Category Archives: #foodFAVS

Avocado & salmon stacks

~Shopping List~

  • 1 medium avocado
  • 3.5 oz smoked wild salmon
  • 2 Tbsp full-fat cream cheese
  • 1 small spring onion
  • 1 small cucumber
  • 1 Tbsp lemon juice
  • 1 Tbsp fresh dill
  • Freshly ground black pepper
  • 1/4 cup micro greens or chives and spring onion (topping)
  • tomato and cucumber salad (side,optional)

~To do~

  1. Mash avocado in a bowl.  
  2. Add chopped cucumber and onion.  
  3. Add lemon juice and ground pepper
  4. In a séparante bowl combine chopped salmon with cream cheese and dill.
  5. In a form (or just on the plate) make a layer of avocado mix (1/2), add a layer of the salmon (all of it) and top with remaining avocado mixture.  
  6. Top with micro greens.  

* If you used a form, remove the form before serving.

Buttermilk biscuits

~ Shopping List ~

  • 2 cups sifted all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/3 cup shortening
  • 1 cup buttermilk

~ What to do ~

  1. Preheat oven to 375-400 degrees (F).  
  2. Sift together dry ingredients.  
  3. Cut in shortening.  
  4. Add buttermilk all at once.  
  5. Mix until combined.  
  6. Turn out on a lightly floured surface and knead 5-6 times.  
  7. Roll to about 1/2″ thickness.  
  8. Cut into shape.  
  9. Place on greased pan, brush gently with butter.  
  10. Bake for 10-12 minutes.  
  11. Remove from oven and brush with butter again.  
  12. Serve warm.

Open-faced avocado sandwich

65 sugar calories

~Shopping List~

  • 1 slice pumpernickel bread, toasted
  • 1/4 avocado
  • 1 slice provolone cheese
  • 1 or 2 radishes, sliced thinly
  • 1/4 apple, cut into 5 thin slices
  • 2 Tbsp goat cheese, crumbled
  • Salt and pepper

~To do~

  1. Preheat broiler.  
  2. In a small bowl mash avocado, add salt and pepper to taste.  
  3. Spread the toast with avocado;
  4. Top with radishes, apples, provolone, and goat cheese;
  5. Sprinkle with salt and pepper.  
  6. Place under broiler just until cheese melts (about 1 minute)

~Alternatives~

You can turn this into a skinny recipe by creating avocado cups instead of a  sandwich.  Dice up the provolone, radishes and apple and toss with the goat cheese, salt and pepper.  Slice an avocado in half, take out the seed and fill one of the avocado halves with the mixture, reserving the other half for another meal.  Serve on a bed of baby spinach or lettuce.

Spicy corn cakes

87 sugar calories

~Shopping List~

  • 1/2 ear corn
  • 2 Tbsp flour
  • 1 Tbsp cornmeal
  • 1/2 Tbsp red onion, diced
  • 1/2 Tbsp fresh basil, chopped
  • Pinch baking powder
  • Pinch baking soda
  • 1 egg
  • 1 tsp buttermilk
  • 1 tsp butter, melted
  • Olive oil
  • 2 Tbsp tomato, chopped
  • 2 Tbsp avocado, diced
  • Pinch cilantro, chopped
  • Salt and pepper

~To do~

  1. Pulse the corn kernels in a food processor or blender, or chop finely by hand.  
  2. In a bowl, mix the kernels with the flour, corneal, red onion, basil, baking powder, baking soda and a sprinkle of salt and pepper.  
  3. Set aside.  
  4. In a coffee mug or small bowl, whisk the egg with a fork and measure out approximately 1/4 of the egg mixture into another small bowl (reserve the remaining egg for breakfast or toss it out).  
  5. Mix the egg with the buttermilk and melted butter, then add to the cornmeal mixture and mix well.
  6. Heat a skillet and add a drizzle of olive oil.  
  7. When the oil is hot, add the batter and cook each side until golden brown and cooked through.  
  8. Serve topped with the tomato, avocado, cilantro.  
  9. Adjust salt and pepper as needed.

~Alternative~

Pump up the protein by adding a couple of slices of bacon or a couple of Tbsp of cheddar cheese.

Ham & egg crepe square

48 sugar calories

~Shopping List~

  • 2 Tbsp. flour
  • tsp Truvia or one packet
  • 3 Tbsp half and half
  • 1/2 Tbsp butter, melted
  • Canola oil
  • 2 eggs
  • 1 Tbps. parsley, chopped
  • 1 slice ham, diced
  • Salt & Pepper

~To do~

  1. Slightly beat one of the eggs.
  2. Pour half of it into a small bowl with the flour and whisk.  
  3. Gradually add in half and half until combined.  
  4. Next whisk in the butter and a pinch of salt
  5. Beat until smooth.  
  6. Heat a lightly oiled frying pan over medium high heat.  
  7. Pour or scoop the batter onto the griddle, making one crepe.  
  8. Tilt the pan in a circular motion so that the batter coats the surface evenly.  
  9. Cook the crepe for about 2 minutes, until the bottom is light brown.  
  10. Loosen with a spatula, turn and cook the other side.  
  11. Remove from heat and place on a plate.
  12. Scramble the reserved half egg lightly in the frying pan with the parsley, ham and salt and pepper; then put it in the crepe.  
  13. Fry the second egg in the pan, then put it in the crepe and fold the edges into a square shape.

~Alternatives~

You can also do this without the crepe.  Trade the crape for a piece of toast and scramble both eggs.

Biscuits d’Aurélie à la Jennifer

This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn.  The original is just the list of ingredients leaving plenty of room for you to add your own personality.

