De Ma Cuisine

Recipes Archive

Friday

13

April 2012

0

COMMENTS

Mushroom Frittata

Written by , Posted in Cheese, Eggs, Low Carb, Vegetables, Vegetarian

Mushroom Frittata
Recipe Type: Brunch, Egg Dish, Lunch, Dinner, Main, Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4-6
Combine eggs and veggies and you get a quick meal that looks a lot more difficult than it is!
Ingredients
  • 1 clove garlic, chopped
  • 1 package mushrooms, coarsely chopped
  • 1 spring onion, chopped
  • 1 C greens, chopped (I used kale and spinach)
  • 1 tomato
  • 8 eggs
  • 1/2 C milk
  • pinch nutmeg
  • pinch cayenne
  • salt
  • pepper
  • 1 T coconut oil
  • 1/2 to 1 C cheese, grated (I used smoked cheddar, Irish Cheddar, and parmesan)
  • 1 t fresh parsley, chopped
  • 2 fresh basil leaves, chopped
  • 1 sprig fresh oregano, chopped
Instructions
  1. Pre-heat oven to 375F. Heat oven proof skillet. Add mushrooms, cook 3-5 minutes over medium heat. Add oil (try to get some on the side of the pan so the eggs don’t stick), onion, garlic, salt, pepper, nutmeg, and cayenne; cook 2-3 minutes. Add tomato, cook 2 minutes.
  2. Lower heat to medium-low. Whisk eggs with milk, salt, and pepper. Add to pan. Stir once. Cook 1 minute, and stir again. Cook a few minutes more, or until eggs are starting to set.
  3. Sprinkle with cheese and place in oven for 10 to 20 minutes, or until eggs are set and cheese is melted.
  4. Let stand a few minutes before serving. Best served warm, but still yummy cold.

 

Monday

9

April 2012

0

COMMENTS

Scalloped Root Veggies with Gorgonzola

Written by , Posted in Sides, Vegetables

Scalloped Root Veggies with Gorgonzola
Recipe Type: Side, Root Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 8-10
Like scalloped potatoes? Try this variation, that has beets, carrots, and rutabagas!
Ingredients
  • 1/4 C gorgonzola, crumbled
  • 1 C cheddar, grated, divided
  • 1/2 C parmesan, grated, divided
  • 2 oz. (about 1/4 C) cream cheese
  • 2 T chives, chopped
  • 4 cloves garlic, chopped
  • olive oil/coconut oil, to grease the baking dish
  • 1 T honey
  • salt
  • pepper
  • 1 T dijon mustard
  • pinch cayenne
  • 2-3 C milk
  • 1 C yogurt (I used Greek)
  • flour
  • 2 carrots, thinly sliced (about 1/8″ slices)
  • 2 beets, thinly sliced (about 1/8″ slices)
  • 2-4 rutabagas, thinly sliced (about 1/8″ slices)
  • 1 turnip, thinly sliced (about 1/8″ slices)
Instructions
  1. Whisk together gorgonzola, 1/2 C cheddar, 1/4 C parmesan, cream cheese, chives, garlic, honey, salt, pepper, dijon, cayenne, milk, yogurt. (Doesn’t need to be smooth – cheese lumps are fine.)
  2. Grease 9×13 oven proof dish with oil. Pre-heat oven to 375F.
  3. Layer beets on bottom. Sprinkle with a bit of flour. Spoon a bit of cheese mixture over. Top with layer of rutabagas. Sprinkle with flour. Spoon a bit of cheese mixture over. Top with a layer of carrots. Sprinkle with flour. Spoon a bit of cheese mixture over. Repeat until all veggies are gone. Pour remaining cheese mixture over top.
  4. Cover with foil. Bake for 60-90 minutes. Uncover (once veggies are tender), sprinkle with remaining cheese, bake an additional 20-30 minutes.
Notes

I used a mandoline to get the slices nice and thin.

I baked this at 350F, but it took a really long time! We’re talking 2-3 hours.

