2 small jalapeño peppers (for the adventurous version of potato wedge nachos)
2 lbs yellow potatoes
2 tomatoes
4 green onions
Dry products section:
¼ cup nutritional yeast (for the adventurous version of the chili sin carne recipe)
½ cup olive oil
2 cups tomato sauce
1 can (796 ml) diced tomatoes with juice
1 can (540ml) red beans, rinsed and drained
2 cans (540ml) black beans, rinsed and drained
2 bay leaves
½ tsp ground cumin
½ tsp ground coriander
1 tbsp dry mustard
1 tbsp smoked paprika
A few dill pickles (for the adventurous version of the big mac and cheese recipe)
450g macaroni
1 cup mayonnaise
½ cup relish
Butchery section:
450g ground beef
½ cup crumbled cooked bacon
Dairy products section:
250g (1 cup) cream cheese
2 cups shredded yellow cheddar cheese
1 ½ cups sour cream
1 ½ cups shredded Tex-Mex cheese
3h
1h30
4 portions
Se congèle
Preheat oven to 425F.
Cut 2 lbs yellow potatoes into quarters. Set aside.
In a bowl, toss the quartered potatoes with 3 tablespoons olive oil and salt and pepper to taste.
Place on a baking sheet lined with parchment paper. Bake for 30 minutes, turning halfway through cooking.
Rinse and drain 2 cans of black beans and 1 can of red beans. Set aside.
Grate 1 carrot and set aside.
Chop 2 cloves garlic, 2 ripe tomatoes, 4 green onions, 2 yellow onions, 1 red bell pepper, 2 celery stalks, and. Set aside. This is where the adventurous can chop 2 small jalapeno peppers to top their potato wedge nachos.
Save the chopped tomatoes and green onions to garnish your potato wedges.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat, then brown 1 chopped onion and 2 chopped celery stalks for 1 minute.
Add the chopped pepper, grated carrot, 2 chopped garlic cloves, 1 can of rinsed black beans and 1 can of rinsed red beans. Continue cooking for 3 minutes.
Add 1 cup tomato sauce, 1 (796 mL) can diced tomatoes with juice, 2 bay leaves, ½ tsp ground cumin, ½ tsp ground coriander, and salt and pepper to taste. Simmer uncovered for 30 minutes or until chili has thickened. This is where the adventurous can add ¼ cup nutritional yeast at the end of cooking.
Once the potato wedge nachos are cooked, preheat the broiler, top with 1 can of rinsed black beans, ½ cup of crumbled cooked bacon and 1½ cups of shredded Tex Mex cheese. Place under the element for about 2 minutes or until the cheese is melted.
In a large non-stick saucepan, heat 2 tbsp olive oil over medium-high heat and cook 450g beef and 1 chopped yellow onion for 5 minutes. Break up the beef well as it cooks.
Grate 2 cups yellow cheddar cheese. Set aside.
Add 450g macaroni, 1 cup tomato sauce, 1 cup mayonnaise, ½ cup relish, 1 litre cold water, 1 tbsp dry mustard, 1 tbsp smoked paprika, salt and pepper to taste. Bring to a boil.
Cook over medium heat, stirring often, for 14 minutes or until pasta is al dente. Add 2 cups shredded yellow cheese and cook for another minute.
When serving, adventurers can garnish with chopped dill pickles.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
2 large non-stick saucepans
1 large baking sheet
Empty containers (storage or freezing)
1 comment
Martine
Le fromage à la crème dans la liste de choses à acheter, c’est une erreur? Je ne le vois utilisé nulle part ensuite dans la préparation.
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1 comment
Le fromage à la crème dans la liste de choses à acheter, c’est une erreur? Je ne le vois utilisé nulle part ensuite dans la préparation.