Batch cooking July #1

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Fruit and vegetable section

  • ¼ cup chopped fresh cilantro (if adventurous version of BBQ quesadillas)
  • 2 tbsp. fresh mint
  • 2 red peppers
  • 1 small green pepper
  • 5 green onions
  • 1 C. tablespoons fresh ginger
  • 1 cup cherry tomatoes
  • 5 stalks of celery
  • 1 small red onion
  • 3 cups strawberries
  • 1 cup arugula (if adventurous version of strawberry and feta bruschetta)
  • 450g firm tofu (if adventurer version of honey chicken)


Dry products section

  • 3 cups raw macaroni or fusilli
  • ¼ cup + 8 tbsp. olive oil
  • 1 C. tablespoons dried Italian herbs
  • 1 C. vegetable spices
  • 1 pinch of nutmeg
  • ½ cup mayonnaise
  • 1 C. cider vinegar
  • 1 C. sugar
  • Salt and pepper from the mill
  • ½ cup pitted and sliced ​​green olives (If adventurer version pasta salad)
  • 1 cup of kidney beans (if adventurous version of BBQ quesadillas)
  • ¼ cup of honey
  • 2 tbsp. soy sauce
  • 1½ cup quinoa
  • ¼ cup toasted sesame seeds. (if adventurer version of honey chicken)
  • ½ cup chopped walnuts
  • 1 drizzle of balsamic caramel (if adventurer version of strawberry and feta bruschetta)
  • 2 tbsp. honey
  • A few drops of peppermint essence (if adventurer version of mango and honey sorbet)
  • 1 cup graham crumbs
  • 2 sachets of gelatin of 7g each


Bakery department

  • 12 small tortillas
  • 1 loaf of bread


Cheese section

  • ½ cup of feta


Butcher section

  • 900g chicken breast (only 450g if adventurer version of honey chicken)


Dairy section

  • 1 cup cream cheese
  • 2 cups grated tex mex cheese
  • 2 egg whites
  • 1 container of 650g strawberry Greek yogurt
  • 1 container of 650g of Mediterranean coffee yogurt (if adventurer version of strawberry parfait)


Frozen products section

  • 1 cup corn kernels
  • 1 kg of frozen mangoes

3h

1h30

4 portions

Se congèle

  1. Temper 1 cup cream cheese.
  2. Preheat the oven to 400F
  3. In a large pot, bring 2 liters of water to a boil and cook the pasta for 8 minutes or until al dente. Drain and cool the pasta under cold water. Place in a large bowl.
  4. Cut the baguette into slices 1 cm thick. Place on a non-stick baking sheet and brush with ¼ cup olive oil on both sides. Pepper to taste. Place in the oven for 20 minutes or until the croutons are lightly browned. To book.
  5. Cut 900g chicken breasts into 1cm x 1cm dice.
  6. In a large skillet over medium-high heat, heat 2 Tbsp. tablespoons of olive oil and cook half the diced chicken, 1 tbsp. dried Italian herbs, salt and pepper for 10 minutes or until chicken is cooked through. Place in the bowl with the pasta.
  7. Grate 1 tbsp. tablespoon fresh ginger.
  8. In a small bowl combine ¼ cup honey, 2 tbsp. soy sauce and 1 tbsp. tablespoon grated fresh ginger. To book.
  9. In a large skillet, heat 2 Tbsp. tablespoons of olive oil over medium-high heat and cook the remaining diced chicken for 5 minutes. Stir in the honey sauce, reduce the heat to medium-low and cook for another 5 minutes. Serve hot or cold with the vegetable quinoa.
  10. In a large pot, bring 2 liters of water to a boil and cook the quinoa for 15 minutes or until al dente. Drain and place in a large bowl.
  11. Chop 2 red peppers, 1 green pepper, 5 stalks of celery, 5 green onions and 1 small red onion. To book.
  12. Cut 1 cup cherry tomatoes in half and set aside.
  13. In a small bowl, combine ½ cup mayonnaise, 1 tbsp. cider vinegar, 1 tbsp. tablespoons sugar, salt and pepper. To book.
  14. To the large bowl of cooked pasta, add the mayonnaise mixture, 1 chopped red pepper, 1 chopped celery stalk and 2 chopped green onions. Mix well, adjust seasonings as needed and place in the refrigerator in an airtight container.
  15. To the large bowl of cooked quinoa, add 1 cup halved cherry tomatoes, 2 chopped celery stalks, ½ chopped red onion, 2 tbsp. tablespoon olive oil, 1 tbsp. tablespoons of vegetable spices, salt and pepper. Place in the refrigerator in an airtight container.
  16. Chop 3 cups fresh strawberries and 2 tbsp. tablespoon fresh mint. To book.
  17. Coarsely crumble ½ cup feta and set aside.
  18. In a large bowl, combine 2 cups chopped strawberries, ½ cup crumbled feta, ½ chopped red onion, 2 chopped celery stalks, ½ cup chopped walnuts, 2 tbsp. chopped mint, 2 tbsp. tablespoon olive oil, salt and pepper. Place in an airtight container in the refrigerator until ready to serve.
  19. In a bowl, combine 1 cup tempered cream cheese and 2 cups shredded cheese.
  20. Place 6 tortillas on the work surface and spread the cheese mixture on each one and spread well.
  21. Divide 1 chopped red pepper, 1 chopped green pepper, 3 chopped green onions and 1 cup corn kernels among the 6 tortillas. Close with a tortilla. Store in an airtight container in the fridge until ready to cook.
  22. In a large bowl, pour ½ cup of hot water and add 2 packets of gelatin. Stir until completely dissolved. Add 1 container of 650g of strawberry Greek yogurt and mix well. To book.
  23. Divide 1 cup of graham crumbs into 10 125 mL containers with lids. Add the yogurt mixture to each jar and finish with 1 cup chopped strawberries.
  24. Place in the refrigerator and let set before serving or place in the freezer for a perfect ice cream.
  25. In a food processor, place 1 kg of frozen mangoes and reduce to a coarse puree. Add 2 egg whites and beat for 2 minutes or until well fluffed. Stir in 2 tbsp. tablespoons of honey, a pinch of nutmeg and mix again. Place in individual containers, or in popsicle molds or in ice cube trays to flavor your cocktails.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • measuring spoons
  • Measuring cups
  • mixing bowls
  • 1 food processor
  • 1 wooden spoon
  • 1 large skillet
  • 1 large cauldron
  • 1 non-stick baking sheet
  • 10 containers of 125 ml with lids for strawberry parfait
  • Popsicle molds or ice cube trays or individual freezer containers for mango and honey sorbet.
  • Empty containers (storage or freezing).

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