Sauce crémeuse à base de légumes

J’ai fait cette recette de Coup de Pouce il y a longtemps, mais je n’en avais pas encore parlé. Ça fait vraiment une grosse quantité de sauce, alors j’en avais mis la moitié au congélateur. J’ai ressorti ça cette semaine, et on trouve ça bien bon! La première fois, j’ai servi la sauce avec d’adorables pâtes en forme d’orignal d’Ikea; la deuxième fois, j’ai essayé ces pâtes aux protéines de Goodles et je les aime beaucoup! Si vous mélangez les pâtes avec la sauce, je recommande d’utiliser aussi un peu d’eau de cuisson pour faire une sauce plus onctueuse.

2 tasses de courge butternut, pelée et coupée en cubes de 2 po (5 cm)
1 cuillère à table d'huile d'olive
4 tasses de fleurons de choux-fleurs
1 à 2 poivrons rôtis marinés, hachés
½ tasse de crème de cuisson au soya (de type Belsoy)
2 cuillères à table de levure alimentaire en flocons
1 pincée de cannelle moulue
1 pincée de muscade moulue
sel et poivre
faux-mage ou parmesan râpé sans lactose, pour garnir (facultatif)
persil frais haché, pour garnir (facultatif)

Préchauffer le four à 400 °F. Déposer les cubes de courge sur une plaque de cuisson et répartir l’huile d’olive sur le dessus. Rôtir au four, sur la grille du haut, jusqu’à ce que la courge soit complètement cuite, soit environ 30 minutes.

Pendant ce temps, cuire les fleurons de chou-fleur à la vapeur de 8 à 10 minutes ou jusqu’à ce qu’ils soient très bien cuits.

Mettre la courge, le chou-fleur et le reste des ingrédients dans le mélangeur. Saler et poivrer. Pulser jusqu’à consistance lisse. Si la sauce semble trop épaisse, ajouter un peu d’eau, au besoin. Réchauffer dans une petite casserole à feu moyen, si nécessaire. Garnir de faux-mage râpé, si désiré, et de persil frais.

Biscuits aux guimauves et aux carottes

 

J’ai trouvé cette recette dans La Presse. Mes enfants ont A-DO-RÉ ces biscuits dans leur boîte à lunch! Ça se congèle bien, mais on n’en a plus, alors il va vraiment falloir que j’en refasse. J’ai utilisé des céréales Croque Cannelle (Cinnamon Toast Crunch). J’ai obtenu 12 biscuits en tout.

1 boîte de préparation de gâteau blanc ou à la vanille
1 c. à thé de cannelle
½ c. à thé de sel
1 tasse de carottes râpées
¼ de tasse de beurre non salé fondu (il m’en a fallu 6 c. à soupe)
1/3 de tasse de tartinade de guimauve (Fluff)
½ tasse de Rice Krispies, de Croque Cannelle ou d’autres céréales

Préchauffer le four à 350°F. Graisser deux plaques à pâtisserie (j’ai utilisé un silpat).

Dans un bol, mélanger la préparation à gâteau, la cannelle et le sel.

Ajouter les carottes râpées et le beurre fondu. Mélanger jusqu’à l’obtention d’une pâte poussiéreuse. Cette pâte est moins humide que la plupart des pâtes à biscuit, car les carottes ajouteront de l’humidité pendant la cuisson. (Mais quand même, j’ai dû rajouter 2 c. à soupe de beurre.)

Façonner des boules. Les déposer sur l’une des deux plaques en les espaçant de 5 cm.

À l’aide d’une fourchette, déposer environ 1 c. à thé de tartinade à la guimauve sur le dessus de chaque boule (c’était un peu difficile, mais ça valait la peine).

Saupoudrer ou enrober entièrement des céréales choisies.

Cuire au four de 8 à 12 minutes, selon la taille des biscuits (c’était 10 minutes pour les miens). Les côtés devraient être dorés et la guimauve devrait avoir gonflé et être légèrement caramélisée.

Les biscuits se conservent une semaine au réfrigérateur.

Chicken Quiche

 I know that chicken isn’t typically put into a quiche, and I’m sure there’s a good reason for that. But I wanted some change, so I tried this recipe. It was fine, and the Fox actually ate it, so that was nice. Next time, I would definitely cook the mushrooms in a pan with a little butter before putting them in the quiche, though!

refrigerated dough for a 9-inch pie crust
7 large eggs, beaten (I would use 6 eggs next time)
2/3 cup lactose-free milk
2 cups diced cooked chicken or turkey breast, chopped ½-inch pieces
1 cup chopped baby spinach
1/3 cup lactose-free Swiss cheese, or cheese of your choice
4 oz mushrooms, chopped ½-inch pieces (cooked; see note above)
1 tsp. salt
1/8 tsp. black pepper
½ tsp. dried thyme

Preheat oven to 400 °F degrees.

Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.

Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.

Meanwhile, in a large mixing bowl, lightly beat the eggs with milk, add the remaining ingredients, and pour into the par-baked pie crust.

Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes (I would check at 45 minutes).

Let cool before serving.

Matcha Lava Cakes

 

I’ve made three recipes with matcha recently. I’ll post the muffin one soon, and there was a coconut matcha panna cotta that never gelled and was way too sweet, but here’s a dessert you will love! It’s matcha lava cakes. The original recipe makes 2 cakes, and I decided that it really wasn’t enough, so I doubled it and got 5 ramekins of about 4 ounces each; the amounts below are mine. Note also that I adjusted the cooking time (15 minutes instead of 9), as I was going for a gooey consistency more than a river-flow of filling. These were amazing! It’s worth spending some money on great matcha so that you get vibrant green cakes.

120 g white chocolate (lactose-free if possible)
6 Tbsp. lactose-free butter, softened
80 g sugar
1 pinch salt
2 eggs
16 g matcha powder
50 g flour

Butter 4 (or 5) ramekins and dust with some flour (especially the bottom part of the ramekin).

In a double-boiler, melt the white chocolate and mix well.

Add softened butter into melted white chocolate and mix well to incorporate.

Mix in the sugar, then beat in the eggs.

Sift in the matcha powder and flour. Mix well until no visible lumps remain.

Pour into prepared ramekins, cling-wrap surface of ramekin and put into the freezer for at least 30 minutes (so that the outside gets cooked faster than the insides).

Preheat oven to 450 °F.

Remove the cling-wrap, place ramekins on a baking sheet, and bake in preheated oven for 15 minutes (see note above). It is done when the cake does not look too wobbly when you gently prod it and the surface is evenly colored (not darker in the middle).

Leave cake in the ramekin for 10 minutes to cool. Use a spatula/knife to run the sides of the cake so that it no longer sticks to the bowl. Gently flip the ramekin onto another plate so that the cake falls off nicely. Serve immediately.

Ground Chicken and Green Bean Stir-Fry

 

When I saw this recipe in Real Simple, I knew I had to make it! I’ve been eating a lot of chicken lately, because it’s a lean protein that everyone in my family likes, and we all like Asian-inspired dishes. This one was really good! I adapted the recipe a bit to my taste and to ensure leftovers; the amounts below are mine.

1 cup jasmine rice
4 Tbsp. hoisin sauce
4 Tbsp. soy sauce or tamari
4 Tbsp. mirin
4 garlic cloves, finely chopped
3 Tbsp. neutral oil (such as canola), divided
12 oz. fresh green beans, trimmed
1 bag colorful miniature bell peppers, sliced
¾ tsp. kosher salt, divided
2 lbs. ground chicken

Cook rice according to package directions.

Meanwhile, whisk hoisin sauce, soy sauce, mirin, and garlic in a small bowl.

Heat 2 tablespoons oil in a large wok or skillet over medium-high until it is shimmering. Add beans and bell peppers; sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Transfer to a bowl.

Reduce heat to medium and add the remaining 1 tablespoon oil to skillet. Add chicken and sprinkle with remaining ½ teaspoon salt. Cook, stirring occasionally to break chicken into crumbles, until browned, 5 to 6 minutes.

Return beans and bell peppers to the skillet and pour in soy sauce mixture. Increase heat to medium-high; cook, stirring, until sauce is slightly thickened and coats chicken and vegetables, about 1 minute. Serve with the rice.

Poultry Meatballs with Pasta

 

This recipe from Weelicious was great! It was originally for chicken meatballs with mini wheel pasta, and in my kitchen it became turkey meatballs with farfalle. We found it a bit too salty, so I’m modifying the instructions below. The Little Prince, who does not like bocconcini, could still pick it out from his dish easily, so he didn’t mind it. We give this 4 thumbs up!

1/3 cup seasoned breadcrumbs (mine were plain)
1 large egg, beaten
2 tsp. salt, divided (I recommend 1 tsp. total, see note below)
1 lb. ground chicken (I used ground turkey)
1 Tbsp. olive oil
2 garlic cloves, minced
1 28-oz. can tomato sauce
8 oz. lactose-free bocconcini mozzarella mini balls (it should say 0 g sugar on the label)
1 lb. piccolini or mini-wheel pasta (I used farfalle)
1 Tbsp. fresh basil, julienned

Cook the pasta 1 minute less than package directions call for. Drain the pasta and set aside.

