Coconut Quinoa with Lime Zest

 

I made this coconut quinoa with lime zest as a side, after adapting the instructions from a rice cooker to a small or medium saucepan (it’s actually faster, in this case). This quinoa was delicious! I served it with Korean chicken meatballs.

1 cup quinoa, rinsed if necessary
1 (13.5-oz.) can coconut milk
¼ cup water
¼ tsp. salt
1 small lime, zested and juiced

Place quinoa, canned coconut milk, water, and salt in a medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer for 15 minutes or until the liquid has just been absorbed.

Let the quinoa set for about 4-5 minutes after it's done cooking, and then fluff it with a fork.

Stir in the zest and juice of one small lime, and season with additional salt to taste. Serve warm.

Korean Chicken Meatballs

 

I saw this recipe for Instant Pot Korean chicken meatballs, which I immediately modified to use the oven instead of the Instant Pot. I used less of the red pepper flakes and I doubled the quantities to make about 8 servings (27 meatballs); the amounts below are mine. They were a hit! I served them with coconut quinoa with lime zest.


For the Korean BBQ sauce (I made it while the meatballs are cooking)
½ cup liquid aminos or soy sauce
1/3 cup + ¼ cup brown sugar (this is confusing but add both; it adds up to .58 of a cup which doesn't exist)
1 Tbsp. minced garlic
1 Tbsp. rice wine vinegar
1 tsp. sambal oelek
1 tsp. toasted sesame oil
½ tsp. grated fresh ginger
¼ tsp. pepper
1 Tbsp. water
2 tsp. cornstarch

Bring all the ingredients (except for the water and cornstarch) to a boil over medium heat in a small saucepan.

In a small bowl, make a cornstarch slurry by mixing the cornstarch and water together until the cornstarch dissolves.

Add the cornstarch to pot and whisk over medium-low for 5-10 minutes and it’s rich and thick.

Store in a jar for up to a week.


For the meatballs
2 lb. ground chicken
2 eggs
4 garlic cloves, minced
2 Tbsp. grated ginger
1 tsp. red pepper flakes
1 Tbsp. toasted sesame oil
½ tsp. salt
1 cup panko crumbs
sliced green onions, for garnish (optional)

Preheat the oven to 425 °F. Line a baking sheet with aluminum foil and spray it with oil. Set aside.

Combine the ground chicken, eggs, garlic, ginger, red pepper flakes, sesame oil, and salt to a bowl and mix together.

Sprinkle the panko crumbs over the chicken, mix and let the panko soak into the chicken mixture for 5 minutes.

Form into 30 balls or so. Place them on the prepared baking sheet, then bake in the preheated oven for 25 minutes or until they are cooked all the way through. (This cooking time is perfect for making the Korean BBQ sauce and a side dish.)

Serve the Korean chicken meatballs over quinoa or cauliflower rice. Drizzle the Korean BBQ sauce over the meatballs. Garnish with green onions, if using.

Product reviews

I’ve got a metric f*ckton of overdue product reviews here, so let me do a big post to cover most of them.

First, I was sent samples of Festive Celebrate Snacktime Chickpea Halves, which are roasted chickpea halves that come in a wide array of flavors. And they are vegan! So there’s not lactose in the white cheddar, sour cream & onion, or ranch flavors. And honestly, they taste really good! My only quibble with them is that I find them too hard – they borderline hurt my teeth, so I find them unpleasant to eat. I ended up donating the large bags to my local food pantry.

 

Ritual Chocolate is delicious (especially the fleur de sel bar and the juniper lavender bar), but what I really want to point out if the simple-yet-ingenious design of the box, such that you can close it securely between tastings. Brilliant! (Pay no attention to the expiration date here, it's an old photo.)

Japanese Kit-Kat flavors are fabulous. I have not been able to find them locally in Japanese stores, though I do have one more place to try. I’ve been reluctant to order them online because they are shipped from Japan without proper insulation, and I live in South Texas, so I assume they would melt on the way (not to mention the shipping expense…).

