Monthly Archives: February 2012

Cauliflower Casserole

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It’s…COMFORT FOOD!

And I can tell you… it was delicious!

I had the idea of making this casserole when I opened yesterday the refrigerator and saw that I had 3 cauliflowers.. I made some lentil soup.. and today a cauliflower casserole. Like i always says… No waste!

Servings

4

Ingredients

* 1 1/2 small cauliflower (about 7 cups cauliflower florets)

* 1/2 small broccoli (about 2 cups florets)

* 1 red bell pepper

* 1 large onion

* 2 garlic cloves, minced

* 4 tablespoons butter or margarine

* 5 tablespoons flour

* 2 1/2 cup milk

* 1 teaspoon Herbes de Provence

* Salt and pepper to taste

* 1/4 cup fine bread crumbs (I used homemade)

* 2 cups grated aged cheddar

Directions

* Wash, and cut vegetables.

* Steam the broccoli and cauliflower for about 5 minutes (they have to remain crispy).

* In a skillet cook onion, pepper and garlic until the onions are tender.

* In a casserole dish, combine steamed veggies with the onion mixture. Set aside.

* Preheat oven to 400’F.

* In a pot over medium heat, melt the butter. Add flour, whisk for about 1 minute. Add milk, salt, pepper and Herbes de Provence. Cook while stirring frequently until the béchamel sauce (white sauce) is a lot thicker. Remove from heat and pour over the veggies.

* Sprinkle with breadcrumbs then add grated cheese.

* Cook for 25 minutes. (I used the broil setting for the 2 last minutes to have golden crispy cheese)

* Serve and enjoy!

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Veggies and Lentil Soup

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Soups are not only delicious and comforting, it is the easiest way to empty the fridge.

You can use the veggies you want to! No more waste!

Servings

4 bowls

Ingredients

* 1 large onion

* 2 stalks celery

* 2 medium carrots

* 1 cup cooked green lentils

* 1 large sweet potato

* 1 small cauliflower

* 1 cup fresh spinach

* 3 teaspoons tomato paste

* 2 cups water

* 6 cups vegetable broth

* 1 teaspoon curry powder

* 1 teaspoon turmeric

* Salt and pepper to taste

* green onions (garnish)

Directions

* Wash, peel and cut vegetables.

* In large pot, combine all ingredients and cook over medium-low heat for about 45 minutes.

* Using a hand mixer, mix until you have a smooth soup.

* Garnish with some sliced green onions.

* Serve. (With homemade bread)

Zesty Lentil Soup

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This is a recipe for slow cookers.

I have already said it several times but … I love beans!

If I could bring only one food on a desert island, it would be beans! They are incredible! You can make almost everything with them, even desserts. Also, they are an excellent source of protein and are very cheap!

The lemon just give the soup a little zesty side. Next time I’ll add some coriander too!

Servings

4 bowls

Ingredients

* 1 large onion, chopped

* 2 stalks celery, chopped

* 2 carrots, chopped

* 3/4 cup dry green lentils (rinsed)

* 3 cups chopped fresh spinach

* 3 cups water

* 3 cups vegetable broth

* 2 bay leaves

* 1/2 teaspoon oregano

* the juice of 1 medium lemon

* zest of one lemon

* salt and pepper to taste

Directions

* Wash, peel and cut vegetables.

* In the slow cooker, combine onion, carrots, celery, broth, water, lentils, oregano and bay leaves.

* Close the lid and cook on LOW settings for 5 hours.

* Stir in the chopped spinach, cover and cook for another 30 minutes.

* Add the lemon juice and zest.

* Turn off the heat and serve. (With homemade bread)

Avocado, Chocolate and Ganache Cake

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We celebrated last Sunday our daughter 1st birthday!

I made her a small Elmo (Sesame street) cake because I knew she would play in it.. and I made a big cake for the grown up…

A delicious avocado and chocolate cake (vegan) with a chocolate ganache and strawberries.. everybody liked it!

