What are we eating ? | Cooking the pumpkin

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

Guilty pleasure: Jack-Be-Little with maple syrup

Makes 4 servings

A recipe from the Squash Interpretation Center to easily appreciate the taste of pumpkin for dessert.

Ingredients

• 4 mini Jack-Be-Little pumpkins
• 1/2 cup maple syrup
• Ice Cream With Vanilla

Preperation

• 1. Preheat the oven to 350 ° F.
• 2. Wash the pumpkins well in lukewarm water. Cut off the cap and remove the seeds. Place the pumpkins on a baking sheet and fill the cavity with maple syrup.
• 3. Bake for 30 minutes. Once the maple syrup is soaked in the tender part, remove from the oven and let cool.
• 4. Place a scoop of ice cream and serve directly from the pumpkin.

Posted on lapresse.ca on October 31, 2020.

Snack: Loco lunch cookies

“This breakfast cookie mix makes for a super quick and nutritious recipe,” says Sophie Maccario, co-founder of Loco zero waste grocery stores.

Ingredients

To put in a large jar (mason jar or honey jar style)

• 1 1/4 cups (310 mL) quick or gluten-free oatmeal
• 1/4 cup (60 mL) flour of your choice
• 1/4 cup (60 mL) dried cranberries
• 3 tbsp. (45 ml) chia seeds
• 1/4 cup (60 mL) pumpkin seeds
• 1/4 cup (60 mL) sliced ​​almonds
• 1/2 cup (125 mL) sunflower seeds
• 1/4 cup (60 mL) chocolate chips
• 1/4 cup (60 mL) sesame seeds
• 1 C. (5 ml) cinnamon
• 1/4 tsp. (1 ml) salt

Wet ingredients to add (write on a label to give with the jar)

• 1/2 cup (125 mL) maple syrup, honey, or 5 or 6 mashed Medjool dates
• 1/3 cup (85 mL) nut butter of your choice or tahini
• 1/2 tsp. (2.5 mL) vanilla
• 1 egg or 1 “flax egg” for a vegan version *

Preperation

• 1. Preheat the oven to 350 ° F (180 ° C).
• 2. Combine wet ingredients in a bowl.
• 3. Add the dry ingredients.
• 4. Wet your fingers well and form 15 lightly crushed balls on an oiled baking sheet **.
• 5. Cook for 12 to 15 minutes.

* Flax egg: 1 tbsp. (15 ml) ground flax in 3 tbsp. (45 ml) of water. Leave to rest for 5 minutes.

** If the preparation seems dry, add more nut butter.

Posted on lapresse.ca on December 2, 2019.

Quickly done well: veggie and chocolate chili

A recipe from Louise Gagnon

Yield: 6 servings

Ingredients

• 2 tbsp. canola oil
• 1 finely chopped onion
• 1 yellow pepper, roughly chopped
• 1 jalapeño pepper, seeded and finely chopped
• Salt and pepper, to taste
• 1 C. chili powder
• 1 C. ground cumin
• 3 garlic cloves, pressed
• 1 can of 796 ml (28 oz) diced tomatoes
• 1/2 cup (125 ml) vegetable juice or more, as needed
• 750 ml (3 cups) pumpkin, peeled, hollowed out of its seeds and threads and diced, or 375 ml (1 cup) homemade pumpkin puree
• 1 C. 1/2 teaspoon dried oregano
• 1 C. unsweetened cocoa
• 1 can 19 oz (540 ml) white beans, rinsed and drained
• 1 can 19 oz (540 ml) roma beans, rinsed and drained
• 20 g (3/4 oz) dark chocolate (at least 70% cocoa), roughly chopped

Accompaniement

• Sour cream or plain yogurt
• Grated cheddar cheese
• Chopped fresh cilantro

Preperation

• 1. In a large saucepan over medium heat, heat oil. Add onion and sauté, stirring occasionally, until softened, about 3 minutes. Add the yellow pepper and jalapeño pepper. Continue cooking for about 2 minutes.
• 2. Season with salt, pepper, chili powder and cumin. Add the garlic and continue cooking for one minute.
• 3. Add the diced tomatoes, vegetable juice, pumpkin, oregano and cocoa. Bring the mixture to a boil, then simmer, covered, over low heat, until the pumpkin is tender, about 30 minutes.
• 4. Add the two kinds of beans and the dark chocolate. Heat until the chocolate is melted. Adjust the seasoning to taste and serve. Top with sour cream, grated cheese and cilantro.

Support ideas

Rice, polenta or corn tortillas

Posted on lapresse.ca on October 30, 2017.

Call me chef! : comforting curry soup

“Somlar koko is one of Cambodia’s national dishes and also one of its oldest. It’s a recipe that warms the body and nourishes the soul !, says Chef Chanthy Yen. I offer a vegetarian version that is accessible, comforting and full of flavor, with a touch of bitterness, thanks to a combination of vegetables, herbs and textures. This soup can be used as a main course as well as a starter, but be careful, it’s so good that you will have to make enough for everyone to enjoy it a second time! “

Preparation: 30 minutes

8 to 10 servings

Ingredients

• 1 yellow onion, chopped
• 1 large zucchini, chopped into about 1/2-inch dice
• 1 large Chinese eggplant, chopped into about 1/2-inch dice
• 1 cup pumpkin or butternut squash, diced about 1/2 inch
• 2 cups oyster mushrooms, shredded
• 1 block of tofu, cut into cubes
• 2 tbsp. rice (raw or cooked rice that has been refrigerated)
• 1.8 L of vegetable, beef or chicken broth, your choice
• 3 tbsp. yellow or green curry paste
• 2 tbsp. brown sugar
• 1 C. salt
• 2 tbsp. fish sauce (optional, otherwise add 1 tbsp additional salt)
• 2 tbsp. rice vinegar

Toppings (to taste)

• 1 bunch of watercress, roughly chopped
• Coriander
• Kefir lime leaves (can be replaced with ginger)
• Lemongrass sticks

Preperation

• 1. Chop the vegetables and tofu and place them in a large bowl.
• 2. Place the rice in a small skillet over high heat and grill until golden and crisp. Let cool.
• 3. In a large saucepan, bring the broth to a boil. Add the grilled rice, vegetables and tofu.
• 4. Bring back to a boil, then reduce the heat and simmer for 10 minutes.
• 5. Add seasonings and simmer for another 5 minutes.
• 6. Adjust the seasoning, then turn off the heat.
• 7. Serve in bowls, add toppings to taste. Serve on its own, or with noodles or rice if desired.

Posted on lapresse.ca on December 26, 2020.

Health ! : the mulled wine of the Wolfelsburger family

“The smells of mulled wine are striking: they smell of candied orange, cinnamon, cloves. Kid, you can smell those smells ”- Lilian Wolfelsburger, master distiller at the Montreal Distillery.

Yield: 2 to 3 servings

Ingredients

• 2/3 L of red wine
• 1/3 L fruit brandy (apple / plum / cherry or pear)
• 1 lemon or orange 125 g sugar
• 15 g cinnamon

Preperation

• 1. In a saucepan, heat everything for 1 minute, stop before boiling and add a clove.
• 2. Serve very hot with a slice of the chosen fruit.
• 3. Add sugar to taste.

Posted on lapresse.ca on December 31, 2020.