Mini batch cooking July 2021 #1

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Produce section
  • ¼ cup chopped fresh cilantro (for the adventurous version of the BBQ quesadillas)
  • 2 red peppers
  • 1 small green pepper
  • 5 green onions
  • 1 tbsp fresh ginger
  • 1 cup cherry tomatoes
  • 3 celery stalks
  • ½ small red onion
  • 450 g firm tofu (for the adventurous version of the honey chicken)


Dry goods section

  • 3 cups uncooked macaroni or fusilli
  • 6 tbsp olive oil
  • 1 tbsp dried Italian herbs
  • 1 tbsp vegetable seasoning
  • ½ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • Salt and freshly ground pepper
  • ½ cup sliced pitted green olives (for the adventurous version of the pasta salad)
  • 1 cup kidney beans (for the adventurous version of the BBQ quesadillas)
  • ¼ cup honey
  • 2 tbsp soy sauce
  • 1½ cups quinoa
  • ¼ cup toasted sesame seeds (for the adventurous version of the honey chicken)


Bakery section

  • 12 small tortillas


Meat section

  • 900 g chicken breast (only 450 g for the adventurous version of the honey chicken)


Dairy section

  • 1 cup cream cheese
  • 2 cups shredded Tex-Mex cheese


Frozen foods section

  • 1 cup corn kernels

3h

1h30

4 portions

Se congèle

  1. Bring 1 cup cream cheese to room temperature.

  2. In a large pot, bring 2 L of water to a boil and cook the pasta for 8 minutes or until al dente. Drain and cool the pasta under cold water. Place in a large bowl.

  3. Cut 900 g chicken breasts into 1 cm x 1 cm cubes.

  4. In a large skillet over medium-high heat, heat 2 tbsp olive oil and cook half of the diced chicken, 1 tbsp dried Italian herbs, salt and pepper for 10 minutes or until the chicken is cooked through. Add to the bowl with the pasta.

  5. Grate 1 tbsp fresh ginger.

  6. In a small bowl, combine ¼ cup honey, 2 tbsp soy sauce and 1 tbsp grated fresh ginger. Set aside.

  7. In a large skillet, heat 2 tbsp olive oil over medium-high heat and cook the rest of the diced chicken for 5 minutes. Stir in the honey sauce, reduce the heat to medium-low and cook for another 5 minutes. Serve hot or cold with the veggie quinoa.

  8. In a large pot, bring 2 L of water to a boil and cook the quinoa for 15 minutes or until al dente. Drain and place in a large bowl.

  9. Chop 2 red peppers, 1 green pepper, 3 celery stalks, 5 green onions and ½ small red onion. Set aside.

  10. Cut 1 cup cherry tomatoes in half and set aside.

  11. In a small bowl, combine ½ cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp sugar, salt and pepper. Set aside.

  12. To the large bowl of cooked pasta, add the mayonnaise mixture, 1 chopped red pepper, 1 chopped celery stalk and 2 chopped green onions. Mix well, adjust the seasoning as needed and refrigerate in an airtight container.

  13. To the large bowl of cooked quinoa, add 1 cup cherry tomatoes cut in half, 2 chopped celery stalks, ½ chopped red onion, 2 tbsp olive oil, 1 tbsp vegetable seasoning, salt and pepper. Refrigerate in an airtight container.

  14. In a bowl, combine 1 cup room-temperature cream cheese and 2 cups shredded cheese.

  15. Place 6 tortillas on the counter, divide the cheese mixture among them and spread well.

  16. Divide 1 chopped red pepper, 1 chopped green pepper, 3 chopped green onions and 1 cup corn kernels over the 6 tortillas. Close with another tortilla. Store in an airtight container in the fridge until it's time to cook.

  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 wooden spoon
  • 1 large skillet
  • 1 large pot
  • Empty containers (for storage or freezing).

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