1 tbsp Italian seasoning (or your favorite spices)
½ cup crumbled BBQ chips (adventurer version of the gratin meal sheet pan)
3 tbsp soy sauce
2 cups black beans (replace with ½ cup crumbled cooked bacon for an adventurous version of vegetable poutine)
1 tbsp vegetable spice (or your favorite spices)
2 cups brown sauce
¼ cup plain breadcrumbs
1 can (680ml) tomato sauce (or more to taste)
¼ cup vegetable oil
¼ cup maple syrup
1 cup raisins (or chocolate chips for the adventurous version of the oatmeal and dried fruit cookie recipe)
½ cup dried apricots
1 cup all-purpose flour
4 cups quick-cooking oatmeal
¼ cup ground flax seeds
1 tbsp baking powder
Butchery section:
450g minced pork
Dairy products section:
2 cups grated cheese
Sour Cream (Adventurer's Version of the Empty Fridge Rice Recipe)
½ cup grated Italian cheese (adventurer version of the meatballs in pink sauce recipe)
4 eggs
2 cups yogurt (flavor of your choice)
½ cup cream cheese
What you have left in the fridge:
4 cups leftover cooked meat, coarsely chopped
3 cups leftover raw vegetables, coarsely chopped (bell pepper, celery, broccoli, sugar snap peas, cauliflower or others; avoid root vegetables which take too long to cook for this recipe)
2 cups cooked rice (white, brown or whatever you have on hand)
3h
1h30
4 portions
Se congèle
Preheat oven to 375ºF.
Chop 1 yellow onion and 2 cups spinach. Place in a large bowl.
Add 450g ground pork, 1 egg, ¼ cup plain breadcrumbs, salt and pepper to taste. This is where the adventurous can add ½ cup grated Italian cheese. Mix well.
Shape into balls about 2 tbsp. in size. Set aside.
In a deep, ovenproof skillet with a lid, heat 2 tbsp oil over medium-high heat and brown the meatballs for five minutes, turning regularly.
Add the sauce and cream cheese. Mix well. Cover and bake for 30 minutes.
Cut 1 large sweet potato, 1 large carrot and 1 large parsnip into small sticks.
Place in a large saucepan and cover with water.
Bring to a boil and cook for 20 minutes or until vegetables are tender. Drain and place in 6 casserole dishes.
Cut 4 potatoes into small cubes. Place in a bowl and toss with ¼ cup oil, 1 tbsp Italian seasoning, salt and pepper.
Place on a baking sheet and bake for 20 minutes.
Roughly chop 1 red pepper, 1 red onion and 4 cups leftover cooked meat. Set aside.
Cut 1 cup broccoli into small florets. Set aside.
Add broccoli, bell pepper, red onion and 2 cups leftover cooked meat to baking sheet with potatoes and continue cooking for another 15 minutes or until all vegetables are tender.
Rinse and drain 2 cups black beans. Add them to the cooked vegetables in the 6 casserole dishes. This is where the adventurous can replace the beans with ½ cup crumbled bacon.
Top with 300g cheese curds, sprinkle with 1 tbsp vegetable spice and drizzle with 2 cups brown sauce.
Bake for 10 minutes or until poutines are heated through.
Top the sheet pan with 2 cups of shredded cheese and bake for another 5 minutes or until cheese is melted. When ready to serve, adventurers can sprinkle ½ cup of crumbled BBQ chips over the sheet pan.
Chop ½ cup dried apricots. Set aside.
In a large bowl, combine 1 cup all-purpose flour, 4 cups rolled oats, ¼ cup ground flaxseed, 1 tablespoon baking powder, and a pinch of salt. Set aside.
In another bowl, mix 3 eggs, 1 cup mashed banana, ¼ cup vegetable oil and ¼ cup maple syrup.
Add the dry mixture to the wet mixture.
Add 1 cup raisins and ½ cup chopped apricots and mix again. This is where the adventurous can replace the raisins with 1 cup chocolate chips.
Using a spoon, divide 2 tablespoons of mixture per cookie onto two nonstick baking sheets. Flatten slightly with a fork.
Bake for 30 minutes or until cookies are golden brown.
Chop 2 cloves of garlic. Set aside.
Roughly chop 3 cups leftover raw vegetables (bell pepper, celery, broccoli, sugar snap peas, cauliflower, or others; avoid root vegetables that take too long to cook for this recipe). Set aside.
In a large skillet, heat 3 tablespoons olive oil over medium-high heat and cook 3 cups vegetables and 2 cloves minced garlic for 3 minutes.
Add 2 cups cooked rice, 3 tablespoons soy sauce, 2 cups leftover cooked meats, and 2 green onions. Heat over medium-low heat for 3 to 4 minutes. Just before serving, adventurers can top with sour cream.
Prepare 4 250 ml jars with lids and crumble one oat and dried fruit biscuit per jar. Make sure the biscuits are completely cooled.
Add ½ cup of yogurt to each pot.
Finish with a crumbled biscuit per jar. Close and place in the fridge. It is at this stage that adventurers can place the jars in the freezer for an iced version.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 garlic press (optional)
1 grater (or a food processor)
1 strainer
1 wooden spoon
1 fork
2 non-stick baking sheets
1 large cauldron
6 individual gratin dishes
4 x 250 ml jars with lids
1 large, deep, ovenproof skillet with lid
Empty containers (storage or freezing)
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