LilliPop Girl

Category: Accompagnements

  • Dill Pickles

    Dill Pickles

    It is quite easy to make pickles and they taste much better than those sold at the grocery store. They contain less salt, no colors or questionable ingredients. You can grow dill in your garden, it will be ready to harvest in August and September, along with pickles. I find my pickling cucumbers in public markets, I make a recipe with dill and a recipe of bread and butter pickles.

    Ingredients:

    • 4 pounds Kirby or Persian cucumbers (No. 2)
    • 1-2 large garlic cloves, peeled and halved
    • 6 sprigs fresh dill
    • 1 tablespoon mustard seeds
    • 1 tablespoon coriander seeds
    • 1 teaspoon celery seed
    • 1/2 teaspoon hot pepper flakes
    • 1 teaspoon black peppercorns
    • 1 bay leaf
    • 1/4 cup plus 2 tablespoon pickling salt for marinade
    • 1 tablespoons sugar
    • 4 cups water
    • 2 cups cider vinegar
    • 2 cups white vinegar

    Directions:

    1. Wash and brush cucumbers with cold water, then put them in a bowl with 1/4 cup of pickling salt. Refrigerate for at least 1 hour. Rinse, drain and cut into halves or quarters in the lengthwise.
    2. In a large saucepan, add the mustard seeds, coriander, celery, chilli, pepper, bay leaf, coarse salt, sugar, water and vinegar. Bring to a boil and simmer for about 15 minutes.
    3. In another large pot, sterilize the jars and lids for about 10 minutes in boiling water.
    4. In three 1 liter or six 500ml hot jars, place dill, a piece of garlic and the cucumbers.
    5. Using a funnel, pour the hot liquid into each jar to about 1/2 inch (1 cm) from the edge. Close the jars and let cool until the jars are sealed. Chill and wait a few days before eating.
    6. Keep about 3 months in the refrigerator.
  • Simply Natural Organic Sriracha Sauce

    Simply Natural Organic Sriracha Sauce

    A new duo of Sriracha sauces is available at Costco for $8.99! The sauces have a very fresh, natural taste, and are very versatile. It’s obvious that I prefer a homemade sauce, but sometimes we lack time to cook or we don’t have all the ingredients on hand to cook this type of sauce. Made by the brand Simply Natural, these sauces are organic and do not contain questionable ingredients. I especially like the green sauce to flavor fish, burger, vegetables or pasta. They are not too spicy, but they are very tasty. A healthy discovery for the summer!

  • How to Cook with Garlic Scapes

    How to Cook with Garlic Scapes

    Do you cook with garlic scape? Consumed for centuries in Asia, the Mediterranean and in Eastern Europe, it is gaining popularity in Quebec. It is sometimes available at the grocery store, but to buy larger quantities at a cheaper price, the best place is in the public markets. Garlic scape is this beautiful curved rod that is cut on garlic plans from the end-June to mid-July. When raw, fresh garlic scape can replace green onion in recipes.

    Some ideas for its use:

    1. Finely chopped in salads, on pizza, in a vinaigrette.
    2. Steamed.
    3. Sautéed with vegetables.
    4. On the BBQ.
    5. In marinades.
    6. In pesto.

    I plan to try in the dehydrator, I will keep you posted!

    fleur d'ail recette

    Three conservation methods:

    Remove floral button to the stem. As asparagus, break the base of the stem and keep the most flexible portion of the stem. Wash the stalks and dry.

    1. It keeps one month in the refrigerator.
    2. Cut the garlic scapes into small pieces with a knife, put in a resealable bag ( Ziploc style) and keep in the freezer.
    3. Chop the garlic scapes in a food processor with about 1/3 cup of olive oil, salt to taste. Pour into molds for ice, and leave in the freezer for a few hours. Turn out and keep in a Ziploc-style bag up to one year in the freezer.

     

    fleur d'ail robot

  • Garden Salad

    Garden Salad

    A great summer dish directly from the garden, this salad is composed by the first harvest. You can use the leafy greens you have on hand and add thinly sliced cucumber, onion, pepper. This year, I replaced the green kale by the red kale, which I find more tender and less bitter. Here is a real garden salad!

