Sweet peppers sauce for pasta

Posted 30/09/2012 By Francois

Sweet peppers sauce for pasta

Production: 20 – 1 pint  Jars
Preparation: 45 Minutes
Cooking: 2 Hours
Canning (pressure canner): 25 Minutes of processing under  11 lbs of pressure

Today, with our sweet pepper sauce, we are canning some great summer flavors so we can enjoy them during the cold season.

This 100% vegetarian sauce harmoniously combines the tastes of peppers, onions and tomatoes. It is ideal to brighten our winter tables. Chunks of crunchy vegetables remain well below the tooth even after months on the shelf.

This sweet pepper sauce is also perfect for busy people who are short of time but want to eat well. Simply cook the pasta to your taste, open a jar of sauce, heat it and voila. In less than 30 minutes you get a tasty dish of pasta that only need a nice loaf of bread and a good wine.

Brimming with tasty vegetables, this sauce is very easy to prepare and a perfect alternative to the often too salty industrial products available in supermarkets.

This sauce keeps well in the refrigerator for a few days, a few weeks in the freezer, but several months if you take the time to can it. Indeed preserved in this way it retains all its nutritional qualities and taste for at up to 12 months on a shelf.

Sweet peppers sauce

We invite you to discover the pleasure of making your own homemade preserves and to embark on this adventure with the help of our free home canning guide that will explain in detail each step of the process.

Ingredients:
Sweet Green peppers – [4]
Sweet Red peppers – [4]
Sweet Yellow Peppers – [2]
Orange peppers (sweet) – [2]
Plum Tomatoes (28 oz. can / 796 ml.) – [7]
Garlic cloves – [16]
Celery (sticks)  – [10]
Tomato paste (13 oz. can) – [2]
Hot bird pepper – [6]
Olive oil – [1 cup]  (250 ml.)

Steps:
1- Finely chop the hot chillies and the garlic.
2- In a large saucepan heat 3/4 cup of olive oil, add the chilli and garlic. Cook one minute over medium heat.
3- Add the tomatoes and dried herbs. Mix well and simmer for 2 hours, stirring occasionally.
4- Wash, core and cut the sweet peppers into large cubes. Set aside.
5- Peel the onions, celery and cut into pieces (size similar to peppers).  Set aside.
6- Cook the onions and celery in a little olive oil for about 3 minutes over high heat. Add to the sauce.
7- Cook the peppers in a little olive oil approximately 1 minute. Add to the sauce.
8- Add the tomato paste, bring to a gentle boil over medium heat and simmer for about 10 minutes.
9- Coarsely chop the parsley and add to the sauce.
10- Fill the jars, close them well and treat them for conservation.

– – – Home Canning process – – –

25 Minutes of pressure canning under 11 lbs of pressure

        

Recipe for the “Gargantua” spicy lasagna

Posted 09/09/2012 By Francois

Recipe for the “Gargantua” spicy lasagna

Production: 8 – Serving
Preparation: 60 Minutes
Cooking: 25 Minutes

Comforting and full of flavor, here is our lasagna recipe with a tasty spices blend and full of fresh vegetables.

Lasagna, like all other pasta, is gaining in popularity around the world. Mainly because pasta are nutritious, easy to digest and, contrary to popular belief, do not make you fat. Pastas consist mainly of carbohydrates and contain no fat if they are not served with a rich sauce. In addition, they contain large amounts of vitamins B and E. They are universally attractive in addition to being a perfect food for all ages, affordable and deliciously satisfying. They can inspire meal ideas for all budgets.

Lasagna dishes are popular in many combinations: meat, vegetables, seafood, white sauce or bolognaise, etc.. Difficult, therefore, to resist the charm and flavors of the lasagna!

Today we present Jebouffe version of this popular pasta dish. A few months ago we introduced you to our vegetarian version, now it is to the meat and spices lovers that we offer this recipe.

Recipe for the "Gargantua" spicy lasagna

Ingredients:
Tomato paste (5.5 oz/163 ml can) – [1]
Onions  (medium) – [2]
Green Onion – [1 cup]  (250 ml.)
Celery – [1/2 cup]  (125 ml.)
Mushrooms  – [1 cup]  (250 ml.)
Diced tomatoes  (28 oz. / 796 ml can) – [1]
Ground Beef – [1 lbs.]  (454 g.)
Prosciutto ham – [1/4 lbs.]  (115 g.)
Mozzarella Cheese – [10 oz.s]  (300 g.)
Minced Garlic cloves – [4]
Olive oil – [4 tablespoons]  (60 ml.)
Yucatan five-spice – [1 teaspoon]  (5 ml.)
Crushed Red Pepper – [1 teaspoon]  (5 ml.)
Guinea Pepper  – [1/8 teaspoon]  (1 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)
Pasta (Lasagna)  – [12 oz.s]  (360 g.)

