Apple-Maple Upside-Down Cake

My mama used to make all sorts of upside down cakes, pineapple being her favorite. Her and desserts… she just makes the best! This Apple-Maple Upside-Down Cake is no exception. It is very easy to make, but it is also gorgeous. You can easily serve it at your next dinner party with some maple yogurt or caramel ice cream on the side. You can make it ahead of time, and it stays nice at room temperature. I like to put the leftovers in the fridge and eat them cold the day after. A winner!

Try this Apple-Maple Upside-Down Cake for the Holidays and let me know what you think! And for other amazing dessert recipes straight from my childhood, check out this Poor Man’s Pudding and this Date and Coconut Cake.

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Apple-Maple Upside-Down Cake

  • Author: Karine K
  • Prep Time: 25 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 810 servings 1x

Ingredients

Scale
  • 5 large apples, peeled
  • 1/2 cup maple syrup
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup butter
  • 1 1/2 cup brown sugar
  • 6 tablespoons aquafaba
  • 3/4 cup apple juice (I like to use two more apples*, blend and press them to make fresh juice)

Instructions

Preheat the oven to 350˚F (180˚C). Grease a soufflé mold of approximately 2 quarts (8 cups or 2 liters).

Cut the flesh of 1 apple into cubes. These will be used for the dough. Using a mandoline, cut the rest of the apples into thin slices. Using the best looking ones first, arrange the apple slices in the bottom of the soufflé bowl in concentric circles, pressing down to ensure the cake batter won’t crawl into any crannies. Add the maple syrup and set aside.

In a bowl, mix the flour, baking powder, cinnamon and sea salt. In a second mixing bowl, beat the butter into a cream. Add the brown sugar and keep beating until fluffy. Add the aquafaba and beat until the mixture is soft and homogenous. Add the dry ingredients, alternating with some apple juice, until no more. Mix well. Add the apple cubes and fold in using a spatula. Spread the cake batter on top of the apple sliced in the soufflé bowl.

Place in the oven and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Let cool 15 minutes. Run the thin blade of a knife between the cake and the soufflé pan. Invert the cake onto a serving platter or a cake stand. Serve warm or room temperature. Serve with maple yogurt, some ice cream on the side, or simply as is. It makes for a great mid-morning snack, too! Bon appétit!

Notes

* If you plan on making your own juice, ensure you have a total of 7 apples.

Keywords: upside down cake, apple, maple

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Gâteau renversé pommes et érable

  • Author: Karine K
  • Prep Time: 25 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 à 10 portions 1x

Ingredients

Scale
  • 5 grosses pommes, pelées
  • 1/2 tasse de sirop d’érable
  • 2 tasses de farine
  • 2 c. à thé de poudre à pâte
  • 1 c. à thé de cannelle
  • 1/2 c. à thé de sel de mer
  • 3/4 tasse de beurre
  • 1 1/2 tasse de cassonade
  • 6 c. à soupe d’aquafaba (le liquide dans une boîte de pois chiches)
  • 3/4 tasse de jus de pomme (j’aime bien prendre deux pommes de plus* et les passer au mélangeur pour en faire un jus frais)

Instructions

Préchauffer le four à 350˚F (180˚C). Graisser un moule à soufflé d’une contenance d’environ 2 litres (8 tasses).

Couper la chair d’une pomme en cubes, pour la pâte à gâteau. Réserver. À l’aide d’une mandoline, trancher le reste des pommes en tranches fines. En commençant par les plus belles (avec le milieu en étoile), placer les tranches en rosace dans le fond du moule à soufflé. Disposer et presser sur les tranches afin de s’assurer que la pâte à gâteau ne d’infiltre entre les pommes. Ajouter le sirop d’érable et réserver.

Dans un bol moyen, mélanger la farine, la poudre à pâte, la cannelle et le sel de mer. Dans un grand bol à mélanger, battre le beurre en crème. Ajouter la cassonade et battre pendant 2 minutes. Ajouter l’aquafaba et continuer de battre jusqu’à l’obtention d’un mélange onctueux et homogène. Ajouter les ingrédients secs en alternant avec le jus de pomme et bien incorporer avant chaque nouvelle addition. À l’aide d’une spatule, incorporer délicatement les cubes de pomme. Répartir la pâte sur les tranches de pomme dans la moule.

Cuire au four pendant environ 1 heure 30 minutes ou jusqu’à ce qu’un cure-dents inséré dans le milieu du gâteau en ressorte propre. Laisser reposer pendant 15 minutes. Passer la fine lame d’un couteau entre le moule et le gâteau. Renverser sur une assiette ou un plateau à gâteau. Servir tiède ou à température ambiante. Servir simplement ou avec du yogourt à l’érable ou de la crème glacée au caramel. On peut en faire un dessert ou un snack en matinée. Bon appétit!

Notes

* Si vous prévoyez faire votre jus, assurez-vous d’avoir un total de 7 pommes.

Keywords: gâteau renversé, pommes, érable

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Wild Rice with Artichokes and Chickpeas

What to do with a can of artichoke hearts? I like to eat them just as they are, however, when you want to make a full meal with them, this Wild Rice with Artichokes and Chickpeas is absolutely stellar and uses ingredients that you might already have at home.

