1 cup peanuts (1/2 cup more if choosing the adventurous version of butter chicken)
Spicy mayonnaise (optional, adventurer version of French toast)
Fried onions (optional, adventurer's version of French toast)
1/4 cup soy sauce
7 1/2 cups whole wheat or all-purpose flour
1/4 cup cocoa powder
1 tsp vanilla essence
1 cup dark or white chocolate chips
9 tsp baking powder
6 tsp baking soda
4 cups oatmeal
4 cups brown sugar
3 cups dried cranberries (or other dried fruit or chocolate chips)
Butchery section:
1 1/2 lbs chicken breasts, cubed
½ cup crumbled cooked bacon
1 lb Chinese fondue chicken
Dairy products section:
1 1/4 cups butter
3/4 cup 15% cream
3/4 cup milk
1/2 cup cream or milk
2 cups grated mozzarella cheese (or other cheese of your choice)
6 eggs
Frozen products section:
4 imperial rolls, cooked (optional, adventurer version of the poke bowl)
What you have left in the fridge:
2 cups leftover cooked chicken (or other meat, tofu or legumes)
4 cups raw vegetables (root or cruciferous vegetables are best) or: 1 red onion, quartered, 1 red bell pepper, coarsely chopped, 1/2 cauliflower, cut into small florets, and 1/2 broccoli, cut into small florets
Bakery section:
6 cups loaf of bread (500g) cut into 2cm x 2cm cubes
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Temper the butter.
Chop 3 tbsp ginger and set aside.
Chop 4 cloves of garlic and set aside.
Zest a lime and keep its juice.
Prepare the poke bowl sauce.
In a bowl whisk together ¼ cup canola oil, ¼ cup rice vinegar, ¼ cup soy sauce, 2 tbsp minced ginger, 2 cloves minced garlic, 2 tbsp honey, zest and juice of 1 lime, salt and freshly ground pepper.
In a bag or dish, place half of the sauce and the fondue chicken. Mix well and place in the refrigerator. Reserve the other half of the sauce.
Dice the tomatoes and set aside.
Chop the green onions and set aside.
Chop the yellow onion and set aside.
Chop the chives and set aside.
Cut the loaf of bread into cubes and set aside.
Beat 4 eggs and set aside.
Prepare the French toast.
In a bowl, mix ¾ cup cream, ¾ cup milk, 2 cups grated cheese, beaten eggs and 2 tbsp chives. Season with salt and pepper. Add bread, mix well to coat all bread cubes and let sit for 10 minutes.
Meanwhile, butter and flour a large springform pan (about 10 inches).
Add ½ cup crumbled bacon, 2 chopped green onions and 2 diced plum tomatoes to the first mixture and press into the pan. Place the pan on a baking sheet.
Bake for about 45 minutes or until golden brown. Unmold and serve.
Prepare the jasmine rice.
In a large pot, bring water to a boil and cook 1½ cups jasmine rice for 15 minutes or until cooked. Drain, drizzle with 2 tbsp olive oil, add 2 tbsp vegetable spice and set aside.
Cut the 4 cups of vegetables for the meal sheet.
Chop your leftover vegetables roughly, if you don't have any leftovers:
Cut the red onion into quarters and set aside.
Cut 1 red pepper into strips.
Cut ½ cauliflower into small florets.
Cut ½ broccoli into small florets.
Prepare the meal tray
In a large bowl combine red onion, ½ tbsp dried oregano, 2 tbsp olive oil, ½ tbsp balsamic vinegar, salt and pepper.
Place on a baking sheet, taking care to leave space for the other vegetables. Each vegetable has its own section of the sheet!!! Repeat this operation for the red pepper, half cauliflower and half broccoli.
Bake for 30 minutes or until all vegetables are almost tender.
Add the leftover meat and bake for another 15 minutes.
Grate two carrots (equivalent to 2½ cups) and set aside.
Grate the cabbage and set aside.
Grate the zucchini (equivalent to 1 cup) and set aside.
Prepare the poke bowls
Drain the fondue chicken.
In a very hot pan, cook the meat for 1 minute on each side or until cooked through and set aside.
At the bottom of the bowls, place ½ cup of flavored jasmine rice. Around the rice add ¼ cup of carrots, ¼ cup of cabbage and ¼ cup of bean sprouts.
Place chicken in the center of each bowl, drizzle with some of the reserved marinade, garnish with peanuts and serve.
Prepare the pancakes.
In a bowl, combine 1½ cups flour, 1 cup rolled oats, ¼ cup cocoa powder, 1 tbsp baking powder and a pinch of salt.
In another bowl, beat ¾ cup butter and 1 cup brown sugar for 1 minute. Add 2 eggs, ½ cup milk or cream and 1 tsp vanilla extract and mix well.
Add the dry mixture to the wet mixture.
Stir in ½ cup grated carrots, 1 cup grated zucchini and 1 cup chocolate chips. Mix well.
Using a spoon, divide 3 tablespoons (a golf ball) of mixture per patty onto two nonstick baking sheets. Leave at least 3 cm between each patty.
Flatten slightly with a fork.
Bake for 20 minutes or until a toothpick inserted in the center of a pancake comes out clean.
Cut the chicken into cubes and set aside.
Prepare the butter chicken.
In a large skillet, heat 2 tbsp of butter then brown the yellow onion for 1 minute.
Add remaining butter, 2 cloves garlic, 1 tbsp ginger, 1 tbsp garam masala and chicken. Cook for 5 minutes.
Over low heat, add 2 tbsp tomato paste, 1 can (400 ml) coconut milk and 2 tbsp honey. Season with salt and pepper to taste and simmer for 10 minutes.
Serve with jasmine rice.
Prepare the dry muffin mixes.
Place all your mason jars on the work surface and stick them on top of each other.
Using a jar funnel, spoon 1 cup of flour into each jar.
Then add 1 tbsp of baking powder to each jar.
Repeat the same with the baking soda (1 tbsp in each jar), the oatmeal (½ cup in each jar), the brown sugar (½ cup in each jar) and finish with the cranberries (½ cup in each jar).
Press the ingredients well into the jars, they will be full to the brim.
Stick the instructions on each pot and place in your storage.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 grater (or a food processor)
1 zester
1 wooden spoon
1 fork
2 or 3 non-stick baking sheets
Medium cauldron with lid
1 large skillet
1 large cauldron
1 9 or 10 inch springform pan
1 strainer
6 x 500 ml Mason jars
1 pot funnel
Empty containers (storage or freezing)
Choosing a selection results in a full page refresh.
