What do we eat? | Colorful recipes to brighten the month of November

Right before the end of the week, all readers who cook themselves are asking this eternal question: What are we going to eat? for your inspiration, Journalism He suggests some suggestions for seasonal recipes that will make your mouth water.

Posted at 11:00 a.m.

Bequiche: tortilla with grilled vegetables and tofu from Sonia Lizzot

“Tofu cream is so easy!” said Sonia Lizote, President and CEO of L’Escouade Culinaire. This recipe is from Anti-Routine Lunch Box: 100 Inspired Meal Ideas for Young and Oldfrom L’Escouade Culinaire, published by Guy Saint-Jean Éditeur.

Preparation: 20 minutes

Cooking: 2 minutes

Servings: 4

Tortilla ingredients

  • 2 red bell peppers, cut into quarters
  • 2 yellow peppers, cut into quarters
  • 1 large zucchini, cut into thin slices
  • 3 tablespoons. olive oil
  • Salt and pepper from the grinder
  • 4 large tortillas
  • Few lettuce leaves

Tofu Spread Ingredients

  • 1 piece 454g semi-firm tofu
  • 1 celery stalk chopped
  • 120g carrots, grated
  • 2 tbsp. ground turmeric
  • 3 chopped green onions
  • 30 g (12 cups) fresh chopped parsley
  • 50 g (12 cups) grated Parmesan cheese
  • 1 c. tablespoons of salted herbs
  • 4 tablespoons. tablespoons of homemade or store-bought mayonnaise
  • 4 tablespoons. Plain Greek Yogurt

Prepare

  • 1. In a bowl, mix peppers, zucchini and olive oil. Add salt and pepper to taste.
  • 2. In a large skillet over high heat, roast the vegetables for 2 minutes.
  • 3. Grease: In a food processor, finely chop the tofu with the celery, carrots, and turmeric. Pour into a bowl and add the rest of the ingredients, mixing carefully.
  • 4. Cover the tortilla generously with the tofu spread, grilled vegetables, and lettuce. Make tight rolls and fold one end.

NB

Serve the rest of the tofu with the raw vegetables. For variety, Sonia Lizotte suggests folding these tortillas in half and grilling them in a skillet until hot and crunchy. You can add cheese.

source : Anti-Routine Lunch Box: 100 Inspired Meal Ideas for Young and Oldfrom L’Escouade Culinaire, publisher of Guy Saint-Jean.

Posted on lapresse.ca on November 25, 2019.

Soon it is well prepared: red curry ramen soup


PHOTOMONTAGE PRESS

Red curry ramen soup

It warms up, it nourishes and, in short, it warms up on a Sunday!

Servings: 2

Preparation: 20 minutes

Cooking: 25 minutes

Ingredients

  • 3 bok choy, quarters
  • 2 tbsp. Vegetable oil
  • 2 French leeks, minced
  • 2 tbsp. 1 tablespoon chopped fresh ginger
  • 2 cloves minced garlic
  • 1/2 chopped red pepper
  • 1 cup shredded shiitake
  • 3 cups shredded Savoy cabbage
  • 2 tbsp. 1 tablespoon of red curry paste (or more, if you’re a fan of chili!)
  • 1 c. sugar box
  • 1 large can of coconut milk
  • 1 cup vegetable broth (or more to taste. Also feel free to substitute homemade chicken broth here if you have any!)
  • 3 cups rehydrated ramen noodles (or any Asian noodles you have available)
  • 200g firm (or soft) tofu, cut into small cubes
  • Salt and pepper to taste

Prepare

  • 1. Cook the Chinese cabbage in boiling water for 3 minutes. Drain and keep.
  • 2. In a saucepan over medium heat, saute shallots, ginger, garlic, sweet pepper, shiitake mushrooms, and cabbage in oil, stirring regularly, until softened, about 10 minutes.
  • 3. Add the curry paste, cane sugar, coconut milk and vegetable broth, bring to a boil, reduce heat and simmer for 10 minutes or until vegetables are tender.
  • 4. Add ramen noodles, tofu and bok choy to heat. Salt if needed.
  • 5. Adjust the seasoning and serve immediately (with, why not, for garnish: add green onions, cilantro or a few crumbled roasted peanuts…).

Posted on lapresse.ca on November 23, 2019.

Call me boss! Oatmeal with garden vegetables


PHOTO MARTIN CHAMBERLAND, ARCHIVES LA PRESSE

Oat risotto with garden vegetables

4 to 6 servings

Ingredients

  • 4 tablespoons. camelina oil
  • 2 leeks
  • 150 ml of Quebec white wine
  • 1 cup whole grain oats
  • 4 cups chicken broth
  • Multicolored Swiss chard (1 cup stem, 3 cups leaves)
  • 1 cup shioga beets
  • sour cream
  • Salt and black pepper from the grinder

Prepare

  • 1. Finely chop the shallots.
  • 2. Rinse the oatmeal with plenty of water 3 times.
  • 3. Separate the leaves from the stems.
  • 4. Roughly chop the leaves.
  • 5. Cut the chard stalks into small cubes and then boil them. Once the stems have blanched, refrigerate them immediately.
  • 6. Cook whole beets with their skins on, then cool them. Once cooked and cooled, remove the peel and slice into brunoise.
  • 7. Slice shallots in camelina oil.
  • 8. Add oats to the pearls.
  • 9. Remove the white wine mixture and reduce until almost dry.
  • 10. Add half of the previously heated chicken broth.
  • 11. Allow the risotto to simmer over medium heat, stirring regularly.
  • 12. Add the second half of the chicken broth and let it simmer.
  • 13. When the liquid is almost completely absorbed, add the chard leaves, Swiss bronnos, beetroot, and sour cream, and season with salt and freshly ground pepper.
  • 14. Taste and adjust seasonings if necessary.
  • 15. Cover the risotto and let it simmer for 4 or 5 minutes.

Posted on lapresse.ca on August 4, 2018.

Culprit Pleasure: Raspberry Chia Seed Pudding


PHOTO MARCO CAMPANOZZI, PRESS ARCHIVES

Raspberry chia seed pudding

Whether eaten as a dessert or as a snack, chia pudding is as fun to eat as it is easy to prepare. Especially when a recipe contains only three ingredients!

4 servings

Use 4 cups of 250ml (1 cup) each.

candy ingredients

  • 240 g (2 cups) fresh or frozen raspberries
  • 500 ml (2 cups) milk or 2% coconut milk
  • 6 tablespoons. chia seeds
  • 60 ml (1/4 cup) maple syrup (optional)

Stuffing ingredients

  • 180 g (1 12 cups) fresh raspberries
  • 60 ml (1/4 cup) chopped pistachios

Prepare

  • 1. Place the milk and raspberries in the bowl of a blender and blend until smooth.
  • 2. Pour into a large bowl and gradually add the chia seeds and mix with the paddle attachment. Add maple syrup if desired.
  • 3. Keep it overnight (or 12 hours) in the refrigerator, or until the cream is firm.
  • 4. Just before serving, divide the pudding three-quarters into small 250ml (1 cup) cups and garnish with raspberries and pistachio flakes.

Source: Barbara Gatto’s recipe.

Posted on lapresse.ca on June 5, 2017.

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