Batch cooking - January 2023
3h
1h30
4 portions
Se congèle
- Preheat the oven to 400F.
- In a food processor, reduce 200g of BBQ chips into breadcrumbs and place in a deep plate.
- In the same food processor, very finely chop 1 cup of carrots. Add 450g firm tofu, 1 mushroom punnet, 2 garlic cloves, 1 cup grated mozzarella, ½ cup breadcrumbs, 1 egg, salt and pepper to taste. Mix to obtain a homogeneous paste. Add breadcrumbs if necessary if the mixture is too runny or add an egg if the mixture is too dry. It is at this stage that adventurers can replace the grated mozzarella with 1 cup of grated Emmenthal
- Form patties of about 1/3 cup and coat them with breadcrumbs. Place on a nonstick or parchment lined baking sheet.
- Bake for 10 minutes or until patties are lightly browned. When ready to serve, toast burger buns and garnish with a few slices of tomatoes, lettuce leaves and mayonnaise.
- Chop 6 garlic cloves and drain 1 large can of diced tomatoes. To book.
- In an ovenproof skillet, heat 1 tbsp. tablespoon of oil and cook 450g ground beef for 5 minutes.
- Cut 4 slices of bread into small cubes and set aside in a bowl.
- Add 1 large can drained diced tomatoes, 1 cup frozen peas, 2 garlic cloves, salt and pepper to skillet with beef. Mix well.
- Drizzle bread with 2 Tbsp. tablespoon olive oil and sprinkle with 1 tbsp. tablespoons dried basil. Mix well and add the bread cubes to the beef.
- Bake for 10 minutes or until the bread is golden brown. It is at this stage that adventurers can drizzle with balsamic caramel before serving.
- Chop 1 red onion and 1 tsp. tablespoon fresh ginger. To book
- Cut 4 cups of root vegetables into small cubes (carrots, parsnips, potatoes, squash, etc.). To book.
- Rinse and drain 1 can of chickpeas. To book.
- In a large saucepan, melt 3 tbsp. butter and cook 1 chopped red onion, 4 minced garlic cloves and 1 tbsp. chopped fresh ginger for 3 minutes. Sprinkle with 2 tbsp. tablespoon flour and mix well.
- Add 1 tbsp. ground coriander, 1 tsp. ground cumin, 1 tsp. garam masala, 1 tsp. turmeric, 4 cups diced root vegetables, 1 can 540ml diced tomatoes, 1 can 398ml coconut milk, 1 can 540ml chickpeas rinsed and drained, salt and pepper.
- Simmer over low heat, uncovered, for 30 minutes or until vegetables are tender and sauce is slightly thickened. Stir regularly during cooking. It is at this stage that adventurers can add 1 tbsp. chipotle pepper.
- Lower the oven to 375F.
- Chop 1 cup of fresh dates and place in a large bowl.
- Add 2 cups quick-cooking rolled oats, 2 cups puffed rice, ½ cup dried cranberries, ¼ cup honey, ¼ cup canola oil, 2 beaten eggs, ½ cup dark chocolate chips and well mix with a wooden spoon. Add 1 egg if the mixture is too dry. It is at this stage that adventurers can replace the chocolate chips with ½ cup of caramel chips.
- Press the mixture into the bottom of a non-stick or parchment lined rectangular pan.
- Bake for 20 minutes or until a toothpick inserted in the center of the mixture comes out clean. Cool before unmolding and cutting into squares.
- Grate 1 cup carrots or zucchini if you're following the Adventurers version of the cupcake recipe. To book.
- In a bowl, combine ½ cup honey, ½ cup canola oil and 2 eggs.
- Stir in ¾ cup all-purpose flour, ¼ cup whole-grain flour, 1 tbsp. baking powder, 1 pinch of salt, 1 vanilla pod and 1 cup grated carrots or grated zucchini for the adventurer version. Mix well.
- Spoon into 8-10 small muffin cups and bake for about 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Mix 1 cup of cream cheese, 1/3 cup of honey and 1 pinch of nutmeg. Set aside to spread over cupcakes once cooled.
- Cut 1½ lb chicken breast into strips. To book. It is at this stage that adventurers can replace the chicken with 1½ lbs of firm tofu.
- In a deep plate, combine 1 cup panko breadcrumbs with ¼ tsp. salt and ¼ tsp. pepper. To book.
- Prepare another soup plate containing ¼ cup of flour. To book.
- In a third deep plate, beat 2 eggs. To book.
- Dip the chicken strips in the flour, in the beaten eggs, then coat them with the breadcrumbs. To book.
- In a large skillet over medium-high heat, heat ¼ cup olive oil over medium-high heat and cook the chicken strips for 10 minutes, turning regularly, or until the meat is cooked through.
- Spread the strips on a baking sheet and set aside in the oven.
- In a large pot of boiling water, blanch ½ lb of green beans for 1 minute. Drain well and set aside in the oven with the chicken strips.
- In a nonstick saucepan over medium heat, heat 3 Tbsp. butter, then add 2 tbsp. flour and 1 tbsp. onion powder, stirring constantly. Cook for 1 minute or until the mixture is golden brown. Add 1 cup broth and simmer for 1 minute.
- In bowls, place the chicken alternately with the beans, add the cheese curds and top with the sauce.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- measuring spoons
- Measuring cups
- 1 grater
- mixing bowls
- 1 food processor
- 1 wooden spoon
- 1 large non-stick skillet
- 1 large non-stick saucepan
- 2 large cooking plates
- 1 muffin pan (12)
- Empty containers (storage or freezing).