De Ma Cuisine

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September 2014



Creamy Cucumber and Tomato Salad

Written by , Posted in Appetizers, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian


Creamy dreamy salad. Perfect for these last days of summer. The tomato is ripe and sweet, the cucumber crisp and cool, the dressing bright and herb-filled. It’s one of my favorite ways to eat salad.


A couple of months ago, I planted a sprig of mint in the dirt. No roots, just thought I’d try it and see if anything happened.

It grew.

I have more mint than I know what to do with. And I’m not complaining.

It adds a wonderful refreshing taste to this dish.


I’m also growing some parsley and basil in my garden. I can never have enough of these fresh herbs. When they come in our Abundant Harvest Organics box, sometimes they’re gone in a day (like when I made Basil Pesto). I love being able to step just outside the door and snip off whatever I need for a dish.



Those fresh herbs are the highlight to an easy dressing. I’ve also added some Greek yogurt, fresh onion and garlic (just a bit), some balsamic vinegar, and some olive oil for flavor. The herbs might be the star, but those flavors all go so well together.

Also, raw onion, I know… But, try it – it’s not too much, and when it’s minced and mixed in with all those other flavors, it’s not overpowering. If you don’t feel like braving onion breath, just leave it out, or use some chives. They’ll work just fine.


I thought I’d peel the cucumbers. Not a requirement. But, I thought it would be nice. It’s one of the few veggies that I do peel.


Tomatoes are sliced, not too thick, not too thin.


And just like that, dressing is drizzled over and you have a great side.


You could make double the dressing and save it so you can eat this salad every day. It could be used as a dip for carrots and celery, you could dip a Grilled Cheese into it, you could dip pretzels, crackers, or sesame sticks in it.

But, the best way to eat it, I think, is to use it on this salad, and to pair it with the Fish Wellingtons that I made the other week. I’d definitely suggest making both, then inviting a good friend over for lunch.

Happy Eating!

Creamy Cucumber and Tomato Salad
Recipe Type: Salad, Side, Lunch, Vegetarian, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 2-4
  • Dressing: 1/2 C Greek yogurt
  • 1 T fresh basil, chopped
  • 1 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 1 T onion or shallot, minced
  • 1 clove garlic, minced
  • 2 T olive oil
  • to taste salt
  • to taste pepper
  • splash balsamic vinegar
  • Salad: 1-2 cucumber, peeled and sliced into rounds
  • 2-3 tomatoes, sliced into rounds
  1. Whisk together dressing ingredients. Taste and adjust seasoning if needed.
  2. Place cucumber and tomato on plates, alternating slices of each. Top with dressing.




June 2014



Half Birthday Fun – Beef Chili

Written by , Posted in Beef, Cheese, Dinner, Fruit, Gluten Free, Kid-Friendly, Lunch, Main Dishes, Meat, Potlucks, Sides, Soups, Thoughts, Vegetables


Tim’s birthday is on Christmas Eve. We always try to make it special. But, the day is usually a mixture of birthday and Christmas Eve celebrations.

He is always a good sport about it.

But, this year, I thought that a half birthday celebration would be nice. An entire day devoted to celebrating him.

The day was filled with things that he loves.

We started with doughnuts. We’ve discovered a place that’s close enough to walk to. Often on Saturday mornings we will take the dog for a walk and get ourselves a treat.


Then he went to a movie with a couple friends while I set up for later.


We invited a few friends to continue the celebration of things that Tim loves.

Things like candy, caramel corn, and Blue Moon.


Dinner was more of his favorites: hot dogs, beef chili, store bought potato salad, fruit salad, and chips.

He loves the things that I cook. He’s fine with our healthy lifestyle. So it’s fun to surprise him with things that aren’t so healthy once in a while (although I used organic hot dogs and organic grass fed beef for the chili, so I still felt good about eating it).

It was a fun treat. (I maaaay have felt a little bit sick afterwards, but it was worth it. ;))


There was laughter. Lots of laughter.


Another favorite is ice cream. It’s pretty much an entire food group for Tim.

A serving size for him is a third of a carton.

We’ve discovered a little ice cream shop called Quenelle (pronounced kuh-nell). They make all of their ice cream. It’s insanely good. An ice cream cake from Quenelle seemed like the perfect way to end our little dinner.

It was.

I don’t know that I’ve heard as many exclamations about how good a dessert was as I did that night.

The cake was a layer of nutella, a layer of cookies and crème fraiche, with a devil’s food cake layer at the bottom.

That expression “we all scream for ice cream” – yeah, we did.

I accidentally put trick candles on the cake. I didn’t know that we had them. It was a trick on everyone.


As the light faded, we lit candles and sat for hours around the table.


The evening was one of those times when, as I went inside to get something and looked out the window, I just kinda stopped, and almost got a little bit choked up, looking at some of our dear friends gathered around our table. We’re so thankful for the little community of loved ones we have here in L.A.


I figured I should feed people chili. It’s easy and most people like it. It’s perfect in a bowl, or to top hot dogs. I made it the day before, then re-heated it the day of and kept it hot in the crock pot. Finding as many things to do beforehand made half birthday day so much more relaxed. I don’t think I stressed out at all. We had fun the whole day long.


Tim loves chili with beans. He’s happy eating it when I add tons of veggies. But, since it was his day, I though I’d try something new, and just do it with beef.


It’s pretty simple. The beef is cooked for a little bit with some seasonings. Onions are added partway through.


Since bell peppers are one of his favorite veggies I added two. Plus one hot pepper for just a bit of heat.


I have a hard time cooking without loads of garlic. Whatev.


