Lentil Granola Bars Almond, Yogurt and Date Granola Bars Peanut, Apple and Raisin Granola Bars Mango, Peach and Apricot Granola Bars

Batch cooking April 2021

0 comments
  • A few sprigs of fresh basil (for the adventurous version of the polpette)
  • 2 cups broccoli
  • 2 large carrots
  • 1 large parsnip
  • 6 medium russet potatoes
  • 1 small sweet potato
  • 1 small turnip
  • 1 red pepper
  • 4 garlic cloves, chopped
  • 2 yellow onions
  • 1 tbsp grated fresh ginger
  • 2 green onions, chopped (or more for the adventurous version of the cheesy mashed veggies)
  • Cheese section:
  • Parmesan shavings (for the adventurous version of the polpette)
  • 150 g raclette cheese (you can also offer a few different cheeses)
  • 150 g cheese curds
  • Dry goods section:
  • ¼ cup plain breadcrumbs
  • Salt and freshly ground pepper, to taste
  • ¾ cup olive oil
  • ¼ cup vegetable oil
  • 1 to 2 tbsp toasted sesame oil
  • 1 tbsp Italian seasoning (or your favourite spices)
  • 1 tbsp vegetable seasoning (or your favourite spices)
  • 3 tbsp smoked paprika
  • 1 can (680 ml) tomato sauce
  • Coarsely crumbled BBQ chips (for the adventurous version of the raclette bowl)
  • Sriracha sauce (for the adventurous version of the cheesy mashed veggies)
  • 2 tbsp soy sauce
  • 1 cup whole wheat or all-purpose flour
  • 4 cups quick-cooking oats
  • ¼ cup ground chia seeds
  • 1 tbsp baking powder
  • 1 cup applesauce
  • ¼ cup maple syrup
  • 1 cup raisins
  • 1 cup chocolate chips
  • Meat section:
  • 1 lb ground beef
  • ½ cup crumbled cooked bacon
  • Seafood section:
  • Cooked Nordic shrimp (for the adventurous version of the fried rice)
  • Dairy section:
  • Sour cream (for the adventurous version of the raclette bowl)
  • 6 eggs
  • Frozen section:
  • Corn kernels (for the adventurous version of the cheesy mashed veggies)
  • Green peas (for the adventurous version of the fried rice)
  • What you have left in the fridge:
  • 2 cups leftover meat (or cold cuts), coarsely chopped
  • 2 cups leftover raw vegetables, coarsely chopped (bell pepper, celery, broccoli, sugar snap peas, cauliflower or others. Avoid root vegetables, which take too long to cook for this recipe.)
  • 2 cups cooked rice (white, brown or whatever you have on hand)
  • 1 cup leftover chicken or other cooked meat, coarsely chopped.

