Saadia’s Moroccan Chicken with Lemon, Green Olives and Squash

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Though this isn’t the prettiest dish there is, it may be one of my all time favorites. Actually, there is nothing I ever want to change about this recipe. It blends so many wonderful flavors in one plate, that it really blows my mind (and taste buds)! In case you were wondering, it is titled after its owner, who happily gave it to me after noticing how fast I cleaned my plate the first time I ate it. Indeed, Saadia knows that her chicken is my favorite, which is why she immediately shared it with me.

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Red Pepper-Baked Egg with Mushrooms and Tomato Rice

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Have you ever had a sudden realization that rocked your (culinary) world? Like a kitchen revelation? That “Eureka effect” or “Aha! moment”?

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4×4 Veggie Rolls

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One of my favorite things to do when I’m home with a lot of time on my hands, and little to do, is to take cooking classes. I love to go to this place called “Atelier des Chefs”, meaning “Chef’s Workshop”, for their 30-minutes lunch formula. You learn how to make a recipe from start to finish and get to eat what you cooked at a communal table with the rest of the class. It’s a fantastic format! A few years back, I took a sushi/maki class there, where I learned how to “roll” for the first time.

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Tuna Rice Salad with Balsamic Tomato Vinaigrette

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Spring is finally here in Philly! And for real this time! The weather is getting so much nicer, that I’m finally able to go to class without a puffy winter coat. Food wise, one of my favorite things about Spring season, is that I get to eat salads at every single meal. I crave fresh, tasty and healthy lunch options, which brings me to experiment with a ton of veggies and dressings. Since I get bored quite easily with the typical “mixed greens and tomatoes” type of salad, I love to add several types of grains, or other add-ins to my go-to recipes. Among “mixed salads,” rice ones are at the top of my list. Once you have the base, you can add whatever your heart desires and make a tasty dish in no time. This brown rice tuna salad is very easy to make, and adaptable so you can let your creative “kitchen juices” flow. All you need to remember is that simpler is better, and you’re in for a great new dish. Bon appétit!

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Prep Time: 15 min

Ingredients:

  • 1/4-1/2 cup brown rice
  • 1 small can of tuna
  • 1/2 cup cherry tomatoes
  • 1/2 carrot
  • 1/2 medium cucumber
  • 1/4 shallot
  • a bunch of fresh parsley
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt, pepper to taste

Directions:

  1. Bring salted water to a boil, and cook the rice for the time indicated on the packaging. Mine takes about 15 minutes.
  2. Meanwhile, grate the carrot and the cucumber, and set aside. Using a fork, flake the tuna in its can.
  3. Next, make the “balsamic-tomato vinaigrette.” Roughly chop the cherry tomatoes, shallot, and parsley, and put them in a food processor. Pulse until the mixture is still slightly chunky, but starting to get homogeneous. Add the olive oil, balsamic vinegar, salt, and pepper, and pulse again. Set aside as well.
  4. When the rice is cooked, put it in a colander and let cold water run over it. As soon as the grains are at room temperature, drain thoroughly and place them in a bowl.
  5. Toss the rice with the flaked tuna, grated veggies, and “balsamic-tomato vinaigrette”. Enjoy!

Easy Tomato Soup

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When it comes to cooking, a simple recipe can come a long way. I don’t think that I can stress that enough. Most people tend to be discouraged when they think about things they’d like to cook because they picture recipes as a succession of incredibly complicated steps involving ingredients that no one can pronounce. Well here’s a myth breaker: cooking is not rocket science. Anyone can cook! I’m committed to making healthy and easy recipes that everyone can make in a relatively short amount of time. You’ll come to realize that everything just tastes so much better homemade. Though this recipe is almost as easy as opening a can of Campbell’s, it’s incredibly more delicious and tasty. I promise it’ll take you about 25 minutes, with minimal effort for great results. Bon appétit!

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Prep time: 25 minutes

IngredientsThis recipe will make you soup for 3 meals. You can freeze it and keep it for later!

  • 1 can diced tomatoes
  • 2 cups vegetable broth (or hot water)
  • 1/2 yellow onion (chopped)
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • a pinch of chili powder
  • salt and pepper to taste
  • 1/4 cup dried rice (white, brown, mixed…)

Directions:

      1. Put salted water to a boil in a small pot. Cook the rice for about 10-15 minutes, depending on the type.
      2. Meanwhile, heat the olive oil in a large pot. Add the diced onion with a good pinch of salt and sauté for about 10 minutes. Make sure to stir frequently so that the onion doesn’t burn. When it becomes translucent, add all the spices and stir for an extra minute.
      3. Add in the diced tomatoes (with their juice) and 3 cups of vegetable broth (or water) to the pot, and let it simmer for about 15 minutes.
      4. Puree with an immersion blender and adjust the seasoning to taste. Serve hot, over a portion of the cooked rice, and add the toppings of your choice. Enjoy!

TIP: some toppings possible: roasted sunflower seeds, pine nuts, croutons, heavy cream, coconut milk drizzle, roasted chickpeas… I chose roasted almonds and a hint of Sriracha. Yum!