De Ma Cuisine

Recipes Archive

Wednesday

11

July 2012

0

COMMENTS

All-Star Nachos

Written by , Posted in Appetizers, Beans, Cheese, Dinner, Grains, Legumes, Main Dishes, Vegetables, Vegetarian

Nachos
Recipe Type: Appetizer, Main
Author: Rachel Oberg – De Ma Cuisine
Serves: 3-4
Ingredients
  • tortilla chips
  • 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
  • 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
  • 2 ears of corn, uncooked, kernels cut off the cob
  • 2 tomatoes, about 1 1/2 C, chopped
  • 1 bell pepper, chopped
  • 1 sm.-med. zucchini, about 1 1/2 C, chopped
  • 1/4 C onion, chopped
  • 1 T chili powder
  • 1 T smoked paprika
  • 1 T sweet paprika
  • 1 t ginger
  • 1/2 t cumin
  • pinch nutmeg
  • 1/8 t cayenne pepper (or more if you like it spicier)
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • 1-2 C cheese (pepperjack and mozzarella), shredded
  • salsa (for serving)
  • Greek yogurt (for serving)
Instructions
  1. Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
  2. (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
  3. On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
  4. Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!

 

Friday

6

July 2012

2

COMMENTS

Stephanie’s My oh my, that’s Great Thai!

Written by , Posted in Main Dishes

My oh my, that’s Great Thai!
Author: Stephanie Gladysz
Ingredients
  • So, let’s get started. Prepare your sauce by combining: 2 T. of red chili paste (we use Sambal Oelek)
  • 4 T. of brown sugar
  • 1 cup coconut milk (use premium, not light)
  • (You can adjust the amounts of these ingredients to suit your taste.)
  • Since you’re the cook, you get to select your favourite veggies and cut them into bite size pieces. We use red and green peppers, broccoli, grape tomatoes, garlic, bok choy, red onions, water chestnuts, green onions and zucchini.
  • More choices. Decide on your protein. Do you feel like chicken, beef or perhaps some seafood? Our favourite is shrimp and scallops.
Instructions
  1. Heat sauce mixture up slightly and set it aside.
  2. Prepare your jasmine rice according to the directions on the package.
  3. Stir fry the veggies in a little sesame oil until they’re softened and you see the colours become more vibrant. Set this aside and keep it warm.
  4. Stir fry the meat in some sesame oil until it’s thoroughly cooked.
  5. Now the fun part. Add the veggies and sauce to your protein and heat the whole mixture until it barely begins to bubble. Place your rice in a bowl, spoon a generous helping of your amazing culinary creation over the steaming rice and garnish it with some fresh, chopped cilantro or parsley.

 

Tuesday

3

July 2012

0

COMMENTS

Fresh Veggie Salsa

Written by , Posted in Appetizers, Condiments, Gluten Free, Sides, Vegetables, Vegetarian

Fresh Veggie Salsa
Recipe Type: Condiment, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 6-8
Fresh veggies are chopped up to make a bright and tasty salsa.
Ingredients
  • 1 small to medium zucchini, chopped
  • 2 small to medium summer squash, chopped
  • 2 jalapeños (or more, if you like it spicier) (seeds and ribs removed), diced
  • 2 bell peppers, chopped
  • 6 small to medium tomatoes, chopped
  • 1/4 C chives, chopped
  • 1 small red onion, diced
  • 2 cloves garlic, diced
  • 1/4 C olive oil
  • 1 T red wine vinegar
  • 2 T apple cider vinegar
  • 1 – 1/2 t salt
  • 1/2 t pepper
Instructions
  1. Chop veggies. Combine in a bowl and stir.
  2. Whisk vinegars with salt and pepper. Slowly whisk in olive oil. Pour over veggies. Stir to combine.
  3. Serve immediately, or refrigerate to let flavors combine a little more.
Notes

Would also be great to top grilled meat.

 

Monday

2

July 2012

0

COMMENTS

Bacon and Egg Roasted Potato Salad

Written by , Posted in Eggs, Meat, Pork, Potatoes, Roasting, Salads, Vegetables

Bacon and Egg Roasted Potato Salad
Recipe Type: Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 12-15
Potatoes and green beans are roasted and turned into a creamy potato salad.
Ingredients
  • 50-60 small red potatoes, cut in small chunks
  • 1 t salt
  • 1/2 lb. bacon, cooked and crumbled
  • 1 1/2 – 2 C green beans, cut in 1-2 inch pieces
  • 4 hardboiled eggs, chopped
  • 2 T olive oil
  • Dressing: 1 T dijon mustard
  • 1/2 C mayo
  • 1 T apple cider vinegar
  • 1/2 T honey
  • 1/2 C Greek yogurt
  • 1 t sweet paprika
  • 1 t salt
  • 1/2 t pepper
Instructions
  1. Toss potatoes with 3/4 t salt, and 1 1/2 T olive oil. On two baking sheets, roast at 350F for 15 minutes, flip potatoes and rotate baking sheets, bake 25-35 minutes more (or until potatoes are crispy outside and tender inside).
  2. Toss beans with remaining oil, and 1/4 t salt. Bake at 350F for 10-20 minutes.
  3. While potatoes and beans cook: Cook bacon. Drain on a paper towel lined plate. Whisk dressing ingredients together.
  4. Toss potatoes, beans, eggs, and dressing together. Toss with bacon right before serving.

 

Friday

29

June 2012

1

COMMENTS

Arlene’s Chicken or Turkey Salad

Written by , Posted in Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Vegetables

Arlene’s Chicken or Turkey Salad
Recipe Type: Salad, Main
Author: Arlene Doherty
Prep time: 15 mins
Total time: 15 mins
Serves: 4
Ingredients
  • 2 cups chopped, cooked chicken or turkey.
  • 1/2 cucumber
  • 1 stalk celery chopped
  • 1 apple diced
  • 1/2 c blueberries – they’re in season right now so that’s why I chose them
  • 1/ 2 c. grapes
  • 1/2 c. nuts – I used walnuts, but you could use almonds or pecans just as easily
  • Salad Dressing: 1/2 c mayonaise – either make your own or find one with as few ingredients as possible
  • 1 orange – cut in half and squeeze out all the juice, then use one of the halves to zest
  • 1 Tablespoon honey
  • 1 tsp. balsamic vinegar
  • 1/2 tsp onion powder
  • salt and pepper to taste
Instructions
  1. To the chicken or turkey add: cucumber, celery, apple, blueberries, grapes, nuts
  2. Use any combination of fruits and vegetables you like. I’ve even used chopped cherries when they’re in season. Since it’s peach season as well, you may want to try that as well.
  3. Stir this together.
  4. Mix all ingredients together and pour over the chicken mixture. Stir to coat well. Fill your plate with fresh greens and place about a cup of the chicken on top of the greens. And that’s it!
Notes

For a quick meal, purchase an already roasted rotisserie chicken from the grocery store. What I did was buy a 10 lb. turkey and roasted it with fresh rosemary, fresh lemons (juice squeezed all over the turkey and cut in half a laid in the roaster) salt and pepper. Roast at 325 degrees for about 4 hours. This way you have plenty of turkey for many different meals – after the turkey is off the bones, freeze using quart sized bags in 2 cup quantities.
This recipe is versatile. For instance use large tortillas to make a wrap or make lettuce wraps with it. It can also be place on top of bread to for a sandwich or as I often have done, eat it alone in a bowl! This is a “something for everyone” kind of meal!

 

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