Best cookies for the plane

I’ve been in the arctic for over 6 weeks now. Mom sent me a care package not too long after I got here with mostly chocolate and a few ingredients hard to find or expensive here. She also sent a magazine and special ingredients to accomplish some recipes.



Last week I made those cookies. They are very delicious and a perfect snack to bring flying providing a lot of energy during those long flights.

First mix :

  • 2 cups of oat meal
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • Salt

Wisk in a another bowl:

  • 2 eggs
  • 1/4 cup of sugar
  • 1/4 cup of maple sirup
  • 1/2 cup Greek yogurt (I just used normal and cheap yogurt)
  • 1/2 cup of almond milk (I used normal milk)

Slowly add the dry ingredients to the liquids and add:

  • 1/2 cup of pecans ( I didn’t have any so I used dark chocolate chips)
  • 1/2 cup of dried cranberries (that mom placed in my care package)
  • 1/2 cup of pumpkin seeds (placed as well by mom in my care package)

Bake in big cookies at 350 F for about 18-20 min.


Thanks mom for this amazing idea!!!!


My popular Pad Thai Recipe!

It’s been a while I posted anything on the blog. But I am coming back full strength with one of my favorite recipe that had never let me down before! 

The secret, I believe, is all about the peanut sauce, for the rest, mostly use what ever you have in your fridge!

I use a sauce from one of my favorite chef Ricardo ! That I mixed first in a bowl and add at the end into the stir fry.

  • 1/4 cup of water or chicken broth
  • 3 tablespoons of rice vinegar
  • 3 tablespoons of peanut butter
  • 2 tablespoons of brown sugar
  • 2 tablespoons of lime juice
  • 1 tablespoon of fish sauce
Although, I like to put more peanut butter and I also add a lot more water through the cooking process to adjust the thickness of the sauce depending of the amount of chicken and vegetables I used that day. 

First, I mix  the chicken into some soya sauce and cook it into sesame oil. Once done, I put the meat aside into a plate. 

Second, I cook 1 chopped onion into the pan I used to cook the chicken. After a few minutes I add about 2 cloves of garlic and about 1 big teaspoon of ginger grated. I also add about 1 tablespoon of Sambal Oelek (hot peppers paste) because I simply love its kicks against the sweetness of the recipe. I deglaze the pan with some white wine. I add the ant vegetables I have on hand; carrots, peppers, celery, bean sprout or bockchoy are only examples of the one I like to use the most.

Third, once the veggies are half-cooked, I add the sauce and the chicken back into the pan and bring it to a boil for a couple more minutes. I add close to a full cup of water to adjust the thickness of the sauce.

I love to serve it with noodles, or rice and I sprinkle more lime juice and chopped cilantro on top. So tasty!!!

Hope you will enjoy! 🙂

My go to light dinner!

When I don’t know what to eat for dinner, or if I feel to eat something lighter I usually go for this Thai soup. Pretty simple, I keep the basic ingredient on hand all the time and jazz it up with what I can find in my fridge that week. I like this soup as I only make 1 serving at the time, sometimes 2 if I have someone else with me.
For 1 serving I bring 2 cups of broth to boil, chicken or beef, use what ever you like. I use the powder to mix with water do it goes faster but I cut in half the amount of powder for the water.
  1. I add a few spices to the broth; cinnamon, cardamon, nutmeg, cloves, celery salt and all spice. I had a few drops of rice vinegar, oil sesame, fish sauce and oisin sauce sometimes. Most importantly I add some spicy sauce; tabasco or piri-piri sauce or sambal oelek.
  2. In another pot beside I cook some rice noodles I like. 
  3. I cut a branch of celery, some sweet pepper in small cubes and I also reserve some beans sprouts aside. 
  4. If I want some more proteins I take some frozen cooked shrimps out of the freezer.
Now time to assemble! 
I put the cooked noodles in a bowl with the frozen cooked shrimps on top and the veggies I choose. I pour the boiling broth on top in the bowl and it does it’s thing! I had some chopped cilantro if I have some and some lemon juice!

Don’t be shy to try it many time and adjust quantities and ingredients to fit your taste!!!

