Gingery Meatball Soup

The Fox isn’t too fond of soups, but he does tend to like meatballs and rice. I decided to take a chance and make this gingery meatball soup; I just served him a bowl that was heavier on the solids and lighter on the broth, and it went well. This was delicious! Plus, anytime meatballs are baked in the oven instead of pan-fried is a win for me! 

1 lb. ground pork 

2 green onions, finely chopped 

3 cloves garlic, finely chopped 

1 piece (1 inch) peeled fresh ginger, finely chopped 

2 quarts low-sodium chicken broth 

8 oz. snow peas, sliced 

3 cups cooked white rice 

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line a large baking sheet with foil; spray the foil with oil. 

In a medium bowl, combine pork, green onions, garlic, ginger, and ½ teaspoon each of salt and pepper. Form mixture into bite-size meatballs (about 1-inch; I used a small cookie scoop and got a total of 28 meatballs); arrange in a single layer on prepared baking sheet. Broil 5-7 minutes or until browned (I left mine in 15 minutes, until they were cooked through). 

Meanwhile, in a covered 5-quart saucepan, heat broth to simmering on high. Uncover; add snow peas, rice, and broiled meatballs. Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.

Nutrient-Packed Colorful Super Salad

 

This nutrient-packed colorful super salad was fantastic! I really enjoyed it, and bonus, it was good for me too. I only added the avocado before eating it, and topped it with roasted peanuts. The amounts below are mine – I reduced the quantity of dressing and changed it a bit. 

1 Tbsp. whole grain mustard (I may have used Dijon mustard) 

1 Tbsp. organic maple syrup 

½ Tbsp. fresh ginger, grated 

1 clove garlic, grated 

½ Tbsp. sesame seeds, toasted 

1 pinch cayenne pepper 

2 Tbsp. apple cider vinegar 

2 Tbsp. lemon juice 

2 Tbsp. extra virgin olive oil 

kosher salt, to taste 

black pepper, to taste 

2 cups thinly sliced lacinato kale (I used baby kale) 

2 large carrots, peeled and grated 

2 cups broccoli florets 

2 cups thinly sliced red cabbage 

1 red bell pepper, seeded and thinly sliced 

1 avocado, peeled and cubed (I had a total of 2)

1 cup walnuts, chopped (I used roasted peanuts; you could omit nuts entirely) 

½ cup fresh parsley, chopped (I omitted it) 

In a liquid measuring cup (I used a lidded jar), combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper. 

Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl. 

Pour the desired amount of dressing over the salad and toss until everything is well coated. Garnish with more toasted sesame seeds. Enjoy!

Panko Parmesan Zucchini Fritters

 I figured making fritters was a great way to get kids to eat vegetables, so I pulled up this panko parmesan zucchini fritter recipe. While I think the panko was a good addition for extra crispiness, I’m not sure the parmesan was what I was looking for. It turns out that the kids weren’t fond of this, so maybe I’ll stick with something more traditional next time. But they came out pretty! 

2 medium zucchini (about 1 lb. total) 

¾ tsp. kosher salt, divided 

1 Tbsp. finely chopped fresh basil leaves 

1 Tbsp. finely chopped fresh parsley leaves 

1 clove garlic 

2 large eggs 

2 ½ oz. freshly grated parmesan cheese, plus more for serving 

½ cup lactose-free whole milk 

½ cup all-purpose flour 

½ cup panko breadcrumbs 

¼ tsp. freshly ground black pepper 

3 Tbsp. canola or grapeseed oil, divided 

flaky salt, for serving 

Grate 2 medium zucchini on the large holes of a box grater. Place in a colander set over a large bowl. Sprinkle with ½ teaspoon of the kosher salt and toss to combine. Let drain for 15 minutes. 

Meanwhile, prepare the following, adding to a large bowl as you go: Finely chop until you have 1 tablespoon fresh basil leaves and 1 tablespoon fresh parsley leaves. Grate 1 garlic clove. Finely grate 2 ½ ounces parmesan cheese (about ¾ cup). Add 2 large eggs and ½ cup whole milk and mix until well combined. 

When the zucchini is ready, press on it with your hands or a wooden spoon to push out some of the liquid. Transfer the zucchini to a clean kitchen towel, wrap it up, and squeeze out as much water as you can to get it as dry as possible. You should have about 1 ½ cups. 

