A few sprigs of fresh basil (adventurer version of polpettes)
4 medium russet potatoes
1 small turnip
2 cups broccoli
1 red pepper
2 yellow onions
1 large carrot, finely grated
4 cloves garlic, chopped
1 tbsp grated fresh ginger
2 green onions, chopped
Cheese section:
Parmesan shavings (adventurer version of polpettes)
150 g of raclette cheese (you can also offer several cheese options)
Dry products section:
¼ cup plain breadcrumbs
2 tbsp olive oil
¾ cup olive oil
2 tbsp soy sauce
1 to 2 tbsp toasted sesame oil
Salt and pepper from the mill
3 tbsp smoked paprika
1 tbsp Italian seasoning (or your favorite spices)
1 can (680ml) tomato sauce (or more to taste)
Coarsely crumbled BBQ chips (adventurer's version of the raclette bowl)
Butchery section:
1 lb ground beef
Fish section:
Cooked Northern Shrimp (Adventurer's Version of Fried Rice)
Dairy products section:
3 eggs
Sour cream (adventurer version of the raclette bowl)
Frozen products section:
Green Peas (Adventurer's Version of Fried Rice)
What you have left in the fridge:
2 cups coarsely chopped leftover meat (or deli meats)
2 cups leftover raw vegetables, coarsely chopped (bell peppers, 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)
1 cup leftover chicken or other cooked meat, coarsely chopped.
3h
1h30
4 portions
Se congèle
Preheat oven to 375ºF.
Cook rice if you don't have leftovers already cooked. Cook it like pasta, it will be quicker.
Chop 1 cup broccoli finely and 1 cup into small florets. Set aside.
Grate the carrot. Set aside.
Chop the two onions, 1 finely and the other coarsely. Set aside.
Chop 4 cloves of garlic. Set aside.
Beat 1 egg and set aside.
Prepare the meatballs.
In a large bowl, combine 1 cup finely chopped broccoli, 1 grated carrot, 1 finely chopped onion, 1 lb ground beef, 1 beaten egg, ¼ cup bread crumbs, salt and pepper.
Shape into balls about 2 tbsp. in size. Set aside.
In a deep ovenproof skillet over medium-high heat, heat 2 tablespoons of olive oil and brown the meatballs for 5 minutes, turning them regularly. Add 1 can of tomato sauce (680 ml), 1 tablespoon of Italian seasoning and 2 cloves of minced garlic. Mix well. Cover and bake for 30 minutes.
Prepare the ready-to-cook raclette bowls.
Wash and dice 4 potatoes. Place in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Reserve in the fridge.
Peel and cut the turnip into small cubes of 1 cm x 1 cm and set aside. Place in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Set aside in the fridge.
Place 1 cup of broccoli in small florets in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Reserve in the refrigerator.
Roughly chop the red pepper. Place in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Reserve in the fridge.
Place the coarsely chopped yellow onion in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Reserve in the fridge.
This way, all your ingredients will be ready to cook at the time of your choice. All you have to do is follow steps 3 to 5 of your raclette bowl recipe, namely: #3 Place all the vegetables on a baking sheet, taking care not to mix the ingredients. Each vegetable has its own section of the sheet! #4 Bake for 30 minutes or until all the vegetables are tender. #5 Place the sheet in the center of the table and let everyone garnish their raclette bowl, starting with the vegetables of their choice, then the meat and finally the cheese.
Chop two green onions.
Chop 2 cups leftover raw vegetables (bell pepper, celery, broccoli, sugar snap peas, cauliflower or others. Avoid root vegetables which take too long to cook for this recipe.)
Chop 1 cup of leftover cooked meat. Set aside.
Grate the ginger. Set aside.
Prepare the fried rice.
In a large skillet, heat the oil over medium-high heat and cook the 2 cups leftover vegetables, 1 tablespoon ginger and 2 cloves garlic for 2 minutes.
Add 2 cups rice, 2 tbsp soy sauce and 1 cup leftover meat. Cook for 2 minutes, stirring constantly.
Pack rice mixture to one side of skillet. Crack two eggs into free side of skillet and cook for 1 minute until scrambled. Toss eggs with rice.
Add 1 to 2 tbsp toasted sesame oil, both green onions and continue cooking for 2 minutes, stirring often, or until mixture is heated through.
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 (optional)
1 grater (or a food processor)
1 wooden spoon
1 fork
1 non-stick baking sheet
1 medium cauldron
1 large, deep, ovenproof skillet with lid
Empty containers (storage or freezing)
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