Hearty fall peperonata

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Fall is here. Yey! For weeks now I’ve been hoping for the season to change. Anyone who’ve been nursing through excessive heats will understand me. I know I’ll regret the end of summer soon enough, when the temperature will drop and it’ll became freezing. But for now I’m thrilled by crisp air, sunny and not-too-hot afternoons and colourful leaves:)! And the harvest market! Here in Montreal The Market is the place to be: full of little gourmet foodie boutiques and fresh off the field produce. Last time I’ve been there I came home with these huge colourful bell peppers and amazing ripe tomatoes. And that’s a call for hearty fall peperonata! Full of flavour, chunky and utterly satisfying on a cold fall afternoon.

Bell peppers
5 big ripe tomatoes
(or 1 can if diced tomatoes)
5 Smoked sausages
1 cup mushrooms
1 cup colourful potatoes
3 carrots
1 small eggplant

4 cloves of garlic
Pinch of dried chilli
Pinch of cardamon
Pinch of dried ginger
Salt & pepper

Cut veggies. Stir fry peppers, carrots and eggplant( cut in small cubes) for around 5 to 7 min, meanwhile cook potatoes cut in slices, and sausages (separately lol). Pour tomatoes cut in cubes (or canned) over your veggies, add pressed garlic and spices. Let cook for around 20 minutes on medium heat. Add sausages cut in slices and potatoes. Let it simmer together for a couple of minutes. Serve with fresh Italian bread. Enjoy !

Red pesto & leek cheesy vegetarian pasta

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I’m always on a hunt for easy weekday pasta recipes, are you ? This one is ready in less than 20 minutes, and it has basically 3 main ingredients : red pesto, leek and gruyere ( or cheddar if you prefer). Yes, you can make your own red pesto, I’m sure it will be delicious :)! I bought mine. I’m convinced it’s pretty easy to make, all you need is sun dried tomatoes, olive oil, and Parmesan cheese.. But for now, I’m too lazy of a mom to try it. Maybe one day I’ll make one, and then I’ll try to convince you to never buy it again.. But for now just buy your red pesto, and spend this extra time with a cup of coffee (or tea, or wine ).. So coming back to this yummy red pesto & leek cheesy pasta, I’m sure you’ll love it! It’s a great busy evening recipe, and you can make it really healthy too, just use whole grain pasta and cut a bit on cheese ;)!

1 big leek
1 big onion
2 table spoons of red pesto
1 cup gruyere cheese (or cheddar )
Fresh basil

Cooked pasta

Cut onion and leek, and cook it on olive oil until semi transparent. Add red pesto and pasta, toss in the cheese, leave on medium hight for around 2 minutes, or until the cheese has melted. Serve with some fresh basil on top. That’s it. Super easy right? 🙂 yet so good ! I hope you’ll enjoy it :)!

Spicy shrimp sauté with sunflower sprouts and vermicelli

When I’m in a hurry and when I don’t really feel like cooking, I do a sauté. So yes, we do have them quite often. It’s really a perfect family meal for a busy weekday dinner! Healthy and fast, what more can you need :). This one is with shrimps, fresh sunflower sprouts and my kids favourite veggies. So simple.

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Frozen cooked shrimps
Vermicelli pasta

2 carrots
1 cup mushrooms
1 cup snow peas
1 cup sunflower sprouts
Olive oil
1/4 tablespoon Soya sauce
Salt& green pepper

Spicy cashews( optional)

Cut carrots and mushrooms. Pour some olive oil on your pan, and when it’s hot, cook carrots for around 4 minutes, then add snow peas and mushrooms. Add soya sauce. After another 4 minutes add shrimps, cook until they’ll become pink. Toss in the sunflower sprouts.

Place vermicelli in a bowl with boiling water for 3 minutes. Serve your sautéed vegetables and shrimps over vermicelli, topped with cashews.

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And since your dinner was so healthy, now you deserve a cookie ;).

