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Muesli : petit-déj santé rapido presto

8 Mar

Cette recette de muesli me rappelle des souvenirs d’enfance, alors que je regardais ma mère préparer sa crème Budwig. Rien qu’à penser à la tête que je lui faisais quand elle me proposait d’y goûter me fait sourire. Jamais au monde n’aurais-je pensé échanger mes Cap’n Crunch contre un truc aussi santé et nature à cette époque. Mais les temps ont changé… Et mon métabolisme aussi! Aujourd’hui, je recherche des solutions de petit-déjeuner rapides à préparer (je suis systématiquement en retard le matin…) et qui me fournissent l’énergie nécessaire pour me rendre au dîner sans perdre de vapeur.

Depuis plusieurs mois, j’ai mis le granola maison sur mon menu du matin, mais j’avoue que je commence à m’en lasser. Le muesli me permet de varier en plus d’avoir l’avantage de ne contenir aucun sucre et de fournir un apport élevé en fibres et protéines. En plus, il n’y pas de préparation compliquée et aucune cuisson. On mesure et on mélange – c’est tout!

J’ai fait cette recette le weekend dernier et j’ai beaucoup aimé tout comme MJ, qui a un petit côté grano comme moi.

Recette
Adaptée et traduite de Super Natural Every Day
Donne environ 4 tasses

  • 3 tasses de flocons d’avoine
  • 1/4 de tasse de germe de blé (préférablement non grillé)
  • 1/4 tasse raisins secs dorés Sultana
  • 1/2 tasse d’amandes hachées grossièrement
    (Utilisez des amandes Marcona si possible. J’en ai trouvées des salées aux Douceurs du marché au Marché Atwater, mais il paraît qu’on en vend nature chez Loblaws et Costco.)
  • ¼ c. à thé de sel de mer fin (omettez le sel si vos amandes sont salées comme les miennes)

Rassembler tous les ingrédients dans un grand bol et mélanger. Conserver au frigo dans un contenant hermétique.

Pour chaque portion, mélanger ½ tasse de yogourt avec ¼ de tasse d’eau et ¼ de tasse de muesli. Laisser tremper au frigo au moins une heure ou toute la nuit. Au service, ajouter un filet de sirop d’érable ou de miel et des fruits frais (fraises, bleuets, bananes, etc.) si désiré.

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Brunch at Lawrence

11 Feb

I’d heard a ton about this brunch spot on St. Laurent, but never visited Lawrence before last weekend. From word of mouth, I was expecting lots of Anglo hipsters, English breakfast (I had no idea what this was, but knew they served it), service with ‘tude and a looooong line. And, well…  Not everything turned out that way.

First of all, to my pleasant surprise, there was no lineup! NONE. I got there at 10:45 am on Saturday and was greeted (nicely, I might add) right away. Unfortunately, I was only actually seated a half hour later because they wait for your entire party to arrive before assigning a table to you. I didn’t really care though. The sun was out, I had extra bounce in my step and was happy to relax in the sunny sitting area at the front and sip on the first of two fantastic lattes. I never drink two coffees, but these were worth the jitters. They had the perfect coffee to milk ratio and thick, creamy froth.

The décor is cozy, bright and modern with a retro twist. For example, the bathroom wallpaper features old 1800s style portraits in black & white and tiny, black tile flooring. Can you tell I’ve got my mind on decorating our soon-to-be new place? LOL… There is also a beautiful collage of thick white-framed pictures against a dark grey wall that I took a mental picture of for future reference.

Instead of the snobiness I was anticipating, our waiter was cheery and helpful. He took our order of doughnuts to share (what better way to start to brunch?), English Breakfast (finally, I’d get to see what it’s all about!), Baked Eggs, Celery Root and Oyster Mushrooms and Ham, Tomme and Fried Egg on Toast for me.

Chocolate and custard doughnuts.

The doughnuts were absolutely fabulous! They are made to order, so they arrive hot and slightly crispy on the outside with a generous coating of sugar. The dough is slightly chewy and thick enough to sink your teeth into but leaving ample space in the centre for filling. The semi-sweet chocolate was perfectly melted and provided just enough bitter to counter the sweetness of it all. I’m not a big fan of custard, but this one was special. It was silky and had a slight citrus flavor to it – no egginess.

Ham, Tomme and fried egg on toast with simple watercress salad.

