Batch cooking June 2022

1 comment
  • Produce section:
  • ½ lemon slice
  • 2 strawberries, hulled (1 for garnish, sliced)
  • 5 mint leaves (3 for garnish)
  • 15 ml (½ oz) lime juice
  • Dry goods section:
  • 60 ml (2 oz) spiced rum (can be replaced with a non-alcoholic rum-flavoured drink)
  • 50 ml (1⅔ oz) Cointreau (can be replaced with a non-alcoholic Amaretto- or rum-flavoured drink)
  • 90 ml (3 oz) iced tea
  • 90 ml (3 oz) lemonade
  • 50 ml (1⅔ oz) ginger ale
  • Ice cubes
  • Grocery list for batch cooking
  • Produce section:
  • 7 green onions
  • 1 lime
  • 4 large tomato slices
  • A few lettuce leaves of your choice
  • 1 tbsp (15 ml) salted herbs
  • 1½ cups (375 ml) small watermelon balls
  • 1½ cups (375 ml) small cantaloupe balls
  • ½ cup (125 ml) fresh parsley
  • 2 red onions
  • 5 garlic cloves
  • 2 cups (500 ml) iceberg lettuce
  • Dry goods section:
  • 1 can (418 g) salmon
  • About 20 BBQ chips
  • 1 cup (250 ml) olive oil
  • 2 cups (500 ml) couscous
  • 3 tbsp (45 ml) Dijon mustard
  • ½ cup (125 ml) plain almonds (for the adventurous version of the two-melon couscous)
  • 1 tsp (5 ml) cumin seeds
  • 2 cans black beans
  • 1 tsp (5 ml) sriracha sauce, or more to taste
  • 1 large can diced tomatoes, drained
  • 1 tbsp (15 ml) dried basil
  • Bakery section:
  • 6 slices country-style bread
  • 4 hamburger buns
  • 4 plain waffles (for the adventurous version of the salmon burgers)
  • 6 tostadas
  • Cheese section:
  • 1½ cups (375 ml) cocktail bocconcini
  • Seafood section:
  • 1 cup (250 ml) cooked Nordic shrimp (for the adventurous version of the pan-roasted bean tostadas)
  • Meat section:
  • ½ cup (125 ml) crumbled cooked bacon
  • 450 g (1 lb) lean ground beef
  • Dairy section:
  • 2 eggs
  • ½ cup (125 ml) sour cream
  • Frozen foods section:
  • 1 cup (250 ml) frozen peas

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. Cut 6 slices of country-style bread into cubes. Place in a large bowl. Drizzle with 3 tbsp (45 ml) of olive oil and sprinkle with 1 tbsp (15 ml) of dried basil, salt and pepper. Set aside.
    3. Drain a large can of diced tomatoes. Set aside.
    4. Chop 2 red onions, 10 green onions, 5 garlic cloves and ½ cup (125 ml) of fresh parsley. Set aside.
    5. In a skillet, heat 1 tbsp (15 ml) of oil and cook 450 g (1 lb) of ground beef and 1 chopped red onion for 5 minutes.
    6. Add the can of drained tomatoes, 1 cup (250 ml) of frozen peas and 2 chopped garlic cloves. Season with salt and pepper.
    7. Place the beef mixture in a rectangular baking dish and set aside.
    8. Spread the croutons evenly over the beef. This is when adventurous eaters can add ½ cup (125 ml) of crumbled cooked bacon.
    9. Bake for 15 minutes, or until the bread is golden brown.
    10. Using a melon baller, scoop 1½ cups (375 ml) of watermelon balls and 1½ cups (375 ml) of cantaloupe balls. If you don't have a melon baller, cubes will do just fine!
    11. In a pot, bring 2 cups (500 ml) of water and 1 tbsp (15 ml) of salted herbs to a boil.
    12. Remove from the heat, add 2 cups (500 ml) of couscous, cover and let stand for 2 minutes. Fluff with a fork.
    13. Stir in 3 tbsp (45 ml) of olive oil and 3 tbsp (45 ml) of Dijon mustard. Season with salt and pepper to taste.
    14. Add all the watermelon and cantaloupe balls, 1½ cups (375 ml) of cocktail bocconcini, 3 green onions and ½ cup (125 ml) of chopped fresh parsley. Mix well. This is when adventurous eaters can add ½ cup (125 ml) of plain almonds.
    15. Rinse and drain 2 cans of kidney beans. Set aside.
    16. In a skillet, dry-toast 1 tsp (5 ml) of cumin seeds for 2 minutes, stirring regularly, and set aside.
    17. In the same skillet, heat 2 tbsp (30 ml) of olive oil and cook the 2 cans of rinsed kidney beans for 2 minutes.
    18. Add 1 chopped red onion and 3 chopped garlic cloves and continue cooking for another 5 minutes.
    19. Place the bean mixture in a bowl and add 1 tsp (5 ml) of sriracha sauce, or more to taste, and the cumin seeds.
    20. Coarsely mash with a fork.
    21. When serving, spread the bean filling over each tostada and top with lettuce and sour cream. This is when adventurous eaters can add 1 cup (250 ml) of cooked Nordic shrimp.
    22. Juice and zest a lime. Set aside.
    23. For the lime mayonnaise: In a food processor, beat an egg while drizzling in ½ cup (125 ml) of olive oil in a thin stream. Once the texture is firm, add the juice and zest of a lime. Season with salt and pepper to taste. Set aside.
    24. Drain a 418 g can of salmon. Place in a large bowl.
    25. Finely crush about 20 BBQ chips and add them to the salmon.
    26. Add 4 chopped green onions, 1 egg and 3 tbsp (45 ml) of lime mayonnaise. Mix well and shape into 4 patties.
    27. In a skillet, heat 2 tbsp (30 ml) of olive oil and cook the patties for 4 minutes per side.
    28. When serving, toast the hamburger buns under the broiler until golden brown, then top with a salmon patty, lime mayonnaise, tomato slices and lettuce. This is when adventurous eaters can replace the burger buns with plain waffles.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 wooden spoon
    • 1 melon baller (optional)
    • 1 cocktail shaker (optional)
    • 1 pot
    • 1 large non-stick skillet
    • 1 rectangular baking dish
    • Empty containers (for storage or freezing)

    1 comment

    Isabelle Cyrenne
    Isabelle Cyrenne

    Merci pour les belles recettes.
    En passant, c’est écrit haricots noirs et ensuite haricots rouges
    J’ai ajouté du Quinoa dans mes boulettes de saumon pour plus de textures. Petit problème avec le gluten, j’ai changer le couscous pour quinoa.
    Nous avons hâte de goûter.

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