Stuffed Zucchini with Roasted Bell Pepper, and Purple Onion


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I love, love vegetables. I love to eat them, but I often find myself at loss on how to prepare them. Of course, you can grill, roast, steam, saute all your vegetables, and you can vary the spices that you use, but I am not very creative when cooking vegetables and like many of you I end up making the same vegetables over and over again.

I cannot remember where I saw a recipe of stuffed zucchinis, but I thought why not stuffed them with vegetables instead of meat to make it a truly vegetable dish. So  here it is :

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Ingredients for 4 :

  • 4 medium sized zucchinis about 4-5 inches long
  • 1 small purple onion
  • 1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
  • 1/2 cup of parmesan,  swiss cheese or even feta ( optional)
  • 1 tsp of demarle rosemary and thyme spice
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of olive oil

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  1. If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it  just takes times, you may as well prepare a few more to keep in your fridge for more recipes.  Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off. 
  2. After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila. 
  3. Slice and dice one whole bell pepper and place it into a large bowl.
  4. Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchinis. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside. IMG_2879
  5. Chop the onion very finely. IMG_2877
  6. In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color.IMG_2878
  7. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
  8. Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well. IMG_2880
  9. Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet. IMG_2951
  10. Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!IMG_2884

Bon Appetit and Happy Cooking!!!

Stuffed Zucchinis with Bell Pepper and Purple Onion

  • Servings: 4-6 people
  • Difficulty: Super easy
  • Print

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Ingredients for 4 :

  • 4 medium-sized zucchinis about 4-5 inches long
  • 1 small purple onion
  • 1 whole roasted bell pepper ( a big jar can be found in grocery store or at Costco)
  • 1/2 cup of parmesan, swiss cheese or even feta ( optional)
  • 1 tsp of demarle rosemary and thyme spice
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • 1 tbsp of olive oil
  1. If you have not purchased roasted bell peppers, you will need to roast the fresh ones yourself. It is quite easy. Since it just takes times, you may as well prepare a few more to keep in your fridge for more recipes. Slice the bell peppers in half. Place then onto the silpat skin up, and roast them for 30 minutes at 450. When they are roasted, let them cool first by placing a silpat over them to keep them from drying up. When they are somewhat cooler, place them into a plastic bag and let them cool completely. The reason why you will want to place them into a bag, is to allow them to “perspire” and it will be easier for you to peel the skin off.
  2. After 30 minutes to an hour, when they are completely cool. Carefully peel of the skin. It should come off fairly easy. Et voila.
  3. Slice and dice one whole bell pepper and place it into a large bowl.
  4. Rinse the zucchinis thoroughly under running water. Then with a sharp knife, slice the zucchini in half in its length. With a melon grater, or a little spoon, grate the inside of the zucchini. Place the “meat” of the zucchinis onto a chopping block, and chop the zucchini “meat” finely. Empty it into a bowl where you would have already placed the diced bell pepper. Set aside.
  5. Chop the onion very finely.
  6. In a large saute pan, warm up a tbsp of olive oil and when the oil is warm, saute the onion until it becomes a dark amber color. Empty the onion in the bowl where you would have placed the zucchini’s “meat”.
  7. Add the salt, pepper, 1 tsp of rosemary and thyme and 1/2 cup of cheese ( optional). Mix well.
  8. Fill the zucchinis with the mixture and place them into a deep flexipan that you would have placed onto a medium perforated sheet.
  9. Cook for 20-30 minutes ( it will depend how big they are. the larger, the longer they will need). Enjoy!!!

Bon Appetit and Happy Cooking!!!

Chocolate Cereal Bar


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This year I turned 41, yep, 41 and though I still feel like I am in my 20’s, there are days my body reminds me that i am no longer 20. You start feeling aches you never felt before, and you start gaining weight in places you never had problems before.

And it is a bit frustrating. I can do with aching, there is always that good tylenol or Aleve that will do its trick, but there is little to do with those pants that are getting tighter when you think that you are already doing the right thing.

Since i  already exercise everyday, eat balanced meals everyday, watch my carb intake, I decided that it was time again to work with a trainer. Maybe he would have the answers i did not have.  And so i have been working with him for a few weeks now.

I will tell you that it has been nice to have new routines for my work-out. At least it is not so boring!

Besides that I have not really learned anything new. He did reiterate that i eat small meals and that i eat every 2 to 3 hours, something that i had not been doing since it is not really in my nature to snack. But I have been following his advice.

