15 ml (1 tbsp) fresh rosemary (for an adventurous version of chorizo quiche)
15 ml (1 tbsp) fresh mint (for the adventurous version of nourishing brownie-style muffins)
2 onions
3 green onions
4 celery stalks
2 red peppers
1 large carrot
4 cloves garlic, chopped
30 ml (2 tbsp) fresh ginger
Dry products section:
105 ml (7 tbsp) canola oil
250 ml (1 cup) beef broth
1 can (796 ml) diced tomatoes with juice
1 can of 540ml red beans
2 cans of 540 ml chickpeas
1 can (540 ml) black beans
2 cans of 400 ml coconut milk
15 ml (1 tbsp) curry powder
2 bay leaves
5 ml (1 tsp) ground cumin
125 ml (½ cup) raisins (for the adventurous version of chili con carne)
15 ml (1 tbsp) Dijon mustard
A few dill pickles (for the adventurous version of smoked meat style breadcrumbs)
15 ml (1 tbsp) dried basil
60 ml (¼ cup) cocoa
5 ml (1 tsp) vanilla essence
375 ml (1½ cups) all-purpose white flour
310 ml (1¼ cups) sugar
30 ml (2 tbsp) ground chia seeds
100g dark chocolate
15 ml (1 tbsp) cornstarch
2.5 ml (½ tsp) nutmeg (for the adventurous version of berry pudding)
10 ml (2 tsp) baking powder
Cheese section:
500 ml (2 cups) grated Swiss cheese
Bakery section:
1500 ml (6 cups) rye bread
Delicatessen section:
½ lb (200 g) dried chorizo
Butchery section:
1 lb (450g) ground beef
½ lb (250g) smoked meat
Dairy products section:
375 ml (1½ cups) 15% cooking cream
60 ml (¼ cup) milk
15 eggs
250 ml (1 cup) grated mozzarella cheese
125 ml (½ cup) butter
Frozen food section:
2 pie crusts
750 ml (3 cups) frozen berries
3h
1h30
4 portions
Se congèle
Preheat oven to 375F.
Temper 125 ml (½ cup) of butter.
Shred 1500 ml (6 cups) of rye bread and place in a large bowl.
In another bowl, mix 250 ml (1 cup) of cream, 15 ml (1 tbsp) of Dijon mustard and 4 eggs. Season with salt and pepper. Pour over the bread, mix well so that all the bread cubes are soaked.
Grate 500 ml (2 cups) Swiss cheese and 250 ml (1 cup) mozzarella. Set aside.
Roughly chop ½ lb (250g) smoked meat. Set aside.
Add 500 ml (2 cups) of grated Swiss cheese and about ½ lb (250g) of ground smoked meat to the bread mixture and press into a non-stick rectangular pan.
Bake for about 40 minutes or until center is cooked through.
For the adventurous, garnish with chopped dill pickles when serving.
Chop 3 green onions, 2 red peppers and about ½ lb (200g) dried chorizo. Set aside.
In a bowl, mix 125 ml (½ cup) of cream and 6 eggs until the mixture is smooth.
Pour into 2 crusts and add about ½ lb (200g) of chopped chorizo, 3 chopped green onions, ½ chopped red pepper, 250 ml (1 cup) of shredded mozzarella, 15 ml (1 tbsp) of dried basil, salt and pepper. This is where the adventurous can replace the dried basil with 15 ml (1 tbsp) of chopped fresh rosemary.
Bake for about 30 minutes or until quiches are lightly browned with a firm center.
Chop 2 onions, 4 celery stalks, 30 ml (2 tbsp) fresh ginger and 4 garlic cloves. Set aside.
Rinse 1 can of red kidney beans, 2 cans of 540 ml of chickpeas and 1 can of 540 ml of black beans. Set aside.
Grate 1 large carrot and set aside.
In a large saucepan, heat 30 ml (2 tbsp) of canola oil over medium-high heat then brown 1 chopped onion and 2 chopped celery stalks for 1 minute.
Add 1 chopped red pepper, 1 grated carrot, 2 chopped garlic cloves and 1 lb (450g) ground beef and continue cooking for 5 minutes, taking care to crumble the beef.
Add 250 ml (1 cup) beef broth, 1 can (796 ml) diced tomatoes with juice, 1 can red kidney beans, rinsed and drained, 2 bay leaves, 5 ml (1 tsp) ground cumin, salt and pepper. At this stage, the adventurous can add 125 ml (½ cup) raisins.
Simmer, uncovered, for 30 minutes or until chili has thickened.
In an 8 x 11-inch baking dish, mix 60 ml (¼ cup) sugar and 15 ml (1 tbsp) cornstarch. Add 750 ml (3 cups) berries and mix well. This is where the adventurous can add 2.5 ml (½ tsp) nutmeg.
In a bowl, mix 250 ml (1 cup) of flour, 10 ml (2 tsp) of baking powder and a pinch of salt. Set aside.
In another bowl, cream 125 ml (½ cup) of softened butter and 125 ml (½ cup) of sugar. Add 2 eggs and 2.5 ml (½ tsp) of vanilla essence. Mix well. Incorporate the dry ingredients alternately with 60 ml (¼ cup) of milk. Spoon this mixture over the berries.
Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.
In a saucepan, heat 30 mL (2 tbsp) of canola oil over medium-high heat and cook 1 chopped onion, ½ chopped red pepper, 2 chopped celery stalks and 30 mL (2 tbsp) finely chopped fresh ginger for 1 minute. This is where adventurous types can replace the pepper and celery with 375 mL (1½ cups) of leftover cooked vegetables.
Add 2 cloves of minced garlic, 2 cans of 400ml of coconut milk, 2 cans of rinsed and drained chickpeas, 15 ml (1 tbsp) of curry powder, salt and pepper. Simmer uncovered for 20 minutes.
In a food processor, place 1 can (540 mL) black beans, rinsed and drained, 3 eggs, 45 mL (3 tbsp) canola oil, 60 mL (¼ cup) cocoa and 2.5 mL (½ tsp) vanilla extract. Blend until smooth. Add 125 mL (½ cup) flour, 125 mL (½ cup) sugar, 30 mL (2 tbsp) chia seeds and a pinch of salt and mix well.
Melt 100g of dark chocolate in the microwave. Add to the mixture and mix again. It is at this stage that adventurers can add 15 ml (1 tbsp) of chopped fresh mint.
Pour into a non-stick muffin pan or paper cups.
Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 food processor
1 electric mixer
1 wooden spoon
1 large non-stick frying pan
2 large non-stick saucepans
2 non-stick rectangular molds
1 muffin pan (12)
Empty containers (storage or freezing)
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