Honey Peanut Veggies Stir Fry – It’s peanut butter day!!!

Honey Peanut Veggies Stir Fry

Honey Peanut Veggies Stir Fry - Tartine & Maple

So today is peanut butter day!!! yep, that’s right! I discovered recently that there is a food “holiday” almost every day! Yesterday was pie, tomorrow is Irish Coffee (why didn’t it fall on a week-end…), and today is peanut butter!

I mean we could talk all day about or favorite things made with PB, or how we just like to eat it out the jar. But here a few things to know about PB:

– It was used hundreds years ago by the Aztec Native Americans

– On the healthy side, Peanut butter (and peanuts) provides protein, vitamins B3 and E,magnesiumfolatedietary fiberarginine,[7] and high levels of the antioxidant p-coumaric acid.

– BUT, Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids that are thought to be a cause of atherosclerosiscoronary heart disease, and stroke. So go with Natural PB!!! I made the switch a year ago, and I love it!!!

Of course there are tons, I mean loads of baking recipes with PB, but it is also very tasty in savory dishes! In my recent search for new veggie recipes, I came across this one from Carrie On Vegan. Of course I didn’t follow it to the T, but just not even thinking about what I was doing, I ended up with a very tasty veggie stir fry! Even hubb and the kids devoured it!! WIN!

Everyone enjoys PB day!!!

Everyone enjoys PB day!!!

There are no real measurement there, because I didn’t intended to make this recipe for the blog, and as any stir-fry, it’s open to your own creativity!

So in my stir fry, I had:

1/4 onion sliced

2 celery stalks

about 1 cup of shredded white cabbage

1 carrot, sliced

a few broccoli florets

3 big kale leaves, chopped

For the sauce:

1 tbsp natural PB

1 Tbsp honey

1 Tbsp balsamic vinegar

1 Tbsp soy sauce

pepper

In a wok or large pan, star your stir fry: preheat with a tsp of oil, then add veggies in the order listed. Cover with a lid for a few minutes to steam the veggies.

In a bowl, add the ingredients for the sauce, put in the microwave for 30 sec to soften the PB and honey and stir. Add to the stir fry and blend well. Cook for another 2 min and serve! Add some Tabasco for an extra kick!

Could work very well with a beef or chicken stir fry, and served with plain rice.

Enjoy Your PB night!

That's me enjoying my PB night...

That’s me enjoying my PB night…

XOXO

Tartine

Related post:

Peanut Butter & Jam Popsicles: a treat that’s good for you… and the kids

Lavender French Toasts. “Pain Perdu a la Lavande”

Lavender French Toasts

I’m back!!!!!!!!!!

OMG, I’m sorry it took so long for me to post again, but the last 2 weeks have been I.N.S.A.N.E!!!! Not only my son started full-time kindergarden, but I also have twice the work to do at my current job (yes, I do have a real full-time job…), since one of my associate left… hugh!!!

1st day of school in pics!!!

Anyway, while the job part is not getting better yet, the school part is. My son is just loving school, and I am so glad we made the choice to place him a French school! He is already coming back with new words and sentences everyday!!! On the flip side, I’m under pressure to speak french only at home. How hard could it be when you’re a born french? It is super hard when you work full-time in english, your husband speaks english, and your youngest is in an english daycare!!! Not that easy to turn on & off the french switch! But my son’s progress really motivates me!

So speaking french, here is what we cooked last week-end: Lavender French Toasts! HUUMMMMM!!! So flavorful! with a hint of rose water, it’s a nice end-of-summer touch to your late breakfast! It must be a girlie dish though, only me and my daughter loved it!

Did you know that in France, French toast is called pain perdu, which means “lost bread”. It is called “lost bread” because it is a way to reclaim stale or “lost” bread. The hard bread is softened by dipping in a mixture of milk and eggs, and then fried. Make sense, right? Where I come from, we usually use brioche for the recipe, as it is a richer and sweeter type of bread. Since the base of brioche is alrady egg and butter, it really adds to the whole comforting taste of french toast!

If using fresh brioche, let it stale for a few days, or dry the bread in an oven at just 100F until hard, but not toasted. If you want the lavender taste, prepare your milk at least an hour before. Or, alternatively, use lavender flavoring.