Mix the bread crumbs, ground chicken, egg and 1 teaspoon salt in a bowl (I recommend omitting the salt here, or using half the amount).

With wet hands use 1 teaspoon of the ground chicken mixture to roll into each tiny meatball (mine were a little bigger).

Heat a large pot with 1 tablespoon of olive oil over medium heat.

Cook the meatballs for 3 minutes, turning occasionally.

Add the garlic to the meatballs and cook for 1 minute.

Add the tomato sauce, remaining salt, and basil and continue to cook the meatballs and sauce for 8 minutes over low heat.

Add the cooked pasta and mozzarella balls to the pot with the sauce and cook until the cheese and pasta are heated through, about 2-3 minutes.

Serve.

Chocolate Chip Peanut Butter Oatmeal Cookies

 

I tried these chocolate chip peanut butter oatmeal cookies. To be honest, these do not beat the best of each category of cookies I like to make (chocolate chip, peanut butter, and oatmeal chocolate chip), but it was nice to taste something new that combined all of them!

½ cup lactose-free butter, softened to room temperature
1 ¼ cup brown sugar
½ cup white sugar
1/3 cup peanut butter (I used Skippy Natural)
1 egg + 1 yolk
2 tsp. vanilla extract
1 ¼ cup all-purpose flour
1 cup old fashioned whole oats
½ tsp. baking soda
1 pinch of salt
1 cup chocolate chips (I used bittersweet)

Preheat the oven to 325 °F. Line a baking sheet with a Silpat or parchment paper and set aside.

Cream together the butter with the sugars, then mix in the peanut butter.

Add the egg and egg yolk and vanilla extract, and stir.

In a small bowl, whisk together the flour, oats, baking soda, and salt. Slowly add the dry ingredients to the wet ones and stir. (You should have achieved cookie dough consistency, and if you haven’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.)

Finally, add the chocolate chips and stir in.

Scoop a dozen golf ball-sized portions of dough onto the cookie sheet, about 2 inches apart. They spread but not much (a tip to reduce spreading is to refrigerate and chill the dough prior to baking).

Bake for approximately 10-12 minutes. (I like soft cookies, so I baked mine for 10 minutes.) Let cool before eating.

Hot chicken

 

Est-ce qu’on a vraiment besoin d’une recette de hot chicken? J’avais un sachet de mélange à sauce brune St-Hubert, et tout d’un coup, je me suis souvenue de l’existence du hot chicken, que je n’avais jamais encore fait goûter à mes enfants. J’ai consulté le site de Ricardo par acquis de conscience, et Ricardo a sa propre recette de sauce brune si vous n’avez pas de mélange St-Hubert. C’est simple comme souper, et les enfants ont aimé! J’ai servi ça avec des frites en plus des petits pois.

¾ tasse de bouillon de poulet ou d’eau
½ tasse de petits pois surgelés
340 g (2 tasses) de poulet cuit coupé en dés ou effiloché, chaud
1 recette de sauce brune, chaude (donc mon sachet de St-Hubert, préparé)
8 tranches de pain blanc (ou 8 petits pains à farcir ovales ou ronds tranchés en deux à l’horizontale)

Dans une petite casserole, porter le bouillon à ébullition. Ajouter les pois et laisser mijoter de 2 à 3 minutes ou jusqu’à ce qu’ils soient tendres. Égoutter.

Garnir 4 tranches de pain de poulet et napper de sauce. Couvrir avec les autres tranches de pain et napper du reste de la sauce. Garnir de petits pois.

Fiji

 I went on this amazing trip to Fiji over spring break, basically because Fiji Airways was having a crazy sale on the direct flight to/from Dallas (I mean, I literally have paid the same for a ticket to Montreal, so this was too good to pass up!), plus it’s low season over there so accommodations were within my budget. And it was amazing!

I stuck to Viti Levu (the big island) partly for financial considerations and partly to make logistics easier, especially since it was also the rainy season and I didn’t know what to expect. (It turns out the weather was beautiful, but even the day before my departure, the forecast looked pretty bad!) But did you know that Fiji has a total of 333 islands? There is a lot to explore!

First, know that the Nadi airport has a room where you can store your luggage securely – it is located right next to the car rental counters, and you must pay in cash. The price was FJD 10.05 for my suitcase. So I left my checked bag there and took only my backpack with me for sightseeing.

I booked a tour from an agency that was directly in the airport lobby. Obviously, I’d recommend doing this ahead of time, but I hadn’t realized that for many travelers, Fiji is a connecting destination, so they often do a quick tour between flights and there are several agencies that accommodate it. I got lucky and got a spot! (This was one place where credit cards are the way to go, so make sure you know your PIN if your card requires one overseas.)

