1.5 liters (6 cups) cooked noodles (about 750 ml (3 cups) uncooked noodles, macaroni, shell pasta or other)
375 ml (1½ cups) coconut cream (for the adventurous version of cauliflower cream)
5 ml (1 tsp) ground chipotle pepper (for the adventurous version of paprika chicken)
30 ml (2 tbsp) smoked paprika
15 ml (1 tbsp) of your favorite spices
5 to 10 ml (1 to 2 tsp) of your favorite dessert spices (nutmeg, cinnamon, cardamom, etc.)
250 ml (1 cup) salsa for the adventurous version of the omelette gratin
375 ml (1½ cups) brown sugar
625 ml (2½ cups) all-purpose flour
375 ml (1½ cups) rolled oats
10 ml (2 tsp) baking powder
2.5 ml (½ tsp) baking soda
250 ml (1 cup) raisins
125 ml (½ cup) dried blueberries (for the adventurer version of the giant cookie)
Dairy products section:
500 ml (2 cups) butter
560 ml (2¼ cups) 15% cooking cream (add 125 ml (½ cup) cream for the adventurous version of oatmeal raisin bread)
750 ml (3 cups) grated Tex-Mex cheese
12 eggs
Butchery section:
1 ¾ lb (800g) chicken breasts
¾ lb (300g) ground beef
Delicatessen section:
¼ lb (100g) chopped chorizo sausage (for the adventurous version of almost mac and cheese)
3h
1h30
4 portions
Se congèle
Temper 180 ml (¾ cup) of butter and reserve for biscuit and raisin bread recipes.
Preheat oven to 375F.
In a large pot, bring water to a boil and cook 750 ml (3 cups) macaroni for 8 minutes. Drain and set aside.
Break 1 litre (4 cups) broccoli and 2.5 litres (10 cups) cauliflower into florets. Set aside.
Chop 2 onions and set aside.
In a non-stick saucepan, heat 30 ml (2 tbsp) butter over medium-high heat and cook ¾ lb (350g) chicken breasts for 10 minutes, stirring regularly. Cut into cubes and set aside.
Meanwhile, in a large pot of boiling water, blanch 1 litre (4 cups) broccoli florets and 500 ml (2 cups) cauliflower florets for 1 minute. Set aside.
In the same pan as the chicken, heat 15 ml (1 tbsp) of butter and sear 1 chopped onion for 1 minute. Deglaze with 1 litre (4 cups) of chicken broth, dislodging all the cooking juices.
Add 1 litre (4 cups) of raw cauliflower florets and cook, covered, for 10 minutes.
Meanwhile, in a large bowl, beat 9 eggs with ¼ cup (60 ml) cream. Season with salt and pepper to taste.
Roughly mash 500 ml (2 cups) cooked broccoli. Set aside.
In an ovenproof skillet, heat 30 ml (2 tbsp) of butter and cook 1 chopped onion for 1 minute. Add the crushed broccoli and cook for another minute.
Add the beaten eggs and place in the oven for 10 minutes.
Remove chicken broth mixture from heat and, using a stick blender, blend until smooth. Stir in 1½ cups cream, chicken cubes and 3 cups cooked macaroni. Season with salt and pepper to taste. Reheat just before serving. This is where adventurous types can substitute 1½ cups coconut cream for the cream.
Remove the omelette from the oven, sprinkle with 250 ml (1 cup) of shredded Tex-Mex cheese and place under the broiler for 1 minute or until the cheese is golden. Enjoy hot or cold. This is where the adventurous can add 250 ml (1 cup) of salsa before adding the cheese.
Remember to reset the oven to 375F.
To save time, I'll have you prepare the bread and biscuits at the same time. It will then take you four large bowls.
In a bowl, using an electric mixer, cream 125 ml (½ cup) butter and 180 ml (¾ cup) brown sugar, add one egg and mix well. Reserve for the giant cookie recipe.
In a bowl, using an electric mixer, without cleaning it, cream 60 ml (¼ cup) of butter and 180 ml (¾ cup) of brown sugar, add 2 eggs, 125 ml (½ cup) of water and mix well. Reserve for the oatmeal raisin bread recipe. It is at this stage that adventurers can replace the water with 125 ml (½ cup) of cream.
In another bowl, mix 250 ml (1 cup) flour, 250 ml (1 cup) rolled oats, 5 ml (1 tsp) baking powder, 1 ml (¼ tsp) baking soda and 125 ml (½ cup) raisins. Mix well and set aside for the cookie recipe. This is where the adventurous can replace the raisins with 125 ml (½ cup) dried blueberries.
In another bowl, combine 375 ml (1½ cups) flour, 125 ml (½ cup) rolled oats, 5 ml (1 tsp) baking powder, 1 ml (¼ tsp) baking soda, 15 ml (½ cup) raisins, your favourite dessert spices (5 to 10 ml (1 to 2 tsp)). Mix well and reserve for the oatmeal raisin bread recipe.
Add the dry bread ingredients into the wet bread mixture, adding water if needed.
Spoon the mixture into a nonstick loaf pan and bake for 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Add the dry cookie ingredients to the wet cookie mixture and form into a ball; add more butter if needed.
Place the ball on a nonstick cookie sheet and flatten into a ½-inch-thick disk.
Bake on top rack for 12 minutes or until golden brown. Break to serve.
In a deep skillet, heat 30 ml (2 tbsp) of butter over medium-high heat and cook 2/3 lb (300g) of ground beef for 5 minutes, taking care to crumble it well.
Add 1 litre (4 cups) beef broth, 1 litre (4 cups) cauliflower and simmer over medium heat, uncovered, for 5 minutes or until cauliflower is al dente and broth has reduced slightly.
Meanwhile, cut 1 lb (450g) chicken breasts into strips. Set aside.
In the broth, add 750 ml (3 cups) of cooked macaroni, 500 ml (2 cups) of Tex-Mex cheese, 125 ml (½ cup) of cream, 15 ml (1 tbsp) of smoked paprika, salt and pepper. Mix well and continue cooking for 2 minutes. The adventurous can add ¼ lb (100g) of chopped chorizo sausage when serving.
In a large skillet, heat 30 ml (2 tbsp) butter over medium-high heat and cook the chicken strips and 15 ml (1 tbsp) smoked paprika for 8 minutes or until cooked through. Season with salt and pepper and set aside. This is where the adventurous can add 5 ml (1 tsp) ground chipotle pepper along with the paprika.
In the same pan, add 30 ml (2 tbsp) butter and sauté 500 ml (2 cups) blanched broccoli and 500 ml (2 cups) blanched cauliflower for 1 minute. Add salt, pepper and 15 ml (1 tbsp) of your favourite spices. Serve with the chicken.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 electric mixer
1 mixer foot
1 wooden spoon
1 large non-stick frying pan
1 large non-stick saucepan
1 cookie sheet
1 bread pan
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