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  • Red Pepper and Sweet Potato Soup

    Red Pepper and Sweet Potato Soup

    Spring is coming and I can not wait to prepare the garden and eat vegetables from Quebec. Here is a delicious soup with red peppers and sweet potatoes, quick to make and full of vitamins.

    Ingredients:

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 2 red peppers, chopped
    • 1 sweet potato, peeled and cut into chunks
    • 3 cups vegetable stock
    • few drops of Tabasco
    • 1/2 teaspoon dried thyme
    • salt and pepper to taste
    • 1 cup of milk

    Directions:

    1. In a large saucepan over medium heat olive oil, add the onion, potato and peppers. Sauté for a few minutes until the vegetables begin to brown a bit.
    2. Add broth and simmer about 30 minutes or until vegetables are tender.
    3. Remove from heat and strain the soup in a blender, food processor or in the pot with stand mixer and puree until smooth. Season with Tabasco and spices and mix well.
    4. Add milk and heat gently before serving.
  • Kamut Square

    Kamut Square

    Kamut is an ancient relative of modern durum wheat, originating in the region of the Fertile Crescent. This ancestor of modern durum wheat has a naturally sweet taste, nutty flavor and nutritional qualities. This wheat is higher in protein and minerals, including selenium and the majority of people sensitive to modern wheat,  support it well, even if it contains gluten. This recipe of Kamut square is a delicious treat all will love.

    Ingredients:

    • 1/3 cup coconut oil or butter
    • 1/4 cup honey
    • 1/4 cup peanut butter
    • 1/2 cup grated coconut without sugar
    • 2 tablespoons of cocoa
    • 2 tablespoons of maple syrup
    • 1 teaspoon vanilla extract
    • 5 cups puffed Kamut

    Directions:

    1. In a large saucepan, over low heat melt the coconut oil, honey, vanilla, cocoa, maple syrup, peanut butter and coconut.
    2. When the sauce is liquid, remove the pan from heat, add the puffed Kamut and mix well.
    3. Pour into a nonstick or lightly oiled pan, then press firmly with a spatula.
    4. Refrigerate at least one hour before serving.

    I use puffed Kamut brand Nature’s Path. You can also substitute 1 cup of Kamut by millet, rice or corn puff.

  • Apple Quinoa Croustade

    Apple Quinoa Croustade

    I had no flour and no milk, so my ability to bake a dessert were quite limited. I searched the web for a long time and decide to try a recipe for apple  and quinoa crisp. The result was very interesting, so this is a recipe to do again, as much for lunch as a snack or dessert.

    Ingredients:

    • 1/4 cup of quinoa
    • 2/3 cup water
    • 3-4 apples, chopped (with or without skin)
    • 1/4 cup maple syrup or to taste
    • 1/2 tsp cinnamon
    • 1 tablespoons of coconut oil melted
    • 1/4 cup brown sugar
    • 1/2 cup chopped pecans
    • 1/2 cup of oatmeal

    Directions:

    1. Preheat oven to 350F.
    2. In a baking dish, put the quinoa, water, diced apples, maple syrup and cinnamon. Cover and cook about 30 minutes or until liquid is absorbed by the quinoa.
    3. In a small bowl, mix together the coconut oil, brown sugar and pecans.
    4. Remove the dish from the oven, pour the mixture on top and sprinkle with oatmeal.
    5. Cook uncovered for another  20 minutes.

    Recipe inspired from the website: Healthful Pursuit

  • Sucrerie de la Montagne

    Sucrerie de la Montagne

    In Quebec, there is the sugar shack of the chef  Martin Picard that stands out from the rest by its gargantuan meals, consisting of duck liver, lobster, fish, meat and maple syrup. If you do not have the appetite of Obelix and you are looking for a more traditional sugar shack, the Sucrerie de la Montagne is the place to go to discover the regional specialties of Quebec.

    Sucrerie de la Montagne

    Located in the heart of the forest of Rigaud, about 45 minutes from Montreal, the Sucrerie de la Montagne is a rare sugar shacks in Quebec to offer authentic decor. General store, bakery and other buildings form a small Quebec village to visit. For groups, you can discover the area by sleigh horses.

    Sucrerie de la Montagne

    The authentic decor of the dining room provides a warm atmosphere with its huge fireplaces and oil lamps. Songs and folk dances are organized to enliven the meal.