Our first stop was Sri Siva Subramaniya Swami Temple, which is the biggest Hindu temple in the Pacific. I love how colorful it is! You must be dressed modestly, though they can lend you a sarong to cover up, and you will need to take off your shoes for the visit. You can only take photos on the outside, so you’ll just have to take my word for it that the inside, especially the paintings on the ceiling, is worth the visit! There are also coconut trees outside, which to me are always exotic.

The next stop was the Nadi farmers’ market, where you can buy souvenirs (including honey, tamarind paste, and kava powder). I loved seeing the tropical flowers as well as all the exotic produce! I tasted the most amazing lady finger banana – I mean, it was so much sweeter and more flavorful than any banana I’d ever had before! I also tasted kava, a local drink, which… might be an acquired taste, to be honest.

The third stop was Viseisei Village, the first settlement in Fiji, founded some 3,000 years ago by people who sailed in from what is now Tanzania. We encouraged the local economy a bit by purchasing some souvenirs (jewelry in my case, which is definitely plastic instead of the pearl and coral promised, but I really like what I bought!), then I donned a sarong (women must wear one at the village), and we visited the village square and the church. Our guide told us that the locals are very happy they were converted to Christianity! The highlight for me was that they built the whole church themselves, so that they would have a place of worship that didn’t get blown down by every hurricane. The dome was particularly impressive, especially given that they built that part in only a day! We also saw the chief’s house, which isn’t actually where he lives, but where he hosts official visitors (like the British Royal Family).

The last stop on the tour was the one I really wanted to see, the Garden of the Sleeping Giant. There is a collection of orchids, as well as more expansive grounds with lots of native plants which you can take more time to explore. Upon returning to the reception area, we were given a glass of fresh fruit juice, and it was fabulous!

I really liked doing this tour because it allowed me to see a lot of things in the area, and it was affordable. I also learned things about Fiji; I knew that its main industry is tourism, but I learned that the next three are exports: in order, sugar cane, wood (especially mahogany), and Fiji water. Plus, the people are very friendly! You can expect to hear “Bula!” many, many times a day (it is a greeting, the equivalent of both “hello” and “welcome”).

Another thing I would have liked to do in the area is visit the hot springs and mud baths; however, logistics seemed a bit complicated for me given that I was still in transit between the airport and my hotel. But it’s one of the top things to do in Fiji!

My hotel was on the Coral Coast, which is known for its beaches and clear water. While it was a really nice hotel, I have to admit that I was a little disappointed by the waterfront – I had not realized that the whole thing was on a lagoon, not a sandy beach like I had pictured. And there were a few problems with the billing, but that’s another story! The grounds were really nice, though, and there was a fruit bat colony right there are the hotel, which provided endless entertainment for me.

The next day, I took a cab to Sigatoka Sand Dunes National Park, which was wonderful. The guide who greeted me showed me the map (of which I took a photo, because they don’t have paper copies) and told me about the two trail options. Since it was already hot at 9:00am, I opted for the shorter trail. I couldn’t tell you how long it is, though, because even though the guide said it was 1.5 km (0.93 miles), I started walking uphill and after 5 minutes or so, cursed under my breath because I had forgotten to start my Strava counter. I started it right then, and by the time I came back to my starting point (the trail is a loop), my Strava indicated I had walked 2.9 miles! Is it possible that the trail is 1.5 km as seen from above, but with the many hills (Strava says elevation is 182 feet, though I didn’t start from the very beginning), it actually comes out to be more? For what it’s worth, it certainly felt closer to 3 miles than to 1 mile.

Anyway, the hike starts out in the jungle; you get incredible views of the dunes and ocean, then walk down to the beach. Swimming would be ill-advised, because the waves and currents are really strong, but of course I dipped my feet in for the part of the hike! Once I had dried off, I went back into the jungle, passing birds and a fruit bat colony, then made it back to the welcome counter. I looked at the exhibits they had, which I hadn’t taken the time to do before. There’s a lot there about artefacts that were found on site, as well as explanations about traditional Fijian culture. This was a great visit – I highly recommend it!

I spent the rest of my vacation at my hotel, wading in the lagoon or in the pool and reading, and really just enjoying the surroundings. Oh, and I tried local chocolate! There’s Vanua Chocolate, near the Nadi airport, which offers tours of their chocolate factory, but only for groups of four or more people (I asked). So I ended up buying some of their chocolate at the airport instead of going in person. I also got some Fijiana Cacao chocolate, including two types of white chocolate. In all honesty, both brands of dark chocolate had bloomed and seemed bland, as well as dry and brittle. I actually noticed that on the package of Vanua dark chocolate labeled “60% cocoa,” the first ingredient was actually sugar…

Dark Chocolate Chia Seed Pudding

 

I got this recipe from the PCOS Nutrition Center. It was meant to have coconut whipped cream, but the recipe called for a refrigerated can of coconut milk, which was obviously too liquid – use a can of coconut cream, or something like vegan whipped cream if you want. This makes two servings for breakfast, and fresh fruit would be a good addition!

