Batch cooking May 2022

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  • 2 yellow onions
  • 8 garlic cloves
  • 1 tbsp (15 ml) fresh ginger (add 2 tbsp (30 ml) of fresh ginger for the adventurous version of the chicken fried rice)
  • 8 cups (2000 ml) 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 bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 small red onion
  • 1 small green zucchini
  • 1 small fennel bulb (for the adventurous version of the roasted vegetable pizza)
  • ¼ cup (60 ml) fresh herbs
  • 2 apples
  • 4 cups (1000 ml) fresh fruit (the perfect opportunity to use up your ugly fruit)
  • A few chopped fresh mint leaves
  • Dry goods section:
  • 1 tbsp (15 ml) garam masala
  • 1 tsp (5 ml) turmeric (add 1 tsp (5 ml) of turmeric for the adventurous version of the fruit salad with sweet chips)
  • 1 can (540 ml) diced tomatoes
  • 2 cans (398 ml each) coconut milk
  • 1 can (540 ml) chickpeas, rinsed and drained
  • ½ cup (125 ml) raisins (for the adventurous version of the 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-baked pizza crust
  • 1 medium pre-baked pizza crust
  • 4 pita breads
  • Cheese section:
  • ½ cup (125 ml) goat cheese (for the adventurous version of the apple pizza)
  • Deli section:
  • A few slices of prosciutto (for the adventurous version of the rice and asparagus pie)
  • Meat section:
  • 450 g (1 lb) chicken breasts
  • Your leftovers:
  • 1 cup (250 ml) leftover cooked meat
  • Dairy section:
  • ½ cup (125 ml) + 2 tbsp (30 ml) butter
  • 8 large eggs
  • 1 cup (250 ml) cottage cheese
  • 1½ cups (375 ml) shredded cheese

    • 3h

    1h30

    4 portions

    Se congèle

    1. Bring 3 tbsp (45 ml) of butter to room temperature.
    2. Preheat the oven to 375°F.
    3. In a large pot, cook 3 cups (750 ml) of basmati rice according to the package directions. Set aside.
    4. Cut 8 cups (2000 ml) of assorted vegetables into dice of the same size. Set aside.
    5. Chop 2 yellow onions, 1 leek and 8 garlic cloves. Set aside.
    6. Cut 6 asparagus spears into pieces. Set aside.
    7. Grate 1 tbsp (15 ml) of fresh ginger and 2 carrots. Set aside.
    8. In a bowl, mix 1½ cups (375 ml) of cooked rice and 2 tbsp (30 ml) of pesto. Press this mixture into a deep pie plate.
    9. In a large bowl, combine 6 large eggs, 1 chopped leek, 1 chopped garlic clove, 1 grated carrot, 6 asparagus spears cut into pieces, 1 cup (250 ml) of cottage cheese, salt and pepper. Pour over the rice and pesto crust. This is when adventurous eaters can add a few slices of chopped prosciutto.
    10. Bake for about 30 minutes, or until the eggs are set.
    11. Rinse and drain a can of chickpeas.
    12. In a large saucepan over medium-high heat, melt 3 tbsp (45 ml) of butter and cook 1 chopped yellow onion, 4 chopped garlic cloves, 1 tbsp (15 ml) of grated fresh ginger, 1 tbsp (15 ml) of garam masala and 1 tsp (5 ml) of turmeric for 2 minutes.
    13. Add 8 cups (2000 ml) of diced vegetables and cook for another 2 minutes.
    14. Add the can of diced tomatoes, the 2 cans of coconut milk and the rinsed and drained chickpeas. Season with salt and pepper to taste. This is when adventurous eaters can add ½ cup (125 ml) of raisins.
    15. Bring to a boil, reduce the heat and simmer for about 30 minutes, or until the vegetables are tender and the sauce is slightly thickened. Serve with pita breads.
    16. Cut 1 red bell pepper, 1 yellow bell pepper and 1 orange bell pepper into strips. Place in a large bowl.
    17. Slice a zucchini and cut 1 red onion into wedges and add them to the bowl with the peppers. Add ¼ cup (60 ml) of olive oil, salt and pepper. Mix well and place on a non-stick baking sheet. This is when adventurous eaters can add 1 sliced fennel bulb.
    18. Increase the oven temperature to 400°F once the rice pie is done baking.
    19. Roast the tray of vegetables at 400°F for 15 minutes. Set aside.
    20. Chop 3 celery stalks and 1 cup (250 ml) of button mushrooms. Set aside.
    21. Cut 450 g (1 lb) of chicken breasts into strips. Set aside.
    22. In a large pot, heat 2 tbsp (30 ml) of olive oil and cook 450 g (1 lb) of chicken for 5 minutes.
    23. Add the 3 chopped celery stalks, 1 grated carrot, 1 cup (250 ml) of chopped mushrooms, 1 cup (250 ml) of snow peas, 1 chopped onion and 3 chopped garlic cloves. Cook for another 5 minutes.
    24. Make a well in the centre of the pot and crack in 2 eggs.
    25. Gently stir the eggs until cooked.
    26. Stir in 4 cups (1000 ml) of cooked rice, ¼ cup (60 ml) of soy sauce and 3 tbsp (45 ml) of Worcestershire sauce, and season with pepper to taste. This is when adventurous eaters can add 2 tbsp (30 ml) of grated fresh ginger.
    27. Place the roasted vegetables on the large pre-baked pizza crust. Add 1 cup (250 ml) of leftover cooked meat and sprinkle with 1½ cups (375 ml) of shredded cheese.
    28. Bake for 15 minutes, or until the cheese is melted and lightly browned. Top with fresh herbs when serving.
    29. Melt 4 tbsp (60 ml) of butter in the microwave.
    30. Brush 4 pitas with the 4 tbsp (60 ml) of melted butter and sprinkle with 4 tbsp (60 ml) of brown sugar. Remember to brush and sprinkle both sides. This is when adventurous eaters can sprinkle the pitas with 1 tsp (5 ml) of turmeric.
    31. Cut each into 8 wedges.
    32. Place the pita wedges on a non-stick baking sheet and bake for 20 minutes, or until the chips are golden and crispy.
    33. Dice 4 cups (1000 ml) of fresh fruit, chop a few mint leaves and place in a large bowl with a lid.
    34. Add 1 cup (250 ml) of apple juice and 1 cup (250 ml) of orange juice, mix well and store in the fridge. Serve with the sweet chips.
    35. Peel and thinly slice 2 apples.
    36. Spread 3 tbsp (45 ml) of room-temperature butter over the medium pre-baked pizza crust.
    37. Sprinkle with ¼ cup (60 ml) of brown sugar, a pinch of nutmeg and a pinch of cinnamon. This is when adventurous eaters can add ½ cup (125 ml) of crumbled goat cheese.
    38. Bake for 15 minutes, or until the crust is golden and the 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 skillet
    • 2 large non-stick saucepans with lids
    • 2 to 3 large baking sheets
    • 1 deep pie plate
    • Empty containers (for storage or freezing)

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