And then piles of canned diced tomatoes are added in to make it saucy. I cooked it for two hours the first day, then probably a good 4-5 on half birthday day. It doesn’t need the extra day of cooking, but it sure didn’t hurt.


What a fun way to celebrate. It was a good day.

Happy 31 and a Halfth Birthday, Tim!

Beef Chili
Recipe Type: Main, Side, Beef, Meat, Dinner, Soup, Chili, Bell Peppers, Easy, Potlucks
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 2 lb. ground beef
  • 2 white onions, chopped
  • 1 T chili powder
  • 1/2 T sweet paprika
  • 1 T smoked paprika
  • pinch cumin
  • pepper
  • 2 bell peppers, chopped
  • 1 hot pepper, leave seeds and ribs (optional), chopped
  • 6 cloves garlic, minced
  • 3 T balsamic vinegar
  • 2-28 oz. cans diced tomatoes
  • 1 T lemon juice
  • 1 t sriracha hot sauce
  • 2-3 t salt
  • cheese, grated, for topping
  • onions, chopped, for topping
  1. Heat a large soup pot. When hot, add beef and seasonings through pepper. Break apart (or mash using a potato masher) and cook over medium-low heat for about 5 minutes.
  2. Add onion and cook for about 5 minutes.
  3. Add peppers and cook for about 5 minutes more.
  4. Add garlic and cook for about 3 minutes.
  5. Add balsamic vinegar through salt. Stir to combine and bring to a boil. Reduce to a simmer and cook for about 2 hours, stirring every once in a while.
  6. Served topped with cheese and onions.



March 2014



Radish Slaw

Written by , Posted in Dinner, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegetables, Vegetarian


Anyone else find themselves in need of some good coleslaw when spring comes along? The days are longer, people enjoy more meals outdoors, and my nose starts to anticipate the smell of barbecues grilling through the open windows. 

What I’d really like right now is some grilled fish, crispy potatoes, and this coleslaw on the side. Are you sitting outside, imagining how delicious this would taste?

Hello, spring. We welcome you.

Um, so these are not necessarily spring veggies per se. But, when combined with bright, fresh flavors like dill, parsley, and lemon, spring is ushered right in.


I like to grate veggies when I’m using them in salads and coleslaws. I feel like it helps them to mellow out a little. Instead of a big chunk of carrot or radish, it’s a light, flaky morsel.

If you’re not a big fan of the spiciness of radishes, this might be a way that you can handle them raw.

It’s how raw radish rolls in our house.

(I was going to ask you to try saying “raw radish rolls” a bunch of times fast, but then I tried it and it’s not so difficult…)


Can we talk about homemade salad dressing for a second?

I’m a big fan. That’s all I really wanted to say…

Ok, we can also talk about the dill in there and how its flavor pops, how the honey adds just a barely there hint of sweetness, and the yogurt adds a creamy dreaminess.


This coleslaw would be great alongside some grilled fish (again, my craving), or with some crispy fish tacos. It could also be fabulous with a Reuben, a chicken sandwich, or an ooey gooey cheddar grilled cheese sandwich.

Don’t miss this one!


Happy Eating!

Radish Slaw
Recipe Type: Side, Salad, Vegetable, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-3
  • Dressing: 1/2 to 1 t fresh dill, chopped
  • 1/4 T fresh (or 1/4 t dried) basil, chopped
  • 1/2 T fresh (or 1/2 t dried) parsley, chopped
  • 1/2 C spring onion, diced
  • to taste salt
  • to taste pepper
  • 2 t lemon juice
  • 1/2 t apple cider vinegar
  • 1/2 T olive oil
  • 2 T milk (or cream)
  • 1/4 C Greek (or plain) yogurt
  • 1/2 t honey
  • Slaw: 1/2 C radish (any kind), grated (or minced)
  • 1/2 C celery, diced (or minced)
  • 1 C carrot, grated (or minced)
  1. Whisk together dressing ingredients.
  2. Combine dressing with veggies. Refrigerate for about an hour before serving.
  3. Serve with your favorite seafood!



October 2013



Wilted Kale with Walnuts and Bacon

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Meat, Pork, Sides, Vegetables


Wilted Kale with Walnuts and Bacon
Recipe Type: Side, Vegetables, Meat, Pork, Nuts, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
  • 4 slices bacon
  • 1 T olive oil
  • 3 bunches kale, stems removed, sliced into long ribbons
  • pinch nutmeg
  • salt
  • pepper
  • 2 T balsamic vinegar
  • 1/2 C walnuts, chopped
  1. Cook bacon. Drain on paper towel. When cooled, crumble and set aside. Discard fat from pan (or reserve a bit for cooking).
  2. Add olive oil (if all bacon fat was discarded), when hot, add kale and some seasonings. Use tongs to turn and mix kale, as it wilts down, add more kale and more seasonings. Cook over medium-low heat for about 10-15 minutes, or until all kale is wilted. Add 2 T balsamic vinegar. Taste and adjust seasoning if needed.
  3. Serve topped with walnuts and bacon.




October 2013



Steamed Carrots with Butter and Honey

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Sides, Vegetables, Vegetarian


Steamed Carrots with Butter and Honey
Recipe Type: Side, Steamed, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6
  • 4 large carrots, cut into chunks
  • water
  • pinch salt
  • 1-2 T honey
  • 1 T butter
  1. Add water to the bottom of a pot with a steamer basket (about an inch deep, or not touching the bottom of the basket). Add carrots to the steamer basket. Cook until tender, about 15-20 minutes or so.
  2. Toss carrots with salt, honey, and butter.