
Batch cooking November 2022

3h

1h30

4 portions

Se congèle
- Preheat oven to 375F.
- Chop two yellow onions and 6 cloves of garlic. Set aside.
- Peel and cut into 1 cm x 1 cm cubes, 1 carrot and 3 cups of butternut squash. Set aside.
- In an ovenproof saucepan with a lid, heat 3 tbsp olive oil over medium-high heat and cook 450g beef cubes and 1 chopped yellow onion for 3 minutes. Season with salt and pepper to taste.
- Add the diced carrot, 3 cups diced butternut squash, 1 cup corn kernels, 2 cloves minced garlic, 1 quart beef broth, 4 bay leaves, and salt and pepper to taste. Scrape the bottom of the pan well to release all the browned bits.
- Cover and bake for 60 minutes or until beef is tender. For an adventurous version, be sure to add ½ cup pickled pearl onions halfway through cooking.
- Chop 2 celery stalks. Set aside.
- Grate 2 large carrots and 1 cup turnip. Set aside.
- Rinse and drain 1 can of lentils and 1 can of black beans. Set aside.
- Dice the 2 chicken breasts. Set aside.
- In a large pot over medium-high heat, heat 2 tbsp olive oil and brown the 2 diced chicken breasts, 1 chopped yellow onion and 2 chopped celery stalks for 3 minutes.
- Stir in 2 large grated carrots, 1 cup grated turnip, can of lentils, 2 cloves minced garlic, 2 tbsp of your favorite spices, 3 cups cold water, 1 quart chicken broth, and salt and pepper to taste.
- Simmer, partially covered, for 30 minutes or until vegetables are cooked. Once cooked, the adventurous can add 3 tbsp fresh basil.
- In a bain-marie or microwave, melt 2 tbsp butter and 2 cups dark chocolate.
- Once the mixture has melted, add the can of coconut milk.
- Pour the chocolate mixture into the tartlet bases and refrigerate for at least an hour before serving. Adventurers can garnish their tartlets with berries once they have set.
- Cut 4 red peppers in half lengthwise. Remove seeds and place seam side up in a rectangular baking dish.
- In a bowl, mix 1 cup corn kernels, 1 cup cottage cheese, canned black beans, 1 egg, 2 cloves minced garlic, ½ cup bread crumbs, and salt and pepper to taste.
- Divide this mixture among the 8 pepper halves, top with 1½ cups of shredded cheese and bake for 30 minutes. The adventurous can add salad croutons to the stuffed peppers when serving.
- Dice ½ English cucumber. Set aside.
- Finely slice 1 small fennel bulb and chop 1 tbsp of its foliage. Set aside.
- Cut ½ cup cherry tomatoes in half. Set aside.
- Zest half a lemon. Set aside.
- In a skillet over medium heat, heat 3 tbsp of olive oil and cook the salmon cubes for 5 minutes or until slightly pink inside. Season with salt and pepper to taste. Set aside. This is where the adventurous can add 2 tbsp of maple syrup.
- In a small bowl, combine ¼ cup olive oil, 2 tbsp lemon juice, ¼ cup mayonnaise, 2 tbsp chopped fennel fronds, and 1 tbsp sugar. Mix well and set aside.
- In another bowl, mix together the diced cucumber half, sliced fennel, ½ cup halved cherry tomatoes and 4 cups of greens. Place in 4 plates or storage containers.
- Divide salmon among each plate or container, sprinkle with 1 tablespoon lemon zest and drizzle with vinaigrette. Reserve vinaigrette separately if salad is not being used immediately.
- In a blender, add 2 cups vanilla oat milk, 2 cups fresh or frozen berries, ½ cup vanilla Greek yogurt, and 2 tablespoons ground chia seeds and blend until smooth. This is where the adventurous can add 1 teaspoon of matcha before blending.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 mixer
- 1 wooden spoon
- 1 large non-stick frying pan
- 1 large ovenproof saucepan with lid
- 1 large cauldron
- 1 rectangular baking dish
- Empty containers (storage or freezing)