what do we eat | Easy Freeze Recipes

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The press offers some mouth-watering seasonal recipe suggestions.

Indulge: Sunny Ginger Miso Soup

A bright orange vegetable soup flavored with ginger, turmeric, miso and lemon juice that freezes well. I created this soup because I had some carrots and half a pumpkin on hand, but you can only use one of the two vegetables. You can leave the chunks intact or even put the soup in a blender. If you are not using a blender, chop the vegetables more finely; if not, cut them in bulk, which will save you some time. Don’t forget the chive garnish, which is also delicious on grilled fish, chicken or roasted vegetables.

6 servings

ingredients

• 15 ml (1 tablespoon) coconut oil or clarified butter (ghee)
• 2 large onions, coarsely chopped
• 4 cloves of garlic, coarsely chopped
• 5cm (2in) fresh ginger, chopped
• 5 ml (1 tsp) ground turmeric
• 4 large carrots, cut into 1.5 cm (1/2 inch) cubes
• 1 medium butternut squash, peeled, seeded and diced into 2 cm (3/4 inch) cubes
• 1.5 L (6 cups) homemade broth of your choice or water
• 30 ml (2 tablespoons) miso paste or to taste
• Juice of 1 lemon
• Sea salt and pepper

Ingredients for the chive filling

• 1 red chili pepper, cleaned and finely chopped
• 60 ml (4 tbsp) chopped fresh chives
• 60 ml (4 tablespoons) sunflower seeds
• 60 ml (4 tablespoons) extra virgin olive oil
• 1 pinch of sea salt

Preparation

• 1. In a large, deep saucepan, melt the coconut oil over medium heat. Add the onion and cook for 4 minutes, stirring occasionally. Add the garlic, ginger and turmeric and continue to cook for 1 minute.
• 2. Add the carrots and pumpkin, then pour in the stock. Bring to a boil. Reduce heat, cover, and cook for 15 to 18 minutes, until vegetables are tender.
• 3. Meanwhile, in a small bowl, mix all the ingredients for the chive filling. In another small bowl, mix the miso paste and lemon juice with a few tablespoons of stock in the pot until the mixture is smooth.
• 4. Remove the soup from the heat and stir in the miso mixture. In a blender or using a hand blender, puree the soup until creamy (if desired, skip this step and leave the chunks intact). Adjust the seasoning by adding some miso, salt and pepper, or lemon juice if desired. Serve the soup sprinkled with a garnish of chives.

To save time

While the onions are cooking, start dicing the pumpkin.

Source: recipe from the book Eat Happy: Vital Cooking in Under 30 Minutes.

Posted in The press+ on November 29, 2018

Cooked quickly Cooked well: Carolina burger with sesame and sunflower

It’s “the ultimate veggie burger,” says Carolyn Cloutier, a nutritionist. Tested, these beef patties taste good and are filling. However, care must be taken to cook them well and crush the grains thoroughly. Warning: contain products of animal origin (eggs and cheese).

Makes 6 large burgers or 8 medium burgers

ingredients

• 1 cup of rolled oats
• 1/2 cup breadcrumbs
• 1/2 cup grated cheese
• 3 eggs
• 2 tbsp. sesame
• 4 tbsp. sunflower seeds
• 2 tbsp. a tablespoon of dry parsley
• 1 C. ground pepper
• 1 C. red pepper
• 1 C. tablespoons Mrs. A dash
• 1 can (540 ml) black beans, drained and rinsed
• 1 C. soy sauce
• 2 tbsp. Worcestershire sauce (for a veggie burger, some companies make it without the anchovies)
• 1 C. vegetable oil

Preparation

• 1. In a large bowl, mix the oats, breadcrumbs, grated cheese, eggs, sesame seeds, sunflower seeds, parsley and spices.
• 2. In another bowl, mash the black beans with a fork with the soy sauce and Worcestershire sauce and add to the first mixture. Mix well until a homogeneous texture is obtained. Let rest for about 30 minutes in the refrigerator.
• 3. Preheat oven to 350°F (180°C), place rack in center of oven.
• 4. Form 6 patties.
• 5. Heat 5 ml of vegetable oil in a large pan and fry the patties until golden brown.
• 6. Put the dumplings in the oven for 15 minutes. Serve immediately.

Save

Pancakes can be stored prepared for a week in the refrigerator and can be frozen (preferably cooked).

Posted in The press+ April 24, 2020

Call me boss! : ragout of meatballs and pork pacha

A somewhat long recipe that can be prepared in three stages. Pork feet, meatballs and stew sauce. Pros: can be made ahead, can be cooked separately, freezes really well.

For 8 people

It should be prepared at least 4 hours before, ideally 1 day before, the cooking stock will be used to make the sauce.

