15 ml (1 tbsp) sriracha sauce (adventurer version of veggie shepherd’s pie)
250 ml (1 cup) tomato sauce
250 ml (1 cup) Alfredo sauce (adventurer version of pide pizzas)
2 liters (8 cups) beef broth
2 boxes of 540 ml of lentils
1 can (398 ml) creamed corn
1 can (341 ml) whole corn
1 can (796 ml) diced tomatoes
1 can (400 ml) coconut milk
125 ml (½ cup) brown sugar
60 ml (¼ cup) chia seeds
750 ml (3 cups) granola
250 ml (1 cup) salted and shelled pistachios (adventurer version of apple stir-fry)
5 ml (1 tsp) smoked paprika
15 ml (1 tbsp) chicken spices or your favorite spices
5 ml (1 tsp) ground cardamom (adventurer version of coconut cream)
1 ml (¼ tsp) cinnamon
Butchery section:
525g ground beef
300g (2/3 lb) horse meat (adventurer version of the nourishing soup)
450g (1 lb) chicken thighs
Dairy products section:
375 ml (1½ cups) grated cheese
500 ml (2 cups) plain Greek yogurt
60 ml (¼ cup) butter
Frozen products section:
900g (2 lb) pizza dough
250 ml (1 cup) frozen green peas (adventurer version of chicken chasseur)
Leftovers in the fridge:
500 ml (2 cups) leftover cooked vegetables
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
In a medium saucepan, bring water to a boil.
Peel 6 medium potatoes and cut into 1cm x 1cm cubes.
Place 4 diced potatoes in the pot of boiling water and cook for 20 minutes or until potatoes are tender. Drain and set aside.
Peel a turnip, 4 large carrots, 2 large parsnips and cut into 1cm x 1cm cubes. Set aside.
Chop 3 leeks and set aside.
Cut 450g (1 lb) chicken thighs into 2cm x 2cm cubes. Set aside.
In a covered ovenproof casserole dish, heat 45 ml (3 tbsp) olive oil over medium-high heat and cook 450g (1 lb) cubed chicken thighs and a chopped leek for 5 minutes. Season with salt and pepper and add 15 ml (1 tbsp) chicken spice or your favourite spices.
Stir in 2 large diced carrots, 2 large diced parsnips, ½ diced turnip and 1 can of diced tomatoes. Bake, covered, for 60 minutes or until vegetables are tender and chicken is cooked through. This is where the adventurous can add 250 ml (1 cup) frozen green peas 5 minutes before the end of cooking.
Using a potato masher, mash the cooked potatoes. Season with salt and pepper to taste. Set aside.
Rinse and drain 2 cans of lentils. Set aside.
Chop 3 cloves of garlic. Set aside.
In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat and cook the 2 cans of rinsed and drained lentils, a chopped leek and 1 chopped garlic clove for 5 minutes. Salt and pepper to taste.
Spoon the lentil mixture into the bottom of a deep baking dish. This is where the adventurous can add 15 ml (1 tbsp) of sriracha sauce to the lentil mixture.
Add 1 can of creamed corn and 1 can of drained corn kernels.
Spread the mashed potatoes over the corn and sprinkle with 5 ml (1 tsp) smoked paprika.
Bake for 30 minutes.
In a food processor or by hand, crumble 1 block of firm tofu and set aside.
In a bowl, mix 300g (2/3 lb) ground beef, ½ block of crumbled tofu, 1 clove of minced garlic, salt and pepper. Form small balls of about 15 ml (1 tbsp). It is at this stage that adventurers can replace the ground beef with the same quantity of horse meat.
In a large nonstick pot with a lid, heat 30 ml (2 tbsp) of olive oil over medium-high heat and cook the meatballs on all sides for 5 minutes.
Add 1 chopped leek, 2 large diced carrots, ½ diced turnip, 2 diced potatoes, 2 liters (8 cups) beef broth, salt and pepper.
Cover and simmer over medium-low heat for 45 minutes or until vegetables are tender.
Preheat oven to 400F.
Chop 500 ml (2 cups) leftover cooked vegetables. Set aside.
In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat and cook ½ block of crumbled tofu and 225 g (1/2 lb) of ground beef for 5 minutes. Season with salt and pepper to taste. Crumble the beef well as it cooks.
Add 250 ml (1 cup) of tomato sauce, 500 ml (2 cups) of chopped cooked vegetables and simmer over medium heat for 10 minutes. This is where the adventurous can replace the tomato sauce with the same amount of Alfredo sauce.
Roll out 900g (2 lb) pizza dough into a large rectangle about ½ cm thick and cut into 6.
Pinch the ends of the 6 doughs together to form a boat. Place on a large non-stick baking sheet or one covered with parchment paper.
Top each boat with the beef mixture and sprinkle each pizza pie with 60 (¼ cup) shredded cheese.
Bake for 20 minutes or until the pide pizzas are golden brown and the dough is cooked through.
Peel 10 medium apples and cut into 1cm x 1cm cubes. Set aside.
In a skillet over medium-high heat, melt 60 ml (¼ cup) butter and cook apples, 30 ml (2 tbsp (or more to taste)) brown sugar and 1 ml (¼ tsp) cinnamon for 15 minutes or until apples are softened and golden brown.
Divide into 6 bowls and top with ¼ cup (60 ml) of granola in each bowl. This is where the adventurous can add ½ cup (125 ml) of salted and shelled pistachios to the granola.
Divide 375 ml (1½ cups) fresh or frozen raspberries among 6 250 ml (1 cup) jars with lids.
In a bowl, using a whisk, mix 500 ml (2 cups) of plain Greek yogurt, 1 can of coconut milk, 80 ml (1/3 cup) of brown sugar and 60 ml (¼ cup) of chia seeds. This is where the adventurous can add 5 ml (1 tsp) of ground cardamom.
Mix well and spread over the raspberries. Close the jars and place in the fridge.
Add 60 ml (¼ cup) of granola to each bowl when ready to eat.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 whisk
1 pestle
1 can opener
1 food processor (optional)
1 large non-stick frying pan
1 large non-stick saucepan
1 medium cauldron
1 large baking sheet
1 deep baking dish
Empty containers (storage or freezing)
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