What are we eating ? | Recipes to please children

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.

Snack: Chia Berry Breakfast Smoothie Bowl

We know smoothies well, but less so their cousins, which come in a bowl. Delicious, vitaminized and colorful, smoothie bowls are a healthy option for breakfast.

Ingredients for the chia pudding (to be made the day before)

• 500 ml almond milk or other vegetable milk of your choice
• 5 to 6 tbsp. heaping tablespoons of chia seeds
• 1 C. maple syrup

Ingredients for the smoothie

• 1 banana
• 1/2 cup blueberries
• 1/2 cup raspberries
• 60ml almond milk
• 1 Medjool date or other sweetener of your choice
• 1 C. maca (optional)

Toppings

• 1 C. hemp seeds
• 1 C. chia seeds
• 1 C. oats
• Goji berries
• Nuts (almonds, Brazil nuts, cashews, etc.)
• Berries (blackberries, blueberries, raspberries…)
• Coconut shavings (optional)

Preperation

• 1. Combine the ingredients for the chia pudding in an airtight jar. Shake regularly to mix well.
• 2. Let the chia mixture swell for at least an hour, or ideally overnight. Store in the refrigerator (the pudding will keep for 4 to 5 days).
• 3. For the smoothie, combine the banana, blueberries, almond milk and Medjool date, previously softened in a little hot water, in a blender. To mix together.
• 4. In a bowl, pour the pudding and smoothie into two separate halves at the same time.
• 5. Add toppings.

Recipe provided by Emilie Gaillet, from the culinary blog Emilie Murmure.

Published in La Presse + on January 5, 2019.

Quickly done well: Kraft Dinner “deluxe” with saffron

This is the nickname I gave to this recipe developed over years. It contains an expensive ingredient: saffron. It may be optional, but that’s what gives the recipe its “luxury” taste!

Preparation: 20 minutes

For 4 people

Ingredients

• Your leftover chicken
• 2 French shallots or an onion
• 2 cups macaroni (or your favorite short pasta)
• 1 cup of your homemade broth (if there is any left over, otherwise, take a can of store-bought chicken broth)
• 237 ml 15% country cream
• 1 cup grated parmesan
• 1 good pinch of saffron
• Olive oil and butter
• Salt and pepper

Preperation

• 1. In a hollow skillet, sweat the shallots or onion in a little butter and oil.
• 2. Add a cup of broth and a pinch of saffron. Let simmer a little.
• 3. Add the country cream and simmer, but do not boil.
• 4. Add the cup of parmesan so that it melts into the broth and produces a creamy sauce.
• 5. Stir the chicken pieces into the sauce and allow to heat through.
• 6. Cook the pasta as indicated in the instructions.
• 7. Mix the cooked pasta with the sauce.

Published on lapresse.ca on April 18, 2020.

Call me boss! : falafel recipe

Very common in the Middle East, falafels — which consist of mashed chickpeas soaked, seasoned, then fried into small balls — are an interesting formula for preparing chickpeas, in addition to being easy to make, as long as e have a food processor, explains vegan chef Jean-Philippe Cyr. Here is his recipe that requires no frying. To be enjoyed in a sandwich, in a salad, on a bed of hummus or as an aperitif.

Yield: 12 falafels

Preparation time: 30 minutes

Cooking time: 25 to 30 minutes

Rest time: 12 to 24 hours

Ingredients

• 1 cup (255 g) dried chickpeas
• 1 onion, quartered
• 3/4 cup (30 g) flat-leaf parsley, chopped
• 2 garlic cloves, minced
• 1/3 cup (40g) slivered almonds
• 1 C. (5 ml) cumin
• 1 C. 1/2 tsp (5 mL) salt
• Juice of 1 lemon
• 1 C. 1/2 tsp (5 mL) harissa sauce (or 1 tbsp/15 mL, if you prefer the spicy version)
• 1 C. (15 ml) maple syrup
• 1/2 tsp. 1/2 tsp (2.5 mL) baking soda
• 1/2 cup (75g) flour
• Vegetable oil

