Batch cooking January 2022
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- In a medium pot, bring water to a boil.
- Peel 6 medium potatoes and cut into 1 cm x 1 cm cubes.
- Place 4 diced potatoes in the pot of boiling water and cook for 20 minutes, or until the potatoes are tender. Drain and set aside.
- Peel a turnip, 4 large carrots and 2 large parsnips and cut into 1 cm x 1 cm cubes. Set aside.
- Chop 3 leeks and set aside.
- Cut 450 g (1 lb) of chicken thighs into 2 cm x 2 cm cubes. Set aside.
- In an ovenproof saucepan with a lid, heat 45 ml (3 tbsp) of olive oil over medium-high heat and cook 450 g (1 lb) of cubed chicken thighs and 1 chopped leek for 5 minutes. Season with salt and pepper and add 15 ml (1 tbsp) of chicken seasoning or your favourite spices.
- Stir in 2 large diced carrots, 2 large diced parsnips, ½ diced turnip and 1 can of diced tomatoes. Bake covered for 60 minutes, or until the vegetables are tender and the chicken is cooked through. This is when adventurous eaters can add 250 ml (1 cup) of frozen green peas 5 minutes before the end of the cooking time.
- Using a potato masher, mash the cooked potatoes. Season with salt and pepper to taste. Set aside.
- Rinse and drain 2 cans of lentils. Set aside.
- Chop 3 garlic cloves. Set aside.
- In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat and cook the 2 cans of rinsed and drained lentils, 1 chopped leek and 1 chopped garlic clove for 5 minutes. Season with salt and pepper to taste.
- Spread the lentil mixture in the bottom of a deep baking dish. This is when adventurous eaters can add 15 ml (1 tbsp) of sriracha sauce to the lentil mixture.
- Add 1 can of cream-style corn and 1 can of drained corn kernels.
- Spread the mashed potatoes over the corn and sprinkle with 5 ml (1 tsp) of smoked paprika.
- Bake for 30 minutes.
- Using a food processor or by hand, crumble 1 block of firm tofu and set aside.
- In a bowl, combine 300 g (⅔ lb) of ground beef, ½ block of crumbled tofu, 1 chopped garlic clove, salt and pepper. Shape into small meatballs of about 15 ml (1 tbsp) each. This is when adventurous eaters can replace the ground beef with the same amount of horse meat.
- In a large non-stick pot with a lid, heat 30 ml (2 tbsp) of olive oil over medium-high heat and cook the meatballs on all sides for 5 minutes.
- Add 1 chopped leek, 2 large diced carrots, ½ diced turnip, 2 diced potatoes, 2 litres (8 cups) of beef broth, salt and pepper.
- Cover and simmer over medium-low heat for 45 minutes, or until the vegetables are tender.
- Preheat the oven to 400°F.
- Chop 500 ml (2 cups) of leftover cooked vegetables. Set aside.
- In a skillet, heat 30 ml (2 tbsp) of olive oil over medium-high heat and cook ½ block of crumbled tofu and 225 g (½ lb) of ground beef for 5 minutes. Season with salt and pepper to taste. Make sure to break up the beef well as it cooks.
- Add 250 ml (1 cup) of tomato sauce and 500 ml (2 cups) of chopped cooked vegetables and simmer over medium heat for 10 minutes. This is when adventurous eaters can replace the tomato sauce with the same amount of Alfredo sauce.
- Roll out 900 g (2 lb) of pizza dough into a large rectangle about ½ cm thick and cut into 6 pieces.
- Pinch the ends of the 6 pieces of dough to form boat shapes. Place on a large non-stick baking sheet or one lined with parchment paper.
- Fill each boat with the beef mixture and sprinkle each pide pizza with 60 ml (¼ cup) of shredded cheese.
- Bake for 20 minutes, or until the pide pizzas are golden brown and the dough is cooked through.
- Peel 10 medium apples and cut into 1 cm x 1 cm cubes. Set aside.
- In a skillet over medium-high heat, melt 60 ml (¼ cup) of butter and cook the apples, 30 ml (2 tbsp, or more to taste) of brown sugar and 1 ml (¼ tsp) of cinnamon for 15 minutes, or until the apples are soft and golden brown.
- Divide among 6 bowls and top each bowl with 60 ml (¼ cup) of granola. This is when adventurous eaters can add 125 ml (½ cup) of salted shelled pistachios to the granola.
- Divide 375 ml (1½ cups) of fresh or frozen raspberries among 6 jars of 250 ml (1 cup) with lids.
- In a bowl, using a whisk, mix 500 ml (2 cups) of plain Greek yogurt, 1 can of coconut milk, 80 ml (⅓ cup) of brown sugar and 60 ml (¼ cup) of chia seeds. This is when adventurous eaters can add 5 ml (1 tsp) of ground cardamom.
- Mix well and divide over the raspberries. Close the jars and place in the fridge.
- Add 60 ml (¼ cup) of granola to each serving when ready to enjoy.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 whisk
- 1 potato masher
- 1 can opener
- 1 food processor (optional)
- 1 large non-stick skillet
- 1 large non-stick saucepan
- 1 medium pot
- 1 large baking sheet
- 1 deep baking dish
- Empty containers (for storage or freezing)