Oceanne's Recipes

Healthy and Hearty!

noreply@blogger.com (Anne Harrill) — Tue, 27 Jan 2009 20:54:00 +0000

I just got my delivery of grass-fed beef. We got approx. 1/4 of a cow!! Oh my!! Our freezer is full, and the possibilities are limitless!

Here is a recipe for stuffed veggies! Green peppers and Zucchini! Perfect for another chilly day!

1 zucchini

1 squash

2 green peppers

I used what I had, but red peppers, onions, and other veggies work great!

For the stuffing:

3 cup of cooked rice ( i used black and brown rice, and cooked it in chicken broth)

1 lb of ground beef

2 onions

1-3 cloves of garlic

2 cans of diced tomatoes

Shredded cheddar cheese

Zucchini and squash filling

Chipotle, cumin and coriander seasoning

Salt and pepper to your taste

Cut your zucchini and squash in halves, and remove the flesh with a lemon baller. Cut the peppers' top and remove seeds. Set aside. Sauté onions, beef, garlic, zucchini and squash. Season. When brown, add tomatoes and cook for a couple of minutes. Once everything is cooked, add the rice and some cheddar cheese.

Fill the vegetable with the rice mixture and cook for 40 minutes on 375. Once the shells are cooked, add some cheese on top with a little cilantro.

Enjoy!

Repas en France

noreply@blogger.com (Anne Harrill) — Mon, 26 Jan 2009 14:38:00 +0000

Avocado, shrimp, and grapefruit salad!

Truffle Risotto
Smoked Salmon with Blinis
Buche de Noel a l'Orange
Buche de Noel a la Framboise

We just spent a month in France to visit my family for the holidays. We had a wonderful time! Everyone in my family is a great cook, so for a month I was able to stop, kick back and relax, and learn from the best!! and here are some pictures...

Pomme, Vanille et Cannelle

noreply@blogger.com (Anne Harrill) — Mon, 26 Jan 2009 14:29:00 +0000

Beet Salad with goat cheese and parsley

noreply@blogger.com (Anne Harrill) — Tue, 11 Nov 2008 00:16:00 +0000

Steam beets for 30 minutes.

Add chopped parsley and and crumbled goat cheese, and topped with vinaigrette.

Vinaigrette:

1 Tspoon of moutarde de Dijon

Add 3 Tspoon Olive oil

Wine Vinegar

Salt and pepper

Shrimp Lemon pasta with Beet Root Greens

noreply@blogger.com (Anne Harrill) — Tue, 11 Nov 2008 00:04:00 +0000

For lunch today, Doc and I enjoyed a simple and nutritious dish. I made Shrimp lemon pasta with Beet Root greens.

It took me maybe 10 minutes, but it was delicious!!

10 shrimps (only 3 for me since I am pregnant!)

2 big garlic cloves

1/2 lemon

1/3 cup of white wine

greens of 3 beet root

Lemon pepper pasta from Trader Joe's

Salt and pepper

Olive oil

Roast garlic and shrimp in a little bit of olive oil. When the shrimps are starting to get pink, add the greens and sauté for 3 minutes. Add lemon and wine, and simmer until the shrimp are cooked.

In the meantime, cook the pasta.

When pasta are cooked add in the shrimp pan, and stir...

Cilantro Mahi Mahi with roeasted asparagus.

noreply@blogger.com (Anne Harrill) — Tue, 30 Sep 2008 23:05:00 +0000

I made Fish last week, a cilantro mahi mahi with some fresh tomatoes. I have an approximate recipe:
Sautée fish in a hot pan with Olive oil. Add tomatoes and onion in the pan, with a cup of fresh cilantro, and salt and pepper. In another pan, heat olive oil and add asparagus cook them til tender making sure to move them around.
Enjoy! This was so simple, and very tasty...The fresh tomatoes and cilantro did not overpower the fish...which tasted fresh and summery!

