Mini batch cooking parental team 2021

1h30

45 min

4 portions

Se congèle

Head of Household #1

1. In a large pot, bring water to a boil and cook 225g jumbo shells for 14 minutes or until al dente. Drain and reserve.
2. Chop 2 yellow onions, 2 cloves of garlic and 30 ml (2 tablespoons) of fresh chives. To book.

Head of household #2

1. Preheat the oven to 375F.
2. Peel and cut into 1 cm x 1 cm dice: 1 large carrot, 1 large parsnip, 2 medium potatoes and reserve (or for the adventurous, replace the parsnip and carrot with 500 ml (2 cups) of cut butternut squash into 1 cm x 1 cm dice).

Head of Household #1

1. In a large bowl, combine 375 ml (1½ cups) cottage cheese, one egg, 250 ml (1 cup) crumbled bacon, one chopped onion, 30 ml (2 tbsp) chopped chives, salt and pepper to taste. To book.
2. In a large rectangular baking pan, pour 250 ml (1 cup) of tomato sauce. Place the cooked shells, seam side up, on the sauce.
3. Top each shell with cheese and bacon mixture. Drizzle with 250 ml (1 cup) of tomato sauce.
4. Cover and bake for 20 minutes. For the adventurous, sprinkle the stuffed shells with 125 ml (½ cup) of smoked Oka cheese just before serving.

Head of household #2

1. In a large skillet with a lid, over medium heat, heat 30 ml (2 tablespoons) of olive oil and cook a chopped onion and 6 Italian sausages for 5 minutes, turning them regularly.
2. Remove the sausages from the skillet, slice and return to the skillet. Add 1 large diced carrot, 1 large diced parsnip (or for the adventurous, replace the parsnip and carrot with 500 ml (2 cups) butternut squash cut into 1 cm x 1 cm dice), 2 potatoes cubes, 500 ml (2 cups) beef broth, 15 ml (1 tbsp) dried Italian herbs, 4 bay leaves, salt and pepper to taste.
3. Cover and simmer for 40 minutes or until vegetables are tender.

Head of household #1 and #2

1. In a large bowl, combine 1 lb (450g) of ground beef, 125 ml (½ cup) of breadcrumbs (or 125 ml (½ cup) of crumbled BBQ chips for the adventurous), an egg, 2 cloves of garlic chopped and 15 ml (1 tbsp.) dried oregano. Add salt and pepper to taste.
2. Shape into balls approximately 30 ml (2 tablespoons) in size.
3. In a skillet, heat 30 ml (2 tablespoons) of butter over medium heat. Brown the meatballs for 5 minutes, stirring regularly. To book.
4. In the same skillet, place 75 ml (5 tbsp) of butter and 45 ml (3 tbsp) of flour. Cook 1 minute, stirring.
5. Stir in 500 ml (2 cups) of beef broth, 180 ml (¾ cup) of 15% cooking cream and 15 ml (1 tablespoon) of Dijon mustard. Mix well, dislodging all the cooking juices.
6. Add meatballs and simmer gently for 15 minutes. Add salt and pepper to taste.
7. Meanwhile, in a large pot, bring water to a boil and cook 250g egg noodles for 8 minutes or according to manufacturer's instructions. Drain and serve with meatballs.