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Creamed spinach

On this day of storm I propose a comforting soup. I found this cream of spinach on the blog Jessica The kitchen is quite simple to achieve. It could also serve as an entry to your meal Valentine

Ingredients :

2 tablespoons
tablespoons butter 1 medium onion, finely chopped
1 / 2 c. teaspoon curry
2 medium potatoes, cut end
1 bag fresh spinach, stemmed and chopped 4 cups
chicken fat (I concentrated chicken stock St-Hubert + water)
2 / 3 cup cream 35% or 15% (I 2% milk) 1 tablespoon
tablespoon (15 ml) lemon juice
Salt, pepper to taste
1 / 4 cup (65 mL) grated fresh Parmesan cheese

Method:
In a saucepan, melt the butter, onion and curry powder.

Add the potatoes and spinach.
Stir over medium heat for 2 minutes.
Add the chicken broth. Bring to a boil. Reduce heat.
Cover and simmer 30 minutes.
Puree in food processor.
Return to saucepan.
Add cream and lemon juice. Add salt and pepper.
Reheat without boiling. Sprinkle each bowl
fresh parmesan cheese. Serve and enjoy

!

Source: Cooking Jessica

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Banana Muffin grueau to Sylvie

I present to you the delicious muffins, perfect for snacks at the office or school.

Ingredients:
1 1 / 2 cup (375 ml) all-purpose flour 1 cup
(250 ml) oatmeal
2 tsp (10 ml) baking powder 1 tsp
(5 ml )
baking soda 1 / 2 tsp (2 mL) salt 1 egg

1 / 2 cup (125 ml) milk
1 / 2 cup (125 ml) honey or maple syrup (my syrup maple)
1 / 3 cup (85 ml) vegetable oil
2 / 3 cup (170 ml) banana into small pieces
1 / 4 cup chocolate chips (my addition)

Method:

• Preheat oven 350 ° F (180 C).
• In a bowl, combine egg, oil, honey or maple syrup and oatmeal.
• In another bowl, combine flour, baking powder, baking soda and salt.
• Add flour to egg mixture alternately with oatmeal-milk.
• Add bananas and chocolate chips.
• Pour into muffin cups. Cook oven at 350 degrees F (180 C) for 20 minutes.
  
  
  Source: Recipe Quebec
  
  
  
  
  

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Finger chicken general tao

Here is a recipe that I found the blog of Nancy Legend Autumn , this is not my week for the sauce! hihi was delicious, but my mix is more liquid than Nancy. As I said it's not my week, but sauce is too thin ..

Ingredients:
2 nets Chicken

Peanut oil
2 tsp cornstarch
3 tbsp soy sauce
3 tbsp rice vinegar 3
tbsp water
2 tsp toasted sesame oil
2 tbsp finely chopped fresh ginger
3 cloves garlic, finely chopped 1 c
. teaspoon sambal oelek (pepper spray as Nancy)
1 / 2 teaspoon paprika

3 tbsp water
1 / 2 cup sugar
Sesame

Method:

• Cut chicken into strips. Keep refrigerated and preheat oven to 350 degrees F.

• In a bowl, whisk the cornstarch, soy sauce, rice vinegar, water, sesame oil, ginger, garlic, cayenne pepper and paprika. Book

• In a large saucepan, bring water and sugar without stirring ébullition.Cuire until mixture is golden brown. Stir in tamari sauce. Simmer until the caramel is completely dissolved and sauce is syrupy

• In a bowl, combine the chicken and oil. Heat a frying pan and fry the chicken strips few minutes. Remove chicken from skillet and coat the strips sauce.Parsemer sesame seeds and finish cooking in the oven for a few minutes to a little crunchy

Source: Ricardo because we all visit, Legend Fall , Come have fun

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Sesame Pork Medallions with Mushroom Sauce

I present to you a recipe I saw on the blog Doumdoum feasts weekend. I have not had the same problem for the sauce, I think I did not put enough cornstarch and we were so anxious to eat the sauce was earlier liquid. It was still delicious!

Ingredients:
1 pork tenderloin, fat removed, cut diagonally into eight slices ¾ inch thick

¾ c. Tea
pepper 2 cups fresh mushrooms, sliced (1 pack 227g) 1 cup
consomme or beef broth 4 c.
teaspoon lemon juice 2 tbsp
teaspoon brown sugar 2 tablespoons
teaspoon Dijon mustard
1 / 8 cup salt (I have not made) 1 tbsp
tablespoons cornstarch 2 tablespoons

tablespoons water 2 cups rice (or pasta) cooked, hot
sprigs parsley (optional)

Method:

• On a work surface, place the pork slices between plastic wrap . Using a mallet, flatten the slices of pork to ½ inch thick, giving them the form of medallions. Remove the plastic wrap, place the medallions on a plate and sprinkle with pepper.

• In a large nonstick skillet sprayed with vegetable coating (like Pam), cook the pork medallions over medium heat for about 3 minutes on each side. Remove the medallions from the skillet and place on a plate. Cover with foil and keep warm.

• In the skillet, add mushrooms with a little olive oil and cook, stirring occasionally, for 3 minutes or until they are lightly browned. Gradually add the broth, lemon juice, brown sugar, Dijon mustard and salt and mix. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.

• In a small bowl, whisk, dissolve cornstarch in water. Add this mixture to the mushroom mixture and cook, stirring, until sauce is thickened and bubbly. Cook, stirring, for 2 minutes. Add the reserved pork medallions with mushroom sauce over low heat.

• Using a spoon, spread the hot rice (or pasta) and the medallions on plates. Spoon mushroom sauce and garnish with parsley sprigs (if desired). Serve immediately.

Source: Boost, April 2001 and Doumdoum feasts!