Chicken pad thai Swedish Meatballs Creamy Chocolate Bites

Batch cooking Parent team

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Fruit and vegetable section

  • 30 ml (2 tbsp) chopped fresh chives
  • 3 yellow onions
  • 4 cloves garlic, chopped
  • 30 ml (2 tbsp) ginger
  • 500 ml (2 cups) bean sprouts
  • The zest and juice of 2 limes
  • 1 large carrot (replace with 250 ml (1 cup) diced butternut squash for the adventurous version of Italian stew)
  • 1 large parsnip (replace with 250 ml (1 cup) diced butternut squash for the adventurous version of Italian stew)
  • 2 potatoes

Dry products section

  • 250 g rice vermicelli
  • 60 ml (4 tbsp) olive oil
  • 125 ml (½ cup) oyster sauce
  • 30 ml (2 tbsp) maple syrup
  • 5 to 10 ml (1 to 2 tsp) chili flakes (for the adventurous version of Pad Thai)
  • 125 ml (½ cup) breadcrumbs (or 125 ml (½ cup) crumbled BBQ chips for the adventurous version of Swedish meatballs)
  • 15 ml (1 tbsp) Dijon mustard
  • 250g egg noodles
  • 15 ml (1 tbsp) dried oregano
  • 15 ml (1 tbsp) dried Italian herbs
  • 4 bay leaves
  • 1 liter (4 cups) beef broth
  • 225 g of giant shells
  • 500 ml (2 cups) tomato sauce
  • 125 ml (½ cup) graham cracker crumbs (or 125 ml (½ cup) Oreo cookie crumbs for the adventurous version of coconut jars)
  • 60 ml (¼ cup) sweetened shredded coconut
  • 125 ml (½ cup) coconut milk
  • 180 ml (¾ cup) sugar
  • 2.5 ml (½ tsp) vanilla essence
  • 430 ml (1¾ cups) flour
  • 45 ml (3 tbsp) cocoa
  • 5 ml (1 tsp) baking powder
  • 60 ml (¼ cup) chocolate chips (125 ml (½ cup) caramel chips for the adventurous version of creamy chocolate bites)


Cheese section

  • 125 ml (½ cup) smoked Oka cheese, grated (for the adventurer version of stuffed shells)


Butchery section

  • 1 lb (450g) boneless chicken breasts
  • 1 lb (450g) lean ground beef
  • 6 large mild Italian sausages
  • 250 ml (1 cup) crumbled cooked bacon


Dairy products section

  • 6 eggs
  • 180 ml (¾ cup) 15% cooking cream
  • 140 ml (½ cup + 1 tbsp) butter
  • 375 ml (1½ cups) cottage cheese
  • 1½ pack (250g) cream cheese

3h

1h30

4 portions

Se congèle

Head of household #1

  1. In a large pot, bring water to a boil and cook 225g of giant shells for 14 minutes or until al dente. Drain and set aside.
  2. Chop 3 yellow onions, 4 cloves of garlic, 30 ml (2 tbsp) of fresh chives and 30 ml (2 tbsp) of fresh ginger. Set aside.

Head of household #2

  1. Temper 1 250g packet of cream cheese and 60ml (¼ cup) of butter.
  2. Preheat oven to 375F.
  3. Peel and cut into 1 cm x 1 cm cubes: 1 large carrot, 1 large parsnip, 2 medium potatoes and set aside.

Head of household #1

  1. In a large bowl, mix 375 ml (1½ cups) cottage cheese, 1 egg, 250 ml (1 cup) crumbled bacon, 1 chopped onion, 30 ml (2 tbsp) chopped chives, and salt and pepper to taste. Set aside.
  2. In a large rectangular baking dish, pour 250 ml (1 cup) of tomato sauce. Place the cooked shells, seam side up, on the sauce.
  3. Top each shell with cheese and bacon mixture. Top with 1 cup of tomato sauce.
  4. Cover and bake for 20 minutes. For the adventurous, sprinkle the stuffed shells with 125 ml (½ cup) of smoked Oka cheese when serving.

Head of household #2

  1. In a large skillet with a lid, over medium heat, heat 30 ml (2 tbsp) of olive oil and cook a chopped onion and 6 Italian sausages for 5 minutes, turning regularly.
  2. Remove sausages from pan, slice and return to pan. Add 1 large diced carrot, 1 large diced parsnip (or for the adventurous, replace parsnip and carrot with 500 ml (2 cups) butternut squash cut into 1 cm x 1 cm cubes), 2 diced potatoes, 500 ml (2 cups) beef stock, 15 ml (1 tbsp) dried Italian herbs, 4 bay leaves, salt and pepper to taste.
  3. Cover and simmer for 40 minutes or until vegetables are tender.