2 cups unsweetened almond milk (or lactose-free milk)
½ cup plus 1 tsp chia seeds
2 Tbsp. grade B (or medium) maple syrup
2 Tbsp. unsweetened cocoa powder
1/8 tsp. sea salt
1 15-oz. can coconut cream (refrigerated 4+ hours)

To make this dark chocolate chia seed pudding, combine all ingredients except coconut cream in a medium sized bowl. Mix well.

Divide mixture evenly into 2 small bowls or mason jars. Cover and refrigerate for 4-6 hours. (Can stay refrigerated for up to 4 days).

While the pudding is setting, place a can of coconut cream in the fridge.

Once pudding is set, remove coconut cream. At this point, the cream should be solid. Scoop solid coconut cream out of can and place in a chilled mixing bowl. Beat coconut cream with a stand mixer or electric hand mixer for approximately 1 minute or until it turns creamy and forms stiff peaks. You may need to add a tablespoon of coconut liquid if solids are too dense.

Remove puddings from fridge and top each with whipped coconut cream.

Kale Slaw with Lemon-Tahini Dressing

 

This kale slaw with lemon-tahini dressing is from Real Simple, and it was really good. That dressing is fabulous! I confess that I did not massage it into the kale; tossing the salad with the dressing seemed sufficient, and I just dropped the toasted seeds into the latter. I served it with tofu carrot patties.

2 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1/3 cup fresh lemon juice (from 2 or 3 lemons)
1/3 cup tahini
2 tsp. granulated sugar
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1/8 tsp. smoked paprika
1 clove garlic, grated on a microplane zester (about ½ tsp.)
1 12-oz. bunch curly kale, stemmed and torn (about 10 cups)
4 cups thinly sliced red cabbage (from 1 head cabbage)
2 Tbsp. extra-virgin olive oil

Place coriander and cumin seeds in a zip-top plastic bag. Seal, leaving ½ inch unsealed. Using a meat mallet or rolling pin, coarsely crush seeds. (Alternatively, use a mortar and pestle.)

Whisk lemon juice, tahini, sugar, salt, pepper, smoked paprika, and garlic in a large bowl. Add kale and cabbage; toss to coat. With clean hands, rub tahini mixture into kale and cabbage.

Heat oil in a small skillet over medium-high. Add coriander and cumin; cook, stirring often, until sizzling, fragrant, and toasted, 30 seconds to 1 minute. Remove from heat and drizzle over slaw; toss gently to combine. Refrigerate, covered, for at least 30 minutes and up to 24 hours.

Galettes de tofu et de carottes

 

J’ai fait des galettes de tofu et de carottes en adaptant une recette de Coup de Pouce. Je ne trouvais pas de tofu fumé, alors j’ai utilisé un mélange de tofu haché fumé et de tofu ferme; j’ai doublé la recette (les quantités ci-dessous donnent 4 portions); et je ne les ai pas servis en hamburgers, mais plutôt en galettes avec une salade de chou frisé. J’ai bien aimé, je trouve que ça faisait changement, mais cet avis n’était pas partagé par les autres membres de ma famille, je crois.

8 carottes moyennes, épluchées, en rondelles de ½ po (1 cm)
2 cuillères à table d’huile d'olive
1 cuillère à thé de cumin moulu
1 cuillère à thé de poudre de cari
1 cuillère à thé de paprika fumé
½ cuillère à thé de flocons de piment fort
1 paquet (180 g) de tofu fumé, épongé et émietté
1/3 tasse de chapelure panko
2 cuillères à table de farine de pois chiches (ou farine ordinaire)
sel et poivre

Préchauffer le four à 325 °F. Tapisser une plaque de papier parchemin. Déposer les carottes, puis verser l’huile et les épices. Saler et poivrer, mélanger, puis recouvrir d’une feuille de papier d’aluminium. Cuire sur la grille supérieure du four 15 minutes, puis retirer la feuille d’aluminium et cuire 15 minutes de plus. Laisser tiédir environ 10 minutes.

Transférer les carottes dans le robot culinaire puis ajouter le tofu, la chapelure et la farine. Saler et poivrer. Pulser jusqu’à consistance assez homogène, mais en conservant de très petits morceaux. Former 4 galettes. Réfrigérer 15 minutes.

