Mini batch cooking July 2023
Les Belles Combines 0 comments
1h30
45 min
4 portions
Se congèle
- Preheat the oven to 375F.
- Chop 3 green onions, 2 red peppers and 2 cups of spinach. To book.
- Rinse and drain 1 can of 540 ml black beans. To book.
- In a bowl, beat 8 eggs, ½ cup of 15% cream, 1 tbsp. Dijon mustard, salt and pepper to taste.
- Add 1 cup grated tex-mex cheese, 1 chopped green onion, 1 chopped red pepper, the can of rinsed and drained black beans and mix well.
- Pour into a non-stick or parchment lined rectangular baking pan.
- Bake for 20 minutes or until desired doneness.
- It is when serving that adventurers can garnish with sour cream and enjoy with corn chips.
- Chop 2½ cups leftover cooked meat or deli meats. To book.
- In a large, deep skillet with lid, heat 2 Tbsp. olive oil over medium-high heat and cook 1½ cups leftover cooked meat, 1 chopped red pepper and 2 chopped green onions for 2 minutes.
- Add 1½ cups of raw couscous and 2 cups of chicken or vegetable broth. Cover, simmer 1 minute, remove from heat and let swell for 3 minutes.
- Fluff the couscous with a fork, add 2 cups of chopped spinach and ¼ cup of your favorite dressing and mix well. Serve hot or cold. It is at this stage that adventurers can replace leftover meat with 6 hard-boiled eggs.
- Chop 1 cup of your favorite raw or cooked vegetables. To book.
- In a large skillet, over medium-high heat, crush the 6 croissants until they are as thin as possible and cook for 2 minutes on each side or until the croissants are crispy.
- Remove from heat and let cool slightly.
- Spread ½ cup chive cream cheese over croissants. Top with 1 cup of leftover cooked meat or deli meats and 1 cup of your favorite chopped vegetables. When ready to serve, adventurers can drizzle the caramel with balsamic vinegar.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- measuring spoons
- Measuring cups
- mixing bowls
- 1 whip
- 1 wooden spoon
- 1 can opener
- 1 rectangular baking pan
- 1 large skillet
- Empty containers (storage or freezing)