Head of household #1

  1. In a large bowl, combine 1 lb (450g) ground beef, 125 ml (½ cup) breadcrumbs (or 125 ml (½ cup) crumbled BBQ chips for the adventurous), 1 egg, 2 cloves minced garlic and 15 ml (1 tbsp) dried oregano. Salt and pepper to taste.
  2. Shape into balls about 30 ml (2 tbsp) in size.
  3. In a skillet, heat 30 ml (2 tbsp) of butter over medium heat. Brown the meatballs for 5 minutes, stirring regularly. Set aside.
  4. In the same pan, add 75 ml (5 tbsp) butter and 45 ml (3 tbsp) flour. Cook for 1 minute, stirring.
  5. Stir in 500 ml (2 cups) beef broth, 180 ml (¾ cup) 15% cooking cream and 15 ml (1 tbsp) Dijon mustard. Mix well, dislodging all cooking juices.
  6. Add the meatballs and simmer gently for 15 minutes. Season with salt and pepper to taste.
  7. Meanwhile, in a large saucepan, bring water to the boil and cook 250g egg noodles for 8 minutes or according to manufacturer's instructions. Drain and serve with the meatballs.

Head of household #2

  1. Cut half of a 250g packet of cream cheese and set aside.
  2. In a bowl, mix 375 ml (1½ cups) flour, 45 ml (3 tbsp) cocoa, 5 ml (1 tsp) baking powder and a pinch of salt.
  3. In another bowl, using an electric mixer, beat 2 eggs, 125 ml (½ cup) sugar, 60 ml (¼ cup) softened butter and a few drops of vanilla essence.
  4. Add the dry ingredients and mix with a wooden spoon until smooth.
  5. Add 60 ml (¼ cup) of chocolate chips (or 60 ml (¼ cup) of caramel chips for the adventurous) and mix again.
  6. Form balls using about 20 ml (1½ tbsp) of the mixture.
  7. Using your thumb, make a cavity in the center of each ball, then place a cube of cream cheese in it. Bring the mixture back over the cream cheese to close the cavity.
  8. Place the balls on a baking sheet covered with parchment paper.
  9. Bake for 15 minutes.

Head of household #1

  1. Cut 1 lb (450g) chicken breast into 1cm x 1cm cubes and set aside.
  2. Beat 2 eggs and set aside.
  3. Zest and squeeze two limes. Set aside.
  4. Melt 30 ml (2 tbsp) of butter in the microwave.
  5. In a bowl, mix 125 ml (½ cup) of graham crackers (125 ml (½ cup) of Oreo cookie crumbs for the adventurous), 60 ml (¼ cup) of coconut and 30 ml (2 tbsp) of melted butter.
  6. Divide this mixture into the bottom of the 6 125 ml (½ cup) jars.
  7. In a large bowl, using an electric mixer, beat 125 ml (½ cup) coconut milk with 250 g softened cream cheese, the zest and juice of 1 lime, 60 ml (¼ cup) sugar and 2.5 ml (½ tsp) vanilla extract until smooth.
  8. Spread this mixture over the graham cracker mixture.

Head of household #2

  1. In a bowl, mix 125 ml (½ cup) of oyster sauce, the juice and zest of 1 lime, 30 ml (2 tbsp) of maple syrup and 60 ml (¼ cup) of water. Set aside.
  2. In a wok, heat 30 ml (2 tbsp) of olive oil and brown a chopped onion for 1 minute.
  3. Add 2 cloves of minced garlic, 30 ml (2 tbsp) of grated fresh ginger, 1 lb (450g) of chicken breasts cut into 1cm x 1cm cubes and cook for 5 minutes or until the chicken is cooked through. This is where the adventurous can add 2.5 ml to 5 ml (1 to 2 tsp) of chili flakes.
  4. Meanwhile, cook 250g rice vermicelli in a large pot of boiling water for 3 to 5 minutes or according to manufacturer's instructions.
  5. Add the 2 beaten eggs to the chicken, mix well and cook for another minute. Stir in the oyster sauce mixture, 500 ml (2 cups) of bean sprouts and the cooked rice vermicelli. Mix well. Remove from the heat and serve.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 zester
  • 1 citrus press
  • 1 electric mixer
  • 1 wooden spoon
  • 1 large non-stick skillet with lid
  • 1 wok (or a large non-stick saucepan)
  • 1 large cauldron
  • 1 large baking sheet
  • 1 rectangular baking dish
  • 6 pots of 125 ml
  • Empty containers (storage or freezing)

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