Just before the weekend, all chef readers ask themselves the eternal question: what do we eat? To inspire you, Journalism offers some suggestions for seasonal recipes that will make your mouth water.
Lard: Jessika’s magical tuna pasta salad
Why is this recipe magical? Because it is prepared from what we have at hand. All you have to do is assemble the ingredients the day before the meal, explains Jessika Langlois. Then place the salad in the fridge and voila, it’s ready the next day.
Ingredients
- 1/2 85g can of tuna in oil (yield 40g)
- 80 g (1 cup) cooked and frozen short pasta
- 70 g (1/2 cup) frozen peas
Preparation
- 1. Using a can, mix the tuna and oil with a fork.
- 2. Place the frozen pasta, tuna and frozen peas in an airtight container. Pepper to taste.
- 3. Seal and refrigerate overnight. Dad!
- 4. Add cherry tomatoes and feta for more color and flavor.
Since this recipe only calls for half a can of tuna, I always make two salads each time. My daughter only eats half a can, but an adult can be served whole and double the amount of peas. -Jessica Langlois
For freezing short pasta
Boil the pasta, drain it and spread it on a baking sheet covered with a silicone sheet or baking paper, placing them slightly apart from each other. Allow 1-2 hours before freezing the pasta. Transfer to a resealable freezer bag, removing as much air as possible. Identify the bag and store it in the freezer.
Source: Cooking for impromptu mealsby Jessika Langlois, Nutritionist, Modus Vivendi Publications.
Published on September 14, 2019 at lapresse.ca.
Done well done quickly: white bean stew with tomato and spinach
PHOTO BY SIMON PÉRUS SUBMITTED TO FAMILLE ET TOFU
White bean stew with tomatoes and spinach
This white bean stew can be made in minutes and is delicious. It can be eaten as is or served with rice or Israeli couscous. The recipe can easily be doubled if you want to freeze some or have it for lunch the next day.
Ingredients (for 4 servings)
- 1 drop of olive oil
- 1 small white leek, chopped
- 5 cups spinach (packed)
- 1 can (398 ml) crushed tomatoes
- 1 can (540 ml) white beans, rinsed and drained
- 1/2 cup kalamata olives, coarsely chopped
- 3 tbsp. tablespoon basil pesto (homemade or store-bought)
- 1/2 cup of water
- Crumbled feta cheese, to taste (optional)
- Arugula sprouts, to taste (optional)
- Pepper
Preparation
- 1. Brown the leek in a large pan in olive oil for a few minutes on medium heat. Add all remaining ingredients except water, feta and sprouts. Mix well, season with pepper and simmer on low heat for fifteen minutes (add a little water if necessary, depending on the desired texture).
- 2. Serve with rice or Israeli couscous, feta and sprouts.
Posted Press+ September 13, 2018.
Call me boss! : barley gratin with crunchy vegetables, 1608 cheese, tomato and thyme
PHOTO MARTIN CHAMBERLAND, LA PRESSE ARCHIVE
Barley gratin with crunchy vegetables, 1608 cheese, tomato and thyme
A vegetarian gratin with fish… or just to eat vegetables, absolutely easy!
for 4 people
Ingredients
- Drizzle with olive oil
- 65 g of chopped onion
- 1 chopped garlic clove
- 75 g celery, chopped
- 115 g celery, chopped
- 125 g of chopped carrots
- 25 g of butter
- 175 g of rinsed barley
- 700 ml of vegetable broth
- 525 g of tomato balls
- 20 g of sugar
- 1 pinch of chili pepper
- 1 pinch of smoked paprika
- 1 sprig thyme
- Salt and pepper, to taste
- 200 g grated 1608 cheese
Preparation
- 1. Preheat the oven to 190°C (375°F).
- 2. In a large pot, sauté the onion, garlic, celery, celery and carrots in olive oil for a few minutes. The vegetables should remain crunchy. Place the vegetables in a bowl and set aside.
- 3. In the same pot, brown the barley in butter and add vegetable broth, tomato balls, sugar, chili, paprika, thyme, salt and pepper. Simmer gently until the barley is soft (about 25 minutes). Return the vegetables to the barley mixture.
- 4. Spread in a baking dish, decorate with 1608.
- 5. Bake for 35 minutes.
Source: Adèle Prud’homme’s recipe, Wine Cellar Nature Reserve.
Published on January 2, 2019 at lapresse.ca.
Indulgence: Orange Date Muffins
PHOTO BY MARCO CAMPANOZZI, PRESS ARCHIVE
Orange and date muffins
Makes 24 small muffins
Ingredients
- 250 ml (1 cup) orange juice
- 125 ml (1/2 cup) finely chopped dates
- 1 egg
- 45 ml (3 tbsp) rapeseed oil
- 45 ml (3 tablespoons) maple syrup or honey (after 12 months)
- 250 ml (1 cup) whole wheat flour
- 500 ml (2 cups) iron-enriched baby cereal
- 10 ml (2 tsp) baking powder (“baking powder”)
Preparation
- 1. Mix orange juice, dates, egg, oil and maple syrup or honey in a blender or food processor.
- 2. Mix the dry ingredients together in a large bowl. Pour the liquid ingredients over the dry ingredients and mix just enough to moisten all the ingredients.
- 3. Spoon the mixture into small, well-greased muffin tins or silicone moulds. Bake at 200°C (400°F) for about 15 minutes.
It can be kept for 3-4 days in the refrigerator and up to 3 months in the freezer.
Source: Recipe by nutritionist Louise Lambert-Lagacé, taken from the book How to feed your babyEditions de l’Homme.
posted Press+ July 10, 2017.
Cheers! : peanut, date and banana smoothie
PHOTO CATHERINE CÔTÉ SUBMITTED BY HUBERT CORMIER
Peanut, date and banana smoothie
Ingredients
- 125 ml (1/2 cup) peanuts
- 3 pitted Medjool dates
- 250 ml (1 cup) unsweetened soy drink
- 1 banana
- 15 ml (1 tablespoon) soy butter
- 125 ml (1/2 cup) ice cream
Preparation
- 1. Soak peanuts and dates in soy milk to preserve all the nutrients.
- 2. The next morning, process all the ingredients in a food processor until you get a smoothie with a uniform and homogeneous texture.
Hubert’s tip: you can vary the ingredients of this recipe by changing the type of nuts. Try with cashews or almonds.
Source: Recipe by Hubert Cormier, nutritionist, taken from his book Legumes & Co.
Published on February 9, 2017 at lapresse.ca.