Tag Archives: oven roasted

Roasted Mushrooms and Asparagus

Posted
Filed under deep flexipan, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

 

IMG_1847

 

One of the thing that I hear often from my customers and cooking classes participants is that they do not know what to cook. Ladies, cooking does not need to be a challenge! It does not have to be difficult. On the contrary. If you can buy fresh vegetables in seasons, then you will be able to vary your meals and eat healthy. Most seasonal vegetables and fruits are so flavorful as they come, that little needs to be done to make them taste great. Today I wanted to offer you this easy side. It is delicious, quick to make and so so healthy. Plus, look at the colors, don’t you want to just get a fork and dig in????

Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of 8 0z. each
  • 1 tsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

IMG_1836

  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end, and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.IMG_1839
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large.IMG_1838
  5. Add them to the asparagus.
  6. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  7. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.IMG_1843 2
  8. Cook the vegetables for 5-7 minutes at 400.IMG_1844

9. Enjoy!!!IMG_1847

( And give it a try! Even those who came to my cooking class and who did not like mushroom or asparagus enjoyed it very much and even went for second;-)

Bon Appetit and Happy Cooking!!!

Roasted Mushroom and Asparagus

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

IMG_1848

Ingredients for 4-6 people:

  • 1 asparagus bundle
  • 1-2 packs of mushrooms of  8 oz. each
  • 1-2 tbsp of olive oil
  • 1 tsp of fresh thyme chopped ( if you do not have 1/2 tsp of dry thyme)
  • salt and pepper to taste ( a dash of each)

 

  1. Place the vegetables in a large colander, and rinse the vegetables thoroughly under running water.
  2. Break the end of the asparagus by holding the asparagus at 3/4 and at the end and bend until it breaks. ( by doing so you will be sure that your asparagus are not chewy, but tender).
  3. Then chop them in 1/2 inch. Set them aside in a large bowl.
  4. Cut the tails of the mushrooms and cut them in half or even quarters if they are too large. Add them to the asparagus.
  5. Drizzle the 1 tsp of olive oil and mix well to coat the vegetable well.
  6. Lay the vegetables on top of the silpat. Sprinkle some salt, pepper and the chopped thyme.
  7. Cook the vegetables for 5-7 minutes or to your liking.

Bon Appétit and Happy Coooking!!!

Cauliflower Bites

Posted
Filed under appetizers, Recipe with Demarle Cookware, silpat, vegetables, What's Up in Cecile's Kitchen

IMG_1311

Winter vegetables are very limited. There is not much more besides  roots, carrots, cauliflower, broccoli and cabbage. Of course, I could be eating all that my stores offer ( which is everything), but as a French person, I believe it is best to eat fruit and vegetables that are in season.

I am not fan of cabbage, and my family do not like carrots.  As the result, I often cook brocoli and cauliflower in the winter time. It is not a problem because I like them both.

You  can do so many things with both vegetables! You can roast, puree, steam, saute them,make soups.. So many things in fact that that if you were to open my fridge at any point in the winter, you would find both;-).

Well, when I looked in the fridge today, I realized that I had two bags of cauliflower. Since I had already made a soup and a casserole a few days ago, I did not want to serve them again as such. I had been meaning to make that cauliflower pizza that has been going around on faceboook, but time has been so scarce lately that I have not had time to make it and I was not really in the mood for pizza…

Anyway, I was adamant about making something with my cauliflower this evening. I had seen the recipe from DamDelicious , that I decided that I was going to give it a try this evening. Except I was going to make it somewhat  healthier;-)) and somewhat less messy and faster.

IMG_1310

Here we go:

Ingredients for 6-8 people:

  • 3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
  • 3 eggs
  • 1/2 cup of parmesan
  • 1/2 cup of italian bread crumbs
  • a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

  • 1 tsp of dill seasoning from Demarle
  • 2 tbsp of mayonnaise
  • 4 tbsp of sour cream
  • salt and pepper to taste
  1. In a small bowl, place the eggs and mix them well.IMG_1296
     In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.IMG_1297
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg,IMG_1298
  4. Then into the parmesan and place them onto the silpat that you would have placed on a large perforated sheet. IMG_1299
  5. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.IMG_1301IMG_1304IMG_1306
  6. Mix all the ingredients for the dipping sauce together, and enjoy with our reservation. Miami, miam;-)IMG_1307

Bon Appetit and Happy Cooking !!!

Cauliflower Bites

  • Servings: 6-8 people
  • Difficulty: Super Easy
  • Print
IMG_1307

Ingredients for 6-8 people:

  • 3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
  • 3 eggs
  • 1/2 cup of parmesan
  • 1/2 cup of italian bread crumbs
  • a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

  • 1 tsp of dill seasoning from Demarle
  • 2 tbsp of mayonnaise
  • 4 tbsp of sour cream
  • salt and pepper to taste
  1. In a small bowl, place the eggs and mix them well. In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg, then into the parmesan and place them onto the silpat.
  4. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
  5. Mix all the ingredients together and enjoy with our reservation. Miami, miam;-)

Bon Appetit and Happy Cooking !!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Bacon Wrapped Pork Tenderloin

Posted
Filed under deep flexipan, entree, meat, pork, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

photo

There are days when I have time to wander in the grocery store in search of my would-be dinner, and there are days when I have so many things to do that it is difficult to place dinner on the table. Yesterday was one of those days. It was 7:00 when i got home and I still had a long list of things to do. What do you do?? order out? I looked in my fridge and gathered a bunch of things that would make our dinner.

This dinner was not that healthy with the bacon but it was yum, yum….

Ingredients for 4-6:

  • 1 pack of pork tenderloin ( or two small filet)
  • 1 pack of lean bacon or about 10 strips of bacon uncooked
  • salt, pepper
  • 1 tsp. of smokehouse Maple seasoning Mix from Mc Cormick.

