Mini batch cooking February 2022

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Fruit and vegetable section

  • 1 yellow onion
  • 2.5 liters (10 cups) cauliflower
  • 500 ml (2 cups) broccoli

Dry products section
  • 1 liter (4 cups) chicken broth
  • 1 liter (4 cups) beef broth
  • 1.5 liters (6 cups) of cooked noodles (about 750 ml (3 cups) of raw noodles, macaroni, shells or other)
  • 375 ml (1½ cups) coconut cream (for the adventurous version of the cauliflower cream)
  • 5 ml (1 tsp) ground chipotle pepper (for the adventurer version of the paprika chicken)
  • 30 ml (2 tbsp.) smoked paprika
  • 15 ml (1 tbsp.) of your favorite spices

Butcher section
  • 1 ¾ lb (800 g) chicken breasts
  • ¾ lb (300 g) ground beef

Dairy section
  • 83 ml (1/3 cup) butter
  • 500 ml (2 cups) 15% cooking cream
  • 500 ml (2 cups) grated Tex-Mex cheese

Charcuterie section
  • ¼ lb (100 g) chopped chorizo ​​sausage (for the adventurous version of almost mac and cheese)

Leftovers in the fridge

  • 500 ml (2 cups) leftover cooked vegetables


1h30

45 min

4 portions

Se congèle

  1. In a large pot, boil water and cook 750 ml (3 cups) of macaroni for 8 minutes. Drain and reserve.
  2. Break 500 ml (2 cups) broccoli and 2.5 liters (10 cups) cauliflower into florets. To book.
  3. Chop 1 onion and set aside.
  4. In a non-stick saucepan, heat 30 ml (2 tbsp) of butter over medium-high heat and cook ¾ lb (350 g) of chicken breasts for 10 minutes, stirring regularly. Cut into cubes and set aside.
  5. Meanwhile, in a large pot of boiling water, blanch 500 ml (2 cups) broccoli florets and 500 ml (2 cups) cauliflower florets for 1 minute. To book.
  6. In the same pan as the chicken, heat 15 ml (1 tablespoon) of butter and sear 1 chopped onion for 1 minute. Deglaze with 1 liter (4 cups) of chicken broth, dislodging all the cooking juices.
  7. Add 1 liter (4 cups) of raw cauliflower florets and cook, covered, for 10 minutes.
  8. Remove the chicken broth mixture from the heat and, using a stick blender, blend until smooth. Stir in 375 ml (1½ cups) of cream, the chicken cubes and 750 ml (3 cups) of cooked macaroni. Add salt and pepper to taste. Reheat when serving. It is at this stage that adventurers can replace the cream with 375 ml (1½ cups) of coconut cream.
  9. In a deep skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and cook ¾ lb (300 g) of ground beef for 5 minutes, taking care to crumble it well.
  10. Add 1 liter (4 cups) of beef broth, 1 liter (4 cups) of cauliflower and simmer over medium heat, uncovered, for 5 minutes or until the cauliflower is al dente and the broth has reduced a little.
  11. Meanwhile, cut 1 lb (450 g) chicken breasts into strips. To book.
  12. In the broth, add 750 ml (3 cups) of cooked macaroni, 500 ml (2 cups) of Tex-Mex cheese, 125 ml (½ cup) of cream, 15 ml (1 tablespoon) of smoked paprika, salt and pepper. Mix well and continue cooking for 2 minutes. Adventurers can add ¼ lb (100 g) of chopped chorizo ​​sausage when serving.
  13. In a large skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and cook the chicken strips and 15 ml (1 tbsp) of smoked paprika for 8 minutes or until cooked through . Salt, pepper and set aside. It is at this stage that adventurers can add 5 ml (1 teaspoon) of ground chipotle pepper at the same time as the paprika.
  14. In the same skillet, add 30 ml (2 tbsp) of butter and sauté 500 ml (2 cups) of blanched broccoli and 500 ml (2 cups) of blanched cauliflower for 1 minute. Add salt, pepper and 15 ml (1 tbsp) of your favorite spices. Serve with the chicken.

  • 1 planche à découper
  • 1 couteau de chef
  • 1 couteau d’office
  • Cuillères à mesurer
  • Tasses à mesurer
  • Bols à mélanger
  • 1pied mélangeur
  • 1 cuillère de bois
  • 1 grand poêlon antiadhésif
  • 1 grande casserole antiadhésive

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