mardi 18 décembre 2007
But here's already the recipe for those veggie muffins I brought the other day at your place. (sorry I'm re-using again that same pic but Hey, you can actually see the muffins !!:-D )
It's just a basic "gateau au yaourt" (yogurt cake) with slightly less sugar and a few frozen veggies thrown in.. can you tell I improvised this recipe..? :-P
Here's what you need.
1 yogurt (125 g size)
1 yogurts full of sugar (it would be 2 for a regular sweet cake)
3 yogurt full of flour
some baking powder
Mix all the ingredients. Then I added some frozen green peas, sliced red pepper, & little dices of gruyère cheese. Put it in a muffin pan, cook at about 180° C ... until they're ready to eat !!
Bon appetit ! :-)
mercredi 31 octobre 2007
I tend to forget to do this, but am trying to remember more and more because cleaning out the dish can be a pain in the tush. First, line the dish with pastry paper (or whatever it's called). Then lay out the pre-made pastry crust in the dish. I used the pur beurre crust this time. Cook in the oven for about 5 or so minutes. While the pastry's cooking, brown an chopped onion in a pan with olive oil. Add a can of crushed tomatoes. Add a can of saltless tuna. Cook this mixture in order to reduce the liquid.
After you pull out the pastry crust from the oven, coat the bottom of the crust with some mustard. Next, pour the tuna-onion-tomato mixture into the crust. Top that with little dollops of creme fraiche. Cover that with some shredded Gruyere cheese. And then you can add some sliced tomatoes on the top.
Cook until it's a nice color. I usually cook it for 15 - 20 minutes.
lundi 22 octobre 2007
A breast of chicken for each person (turkey is okay too)
3 T French mustard
20 cl creme fraiche (your favorite!)
Cook the chicken (or turkey) in a pan with some oil and butter (not the healthiest meal here) and over a low heat. In a bowl, mix the mustard and creme fraiche. Add the wet mixture to the meat that's cooking in the pan. Cook it all together in the pan. Don't let it come to a boil. Let the meat take in all the flavor from the wet mixture. Serve over rice or grain of choice.
dimanche 21 octobre 2007
I didn't use a pure butter ready-made quiche pastry crust, like you prefer. I think Monoprix might have been out of them when I was there. But, I stocked up on some yesterday while we were at Carrefour with the rest of the world.
While the ready-made quiche pastry crust was baking in the dish for several minutes in the oven, I started prepping my veggie of choice: the green beans.
The pastry crust was cooked just a bit and was cooling down while I was preparing the rest of the mixture. Before dumping the mixture and beans in the crust, I covered the bottom of the crust with shredded Gruyere cheese. Then I put the beans (of course, I drained them after the boiling process) on top of that and then I added the wet mixture. It cooked in our oven until nice and brown. Voila.
samedi 20 octobre 2007
Sylvie, since you gave me this recipe, it's become a favorite in our household. I love how easy and healthy it is. I don't know what you serve it with, but I serve it with brown rice. Quinoa might be good too.
Here's the simple recipe you gave me months ago and that I've already shared with others:
1. Brown a chopped onion and a chopped eggplant in a lot of olive oil. 2. Add a chopped bell pepper, a chopped zucchini, 1 425 ml can of crushed tomatoes, a minced clove of garlic, some thyme, a bay leaf, and some salt. 3. Stir occasionally. 4. Serve when veggies are cooked.
I made this once for a friend who cannot eat salt and it was still delicious. I've also been known to add a carrot or two.
one fat carrot
one can of diced tomato
pork meat (without bones)
some olive oil
Herbes de Provence (seasoning herbs)
Another quick and easy recipe: slice and brown the onions in a large frying pan with some olive oil, add the meat and carrots cut in dices (small one for carrot, large ones for meat). Let cook for 5-10 mn, then add the tomato can, some Herbes de Provence, and salt. Let simmer another 10-15 mn. Done !
I usually serve this with rice or grains...
My cousins made that soup last weekend and it was so yummy I had to cook another one this week. More than easy, you'd hardly need a recipe besides the ingredients !!
We've been eating soup more or less every night for a couple of weeks and this is such a nice change from the usual veggie soups..
Here's what I used:
a big fat chunk of Courge (pumpkin)
3 middle-size Courgettes (zucchinis)
1 Bouillon-cube volaille (chicken stock cube)
and the final touch : 4 "Vache-qui-rit" ( Laughing-cow cheese portions)
Basically you peel and prepare the Courge and Courgette, throw them in a large pot with some water and the chicken stock, let it cook.
Then drain most of the water (Courgettes will have enough water in them), add the cheese portions, mix it in a blender.
And that's it ! Bon appétit !
vendredi 19 octobre 2007
I've wanted to share some easy recipes for awhile, to show what a pretty average French family would eat on a daily basis. However, don't expect anything fancy from me. Quick and easy is the mot d'ordre (motto). It also has to be yummy !! :-D