Ingredients for step 1: cooking pork feet

• 4 kg pork pacha with the skin
• 2 tbsp. Rapeseed oil
• 4 chopped yellow onions
• 4 tbsp. minced garlic
• 1/2 tsp. salt
• 5-8 black peppercorns
• 1/4 tsp. celery seeds
• 1 star anise
• 3 cloves
• 3-4 peppercorns or 1/4 tsp. ground allspice
• 1 cinnamon stick
• 2-3 tbsp. Apple vinegar
• Water in sufficient quantity to cover everything

Preparation step 1: cooking pork feet

• 1. In a large pot, over medium heat, caramelize the onion in the canola oil, add all the other ingredients, then the pork belly, cover with water, no more.
• 2. Bring to the boil, then reduce the heat, cover and simmer for about 2½ hours.
• 3. Remove the pork feet from the broth, strain it through a sieve, cool the broth.
• 4. Allow the pork legs to cool, debone and separate the pieces of flesh, set aside in another container and cool.

Ingredients for Step 2: Meatballs

• 500 g of minced lean pork
• 1 French shallot or 1 small onion, finely chopped
• 1 C. minced garlic
• 1 C. parsley
• 1/4 tsp. dry mustard
• 1/4 tsp. ground allspice
• 1 C. salt
• 1 egg
• 60 ml of milk
• 4 tbsp. breadcrumbs

Makes 24 meatballs

Preparation of step 2: the dumplings

• 1. Preheat the oven to 180°C (350°F).
• 2. Put the milk and egg in a bowl, beat lightly with a fork, mix with the breadcrumbs and all the other ingredients without the pork. Let sit for 5 minutes, then stir in the ground pork.
• 3. Form 24 balls with oiled hands, place on a tray covered with baking paper.
• 4. Bake in the oven for about 15 minutes. Remove from the oven, set aside and cool the meatballs.

Ingredients for Step 3: The Stew Sauce

• 3/4 cup all-purpose flour
• Broth of pork patch, skimmed

Preparation of step 3: the sauce for the ragout

• 1. Heat the flour over low heat in a thick-bottomed pan (cast iron). Stir continuously with a wooden spoon until a light caramel color is obtained. I’m booking. The darker the flour, the more its thickening ability disappears, part of the starch turns into dextrins.
• 2. Bring the skimmed pork broth to a boil, add the toasted flour with a whisk or mini mixer, simmer for 15 minutes. Taste and adjust seasonings if necessary.
• 3. At this stage you can add the meatballs and pork pacha pieces and simmer for another 15 minutes to allow the flavors to blend well.

Accompany

• Potatoes “in rice”
• Yellow and red beets

Source: Recipe by Chef Anne Desjardins.

Published on lapresse.ca on December 11, 2017.

Guilty Pleasure: Chocolate chip cookies

Undoubtedly one of the best pastry chefs in Quebec, Chef Patrice Demers shares with us this recipe from his latest book, Sweet course.

“Finding the perfect cookie, that was the challenge I set for myself. For me, it should have been generously topped with large chunks of dark chocolate. I found it very dense, slightly crispy on the outside, but above all very soft in the middle. »

“To achieve this result, I only use brown sugar in my cookies. Because it contains more moisture and molasses, you get a softer cookie than using white sugar. On the other hand, because of the brown sugar, the cookies tend to spread a bit more during baking. To remedy the situation, I bake my cookies in tart circles. »

“Letting the dough sit in the fridge for at least twelve hours before baking also helps to give them a nicer texture and encourage better caramelization of the dough. Otherwise, do like I did at the store and freeze your cookies already cut into balls. This allows us to bake several times a day and get what my wife Marie-José thinks is the best cookie in the world! »

Servings: 20

Preparation: 15 minutes

Rest time: 12 hours

Cooking: 12 minutes

ingredients

• 500 g (2 ¼ cups) dark brown sugar
• 275 g (1 ¼ cup) unsalted butter, at room temperature
• 2 vanilla pods, split and scraped
• 100 g (2 units) of eggs
• 40 g (2 units) yolks
• 520 g (3 ½ cups) all-purpose flour
• 1 ½ tsp. salt
• 1 C. baking powder
• ¼ tsp. baking soda
• 450g (1lb) dark chocolate, chopped into large pieces (I use Guanaja 70% from Valrhona)

Preparation

• 1. In a stand mixer, using the flat beater, beat together the brown sugar, butter and vanilla for 2 minutes on medium speed.
• 2. Add the eggs and yolks. Stir just enough to mix them well. At this stage, it is important not to introduce too much air into the dough, otherwise the cookies may puff up and then fall back.
• 3. Sift the flour, salt, baking powder and soda. Pour this mixture into the mixer at the same time as the chocolate chips. Mix on low speed until a homogeneous paste is obtained.
• 4. Cut the cookies into 85g (about ¼ cup) balls and place in an airtight container. Let the dough rest for at least 12 hours in the refrigerator before baking.
• 5. Preheat the oven to 180°C (350°F). Bake the cookies for about 12 minutes. To get cookies that don’t spread during baking, I use 8 cm (3 inch) diameter cupcake circles.

Good to know

Letting the cookie dough sit for at least 12 hours before baking allows the dry ingredients to better absorb the moisture from the eggs. Therefore, biscuits are obtained with a more beautiful color and a more complex taste. If you don’t have time to prepare the dough at least 12 hours in advance, I still advise you to put the cakes in the refrigerator 1 hour before baking them. Cold butter helps prevent the cookies from spreading when baking when you’re not using tart rings.

Source: recipe from the book Sweet course by Patrice Demer.

Posted in The press+ on November 18, 2019