Casserole déjeuner à l'orge

Casserole déjeuner à l'orge

(recette de rachellebery.ca)

Préparation : 15 minutes

Cuisson : 45 minutes

Portion(s) : 8 portions

INGRÉDIENTS

§  1 L d'orge mondé cuit

§  3 œuf(s) , battus

§  125 ml de lait

§  60 ml de sirop d’érable

§  30 ml de graines de lin moulues

§  5 ml d'extrait d’amande

§  250 ml de framboises

§  250 ml de bleuets

§  60 ml d’amandes tranchées

§  60 ml de pacanes en morceaux

§  Au goût, de yogourt grec à la vanille

MÉTHODE

1.     Préchauffer le four à 180 °C (350 °F).

2.     Dans un grand bol, mélanger l’orge, les œufs, le lait, le sirop d’érable, les graines de lin et l’extrait d’amande. Ajouter les framboises et mélanger délicatement.

3.     Verser le mélange dans un plat de cuisson d'environ 34 cm x 23 cm (13 po x 9 po) préalablement graissé. Garnir de bleuets, d’amandes et de pacanes.

4.     Cuire au four environ 30 minutes.

5.     Au moment de déguster, garnir d’une cuillerée de yogourt grec.

Crispy Peanut Tofu & Cauliflower Rice Stir-Fry

Crispy Peanut Tofu & Cauliflower Rice Stir-Fry
(recipe from minimalistbaker.com)

    

servings: 2

prep time: 30 minutes

total time: 1 hour 30 minutes

Ingredients

STIR-FRY

·  12 ounces (340 g) extra-firm tofu, organic & non-GMO if possible*

·  1 Tbsp (15 ml) toasted sesame oil

·  1 small head cauliflower (~ 580 g)

·  2 cloves garlic, minced (1 Tbsp or 6 g)

SAUCE

·  1 1/2 Tbsp (15 ml) toasted sesame oil

·  1/4 cup (60 ml) low sodium soy sauce (tamari for GF eaters)

·  1/4 cup (55 g) light brown sugar (or honey if not vegan)

·  1/2 tsp chili garlic sauce (I used a mixture of Heinz chilli sauce, sambal oelek and roasted red chilli paste

·  2 1/2 Tbsp (40 g) peanut butter or almond butter (natural, salted)

OPTIONAL EXTRAS

·  Veggies: baby bok choy, green onion, red pepper, broccoli

·  Toppings: fresh lime juice, cilantro, sriracha

Instructions

1.     Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. You don’t need a full pound for this recipe (see notes).

2.     Roll tofu in an absorbent towel several times and then place something heavy on top to press. I use a pot on top of a cutting board and sometimes add something to the pot to add more weight. Do this for 15 minutes.

3.     Near the end of draining, preheat oven to 400 degrees F (204 C) and cube tofu. Place on a parchment-lined baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.

4.     Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed. I often add a little more sweetener and peanut butter.

5.     Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.

6.     In the meantime, shred your cauliflower into rice by using a large grater or food processor. You don’t want it too fine, just somewhat close to the texture of rice. Set aside. Mince garlic if you haven’t already done so, and prepare any veggies you want to add to the dish (optional).

7.     Heat a large skillet over medium to medium-high heat (6 out of 10), and if adding any veggies to your dish, cook them now in a bit of sesame oil and a dash of soy sauce. Remove from pan and set aside and cover to keep warm.

8.     Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

9.     Rinse your pan under very hot water water and scrape away any residue. Place back on oven.

10.  Add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir.

11.  Place cauliflower rice and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days

Sweet Potato Quinoa Cakes with Blackberry Salsa

Sweet Potato Quinoa Cakes with Blackberry Salsa

(recipe from howsweeteats.com)

Sweet Potato Quinoa Cakes

makes 4 cakes, is super easily multiplied

1 medium sweet potato (about 6 oz), peeled and chopped

1/2 red onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup cooked quinoa

1/4 cup whole wheat bread crumbs

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 large egg, lightly beaten

Heat a large skillet over medium-low heat and add 1/2 tablespoons olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!

Blackberry Salsa

1 pint fresh blackberries, chopped

1/2 red onion, finely diced

1/2 jalapeno, finely diced

1/2 cup chopped cilantro

the juice of 1 lime

salt and pepper to taste

Combine all ingredients together in a bowl and mix.

(we didn’t make the blackberry salsa, but made a homemade honey mustard sauce)

Honey Mustard Sauce

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon brown sugar

Skinny Cauliflower Mac & Cheese

SKINNY CAULIFLOWER MAC AND CHEESE

(recipe from damndelicious)

Yield: 6 servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

INGREDIENTS:

·  3 cups cavatappi pasta (we used shell pasta)

·  2 cups cauliflower florets

·  2 tablespoons unsalted butter

·  2 tablespoons all-purpose flour

·  1 cup half and half, or more, as needed

·  2 ounces cream cheese

·  2 teaspoons Dijon mustard

·  1/2 teaspoon garlic powder

·  1 1/2 cups shredded sharp cheddar cheese

·  Kosher salt and freshly ground black pepper, to taste

·  2 tablespoons chopped fresh chives

DIRECTIONS:

1.     Preheat oven to 375 degrees F.

2.     In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.

3.     Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.

4.     Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.

5.     Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.