Steps:
1- Cut the onions and diced the celery, mince the garlic, cut the mushrooms into thin slices, cut the prosciuto into thin strips and set everything aside separately.
2- Grind together all the spices in a cofee grinder or mortar.
3- In a large saucepan, add oil and the ground spices, warm over medium heat.
4- When the oil is hot, add the sliced ​​prosciuto and cook over medium heat for 2 minutes, stirring constantly.  Remove the Prosciuto  from the oil, drain and set aside.
5- Add the onions and celery in oil. Cook over medium heat for 3 minutes.
6- Add the garlic and cook for 1 minute.
7- Add the ground beef and mix well during cooking. Cook over medium heat until the meat reaches a nice brown color (about 4-5 minutes).
8- Add the tomato paste and stir. Reduce the heat to low.
9- Add the tomatoes without the juice. Cover and simmer 15 to 20 minutes on low heat.
10- Preheat oven to 350F (180C).
11- Cook the lasagna noodles according to the manufacturer’s instructions, cool in cold water and drain. Grate the cheese and set aside.
12- Cover the bottom of the pan with a first row of cooked pasta. Cover with sauce. Divide the  prosciuto slices between the pan.
13- Spread half of the green onions in the pan and about a third of the cheese.
14- Lay a second row of pasta in pan, cover with sauce and the remaining the green onion.
15- Add the last row of pasta and top with the remaining sauce and the cheese. Bake for 25 minutes.

        

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

Ingredients:
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]

Steps:
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.

        

Recipe for Pita-Pizza

Posted 28/07/2012 By Edith

Recipe for Pita-Pizza

Production: 1 – Serving
Preparation: 5 Minutes
Cooking: 10 Minutes

Delicious pita pizzas that melt in the mouth.

Always hungry, even in a hot summer day, we are glad to present a recipe that’s both easy to prepare, tasty and great for lunch when you’re pressed for time.

These delicious pita pizzas, full of good vegetables, offer the advantage of not burdening our stomach while filling our appetite. By choosing to use the whole wheat pita bread we are improving the flavor, while contributing to a better diet.

The basic recipe is very simple and lends itself to many variations to suit your tastes and the ingredients you have on hand. For example, mozzarella cheese can easily be replaced with cheddar, brie, or a delicious goat cheese. Onions and green onions could be replace by thinly sliced ​​leek. The choice of meat (ham, sausage, prosciuto, ground beef, etc.) is almost infinite and still remains optional for those who prefer a vegetarian version.

While pizza sauce is pretty spicy, nothing prevents you to add chilies, garlic, ginger or any other spices to raise the heat factor even more.

Imagine, visualize, anticipate the pita-pizza that makes you salivate and get started.

Recipe for Pita-Pizza

Note: the 3 illustrated pita-pizzas are:
-a vegetarian version with cauliflower and tomato
-a classic pepperoni, mushrooms and cheese
-a spicy Hungarian paprika flavored one, very generous in meat

Ingredients:
Small pita bread (whole wheat) – [1]
Pizza Sauce – [2 tablespoons]  (30 ml.)
Green Onion – [1/8 cup]  (35 ml.)
Minced Onion – [1/8 cup]  (35 ml.)
Green pepper (sweet) – [1/8 cup]  (35 ml.)
Paris mushrooms – [1/8 cup]  (35 ml.)
Mozzarella Cheese – [1/4 cup]  (65 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- Place the pita bread on a baking sheet.
3- Thinly slice all vegetables.
4- Spread pizza sauce on pita bread.
5- Layer the vegetables and meat on the sauce.
6- Cover with cheese.
7- If necessary, sprinkle with spices.
8- Bake for 8 to 10 minutes.

        

Recipe for Carambar caramel cakes

Posted 22/07/2012 By Edith

Recipe for Carambar caramel cakes

Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

It’s summer, it’s hot so no heavy baking today… Just some simple mini-cakes with Carambar (french caramel).

The carambars, small treats from France are almost unknown in america but very popular in Europe and many African contries.

I’m not sure if it’s for their very sweet and caramel taste that they are so popular. It is certainly not for the ingredients: glucose syrup, sweetened condensed milk, sugar, hydrogenated coconut oil. So it is perhaps for little gags found in the package.

Nevertheless, we must recognize that this industrial caramel has a particularly pleasant taste that is well suited to flavor several types of desserts. In our recipe, largely inspired by the site Marmiton, we opted to make individual portions.

As a bonus, kids and adults can have fun on the site http://www.carambar.fr/ where one can download fun Carambar wallpapers and learn all about the candy from its original design to its development. A selection of jokes with competition, and even coloring and many little surprises for fans of the bar.

In the end the mini-cake tastes good, not too sweet nor too caramelized. It melts in your mouth and with a scoop of ice cream it will top a meal in style.

Recipe for Carambar caramel cakes

Ingredients:
Carambar’s caramel (original) – [29]
Butter – [1/2 cup]  (125 ml.)
Milk – [1/2 cup]  (125 ml.)
White Sugar – [3/4 cup]  (190 ml.)
Eggs  – [3]
Flour (all purpose) – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)

Steps:
1- Preheat oven to 350 F (180 C).
2-  In a small pot, over low heat,  melt 20 carambars with the butter and the milk.
3- Cut into small pieces and set aside 5 of the remaining carambars.
4- In the large mixer bowl, beat the eggs with the sugar. Add the flour and baking powder.
5- Once the carambars are fully melted, add the mix to the preparation of step 4.
6- Pour into some square cake mold (buttered and flowered).
7- Bake 25 to 30 minutes for 8 individuals cakes or 40 minutes for a single large one (in a bread mold).
8- Once the cakes are baked, cut the remaining 4 carambars in half, lengthwise, and place the pieces on the hot mini cakes.