Add the zucchini, ½ cup all-purpose flour, ½ cup panko breadcrumbs, remaining ¼ teaspoon kosher salt, and ¼ teaspoon black pepper to the bowl. Stir until the batter just comes together. 

Heat 1 tablespoon of the canola oil in a large frying pan or cast-iron skillet over medium heat until shimmering. Drop 4 (¼-cup) portions of the batter into the pan. Press each portion down lightly with the bottom of the measuring cup to flatten slightly. Cook until golden-brown on the bottom, 2 to 3 minutes. Flip and cook until the second side is golden-brown, 2 to 3 minutes more. 

Transfer to a paper towel-lined plate. Repeat frying the remaining fritters, adding 1 tablespoon canola oil to the pan between batches. Garnish with flaky salt and more grated parmesan before serving.

Caribbean Shepherd's Pie

This Caribbean shepherd’s pie recipe is from the February 2023 issue of Bon Appétit; it’s another recipe by Haitian chef Gregory Gourdet. Not only is there coconut milk to flavor the mashed potatoes (making this dairy-free), but “ginger, chile, garlic, and tamari lend depth and complexity to this bubbly winter-ready casserole.” 

I omitted the Scotch bonnet, had a bit less ginger (which I’d recommend chopping very finely or grating) and a bit less thyme. Since the only Yukon Gold potatoes I could get my hands on were very small, I went the lazy route and did not peel them. This dish hit all the right buttons for us! I thought the mashed potatoes were particularly divine; the Engineer gave this dish five stars and said it was great! Both he and the Little Prince had seconds. I’m making this one again! 

For the filling 

2 Tbsp. extra-virgin olive oil 

2 medium onions, chopped 

10 garlic cloves, finely chopped 

1 Tbsp. Diamond Crystal or 1 ¾ tsp. Morton kosher salt 

6 scallions, thinly sliced

a 4”-piece ginger, peeled, finely chopped (I’d recommend grating it) 

1 Scotch bonnet or habanero chile, finely chopped (I omitted it)

2 lb. ground beef 

1 Tbsp. dried thyme (I had a bit less)

1 tsp. freshly ground pepper 

1 tsp. ground coriander 

¼ cup ketchup 

¼ tamari 

2 Tbsp. tapioca starch or potato starch 

2 Tbsp. water 

¾ cup low-sodium chicken broth 

For the potatoes and assembly 

1 ½ lb. Yukon Gold potatoes, peeled and scrubbed (I’d consider 2 lb.) 

½ cup unsweetened coconut milk 

¼ cup extra-virgin olive oil 

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt 

chopped parsley, for serving 

For the filling 

Heat oil in a large skillet over medium-high. Cook onions, garlic, and salt, stirring occasionally, until onions are beginning to soften and turn golden, 5-7 minutes. Add scallions, ginger, and chile and cook, stirring often, until softened, about 3 minutes. Add beef and break up into clumps, them mix in thyme, pepper, and coriander. Cook, stirring occasionally and breaking up meat into small pieces, until beef is browned and cooked through, 8-10 minutes. Mix in ketchup and tamari. 

Stir tapioca starch and water in a small bowl to make a slurry. Add slurry and broth to pan and simmer, stirring occasionally, until liquid is thickened and meat is glazed, about 2 minutes. Transfer beef mixture to a 9”x9” or 8”x8” baking dish or pan and press into an even layer. 

For the potatoes and assembly 

Preheat oven to 450 °F. Place potatoes in a large pot and pour cold water to cover. Bring to a boil; reduce heat and simmer until potatoes are very tender, about 30 minutes. 

Drain potatoes and transfer to a medium bowl. Add coconut milk, oil, and salt and mash potatoes with a potato masher or large fork until creamy with some small pieces. Spoon mashed potatoes over meat filling in baking dish and spread all the way to the edges. 

Bake shepherd’s pie until potatoes are golden and liquid is bubbling around the edges, about 20 minutes. Let cool 10 minutes, then top with parsley and serve.

Biscuits au beurre de cacao, au grué et à la fève de tonka

 

Après avoir fait mon beurre amandes et noix de cajou avec grué de cacao, eh bien, il me reste un gros sac de grué. Je vais finir par refaire mes biscuits amandes, noix de coco et grué de cacao, mais avant, je tenais à faire ces biscuits beurre de cacao, grué et fève de tonka d’Épices de Cru. (Je vois tout le suite la faille dans mon plan : non seulement il me reste beaucoup de grué de cacao, mais en plus, j’ai dû acheter du beurre de cacao, alors voilà, résultat net d’un sac de plus dans mon garde-manger.) 

