Summer treat Archive

Chili stuffed zucchini Tex-Mex style

Posted 26/08/2012 By Francois

Chili stuffed zucchini Tex-Mex style

Production: 6 – Serving
Preparation: 90 Minutes
Cooking: 20 Minutes

Tasty trays of chili stuffed zucchini.

Zucchini or courgette is one vegetable to consume without moderation since his caloric intake is very low: 15 kcal/100g. Composed of 95% water, it is also an excellent source of fiber (0.5 g for a small vegetable to 1.5 g/100 g for bigger). Raw or cooked it does not taste much indeed, but topped with a spicy sauce with some onions, peppers, celery where legumes are added, it gives a very consistent and excellent dish to taste.

In this recipe we chose to stuff the zucchini with hot Mexican chili is rich in protein (with beef and beans).
Finally, the trays can be gratin with cheese of your choice.

Delicious and full of vitamins these trays are tasty, although less crispy when warmed in the microwave the next day.

Chili stuffed zucchini Tex-Mex style

Ground Beef – [1 lbs.]  (454 g.)
Black beans (19 fl. oz/540 ml can) – [1]
Zuchinnis – [6]
Plum Tomatoes – [6]
French shallots, minced – [1 cup]  (250 ml.)
Minced Celery – [1 cup]  (250 ml.)
Diced sweet Red peppers – [1/2 cup]  (125 ml.)
Diced sweet green peppers – [1/2 cup]  (125 ml.)
Capers – [1 tablespoon]  (15 ml.)
Laurel leafs – [3]
Dried thyme – [1/2 teaspoon]  (3 ml.)
Hot bird pepper – [2]
Minced Garlic cloves – [3]
Olive oil – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste – []
Favorite Cheese – []
Tomato paste (5.5 oz/163 ml can) – [1]

1- Wash and cut all vegetables.
2- Rinse and drain black beans.
3- In a large saucepan, brown the meat in olive oil, a bird pepper finely chopped and minced garlic cloves.
4- Remove the meat when it is brown. Set aside.
5- Add the tomatoes to the pan, 3/4 of the shallots, peppers and celery. Reserve remaining chopped vegetables for Step 8.
6- Bring to a boil, add the last bird pepper, bay leaves and thyme. Cook over high heat, stirring constantly for 5 minutes.
7- Add the meat and beans and simmer over low heat for about an hour.
8- Adjust the seasoning, add the capers, the rest of the reserved vegetables and tomato paste. Simmer 15 minutes on low heat.
9- Preheat oven to 350F (180C).
10-  Wash and cut the zuchinnis in half lengthwise.
11- Using a spoon or remove about half of the zucchini flesh and all the seeds.
12- Brush the inner surface of zuchinnis with some olive oil.
13- Place the half zuchinni on a cookie pan.
14- Fill the  zuchinnis with the chili sauce.
15- Cover generously with cheese and bake for 15 to 20 minutes.

Cold Chicken and Humus Burger

Posted 23/07/2011 By Francois

Cold Chicken and Humus Burger

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 0 Minute

During the hot days of summer we like to find products on our plates that are refreshing, nutritious and tasty. Here is the recipe for a little cold burger, tasty and quick that will support you until the evening.

Cold Chiken and Humus Burger
Cooked Chicken – [1 cup]  (250 ml.)
Mayonnaise – [2 tablespoons]  (30 ml.)
Lemon juice  – [1 tablespoon]  (15 ml.)
Onions – [2 tablespoons]  (30 ml.)
Sweet Peppers – [1 tablespoon]  (15 ml.)
Humus – [2 tablespoons]  (30 ml.)

1- Finely chop the onions and peppers.
2- Cut the cooked chicken coarsely.
3- In a bowl mix all ingredients (except bread and humus).
4- Adjust the seasoning to taste.
5- Spread one side of the bread with humus.
6- Divide the chicken mixture between the burgers.
7- Add a fresh vegetable (eg a thin slice of tomato) before closing the burger.