Remove the pork tenderloins from its plastic wrap and rinse them under cold water. With paper towels, pat the tenderloins dry. Place the two tenderloins side to side, but make sure to place the end of one tenderloin at the head of the other one so that the roast  will be even in size all through. Season the tenderloins with salt, pepper and the Smokehouse maple seasoning by sprinkling then lightly all over the tenderloins. Take strips of bacon, and wrap the tenderloins together.

photo

Place the “roast” on a flexipat and cook in warm oven for 10 minutes at 450 ( to sizzle the bacon), then turn the heat down to 350 and cook for another 20 minutes.

photo

When the roast is cooked, remove it from the oven and let it rest for a few minutes.

photo

Meanwhile, melt 1 tbsp. of butter in a small saucepan. When the butter is melted, add 1 tsp of flour and stir well over low-medium temperature to make a roux. Pour the juice from the pan into the saucepan and stir well. Cook for a few minutes until it thickens. You may add a bit of broth to make the sauce more liquid if you do not have enough juice from the pan. I did not need to.

Slice the pork tenderloins and serve on individual plates. Drizzle the sauce over the pork. Serve with vegetables. I served grilled asparagus ( for me), and parmesan whipped potatoes for the rest of my family.

Bon Appetit and Happy Cooking!!!

Oven-Roasted Sweet Potato Fries

Posted
Filed under deep flexipan, Large round mold, octogonal silpat, potato, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

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!!!

Green Onions and Roasted Pepper Flavored Shrimps Over Spaghetti

Posted
Filed under entree, pasta, Recipe with Demarle Cookware, seafood, silpat, stainless steel cookware, What's Up in Cecile's Kitchen

Yesterday I was looking for a quick dinner that would not involve much preparation as I needed to work in the evening some more. My family was getting one of their favorite meal: Pasta Carbonora and since I was cooking two dinners ( mine and theirs), I thought, why not utilize some of the same ingredients for my dinner.

Ingredients for 4:

To thaw the shrimps, remove the bag of shrimps from the freezer and place it in the fridge overnight. If you don’t have that time, place the bag in warm water and shake the bags every so often. The shrimps will thaw within 15 minutes.

Remove the shrimps from the bag, place them in a colander and rinse them. With a few paper towel, dry out the shrimps and place them into a bowl. Add 2 tbsp of olive oil, 1-2 tbsp of the green onion and pepper herb blend from Demarle, 1/4 tsp of salt, 1/18 of pepper and mix well. Cover the bowl with the octogonal silpat or a plastic wrap and let the shrimps marinade 30 minutes to 2 hours.

While the shrimps are marinating, prepare the pasta.

Turn the oven to 400.

Fill up a large pot with water, add 2 tbsp of salt and bring to boil. When the water is boiling, add the pasta and cook for 5 minutes or until al dente.

Remove the shrimps from the oven and lay them out on a large silpat that you would have placed on a large perforated sheet. Cook for 7 minutes.

When the pasta is cooked to your satisfaction, drain the water from the pasta. Add 1 tbsp of olive oil, 1 tbsp of green onion herb blend from Demarle and stir.

To serve, spoon the pasta on plates and place a few shrimps atop the pasta. Add fresh grated parmesan or romano, Et voila!

Bon Appetit and Happy Cooking!!!

Sauteed Baby Bok Choy or Oven-Roasted Baby Bok Choy..

Posted
Filed under silpat, vegetables

Going to the grocery store is a lot of fun. You just never know what you are going to find there and even if you find something to buy , it won’t never be as expensive as going clothes shopping…Right?!?!;-)

This week as I went to Costco to get a few things, I saw those cute baby bok choy. I had no idea how to prepare them, but they looked so cute I had to buy them. They turned out to be so tender that little is needed to be done to fix them. Before using them, be careful to rinse them very very well. Then slice them in half lengthwise.

You can fix them two ways:

On the silpat: Place them on the silpat, drizzle a bit of olive oil on them and with a pastry brush, spread the olive oil all over it. Sprinkle with salt and pepper and other flavor. I used paprika. Bake in oven at 375 for 8 minutes.

In the frying pan: Melt a tablespoon of butter at a medium-high temperature . When the butter is sizzling, add the bok choy and saute them for a 1-2 minutes on each side, just enough to “color them”. Sprinkle salt and pepper and serve. Et Voila!

Bon Appetit and Happy Cooking!!!

Oven Roasted Squash and Zucchini

Posted
Filed under vegetables, What's Up in Cecile's Kitchen

I know, I know, this recipe is not a fall recipe but it is such a simple recipe that I wanted to share it with you. If you are at loss about what to fix, but still want to eat healthy, why don’t you oven roast your vegetables. You can prepare anything. Most vegetables will cook at 400 for 8 minutes unless they are denser like root vegetables ( potatoes, parsnips, butternut squash…). Yu can oven roast brocoli, cauliflower… really anything you see in the store. In fact you could also roast fruits amid vegetables. Today I fixed squash and zucchini roasted in the oven.

Ingredients for 4: 2 medium-sized zucchinis and 2 medium-sized summer squashs sliced thinly in disks, salt, pepper, 1 Tbsp of olive oil, herbs such as Herbes de Provence, 1/3- 1/2 cup of grated parmesan.

Rinse your vegetables and slice them thinly in narrow disks. Place the vegetables in a large bowl. Drizzle the olive oil over it, sprinkle 1/8 tsp of salt, 1/16 tsp of pepper, and 1/2 tbsp of seasoning. Lay the vegetables flat on a silpat and cook in an already warm oven at 400 for 8 minutes. Et voila!

Bon Appetit and Happy Cooking!!!