 

I first had an Undercover dark chocolate and sea salt quinoa crisp as a complimentary snack on a flight, and I liked it so much that I had to seek out the company. Turns out Target has some of their items, so I now regularly get a pouch of chocolate quinoa crisps as a treat, and have to beat the kids to it because they will eat the whole thing in one sitting!

 

I wanted to love Blue Stripes whole cacao chocolate bars, but… I just didn’t. This chocolate is made using not only the cacao beans, but also the pulp and the shell of the fruit. Unlike “regular” chocolate, this method doesn’t waste 70% of the pod. I love the idea, it’s just that I’ve had much better chocolate.

 

I tried Kize peanut butter chocolate chip bar in a never-ending quest to find snacks that are high in protein and low in carbs, and… this fits the bill almost too well? It is satiating, but it feels halfway between a snack and a meal replacement, which is rarely what I am after.

 

I bought a variety pack of Aloha protein bars. The Little Prince and I both think they are okay, but we both prefer IQ Bars.

Similarly, we tried a variety pack of Rule Breaker Snacks, which are made from chickpeas and contain a lot of protein. Plus, they’re allergy-friendly and school-safe, though you might need to package them in individual servings. We like them, but don’t love them.

 

I love these protein puffs! They are made by IWON Organics (which is under the Awakened Foods umbrella); I buy them at Whole Foods, but they are available at other retailers too, as well as on Amazon. I’ve only tried the caramelized onion so far, and it’s delicious! It really hits the spot when I am craving something crisp and savory.

 

I really like these salted dark chocolate walnuts! Some protein, healthy fats, and not too many carbs. And they taste great!

I tried Stryve Protein Snacks, which looks more like thinly sliced steak than jerky. It was good, but it turns out that the kids prefer jerky sticks.

 

Finally, Grüns. I was lured in by all the nutrients (including some that may protect against cognitive decline), and they taste really good! The downside to me is that each batch seems a little bit different, not just in design (the teddy bear is the new version) but also in texture and taste, so I do wish there were more consistency. And obviously, there’s no scientific proof that they “do” anything. But I like them!

Mocha Banana Protein Smoothie Bowl

 

I saw this recipe and adapted it a bit (my version is below), and I was pleasantly surprised to find that this is pretty satiating! I’ll have to make it part of the rotation. For the topping, I used protein peanut butter, sliced banana, and coconut chocolate granola. This makes 1 serving.

1 large banana
½ cup lactose-free milk
1 scoop your favorite protein powder (plain, vanilla or chocolate; I used pumpkin seed powder)
1 packet instant coffee, if desired (I used 1 tsp.)
½ Tbsp. maca powder (this was my addition)
1 cup spinach (if you want a superfood boost)
a few ice cubes

Toppings (optional)
almond butter, toasted almonds, chia seeds, granola, fruit, carob chips, coconut flakes

Add all ingredients except desired toppings to a blender and blend until smooth and creamy. If necessary, add more almond milk and/or ice to reach the desired consistency. The smoothie should be fairly thick so that you can eat it with a spoon.

Pour into a bowl and top with desired toppings such as chia and granola.

Boulettes de porc au sésame, salade de comcombres

 

Voici une recette super simple, de Ricardo. C’était délicieux, et j’aime beaucoup les recettes de boulettes cuites au four – je trouve ça plus simple à préparer. J’ai obtenu 30 boulettes et j’ai servi le tout avec du riz.

Pour les boulettes
2 œufs
1 tasse de lait sans lactose
120 g (1 ½ tasse) de chapelure panko
1 kg (2,2 lb) de porc haché maigre
1 c. à soupe d’huile de sésame grillé
1 c. à soupe de sambal oelek
2 gousses d’ail, râpées finement
1 c. à thé de sel

Pour la salade
1 concombre anglais, coupé en fines rondelles à la mandoline
1 carotte, coupée en fines rondelles à la mandoline
2 c. à soupe de vinaigre de riz
feuilles de coriandre, au goût

Pour la sauce
6 c. à soupe de sauce soya réduite en sodium
70 g (1/3 tasse) de cassonade
1 c. à soupe de graines de sésame grillées
2 c. à thé d’huile de sésame grillé


Pour les boulettes Placer la grille au centre du four. Préchauffer le four à 425 °F. Tapisser une plaque de cuisson d’un tapis de silicone ou de papier parchemin.

