What are we eating? | | Easy to Stop Recipes

At the beginning of the week, all readers who cook ask themselves this eternal question: what will we eat? To encourage you, The Press offers some ideas for seasonal recipes that will tantalize your palate.

Posted on October 21

Favorite: spicy ginger and miso sauce

A bright orange leaf soup with ginger, turmeric, miso and lime juice that freezes well. I made this soup because I had carrots and half a squash on hand, but feel free to use either of the two vegetables. You can leave the pieces alone or put the soup in a blender. If you are not using a blender, finely chop the vegetables; if not, cut them off, that will save you some time. Don’t forget the chive garnish, which is also delicious on grilled fish, chicken or roasted vegetables.

6 parts


  • 15 ml (1 tablespoon) coconut oil or butter (ghee)
  • 2 large onions, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 5 cm (2 in.) fresh ginger, chopped
  • 5 ml (1 tsp.) ground turmeric
  • 4 large carrots, cut into 1.5 cm (1/2 in.) dice
  • 1 medium butternut squash, peeled, seeded and cut into 2 cm (3/4 in.) cubes
  • 1.5 L (6 cups) homemade broth or water
  • 30 ml (2 tbsp.) miso paste, or to taste
  • 1 lemon juice
  • Salt, pepper and black pepper

Chive filling ingredients

  • 1 red pepper, peeled and finely chopped
  • 60 ml (4 cups) freshly chopped chives
  • 60 ml (4 tbsp.) sunflower seeds
  • 60 ml (4 tbsp.) extra virgin olive oil
  • 1 tablespoon of sea salt


  • 1. In a large, deep saucepan, melt the coconut oil over low heat. Add the onion and cook for 4 minutes, stirring occasionally. Add the garlic, ginger and turmeric and continue to cook for another minute.
  • 2. Add the carrots and squash, then pour in the sauce. Bring to a boil. Reduce the heat, cover and cook for 15 to 18 minutes, until the vegetables are soft.
  • 3. Meanwhile, in a small bowl, combine all the ingredients for the chive filling. In another small bowl, mix the miso paste with lemon juice and a few spoonfuls of sauce in a pot until smooth.
  • 4. Remove the soup from the heat and stir in the miso mixture. In a blender, or using a blender, put the sauce (if you want, leave this step and leave the pieces). Adjust the seasoning by adding a little more miso, salt and pepper, or lime juice, if desired. Serve the soup sprinkled with chive garnish.


While the onions are cooking, start cutting the squash.

Source: Recipe from the book Eat Happy: Quick to cook in less than 30 minutes.

Written in Press + on November 29, 2018.

Quick You’ve Done It: Carolina Sesame Sunflower Burger


Carolina Sesame Sunflower Burger

It’s “the ultimate veggie burger,” says nutritionist Caroline Cloutier. At first glance, these recipes are delicious and satisfying. However, it is important to be careful to cook and crush the beans properly. Warning: contains animal products (eggs and cheese).

For 6 large burgers or 8 medium burgers


  • 1 cup of oatmeal
  • 1/2 cup bread crumbs
  • 1/2 cup grated cheese
  • 3 eggs
  • 2 tbsp. sesame seeds
  • 4 tbsp. sunflower seeds
  • 2 tbsp. spoon dry parsley
  • 1 C. black pepper
  • 1 C. paprika
  • 1 C. spoon Mrs. Dash
  • 1 can (540 ml) black beans, drained and rinsed
  • 1 C. soy sauce
  • 2 tbsp. Worcestershire sauce (for a veggie burger, some companies make it without anchovies)
  • 1 C. vegetable oil


  • 1. In a large bowl, combine oats, breadcrumbs, grated cheese, eggs, sesame seeds, sunflower seeds, parsley and spices.
  • 2. In another bowl, combine the black beans with a fork and the soy sauce and Worcestershire sauce and add to the first mixture. Mix well until a homogeneous texture is obtained. Leave to rest for 30 minutes in the refrigerator.
  • 3. Preheat the oven to 350°F (180°C), rack in the middle of the oven.
  • 4. Make 6 patties.
  • 5. Heat 5 ml of vegetable oil in a large frying pan and fry the patties until golden brown.
  • 6. Put the dumplings in the oven for fifteen minutes. Serve immediately.

To protect

Pancakes can be baked for a week in the refrigerator and can be frozen (preferably baked).

Written in Press + April 24, 2020.

Call me sir! : bacon and pork trotters


Soup meatballs and pork trotters

A long recipe that can be cooked in three parts. Pork feet, meatballs and lentil soup. Pros: can be made ahead of time, can be cooked separately, freezes great.

For 8 people

To prepare at least 4 hours before, before the 1st day, the cooking sauce will be used to make the sauce.