Wild rice is one of my absolute favorite ingredients. In Ojibwe, a North American indigenous language from the Algonquin family, wild rice is called manoomin, loosely translated to “harvesting berry”. Unlike what many people think, manoomin is not related to domesticated rice. It is in fact a species of grass, from the genus Zizania. The wild rice grains have a chewy outer coat and a tender inner core. The plants is grown in shallow water of small lakes or quiet streams, where sometimes only the head of the plant rises above the water. It is a great source of food for aquatic wildlife. It is important to note that many Native American tribes consider wild rice to be a sacred component of their culture.

Wild rice is also quite high in protein, the amino acid acidlysine and fiber. The grain actually comes a close second, after oats, for their protein content per calorie. Just like common rice, wild rice doesn’t contain gluten, which makes it a great alternative for people with intolerance. It is also important to note that the grain provides significant amounts of thiamin, riboflavin, iron and potassium. A cup of wild rice also provides 15% of the recommended daily value in zinc and over 20% in manganese.

Try this Wild Rice with Artichokes and Chickpeas today and let me know how you like it! And for more recipes using wild rice, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette and this Wild Rice with Sautéed Mushrooms.

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Wild Rice with Artichokes and Chickpeas

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup wild rice, rinsed and drained
  • 4 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 can artichoke hearts, rinsed, drained, and quartered
  • 1 1/2 cup cherry tomatoes, halved
  • 2 tablespoons sunflower seeds, toasted
  • Juice of 1 lemon
  • Sea salt, to taste

Instructions

In a medium saucepan, bring the vegetable broth (or water) and wild rice to a boil, over medium-high heat. Reduce the heat to low, cover and simmer until the rice is cooked, about 40-45 minutes.

While the rice cooks, heat the olive oil in a large cast iron skillet. Add the chickpeas and sauté, over medium-high heat, for 10 minutes. Remove to a mixing bowl. In the same skillet, add a tad more oil and add the artichoke hearts, cut-side down. Sprinkle with some sea salt and cook a few minutes over medium-high heat, turning halfway, until edges start to brown, about 5-6 minutes total. Remove to the same mixing bowl as the chickpeas. In the same skillet, add the tomatoes, cut-side down. Let them sear nicely until they develop a nice char, then turn them. Sauté 2 minutes more then remove to the mixing bowl.

When the rice is cooked, drain, if necessary. Add to the mixing bowl. Add the sunflower seeds, the lemon juice, and some more sea salt, to taste. Bon appétit!

Keywords: wild rice, artichokes, tomatoes, chickpeas

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Riz sauvage aux pois chiches et artichauts

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 tasse riz sauvage, rincé et égoutté
  • 4 tasses bouillon de légumes ou eau
  • 1 c. à soupe huile d’olive
  • 1 boîte de pois chiches, rincés et égouttés
  • 1 boîte de coeurs d’artichaut, rincés, égouttés et coupés en quartiers
  • 1 1/2 tasse de tomates cerises, coupées en deux
  • 2 c. à soupe de graines de tournesol, grillées
  • Jus de 1 citron
  • Sel de mer, au goût

Instructions

Dans une casserole moyenne, porter le bouillon de légumes et le riz sauvage à ébullition à feu moyen-élevé. Réduire le feu, couvrir et cuire jusqu’à ce que le riz soit tendre, environ 40 à 45 minutes.

Pendant ce temps, chauffer l’huile d’olive dans une poêle de fonte. Ajouter les pois chiches et faire revenir à feu moyen-élevé pendant 10 minutes, en remuant souvent. Transférer les pois chiches dans un grand bol à mélanger. Dans la même poêle, ajouter un trait d’huile d’olive. Ajouter les coeurs d’artichaut et faire revenir jusqu’à ce qu’ils commencent à dorer, environ 5 à 6 minutes, en les retournant à mi-chemin. Transférer dans le grand bol à mélanger avec les pois chiches. Dans la même poêle, ajouter les tomates, côté coupé vers le bas, et laisser cuire, sans déranger, pendant quelques minutes, jusqu’à ce qu’elles deviennent bien rôties. Retourner et cuire 2 minutes de plus. Transférer dans le bol à mélanger.

Lorsque le riz est cuit, égoutter si nécessaire. Ajouter au bol à mélanger. Ajouter les graines de tournesol, le jus de citron et du sel de mer, au goût. Bon appétit!

Keywords: riz sauvage, artichaut, pois chiches, tomates

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Brazil Nut Topping

I have been using this Brazil Nut Topping on pasta, pizza, and salads. It is reminiscent of parmesan, but tastes more earthy. Furthermore, Brazil nuts are one of the richest sources of selenium, an essential mineral with antioxidant properties. They also contain plenty protein and healthful fats. The addition of fresh garlic to this mixture makes this topping fragrant and versatile, perfect to perk up a pasta dish or add crunch to a salad. Try it and let me know what you think!

I love putting this Brazil Nut Topping on this Lasagna alla Karina and this Easy Homemade Pizza.

