2 small jalapeño peppers (for the adventurous version of potato wedge nachos)
2 lbs yellow potatoes
2 tomatoes
4 green onions
Dry products section:
¼ cup nutritional yeast (for the adventurous version of the chili sin carne recipe)
½ cup olive oil
1 tbsp canola oil
2 cups tomato sauce
1 can (796 ml) diced tomatoes with juice
1 can (540ml) red beans, rinsed and drained
2 cans (540ml) black beans, rinsed and drained
2 bay leaves
½ tsp ground cumin
½ tsp ground coriander
1 tsp ground ginger (for the adventurous version of the molasses cookies recipe)
1 tbsp dried chives
1 tbsp. Provencal herbs
1 tbsp dry mustard
1 tbsp smoked paprika
1/2 tsp ground nutmeg
330g of lasagna
1 liter of vegetable broth
A few dill pickles (for the adventurous version of the big mac and cheese recipe)
450g macaroni
1 cup mayonnaise
½ cup relish
2 ¾ cups all-purpose flour
1½ tbsp baking powder
1 tsp baking soda
1 cup brown sugar
1/2 cup molasses
½ cup chopped walnuts (optional)
2 tsp cocoa powder
1 tbsp milk chocolate chips (or mini reese's for the adventurous version of the chocolate mug cake recipe)
Cheese section:
250g (1 cup) grated Swiss cheese
Delicatessen section:
½ cup chopped chorizo (for the adventurous version of the mushroom lasagna recipe)
Butchery section:
450g ground beef
½ cup crumbled cooked bacon
Dairy products section:
250g (1 cup) cream cheese
2 cups shredded yellow cheddar cheese
1 ½ cups sour cream
1 ½ cups shredded Tex-Mex cheese
1/2 cup butter
1 egg
¼ cup milk
3h
1h30
4 portions
Se congèle
Temper ½ cup butter.
Roughly chop 2 cups portobello mushrooms, 1 cup cremini mushrooms and 1 cup shitake mushrooms. Set aside.
Finely chop 5 cloves of garlic. Set aside.
Roughly break up 330g lasagne noodles and place in a large saucepan, adding 2 cups portobello mushrooms, 1 cup cremini mushrooms, 1 cup shitake mushrooms, 3 cloves minced garlic, 1 litre vegetable stock, 1 cup cream cheese, 1 tbsp dried chives, 1 tbsp herbes de Provence, and salt and pepper to taste. Bring to a boil.
Cook, uncovered, over medium heat, stirring often, for 15 minutes.
Stir in 1 cup Swiss cheese and mix well. Continue cooking for 3 minutes or until pasta is al dente. This is where the adventurous can add ½ cup coarsely chopped chorizo when serving.
Preheat oven to 425F.
Cut 2 lbs yellow potatoes into quarters. Set aside.
Rinse and drain 2 cans of black beans and 1 can of red beans. Set aside.
In a bowl, toss the quartered potatoes with 3 tablespoons olive oil and salt and pepper to taste.
Place on a baking sheet lined with parchment paper. Bake for 30 minutes, turning halfway through cooking.
Grate 1 carrot and set aside.
Chop 2 ripe tomatoes, 4 green onions, 2 yellow onions, 1 red bell pepper, 2 celery stalks, and. Set aside. This is where the adventurous can chop 2 small jalapeno peppers to top their nachos with potato wedges.
Save the chopped tomatoes and green onions to garnish your potato wedges.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat, then brown 1 chopped onion and 2 chopped celery stalks for 1 minute.
Add the chopped pepper, grated carrot, 2 chopped garlic cloves, 1 can of rinsed black beans and 1 can of rinsed red beans. Continue cooking for 3 minutes.
Add 1 cup tomato sauce, 1 (796 mL) can diced tomatoes with juice, 2 bay leaves, ½ tsp ground cumin, ½ tsp ground coriander, and salt and pepper to taste. Simmer uncovered for 30 minutes or until chili has thickened. This is where the adventurous can add ¼ cup nutritional yeast at the end of cooking.
Once the potato wedge nachos are cooked, preheat the broiler, top with 1 can of rinsed black beans, ½ cup of crumbled cooked bacon and 1½ cups of shredded Tex Mex cheese. Place under the element for about 2 minutes or until the cheese is melted.
Preheat oven to 375F.
In a bowl, mix together 2½ cups flour, 1 tbsp baking powder, 11 tsp baking soda and ½ tsp ground nutmeg. This is where the adventurous can add 1 tsp ground ginger.
In another bowl, using an electric mixer, cream ½ cup of the softened butter with ¾ cup of the brown sugar and ½ cup of the molasses for 1 minute. Add 1 egg and 3 tablespoons of the milk. Mix well.
Using a wooden spoon, alternately stir the dry ingredients into the wet ingredients. Stir in the nuts and mix again.
Drop golf ball-sized balls of dough onto one or two nonstick baking sheets. Be sure to leave at least 2 inches of space between each patty.
Bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
In a large non-stick saucepan, heat 2 tbsp olive oil over medium-high heat and cook 450g beef and 1 chopped yellow onion for 5 minutes. Break up the beef well as it cooks.
Grate 2 cups yellow cheddar cheese. Set aside.
Add 450g macaroni, 1 cup tomato sauce, 1 cup mayonnaise, ½ cup relish, 1 litre cold water, 1 tbsp dry mustard, 1 tbsp smoked paprika, salt and pepper to taste. Bring to a boil.
Cook over medium heat, stirring often, for 14 minutes or until pasta is al dente. Add 2 cups shredded yellow cheese and cook for another minute.
When serving, adventurers can garnish with chopped dill pickles.
In a 1¼ cup (325 ml) coffee mug, mix 3 tbsp flour, 2 tbsp brown sugar, 2 tsp cocoa powder, ¼ tsp baking powder and a pinch of salt.
Stir in 3 tbsp milk and 1 tbsp canola oil. Mix well.
Add 1 tbsp of chocolate chips and mix again. This is where the adventurous can replace the milk chocolate chips with mini Reese's.
Microwave for 30 to 45 seconds depending on the power of the appliance.
Let cool for 2 minutes before serving.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 Electric mixer
1 wooden spoon
1 large non-stick frying pan
2 large non-stick saucepans
2 large baking sheets
Empty containers (storage or freezing)
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