Batch cooking February 2024

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Produce section

  • ½ cup hummus
  • 2 red onions
  • 1 red pepper
  • 1 green pepper
  • 2 cups iceberg lettuce
  • 5 garlic cloves, chopped
  • 3 cups cremini mushrooms
  • 4 potatoes
  • 1 lemon
  • 2 tbsp lemon juice
  • 6 cups of any leftover bruised fruit (you can also use frozen fruit)

Dry goods section

  • 6 tostadas
  • Sriracha sauce (for the adventurous version of the tostadas)
  • ½ cup red wine (for the adventurous version of the Spanish beef casserole)
  • ½ cup olive oil
  • 1 large can (796 ml) diced tomatoes
  • 1 cup basmati rice
  • 3 bay leaves
  • ½ cup mayonnaise (for the adventurous version of the breaded fish)
  • 2 tbsp relish (for the adventurous version of the breaded fish)
  • 1 tbsp mustard (for the adventurous version of the breaded fish)
  • 1 tbsp of your favourite spices
  • ½ cup Italian breadcrumbs
  • Tartar sauce
  • ¼ cup toasted sesame seeds (for the adventurous version of the honey balsamic chicken drumsticks)
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 cup chicken broth
  • ¼ cup canola oil
  • 2¼ cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • ½ cup sweetened shredded coconut
  • ½ cup dried cranberries
  • ½ cup white chocolate chips (for the adventurous version of the cranberry muffins)
  • ¼ cup chia seeds
  • ¼ cup honey
  • 1 tsp of your favourite baking spices (for the adventurous version of the use-it-up compote)

Seafood section

  • 4 haddock fillets (100 g each)

Meat section

  • 1 kg chicken drumsticks
  • 450 g lean ground beef

Dairy section

1 cup grated Tex-Mex-style cheese

½ cup sour cream

2 eggs

½ cup milk

3h

1h30

4 portions

Se congèle

  1. Preheat the oven to 400°F.
  2. Wash and cut 4 potatoes into thin sticks.
  3. Spread the potatoes on a large baking sheet lined with parchment paper. Brush with 3 tbsp olive oil and sprinkle with 1 tbsp of your favourite spices. Season with salt and pepper to taste. Bake for 25 minutes or until nicely golden.
  4. Beat 1 egg in a large bowl. Pour ¼ cup flour into a shallow dish. Pour ½ cup Italian breadcrumbs into another shallow dish. Dredge the fish fillets in the flour, dip them in the beaten egg and then in the breadcrumbs, then season with salt and pepper to taste.
  5. Arrange the fish on a baking sheet lined with parchment paper. Bake for 15 minutes.
  6. Serve with tartar sauce and lemon wedges. This is when adventurous eaters can make their own tartar sauce: mix ½ cup mayonnaise, 2 tbsp relish and 1 tbsp mustard.
  7. Place 1 kg chicken drumsticks in a nonstick rectangular baking dish.
  8. In a bowl, mix ¼ cup balsamic vinegar, ¼ cup honey, ¼ cup soy sauce, 1 cup chicken broth, 3 chopped garlic cloves, and pepper to taste. Pour over the drumsticks. This is when adventurous eaters can add ¼ cup toasted sesame seeds.
  9. Cover and bake for 20 minutes. Remove the cover and bake for another 15 minutes.
  10. Chop 5 garlic cloves, 2 red onions, 1 green pepper, 1 red pepper, 3 cups cremini mushrooms and 2 cups iceberg lettuce. Set aside.
  11. In a nonstick pot with a lid, heat 2 tbsp olive oil and brown 450 g lean ground beef for 2 minutes.
  12. Add 2 chopped garlic cloves, 1 chopped green pepper, 1 chopped red onion, 3 cups chopped cremini mushrooms, 1 large can diced tomatoes, 1 cup basmati rice, 1 cup water, 3 bay leaves, and salt and pepper to taste. Simmer covered for 20 minutes or until the rice is cooked. This is when adventurous eaters can replace ½ cup of the water with ½ cup red wine.
  13. Wash and dice 6 cups bruised fruit (you can also use frozen fruit).
  14. Place in a pot and cook over medium heat for 15 minutes, stirring regularly. This is when adventurous eaters can add 1 tsp of their favourite baking spices.
  15. Transfer to a blender, add the other ingredients and purée. Refrigerate for at least 4 hours before enjoying.
  16. Preheat the oven to 375°F. Oil a muffin pan or use paper liners.
  17. In a large bowl, mix 1 egg, ¼ cup canola oil and ½ cup milk.
  18. In another bowl, combine 2 cups flour, 1 cup oats, 1 tbsp baking powder, 1 tsp baking soda, 1 cup brown sugar, ½ cup sweetened shredded coconut and ½ cup dried cranberries.
  19. Stir the dry ingredients into the wet ingredients. This is when adventurous eaters can add ½ cup white chocolate chips.
  20. Pour the batter into the pan.
  21. Bake for 15 to 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
  22. Preheat the oven to broil.
  23. Place the 6 tostadas on the counter.
  24. Top with ½ cup hummus, 1 chopped red onion and 1 red pepper. Sprinkle with 1 cup grated Tex-Mex-style cheese.
  25. Place under the broiler for 1 minute or until the cheese is lightly golden.
  26. Top with lettuce and sour cream when serving. This is when adventurous eaters can drizzle with sriracha sauce.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 wooden spoon
  • 1 large nonstick skillet
  • 1 large nonstick pot
  • 2 large baking sheets
  • 1 rectangular baking dish
  • 1 muffin pan (12 cups)
  • Empty containers (for storage or freezing)

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