Batch cooking Parenting Team

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Produce section

  • 30 ml (2 tbsp) chopped fresh chives
  • 3 yellow onions
  • 4 garlic cloves, chopped
  • 30 ml (2 tbsp) ginger
  • 500 ml (2 cups) bean sprouts
  • Zest and juice of 2 limes
  • 1 large carrot (replace with 250 ml (1 cup) diced butternut squash for the adventurous version of the Italian-style stew)
  • 1 large parsnip (replace with 250 ml (1 cup) diced butternut squash for the adventurous version of the Italian-style stew)
  • 2 potatoes

Dry goods section

  • 250 g rice vermicelli
  • 60 ml (4 tbsp) olive oil
  • 125 ml (½ cup) oyster sauce
  • 30 ml (2 tbsp) maple syrup
  • 5 to 10 ml (1 to 2 tsp) chili flakes (for the adventurous version of the chicken pad thai)
  • 125 ml (½ cup) breadcrumbs (or 125 ml (½ cup) crumbled BBQ chips for the adventurous version of the Swedish meatballs)
  • 15 ml (1 tbsp) Dijon mustard
  • 250 g egg noodles
  • 15 ml (1 tbsp) dried oregano
  • 15 ml (1 tbsp) dried Italian herbs
  • 4 bay leaves
  • 1 litre (4 cups) beef broth
  • 225 g jumbo pasta shells
  • 500 ml (2 cups) tomato sauce
  • 125 ml (½ cup) graham cracker crumbs (or 125 ml (½ cup) Oreo cookie crumbs for the adventurous version of the coconut dessert jars)
  • 60 ml (¼ cup) sweetened shredded coconut
  • 125 ml (½ cup) coconut milk
  • 180 ml (¾ cup) sugar
  • 2.5 ml (½ tsp) vanilla extract
  • 430 ml (1¾ cups) flour
  • 45 ml (3 tbsp) cocoa
  • 5 ml (1 tsp) baking powder
  • 60 ml (¼ cup) chocolate chips (125 ml (½ cup) caramel chips for the adventurous version of the creamy chocolate bites)


Cheese section

  • 125 ml (½ cup) smoked Oka cheese, grated (for the adventurous version of the stuffed shells)


Meat section

  • 1 lb (450 g) boneless chicken breasts
  • 1 lb (450 g) lean ground beef
  • 6 large mild Italian sausages
  • 250 ml (1 cup) crumbled cooked bacon


Dairy section

  • 6 eggs
  • 180 ml (¾ cup) 15% cooking cream
  • 140 ml (½ cup + 1 tbsp) butter
  • 375 ml (1½ cups) cottage cheese
  • 1½ packages (250 g each) cream cheese

3h

1h30

4 portions

Se congèle

Family Manager #1

  1. In a large pot, bring water to a boil and cook 225 g jumbo pasta shells for 14 minutes or until al dente. Drain and set aside.
  2. Chop 3 yellow onions, 4 garlic cloves, 30 ml (2 tbsp) fresh chives and 30 ml (2 tbsp) fresh ginger. Set aside.

Family Manager #2

  1. Bring 1 package (250 g) cream cheese and 60 ml (¼ cup) butter to room temperature.
  2. Preheat the oven to 375°F.
  3. Peel and cut into 1 cm x 1 cm cubes: 1 large carrot, 1 large parsnip and 2 medium potatoes, and set aside.

Family Manager #1

  1. In a large bowl, combine 375 ml (1½ cups) cottage cheese, 1 egg, 250 ml (1 cup) crumbled bacon, 1 chopped onion, 30 ml (2 tbsp) chopped chives, and salt and pepper to taste. Set aside.
  2. In a large rectangular baking dish, pour 250 ml (1 cup) tomato sauce. Place the cooked shells, opening side up, on the sauce.
  3. Fill each shell with the cheese and bacon mixture. Cover with 1 cup tomato sauce.
  4. Cover and bake for 20 minutes. For adventurous eaters, sprinkle the stuffed shells with 125 ml (½ cup) smoked Oka cheese just before serving.

Family Manager #2

  1. In a large skillet with a lid over medium heat, heat 30 ml (2 tbsp) olive oil and cook 1 chopped onion and 6 Italian sausages for 5 minutes, turning them regularly.
  2. Remove the sausages from the skillet, slice them and return them to the skillet. Add 1 large diced carrot, 1 large diced parsnip (or, for adventurous eaters, replace the parsnip and carrot with 500 ml (2 cups) butternut squash cut into 1 cm x 1 cm cubes), 2 diced potatoes, 500 ml (2 cups) beef broth, 15 ml (1 tbsp) dried Italian herbs, 4 bay leaves, and salt and pepper to taste.
  3. Cover and simmer for 40 minutes or until the vegetables are tender.

