Batch cooking November 2022
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- Chop 2 yellow onions and 6 garlic cloves. Set aside.
- Peel and cut 1 carrot and 3 cups of butternut squash into 1 cm x 1 cm cubes. Set aside.
- In an ovenproof pot with a lid, heat 3 tbsp of olive oil over medium-high heat and cook 450 g of beef cubes and 1 chopped yellow onion for 3 minutes. Season with salt and pepper to taste.
- Add the diced carrot, the 3 cups of diced butternut squash, 1 cup of corn kernels, 2 chopped garlic cloves, 1 litre of beef broth, 4 bay leaves, and salt and pepper to taste. Scrape the bottom of the pot well to loosen all the browned bits.
- Cover and bake for 60 minutes, or until the beef is tender. For the adventurous version, don't forget to add ½ cup of pickled pearl onions halfway through cooking.
- Chop 2 celery stalks. Set aside.
- Grate 2 large carrots and 1 cup of turnip. Set aside.
- Rinse and drain 1 can of lentils and 1 can of black beans. Set aside.
- Dice the 2 chicken breasts. Set aside.
- In a large pot over medium-high heat, heat 2 tbsp of olive oil and brown the 2 diced chicken breasts, 1 chopped yellow onion and 2 chopped celery stalks for 3 minutes.
- Stir in 2 large grated carrots, 1 cup of grated turnip, the can of lentils, 2 chopped garlic cloves, 2 tbsp of your favourite spices, 3 cups of cold water, 1 litre of chicken broth, and salt and pepper to taste.
- Simmer partially covered for 30 minutes, or until the vegetables are cooked. Once cooking is done, adventurous eaters can add 3 tbsp of fresh basil.
- In a double boiler or in the microwave, melt 2 tbsp of butter and 2 cups of dark chocolate.
- Once the mixture has melted, stir in the can of coconut milk.
- Pour the chocolate mixture into the tartlet shells and refrigerate for at least 1 hour before serving. Adventurous eaters can top their tartlets with berries once the tartlets are well set.
- Cut 4 red bell peppers in half lengthwise. Remove the seeds and place cut side up in a rectangular baking dish.
- In a bowl, combine 1 cup of corn kernels, 1 cup of cottage cheese, the can of black beans, 1 egg, 2 chopped garlic cloves, ½ cup of breadcrumbs, and salt and pepper to taste.
- Divide this mixture among the 8 pepper halves, top with 1½ cups of shredded cheese and bake for 30 minutes. Adventurous eaters can add salad croutons on top of the stuffed peppers when serving.
- Dice ½ English cucumber. Set aside.
- Very thinly slice 1 small fennel bulb and chop 1 tbsp of its fronds. Set aside.
- Cut ½ cup of cherry tomatoes in half. Set aside.
- Zest half a lemon. Set aside.
- In a skillet over medium heat, heat 3 tbsp of olive oil and cook the salmon cubes for 5 minutes, or until just slightly pink inside. Season with salt and pepper to taste. Set aside. This is when adventurous eaters can add 2 tbsp of maple syrup.
- In a small bowl, mix ¼ cup of olive oil, 2 tbsp of lemon juice, ¼ cup of mayonnaise, 2 tbsp of chopped fennel fronds and 1 tbsp of sugar. Mix well and set aside.
- In another bowl, combine the diced half cucumber, the thinly sliced fennel, ½ cup of halved cherry tomatoes and 4 cups of greens. Divide among 4 plates or storage containers.
- Divide the salmon among the plates or containers, sprinkle with 1 tbsp of lemon zest and drizzle with the dressing. Keep the dressing separate if the salad is not eaten right away.
- In a blender, combine 2 cups of vanilla oat milk, 2 cups of fresh or frozen berries, ½ cup of vanilla Greek yogurt and 2 tbsp of ground chia seeds and blend until smooth. This is when adventurous eaters can add 1 tsp of matcha before blending.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 blender
- 1 wooden spoon
- 1 large non-stick skillet
- 1 large ovenproof pot with lid
- 1 large pot
- 1 rectangular baking dish
- Empty containers (for storage or freezing)