J’ai beaucoup aimé ces biscuits, mais je les ai trouvés trop sucrés, alors je corrigerais ça la prochaine fois. Le Petit Prince et l’Ingénieur les ont aimés, tandis que le Renard trouvait les éclats de fèves de cacao trop durs sous la dent. 

Alors, le grué, c’est des fèves de cacao torréfiées et concassées. Il me semble que j’ai toujours dit grué de cacao, mais c’est peut-être redondant, en fait (comme « pignons de pin »). Si vous trouvez des fèves de cacao torréfiées non concassées, ou si les morceaux sont un peu trop gros à votre goût, vous pouvez les concasser vous-même au mortier. La prochaine fois, je n’en réserverais que 1 cuillère à soupe pour décorer les biscuits, et j’en incorporerais 3 cuillères à soupe dans la pâte. 

½ tasse beurre de cacao 

2 1/3 tasses (280 g) de farine tout-usage 

1 c. à thé poudre à pâte 

¼ c. à thé bicarbonate de soude 

½ c. à thé sel 

¼ c. à thé fève de tonka râpée finement 

8 c. à soupe (1 bâton ou ½ tasse) beurre sans lactose 

1 ¼ tasse sucre blanc (voir note plus haut) 

1 gros œuf froid 

1 c. à soupe extrait de vanille 

¼ tasse grué de cacao (2 c. à soupe + 2 c. à soupe; voir note plus haut) 

sel rose de l’Himalaya ou fleur de sel, pour saupoudrer 

Préchauffer le four à 350°F. Recouvrir deux plaques à biscuits de papier parchemin. 

Mettre le beurre de cacao dans une casserole et le faire fondre à feu doux. 

Verser le beurre de cacao dans un bol et l’y laisser refroidir (il doit être encore liquide, mais tiède). 

Concasser le grué de cacao grossièrement au mortier. Réserver environ 2 c. à soupe pour décorer les biscuits. 

Pendant ce temps, mélanger la farine, la poudre à pâte, le bicarbonate de soude, le sel et la fève tonka râpée. 

Ajouter le beurre et le sucre au beurre de cacao refroidi, et battre jusqu’à l’obtention d’une texture crémeuse et homogène. 

Ajouter l’œuf et la vanille en continuant de battre pour bien incorporer au mélange. 

Ajouter les ingrédients secs aux ingrédients humides et mélanger juste ce qu’il faut pour obtenir une pâte de texture uniforme. 

Incorporer 2 c. à soupe de grué de cacao à l’aide d’une spatule. 

Former des boules d’environ 2 c. à soupe (les miennes étaient un peu plus grosses – j’ai obtenu 18 biscuits en tout) et les placer sur la plaque à biscuits, sans les aplatir. Saupoudrer de sel rose et décorer avec un peu du grué réservé. Faire cuire 10-12 minutes.

Nutella Banana Bread

When I got this Nutella banana bread recipe in Jenny Rosenstrach’s newsletter, I knew I had to make it. I used chocolate Soom instead of Nutella because that’s what I keep on hand, and that way it’s lactose-free and nut-free too.

½ cup (1 stick) lactose-free butter, plus more for greasing
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 ½ cups flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. lactose-free sour cream (or plain Greek yogurt)
2-3 mashed bananas
1/3 cup (or a few good spoonfuls) Nutella (see above)

Preheat oven to 350 °F. Grease a standard loaf pan. 

In the bowl of a standing mixer, cream together the butter and sugar. Beat in eggs and extract. 

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the butter-sugar mixture in heaping spoonfuls, alternating with a tablespoon of sour cream at a time. Once combined, using a rubber spatula, fold in bananas. 

Scoop half the batter into the pan. Spoon Nutella on top of the batter, distributing it as evenly as possible, then cover the Nutella layer with remaining batter. 

Bake for 50 minutes until an inserted knife comes out clean. Serve warm or at room temperature.

Peanut-Butter-Braised Chicken and Greens

 

I made a cashew chicken stir-fry in the Instant Pot that was really good, but this peanut-butter-braised chicken and greens recipe from Bon Appétit was even better! The dish was created by Haitian chef Gregory Gourdet, who said he was inspired by West African flavors to create it. I modified it further by willfully omitting the Scotch bonnet and the chipotle chile powder, so there was nothing authentic about my version. That being said, it was fantastic! Serve this over rice or Right Rice, with or without lemon wedges, and thank me later. 