Soupe aux champignons- Mushroom soup

noreply@blogger.com (Anne Harrill) — Mon, 29 Sep 2008 16:47:00 +0000

I love fall: The change of leave colors, the pretty sweaters, the fun scarves, and the soups!! After a beautiful summer, we have been enjoying an Indian summer, and today it has "finally" cooled down! Which inspired me to make a mushroom soup!! Quick and easy, perfect for a "déjeuner du Lundi", a Monday lunch.

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Roasted chicken pieces

I Scream for Ice Cream!! Mes recettes de Glaces

noreply@blogger.com (Anne Harrill) — Tue, 22 Jul 2008 01:42:00 +0000

I love my ice cream machine...it is such a great way to make a quick dessert when we have friends over. This week, I tried a Rum Raisin recipe. I tripled it because we had 13 people over, but I think I messed up as it was too liquid and way to sweet. I tried it again, and it came out perfectly...Here is a picture of the ice cream out of the ice cream bowl. The consistency was creamy and delicious!

Rum-Raisin Ice Cream
1 1/2 cup of heavy whipping cream
1/4 cup of whole milk
1 cup of sugar
3 jumbo egg yolks
1/2 cup dark Jamaican rum
1 cup golden raisins

Peanut butter:

1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 1/2 teaspoons vanilla extract

Mint Chocolate Ice cream

So easy to make, sooo delicious...
1 cup of milk
1 cup of heavy whipping cream
1/2 cup of sugar
3/4 mini chocolate chips

Stir til the sugar is melted, pour the mixture in the ice cream maker...

I have made it with only milk, for a lighter version...it is still very good.

Crazy month of June!

noreply@blogger.com (Anne Harrill) — Tue, 01 Jul 2008 00:14:00 +0000

Wow, it has been a long time since I have been updating any of my little blogs. June has been crazy, and my camera has not been working right for the past few months. We have not been able download the pics from the camera, which is of course pretty annoying.

Anyway, I bought a Cuisinart Ice cream maker few weeks ago, and it has been pretty fun to experiment with recipes. So far, I made chestnut, chocolate decadence, and peanut butter, which has been the most popular, and the easiest to make!! It is pretty amazing how easy it is to use, and how much better it taste! I wish the maker would be a little bigger, and this is my only complain t so far...I will take more pics as I experiment with other flavors.

Here are some pictures of a meal I made last week. Chili and Peanut Chicken with grilled Thai vegetables, which I served on a bed of couscous...

Salade verte

noreply@blogger.com (Anne Harrill) — Tue, 20 May 2008 19:47:00 +0000

Simple, but delicious...Greens with healthy and colorful veggies! And a boiled egg for protein!

Party food

noreply@blogger.com (Anne Harrill) — Mon, 12 May 2008 22:12:00 +0000

Few pictures from Lynea's shower's buffet: I made cold soups and tarts...This is a tomato bocconcini tart, and a fontina asparagus tart.

Avocado Ice cream

noreply@blogger.com (Anne Harrill) — Thu, 27 Mar 2008 17:35:00 +0000

My friend Hélène organized a girls' night out last Saturday, and we went to Ricky Ly's, a new local Thai restaurant in Woodmere. The food was amazing, even though the menu had 150 items. I ordered a Thai chicken avocado meal, with a coconut milk base sauce. Heavenly! We got to meet Ricky Ly after our meal, when we sat at the bar to get a drink. He has been in the States for over 30 years. He is a very knowledgeable and friendly man. I love talking to "foreigners" and share stories...anyway, I ordered a "Zentini", a martini with green tea. It was very good, although on the sweet side; the best part is when Ricky offered us to try is homemade avocado ice cream. It is not on the menu, and offer it when he has it in the kitchen. It was amazing! It is hard to describe, I think I'd compare the taste with pistachio with a delicious hint of coconut! Oh man...I would recommend this place to anyone with adventurous palate!!

Quick Thai

noreply@blogger.com (Anne Harrill) — Mon, 24 Mar 2008 21:59:00 +0000

I love soba noddles; they are native Japanese noodles made of buckwheat flour and wheat flour. They are almost as thick as spaghetti, and prepared in various hot and cold dishes. They cook in 3 minutes!

