Batch cooking April 2022

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  • ¼ cup (60 ml) fresh basil
  • 1 small onion
  • 6 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 1 tbsp (15 ml) fresh ginger (add another tbsp (15 ml) for the adventurer version of fruit snack bread)
  • 1 zucchini
  • 2 carrots
  • 1 green onion
  • 2 large sweet potatoes
  • Dry products section:
  • 4 tbsp (60 ml) olive oil
  • 3 tbsp (45 ml) sesame oil
  • ¼ cup (60 ml) canola oil
  • 450 g (1 lb) raw macaroni
  • 1 cup (250 ml) chili sauce
  • 1 cup (250 ml) tomato sauce
  • 3 tbsp (45 ml) soy sauce
  • 6 cups (1500 ml) vegetable broth
  • 3 cups (750 ml) beef broth
  • 3 tbsp (45 ml) Worcestershire sauce
  • 2 tsp (10 ml) chipotle pepper flakes (adventurer's version of sloppy joe macaroni)
  • 1 tsp (5 ml) ground coriander
  • Fried noodles (adventurers' version of wonton soup)
  • 1 cup (250 ml) roasted red peppers (homemade or store-bought),
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tbsp (15 ml) smoked paprika
  • 2 cups (500 ml) legumes (adventurer version of leftover layer)
  • 2 tbsp (30 ml) cornstarch
  • 2 cups (500 ml) all-purpose flour
  • 2 tbsp (30 ml) ground flax seeds
  • ½ tsp (3 ml) baking powder
  • ½ tsp (3 ml) ground cinnamon
  • ¾ cup (175 ml) brown sugar
  • ½ tsp (3 ml) vanilla essence
  • Chocolate Chips (Adventurer's Version of Coconut Fruit Pudding)
  • 1 cup (250 ml) rolled oats
  • 2 cups (500 ml) coconut milk
  • ¼ cup (60 ml) chia seeds
  • ¼ cup (60 ml) unsweetened shredded coconut
  • ¼ cup (60 ml) maple syrup
  • Cheese section:
  • 1 cup (250 ml) Bocconcini pearls
  • Butchery section:
  • 450 g (1 lb) ground beef
  • 450 g (1 lb) ground pork
  • ½ cup (125 ml) crumbled cooked bacon (adventurer's version of Italian pancake)
  • Dairy products section:
  • 5 large eggs
  • ¾ cup (175 ml) milk
  • 3 tbsp (45 ml) butter
  • 1 cup (250 ml) grated cheese
  • Frozen products section:
  • 225 g (½ lb) wonton wrappers, cut into 4
  • Remaining:
  • 2 cups (500 ml) cooked vegetables
  • 450 g (1 lb) leftover cooked meats
  • 2½ cups (625 ml) assorted fruit (use your own slightly stale fruit)