Servings

1 double layer cake (10-12 slices)

Ingredients

AVOCADO & CHOCOLATE CAKE (VEGAN)

(the recipe is for 2 round 9 inch cakes)

* 3 cups whole wheat flour

* 6 tablespoons pure cocoa powder

* 2 small very ripe avocados (or 1 medium)

* 2 cups sugar

*1/2 teaspoon salt

* 2 teaspoons baking powder

* 2 teaspoons baking soda

* 1/4 cup avocado oil

* 2 cups water

* 2 tablespoons white vinegar

* 2 teaspoons pure vanilla extract

CHOCOLATE GANACHE

* 24oz dark chocolate, chopped

* 2 cup heavy cream (35%)

* Strawberries (optional)

Directions

CAKE :

* Preheat oven to 350′F.

* Mash the avocados.

* In a bowl, combine flour, salt, baking powder, baking soda and cocoa powder. Set aside.

* In another bowl mix together the avocado oil, water, vinegar, pure vanilla, avocados and sugar.

* Mix the dry and the wet ingredients with a whisk until smooth.

* Pour batter into cake silicone mold (my favorite choice) or into regular molds, bake for 40 minutes or until a toothpick come out clean from the middle of the cake.

* Remove from the oven and let the cakes cool completely.

GANACHE :

* In a pot over medium heat, heat the cream until boiling. Remove from heat and pour over the chopped chocolate. Mix until the chocolate is melted.

* Divide the ganache in two, the first half goes in the refrigerator and the other one should stay room temperature. The cold will make a ticker ganache. This one is for between the two cakes.

ASSEMBLY :

* Spread thick ganache on top of the first cake.

 * Slice strawberries and place them on the ganache.

* On the bottom of the other cake, spread again some thick ganache. Now you can stack the cakes.

* With the more liquid ganache, spread it all over the cake.

* You can decorate the cake the way you want. (I put a strawberry and a cute little Elmo candle)

*Serve and… ENJOY!!!!!!!

Dark Chocolate and Raspberry Cheese Cake

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This cheese cake was just… incredible!

It was an idea of my husband to make this cake (but I made it, hahaha!) .. to celebrate Valentine’s Day with a little late!

Servings

1 cake (10-12 slices)

Ingredients

* 750g cream cheese (room temperature)

* 1/2 cup sugar

* 3 eggs

* 1 tablespoon pure vanilla extract

* 3 cups oreo cookie crumbs

* 1 cup butter (for the crust)

* 350g dark Belgium chocolate

* 1/4 cup butter (for the chocolate)

* 2 cups fresh raspberries, crushed

Directions

* Preheat oven to 350’F.

* In a double boiler, melt chocolate with 1/4 cup butter. Keep warm.

* Mix crumbs with 1 cup of butter. Press the mixture on the bottom of a large spring form pan. (or if you have like me a special pan just for cheese cake, use it!)

* In a bowl, combine cream cheese and sugar. Beat with a mixer for about 2 minutes.

* Add vanilla. Add one egg at a time, beating after each addition.

* Separate the mixture into two by placing the other half in another bowl.

* In the first half, add the melted chocolate. Mix.

* In the second half, add crushed raspberries.

* Pour the raspberry mixture over the crust.

* Add the chocolate mixture over the raspberry layer. Level with a spatula.

* Bake for 45 minutes. Remove from oven and let cool slightly. Refrigerate 1-2 hours before serving.

* Serve and enjoy!

Vegan Fruit Pancakes

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Even if it’s in the Toddler recipes section… I love them a lot! You can make some for adults or kids.

A simple, delicious and nutritious recipe…

A good snack or breakfast idea!

Soy milk is a good source of proteins, calcium and omega-3!

(My big girl Dalie eating a pancake)

Servings

10 small pancakes

Ingredients

* 1/3 cup quinoa flour

* 1/2 cup + 2 tablespoons old fashioned oats

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 3/4 cup organic soy milk

* 1 ripe banana

* 1/2 cup fresh raspberries

Directions

* In a bowl combine quinoa flour, salt and baking powder. Set aside.

* In a food processor, reduce the oats into a coarse powder. Add in the flour mixture. Mix.

* Mash the banana and raspberries.

* Pour the soy milk, banana and raspberries into the flour mixture. Mix.

* Heat a skillet over medium heat. Pour the mixture with a ladle. Cook on one side until it became to make some bubbles. Cook on the other side.

* Remove from heat and serve!

Lillie’s Cookies

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Last night, a young lady asked me to create her a recipe for Valentine’s Day with coconut in it ..

So I baked her some heart cookies!

They have a texture similar to sugar cookies.

