Cheese foccacia

Cheese Foccacia

Prep: 2hrs40 min    Cooking time: 45 min     Serves: 12

Ingredients

• 1 envelope (1/4-ounce) active dry yeast
• 1 tablespoon sugar
• 1 cup warm water (about 110 degrees F.)
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 2 teaspoons olive oil
• 3 tablespoons Kosher salt
• 2 tablespoons coarse black pepper
• 1 on.  fresh ricotta cheese, at room temperature
• 2 large eggs
• 6 on. Mozzarella cheese, grated and at room temperature
• 1/3 cup grated Parmigiano-Reggiano cheese
• Salt and pepper

Preparation

Preheat the oven to 350 degrees F. 

Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. 

Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. 

Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. 

In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.

Reference: Inspired by Food Network

Baba Ghannouj

Baba Ghannouj

Prep: 20 + 15 min     Cooking time: 20 min   Serves: 6-8

Ingrédients:
2 small eggplants, cut in half lengthwise
2 cloves garlic, crushed

2 Tsp lemon juice
3 Tsp tahini
1 Tsp of olive oil
1 Tsp mint, fresh and chopped

Preparation:
Preheat oven to 375°F.
Sprinkle eggplant with salt and wait 15 minutes.
Rinse the salt and dry eggplant with a paper towel.

Place the eggplants on a baking sheet, flesh side up.
Bake 20 minutes or until tender.
Remove skin.

In a food processor, place the eggplant, garlic, lemon juice, tahini and olive oil. Turn on for about 30 sec. or until smooth. Season to taste with salt.


Reference: Inspired by The Essential Vegeterain Cookbook, p.70
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Sundried tomato cakes

Sundried tomato cakes
Prep: 10 min     Cooking time: 25 min     Serves: 10 small cakes

Ingredients
3 eggs

100 ml olive oil
100 ml milk
Pesto, sun dried tomatoes
210 g olive tapenade
260 g flour
10 ml baking powder
100 g Gruyère
Black olives, as you like
salt and pepper to taste

Preparation
Preheat oven to 350°F.

In a small bowl, beat eggs, olive oil, milk and pesto. Add flour, baking powder, cheese and olives, salt and pepper. Pour in greased little muffin mold.

Cook 25min in the middle of the oven, until cook in the middle. Let cool down in the molds.

Reference: Châtelaine

Chicken and sausages jambalaya

Chicken and sausages jambalaya
Prep: 20min     Cooking time: 48min     Serves: 8

Ingredients
1 lb cooked chicken, cut into pieces
1 lb spicy sausage, chopped
1 Tbs oil

1 cup celery, chopped
1 large onion, chopped
2 large red peppers or green onions
1 package sliced ​​mushrooms
2 clove garlic, minced
3 cups chicken broth
1 tin (28on) tomatoes undrained, chopped.
2 bay leaves
1 tsp Tabasco sauce
1/2 tsp thyme and oregano
1/4 tsp ground allspice
1.5 cups uncooked rice

PreparationHeat oil over medium high heat. Add sausage, celery, onions, peppers and garlic. Cook 5 minutes while stirring.
Always stirring add the chicken broth, tomatoes, sliced ​​mushrooms, bay leaf, Tabasco sauce, oregano, thyme, and allspice. Bring to a boil.
Reduce heat, simmer for ten minutes, uncovered, stirring occasionally.

Add rice and stir, cover and simmer fifteen minutes.

Add chicken, cover and simmer for five minutes or until rice is tender.

Let stand ten minutes and serve.
Reference: Recette du Québec

Meatloaf

Meatloaf

Prep: 15 minutes Cooking time: 50 min 

Serves: 8

Ingredients:

• 500 g ground beef
• 2 large carrots, peeled and grated
• 2 stalks celery, chopped
• 228 g mushrooms, finely chopped
• 1 onion, finely chopped
• 4 soda crackers, crumbled
• 80 g (1 / 3 cup) oatmeal
• 1 large egg
• 30 ml mustard de Meaux
• 60 ml maple syrup
• 15 ml of dried herbs de Provence
• 300 ml vegetable juice

Preparation:
Preheat oven to 350°F.

In a small bowl, combine maple syrup and vegetable juice. Reserve.

Mix all other ingredients and put this mixture into a baking dish (9x11).
Smooth top with a fork.
Pour the liquid on top.

Bake for about 50 min.

Sources: Ma Cabeza

The day after ...

