Sautéed Pepper and Onion Tapenade: Tapenade is a Provençal dish traditionally consisting of puréed or finely-chopped olives, olive oil and capers. Popular in the south of France, Tapenade is generally is eaten as an hors d’œuvre spread on bread. We’ve added some freshness from the garden to our version of this classic French dish.
Ingredients: 1 can (398 ml) of pitted green olives 1 can (398 ml) of pitted black olives 2 green peppers 1 onion 2 cloves of garlic 4 tbsp of Olive Oil 1 hot pepper Fresh Oregano leaves
Method: Cut up the peppers and onions. In a large pan, add the olive oil and allow to heat. Sautée the peppers and onions until browned (about 10 minuted), add the oregano leaves and mix well. In a food processor, add the olives and the sautéed mixture. Pulse until you reach desired texture (should be that of a chunky spread). Serve as a spread with fresh bread.
Cheddar and Sage Spread: Sharp cheddar and fresh sage are two flavors that marry so well together. With a hint of Dijon, this flavorful cheesy spread is a perfect appetizer along with some fresh bread!
450g of sharp cheddar
2 tbsp of dijon mustard
4 tbsp of Olive Oil
1 bunch of fresh sage leaves
Place all of the ingredients into the food processor. Process until smooth. Spread on your favorite fresh bread 🥖
Fennel Salad: Fennel is part of the carrot family and is indigenous to the shores of the Mediterranean. It is an aromatic herb with many culinary and medicinal uses. It has a mild licorice flavor and can be used in a variety of salads and soups. Fresh fennel salad not only has many health benefits but also packs a whole lot of taste!
Ingredients: 1 fennel bulb, sliced thin 1 orange ½ cup of Greek black olives 2 tbsp of Olive Oil 1 tbsp of red wine vinegar Fresh basil leaves (sliced) ½ cup of Feta cheese (crumbled) salt and pepper to taste
Method: Cut the orange in half, juice half the orange and set aside. In a large bowl, add the thinly sliced fennel, drizzle with the olive oil and fresh squeezed orange juice. Cut the other half of the orange into slices and then quarters. Add the orange slices, olives, basil, salt and pepper and feta cheese to the bowl. Mix well and add the tablespoon of wine vinegar. Serve as is or as a side dish with grilled meats or fish.
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Mediterranean Tilapia: One of my favorite meals in the summertime is fish. It’s hearty yet light and it leaves you feeling satiated buy comfortable on a hot summer night. We’ve paired up meaty Tilapia with Mediterranean flavors that are purfect for a dinner below the summer stars.
Ingredients: 3 Tilaipa fillets 1 bunch of green onions 1 14 oz can of cherry tomatoes ½ cup of pitted black olives A handful of fresh basil leaves ½ cup of crumbled feta cheese salt and pepper
Method: Cut up the green onion and add it to a pan. Place the tilapia fillets on top of the green onions
and sprinkle with salt and pepper
. Pour over the cherry tomatoes and olives. Add the basil leaves, cover the pan and turn on to medium heat. Once the tomato sauce starts to bubble, turn the heat down to low and allow to cook for 15 minutes (or until the fish is cooked through). Garnish with feta cheese. Serve on top of fresh spinach or other greens. 🍽️🍷
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Tagine a la Québécoise: Historically Tagine is an ancient Berber dish made of meats and vegetables and traditionally cooked in a conical clay pot to allow the steam to rise, condense and drip back down. Although traditionally used to cook stew type meals, we like to use our Tagine for all sorts of delectable dishes. With a new homemade sausage place just recently opening up in our city, we decided to make one of their specialty meats the star of this recipe. With an added French Canadian twist our Tagine a la Québécoise proves itself utterly indulgent and satisfying!
Ingredients: 1.5LB / 600G of small potatoes 2 medium sized onions, sliced. 4 fresh sausages (“Bacon et Fromage en grains” from Ils en Fument du Bon) 398ml of Poutine gravy 40g of Cheese Curds 2tbsp of Olive Oil Salt and pepper to taste
Method: Preheat the oven to 375°(F). Add the sliced onions, potatoes, Olive Oil, salt and pepper to the Tagine. Place the thyme on top. Bake uncovered for 20 minutes. Remove from oven, place the sausage on top, cover with the Tagine cover and bake for 30 – 40 minutes. Remove from oven and discard thyme sprigs. Heat the Poutine sauce in a saucepan. Drop the cheese curds on top of the sausage and potatoes and pour over the Poutine gravy.
*Tajine cooking can be replicated by using a slow cooker or similar item, but the result will be slightly different. If Poutine gravy is not available, it can be substituted with any dark brown gravy.
