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Best Quebec Recipes

Best Quebec Recipes

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Quebec Shopping Tips

Choose raw fruits, vegetables, and meats, and unprocessed foods.

Quebec Cooking Tips

Substitute butter for olive oil, and bake, broil, or grill instead of fry.

Quebec-Style Yellow Pea Soup

This soup is as familiar to me as fish chowder is to a Mainer. Like a true Québecoise, my mom would make Soupe aux pois on a regular basis, long after we moved away from Québec.

In fact, she took Soupe aux pois so seriously that she spent a long time searching for the ideal soup pea to grow out in her garden.

Her search led her to find a rare heirloom yellow pea from Salt Spring Seeds. She declared it the best soup pea she’d had, as close to the soups of her childhood as she had tasted. She grew it out each summer, waiting patiently until the plant’s delicate pods began to lose their color and turn dry and crackly enough to release the smooth round jewels hidden inside.

She would always tuck away enough peas to replant the following year, which would leave her with a good amount to fill up several jars and keep us fed with hearty pea soups throughout the winter months.

In the year after she died, I found myself rummaging through my mom’s seed collections to find the familiar favorites I grew up with. My stepdad has continued growing out and saving many of her beloved heirloom seeds. And for the past few years, I’ve done the same in my own garden.

There is a quiet thrill that comes from putting a seed in the ground. You water it carefully and check on it everyday with anticipation. When it finally pushes up out of the soil, you beam at it like a proud parent, coaxing it along day by day. There may be periods of time where you forget about your darling plants temporarily, only to find that while you weren’t looking, they got huge. Then the day comes to harvest, and your mouth waters at the thought of dinner. When you sit down at the table, you feel so proud of what you grew, and so many memories flood in with the first bite. This cycle of planting my mom’s seeds, watching them grow, harvesting them, cooking with them, and savoring them, has helped me to cope with my mom’s loss since she’s been gone.

Aside from its personal significance, I also wanted to share this recipe with you since this year has been declared by the United Nations to be the International Year of Pulses. In all honesty, you know you’re a bit of a food nerd when you get overcome with excitement to hear that this will be the year to celebrate dry peas, dry beans, and lentils. Certainly not the most sexy of the food groups.

But here’s why I’m excited about the great year of the pulses. For starters, pulses are just really, really good for you. They’re good for your heart, they lower your risk of diabetes, they’re high in protein, and they’re a great source of folate and other important nutrients. And not only are they nutritious for us, they’re also nutritious for the soils they grow in! Pulses are nitrogen fixers and they produce compounds that feed soil microbes and hugely enhance the health of the soil. Actually, they’re so beneficial to the soil that when farmers plant them in a field as part of a crop rotation, the next crop planted in that field will often experience a yield increase. They are used extensively in organic agriculture to build rich soils that are alive and teeming with beneficial soil microbes, which in turn helps to control pests, weeds, and diseases. So eating pulses is a win-win and we should all be finding more ways to incorporate them into our diets and celebrate their incredible diversity. Here are some of my favorite pulse recipes which I’ve shared on this blog before: Black Bean Rainbow Salad, Lentils Stewed in Tomatoes and Red Wine, Lentils with Roasted Carrots and Beets, Pumpkin Apple Baked Beans, Lima Bean Stew with Olives, Tomatoes, and Kale.

So, have I convinced you to eat more beans yet? I’d love to hear all about your own beloved pea, bean, and lentil recipes and garden favorites in the comments below. And I also always love to hear stories about how food and gardening has helped people cope with the loss of a loved one. Feel free to share below. Until next time, eat your beans!

What Makes Soya So Super | Benefits of Soya

1. Low Fat: Soya is low in fat with zero cholesterol and is an excellent source of fibre which makes it easy to digest.2. Omega-3 Fatty Acids: It contains essential omega-3 fats which assist in maintaining a healthy heart. Omega-3 fatty acids are also vital in slowing down ageing, combating risks of cancer, dementia, Alzheimer's and diabetes.

3. Minerals: It provides our bodies with all the essential elements and minerals including calcium, iron, magnesium, protein and selenium.

Cooking with Soya

Despite these wondrous health benefits, soya is hardly seen on the everyday plate. We bring you our best recipes, that'll make you fall in love with soya. What's great is that it can be moulded into any texture, so go ahead and push your culinary boundaries.

