Stuffed shells
Creamy Chocolate Bites
Creamy Chocolate Bites
Swedish Meatballs
Chicken pad thai
Italian stew

Batch cooking Parent team

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Fruit and vegetable section

  • 30 ml (2 tbsp.) chopped fresh chives
  • 3 yellow onions
  • 4 minced garlic cloves
  • 30 ml (2 tbsp.) ginger
  • 500 ml (2 cups) bean sprouts
  • Zest and juice of 2 limes
  • 1 large carrot (replace with 250 ml (1 cup) diced butternut squash for the adventurer version of the Italian stew)
  • 1 large parsnip (replace with 250 ml (1 cup) diced butternut squash for the adventurer version of the Italian stew)
  • 2 potatoes

Dry products section

  • 250g rice vermicelli
  • 60 ml (4 tbsp.) olive oil
  • 125 ml (½ cup) oyster sauce
  • 30 ml (2 tbsp.) maple syrup
  • 5 to 10 ml (1 to 2 tsp) chili flakes (for the adventurous version of Pad Thai)
  • 125 ml (½ cup) bread crumbs (or 125 ml (½ cup) crumbled BBQ chips for the adventurous version of Swedish meatballs)
  • 15 ml (1 tbsp.) Dijon mustard
  • 250g egg noodles
  • 15 ml (1 tbsp.) dried oregano
  • 15 ml (1 tbsp.) dried Italian herbs
  • 4 bay leaves
  • 1 liter (4 cups) beef broth
  • 225g jumbo shells
  • 500 ml (2 cups) tomato sauce
  • 125 ml (½ cup) graham cracker crumbs (or 125 ml (½ cup) Oreo cookie crumbs for the adventurer version of the coconut cups)
  • 60 ml (¼ cup) grated sweetened coconut
  • 125 ml (½ cup) coconut milk
  • 180 ml (¾ cup) sugar
  • 2.5 ml (½ tsp) vanilla essence
  • 430 ml (1¾ cup) flour
  • 45 ml (3 tbsp.) cocoa
  • 5 ml (1 tsp) baking powder
  • 60 ml (¼ cup) chocolate chips (125 ml (½ cup) caramel chips for the adventurous version of creamy chocolate bites)


Cheese section

  • 125 ml (½ cup) smoked Oka cheese, grated (for the adventurer version of the stuffed shells)


Butcher section

  • 1 lb (450g) boneless chicken breasts
  • 1 lb (450g) lean ground beef
  • 6 large mild Italian sausages
  • 250 ml (1 cup) crumbled cooked bacon


Dairy section

  • 6 eggs
  • 180 ml (¾ cup) 15% cooking cream
  • 140 ml (½ cup + 1 tbsp.) butter
  • 375 ml (1½ cups) cottage cheese
  • 1½ packet (250g) cream cheese

3h

1h30

4 portions

Se congèle

Head of Household #1
  1. In a large pot, bring water to a boil and cook 225g jumbo shells for 14 minutes or until al dente. Drain and reserve.
  2. Chop 3 yellow onions, 4 cloves of garlic, 30 ml (2 tablespoons) of fresh chives and 30 ml (2 tablespoons) of fresh ginger. To book.
Head of household #2
  1. Temper 1 package of 250g of cream cheese and 60 ml (¼ cup) of butter.
  2. Preheat the oven to 375F.
  3. Peel and cut into 1cm x 1cm dice: 1 large carrot, 1 large parsnip, 2 medium potatoes and set aside.
Head of Household #1
  1. In a large bowl, combine 375 ml (1½ cups) cottage cheese, one egg, 250 ml (1 cup) crumbled bacon, one chopped onion, 30 ml (2 tbsp) chopped chives, salt and pepper to taste. To book.
  2. In a large rectangular baking pan, pour 250 ml (1 cup) of tomato sauce. Place the cooked shells, seam side up, on the sauce.
  3. Top each shell with cheese and bacon mixture. Drizzle with a cup of tomato sauce.
  4. Cover and bake for 20 minutes. For the adventurous, sprinkle the stuffed shells with 125 ml (½ cup) of smoked Oka cheese just before serving.
Head of household #2
  1. In a large skillet with a lid, over medium heat, heat 30 ml (2 tablespoons) of olive oil and cook a chopped onion and 6 Italian sausages for 5 minutes, turning them regularly.
  2. Remove the sausages from the skillet, slice and return to the skillet. Add 1 large diced carrot, 1 large diced parsnip (or for the adventurous, replace the parsnip and carrot with 500ml (2 cups) butternut squash cut into 1cm x 1cm dice), 2 diced potatoes , 500 ml (2 cups) beef broth, 15 ml (1 tablespoon) dried Italian herbs, 4 bay leaves, salt and pepper to taste.
  3. Cover and simmer for 40 minutes or until vegetables are tender.
Head of Household #1
  1. In a large bowl, combine 1 lb (450g) of ground beef, 125 ml (½ cup) of breadcrumbs (or 125 ml (½ cup) of crumbled BBQ chips for the adventurous), an egg, 2 cloves of garlic chopped and 15 ml (1 tbsp.) dried oregano. Add salt and pepper to taste.
  2. Shape into balls approximately 30 ml (2 tablespoons) in size.
  3. In a skillet, heat 30 ml (2 tablespoons) of butter over medium heat. Brown the meatballs for 5 minutes, stirring regularly. To book.
  4. In the same skillet, place 75 ml (5 tbsp) of butter and 45 ml (3 tbsp) of flour. Cook 1 minute, stirring.
  5. Stir in 500 ml (2 cups) of beef broth, 180 ml (¾ cup) of 15% cooking cream and 15 ml (1 tablespoon) of Dijon mustard. Mix well, dislodging all the cooking juices.
  6. Add meatballs and simmer gently for 15 minutes. Add salt and pepper to taste.
  7. Meanwhile, in a large pot, bring water to a boil and cook 250g egg noodles for 8 minutes or according to manufacturer's instructions. Drain and serve with meatballs.

