Batch cooking August 2021
3h
1h30
4 portions
Se congèle
- Preheat oven to 375F.
- Temper 1 cup of butter.
- Peel 3 small sweet potatoes (2 cups) and cut into 1cm x 1cm cubes.
- In a pot, bring water to a boil and boil the 3 sweet potatoes for 15 minutes or until cooked through. Drain and mash with a potato masher. Set aside.
- Cut 10 to 12 small red potatoes into 1cm x 1cm cubes.
- In a large pot, place the 10 to 12 red potatoes and a little salt. Cover with water and bring to a boil. Cook for 15 minutes or until the potatoes are tender.
- Drain and let stand. (The potatoes will release their steam and absorb the wet ingredients in the recipe more easily.)
- Chop 5 green onions, 2 red peppers, ¼ cup fresh dill and set aside.
- Butter and flour a 10-inch bundt pan.
- In a large bowl, combine 3 cups flour, 2 tsp baking powder, ½ tsp baking soda and 1 tsp nutmeg. Set aside.
- In another large bowl, using an electric mixer, beat 1 cup softened butter, 1 cup packed brown sugar and ½ cup molasses for 1 minute. Add 2 cups mashed sweet potatoes and 4 eggs. Beat for 1 minute longer.
- Add the flour mixture to the sweet potato puree mixture, mixing with a wooden spoon until combined. This is where the adventurous can add 1 cup of walnuts.
- Pour the batter into the mold.
- Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool and unmold. Freeze in slices in an airtight container.
- Place cooked red potatoes in a large bowl. Add ¼ cup olive oil, 1 cup crumbled cooked bacon, 1 chopped red pepper, 2 chopped green onions, 1 cup freshly grated Parmesan cheese, ¼ cup chopped fresh dill, salt and pepper. This is where the adventurous can substitute 1 cup finely diced smoked Gouda cheese for the Parmesan cheese.
- Zest and juice one lemon and add to the red potato mixture. Mix well, adjusting salt and pepper as needed. Store in the refrigerator in an airtight container.
- Cut 1 cup of cauliflower into small florets and set aside.
- Chop 4 cloves of garlic and 1 small red onion and set aside.
- Cut 300g of skinless salmon into 1cm x 1cm cubes and set aside.
- In a large skillet over medium-high heat, heat 2 tbsp olive oil and sauté all the diced salmon, chopped red onion and 2 cloves garlic for 2 minutes.
- Add 1 cup small cauliflower florets, 1 cup canned diced tomatoes, ½ cup Kalamata olives and 2 tablespoons wine vinegar. Salt and pepper to taste.
- Simmer uncovered for 15 minutes or until liquid is almost completely evaporated. Serve hot or cold on mini pitas. Sprinkle with Parmesan cheese when serving. This is where the adventurous can add ¼ cup chopped fresh basil.
- Chop 3 tbsp of sun-dried tomatoes and set aside.
- In a food processor, grind ¾ cup pretzels into breadcrumbs and set aside.
- Still in the food processor, combine 1 can (540 ml) rinsed and drained chickpeas, ½ cup quick-cooking oats, 1 cup ricotta, 3 tbsp chopped sun-dried tomatoes, 2 cloves minced garlic, 2 tsp herbes de Provence, salt and pepper. If necessary, add a little more oats if the mixture is too wet or a little more water if the mixture is too dry to hold together.
- Spread all the pretzel crumbs in a deep plate.
- Shape the chickpea mixture into small balls the size of ping pong balls and coat well with pretzel crumbs.
- In a skillet over medium heat, heat ¼ cup olive oil and cook meatballs for 10 minutes or until golden brown on all sides. Reserve in an airtight container and reheat when ready to serve with turmeric mayonnaise.
- In a bowl, mix ½ cup mayonnaise, 1 tsp turmeric, salt and pepper. Serve with the crispy bites. This is where the adventurous can add 1 tbsp Dijon mustard and 1 tbsp honey to the mayonnaise mixture.
- Chop 1 stalk celery, 6 small sweet pickled gherkins, and 2 cups leftover cooked meat or deli meat. Place these ingredients in a large bowl.
- Add 2 tbsp olive oil, ¼ cup mayonnaise, 1 tbsp Dijon mustard, salt and pepper to taste. Mix well and serve in hot dog buns. This is where the adventurous can add ¼ cup pickled hot peppers.
- Place 1 cup quick-cooking oats in a blender and blend until finely ground. Add 2 cups milk (or for the adventurous 2 cups coconut milk), 2 cups plain Greek yogurt, 2 cups fresh strawberries, 1 ripe banana, ¼ cup maple syrup and ½ tsp vanilla extract.
- Blend until smooth. Feel free to spoon the smoothie mixture into popsicle molds for a frozen snack.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 food processor
- 1 mixer
- 1 electric mixer
- 1 wooden spoon
- 1 large skillet
- 2 large cauldrons
- 1 10-inch bundt pan
- Empty containers (storage or freezing)