1 large bunch collard greens 

3 lb. skinless, boneless chicken thighs, cut into 3”-pieces 

1 tsp. freshly ground pepper (I used a bit less) 

4 tsp. Morton kosher salt, divided (double that for Diamond Crystal; I used a bit less) 

3 Tbsp. avocado oil or vegetable oil 

2 medium red onions, thinly sliced 

15 large garlic cloves, finely chopped 

1 Scotch bonnet or habanero chile, finely chopped (I omitted that) 

¼ cup tomato paste 

1 14.5-oz. can diced tomatoes 

½ cup natural peanut butter 

1 Tbsp. chipotle chile powder (I used a lesser quantity of Korean pepper) 

1 Tbsp. dried thyme (I used ½ Tbsp.) 

2 cups unsweetened coconut milk (from 2 13.5-oz. cans) 

Preheat oven to 375 °F (I actually didn’t use the oven, just the stovetop). Remove ribs and stems from collard greens and finely chop, then chop leaves. Set aside. 

Sprinkle chicken on both sides with pepper and 1 ¾ tsp. Morton kosher salt. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook chicken, turning occasionally, until golden but not cooked through, about 5 minutes per side. Transfer to a plate. 

Reduce heat to medium. Cook onions, garlic, and remaining 2 ¼ tsp. Morton kosher salt in pot, stirring occasionally, until tender and golden, about 5 minutes. Add chile and tomato paste; cook, stirring, until fragrant, about 2 minutes. Add tomatoes, peanut butter, chile powder, and thyme, then pour in coconut milk. Mix well; bring to a simmer. Add reserved greens; return chicken to pot. Cover and transfer to oven (again, I did the whole thing on the stovetop). Braise until greens are tender and chicken is cooked through, 30-35 minutes. 

Serve chicken and greens with rice and lemon wedges for squeezing over.

Saucisses et légumes rôtis aux pommes

 Moi, les soupers sur une plaque (style crisse-and-cook), j’adore ça. Ici, j’ai pris une recette de Ricardo, des saucisses et légumes rôtis aux pommes, et j’ai simplifié davantage en faisant cuire les saucisses directement sur la plaque au lieu d’utiliser une poêle. Je n’avais pas de carottes nantaises, alors j’ai pris 5 grosses carottes et je les ai coupées en morceaux. Je n’aime pas le rutabaga, alors je l’ai remplacé par une patate douce blanche, que j’avais choisie au magasin avec le Renard. Et pas de saucisses de Toulouse par ici, alors j’ai pris des saucisses italiennes douces. Nous avons beaucoup aimé! 

450 g (1 lb) de carottes nantaises, non pelées et coupées en deux sur la longueur

280 g (2 tasses) de dés de rutabaga pelé (voir plus haut) 

2 pommes Empire ou Cortland, non pelées, épépinées et coupées en gros dés 

1 oignon rouge, coupé en gros dés 

¼ tasse d’huile d’olive 

¼ tasse de bouillon de poulet réduit en sodium 

3 c. à soupe de moutarde à l’ancienne (j’avais 2 c. à soupe de moutarde de Dijon) 

2 c. à soupe de sirop d’érable 

8 saucisses de Toulouse 

Placer la grille au centre du four. Préchauffer le four à 425 °F. 

Sur une plaque de cuisson antiadhésive ou tapissée de papier parchemin, enrober les carottes, le rutabaga, les pommes et l’oignon de 3 c. à soupe de l’huile. Saler et poivrer. (J’ai ajouté les saucisses sur la plaque également.) Cuire au four 25 minutes ou jusqu’à ce que les légumes soient tendres et légèrement colorés. 

Entre-temps, dans un bol, mélanger au fouet le bouillon, la moutarde et le sirop d’érable. Saler et poivrer. Réserver. 

Dans une grande poêle antiadhésive à feu moyen-élevé, dorer les saucisses de chaque côté dans le reste de l’huile. Couvrir et poursuivre la cuisson à feu doux 10 minutes ou jusqu’à ce que les saucisses soient bien cuites. Réserver au chaud sur une assiette. Retirer le gras de cuisson de la poêle en le versant dans un bol en verre. Composter le gras de cuisson une fois refroidi. (Moi, mes saucisses cuisaient sur la plaque.) 