20 Spring Salad Recipes

Fresh, bright, and bursting with flavor, these springtime salads are healthy and delicious. Using seasonal ingredients, these spring salads are full of asparagus, radishes, peas, avocados, berries, lemon, and mint – making for one tasty side dish or main meal. Who knew we would love salads so much? Get ready to Pinch these spring salads!

6 Pina Colada-Inspired Recipes

One sip of a pina colada and you’re transported to the tropics. Filled with pineapple, coconut, and rum flavor, they’re a summertime staple. Sometimes though, you want to enjoy the flavors of a pina colada without making a cocktail. When those cravings hit, try any of these pina colada-inspired recipes. They’re much less expensive to [&hellip]

Sheet Pan Dinners for an Easy Meal

Don’t have time to prepare a complicated dinner but want something tasty? Then get out your sheet pan. Sheet pan meals rose in popularity years ago and they’ve stuck around. Why? Because they make getting dinner on the table a breeze and they’re delicious. We’ve found seven sheet pan dinners for easy meals. You can [&hellip]

In a large bowl, combine chopped chives, savory, parsley, chervil, carrots, celery leaves, and green onions.

Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt.

Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks.

After 2 weeks, drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use.

Many claim that their herbes salées keep for up to a year in the refrigerator.

Cook's Note: Perhaps the most important thing for this recipe is the use of fresh herbs. Dried herbs are not only not a good substitute, but they will not preserve in the salt and release their flavor and moisture as fresh herbs do. In fact, using fresh herbs is more important than the herbs themselves. Try a mixture of the herbs you have in your garden or are available at your grocery store or farmer's market. You can try adding, fresh oregano, onion, shallots or even leeks, spinach, and swiss chard. You may be amazed at the combinations you can create with a little imagination.

If you can't get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella - use the kind you'd shred to put on top of pizza). You want it in chunks so it doesn't melt completely. Don't be skimpy. Some cheese curds are the size of my baby finger. That's part of the poutine experience - the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don't taste like it. The taste is much more mozzarella-like - soft, pliable, subtle taste, squeaky :)

I've included a perfect poutine gravy recipe below for you! If you've eaten a lot of poutine, you've probably experienced a wide range of gravy tastes. Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let's face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened up beef gravy. I think it's perfect.

Cretons De Quebec Recipe

Cretons de Quebec is an old-school French-Canadian breakfast favorite. It's usually served on toast or plain bread. Although I got this from the site listed below, it is very much like my Mother in laws recipe. Read more We also like it on crackers or rye crackers for an appitizer. See less

  • french
  • canadian
  • breakfast
  • meat
  • spread
  • spicy
  • pork
  • stovetop
  • french
  • french
  • canadian
  • breakfast
  • meat
  • spread
  • spicy
  • pork
  • stovetop
  • french

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 pound pork or turkey sausage
  • 2 cups milk
  • 1 onion - finely diced
  • 1 clove garlic - minced
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • salt and pepper to taste
  • bread crumbs - if desired


  • 1 pound pork or turkey sausageshopping list
  • 2 cups milkshopping list
  • 1 onion - finely diced shopping list
  • 1 clove garlic - minced shopping list
  • 1 pinch ground clovesshopping list
  • 1 pinch ground allspiceshopping list and pepper to taste shopping list crumbs - if desired shopping list

How to make it

  • Cook sausage in a large skillet over medium high heat until browned.
  • Drain away the fat. Add milk, onion, garlic, and spices. Continue simmering on medium-low heat, stirring often, until milk evaporates.
  • Allow the spread to cool. Serve on toast.
  • If you like a thicker spread, you can add bread crumbs to cooked sausage. No more than a quarter cup.
  • Mr Breakfast would like to thank for this recipe.
  • Recipe number 1595. Submitted 12/8/2005.
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The Cook

The Rating

MMMHHH Had this a while ago in Hull. Looking forward to having it again now. Thanks for the memory. Laura

I've seen and tasted a few versions of this. FAbulous on rye toast.

The Best Recipes for a Memorial Day Cookout

From burgers and side salads to lemonades and desserts, there’s no better way to celebrate the holiday weekend than with these summery recipes.

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©Alice Gao Photography

Photo By: Con Poulos ©2010, Con Poulos Photography

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Star Spangle Layered Dip

Katie&rsquos layered dip is fun, festive and fit for a crowd. Don&rsquot forget tohe chips for dipping!

Sunny's Sizzling Summer Burger

Take pre-made burger patties over the top by seasoning with a flavorful spice rub and topping with lettuce, onion and a sriracha-cheese sauce.

