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  • Oven-Baked Chicken Fingers

    Oven-Baked Chicken Fingers

    Quick to make for dinner, delicious with a bit of honey or spicy orange sauce (see recipe below).

    Ingredients:

    • 2 boneless chicken breasts, skinless, cut into strips
    • 1 egg
    • some milk
    • 1 1/2 cup Panko breadcrumbs
    • 1/4 cup sesame seeds
    • 1/2 teaspoon garlic powder
    • 1 tablespoon olive oil
    • Pinch of salt

    Sauce:

    • 1/4 cup orange marmalade
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon hot sauce sriracha

    Directions:

    1. In a shallow bowl, mix the egg and milk, soak the chicken strips and leave in the refrigerator.
    2. Preheat oven to 400 F
    3. For the sauce, combine all ingredients, serve cold or heat a few seconds in the microwave.
    4. In a skillet, toast the breadcrumbs Panko and mix well. When it starts to brown, add the sesame seeds, salt and garlic powder. When the mixture is well toasted, remove from heat and add the olive oil and mix.
    5. Dip each chicken strip into the mixture of panko and spread on a baking sheet covered with parchment paper.
    6. Bake 15 to 20 minutes until the inside is no longer pink.
  • Apple and Cranberry Cobbler

    Apple and Cranberry Cobbler

    Another recipe with cranberries !

    Ingredients:

    • 1 1/4 cups fresh cranberries
    • 2-3 apples , peeled and chopped
    • 1/4 cup raisins
    • 1/2 cup plus 2 tablespoons sugar
    • 1 egg
    • 1/2 cup milk
    • 1/3 cup melted butter
    • 1 cup unbleached flour or whole wheat
    • 1 pinch of salt
    • 1 tablespoon baking powder
    • 1 teaspoon of vanilla extract

    Directions:

    1. Preheat oven to 350F
    2. In a bowl , combine flour, sugar, salt and baking powder.
    3. In another bowl, mix the egg, vanilla, milk and butter. Pour dry ingredients and mix gently.
    4. In a mold 9 “diameter , combine raisins, cranberries, apple pieces and 2 tablespoons sugar.
    5. Pour the batter over the fruit and bake 30 minutes or until a toothpick comes out clean.
  • Cranberry Applesauce Muffins

    Cranberry Applesauce Muffins

    Ingredients:

    • 1 cup unsweetened applesauce
    • 1/3 cup vegetable oil
    • 1 eggs, beaten
    • 2 cups all-purpose or whole wheat flour
    • 1/2 cup white sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup fresh or frozen cranberries, chopped
    • 1/2 cup pecans or macadamia nuts, chopped

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper or sillicone liners.
    2. In a small bowl, mix together applesauce, oil and egg. Fold in cranberries and pecans. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened.
    3. Spoon into muffin cups, 2/3 full. Sprinkle with sugar (optional).
    4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
  • Lemon Pudding

    Lemon Pudding

    I had already made a lemon mousse recipe, this one is even easier and faster to do and does not contain eggs.

    Servings: 4 ramekins

    Ingredients:

    • juice of 2 lemons
    • 125 ml (½ cup) sugar
    • 60 ml (¼ cup) cornstarch
    • 125 ml (½ cup) water
    • 250 ml (1 cup) orange juice
    • 125 ml (½ cup) breadcrumbs Graham

    Directions:

    1. In a saucepan, combine all ingredients except bread crumbs and bring to a boil, stirring until thickened.
    2. Pour some crumbs at the bottom of a ramekin and pour the mixture, refrigerate.
    3. Keeps 3 days in the refrigerator, does not freeze.

    Source: Cuisine Futée

  • 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.
  • Leek Souffle

    Leek Souffle

    Servings: 6 ramekins

    Ingredients:

    • 250g chopped leeks
    • Butter to grease + 3 tablespoons butter
    • 1/3 cup unbleached flour
    • 1 tablespoon Dijon mustard
    • 300 ml of milk
    • 75g grated cheese, like cheddar or Swiss cheese
    • 4 eggs, separated
    • salt and pepper

    Directions:

    1. Preheat oven to 350 ° F.
    2. In a medium saucepan, melt the butter, then bring down the leeks.
    3. Add flour and Dijon mustard and mix well.
    4. Add milk and stir until the sauce becomes thick. Salt and pepper.
    5. Remove from heat, stir in the egg yolks, then the grated cheese until that melts.
    6. In a bowl, beat the egg whites, for about 3-4 minutes.
    7. Add 1/3 of the whites into the above mixture, fold in to relax the preparation.
    8. Pour the mixture over the meringue into another bowl and fold in with a spatula.
    9. Divide between the ramekins buttered.
    10. Bake about 15 minutes, until the top is lightly browned.
  • 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.
  • Soft Molasses Cookies

    Soft Molasses Cookies

    Hmm, good soft molasses cookies. I would write healthy cookies, but as almost all the recipes in this blog, they are low in fat and sugar! A comforting snack during our long winter months.

    Ingredients:

    • 1 egg
    • 1/4 cup butter (or coconut oil to try)
    • 1/2 cup molasses
    • 2 tablespoons maple syrup (optional)
    • 1 tablespoon ground ginger (or less depending on your taste)
    • 1 pinch of salt
    • 1/4 cup milk
    • 1/4 cup raisins
    • 2 cup unbleached flour
    • 2 teaspoons of baking powder

    Directions:

    1. Preheat oven to 350 F.
    2. In a medium bowl, beat with an electric mixer the first 8 ingredients by adding one by one in order.
    3. Add and mix the flour and baking powder until well blended.
    4. Spoon cookie on a plate lined with parchment paper.
    5. Bake for about 15 minutes and remove from cookie sheet to cooling rack.
  • Matt’s Barbecued Ribs

    Matt’s Barbecued Ribs

    Here is the famous recipe of Matt’s barbecued ribs. The ribs are tender and spicy, you won’t be able to resist them…

    Ingredients (for 2 servings):

    • 1 section of pork ribs
    • A bottle of Bull’s Eye BBQ sauce hot cajun
    • A tablespoon of hot sauce Scorned Woman Hot Sauce
    • A tablespoon of hot sauce Nu-Pak Scotch bonnets
    • 1 shooter Beer
    • Half shooter whiskey
    • salt
    • pepper

    Directions:

    1. Put the section of ribs halved in a pot, cover with water and bring to boil. Simmer about 40 minutes, ensuring that the section remains covered with water throughout the cooking period.
    2. Put BBQ sauce and hot sauce and mix together. Then add the beer and whiskey, then stir until they are absorbed by the sauce.
    3. Brush sauce on both sides of the ribs.
    4. Wrap separately each piece with aluminum foil and add more sauce inside.
    5. Marinate in refrigerator for 12-24 hours.
    6. Grill on the BBQ in the foil at 300 ° F for 90 minutes (turn ribs over each 15 minutes).
    7. Open the foil and serve immediately with a bit of BBQ sauce.
  • 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.

  • Lucuma instead of sugar

    Lucuma instead of sugar

    Sugar is toxic, even more than fat, and one of the main causes of obesity, diabetes, cancer and cardiovascular diseases. In most recipes, we often try to reduce the portion of sugar or replace it with honey, maple syrup or agave syrup. Lucuma powder is increasingly easy to find in organic stores and can also be a very good substitute. This powder comes from a fruit native of Peru and has been consumed for a long time there. This powder is very useful for cooking because it has a low glycemic index, and is rich in vitamins, fibers, and minerals. It can be added to smoothies or juices, and can easily replace sugar in cakes, muffins, pancakes, yogurts and puddings. One of the specialties of Peru is lucuma ice cream. Lucuma powder keeps up to 12 months in a cool, dry place away from light and moisture.

  • Nantasket Beach

    Nantasket Beach

    Nantasket plageDifficult to find a more beautiful beach in New England than Old Orchard, Maine, but also difficult to find a hotel in high season there. Browsing the hotels along the east coast on Google Maps, I came across the Nantasket Beach Resort located on a peninsula south of Boston at a 5:30 hr drive from Montreal. Facing the sea, just behind the main street, this hotel overlooks the Nantasket Beach in Massachusetts Bay. Perfect for two or three nights, the beach is the main  activity of the city of Hull.

