Tag Archives: summer vegetables

Roasted Mushrooms and Asparagus

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

 

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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)

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  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

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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!!!

Zucchini Butterfly- Papillon de Courgettes

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Filed under Fleximolds, Recipe with Demarle Cookware, vegetables, What's Up in Cecile's Kitchen

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It is summer, and as such your garden or your grocery store should be filled with cheap but yummy summer vegetables: zucchini, Summer Squash, Corn, Tomatoes…

But what to do with them. Even me who eats lots of vegetables get tired of eating the same vegetable over and over again.

Zucchini is a prime example. How else can you eat it besides grilled, steamed and again grilled???

My sister-in-law makes zucchini muffins. They taste pretty good, but it is not something I want to fix with zucchini.

My sister shared this yummy recipe that make for great sides to any dish. Today I am using fresh zucchini, but you can certainly  substitute zucchini with any other vegetables.

Ingredients for 8, which makes 2 trays of 12 butterfly. 

  • 4 medium-sized zucchini or about 2 lbs of fresh zucchini
  • 4 eggs
  • 3/4 cup of heavy cream, half & half or milk
  • 1 cup of swiss cheese ( optional)
  • 1 tbsp of corn flour
  • 1 tsp of salt
  • 1/2 tsp of thyme, rosemary herb blend 
  1. Turn the oven to 350.
  2. Using a mandoline, or a hand grater, grate the zucchini and fill a bowl with them.
  3. Add to it, 4 eggs, 1 tbsp of corn flour, 1 tsp of salt, 1/2 tsp of thyme, and mix well.photo 1
  4. Scoop this content in the mold or container of your choice. Today i used the butterfly mold  (on special this month), but your could use a big muffin tray or even bake the whole thing in one big mold such as the sunflower mold.photo 2
  5. Cook for 30 minutes in small container, and 60 minutes in a large one.
  6. Serve those yummy butterflies with a dinner of your choice. Et voila!!!photo 3

Bon Appetit and Happy Cooking!!!

Oven-Roasted Summer Vegetables

Posted
Filed under silpat, vegetables

If you read this blog, you either know me personally or have come to one of my cooking class. And so you know that I love to cook. I love to cook so much in fact that you will find me in my kitchen 200% of the time when I am home. People paint, collect stamps. Me, I play with food, I try new flavors and ingredients and I make up recipes. It is rewarding in itself to eat what you have prepared. It is even better when the food tastes great and it is good for you. This recipe is such a recipe. It is so yummy, you feel as if you splurges when in fact it is very healthy.  With the Demarle cookware, nothing tastes like you even tasted things. Vegetables taste so fresh and so yummy… Try this recipe, it is yummy and so fast to make. You will love it!!!

Ingredients for 4: 2 small zucchini sliced and 4 small summer squash sliced and cut very thinly, 1/2 box of cherry tomatoes, 1 small red or orange bell pepper sliced thinly, 1/4 purple onion sliced thinly, 1 tbsp of rosemary, thyme Demarle seasoning, salt, pepper and 1 tbsp of olive oil.

Place all the diced vegetables in a bowl, drizzle 1 tbsp of olive oil and mix well to coat the vegetables. Empty the vegetables on the silpat and spread them out. Sprinkle the onions. Then sprinkle salt, pepper, the rosemary seasoning and a bit of parmesan and cook in a warm oven at 400 for 8-10 minutes. C’est tout!!!

Bon Appetit and Happy Cooking!!!