Mini batch cooking parental team 2021
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Fruit and vegetable section
- 30 ml (2 tbsp.) chopped fresh chives
- 2 yellow onions
- 2 minced garlic cloves
- 1 large carrot (replace with 250 ml (1 cup) diced butternut squash for the adventurer version of the Italian stew)
- 1 large parsnip (replace with 250 ml (1 cup) diced butternut squash for the adventurer version of the Italian stew)
- 2 potatoes
- 30 ml (2 tbsp.) olive oil
- 125 ml (½ cup) bread crumbs (or 125 ml (½ cup) crumbled BBQ chips for the adventurous version of Swedish meatballs)
- 15 ml (1 tbsp.) Dijon mustard
- 250g egg noodles
- 15 ml (1 tbsp.) dried oregano
- 15 ml (1 tbsp.) dried Italian herbs
- 4 bay leaves
- 1 liter (4 cups) beef broth
- 225g jumbo shells
- 500 ml (2 cups) tomato sauce
- 45 ml (3 tbsp.) flour
- 125 ml (½ cup) smoked Oka cheese, grated (for the adventurer version of the stuffed shells)
- 1lb (450g) lean ground beef
- 6 large mild Italian sausages
- 250 ml (1 cup) crumbled cooked bacon
- 2 eggs
- 180 ml (¾ cup) 15% cooking cream
- 105 ml (7 tbsp.) butter
- 375 ml (1½ cups) cottage cheese
3h
1h30
4 portions
Se congèle
Head of Household #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.
- Chop 2 yellow onions, 2 cloves of garlic and 30 ml (2 tablespoons) of fresh chives. To book.
Head of household #2
- Preheat the oven to 375F.
- 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
- 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.
- In a large rectangular baking pan, pour 250 ml (1 cup) of tomato sauce. Place the cooked shells, seam side up, on the sauce.
- Top each shell with cheese and bacon mixture. Drizzle with 250 ml (1 cup) of tomato sauce.
- 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
- 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.
- 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.
- Cover and simmer for 40 minutes or until vegetables are tender.
Head of household #1 and #2
- 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.
- Shape into balls approximately 30 ml (2 tablespoons) in size.
- In a skillet, heat 30 ml (2 tablespoons) of butter over medium heat. Brown the meatballs for 5 minutes, stirring regularly. To book.
- In the same skillet, place 75 ml (5 tbsp) of butter and 45 ml (3 tbsp) of flour. Cook 1 minute, stirring.
- 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.
- Add meatballs and simmer gently for 15 minutes. Add salt and pepper to taste.
- 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.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- measuring spoons
- Measuring cups
- mixing bowls
- 1 wooden spoon
- 1 large non-stick skillet with lid
- 1 large cauldron
- 1 rectangular baking pan
- Empty containers (storage or freezing)