Tuesday, March 8, 2011 at 11:25PM There is more type of paste salad that there is recipe for pasta. It's easy to do and really simple. You can make a big batch and bring it for lunch, use it as a side for dinner or bring it to party. The recipe I will give you today is the one I made yesterday night. Actually I was inspired by my friend Fanny. She made some over the week-end and gave me cravings. I was not feeling myself, getting a bit of a cold so I decided to keep it really simple. Here is the recipe.
Ingredients
- 2 1/2 cups rotini
- 1 cucumber
- 1 tomato
- 1 small onion
- 1 small green pepper
- 1/2 cup of crumbled feta cheese
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 3/4 tablespoon of dried basil
- 3/4 tablespoon of dried origano
- 1 tablespoon of garlic powder
- 1/2 tablespoon of black pepper
Recipe
1- First we will make the vinaigrette. In a bowl mix the olive oil, red wine vinegar, oregano, basil, garlic powder and black pepper. Whisk well together.
2- Cook the pasta accordingly to the box until not too hard but not al dente. Once cooked, drained first the hot water and cover in a ice bath for 10-15 minutes until chilled. Remove from the ice bath and drain well so there is no remaining water.
3- You'll need to cut the cucumber, tomato, onion and green pepper in small-medium cube. You'll then add them to the pasta.
4- Add the feta cheese to it and mix with a wooden spoon until combine. Don't mix too fast.
5- Add the vinaigrette et voila! You are done ! You can garnish with basil.
A moist and tasty banana bread
Ingredients
- 2 1/2 cups rotini
- 1 cucumber
- 1 tomato
- 1 small onion
- 1 small green pepper
- 1/2 cup of crumbled feta cheese
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 3/4 tablespoon of dried basil
- 3/4 tablespoon of dried origano
- 1 tablespoon of garlic powder
- 1/2 tablespoon of black pepper
Recipe
1- First we will make the vinaigrette. In a bowl mix the olive oil, red wine vinegar, oregano, basil, garlic powder and black pepper. Whisk well together.
2- Cook the pasta accordingly to the box until not too hard but not al dente. Once cooked, drained first the hot water and cover in a ice bath for 10-15 minutes until chilled. Remove from the ice bath and drain well so there is no remaining water.
3- You'll need to cut the cucumber, tomato, onion and green pepper in small-medium cube. You'll then add them to the pasta.
4- Add the feta cheese to it and mix with a wooden spoon until combine. Don't mix too fast.
5- Add the vinaigrette et voila! You are done ! You can garnish with basil.
A moist and tasty banana bread
Tuesday, March 1, 2011 at 12:40AM 
I made this recipe the first time I was 14 years old. Actually, I gave some to my neighbour to try and she asked me to make her some. Her sister tried it and she asked me to make some for her too. I did this for a while until banana bread was no longer exciting and the summer was over, it was time to return to work. This recipe was from a friend of mine in high school and kept it in my paper until then. You will love it so much and one again it's really simple to make different variation.Ingredients
- 1/2 cup of sugar
- 2 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of milk
- 1/4 cup of butter
- 2 ripe bananas
- Optional: 1/2 cup of either chocolate chips, dried apricots, dates, dried cranberries, raisins, coconut flake, maple syrup flake, slice almond, walnut.
Recipe
1- Mash the banana's together while a potatoes masher.
2- Cream the butter, add the sugar and the banana mash and mix well for 3 minutes.
3- Add 1 egg and mix then add the other egg.
4- In a separate bowl mix the flour, baking soda and powder and salt.
5- Add half the milk and half the banana's sugar mixture. Mix well. Add the rest of the milk and the rest of the banana mixture. Mix again really well until all combine. I you want to add one of the optional ingredient, add half a cup to this and mix again.
6- Preheat the oven at 350 degree F and bake in a non-stick lightly grease bread mold for about 50 minutes.
7- You will know when it's done when you can pass a thootpick through it and it come out clean.
Photo from http://www.photl.com/ by Art Kic
Impossible to miss ! Broiled dijonny rainbow trout
Wednesday, February 16, 2011 at 12:21AM I made this on valentine day, it was a bit of a test since I never cooked
1)rainbow trout in the oven
2)in 15 minutes
3) that tasted like restaurant !
Fish has just recently been reintroduce to me. I had plenty when I was younger and forgot how good it could be until last summer. I think the key is in the freshness of the fish, the way you cook it. Even if you don't like fish I can tell you that this will make you change your mind.
Ingredients
- 4 rainbow or regular trout fillet, skin on, bone out.
- 1/3 cup of mayo
-1/3 of Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- agave nectar or maple syrup or brown sugar
- fresh dill coarsely chopped
- fresh parsley coarsely chopped
Recipe
1- Pre heat the oven at 450 on Broil
2- Place your oven rack on the second from the top ( about 15 cm from the element)
3- On a cooking sheet, cover with aluminium paper and lightly grease with butter.
4- In a mixing bowl, add the mayo, Dijon mustard, salt, pepper and mix until well combine.
5- Lay the fish on the cooking sheet, skin up and spread the top part with one or two spoonful of the mayo,mustard mixture. You don't want to over coated it.
6- Sprinkle some fresh dill and parsley.