Dans la même poêle, verser le mélange de bouillon. Porter à ébullition et laisser réduire jusqu’à ce que la sauce épaississe, soit environ 4 minutes. (J’ai fait ça dans une petite casserole. J’imagine que ma sauce était donc légèrement moins goûteuse, mais personne ne s’est plaint!) 

Répartir les saucisses sur la plaque avec les légumes. Arroser les saucisses et les légumes de la sauce. Accompagner d’une salade verte, si désiré.

Baby Kale, Goat Cheese, and Red Onion Tart

I wasn’t sure I’d share this recipe from Eating Well magazine, but… the Little Prince liked it enough that he had seconds. And it’s full of kale. So if you don’t like goat cheese, just use something else and try it anyway! (Sadly, I couldn’t find lactose-free soft goat cheese, like chèvre, so I used a harder kind, but it worked.) I served it with braised carrots and sweet potatoes with candied ginger – even though the broth didn’t turn into the sauce promised, they were good! 

1 ½ cups white whole-wheat flour, plus more for rolling 

4 tablespoons avocado oil, divided 

3 tablespoons cold lactose-free butter, cubed 

½ teaspoon salt plus 1/8 teaspoon, divided 

1 teaspoon ground white pepper, divided (I used black pepper) 

¼ cup ice water 

1 small red onion, chopped 

3 cups packed chopped baby kale 

8 ounces goat cheese, divided 

3 large eggs (I ended up adding a 4th egg) 

Combine flour, 3 tablespoons oil, butter and ½ teaspoon each salt and white pepper in a food processor. Pulse until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until the dough starts to come together. Press the dough into a disk. Wrap and refrigerate for 15 minutes. 

Preheat oven to 400 °F. 

Gently roll the dough on a lightly floured surface into an 11-inch circle and transfer to a 9-inch tart pan, lining the bottom and sides. Trim any excess dough. Prick the dough all over with a fork and freeze for 20 minutes. 

Bake the crust until firm and lightly browned, about 20 minutes. 

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until it is translucent, 6 to 10 minutes. Add kale and the remaining 1/8 teaspoon salt; cook, stirring, until wilted, 30 seconds to 1 minute. Remove from heat and transfer half of the mixture to a medium bowl. 

Crumble 1 ounce goat cheese and set aside. Combine the remaining 7 ounces goat cheese, eggs and the remaining ½ teaspoon white pepper in a food processor or blender; process until smooth. Add to the vegetable mixture in the bowl and stir to combine. Pour into the crust and sprinkle with the remaining vegetable mixture and goat cheese. 

Bake the tart until a knife inserted in the center comes out clean, 18 to 22 minutes. Let cool for 5 minutes before serving.

Brownie Pizza

 

At some point over the holidays, I was talking with the Fox about different ways to prepare fruit, and I brought up the brownie pizza. I had seen a recipe where the base is essentially a giant chocolate cookie, then it’s garnished with sweetened cream cheese and toppings of your choice – you could go with candy and sprinkles, but in this case I said it would be topped with fruit. The Fox’s eyes lit up and he said he would definitely eat it! So when I got home, I set about looking for the recipe, and for the life of me, I could not find it. Is it a bookmark that got deleted? A page torn out of a magazine that got misplaced? I couldn’t tell you. Luckily, I found an equivalent recipe in Coup de Pouce. (It should be said that you can use any basic cookie as the dough, like a sugar cookie or a chocolate chip cookie, and you can even buy the dough premade and top with whatever you want, including whipped cream, nuts, and jam.) 

I made this once in January, and my iPhone ate those pictures. I wasn’t willing to let it go, however, so I made it again. I deviated from the recipe for the topping, using only cream cheese instead of mixing in yogurt, and that’s what I’m writing below (I think that otherwise, the topping would be too soft and there would be too much of it). The second time, I used mini chocolate chips instead of chocolate curls, and pomegranate arils instead of sliced bananas. This would also be great with blackberries and blueberries, and I can totally picture a tropical fruit version – just go with what you want! 

