Mini batch cooking November 2022

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  • 3 tbsp fresh basil (for the adventurous version of the chicken soup recipe)
  • 1 yellow onion
  • 2 celery stalks
  • 2 large carrots
  • 1 cup turnip
  • 4 garlic cloves, chopped
  • 4 large red peppers
  • ½ English cucumber
  • 1 small fennel bulb
  • ½ cup cherry tomatoes
  • 4 cups greens (arugula, spinach, romaine lettuce or other)
  • 1 lemon
  • Dry goods section:
  • ½ cup olive oil
  • 1 can (540 ml) lentils
  • 2 tbsp your favourite spices
  • 1 litre (4 cups) chicken broth
  • A handful of salad croutons (for the adventurous version of the stuffed peppers recipe)
  • 1 can (540 ml) black beans
  • ½ cup plain breadcrumbs
  • 2 tbsp maple syrup (for the adventurous version of the lemony salad recipe)
  • ¼ cup mayonnaise
  • 1 tbsp sugar
  • Seafood section:
  • 450 g skinless salmon fillet
  • Meat section:
  • 2 chicken breasts
  • Dairy section:
  • 1 cup cottage cheese
  • 1 egg
  • 1½ cups shredded mozzarella cheese
  • Frozen foods section:
  • 1 cup corn kernels

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Chop 1 yellow onion, 2 celery stalks and 4 garlic cloves. Set aside.
    3. Grate 2 large carrots and 1 cup turnip. Set aside.
    4. Rinse and drain 1 can lentils and 1 can black beans. Set aside.
    5. Dice the 2 chicken breasts. Set aside.
    6. In a large pot over medium-high heat, heat 2 tbsp olive oil and brown the 2 diced chicken breasts, one chopped yellow onion and 2 chopped celery stalks for 3 minutes.
    7. Stir in the 2 grated large carrots, 1 cup grated turnip, the can of lentils, 2 chopped garlic cloves, 2 tbsp of your favourite spices, 3 cups cold water, 1 litre chicken broth, and salt and pepper to taste.
    8. Simmer partially covered for 30 minutes or until the vegetables are cooked. Once cooking is finished, adventurous eaters can add 3 tbsp fresh basil.
    9. Cut 4 red peppers in half lengthwise. Remove the seeds and place cut side up in a rectangular baking dish.
    10. In a bowl, mix 1 cup corn kernels, 1 cup cottage cheese, the can of black beans, 1 egg, 2 chopped garlic cloves, ½ cup breadcrumbs, and salt and pepper to taste.
    11. Divide this mixture among the 8 pepper halves, top with 1½ cups shredded cheese and bake for 30 minutes. Adventurous eaters can add salad croutons on top of the stuffed peppers just before serving.
    12. Dice ½ English cucumber. Set aside.
    13. Thinly slice 1 small fennel bulb and chop 1 tbsp of its fronds. Set aside.
    14. Cut ½ cup cherry tomatoes in half. Set aside.
    15. Zest half a lemon. Set aside.
    16. In a skillet over medium heat, heat 3 tbsp olive oil and cook the salmon cubes for 5 minutes or until they are still slightly pink inside. Season with salt and pepper to taste. Set aside. This is when adventurous eaters can add 2 tbsp maple syrup.
    17. In a small bowl, mix ¼ cup olive oil, 2 tbsp lemon juice, ¼ cup mayonnaise, 2 tbsp chopped fennel fronds and 1 tbsp sugar. Mix well and set aside.
    18. In another bowl, combine the diced half cucumber, the sliced fennel, ½ cup halved cherry tomatoes and 4 cups greens. Divide among 4 plates or storage containers.
    19. Divide the salmon among the plates or containers, sprinkle with 1 tbsp lemon zest and drizzle with the dressing. Keep the dressing separate if the salad is not eaten right away.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • 1 grater
    • Mixing bowls
    • 1 wooden spoon
    • 1 large non-stick skillet
    • 1 large pot
    • 1 rectangular baking dish
    • Empty containers (for storage or freezing)

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