Ingredients 1: cook pork feet

  • 4 kg of pork and rind
  • 2 tbsp. canola oil
  • 4 sliced ​​yellow onions
  • 4 tbsp. minced garlic
  • 1/2 tsp. salt
  • 5-8 black pepper
  • 1/4 tsp. celery seeds
  • 1 star anise
  • 3 cloves
  • 3-4 allspice seeds or 1/4 tsp. ground allspice
  • 1 cinnamon stick
  • 2-3 tbsp. vinegar
  • Enough water to cover everything

Preparation step 1: cooking the pig’s feet

  • 1. In a large pan, over medium heat, caramelize the onion in the canola oil, add the rest, then the pork, cover with water, do not boil.
  • 2. Bring to a boil, then reduce heat, cover and simmer for about 2½ hours.
  • 3. Remove the pork feet from the sauce, pass through a sieve, refrigerate the sauce.
  • 4. Allow the pork legs to cool, remove the bones and return the pieces of meat, put in another container, refrigerate.

Ingredients 2: meatballs

  • 500 g minced lean pork
  • 1 French shallot or 1 small onion, finely chopped
  • 1 C. minced garlic
  • 1 C. parsley
  • 1/4 tsp. dry mustard
  • 1/4 tsp. ground allspice
  • 1 C. salt
  • 1 egg
  • 60 ml of milk
  • 4 tbsp. crumbs

Makes 24 meatballs

Preparation part 2: dumplings

  • 1. Preheat the oven to 180°C (350°F).
  • 2. Put the milk and egg in a bowl, beat lightly with a fork, mix in the crumbs and everything except the pork. Leave to stand for 5 minutes, then drain the pork.
  • 3. Form 24 balls with oiled hands, place on a baking sheet lined with parchment paper.
  • 4. Bake in the oven for fifteen minutes. Remove from oven, set aside, refrigerate meatballs.

Ingredients 3: lentil sauce

  • 3/4 cup all-purpose flour
  • Pork belly soup, dirty

Preparation part 3: ragout sauce

  • 1. Heat the flour over low heat in a heavy pan (cast iron). Stir constantly with a wooden spoon, until light caramel is obtained. Writing. When the flour is black, its extra strength disappears, part of the starch turns into dextrins.
  • 2. Bring the pork broth to a boil, add the flour mixed with a whisk or mini stand mixer, simmer for 15 minutes. Taste and adjust the seasoning if necessary.
  • 3. At this time, you can add meat and pieces of pork and let it stand for 15 minutes so that the flavors are better.


  • Potato “in rice”
  • Yellow and red beets

Source: Recipe from chef Anne Desjardins.

Published on lapresse.ca on December 11, 2017.

Guilty Pleasures: Chocolate Chip Cookies


Chocolate chip cookies

Undoubtedly one of the best pastry chefs in Quebec, chef Patrice Demers shares with us this recipe from his latest book, Sweet lessons.

“Finding a good cookie, that was the problem I created for myself. For me, it had to be added generously with large pieces of dark chocolate. I found it very thick, a little thin on the outside, but above all, very soft in the middle. »

“To achieve this, I only use brown sugar in my cookies. Since it has more moisture and molasses, you get a softer cookie than white sugar. On the other hand, because of brown sugar, the cookies tend to spread a little more during baking. To solve this problem , I bake my cakes in tart rings. »

“Leaving the dough in the refrigerator for at least twelve hours before cooking also helps the dough to be more pleasant and improves the quality of the dough. Otherwise, if I’m in the store I’m drying cookies that have already been divided into balls. This allows us to bake several times a day and get what my wife Marie-Josée thinks are the best cakes in the world! »

Serving: 20

Preparation: 15 minutes

Rest time: 12 hours

Cooking: 12 minutes


  • 500 g (2 ¼ cups) brown sugar
  • 275 g (1 ¼ cup) unsalted butter, refrigerated
  • 2 cups vanilla, split and ground
  • 100 g (2 units) eggs
  • 40 g (2 units) egg yolks
  • 520 g (3 ½ cups) all-purpose flour
  • 1 ½ tsp. salt
  • 1 C. cookie cutter
  • ¼ tsp. baking soda
  • 450 g (1 lb) dark chocolate, cut into large pieces (I use Guanaja 70% from Valrhona)


  • 1. In a mixer, using a flat beater, mix the brown sugar, butter and vanilla thoroughly for 2 minutes on medium speed.
  • 2. Add eggs and yolks. Mix just enough to combine well. It is important at this point not to include too much air in the dough, otherwise the cakes will puff up and come back.
  • 3. Avoid flour, salt, baking powder and soda. Pour this mixture into the mixer at the same time as the chocolate pieces. Mix on low speed until a homogeneous paste is obtained.
  • 4. Divide the cookies into 85 g balls (about ¼ cup) and place in an airtight container. Let the dough rest in the fridge for 12 hours before cooking.
  • 5. Preheat the oven to 180°C (350°F). Bake the cookies for 12 minutes. To get cookies that do not spread during baking, I use tartlets 8 cm (3 in) in diameter.

Good to know

Allowing the cookie dough to rest for at least 12 hours before baking allows the dry ingredients to better absorb the moisture from the eggs. Therefore, biscuits are obtained with a very beautiful color and a complex taste. If you don’t have time to prepare the dough at least 12 hours in advance, I advise you to put the cookies in the refrigerator 1 hour before baking them. Cold butter helps keep the cookies from spreading while baking when you’re not using tart rings.

Source: Recipe from the book A delicious way and Patrice Demer.

Written in Press + on November 18, 2019.

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