Mini batch cooking July 2021 #2

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Produce section
  • ¼ cup fresh basil (for the adventurous version of the salmon antipasto)
  • 4 garlic cloves, chopped
  • 1 small red onion
  • 1 cup cauliflower
  • 1 celery stalk
  • 1 red pepper
  • 3 green onions


Dry goods section

  • 1 can (540 ml) chickpeas
  • ½ cup quick-cooking oats
  • 3 tbsp sun-dried tomatoes packed in oil
  • 1 cup canned diced tomatoes
  • 2 tsp herbes de Provence
  • Salt and freshly ground pepper
  • ¾ cup pretzels
  • ½ cup olive oil
  • ¾ cup mayonnaise
  • 1 tsp ground turmeric
  • 2 tbsp Dijon mustard (including 1 tbsp for the adventurous version of the crispy bites)
  • 1 tbsp honey (for the adventurous version of the crispy bites)
  • ½ cup sliced Kalamata olives
  • 2 tbsp wine vinegar
  • ¼ cup pickled hot peppers (for the adventurous version of the use-it-up guédilles, hot dog bun sandwiches)
  • 6 small sweet gherkins


Bakery section

  • 24 mini pitas
  • 8 hot dog buns


Cheese section

  • 1 cup ricotta
  • 1 cup grated Parmesan


Seafood section

  • 300 g fresh salmon, skinless


What you have left at home

  • 2 cups leftover cooked meat or cold cuts

3h

1h30

4 portions

Se congèle

  1. Chop 3 green onions, 1 red pepper, 4 garlic cloves and 1 small red onion, and set aside.
  2. Cut 1 cup cauliflower into small florets and set aside.
  3. Cut 300 g skinless salmon into 1 cm x 1 cm cubes and set aside.
  4. In a large skillet over medium-high heat, heat 2 tbsp olive oil and sauté all the diced salmon, the chopped red onion and 2 garlic cloves for 2 minutes.
  5. Add 1 cup small cauliflower florets, 1 cup canned diced tomatoes, ½ cup Kalamata olives and 2 tbsp wine vinegar. Season with salt and pepper to taste.
  6. Simmer uncovered for 15 minutes or until the liquid has almost completely evaporated. Serve hot or cold on mini pitas. Sprinkle with Parmesan when serving. This is when adventurous eaters can add ¼ cup chopped fresh basil.
  7. Chop 3 tbsp sun-dried tomatoes and set aside.
  8. In a food processor, grind ¾ cup pretzels into crumbs and set aside.
  9. Still in the food processor, combine 1 can (540 ml) chickpeas, rinsed and drained, ½ cup quick-cooking oats, 1 cup ricotta, 3 tbsp chopped sun-dried tomatoes, 2 chopped garlic cloves, 2 tsp herbes de Provence, salt and pepper. If needed, add a little more oats if the mixture is too wet, or a little water if it's too dry, so that the mixture holds together well.
  10. Spread all of the pretzel crumbs in a shallow dish.
  11. Shape the chickpea mixture into small balls the size of ping-pong balls and coat well in the pretzel crumbs.
  12. In a skillet over medium heat, heat ¼ cup olive oil and cook the balls for 10 minutes or until golden on all sides. Set aside in an airtight container and reheat when serving with the turmeric mayonnaise.
  13. In a bowl, combine ½ cup mayonnaise, 1 tsp turmeric, salt and pepper. Serve with the crispy bites. This is when adventurous eaters can add 1 tbsp Dijon mustard and 1 tbsp honey to the mayonnaise mixture.
  14. Chop 1 celery stalk, 6 small sweet pickled gherkins and 2 cups leftover cooked meat or cold cuts. Place these ingredients in a large bowl.
  15. Add 2 tbsp olive oil, ¼ cup mayonnaise, 1 tbsp Dijon mustard, salt and pepper to taste. Mix well and serve in hot dog buns. This is when adventurous eaters can add ¼ cup pickled hot peppers.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 food processor
  • 1 wooden spoon
  • 1 large skillet
  • Empty containers (for storage or freezing).

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