Bon apetit, and happy back to school madness to all parents out there 🙂

Ingredients (2 (4 slices))

  • 4 brioche slices
  • 1 cup milk
  • 1 egg
  • 1 t dried lavender buds
  • 2 t honey
  • 1/2 t rose water
  • 2 T butter
  • icing sugar for dusting

Instructions

  • Heat the milk with lavender in a saucepan until milk is shimmering. Let sit for an hour. Then pass the milk through a sieve. Disregard the lavender buds.
  • Beat together egg, milk, honey and rose water. Pour in a dish where you can fit all the brioche slices side by side.
  • Dunk each slice of bread in egg mixture, soaking both sides. Leave it to soak until the brioche is soft all over, but not falling apart!
  • Heat a pan over medium-low and add half the butter.
  • Place 2 slices in pan, and cook on both sides until golden. Repeat with other 2 slices.
  • Dust with icing sugar. Serve hot with a side of berry jam.

For the easy to share, print and e-mail recipe, visit my Recipage.

You may also like:

Lavender Panna Cotta

Raspberry & Rosemary Sherbet

Blueberry Almond Tart

Linked to those parties:

Tatertots & JelloSix Sisters’ StuffBe different… Act NormalSweet as Sugar CookiesCrumbs & ChaosGingerbreadTutus & Tea PartiesToo Much Time On My HandA Crafty CookCherished TreasuresI Heart Nap TimeAddicted to Recipes, Just Winging ItThe Foley FamSumo’s Sweet StuffCraft O ManiacWatch out MarthaSkip to my LouThe Winthrop ChroniclesLove Bake Good CakesBack 4 SecondNap Time CreationsMandy’s Recipe BoxChef in TrainingCrazy for CrustLil’LunaDJ Sugar Shack

Update post publishing:

September 21st, Lavender French Toasts was featured on Scrumptious Sunday party of the addictive blog: Addicted to Recipes!!! Thank you!!!

I was featured, I was Featured by Addicted to Recipes

Tomato Gazpacho, get that summer in a soup!!!

Tomato Gazpacho

Heads up people! Summer is almost over!!!!

Sorry if I’m breaking the news to you, but it’s unfortunate facts… But there is still the long week-end to enjoy before it really tastes like fall. Even if its official date is September 22nd, for me, like most of you, it starts right after Labor day: School, dead leaves, shorter days, rain (thanks BC) are not waiting 22 more days, you know…

This year particularly, I feel very anxious about this summer end. My oldest kid, my son Matthew, is going to school for the 1st time!!! Well kindergarden, but still! He is not a baby anymore!!! Well of course, he is 4 after all. But every kid is a baby until they go to school, no???

Anyway, let’s enjoy it. Let’s enjoy those wonderful products of summer, like fresh ripped tomatoes! If you are one of those lucky ones and have had so many tomatoes in your garden, that you just don’t know what to do with them (and I envy you, I had NOTHING growing this year …), this is the perfect recipe for using them all!

Gazpacho is a cold soup with a tomato base, originating from Spain. But you can read more about it here.

Super fresh, zesty and a bit spicy, if you like it this way, you can customize to the infinity and slurp on it at any time!!!

Happy Labor Day week-end!!!!

Ingredients (5 cups)

  • 5 or more ripped tomatoes
  • 1 cucumber
  • 1 T lemon juice
  • 1 T olive oil
  • 1 garlic clove
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t tabasco
  • fresh chives and basil

Instructions

  • Peel the cucumber, dice the garlic and herbs, chop all the veggies. Place all ingredients in a blender or food processor, and blend until there is no more visible chunks.
  • Refrigerate for a few hours before serving. Serve in bowls, glasses or shallow plates. You can add more chopped basil, drops of olive oil, or dollops of fresh goat cheese for serving, and side of toasted bread, tapenade and cheese.

For the easy to print, share and e-mail recipe, visit my Recipage.