For the brownie base 

¾ cup lactose-free butter, at room temperature 

½ cup sugar 

½ cup brown sugar 

2 eggs 

2 tsp. vanilla 

2 cups all-purpose flour (I used white whole wheat) 

2/3 cup (85 g) cocoa powder, sifted 

1 tsp. baking soda 

1 pinch of salt 

2 oz. chopped chocolate (I recommend miniature chocolate chips; this is a heaping ¼ cup) 

For the toppings 

8 oz. lactose-free cream cheese, at room temperature 

¼ cup sugar 

1 tsp. vanilla 

4 cups sliced fruit of your choice 

mint leaves and chocolate shavings, to garnish (optional) 

For the brownie base 

Preheat the oven to 350 °F. Cover a large baking sheet or pizza stone with parchment paper. 

In a large bowl, with an electric beater, beat the butter with the sugar and brown sugar until the mixture is light and fluffy. Add the eggs and vanilla, one by one, beating after each addition. 

In another bowl, whisk together the flour, cocoa, baking soda, and salt. Add to the butter mixture and beat until just incorporated. Add the chopped chocolate and mix one last time. 

Transfer the dough to the prepared baking sheet and, using your hands (run them under water if necessary), shape it into an 11-inch disk. Bake for 14-16 minutes or until the cookie is firm to the touch and no longer shiny. Let cool completely. 

For the toppings 

Meanwhile, in a clean bowl, beat the cream cheese, sugar, and vanilla until well mixed. Cover and refrigerate 1 hour. 

When ready to serve, spread the cream cheese mixture over the cookie. (I garnished slices one at a time, and while the Little Prince liked the topping even though he doesn’t normally like cream cheese, the Fox did not want it.) Top with fruit, mint, and chocolate, if using.

Honey-Lime Chicken and Avocado Salad

 

I saw this recipe for honey-lime chicken and avocado salad and, even though I usually don’t change anything the first time I made a recipe, this time I changed it from the get-go. I used 4 chicken breasts and split them lengthwise (instead of chicken thighs); shallots instead of red onion; and I added black beans. This was SO good! 

For the salad 

4 boneless chicken thighs 

1 head romaine lettuce, chopped 

½ cup cherry tomatoes, halved 

½ red onion, thinly sliced 

2 avocados, chopped 

For the chicken marinade 

1 Tbsp. olive oil 

1 tsp. salt 

2 cloves garlic, minced 

1 jalapeño pepper, minced (I didn’t use it) 

½ tsp. chili powder (I used a pinch of Korean pepper) 

1 Tbsp. honey 

4 Tbsp. lime juice 

For the dressing 

4 Tbsp. olive oil 

2 Tbsp. honey 

1 tsp. salt 

½ tsp. pepper 

4 Tbsp. lime juice 

In a medium bowl, combine all the ingredients for the chicken marinade. Toss in the chicken thighs and marinate for at least one hour. 

In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the surface of the chicken, and the inside is no longer pink, roughly four minutes each side. Set chicken aside. 

Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl. 

Slice cooked chicken thighs and add to the salad bowl. 

In a small bowl, combine all the ingredients for the dressing (I prefer using a jar). Mix well. 

Toss the salad with the dressing and serve immediately.

Vegan Chickpea Meatballs

I made these vegan chickpea meatballs with roasted red bell pepper sauce and gluten-free orzo. I feel weird about calling them “meatballs” because there’s clearly no meat, but then again, there isn’t a generic non-meat equivalent term here! Even “matzo balls” encounters the same issue, i.e., these food balls don’t have matzo. Anyway, the Engineer says that these are the best meatballs (including the actual meat ones) that he’s had, and he would prefer these any day! 

A few notes on the making of these vegan meatballs. First, in order to make 2 cups of cooked brown rice, I started with 2/3 cup dry rice and 1 1/3 cups water. Second, if you have a smaller food processor or if the mixture gets too thick for your food processor to handle, remove the nut and rice mixture before blending up the chickpeas, then mix everything together with a fork or a potato masher. Note also that I didn’t have quite enough roasted bell peppers for the sauce (I only had 1 jar), so I topped it off with 1 tablespoon of tomato paste and half a jar of leftover pizza sauce. 

