Batch cooking August 2022

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  • 2 cups (500 ml) fresh or frozen berries
  • ½ cup (125 ml) Italian parsley
  • ½ yellow onion
  • 1½ cups (375 ml) button mushrooms
  • 1 small red pepper
  • 2 green onions
  • 1 small French shallot
  • 1 cup (250 ml) cooked beets
  • Dry products section:
  • ½ cup (125 ml) olive oil
  • 1 tsp (5 ml) steak spice
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tbsp (30 ml) ketchup (for the adventurous version of Philly cheese sloppy joe style)
  • 2 cups (500 ml) orzo
  • ½ cup (125 ml) chopped sun-dried tomatoes
  • 3 tbsp (45 ml) pitted Kalamata olives
  • ½ cup (125 ml) marinated artichokes (for the adventurous version of orzo salad)
  • 1 cup (250 ml) bread crumbs (or pretzel crumbs for the adventurous version of mini pork meatballs)
  • 3 tbsp (45 ml) sun-dried tomato pesto
  • 3 tbsp (45 ml) of your favorite pesto (for the adventurous version of the touski mousse)
  • 1 liter (4 cups) rosé sauce
  • 2 tbsp (30 ml) Dijon mustard
  • 1 tsp (5 ml) ground cardamom (for the adventurous version of fruit and vegetable pudding)
  • 2 tbsp (30 ml) maple syrup
  • ¼ cup (60 ml) ground flax seeds
  • Granolas to taste
  • ½ cup (125 ml) chocolate chips (for the adventurous version of bread and fruit pudding)
  • ½ tsp (3 ml) cinnamon
  • ¼ cup (60 ml) sugar
  • ¼ cup (60 ml) brown sugar
  • 1 tsp (5 ml) vanilla extract
  • Cheese section:
  • ½ cup (125 ml) feta cheese
  • Bakery section:
  • 4 burger buns
  • 5 slices of bread
  • Butchery section:
  • 450 g (1 lb) fondue beef
  • 675 g (1 ½ lb) ground pork
  • Dairy products section:
  • ¾ cup (180 ml) cream cheese
  • 2 eggs
  • ¼ cup (60 ml) 15% cooking cream
  • 3 cups (750 ml) vanilla Greek yogurt
  • ½ cup (125 ml) milk
  • Frozen products section:
  • 1 cup (250 ml) frozen fruit
  • The remains:
  • 2 cups (500 ml) coarsely chopped leftover cooked meat (chicken, pork, beef, etc.)
  • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat oven to 375°F.
    2. In a pot, bring water to a boil and cook pasta according to manufacturer's instructions. Drain and place in a large bowl.
    3. Chop ½ yellow onion and 1½ cups (375 ml) button mushrooms.
    4. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat and cook ½ chopped yellow onion, ½ cup (125 ml) chopped button mushrooms and 450 g (1 lb) fondue beef for 5 minutes or until beef is cooked through.
    5. Add 1 tbsp (15 ml) Worcestershire sauce and ¼ cup (60 ml) cream cheese. Cook for another minute. At this point, the adventurous can add 2 tbsp (30 ml) ketchup. Top the burger buns with this mixture. Enjoy hot or cold.
    6. Cut 5 slices of bread into 1 cm x 1 cm cubes. Place in a large bowl and add ½ tsp (3 ml) cinnamon and ¼ cup (60 ml) sugar. Mix well.
    7. In another bowl, combine 2 cups (500 ml) fresh or frozen berries and ¼ (60 ml) cup brown sugar.
    8. In another bowl, whisk together ½ cup (125 ml) milk, 1 egg and 1 tsp (5 ml) vanilla extract.
    9. Gently mix the 3 preparations. Place in a rectangular non-stick baking pan. Bake for about 30 minutes. It is at this stage that adventurers can add ½ cup (125 ml) of chocolate chips to the mixture.
    10. Roughly chop 1 cup (250 ml) cooked beets and place in food processor.
    11. Add 1 cup (250 mL) frozen fruit, 3 cups (750 mL) vanilla Greek yogurt, 2 tbsp (30 mL) maple syrup and ¼ cup (60 mL) ground flaxseed. Blend until smooth. Sprinkle with granola when serving. This is where adventurous types can add 1 tsp (5 mL) ground cardamom to the food processor before blending.
    12. Chop ½ cup (125 ml) sun-dried tomatoes, 2 green onions and 1 red pepper. Add to the bowl with the orzo.
    13. Slice 3 tbsp (45 ml) Kalamata olives and coarsely crumble ½ cup (125 ml) feta cheese. Add to the bowl with the orzo.
    14. Stir in ¼ cup (60 ml) olive oil, salt and pepper to taste. Mix well and store in the refrigerator. This is where the adventurous can add ½ cup (125 ml) chopped marinated artichokes to the salad.
    15. Chop ½ cup (125 ml) flat-leaf parsley and place in a large bowl.
    16. Add 1 ½ lb (675 g) ground pork, 1 egg, 1 cup (250 mL) breadcrumbs, 1 cup (250 mL) chopped mushrooms and 3 tbsp (45 mL) sun-dried tomato pesto. This is where the adventurous can substitute pretzel crumbs for the breadcrumbs.
    17. Shape the meat mixture into small balls of about 1 tbsp (15 ml).
    18. In a skillet, heat 3 tbsp (45 ml) olive oil over medium heat and brown the meatballs for 10 minutes, stirring regularly.
    19. Add 1 liter (4 cups) of rosé sauce and simmer over low heat for 5 minutes. Salt and pepper to taste.
    20. Place a French shallot in a food processor and chop finely.
    21. Add to the food processor, 2 cups (500 ml) of leftover cooked meat, ½ cup (125 ml) of cream cheese, ¼ cup (60 ml) of 15% cooking cream, 2 tbsp (30 ml) of Dijon mustard and salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is where the adventurous can add 3 tbsp (45 ml) of their favorite pesto.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 large non-stick frying pan
    • 1 cauldron
    • 1 rectangular baking dish
    • Empty containers (storage or freezing)

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