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Brazil Nut Topping

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1/3 cup Brazil nuts
  • 2 cloves garlic, chopped
  • 2 tablespoons hemp seeds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Instructions

Place all the ingredients in a small food processor and pulse 6-7 times until homogenous. Use on what you want. Bon appétit!

Keywords: Brazil nuts, topping, garlic

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Garniture aux noix du Brésil

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes

Ingredients

Scale
  • 1/3 tasse de noix du Brésil
  • 2 gousses d’ail, hachées
  • 2 c. à soupe de graines de chanvre
  • 1 c. à soupe de levure alimentaire
  • 1 c. à thé d’huile d’olive
  • 1/4 c. à thé de poudre d’ail
  • 1/2 c. à thé de sel de mer

Instructions

Placer tous les ingrédients dans le bol d’un petit robot culinaire. Pulser 6 à 7 fois jusqu’à l’obtention d’une texture homogène. Bon appétit!

Keywords: noix du Brésil, ail, garniture

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Kamut and Orange Salad

This Kamut and Orange Salad is built with a variety of textures, a deep vinaigrette and the chewy yumminess of the grain. Kamut is actually the commercial name for khorasan wheat, a grain that is nutty in taste and twice the size of common wheat grains. I like that it lends itself so nicely to warm and saucy salads like this one. Khorasan wheat contains more proteins, lipids, amino acids, vitamins and minerals than modern wheat. Please note that it is not gluten-free, as some people seem to think. I hope you enjoy this hearty salad as much as I did!

For another fabulous ‘salad-without-lettuce’ recipe, check out this Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette.

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Kamut and Orange Salad

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 cup sliced almonds (or pumpkin seeds)
  • 1 teaspoon fennel seeds
  • 2 large fennel bulbs, quartered
  • 1 red onion, quartered
  • 1/4 cup olive oil, plus 2 teaspoons
  • 4 cloves garlic, peeled
  • 1 1/2 cup cooked Kamut (from 1/2 cup cooked according to package directions)
  • 2 tablespoons balsamic vinegar
  • Juice and segments from 4 oranges (about 4 tablespoons juice)
  • 2 tablespoons fresh basil, chopped
  • Sea salt and pepper, to taste

Instructions

Preheat the oven to 320˚F (160˚C). Place the fennel, red onion and garlic cloves on a parchment-lined baking sheet and brush with the 2 teaspoons olive oil, and sprinkle generously with sea salt and pepper. Place in the oven and roast for 50-60 minutes, until the fennel is tender and caramelized. Remove from the oven and let cool slightly. When cool enough to handle, slice all the vegetables thinly.

While the vegetables are roasting, in a small skillet, toast the almonds and fennel seeds while stirring, over medium-low heat, until fragrant, about 2-3 minutes. Set aside.

To assemble the salad, place the cooked Kamut, the roasted vegetables, the almonds and fennel seeds in a large bowl. Mix well. Top with the orange segments and juice, add the 1/4 cup olive oil, balsamic vinegar and basil. Season to taste with sea salt and pepper. Mix delicately. Bon appétit!

Keywords: fennel, kamut, wheat, salad

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Salade Kamut et Orange

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1/4 tasse d’amandes tranchées (ou graines de citrouille)
  • 1 c. à thé de graines de fenouil
  • 2 gros bulbes de fenouil, en quartiers
  • 1 oignon rouge, en quartiers
  • 1/4 tasse d’huile d’olive, plus 2 c. à thé
  • 4 gousses d’ail, pelées
  • 1 1/2 tasse de Kamut cuit (cuire 1/2 tasse selon les directives sur la boîte)
  • 2 c. à soupe de vinaigre balsamique
  • Le jus et les suprêmes de 4 oranges (environ 4 c. à soupe de jus)
  • 2 c. à soupe de basilic frais, haché
  • Sel de mer et poivre, au goût

Instructions

Préchauffer le four à 320˚F (160˚C). Placer le fenouil, l’oignon rouge et les gousses d’ail sur une tôle de cuisson, préalablement recouverte de papier parchemin. Badigeonner des 2 c. à thé d’huile d’olive et assaisonner généreusement de sel de mer et de poivre. Mettre au four et cuire jusqu’à ce que le fenouil soit tendre et caramélisé, environ 50 à 60 minutes. Retirer du four et laisser refroidir quelque peu, avant de couper tous les légumes en minces tranches.

Pendant la cuisson des légumes, faire revenir les amandes et les graines de fenouil dans une petite poêle, à feu moyen-bas, pendant 2 à 3 minutes. Retirer du feu et laisser de côté.

Pour assembler la salade, placer le Kamut, les légumes rôtis, les amandes et graines de fenouil dans un grand bol. Mélanger. Ajouter les suprêmes d’orange et le jus d’orange. Ajouter 1/4 tasse d’huile d’olive, le vinaigre balsamique et le basilica frais. Assaisonner au goût de sel de mer et de poivre. Mélanger délicatement. Bon appétit!

Keywords: kamut, fenouil, orange, salade

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Israeli Couscous and Roasted Cauliflower with Tahini Sauce

Flavor level: 100!

This Israeli Couscous and Roasted Cauliflower with Tahini Sauce is exploding in textures. The tang of the tahini sauce with the chewy texture of the couscous makes this dish one to remember.

