1 tbsp (15 ml) fresh ginger (Add 2 tbsp (30 ml) fresh ginger for an adventurous version of chicken fried rice)
8 cups (2000 ml) of assorted vegetables of your choice: carrot, parsnip, potato, squash, cauliflower, etc., trimmed and diced. Take the opportunity to use up your ugly vegetables.
1 small leek
2 carrots
6 asparagus spears
3 celery stalks
1 cup (250 ml) button mushrooms
1 cup (250 ml) snow peas
1 red pepper
1 yellow pepper
1 orange pepper
1 small red onion
1 small green zucchini
1 small bulb of fennel (adventurer version of grilled vegetable pizza)
¼ cup (60 ml) fresh herbs
2 apples
4 cups (1000 ml) fresh fruit (this is the perfect opportunity to use up your ugly fruit)
A few chopped fresh mint leaves
Dry products section:
1 tbsp (15 ml) garam masala
1 tsp (5 ml) turmeric (Add 1 tsp (5 ml) turmeric for the adventurous version of fruit salad with sweet chips)
1 can (540 ml) diced tomatoes
2 cans of 398 ml of coconut milk
1 can (540 ml) chickpeas, rinsed and drained
½ cup (125 ml) raisins (adventurer version of vegetable curry)
3 cups (750 ml) uncooked basmati rice
2 tbsp (30 ml) basil or sun-dried tomato pesto
2 tsp (10 ml) dried basil
½ cup (125 ml) olive oil
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) Worcestershire sauce
½ cup (125 ml) brown sugar
1 pinch of nutmeg
1 pinch of cinnamon
1 cup (250 ml) apple juice
1 cup (250 ml) orange juice
Bakery section:
1 large pre-cooked pizza dough
1 medium pre-cooked pizza dough
4 pita breads
Cheese section:
½ cup (125 ml) goat cheese (adventurer version of apple pizza)
Delicatessen section:
A few slices of prosciutto (adventurer's version of rice and asparagus pie)
Butchery section:
450 g (1 lb) chicken breasts
Your leftovers:
1 cup (250 ml) leftover cooked meat
Dairy products section:
½ cup (125 ml) + 2 tbsp (30 ml) butter
8 large eggs
1 cup (250 ml) cottage cheese
1½ cups (375 ml) grated cheese
3h
1h30
4 portions
Se congèle
Temper 3 tbsp (45 ml) of butter.
Preheat oven to 375°F.
In a large pot, cook 3 cups (750 ml) basmati rice according to manufacturer's instructions. Set aside.
Cut 8 cups (2000 ml) of mixed vegetables into cubes of equal size. Set aside.
Chop 2 yellow onions, 1 leek and 8 cloves of garlic. Set aside.
Cut 6 asparagus into pieces. Set aside.
Grate 1 tbsp (15 ml) fresh ginger and 2 carrots. Set aside.
In a bowl, combine 1½ cups (375 mL) cooked rice and 2 tbsp (30 mL) pesto. Mash this mixture into a deep-dish pie plate.
In a large bowl, mix 6 large eggs, 1 chopped leek, 1 minced garlic clove, 1 grated carrot, 6 asparagus spears cut into pieces, 1 cup (250 ml) cottage cheese, salt and pepper. Place on the rice and pesto crust. This is where the adventurous can add a few slices of chopped prosciutto.
Bake for about 30 minutes or until eggs are cooked.
Rinse and drain a can of chickpeas.
In a large saucepan over medium-high heat, melt 3 tbsp (45 mL) butter and cook 1 chopped yellow onion, 4 minced garlic cloves, 1 tbsp (15 mL) grated fresh ginger, 1 tbsp (15 mL) garam masala and 1 tsp (5 mL) turmeric for 2 minutes.
Add 8 cups (2000 ml) of diced vegetables and cook for another 2 minutes.
Add the can of diced tomatoes, the 2 cans of coconut milk and the rinsed and drained chickpeas. Salt and pepper to taste. This is where the adventurous can add ½ cup (125 ml) of raisins.
Bring to a boil, reduce heat and simmer for about 30 minutes or until vegetables are tender and sauce is slightly thickened. Serve with pita bread.
Cut 1 red pepper, 1 yellow pepper and 1 orange pepper into strips. Place in a large bowl.
Slice 1 zucchini and cut 1 red onion into quarters and add to the bowl with the peppers. Add ¼ cup (60 ml) olive oil, salt and pepper. Mix well and place on a non-stick baking sheet. This is where the adventurous can add 1 sliced fennel bulb.
Increase the oven temperature to 400°F once the rice pie is finished cooking.
Bake the vegetable sheet at 400°F for 15 minutes. Set aside.
Chop 3 celery stalks and 1 cup (250 ml) button mushrooms. Set aside.
Cut 450 g (1 lb) chicken breasts into strips. Set aside.
In a large saucepan, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) chicken for 5 minutes,
Add the 3 chopped celery stalks, 1 grated carrot, 1 cup (250 ml) chopped mushrooms, 1 cup (250 ml) snow peas, 1 chopped onion and 3 chopped garlic cloves. Cook for another 5 minutes.
Make a well in the center of the cauldron and break 2 eggs into it.
Gently stir the eggs until cooked.
Stir in 4 cups (1000 ml) cooked rice, ¼ cup (60 ml) soy sauce and 3 tbsp (45 ml) Worcestershire sauce, pepper to taste. At this stage, the adventurous can add 2 tbsp (30 ml) grated fresh ginger.
Place grilled vegetables on large pre-cooked pizza crust. Add 1 cup (250 mL) leftover cooked meat and sprinkle with 1 1⁄2 cups (375 mL) shredded cheese.
Bake for 15 minutes or until cheese is melted and lightly browned. Garnish with fresh herbs when serving.
Melt 4 tbsp (60 ml) butter in the microwave.
Brush 4 pitas with 4 tbsp (60 ml) melted butter and sprinkle with 4 tbsp (60 ml) brown sugar. Remember to brush and sprinkle on both sides. This is where the adventurous can sprinkle the pitas with 1 tsp (5 ml) turmeric.
Cut into 8 wedges each.
Place pita wedges on a nonstick baking sheet and bake for 20 minutes or until chips are golden brown and crispy.
Dice 4 cups (1000 ml) of fresh fruit, chop a few mint leaves and place in a large bowl with a lid.
Add 1 cup (250 ml) apple juice, 1 cup (250 ml) orange juice, mix well and keep in the refrigerator. Serve with sweet chips.
Peel and thinly slice 2 apples.
Spread 3 tbsp (45 ml) of the softened butter on the pre-cooked medium pizza dough.
Sprinkle with ¼ cup (60 ml) brown sugar, a pinch of nutmeg and a pinch of cinnamon. This is where the adventurous can add ½ cup (125 ml) crumbled goat cheese.
Bake for 15 minutes or until pastry is golden brown and apples are slightly softened.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
2 large non-stick saucepans with lids
2 to 3 large baking sheets
1 deep pie plate
Empty containers (storage or freezing)
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