Salade d'Amour

SALADE D'AMOUR

(recipe from 3 fois par jour)

SERVES 4–6

INGREDIENTS

·       1 cup basmati rice

·       2 cups water

·       1/4 cup cashews

·       1/4 cup green onion, chopped

·       1/4 cup raisins

·       1/4 cup red pepper, diced

·       1/4 cup celery, chopped

·       1/2 cup bean sprouts

·       1/2 cup baby spinach

·       Salt and pepper, to taste

FOR THE VINAIGRETTE

·       1 teaspoon toasted sesame oil

·       1/4 cup vegetable oil

·       5 tablespoons tamari sauce

·       2 tablespoons honey

STEPS

1.     Rinse the rice under cold water and drain.

2.     Pour the rice and water into a saucepan and bring to a boil.

3.     Reduce heat to the lowest setting, then cook for 15 more minutes without stirring. Remove from heat, transfer to a salad bowl, and let cool.

4.     In a bowl, whisk together all the vinaigrette ingredients and pour over the rice.

5.     Add the remaining ingredients, mix well, adjust the seasoning, and serve. 

The Best Banana Carrot Muffins

Banana Carrot Muffins

(recipe from forkinthekitchen)

INGREDIENTS

·       1 1/4 cup all-purpose flour (use ¼ cup whole wheat, 1 cup normal)

·       1 teaspoon baking powder

·       1/2 teaspoon baking soda

·       1/4 teaspoon salt

·       1/4 teaspoon cinnamon

·       1/2 cup white sugar

·       1/4 cup brown sugar

·       1/2 cup butter, melted

·       2 eggs, room temperature

·       1 teaspoon vanilla

·       1 cup carrot, shredded

·       2 bananas, mashed

·       raisins

·       1/2 cup pecan chips

INSTRUCTIONS

1.    Pre-heat oven to 350°F.  Line muffin tin pan.

2.    Stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, white sugar, and brown sugar.

3.    Whisk together butter, eggs, and vanilla.

4.    Stir wet ingredients into dry ingredients.  Stir in shredded carrot and mashed banana.  Scoop batter into muffin tins, approximately 2/3 full.  Top each muffin with approximately 1 1/2 teaspoons pecan chips.  Bake for 16-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.

Makes 11 muffins, bake 20 minutes

2^nd time made 12, took 25 minutes

Tofu épicé sauce aux arachides

Tofu épicé sauce aux arachides

(recette de la cuisine a jean philippe)

fait: 4 portions

Ingrédients

2 c. à soupe (30 ml) d’huile végétale

2 échalotes françaises, hachées

2 gousses d’ail, hachées

2 c. à soupe (30 ml) de sauce soya

2 c. à soupe (30 ml) de ketchup

¼ tasse (70 g) de beurre d’arachide

1 c. à soupe (15 ml) de sirop d’érable

1 tasse (250 ml) de bouillon de légumes

½ c. à thé (2,5 ml) de sauce Sriracha

1 bloc (454 g) de tofu ferme, coupé en dés

1.    Dans une casserole, faire chauffer l’huile à feu moyen-vif.

2.    Ajouter les échalotes et l’ail. Faire revenir pendant 2 minutes.

3.    Ajouter la sauce soya, le ketchup, le beurre d’arachide, le sirop d’érable, le bouillon de légumes et la sauce sriracha. Bien mélanger.

4.    Ajouter le  tofu, porter à ébullition et laisser réduire jusqu’à ce que la sauce soit onctueuse.

5.    Servir sur du riz et déguster.

Note: faire cuire le tofu avant de commencer cette recette, sois dans un poele ou au four pour quil sois croustillant, sinon trop “caoutchouteux” 

Blueberry Scones

Blueberry Scones

(recipe from Ricardo)

makes: 14

freezes

INGREDIENTS

Top of Form

•  2 3/4 cups (412 g) unbleached all-purpose flour
•  1/2 cup (105 g) sugar
•  1 tbsp baking powder
•  1 tsp baking soda
•  1/2 tsp salt
•  3/4 cup (170 g) cold unsalted butter, cubed
•  1 1/4 cups (310 ml) buttermilk
•  2 cups (300 ml) fresh blueberries (see note) (i used half blueberry, half rasberry)
•  2 tbsp white coarse sugar

Bottom of Form

PREPARATION

1. With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.
2. In a food processor (I usually do it all by hand), combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.
3. On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.
4. Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
5. Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.

The second time, I replaced the fruit with craisins (I let them soak in the buttermilk) and I added lemon zest to the dough to make cranberry lemon scones.