Dans un grand bol, mélanger les œufs, le lait et la chapelure. Laisser imbiber 5 minutes.

Ajouter le reste des ingrédients et bien mélanger avec les mains. Poivrer. Le mélange sera tendre.

À l’aide d’une cuillère à crème glacée de ¼ tasse, former des boulettes avec le mélange de viande et terminer de les façonner avec les mains légèrement huilées. Répartir les boulettes délicatement sur la plaque. Vous obtiendrez 24 boulettes.

Cuire au four 25 minutes ou jusqu’à ce que les boulettes soient cuites et commencent à dorer.

Pour la salade Dans un bol, mélanger le concombre et la carotte avec le vinaigre. Saler et poivrer. Laisser macérer 5 minutes ou jusqu’au moment de servir. Égoutter.

Pour la sauce Dans une grande poêle, porter à ébullition tous les ingrédients. Laisser mijoter 3 minutes ou jusqu’à ce que la sauce soit presque sirupeuse. Ajouter les boulettes à la sauce et remuer doucement pour les enrober.

Dans des assiettes creuses, répartir les boulettes et la salade. Garnir de feuilles de coriandre et accompagner d’un riz collant, si désiré.

BBQ Beef Soft Tacos and the Mandela effect

If you just want a taco recipe, then definitely scroll down to it. Otherwise, buckle in. I wrote this post a year ago, shelved it, and today decided to just post it.

You’ve heard about the Mandela effect, right? (For the record, I’m from the universe where Sinbad played a genie in the 1990s.) I’ve had several instances lately in which it felt like I had slipped into another universe. Like when I wrote down on my weekly menu that I wanted to make the “cinnamon chocolate coffee bundt cake” that I had bookmarked online, as a way to use up some leftover coffee, only to realize that I had no such recipe in my bookmarks, it did not show up in my browser history from when I made the menu (or at any time before or since), and I was unable to find it anywhere online.

Or last January [2024], when I meant to drop off some kids’ books at a local Little Free Library® where I had donated the previous summer because it was next to a playground – I couldn’t remember the address, but knew it was on a street that had the name Eagle in it… maybe Eagle Pass? Screaming Eagle? And again, I had bookmarked it for reference after going there and liking it the year before, so I searched for “eagle” in my bookmarks, then drove to the address that came up (on White Eagle), only to realize that I had never been there before in my life? And the place was actually a Free Little Library, not a Little Free Library®, despite being listed on their website? And the place where I had been before is visible in the satellite view of Google Maps, but wasn’t in my bookmarks nor on the official website, even though that’s how I found it in the first place? It feels like the opposite of forgetting something you used to know – you know this thing, but for all intents and purposes, it didn’t happen and there’s no trace of it.

After that, I remember being surprised in the spring because I saw a post by Épices de Cru with a photo of both of the owners, when in “my” universe I remember another post at some point during covid announcing the death of one of them. But no, clearly he is alive, and memories of his death were exaggerated, to paraphrased Mark Twain.

So anyway, I wanted to make my kids’ favorite tacos, the BBQ beef soft tacos which I had bookmarked and printed out at some point. I go to my bookmarks, and the bookmark is there, but the link is dead. It’s on the Kraft website, so I use their search function, but nothing comes up. I figure I’ll just pull up the recipe from my own blog, but I can’t find it (I am certain I had talked about it already at some point!). I look for it elsewhere online, but there’s no trace of it. But I do know for a fact I printed it out, so I’ll just get the paper, right? Except that after an hour of painstakingly searching through the stack of papers where it should be, it remains nowhere to be found.