Anyway, very nutritious and easy, I chose to make a quick "Thai" dish for the guys! I used PB, sriracha (chili sauce), garlic, fresh ginger, and water to make the sauce. I used the veggies I had in my fridge but can be easily substituted...carrots, zucchini, broccoli, red peppers, and celery! Voila!

Mint Café

noreply@blogger.com (Anne Harrill) — Tue, 18 Mar 2008 17:39:00 +0000

Last week, Doc and I went to Mint Café, a Thai restaurant near our house. Because Doc was still full from lunch, we decided to keep it light! Doc had lunch with Raj, one of the Jones' renters who treated him with a authentic Indian dish...Doc learned how to eat with his fingers, and Raj was happily surprised to see that Doc could handle hot and spicy food.

Anyway, I ordered a shrimp coconut soup, with tempura crab with a salsa mango. Doc ordered a seaweed salad and s soup as well. The soups were good, but unfortunately, we ended up having our 4 dishes out at the same time, and felt I had to rush eating my soup. I guess nobody is rushing me, but it is a feeling I have... Anyway, my crab looked beautiful, but was very disappointing! It was covered in a orange sauce, which was sooo sweet and made the crab soggy! I think it is the same one they would serve with eggrolls or something...The parts that were not covered were nice and crisp, and tated delicious with the salsa, which was awesome.
The salsa was mostly mango with cucumbers, red onion, and carrots with the right amount of lime juice and cilantro...yum...too bad, they had to spoil this dish with this cheap sweet orange sauce!

Pots de Chocolat

noreply@blogger.com (Anne Harrill) — Mon, 10 Mar 2008 13:28:00 +0000

Well, these are actually organic pudding. I bought a mix and added a hint of cinnamon and cayenne! I got the idea from Giada Delaurntis in one of her cooking shows.

Stereotype??

noreply@blogger.com (Anne Harrill) — Wed, 05 Mar 2008 20:32:00 +0000

"You are what you eat!!" This menu is from a breakfast menu at Kovolum Beach in SOuth India. Talk about bad stereotypes!! That is right, I have a cigarette with my breakfast every morning!

Chipotle black bean chicken soup

noreply@blogger.com (Anne Harrill) — Mon, 03 Mar 2008 21:23:00 +0000

Today 's lunch was a chipotle chicken black bean and corn soup. I had some rice left over from the weekend and decided to use it to make a soup. It was a very busy day, and I was glad to have the ingredients handy to make a quick hearty soup!!
Here are the ingredients:

Brown rice
Black beans
1 bag of frozen corn
Chicken breast
Goya chipotle marinade
Cilantro 2 limes
Cheddar cheese (optional)
Chicken stock
cumin
coriander
chipotle

I love Mondays!

noreply@blogger.com (Anne Harrill) — Mon, 25 Feb 2008 21:00:00 +0000

I've been off on Mondays, which has allowed me to catch up on my jewelry...I also like to experiment with lunches and have 2 more than willing guinea pigs, Doc and Kyle!! I usually try to come up with something simple, but filling as they are big eaters...Doc asked me to record on this new blog my recipes, which I thought was a great idea.

Today's menu:
Sweet pea soup and Blue cheese apple sandwich.
Recipes
Apple and Blue cheese sandwich (3)
6 slices of bread
Butter
3/4 cup blue cheese (stilton or gorgonzola are my favs!)
Mac Intosh (or your favorite kind) apples sliced as thin as possible

Place butter in your pan, and let it melt. Add 3 slices of bread, and top with blue cheese til it starts melting. Your flame should be on medium. And slices of apples. Top with slice of bread, and flip over. Cover the sandwiches with a plate, and add weight to have a panini style sandwich. Turn off flames.

Sweet pea soup:

1 cup of diced bacon
1 big yellow onion
2 bags of frozen sweet peas
3 cups of chicken stock
2 ts of flour
Sour cream optional

Sautee bacon and onions til translucent, add flour. Mix well. Add chicken stock and bring to a boil. Add peas, let simmer for 10-15 mn. With a hand mixer, puree the soup. Serve with a dollop of sour cream...

This light meal was very good. I was amazed ot how flavorful the sandwiches were with only few ingredients...Kyle and Doc said" Thumbs up!