Batch cooking March 2023
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- Finely chop 2 garlic cloves, 2 yellow onions and 3 celery stalks. Set aside.
- Grate 1½ cups carrots. Set aside.
- In a large bowl, combine 450 g ground beef, 2 chopped garlic cloves, 1 chopped yellow onion, 1 chopped celery stalk, ½ cup grated carrots, 2 eggs and 1 cup rolled oats. Season with salt and pepper to taste. This is when adventurous eaters can add ½ cup crumbled feta cheese.
- Divide the meat mixture among 12 nonstick muffin cups and top each mini meatloaf with 1 to 2 tbsp tomato sauce. Bake for 20 minutes or until the centre of each mini loaf is cooked through.
- In a large pot, bring water to a boil and cook 450 g macaroni according to the package directions. Drain and set aside.
- In a skillet over medium heat, heat 2 tbsp olive oil and cook 450 g ground beef and 1 chopped onion for 3 minutes, making sure to break up the beef well. Add 1 cup grated carrots, 2 chopped celery stalks and 1 tbsp dried basil, and cook for another 5 minutes. This is when adventurous eaters can add ½ tbsp crushed red pepper flakes.
- Add the meat mixture and 1 cup tomato sauce to the cooked macaroni and mix well.
- Preheat the oven to 400°F.
- Rinse and drain 1 can (2 cups) black beans and 1 cup chickpeas or white beans. Set aside.
- Chop 2 red peppers and 5 green onions. Set aside.
- Place 8 mini naan breads on a nonstick baking sheet or one lined with parchment paper.
- Spread 1 to 2 tbsp tomato sauce on each bread.
- Place 1 cup black beans on a plate and roughly mash with a fork. Spread over the pizzas. This is when adventurous eaters can replace the black beans with leftover cooked meat.
- Top with 1 chopped red pepper and 2 cups grated cheese.
- Sprinkle with 2 chopped green onions and bake for 15 minutes or until the cheese has melted and is lightly golden.
- Spread 340 g cream cheese on a serving board, about 2 cm thick.
- Add 1 cup salsa, 1 cup black beans, 1 chopped red pepper and 1 cup grated Tex-Mex cheese. Top with 3 chopped green onions. This is when adventurous eaters can add a few pickled hot peppers.
- Everyone helps themselves straight from the cream cheese board using the corn chips.
- Preheat the oven to 350°F.
- Place 1 cup rinsed and drained chickpeas, 2 eggs and ½ cup maple syrup in a food processor; blend until smooth.
- Transfer to a large bowl and add 2 cups rolled oats, ½ cup flour, 1 tsp baking powder, ½ tsp baking soda and ½ cup chocolate chips. This is when adventurous eaters can add ½ tsp nutmeg to the mixture.
- Place the mixture on a nonstick cookie sheet and spread to form a giant cookie about 1 cm thick.
- Bake for 20 minutes or until the centre of the cookie is cooked through.
- In the food processor, grind 1½ cups rolled oats into a powder.
- Add 1½ cups crunchy peanut butter, ¼ cup hemp seeds and 1 cup pitted dates. This is when adventurous eaters can replace the peanut butter with almond butter.
- Blend until the mixture forms a ball of dough with the texture of cookie dough. Adjust the texture with water if it is too dry or with rolled oats if the mixture is too wet.
- Transfer to a bowl and stir in ½ cup chocolate chips.
- Shape into small balls about the size of a tablespoon.
- 1 cutting board
- 1 serving board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 food processor
- 1 wooden spoon
- 1 large nonstick skillet
- 1 large pot
- 1 large baking sheet
- 1 muffin pan (12 cups)
- Empty containers (for storage or freezing)
1 comment
Tellement hot comme principe. Il serait cool si nous aurions une version imprimable du dossier du mois. J’aime pas cuisiner avec mes appareils proche