Mini batch cooking July #1

In a large pot, bring 2 liters of water to a boil and cook the pasta for 8 minutes or until al dente. Drain and cool the pasta under cold water. Place in a large bowl.

Cut 900g chicken breasts into 1cm x 1cm dice.

In a large skillet over medium-high heat, heat 2 Tbsp. tablespoons of olive oil and cook half the diced chicken, 1 tbsp. dried Italian herbs, salt and pepper for 10 minutes or until chicken is cooked through. Place in the bowl with the pasta.

Grate 1 tbsp. tablespoon fresh ginger.

In a small bowl combine ¼ cup honey, 2 tbsp. soy sauce and 1 tbsp. tablespoon grated fresh ginger. To book.

In a large skillet, heat 2 Tbsp. tablespoons of olive oil over medium-high heat and cook the remaining diced chicken for 5 minutes. Stir in the honey sauce, reduce the heat to medium-low and cook for another 5 minutes. Serve hot or cold with the vegetable quinoa.

In a large pot, bring 2 liters of water to a boil and cook the quinoa for 15 minutes or until al dente. Drain and place in a large bowl.

Chop 2 red peppers, 1 green pepper, 3 stalks of celery, 5 green onions and ½ small red onion. To book.

Cut 1 cup cherry tomatoes in half and set aside.

In a small bowl, combine ½ cup mayonnaise, 1 tbsp. cider vinegar, 1 tbsp. tablespoons sugar, salt and pepper. To book.

To the large bowl of cooked pasta, add the mayonnaise mixture, 1 chopped red pepper, 1 chopped celery stalk and 2 chopped green onions. Mix well, adjust seasonings as needed and place in the refrigerator in an airtight container.

To the large bowl of cooked quinoa, add 1 cup halved cherry tomatoes, 2 chopped celery stalks, ½ chopped red onion, 2 tbsp. tablespoon olive oil, 1 tbsp. tablespoons of vegetable spices, salt and pepper. Place in the refrigerator in an airtight container.

In a bowl, combine 1 cup tempered cream cheese and 2 cups shredded cheese.

Place 6 tortillas on the work surface and spread the cheese mixture on each one and spread well.

Divide 1 chopped red pepper, 1 chopped green pepper, 3 chopped green onions and 1 cup corn kernels among the 6 tortillas. Close with a tortilla. Store in an airtight container in the fridge until ready to cook.