Here is my version of it. I’m pretty sure that the original recipe had you cook tomatoes and use raw red bell pepper, but I’d rather do it the other way around. And of course, just use whatever toppings you like!

1 small onion, finely chopped
2 lbs. ground beef
1 red bell pepper, finely chopped
salt and pepper, to taste
½ cup BBQ sauce (I really like the Brand 365 sauce)
1 tomato, chopped
lactose-free sharp cheddar, shredded
your favorite taco toppings, like avocado or lactose-free sour cream
soft tortillas of your choice (my kids loved the Old El Paso soft flour tortilla mini-bowls, but again, they don’t seem to exist any longer)

In a large pan with a bit of oil, over medium-high heat, cook the onion. Once it has softened, add the ground beef and cook, stirring often, until it is cooked all the way through, adding the bell pepper about halfway and seasoning to taste. Add the sauce, stir everything together, and turn off the heat.

Top each tortilla with some beef mixture, tomatoes, cheese, and whatever toppings you desire.

Sagamité

 

La sagamité, c’est une soupe traditionnelle des Premières Nations, dont les ingrédients principaux sont les trois sœurs : la courge, le maïs et les haricots. J’ai trouvé cette version végétarienne dans La Presse et j’ai bien aimé! J’ai servi ça avec les petits pains du Lambert’s Cafe.

2 c. à soupe d’huile végétale
1 oignon moyen, haché finement
1 petite courge musquée (4 tasses) en dés
1 ½ c. à soupe d’herbes salées du Bas-du-Fleuve
4 tasses d’eau
1 ½ tasse de maïs surgelé
2 tasses de haricots rouges cuits
½ tasse de pruneaux séchés, dénoyautés, hachés grossièrement
poivre, au goût
graines de citrouille rôties, pour la garniture

Chauffer l’huile à feu moyen dans une grande casserole, faire revenir l’oignon environ 5 minutes, jusqu’à ce qu’il soit translucide.

Ajouter la courge et faire revenir 5 minutes.

Incorporer l’eau et les herbes salées. Porter à ébullition, puis laisser mijoter 15 minutes ou jusqu’à ce que la courge soit tendre. Remuez de temps en temps.

Ajouter les haricots, le maïs et les pruneaux, et poursuivre la cuisson 5 minutes.

Servir la sagamité chaude, garnie de graines de citrouille.

Lambert's Cafe's Throwed Rolls

 

I could have sworn I posted about Lambert’s Cafe before… In a post where I talked about restaurants we’ve been enjoying on our summer road trip for the past few years, along with Payne’s and Naaman’s. But anyway, Lambert’s Café serves Southern comfort food and is most famous for its “throwed” rolls: waiters periodically come along with carts and, if you want bread, they will throw it at you! Those still-warm rolls are absolutely delicious, so it occurred to me that there must be a copycat recipe somewhere online, and I found this one. These are great! But make sure to serve them warm from the oven.

1 tsp. sugar
1 (¼-oz.) package dry active yeast
¼ cup tepid water (105-110 °F)
1 cup warm lactose-free milk
¼ cup melted lactose-free butter
¼ cup sugar
1 egg, beaten (at room temp)
1 tsp. salt
4 cups all-purpose flour

Combine sugar and yeast in tepid water. Let stand 5-10 minutes until yeast begins to foam.

Thoroughly mix milk, butter, sugar, egg and salt in large bowl (I used a stand mixer with the dough hook attachment).

Stir in the yeast mixture and 3 ½ cups of flour, adding a bit more if necessary to make a soft, pliable dough.

(For the following part, note that I did my kneading directly with the stand mixer and transferred the dough to an oiled bowl for it to rise.) Turn dough out on floured board and let rest while you clean and butter bowl. Knead dough gently 4-5 minutes, adding flour if necessary, until dough is smooth and silky. Return to bowl, cover with plastic wrap, and let rise in warm place until doubled in size (1 ½ hours approximately).