    The Paragon Carousel remains for children, built in 1928, when the region attracted thousands of tourists every summer. Other attractions of the park were demolished in 1985. Very welcoming at low tide, the beach is a little rocky at high tide. The ferry is very easily accessed to get to Boston in less than 30 minutes. The small town of Hingham at about 10 minutes by car offers more choice of restaurants and a small ancient town center to visit. If it rains, there is a large mall, the South Shore Plaza in Braintree, 30 minutes by car or at 1 hour drive, the Wrentham Village Premium Outlets. As in New Hampshire, there are no taxes on alcohol, so it worth to stop at a liquor store to buy your two bottles allowed per person.

    To book on Expedia:

    Nantasket Beach Resort

  • Coconut Banana Pancakes

    Coconut Banana Pancakes

    Banana and coconut, what a great match! It was during my trip on the Maasdam that I ate some banana pancakes. However the pancakes did not have enough bananas for my taste, just a few slices in a small pancake. Upon my return, I did a little research and found some recipes, here is one inspired by Chatelaine magazine, with my modifications.

    Serving: 5-6 medium sized pancakes

    Ingredients:

    • 1 1/4 cup unbleached flour
    • 1 teaspoon baking powder
    • a pinch of salt
    • 1-2 tablespoons of lucuma or sugar
    • 2 eggs, beaten
    • 3 tablespoons coconut oil or melted butter
    • 1 1/2 cup milk or almond milk
    • 1 ripe banana, mashed
    • 1/3 cup unsweetened coconut
    • 1 tablespoon red banana powder (optional)

    Directions:

    1. Combine flour, salt, baking powder, sugar and banana powder in a medium bowl.
    2. In another bowl, combine the beaten eggs, bananas, coconut oil and milk.
    3. Stir the liquid mixture to the dry mixture.
    4. Melt some coconut oil in a nonstick skillet.
    5. Place a ladle of batter into the pan, sprinkle with coconut and flip the pancake when it is bubbling to the surface and cook about 2 minutes on the other side.
    6. Top with maple syrup and banana pieces.
  • Bailey rice pudding

    Bailey rice pudding

    Baileys rice pudding with chestnut bread from pastry Le Painnamou

    A long walk on Mount Royal took us to Côte-des-Neiges street, then to Sherbrooke and onto Bishop. We discover a new Korean bakery, Le Painnamou, and buy chestnuts bread. Slightly sweet, great with a little honey or to accompany a coffee. When we got  home, I cooked a quick dessert with a little bit of Baileys; it’s always good…

    Serving: 4 ramekins

    Ingredients:

    • 1 tablespoon all purpose unbleached flour
    • 2 cups milk 1%
    • 1/3 cup short grain rice (arborio)
    • 2 tablespoons sugar
    • 1/2 teaspoon vanilla extract
    • 1/3 cup of Baileys
    • a pinch of cinnamon
    • 1/3 cup of raisins

    Directions:

    1. In a saucepan, whisk flour into milk. Stir in sugar and rice and heat without boiling over medium heat, stirring often.
    2. Reduce to low heat, add cinnamon, vanilla and raisins. Stir occasionally, for 25-30 minutes or until rice is very tender. Remove from heat and stir in the Baileys.
    3. Pour into ramekins and refrigerate (pudding will thicken).

    Pastry Le Painnamou

    2019 Bishop Street
    Montreal, Qc
    H3G 2E8
    438-386-7880

  • Boston by foot

    Boston by foot

    Boston is a beautiful, historic city located on the coast of the Atlantic Ocean in Massachusetts. Founded in 1630, Boston is known for its many historic monuments and its European charm. Two to three nights is the perfect way to enjoy the city and visit many of its attractions. Among the things to do in Boston, the Freedom Trail is without doubt the best known. To do this walk of about 4 km, you can either take a guided tour or simply follow the red line on the ground that begins downtown, through the North End where the Italian neighborhood is, and ends at the other end of the  Charlestown bridge. See also: Quincy Market, Aquarium, Boston Commons which is the oldest public park in America and the Public Garden. Due to their proximity, it is easy to explore on foot the neighborhoods of Back Bay, Beacon Hill, North End and downtown. My favorite is Charles Street, where we find antique shops, boutiques and cozy restaurants.

    On the way back entering New Hampshire, you can stop at the Merrimack Premium Outlets. Located on the edge of a highway almost parallel to the 93, this little detour extends just 15 minutes your drive to Montreal. You will find deals to outlets such as Polo Ralph Lauren, Michael Kors, Banana Republic, Coach, Lindt Chocolate, and many others.

    Go Boston Card - 70 Boston Attractions.