    Ingredients:

    • A few Boston and oak lettuce leaves, chard, red kale, watercress
    • A garlic flower scape
    • 8-10 cherry tomatoes sliced in 1/2
    • 1/4 cup olive oil
    • 3 tbs rice vinegar
    • 1 tbs of mayonnaise
    • 1 tsp whole grain mustard
    • 1 tsp maple flakes or maple syrup

    Instructions:

    1. Wash in cold water, drain and chop the lettuce, chard, red kale and watercress. Pour in a large bowl.
    2. Wash and cut into small sections garlic flower scape, add to salad with cherry tomatoes.
    3. In a small bowl, whisk all the dressing ingredients and pour on the salad, stir well and serve.
  • Watermelon Salad with Feta and Mint

    Watermelon Salad with Feta and Mint

    This Mediterranean salad is very summery and tasty. I advise you to assemble it just before serving to prevent it from becoming soggy. Watermelon is the most lycopene-rich food, a powerful and important antioxidant in the prevention of some cancers. It also contains an amino acid, phenylalanine, whose action can protect against Parkinson disease. You can vary the recipe by adding kalamata olives and sliced red onions.

    Ingredients:

    • 2-3 cups seedless watermelon cut into small cubes
    • 1/2 cup goat feta or regular crumbled or cut into small cubes
    • 6 fresh mint leaves, chopped
    • 1/4 cup extra-virgin olive oil
    • juice of one lime
    • 1 tsp of honey
    • sea salt and pepper to taste

    Directions:

    1. In a bowl, combine melon, feta and mint.
    2. In a small bowl,whisk all the dressing ingredients until dissolved.
    3. Pour dressing over salad, toss and serve.
  • Brussels sprouts salad with avocado and blood orange

    Brussels sprouts salad with avocado and blood orange

    The delicious main-course salads at Mandy’s on Crescent Street in Montreal are very inspiring. Here is a very nourishing version rich in vitamin C, folate, fiber and antioxidants. Mandy’s is a must for lunch if you ‘re in the area!

    Ingredients:

    • 2 cups fresh or frozen brussels sprouts (I used frozen), cooked, cooled and cut into thin slices
    • 1 blood orange, peeled and cut into chunks
    • 1 avocado diced
    • pumpkin seeds (optional)
    • the juice of 1 lemon
    • 2 tbsp olive oil
    • 2 tbsp grain mustard ( old )
    • 2 tsp maple syrup (I used the yuzu maple syrup by Isens, yum! )

    Directions:

    1. In a small bowl, blend the oil with the lemon juice, mustard and maple syrup.
    2. In a bowl, toss the pieces of Brussels sprouts, blood orange and avocado.
    3. Pour dressing and sprinkle the pumpkin seeds, serve and enjoy immediately!
  • Easy Gazpacho

    Easy Gazpacho

    Ce smoothie de légumes crus, inspiré de la Gaspacho, contient plus de vitamines qu’un potage de légumes cuits. Je le préfère au jus de légumes car il contient en plus des fibres. À servir l’après-midi comme collation ou avant le souper comme entrée.

    Portions: 2-3 verres

    Ingrédients:

    • 1 boite de tomate ou 2-3 tomates fraîches coupées
    • 1/2 concombre anglais
    • 1/2 poivron rouge ou vert
    • 2 cuillères à soupe de vinaigre balsamique ou de xérès
    • 2 cuillères à soupe d’huile d’olive
    • 1 gousse d’ail
    • tabasco au goût
    • Quelques glaçons au besoin

    Directions: 

    1. Dans le bol d’un robot culinaire ou au blender, mettez tous les ingrédients de la gaspacho et actionnez le robot, jusqu’à ce que la texture soit bien homogène. Verser dans un verre et déguster.
  • Creamy Spinach Soup

    Creamy Spinach Soup

    A healthy, simple and quick to do soup that will impress your guests!

    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, sliced
    • 2 cloves garlic, chopped
    • 2 potatoes, peeled and cubed
    • 2 cups milk
    • One 6-ounce bag fresh spinach
    • Salt and pepper to taste

    Directions:

    1. In a saucepan, soften the onion and garlic in oil. Add salt and pepper, milk and potatoes. Cover and simmer over low heat about 15-20 minutes or until potatoes are tender.
    2. Add spinach and cook for about two minutes.
    3. In a blender, puree until smooth and homogeneous. Adjust the seasoning.
  • Red Lentil Soup

    Red Lentil Soup

    Quick and easy to make, a full-flavored soup.

    • 1 cup red lentils
    • 1 liter chicken or vegetable broth
    • 2 tablespoons olive oil
    • 1 clove garlic, finely chopped
    • 1 onion, chopped
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cayenne pepper or Sriracha sauce
    • 1 teaspoon turmeric
    • 1/2 cup fresh cilantro
    • Juice of 1/2 lemon
    1. In a pot , heat olive oil and saute the chopped onion, garlic, lentils and spices for 5-6 minutes and stir well.
    2. Add the stock, bring to boil, cover and simmer over medium heat for about 20 minutes about until lentils are tender.
    3. Grind up the soup in a blender to a smooth consistency. Stir in cilantro and lemon juice before serving.
  • Shrimp and Mango Salad

    Shrimp and Mango Salad

    Perfect recipe to serve as a starter or as an aperitif.