Israeli couscous, from its actual name ptitim, and sometimes referred to as pearl couscous, is said to have been created in the 1950s, during the austerity period in Israel, when rice supplies were scarce. Israel’s prime minister at the time requested that a wheat-based product be developed to be used as a substitute. Ptitim originally was made in the shape of rice, but inspired by couscous, the company started producing the small ball-shaped variety. Ptitim is made by extruding dough through a mold, cutting and toasting it, giving its distinct nutty flavor. It is versatile and can be used to replace pasta or rice in many instances. It is often prepared with fried onions or garlic, and vegetables or meat can be added.

In this recipe, we envelop the Israeli couscous and the deeply roasted cauliflower with tahini sauce. We then add some sautéed garlic and pine nuts, for an extra decadent warm dish that’ll blow your socks off. Yes, there are many little things to put together, but they can all be done while your cauliflower roasts. Try it and let me know what you think!

For another recipe using cauliflower and tahini, check this out: Cumin Roasted Cauliflower with Tahini Sauce.

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Israeli Couscous and Roasted Cauliflower with Tahini Sauce

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x

Ingredients

Scale

For the Roasted Cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 6 garlic cloves, peeled and left whole
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil
  • Pinch of red pepper flakes (optional)
  • Sea salt and pepper

For the Israeli Couscous

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous
  • 3 cups water
  • 1 teaspoon sea salt

For the Tahini Sauce

  • 1/3 cup tahini
  • 1/3 cup water
  • Juice of 1 juicy lemon
  • Sea salt and pepper, to taste
  • Extra lemon slices, to serve

For the Pine Nuts and Parsley

  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup pine nuts
  • 1/4 cup fresh parsley, chopped

Instructions

For the Roasted Cauliflower

Preheat oven to 425˚F (225˚C). On a parchment-lined baking sheet, toss together the cauliflower, garlic, red bell pepper slices, olive oil, red pepper flakes, if using, and sea salt and pepper, to taste. Place in the oven and roast for 30-35 minutes, tossing halfway through, until vegetables are charred in spots.

For the Israeli Couscous

In a skillet, heat the olive oil over medium heat. Add the couscous and toast, stirring often, for 3 to 5 minutes.* In a medium saucepan, bring the water to a boil. Add the couscous and the salt. Return to a boil, reduce the heat, cover and cook until tender, about 15 minutes. Drain off any remaining water.

For the Tahini Sauce

Place all ingredients in a small bowl and whisk until smooth.

For the Pine Nuts and Parsley

Heat the olive oil in a small skillet over medium heat. Add the garlic and the pine nuts and sauté, stirring often, until the garlic looses its bite and the pine nuts take on some color, about 3 to 5 minutes.

To assemble, toss together the roasted vegetables, the couscous and the pine nuts and parsley garnish. Add the tahini sauce and mix again. Serve with some lemon slices on the side. Bon appétit!

 

Notes

*This step is optional. It does, however, bring out the yummy nutty taste of the couscous.

Keywords: Israeli couscous, cauliflower, pine nuts, tahini

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Couscous israélien avec chou-fleur au four et sauce tahini

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 à 5 portions 1x

Ingredients

Scale

Pour le chou-fleur au four

  • 1 grosse tête de chou-fleur, coupée en petits fleurons
  • 6 gousses d’ail, pelées et entières
  • 1 poivron rouge, épépiné et coupé en lanières
  • 3 c. à soupe d’huile d’olive
  • Pincée de flocons de piments chili broyés (en option)
  • Sel de mer et poivre, au goût

Pour le couscous israélien

  • 2 c. à soupe d’huile d’olive
  • 2 tasse de couscous israélien
  • 3 tasses d’eau
  • 1 c. à thé de sel de mer

Pour la sauce tahini

  • 1/3 tasse de tahini
  • 1/3 tasse d’eau
  • Jus d’un demi citron bien juteux
  • Sel de mer et poivre, au goût
  • Tranches de citron, pour servir

Pour les noix de pins et le persil

  • 2 c. à soupe d’huile d’olive
  • 3 gousses d’ail, hachées
  • 1/4 tasse noix de pin
  • 1/4 tasse persil frais, haché

Instructions

Pour le chou-fleur au four

Préchauffer le four à 425˚F (225˚C). Sur une plaque de cuisson préalablement recouverte de papier parchemin, mélanger les fleurons de chou-fleur, les gousses d’ail, le poivron rouge, l’huile d’olive, les flocons de piments chili broyés, si désiré, et du sel de mer et poivre, au goût. Mettre au four et rôtir pendant 30 à 35 minutes, jusqu’à ce que les légumes soient bien dorés. Retourner les légumes autour de la mi-cuisson.

Pour le couscous israélien

Dans une poêle, chauffer l’huile d’olive à feu moyen. Ajouter le couscous israélien et faire sauter en brassant, de 3 à 5 minutes.* Dans un chaudron moyen, porter l’eau à ébullition. Ajouter le couscous israélien et le sel de mer. Porter de nouveau à ébullition, réduire le feu, couvrir et cuire jusqu’à ce que le couscous soit tendre, environ 15 minutes. Retirer du feu et égoutter, si nécessaire.

