Batch cooking August 2022
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- In a pot, boil water and cook the pasta according to the package directions. Drain and place in a large bowl.
- Chop ½ yellow onion and 1½ cups (375 ml) of button mushrooms.
- In a large skillet, heat 2 tbsp (30 ml) of olive oil over medium-high heat and cook ½ chopped yellow onion, ½ cup (125 ml) of chopped button mushrooms and 450 g (1 lb) of fondue beef for 5 minutes, or until the beef is cooked through.
- Add 1 tbsp (15 ml) of Worcestershire sauce and ¼ cup (60 ml) of cream cheese. Cook for another minute. This is when adventurous eaters can add 2 tbsp (30 ml) of ketchup. Fill the hamburger buns with this mixture. Enjoy hot or cold.
- Cut 5 slices of bread into 1 cm x 1 cm cubes. Place in a large bowl and add ½ tsp (3 ml) of cinnamon and ¼ cup (60 ml) of sugar. Mix well.
- In another bowl, combine 2 cups (500 ml) of fresh or frozen berries and ¼ cup (60 ml) of brown sugar.
- In another bowl, whisk ½ cup (125 ml) of milk, an egg and 1 tsp (5 ml) of vanilla extract.
- Gently combine the 3 mixtures. Place in a non-stick rectangular baking dish. Bake for about 30 minutes. This is when adventurous eaters can add ½ cup (125 ml) of chocolate chips to the mixture.
- Coarsely chop 1 cup (250 ml) of cooked beets and place in the food processor.
- Add 1 cup (250 ml) of frozen fruit, 3 cups (750 ml) of vanilla Greek yogurt, 2 tbsp (30 ml) of maple syrup and ¼ cup (60 ml) of ground flaxseed. Blend until smooth and creamy. Sprinkle with granola when serving. This is when adventurous eaters can add 1 tsp (5 ml) of ground cardamom to the food processor before blending.
- Chop ½ cup (125 ml) of sun-dried tomatoes, 2 green onions and 1 red bell pepper. Add to the bowl with the orzo.
- Slice 3 tbsp (45 ml) of Kalamata olives and coarsely crumble ½ cup (125 ml) of feta cheese. Add to the bowl with the orzo.
- Stir in ¼ cup (60 ml) of olive oil, and salt and pepper to taste. Mix well and store in the fridge. This is when adventurous eaters can add ½ cup (125 ml) of chopped marinated artichokes to the salad.
- Chop ½ cup (125 ml) of flat-leaf parsley and place in a large bowl.
- Add 675 g (1½ lb) of ground pork, 1 egg, 1 cup (250 ml) of breadcrumbs, 1 cup (250 ml) of chopped mushrooms and 3 tbsp (45 ml) of sun-dried tomato pesto. This is when adventurous eaters can replace the breadcrumbs with pretzel crumbs.
- Shape the meat mixture into small meatballs of about 1 tbsp (15 ml) each.
- In a skillet, heat 3 tbsp (45 ml) of olive oil over medium heat and brown the meatballs for 10 minutes, stirring regularly.
- Add 1 litre (4 cups) of rosé sauce and simmer over low heat for 5 minutes. Season with salt and pepper to taste.
- Place a shallot in the food processor and chop finely.
- Add to the food processor 2 cups (500 ml) of leftover cooked meat, ½ cup (125 ml) of cream cheese, ¼ cup (60 ml) of 15% cooking cream, 2 tbsp (30 ml) of Dijon mustard, and salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is when adventurous eaters can add 3 tbsp (45 ml) of their favourite pesto.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 food processor
- 1 large non-stick skillet
- 1 pot
- 1 rectangular baking dish
- Empty containers (for storage or freezing)