Mini batch cooking April 2022

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Fruit and vegetable section

  • 1 small onion
  • 6 garlic cloves
  • 1 red pepper
  • 1 yellow bell pepper
  • 1 C. (15 ml) fresh ginger
  • 1 zucchini
  • 2 carrots
  • 1 green onion
  • 2 large sweet potatoes

Dry products section

  • 1 C. (15ml) olive oil
  • 3 tbsp. (45 ml) sesame oil
  • 450 g (1 lb) raw macaroni
  • 1 cup (250ml) chili sauce
  • 1 cup (250ml) tomato sauce
  • 3 tbsp. (45 mL) soy sauce
  • 6 cups (1500 ml) vegetable broth
  • 3 cups (750 ml) beef broth
  • 3 tbsp. (45ml) Worcestershire sauce
  • 2 tbsp. 1/2 tsp (10 mL) chipotle pepper flakes (adventurer's version of sloppy joe macaroni)
  • 1 C. 1/2 tsp (5 mL) ground cilantro
  • Fried noodles (adventurers version of won ton soup)
  • 1 C. (15 ml) smoked paprika
  • 2 cups (500 mL) legumes (adventurer version of the leftover layer)

Butcher section

  • 450 g (1 lb) ground beef
  • 450 g (1 lb) ground pork

Dairy section

  • 1 cup (250 ml) grated cheese

Frozen products section

  • 225 g (½ lb) wonton wrappers, quartered

Remaining

  • 2 cups (500 mL) cooked vegetables
  • 450 g (1 lb) leftover cooked meat

1h30

45 min

4 portions

Se congèle

  1. Preheat the oven to 375°F.
  2. Peel 2 sweet potatoes and cut them into 1cm x 1cm dice
  3. In a saucepan, bring water to a boil and cook the potatoes for 20 minutes or until tender. Drain and mash with a pestle. Add salt and pepper to taste. To book.
  4. Julienne 1 zucchini and 2 carrots. To book.
  5. Chop 1 green onion and set aside.
  6. Quarter 225 g (½ lb) wonton wrapper.
  7. Chop 6 garlic cloves, 1 onion, 1 red pepper, 1 yellow pepper and 1 tbsp. (15 ml) fresh ginger. To book
  8. In a large pot, over medium-high heat, heat 3 Tbsp. (45 ml) sesame oil and cook 450 g (1 lb) ground pork, 2 julienned carrots and 3 garlic cloves for 5 minutes.
  9. Add the julienned zucchini, 3 tbsp. (45 ml) soy sauce, 6 cups (1500 ml) vegetable broth, 1 tbsp. (15 ml) chopped ginger, 1 tbsp. (5 ml) ground cilantro, won ton wrappers cut in 4 and salt and pepper to taste. Take care to peel off the wonton wrappers and place them one by one in the pan. Bring to a boil.
  10. Cook over medium-high heat, stirring often, for 4 minutes or until pasta is al dente. Sprinkle with chopped green onion and fried noodles (for the adventurous) when serving.
  11. In a rectangular mold, place 450 g (1 lb) of leftover cooked meat, 2 cups (500 ml) of leftover cooked vegetables and finish with the mashed sweet potatoes. It is at this stage that adventurers can replace leftover meat with legumes.
  12. Sprinkle with 1 cup (250 mL) shredded cheese and 1 tbsp. (15 ml) smoked paprika. Bake for 30 minutes or until all ingredients are heated through and cheese is melted.
  13. In a large pot, over medium-high heat, heat 1 Tbsp. (15 ml) oil and cook 450 g (1 lb) ground beef, 1 chopped onion and 3 minced garlic cloves for 5 minutes. It is at this stage that adventurers can add 2 tbsp. (10 mL) chipotle pepper flakes.
  14. Add 1 chopped red pepper, 1 chopped yellow pepper, 450 g (1 lb) raw macaroni, 1 cup (250 ml) chili sauce, 1 cup (250 ml) tomato sauce, 2 cups (500 ml) water , 3 cups (750 ml) beef broth, 3 tbsp. (45ml) Worcestershire sauce and salt and pepper to taste. Bring to a boil.
  15. Cook over medium-high heat, stirring often, for 10 minutes or until pasta is al dente.
    • 1 planche à découper
    • 1 couteau de chef
    • 1 couteau d’office
    • Cuillères à mesurer
    • Tasses à mesurer
    • Bols à mélanger
    • 1 cuillère de bois
    • 1 moule rectangulaire
    • 2 grands chaudrons
    • Contenants vides (entreposage ou congélation)

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