Mini batch cooking February 2022

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  • 1 yellow onion
  • 2.5 L (10 cups) cauliflower
  • 500 ml (2 cups) broccoli
  • Dry goods section:
  • 1 L (4 cups) chicken broth
  • 1 L (4 cups) beef broth
  • 1.5 L (6 cups) cooked noodles (about 750 ml (3 cups) uncooked noodles, macaroni, elbows or others)
  • 375 ml (1½ cups) coconut cream (for the adventurous version of the cream of cauliflower soup)
  • 5 ml (1 tsp) ground chipotle pepper (for the adventurous version of the paprika chicken)
  • 30 ml (2 tbsp) smoked paprika
  • 15 ml (1 tbsp) of your favourite spices
  • Meat section:
  • 1¾ lb (800 g) chicken breasts
  • ¾ lb (300 g) ground beef
  • Dairy section:
  • 83 ml (1/3 cup) butter
  • 500 ml (2 cups) 15% cooking cream
  • 500 ml (2 cups) shredded Tex-Mex cheese
  • Deli section:
  • ¼ lb (100 g) chopped chorizo sausage (for the adventurous version of the almost mac and cheese)
  • Fridge leftovers:
  • 500 ml (2 cups) leftover cooked vegetables

    • 3h

    1h30

    4 portions

    Se congèle

    1. In a large pot, boil water and cook 750 ml (3 cups) macaroni for 8 minutes. Drain and set aside.
    2. Break 500 ml (2 cups) broccoli and 2.5 L (10 cups) cauliflower into florets. Set aside.
    3. Chop 1 onion and set aside.
    4. In a non-stick pot, heat 30 ml (2 tbsp) butter over medium-high heat and cook ¾ lb (350 g) chicken breasts for 10 minutes, stirring regularly. Cut into cubes and set aside.
    5. Meanwhile, in a large pot of boiling water, blanch 500 ml (2 cups) broccoli florets and 500 ml (2 cups) cauliflower florets for 1 minute. Set aside.
    6. In the same pot as the chicken, heat 15 ml (1 tbsp) butter and sear 1 chopped onion for 1 minute. Deglaze with 1 L (4 cups) chicken broth, scraping up all the browned bits.
    7. Add 1 L (4 cups) raw cauliflower florets and cook, covered, for 10 minutes.
    8. Remove the chicken broth mixture from the heat and, using an immersion blender, blend until smooth. Stir in 375 ml (1½ cups) cream, the chicken cubes and 750 ml (3 cups) cooked macaroni. Season with salt and pepper to taste. Reheat when serving. This is when adventurous eaters can replace the cream with 375 ml (1½ cups) coconut cream.
    9. In a deep skillet, heat 30 ml (2 tbsp) butter over medium-high heat and cook ¾ lb (300 g) ground beef for 5 minutes, taking care to crumble it well.
    10. Add 1 L (4 cups) beef broth and 1 L (4 cups) cauliflower and simmer over medium heat, uncovered, for 5 minutes or until the cauliflower is al dente and the broth has reduced a little.
    11. Meanwhile, cut 1 lb (450 g) chicken breasts into strips. Set aside.
    12. Add 750 ml (3 cups) cooked macaroni, 500 ml (2 cups) Tex-Mex cheese, 125 ml (½ cup) cream, 15 ml (1 tbsp) smoked paprika, salt and pepper to the broth. Mix well and continue cooking for 2 minutes. Adventurous eaters can add ¼ lb (100 g) chopped chorizo sausage when serving.
    13. In a large skillet, heat 30 ml (2 tbsp) butter over medium-high heat and cook the chicken strips and 15 ml (1 tbsp) smoked paprika for 8 minutes or until cooked through. Season with salt and pepper and set aside. This is when adventurous eaters can add 5 ml (1 tsp) ground chipotle pepper along with the paprika.
    14. In the same skillet, add 30 ml (2 tbsp) butter and sauté 500 ml (2 cups) blanched broccoli and 500 ml (2 cups) blanched cauliflower for 1 minute. Add salt, pepper and 15 ml (1 tbsp) of your favourite spices. Serve with the chicken.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 immersion blender
    • 1 wooden spoon
    • 1 large non-stick skillet
    • 1 large non-stick pot

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