Batch Cooking - New Baby

3h

1h30

4 portions

Se congèle

1. Preheat the oven to 375°F.
2. Chop 3 onions and 6 cloves of garlic. To book.
3. Cut 500 ml (2 cups) squash, 2 potatoes and 1 carrot into small 1 cm x 1 cm dice. To book.
4. In an ovenproof saucepan, heat 45 ml (3 tbsp.) of olive oil over medium-high heat and cook 450 g (1 lb) of beef bourguignon and 1 chopped onion for 3 minutes. Add salt and pepper to taste.
5. Add 500 ml (2 cups) diced squash, 2 diced potatoes, 1 diced carrot, 250 ml (1 cup) corn kernels, 2 minced garlic cloves, 1 liter (4 cups) of beef broth, 4 bay leaves, salt and pepper to taste. Scrape the bottom of the pan well to release the cooking juices. It is at this stage that adventurers can add 15 ml (1 tablespoon) of steak spices.
6. Cover and bake for 60 minutes or until beef is tender.
7. Roughly chop a red pepper and set aside.
8. Cut a large sweet potato into 1cm x 1cm dice and set aside.
9. Rinse and drain a can of white beans. To book.
10. Cut 450 g (1 lb) chicken thighs into 2 cm x 2 cm cubes and set aside. It is at this stage that adventurers can replace the chicken thighs with the same amount of European sausages.
11. In a pot, heat 45 ml (3 tbsp.) of olive oil over medium-high heat and cook the cubed chicken, 1 chopped onion, 2 chopped garlic cloves and the chopped pepper for 2 minutes. Stir in the diced sweet potato, the rinsed and drained beans, 500 ml (2 cups) of vegetable broth and 15 ml (1 tbsp) of Dijon mustard. Add salt and pepper to taste.
12. Cover and cook for 30 minutes over medium heat, stirring occasionally.
13. In a large pot, bring water to a boil. Stir in 9 lasagna noodles and cook for 13 minutes or until the lasagna is al dente. Drain and reserve.
14. Finely chop 250 ml (1 cup) spinach and set aside.
15. Cut 250 ml (1 cup) of broccoli into small florets and set aside.
16. In a bowl, combine 400 g of ricotta cheese, 30 ml (2 tablespoons) of sun-dried tomato pesto and the chopped spinach. Add salt and pepper to taste. To book. It is at this stage that adventurers can replace the ricotta cheese with the same amount of 4% cottage cheese.
17. In 6 individual gratin dishes suitable for the oven and the freezer, distribute a third of the sauce. Add ½ lasagna noodle to each dish.
18. Spread half of the ricotta mixture and add ½ lasagna noodle to each dish.
19. Spread another third of the sauce, add the other half of the ricotta mixture and spread the broccoli.
20. Add ½ lasagna noodle to each dish, cover with the rest of the sauce and top with 500 ml (2 cups) of grated cheese. Place in the fridge for consumption within the next 4 days or in the freezer.
21. When ready to eat, place the frozen lasagna directly in the oven for 30 to 40 minutes or until the cheese is melted and slightly colored. Reduce cooking time for unfrozen lasagna.
22. Grate 500 ml (2 cups) carrots, 375 ml (1 1⁄2 cups) zucchini and 30 ml (2 tablespoons) fresh ginger. To book.
23. In a deep skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and sauté 1 chopped onion for 1 minute.
24. Add 30 ml (2 tbsp.) grated fresh ginger and 2 minced garlic cloves, then cook for another minute.
25. Add 500 ml (2 cups) of grated carrots, 500 ml (2 cups) of vegetable broth, 300 g (¾ lb) of plain silken tofu and 500 ml (2 cups) of coconut milk, then bring to a simmer. medium-high for 10 minutes or until carrots are tender. Add salt and pepper to taste.
26. Blend in blender until smooth. Pour into containers that can go directly from the freezer to the microwave. It is at this stage that adventurers can add 250 ml (1 cup) of mangoes and adjust the texture with vegetable broth.
27. Chop 125 ml (½ cup) of fresh dates and set aside.
28. In a bowl, combine 500 ml (2 cups) of flour and 5 ml (1 teaspoon) of baking powder.
29. In another bowl, combine 125 ml (½ cup) apple compote, 60 ml (¼ cup) canola oil, 375 ml (1 1⁄2 cup) grated zucchini, 2 eggs and 60 ml ( ¼ cup) hemp seeds. Pour over the flour mixture. Using a wooden spoon, mix gently until smooth. It is at this stage that adventurers can replace the hemp seeds with the same amount of ground chia seeds.
30. Add 125 ml (½ cup) of chopped dates and 60 ml (¼ cup) of dark chocolate chips, then mix again.
31. Pour into a non-stick muffin tin, place in the center of the oven and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
32. In a food processor, place 300 g (¾ lb) of silken tofu, 1 egg, 30 ml (2 tablespoons) of canola oil, 5 ml (1 teaspoon) of vanilla essence and 180 ml (¾ cup) brown sugar. Blend until smooth. It is at this stage that adventurers can add 5 ml (1 teaspoon) of ground cardamom.
33. Place this mixture in a bowl and stir in 125 ml (½ cup) of chocolate chips, 375 ml (1 1⁄2 cups) of rolled oats, 180 ml (¾ cup) of all-purpose flour and 3 ml ( ½ tsp) baking soda. Mix with a spoon.
34. On a non-stick cookie sheet, place the dough in 15 ml (1 tablespoon) portions, leaving at least 2 cm of space between each cookie.
35. Mash lightly with a fork. Bake 15 minutes.