Butter a 12-cup muffin tin.

(As for this part, I couldn’t remember exactly how Lambert’s rolls looked, but the photos showed rolls with three lumps instead of two, so that’s what I did – adjust accordingly.) Punch down dough. Pinch off pieces that are about 1 ½ inches in diameter (enough to fill one-half of muffin cup) and roll into smooth spheres. Place two such pieces in each prepared muffin cup – it will be a tight fit. Cover dough loosely with plastic wrap for 45 minutes.

Preheat the oven to 350 °F.

Bake rolls for 20-25 minutes, or until light brown. Serve as soon as they are cool enough to throw.

Biscuits avoine et pois chiches au chocolat noir et aux flocons de sel

 

J’ai essayé les biscuits avoine et pois chiches au chocolat noir et aux flocons de sel de Loounie Cuisine. Je pense que je n’en ai jamais parlé ici, parce que c’est arrivé bien avant la création de ce blogue, mais j’avais déjà essayé les biscuits pois chiches et pépites de chocolat de Jessica Seinfeld, où il fallait mettre des pois chiches entiers et elle disait qu’on n’y voyait que du feu – FAUX! On les sentait en titi, les pois chiches entiers! Ici, dans la recette de Loounie, c’est beaucoup mieux, parce que les pois chiches sont réduits en purée, et c’était très bon.

J’ai dû adapter un peu pour des mesures américaines (on a seulement des boîtes de conserve de 15 onces, pas 19, ici). On a beaucoup aimé! J’ai obtenu 11 biscuits; j’imagine qu’on en obtient davantage avec les mesures d’origine.

2/3 tasse de flocons d’avoine à l’ancienne ou à cuisson rapide
1 boîte de 15 oz (environ 1 ½ tasse) de pois chiches (ou c’était 19 oz/2 tasses à l’origine)
½ tasse de sucre
2 c. à soupe de tahini (ou du beurre d’amandes ou d’arachides)
1 c. à thé de vanille
1 c. à thé de vinaigre de cidre
½ c. à thé de bicarbonate de soude
½ c. à thé de sel
½ tasse (3 oz. pour moi) de morceaux de chocolat noir, hachés au couteau
flocons de sel de type Maldon ou de fleur de sel, au goût

Préchauffez le four à 350 °F. Préparez une plaque couverte de papier parchemin ou d’un tapis de cuisson antiadhésif.

Mettez les flocons d’avoine dans un robot culinaire. Broyez-les jusqu’à l’obtention d’une texture de farine grossière. Ajoutez les pois chiches, le sucre, le tahini, l’essence de vanille, le vinaigre de cidre, le bicarbonate de soude et le sel. Broyez les ingrédients jusqu’à l’obtention d’une texture de houmous lisse. Transférez la préparation dans un bol, ajoutez les morceaux de chocolat noir, puis mélangez bien.

À l’aide d’une cuillère, formez des boules d'environ 1 ½ c. à soupe de préparation pour faire de 18 à 20 biscuits (j’ai pris ma cuillère à biscuits et j’ai obtenu 11 biscuits). Placez-les sur la plaque et saupoudrez un peu de flocons de sel sur chacun d'eux.

Faites cuire les biscuits de 18 à 22 minutes (15 minutes dans mon cas) ou jusqu’à ce qu'ils soient légèrement dorés. Laissez-les refroidir au moins 10 minutes avant de les manipuler. Les biscuits prendront une texture plus solide en refroidissant.

Bacon and Potato Quiche

 

I made another quiche – this one reminds me a bit of my very first quiche, the apple bacon quiche. This one is actually quite breakfasty! It’s a potato bacon quiche, which I made using leftover potatoes and bacon (instead of buying the brand-name prepared potatoes recommended). I served it with a rainbow fruit salad to make it more appealing to the Fox, and it worked. We all really liked it!