    • 1/4 cup red bell pepper diced
    • Mango 1/4 cup diced
    • 1 1/4 cup of cold water shrimp, drained and chopped
    • 3 tablespoons chopped fresh cilantro
    • 4 tablespoons white Vermouth
    • 3 tablespoons of mayonnaise
    • Juice of 1/2 lime or a little orange juice
    • pepper
    1. Mix all ingredients and season to taste.
    2. Divide into small ramekins or on endive.
  • Indian-Spiced Kale

    Indian-Spiced Kale

    Ingredients:

    • a medium onion, sliced
    • 1-2 tbsp olive oil
    • 2 cups frozen kale
    • 1 teaspoon garlic powder
    • 1 teaspoon chili powder
    • 1 teaspoon ground ginger
    • 1 teaspoon cumin
    • 1 tablespoon curry tea
    • 1 teaspoon hot sauce sriracha to taste
    • salt and pepper to taste
    • 1/4 cup water

    Directions:

    1. In a pan, heat the olive oil and add the onion and saute until transparent.
    2. Add the spices, sauce and salt to the pot and cook for 2-3 minutes. Stir in the water.
    3. Add kale, stir well and cook about 10 minutes or until the kale is warm and well mixed.
  • Vinegar Coleslaw

    Vinegar Coleslaw

    Cabbage is good for health! Fall is the perfect time to cook the cabbage, it has just harvested. Cabbage belongs to the cruciferous family, which is known for its anti-cancer properties.

    Ingredients:

    • 1 pound thinly sliced cabbage (green and red and a little grated carrot)
    • 1/4 cup canola or olive oil
    • 1/4 cup rice vinegar, white or cider
    • 1 tablespoon sugar
    • 1 tablespoon Dijon mustard to taste
    • garlic powder to taste
    • celery salt or onion to taste
    • pepper

    Directions:

    1. In a bowl, combine all dressing ingredients. Salt and pepper. Stir in cabbage and carrots and mix well.
    2. Refrigerate at least 1 hour before serving to allow all the flavors to mix.
    3. Sprinkle pumpkin seeds to taste.
    4. Will keep for 2 to 3 days in the refrigerator.
  • Mapple Acorn Squash Puree

    Mapple Acorn Squash Puree

     Here’s a quick recipe of squash puree, ready in less than 20 minutes and delicious !

    Ingredients:

    • 1 acorn squash about 1.5 kg (3 lb)
    • 1-2  tablespoons maple syrup
    • 2  tablespoons butter
    • Salt and pepper

    Directions:

    1. Making incisions with a knife in the squash, place on a plate and cook in high power microwave for 5 minutes. Making other cuts as needed to allow heat to escape, otherwise it may explode in the microwave, which is not very nice to clean. Cook for 5-10 minutes until the skin is very easy to cut.
    2. Cut squash in half and emptied of its seeds. Remove the flesh with a spoon. In a food processor or blender foot, purée the flesh of the squash with the remaining ingredients. Salt and pepper.
  • White Bean Hummus

    White Bean Hummus

    This spread of white beans may well replace the traditional chickpea humus. As a dip with raw vegetables, as a spread on nut bread or to accompany grilled kofta. I did not have cumin, I sprinkled a little zaatar.

    Ingredients:

    • 1 can white beans, rinsed and drained (19 oz / 540 ml)
    • 2 cloves garlic, minced
    • ½ lemon, juice only
    • 2 tablespoons sesame seeds or tahini
    • 2 tablespoons olive oil
    • 1 ½ c. cumin (optional)
    • Pinch of sea salt

    Directions:

    In a food processor, cut all ingredients into a smooth puree. Season and add olive oil a little.

  • Black Olive and Feta Cheese Muffins

    Black Olive and Feta Cheese Muffins

    These savory muffins make a great accompaniment to soups and salads. Feta and olives are salty, no need to add salt to this recipe.

    Servings : 8 to 10 muffins

    Ingredients:

    • 2 cups unbleached flour
    • 1 tablespoon baking powder
    • pepper to taste
    • 2 eggs
    • 3 tablespoons extra virgin olive oil
    • 1 cup milk
    • 3/4 cup crumbled feta cheese
    • 1/4 cup pitted black olives, chopped
    • some chopped fresh basil or thyme or fresh oregano

    Directions

    1. Preheat oven to 350 F
    2. In a bowl, combine the flour and baking powder.
    3. In another bowl, lightly beat eggs, add oil, milk, feta, olives and herbs.
    4. Pour in the dry ingredients. Stir gently.
    5. Spoon batter into silicone molds with a spoon.
    6. Bake in center of preheated oven at 180 ° C ( 350 ° F) for 20 to 25 minutes.