Régler le barbecue à puissance moyenne et huiler la grille. Cuire les galettes à découvert, de 3 à 4 minutes par côté. (J’ai fait cuire les galettes dans une poêle, tout simplement.)

Chicken-Tofu Tsukune

 

I got this recipe from the Dinner – A Love Story newsletter, and it is adapted from Make It Japanese: Simple Recipes for Everyone, by Rie McClenny. I made them smaller and baked them in the oven instead of pan-frying them. These meatballs were great! We give them an all-too-rare 4 thumbs up, so I definitely have to make them again! The amounts below make 4 generous servings.

I served it with an Asian slaw mix and shirataki pasta, but was disappointed with the latter; I found the texture too slippery, and the taste too bland. I ate leftovers in a bowl, frying the leftover “rice” to give it some taste and texture, and I threw in leftover quick-pickled carrots and avocado.

For the sweet soy sauce
2 Tbsp. soy sauce
2 Tbsp. sake (I used sherry)
2 Tbsp. mirin
1 Tbsp. plus 1 tsp. sugar

For the meatballs
8 oz. firm tofu
1 lb. ground chicken
2 scallions, finely chopped
2 Tbsp. potato starch or cornstarch
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 Tbsp. neutral oil, such as canola or grapeseed
toasted white sesame seeds for garnish

For the sweet soy sauce
In a small bowl, combine the soy sauce, sake, mirin, and sugar. Whisk until the sugar is completely dissolved. Set aside.

For the meatballs
Place the tofu on a plate lined with paper towels. Set aside for 10 minutes and gently press to remove excess water.

Transfer the tofu to a medium bowl. Using your hands, a whisk, or a potato masher, break apart the tofu and mash until finely broken down. The texture should be similar to ground meat.

Add the ground chicken to the tofu and mix until fully combined and sticky. The mixture should hold together. Add the scallions, potato starch, salt, and pepper. Mix well until fully combined.

Shape the meatball mixture into large balls (about 3 tablespoons per meatball – mine were smaller). If the mixture sticks to your hands, lightly wet your hands with water. Slightly flatten the meatballs to a 1-inch thickness. You should have 14 to 16 meatballs (I got 21).

In a large cast-iron skillet or nonstick skillet, heat the oil over medium heat. Working in batches, cook the meatballs until golden brown, about 2 minutes per side. Reduce the heat to low, cover, and cook until the meatballs are cooked through, 5 to 7 minutes. Transfer the meatballs to a plate. (I opted to do this in the oven instead, so I baked the chicken-tofu meatballs for 30 minutes at 350 °F.)

Wipe the skillet clean with a paper towel. Add the sweet soy sauce and bring to a simmer over medium-high heat. Cook until the sauce is thick and syrupy, about 2 minutes. Return the meatballs to the skillet and coat with the sauce. Sprinkle with sesame seeds, if desired, and serve immediately.

Golden Tehina Shakes

 

I got this recipe from Soom, though it is originally from Israeli Soul by Michael Solomonov and Stephen Cook and it is served at Goldie’s in Pennsylvania. Honestly, I was just interested in a vegan shake with tahini, and I knew the Little Prince would like it because he likes coffee flavors in desserts!

You do need a bit of planning to make this, since you have to make coffee syrup and also freeze the shake mixture ahead of time. Note that this makes too much coffee syrup for a single recipe, so I froze the rest in an ice cube tray and plan to use it to make more shakes when the weather gets warmer.

For the Turkish coffee syrup
2 cups water
6 Tbsp. Turkish coffee
6 Tbsp. regular ground coffee
6 Tbsp. sugar
¾ tsp. ground cardamom
¼ tsp. kosher salt

For the Goldie Tehina shakes
½ cup Soom Premium Tahini (or your favorite brand)
½ cup sugar
½ tsp. kosher salt
3 cups plain unsweetened almond milk
¼ cup of Turkish coffee syrup (or your favorite flavored syrup)
optional: chopped chocolate or other toppings


For the Turkish coffee syrup
Combine the water, Turkish coffee, regular ground coffee, sugar, ground cardamom, and kosher salt in a medium saucepan over medium-high heat.

Bring to a boil, remove the pan from the heat, and let steep for 30 minutes.

Place a coffee filter inside a fine-mesh sleeve and set it over a jar. Strain the syrup into the jar.

The syrup will keep, refrigerated, for up to 1 month.

For the Goldie Tehina shakes
Combine the Soom tahini, sugar, kosher salt, and plain unsweetened almond milk in a blender. Process until smooth. Pour the mixture into ice cube trays (you’ll need three standard-size trays) and freeze overnight.

