Mac and cheese with vegetables

Batch cooking June 2021 #1

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  • Fresh dill, chopped (if adventurous version of vegetable croquettes)
  • 4 cloves garlic, finely chopped
  • 2 tbsp ginger, peeled and grated (5 tbsp if adventurous version of fruit jam)
  • 2 medium sweet potatoes, peeled and cut into thin sticks
  • 1 small turnip cut into thin sticks
  • 1 punnet of very finely chopped button mushrooms
  • The zest and juice of one lime
  • 2 cups broccoli cut into small florets
  • ½ cup fresh cilantro, chopped (if adventurous version of Thai soup)
  • 3 green onions, chopped (if adventurous version of Thai soup)
  • 1 large carrot, grated (about 1 cup)
  • 2 medium zucchini, grated (about 1 cup)
  • 1½ cups pitted and chopped fresh dates
  • Dry products section:
  • 450g macaroni
  • 2 cups carrot juice
  • 7 tbsp olive oil
  • 2 tsp onion powder
  • 2 tbsp smoked paprika
  • Salt and pepper from the mill
  • A few drops of sriracha sauce (if adventurous version of mac and cheese)
  • 2 cups rib sauce
  • 1 tbsp tomato paste
  • 1 tbsp curry paste
  • 1 can of 540 ml coconut milk
  • 1 liter of chicken broth
  • 1 can of chickpeas (540ml), rinsed and drained
  • ½ cup bread crumbs
  • Spicy mayo (if adventurous version of vegetable croquettes)
  • 1 tbsp vanilla essence
  • ½ cup ground chia seeds
  • 1½ cups whole wheat or all-purpose flour
  • 6 cups quick-cooking oatmeal
  • ½ cup flax seeds
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 cup peanut butter (or soy butter)
  • 1 cup sugar
  • 1½ cups applesauce
  • Butchery section
  • ½ cup crumbled bacon
  • 1½ lbs pork tenderloin
  • 1 lb chicken breast, cut into strips
  • Dairy products section:
  • ½ cup cream cheese
  • 2 cups yellow cheddar cheese, grated
  • Sour cream (if adventurous version of pork tenderloin)
  • 1 cup shredded mozzarella cheese
  • 4 eggs
  • Frozen products section:
  • 340g riced cauliflower (or 2 cups finely chopped cauliflower)
  • 2 kg of mixed fruits (fresh or frozen)/ favor berries, apples and mangoes

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat oven to 400 degrees F.
    2. Thaw the riced cauliflower. If using fresh cauliflower, skip this step.
    3. Prepare the pork fillet and vegetable fries:
    4. Peel and cut 2 sweet potatoes into thin sticks, set aside in a large bowl.
    5. Peel and cut the turnip into thin sticks and add to the same bowl as the potatoes.
    6. Drizzle with 3 tbsp olive oil, add 1 tsp onion powder, salt and pepper and mix well.
    7. Place on a baking sheet lined with parchment paper and bake for 45 minutes or until vegetables are tender.
    8. In an ovenproof skillet (with lid) over medium-high heat, heat 3 tablespoons of olive oil and sauté the pork tenderloin on all sides for 3 minutes. Season with salt and pepper and drizzle with 2 cups of the rib sauce.
    9. Cover and place in the oven for 30 minutes or until the center of the pork tenderloin is slightly pink. Serve with vegetable fries.
    10. Grate 2 tbsp ginger (3 tbsp more for the adventurous version of the jam) and set aside.
    11. Prepare the fruit jam:
    12. In a saucepan, bring 2 kg of fruit and 1 tbsp of vanilla essence to the boil.
    13. Simmer uncovered for 60 minutes or until fruit is well stewed and liquid has almost completely evaporated.
    14. Cut the chicken breasts into strips and set aside.
    15. Chop 4 cloves of garlic and set aside.
    16. Finely chop the button mushrooms and set aside.
    17. Don't forget to stir the fruit jam regularly!
    18. Prepare the Thai soup:
    19. In a large pot over medium-high heat, heat 2 tablespoons olive oil and cook chicken for 2 minutes. Stir in 2 cloves garlic and 2 tablespoons ginger and cook for 2 minutes more. Add 1 tablespoon tomato paste, 1 tablespoon curry paste, 1 can coconut milk, 1 quart chicken broth, chopped mushrooms, zest and juice of 1 lime, salt and pepper and simmer for 10 minutes. Stir in 2 cups broccoli florets and simmer for another 5 minutes.
    20. Chop 1 cup carrots in a food processor and set aside.
    21. Chop 1 cup of zucchini in a food processor and store in the processor.
    22. Consider adding 2 cups of broccoli florets to your Thai soup.
    23. Rinse and drain the chickpeas and set aside.
    24. Grate 2 cups yellow cheddar cheese and set aside.
    25. Grate 1 cup of mozzarella cheese and set aside.
    26. Prepare the vegetable croquettes:
    27. Add to the zucchini in the food processor: grated carrot, 2 cloves of minced garlic, can of chickpeas, 1 cup of shredded mozzarella cheese, ½ cup of breadcrumbs, salt and pepper. Grind all the croquette ingredients to obtain a smooth paste. Add breadcrumbs if necessary if the preparation is too liquid.
    28. Using a spoon, drop the mixture, about 1/3 cup per croquette, onto a nonstick or parchment-lined baking sheet.
    29. Lightly crush with a fork to form croquettes about 1 cm thick.
    30. Bake for 30 minutes or until croquettes are lightly browned.
    31. Pit and chop 1½ cups (about 300g) fresh dates.
    32. Prepare the energy bars:
    33. Lower oven to 375 degrees F.
    34. In a large bowl, combine 1½ cups flour, 6 cups rolled oats, ½ cup flaxseed, 1 tbsp baking powder and 1 tsp baking soda. Set aside.
    35. In another (large) bowl, mix 1 cup peanut butter, 1 cup sugar, 3 eggs and 1½ cups applesauce.
    36. Add the dry mixture to the wet mixture. Feel free to mix with your hands if it's too difficult with a spoon.
    37. Add the dates and mix again.
    38. Press the mixture into two square pans lined with parchment paper.
    39. Bake for 30 minutes or until bars are golden brown.
    40. Allow to cool, unmold and cut into bars.
    41. Finely chop 2 cups cauliflower if not using riced cauliflower and set aside.
    42. Prepare the mac and cheese:
    43. Place in a large saucepan 450g raw macaroni, 2 cups carrot juice, 1 litre cold water, 1 tsp onion powder, 2 tbsp smoked paprika, 340g thawed riced cauliflower (or 2 cups finely chopped cauliflower). Bring to a boil.
    44. Cook over medium heat, stirring often, for 10 minutes.
    45. Stir in ½ cup cream cheese, 2 cups shredded yellow cheddar cheese, mix well and cook for 2 minutes or until pasta is al dente. Season with salt and pepper to taste.
    46. Garnish with crumbled bacon when serving.
    47. Finish the fruit jam:
    48. Add the chia seeds and blend with a hand blender (or food processor).
    49. Add sugar if necessary and pot.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 can opener
    • 1 garlic press (optional)
    • 1 food processor
    • 1 grater (or a food processor)
    • 1 zester (optional)
    • 1 wooden spoon
    • 1 fork
    • 1 non-stick baking sheet
    • 1 rectangular baking mold
    • 1 large saucepan
    • 1 ovenproof skillet with lid
    • Empty containers (storage or freezing)

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