Mini batch cooking May 2021

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  • 2 tbsp chopped fresh chives
  • ½ cup chopped fresh cilantro (optional, for the adventurous version of the butter chicken)
  • Fresh spinach (optional, for the adventurous version of the sheet-pan meal)
  • 1 small yellow onion, chopped
  • 2 green onions, chopped
  • 2 garlic cloves, chopped (also sold already chopped if you prefer)
  • 1 tbsp chopped ginger (also sold already chopped if you prefer)
  • 2 Roma tomatoes, diced
  • Cheese section:
  • Crumbled feta cheese (optional, for the adventurous version of the sheet-pan meal)
  • Dry goods section:
  • 2 tbsp dried oregano
  • 1 tbsp vegetable seasoning (or your favourite spices)
  • 1 tbsp garam masala
  • ½ cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and freshly ground pepper
  • Sliced Kalamata olives (optional, for the adventurous version of the sheet-pan meal)
  • 1½ cups jasmine rice
  • 2 tbsp tomato paste
  • 1 can (400 ml) coconut milk
  • 2 tbsp honey
  • 1 cup peanuts (½ cup more if you choose the adventurous version of the butter chicken)
  • Spicy mayonnaise (for the adventurous version of the savoury French toast)
  • Crispy fried onions (optional, for the adventurous version of the savoury French toast)
  • Meat section:
  • 1½ lb chicken breasts, cut into cubes
  • ½ cup crumbled bacon
  • Dairy section:
  • ¼ cup butter
  • ¾ cup 15% cream
  • ¾ cup milk
  • 2 cups shredded mozzarella cheese (or another cheese of your choice)
  • 4 eggs
  • Frozen foods section:
  • Green peas (for the adventurous version of the fried rice)
  • What's left in your fridge:
  • 2 cups leftover cooked chicken (or other meat, tofu or legumes)
  • 4 cups leftover raw vegetables (preferably root or cruciferous vegetables) or: 1 red onion cut into wedges, 1 red pepper coarsely chopped, ½ cauliflower cut into small florets and ½ broccoli cut into small florets
  • Bakery section:
  • 6 cups bread loaf (500 g), cut into 2 cm x 2 cm cubes

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Bring the butter to room temperature.
    3. Chop 1 tbsp ginger and set aside.
    4. Chop 2 garlic cloves and set aside.
    5. Dice 2 Roma tomatoes and set aside.
    6. Chop 2 green onions and set aside.
    7. Chop the yellow onion and set aside.
    8. Chop 2 tbsp chives and set aside.
    9. Cut the loaf of bread into cubes and set aside.
    10. Beat 4 eggs and set aside.
    11. Make the savoury French toast.
    12. In a bowl, combine ¾ cup cream, ¾ cup milk, 2 cups shredded cheese, the beaten eggs and 2 tbsp chives. Season with salt and pepper. Stir in the bread, mixing well so that all the bread cubes are soaked, and let stand for 10 minutes. Meanwhile, butter and flour a large springform pan (about 10 inches). Add ½ cup crumbled bacon, 2 chopped green onions and 2 diced Roma tomatoes to the first mixture and press into the pan. Place the pan on a baking sheet. Bake for about 45 minutes or until nicely golden. Unmould and serve.
    13. Make the jasmine rice.
    14. In a large pot, bring water to a boil and cook 1½ cups jasmine rice for 15 minutes or until cooked. Drain, drizzle with 2 tbsp olive oil, add 2 tbsp vegetable seasoning and set aside.
    15. Cut the 4 cups of vegetables for the sheet-pan meal.
    16. Coarsely chop your leftover vegetables. If you don't have any leftovers: Cut the red onion into wedges and set aside. Cut 1 red pepper into strips. Cut ½ cauliflower into small florets. Cut ½ broccoli into small florets.
    17. Make the sheet-pan meal.
    18. In a large bowl, combine the red onion, ½ tbsp dried oregano, 2 tbsp olive oil, ½ tbsp balsamic vinegar, salt and pepper. Place on a baking sheet, taking care to leave room for the other vegetables. Each vegetable gets its own section of the sheet!!! Repeat this step for the red pepper, the half cauliflower and the half broccoli. Bake for 30 minutes or until all the vegetables are almost tender. Add the leftover meat and bake for another 15 minutes.
    19. Cut the chicken into cubes and set aside.
    20. Make the butter chicken.
    21. In a large skillet, heat 2 tbsp butter, then sauté the yellow onion for 1 minute. Add the rest of the butter, 2 garlic cloves, 1 tbsp ginger, 1 tbsp garam masala and the chicken. Cook for 5 minutes. Over low heat, add 2 tbsp tomato paste, 1 can (400 ml) coconut milk and 2 tbsp honey. Season with salt and pepper to taste, then simmer for 10 minutes. Serve with the jasmine rice.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 can opener
    • 1 wooden spoon
    • 1 fork
    • 1 non-stick baking sheet
    • 1 medium pot with a lid
    • 1 large skillet
    • 1 large pot
    • 1 springform pan, 9 or 10 inches
    • 1 colander
    • Empty containers (for storage or freezing)

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