What are we eating ? | Easy to Freeze Recipes

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.

Indulgence: sunny ginger and miso soup

A bright orange vegetable soup spiced up with ginger, turmeric, miso and lemon juice that freezes well. I created this soup because I had a few carrots and half a squash on hand, but feel free to use just one of the two vegetables. You can leave the pieces intact or even put the soup in a blender. If you are not using the blender, cut the vegetables more finely; if not, cut them coarsely, which will save you a little time. Don’t forget the chive garnish, which is also delicious over grilled fish, chicken or roasted vegetables.

6 servings

Ingredients

• 15 ml (1 tbsp.) coconut oil or clarified butter (ghee)
• 2 large onions, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 5 cm (2 in.) fresh ginger, chopped
• 5 ml (1 tsp.) ground turmeric
• 4 large carrots, cut into 1.5 cm (1/2 in.) dice
• 1 medium butternut squash, peeled, seeded and cut into 2 cm (3/4 in.) cubes
• 1.5 L (6 cups) homemade broth of your choice or water
• 30 ml (2 tbsp.) miso paste, or to taste
• Juice of 1 lemon
• Sea salt and black pepper

Ingredients for the chive filling

• 1 red chili pepper, seeded and finely chopped
• 60 ml (4 tbsp.) chopped fresh chives
• 60 ml (4 tbsp.) sunflower seeds
• 60 ml (4 tbsp.) extra virgin olive oil
• 1 pinch of sea salt

Preparation

• 1. In a large, deep saucepan, melt the coconut oil over medium heat. Add the onions and cook for 4 minutes, stirring occasionally. Add the garlic, ginger and turmeric and continue cooking for 1 minute.
• 2. Add carrots and squash, then pour in broth. Bring to a boil. Reduce the heat, cover and cook for 15 to 18 minutes, until the vegetables are tender.
• 3. Meanwhile, in a small bowl, combine all the ingredients for the chive filling. In another small bowl, mix the miso paste and lemon juice with a few spoonfuls of the broth in the pot until smooth.
• 4. Remove the soup from the heat and stir in the miso mixture. In a blender, or using a hand blender, cream the soup (if desired, skip this step and leave the pieces intact). Adjust the seasoning by adding a little miso, salt and pepper, or lemon juice, if desired. Serve soup sprinkled with chive garnish.

To save time

While the onions cook, start dicing the squash.

Source: recipe from the book Eat Happy: Vitality cooking in less than 30 minutes.

Posted in The Press+ on November 29, 2018.

Quickly Done Well Done: Carolina Sesame Sunflower Burger

It’s “the best vegetarian burger,” says Caroline Cloutier, nutritionist. Checked, these beefy patties taste good and are satisfying. However, care must be taken to cook them well and to crush the beans thoroughly. Warning: they contain products of animal origin (eggs and cheese).

For 6 large burgers or 8 medium burgers

Ingredients

• 1 cup oatmeal
• 1/2 cup breadcrumbs
• 1/2 cup grated cheese
• 3 eggs
• 2 tbsp. sesame seeds
• 4 tbsp. sunflower seeds
• 2 tbsp. tablespoon dried parsley
• 1 C. ground pepper
• 1 C. paprika
• 1 C. tablespoons Mrs. Dash
• 1 can (540 ml) black beans, drained and rinsed
• 1 C. soy sauce
• 2 tbsp. Worcestershire sauce
• 1 C. vegetable oil

Preparation

• 1. In a large bowl, combine oats, breadcrumbs, grated cheese, eggs, sesame seeds, sunflower seeds, parsley and spices.
• 2. In another bowl, mash the black beans with a fork with the soy sauce and Worcestershire sauce and add to the first mixture. Mix well until a homogeneous texture is obtained. Leave to rest for about 30 minutes in the refrigerator.
• 3. Preheat the oven to 350°F (180°C), rack in the center of the oven.
• 4. Shape 6 patties.
• 5. Heat 5 ml of vegetable oil in a large frying pan and sauté the patties until golden brown.
• 6. Put the dumplings in the oven for 15 minutes. Serve immediately.

Conservation

The pancakes can be kept cooked for a week in the refrigerator and can be frozen (preferably cooked).

Posted in The Press+ April 24, 2020.

Call me boss! : ragout of meatballs and pork trotters

A somewhat long recipe that can be cooked in three stages. Pork feet, meatballs and stew sauce. Advantages: can be made in advance, can be cooked separately, freezes very well.

For 8 people

To be prepared at least 4 hours before, ideally 1 day before, the cooking broth will be used to make the sauce.

Ingredients for step 1: cooking the pork feet

• 4 kg pork trotters with the rind
• 2 tbsp. canola oil
• 4 sliced ​​yellow onions
• 4 tbsp. minced garlic
• 1/2 tsp. salt
• 5-8 black peppercorns
• 1/4 tsp. celery seeds
• 1 star anise
• 3 cloves
• 3-4 allspice seeds or 1/4 tsp. ground allspice
• 1 cinnamon stick
• 2-3 tbsp. cider vinegar
• Water in sufficient quantity to cover everything

Preparation of step 1: cooking the pork feet

• 1. In a large saucepan, over medium heat, caramelize the onions in the canola oil, add all the other ingredients, then the pork trotters, cover with water, no more.
• 2. Bring to the boil, then reduce the heat, cover and simmer for about 2½ hours.
• 3. Remove the pork feet from the broth, pass it through a sieve, refrigerate the broth.
• 4. Let the pork legs cool, debone and recover the pieces of flesh, set aside in another container, refrigerate.