Pour la sauce tahini

Mettre tous les ingrédients dans un petit bol et fouetter jusqu’à l’obtention d’une consistence onctueuse.

Pour les noix de pin et le persil

Chauffer l’huile d’olive dans une petite poêle à feu moyen. Ajouter l’ail et les noix de pin. Faire revenir, en brassant souvent, environ 3 à 5 minutes.

Pour assembler, mélanger le chou-fleur, le couscous israélien, la garniture de noix de pin et persil. Arroser de la sauce tahini et mélanger à nouveau. Servir avec des tranches de citron frais. Bon appétit!

Notes

*Cette étape n’est pas essentielle, mais rehausse grandement le goût du couscous.

Keywords: couscous israélien, chou-fleur, noix de pin, tahini

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Teff Crêpes with Roasted Winter Squash and Herbs

These Teff Crêpes with Roasted Winter Squash and Herbs look so good, they’re perfect for company. But they’re also quick enough to make on a weeknight. Plus, they’re amazing as leftovers for lunch the next day.

Eragrostis tef, also known as teff, is a species of lovegrass native to the Horn of Africa, more specifically to modern-day Ethiopia. Some say it’s the smallest known grain. The plant is cultivated for its edible seeds, which are milled to make flour, mostly. Teff is used extensively in the cuisine of the Ethiopia and Eritrea. It comes in several varieties and colors, and it is the base for injera, the fermented sourdough flatbread that is eaten with most Ethiopian meals.

Although teff is gaining in popularity worldwide, like so many other ancestral food that are rooted in a nation’s culture and identity, it comes at a price. And in most cases, the nation where the food took root is the one paying for it. In the case of teff flour, in 2003 the Dutch company HPFI teamed up with the Ethiopian Institute of Biodiversity Conservation to introduce teff to markets across Europe. It was agreed that both parties would split profits. But the then CEO of HPFI, who had taken out two patents on teff, was now arguing that his way of milling and storing the flour was unique. The company declared bankruptcy in 2009, leaving the CEO the right to use the patents as well as all marketing rights. But there’s more. He also became free from the original agreement with Ethiopia.

Later on, the patent was declared void by the Dutch patent office, on the basis that the ways to bake and mix flours were ‘general professional knowledge’. Today, Ethiopia is looking to regain ownership over global markets of one of its most important food source.

I am grateful for the chance I have to use teff. I’m starting to play with it more and more. I love that it’s completely free of gluten and so versatile. These crêpes are nothing compared to the mighty injera, but they’re quick, satisfying, gluten-free, and healthy. Let me know what you think!

You can find other great winter squash recipes here: Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette and Roasted Spaghetti Squash with Spinach and Cherry Tomatoes

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Teff Crêpes with Roasted Winter Squash and Herbs

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Crêpes

  • 1 cup teff flour (you may ground whole teff to a flour using a blender or food processor)
  • 2 tablespoons flax meal
  • 1/4 teaspoon sea salt
  • 1 1/2 cup water
  • 1 teaspoon oil, to oil the cooking pan

Filling

  • 2 lbs winter squash, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/2 cup walnuts, minced
  • 2 cloves garlic, finely chopped
  • 2 heaping teaspoons fresh sage, chopped
  • 2 heaping teaspoons fresh rosemary, finely chopped
  • 2 heaping tablespoons fresh parsley, chopped
  • Optional: Tahini sauce made by mixing 1/4 cup tahini, 1/4 cup water and the juice of half a juicy lemon, sea salt and pepper
  • Optional: toasted pumpkin seeds

Instructions

Preheat the oven to 375˚F. Place the squash cubes in a large bowl. Add 1 tablespoon of olive oil, 1/2 teaspoon sea salt and some pepper. Mix well and arrange in a single layer on a parchment-lined baking sheet. Roast until the squash is tender and browned in parts, about 35-40 minutes, giving them a shake every 10 minutes or so.

While the squash roasts, prepare the crêpe batter. In a high speed blender, place 1 cup teff flour, the flax meal, salt and 1 1/2 cup water. Blend on high until a thick and smooth batter forms. Set aside.

Going back to the filling, in a small skillet, add 2 tablespoons olive oil and heat over medium heat. Add the walnuts, garlic, sage, and rosemary and cook just enough for the garlic to loose its bite, about a minute. Remove from the heat and add the parsley. When the squash is done, mix in the walnuts and herbs mixture.

To cook the crêpes, warm a small non-stick skillet over medium heat. Using a paper towel and small amount of oil, grease the bottom of the skillet. Once the skillet is hot, pour in 1/4 cup of the batter, gently rotating it so that it distributes it evenly. Cook without touching about 3 minutes or until the edges become crisp and start to peel away from the skillet. If you flip too soon, it will stick. You may need to play with the level of heat to find the sweet spot. Flip the crêpe and cook the other side for 1 to 2 minutes. Transfer to a platter and keep warm with a clean kitchen towel. Repeat with the remaining batter.

To serve, top each crêpe with some squash mixture. Top with some tahini sauce and toasted pumpkins seeds, if desired. Bon appétit!

