Batch cooking - January 2023
3h
1h30
4 portions
Se congèle
- Preheat the oven to 400°F.
- In a food processor, grind 200 g BBQ chips into crumbs and place in a shallow dish.
- In the same food processor, very finely chop 1 cup carrots. Add 450 g firm tofu, 1 package mushrooms, 2 garlic cloves, 1 cup grated mozzarella, ½ cup breadcrumbs, 1 egg, and salt and pepper to taste. Blend until smooth. Add more breadcrumbs if the mixture is too wet, or add an egg if it is too dry. This is when adventurous eaters can replace the grated mozzarella with 1 cup grated Emmental.
- Shape into patties of about ⅓ cup each and coat with the chip crumbs. Place on a nonstick baking sheet or one lined with parchment paper.
- Bake for 10 minutes or until the patties are lightly golden. When serving, toast burger buns and top with a few tomato slices, lettuce leaves and mayonnaise.
- Chop 6 garlic cloves and drain 1 large can diced tomatoes. Set aside.
- In an ovenproof skillet, heat 1 tbsp oil and cook 450 g ground beef for 5 minutes.
- Cut 4 slices of bread into small cubes and set aside in a bowl.
- Add 1 large can drained diced tomatoes, 1 cup frozen peas, 2 garlic cloves, and salt and pepper to the skillet with the beef. Mix well.
- Drizzle the bread with 2 tbsp olive oil and sprinkle with 1 tbsp dried basil. Toss well and scatter the bread cubes over the beef.
- Bake for 10 minutes or until the bread is nicely golden. This is when adventurous eaters can drizzle with balsamic glaze before serving.
- Chop 1 red onion and 1 tbsp fresh ginger. Set aside.
- Cut 4 cups root vegetables (carrots, parsnips, potatoes, squash, etc.) into small cubes. Set aside.
- Rinse and drain 1 can chickpeas. Set aside.
- In a large pot, melt 3 tbsp butter and cook 1 chopped red onion, 4 chopped garlic cloves and 1 tbsp chopped fresh ginger for 3 minutes. Sprinkle with 2 tbsp flour and mix well.
- Add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp turmeric, 4 cups diced root vegetables, 1 can (540 ml) diced tomatoes, 1 can (398 ml) coconut milk, 1 can (540 ml) chickpeas, rinsed and drained, salt and pepper.
- Simmer uncovered over low heat for 30 minutes or until the vegetables are tender and the sauce has thickened slightly. Stir regularly while cooking. This is when adventurous eaters can add 1 tsp ground chipotle pepper.
- Lower the oven to 375°F.
- Chop 1 cup fresh dates and place in a large bowl.
- Add 2 cups quick-cooking oats, 2 cups puffed rice cereal, ½ cup dried cranberries, ¼ cup honey, ¼ cup canola oil, 2 beaten eggs and ½ cup dark chocolate chips, and mix well with a wooden spoon. Add 1 egg if the mixture is too dry. This is when adventurous eaters can replace the chocolate chips with ½ cup caramel chips.
- Press the mixture into the bottom of a nonstick rectangular pan or one lined with parchment paper.
- Bake for 20 minutes or until a toothpick inserted in the centre of the mixture comes out clean. Cool before removing from the pan and cutting into squares.
- Grate 1 cup carrots, or zucchini if you're following the adventurous version of the cupcake recipe. Set aside.
- In a bowl, mix ½ cup honey, ½ cup canola oil and 2 eggs.
- Stir in ¾ cup all-purpose flour, ¼ cup whole grain flour, 1 tsp baking powder, 1 pinch of salt, 1 vanilla bean and 1 cup grated carrots (or grated zucchini for the adventurous version). Mix well.
- Spoon into 8 to 10 small muffin cups and bake for about 15 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
- Mix 1 cup cream cheese, ⅓ cup honey and 1 pinch of nutmeg. Set aside to spread on the cupcakes once they have cooled.
- Cut 1½ lb chicken breast into strips. Set aside. This is when adventurous eaters can replace the chicken with 1½ lb firm tofu.
- In a shallow dish, mix 1 cup panko breadcrumbs with ¼ tsp salt and ¼ tsp pepper. Set aside.
- Prepare another shallow dish with ¼ cup flour. Set aside.
- In a third shallow dish, beat 2 eggs. Set aside.
- Dip the chicken strips in the flour, then in the beaten eggs, then coat with the breadcrumbs. Set aside.
- In a large skillet over medium-high heat, heat ¼ cup olive oil and cook the chicken strips for 10 minutes, turning regularly, or until the meat is cooked through.
- Spread the strips on a baking sheet and keep warm in the oven.
- In a large pot of boiling water, blanch ½ lb green beans for 1 minute. Drain well and keep warm in the oven with the chicken strips.
- In a nonstick pot over medium heat, heat 3 tbsp butter, then add 2 tbsp flour and 1 tbsp onion powder, stirring constantly. Cook for 1 minute or until the mixture is golden. Add 1 cup broth and simmer for 1 minute.
- In bowls, layer the chicken with the green beans, add the cheese curds and cover with the sauce.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 food processor
- 1 wooden spoon
- 1 large nonstick skillet
- 1 large nonstick pot
- 2 large baking sheets
- 1 muffin pan (12 cups)
- Empty containers (for storage or freezing).