Batch cooking September 2023

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Produce section

  • 2 tbsp chopped cilantro
  • 1 red pepper
  • 1 small red onion
  • A few lettuce leaves
  • A few tomato slices
  • 1 block firm tofu (for the adventurous version of the fajita recipe)
  • 1 onion
  • 4 garlic cloves, chopped
  • 1 carrot
  • 1 beet
  • 1 small sweet potato
  • 3 tbsp lemon juice
  • 120 g (2 cups) shiitake mushrooms
  • 140 g (2 cups) kale
  • 2 shallots
  • 2 tbsp fresh ginger, grated
  • 2 green onions
  • 2 ripe avocados
  • 3 tbsp date purée (for the adventurous version of the chocolate avocado creamy cups)

Bakery section

  • 4 naan breads (individual size)
  • 4 large tortillas

Meat section

  • 400 g ground pork (for the adventurous version of the keftas, replace the ground pork with ground lamb)
  • 450 g (1 lb) chicken breast, cut into strips
  • 500 g (1 lb) thinly sliced beef (fondue cut)

Dry goods section

  • 1 tbsp + 1 tsp turmeric
  • 2 tsp ground cumin
  • 2 tbsp fajita seasoning
  • ¾ cup olive oil
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 cup salsa
  • 140 g (1 cup) sunflower seeds
  • 140 g (1 cup) pumpkin seeds
  • 60 g (½ cup) toasted wheat germ
  • 4 tbsp wheat flour
  • 2 tsp sambal oelek (for the adventurous version of the veggie pâté)
  • 750 ml (3 cups) beef broth
  • 600 g (4 cups) cooked ramen noodles
  • A few cashews when serving (for the adventurous version of the ramen noodle bowl recipe)
  • 3 tbsp cocoa powder
  • 3 tbsp sugar
  • Granola, to taste
  • 1 can (540 ml) lentils
  • 60 ml (½ cup) canola oil
  • 150 g (¾ cup) brown sugar
  • 200 g (2 cups) quick-cooking oats
  • 130 g (1 cup) all-purpose flour
  • 70 g (½ cup) plain shelled sunflower seeds
  • 50 g (½ cup) + 4 tbsp ground flaxseed (replace ½ cup of the ground flaxseed with ½ cup hemp seeds for the adventurous version of the lentil granola bars)
  • 90 g (½ cup) dark chocolate chips
  • 1 tbsp baking powder
  • ¼ tsp baking soda

Dairy section

  • 1 cup grated cheddar
  • 3 tbsp butter
  • 6 eggs
  • 500 ml (2 cups) vanilla Greek yogurt

Organic section

  • 2 tbsp miso

3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 180°C (350°F). Line a square baking dish with parchment paper.
  2. In a small pot, bring water to a boil and cook 4 eggs for 16 minutes. Rinse under cold water, peel and set aside.
  3. In a food processor, chop 1 onion and grate 1 carrot, 1 beet and 1 sweet potato. Place all of these in the food processor bowl and add 2 chopped garlic cloves, 3 tbsp lemon juice, 2 tbsp miso, ⅓ cup olive oil, 1 cup hot water, 1 cup sunflower seeds, 1 cup pumpkin seeds, ½ cup wheat germ, 4 tbsp wheat flour, 4 tbsp ground flaxseed, 1 tsp ground cumin, 1 tsp ground turmeric, and salt and pepper. Process into a coarse purée. Pour the mixture into the baking dish and press it firmly into the bottom. This is when adventurous eaters can add 2 tsp sambal oelek.
  4. Bake the veggie pâté in the centre of the oven for about 45 minutes, until nicely golden. Let cool completely before removing from the dish.
  5. Chop 2 tbsp cilantro and place in a large bowl. Add 400 g ground pork, 1 tbsp turmeric, 1 tsp ground cumin, and salt and pepper. Shape the mixture into 4 sausages. This is when adventurous eaters can replace the pork with ground lamb.
  6. In a large skillet over medium heat, heat 2 tbsp olive oil and cook the sausages for 15 minutes or until cooked through. Turn the sausages several times while cooking.
  7. While they cook, in a small bowl, mix 3 tbsp mayonnaise, 1 tbsp Dijon mustard and 1 tsp honey. Season with salt and pepper to taste.
  8. Brush the naan breads with this mixture, add the sausages, lettuce and tomato slices. Fold in half and enjoy.
  9. In a small pot, heat water and cook 4 cups ramen noodles according to the package directions. Drain and set aside.
  10. Thinly slice 1 red onion and finely chop 2 green onions. Set aside.
  11. Cut 1 red pepper into strips and grate 2 tbsp fresh ginger. Set aside.
  12. Chop 2 cups kale and 2 shallots. Set aside.
  13. Cut 450 g chicken breast into strips. Set aside. This is when adventurous eaters can replace the chicken with a block of firm tofu, cut into strips.
  14. In a large skillet over medium heat, heat 2 tbsp olive oil and cook the chicken strips for 5 minutes, stirring regularly.
  15. Add the red pepper strips, sliced red onion and 2 tbsp fajita seasoning. Continue cooking for 5 minutes.
  16. Top each of the 4 large tortillas with ¼ cup grated cheese and a quarter of the chicken and vegetable mixture. Fold up to form rolls.
  17. In a large skillet over medium-high heat, heat 3 tbsp olive oil and add the 4 rolls. Cook for 2 minutes per side or until golden and crispy.
  18. Preheat the oven to 375°F.
  19. Rinse and drain 1 can (540 ml) lentils. Place in the food processor.
  20. Add 2 eggs, ½ cup canola oil and ¾ cup brown sugar and blend until smooth.
  21. In a large bowl, combine 2 cups oats, 1 cup flour, ½ cup sunflower seeds, ½ cup ground flaxseed, ½ cup dark chocolate chips, 1 tbsp baking powder and ¼ tsp baking soda. Stir the lentil mixture into the dry ingredients and pour into a nonstick rectangular baking pan or one lined with parchment paper. This is when adventurous eaters can replace the ground flaxseed with hemp seeds.
  22. Bake for about 25 minutes, until a toothpick inserted in the centre comes out clean. Let cool before cutting into bars.
  23. In a large skillet, heat 2 tbsp butter over high heat. Sauté 2 cups shiitake mushrooms, 2 cups chopped kale and 2 chopped shallots for 3 minutes. Add 2 tbsp grated ginger, 2 chopped garlic cloves and 3 cups beef broth and cook for 1 more minute. Set aside.
  24. In the same skillet over medium heat, heat 1 tbsp butter. Cook 500 g thinly sliced beef for 2 minutes. Season with salt and pepper to taste.
  25. Divide the cooked noodles among 4 bowls. Add the beef, the vegetable mixture, the hard-boiled eggs and the sliced green onions. This is when adventurous eaters can add cashews.
  26. Peel and pit 2 avocados. Place in the food processor. Add 2 cups vanilla Greek yogurt, 3 tbsp cocoa powder and 3 tbsp sugar. Blend until smooth and creamy. This is when adventurous eaters can replace the sugar with date purée.
  27. Sprinkle with granola when serving.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 food processor
  • 1 large nonstick skillet
  • 1 large nonstick pot
  • 1 rectangular baking pan
  • 1 square baking pan
  • Empty containers (for storage or freezing)

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