For the chickpea meatballs (makes about 24 meatballs – I got 30) 

2 cups cooked brown rice or other grain, cold or at room temperature 

1 cup pecans 

4 cloves garlic, peeled 

30-oz can chickpeas, drained and rinsed (3 cups cooked) 

½ cup nutritional yeast 

2 Tbsp. tomato paste 

2 Tbsp. olive oil 

2 tsp. dried basil 

2 tsp. salt 

freshly ground black pepper 

¼ cup bread crumbs (can substitute gluten free), if needed (I didn’t use them) 

For the roasted red pepper sauce 

2 roasted red peppers (about 1 ½ cups) 

15-oz can coconut milk 

2-3 cloves garlic, peeled 

2 Tbsp. olive oil 

1 tsp. salt 

lots of freshly ground black pepper 

1 tsp. dried basil 

1 tsp. dried oregano 

½ tsp. dried thyme 

1 pinch of crushed red pepper 

basil or parsley to garnish 

In a food processor, add the cooked brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve about ½ cup), nutritional yeast, tomato paste, olive oil, basil, salt, and black pepper. Process until ground into a thick mixture that can be pressed into a meatball and hold its shape. Add the breadcrumbs if the mixture is soft and needs help holding together. Add the rest of the chickpeas and pulse until they are coarsely chopped. 

Preheat the oven to 375 °F, and shape the mixture into balls using about 2 to 2 ½ Tbsp. per ball. A cookie scoop makes quick work of this. Press the mixture together as you roll them to help them hold together. 

Grease a baking tray and place the meatballs on the tray. Spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through for more even baking (I baked them 15 minutes, flipped them, then baked them 15 minutes longer). Let cool slightly before using, or make in advance and refrigerate. 

In a blender, combine all of the ingredients for the roasted red pepper sauce. Blend until smooth. 

Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through, about 5 minutes (or 10 minutes if cold from the refrigerator). Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm.

Gâteau au fromage japonais

Je sais, j’en ai déjà fait, un gâteau au fromage japonais, mais là j’ai vu une nouvelle recette, qui donne un gâteau de format normal (8 pouces de diamètre au lieu de 6), alors voilà… C’est la recette de Ricardo, et elle est excellente! Les enfants n’en raffolent pas, mais ça en fait plus pour nous. Je n’ai pas préparé les fruits frais, par contre. À noter que pour ce gâteau, il vaut mieux ne pas utiliser de moule à charnière, puisqu’on fait cuire le gâteau dans un bain-marie. (Enfin, il se vend bien du papier d’aluminium très large qui pourrait recouvrir le moule, mais ça demeure un peu risqué.) 

Pour le gâteau 

75 g (½ tasse) de farine tout usage non blanchie 

25 g (3 c. à soupe) de fécule de maïs 

1 pincée de sel 

1 bloc de 250 g (8 oz) de fromage à la crème sans lactose 

55 g (¼ tasse) de beurre sans lactose 

1 citron, le zeste râpé finement 

1 c. à soupe de jus de citron 

1 c. à thé d’extrait de vanille 

6 œufs, séparés

½ tasse de lait sans lactose 

160 g (¾ tasse) de sucre 

Fruits de fin d’été (ou de saison) 

435 g (3 tasses) d’un mélange de petits fruits frais 

2 c. à soupe de sucre 

1 c. à soupe de jus de citron 

Pour le gâteau 

Placer la grille au centre du four. Préchauffer le four à 325 °F. Tapisser le fond d’un moule rond de 20 cm (8 po) de diamètre d’un cercle de papier parchemin. Chemiser les parois d’une bande de papier parchemin de 5 cm (2 po) de hauteur en la laissant dépasser (voir photo – je prends toujours mon agrafeuse pour maintenir les morceaux en place). 

Dans un bol, mélanger la farine, la fécule de maïs et le sel. 

Dans la partie supérieure d’un bain-marie, fondre le fromage à la crème et le beurre avec le zeste et le jus de citron et la vanille en remuant jusqu’à ce que le mélange soit homogène et crémeux. Retirer le bain-marie du feu. Ajouter les jaunes d’œufs et le lait. Incorporer les ingrédients secs en fouettant. 

Dans un autre bol, fouetter les blancs d’œufs au batteur électrique jusqu’à ce qu’ils forment des pics mous. Ajouter le sucre en fine pluie en fouettant continuellement jusqu’à l’obtention de pics fermes. Incorporer délicatement les blancs d’œufs dans la pâte en pliant à l’aide d’un fouet. Répartir la pâte dans le moule. 

Préparer un bain-marie au four : déposer le gâteau dans un grand plat de cuisson et verser de l’eau chaude dans le plat jusqu’au tiers du moule. 