6.     Place into oven and bake until bubbly, about 12-15 minutes.

7.     Serve immediately, garnished with chives, if desired.

Korean Flank Steak

Korean Flank Steak
(recipe from thegarlicdiaries.com)

Serves: 7 servings

INGREDIENTS

• 1.5 - 2 pound flank steak, cut into thin slices
• A few tablespoons vegetable oil (amount you need will vary)
• For the marinade:
• 5 cloves finely minced garlic
• 1 tablespoon minced or grated ginger
• ¼ cup soy sauce (Tamari if gluten free)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 Asian pear OR 1 Bosc pear - peeled, core removed, pureed in a blender with 2 tablespoons of water (or however much you need to make it a smooth puree)
• 1 tablespoon brown sugar
• 1 teaspoon pepper
• 1 pinch pepper flakes
• For garnishes:
• Toasted sesame seeds
• Green onions

INSTRUCTIONS

1. Place your steak slices in a large ziplock bag (I used gallon sized)
2. Add all the marinade ingredients to the bag along with the steak
3. Seal the bag, mix together thoroughly, and let sit in your fridge for at least 1 hour
4. When ready, heat a large skillet or wok over medium high - high heat (your pan needs to be hot so the steak can get a good, hard sear in a short amount of time)
5. Add a bit of vegetable oil and cook your steak in batches. Do not overcrowd your steak or it won't brown. Cook it kind of like you do bacon slices
6. Your pan should be hot enough and your steak slices should be thin enough that you only need a minute or two per side - it cooks very quickly
7. When all your steak is cooked, garnish with sesame seeds and green onions and serve!

Spicy Chipotle Chickpea Burrito Bowls

Spicy Chipotle Chickpea Burrito Bowls
(recipe from thegarlicdiaries.com)

Prep time: 20 minutes

Cook time: 45 minutes

Makes: 3-4 servings

INGREDIENTS

·  2½ cups chicken stock (or veggie stock) plus 2 tablespoons

·  1 cup brown rice

·  1 15 oz can of chickpeas (garbanzo beans)

·  1 small can of chipotles in adobo sauce (should be in the Mexican section of your grocery store)

·  2 cloves of garlic, finely minced

·  1 teaspooon cumin

·  ½ teaspoon chipotle chili powder (regular chili powder works too)

·  1½ limes

·  1 avocado

·  2 tablespoons finely minced red onion

·  ¼ cup plus 2 tablespoons cilantro, chopped

·  2 ears of corn

·  Other toppings:

·  Mexican cheese blend

·  Green onions

·  Cilantro

·  Greek yogurt (or sour cream)

·  Salsa

iNSTRUCTIONS

1.     For the rice:

2.     Bring 2½ cups chicken stock (or veggie stock) to a boil

3.     Add the brown rice and bring back to boil

4.     Cover, reduce to a simmer, and simmer for 45 minutes

5.     Meanwhile, for your guacamole:

6.     In a bowl, mash together one avocado, the red onion, 2 tablespoons of cilantro, the juice from one lime, and a little salt

7.     Taste and add any extra salt you think it needs

8.     Place in the fridge until everything else is ready

9.     For the chickpeas:

10.  Remove two of the peppers from the can of chipotles, and add them into a blender with 1 tablespoon of the adobo sauce from the can and the remaining 2 tablespoons of chicken/veggie stock

11.  Blend until relatively smooth

12.  Drain your chickpeas and add them to a skillet over medium high heat with a little olive oil

13.  Add your chipotle mixture to the chickpeas along with your minced garlic, ½ teaspoon cumin, and ½ teaspoon of salt

14.  Let this cook until the chickpeas are hot and most of the liquid has absorbed into them

15.  Squeeze a little lime juice on top of the chickpeas and set aside

16.  For the corn:

17.  Leave the husks on the corn and grill them until the kernels are tender (if you don't want to grill them, you can remove the husks and boil the ears of corn, or you can use frozen corn)

18.  When the corn is done, slice off the kernels and set aside

19.  Prepare your other toppings

20.  When your rice is finished cooking, drain off any extra liquid and stir in ½ teaspoon chipotle powder, the remaining ½ teaspoon of cumin, ½ teaspoon of salt, the remaining ¼ cup of cilantro and a squeeze of lime juice

21.  To assemble, start with a base of brown rice, add the chickpeas, the guacamole, cheese, corn, green onions, cilantro, Greek yogurt, and salsa (optional)

22.  Note: if you don't like spicy food and want to make this more mild, eliminate the chipotles in adobo sauce and instead saute the chickpeas with cumin and salt to taste (and maybe some chili powder, but that will give a little spice), the 2 tablespoons of chicken stock, and a little lime juice

*This recipe is gluten free*

Pizza de Tartare

Pizza de Tartare
(recette de trois fois par jour)

portions: 4 à 6

préparation: 30 minutes

cuisson: 12 minutes

Ingrédients:

1 abaisse de pâte à pizza

Pour le tartare:

250g de saumon très frais

50g de saumon fumé

3c. à soupe de yogourt nature

1c. à thé de moutarde de Dijon

le jus de ½ citron

2c. à soupe de ciboulette, hachée

½ c. a thé de sambal oelek

sel et poivre, au goût

Pour la garniture:

¼ tasse d’huile d’olive

2c. à soupe de jus de citron

½ tasse d’oignon rouge, haché

2. à soupe d’aneth frais, haché

2. à soupe de cerfeuil, haché (ou de persil)

1. à soupe de câpres, hachées

sel et poivre, au goût

Etapes:

Avec un couteau, hacher le saumon frais et le saumon fumé le plus finement possible

Dans un bol, combiner tous les ingrédients “pour le tartare”, puis réserver au réfrigérateur

Étaler la pâte à pizza de façon à former un rectangle de 9”X13’.  Placer la pâte sur une plaque préalablement huilée.

Dans un petit bol, mélanger tous les ingrédients “pour la garniture” puis étendre sur toute la surface de la pâte.

Cuire au centre du four a 450F pendant 15 minutes si la pâte n’est pas cuite ou a 400F pendant 8 minutes si la pâte est cuite.

Couper la pizza en lanières et servir avec le tartare de saumon.