You might also like:

Tomato Mozzarella Pizza

Quinoa Tabouleh

Lemon & Sage grilled Chicken

Linkies

Tatertots & JelloSix Sisters’ Stuff,  Be different… Act NormalCrumbs & ChaosGingerbreadI Heart Nap TimeAddicted to RecipesThis Chick CooksLittle Becky HomeckyRattlebridge FarmToo Much Time On My HandTutus & Tea PartiesCherished Treasures

Quinoa Tabouleh, best side to your BBQ!

Quinoa Tabouleh

Usually prepared with bulgur or couscous, Tabouleh is amazing with quinoa! Quinoa has so much goodness to it, if you haven’t tried it yet, now is time!

This side dish is the perfect addition to your BBQ feast; refresing, healthy and zesty, everyone will enjoy a scoop of it, really, everyone! It answers to pretty much all kinds of diet: vegan, dairy free, gluten free… and more, but none the less, amazingly tasty!

Very easy to prepare, but must be done in advance!

Enjoy the rest of your summer!

Ingredients: for a dozen guests, as a side dish

  • 1 & 1/2 cup quinoa
  • 2 & 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup golden raisins
  • 1/2 red onion finely chopped
  • 1 orange pepper, finely chopped
  • 1 cucumber, diced
  • 3 or 4 tomatoes, diced
  • 1/2 t Tabasco
  • 1 t salt
  • 1/2 t pepper

Directions:

  • The day before, or morning of, cook your quinoa in the water; on high until it starts boiling, then 10 min on low, covered. If water is left after that, remove all excess with a strainer. Do not over cook, the quinoa will absorb other liquids later!
  • Let the quinoa cool to room temperature, then add lemon and oil. Refrigerate overnight, or until completely cold.
  • Once cold, add to the quinoa all the remaining ingredients. season to taste. Refrigerate again for at least another 2 hours before serving.
  • Serve really cold, as a side dish. Best done the day before, so all the flavors marinate together. Your vegetables won’t get soft until the 2nd or 3rd day.

Find the easy to share, print and e-mail recipe on my Recipage.

You may also like:

Raspberry Pistachio Chicken Salad

Cheeseburger, outside in

Hibiscus Tea

Linkies

Too Much Time On My HandTatertots & JelloI Heart Nap TimeNap Time CreationsMandy’s Recipe BoxI’m Topsy TurvyChef in TrainingReasons to Skip the HouseworkFunky Polkadot GiraffeSugar Bee CraftsHope StudiosNot just a housewife33 Shades of GreenSumo’s Sweet StuffLove Bake Good CakesDJ Sugar ShackThis Chick Cooks

Post publishing updates:

September 6th: This recipe was featured on the top 6 savory recipes of  Whatcha’ Whipped Up, from the delicious blog: DJ”s Sugar Shack! Thank you so much!!!

Tomato Mozzarella Pizza. Bring’em to the yard!!!!

Tomato Mozzarella Pizza

Last minute get together are always the best, don’t you think?

This past week end, we have enjoyed the hottest temperatures so far in Vancouver. So hot, that we could stay, without a sweater, up to midnight, on the patio, without a chill. Big deal you’re saying? It is a HUGE deal!!! Obviously, you haven’t followed my constant ranting about the weather…
Anyway, I had plan to make this delicious classic pizza for us and a friend. Once settling on the patio, we saw our next door neighbors getting the table ready for their outdoor dinner and we invited them to join (my pizzas are always too big for 3 anyway…). They had prepared a beautiful salad already, so they just brought it over, and it went perfectly well together. Then we waved at the other neighbors from 2 houses down, on their roof (they have been working on it for the past month, poor guys with this heat) and invited them too!!! We ended up being 7 of us on the patio enjoying pizza, fresh rosé wine and casual talk with cooling  breeze and a summer sky full of stars. It was nice!!!! And best of all, totally unplanned!

With such a delicious classic pizza, you’ll attract anyone to your yard! Gooey  cheese and his BFF tomato are such wonderful topings for pizza, you can’t ever go wrong, and you can never have too much of either!!!
I have been making home made pizza dough ever since I got a bread machine, never before that. It is a appliance I couldn’t live without now. Just toss in there your ingredients and forget about it!
Then when I started typing this recipe, I wrote “optional” next to a few ingredients, only to realize how useless… See, homemade pizza is like a white canvas waiting for your creation ( that’s pretty, no?), put whatever you want on it!!! I’m only sharing this recipe hoping that it will inspire you to create your own as well!!!

