Batch cooking May 2021

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  • 2 tbsp chopped fresh chives
  • 1/4 cup chopped fresh mint (optional, for the adventurous version of the poke bowl)
  • 1/2 cup chopped fresh cilantro (optional, for the adventurous version of the butter chicken)
  • Fresh spinach (optional, for the adventurous version of the sheet pan meal)
  • 1 small yellow onion, chopped
  • 2 green onions, chopped
  • 4 garlic cloves, chopped (also sold already chopped if you prefer)
  • 3 tbsp chopped ginger (also sold already chopped if you prefer)
  • 2 plum tomatoes, diced
  • Zest and juice of 1 lime
  • 1½ cups grated carrots (also sold already grated if you prefer)
  • 1 cup green cabbage, shredded (also sold already shredded if you prefer)
  • 1 cup bean sprouts
  • 1 cup grated zucchini
  • Cheese section:
  • Crumbled feta cheese (optional, for the adventurous version of the sheet pan meal)
  • Dry goods section:
  • 2 tbsp dried oregano
  • 1 tbsp vegetable seasoning (or your favourite spices)
  • 1 tbsp garam masala
  • 3/4 cup olive oil
  • 1/4 cup canola oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup rice vinegar
  • Salt and freshly ground pepper
  • Sliced Kalamata olives (optional, for the adventurous version of the sheet pan meal)
  • 1½ cups jasmine rice
  • 2 tbsp tomato paste
  • 1 can (400 ml) coconut milk
  • 5 tbsp honey
  • 1 cup peanuts (1/2 cup more if you choose the adventurous version of the butter chicken)
  • Spicy mayo (optional, for the adventurous version of the French toast)
  • Fried onions (optional, for the adventurous version of the French toast)
  • 1/4 cup soy sauce
  • 7½ cups whole wheat or all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 cup dark or white chocolate chips
  • 9 tsp baking powder
  • 6 tsp baking soda
  • 4 cups oats
  • 4 cups brown sugar
  • 3 cups dried cranberries (or other dried fruit or chocolate chips)
  • Meat section:
  • 1½ lb chicken breasts, cut into cubes
  • ½ cup crumbled cooked bacon
  • 1 lb thinly sliced chicken (the cut sold for Chinese fondue)
  • Dairy section:
  • 1¼ cups butter
  • 3/4 cup 15% cream
  • 3/4 cup milk
  • 1/2 cup cream or milk
  • 2 cups grated mozzarella cheese (or another cheese of your choice)
  • 6 eggs
  • Frozen section:
  • 4 cooked egg rolls (optional, for the adventurous 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 leftover raw vegetables (preferably root vegetables or cruciferous vegetables) or: 1 red onion, cut into wedges, 1 red pepper, coarsely chopped, 1/2 head of cauliflower cut into small florets and 1/2 head of broccoli cut into small florets
  • Bakery section:
  • 6 cups bread loaf (500 g), cut into 2 cm x 2 cm cubes