2 Tbsp. vegetable oil
½ a (20-oz.) bag Simply Potatoes Diced (see note above)
1 small yellow onion, chopped
salt and pepper
1 refrigerated pie crust
4 large eggs
1 ¼ cup lactose-free half-and-half substitute
1 Tbsp. chopped fresh parsley
½ tsp. kosher salt
¼ tsp. black pepper
6 slices bacon, cooked and crumbled
1 cup shredded lactose-free Swiss cheese
½ cup shredded lactose-free cheddar cheese

Heat oil in a large nonstick pan over medium heat. Add potatoes, cover, and cook for 8 minutes (or until they are almost done), stirring occasionally. Add onion and cook for 4 to 5 more minutes. Season with salt and pepper and let cool.

Preheat oven to 425 °F.

Remove pie crust from refrigerator and fit into a 9-inch pie plate. Crimp the edges with your fingers or a fork. Cover with a double layer of heavy-duty aluminum foil. Place pie weights or dried beans on top. Place in oven for 10 minutes. Remove foil and pie weights and bake another 5 minutes. Let cool and reduce oven temperature to 350 °F.

In a medium bowl, whisk together eggs, half-and-half, parsley, salt, and pepper.

Scatter half of potato/onion mixture and half of bacon over bottom of pie crust. Top with half of cheese. Repeat layers.

Pour egg mixture on top.

Place quiche in oven and bake for 40 to 45 minutes.

Let cool at least 20 minutes before slicing.

Salade Cobb au poulet grillé érable et miso

 Voici une recette de salade Cobb au poulet grillé érable et miso que j’ai beaucoup aimée!

Poulet à l’érable et au miso
1 lime (zeste et jus)
2 c. à table de sirop d'érable
2 c. à table d'huile végétale
2 c. à thé de miso
1 gousse d'ail, hachée
2 poitrines de poulet désossées, sans peau
sel et poivre

Pour la salade Cobb
2 épis de maïs, épluchés
2 laitues Boston, en quartiers
1 avocat, en cubes
1 tasse de tomates cerises, en 2
6 tranches de bacon cuit, en morceaux de 1 po (2,5 cm)
4 œufs durs, en quartiers
½ oignon rouge, tranché finement

Pour la vinaigrette Dijon et soya (donne environ 2/3 tasse)
1/3 tasse de mayonnaise
1 c. à soupe de moutarde Dijon
1 c. à soupe de sirop d’érable
1 c. à soupe de vinaigre de cidre
2 c. à thé de sauce soya

Dans un bol, mélanger le jus et le zeste de lime, le sirop d’érable, l’huile, le miso et l’ail. Ajouter le poulet et mélanger pour bien enrober la viande. Laisser mariner au réfrigérateur au moins 1 heure (ou jusqu’à 4 heures). Vers la fin du temps de marinage, régler le barbecue à chaleur moyenne et huiler la grille.

Griller les poitrines de poulet environ 8 minutes par côté (déplacer la viande, si nécessaire) ou jusqu’à une température interne de 165 °F. Mettre le poulet dans une assiette et couvrir de papier d’aluminium, sans serrer. Laisser reposer 10 minutes.

Pendant le temps de repos de la viande, griller les épis de maïs de 3 à 4 minutes de chaque côté, sur les 4 côtés, ou jusqu’à ce que les grains soient cuits et portent des marques.

À l’aide d’un couteau bien aiguisé, trancher le poulet. Un à la fois, tenir les épis de maïs debout, côté pointu vers le haut, puis couper soigneusement les grains, en gardant le couteau le plus près possible du cœur.

Dans un grand plateau de service, étendre la laitue, le poulet, le maïs, l’avocat, les tomates, le bacon, les œufs et l’oignon rouge.

Bien mélanger les ingrédients de la vinaigrette.

Servir la salade arrosée de la vinaigrette Dijon et soya.

Chocolate Coconut Granola

 

I finally got around to making Bobby Flay’s Chocolate Coconut Granola, and it was really good! This one had the particularity of having chunks of granola that were encased in a caramel-like coating, which worked remarkably well with the chocolate! I like to eat my granola with lactose-free plain Greek yogurt.

