Cook comforting moments

With the arrival of autumn, nutritionist Geneviève O’Gleman launches a fifteenth cookbook. Always in simplicity, this time she explores the idea of ​​comforting dishes that are good for both the body and the soul, in her book effortless comfort, published by Editions de l’Homme.

But first, do we have the right to comfort ourselves with food? From the outset, the nutritionist answers yes. “There is a difference between eating comfort food and eating your emotions. In the first case, it is the food that makes us experience emotions, and in the other, it is the emotions that drive us to eat,” she says in her book.

There is only good in comforting yourself by slow cooking a dish that reminds us of happy times. Through quick or slow-cooked lasagna recipes, Parmesan meatloaf, onion soup casserole or desserts and snacks that evoke our childhood, Geneviève O’Gleman offers simple and healthy cuisine.

From the soup-meal, whose scents will embalm the house, to the fondues to share, passing through the hot cider with blueberries, which you can taste by the fire, the book effortless comfort invites us to create moments of pleasure.

The recipes, sometimes complex or long to prepare, are presented in simplified versions. Because precisely, “when we need comfort, it is precisely because our battery is dead, and we have neither the energy nor the motivation to cook”, says Geneviève O’Gleman. Its objective ? Simplify our daily life.

macaroni with meat

The good macaroni and meat of your childhood are back with a bang.

portions : 6 | Preparation : 10 minutes | Cooking : 20 minutes

INGREDIENTS

• Macaroni — 1 box of 450 g
• Mozzarella cheese: 4 oz (125 g) or 1 cup (250 ml) grated
• Italian sausages — 450 g (1 lb)
• Italian-style dried herbs — 15 ml (1 tablespoon)
• Onion powder – 5 ml (1 teaspoon)
• Tomato Coulis — 1 bottle of about 675 ml
• Milk — 125 ml (1/2 cup)

PREPARATION

1. Bring a large pot of water to boil. Cook pasta according to package directions. Drain and return to the saucepan. Reserve.
2. While the pasta is cooking, grate the cheese and remove the casings from the sausages.
3. In a large skillet preheated over medium-high heat, without adding fat, place the sausage meat and cut into small pieces with a wooden spoon.
4. Add the dried herbs and onion powder. Cook until sausage is browned, 4 to 5 minutes, stirring occasionally.
5. Pour the tomato coulis into the pan, mix and bring to a boil. Get out of the fire.
6. In the saucepan containing the pasta, add the sauce, cheese and milk. Mix until cheese melts. Serve

* Can be kept for 4 days in the refrigerator or 3 months in the freezer.

NUTRITIONAL VALUE

■ Calories: 570

■ Protein: 30g

■ Lipids: 19 g

■ Carbs: 68g

■ Fibers: 5g

■ Sodium: 675mg

chinese fondue soup

The comfort of a fondue evening that goes on forever… even on a Wednesday!

portions : 6 | Preparation : 15 minutes | Cooking : 30 minutes

INGREDIENTS

• Halloumi cheese — 1 block of about 150 g
• White mushrooms — 1 tray of 227 g
• Olive oil – 15 ml (1 tablespoon)
• Baby potatoes — 1 1/2 lbs. (675 g)
• Reduced-sodium beef broth: 1 L (4 cups)
• Water — 500 ml (2 cups)
• Tomato paste — 1 can of 156 ml
• Reduced sodium soy sauce: 30 ml (2 tablespoons)
• Worcestershire sauce — 30 ml (2 tablespoons)
• Onion powder – 5 ml (1 teaspoon)
• broccoli — 1
• Beef for Chinese fondue — 1 package of 300 g

PREPARATION

1. Cut the block of cheese in half horizontally and the mushrooms in four.
2. In a small nonstick skillet preheated over medium-high heat, without adding fat, cook the cheese pieces for 2 to 3 minutes on each side, until golden brown. Reserve on a plate.
3. Meanwhile, in a large saucepan, heat oil over medium-high heat. Add the mushrooms and cook, 5 or 6 minutes, until golden brown. Avoid stirring too much so they brown well.
4. Cut the bells in half.
5. Add baby potatoes, broth, water, tomato paste, soy sauce, Worcestershire sauce, and onion powder to skillet. Mix and bring to a boil.
6. Reduce heat to medium and simmer for 10 to 12 minutes or until a knife easily inserts into the meat of a bell.
7. Meanwhile, cut the broccoli into florets and the gratin cheese into cubes.
8. Add broccoli to skillet and continue cooking, 1 to 2 minutes, until cooked through but still crisp.
9. Divide beef fondue slices among 6 bowls (see Note). Pour the very hot broth over the meat and divide the vegetables between the bowls. Top with cheese and serve.

NOTE : As the broth is very hot and the fondue meat slices are very thin, they will cook instantly on contact with the broth.

*This recipe is best made last minute, but will keep for 4 days in the refrigerator.

NUTRITIONAL VALUE

■ Calories: 293

■ Protein: 25g

■ Lipids: 10 g

■ Carbohydrates: 27g

■ Fibers: 4g

■ Sodium: 1122mg

Triple Chocolate Cookies

Lovers of chocolate desserts, you will be triple satisfied!

portions : 12 | Preparation : 15 minutes | Cooking : 10 minutes

INGREDIENTS

• Milk chocolate: 1 oz (30 g) or 1/4 cup (60 ml) chopped
• White chocolate: 1 oz (30 g) or 1/4 cup (60 ml) chopped
• Sugar — 1/4 cup (60 ml)
• Brown sugar — 1/4 cup (60 ml)
• Butter — 1/4 cup (60 ml) softened
• Water — 1/4 cup (60 ml)
• All-purpose flour — 3/4 cup (180 ml)
• Cocoa — 60 ml (1/4 cup)
• Powdered yeast – 1 ml (1/4 teaspoon)
• Baking soda: 1 ml (1/4 teaspoon)
• Salt – 1 pinch

PREPARATION

1. Preheat oven to 180°C (350°F). Put the rack in the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
2. Chop the two chocolates into large pieces.
3. In a large bowl, using a fork, combine the sugar, brown sugar, and butter.
4. Add water.
5. Add the flour, cocoa, baking powder, baking soda, and salt. To mix.
6. Add the chocolates.
7. Using a spoon, spread the dough on the baking sheet to form 12 cookies. With wet fingers, flatten them slightly.
8. Bake for 10 minutes (see Note). Let cool and serve.

NOTE : After 10 minutes of baking, the cookies will still be very soft and you may get the impression that they are not cooked enough: this is normal! Resist the urge to continue baking longer so your cookies stay softer once they cool.

* Can be kept for 3 days at room temperature or 2 months in the freezer.

NUTRITIONAL VALUE

■ Calories: 180

■ Protein: 2g

■ Lipids: 6 g

■ Carbohydrates: 19g

■ Fibers: 1 g

■ Sodium: 64mg