~Shopping List~

  • 1 tasse de beure ou de graisse fondue (1 cup butter or crisco)
  • 2 oeufs (2 eggs)
  • 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop)
  • 1 tasse de cassonade (1 cup brown sugar)
  • 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined)
  • 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder)
  • Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups)

~What to do~

  1. Beat butter to add air.  
  2. Add eggs, syrup, cassonade, milk/baking soda, and baking powder until well blended (the butter will still be visible in small chunks.  
  3. Add flour a little at a time until the mixture becomes the consistency of a butter cookie batter.  
  4. Cover in wax paper and place in the refrigerator for 2-4 hours (until set).  It can sit overnight if needed.
  5. When ready to bake, preheat oven to 350 degrees and grease the baking pan with butter.  
  6. Roll out sections of dough and cut out using your favorite cookie cutters (or simply roll into balls and flatten on the baking sheet).  
  7. Bake for 7-10 minutes (until light gold).  
  8. Let cool and eat.

~Spice it up~

Like in the picture, you can also add your favorite decorations.  Cream cheese frosting and sprinkles go nicely with the flavour of the cookie.

Sharon’s dressing

~ Shopping List ~

  • Martha White’s white cornmeal mix (you’ll be making 2 9″ skillets for the full recipe)
  • 1/4 cup sugar
  • 5-6 slices of white bread
  • Sage (dry)
  • Poultry seasoning
  • Salt
  • Pepper
  • 1 Large Onion
  • 1/4 cup butter or margarine
  • Turkey stock (if you are making this with Turkey use the stock generated during cooking.  If not, any stock will work.  You will need enough to make your mixture “soupy” but not so thin that it does not set during baking.)

~ To do ~

  1. Make cornbread according to directions on the package (add sugar before cooking).
  2. Toast the bread.
  3. Crumble the cornbread and bread together into a very large bowl (should resemble bread crumbs).  Add at least 1 tablespoon each of poultry seasoning and sage.  You will adjust to taste later.  Add salt and pepper.  Mix together.
    * Up to the above points may be done the same day or up to 5 days in advance.  If done in advance, keep refrigerated until ready to use.  Remove from refrigerator enough in advance to bring it to room temperature before baking time.
  4. Melt the butter in a frying pan and sweat the onion until transparent.  Add onion and butter to the bread mixture until evenly distributed.
  5. Add broth until you reach a firm soupy consistency.
  6. Taste the mixture and adjust sage, poultry seasoning, salt and pepper to desire taste.
  7. Pour into a large non-stick (or glass) baking dish.  Bake in a low heat oven (in the neighborhood of 350) until brown on top and set.  Normally around 20 minutes.
  8. Serve hot.

Shrimp and Sausage Gumbo

We ran across a similar gumbo on our honeymoon in New Orleans (pre-Katrina).  This recipe is an adaptation of the recipe from the restaurant the Gumbo Shop.

~ Shopping List ~

2 lbs. fresh or frozen shrimp
1/4 lbs. Andouille sausage (or any hot sausage)
3 quarts broth (chicken, beef or vegetable according to your taste)
2 tablespoons cooking oil
1 quart fresh or frozen okra, sliced into 1/2 inch rounds
2/3 cups oil
1/2 cup flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 can (16 oz) can chopped tomatoes
2 bay leaves
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

rice
baguette

~ What to do ~

Cook okra in a frying pan until ropiness is gone.  Set aside.  If using regular sausage (not Andouille), partially pre-cook and cut on the diagonal.  Set-aside.

Place 2/3 cup oil in a large heavy-bottomed pot.  Add flour over medium-high heat and make a dark roux.  As soon as the roux reaches the desired color, add onions, bell pepper, celery and garlic.  Sauté for 10 minutes (let mixture stick to bottom of pan, then stir, repeat constantly throughout the 10 minutes).  Add tomatoes, bay leaves, salt and peppers.  Repeat the last process for another 10 minutes.  Add okra and repeat again for another 10 minutes.

Add sausage and cook for an additional 2 minutes, then add stock to desired consistency.  Reduce heat and simmer for 1 hour.  Add shrimp and simmer until shrimp are cooked through.

You can serve right away, but this dish is best served the next day.  Serve over rice or with a crisp baguette.

Ragoût à la Jacqueline

Écrit par Jacqueline Légaré-Munn

This hearty, traditional Québec dish is always a family winter favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

  1. Fill a large pot 3/4 of the way and bring water to a boil.  
  2. While waiting, mix beef and pork together and roll into meatballs.  
  3. Roll meatballs into toasted flour.
  4. When water reaches boiling, add onion, pork and meatballs.  
  5. Cook until pork chops are cooked through.  
  6. Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).
  7. Serve over Vol-au-vent feuilletés for a traditional serving or accompanied by rolls.
Vol-au-vent feuilletés

Making this dish a day in advance enhances flavor, but it is equally good served right away.

This hearty, traditional Québec dish is always a family favorite.

Shopping List ~

  • water
  • 1 large onion (picked with a fork)
  • 6-8 pork chops (with bone)
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pack toasted flour
  • pepper (to taste)
  • timbal (a type of bread available in Quebec)

What to do ~

Fill a large pot 3/4 of the way and bring water to a boil.  While waiting, mix beef and pork together and roll into meatballs.  Roll meatballs into toasted flour.

When water reaches boiling, add onion, pork and meatballs.  Cook until pork chops are cooked through.  Once pork chops are cooked, slowly add the remaining toasted flour (to thicken).

Serve over timbal (or accompanied by rolls).

Making this dish a day in advance enhances flavor, but it is equally good served right away.

Recipe graciously provided by my octogenarian mother-in-law.