It is so delicious!!! Hope you will enjoy it like me!!!


Flying Stories

How did I ended up flying planes for living anyways? 
First, let’s be clear, it would have never happened without the air cadet program! Of course planes always fascinated me, but I never gave much attention to them, even after familiarization flights in helicopters, planes and gliders. I only realized I could myself become a pilot after one day an instructor let me control a glider at a familiarization flight event organized annually.
I remember coming home that night and being so excited about my day, and my new experience! In fact, I was determined to apply on the cadet’s bursary program to learn how to do soaring. As a matter of facts, I got my licence to fly gliders the next year, just before I got my driving licence!
I am a girl of challenges. I like to prove to myself I can do what I want to do and once it is achieved I need a new goal. So two summers later I applied on the other cadet’s bursary program to learn how to fly planes. I still didn’t know if I could earn my life with a pilot licence, or if I even wanted to do so. Nerveless, I jumped right in the adventure and again proved to myself I could achieve those objectives and goals I was setting to myself. I completed my private pilot licence 4 years ago now.
To that point in my life, I knew I wanted to work in the aviation industry. Without flying a plane, there is many other interesting jobs around; Air Traffic Controllers, Airline Dispatcher… Although, one comment came to my ears too many times.
‟Those who have the best job are the pilots, they are the one who get to fly everyday.″
And so I ended up thinking; let’s push that limit, let’s set a new goal, let’s complete that commercial licence. Although it wasn’t enough for me. I gave myself another challenges at the same time. Yes, I wanted to become a commercial pilot but also an important asset, to pursue in the aviation world, I was determined to improve my English skills.
Here I am, 3 years later, working as a pilot, building my experience for my next career challenge. I don’t think I’ve noticed it happened. I just was so determined to accomplish those goals I was setting to myself, one after the other. Everyone is different, and have different ambition, but it is certainly very important to try and fight to succeed. Aviation is particularly not an easy place for women to be in. I believe it takes a strong character, but everyone, girls and boys, can become pilots of it as long as they really want it.

Perfect Roasted Chicken! recipe by Heston Blumenthal

I found this recipe while watching a TV show. Be ready, this method takes a lot of preparation before getting it on the table but it is SO WORTH IT! I’ve try it twice and the chicken was juicy and very tender! 🙂

  • First, you need to soak the chicken in salted water overnight. About 80g of salt dissolved in 4 cups (1 liter). If you need more water keep the same proportion for salt. Heston said it has to be a 8% salty solution.
  • Second, rinse the chicken, place a lemon inside with some thyme spice (or what ever you like) and rub the skin with butter. Patience come into play here. The chicken must be cook very slowly; 3 to 4 hours. In fact, I preheat my oven to a max of 175 F and cooked the chicken until an internal temperature of 165 F (as recommended by government).

Note: Heston real recipe is a bit different about oven and internal temperatures; I was more conservative following general rules as I was a bit scared of under cooking the chicken and possibly getting sick.

  • Third, after the chicken is cooked to the internal temperature, remove the chicken from the over and let it cool down on the counter for about 45 min.
  • Finally, put the chicken back into the oven preheated to about 450 F to roast the chicken. Keep an eye on it, so the chicken change color but do not burn; about 10 min will do.

It is now time after this long process to enjoy the chicken! Let me know how you did and how good was the chicken! 🙂

Les meilleures Crêpes du Monde

Voici une de nos traditions familiales, les crêpes à mon beau-père, une recette de sa maman Mariette! 
  • 1⁄2 tas de farine
  • 1⁄2 c. à thé de poudre a pâte
  • sel 
  • 3⁄4 tas de lait
  • 3 oeufs
Mélanger les ingrédients secs ensemble, ajouter le lait et bien mélanger.
Ajouter les œufs un à la fois et bien fouetter entre chaque addition. 
Chauffer un poêle anti-adhésive avec un peu de beurre et mettre assez de pâte au milieu pour recouvrir le fond seulement. Soulever celle-ci pour faire en sorte que la pâte se répartisse de chaque côté en une mince couche et attendre que les bords décolle avant de la retourner.
Je suis une vraie traditionnelle: Choco-Bananes!!! Quel délice!!!
Crêpe Choco-Bananes
Crêpe Choco-Bananes