Keywords: teff, crêpes, squash

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Crêpes de teff avec courge d’hiver rôtie aux herbes

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Crêpes

  • 1 tasse de farine de teff (vous pouvez faire la farine vous-mêmes en pulsant le grain dans un mélangeur)
  • 2 c. à soupe de graine de lin moulue
  • 1/4 c. à thé de sel
  • 1 1/2 tasse d’eau
  • 1 c. à thé d’huile, pour graisser la poêle

Garniture

  • 2 livres (1 kg) de courge d’hiver au choix, pelée et coupée en cubes de 1 po (2,5cm)
  • 3 c. à soupe d’huile d’olive
  • 1/2 tasse de noix, hachées finement
  • 2 gousses d’ail, émincées
  • 2 généreuses c. à thé de sauge fraîche, hachée
  • 2 généreuses c. à thé de romarin frais, haché finement
  • 2 c. à soupe de persil frais, haché
  • En option: sauce tahini simple (1/4 tasse tahini, 1/4 tasse d’eau et le jus d’un demi citron bien juteux, sel de mer et poivre)
  • En option: graines de citrouille grillées

Instructions

Préchauffer le four à 375˚F (190˚C). Dans un grand bol, mélanger les cubes de courge, 1 c. à soupe d’huile d’olive, 1/2 c. à thé de sel de mer et du poivre. Placer sur une tôle préalablement recouverte de papier parchemin et mettre au four. Cuire pendant 35 à 40 minutes, jusqu’à ce que les cubes soient tendres et bien rôtis par endroits, en les retournant toutes les 10 minutes.

Pendant que la courge cuit, préparer le mélange à crêpes. Dans un mélangeur, placer 1 tasse de farine de teff, la graine de lin moulue, le sel et 1 1/2 tasse d’eau. Mélanger jusqu’à l’obtention d’un mélange épais et onctueux. Réserver.

Dans une petite poêle, faire chauffer 2 c. à soupe d’huile d’olive à feu moyen. Ajouter les noix hachées, l’ail, la sauge et le romarin. Cuire, en brassant, pendant 2 minutes. Retirer du feu, ajouter le persil et mélanger avec les cubes de courge rôtis.

Pour faire les crêpes, chauffer une poêle anti-adhésive à feu moyen. À l’aide d’un papier absorbant et d’une petite quantité d’huile, graisser le fond de la poêle. Une fois que la poêle est chaude, verser 1/4 tasse de mélange à crêpe. Tourner et retourner la poêle afin d’y distribuer le mélange uniformément. Cuire sans déranger pendant 3 minutes, jusqu’à ce que les rebords de la crêpe deviennent croustillants et qu’ils se détachent légèrement de la poêle. Résister l’envie de tourner la crêpe trop tôt pour éviter qu’elle ne colle. Ajuster le degré de chaleur, si nécessaire. Retourner la crêpe et cuire pour 1 à 2 minutes de plus. Retirer la crêpe et déposer sur une assiette recouverte d’un linge propre, pour garder au chaud. Répéter avec le reste du mélange.

Pour servir, garnir chaque crêpe du mélange de courge. Garnir de sauce tahini et de graines de citrouille, si désiré. Bon appétit!

Keywords: teff, crêpes, courge

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Root Vegetable Risotto

This Root Vegetable Risotto is easy to make and will make you discover or use vegetables you’re not too acquainted with. We use parsnips, turnips, celery root and carrots, all shredded, and get to a vibrant, yet totally grounding vibe. One bite of this risotto and you’ll be thinking of a whole heap of ways to transform the recipe with the seasons.

If you love recipes using rice, check out this fabulous Wild Rice with Acorn Squash, Caramelized Onions, Pomegranate and Maple Vinaigrette. It will truly bring the flavors of the season, with the squash and the pomegranates.

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Root Vegetable Risotto

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop

Ingredients

Scale
  • 5 cups vegetable stock
  • 1 onion, finely chopped
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon sea salt
  • 1/2 cup carrots, grated
  • 1/2 cup turnips, grated
  • 1/2 cup parsnip, grated
  • 1/2 cup celery root, grated
  • 1 cup arborio rice, rinsed and drained
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • Black pepper, to taste
  • Fresh parsley, minced, for garnish

Instructions

Pour the vegetable stock in a saucepan and bring to a light simmer. Heat the olive oil in a heavy saucepan over medium heat. Add the onion and sea salt and cook, stirring, until softened, about 5 minutes. Add the carrots, turnips, parsnips, and celery root. Cook for an additional 3-4 minutes. Add the arborio rice, tomato paste, ginger, and garlic and cook while stirring for 2 minutes, until the tomato paste is getting darker and fragrant.

Add 1 cup of the stock and stir, adjusting the heat to ensure the rice simmers nicely. Keep cooking and stirring until the stock has been absorbed. Keep adding stock with a ladle, about 1/2 cup at a time, and stir while cooking until each addition is absorbed. Repeat this process until the rice is tender but still has a bite. The whole cooking process should take about 25-30 minutes.

Once cooked, stir in the butter and season generously with pepper. Serve garnished with fresh parsley. Bon appétit!