Family Manager #1

  1. In a large bowl, combine 1 lb (450 g) ground beef, 125 ml (½ cup) breadcrumbs (or 125 ml (½ cup) crumbled BBQ chips for adventurous eaters), 1 egg, 2 chopped garlic cloves and 15 ml (1 tbsp) dried oregano. Season with salt and pepper to taste.
  2. Shape into meatballs of about 30 ml (2 tbsp) each.
  3. In a skillet, heat 30 ml (2 tbsp) butter over medium heat. Brown the meatballs for 5 minutes, stirring regularly. Set aside.
  4. In the same skillet, add 75 ml (5 tbsp) butter and 45 ml (3 tbsp) flour. Cook for 1 minute, stirring.
  5. Stir in 500 ml (2 cups) beef broth, 180 ml (¾ cup) 15% cooking cream and 15 ml (1 tbsp) Dijon mustard. Mix well, scraping up all the browned bits from the bottom of the pan.
  6. Add the meatballs and simmer gently for 15 minutes. Season with salt and pepper to taste.
  7. Meanwhile, in a large pot, bring water to a boil and cook 250 g egg noodles for 8 minutes or according to the package directions. Drain and serve with the meatballs.

Family Manager #2

  1. Cut half of a 250 g package of cream cheese and set aside.
  2. In a bowl, combine 375 ml (1½ cups) flour, 45 ml (3 tbsp) cocoa, 5 ml (1 tsp) baking powder and a pinch of salt.
  3. In another bowl, using an electric mixer, beat 2 eggs, 125 ml (½ cup) sugar, 60 ml (¼ cup) softened butter and a few drops of vanilla extract.
  4. Stir in the dry ingredients and mix with a wooden spoon until smooth.
  5. Add 60 ml (¼ cup) chocolate chips (or 60 ml (¼ cup) caramel chips for adventurous eaters) and mix again.
  6. Shape into balls using about 20 ml (1½ tbsp) of dough each.
  7. Using your thumb, make a well in the centre of each ball, then place a cube of cream cheese in it. Fold the dough over the cream cheese to close the well.
  8. Place the balls on a baking sheet lined with parchment paper.
  9. Bake for 15 minutes.

Family Manager #1

  1. Cut 1 lb (450 g) chicken breasts into 1 cm x 1 cm cubes and set aside.
  2. Beat 2 eggs and set aside.
  3. Zest and juice two limes. Set aside.
  4. Melt 30 ml (2 tbsp) butter in the microwave.
  5. In a bowl, combine 125 ml (½ cup) graham cracker crumbs (125 ml (½ cup) Oreo cookie crumbs for adventurous eaters), 60 ml (¼ cup) shredded coconut and 30 ml (2 tbsp) melted butter.
  6. Divide this mixture among the bottoms of the 6 jars of 125 ml (½ cup).
  7. In a large bowl, using the electric mixer, beat 125 ml (½ cup) coconut milk with 250 g softened cream cheese, the zest and juice of 1 lime, 60 ml (¼ cup) sugar and 2.5 ml (½ tsp) vanilla extract until smooth.
  8. Divide this mixture over the graham cracker mixture.

Family Manager #2

  1. In a bowl, combine 125 ml (½ cup) oyster sauce, the juice and zest of 1 lime, 30 ml (2 tbsp) maple syrup and 60 ml (¼ cup) water. Set aside.
  2. In a wok, heat 30 ml (2 tbsp) olive oil and brown 1 chopped onion for 1 minute.
  3. Add 2 chopped garlic cloves, 30 ml (2 tbsp) grated fresh ginger and 1 lb (450 g) chicken breasts cut into 1 cm x 1 cm cubes and cook for 5 minutes or until the chicken is cooked through. This is when adventurous eaters can add 2.5 ml to 5 ml (1 to 2 tsp) chili flakes.
  4. Meanwhile, cook 250 g rice vermicelli in a large pot of boiling water for 3 to 5 minutes or according to the package directions.
  5. Add the 2 beaten eggs to the chicken, mix well and cook for another minute. Stir in the oyster sauce mixture, 500 ml (2 cups) bean sprouts and the cooked rice vermicelli. Mix well. Remove from the heat and serve.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 zester
  • 1 citrus juicer
  • 1 electric mixer
  • 1 wooden spoon
  • 1 large nonstick skillet with lid
  • 1 wok (or a large nonstick pot)
  • 1 large pot
  • 1 large baking sheet
  • 1 rectangular baking dish
  • 6 jars (125 ml)
  • Empty containers (for storage or freezing)

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