The next day, pop the tahini ice cubes out of the trays into the blender. Pour in a little more almond milk to get the blender started and blend just until the ice cubes are completely broken down and the mixture thickens.

Add the Turkish coffee syrup and blend for a few more seconds. Taste and add a bit more syrup if you like.

Pour the milkshake into glasses and serve immediately, with optional toppings like chopped chocolate.

Kale Pasta Sauce

 

I tried this recipe by Joshua McFadden for a simple kale sauce. And it was awesome! We give it a rare 4 thumbs up! I used it with pasta here, as a side to maple-glazed yakitori chicken, but it would also be good with roasted vegetables. Note that the sauce itself is vegan, though not the parmesan (or main dish!) I used here.

2 cloves garlic, smashed and peeled
¼ cup extra-virgin olive oil, plus more for serving
kosher salt and black pepper
1 lb. kale, any variety works here; thick ribs/tough stems removed
8 oz. dried pasta, such as rigatoni or pappardelle
¾ cup freshly grated Parmigiano-Reggiano cheese

Set a large pot of water on the stove and bring to a boil.

In a small skillet, put 2 cloves garlic and ¼ cup olive oil. Place over medium heat, and sauté until the garlic begins to sizzle. Immediately reduce the heat to low, and cook until garlic is light golden-brown, soft, and aromatic (about 5 - 7 minutes). Remove from the heat, and transfer to a large blender cup or the base of a stand blender. Set aside.

Once the water in the pot is boiling, generously season with salt. Add 1 pound kale and boil until tender but not mushy, about 5 minutes. Use tongs to remove kale from the pot and carefully transfer to the blender cup/base.

To the boiling water, add 8 ounces dried pasta and cook until al dente, per package directions. Transfer 1 cup of the pasta water to a heatproof measuring cup. Drain the pasta, then transfer back to the pot.

Blend the kale, oil, and garlic until it resembles a thick puree. Continue blending, adding about a tablespoon of pasta water at a time, until you achieve a uniform, silky texture. Don't rush this; you want a very smooth sauce. Season with salt and pepper to taste. (Note: Use caution with hot liquids in a stand blender. Prior to blending, remove the small cap from the blender's lid and cover the opening with a kitchen towel to safely release steam. Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing and to ensure a consistent purée.)

Toss half of the kale purée with the drained pasta and half of the ¾ cup freshly grated Parmigiano-Reggiano cheese. If the sauce feels dry, stir in more kale purée. If needed, add a bit more reserved pasta water to thin out the sauce until it's saucy and nicely clings to the noodles. Season with salt and pepper. (If your sauce feels way too loose, you can put the pot back on low heat, stirring continuously until it thickens.)

To serve, divide the pasta into serving bowls, drizzle with a bit of olive oil, and garnish with the remaining cheese.

Poulet yakitori laqué à l'érable

 

Voici une recette de Coup de Pouce que j’ai adaptée. Je n’ai pas de miel à l’érable, et honnêtement, j’imagine que c’est le cas de la plupart des gens, alors j’ai utilisé un mélange de miel et de sirop d’érable, ce que j’écris ci-dessous. Et je n’ai pas fait de brochettes, en fin de compte, j’ai fait cuire le tout sur une plaque. Quand même, c’était délicieux! J’ai servi ça avec une sauce au chou frisé sur des pâtes.

Pour la laque
¼ tasse de miel
¼ tasse de sirop d’érable
1 cuillère à table d’huile de tournesol
2 cuillères à thé de moutarde de Dijon
1 à 2 gousses d’ail, hachées
sel et poivre

Pour les brochettes
2 à 3 poitrines de poulet, en fines lanières
12 tranches de pancetta
2 oignons verts, en tronçons de 1 po (2,5 cm)
graines de sésame , pour garnir

Préchauffer le barbecue à puissance élevée. Huiler la grille. Faire tremper des bâtonnets en bois dans l’eau 15 minutes au moins. Ignorer cette étape pour des pics en métal.

Dans un bol, mélanger les ingrédients de la laque. Diviser en deux et réserver la moitié pour accompagner les brochettes. Mariner les lanières de poulet dans la laque restante pendant 20 minutes (conserver la laque pour badigeonner).

Enfiler les morceaux de poulet en serpentin sur les brochettes. Intercaler des tranches de pancetta pliées sur elles-mêmes et des tronçons d’oignon vert. (J’ai plutôt placé le tout sur une plaque à cuisson recouverte d’un papier parchemin.)

