Info
Prep Time: 10 min
Cooking: 15 min
Waiting: 15 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
1 small onion, finely chopped
1 clove garlic, finely chopped
1 Tbs (15 ml) olive oil
1 cup (250 ml) quinoa, thoroughly rinsed
1 1/2 cups (375 ml) chicken broth
1 cup (250 ml) fresh spinach, chopped
Salt & Pepper
Make It
In a saucepan, SOFTEN the onion and garlic in the oil. SEASON with salt and pepper. ADD the quinoa and broth. BRING to a boil. COVER and SIMMER for 15 minutes over low heat. REMOVE from the heat and ADD the spinach. COVER and let stand for 15 minutes. ADJUST the seasoning.
My Comments
I use this recipe as a base then I add edamame, carrots...
Sunday, April 9, 2017
Mixed Berries and Banana Smoothie
Info
Prep Time: 5 min
Makes: 2 servings
Source: Food Network Kitchen
What You Need
1 cup frozen mixed berries
1 frozen ripe banana
1/2 cup low-fat vanilla yogurt
1/4 cup orange juice
1 tsp honey (optional)
Make It
COMBINE all ingredients together in a blender and PUREE until smooth.
My Comments
I use a ripe banana, but not frozen. I add honey and cinnamon.
Prep Time: 5 min
Makes: 2 servings
Source: Food Network Kitchen
What You Need
1 cup frozen mixed berries
1 frozen ripe banana
1/2 cup low-fat vanilla yogurt
1/4 cup orange juice
1 tsp honey (optional)
Make It
COMBINE all ingredients together in a blender and PUREE until smooth.
My Comments
I use a ripe banana, but not frozen. I add honey and cinnamon.
Sunday, April 2, 2017
Beginner's Luck Green Smoothie
Info
Makes: 1 serving
Source: Simple Green Smoothies
What You Need
1 cup of fresh spinach
1 cup water
1/2 cup pineapple
1/2 cup mango
1 banana peeled
Make It
1. PLACE spinach and water in blender. PUREE until smooth.
2. ADD fruit and BLEND again.
Note
* Use at least one frozen fruit to make the smoothie cold or serve over ice.
Makes: 1 serving
Source: Simple Green Smoothies
What You Need
1 cup of fresh spinach
1 cup water
1/2 cup pineapple
1/2 cup mango
1 banana peeled
Make It
1. PLACE spinach and water in blender. PUREE until smooth.
2. ADD fruit and BLEND again.
Note
* Use at least one frozen fruit to make the smoothie cold or serve over ice.
Banana Bread
Info
Prep Time: 20 min
Baking Time: 1 hr
Makes: 10 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 ripe bananas (375 ml / 1 1/2 cups)
Juice of 1/2 lemon
1/4 cup (60 ml) vegetable oil
2 cups (500 ml) unbleached all-purpose flour
1/2 tsp (2.5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) salt
2 eggs
1 cup (250 ml) sugar
2 Tbs (30 ml) molasses
3/4 cup (180 ml) walnuts, toasted and chopped
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Butter and flour a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl with a fork, coarsely MASH the bananas with the lemon juice. ADD the oil. Set aside.
3. In another bowl, COMBINE the dry ingredients. Set aside.
4. In a third bowl, BEAT the eggs with the sugar and molasses with an electric mixer until light and fluffy, about 3 minutes. At low speed, ADD the dry ingredients alternately with the bananas. With a wooden spoon, STIR in the nuts.
5. SPREAD in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould.
Note
*Bananas
Freeze very ripe bananas directly in their skin. Before preparing the recipe, thaw in the microwave oven for a few seconds at a time. Cut one end of the bananas and press to extract the flesh.
*Flour
You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.
*Step 2
Mash the bananas with the lemon juice to prevent the flesh from browning.
*Step 4
At this stage, do not overbeat.
My Comments
Yummy! This is my favorite recipe for banana bread.
Prep Time: 20 min
Baking Time: 1 hr
Makes: 10 servings
Freezes
Source: Ricardo Cuisine
What You Need
3 ripe bananas (375 ml / 1 1/2 cups)
Juice of 1/2 lemon
1/4 cup (60 ml) vegetable oil
2 cups (500 ml) unbleached all-purpose flour
1/2 tsp (2.5 ml) ground cinnamon
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) salt
2 eggs
1 cup (250 ml) sugar
2 Tbs (30 ml) molasses
3/4 cup (180 ml) walnuts, toasted and chopped
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Butter and flour a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl with a fork, coarsely MASH the bananas with the lemon juice. ADD the oil. Set aside.
3. In another bowl, COMBINE the dry ingredients. Set aside.
4. In a third bowl, BEAT the eggs with the sugar and molasses with an electric mixer until light and fluffy, about 3 minutes. At low speed, ADD the dry ingredients alternately with the bananas. With a wooden spoon, STIR in the nuts.
