Friday, March 30, 2012

Soupe aux Lentilles

  • 3 c. à soupe d’huile de tournesol ou autre huile neutre (canola)
  • 1 oignon espagnol ou vidalia
  • 6 gousses d’ail
  • 2 c. à soupe de gingembre frais râpé
  • 1 c. à thé de cumin moulu
  • 1 c. à thé de poudre de cari
  • 1 c. à thé de coriandre moulue
  • 1/2 c. à thé de cannelle moulue
  • 1/2 à 1 c. à thé de sambal oelek ou tabasco ou cayenne
  • 2 tasses de lentilles rouges
  • 8 tasses de bouillon de poulet ou de légumes
  • 1 boîte 398 ml (14 onces) de tomates italiennes en dés
  • 1 boîte de lait de coco
  • Le jus de 1 lime
  • sel et poivre
  • Garnitures :
    • Coriandre fraîche
    • Noix de coco en copeaux grillés
  • Dans une casserole, faire suer l’oignon émincé dans l’huile pendant 5 minutes  jusqu'à ce qu’il soit transparent.  
    Ajouter l’ail et les épices.  Cuire une minute en brassant.
    Ajouter les lentilles, le bouillon et les tomates. Saler et poivrer. Porter à ébullition et réduire le feu au minimum.
    Laisser mijoter 20 minutes à découvert.  Quand les lentilles sont défaites, ajouter le lait de coco. Vérifier l’assaisonnement. Ajouter le jus de lime.
    Servir garnie de coriandre fraîche et de noix de coco grillée.
Dyan Solomon - A la di Stasio

Monday, March 26, 2012

Pineapple Chili Lime Mahi Mahi Skewers

Tasted that during What's for Dinner at Superstore. Really good.

10 ml olive oil
15 ml fresh lime juice
1 small red chili pepper, seeded and finely chopped
15 ml finely chopped fresh coriander
1 ml sea salt
1 ml freshly ground black pepper
280g PC Blue Menu Wild Mahi Mahi, thawed
1 red onion, quartered
chunks fresh pineapple
cocktail tomatoes

Preheat BBQ to med-high heat. Soak bamboo skewers in warm water.

In small bowl, whisk together olive oil, lime juice, chili pepper, coriander, salt and pepper; set aside.

Cut fish into equal cubes. Thread fish, vegetable and fruit pieces onto each skewer.

Set aside half of the marinade; brush remaining marinade over skewers and let stand for 20 minutes.

Place skewers on greased grill. Cook for 6 to 8 min., turning half way. Place skewers on serving platter. Using clean brush, brush with reserved marinade. Serve with a tossed green salad, if desired.

Tuesday, March 6, 2012

Oreo Cheesecake Cupcakes

  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Makes 30. Adapted from MS.