    Sucrerie de la Montagne

     

    Maple syrup is honored and served in a large bottle for guests. Pancakes and homemade bread are perfectly tender and soak maple syrup. This is so good that you want to drink it with a spoon …

    It is best to reserve if you want to go eat there from February to April, and it is possible in any season to visit this ecological heritage, wildlife and history site. There are very nice cross-country skiing trails surrounding the forest  if you want to do some sport before eating the feast of sugaring.

    Sucrerie de la Montagne
    300, rang St-Georges, Rigaud, Qc
    450-451-0831
    Site web 

  • Chocolate Pudding Cake

    Chocolate Pudding Cake

    I wanted to make a dessert for Valentine’s Day and after extensive consultation with appetizing recipes Site foodgawker, I decided to make a simple recipe, part of our childhood favorite recipes, a chocolate pudding cake.

    Ingredients:

    • 1 cup unbleached flour
    • 1/2 cup sugar
    • 1/4 cup cocoa + 1/4 cup
    • 2 teaspoon baking powder
    • pinch of salt
    • some cinnamon to taste
    • 1/2 cup milk
    • 1/2 cup unsweetened apple
    • 1 tsp vanilla extract
    • 1 2/3 cups water
    • 1/2 cup brown sugar

    Directions:

    1. Preheat oven to 350F.
    2. In a large bowl, combine flour, sugar, 1/4 cup cocoa, salt, cinnamon and baking powder.
    3. Add milk, applesauce, vanilla and mix gently. Spread the mixture into a rectangular cake pan.
    4. Heat the water and add the cocoa and sugar, mix well and pour over cake pan.
    5. Bake about 40-45 minutes and enjoy warm.
  • Summer getaway in old orchard

    Summer getaway in old orchard

    A summer in Old Orchard, because a week is never long enough …

    Old Orchard is a summer destination for many quebecer for three, even four generations.

    mer

    Located in the state of Maine in the United States, Old Orchard offers a beautiful sandy beach of 7 miles long, which is well worth the 5-6 hour drive to get there.

    It is ideal for long walks, read a book, swim a little, cycling, visiting nearby cities, including Portland and Kennebunkport, which offer excellent restaurants and museums.

    And Old Orchard, for me, is to eat fresh lobster every day! With garlic butter, sprinkled with lemon juice, lobster roll for lunch or Thermidor for diner.

    You can buy it live or cooked at Bayley’s, a seafood dealers replenished every day by fishing boats.

    For more information about Old Orchard, visit Vacancesoldorchard.com

     

  • Carrot and Potato Soup topped with Aged Cheddar Cheese

    Carrot and Potato Soup topped with Aged Cheddar Cheese

    potage

    I made several soups this winter, but no receipts were satisfactory enough to include them in my blog. Inspired from thriftyfoods.com site, this soup is comforting and tasty.

    Servings: 4 to 6

    Ingredients:

    • 2 tablespoons of olive oil
    • 1 chopped onion or shallot
    • 2 cloves of garlic
    • 2-3 carrots, diced
    • 3 potatoes, peeled and diced
    • 1/2 teaspoon dried thyme
    • 3 1/2 cups vegetable broth or chicken
    • 3/4 cup milk
    • 1 tsp dijon mustard
    • salt and pepper to taste
    • 1 cup grated cheddar

    Directions:

    1. In a large pot, heat oil and add onion, garlic and carrots and cook about 5 minutes.
    2. Add potatoes, thyme and broth, bring to boil then simmer for about 20 minutes, until the vegetables are tender.
    3.  Puree in blender, add the milk, mustard, salt, pepper and reheat.
    4. Pour into small bowls and add the grated cheese.
  • Apple Spice Muffins

    Apple Spice Muffins

    apple-muffinsIngredients:

    • 2 cups  all-purpose flour
    • 1/2 cup packed brown sugar
    • 1 tablespoon baking powder
    • 1 tsp cinnamon
    • 1 tsp  allspice
    • 1/4 tsp  salt
    • 2 eggs
    • 1 cup unsweetened applesauce
    • 1/2 cup milk
    • 1/3 cup vegetable oil
    • 1 tsp vanilla
    • 1-1/2 cups  diced peeled apples

    Directions: 

    1. In large bowl, whisk together flour, sugar,  baking powder, cinnamon, allspice and salt.
    2. In separate bowl, beat eggs; blend in applesauce, milk, oil, diced apples and vanilla. Pour over dry ingredients. Stir just until dry ingredients are moistened.
    3. Spoon into paper-lined muffin cups, filling three-quarters full. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool.
  • Prune Cake

    Prune Cake

    This bread is now part of my repertoire of recipes, like banana or zucchini bread. My relatives were skeptical when I told them that I had made a bread with prunes, but they quickly approved the recipe by tasting it. This bread is a little closer to the spice cake, in addition to containing a large amount of fiber. Here is my recipe inspired of Ricardo’s cake.

