Batch Cooking February 2022
3h
1h30
4 portions
Se congèle
- Bring 180 ml (¾ cup) of butter to room temperature and set aside for the cookie and raisin bread recipes.
- Preheat the oven to 375°F.
- In a large pot, boil water and cook 750 ml (3 cups) of macaroni for 8 minutes. Drain and set aside.
- Break 1 litre (4 cups) of broccoli and 2.5 litres (10 cups) of cauliflower into florets. Set aside.
- Chop 2 onions and set aside.
- In a non-stick saucepan, heat 30 ml (2 tbsp) of butter over medium-high heat and cook ¾ lb (350 g) of chicken breasts for 10 minutes, stirring regularly. Cut into cubes and set aside.
- Meanwhile, in a large pot of boiling water, blanch 1 litre (4 cups) of broccoli florets and 500 ml (2 cups) of cauliflower florets for 1 minute. Set aside.
- In the same saucepan as the chicken, heat 15 ml (1 tbsp) of butter and sauté 1 chopped onion for 1 minute. Deglaze with 1 litre (4 cups) of chicken broth, scraping up all the browned bits.
- Add 1 litre (4 cups) of raw cauliflower florets and cook covered for 10 minutes.
- Meanwhile, in a large bowl, beat 9 eggs with 60 ml (¼ cup) of cream. Season with salt and pepper to taste.
- Coarsely mash 500 ml (2 cups) of cooked broccoli. Set aside.
- In an ovenproof skillet, heat 30 ml (2 tbsp) of butter and cook 1 chopped onion for 1 minute. Add the mashed broccoli and cook for another minute.
- Pour in the beaten eggs and place in the oven for 10 minutes.
- Remove the chicken broth mixture from the heat and, using an immersion blender, blend until smooth. Stir in 375 ml (1½ cups) of cream, the cubed chicken and 750 ml (3 cups) of cooked macaroni. Season with salt and pepper to taste. Reheat when serving. This is when adventurous eaters can replace the cream with 375 ml (1½ cups) of coconut cream.
- Remove the omelette from the oven, sprinkle with 250 ml (1 cup) of shredded Tex-Mex cheese and place under the broiler for 1 minute, or until the cheese is golden. Enjoy hot or cold. This is when adventurous eaters can add 250 ml (1 cup) of salsa before adding the cheese.
- Don't forget to set the oven back to 375°F.
- To save time, I have you prepare the bread and the cookies at the same time. You'll need four large bowls.
- In a bowl, using an electric mixer, cream 125 ml (½ cup) of butter and 180 ml (¾ cup) of brown sugar, add an egg and mix well. Set aside for the giant cookie recipe.
- In a second bowl, using the electric mixer without washing it, cream 60 ml (¼ cup) of butter and 180 ml (¾ cup) of brown sugar, add 2 eggs and 125 ml (½ cup) of water and mix well. Set aside for the oat and raisin bread recipe. This is when adventurous eaters can replace the water with 125 ml (½ cup) of cream.
- In another bowl, combine 250 ml (1 cup) of flour, 250 ml (1 cup) of rolled oats, 5 ml (1 tsp) of baking powder, 1 ml (¼ tsp) of baking soda and 125 ml (½ cup) of raisins. Mix well and set aside for the cookie recipe. This is when adventurous eaters can replace the raisins with 125 ml (½ cup) of dried blueberries.
- In another bowl, combine 375 ml (1½ cups) of flour, 125 ml (½ cup) of rolled oats, 5 ml (1 tsp) of baking powder, 1 ml (¼ tsp) of baking soda, 125 ml (½ cup) of raisins and your favourite dessert spices (5 to 10 ml (1 to 2 tsp)). Mix well and set aside for the oat and raisin bread recipe.
- Add the dry ingredients for the bread to the wet mixture for the bread, adding water as needed.
- Pour the batter into a non-stick loaf pan and bake for 40 minutes, or until a toothpick inserted in the centre of the loaf comes out clean.
- Add the dry ingredients for the cookie to the wet mixture for the cookie and form a ball; add butter as needed.
- Place the ball on a non-stick cookie sheet and flatten into a disc ½ inch thick.
- Bake on the top rack of the oven for 12 minutes, or until the cookie is golden brown. Break into pieces to enjoy.
- In a deep skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and cook ⅔ lb (300 g) of ground beef for 5 minutes, making sure to break it up well.
- Add 1 litre (4 cups) of beef broth and 1 litre (4 cups) of cauliflower and simmer uncovered over medium heat for 5 minutes, or until the cauliflower is al dente and the broth has reduced slightly.
- Meanwhile, cut 1 lb (450 g) of chicken breasts into strips. Set aside.
- Add 750 ml (3 cups) of cooked macaroni, 500 ml (2 cups) of Tex-Mex cheese, 125 ml (½ cup) of cream, 15 ml (1 tbsp) of smoked paprika, salt and pepper to the broth. Mix well and continue cooking for 2 minutes. Adventurous eaters can add ¼ lb (100 g) of chopped chorizo sausage when serving.
- In a large skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and cook the chicken strips and 15 ml (1 tbsp) of smoked paprika for 8 minutes, or until cooked through. Season with salt and pepper and set aside. This is when adventurous eaters can add 5 ml (1 tsp) of ground chipotle pepper along with the paprika.
- In the same skillet, add 30 ml (2 tbsp) of butter and sauté 500 ml (2 cups) of blanched broccoli and 500 ml (2 cups) of blanched cauliflower for 1 minute. Add salt, pepper and 15 ml (1 tbsp) of your favourite spices. Serve with the chicken.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 electric mixer
- 1 immersion blender
- 1 wooden spoon
- 1 large non-stick skillet
- 1 large non-stick saucepan
- 1 cookie sheet
- 1 loaf pan