When I asked our waiter what Tomme was, he said it was a type of cheese that tastes like Morbier without the blue line in it. I loved it. I’ll probably buy some from the cheese shop next time I go to the market. It has a semi-soft paste and deep flavour. The dish was simple and rustic, a description fits the entire menu. My only problem with it was the very thick layer of fat around the ham… I generally like a little fat but after a few bites, I was feeling nauseous. I ended up deconstructing the sandwich and cutting off the fat, but the damage was done and I couldn’t stomach any more. Thank God for the crisp watercress salad! It cleansed my palate and, followed by some mint gum, got me back in shape.

There wasn’t much discussion about the food with my fellow brunchers that morning (it’s nice to take a break sometimes!), so unfortunately I can’t tell you about the other dishes. I can tell you however that English Breakfast bears a striking resemblance to Déjeuner du constructeur. Sounds so much more refined in English, doesn’t it?

The bottom line
The +: Lattes and doughnuts. And the surprising fact that there was no lineup at 11 a.m. on a sunny Saturday morning.
The -:  I can’t say I was salivating after reading the menu… Some of the options seemed too heavy for what I wanted while others had me thinking I’d still be hungry after.
How much: Affordable. 3 doughnuts for $4.50, mains between 11 $ and 15 $.
Would I go back? Would require convincing… But maybe.

Lawrence on Urbanspoon

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Les Canailles : bruncher sans faire la file

29 Jan

Comme tous les Montréalais, ou peut-être même tous les citadins nord-américains, pour moi, brunch rime avec longue file d’attente. Ça fait partie du rituel, le prix à payer pour pouvoir partager ce repas de grasse matinée, encore échevelée et semi-endormie. Lorsque j’ai entendu parler de Les Canailles, j’étais sceptique, mais intéressée. Un brunch deluxe en bonne et due forme sans file d’attente? Hmmm… J’avais mes doutes. Mais je vous le confirme – ce n’est pas un mythe. Et c’est excellent!

Situé sur la Promenade Ontario, entre Iberville et Pie IX, Les Canailles n’est pas à la porte de tous, mais tout de même très accessible étant donné la proximité de l’autoroute Ville-Marie et des grands boulevards de l’est de la ville. Ça m’a pris 10 minutes m’y rendre du Sud-Ouest, et même chose pour ma copine de Rosemont. Pas mal. Et comme promis, une fois arrivées, aucune file. Wow.

L'enseigne de Les Canailles, rue Ontario Est tout près de Pie IX

Le décor est sobre, mais intéressant. Cuisine ouverte, une vingtaine de tables et de gros tableaux colorés illustrant des scènes de dîners sans prétention, presque grossiers ou glouttons. Le resto était rempli, mais pas bondé. Côté service, on a dû attendre une bonne vingtaine de minutes avant que la serveuse vienne nous voir, mais il faut dire qu’elle était seule sur le plancher ce matin.

J’ai choisi le gravlax de saumon maison sur rösti avec fromage de chèvre fouetté et tombée d’épinards. J’ai tout aimé – les gros cubes de saumon qui font changement des fines tranches habituelles, la texture du chèvre et le rösti croustillant.

Gravlax de saumon maison sur rösti

J’ai aussi pu goûter au “croque canaille” : un oeuf au plat, épinards, poêlée de chorizo, champignons et gruyère sur toast accompagné d’une salade d’herbes. Ma compagne a particulièrement aimé la salade d’herbes. Original.

Le Croque Canaille

Mon autre co-bruncheuse a choisi l’oeuf en croûte Panko avec rillette maison, salade tiède de pommes de terre, asperges et lardons. Copieux et tout aussi original. Seul petit bobo, l’oeuf était trop cuit et ne coulait pas.

Oeuf en croûte Panko sur salade tiède de pommes de terre

Une mention spéciale pour le café. Nous étions deux à avoir pris un café au lait et l’avons proclamé “délicieux”. Je bois un latte tous les matins, et je vous avoue que c’est un des meilleurs que j’ai savouré depuis très longtemps – riche et onctueux. J’en aurais pris un deuxième, mais ça aurait fait trois dans ma matinée et j’étais déjà assez sur les nerfs à l’idée de devoir retourner à la maison pour peinturer la salle de bain… C’est confirmé : la déco d’intérieur et les rénos, ce n’est pas mon bag. Merci, merci, merci au meilleur et plus beau des chums pour qui je préparerai une succulente lasagne maison un soir très bientôt. Vive le troc. Et la flatterie :-) .

On récapitule
Les + : Excellent brunch, café hors pair et AUCUNE file d’attente. Allez-y bientôt. Le resto vient d’ouvrir et le mot commence à se passer…
Les – : Le service un peu lent et les erreurs sur les additions. Mais la pauvre serveuse était seule. Très aimable malgré tout.
Prix : 28 $ pour café au lait, jus d’orange et mon assiette, taxes et pourboire inclus. Tous les choix de brunch sont entre 9 $ et 14 $ sauf l’assiette de charcuteries qui est 20 $.
J’y retourne : Oh que oui.

