Orzo salad Touski mousse Philly cheese style sloppy joe

Mini batch cooking August 2022

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  • ½ yellow onion
  • 8 button mushrooms
  • 1 small red pepper
  • 2 green onions
  • 1 small French shallot
  • Dry products section:
  • ½ cup (125 ml) olive oil
  • 1 tsp (5 ml) steak spice
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tbsp (30 ml) ketchup (for the adventurous version of Philly cheese sloppy joe style)
  • 2 cups (500 ml) orzo
  • ½ cup (125 ml) chopped sun-dried tomatoes
  • 3 tbsp (45 ml) pitted Kalamata olives
  • ½ cup (125 ml) marinated artichokes (for the adventurous version of orzo salad)
  • 3 tbsp (45 ml) of your favorite pesto (for the adventurous version of the touski mousse)
  • 2 tbsp (30 ml) Dijon mustard
  • Cheese section:
  • ½ cup (125 ml) feta cheese
  • Bakery section:
  • 4 burger buns
  • Butchery section:
  • 450 g (1 lb) fondue beef
  • Dairy products section:
  • ¾ cup (90 ml) cream cheese
  • ¼ cup (60 ml) 15% cooking cream
  • The remains:
  • 2 cups (500 ml) coarsely chopped leftover cooked meat (chicken, pork, beef, etc.)

    • 3h

    1h30

    4 portions

    Se congèle

    1. In a pot, bring water to a boil and cook pasta according to manufacturer's instructions. Drain and place in a large bowl.
    2. Chop ½ yellow onion and 8 button mushrooms.
    3. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat and cook ½ chopped yellow onion, 8 chopped button mushrooms and 450 g (1 lb) fondue beef for 5 minutes or until beef is cooked through.
    4. Add 1 tbsp (15 ml) Worcestershire sauce and ¼ cup (60 ml) cream cheese. Cook for another minute. At this point, the adventurous can add 2 tbsp (30 ml) ketchup. Top the burger buns with this mixture. Enjoy hot or cold.
    5. Chop ½ cup (125 ml) sun-dried tomatoes, 2 green onions and 1 red pepper. Add to the bowl with the orzo.
    6. Slice 3 tbsp (45 ml) Kalamata olives and coarsely crumble ½ cup (125 ml) feta cheese. Add to the bowl with the orzo.
    7. Stir in ¼ cup (60 ml) olive oil and salt and pepper to taste. Mix well and store in the refrigerator. At this stage, the adventurous can add ½ cup (125 ml) chopped marinated artichokes to the salad.
    8. Place a French shallot in a food processor and chop finely.
    9. Add to the food processor, 2 cups (500 ml) of leftover cooked meat, ½ cup (125 ml) of cream cheese, ¼ cup (60 ml) of 15% cooking cream, 2 tbsp (30 ml) of Dijon mustard, salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is where the adventurous can add 3 tbsp (45 ml) of their favorite pesto.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 large non-stick frying pan
    • 1 cauldron
    • Empty containers (storage or freezing)

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