Griller les brochettes de 2 à 3 minutes de chaque côté (ou jusqu’à ce que le poulet soit cuit), en badigeonnant de la laque restante dans les dernières minutes de cuisson. (Dans mon cas, j’ai fait cuire 20 minutes à 400 °F.) Garnir de graines de sésame et servir les brochettes avec la sauce d’accompagnement réservée (n’ayant pas été en contact avec la viande).

Almond Joy Protein Overnight Oatmeal

 I tried two different kinds of overnight chocolate oatmeal recently. First was this chocolate oatmeal by Minimalist Baker. Honestly, it was good, but Minimalist Baker has this weird thing where it doesn’t want me posting one of their recipes (which is not copyrighted), though it’s fine with me reposting one of their photos (which are copyrighted). I don’t get it, but anyway, if you want that recipe, you can follow the link.

Then there was this Almond Joy protein overnight oatmeal from Kim’s Cravings, which has the advantage of containing more protein so that you feel satiated for longer. And it was good! I would use more liquid next time, and more cocoa powder. I do feel like the toppings, whichever you choose, are essential here!

1 cup old fashioned rolled oats
2 scoops chocolate protein powder (I used vanilla protein powder + chocolate supergreens powder)
1/8 tsp. salt
1/8 tsp. coconut extract
1 cup unsweetened vanilla almond milk (or lactose-free milk of choice; see note above)
½ cup unsweetened applesauce
½ Tbsp. unsweetened cocoa powder (or more, to taste)
1-2 Tbsp. chia seeds (optional)
optional toppings: chopped almonds, shredded coconut, chocolate syrup, fruit, and/or stevia packets

In a small bowl, mix all of the ingredients together (except for toppings).

Divide mixture (1 cup each) between 2 bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least 2 hours) so the oats soften and absorb the liquid.

Just before serving, add a splash of milk, toppings and enjoy cold, or microwave for 30-60 seconds to enjoy warm!

Banh Mi-Inspired Pork Burgers

 

I got this banh mi-inspired pork burger recipe from Real Simple. It should be noted that I don’t like spicy stuff, so I only used 1 teaspoon of sriracha in the burger patties; I also reduced the amount of fish sauce (the amount below is mine); and finally, I only used plain mayonnaise instead of making a special dressing. Honestly, I really liked these burgers!

½ cup water
½ cup rice vinegar
6 Tbsp. light brown sugar, divided
2 ½ tsp. kosher salt, divided
1 ½ cups matchstick carrots (from a 10-oz. pkg.)
1 ½ cups mayonnaise
5 Tbsp. sriracha, divided (see note above)
3 Tbsp. finely chopped garlic (from about 9 cloves), divided
1 Tbsp. fish sauce
2 lb. ground pork
1/3 cup finely chopped shallot
¼ cup chopped fresh cilantro, plus sprigs for topping
4 tsp. cornstarch
8 brioche buns, toasted

Heat water, vinegar, 3 tablespoons sugar, and 1 teaspoon salt in a medium saucepan, stirring occasionally, until boiling and sugar is dissolved. Remove from heat. Stir in carrots, spreading evenly to submerge as much as possible.

Stir together mayonnaise, 3 tablespoons sriracha, and 1 tablespoon garlic in a medium bowl.

Whisk fish sauce and remaining 3 tablespoons sugar, 2 tablespoons sriracha (I only used 1 teaspoon), and 1 ½ teaspoons salt in a large bowl until well combined. Stir in pork, shallot, cilantro, cornstarch, and remaining 2 tablespoons garlic. Shape pork mixture into 8 (4-inch) patties. Place on a baking sheet lined with parchment paper.

Preheat grill to medium-high (400 °F to 450 °F) and lightly oil grates. Grill patties until an instant-read thermometer inserted in center reads 160 °F, 4 to 5 minutes per side. (I just cooked these in a pan.)

Spread mayonnaise mixture over cut sides of buns. Place 1 patty on each bottom bun. Drain carrots; top patties with carrots, and cilantro sprigs. Cover with top halves of buns.

Salsa au cantaloup et au concombre

 

Voici une petite recette estivale toute simple, encore tirée de Coup de Pouce. C’était délicieux! Je l’ai servie avec des chips sans céréales de marque Siete, délicieuses également!

½ petit cantaloup, pelé, épépiné, en petits dés (environ 2 tasses)
2 concombres libanais, pelés, en petits dés
1 petit piment thaï, haché finement (je l’ai omis)
½ tasse de coriandre fraîche, légèrement tassée, hachée
¼ tasse d’oignon rouge, haché finement
1 lime (jus seulement)
1 cuillère à table d’huile d'olive
sel et poivre

Mélanger tous les ingrédients dans un bol. La salsa est meilleure la journée même.