Bon à savoir : Les Canailles est ouvert en soirée aussi! C’est un bistro français “apportez votre vin”. Le brunch est servi le samedi et dimanche à partir de 10 h.

Les Canailles on Urbanspoon

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Blueberry, almond and maple yogurt parfait

12 Jan

In keeping with the theme of eating healthy in January, I wanted to share this with you. It’s more of an idea than a recipe, but sometimes inspiration is all you need. For the past few weeks, this blueberry, almond and maple yogurt parfait has been my breakfast of choice.

My most recent healthy breakfast concoction. Low-cal, filling and easy to make!

I’m not one to make the classic New Year’s resolutions (I strive/struggle with my good intentions year-round…) but if yours include eating healthier, know that this dish only has about 160 calories and packs the punch required to sustain you until lunch. In addition, as is the case with most healthy foods, it’s not very complicated to make.

“Recipe” (if you can call it that…)
Makes 1 parfait  of approx. 160 calories

Add 1 teaspoon of pure maple syrup to about ¾ cup of reduced-fat (1% or 2%) plain yogurt. The quality of the yogurt you use makes a big difference here – it’s the star of the show. For texture and taste, my favourite brands are Liberté and Astro. Both contain only natural ingredients. As a general rule, when it says “no gelatin” (yuck!), chances are it will taste better. Top it off with a handful of blueberries and 1 heaping tablespoon of ground roasted almonds.

The best part about if for me, is that I get to use up the leftover ground roasted almonds I made for my Christmas cookie extravaganza. But honestly, sliced or chopped almonds would be fine too. In fact, you can use any nuts and fruit you like. However, I highly recommend you take the time to roast and cool your nuts beforehand. It enhances the flavour and gets rid of any stale taste they might have developed from sitting on a store shelf.

Looking for more healthy breakfast options?

Enjoy and good luck with your other resolutions! Sorry I can’t help you with those…

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Granola aux canneberges et amandes

5 Nov

Ça faisait un moment que je cherchais une bonne recette de granola comme celle-ci et je suis ravie de l’avoir enfin dénichée. J’adore le yogourt aux petits fruits avec granola du café auquel je passe le matin en chemin pour le bureau, mais 4 $, c’est du pur vol! En plus, si je trouve une seule amande dans leur granola, je me compte chanceuse. Je peux maintenant concocter mon petit-déj. préféré moi-même et répondre « oui » fièrement lorsque l’étudiante gothique aux multiples piercings du café me demandera : « Est-ce que ce sera tout pour vous ce matin, madame? » Beurk! Madame en plus!

Maintenant, si seulement je pouvais trouver le moyen de faire mon propre café au lait… Et l’étudiande gothique de répondre : « Ce sera 4,50 $, madame.» *Grincement de dents*

Granola fait maison aux canneberges, à la noix de coco et aux amandes rôties à la cannelle. Pensez-y : ça pourrait faire un excellent cadeau d'hôtesse pour le temps des Fêtes!

Recette
Adaptée et traduite de two peas & their pod
Donne environ 8 tasses de granola

4 tasses de flocons d’avoine
1/2 tasse de flocons de noix de coco
1/2 tasse de germe de blé
2 c. à thé de cannelle
1/2 c. à thé de sel
6 c. à table d’huile de canola
1/2 tasse de miel
1/2 tasse de sucre brun
2 c. à thé de vanille
1 tasse d’amandes hachées grossièrement ou, pour un granola plus « cochon », utilisez des amandes rôties à la cannelle
1 tasse de canneberges séchées

Préchauffer le four à 325 degrés F. Mettre du papier parchemin sur deux grandes taules à biscuits.

Dans un grand bol, mélanger les 5 premiers ingrédients ensemble et mettre de côté. Dans un plus petit bol, bien mélanger l’huile, le miel, le sucre et la vanille.

Verser la moitié du mélange liquide sur le mélange d’avoine et mélanger avec les mains. Verser l’autre moitié du liquide sur l’avoine et finir de tout mélanger.

Répartir sur les taules et enfourner pendant environ 25 minutes. Pendant la cuisson, mélanger fréquemment et s’assurer d’alterner les taules de grilles pour une coloration uniforme. Attention de ne pas brûler.

Une fois cuit, ajouter les canneberges et les amandes et mélanger. Laisser refroidir complètement.

