What do we eat? | Recipes for freezing meals at the beginning of the school year

Right before the weekend, all readers who cook themselves ask 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.

Bekesh: Jessica’s Magical Tuna Pasta Salad

Why is this recipe magical? Because it’s ready with what we have on hand. All you have to do is assemble the ingredients the day before the meal, explains Jessica Langlois. Then put the salad in the fridge and voila, it’s ready the next day.


  • 1/2 85gm tuna in oil (40g yield)
  • 80 g (1 cup) short, cooked, frozen pasta
  • 70 g (12 cups) frozen peas


  • 1. Using the can, mix the tuna and oil with a fork.
  • 2. In an airtight bowl, place pasta, tuna, and frozen peas. pepper to taste.
  • 3. Close and refrigerate overnight. Damn!
  • 4. Add cherry tomatoes and feta for more color and flavor.

Since this recipe only requires half a can of tuna, I always bring two salads at a time. My daughter only eats half a can, but for adults you can serve it whole and double the amount of peas. – Jessica Langlois

To freeze short pasta

Cook the pasta, draining it, and then laying it out on a baking sheet lined with silicone or parchment paper, spaced slightly apart. Count 1 to 2 hours before you freeze the pasta. Transfer it to a resealable freezer bag, taking care to remove as much air as possible. Select the bag and store it in the freezer.

source : Prepare food for improvised mealsby Jessica Langlois, Dietitian, Modus Vivendi Editions.

Posted on lapresse.ca on September 14, 2019.

Well cooked quickly: white bean stew with tomatoes and spinach

Photo: Simon Perros, Submitted by Family and Tofu

White bean stew with tomatoes and spinach

This white bean broth can be prepared in minutes and is delicious. It can be eaten as is or served with rice or Israeli couscous. You can easily double the recipe if you want to freeze some or have them for lunch the next day.

Ingredients (4 servings)

  • 1 spray olive oil
  • 1 small white shallot, minced
  • 5 cups spinach (packed)
  • 1 can (398 ml) tomato puree
  • 1 can (540 ml) white beans, washed and drained
  • 1/2 cup coarsely chopped Kalamata olives
  • 3 tablespoons. 1 tablespoon basil pesto (homemade or store-bought)
  • 1/2 cup water
  • crumbled feta cheese, to taste (optional)
  • Watercress sprouts, to taste (optional)
  • pepper


  • 1. In a large skillet, saute the shallots in olive oil for a few minutes over medium heat. Add all remaining ingredients except water, feta, and sprouts. Mix well, season with pepper and simmer for 15 minutes over low heat (add a little water if necessary, depending on the desired consistency).
  • 2. Served over rice or Israeli couscous with feta cheese and sprouts.

Published in press + September 13, 2018.

Call me boss! : Barley gratin with crunchy vegetables, 1608 cheese, tomato and thyme


Barley gratin with crunchy vegetables, 1608 cheese, tomato and thyme

A vegan gratin to accompany a piece of fish…or just to eat veggies, quite simply!

Enough for 4 people


  • drizzle of olive oil
  • 65 grams chopped onion
  • 1 clove minced garlic
  • 75gm celery, cut into cubes
  • 115 g celery, cut into cubes
  • 125g carrots, cut into cubes
  • 25 grams butter
  • 175 gm washed barley
  • 700 ml vegetable broth
  • 525 g tomato coulis
  • 20 grams of sugar
  • pinch of hot pepper
  • Pinch of smoked paprika
  • 1 sprig of thyme
  • Salt and pepper to taste
  • 200 gm cheese 1608 grated


  • 1. Preheat the oven to 190°C (375°F).
  • 2. In a large saucepan, soak onion, garlic, celery, celery and carrots in olive oil for a few minutes. The vegetables should remain crunchy. Put the vegetables in a bowl and set aside.
  • 3. In the same saucepan, brown the barley in the butter and add the vegetable broth, tomato cole, sugar, cayenne pepper, paprika, thyme, salt and pepper. Simmer over low heat until barley softens (about 25 minutes). Return the vegetables to the barley mixture.
  • 4. Arrange in a baking dish and decorate with 1608.
  • 5. Bake for 35 minutes.

Source: Recipe from Adèle Prud’homme, Wine Cellar Nature Reserve.

Posted on lapresse.ca on January 2, 2019.

Guilty pleasure: orange date pancakes


Orange and date muffin

Makes 24 mini muffins


  • 250 ml (1 cup) orange juice
  • 125 ml (12 cups) finely chopped dates
  • 1 egg
  • 45 ml (3 tablespoons) canola oil
  • 45 ml (3 tablespoons) maple syrup or honey (after 12 months)
  • 250 ml (1 cup) whole wheat flour
  • 500 ml (2 cups) iron-fortified baby cereal
  • 10 ml (2 teaspoons) baking powder (“baking powder”)


  • 1. In a blender or food processor, combine orange juice, dates, eggs, oil, and maple syrup or honey.
  • 2. In a large bowl, mix the dry ingredients. Pour the liquid ingredients over the dry ingredients and stir enough to wet all the ingredients.
  • 3. Spoon the mixture into well-greased small muffin tins or silicone molds. Bake at 200°C (400°F) for 15 minutes.

It can keep for 3 to 4 days in the refrigerator and up to 3 months in the freezer.

Source: Recipe by Louise Lambert Lagasse, Dietitian, taken from the book How do you feed your child?Editions de Lumme.

Posted on press + July 10, 2017.

health ! Peanut, dates and banana juice

Photo by Catherine Cottier, submitted by HUBERT CORMIER

Peanut, dates and banana juice


  • 125 ml (12 cups) peanuts
  • 3 pitted medjool dates
  • 250 ml (1 cup) of unsweetened soy drink
  • 1 banana
  • 15 ml (1 tablespoon) soy butter
  • 125 ml (12 cups) ice cream


  • 1. Soak peanuts and dates in soy milk to retain all the nutrients.
  • 2. The next morning, process all the ingredients in a food processor until you get a smooth, homogeneous juice.

Hubert’s tip: The ingredients for this recipe can be altered by varying the variety of nuts. Try cashews or almonds.

Source: Recipe by Hubert Cormier, Dietitian, from his book Legumes & Co

Posted on lapresse.ca on February 9, 2017.

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