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat oven to 375°F.
    2. Peel 2 sweet potatoes and cut them into 1 cm x 1 cm cubes.
    3. In a saucepan, bring water to a boil and cook potatoes for 20 minutes or until tender. Drain and mash with a potato masher. Season with salt and pepper to taste. Set aside.
    4. Melt 3 tbsp (45 ml) butter in the microwave.
    5. In a bowl, using a mixer, combine 3 large eggs, ¾ cup (175 ml) milk, 3 tbsp (45 ml) melted butter, ½ cup (125 ml) flour, 2 tbsp (30 ml) cornstarch and salt and pepper to taste.
    6. Oil a rectangular baking dish and place the dough in it.
    7. Bake for 25 minutes or until pancake is golden brown.
    8. Chop 1 cup (250 ml) roasted peppers and ¼ cup (60 ml) fresh basil. Set aside.
    9. Drain 1 cup (250 ml) of bocconcini pearls and set aside.
    10. Cut 1 zucchini and 2 carrots into julienne strips. Set aside.
    11. Chop 1 green onion and set aside.
    12. Cut 225 g (½ lb) won ton dough into quarters.
    13. Chop 6 cloves garlic, 1 onion, 1 red pepper, 1 yellow pepper and 1 tbsp (15 ml) fresh ginger. Set aside.
    14. When the pancake is golden, add the cup (250 ml) of drained bocconcini, and the cup (250 ml) of chopped roasted peppers and cook for another 5 minutes. It is at this stage that the adventurous can add ½ cup (125 ml) of crumbled cooked bacon. Garnish with basil and drizzle with oil and balsamic vinegar when serving.
    15. In a large pot over medium-high heat, heat 3 tbsp (45 ml) sesame oil and cook 450 g (1 lb) ground pork, 2 julienned carrots and 3 cloves garlic for 5 minutes.
    16. Add the julienned zucchini, 3 tbsp (45 mL) soy sauce, 6 cups (1500 mL) vegetable broth, 1 tbsp (15 mL) minced ginger, 1 tsp (5 mL) ground coriander, the wonton wrappers cut into quarters, and salt and pepper to taste. Be sure to separate the wonton wrappers and place them one by one in the pot. Bring to a boil.
    17. Cook over medium-high heat, stirring often, for 4 minutes or until pasta is al dente. Sprinkle with chopped green onion and fried noodles (for the adventurous) when serving.
    18. In a rectangular mold, place 450 g (1 lb) of leftover cooked meat, 2 cups (500 ml) of leftover cooked vegetables and finish with the sweet potato puree. It is at this stage that adventurers can replace the leftover meat with legumes.
    19. Sprinkle with 1 cup (250 mL) shredded cheese and 1 tbsp (15 mL) smoked paprika. Bake for 30 minutes or until all ingredients are heated through and cheese is melted.
    20. Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line it with a strip of parchment paper, leaving it hanging over two sides.
    21. In a bowl, mix 1½ cups (375 mL) flour, 2 tbsp (30 mL) ground flaxseed, ½ tsp (3 mL) baking powder, 1 pinch salt and ½ tsp (3 mL) cinnamon. Set aside.
    22. In another bowl, using an electric mixer, beat ¼ cup (60 mL) canola oil with ¾ cup (175 mL) brown sugar and ½ tsp (3 mL) vanilla extract until smooth. Add 2 eggs and mix again.
    23. Add the dry ingredients.
    24. Using a wooden spoon, stir in 1½ cups (375 mL) of fruit. This is where the adventurous can add 1 tbsp (15 mL) of chopped fresh ginger.
    25. Place the mixture in the buttered bread pan.
    26. Bake for about 45 minutes or until a toothpick inserted in the center of the dough comes out clean. Let cool completely on a wire rack before removing and slicing.
    27. In a large pot over medium-high heat, heat 1 tbsp (15 ml) oil and cook 450 g (1 lb) ground beef, 1 chopped onion and 3 minced garlic cloves for 5 minutes. At this stage, the adventurous can add 2 tsp (10 ml) chipotle pepper flakes.
    28. Add 1 chopped red pepper, 1 chopped yellow pepper, 1 lb (450 g) raw macaroni, 1 cup (250 mL) chili sauce, 1 cup (250 mL) tomato sauce, 2 cups (500 mL) water, 3 cups (750 mL) beef broth, 3 tbsp (45 mL) Worcestershire sauce and salt and pepper to taste. Bring to a boil.
    29. Cook over medium-high heat, stirring often, for 10 minutes or until pasta is al dente.
    30. Place 4 250 ml (1 cup) jars on the work surface. Add to each jar: ¼ cup (60 ml) oatmeal, ½ cup (125 ml) coconut milk, 1 tbsp (15 ml) chia seeds, 1 tbsp (15 ml) coconut and 1 tbsp (15 ml) maple syrup. Mix well.
    31. Add 1⁄4 cup (60 ml) of fruit to the top of each jar and close. Refrigerate for at least 4 hours before serving. This is where the adventurous can add a few chocolate chips to taste.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 electric mixer
    • 1 wooden spoon
    • 2 rectangular molds
    • 2 large cauldrons
    • 1 bread pan
    • 4 x 250 ml (1 cup) jars with lids
    • Empty containers (storage or freezing)

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