I hope she’ll like them!

(You see Lillie.. there is a post just for you!!! :))

Servings

16 large cookies

Ingredients

* 2 cups white flour

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 3/4 cup butter or margarine

* 1 cup sugar

* 1 large egg

* 1 teaspoon pure vanilla extract

* 1 cup shredded coconut

* 1/4 cup chopped cranberries

* red food coloring (few drops)

Directions

* Preheat oven 350′F

* In a bowl combine flour, salt and baking powder.

* In another bowl, cream butter and sugar. Add the egg and vanilla. Add the food coloring until you reach the color you want. (More red or more pink) Mix.

* Pour liquid mixture into flour mixture. Mix.

* Add coconut and cranberries. Mix.

* On floured surface, roll dough and cut with cookie cutter (I used a large  heart).

* Place on a baking sheet and bake for 10-12 minutes.

* Remove from the oven and let cool a few minutes before putting them on a cooling rack.

* Enjoy!

Lentil & Barley Soup

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This is a recipe for slow cookers.

When it’s cold outside, there’s nothing better than a warm bowl of homemade soup!

Can I serve you one?

Servings

4 bowls

Ingredients

* Olive oil

* 1 large onion, chopped

* 2 stalks celery, chopped

* 2 carrots, chopped

* 1 cup dry green lentils (rinsed)

* 1/4 cup pearl barley

* 4 cups homemade turkey stock

* 2 cups water

* salt/pepper to taste

* 1/2 teaspoon ground cumin

* 1/2 teaspoon oregano

* 1/2 teaspoon Herbes de Provence

* fresh parsley

Directions

* Wash, peel and cut vegetables.

* In a skillet, heat olive oil, cook veggies and spices for about 3-4 minutes.

* In the slow cooker, combine all the ingredients except the parsley.

* Close the lid and cook on LOW settings for 6 hours.

* Stir in pasta, turkey, the oil mixture, cover and cook for another 10-15 minutes.

* Add the chopped parsley.

* Turn off the heat and serve. (With homemade bread)

Vegan Molasses Cookies

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There are no eggs, milk or butter in this recipe, which makes them vegan cookies.

  This is an healthy and nourishing snack!

Molasses is a very good source of iron, magnesium, calcium and is a high-potassium food that we can compare with oranges or kiwi fruits. Molasses contains more nutriments than regular sugar.

Try to eat more molasses, it’s good for you!

Servings

16 cookies

Ingredients

* 1 cup whole wheat flour

* 2 teaspoons baking soda

* 2 cups old fashioned oats

* 2 ripe bananas

* 1/2 cup molasses

* 1/4 cup raw unsalted sunflower seeds

* 1/4 cup chopped walnuts

* 2 teaspoons hemp seeds

Directions

* Preheat oven 350′F.

* In a bowl combine flour, baking soda and oats.

* In another bowl mix bananas and molasses together.

* Pour liquid mixture into flour mixture. Mix.

* Add sunflower seeds, walnuts and hemp seeds. Mix.

* Drop by spoonfuls on a baking sheet.

* Bake for 10-11 minutes.

* Remove from the oven and let cool a few minutes before putting them on a cooling rack.

* Enjoy!

Crispy Cookies

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This afternoon I wanted to make some cookies for my husband, so he can bring them in his lunch…

but they are so good that we already eat half of the cookies, haha!

Servings

12 large cookies

Ingredients

* 1 cup whole wheat flour

* 1/2 teaspoon baking soda

* 1 cup old fashioned oats

* 1 cup puffed rice cereals

* 1/2 cup butter or margarine

* 1/2 cup sugar

* 1/2 cup brown sugar

* 1 large egg

* 1 teaspoons pure vanilla extract

* 1/2 cup chocolate chips

* 1/2 cup dried cranberries

Directions

* Preheat oven 350′F

* In a bowl combine flour, baking soda, oats and rice cereals.

* In another bowl, cream butter, sugar and brown sugar. Add the egg and vanilla. Mix.

* Pour liquid mixture into flour mixture. Mix.

* Add chocolate chips and cranberries. Mix.

* Drop by spoonfuls on a baking sheet

* Bake for 10-12 minutes or until the edges are golden brown.

* Remove from the oven and let cool a few minutes before putting them on a cooling rack.

* Enjoy!