- Drizzle a little bit of agave nectar or maple syrup. You can also sprinkle a little bit of brown sugar.
- Bake for 6 minutes in the oven, than turn gently the fish so that the skin is now down. You will need to be very careful because the fish will be flaky and easy to brake in pieces. Repeat the process of basting the fish with the mustard-mayo mixture, dill and sugar.
-Put your oven at 500 degree F and bake for additional 7 minutes.
- Let cool down for 2 minutes. The fish will be flaky and moist. The skin will be easy to remove. Serve with coconut rice, citrus salad or roll in a tortillas with lettuce (remove the skin of the fish before).
Perfectly smooth peanut butter cookie.
1)rainbow trout in the oven
2)in 15 minutes
3) that tasted like restaurant !
Fish has just recently been reintroduce to me. I had plenty when I was younger and forgot how good it could be until last summer. I think the key is in the freshness of the fish, the way you cook it. Even if you don't like fish I can tell you that this will make you change your mind.
Ingredients
- 4 rainbow or regular trout fillet, skin on, bone out.
- 1/3 cup of mayo
-1/3 of Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- agave nectar or maple syrup or brown sugar
- fresh dill coarsely chopped
- fresh parsley coarsely chopped
Recipe
1- Pre heat the oven at 450 on Broil
2- Place your oven rack on the second from the top ( about 15 cm from the element)
3- On a cooking sheet, cover with aluminium paper and lightly grease with butter.
4- In a mixing bowl, add the mayo, Dijon mustard, salt, pepper and mix until well combine.
5- Lay the fish on the cooking sheet, skin up and spread the top part with one or two spoonful of the mayo,mustard mixture. You don't want to over coated it.
6- Sprinkle some fresh dill and parsley.
- Drizzle a little bit of agave nectar or maple syrup. You can also sprinkle a little bit of brown sugar.
- Bake for 6 minutes in the oven, than turn gently the fish so that the skin is now down. You will need to be very careful because the fish will be flaky and easy to brake in pieces. Repeat the process of basting the fish with the mustard-mayo mixture, dill and sugar.
-Put your oven at 500 degree F and bake for additional 7 minutes.
- Let cool down for 2 minutes. The fish will be flaky and moist. The skin will be easy to remove. Serve with coconut rice, citrus salad or roll in a tortillas with lettuce (remove the skin of the fish before).
Perfectly smooth peanut butter cookie.
Saturday, February 12, 2011 at 07:17PM This one is a ode to my dad, who always use to bring us to Tim Hortons and my favorite cookie was the peanut butter cookie. I searched and searched for the perfect recipe and I came to the conclusion that this one this the one that remind me the most of my childhood. I am sure you will also love it !
Peanut butter cookies
1 cup Smooth or crunchy peanut butter (mixed)
2 stick unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
crushed peanut
4 sheet of parchment paper
1-Put the rack on the top and the other one bottom of the oven.
2-Preheat the oven to 325 F.
3-Put 2 parchment paper on two cookie sheets.
4-In a large bowl add the peanut butter, the butter and sugar until smooth for about 4 minutes, then add the egg.
5-In a large bowl add together the flour, baking powder, baking soda and salt.
6-Incorporate the flour mixture to the peanut butter mixture and mix until well combined.
7-Using a little ice cream scoop or a tablespoon roll into balls. Place them about 3 inches apart since they will spread. Press down slightly to make a cookie shape. Sprinkle peanuts and little sugar on the top of each cookies.
8-Bake for 10 minutes only and lay on a cooling rack to cool.
Molasse cookies
Tuesday, February 8, 2011 at 11:33PM 
Do you remember when you use to visit your grand parents and there were offering molasses cookies. At the time I didn't care much for them, at least not as much as chocolate cookies. Recently I had a cooking contest and we had to include three ingredients picked by the members of my team. They picked almond, molasses and blueberries. Honestly, I had no idea what to make. I decided that the best bet would be molasses cookies. Then I saw one day someone that had roll their cookies dough in crust almond and almond powder. I thought that could be an idea. Finally I use the good old thumbprint cookies style with homemade blueberries jam. It was pretty successful and I thought you may all want to know what is the recipe I used.
Ingredients
1/3 cups all-purpose, unbleached flour
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1 large egg
1 1/2 sticks soft unsalted butter
2 teaspoons baking soda
1 cup packed light brown sugar
1/2 cup molasses
Recipe
1- In a large bowl, mix together the dry ingredients: flour,salt, baking soda, ginger, cinnamon and clove.
2- In a large bowl beat the butter at medium speed until it’s creamy.
3- Add in the brown sugar and molasses and mix for about 3 minutes.
4- Add the egg and beat again.
5- Add in the dry ingredients into the wet ingredients until just combined and no dry spot.
6- Make two big balls and wrap in saran wrap. Chill for at least an hour.
7- Preheat oven at 350 degree.
8- Take two tablespoon of the chilled mixture and make a ball. Roll each ball in the mixture of almond and almond powder.(Just put a cup of each in a ziploc bag and drop the ball inside to coat properly).
9- Lightly press on the ball to make a cookie shape.
10- Bake for 13 minutes until soft but a toothpick can come out clean.
Credit to http://www.photl.com/ and Boperya for the picture
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