Healthy banana muffins
Prep: 15min     Cooking time: 20min     Serves: 12

Ingredients

• 3/4 cup flour
• 3/4 cup bran cereal, grounded
• 1 cup oatmeal
• 1 egg
• 1/2 milk
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup yogurt, plain
• 2-3 bananas, mashed
• 1 apple, diced
• 1/4 cup raisins
• 1/4 cup maple syrup

Preparation
Preheat oven at 350°F

In a large bowl, mix egg, oil, and maple syrup.
In a smaller bowl, mix flour, baking soda, baking powder, salt and oatmeal.
Add the second mix to the first one, alternating with milk.

Pour into muffin mold. Bake for 20min.
Let cool down before removing from the mold.

Source: Ma Cabeza

Ginger & lemongrass beef

Ginger and Lemongrass Beef
Prep: 5 + 30 min      Cooking time: 5 min     Serves: 6

Ingredients

• 500 g sirloin steak, sliced
• 1 onion, sliced
• 1 Tbs Worcestershire sauce
• 1 Tbs fish sauce
• 1.5 Tbs brown sugar
• 10 drops Tabasco
• ginger and lemongrass to taste
• 1/2 of each red pepper, yellow pepper and red pepper, sliced
• Sesame oil

Preparation
Heat oil in a frying pan.
When it is hot, cook meat and onions together.

In a small bowl, mix sauces, Tabasco, ginger and lemongrass.
Add to the cooking meat. Heat for 5 min. Add the peppers and toss.
Cook for about 5 min.


Reference: Ma Cabeza 

Cheddar sticks

Cheddar Sticks and Spices

Prep: 5 min     Cooking time: 30 min     Serves: 36-40 sticks

Ingredients

• 6 Tbs butter, cut into pieces
  
• 100 g (3/4 cup) all-purpose flour
• 1/2 tsp salt
• 1/8 c. teaspoon cayenne pepper
• 250 ml (1 cup) strong white cheddar, grated 
• Spices to taste 
• (caraway, pepper, zaatar, 
• mustard seeds, fennel, sesame)

Preparation

Preheat oven to 400 ° F.

In a bowl of a food processor, place butter and pulse for a few seconds. Add flour, salt and cayenne pepper mixture and pulse until the dough has a grainy consistency. Add cheddar and pulse again, a few seconds at a time, until dough forms a ball.

On floured surface, roll out dough to get a rectangle of 18 x5 cm (7 x 2 inches). Refrigerate for at least 30 minutes.

Cut the dough rectangle in half. On a lightly floured surface roll the dough twice to a rectangle 20 x 13 cm (8 x 5 inches). Even the edge of the rectangles with a knife. Sprinkle dough surface with different spices. Lightly roll pass to set seed.

Cut dough into 1 cm (half inch) wide. Using a spatula, place them in two rows on lined nonstick baking sheet (parchemin). Bake in center of oven for 7 to 10 minutes or until the sticks are golden. Cool on baking sheet.

Reference: Châtelaine

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Pork loin stuffed with goat cheese and walnuts

Pork tenderloin stuffed 
with goat cheese and walnuts

Prep: 15 minutes Cooking time: 30 + 5 minutes Serves: 4

Ingredients

• 2 tbsp (30 ml) olive oil
• 2 French shallots, Finely chopped
• 1 pork tenderloin, fat removed (about 1 lb/500 g)
• 1/3 cup (80 mL) crumbled goat cheese
• 1 /4 cup (60 ml) chopped       nuts (pecans, hazelnuts or Walnuts)
• 3 tsp (15 ml) fresh thyme, chopped
• salt and freshly ground black pepper

Preparation
In a skillet, heat 1 tbsp of oil over medium heat. Add shallots and cook, stirring, for 3 to 4 minutes or Until Lightly browned. Transfer to a plate.

Cut the pork tenderloin lengthwise (butterfly). Open the fillet like a book and place it between two layers of plastic wrap. Using a mallet or a cast iron skillet, flatten the fillet evenly to about 1/2 inch (1 cm) thick. Remove the plastic wrap. Arrange reserved shallots, goat cheese, walnuts and thyme in the center of the fillet over the entire length. Starting with long side, roll the pork tenderloin and tie with string to roast. Add salt and pepper. Tie.

In skillet, heat remaining oil over medium-high heat. Cook the pork tenderloin into 6 to 8 minutes browning on all sides. Put the pork in a baking dish and bake in preheated 350 ° F (180 C) for about 20 minutes or until still slightly pink inside. Place the pork tenderloin on a cutting board and cover with foil loosely. Let stand for 5 minutes, and then cut the fillet into slices.

Reference: Coup de Pouce