Mini batch cooking April 2022

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  • 1 small onion
  • 6 garlic cloves
  • 1 red pepper
  • 1 yellow pepper
  • 1 tbsp (15 ml) fresh ginger
  • 1 zucchini
  • 2 carrots
  • 1 green onion
  • 2 large sweet potatoes
  • Dry goods section:
  • 1 tbsp (15 ml) olive oil
  • 3 tbsp (45 ml) sesame oil
  • 450 g (1 lb) uncooked macaroni
  • 1 cup (250 ml) chili sauce
  • 1 cup (250 ml) tomato sauce
  • 3 tbsp (45 ml) soy sauce
  • 6 cups (1500 ml) vegetable broth
  • 3 cups (750 ml) beef broth
  • 3 tbsp (45 ml) Worcestershire sauce
  • 2 tsp (10 ml) chipotle pepper flakes (for the adventurous version of the sloppy joe macaroni)
  • 1 tsp (5 ml) ground coriander
  • Crispy fried noodles (for the adventurous version of the wonton soup)
  • 1 tbsp (15 ml) smoked paprika
  • 2 cups (500 ml) legumes (for the adventurous version of the layered leftover bake)
  • Meat section:
  • 450 g (1 lb) ground beef
  • 450 g (1 lb) ground pork
  • Dairy section:
  • 1 cup (250 ml) shredded cheese
  • Frozen foods section:
  • 225 g (½ lb) wonton wrappers, cut into quarters
  • Leftovers:
  • 2 cups (500 ml) cooked vegetables
  • 450 g (1 lb) leftover cooked meat

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Peel 2 sweet potatoes and cut into 1 cm x 1 cm cubes.
    3. In a pot, bring water to a boil and cook the sweet potatoes for 20 minutes or until tender. Drain and mash with a potato masher. Season with salt and pepper to taste. Set aside.
    4. Cut 1 zucchini and 2 carrots into julienne strips. Set aside.
    5. Thinly slice 1 green onion and set aside.
    6. Cut 225 g (½ lb) wonton wrappers into quarters.
    7. Chop 6 garlic cloves, 1 onion, 1 red pepper, 1 yellow pepper and 1 tbsp (15 ml) fresh ginger. Set aside.
    8. In a large pot over medium-high heat, heat 3 tbsp (45 ml) sesame oil and cook 450 g (1 lb) ground pork, 2 julienned carrots and 3 garlic cloves for 5 minutes.
    9. Add the julienned zucchini, 3 tbsp (45 ml) soy sauce, 6 cups (1500 ml) vegetable broth, 1 tbsp (15 ml) chopped ginger, 1 tsp (5 ml) ground coriander, the wonton wrappers cut into quarters, and salt and pepper to taste. Be sure to separate the wonton wrappers well and add them to the pot one at a time. Bring to a boil.
    10. Cook over medium-high heat, stirring often, for 4 minutes or until the wrappers are al dente. Sprinkle with the chopped green onion and crispy fried noodles (for adventurous eaters) when serving.
    11. In a rectangular baking dish, place 450 g (1 lb) leftover cooked meat and 2 cups (500 ml) leftover cooked vegetables, and finish with the mashed sweet potatoes. This is when adventurous eaters can replace the leftover meat with legumes.
    12. Sprinkle with 1 cup (250 ml) shredded cheese and 1 tbsp (15 ml) smoked paprika. Bake for 30 minutes or until all the ingredients are piping hot and the cheese is melted.
    13. In a large pot over medium-high heat, heat 1 tbsp (15 ml) oil and cook 450 g (1 lb) ground beef, 1 chopped onion and 3 chopped garlic cloves for 5 minutes. This is when adventurous eaters can add 2 tsp (10 ml) chipotle pepper flakes.
    14. Add 1 chopped red pepper, 1 chopped yellow pepper, 450 g (1 lb) uncooked macaroni, 1 cup (250 ml) chili sauce, 1 cup (250 ml) tomato sauce, 2 cups (500 ml) water, 3 cups (750 ml) beef broth, 3 tbsp (45 ml) Worcestershire sauce, and salt and pepper to taste. Bring to a boil.
    15. Cook over medium-high heat, stirring often, for 10 minutes or until the pasta is al dente.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 wooden spoon
    • 1 rectangular baking dish
    • 2 large pots
    • Empty containers (for storage or freezing)

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