Chilled Tomato-Yogurt Soup in a Baked Eggplant Bowl

DSC_0358

recettebilingue

Today, I decided to play around with textures! I wanted that to drive my dish and to come up with something that would be fun and original to eat. So I sat down at my desk with pen and paper and something pretty amazing came out of it. Though I usually focus on the mix of flavors in a plate, blending textures can also add great depth to a dish.

Continue reading “Chilled Tomato-Yogurt Soup in a Baked Eggplant Bowl”

Advertisements

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

DSC_0395

 

recettebilingue

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.

Continue reading “Saadia’s Moroccan Chicken with Lemon, Green Olives and Squash”

Red Pepper-Baked Egg with Mushrooms and Tomato Rice

DSC_0477

 

recettebilingue

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

Continue reading “Red Pepper-Baked Egg with Mushrooms and Tomato Rice”

Veggie Cauliflower Couscous with Tahini Dressing

DSC_0424

DSC_0403-2

Happy belated Easter everyone! It’s good to be back. I actually went to Nashville last week and got to discover Southern cuisine, which was absolutely delicious! Shrimp & grits, sticky buns and chicken were definitely the way to go. However, it is on the “heavier” side of the food spectrum and I felt like I needed something fresh, with plenty of vegetables for lunch today! Introducing my new obsession: cauliflower couscous!

Continue reading “Veggie Cauliflower Couscous with Tahini Dressing”

Mapple Lentil Salad with Tomatoes and Crumbled Feta

DSC_0270-2

DSC_0255

When it comes to cooking, one of my mom’s specialties is her “world famous” lentil salad with onions and a dijon vinaigrette. I grew up with it, and it has definitely become one of my go-to lunch options when I’m on a time crunch. It’s fast, easy, and incredibly satisfying. Yet, I recently stumbled upon a lentil salad recipe on My New Roots, Sarah Britton’s amazing food blog. What immediately caught my eye was her title: “The Best Lentil Salad, Ever”. When I first read it, I naturally thought to myself that however good her recipe would be, it wouldn’t top my mom’s. After trying it, I have to admit that it’s delicious, but in a different way. The star of her recipe is the dressing, a spicy Maple Vinaigrette with dijon mustard and apple cider vinegar (so basically a twist of my mom’s dressing). Since I was quite skeptic when I first saw the list of ingredients, I slightly tweaked it, and it turned out to be one of the best dressings I’ve ever tasted. So though I still love my original (more simple) recipe, this one’s a keeper for when you need to step up your game! Bon appétit!

DSC_0282-2

DSC_0274

Recipe for the dressing barely adapted from My New Roots.


Prep Time: 10 min

Ingredients:

  • 1/2 cup cooked lentils
  • a handful of cherry tomatoes
  • a handful of sun-dried tomatoes
  • 1/4 small onion
  • crumbled feta cheese (to taste)
  • chopped fresh parsley
  • salt, pepper to taste

Maple Vinaigrette:

  • 2 1/2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp maple syrup
  • 1/2 tbsp dijon mustard
  • 1/2 tsp ground cumin
  • a pinch turmeric
  • a pinch nutmeg

Directions:

  1. Make the Maple Vinaigrette by mixing all the ingredients well together, in a closed container.
  2. Meanwhile, roughly chop the cherry tomatoes, sun-dried tomatoes, onion, and fresh parsley, and put them in a bowl.
  3. Add the cooked (and cooled down) lentils to the bowl, toss with the dressing and the veggies, and top with crumbled feta cheese and some more fresh parsley. Adjust the seasoning and enjoy!