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Steel cut oats with apples and cinnamon

23 Oct

Discovering new foods is one of my favourite things about blogging. I first read about steel cut oats a few months back on a blog I love and have wanted to try them ever since. Essentially, steel cut oats are unprocessed which means they keep more of their vitamins and minerals. The regular rolled oats we all know have been steamed and flattened so they cooks faster. Although I was intrigued, I put this food trial on the back burner because I was convinced I’d need to go out and hunt for the oats. Wasn’t I surprised when I stumbled upon them at Maxi Super C (oups! made a mistake, sorry guys) of all places. Yup, right there on the shelf, next to the regular Quaker oatmeal.

This ain't your grandma's oatmeal.

The next morning, as I took out the carton and started prepping, the BF looked skeptical. My previous attempt at “fancy” oatmeal had been somewhat of a catastrophe and I’m sure he had his doubts about this. But he loved it just as much as I did.

Steel cut oats have a completely different texture than regular oatmeal. They’ve got more bite. In fact, they’re almost chewy. The flavour is so much better too – a little nutty. It’s the perfect healthy, hearty breakfast to start your day off right. They take a while to cook (30 minutes), but it’s totally worth it. Plus, you can jazz them up with just about anything you like: maple syrup, raisins, nuts, bananas – name it.

In this version, I cooked the oats in milk for extra creaminess and added cinnamon, a shredded apple and a big dollop of apple butter that I had just made. It was so good, I ate the cold leftovers later in the morning and liked it just as much.

I’d give you a recipe, but this is one of those dishes that you can easily improvise. Just follow the instructions on the carton and add whatever fruit and spices float your boat 10 minutes before it is done. If you’re a little “Type A” and really need precise instructions, check out the recipe that inspired me on the blog Annie’s eats.

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Apple butter and canning

13 Oct

I had never even heard of apple butter before this, but as soon as I read the name I was hooked. APPLE BUTTER… Yum! It sounded rich, tangy, sweet and right up my alley. It’s all that and more with a nice hit of comforting spices, similar to those in apple pie. I discovered this recipe while searching for something original to make with apples, given they abound in market stalls right now. As a bonus, it includes simple instructions for canning, which allowed me to finally try my hand at the process.

Because I know you’re wondering by now (I sure was…), apple butter can be used in a variety of sweet and savory preparations. You can spread it on buttered toast, biscuits or muffins, add a spoonful in oatmeal, yogurt or on top of ice cream, and even use it for roasting pork or veggies. So far, I love it straight out of the jar!

Additional resources:
I ordered adorable mason jar labels from Mudandtwig on Etsy. I figure if I’m going to put so much effort into making something from scratch, I want the packaging to match. I can’t wait to get them!
Mason jars and lids aren’t so easy to find… After going to three different places, I finally found them at a Rona hardware store and thought I would share.
In case you’re a newbie at canning like me, Bernardin‘s website provides some pretty good info on the process.

Recipe
Adapted from 101 cookbooks
Yields about 6 cups

3.5 lbs of Macintosh apples, peeled, cored and cut into pieces (any cooking apples will do)
1.5 litres of apple cider (can be replaced with apple juice)
1.5 cups of sugar
1.5 teaspoons ground spice mix for baking (cinnamon, ginger and nutmeg)
¼ teaspoon additional ground cinnamon
¼ teaspoon ground cardamom

Special equipment
Blender
Mason jars and lids (12 x 125 ml or 6 x 250 ml jars)
Candy thermometer (optional)
Spatter guard (optional)

If you want to keep things simple, you can forego canning and store the apple butter in the fridge. I think it would keep for about two weeks.

Preheat oven to 225 °F. Place jars (but not lids) on a baking sheet and heat for at least 10 minutes to sterilize. Wash lids in soapy water, rinse and dry thoroughly with clean dish towel. Leave jars to cool in the oven while you make the apple butter.

In a big pot with a thick bottom, bring apples and cider to a simmer. Skim off the foam from the top – there will be a lot! Simmer for 20 or 30 minutes, until apples are soft. Remove from heat and cool about 10 minutes.

Puree the mix using a blender. Do this in batches, never filling the blender more than half way. Also place a cloth over the lid to protect your hands and arms from accidental splashes. Press down firmly on the lid while blending.

Using caution (it’s HOT), return the pureed apples to the pot and attach the candy thermometer to the side. Bring to a simmer/boil while stirring frequently. I found 210 °F to be just the right temperature to get bubbles going without boiling over. Keep a close watch on the pot as you adjust the temperature. You may also need to skim off the foam again – I sure did.

