Sunday, September 30, 2012

Cheesy Broccoli Soup

It's getting a bit chillier. Fall is here. The time has come. The time for soup that is!
I made my first batch of pumpkin soup of the season last week and boy was it good.
This cheesy broccoli soup is equally delicious. You could top it with homemade croutons but it had been a long week and I was tired so I decided to just smash a few crackers instead. The result was instant comfort!
Serves 4
  • 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
  • 2 cloves garlic, minced = 2 gousses d'ail, émincées
  • 1 small onion, chopped = 1 petit oignon, coupé en morceaux
  • 1 medium russet potato, diced = 1 pomme de terre, coupée en petits dés
  • Salt and pepper = sel et poivre
  • 1 large bunch broccoli (about 1 ¼ lb), cut into florets = 1 grosse tête de broccoli (environ 550-600 g), coupée en petits bouquets
  • 3 cups water = 700 ml d'eau
  • 1 cup milk = 235 ml de lait
  • 6 ounces sharp Cheddar, coarsely grated (about 1 ½ cup) = 170 g de cheddar, râpé
  • A few Ritz crackers, smashed (optional) = quelques crackers salés (style Ritz ou TUC), écrasés en miettes (facultatif)
Heat olive oil in a large Dutch oven over medium heat. Add the garlic, onion, potato, season with salt and pepper and cook, covered, stirring occasionally, until just tender, about 6-7 minutes.
Add the broccoli florets and water and bring to a boil. Simmer covered for a few minutes, until broccoli is tender. Remove from heat and, using a handheld immersion blender, purée the vegetable mixture until smooth. Return to the heat, add the milk and simmer until heated through, about 2-3 minutes. Add the cheese and stir until completely melted. Check seasonings and add more salt/pepper if needed. Ladle into 4 bowls and top with smashed crackers. Serve immediately. Enjoy!

Friday, September 21, 2012

Apple Smoothie

Have you gone apple-picking yet? We have. What a fun family outing! Apple pie, muffins and sauce are definitely on the agenda but I am also trying to come up with new ideas to use all those apples we brought home. This apple smoothie is one of them. It's a great after-school snack and it almost tastes like apple pie... except, it's much faster to make and it's healthier for you!

Makes 1

  • ½ cup Greek yogurt = 110 g de yaourt grec
  • 1 medium apple, sliced = 1 pomme, coupée en tranches
  • ½ cup milk = 120 ml de lait
  • 1 tablespoon almond granola = 1 cuillère à soupe de granola (ou muesli) aux amandes
  • 1 tablespoon honey or maple syrup = 1 cuillère à soupe de miel ou de sirop d'érable
  • Dash of cinnamon = une pincée de canelle en poudre

Mix all the ingredients in a blender until smooth. Enjoy!

Saturday, September 15, 2012

Breakfast Pizza

I hope I didn't lose too many readers with that title! Make it “Snack Pizza” if you prefer. Or serve it with mixed greens for a quick lunch. I personally like eating it as a mid-morning breakfast, after an energizing work-out.

Makes 1

  • 1 whole wheat Middle Eastern flatbread (or pita) = 1 pain pita, au blé complet
  • 1 to 2 tablespoons ricotta cheese = 1 à 2 cuillères à soupe de ricotta
  • Dash of garlic powder = une pincée d'ail en poudre
  • Dash black pepper = une pincée de poivre
  • A few baby spinach leaves, roughly chopped = quelques jeunes pousses d'épinards, grossièrement hâchées
  • A few grape tomatoes, halved = quelques tomates cerises, coupées en deux
  • 1 egg = 1 oeuf

Mix ricotta with garlic and pepper. Spread on one side of the flatbread.
Top with spinach and tomatoes and crack egg in the center.
Broil in oven for a few minutes until bread is golden brown and egg is set.
Sprinkle a little salt and/or pepper if you wish. Enjoy!

Note: if you are not a fan of the goey, runny yolk, simply beat the egg in a separate bowl and pour in the center of the pizza, then broil as directed.

Wednesday, September 5, 2012

Oatmeal Squares

I adore old-fashioned oats. They add so much flavor and texture to cookies and pancakes. I have tried a few oatmeal bar recipes, some with less butter and more sugar, and I found this ratio to yield the best bars: buttery, crumbly, moist and not too sweet. Grab a square and a glass of cold milk and you have a tasty after-school snack!

Makes 36 squares
  • 1 ½ cups all-purpose flour = 180 g de farine
  • 2 tablespoon(s) brown sugar = 2 cuillères à soupe de cassonade
  • 1 cup unsalted butter, at room temperature = 225 g de beurre
  • 1 ½ cups old-fashioned oats = 120 g de flocons d'avoine
  • ½ cup granulated sugar = 100g de sucre
  • ½ teaspoon baking soda = ½ cuillère à café de bicarbonate de soude
  • ½ teaspoon salt = ½ cuillère à café de sel
  • 1 egg = 1 oeuf
  • ¾ cup jam (any flavor you like) = 225 g de confiture (n'importe quel fruit)

Pre-heat oven to 350°F. Line a 9 x 13” baking pan with parchment paper, leaving a 3-in. overhang on two sides.

In a food processor, pulse ½ cup (= 60 g) flour, brown sugar and ¼ cup (= 55 g) butter until the mixture forms large crumbs. Transfer to a medium bowl and stir in ½ cup (= 40 g) oats. Set aside.

In the same food processor (no need to clean!), combine the granulated sugar, baking soda, salt, and remaining 1 cup (= 120 g) flour and ¾ cup (= 170 g) butter until the mixture forms fine crumbs. Add the egg and pulse until blended. Transfer to a large bowl, fold in the remaining 1 cup (= 80 g) oats and spread into the prepared pan.

Spread the jam evenly over the batter. Crumble the remaining mixture over the jam. Bake for about 25 minutes. Remove from oven and let cool in the pan for 30 minutes. Using the overhangs, transfer the bar to a wire rack to cool completely. Cut into squares. Enjoy!