De Ma Cuisine

Recipes Archive

Wednesday

28

March 2012

1

COMMENTS

BLT Pizza

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pizza, Pork

BLT Pizza
Recipe Type: Pizza, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 2
I love BLTs, I love pizza, I love bacon… How about a BLT Pizza?! Yes, I think so.
Ingredients
  • 1 pizza crust
  • 1/2 tomato, sliced and quartered
  • 1-2 asparagus, thinly sliced on an angle
  • 1/2 to 1 C bacon, cooked and crumbled
  • 1-2 T chives, chopped
  • 1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
  • 1/2 C spinach, torn
  • Alfredo Sauce: 2 T olive oil
  • 2 T AP flour
  • 3-4 cloves garlic, minced
  • 1 C milk
  • 1/2 to – 1 C parmesan cheese, grated
  • salt
  • pepper
Instructions
  1. Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
  2. While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
  3. Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).

Wednesday

28

March 2012

0

COMMENTS

Green Salad with Orange Dressing

Written by , Posted in Condiments, Gluten Free, Low Carb, Lunch, Salads, Sides, Vegetables, Vegetarian

Green Salad with Orange Dressing
Recipe Type: Side, Salad, Dressing
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Total time: 10 mins
Serves: 2
Ingredients
  • lettuce
  • 1/2 C spinach
  • 1 carrot, grated
  • 1 apple, chopped
  • Dressing: 1/4 to 1/2 C good quality olive oil
  • juice from two oranges
  • salt
  • pepper
  • (you could add a splash of vinegar if you wanted)
Instructions
  1. Slowly whisk oil into orange juice, creating an emulsion. Add salt and pepper.
  2. In a bowl, add lettuce with spinach, carrot, and apple. Toss with dressing.
  3. Serve and enjoy!!

Monday

26

March 2012

0

COMMENTS

12 Hour Chili

Written by , Posted in Beans, Beef, Crock Pot, Dinner, Gluten Free, Legumes, Low Carb, Main Dishes, Meat, Soups, Vegetables

12 Hour Chili
Recipe Type: Chili, Soup, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 16 mins
Cook time: 12 hours
Total time: 12 hours 16 mins
Serves: 6-8
Chili cooks all day in the Crock Pot. The house will smell amazing, the food will taste even better!
Ingredients
  • 6-8 C beans (I used black, pinto, and kidney), soaked overnight, but not cooked
  • 1 lb. ground beef
  • 1/4 C sundried tomatoes, finely chopped or pureed
  • 3 cloves garlic, minced
  • 1 C cauliflower, finely chopped
  • 1/2 C leeks, chopped
  • 4-6 C water
  • 3 T chili powder
  • 1 T smoked chili and garlic sea salt
  • 2 T smoked paprika
  • 2 T sweet paprika
  • 2 t cumin
  • 1 t ginger
  • 1/2 t nutmeg
  • 1 t pepper
  • regular salt (opt.) to taste
  • 1/4 C + 2 T balsamic vinegar, divided
  • 1 T honey
  • 2 T molasses
  • 1 T cornstarch, disolved in 1/4 C water (opt.)
Instructions
  1. Soak beans overnight. Rinse well.
  2. Add all ingredients except 2 T balsamic vinegar, cornstarch and 1/4 C water to Crock Pot. (When adding the 4-6 C water: Beans will absorb water, so make sure there’s enough so it doesn’t burn, but not so much that it’s too soupy.)
  3. Cook on high for 8 hours, then on low for remaining 4 hours. If it hasn’t thickened enough, add cornstarch dissolved in 1/4 C water. This will help.
  4. Add 2 T balsamic vinegar right before serving.
  5. Serve with cornbread, chips and guacamole, and topped with things like: Greek yogurt, cheese, salsa (if you need more heat), or chives.

