The Hypo Foodie

Socca, socca cabana 🎶 Socca is a french legume flatbread from Nice. It is traditionally made with chickpea flour, but I haven’t dared makin...

Socca, socca cabana 🎶

Socca is a french legume flatbread from Nice. It is traditionally made with chickpea flour, but I haven’t dared making it from scratch in my food processor. Here is a lentil overnight version that makes for great filling snacks during the day. It is delightfull with any kind of dip or cheese, but it’s high content in protein makes it possible to skip other proteins in mid-day snacks for hypoglycemics. There is a short and unsweetened staple recipe!

Lentil socca recipe :

1 cup red uncooked lentils,

2 tbls. falafel mix ( if you have none, take 50 ml off the cup of water ).

1 cup of water,

1 tblsp of olive oil,

Pinch of salt,

If desired: 

1 tsp cumin,

1 tsp powdered chili,

Provencal herbes to taste.

Instructions :

Grind the red lentils in a food processor ( or immersion stick ) to a flour consistency.

Mix with the other ingredients.

Set aside in the fridge from 20 minutes to 2 hours so that the lentils absorb the water.

Preheat your oven at 350 F. 

Pour the mixture in an oven plate previously oiled ( if not using silicon baking sheet ).

Cook foor 15 minutes, turn off the oven and let dry all night without opening the oven door.

This is my variation ( hence the name! )  on a more traditional asian miso soup. It has a subtle mix of sweet, salty and hot flavours. It is...

This is my variation ( hence the name! )  on a more traditional asian miso soup.

It has a subtle mix of sweet, salty and hot flavours. It is quite a treat for tastebuds looking for depth in a healthy meal.

Miso is high in minerals, a good source of protein and adds taste to make a fairly high sodium broth, although some research shows that the body does not react to it the same way it would with other high sodium foods ( see this very exhaustive page on miso with study references at the very bottom  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=114 )

You can find miso in health stores, but I usually buy mine at an asian venue where it is much cheaper. It lasts forever ( as it is fermented ) so don’t worry about buying a whole lot.

Ingredients:

4 pork chops ( you may use chicken too ),

4 shallots,

1 tbls sesame oil,

1 brocoli head, chopped,

2 carrots, cut in thin wedges,

3 radishes, sliced,

4 celery stalks, cut in diagonal slices,

2 tbls. Red miso ( you may use any colour you find, but red is more flavourful ),

About 2 ½ water,

2 tbls. Dark soy sauce,

2 tbls. Sriracha sauce,

1 cup coriander, 

2 rice vermicelli “nests”’

Optional: sesame seeds and germinated sprouts of clover, alfalfa, radish and oriental mustard*.

Instructions:

• Heat the sesame oil in a pot large enough to make the whole soup. Add the shallots and stir.

• Cut the pork chops in slices and before the shallots turn brow, add the meat to cook and stir until cooked.

• When the meat is cooked, add the miso paste, mix and add the water. While it slowly comes to a boil, cut the vegetables and reserve them.

• When it boils, reduce the heat and let simmer for about 10 minutes, add the Sriracha and soy sauce. Stir.

• Add the celery first, let it cook some time before adding the broccoli and carrots near the end so that they don’t turn all mushy and overcooked.

• Turn off the heat, add the coriander and sprouts plus the rice vermicelli nests. Stir gently until the noodles soften.

• Serve hot with a garnish of fresh coriander and sesame seeds.

Brussels sprouts are ready in Quebec. What a beautifull vegetable on its stem! Ever wondered how to serve it elsewhere than on the side of t...

Brussels sprouts are ready in Quebec. What a beautifull vegetable on its stem!

Ever wondered how to serve it elsewhere than on the side of the plate? Add sausages, cheese and whole grain to this bitter vegetable and it will become the star of a delicious, nutricious and somewhat Italian dish.

Ingredients:

2 ½ c. cooked Quinoa, 

1 small can of V8,

½ green pepper,

½ red pepper,

2 leeks,

3 sliced sausages, your pick ( Italian would be great, but I used maple sirup ones ),

500 g sharp cheddar, grated, 

10 brussels sprouts,

Salt and ground pepper to your taste,

¼ c. Extra virgin olive oil.

Instructions:

- Steam cook the brussels sprouts about 5 minutes or until they become bright green.

- While steaming, dice the peppers and slice the leeks.

- Once the sprouts are cooked, cut them roughly.

- Pre-heat the oven at 425 f.

- Coat an oven ready plate with olive oil. 

- Spread one layer of Quinoa at the bottom, cover with vegetables and sausages. Grind pepper to your taste. 

- Sprinkle half of the  grated cheese.  

- Spread another layer of Quinoa, add the rest of the vegetables and sausages.

- Pour the V8 can as evenly as possible. 

- Top with the grated cheese. Drizzle with the rest of olive oil. 

- Cook in the oven for 20 minutes or until the cheese becomes lightly brown. 

Serve with olives.

It's undeniable, there's affection between Philly cheese and Phyllo dough ( or filo )!  Today's labor day; the grocery stores ar...

It's undeniable, there's affection between Philly cheese and Phyllo dough ( or filo )! 

Today's labor day; the grocery stores are closed. This would've been better with orange-blossom water and the zest and juice of an orange, but gotta rough it when nobody works but me!

Let's create a little some... somethin' good. I have all this at home:

Phyllo dough in the freezer ( about half a box or roughly 12 sheets )

2 cups ground almonds,

1 1/2 cup date puree,

2 cardamom pods,

3 cloves,

3 tbl. s. milk,

Roughly 1/2 cup coconut oil or olive oil,

3/4 box of philadelphia cheese.

Instructions: 

Grind the almonds ( if using whole ) and mix with the philly cheese, ground cardamom ( discard the green pods ) and cloves. Add the milk to get a smooth consistency. 

As in a baklava, first coat the bottom of an oven dish plate with oil, make a filo sheet base of 4 layers, always coating in between. Add the cheese preperation as evenly as possible. Add a 2 sheet layer of dough oil coated in between, then add the date puree. Finish with another 4 layer dough on top, and make sure it is covered in oil. Put in the oven at 350 F for 20 minutes or until the top is golden.

Enjoy!