Cuire au four 1 h 15. Retirer le gâteau du bain-marie. Laisser tiédir 2 heures. Couvrir et réfrigérer jusqu’à refroidissement complet, soit environ 6 heures. 

Pour les fruits 

Dans un bol, mélanger tous les ingrédients. Laisser reposer 5 minutes ou jusqu’à ce que le sucre soit dissous. Servir le gâteau au fromage avec les fruits frais.

Double-Chocolate Almond Muffins

When she saw my almond flour chocolate cupcakes, my friend Maman des Zygotos recommended these double-chocolate almond muffins. I made them for breakfast, and they were a hit! Chocolate with chocolate chips is an easy sell with the kids, and I like that there’s no refined flour or sugar. 

Note that if you use almond flour labeled “superfine,” the muffins will sink in the center, but they are still just as good. 

1 cup (6 oz) semisweet chocolate chips (I might use bittersweet next time) 

1 ¾ cups (6 oz) blanched almond flour 

½ tsp. baking soda 

¼ tsp. kosher salt 

3 large eggs 

¼ cup refined coconut oil, melted and cooled but still liquid 

¼ cup honey 

1 tsp. vanilla extract 

½ cup (3 oz) bittersweet chocolate chips 

Adjust oven rack to middle position and preheat oven to 350 °F. Line a 12-cup muffin tin with paper liners. 

Place 1 cup semisweet chocolate chips in a microwave-safe bowl. Heat in microwave at 50% power for 1 minute. Stop microwave and stir chocolate chips with rubber spatula. Continue to heat in microwave at 50% power until melted, 1 to 2 minutes. Stir chocolate until smooth. (I did all this in a double boiler.) Let cool for 5 minutes. 

In a large bowl, whisk together almond flour, baking soda, and salt. Add eggs, melted coconut oil, honey, and vanilla and whisk until combined. 

Use a rubber spatula to stir in the melted chocolate chips and ½ cup unmelted bittersweet chocolate chips until well combined. 

Divide batter evenly among muffin cups (I like using an ice cream scoop for this). 

Bake in preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Let the muffins cool in the tins for 15 minutes, then remove the muffins and let them cool on a rack for at least 10 minutes before serving.

Bol de quinoa, patates douces, pois chiches et grenade

 

J’ai fait cette recette de Geneviève O’Gleman pour la première fois l’automne passé. Je l’ai adorée, et à mon grand chagrin, elle faisait partie des photos qui ont été « mangées » par mon iPhone. J’ai donc décidé de la refaire! Je la trouve plus belle avant de mélanger tous les ingrédients ensemble, mais je vous montre les deux sur les photos. 

Pour les patates douces et les pois chiches 

5 tasses de patates douces, en petits cubes 

1 boîte de 398 ml (15 oz.) de pois chiches, rincés et égouttés 

2 gousses d’ail, hachées 

3 c. à soupe d’huile d’olive 

1 c. à thé d’origan séché 

½ c. à thé de curcuma moulu 

½ c. à thé de coriandre moulue

 ½ c. à thé de sel 

¼ c. à thé de flocons de piment fort (j’ai pris du piment coréen) 

poivre, au goût 

Pour la vinaigrette citron et origan 

zeste d’un citron bien lavé 

6 c. à soupe d’huile d’olive 

¼ tasse de jus de citron 

4 c. à thé de sirop d’érable 

1 c. à thé d’origan séché 

¾ c. à thé de sel 

½ c. à thé de curcuma moulu 

poivre, au goût 

Pour la garniture 

4 tasses de quinoa cuit 

4 concombres libanais, coupés en biseau ou en julienne 

½ tasse de menthe fraîche hachée 

1 tasse de graines de grenade 

Pour les patates douces et les pois chiches 

Préchauffer le four à 350 °F et placer la grille au centre. Tapisser une plaque à biscuits de papier parchemin. 

Dans un grand bol, mélanger tous les ingrédients des patates douces et des pois chiches. Répartir le mélange sur la plaque et cuire au four 30 minutes. Réserver. 

Pour la vinaigrette citron et origan 

Dans un petit bol, à l’aide d’un fouet (je le fais toujours dans un pot avec un couvercle), mélanger tous les ingrédients. Réserver. 

Pour l’assemblage 

Répartir le quinoa dans des bols. Ajouter le mélange de patates douces. Garnir des concombres, de la menthe et des graines de grenade. Arroser de la vinaigrette.