Meal plate au gratin Empty-fridge rice Meal plate au gratin Vegetable poutine Meatballs in rosé sauce Oatmeal and Dried Fruit Cookie Parfaits Oatmeal and dried fruit cookies Oatmeal and Dried Fruit Cookie Parfaits

Batch cooking May 2023

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Fruit and vegetable section:

  • 4 medium Russet potatoes
  • 1 cup small broccoli florets
  • 1 red pepper
  • 1 red onion
  • 1 yellow onion
  • 2 cloves garlic, chopped
  • 2 green onions, chopped
  • 1 large sweet potato
  • 1 large carrot
  • 1 large parsnip
  • 2 cups fresh spinach
  • 1 cup mashed bananas

Cheese section:

  • 300g cheese curds

Dry products section:

  • ½ cup olive oil
  • 1 tbsp Italian seasoning (or your favorite spices)
  • ½ cup crumbled BBQ chips (adventurer version of the gratin meal sheet pan)
  • 3 tbsp soy sauce
  • 2 cups black beans (replace with ½ cup crumbled cooked bacon for an adventurous version of vegetable poutine)
  • 1 tbsp vegetable spice (or your favorite spices)
  • 2 cups brown sauce
  • ¼ cup plain breadcrumbs
  • 1 can (680ml) tomato sauce (or more to taste)
  • ¼ cup vegetable oil
  • ¼ cup maple syrup
  • 1 cup raisins (or chocolate chips for the adventurous version of the oatmeal and dried fruit cookie recipe)
  • ½ cup dried apricots
  • 1 cup all-purpose flour
  • 4 cups quick-cooking oatmeal
  • ¼ cup ground flax seeds
  • 1 tbsp baking powder

Butchery section:

  • 450g minced pork

Dairy products section:

  • 2 cups grated cheese
  • Sour Cream (Adventurer's Version of the Empty Fridge Rice Recipe)
  • ½ cup grated Italian cheese (adventurer version of the meatballs in pink sauce recipe)
  • 4 eggs
  • 2 cups yogurt (flavor of your choice)
  • ½ cup cream cheese

What you have left in the fridge:

  • 4 cups leftover cooked meat, coarsely chopped
  • 3 cups leftover raw vegetables, coarsely chopped (bell pepper, 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)

3h

1h30

4 portions

Se congèle

  1. Preheat oven to 375ºF.
  2. Chop 1 yellow onion and 2 cups spinach. Place in a large bowl.
  3. Add 450g ground pork, 1 egg, ¼ cup plain breadcrumbs, salt and pepper to taste. This is where the adventurous can add ½ cup grated Italian cheese. Mix well.
  4. Shape into balls about 2 tbsp. in size. Set aside.
  5. In a deep, ovenproof skillet with a lid, heat 2 tbsp oil over medium-high heat and brown the meatballs for five minutes, turning regularly.
  6. Add the sauce and cream cheese. Mix well. Cover and bake for 30 minutes.
  7. Cut 1 large sweet potato, 1 large carrot and 1 large parsnip into small sticks.
  8. Place in a large saucepan and cover with water.
  9. Bring to a boil and cook for 20 minutes or until vegetables are tender. Drain and place in 6 casserole dishes.
  10. Cut 4 potatoes into small cubes. Place in a bowl and toss with ¼ cup oil, 1 tbsp Italian seasoning, salt and pepper.
  11. Place on a baking sheet and bake for 20 minutes.
  12. Roughly chop 1 red pepper, 1 red onion and 4 cups leftover cooked meat. Set aside.
  13. Cut 1 cup broccoli into small florets. Set aside.
  14. Add broccoli, bell pepper, red onion and 2 cups leftover cooked meat to baking sheet with potatoes and continue cooking for another 15 minutes or until all vegetables are tender.
  15. Rinse and drain 2 cups black beans. Add them to the cooked vegetables in the 6 casserole dishes. This is where the adventurous can replace the beans with ½ cup crumbled bacon.
  16. Top with 300g cheese curds, sprinkle with 1 tbsp vegetable spice and drizzle with 2 cups brown sauce.
  17. Bake for 10 minutes or until poutines are heated through.
  18. Top the sheet pan with 2 cups of shredded cheese and bake for another 5 minutes or until cheese is melted. When ready to serve, adventurers can sprinkle ½ cup of crumbled BBQ chips over the sheet pan.
  19. Chop ½ cup dried apricots. Set aside.
  20. In a large bowl, combine 1 cup all-purpose flour, 4 cups rolled oats, ¼ cup ground flaxseed, 1 tablespoon baking powder, and a pinch of salt. Set aside.
  21. In another bowl, mix 3 eggs, 1 cup mashed banana, ¼ cup vegetable oil and ¼ cup maple syrup.
  22. Add the dry mixture to the wet mixture.
  23. Add 1 cup raisins and ½ cup chopped apricots and mix again. This is where the adventurous can replace the raisins with 1 cup chocolate chips.
  24. Using a spoon, divide 2 tablespoons of mixture per cookie onto two nonstick baking sheets. Flatten slightly with a fork.
  25. Bake for 30 minutes or until cookies are golden brown.
  26. Chop 2 cloves of garlic. Set aside.
  27. Roughly chop 3 cups leftover raw vegetables (bell pepper, celery, broccoli, sugar snap peas, cauliflower, or others; avoid root vegetables that take too long to cook for this recipe). Set aside.
  28. In a large skillet, heat 3 tablespoons olive oil over medium-high heat and cook 3 cups vegetables and 2 cloves minced garlic for 3 minutes.
  29. Add 2 cups cooked rice, 3 tablespoons soy sauce, 2 cups leftover cooked meats, and 2 green onions. Heat over medium-low heat for 3 to 4 minutes. Just before serving, adventurers can top with sour cream.
  30. Prepare 4 250 ml jars with lids and crumble one oat and dried fruit biscuit per jar. Make sure the biscuits are completely cooled.
  31. Add ½ cup of yogurt to each pot.
  32. Finish with a crumbled biscuit per jar. Close and place in the fridge. It is at this stage that adventurers can place the jars in the freezer for an iced version.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 can opener
  • 1 garlic press (optional)
  • 1 grater (or a food processor)
  • 1 strainer
  • 1 wooden spoon
  • 1 fork
  • 2 non-stick baking sheets
  • 1 large cauldron
  • 6 individual gratin dishes
  • 4 x 250 ml jars with lids
  • 1 large, deep, ovenproof skillet with lid
  • Empty containers (storage or freezing)

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