Keywords: risotto, root vegetable, rice

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Risotto aux légumes racines

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x
  • Method: Sur la cuisinière

Ingredients

Scale
  • 5 tasses de bouillon de légumes
  • 1 oignon, haché finement
  • 2 c. à soupe d’huile d’olive
  • 1 1/2 c. à thé de sel de mer
  • 1/2 tasse de carottes, râpées
  • 1/2 tasse de navet, râpé
  • 1/2 tasse de panais, râpé
  • 1/2 tasse de céleri-rave, râpé
  • 1 tasse de riz arborio, rincé et égoutté
  • 1 c. à soupe de pâte de tomate
  • 1 c. à soupe de gingembre frais, émincé
  • 2 gousses d’ail, émincées
  • 2 c. à soupe de beurre
  • Poivre noir, au goût
  • Persil frais, haché, pour la garniture

Instructions

Porter le bouillon de légumes à mijoter dans une casserole. Faire chauffer l’huile d’olive dans une autre casserole à feu moyen. Ajouter l’oignon et le sel de mer et cuire, en brassant quelques fois, jusqu’à ce que l’oignon soit tendre, environ 5 minutes. Ajouter les carottes, le navet, le panais et le céleri-rave. Cuire, en brassant quelques fois, pendant 3 à 4 minutes de plus. Ajouter le riz, la pâte de tomates, le gingembre et l’ail et cuire, tout en brassant, jusqu’à ce que l’arôme de la pâte de tomate se développe, environ 2 minutes.

Ajouter 1 tasse du bouillon de légumes et brasser, ajustant le feu afin de maintenir la cuisson du riz. Continuer de cuire, en brassant, jusqu’à ce que tout le bouillon soit absorbé. Continuer d’ajouter du bouillon, 1/2 tasse à la fois, et continuer de brasser jusqu’à absorption complète du bouillon avant chaque nouvel ajout. Répéter jusqu’à ce que le riz soit tendre. Le processus prendra environ 25 à 30 minutes.

Une fois cuit, ajouter le beurre et assaisonner généreusement de poivre. Servir garni de persil frais haché. Bon appétit!

Keywords: risotto, légumes racines, riz

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Cauliflower and Edamame Fry

Another beautiful treasure from my Mother-in-law. This Cauliflower and Edamame Fry is easy to make, satisfying and complete. Cauliflower has been having a moment for the last few years, and this recipe places it front and center. The addition of edamame makes this dish a complete and filling one. Try it today!

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Cauliflower and Edamame Fry

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Cuisine: India

Ingredients

Scale
  • 2 tablespoons olive oil
  • 10 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 10 curry leaves (optional)
  • 1 onion, diced
  • 1 head cauliflower, separated into small florets
  • 12 ounces edamame, boiled according to package directions
  • 2 teaspoons garlic-ginger paste
  • 1 1/2 teaspoon red pepper powder
  • 2 teaspoons sea salt
  • 1 tablespoon garam masala

Instructions

Heat the oil in a large skillet. Add cloves, cinnamon, mustard seeds and cumin seeds. Mix well and sauté 1 minute. Add curry leaves, onion and turmeric. Sauté until the onion is translucent and starting to caramelize, about 5-7 minutes.

Add cauliflower, stir well and cook, covered, 10-12 minutes, stirring occasionally. Add sea salt and garlic-ginger paste. Mix well, cover and continue cooking for 3-4 minutes. Add the edamame, red pepper powder and garam masala. Mix well and cook, uncovered, for an additional 2 minutes. Serve with rice and raita and any other curries. Bon appétit!

 

Keywords: cauliflower, edamame, fry, curry

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Chou-fleur et edamame à l’indienne

  • Author: Karine K

Ingredients

Scale
  • 2 c. à soupe d’huile d’olive
  • 10 clous de girofle
  • 1 bâton de cannelle
  • 1 c. à thé de graines de moutarde noire
  • 1 c. à thé de graines de cumin
  • 1 c. à thé de poudre de curcuma
  • 10 feuilles de cari (en option)
  • 1 oignon, en dés
  • 1 tête de chou-fleur, défaite en petits fleurons
  • 12 onces de fèves edamame, bouillies selon les directives sur l’emballage
  • 2 c. à thé de pâte de gingembre et ail
  • 1 1/2 c. à thé de poudre de piment chili
  • 2 c. à thé de sel de mer
  • 1 c. à soupe de garam masala

Instructions

Dans une grande poêle, chauffer l’huile. Ajouter les clous de girofle, le bâton de cannelle, les graines de moutarde et les graines de cumin. Bien mélanger et sauter pendant 1 minute. Ajouter les feuilles de cari, l’oignon et la poudre de curcuma. Sauter jusqu’à ce que l’oignon soit translucide et caramélisé, environ 5 à 7 minutes.

Ajouter le chou-fleur, bien mélanger, couvrir et cuire pendant 10 à 12 minutes, en brassant de temps en temps. Ajouter le sel de mer et la pâte de gingembre et ail. Bien mélanger, couvrir et continuer de cuire pendant 3 à 4 minutes. Ajouter les fèves edamame, la poudre de chili et le garam masala. Mélanger et cuire pendant 2 minutes. Servir avec du riz et de la raita, ou tout autre curry. Bon appétit!