Bacon and Egg Potato Salad

Jet uses Greek yogurt and mustard as the dressing for his tangy potato salad.

Crunchy Lemonade Drumsticks

Treat skin-on drumsticks to a fragrant lemon-buttermilk marinade for at least 4 hours (or up to overnight) before breading and baking them. It's best to dip the drumsticks in mayo before rolling them in panko to ensure the breading sticks.

Charm City Corn

Nothing says summer quite like corn on the cob. Wow your guests by tossing the boiled corn in a spicy melted butter.

Antipasto Salad

Giada gives classic pasta salad an Italian twist, tossing traditional ingredients like salami, cheese, peppers and olives with fusilli.

Poppy-Seed Potato Salad

Sparkling Summer Lemonade

Fresh berries and a mint simple syrup infuse sparkling lemonade with fresh summer flavor.

Cucumber Salad


Stacked with layers of sopressata, mortadella and provolone, this hefty sandwich is made to survive on the road. A muffuletta is really at its best when it's been pressed for up to 3 hours &mdash giving the briny tapenade time to soak into and soften the Italian loaf &mdash which makes it the perfect make-ahead addition.


What could be better than the tried-and-true combination of fried chicken and coleslaw on a summer day? For the best results, try preparing the slaw the night before the big cookout &mdash that way, the cabbage and carrots have time to soak up the tangy dressing.

Fried Chicken Sandwiches

These easy-to-make sandwiches are filled with crispy buttermilk fried chicken, crunchy coleslaw and spicy chipotle mayonnaise.

Grilled Corn with Smoky Butter

Add a subtle, smoky flavor to grilled corn by slathering each ear with a simple seasoned butter.

Mom's Salad

It&rsquos all about the vinaigrette in this five-minute salad. The combo of fresh oregano and garlic promises a bright taste that pairs perfectly with grilled meats and your favorite summer sides.

Grilled Beans

You can&rsquot have a cookout without a side of beans! Kardea&rsquos better-than-canned version is cooked right on the grill, so there&rsquos no need to stand over a hot stove.

MacDaddy Mauro BBQ Boneless RiBurger

You don&rsquot need beef to make a great burger. Jeff seasons ground pork with a BBQ rub, then bastes each patty with barbecue sauce as they cook. As reviewers say, it tastes just like your favorite fast food sandwich &mdash only better!

Jalapeño Popper Potato Salad

Ree&rsquos spicy twist on potato salad is a great accompaniment to every dish. She mashes the potatoes just a little bit to ensure a texture that's chunky yet silky.

55+ Easy Camping Recipes for Your Next Trip to the Great Outdoors

These will make everyone a happy&mdashand full&mdashcamper.

Summer is here, and so is one of the most adventurous times of the entire year: camping season, of course. Whether you're tent camping, taking an RV, or doing something a little more glam, there are few better ways to enjoy the beautiful weather than by spending as much time as you can outside. We love getting our boots muddy and exploring the outdoors all day, followed by a relaxing evening by the campfire, eating some well-earned dinner and roasting marshmallows.

It's always wonderful to swap stories with your family as you all gaze up at the wide open sky. There are plenty of things to do and items to pack to ensure your trip goes according to plan, and we're here to make that preparation easier with this giant list of our favorite campfire recipes. This list features main meals, side dishes, easy snacks, and even some sweet treats, so you won't have to worry about not having enough recipes for the trip. (And yes, there are several delicious s'mores recipes on this list!) The dishes offered here are easy to make, because we know the last thing you want to do after running around all day is spend a ton of time making meals for everyone. Also, many of these dishes can be taken on the go&mdashespecially the foil pack recipes&mdashwhich is ideal for those long hikes that you'll be taking. Your camping trip is going to be so much more delicious thanks to these ideas.


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • ¾ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 cup chopped pecans or walnuts
  • Buttermilk Glaze
  • Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

A riff on the classic daiquiri with a touch of cherry liqueur for extra complexity and a bittersweet finish. Get the recipe for Cuban-Style Daiquiri » Matt Taylor-Gross

A zesty Cuban-inspired marinade infuses the chicken with flavor, and grilling it flat on a plancha results in delicious crispy skin. Get the recipe for Adobo Chicken Under a Brick » Todd Coleman

Watch the video: Γιάννης ΘεοδοσώπουλοςΠρόεδρος του Ελληνικού Κογκρέσου του Κεμπέκ


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    It's the funny phrase

  2. Faegis

    Yes it is all a fantasy

  3. Kigalar

    This is nothing more than a convention

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