Head of household #2

  1. Cut half of a 250g packet of cream cheese and set aside.
  2. In a bowl, combine 375 ml (1½ cups) flour, 45 ml (3 tbsp) cocoa, 5 ml (1 tsp) baking powder and a pinch of salt.
  3. In another bowl, using an electric mixer, beat 2 eggs, 125 ml (½ cup) of sugar, 60 ml (¼ cup) of softened butter and a few drops of vanilla essence.
  4. Add the dry ingredients and mix with a wooden spoon until a homogeneous mixture is obtained.
  5. Add 60 ml (¼ cup) of chocolate chips (or 60 ml (¼ cup) of caramel chips for adventurers) and mix again.
  6. Form balls using about 20 ml (1½ tablespoons) of preparation.
  7. Using your thumb, dig a cavity in the center of each ball, then place a cube of cream cheese in it. Bring the mixture back over the cream cheese to close the cavity.
  8. Place the balls on a baking sheet lined with parchment paper.
  9. Bake for 15 minutes.

Head of Household #1

  1. Cut 1 lb (450g) chicken breasts into 1cm x 1cm cubes and set aside.
  2. Beat 2 eggs and set aside.
  3. Zest and juice two limes. To book.
  4. Melt 30 ml (2 tablespoons) of butter in the microwave.
  5. In a bowl, mix 125 ml (½ cup) of graham crumbs (125 ml (½ cup) of Oreo cookie crumbs for the adventurers), 60 ml (¼ cup) of coconut and 30 ml (2 tbsp. ) melted butter.
  6. Spread this mixture in the bottom of the 6 jars of 125 ml (½ cup).
  7. In a large bowl, using the electric mixer, whisk 125 ml (½ cup) of coconut milk with 250g softened cream cheese, the zest and juice of a lime, 60 ml (¼ cup) of sugar and 2.5 ml (½ tsp) vanilla essence until smooth.
  8. Spread this mixture over the graham cracker mixture.

Head of household #2

  1. In a bowl, combine 125 ml (½ cup) of oyster sauce, the juice and zest of a lime, 30 ml (2 tablespoons) of maple syrup and 60 ml (¼ cup) of water . To book.
  2. In a wok, heat 30 ml (2 tablespoons) of olive oil and brown a chopped onion for 1 minute.
  3. Add 2 minced garlic cloves, 30 ml (2 tbsp) grated fresh ginger, 1 lb (450g) chicken breast cut into 1cm x 1cm cubes and cook for 5 minutes or until tender. the chicken is well cooked. It is at this stage that adventurers can add 2.5 ml to 5 ml (1 to 2 teaspoons) of chili flakes.
  4. Meanwhile, cook 250g rice vermicelli in a large pot of boiling water for 3-5 minutes or according to manufacturer's instructions.
  5. Add the 2 beaten eggs to the chicken, mix well and cook for another minute. Stir in the oyster sauce mixture, 500 ml (2 cups) bean sprouts and the cooked rice vermicelli. Mix well. Remove from heat and serve.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • measuring spoons
  • Measuring cups
  • mixing bowls
  • 1 zester
  • 1 juicer
  • 1 electric mixer
  • 1 wooden spoon
  • 1 large non-stick skillet with lid
  • 1 wok (or large non-stick pan)
  • 1 large cauldron
  • 1 large baking sheet
  • 1 rectangular baking pan
  • 6 jars of 125ml
  • Empty containers (storage or freezing)

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