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Cream of Celery

This Cream of Celery is wonderful eaten hot or cold. My mom used to make a version of this when I was little, and although it sounded like nothing, it was always so savory and velvety, always a treat. This version uses coconut milk and it gets as tasty as the original. The addition of fennel seeds really makes this soup stand out.

For other wonderful soups, check out this Simple Vegetable Soup with Creamy Coconut Broth and this Creamy Cabbage Soup.

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Cream of Celery

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 68 servings 1x
  • Category: Soup
  • Method: Stovetop

Ingredients

Scale
  • 3 cups celery, diced
  • 1 large potato, grated
  • 4 cups vegetable broth or water
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon fennel seeds
  • 1/4 cup fresh parsley, minced
  • 1 cup coconut milk

Instructions

In a large pot, bring the vegetable broth to a boil. Add the celery, the potato, the sea salt and pepper and parsley. Cover, lower the heat and let simmer for 1 hour.

Remove from the heat, add the coconut milk and transfer all but 1 cup of soup to a blender. Process until smooth. Return to the pot with the leftover cup. Mix well and adjust seasonings if needed. Bon appétit!

Keywords: celery, cream, potage, soup

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Crème de céleri

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 à 8 portions 1x

Ingredients

Scale
  • 3 tasses de céleri, en dés
  • 1 grosse pomme de terre, râpée
  • 4 tasses de bouillon de légumes ou d’eau
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre
  • 1/2 c. à thé de graines de fenouil
  • 1/4 tasse de persil frais, haché finement
  • 1 tasse de lait de coconut

Instructions

Dans une grande casserole, porter le bouillon de légumes à ébullition. Ajouter le céleri, la pomme de terre, le sel de mer, le poivre et le persil. Couvrir, réduire le feu et laisser mijoter pendant 1 heure.

Retirer du feu et ajouter le lait de coconut. Transférer la soupe dans un mélangeur, en gardant 1 tasse de côté. Mélanger jusqu’à l’obtention d’une texture lisse. Remettre dans la casserole et incorporer la tasse de soupe mise de côté. Bien mélanger et ajuster les assaisonnements au goût. Bon appétit!

Keywords: crème de céleri, céleri, soupe

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How to Roast Spaghetti Squash

Spaghetti squash is one of my favorite things to roast. I used to dislike it so much, but in time, I realized that the reason I did was because of the way it was cooked. I can’t say it enough, here, al dente is king! After getting the cooking part right, I started experimenting with flavors and toppings. In the interest of keeping things super simple, my go-to recipe is this Roasted Spaghetti Squash with Spinach and Cherry Tomatoes. You can find below the steps I take to roast the squash. I hope you enjoy it as much as I now do.

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How to Roast Spaghetti Squash

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Method: Oven

Ingredients

Scale
  • 1 small to medium spaghetti squash
  • 4 cloves of garlic, with peel, left whole
  • Olive oil
  • Sea salt and pepper

Instructions

Preheat oven to 400˚F. Cut the squash lengthwise and scoop out the seeds and webbing using a spoon. Place the squash halves, cut side up, on a parchment-lined baking sheet Drizzle a generous amount of olive oil into the cavity and season with sea salt and pepper. Using your hands, rub the olive oil on all surfaces of the squash halves. Turn them cut side down, place two garlic cloves in the cavity under each half and poke the skin of the squash with a small knife, maybe 2-3 times.

Transfer to the oven and roast 30-40 minutes, depending on the size of your squash, until tender but not mushy. Remove from oven and let cool slightly. When ready to eat, using a fork, fluff and scrape the flesh, making strands as you go. Keep in the half skins or transfer to a platter. Serve with your favorite sauce or topping. Bon appétit!

Keywords: squash, spaghetti

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Comment cuire une courge spaghetti au four

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 portions 1x
  • Method: Au four

Ingredients

Scale
  • 1 petite à moyenne courge spaghetti
  • 4 gousses d’ail avec la pelure
  • Huile d’olive
  • Sel de mer et poivre

Instructions

Préchauffer le four à 400˚F (200˚C). Couper la courge en deux sur la longueur et retirer les graines. Placer les moitiés, face coupée vers le haut, sur une tôle préalablement recouverte de papier parchemin. Arroser d’un généreux trait d’huile d’olive et frotter avec les mains. Assaisonner ensuite de sel de mer et de poivre. Retourner les moitiés la face coupée vers le bas et déposer deux gousses d’ail sous chacune de celles-ci. À l’aide d’un petit couteau, faire 2-3 incisions dans chacune des moitiés.

Placer au four et rôtir pendant 30 à 40 minutes, selon la grosseur de la courge. Ne pas trop cuire, comme elles sont bonnes al dente. Retirer du four et laisser reposer quelques minutes. Au moment de servir, gratter la chair de la courge à l’aide d’une fourchette. Servir dans les pelures ou transférer sur une assiette de service. Napper de votre sauce préférée et le tour est joué! Bon appétit!

Keywords: courge, spaghetti

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