5. SPREAD in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool and unmould.
Note
*Bananas
Freeze very ripe bananas directly in their skin. Before preparing the recipe, thaw in the microwave oven for a few seconds at a time. Cut one end of the bananas and press to extract the flesh.
*Flour
You can substitute 125 ml (1/2 cup) of the flour for 125 ml (1/2 cup) of ground flaxseed.
*Step 2
Mash the bananas with the lemon juice to prevent the flesh from browning.
*Step 4
At this stage, do not overbeat.
My Comments
Yummy! This is my favorite recipe for banana bread.
Wednesday, March 15, 2017
Chickpea Salad
Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
> Vinaigrette:
2 Tbs (30 ml) cider vinegar or white wine vinegar
2 Tbs (30 ml) olive oil
1/2 tsp (2.5 ml) honey
1/2 tsp (2.5 ml) Dijon mustard
1 small clove garlic, finely chopped
> Salad:
1 can 19 oz (540 ml) chickpeas, rinsed and drained
1 red or orange bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 Gala or Cortland apple, cored and diced
3 green onions, thinly sliced
Salt and pepper
Make It
1. In a large bowl, COMBINE all the vinaigrette ingredients with a whisk.
2. ADD the salad ingredients and TOSS well. Season with salt and pepper.
My Comments
Simple and delicious.
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
> Vinaigrette:
2 Tbs (30 ml) cider vinegar or white wine vinegar
2 Tbs (30 ml) olive oil
1/2 tsp (2.5 ml) honey
1/2 tsp (2.5 ml) Dijon mustard
1 small clove garlic, finely chopped
> Salad:
1 can 19 oz (540 ml) chickpeas, rinsed and drained
1 red or orange bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 Gala or Cortland apple, cored and diced
3 green onions, thinly sliced
Salt and pepper
Make It
1. In a large bowl, COMBINE all the vinaigrette ingredients with a whisk.
2. ADD the salad ingredients and TOSS well. Season with salt and pepper.
My Comments
Simple and delicious.
Tuesday, March 7, 2017
Greek Salad
Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
> Dressing:
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice
3 Tbs (30 ml) oil-packed pitted black olives, drained and finely chopped
2 Tbs (30 ml) chopped parsley
1 tsp (5 ml) sugar
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) dried oregano
>Salad:
4 tomatoes, cubed
1 English cucumber, diced
1 yellow bell pepper, seeded and cubed
3/4 cup (180 ml) feta cheese, diced
1/2 cup (125 ml) red onion, thinly sliced
Salt and pepper
Make It
1. In a salad bowl or a large bowl, COMBINE all the dressing ingredients with a whisk.
2. ADD the salad ingredients and TOSS to combine. Season with salt and pepper. Place the salad in the refrigerator until ready to serve.
My Comments
Instead of putting the olives and parsley in the dressing, I added them in the salad. I also added some balsamic vinegar to the dressing. Simple and quick recipe.
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
> Dressing:
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice
3 Tbs (30 ml) oil-packed pitted black olives, drained and finely chopped
2 Tbs (30 ml) chopped parsley
1 tsp (5 ml) sugar
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) dried oregano
>Salad:
4 tomatoes, cubed
1 English cucumber, diced
1 yellow bell pepper, seeded and cubed
3/4 cup (180 ml) feta cheese, diced
1/2 cup (125 ml) red onion, thinly sliced
Salt and pepper
Make It
1. In a salad bowl or a large bowl, COMBINE all the dressing ingredients with a whisk.
2. ADD the salad ingredients and TOSS to combine. Season with salt and pepper. Place the salad in the refrigerator until ready to serve.
My Comments
Instead of putting the olives and parsley in the dressing, I added them in the salad. I also added some balsamic vinegar to the dressing. Simple and quick recipe.
Apple and Molasses Muffins
Info
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine
What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine
What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.
Monday, December 19, 2016
Raspberry Coulis
Info
Prep Time: 5 min
Makes: 1 3/4 cups (430 ml)
Source: Ricardo Cuisine
What You Need
4 cups (500 g) frozen rapsberries, thawed
1/3 cup (70 g) sugar
2. Serve with a sponge cake or the Mille Crepe Cake.
My Comments
Serve on the cheesecake!
Prep Time: 5 min
Makes: 1 3/4 cups (430 ml)
Source: Ricardo Cuisine
What You Need
4 cups (500 g) frozen rapsberries, thawed
1/3 cup (70 g) sugar
Make It
1. In a blender, purée the raspberries and sugar until smooth. Strain, if desired.2. Serve with a sponge cake or the Mille Crepe Cake.
My Comments
Serve on the cheesecake!
Sunday, December 18, 2016
Lentil and Potato Curry
Info
Prep Time: 25 min
Cooking Time: 45 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
2. ADD the remaining ingredients except for the cilantro and bring to boil. SIMMER gently, uncovered, for about 35 minutes or until the lentils are tender. Adjust the seasoning. Serve over basmati rice and garnish with cilantro.
