A few sprigs of fresh basil (adventurer version of polpettes)
2 cups broccoli
2 large carrots
1 large parsnip
6 medium russet potatoes
1 small sweet potato
1 small turnip
1 red pepper
4 cloves garlic, chopped
2 yellow onions
1 tbsp grated fresh ginger
2 chopped green onions (or more if adventurous version of vegetable puree)
Cheese section:
Parmesan shavings (adventurer version of polpettes)
150 g of raclette cheese (you can also offer several cheese options)
150g cheese curds
Dry products section:
¼ cup plain breadcrumbs
Salt and pepper from the mill, to taste
¾ cup olive oil
¼ cup vegetable oil
1 to 2 tbsp toasted sesame oil
1 tbsp Italian seasoning (or your favorite spices)
1 tbsp vegetable spice (or your favorite spices)
3 tbsp smoked paprika
1 can (680ml) tomato sauce
Coarsely crumbled BBQ chips (adventurer's version of the raclette bowl)
Sriracha sauce (adventurer's version of mashed vegetables)
2 tbsp soy sauce
1 cup whole wheat or all-purpose flour
4 cups quick-cooking oatmeal
¼ cup ground chia seeds
1 tbsp baking powder
1 cup applesauce
¼ cup maple syrup
1 cup raisins
1 cup chocolate chips
Butchery section:
1 lb ground beef
½ cup crumbled cooked bacon
Fish section:
Cooked Northern Shrimp (Adventurer's Version of Fried Rice)
Dairy products section:
Sour cream (adventurer version of the raclette bowl)
6 eggs
Frozen products section:
Corn kernels (adventurer version of vegetable mash)
Green Peas (Adventurer's Version of Fried Rice)
What you have left in the fridge:
2 cups coarsely chopped leftover meat (or deli meats)
2 cups leftover raw vegetables, coarsely chopped (bell peppers, celery, broccoli, sugar snap peas, cauliflower or others. Avoid root vegetables which take too long to cook for this recipe.)
2 cups cooked rice (white, brown or whatever you have on hand)
1 cup leftover chicken or other cooked meat, coarsely chopped.
3h
1h30
4 portions
Se congèle
Preheat oven to 375ºF.
Chop 1 cup broccoli finely and 1 cup into small florets. Set aside.
Grate the carrot. Set aside.
Chop the two onions: 1 finely and the other coarsely. Set aside.
Chop 4 cloves of garlic. Set aside.
Beat 1 egg and set aside.
Prepare the meatballs.
In a large bowl, combine 1 cup finely chopped broccoli, 1 grated carrot, 1 finely chopped onion, 1 lb ground beef, 1 beaten egg, ¼ cup bread crumbs, salt and pepper.
Shape into balls about 2 tbsp. in size. Set aside.
In a deep ovenproof skillet over medium-high heat, heat 2 tablespoons of olive oil and brown the meatballs for 5 minutes, turning them regularly. Add 1 can of tomato sauce (680 ml), 1 tablespoon of Italian seasoning and 2 cloves of minced garlic. Mix well. Cover and bake for 30 minutes.
Wash and dice 6 potatoes. Set aside.
Cut the turnip into small cubes of 1 cm x 1 cm and set aside.
Chop the red pepper. Set aside.
Prepare the raclette bowls.
In a large bowl, mix 4 potatoes, a little olive oil, a little smoked paprika, salt and pepper.
Place on a baking sheet, making sure to leave space for the other vegetables. Each vegetable has its own section of the sheet!!! Repeat these steps for the turnips, red pepper, onion and the cup of broccoli in small florets.
Bake for 30 minutes or until all vegetables are tender.
Chop two green onions.
Peel and dice the sweet potato. Set aside.
Peel the carrot and cut it into cubes. Set aside.
Peel the parsnip and cut into cubes. Set aside.
In a large saucepan, place 2 diced potatoes, diced sweet potato, diced carrot and diced parsnip and cover with water.
Bring to a boil and cook for 20 minutes or until vegetables are tender. Drain and set aside.
Cook rice if you don't have leftovers already cooked. Cook it like pasta, it will be quicker.
Prepare the cookies.
In a large bowl, combine 1 cup flour, 4 cups rolled oats, ¼ cup chia seeds, 1 tbsp baking powder and a pinch of salt. Set aside.
In another bowl, mix the 3 eggs, 1 cup of applesauce, ¼ cup of vegetable oil and ¼ cup of maple syrup.
Add the dry mixture to the wet mixture.
Add 1 cup raisins and 1 cup chocolate chips and mix again.
Using a spoon, divide the equivalent of 2 tablespoons of mixture per cookie onto two nonstick baking sheets.
Flatten slightly with a fork.
Bake for 30 minutes or until cookies are golden brown.
Prepare the raclette bowls.
Chop 2 cups leftover cooked meat or deli meats.
Place the plate of vegetables in the center of the table and let everyone garnish their raclette bowl, starting with the vegetables of their choice, then the meat and finally the cheese.
Freeze with each person's name on the packaging or place in the oven (or microwave) and enjoy.
Prepare the vegetable puree.
Roughly crush the boiled vegetables with a pestle, leaving large pieces. Salt and pepper to taste.
Place in a rectangular mold or on a baking sheet.
Top with bacon and cheese curds. Sprinkle with spices.
Heat in the oven for 5 minutes.
Chop 2 cups leftover raw vegetables (bell peppers, celery, broccoli, sugar snap peas, cauliflower, or others. Avoid root vegetables that take too long to cook for this recipe.)
Chop 1 cup of leftover cooked meat. Set aside.
Grate the ginger. Set aside.
Prepare the fried rice.
In a large skillet, heat the oil over medium-high heat and cook the 2 cups leftover vegetables, 1 tablespoon ginger and 2 cloves garlic for 2 minutes.
Add 2 cups rice, 2 tbsp soy sauce and 1 cup leftover meat. Cook for 2 minutes, stirring constantly.
Pack rice mixture to one side of skillet. Crack two eggs into free side of skillet and cook for 1 minute until scrambled. Toss eggs with rice.
Add 1 to 2 tbsp toasted sesame oil, both green onions and continue cooking for 2 minutes, stirring often, or until mixture is heated through.
Prepare the granola.
Crumble the biscuits.
Place on a non-stick baking sheet.
Bake for 30 minutes, stirring halfway through cooking.
Let cool completely and place in a glass jar.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 can opener
1 garlic press (optional)
1 food processor (optional)
1 grater (or a food processor)
1 strainer
1 wooden spoon
1 fork
1 whisk
1 potato masher
1 non-stick baking sheet
1 rectangular baking dish (or a baking sheet)
1 medium cauldron
1 large, deep, ovenproof skillet with lid
Empty containers (storage or freezing)
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