 

 

 

Pistou & cream cheese salmon rolls

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Do you know what pistou is? I didn’t at first, and thought that my husband is referring to pesto, when he announced me that he wants to make some. So basically, it’s fresh basil, olive oil and Parmesan sauce, wnd the main difference betwine pistou and pesto is that there is no pine nuts involved. That’s why it’s perfect for people with allergiese, or with abundance of fresh basil in the garden. That was our case, too much basil, not enough time to eat it! So pistou is a great and easy way to add fresh taste to your sandwiches or soups. All you need is lot of fresh basil, some garlic, blender and olive oil. Even the Parmesan cheese is optional.
And then once you have your pistou, you can make these delicious salmon rolls, that are perfect for a school lunch as well. My kid loved it !

Pistou :
3 cups fresh basil leaves
2 garlic cloves
5 tablespoons olive oil
Salt
1/2 cup grated Parmesan ( optional )

Rolls:
Smoked salmon
Cream cheese
Cucumbers
Multigrain tortillas
Pistou

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Put all of the pistou ingredients in a blender. Mix it well together.

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Spread cream cheese and pistou on the multigrain tortilla, add smoked salmon and cucumbers cut in stripes. Roll. Eat fresh.

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And I decided to make more pistou and freeze it for the winter! I know we’ll be having these rolls a lot in our lunch boxes this winter :)!

Grilled shrimp & vegetables pasta

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I used to be scared of grilling shrimps. I thought it’s something that only great chefs do. I couldn’t be more wrong! Honestly shrimps are a no fail choise for an easy and delicus BBQ. And if you’re looking for a new summer dinner recepie, than this easy mouthwatering pasta is what you need :)! Even my toddler loved it, but she adores anything that has shrimps in it. And I don’t know a kid who wouldn’t like pasta !

Shrimps for grilling
Zucchini
Bell peppers
Cherry tomatoes
Mushrooms
Herbes de province

1/4 cup garlic flower
Fresh egg pasta
Olive oil

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Cut all of the vegetables in stripes, put them in a bol, add 1 spoon of olive oil, 1 spoon of herbed de province and mushrooms cut in halfs. Grill it all until soft, then add cherry tomatoes, grill 3 minutes and remove from heat.

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Grill the shrimps until they become pink.

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Now mix cooked pasta with 1 spoon of olive oil and garlic flower.

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Serve with white chilled wine at the table full of friends and family :). Enjoy !

Nan-burgers with Camembert cheese and Caramelized onions

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If you are anything like me, than you’re probably always looking for new and fast dinner ideas, right? Honestly, I’m usually a bit lost in the summer : it’s so terribly hot in here that I really don’t feel like cooking at all. So there is the grill. But since I’m not a big meet eater it’s a bit challenging to find new grill ideas. On the others hand anything with Camembert cheese and Caramelized onions is great right? So here is a meal that will appeal to both meat lovers and cheese lovers! And if you’ll make it from lean meat raised with out hormones and antibiotics, like I did, than you’ll have this amazing and healthy burgers ready in less than 30 minutes ! Oh, and if you wander why I called them Nan-Burgers, it’s because in stead of buns, I used these mini nan bread. Which makes for less bread consumption than with regular buns, so it’s healthier, right? And if you’ll throw some fresh corn on the grill, than you’re done with sides. Fast and easy :)!

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Mini nan bread
burger patties
Camembert cheese (2 slices per burger)
Rucola salad
Mayo

1 midsummer onion
1/2 tablespoon butter

To prepare caramelized onions, simply cut them really finely, and cook them on medium heat with butter for around 20 minutes. Then all you have to do, is to send someone to turn on the grill, and let them take care of these patties and nan bread! 🙂 When all is ready, add Camembert cheese : remember that it doesn’t need long to melt! Bonne appetite!

Easy Greek salad

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This is my childhood favourite salad, the one that I would always eat and even ask for more. Sweet cherry tomatoes, fragrant basil and mint and salty feta cheese. It’s a perfect side salad! Works so well with any grilled meat or fish. You can even add some grilled chicken, and here you have a full protein and delicious meal :).

Boston lettuce
Cherry tomatoes
Cucumber
Feta cheese
Fresh basil & mint

Dressing :
1/4 olive oil
1 teaspoon lemon juice
1/2 teaspoon maple sirup
Salt & pepper

Cut all your veggies, cheese and herbs, add dressing and voila!