    Ingredients:

    • 2 cups unbleached all-purpose flour
    • 1 tsp bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon and/or ginger
    • 1 cup prune puree (see recipe)
    • 1/2 cup plain or vanilla yogurt
    • 1/4 cup unsalted butter, softened
    • 1/4 cup canola or olive oil
    • 1/4 cup brown sugar or sugar
    • 1/4 cup molasses
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1 cup walnuts, chopped and toasted
    • 3/4 cup dried prunes, pitted and diced
    • 3 tablespoons of honey

    Directions:

    Pureed prunes

    1. In a blender, puree 1 cup prunes with 1 cup water.

    Bread

    1. Place rack in center of oven. Preheat oven to 350 ° F. Line the bottom of a loaf pan with parchment paper.
    2. In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
    3. In another bowl, combine the prune puree and yogurt. Set aside.
    4. In another bowl, cream the butter with the oil, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the yogurt mixture. With a spatula, stir in the walnuts and prunes.
    5. Pour the batter into the prepared pan. Bake for about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Let cool,  unmould and cool on a rack.  Replace the bread still warm on a plate and pour the honey syrup over.

    Syrup

    1. Heat in microwave 3 tablespoons of honey, when it is bubbling, pour over the warm bread.
  • Quinoa Salad

    Quinoa Salad

    2013 is the year of quinoa, this small seed is rich in protein and is part of the family of the beet and spinach. Cultivated for almost 5,000 years in South America, it is only in recent years that it is demystified and cooked in North America. Gluten-free with many nutritional qualities, it is very easy to integrate it  into our menus.

    Servings: 2

    Ingredients:

    • 1/2 cup of cooked quinoa according to package directions
    • 2 tablespoons of orange juice
    • 2 tablespoons of olive oil
    • 1 tablespoons of honey
    • 1 tablespoons of rice vinegar
    • 1 tablespoons of lemon juice
    • 1/2 teaspoon turmeric
    • 2 tablespoon chopped shallot
    • 2 tablespoons of dry currants or dried cranberries
    • salt and pepper to taste

    Directions:

    1. In a saucepan, cook the quinoa as directed on the package.
    2. At the end of cooking, mix the orange juice, turmeric, dry currants, salt and pepper to quinoa. Let cool a few minutes.
    3. Mix all the other ingredients to make a dressing and mix with quinoa. You can sprinkle some sunflower seeds.
  • Aubergine Gratin

    Aubergine Gratin

    I was looking yesterday for a vegetarian Moussaka recipe to accompany veal escalope. All the recipes I found contained legumes and as we had eaten the night before, I wanted to make a recipe without. Here is my adaptation of vegetarian moussaka.

    Ingredients:

    • 1 large eggplant
    • 2 potatoes, thinly sliced
    • 1 large onion, sliced
    • 1 tomato
    • 2 cloves of garlic
    • 2 tablespoons of olive oil
    • 1/4 cup flour
    • 1 teaspoon dried oregano and thyme
    • 1 teaspoon harissa sauce (optional)
    • salt and pepper to taste
    • 1/4 cup  grated Parmesan, mozzarella or emmental cheese

    Bechamel

    • 1 1/4 cup of milk
    • 1 1/2 tablespoons butter
    • 2 tablespoons flour
    • 1 egg
    • salt, pepper and paprika

    Directions:

    1. Wash and slice the eggplant into slices about 1 cm. Sprinkle eggplant slices with salt and let drain for 30 minutes. Rinse and pat dry.
    2. Preheat oven to 375 F. Coat the eggplant slices with flour and lay them on a baking sheet lined with parchment paper. Bake 30 to 40 minutes.
    3. Meanwhile, heat a little oil in a frying pan and brown the sliced potatoes, then drain.
    4. In the same pan, saute the onion and garlic, then add the diced tomato, dried herbs and harissa sauce. Simmer about 10 minutes.
    5. In a 13×9 inch baking dish, spread a layer of eggplant and potatoes. Add a thick mixture of onions and tomato and finish with a layer of eggplant and potatoes.
    6. Combine butter, flour and milk in a saucepan. Bring to a gentle boil, whisking constantly. Season with pepper and nutmeg and paprika. Remove from heat, let cool for 5 minutes then add the beaten egg and mix. Pour the sauce over the dish and sprinkle cheese on top. Bake 25-30 minutes.