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Finely chop 1 cup broccoli and cut 1 cup into small florets. Set aside.
    3. Grate the carrot. Set aside.
    4. Chop the two onions: 1 finely and the other coarsely. Set aside.
    5. Chop 4 garlic cloves. Set aside.
    6. Beat 1 egg and set aside.
    7. Make the polpette.
    8. In a large bowl, combine 1 cup finely chopped broccoli, 1 grated carrot, 1 finely chopped onion, 1 lb ground beef, 1 beaten egg, ¼ cup breadcrumbs, salt and pepper.
    9. Shape into meatballs of about 2 tbsp each. Set aside.
    10. In a deep ovenproof skillet over medium-high heat, heat 2 tbsp olive oil and brown the meatballs for five minutes, turning them regularly. Add 1 can (680 ml) tomato sauce, 1 tbsp Italian seasoning and 2 chopped garlic cloves. Mix well. Cover and bake for 30 minutes.
    11. Wash and dice 6 potatoes. Set aside.
    12. Cut the turnip into small 1 cm x 1 cm cubes and set aside.
    13. Chop the red pepper. Set aside.
    14. Make the raclette bowls.
    15. In a large bowl, toss 4 potatoes with a little olive oil, a little smoked paprika, salt and pepper.
    16. Spread on a baking sheet, taking care to leave room for the other vegetables. Each vegetable gets its own section of the sheet!!! Repeat with the turnip, red pepper, onion and the cup of broccoli florets.
    17. Bake for 30 minutes or until all the vegetables are tender.
    18. Chop two green onions.
    19. Peel and dice the sweet potato. Set aside.
    20. Peel and dice the carrot. Set aside.
    21. Peel and dice the parsnip. Set aside.
    22. In a large saucepan, place 2 diced potatoes, the diced sweet potato, the diced carrot and the diced parsnip and cover with water.
    23. Bring to a boil and cook for 20 minutes or until the vegetables are tender. Drain and set aside.
    24. Cook rice if you don't have leftover cooked rice. Cook it like pasta; it will be faster.
    25. Make the cookies.
    26. In a large bowl, combine 1 cup flour, 4 cups oats, ¼ cup chia seeds, 1 tbsp baking powder and a pinch of salt. Set aside.
    27. In another bowl, combine the 3 eggs, 1 cup applesauce, ¼ cup vegetable oil and ¼ cup maple syrup.
    28. Stir the dry mixture into the wet mixture.
    29. Add 1 cup raisins and 1 cup chocolate chips and mix again.
    30. Using a spoon, drop about 2 tbsp of batter per cookie onto two nonstick baking sheets.
    31. Flatten slightly with a fork.
    32. Bake for 30 minutes or until the cookies are golden.
    33. Make the raclette bowls.
    34. Chop 2 cups leftover cooked meat or cold cuts.
    35. Set the baking sheet of vegetables in the centre of the table and let everyone build their own raclette bowl, starting with the vegetables of their choice, then the meat and finally the cheese.
    36. Freeze with each person's name on the packaging, or pop in the oven (or microwave) and enjoy.
    37. Make the cheesy mashed veggies.
    38. Coarsely mash the boiled vegetables with a potato masher, leaving some large chunks. Season with salt and pepper to taste.
    39. Transfer to a rectangular baking dish or onto a baking sheet.
    40. Top with the bacon and cheese curds. Sprinkle with the spices.
    41. Heat in the oven for 5 minutes.
    42. Chop 2 cups leftover raw vegetables (bell pepper, celery, broccoli, sugar snap peas, cauliflower or others. Avoid root vegetables, which take too long to cook for this recipe.)
    43. Chop 1 cup leftover cooked meat. Set aside.
    44. Grate the ginger. Set aside.
    45. Make the fried rice.
    46. In a large skillet, heat the oil over medium-high heat and cook the 2 cups leftover vegetables, 1 tbsp ginger and 2 garlic cloves for 2 minutes.
    47. Add 2 cups rice, 2 tbsp soy sauce and 1 cup leftover meat. Cook for 2 minutes, stirring constantly.
    48. Push the rice mixture to one side of the skillet. Crack the two eggs into the empty side of the skillet and cook for 1 minute, until scrambled. Stir the eggs into the rice.
    49. Add 1 to 2 tbsp toasted sesame oil and the two green onions and continue cooking for 2 minutes, stirring often, or until the mixture is piping hot.
    50. Make the granola.
    51. Crumble the cookies.
    52. Place on a nonstick baking sheet.
    53. Bake for 30 minutes, stirring halfway through.
    54. Let cool completely and transfer to a glass jar.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 can opener
    • 1 garlic press (optional)
    • 1 food processor (optional)
    • 1 grater (or a food processor)
    • 1 colander
    • 1 wooden spoon
    • 1 fork
    • 1 whisk
    • 1 potato masher
    • 1 nonstick baking sheet
    • 1 rectangular baking dish (or a baking sheet)
    • 1 medium pot
    • 1 large deep ovenproof skillet with lid
    • Empty containers (for storage or freezing)

    Leave a comment

    Please note, comments need to be approved before they are published.

    This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.