Humus (basic recipe)

Posted 22/07/2011 By Francois

Humus (basic recipe)

Production: 500ml.
Preparation: 10 Minutes
Cooking: 0 Minute

Initially from the sunny Mediterranean, this spread can be served in may ways and is an excellent source of protein.
This simple mashed chickpeas puree flavored with sesame and garlic can easily be used as a starting point for hundreds of variations by the simple addition of spices, herbs, peppers, vegetables etc. ..
Here is a simple basic recipe very easy and economical to make at home.



Chick Peas – [3 cups]  (750 ml.)
Thahini (sesame cream) – [2 tablespoons]  (30 ml.)
Lemon juice  – [1/4 cup]  (65 ml.)
Olive oil – [1/4 cup]  (65 ml.)
Garlic cloves – [3]
Salt & Pepper

1- Rinse and drain the chickpeas.
2- Reduce the chickpeas in a puree.
3- Crush the garlic cloves in a garlic press or chop finely.
4- add to the chickpeas puree.
5- Add the lemon juice and tahini.
6- Stir in a food processor or blender.
7- Gradually add the olive oil until desired consistency (creamy).
8- Add salt and pepper to taste.
9- Serve as a sauce, condiment in a sandwich or as a dip with vegetables or chips.

Cherry Clafloutis

Posted 15/07/2011 By Francois

Cherry Clafloutis

Production: 6 – Serving
Preparation: 15 Minutes
Cooking: 30 Minutes

A easy, quick and so delicious dessert to make the best of the cherry season.
There are hundreds of versions. Here are ours:

Cherry Clafoutis

Flour (all purpose) – [ 1/2 cup]  (125 ml.)
Salt – [ 1/4 teaspoon]  (1 ml.)
Egg (large) – [2]
White Sugar – [4 tablespoons]  (60 ml.)
Milk – [ 3/4 cup]  (190 ml.)
Vanilla extract – [ 1/2 teaspoon]  (3 ml.)
Cherries – [2 cups]  (500 ml.)
Butter (unsalted) – [1 tablespoon]  (15 ml.)

1- Wash, pit and halve the cherries.
2- Pre-heat the oven to 425 F (220 C).
3- Mix together flour, salt, eggs, 2 tablespoons of sugar, milk and vanilla extract.
4- In a food processor or blender, shake 45-60 seconds to get a homogeneous batter.
5- Set aside the batter.
6- In a ovenproof skillet, melt the butter over medium heat.
7- Add the cherries and cook gently in butter for 2 minutes.
8- Sprinkle 2 tablespoons of sugar on the cherries and stir a little to help it melt.
9- Cook to get a little syrup from the melted sugar, the butter and the cherries juice (2 minutes).
10- Pour the batter over the cherries.
11- Bake in the oven for 25 minutes.

Tuna Stuffed Avocados

Posted 06/07/2011 By Francois

Tuna Stuffed Avocados

JeBouffe Favorite

A JeBouffe favorite


Yield: 6 Stuffed half-avocados
Preparation: 10 minutes

A touch of freshness in the plate with this quick but delicious recipe.
A perfect dish for a improvised but nutritious meals.

Tuna stuffed avocados

1 can of light tuna in oil
3 ripe avocados
4 tablespoon minced onion
2 tablespoon of chopped celery
Zest and juice of 1 lemon
1 teaspoon of Alepp pepper
4 tablespoon of mayonnaise
salt and pepper to taste

1 – Zest the lemon and set aside.
2 – Extract the lemon juice and set aside.
3 – Halve and pit the avocados. Sprinkle the halves with lemon juice.
4 – Slice the onion to produce 4 tablespoon and celery for 2 tablespoon
5 – In a bowl, combine onion, celery, tuna, pepper, mayonnaise, half the zest and all the remaining lemon juice.
6 – Mix well and adjust salt and pepper to taste.
7 – Divide into the 6 halves avocados.
8 – Use the remaining zest as a decoration.