 

Wednesday

4

April 2012

0

COMMENTS

Steak Salad with Homemade Gorgonzola Dressing

Written by , Posted in Beef, Cheese, Condiments, Dinner, Gluten Free, Low Carb, Lunch, Main Dishes, Meat, Salads, Sides, Vegetables

Steak Salad with Homemade Gorgonzola Dressing
Recipe Type: Salad, Beef
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Serves: 4
A perfect way to say hello to spring!
Ingredients
  • Dressing: 1/3 C Greek yogurt
  • 1/2 C buttermilk (or 1 T white vinegar, fill up to 1 C line with milk, stir, let stand 5 minutes)
  • 2 T mayo
  • 1 1/2 t lemon juice
  • 1 t dijon
  • 1 clove garlic, minced and made into a paste with salt (scrape and smash the small pieces in the salt with your knife)
  • 1 T chives
  • 1/4 C gorgonzola
  • Salad: 1 C arugula
  • 2 C lettuce
  • 2 C spinach
  • 2 steaks (marinated for at least 4 hours with balsamic vinegar, salt and pepper), thinly sliced
  • 1-2 T olive oil
Instructions
  1. Heat pan. Add oil. Heat oil. Cook steak for about 1 to 1 1/2 minutes on each side, or until it reaches desired doneness. Remove and let rest.
  2. Whisk together dressing ingredients.
  3. Top lettuce with steak and dressing.
  4. Serve with Red Cabbage and Apple Tarts

 

(I adapted this recipe to make my version of Ranch Dressing. I adapted that version of Ranch Dressing to make this Gorgonzola Dressing.)

Monday

2

April 2012

0

COMMENTS

Taco Salad

Written by , Posted in Beans, Beef, Fruit, Gluten Free, Legumes, Low Carb, Lunch, Main Dishes, Meat, Salads, Vegetables

Taco Salad
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
One of our favorite salads, any time of the year.
Ingredients
  • 1/4 to 1/2 lb. ground beef
  • 1-2 C beans (I like a mixture of pinto, kidney, and black)
  • 1 C cheese, grated (pepper jack or cheddar)
  • 1 carrot, grated
  • 1/2 C corn
  • 1 tomato, chopped
  • 2-3 T chives, chopped
  • ranch dressing, Greek yogurt, or sour cream
  • salsa
  • corn chips
  • sliced black olives (opt.)
  • 1 head lettuce (spinach or a mixture of both works well too)
  • chili powder
  • sweet paprika
  • smoked paprika
  • cumin
  • salt
  • pepper
Instructions
  1. Cook beef. Add seasonings. When it’s cook, add beans and heat through.
  2. On a plate, arrange lettuce/spinach, and top with chips (you can also do on the side if you want them to remain crunchy), beef and bean mixture, cheese, carrot, corn, tomato, chives, olives, salsa, and ranch or yogurt.
Notes

Any other veggies that are in season would be wonderful. You could try: bell peppers, squash, cherry tomatoes…

Friday

30

March 2012

0

COMMENTS

Oberg Blackberry Jam

Written by , Posted in Canning, Condiments, Fruit, Legacy

Oberg Blackberry Jam
Recipe Type: Jam
Author: Terry Oberg
Ingredients
  • 8 cups frozen berries (you want about 5 cups of crushed berries)
  • 7 cups of sugar
  • 1 box fruit pectin
Instructions
  1. Rinse the berries and measure out about 8 cups for frozen, since you want about 5 cups of crushed berries. Fresh berries can be crushed and measured that way.
  2. Measure out 7 cups of sugar into a separate container but do not pour it into fruit yet.
  3. Use a potato masher to crush the berries in a 6 or 8 quart pot. Stir in one box of fruit pectin. (I tried liquid pectin below, since the store was out of dry since it’s not really canning season, and I didn’t like it as well, plus it changes this recipe.)
  4. Bring the fruit and pectin mixture to a full rolling boil (a boil that can’t be stopped by stirring) on high heat, stirring constantly. Stir in the sugar fairly quickly, and return the mixture to a full rolling boil and then boil for exactly 1 minute, still stirring constantly.
  5. Remove from heat and then we pour the berry mix into some sort of pitcher to fill the jars since that’s easier than ladling the fruit into jars as most directions say. Just be very careful as you pour the big pot of boiling berry mix into the pitcher, because if it spills it can be really dangerous.
  6. Fill the clean jars within 1/4 inch of the top, and making sure the rim is clean, put on a lid and ring. The lids have been in a small saucepan of boiling water, and can be drained but we usually keep them in the hot water until we place them on the jar. They always seal that way.
  7. Let the jars cool, and check to make sure they have all cooled by pressing on the lid. Make sure they don’t pop. If some haven’t, just refrigerate them and use them first. Try to let the jars sit for a few hours until they’re cool, and then store them in a cool, dry place.
Notes

We usually use frozen berries since those are what we have left over from our Farmer’s Markets. Fresh berries will work the same.
I have cut the above sugar recipe to 5 cups, so there is more fruit than sugar, and it usually sets fine. We have had some batches not gel too well, but that can be used for pancake syrup.
We usually get about 4-5 pints out of this recipe. The box says 9 cups.

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