What are we eating ? | Cooking with the kids

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.

Health ! : all pink smoothie

Breakfast for dinner, okay, but you might also want to avoid processed foods. We often have in the fridge everything we need to concoct a smoothie that will support us all evening. Out of inspiration? Here is a recipe proposed by Andréanne Martin, nutritionist.

Ingredients for the smoothie

• 1/2 medium cooked beet or 1 small cooked beet, sliced
• 1 cup of strawberries (fresh or frozen)
• 1 C. chia seeds
• 2/3 cup of original soy beverage
• 1/2 cup water

Ingredients for decorating

• Grated dark chocolate
• Strawberries

Preperation

Place the ingredients, in order, in a blender, mix until a smooth consistency is obtained, pour into a glass and enjoy!

Posted on The Press + November 1, 2018.

Small hollow: roasted edamame

Edamames are soy beans; they are easily found in all supermarkets in the frozen section. They are very versatile: they are easily added to stir-fries and very well replace other types of legumes. By roasting them in the oven, you get a protein snack, crunchy and delicious.

Ingredients

• 1 1/2 cups shelled edamame, thawed
• 1 C. sesame oil
• 1 C. lemon juice
• Zest of 1/2 lemon
• 1 C. finely grated ginger
• Salt pepper
• Fleur de sel, to serve (optional)

Preperation

• 1. Preheat the oven to 400 ° F (200 ° C) and line a baking sheet with parchment paper.
• 2. In a bowl, combine all the ingredients and season well. Distribute the beans on the baking sheet and bake for about 20 minutes. Mix halfway through cooking.
• 3. Serve with a little fleur de sel.

Note: the beans should be very crisp. Leave in the oven for a few more minutes if necessary.

Posted on The Press + October 11, 2018.

Quickly done well: shrimp mushroom soup

Ingredients

• 4 cups hot creamy miso broth
• 100 g of large rice vermicelli
• 1 C. tablespoon olive oil
• 1 C. tablespoon of butter
• 1 C. garlic, chopped
• 12 Argentine shrimps
• Fleur de sel, to taste
• 1/4 cup sliced ​​shiitake mushrooms
• 1/4 cup sliced ​​oyster mushrooms
• 2 bok choy, chopped
• Chopped green onions, to taste

Preperation

• 1. Follow the instructions for making the broth *
• 2. Cook the vermicelli according to the package directions. To book.
• 3. In a skillet over medium heat, melt the butter in the olive oil. Add the garlic and cook the shrimp until nicely browned. Add fleur de sel.
• 4. Arrange the bowls by adding the vermicelli, shrimp, mushrooms, bok choy and broth.
• 5. Garnish with green onions. Serve hot.

* Creamy miso broth recipe

Yield: 4 cups for 2 soups

Ingredients

• 1 C. tablespoon olive oil
• 1 C. butter
• 1 C. chopped garlic
• 1 C. chopped ginger
• 3 cups of chicken broth
• 1 cup of water
• 1 can of 400 ml coconut milk
• 2 tbsp. white miso
• 2 tbsp. tablespoon of fish stock
• 2 tbsp. hoisin sauce
• 2 tbsp. maple syrup
• 1 C. cornstarch dissolved in 2 tbsp. of the broth
• 1 C. sesame oil
• 1 C. tablespoon soy sauce
• Fleur de sel, to taste

Preperation

• 1. In a large saucepan, melt the butter in the olive oil. Add the garlic and ginger. Cook gently for 2 minutes.
• 2. Add all the other ingredients. Bring to a boil, then simmer for 30 minutes over medium heat, stirring occasionally.
• 3. Adjust the seasoning.

Posted on lapresse.ca on January 30, 2021.

Call me chef! : Spring rolls by Sandra Griffin

Sandra Griffin, nutritionist, contributes to the Maman Eats Well site. She is also the mother of four children – Agathe, Gilbert, Louise and Annette – whom she raises on the South Shore of Montreal. Alone since the sudden death of her husband in 2017, she offers a recipe to feed a large family without complicating life too much. “This meal is a huge hit at home,” says nutritionist Sandra Griffin, mother of four.

Ingredients for the peanut and yogurt sauce

• 1/2 cup natural peanut butter
• 1/4 cup of boiling water
• 1 cup plain yogurt (do not use Greek yogurt, as the sauce will be too thick)
• 1/2 clove of garlic
• 1 C. tablespoon soy sauce reduced in salt
• 1 C. maple syrup

Preparation for the peanut and yogurt sauce

• 1. Mix the peanut butter with the boiling water, then add the rest of the ingredients.

This sauce is also excellent with raw vegetables.

Ingredients for spring rolls

• Rice leaves
• Rice vermicelli (soak for about 5 minutes in boiling water before use)
• Vegetables (cut into fine julienne): cucumber, red cabbage, carrots, lettuce, peppers, green onions
• Fresh herbs: mint, coriander, chives
• Fruits: mango, strawberries, avocado
• Protein: cooked chicken, marinated and grilled tofu, marinated and grilled tempeh, Nordic shrimp, cooked salmon, boiled eggs

Preparation for spring rolls

• 1. Place all the ingredients in the center of the table.
• 2. To rehydrate the rice paper, use a deep plate filled with water and soak the leaf for 5 seconds.
• 3. Each person makes their own roll, to be eaten with the peanut sauce. “Riding well for kids can be more difficult,” observes Sandra Griffin, “but if they don’t want help, let them experiment – it will come with practice. They can also make some other shape than a roll and it’s perfect that way. “

Posted on lapresse.ca on August 18, 2019.

Guilty pleasure: slow cooker pudding

Recipe from the book Smart family 3 by Geneviève O’Gleman and Alexandra Diaz.

Preparation: 10 minutes

Cooking: 2 hours

Yield: 10

Ingredients

• 2 eggs
• 1 cup (250 ml) maple syrup, divided
• 125 ml (1/2 cup) applesauce without added sugar
• 1/2 cup (125 ml) pure apple juice
• 1/2 cup (125 ml) melted butter
• 10 ml (2 tsp.) Pure vanilla extract
• 10 ml (2 tsp.) Baking powder
• 500 ml (2 cups) whole wheat flour
• 15 ml (1 tbsp.) Cornstarch
• 250 ml (1 cup) 5% mg dairy cooking mix (like Québon)

Preperation

• 1. Directly into the container of the slow cooker, whisk the eggs with a fork. Add 125 ml (1/2 cup) of maple syrup, compote, juice, melted butter and vanilla, then whisk again.
• 2. Sprinkle baking powder over mixture and mix well to incorporate completely. Add the flour and mix to obtain a homogeneous dough.
• 3. In a measuring cup, dissolve the cornstarch in 60 ml (1/4 cup) of the dairy mixture. Add the rest of the dairy mixture, 125 ml (1/2 cup) of maple syrup, mix and pour over the dough (it is important not to mix with the dough).
• 4. Cover the slow cooker and cook for 2 hours on high. Keeps four days in the refrigerator or one month in the freezer.

Note

Eggs can be omitted in case of allergy. The unemployed pudding will be a little more dense. Allow 30 minutes more cooking time.

Posted on lapresse.ca on November 30, 2017.