If at first, i started buying those protein bars for snacks, i quickly decided that I was going to make some again because 1. they taste better, 2. I know what is in them and 3. it is less expensive to make them yourself.

I made this batch last week, and Lisa’s boyfriend took one and really enjoyed them. I hope that you will too!

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Ingredients for about 16 bars;

  • 1 cup of sunflower seed
  • 1 cup of pumpkin seeds
  • 1 cup of almond
  • 1 cup of oats
  • 1 cup of hazelnut
  • 1/2 cup of bittersweet chocolate chips
  • 3/4 cup of honey
  • 1/2 cup of almond butter
  • 1 tsp of vanilla extract

Depending how you like your protein/cereal bars, you will need to decide if you like them very fine or if you rather have big chunks of seeds or nuts.

  1. Turn the oven to 400.
  2. Place all the ingredients in a chopper and pulse a few times.
  3. In a small saucepan, warm up the honey and the almond butter until the mixture is becoming very liquid.
  4. Pour this hot mixture in the chopped nut mixture and stir well so as to coat the nuts with the almond honey mixture.
  5. Transfer this mixture into a deep flexipan that you would have placed on a perforated sheet.
  6. Cook the mixture for 10 minutes.
  7. remove from the oven and let it cool completly, before peeling the “big Bar” off the flexipan and cutting in 1 1/2 ” x 3 ” bars.
  8. Keep these bars in an airtight container so that they will stay fresh, and hard.
  9. Et voila!photo 5

Bon Appetit and Happy Cooking!!!

Fast and Yummy Mango Smoothie


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Smoothies have never been a favorite of mine. Perhaps because they did not feel me enough, perhaps because they often looked complicated to make, and I never had all the ingredients to make them. Well it all changed this week. For some reason, my traditional breakfast did not suit with me this week. I did not feel like eating toast, or scrambled eggs or anything else really. But as a firm believer that breakfast should not be skipped, i scouted my fridge for something to eat. Fruits did not appeal to me… so what???? I had bananas getting brown and that’s when I decided that instead of wasting them, I could use them for a smoothie. I will tell you that I did not follow any recipe here, I just used what I had on hand and threw things here and there in my mixer.

Ingredients for 2 tall glasses:

  • 1 large banana
  • 1 mango ripe
  • 1 cup of milk ( almond, coconut or regular ) I used skim lactaid.
  • 2 tbsp of brown sugar, or honey, or agave.
  1. Place all ingredients besides the sugar in a mixer.
  2. Pulse
  3. Add sugar if you deem it necessary
  4. You may add more milk if you wish to make your smoothie more liquid.

You can substitute any fruit to the mango. One day i used strawberries, another day I used blueberries.

The recipe makes 2 tall glasses, so you can either share with a person in your household ( i did with my daughter Lisa one day), or you can keep one for snacks ( I also did that several days in a row.) Thos smoothies are very filling, and I was fully satisfied ans satiated. Give it a try, it is a nice healthy option for breakfast. Now I am a smoothie addict;-)

Bon Appetit and Happy Cooking!!!

Oven-Roasted Sweet Potato Fries


I love sweet potatoes! I would eat them everyday. They are great, just steamed with a bit of butter and sea salt. They are also wonderful pureed with a bit of brown sugar. This evening, I wanted to accompany my meal with sweet potatoes and since I was already making French fries for the rest of my gang, I decided to make a healthy substitute for me by making Sweet Potato Fries.

Ingredients for 2:

  • 1-2 sweet potatoes peeled.
  • 2 tbsp of olive oil
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 1 pinch of cayenne pepper or more ( if you want them to be very spicy)

Preheat oven to 450°F. Peel the sweet potatoes and cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges.

Potatoes can take for ever to cook, and even more if you are trying to roast them in the oven. In order to cut down on the time, you can place then into the large round mold, cover the large round mold with the octogonal silpat and microwave them for 4 minutes.

Then empty the potatoes into  a large bowl and add 2 tbsp of olive the oil. Mix well to coat up the potato wedges with the olive oil. Sprinkle some salt, pepper and cayenne pepper and mix well.

Lay the potato wedges onto a large silpat that you would have previously placed on a large perforated sheet and cook for 15 minutes. Et voila!

Bon Appetit and Happy Cooking!!!

Corn Salsa


Corn is so cheap right now that it would be a folly not to buy it. And yes, you guessed it I bought 10 ears of corn so now I need to find creative ways to eat all this yummy corn. Tonite I wanted to use the corn as a side and decided to use what i had on hand to make a corn salsa. You may eat this salsa as a side, or as an appetizer.

