Mini batch cooking September 2022

Grocery list

Fruit and vegetable section

• ½ cup (125 mL) chopped fresh cilantro
• 1 yellow onion
• 4 green onions
• 6 minced garlic cloves
• 1 lemon

Dry products section

• 1 C. (5 ml) turmeric
• 1 C. (5 ml) ground cumin
• 1 C. 1/2 tsp (5 mL) ground cilantro
• 3 cloves
• 1 C. 1/2 tsp (5 mL) dried thyme
• 3 liters (12 cups) of chicken broth (replace 2 cups (500 ml) of chicken broth by 2 cups (500 ml) of coconut milk for the adventurers version of rice with glued peas)
• 2 cups (500 mL) long-grain rice
• 1 hot pepper (optional)
• ¼ cup (60 ml) sunflower seeds (for the adventurous version of the falafel)
• ¼ cup (60ml) flour
• ¼ cup (60ml) vegetable oil
• 2 cups (500 mL) chickpeas
• 2 cups (500 mL) canned kidney beans with juice
• ½ cup (125 mL) ground almonds
• 3 tbsp. (45 ml) sesame oil
• ¼ cup (60ml) tamari sauce
• ¼ cup (60ml) honey
• 2 lemongrass sticks
• 225 g (½ lb) rice vermicelli
• 1 cup (250 mL) fried Chinese noodles
• 1 C. 1 tbsp (15 ml) sambal oelek (for the adventurous version of the oriental chicken soup)

Bakery section

• 4 pita breads

Butcher section

• 450 g (1 lb) fondue chicken

Dairy section

• 3 tbsp. (45ml) butter
• 2 tbsp. (30 ml) ghee (or butter)
• ½ cup (125 ml) sour cream
• 1 egg (add 1 egg for the adventurous version of the falafels)

Path to follow

1. Chop 1 yellow onion, 4 green onions and 6 garlic cloves. To book.
2. In a cauldron, heat 3 tbsp. (45 ml) of butter and brown a chopped onion and 2 minced garlic cloves for 3 minutes.
3. Add 2 cups (500 ml) canned kidney beans with juice, 3 cloves, 1 tbsp. (5 ml) dried thyme, 1.5 liters (6 cups) chicken broth, 2 cups (500 ml) long-grain rice and 1 whole hot pepper (optional). Add salt and pepper to taste. It is at this stage that adventurers can replace 2 cups (500 ml) of chicken broth with 2 cups (500 ml) of coconut milk.
4. Cook, uncovered, over low heat for about 20 minutes or until the rice is perfectly cooked and the liquid is completely absorbed. Add chicken broth if needed.
5. In a cauldron, heat 3 tbsp. (45 ml) of sesame oil and cook 450 g (1 lb) of chicken fondue for 3 minutes.
6. Add 4 chopped green onions, 2 minced garlic cloves, 1.5 liters (6 cups) of chicken broth, ¼ cup (60 ml) of tamari sauce, ¼ cup (60 ml) of honey, 2 sticks of lemongrass. Season with pepper to taste and simmer uncovered for 10 minutes.
7. Stir in the vermicelli and cook for another 2 minutes. It is at this stage that adventurers can add 1 tbsp. (15 ml) sambal oelek.
8. Remove the lemongrass sticks. Sprinkle with fried noodles and fresh cilantro when serving.
9. Rinse and drain 2 cups (500 mL) chickpeas and place in food processor.
10. Add 1 egg, ½ cup (125 ml) ground almonds, 2 minced garlic cloves, 1 tbsp. (5 ml) ground cumin, 1 tbsp. (5 ml) turmeric, 1 tbsp. (5 ml) ground cilantro, salt and pepper. It is at this stage that adventurers can add 1 egg and ¼ cup (60 ml) of sunflower seeds to the chickpea mixture.
11. Blend until smooth. Adjust texture with liquid as needed.
12. Using a spoon, form balls about 2 cm in diameter.
13. On a plate, spread ¼ cup (60 ml) flour and coat each meatball.
14. In a large skillet, heat ¼ cup (60 mL) vegetable oil and cook the falafel on all sides until golden brown, about 5 minutes.
15. Serve with sour cream, lemon wedges and pita bread.

Equipment list

• 1 cutting board
• 1 chef's knife
• 1 paring knife
• measuring spoons
• Measuring cups
• mixing bowls
• 1 food processor
• 1 wooden spoon
• 1 large non-stick skillet
• 2 large non-stick pans with lids
• Empty containers (storage or freezing).