Preperation

• 1. Soak the chickpeas in water for 12 to 24 hours. Rinse well and drain. (They will have doubled in size, giving you the 2 cups/500ml needed for brewing.)
• 2. Preheat the oven to 375oF (190oC).
• 3. In a food processor, grind the chickpeas until you obtain a texture similar to that of couscous. (Do not over grind.)
• 4. Remove the chickpeas from the bowl of the food processor, then add the remaining ingredients, except the flour and oil. Grind, then pour into a bowl.
• 5. Add chickpeas and flour. Mix well.
• 6. Shape the chickpea mixture into 12 small patties.
• 7. Put a little oil in a frying pan, then brown the patties, a few at a time, for 2 to 3 minutes on each side.
• 8. Place the patties on a baking sheet and continue cooking in the oven for 5 to 10 minutes.

Published on lapresse.ca on May 3, 2018.

Guilty Pleasure: Panettone French Toast

When it comes time to entertain for brunch, Josée di Stasio is a fan of simplicity. “It is in this spirit that we must work, affirms the facilitator. You make a dish and you garnish your table with well-chosen products. From the outset, she offers a panettone-based oven-baked French toast that can be prepared the day before. A recipe from its popular red notebook, published in 2013. “The panettone is starting to become more commonplace,” she observes. It is now found in the supermarket. People are offering more and more, like the Italians. There’s a little holiday flavor in there. »

Since it is transformed, it is not necessary to buy a high quality panettone. This recipe is also a great way to revive a panettone that has dried out a bit. For salty teeth, Josée di Stasio offers a strata with eggs, feta and spinach, also taken from the Red Notebook and which can be found on her new website, launched at the end of September.

For 8 servings

Preparation: 15 mins

Cooking: 40 mins

Rest: 4 hours

Ingredients

• Butter
• 8 eggs
• 625 ml (2 1/2 cups) whole milk
• 125 ml (1/2 cup) sugar
• 5 ml (1 tsp) vanilla
• 5 ml (1 tsp) grated or ground nutmeg
• 12 slices of about 2 cm (3/4 inch) of panettone, cut in half if necessary

Preperation

• 1. Generously butter a 23 cm by 33 cm (9 in. by 12 in.) pan.
• 2. In a large bowl, whisk the eggs, add the milk, sugar, vanilla and nutmeg.
• 3. Dip each slice into the mixture and arrange them in the pan so that they overlap slightly.
• 4. Pour the rest of the mixture on top, cover with parchment paper and let sit in the fridge for 4 hours or overnight. Take the dish out to temper it before putting it in the oven.
• 5. Preheat the oven to 180°C (350°F).
• 6. Bake with the parchment paper, but remove it after 25 minutes of baking.
• 7. Continue baking for about 20 minutes, until the top is lightly browned and cooked in the center. If necessary, broil quickly.
• 8. When serving, present this dish as is, still hot, or with maple syrup, custard, or sprinkle with icing sugar.
• Note: you can use a pandoro or brioche bread by adding 80 ml (1/3 cup) of raisins and candied citrus fruits.

Recipe by Josée di Stasio from Red notebook.

Published on lapresse.ca on December 29, 2019.

Health ! : strawberry and lemon slush

Kids (and many adults) love slush. However, we rarely bother to do it ourselves. It is however simple. And with children, homemade slush — much less sweet than store-bought — passes the test with flying colors.

Ingredients (for 4 servings)

• 1/2 cup lemon juice
• 1/2 cup cold water or orange juice
• 1/2 cup sugar
• 2 cups frozen strawberries (about 225 g)
• Three cups of ice cubes (about 400 g)

Preperation

• 1. In a food processor or blender, combine water, lemon juice and sugar. Stir to dissolve the sugar a little.
• 2. Add strawberries and ice cubes. Reduce until smooth. If necessary, add a little water or ice cubes.
• 3. Serve immediately.

Published on lapresse.ca on June 10, 2021.