Friday

23

March 2012

0

COMMENTS

Natali’s “Sugar Dream” Cookies

Written by , Posted in Baking, Cookies, Dessert

Natali’s “Sugar Dream” Cookies
Recipe Type: Dessert, Cookies
Author: Natali Carrera
Ingredients
  • 2 sticks of butter (1/2 lb.)
  • 3 T cream cheese (full fat please)
  • 1 T milk (I used non-fat)
  • 1.5 t vanilla extract
  • 2 c. + 2 T sugar
  • 1 egg yolk
  • 1 c. vegetable oil
  • 1 t. baking soda
  • 1 t. salt
  • 4 c. flour
Instructions
  1. Cream together the butter, cream cheese, milk, vanilla and sugar until well blended. (About 3 minutes on medium speed)
  2. Add the egg yolk and oil, mixing on low speed.
  3. Once the previous ingredients are incorporated, add the baking soda salt and flour. It is best to mix the baking soda and salt into the flour with a whisk prior to adding to the mixing bowl.
  4. Refrigerate the dough for 2-4 hours.
  5. Roll the dough into balls and press to flatten slightly on a cookie sheet lined with either parchment paper or a silicone baking sheet. You want the cookies to be a pretty good size, abound 2 inches or a little larger. Space cookies at least an inch apart.
  6. Bake for approximately nine minutes. The cookies should be only slightly golden on the edges. Overcooking this recipe significantly alters the texture of the cookie, so be sure to set a timer and check by eight minutes.
  7. Allow the cookies to cool for 2-3 minutes before moving to a cooling rack to avoid breakage.
  8. Enjoy!

Wednesday

21

March 2012

0

COMMENTS

Spaghetteroni and Cheese

Written by , Posted in Beef, Cheese, Dinner, Main Dishes, Meat, Pasta, Sauces, Vegetables

Spaghetteroni and Cheese (version the second)
Recipe Type: Pasta, Main, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 2-4
I wanted Mac and Cheese, but I also wanted Spaghetti. So I combined them. I’m so glad I did.
Ingredients
  • 1/2 lb. (or enough for 2-4 people) spaghetti or other pasta
  • Spaghetti Sauce:
  • 1/2 to 1 lb. ground beef
  • 1 – 15 oz. can tomato sauce
  • 1 leek, washed and chopped
  • 4 medium cloves garlic, chopped
  • I C cauliflower, finely chopped
  • 1 carrot, grated
  • 1/2 C kale, chopped
  • 1 sprig fresh rosemary, chopped
  • 3 sprigs fresh oregano (or about 1 t dried), chopped
  • 6 leaves fresh basil, chopped
  • 1 t dried basil
  • 1 t dried parsley
  • 1/2 t dried thyme
  • salt
  • pepper
  • 1 T olive oil
  • Bechamel Sauce (cheese sauce) 2 T olive oil
  • 2 T flour
  • 1 t spicy brown mustard
  • 1-2 C pasta water
  • 1 C milk (I used 2%)
  • 1 C cheese (parmesan and cheddar)
  • salt
  • pepper
  • 1 t smoked paprika
Instructions
  1. Cook pasta. Meanwhile, cook meat. Drain and wipe out pan if necessary.
  2. Add to meat pan: 1 T olive oil, leek, carrot, cauliflower, and garlic. Cook until veggies are tender (about 5-10 minutes) over med heat. Add tomato sauce, herbs, and seasonings.
  3. Drain pasta, reserving 1-2 C water (helps the sauce stick to the pasta). (If meat sauce is finished first, add pasta water, adding enough until it reaches desired consistency, cover and let simmer on lowest heat setting.)
  4. Heat oil in a pan. Add flour and whisk together, cook for 30-60 seconds. Slowly whisk in milk and water. Once it thickens, add mustard and paprika. Turn off heat and add cheese, whisking in.
  5. Top pasta with beef sauce and cheese sauce and more grated parmesan (and fresh basil if you’d like).
  6. Great with a spinach salad with some chopped apple, and orange dressing. Or, garlic bread would of course be good.
Notes

2/5 (only because you have to make a bechamel/cheese sauce, which can be difficult at first)

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