Monday, December 5, 2016

Kale, bean, potato and sausage soup

It's that time of the year...The weather is getting cold and a warm & hearty soup is always welcome.  I like making large quantity of soup at one time and then keep it for the week or freeze some for later.
Try this kale, bean, potato and sausage soup - simply delicious, hearty and healthy!

Ingredients - yield about 18-20 servings

- 1 large yellow onion - diced
- 3 large carrots - diced
- 1 head of garlic (10 to 12 cloves) - smashed and roughly cut
- 6 to 8 medium Yukon gold potatoes - diced
- 2 cups of navy beans soaked overnight
- 4 sausages (I use hot Italian sausages - any sausage would work) - sliced in bite size
- 1.5 bunch of Italian kale (dinosaur kale) - chopped thinly
- 8 to 10 cups of water or vegetable / chicken stock
- Salt/pepper to taste
- Red pepper flakes to taste
- 2 to 3 teaspoon of cumin
- 1 teaspoon of paprika
- 2 to 3 tablespoon of thyme
- 2 tablespoon of olive oil

Sautee the yellow onion in about 2 tbp of olive oil until translucent.  Add the garlic, carrot and spices (cumin, red pepper flakes and paprika) and stir in for another couple of minutes.  Add the sausages and cook until they are browning.  Add the potatoes stirring for another minutes and coating them with all the other ingredients.  Finally add the beans and the liquid, salt, pepper, thyme and ensure that all ingredients are covered. Bring to a boil and simmer for about 1 hour to 1.5 hour or until the beans are cooked. Taste and adjust flavor with additional salt/pepper, spices if needed.
Remove about 1 to 2 cups of the soup (minus the sausage bites) and smash it.  Add back to the soup (this will give a creamier texture to the soup). Add the kale and simmer until wilted. 
Serve with slices of bread and sprinkle with some fresh gated parmesan.

Friday, August 5, 2016

The two minute mayonnaise

After you realize how easy making mayonnaise is, you will never want to buy pre-made mayonnaise again!

It only takes two minutes to make the freshest and preservative-free mayonnaise.

It only takes 3 ingredients, a hand blender and 2 minutes! 


- 1 egg
- 1 teaspoon of Dijon mustard
- 1 cup of neutral oil (I use avocado oil but any vegetable oil will work too)

Put all ingredients together in a bowl or mixing container, add salt and pepper to taste, blend for about two minutes. And you are done!

You can keep the mayonnaise in the fridge for up to 2 weeks.

Want to make aioli? Simply add a crushed clove of garlic and substitute neutral oil for olive oil!

Thursday, June 23, 2016

Gâteau au Yaourt - Yogurt Cake

One of my favorite's childhood cakes is the "Gâteau au Yaourt" or yogurt cake.  It is certainly due to its simplicity and easiness to make.

It is a great cake to make with children and it is sure to delight everyone. It can be served as a dessert, afternoon snack or birthday cake.  It can be dressed up with a chocolate drizzle, glaze, served with strawberries or just kept plain.

Ingredients for 6-8 servings

- 1/2 cup of plain yogurt
- 1 cup of sugar
- 1/2 cup of vegetable oil or melted butter
- 1-1/2 cups of flour
- 3 eggs (at room temperature)
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1 teaspoon of vanilla extra or lemon zest

Preheat the oven at 350F.  Butter a baking pan, round or rectangular is fine (I like the shape of the coffee cake pan).
Pour the yogurt in a mixing bowl and add the other ingredients in the following order, use a  a whisk or wooden spoon to mix - sugar, vanilla or lemon zest, eggs (one at the time), flour, salt and butter (or oil).
Pour the mixture into the pan and bake for approx. 45-50min.
let it cool down prior to removing from the pan.
Serve and enjoy!