What are we eating ? | Recipes for meals to freeze for the start of the school year

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Peckish: Jessika’s Magical Tuna Pasta Salad

Why is this recipe magical? Because it is prepared with what we have on hand. All you have to do is assemble the ingredients the day before the meal, explains Jessika Langlois. Then place the salad in the fridge and voila, it’s ready the next day.

Ingredients

• 1/2 85g can of tuna in oil (yields 40g)
• 80 g (1 cup) cooked and frozen short pasta
• 70 g (1/2 cup) frozen peas

Preparation

• 1. Using the can, mix the tuna and the oil with a fork.
• 2. In an airtight container, put the frozen pasta, tuna and frozen peas. Pepper to taste.
• 3. Close and refrigerate overnight. Tadam!
• 4. Add cherry tomatoes and feta for more color and flavor.

To freeze short pasta

Cook the pasta, drain it, then spread it out on a baking sheet lined with a silicone sheet or parchment paper, spacing them slightly apart. Count 1 to 2 hours before the pasta is frozen. Transfer to a resealable freezer bag, taking care to remove as much air as possible. Identify the bag and store it in the freezer.

Source : Food prep for improvised mealsby Jessika Langlois, nutritionist, Modus Vivendi editions.

Published on lapresse.ca on September 14, 2019.

Quickly done well done: white bean stew with tomatoes and spinach

This white bean stew can be prepared in minutes and is delicious. It can be eaten as is, or served with rice or Israeli couscous. You can easily double the recipe if you want to freeze some or have some for lunch the next day.

Ingredients (for 4 servings)

• 1 drizzle of olive oil
• 1 white small leek, minced
• 5 cups spinach (packed)
• 1 can (398 ml) crushed tomatoes
• 1 can (540 ml) white beans, rinsed and drained
• 1/2 cup kalamata olives, coarsely chopped
• 3 tbsp. tablespoon basil pesto (homemade or store bought)
• 1/2 cup of water
• Crumbled feta cheese, to taste (optional)
• Arugula sprouts, to taste (optional)
• Pepper

Preparation

• 1. In a large skillet, brown the leek in olive oil for a few minutes over medium heat. Add all remaining ingredients except water, feta and sprouts. Mix well, season with pepper and simmer for fifteen minutes over low heat (add a little water if necessary, depending on the desired texture).
• 2. Serve over rice or Israeli couscous, with feta and sprouts.

Posted in The Press+ September 13, 2018.

Call me boss! : barley gratin with crunchy vegetables, 1608 cheese, tomato and thyme

A vegetarian gratin to accompany a piece of fish… or just to eat veggie, quite simply!

For 4 people

Ingredients

• Drizzle of olive oil
• 65g chopped onion
• 1 minced garlic clove
• 75g celery, diced
• 115 g celeriac, diced
• 125g diced carrots
• 25g butter
• 175 g rinsed barley
• 700ml vegetable stock
• 525g tomato coulis
• 20g sugar
• 1 pinch of chili pepper
• 1 pinch of smoked paprika
• 1 sprig of thyme
• Salt and pepper, to taste
• 200 g grated 1608 cheese

Preparation

• 1. Preheat the oven to 190°C (375°F).
• 2. In a large saucepan, sweat the onion, garlic, celery, celeriac and carrots in olive oil for a few minutes. The vegetables should remain crunchy. Put the vegetables in a bowl and set aside.
• 3. In the same saucepan, brown the barley in the butter and add the vegetable broth, tomato coulis, sugar, chili, paprika, thyme, salt and pepper. Simmer gently until barley is tender (about 25 minutes). Return the vegetables to the barley mixture.
• 4. Arrange in a baking dish, garnish with 1608.
• 5. Bake 35 minutes.

Source: recipe by Adèle Prud’homme, Wine cellar natural reserve.

Published on lapresse.ca on January 2, 2019.

Guilty Pleasure: Orange Date Muffins

Makes 24 small muffins

Ingredients

• 250 ml (1 cup) orange juice
• 125 ml (1/2 cup) finely chopped dates
• 1 egg
• 45 ml (3 tbsp.) canola oil
• 45 ml (3 tablespoons) maple syrup or honey (after 12 months)
• 250 ml (1 cup) whole wheat flour
• 500 ml (2 cups) iron-fortified baby cereal
• 10 ml (2 tsp) baking powder (“baking powder”)

Preparation

• 1. In a blender or food processor, combine the orange juice, dates, egg, oil and maple syrup or honey.
• 2. In a large bowl, combine the dry ingredients. Pour the liquid ingredients over the dry ingredients and stir just enough to moisten all the ingredients.
• 3. Spoon the mixture into small, well-greased muffin tins or silicone molds. Bake at 200°C (400°F) for about 15 minutes.

Can be kept for 3 to 4 days in the refrigerator, and up to 3 months in the freezer.

Source: Recipe by Louise Lambert-Lagacé, nutritionist, taken from the book How to feed your childEditions de l’Homme.

Posted on The Press+ July 10, 2017.

Health ! : peanut, date and banana smoothie

Ingredients

• 125 ml (1/2 cup) peanuts
• 3 pitted Medjool dates
• 250 ml (1 cup) unsweetened soy beverage
• 1 banana
• 15 ml (1 tablespoon) soy butter
• 125 ml (1/2 cup) ice cream

Preparation

• 1. Soak peanuts and dates in soy milk to retain all nutrients.
• 2. The next morning, process all the ingredients in a food processor until you obtain a smoothie with a smooth and homogeneous texture.

Hubert’s advice: it is possible to vary the ingredients of this recipe by changing the variety of nuts. Try with cashews or almonds.

Source: Recipe by Hubert Cormier, nutritionist, taken from his book Legumes & Co.

Published on lapresse.ca on February 9, 2017.