Mini batch cooking April 2021

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  • A few sprigs of fresh basil (for the adventurous version of the polpette, Italian meatballs)
  • 4 medium russet potatoes
  • 1 small turnip
  • 2 cups broccoli
  • 1 red pepper
  • 2 yellow onions
  • 1 large carrot, finely grated
  • 4 garlic cloves, chopped
  • 1 tbsp grated fresh ginger
  • 2 green onions, chopped
  • Cheese section:
  • Parmesan shavings (for the adventurous version of the polpette)
  • 150 g raclette cheese (you can also offer several cheese options)
  • Dry goods section:
  • ¼ cup plain breadcrumbs
  • 2 tbsp olive oil
  • ¾ cup olive oil
  • 2 tbsp soy sauce
  • 1 to 2 tbsp toasted sesame oil
  • Salt and freshly ground pepper
  • 3 tbsp smoked paprika
  • 1 tbsp Italian seasoning (or your favourite spices)
  • 1 can (680 ml) tomato sauce (or more to taste)
  • Coarsely crushed BBQ chips (for the adventurous version of the raclette bowl)
  • Meat section:
  • 1 lb ground beef
  • Seafood section:
  • Cooked Nordic shrimp (for the adventurous version of the fried rice)
  • Dairy section:
  • 3 eggs
  • Sour cream (for the adventurous version of the raclette bowl)
  • Frozen foods section:
  • Green peas (for the adventurous version of the fried rice)
  • What's left in your fridge:
  • 2 cups leftover meat (or cold cuts), coarsely chopped
  • 2 cups leftover raw vegetables, coarsely chopped (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)
  • 1 cup leftover chicken or other cooked meat, coarsely chopped.

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Cook rice if you don't have any cooked leftovers. Cook it like pasta, which is quicker.
    3. Finely chop 1 cup of broccoli and cut 1 cup into small florets. Set aside.
    4. Grate the carrot. Set aside.
    5. Chop the two onions, one finely and the other coarsely. Set aside.
    6. Chop 4 garlic cloves. Set aside.
    7. Beat 1 egg and set aside.
    8. Make the polpette.
    9. In a large bowl, combine 1 cup finely chopped broccoli, 1 grated carrot, 1 finely chopped onion, 1 lb ground beef, 1 beaten egg, ¼ cup breadcrumbs, salt and pepper.
    10. Shape into meatballs about 2 tbsp in size. Set aside.
    11. In a deep ovenproof skillet over medium-high heat, heat 2 tbsp olive oil and brown the meatballs for five minutes, turning them regularly. Add 1 can tomato sauce (680 ml), 1 tbsp Italian seasoning and 2 chopped garlic cloves. Mix well. Cover and bake for 30 minutes.
    12. Prepare the raclette bowls in ready-to-cook format.
    13. Wash and dice 4 potatoes. Place in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Set aside in the fridge.
    14. Peel the turnip and cut into small 1 cm x 1 cm cubes and set aside. Place in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Set aside in the fridge.
    15. Place 1 cup of small broccoli florets in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Set aside in the fridge.
    16. Coarsely chop the red pepper. Place in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Set aside in the fridge.
    17. Place the coarsely chopped yellow onion in a container with a lid, add a little olive oil, a little smoked paprika, salt and pepper. Set aside in the fridge.
    18. That way, all your ingredients will be ready to cook whenever you like. All you'll need to do is follow steps 3 to 5 of your raclette bowl recipe, which are: #3 Place all the vegetables on a baking sheet, taking care not to mix the ingredients. Each vegetable gets its own section of the sheet! #4 Bake for 30 minutes or until all the vegetables are tender. #5 Place the sheet in the centre of the table and let everyone top their own raclette bowl, starting with the vegetables of their choice, then the meat and finally the cheese.
    19. Chop two green onions.
    20. Chop 2 cups of leftover raw vegetables (pepper, celery, broccoli, sugar snap peas, cauliflower or others. Avoid root vegetables, which take too long to cook for this recipe.)
    21. Chop 1 cup of leftover cooked meat. Set aside.
    22. Grate the ginger. Set aside.
    23. Make the fried rice.
    24. In a large skillet over medium-high heat, heat the oil and cook the 2 cups of leftover vegetables, 1 tbsp ginger and 2 garlic cloves for 2 minutes.
    25. Add 2 cups rice, 2 tbsp soy sauce and 1 cup leftover meat. Cook for 2 minutes, stirring constantly.
    26. Push the rice mixture to one side of the skillet. Crack the two eggs into the empty side of the skillet and cook for 1 minute until scrambled. Mix the eggs into the rice.
    27. Add 1 to 2 tbsp toasted sesame oil and the two green onions, and continue cooking for 2 minutes, stirring often, or until the mixture is nice and hot.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 can opener
    • 1 garlic press (optional)
    • 1 food processor (optional)
    • 1 grater (or a food processor)
    • 1 wooden spoon
    • 1 fork
    • 1 non-stick baking sheet
    • 1 medium pot
    • 1 large deep ovenproof skillet with a lid
    • Empty containers (for storage or freezing)

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