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Bring the butter to room temperature.
    3. Chop 3 tbsp ginger and set aside.
    4. Chop 4 garlic cloves and set aside.
    5. Zest a lime and save the juice.
    6. Make the poke bowl sauce.
    7. In a bowl, whisk together ¼ cup canola oil, ¼ cup rice vinegar, ¼ cup soy sauce, 2 tbsp chopped ginger, 2 chopped garlic cloves, 2 tbsp honey, the zest and juice of 1 lime, and salt and freshly ground pepper.
    8. In a bag or dish, place half of the sauce and the sliced chicken. Mix well and refrigerate. Set aside the other half of the sauce.
    9. Dice the tomatoes and set aside.
    10. Chop the green onions and set aside.
    11. Chop the yellow onion and set aside.
    12. Chop the chives and set aside.
    13. Cut the bread loaf into cubes and set aside.
    14. Beat 4 eggs and set aside.
    15. Make the French toast.
    16. In a bowl, combine ¾ cup cream, ¾ cup milk, 2 cups grated cheese, the beaten eggs and 2 tbsp chives. Season with salt and pepper. Add the bread and mix well so that all the bread cubes are soaked. Let stand for 10 minutes.
    17. Meanwhile, butter and flour a large springform pan (about 10 inches).
    18. 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.
    19. Bake for about 45 minutes or until deep golden. Remove from the pan and serve.
    20. Make the jasmine rice.
    21. 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 seasoning and set aside.
    22. Cut the 4 cups of vegetables for the sheet pan meal.
    23. Coarsely chop your leftover vegetables. If you don't have any leftovers:
    24. Cut the red onion into wedges and set aside.
    25. Cut 1 red pepper into strips.
    26. Cut ½ head of cauliflower into small florets.
    27. Cut ½ head of broccoli into small florets.
    28. Make the sheet pan meal.
    29. In a large bowl, toss the red onion with ½ tbsp dried oregano, 2 tbsp olive oil, ½ tbsp balsamic vinegar, salt and pepper.
    30. Spread on a baking sheet, taking care to leave room for the other vegetables. Each vegetable gets its own section of the sheet!!! Repeat with the red pepper, the half cauliflower and the half broccoli.
    31. Bake for 30 minutes or until all the vegetables are almost tender.
    32. Add the leftover meat and bake for another 15 minutes.
    33. Grate two carrots (about 2½ cups) and set aside.
    34. Shred the cabbage and set aside.
    35. Grate the zucchini (about 1 cup) and set aside.
    36. Make the poke bowls.
    37. Drain the sliced chicken.
    38. In a very hot skillet, cook the meat for 1 minute per side or until cooked through, and set aside.
    39. In the bottom of the bowls, place ½ cup of flavoured jasmine rice. Around the rice, add ¼ cup carrots, ¼ cup cabbage and ¼ cup bean sprouts.
    40. Place the chicken in the centre of each bowl, drizzle with a little of the reserved marinade, top with peanuts and serve.
    41. Make the cookies.
    42. In a bowl, combine 1½ cups flour, 1 cup oats, ¼ cup cocoa powder, 1 tbsp baking powder and a pinch of salt.
    43. In another bowl, whisk 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.
    44. Stir the dry mixture into the wet mixture.
    45. Fold in ½ cup grated carrots, 1 cup grated zucchini and 1 cup chocolate chips. Mix well.
    46. Using a spoon, drop about 3 tbsp (a golf ball) of batter per cookie onto two nonstick baking sheets. Leave at least 3 cm between each cookie.
    47. Flatten slightly with a fork.
    48. Bake for 20 minutes or until a toothpick inserted in the centre of a cookie comes out clean.
    49. Cut the chicken into cubes and set aside.
    50. Make the butter chicken.
    51. In a large skillet, heat 2 tbsp butter, then sauté the yellow onion for 1 minute.
    52. Add the rest of the butter, 2 garlic cloves, 1 tbsp ginger, 1 tbsp garam masala and the chicken. Cook for 5 minutes.
    53. 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, then simmer for 10 minutes.
    54. Serve with the jasmine rice.
    55. Make the dry muffin mixes.
    56. Place all your Mason jars on the counter, snug against one another.
    57. Using a canning funnel, add 1 cup flour to each jar.
    58. Next, add 1 tbsp baking powder to each jar.
    59. Repeat with the baking soda (1 tbsp per jar), oats (½ cup per jar) and brown sugar (½ cup per jar), and finish with the cranberries (½ cup per jar).
    60. Press the ingredients firmly into the jars; they will be filled to the brim.
    61. Stick the instructions on each jar and place in your pantry.
    • 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 nonstick baking sheets
    • Medium pot with lid
    • 1 large skillet
    • 1 large pot
    • 1 springform pan (9 or 10 inches)
    • 1 colander
    • 6 Mason jars (500 ml)
    • 1 canning funnel
    • Empty containers (for storage or freezing)

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