    [Box type = “info”] Do you know that the eggplant skin contains large amounts of anthocyanins, which makes eggplant an excellent antioxidant. [/ Box]

  • Chocolate Pudding

    Chocolate Pudding

    Chocolate pudding is so simple to make, but so delicious. I think I even prefer it to the chocolate mousse. Creamy, light and tasty, a traditional and comforting dessert.

    Ingredients:

    • 2 1/2 cups 1% milk (part-skim)
    • 1/2 cup sugar
    • 2/3 cup of cocoa
    • 2 tablespoons of cornstarch
    • 1 egg
    • a pinch of salt
    • 1 teaspoon vanilla extract

    Directions:

    1. Combine 1 1/2 cups milk, 1/2 cup of sugar with the salt in a medium saucepan over medium heat, stirring occasionally.
    2. Mix in a bowl 1 cup milk, 1/4 sugar, cocoa and cornstarch.
    3. Whisk the hot milk into the bowl and pour the mixture back into the pan. Bring to a simmer over medium heat, stirring constantly, until the pudding thickens and is glossy.
    4. Remove from the heat. Whisk about 1 cup of hot cocoa mixture in a bowl with the lightly beaten egg, then put the contents into the saucepan over low heat, stirring constantly, until the pudding is thicker (about 2 minutes). Do not boil. Remove from heat, add the vanilla extract and divide it into small ramekins. Refrigerate or serve warm.

    Based on the book Healthy Desserts, Culinary Notebook.

  • Chocolat chip cookies

    Chocolat chip cookies

    Servings: 18 to 20 cookies

    Ingredients:

    • 11/4 cups unbleached flour
    • 1 cup oatmeal
    • 1 cup chopped pecans
    • 3/4 cup chocolate chips
    • a pinch of salt
    • 1/2  tsp baking powder
    • 1/2  tsp bicarbonate of soda
    • 1 egg
    • 1 cup brown sugar
    • 1 tsp vanilla extract
    • 1/2 cup softened butter or vegetable oil

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, combine flour, oats, pecans, chocolate chips, salt, baking powder and baking soda.
    3. In another bowl, using an electric mixer, beat the butter or oil with brown sugar, then add egg and vanilla extract. The mixture should be smooth.
    4. Stir the dry mixture to the second mixture, mix well and drop small balls of dough on a cookie sheet lined with parchment paper.
    5. Bake about 10-14 minutes until golden and let cool on a rack.
  • 2012 Top Beauty Products

    2012 Top Beauty Products

    hydra beauty serum chanelHere is my 2012 ranking of the best cosmetic products.

    Mascara: Lancôme Hypnôse

    Gloss: Dior Addict Lip Glow

    Nail Polish: Butter LONDON

    Serum: Chanel Hydra Beauty Serum

    Day Cream Lancôme bienfait multi-vital and L’Oréal Collagen moisture filler

    Facial Scrub: Dior instant gentle exfoliant

    Moisturizer body care: Biotherm oil therapy

  • Burlington

    Burlington

    Less than two hours from Montreal, Burlington is a beautiful college town located on Lake Champlain, Vermont.

    burlington-vermont

    Pedestrian Street, Church Street, in the heart of the city is full of restaurants, shops and pubs. There is no tax on clothes, so we took the opportunity to do some shopping  at Macy’s, Victoria’s Secret, Banana Republic and other small shops.

    burlington

    In summer, the North Beach is perfect for relaxing, or the bike path along Lake Champlain.

    Through a Groupon promotion, we stayed at The Essex, Vermont’s Culinary Resort & Spa. As its name suggests, this hotel offers cooking classes and a good table at restaurant Amuse.

    The Essex, Vermont's Culinary Resort & Spa

    As a starter, we had an excellent quail and a memorable macaroni and cheese with truffles. Vermont local products are often featured in most dishes.

    burlington-resto