Batch cooking July 2023
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375F.
- Temper ½ cup of butter.
- 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.
- In a bowl, using an electric mixer, mix ½ cup of softened butter and ½ cup of brown sugar. Add 3 large eggs and mix again.
- In another bowl, combine 1¾ flour, 1½ cup rolled oats, 1 tbsp. baking soda and a pinch of salt.
- Add the dry ingredients to the wet ingredients alternately with 2/3 cup milk.
- Then add 1 cup of berries and ½ cup of white chocolate chips. Mix well. It is at this stage that the adventurers can replace the white chocolate with the same quantity of mini marshmallows.
- On 2 baking sheets, divide the mixture into 24 cookies of about 2 tbsp. each. Mash lightly with a fork.
- Bake for 20 minutes or until the cookies are set in the center.
- Chop an onion and 1 cup of your favorite raw or cooked vegetables. To book.
- In a large bowl, combine 450g of ground pork, a chopped onion, ½ cup of breadcrumbs and an egg. Form 8 patties. It is at this stage that adventurers can add ½ cup of crumbled feta to the mixture.
- In a large skillet, heat 2 Tbsp. olive oil over medium-high heat and cook patties for 5 minutes on each side or until cooked through.
- In a small bowl, combine ½ cup mayonnaise and ¼ cup barbecue sauce and set aside.
- When ready to serve, toast burger buns and garnish with a pork patty, barbecue mayo, a few slices of pickles, red onions and lettuce leaves.
- 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.
- Place in the blender 1 cup of plain Greek yogurt, 2 cups of milk, 2 cups of strawberries, ¼ cup of honey, 1 large ripe banana and a pinch of nutmeg. Mix until a homogeneous texture is obtained. It is at this stage that adventurers can replace the nutmeg with cardamom.
- Pour into popsicle molds or ice cube molds.
- 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 mixer
- 2 non-stick cooking plates
- 1 rectangular baking pan
- 1 large skillet
- 1 large deep skillet with lid
- Popsicle mold or ice cube mold
- Empty containers (storage or freezing)