So enjoy and let me know: what is your favorite toppings combo???
Bon appétit!!!

Ingredients (6-8)

    For the dough

    • 2 cups white flour
    • 3/4 cup whole wheat flour (or all white, if you prefer)
    • 1 cup water
    • 2 T olive oil
    • 1 t salt
    • 1 t sugar
    • 1 t dry bread yeast
    • 1 t Italian seasoning

    For the sauce

    • 1 can (5.5 oz) tomato paste
    • 1 fresh tomato
    • 2 T olive oil
    • 2 garlic cloves, minced
    • 1 t sugar
    • 1 t Italian seasoning
    • 1/2 t salt
    • pepper

    Toppings

    • 2 T Dijon mustard
    • 2 cups shredded dried mozzarella cheese (the supermarket kind)
    • 4-6 fresh tomatoes, sliced
    • 2 fresh mozzarella cheese balls
    • 6 slices of prosciutto (omit for vegetarian version)
    • 2 T tapenade
    • sliced sun-dried tomatoes
    • fresh oregano
    • fresh basil
    • salt
    • pepper

    Instructions

      For the dough

      • Place all ingredients in a bread machine. Start the “dough” program. It should take about 1h30. If you don’t have a bread machine, you can follow those instructions: http://www.videojug.com/film/how-to-make-pizza-dough-2
      • At the end of the program, preheat oven to 450. Flatten your dough on a surface sprinkled with flour, to whatever shape you’ll like. I used a baking tray about 11″ * 17″. Lightly oil and flour your baking tray/dish, before placing the dough.

      For the sauce

      • Place all ingredients in a blender or food processor until well blended.

      The toppings

      • Spread the mustard on the dough, then spread the tomato sauce.Cover with the shredded mozzarella.
      • Add the sliced tomatoes to cover the whole surface, the sliced fresh mozzarella cheese, prosciutto and sun-dried tomatoes.
      • Distribute evenly the tapenade on the fresh cheese, sprinkle with salt, pepper and oregano.
      • Bake for about 15 min, until edges are golden, cheese bubbly, and the crust can be easily lifted from the pan. Sprinkle with fresh sliced basil before serving.

      The beautiful salad that my neighbour brought over:

      For the easy to share, e-mail and print recipe, visit my Recipage.

      Lil\'Luna

      Veal & Carrots Tagine.

      Veal & Carrots Tagine

      You may know or not, right now is Ramadan. Where I live today, no one around me is observing Ramadan. But in France, a few of my friends were. Moroccans or Tunisians for the most part, my friends and their families who were following this month-long fast, were always eager to share with others their wonderful sundown dinner. As soon as the sun comes down, the food comes out! And oh my! What food!!! I love pretty much all food dishes from North Africa: the Couscous (which for them is not only the bulgur, but a whole meal with meats, veggies and sausages cooked together), the pastries (way too time consuming to do for me) and of course, the Tagines!!!! In thousand different sorts, each families seemed to have their own recipe! So don’t stress yourself searching for THE recipe, there isn’t one. There are basics ingredients that are similar, but the combination remains up to your liking.
      I have a few favorite, like chicken with lemons, lamb with prunes, or the all vegetarian version. That day, I had a lot of carrots to use, so I tried veal and carrots.
      Although Tagines get their name from the dish they are cooked into (a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base during cooking. The cover is so designed to promote the return of all condensation to the bottom (thanks Wiki)), you don’t need that specific dish to get great results. A good roasting pan with a lid will do, trust me, that’s what I used all those years before I got offered the fancy Le Creuset Tagine dish!
      If you like combination of meat and fruits, sweet and spices, you will love Tagines! Just google it and pick whatever version sounds the best to you! But this one my friends ( from a french cooking book), doesn’t need a change to it, it was perfect!

      صادق

      (apparently, it’s Arabic for Bon Appetit!)

