Cette recette provient d’un vieux livre de cuisine végétarienne dans lequel ma fille, Elza, puise des recettes depuis des années. En fait, nous ne nous rappelons pas comment ce livre a atterri dans sa cuisine. Elle pense que je lui ai donné (après l’avoir sans doute trouvé dans une librairie d’occasion à Montréal), et quant à moi, je suis persuadée qu’elle l’a trouvé sur un trottoir de Montréal, son lieu favori de découvertes. Quelle que soit son origine, il regorge d’excellentes recettes végétariennes  et celle qui est reproduite ci-dessous est une des favorites d’Elza car elle ADORE les champignons sous toutes leurs formes. Le titre français du livre est “Sans Viande. Une façon différente de se nourrir” de Karen Brooks. Il a été publié à l’origine aux États-Unis en 1974, sous le titre suivant: “The Forget About Meat Cookbook”.  Nous espérons que vous aimerez ce plat divin de champignons autant que nous! ]]> https://foodtalks.recaa.ca/plat-divin-de-champignon/feed/ 0 https://foodtalks.recaa.ca/annes-comfort-food/ https://foodtalks.recaa.ca/annes-comfort-food/#comments Thu, 15 Sep 2016 17:01:20 +0000 https://foodtalks.recaa.ca/?p=310 ... Read more »]]>

Pasta has always been my comfort food. I should say more specifically, Asian noodles,I usually like my noodles in an Asian broth; it can be a Vietnamese broth or a Ramen noodle soup (Japanese) or even a cold Sichuan soup. The wonderful thing about noodles is that you can customize them to your own taste buds and create delicious meals with leftovers; you can eat noodles chili hot, sour, salty, cold with vinegar or lemon. Of course, with soy sauce or sesame oil or toasted sesame (black or white) a yummy nutritious dish for lunch, supper or a snack.

And Asian noodles are ready within 3 minutes! Like Italian pastas there are quite a few kinds of pasta. The ones in this photo are rice and egg noodles. One can also buy soya and wheat noodles. Most supermarkets will carry at least one variety of Asian noodles.

An easy way to experiment with your own taste buds is to buy a few packets of one portion noodles ( ramen or other Chinese noodles) that includes a packet which creates a broth. Follow directions on the package and voilà, you have a noodle dish.

Try adapting the next package by using your own broth. I usually substitute the small packet of broth with a healthier one (too many chemical preservatives in the packaged broth) I use my own homemade chicken broth or an organic carton of chicken broth or cubes of clear vegetable or beef broth.

Suggestions for ingredients :

Vegetables : leafy greens (spinach, chard, beet leaves and even left over lettuce from a salad) spring onions or chopped red or white onions, sprouts. Vegetables can be added when the broth is hot.

Protein : Bits of chicken, pork, beef, tofu, a boiled egg.

Garnish : cilantro, parsley, spring onions, bean sprouts and grated ginger (not a paste, small bits) fresh green or red chilies (you decide the strength of the chilis). You can even add some crushed dried chiles.

Side Accompaniements : Usually cucumbers chopped in small bits with a bit of soya sauce, seseme oil and lemon to taste; and my favourite cabbage is a hot Kim Chi, a Korean pickle which is hot, salty and garlicky. There is also a radish and cucumbers marinated in the same way.

Sauces : Again this is an individual taste so experiment! The basics are : soya sauce with some vinegar and a bit of sugar. You can make this chilli hot by adding chopped chillies. Another combination : soya sauce, lemon and a touch of sesame. (very good on cucumbers) Pour the sauce over the accompaniments and when you use them with the noodles they will add more flavour to the broth. Delicious.

Never use cream sauces in Asian Soupy Noodle dishes.

I have included here a link for  a simple soya Asian salad dressing: Simplest Asian Dressing recipe | Epicurious.com

Photo credit, caribbeanpot.com

This recipe is from my home country. Growing up in Barbados we always had our own vegetables and raised chickens. This recipe is one of the ways to make the recipe using the same methods and similar ingredients. We didn’t use lemons, because we had limes. We used lots of green onions because we grew them. You can add a little fresh thyme and pepper when you cook the chicken for more flavour. It tastes different here, in Canada, because the chicken and vegetables we had were always very fresh (not frozen). It is very good served with sweet potato. Enjoy!