De Ma Cuisine

Recipes Archive

Wednesday

31

August 2011

0

COMMENTS

You Have to Try This Chicken! (Roasted Chicken)

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

You Have to Try This Chicken!
Recipe Type: Main, Poultry, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 90 mins
Total time: 1 hour 35 mins
Serves: 2-4
This is one of the easiest dinners ever, and one of the best chickens I’ve ever made (although nothing will beat the chicken my Oma makes!).
Ingredients
  • 1 whole chicken (remove the neck and giblets if they’re still in there – yes, gross!) – keep the skin on!
  • 2 T olive oil
  • 1/4 C apple cider
  • 1/4 C white wine
  • splash of water
  • salt, pepper
  • 1 t French Green Blend Salt (it says there is Atlantic sea salt, sea lettuce and dulse nori in it, in case you can’t find the blend)
Instructions
  1. Line a baking dish with foil, drizzle foil with olive oil and a tiny sprinkle of salt and pepper, and pour in cider, wine and water.
  2. Place chicken, breast side up, and drizzle with oil and season with salts and pepper.
  3. Bake at 375F for 90 minutes (basting every 30), or until a meat thermometer inserted into a thick part of the meat (not touching bone) reads 180F.
Notes

I served this with cheesy polenta (basically – cornmeal in boiling water, with cheese stirred in) and sauteed veggies. It would also be great with any sort of potatoes and baked broccoli. Oh, and eat the skin – it tastes amazing! 🙂

Wednesday

31

August 2011

1

COMMENTS

Sheila’s Potato Pan Rolls

Written by , Posted in Baking, Bread, Leftovers

 

Sheila’s Potato Pan Rolls
Author: Sheila Magaña
Prep time:
Cook time:
Total time:
I made these rolls for a ThanksaChristmas dinner that we went to with friends in 2010. They were a big hit. This recipe is not my own, it’s from my friend Sheila (I have the directions written out the way I did them, Sheila’s way might be a tad different).
Ingredients
  • 1 C smooth mashed potatoes
  • 1 C warm water (between 100-110F)
  • 2 pkg or 1 1/2 T yeast
  • 1 t sugar
  • 1/2 C melted butter
  • 1/2 C honey
  • 2 eggs
  • 2 t salt
  • 6-7 C flour
  • 1-2 eggs whites, for egg wash (opt.)
Instructions
  1. Combine yeast, sugar and water. Let it sit for about 5 minutes (or until it gets nice and foamy).
  2. Combine honey, eggs and potatoes; whisk together. Add yeast mixture; whisk. Add 6 cups flour and salt, then butter [I did it in this order so the butter wouldn’t cook the eggs – you could also add the butter first, then temper the eggs (add a little of the warm butter mixture at a time to the eggs, in a separate bowl, and whisk in, to slowly bring it up in temperature, then once it’s warm, add it to the rest of the butter mixture)].
  3. I’m more of a mix by hand baker (I don’t own a stand mixer). If you want to use your mixer, use the dough hook and mix it. If not, mix with a wooden spoon, then knead by hand for about 5 minutes, adding the 7th C of flour as you need it.
  4. Place in an oiled bowl (I use the same one I mixed it in) turning to coat the whole mound of dough; let it rise in a warm place until it’s doubled in size, about an hour or so. Punch down.
  5. Shape into rolls (grab a big hunk of dough, squeeze about a 1 1/2 ” round portion through your pressed thumb and index finger, and pinch it off as you press those two digits together… this is kinda hard to explain, hope it makes sense – works best with oiled hands – use some canola, or mild flavored oil) and place into 2 greased 9×13″ pans leaving about 1″ between each roll (they’re still going to rise).
  6. Let them rise or just bake ’em right away. Do it however works for you with the time you have. If you let them rise, I’d cover them with a clean tea towel.
  7. When you’re ready to bake them, heat oven to 400F; while it’s pre-heating, brush on the egg wash, lightly, covering the tops of the rolls (this will make them nice and shiny). Bake for 20-25 minutes (they will be nice and golden on top, and fluffy on the inside).
Notes
Cooking time doesn’t include rising time.

