Batch cooking July 2023

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Produce section:

  • 1 onion
  • 2 red peppers
  • 3 green onions
  • 2 cups spinach
  • 1 cup of your favourite vegetables
  • 1 cup fresh or frozen berries
  • 2 cups strawberries
  • 1 large ripe banana
  • A few pickle slices
  • A few red onion slices
  • A few lettuce leaves
  • Bakery section:
  • 8 burger buns
  • 6 fresh croissants
  • Cheese section:
  • ½ cup crumbled feta (for the adventurous version of the pork burgers)

Deli section:

  • 2½ cups leftover cooked meat or deli meats, coarsely chopped

Dry goods section:

  • 4 tbsp olive oil
  • ½ cup breadcrumbs
  • ½ cup mayonnaise
  • ¼ cup barbecue sauce
  • 1½ cups couscous
  • 2 cups chicken or vegetable broth
  • ¼ cup of your favourite vinaigrette
  • 1 tbsp Dijon mustard
  • 1 can kidney beans
  • Balsamic glaze (for the adventurous version of the crispy croissant sandwiches)
  • Corn chips (for the adventurous version of the frittata)
  • ½ cup mini marshmallows (for the adventurous version of the fruity cookies)
  • ½ cup packed brown sugar
  • 1¾ cups all-purpose flour
  • 1½ cups quick-cooking oats
  • 1 tsp baking soda
  • ½ cup white chocolate chips
  • ¼ cup honey
  • 1 pinch of nutmeg (or cardamom for the adventurous version of the strawberry pops recipe)

Meat section:

  • 450 g ground pork
  • Dairy section:
  • 12 eggs
  • 6 hard-boiled eggs (for the adventurous version of the summer salad)
  • ½ cup chive cream cheese
  • ½ cup 15% cooking cream
  • 1 cup grated Tex-Mex cheese
  • Sour cream (for the adventurous version of the frittata)
  • ½ cup softened butter
  • 2⅔ cups milk
  • 1 cup plain Greek yogurt

3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 375°F.
  2. Bring ½ cup butter to room temperature.
  3. Chop 3 green onions, 2 red peppers and 2 cups spinach. Set aside.
  4. Rinse and drain 1 can (540 ml) black beans. Set aside.
  5. In a bowl, beat 8 eggs, ½ cup 15% cooking cream, 1 tbsp Dijon mustard, and salt and pepper to taste.
  6. Add 1 cup grated Tex-Mex cheese, 1 chopped green onion, 1 chopped red pepper and the can of rinsed and drained black beans, and mix well.
  7. Pour into a nonstick rectangular baking pan or one lined with parchment paper.
  8. Bake for 20 minutes or until cooked to your liking.
  9. When serving, adventurous eaters can top with sour cream and enjoy with corn chips.
  10. Chop 2½ cups leftover cooked meat or deli meats. Set aside.
  11. In a large deep skillet with a lid, heat 2 tbsp olive oil over medium-high heat and cook 1½ cups leftover cooked meat, 1 chopped red pepper and 2 chopped green onions for 2 minutes.
  12. Add 1½ cups uncooked couscous and 2 cups chicken or vegetable broth. Cover, simmer for 1 minute, remove from the heat and let stand for 3 minutes until the couscous has swelled.
  13. Fluff the couscous with a fork, add 2 cups chopped spinach and ¼ cup of your favourite vinaigrette, and mix well. Serve hot or cold. This is when adventurous eaters can replace the leftover meat with 6 hard-boiled eggs.
  14. In a bowl, using an electric mixer, beat ½ cup softened butter and ½ cup brown sugar. Add 3 large eggs and mix again.
  15. In another bowl, combine 1¾ cups flour, 1½ cups oats, 1 tsp baking soda and a pinch of salt.
  16. Stir the dry ingredients into the wet ingredients, alternating with ⅔ cup milk.
  17. Then add 1 cup berries and ½ cup white chocolate chips. Mix well. This is when adventurous eaters can replace the white chocolate with the same amount of mini marshmallows.
  18. Divide the mixture into 24 cookies of about 2 tbsp each on 2 baking sheets. Flatten slightly with a fork.
  19. Bake for 20 minutes or until the cookies are cooked through in the centre.
  20. Chop 1 onion and 1 cup of your favourite vegetables, raw or cooked. Set aside.
  21. In a large bowl, combine 450 g ground pork, 1 chopped onion, ½ cup breadcrumbs and 1 egg. Shape into 8 patties. This is when adventurous eaters can add ½ cup crumbled feta to the mixture.
  22. In a large skillet, heat 2 tbsp olive oil over medium-high heat and cook the patties for 5 minutes per side or until cooked through.
  23. In a small bowl, mix ½ cup mayonnaise and ¼ cup barbecue sauce and set aside.
  24. When serving, toast burger buns and top with a pork patty, barbecue mayo, a few pickle slices, red onions and lettuce leaves.
  25. In a large skillet over medium-high heat, press the 6 croissants down until they are as thin as possible and cook for 2 minutes per side or until crispy.
  26. Remove from the heat and let cool slightly.
  27. Spread ½ cup chive cream cheese over the croissants. Top with 1 cup leftover cooked meat or deli meats and 1 cup of your favourite chopped vegetables. When serving, adventurous eaters can drizzle with balsamic glaze.
  28. Place 1 cup plain Greek yogurt, 2 cups milk, 2 cups strawberries, ¼ cup honey, 1 large ripe banana and a pinch of nutmeg in a blender. Blend until smooth. This is when adventurous eaters can replace the nutmeg with cardamom.
  29. Pour into popsicle moulds or ice cube trays.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 can opener
  • 1 blender
  • 2 nonstick baking sheets
  • 1 rectangular baking pan
  • 1 large skillet
  • 1 large deep skillet with lid
  • Popsicle mould or ice cube tray
  • Empty containers (for storage or freezing)

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