What do we eat? | Freezer recipes for the beginning of the school year

On the eve of the weekend, all readers who cook ask themselves the eternal question: what are we going to eat? To inspire you Press offers some suggestions of seasonal recipes that will make your mouth water.

Posted on August 19

Peckish: Jessica’s adorable tuna pasta salad

Why is this recipe magical? After all, it is prepared from what is at hand. All you have to do is gather the ingredients the day before you eat, explains Jessica Langlois. Then put the salad in the fridge and voila, it’s ready the next day.


  • 1/2 85-gram can of tuna in oil (output 40 g)
  • 80 g (1 cup) cooked and frozen short pasta
  • 70 g (1/2 cup) frozen peas


  • 1. Using a jar, mix tuna and oil with a fork.
  • 2. Place frozen pasta, tuna and frozen peas in an airtight container. Pepper to taste.
  • 3. Close and refrigerate overnight. Then!
  • 4. Add cherry tomatoes and feta for more color and flavor.

Since this recipe only calls for half a can of tuna, I always make two salads each time. My daughter only eats half a can, but for an adult, you can serve it whole and double the peas. — Jessica Langlois

Freeze short pasta

Boil the macaroni, dry it, then spread it on a baking sheet covered with silicone or parchment paper, leaving them a little apart from each other. Allow 1 to 2 hours for the pasta to freeze. Transfer to a resealable freezer bag, taking care to remove as much air as possible. Identify the bag and store it in the freezer.

Source: Preparation of improvised dishesJessica Langlois, Nutritionist, Modus Vivendi Publications.

Posted on lapresse.ca on September 14, 2019.

Well done soon: white bean stew with tomatoes and spinach


White bean stew with tomatoes and spinach

This white bean stew can be made in minutes and is delicious. It can be eaten as is or served with rice or Israeli couscous. You can easily double the recipe if you want to freeze or eat for lunch the next day.

Ingredients (for 4 servings)

  • 1 drop of olive oil
  • 1 small white leek, chopped
  • 5 cups spinach (packaged)
  • 1 can (398 ml) crushed tomatoes
  • 1 can (540 ml) white beans, rinsed and drained
  • 1/2 cup Kalamata olives, coarsely chopped
  • 3 tbsp. tablespoon basil pesto (homemade or store-bought)
  • 1/2 cup of water
  • Crumbled feta cheese, to taste (optional)
  • Arugula sprouts, to taste (optional)
  • pepper


  • 1. In a large pan, fry the leeks in olive oil for a few minutes over medium heat. Add all remaining ingredients except water, feta and sprouts. Mix well, season with pepper and simmer for fifteen minutes over low heat (add a little water if necessary, depending on the desired consistency).
  • 2. Serve with rice or Israeli couscous with feta and sprouts.

Published in Press+ September 13, 2018

Call me boss! : barley gratin with crispy vegetables, 1608 cheese, tomatoes and thyme


Barley gratin with crispy vegetables, 1608 cheese, tomatoes and thyme

A vegetarian casserole to accompany a piece of fish… or just to eat vegetables, very easy!

For 4 people


  • Drizzle with olive oil
  • 65 g of chopped onions
  • 1 crushed clove of garlic
  • 75 g of celery, cut into cubes
  • 115 g of celeriac, cut into cubes
  • 125 g of diced carrots
  • 25 g of butter
  • 175 g of washed barley
  • 700 ml of vegetable broth
  • 525 g of tomatoes
  • 20 g of sugar
  • 1 pinch of chili pepper
  • 1 pinch of smoked paprika
  • 1 sprig of thyme
  • Salt and pepper to taste
  • 200 g of grated cheese 1608


  • 1. Preheat the oven to 190°C (375°F).
  • 2. In a large pot, saute onion, garlic, celery, celeriac and carrot in olive oil for a few minutes. Vegetables should remain crunchy. Place the vegetables in a bowl and set aside.
  • 3. In the same pan, brown the barley in butter and add vegetable broth, tomato balls, sugar, chili, paprika, thyme, salt and pepper. Cook over low heat until the barley is tender (about 25 minutes). Return the vegetables to the barley mixture.
  • 4. Place in a baking dish, decorate 1608.
  • 5. Bake for 35 minutes.

Source: Recipe by Adele Prudhomme, Wine Cellar Nature Reserve.

Published on lapresse.ca on January 2, 2019.

Guilty Pleasure: Orange Date Muffins


Muffins with orange and dates

Makes 24 small cupcakes


  • 250 ml (1 cup) orange juice
  • 125 ml (1/2 cup) finely chopped dates
  • 1 egg
  • 45 ml (3 tbsp) rapeseed oil
  • 45ml (3 tbsp) maple syrup or honey (after 12 months)
  • 250 ml (1 cup) wheat flour
  • 500 ml (2 cups) iron-fortified baby cereal
  • 10 ml (2 teaspoons) baking powder (baking powder)


  • 1. In a blender or food processor, combine orange juice, dates, egg, oil, and maple syrup or honey.
  • 2. In a large bowl, combine the dry ingredients. Pour the liquid ingredients over the dry ingredients and mix just enough to moisten all the ingredients.
  • 3. Pour the mixture into small, well-greased muffin tins or silicone molds. Bake at 200°C (400°F) for about 15 minutes.

Can be stored for 3 to 4 days in the refrigerator and up to 3 months in the freezer.

Source: Recipe by Louise Lambert-Lagasse, nutritionist, taken from the book. How to feed a babyEditions de l’Homme.

Posted on Press+ July 10, 2017

Health! : peanut, date and banana shake


Peanut, date and banana smoothie


  • 125 ml (1/2 cup) peanuts
  • 3 pitted Medjool dates
  • 250 ml (1 cup) unsweetened soy drink
  • 1 banana
  • 15 ml (1 tablespoon) soybean oil
  • 125 ml (1/2 cup) ice cream


  • 1. Soak peanuts and dates in soy milk to preserve all the nutrients.
  • 2. The next morning, process all the ingredients in a food processor until you have a smoothie with a smooth and uniform texture.

Hubert’s Tip: You can vary the ingredients in this recipe by changing the type of nuts. Try with cashews or almonds.

Source: Recipe by Hubert Cormier, nutritionist, adapted from his book Legumes and Co.

Published on lapresse.ca on February 9, 2017.

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