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Wednesday

31

August 2011

0

COMMENTS

Rachel’s 5 Cheese Pasta à la Sookie

Written by , Posted in Dinner, Main Dishes, Pasta, Vegetables

Rachel’s 5 Cheese Pasta à  la Sookie
 
Recipe Type: Main Dish, Pasta
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Tim doesn’t like the way I make Mac and Cheese. So, I call it Pasta à  la Sookie (a reference to the Gilmore Girls) so he will eat it. He knows this. I have many versions, this was one of them concocted for an easy dinner… enjoy!
Ingredients
  • 1/4 C Plain yogurt
  • 1/4 C Cream Cheese
  • 1 1/2 C Grated Cheese: Extra Sharp Cheddar, English Cheddar with Carmelized Onions (can be found at Trader Joe’s), Parmesan, Monterey Jack
  • 1/2 Medium onion, diced
  • 5 Cloves garlic, diced (use less if you don’t like garlic as much as I do)
  • Pinch Red Pepper Flakes
  • 1/8 t All Spice
  • Salt and Pepper
  • 2-3 T Olive Oil
  • 2 T All Purpose Flour
  • 1/2 LB Farfalle Pasta
  • 1 head of broccoli (for 2 people), cut into med sized pieces
  • 1 T Olive Oil (for Broccoli)
Instructions
  1. Heat pasta water, and pre-heat oven to 425 F.
  2. Heat a pan over med heat, add 2T olive oil, let it get hot; add onions; sauté until almost translucent, then add garlic (make sure pan isn’t too hot so garlic won’t burn); add spices.
  3. If the oven is hot, put the broccoli on a baking sheet, drizzle with 1 T olive oil and a bit of salt and pepper; bake 10-15 minutes, or until it’s slightly browned. Cook the pasta.
  4. Make a roux by adding 1 T olive oil, if needed, then 2 T flour; whisk in; cook out 1 minute. Add milk very slowly, whisking as you do and letting it thicken as you add. The milk needs to get hot, but just to where there’s steam, try not to let it bubble so it doesn’t break. Once the milk has thickened, and is hot, turn the heat off (I use cast-iron skillets, which really hold their heat, if you’re using a different kind of pan, you may want to keep it over low heat), add the yogurt; whisk in; add the cream cheese; whisk in; add the grated cheese (not all at once); whisk in.
  5. Pour pasta into cheese sauce, combine. Add more salt and pepper if needed.
  6. To serve: Place broccoli in the bottom of a bowl, top with pasta. Great with a crusty bread and a glass of wine.
 
Notes

Hope you enjoy it! Don’t forget to sub something else in, if you don’t have something that I used (broccoli, type of pasta, types of cheese etc). And, if you don’t have 5 kinds of cheese, don’t worry about it! Use what you have!

Wednesday

31

August 2011

1

COMMENTS

Peach Muffins

Written by , Posted in Baking, Breakfast, Fruit

IMG_4153.JPG (1600×1067)
Peach Muffins
Recipe Type: Breakfast, Baking
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
(Original Recipe is Cooking Light’s Blueberry-Yogurt Muffins)
Ingredients
  • 1 C whole wheat flour
  • 1 C all purpose flour
  • 1/3 C raw sugar
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 t salt
  • 1/4 C milk
  • 2 T canola oil
  • 1 1/2 t vanilla extract
  • 8-oz. plain low fat yogurt
  • 1 lg. egg
  • 1 C peaches, diced
  • cooking spray
  • 1/4 t cinnamon
  • 1/8 C flax seeds
  • 3 T raw sugar (for sprinkling)
Instructions
  1. Preheat oven to 400F.
  2. Lightly spoon flour into measuring cups; level w/knife. Combine flour, 1/3 C sugar, baking powder, baking soda, flax seeds, cinnamon, and salt in a medium bowl; whisk; make a well in the center of mixture. Combine milk, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in peaches.
  3. Spray muffin tin with cooking spray. Spoon batter into 12 muffin cups (filling about 3/4 of the way full); sprinkle each muffin with raw sugar.
  4. Bake at 400F for 18 minutes, or until a wooden toothpick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack.
Notes

Yield: 1 dozen (mine made about 15 muffins)

 

Friday

19

August 2011

0

COMMENTS

Rachel’s BBQ Sauce

Written by , Posted in Condiments, Sauces

 

Rachel’s BBQ Sauce
Recipe Type: Sauce, Condiment
Author: Rachel Oberg – De Ma Cuisine
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Here’s my most recent BBQ Sauce recipe (please feel free to tweak or change it – it’s not perfected, but we’ve enjoyed it).
Ingredients
  • 2T spicy brown mustard (opt.) (or whatever kind you have)
  • 1-2 C crushed tomatoes
  • 1T maple syrup
  • 2T molasses
  • 2T balsamic vinegar
  • 1T red wine vinegar
  • these are estimates – adjust according to your preferences): 1t salt
  • 1T chili powder
  • 1T sweet paprika
  • 1t smoked paprika
  • 1/2t cayenne
  • I’ve also used honey instead of maple syrup, red pepper flakes, and cumin in other BBQ sauces.
Instructions
  1. Whisk all ingredients together.
  2. Bring to a boil in a saucepan.
  3. Turn down to a simmer.
  4. Reduce to desired consistency, 15 minutes to 1 hour.
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