vinegar
  • 5-6 beef stock
  • salt
  • pepper
  • 2 Bay leaves
  • 3 Tblsp Ground Majoram
  • 2 tsp Oregano
  • 1 small can tomato soup
Instructions
  1. Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
  2. In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
  3. Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
  4. During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
  5. Thicken sauce with cornstarch if desired.
  6. Season to taste.
Notes

Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.

 

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