       

      Ingredients (serves 6)

      • 2 lbs veal shank or shoulder, in big chunks
      • 1 & 1/4 lbs carrots peeled and cut in big chunks
      • a dozen dried apricots
      • 2 garlic gloves, minced
      • 1 large onion, sliced
      • 1/2 cup orange fresh juice
      • 1 cup of chicken or veal broth
      • 2 T olive oil
      • 2 T honey

      The spices

      • 10 black peppercorn, grinned
      • 1 t fresh minced ginger
      • 1 t powdered cumin
      • 1 t curcuma
      • 1/2 t nutmeg
      • 1/2 t saffron
      • 1 clove

      Instructions

      • Braise the onion and garlic with 1 T of oil in a large sauté pan, on medium heat, until golden. Remove and place in the Tagine dish.
      • Using the same pan, add the remain oil and braise the veal chunks until golden brown, on medium-high heat. Once all seared, lower the heat to low. Add all the spices and mix well to coat all the meat. Then add the orange juice and broth. Let simmer for 5 min.
      • Place the carrots and apricots on top of the onions in the dish. Then add the veal on top, pour the cooking juices all over. Drizzle everything with honey.
      • Cover and cook for in a preheated oven at 400, for about an hour, or until the meat and carrots are fork tender. Check at 30 and 45 min to make sure there is still liquids in your dish. If not, or low, add more water or broth. At the end, you should have just a little sauce remaining and it should look syrupy.
      • Serve with couscous, quinoa or potatoes and some Harissa (a Tunisian hot chili sauce) or chili flakes

      Find the easy to share, email and print recipe on my Recipage.

      Hibiscus Tea, or Agua de Jamaica

      Hibiscus Tea, or Agua de Jamaica

      Well, I am not enjoying those beautiful sunny days… I have been battling a nasty ear infection and therefore I’m stuck at home… Although, when leaving the pharmacy for my antibiotics prescription, I couldn’t resist visiting my favorite speciality food store; Galloway’s. And as usual, starting to browse through the shelves, with no idea in mind of what to buy. I don’t even feel like cooking… What??? Yep… It hurt…

      But then I saw a bag of dried Hibiscus flowers, and reminded me when my mom was coming back from Egypt (she went at least 3 times touristing), she would always bring some home. It is a flower, but when infused, it taste tangy, kind of like cranberry juice. And the reddish color is so beautiful! Anyway, I haven’t drink this in over a decade, and I remembered that it is supposed to be high in vitamin C. Sold!

      When back home, doing a bit of web research, I found out that this tea is also a natural diuretic recommended in weight loss diet. There’s also at least one government study that shows that hibiscus tea lowers blood pressure. Good huh?

      I also found that in California, this tea is prepared with some spices; ginger, cinnamon, all spices… and is also called “Agua de Jamaica”, so that’s what I tried today…

      At least it’s easy, refreshing, and it is good for my poor health 😦

      Even not sick, you will for sure enjoy this on a hot summer day, or serve it at a BBQ instead of usual cranberry juice. You can substitute sugar for Stevia for a no-carb version!

      Enjoy, and don’t do like me: dry your ears carefully when coming out of the pool, mostly if it’s windy, trust me…

      Ingredients (8 cups)

      • 2 quarts water
      • 3/4 to 1 cup sugar or other sweetener (I used Stevia)
      • 1 cup dried hibiscus flowers
      • 1/2 cinnamon stick
      • A few thin slices ginger
      • 1/2 sliced and grated vanilla bean
      • Lime juice
      • Orange or lime slices for garnish

      Instructions

      • Put 4 cups of the water and the sugar in a medium saucepan (if using Stevia, do not add before cooking, but after straining the tea). Add cinnamon, ginger slices, and vanilla. Heat until boiling and the sugar has dissolved. Remove from heat. Stir in the dried hibiscus flowers.
      • Cover and let sit for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, cinnamon, and vanilla bean.
      • At this point you can store ahead the concentrate, chilled, until ready to make the drink.
      • Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor.
      • Serve over ice with a slice of orange or lime.

      Find the easy to share, e-mail, print recipe on my Recipage.

      Linked to those great parties:

      Lil\'Luna