¼ cup plus 1 Tbsp. coconut oil
1/3 cup best-quality cocoa powder (such as Vahlrona or Callebaut)
¼ cup clover honey
¼ cup granulated cane sugar
1 pinch of fine sea salt
1/8 tsp. pure coconut extract
1/8 tsp. pure vanilla extract
2 ½ cups oats
½ cup raw whole almonds, coarsely chopped (I used pecans)
½ cup coconut chips, coarsely chopped
¼ cup best-quality bittersweet chocolate chips (I used Ghiradelli)
¼ cup best-quality white chocolate chips

Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 °F. Brush a half sheet pan with 1 tablespoon of the coconut oil.

Heat the remaining ¼ cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.

Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.

In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

Pommes de terre au citron à la grecque

 

J’ai essayé ces pommes de terre au citron à la grecque en accompagnement, et elles étaient délicieuses! Vraiment, c’est à refaire. Ici, je les ai servies avec du poulet poêlé avec salsa pamplemousse-avocat.

2/3 tasses de bouillon de légumes
¼ tasse d'huile d'olive
3 c. à table de jus de citron
2 gousses d'ail, tranchées finement
1 c. à thé d'origan séché
4 pommes de terre jaunes moyennes, avec la pelure, coupées en 8 quartiers chacune
sel et poivre
persil frais , pour garnir
zeste de citron , pour garnir

Préchauffer le four à 400 °F. Dans un plat carré de 8 po/20 cm, mélanger le bouillon, l’huile, le jus de citron, l’ail et l’origan. Déposer les quartiers de pommes de terre sur le dessus. Saler et poivrer, puis bien mélanger.

Cuire au four pendant 1 heure 15 minutes ou jusqu’à ce que les pommes de terre soient parfaitement tendres et que presque tout le liquide ait été absorbé (remuer à 2 ou 3 reprises pendant la cuisson.) Mettre à gril (broil) et cuire de 3 à 5 minutes de plus, pour faire dorer le dessus des pommes de terre. Garnir de persil frais, haché et de zeste de citron.

Poulet poêlé et salsa pamplemousse-avocat

 

J’ai trouvé cette recette de poulet poêlé et salsa pamplemousse-avocat dans Coup de Pouce. Ça fait frais et estival, mais on peut le cuisiner en toute saison! Je n’ai pas mélangé ma salsa parce qu’en fait, l’Ingénieur ne mange pas de pamplemousse, alors c’était plus pratique pour moi de garder les ingrédients séparés. Et parce qu’on avait mangé du riz peu longtemps auparavant, j’ai servi ça avec des pommes de terre au citron à la grecque.

1 pamplemousse rose
1 avocat coupé en dés
2 oignons verts hachés
1 petit piment jalapeno frais, épépiné et coupé en tranches fines (facultatif, je ne l’ai pas utilisé)
2 c. à table de jus de lime
1 c. à thé de miel liquide
4 poitrines de poulet désossées (1 ¼ lb/625 g en tout)
2 c. à thé de paprika fumé
1 c. à table d'huile végétale
sel et poivre

En travaillant au-dessus d’un bol pour récupérer le jus, tailler le pamplemousse en suprêmes. Couper les suprêmes en dés et les mettre dans le bol avec le jus. Ajouter l’avocat, les oignons, le piment, si désiré, le jus de lime et le miel, et mélanger délicatement. Saler et poivrer. Réserver.

Saler et poivrer les poitrines de poulet, puis les saupoudrer du paprika. Dans un grand poêlon strié, chauffer l’huile à feu moyen-vif. Ajouter les poitrines de poulet et bien les saisir de chaque côté. Réduire à feu moyen et cuire de 8 à 10 minutes ou jusqu’à ce que les poitrines soient grillées et qu’elles aient perdu leur teinte rosée à l’intérieur (les retourner à mi-cuisson). Servir le poulet avec la salsa réservée. Accompagner de riz, si désiré.