Once the mix is simmering, add the sugar, spices and lemon juice. Continue simmering for about 2 hours (yep, it’s long…), stirring very frequently to avoid sticking or burning. During the last half hour, the sauce will thicken a lot and the simmering will become more lava-like. I strongly recommend using a spatter guard if you have one. At the end, you should have a thick dark brown sauce that sets when you leave a small quantity to cool in a bowl. Remove from heat when ready.

In another big pot, put enough water to completely cover the mason jars and bring to a rapid boil. Fill the mason jars with apple butter, leaving some space at the top. Wipe rims with paper towels. Tightly screw on the dry lids. Using tongs, gently place a few jars in the pot of boiling water and boil for at least 10 minutes. Repeat in batches until all jars are done.

Voilà! You now have pretty little jars of goodness to give away as gifts or keep all to yourself.

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Healthy cran-almond granola bars

11 Sep

Recently, I’ve been bent on finding healthier versions of my favourite breakfast foods. As everyone close to me knows, I’m a peanut butter addict. But I’ve decided to kick the habit and face the harsh truth: the stuff is full of saturated fat. A few days after I made healthier blueberry muffins, a colleague of mine came to work with these little gems: cranberry-almond granola bars chock-full of good grains and reduced in fat (thank you, applesauce!).

These healthy granola bars have a dirty secret: they're awesome! Chewy, crispy and tangy all rolled into one.

Even before tasting them, I was turned on. And once in my mouth, Whoa! The brown sugar makes them crispy on top while the applesauce and honey keeps the inside chewy and the cranberry and cinnamon give the granola some ‘tude! These bars make for great breakfast on the go or a hearty snack. Plus, they keep for a good two weeks in an airtight container and I’m sure they would freeze nicely. I’ll definitely be making more of these.

gra∙no∙la  girl / noun:
according to Urbandictionnary.com

Modern hippy woman minus the heroin and STD’s. Socially aware and active with a penchant for hemp and sodium-free soap. May eat tofu for breakfast and sweeten food with agave syrup. Is determined to save the world. You know you’re granola when you strap your five thousand dollar bike to your five hundred dollar car and vote for Ralph Nader.

Recipe
2 cups rolled oats
½ cup packed brown sugar
¼ cup wheat germ or wheat bran
¼ cup ground or whole flaxseed (I prefer whole for the extra bite)
1 tsp ground cinnamon
1 cup whole wheat or white pastry flour (I used whole wheat)
½ cup dried cranberries
⅔ cup chopped roasted almonds
¾ tsp sea salt
¼ cup honey
1 egg, beaten
¼ cup canola oil
2 tsp vanilla extract
½ cup applesauce

Preheat the oven to 350 degrees. Grease 8 x 12 baking pan or line it with parchment paper (that’s what I did!).

In large bowl, combine the oats, brown sugar, wheat germ, flax, cinnamon, flour, cranberries, almonds and salt. In a smaller bowl, mix together the honey, egg, oil, applesauce and vanilla. Add wet ingredients to dry ingredients and mix well. Pat the mixture evenly into the pan.

Bake for about 30 minutes, but don’t overcook or they will be dry and crumbly. Cool for 5 minutes and cut into bars or squares. Don’t let the bars to cool completely or they will be too hard to cut.

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Joe Café for quirky breakfast

8 Sep

The lone waitress at Joe Café reminds me of the “Soup Nazi” from Seinfeld… If you happen to say the wrong thing or look at her the wrong way, you’re screwed. I’ve seen her make customers wait the entire time I ate my breakfast just to get coffee. No joke.

Regardless, the service is always slow as molasses going downhill in January and the décor is what I can only describe as “rundown hippy”, but it still tops the list of Mat and mine’s favourite breakfast spots. We love it! Sunday mornings at Joe are the best. Each plate is prepared with care, the breakfast potatoes can’t be beat and the coffee – when you finally get it – is delicious. Plus, the prices are very fair.

The décor at Joe Café like a local diner's - a little shabby and very comfy.

I also think there is something about waiting for our food that makes the Joe Café experience special for Mat and me. It forces us to slow down and chill out. How often does that happen? Almost never in my case. It seems like there is always something I am late in doing… It’s nice to just sit and enjoy each other’s company. And the fact that we had to get to know the waitress and her quirks makes us feel like Joe is our spot. Once you figure that out, you’re golden. It’s your ticket to the best bacon-egg bagel sandwich, fluffy raisin bread french toast and extra-shot lattes.

My favourite: bacon and egg bagel sandwich with their can't-be-beat breakfast potatoes.

French toast made with raisin bread. Excuse the sub par phone photos... There was no way I was going to pull out my camera in front of the breakfast Nazi!

Cheers to more slow and quirky mornings at our local joints!
Café Joe on Urbanspoon

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