Ingredients for step 2: meatballs

• 500g minced lean pork
• 1 French shallot or 1 small onion, finely chopped
• 1 C. minced garlic
• 1 C. parsley
• 1/4 tsp. dry mustard
• 1/4 tsp. ground allspice
• 1 C. salt
• 1 egg
• 60ml milk
• 4 tbsp. breadcrumbs

Makes 24 meatballs

Preparation of step 2: the dumplings

• 1. Preheat the oven to 180°C (350°F).
• 2. Place the milk and the egg in a bowl, beat lightly with a fork, mix in the breadcrumbs and all the other ingredients except the pork. Leave to stand for 5 minutes, then stir in the ground pork.
• 3. Form 24 balls with oiled hands, place on a baking sheet lined with parchment paper.
• 4. Bake in the oven for about 15 minutes. Remove from oven, set aside, refrigerate meatballs.

Ingredients for step 3: the stew sauce

• 3/4 cup all-purpose flour
• Pork trotter broth, defatted

Preparation of step 3: the ragout sauce

• 1. Heat the flour over low heat in a heavy-bottomed (cast iron) pan. Stir constantly with a wooden spoon, until a light caramel color is obtained. To book. The darker the flour, the more its thickening power disappears, part of the starch is converted into dextrins.
• 2. Bring the defatted pork broth to a boil, add the toasted flour with a whisk or a mini stand mixer, simmer for 15 minutes. Taste and adjust seasoning if necessary.
• 3. At this stage, you can add the meatballs and pieces of pork trotters and simmer for another 15 minutes so that the flavors are well blended.

Accompaniments

• Potatoes “in rice”
• Yellow and red beets

Source: recipe from chef Anne Desjardins.

Published on lapresse.ca on December 11, 2017.

Guilty Pleasure: Chocolate Chunk Cookies

Undoubtedly one of the best pastry chefs in Quebec, chef Patrice Demers shares with us this recipe from his latest book, Sweet route.

“Finding the perfect cookie, that was the challenge I set myself. For me, it had to be generously topped with large chunks of dark chocolate. I saw it very thick, slightly crispy on the outside, but above all, very soft in the middle. »

“To achieve this result, I only use brown sugar in my cookies. Since it contains more moisture and molasses, you get a softer cookie than using white sugar. On the other hand, because of the brown sugar, the cookies tend to spread a little more during baking. To remedy the situation, I bake my cookies in tart rings. »

“Letting the dough rest in the refrigerator for at least twelve hours before baking also helps to give them a more pleasant texture and promote better caramelization of the dough. Otherwise, do like me at the store and freeze your cookies already portioned into balls. This allows us to bake several times a day and obtain what my spouse Marie-Josée considers to be the best cookie in the world! »

Servings: 20

Preparation: 15 minutes

Rest time: 12 hours

Cooking: 12 minutes

Ingredients

• 500 g (2 ¼ cups) dark brown sugar
• 275 g (1 ¼ cup) unsalted butter, at room temperature
• 2 vanilla pods, split and scraped
• 100 g (2 units) eggs
• 40 g (2 units) egg yolks
• 520 g (3 ½ cups) all-purpose flour
• 1 ½ tsp. salt
• 1 C. baking powder
• ¼ tsp. baking soda
• 450 g (1 lb) dark chocolate, chopped into large chunks (I use Guanaja 70% from Valrhona)

Preparation

• 1. In a mixer, using the flat beater, mix the brown sugar, butter and vanilla well for 2 minutes on medium speed.
• 2. Add eggs and yolks. Mix just enough to incorporate them well. It is important at this stage not to incorporate too much air into the dough, otherwise the cookies may puff up and fall back later.
• 3. Sift flour, salt, baking powder and baking soda. Pour this mixture into the mixer at the same time as the chocolate pieces. Mix at low speed until a homogeneous paste is obtained.
• 4. Portion the cookies into balls of 85 g (about ¼ cup) and place them in an airtight container. Let the dough rest in the fridge for at least 12 hours before baking.
• 5. Preheat the oven to 180°C (350°F). Bake the cookies for about 12 minutes. To obtain cookies that do not spread during baking, I use circles of tartlets 8 cm (3 in) in diameter.

Good to know

Letting the cookie dough rest for at least 12 hours before baking allows the dry ingredients to better absorb the moisture from the eggs. Consequently, biscuits are obtained with a more beautiful color and a more complex flavor. If you do not have time to prepare the dough at least 12 hours in advance, I still advise you to put the cookies in the refrigerator 1 hour before baking them. Cold butter helps prevent cookies from spreading when baking when you’re not using tart rings.

Source: recipe from the book Sweet course by Patrice Demer.

Posted in The Press+ on November 18, 2019.