Ingredients for 4-6: 3 ears of corn, 1 cup of diced red and orange peppers, 2 tbsp of olive oil, 4 tbsp. of white vinegar,  1/4 tsp of salt,  1/8 tsp of pepper, 1 tbsp of fresh and chopped cilantro,  1/4 cup of white onion chopped very thinly, and optional hot sauce.

Place the corn in the large round mold and cook them for 5 minutes. With a knife, remove the kernels off the cobb. Add the diced onion, the diced red pepper, the cilantro and all the other ingredients. Add a few drop of the hot sauce if you wish to spice it up. Et voila!!!

Bon Appetit and Happy Cooking!!!

Chocolate Brownie Cookies


Well the brownies I made two days ago were gone when I got home yesterday, so when I asked Lisa what she wanted me to fix for her lunch, she replied: ” the same, pleaaaaaaase…..”.

Cooking the same?!?! Where is the fun? well, i wanted to find something as yummy as those brownies but different somehow. I like to try new recipes… and I was delighted to find this following recipe in the Chocolate Edition of Fine Cooking of  winter 2006. Those cookies are so soft, it is as if you are eating a brownie except that it is much lighter, AND it does not stick to your fingers;-) so you can now eat up a” brownie” without making a mess…

Ingredients: 3/4lb of bittersweet chocolate chips, 1/2 stick of butter, 3 large eggs, 3/4 cup of granulated sugar, 2 tsp of vanilla extract, 1/3 cup of all purpose flour, 1/4 tsp of baking powder, 1/4 tsp of salt, 1 cup of chopped pecans( not necessary… I did not since my kids don’t like nuts..)

Turn your oven to 350. In a microwave-proof bowl, place the chocolate and the butter and cook for 2 minutes on high. Let it cool.  In a mixer, place the eggs and the sugar and beat on high until the eggs turn pale yellow, and become fluffy. Add vanilla to the chocolate mixture and pour into the egg mixture. Stir. Add the flour, the baking p0wder, the salt and the nuts ( if your are using any) and mix well. Let it rest for 5 minutes. Place the mixture into a pastry bag (or into a plastic bag if you don’t have a pastry bag, and cut the end once the dough has been poured into it.

Place 2 medium silpat on 2 perforated sheet, or use a large one and a medium one. With the pastry bag, make 1 1/2 inch circles. Space them out every inches. Cook for 6-8 minutes. The cookies should have cracked, but make sure that the crack is not wet when touching with your fingers for doneness. Let cool on rack. When the cookies are cold, use a spatula to remove the cookies from the silpat, and eat up.  Enjoy!!!

Bon Appetit and Happy Cooking!

Pecan Crusted Salmon with Brown Sugar and Miel de Maguey Reduction


Salmon is a great fish. It is so mild that it will take on any flavor you add to it. It is excellent grilled “au naturel”, sauteed, or even baked. I eat a lot of it because I love fish, and salmon is fairly easy to prepare unlike many other fish. Tonight I wanted to try out something that has been twirling in my head for a few days…Honey Pecan Crusted Salmon with Brown Sugar and Miel de Aguave Reduction. And here it is:

Ingredients for 2:

  • 1 lb salmon filet,
  • 1/2 cup of pecan chopped really small,
  • 1 tbsp of honey,
  • salt and pepper to taste,

Ingredients for the Miel de Maguey Sauce: 

  • 1 cup of heavy cream,
  • 1 tbsp of brown sugar, 1 tbsp of butter,
  • 3 tbsp of Miel de Maguey,
  • sea salt and pepper to taste.

1. In a bowl, place the chopped pecans, add the melted honey and stir to coat the pecans. 2. Place the salmon on a silpat.

3. Season lightly the salmon with pepper and sea salt.

4. Coat the salmon with the pecan/ honey mixture.

4. Bake in a warm oven at 400 for 7 minutes. You may need more if you like your salmon medium well ( i like mine medium rare).

5. While the salmon is baking, in a small saucepan, melt 1 tbsp of butter.

6. When the butter is sizzling, add 1 cup of heavy cream, 1 tbsp of brown sugar, 3 tbsp of Miel de Maguey.

7. Bring to boil and let it simmer until it has reduced to its third.

8. To serve, place 1- 2 Tbsp of the sauce on the plate and lay the filet over the fish. Enjoy!!!

Bon Appetit and Happy Cooking!!!