My Comments
I used garam masala instead of curry powder and chicken broth instead of water.
Prep Time: 25 min
Cooking Time: 45 min
Makes: 4 servings
Source: Ricardo Cuisine
What You Need
1 large onion, finely chopped
2 Tbs (30 ml) olive oil
2 cloves garlic, finely chopped
1 Tbs (15 ml) garam masala or curry powder
4 cups (1 litre) chicken broth or water
4 cups (1 litre) potatoes, cut into cubes
1 1/2 cups (375 ml) dried green lentils, rinsed
1 can 14 oz (398 ml) coconut milk (regular or light)
Fresh cilantro leaves, to taste (optional)
Salt and pepper
Make It
1. In a large saucepan, BROWN the onion in the oil. Season with salt and pepper. ADD the garlic and garam masala and cook for 1 minute.2 Tbs (30 ml) olive oil
2 cloves garlic, finely chopped
1 Tbs (15 ml) garam masala or curry powder
4 cups (1 litre) chicken broth or water
4 cups (1 litre) potatoes, cut into cubes
1 1/2 cups (375 ml) dried green lentils, rinsed
1 can 14 oz (398 ml) coconut milk (regular or light)
Fresh cilantro leaves, to taste (optional)
Salt and pepper
Make It
2. ADD the remaining ingredients except for the cilantro and bring to boil. SIMMER gently, uncovered, for about 35 minutes or until the lentils are tender. Adjust the seasoning. Serve over basmati rice and garnish with cilantro.
My Comments
I used garam masala instead of curry powder and chicken broth instead of water.
Cheesecake (The Ultimate)
Info
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine
What You Need
> Crust
1 1/4 cups (310 ml) Graham cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide
> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs
> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F).
> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould.
My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine
What You Need
> Crust
1 1/4 cups (310 ml) Graham cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide
> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs
2 egg yolks
1 tsp (5 ml) vanilla extract
Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper.
Make It
> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan.
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F).
> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan.
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould.
My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.
Friday, September 30, 2016
2016 - Old Québec, QC
Today is Labour Day. It is crowded. I parked at a public parking lot: De la place D'Youville (965 Rue D'Youville). I took 1 hour walk.
[Porte Saint-Jean]
[Rue Saint-Jean]
[Basilique-Cathédrale Notre-Dame de Québec]
[Château Frontenac]
[Champlain Monument]
[Dufferin Terrace]
[Horse Drinking Water Fountain]
[Porte Saint Louis]
[Fontaine de Tourny]
[Porte Kent]
Thursday, September 29, 2016
2016 - Kamouraska, QC
Tête d'Allumette
265 Route 132 Ouest
St-André de Kamouraska, QC
G0L 2H0
(418) 493-2222
My pick:
> La Pioche
25 IBU 5.8% ALC/VOL.
Herbe, poivre, foin, miel, biscuit, fruit acide, levure rustique.
> Pogo maison - pâte à la bière
> Si Pousse - Saucisse séchée au fromage bleu - Fou du Cochon
> Grelot des battures, saucisson bio au persil de mer - Grelot, bâton et cie
265 Route 132 Ouest
St-André de Kamouraska, QC
G0L 2H0
(418) 493-2222
> La Pioche
25 IBU 5.8% ALC/VOL.
Herbe, poivre, foin, miel, biscuit, fruit acide, levure rustique.
> Pogo maison - pâte à la bière
> Si Pousse - Saucisse séchée au fromage bleu - Fou du Cochon
> Grelot des battures, saucisson bio au persil de mer - Grelot, bâton et cie
Sunday, September 25, 2016
2016 - Rivière-du-Loup, QC
AUBERGE INTERNATIONALE DE RIVIÈRE-DU-LOUP
46, rue Hôtel-de-ville
G5R 1L5
(418) 862-7566
RUE LAFONTAINE
PARC DES CHUTES
L'ANSE-AU-PERSIL
PARC DE L'ANSE-DU-PORTAGE @NOTRE-DAME-DU-PORTAGE
46, rue Hôtel-de-ville
G5R 1L5
(418) 862-7566
[My 2nd favorite hostel!]
RUE LAFONTAINE
PARC DES CHUTES
L'ANSE-AU-PERSIL
PARC DE L'ANSE-DU-PORTAGE @NOTRE-DAME-DU-PORTAGE
2016 - Edmunston, NB
PETIT-SAULT BLOCKHOUSE
14 St-Jean Ave.
(506) 735-7564
"Reproduction of a blockhouse built in 1841 during the boundary dispute between the United States and England."
14 St-Jean Ave.
(506) 735-7564
"Reproduction of a blockhouse built in 1841 during the boundary dispute between the United States and England."
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