For more easy recipes like this one check out Oreo’s cookbook “The Kitty Chef: Easy Family Recipes” available via Amazon
Strawberry Avocado Salad: The beginning of summer is strawberry season in Quebec. Every roadside fruit stand is overflowing with these juicy little treats. Strawberries don’t just have to be for dessert! They can also make up a great meal! I love anything sweet and salty and these red berries are the perfect pairing for a colorful afternoon salad!
Ingredients: 1 bunch of strawberries (about 10 – 12) cut in quarters 1 avocado cut in cubes 1 bunch of fresh flat leaf parsley and basil, sliced 5 or 6 slices of genoa salami 2 tbsp of Olive Oil salt and pepper to taste
Method: In a bowl, add all of your ingredients, mix well and serve alongside grilled meat or fish. For a variation, you can also top the salad with some soft goat cheese.
For more easy recipes like this one check out Oreo’s cookbook available via Amazon.
*Recipe for human consumption only music by John Deley
Disclaimer: Oreo did not eat the salad, he ate a plain strawberry which is purrfectly safe for cats! 🙂
Country Style Paté (Cretons) Cretons is a pork spread with a texture that varies from smooth to chunky. Common in Quebec cuisine, this pâté-like dish is a breakfast staple and is typically served on toast. Many variations of this recipe can be found and are usually passed on throughout family generations. Our recipe has a mediterranean twist that incorporates Italian spices and parmesan cheese.
Ingredients: 1 pound of lean ground pork 1 bunch of green onions (diced) ½ cup of parmesan cheese ½ cup of chicken stock 3 sage leaves (diced) 1 bunch of flat leaf (Italian) parsley (diced) 10 saltine crackers (crushed) Salt and pepper to taste
Method: In a microwave safe dish, add the onion and the ground pork. Mix well, add the crushed saltine crackers and chicken stock. Mix again, place the dish in the microwave, cover it and cook on high for 5 minutes. Remove the dish from the microwave, add the herbs and cheese, mix well and return to the microwave for 2 more rounds of 5 minutes, mixing well in between. Serve warm or cool with bread, toast or crackers.
Note: The paté can be frozen in small portions
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The conical Tagine lid allows steam to circulate during cooking creating condensation that drips back onto the contents inside. Like most slow-cooking methods, making a tagine is easy and requires very little work from the cook – the pot does it all! I love using the tagine to cook sausage as it keeps the meat very moist and also creates a nice broth to use as a dipping sauce.
1.5 pounds of Italian sausage
4 small size bell peppers (cut in chunks)
4 challots (cut in quarters)
4 fresh sage leaves
2 tbsp of Olive Oil
680 g of @littlepotatoco Terrific Trio potatoes
Preheat the oven to 425 degrees (F). Add the p otatoes to the bottom of the tagine, layer with the peppers, onion and sausage. Garnish with sage and olive oil. Put the cover on the tagine and bake in the oven for 1 hour. Serve with fresh bread 🥖😋
Roasted Chicken Salad: When the weather starts getting warmer there is nothing I enjoy more than salads! One of my alltime favorite meals for the summer is chicken salad. It’s great on its own or in a sandwich and makes a perfect pick-nick menu!
Ingredients: 1 whole chicken breast (bone in and skin on) 1 garlic clove (whole) 1 lemon 2 shallots (cut in half) 1 tbsp of butter or margarine 1tsp of black pepper 2 tbsp of mayonnaise 1 tsp of spicy mustard 3 celery stalks (diced)
Method: Preheat the oven to 375 degrees (F). Spread the entire chicken breast with the butter or margarine. Place it in a baking dish along with the shallots and garlic. Sprinkle the chicken breast with pepper. Take a fork and poke holes all around the lemon. Place the lemon in the baking dish. Bake for 20 minutes uncovered. Cover the baking dish and bake for an additional 30 minutes (or until juices run clear). Remove from oven and allow to cool.
Once cooled, remove the chicken breast from the bones. I a large bowl, add the celery, chicken meat, mayonnaise, spicy mustard, onion and garlic. Mix well. Serve as is or with fresh pita. You can also serve on top of a green salad.
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Tomatoes can be served up in many ways as well as used in sauces and stews. My favorite way is sliced up and layered into a simple but colorful salad. That cool juicy freshness packed into every bite is so satisfying!
Ingredients: 1 large ripe tomato, sliced thick Thinly sliced Genoa salami Fresh basil leaves Bocconcini cheese, sliced Kalamata olives Olive Oil Salt and pepper
Method: Place a tomato slice on a serving plate and begin to layer with a slice of salami, a basil leaf and a slice of bocconcini. Continue the layers until all the tomato slices are used. Top with Kalamata olives and generously drizzle with Olive Oil. Season with salt and pepper. Serve as an entree, a side dish or even as a main. This is a great lunch to bring to the office! To serve as a main for more than one person, add 1 tomato for each additional person.