Batch Cooking March 2022

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  • 4 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 1 package of cremini mushrooms
  • 2 zucchini
  • 6 green onions
  • 1 iceberg lettuce
  • 1 red onion
  • 4 Roma tomatoes
  • 3 apples
  • 1½ cups (375 ml) raspberries
  • Dry goods section:
  • ½ cup (125 ml) olive oil
  • 2 to 3 cups (500 to 750 ml) marinara sauce
  • 1 cup (250 ml) corn kernels
  • ½ cup (125 ml) mayonnaise
  • 4 sub rolls
  • 8 hard taco shells
  • 3 cups pasta
  • 4 pitas
  • 2 tbsp (30 ml) smoked paprika
  • 1 tsp (5 ml) cinnamon
  • ½ tsp (3 ml) nutmeg
  • 2 tbsp (30 ml) cornstarch
  • ¼ cup + 1 tbsp (75 ml) brown sugar
  • A few drops of vanilla extract
  • ¼ cup (60 ml) coarsely chopped dark chocolate
  • Dairy section:
  • 6 to 8 cups (1500 to 2000 ml) shredded cheese
  • Freshly grated Parmesan
  • 2 eggs
  • 175 g (⅓ lb) sharp cheddar cheese (for the adventurous version of the apple tartiviolis, our mini pie ravioli)
  • Meat section:
  • 900 g (2 lbs) fondue beef
  • 900 g (2 lbs) chicken breasts, cut into strips
  • 450 g (1 lb) pork tenderloin, cut into strips
  • Frozen foods section:
  • 900 g (2 lbs) pie dough

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. 2. Chop 4 red bell peppers, 2 yellow bell peppers and 1 green bell pepper. Set aside.
    3. 3. Place the red peppers in a large bowl, add 3 tbsp (45 ml) of olive oil and 1 tbsp (15 ml) of smoked paprika. Season with salt and pepper to taste. Place on a non-stick baking sheet, leaving space for the other peppers. Repeat with the yellow peppers, adding only 1 tbsp (15 ml) of olive oil and 1 tsp (5 ml) of paprika. Do the same with the green pepper, adding only 1 tsp (5 ml) of oil and no paprika. Place on the baking sheet without mixing the colours and roast in the oven for 15 minutes, or until the peppers are lightly browned.
    4. 4. Once the peppers are cooked, store them in the fridge in separate bowls so everyone can choose the colour they like.
    5. 5. Slice the zucchini and place them in the same bowl used for the peppers. Add 2 tbsp (30 ml) of olive oil. Season with salt and pepper to taste.
    6. 6. Place the zucchini on the same non-stick baking sheet and bake for 15 minutes, or until the zucchini are lightly browned.
    7. 7. Slice the mushrooms and place them in the same bowl used for the zucchini. Add 2 tbsp (30 ml) of olive oil. Season with salt and pepper to taste.
    8. 8. Place the mushrooms on the same non-stick baking sheet and bake for 15 minutes, or until the mushrooms are lightly browned.
    9. 9. Once all the vegetables are roasted, lower the oven to 375°F.
    10. 10. Beat 1 egg. Set aside.
    11. 11. Peel and grate 3 apples (1½ cups (375 ml)). Set aside.
    12. 12. Coarsely chop ¼ cup (60 ml) of dark chocolate. Set aside.
    13. 13. Lightly crush 1½ cups (375 ml) of raspberries. Set aside.
    14. 14. In a bowl, combine ¼ cup (60 ml) of brown sugar and 1 tbsp (15 ml) of cornstarch. Add the grated apples, 1 tsp (5 ml) of cinnamon and ½ tsp (3 ml) of nutmeg. Mix well and set aside.
    15. 15. In another bowl, combine 2 tbsp (30 ml) of brown sugar and 1 tbsp (15 ml) of cornstarch. Add the crushed raspberries, ¼ cup (60 ml) of chopped chocolate and a few drops of vanilla extract. Mix well and set aside.
    16. 16. On a floured work surface, divide 900 g (2 lbs) of pie dough into 4 pieces and roll out 4 rectangles of 30 cm x 20 cm.
    17. 17. On one rectangle of dough, place the apple filling, 2 tbsp (30 ml) at a time, leaving 1 cm between each mound so you end up with 12 tartiviolis.
    18. 18. Brush beaten egg around each mound of filling.
    19. 19. Place a second sheet of dough on top and press well with your fingers all around each mound of filling to make sure the doughs are well sealed.
    20. 20. Using a knife, cut into 12 squares and press the edges of the dough with a fork.
    21. 21. On a non-stick baking sheet or one lined with parchment paper, place the tartiviolis and brush with beaten egg. Repeat the same steps for the chocolate raspberry tartiviolis. Bake for 25 minutes, or until the tartiviolis are golden brown.
    22. 22. In a large pot, boil water and cook 3 cups (750 ml) of pasta of your choice according to the package directions. Rinse and store in the fridge.
    23. 23. Cut 900 g (2 lbs) of chicken breasts and 450 g (1 lb) of pork tenderloin into strips. Set aside.
    24. 24. In a skillet, heat 2 tbsp (30 ml) of olive oil and cook the fondue beef over medium-high heat for 1 minute per side, or until well cooked. Season with salt and pepper to taste. Store in the fridge.
    25. 25. In a skillet, heat 2 tbsp (30 ml) of olive oil and cook 900 g (2 lbs) of chicken strips over medium-high heat for 10 minutes, turning regularly, or until the chicken is cooked through. Season with salt and pepper to taste. Store in the fridge.
    26. 26. In a skillet, heat 2 tbsp (30 ml) of olive oil and cook 450 g (1 lb) of pork strips over medium-high heat for 10 minutes, turning regularly, or until the pork is cooked through. Season with salt and pepper to taste. Store in the fridge.
    27. 27. Chop 6 green onions and place in a bowl in the fridge.
    28. 28. Chop an iceberg lettuce and place in a bowl in the fridge.
    29. 29. Cut a red onion into thin rings and place in the fridge.
    30. 30. Cut 4 Roma tomatoes into small dice and place in the fridge.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 wooden spoon
    • 1 grater
    • 1 large non-stick skillet
    • 1 large pot
    • 1 colander
    • 2 large non-stick baking sheets
    • Empty containers (for storage or freezing)

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