My Salmon and Corn dinner

Last night we had salmon for dinner with some corn on the cob on the BBQ. So yummy!!!!
Here is roughly how I did it!
We cooked the Salmon in an aluminium foil on the BBQ. I first put some 3 fruits marmalade on the salmon, some green onions finely chopped, some steak spices and salt and pepper! That easy!!!
Here is what was left over of the dinner (I forgot to take a picture before we ate)
Yummy BBQ Salmon
Yummy BBQ Salmon
For the Corn, I jazzed it up a little. I found this idea on a cooking show on TV but I can’t remember which one now… sorry. This different way of cooking it on the BBQ is delicious, you can ask my boyfriend! He doesn’t what anything else anymore!
It is super simple, just rub the corn with some mayonnaise mix with chili powder and paprika to your taste and put it straight on the grill, until cooked! You can splash some lime juice on top if you want to give it even more of a summery taste!
Jazzed up corn on the BBQ
Hope you enjoy!!!

Lobster Roll

Last weekend, I couldn’t help but to buy some lobster I found on sales at the grocery. Thanks to the father’s day specials! 🙂 I had a few ideas of things to do with it (risotto, pasta or just with butter), but I couldn’t choose what until a couple days later when I realized I had every thing I needed in my fridge to make a lobster roll. A quick research online inspired me, I gathered every ingredient I wanted and made some homemade fries in the oven. Here’s what I did.

I use the meat of 2 lobsters, roughly cut in chunks that I mixed with

  • about 2 tablespoon of mayonnaise
  • 1 green onion
  • 1 tablespoon of lemon juice
  • Few drops of tabasco
  • Chopped cilantro, to taste
  • Sliced iceberg lettuce

I transformed my roll into a sandwich. Everything was falling apart. Pretty messy however very tasty.

For the curious readers; I make my fries in the oven with mayonnaise. I cut potatoes and sweet potatoes and put them in a freezer plastic bag with about 1 tablespoon of mayonnaise and some paprika. I let some air in the bag and mix it to cover all the potatoes. Using a cookie sheet I place the fries in the oven at about 425F for 25 to 30 min.

Hope you enjoy!

Soupe Thaï au lait de coco et Cari Rouge

J’adore les soupes asiatiques. Depuis quelques semaines que j’avais envie d’essayer une vieille recette de soupe thaï que j’avais écrite à la main dans mon livre de recette. L’occasion s’est présenté que récemment et on s’est amusé a prendre quelques photos à différentes étapes!

Voici la recette originale! (malheureusement je ne me souviens plus ou je l’avais trouvé… désolée)

  • 6 tas de bouillon de poulet
  • 1 bâton de citronnelle
  • 5 c. a thé de gingembre irrésistible
  • 1 paquet de vermicelle de riz
  • 1 conserve de lait de coco
  • 1 c. à thé de pâte de cari rouge
  • 2 c. à soupe de miel
  • 2 poitrines de poulets
  • 1 pomme de laitue iceberg
  • 1⁄2 tas de pois mange-tout
  • Sauce soya au gout

  1.  Faire chauffer le bouillon de poulet avec la citronnelle et le gingembre
  2. Faire cuire le poulet dans une poêle et le vermicelles
  3. Ajouter le lait de coco, le miel et le cari rouge au bouillon
  4. Dans un bol, mettre la vermicelle, la laitue et le lanières de poulet et verser le bouillon brûlant. 
  5. Décorer avec les onions verts, les pois mange-tout et assaisonner avec la sauce soya.
Poulet cuit dans la poêle en lanières
Vermicelles de riz





Ajouter les légumes et le poulet
Verser le bouillon





J’ai décoré avec de la coriandre fraîche! Mmm!!

J’aime bien modifier les recettes que j’essai, souvent quand il me manque certains ingrédients. Cette fois j’ai mis du céleri à la place des pois mange-tout et j’ai ajouter de la coriandre pour décorer… mais surtout parce que j’adore la coriandre! 🙂