2 tsp (10 ml) chipotle pepper flakes (adventurer's version of sloppy joe macaroni)
1 tsp (5 ml) ground coriander
Fried noodles (adventurers' version of wonton soup)
1 tbsp (15 ml) smoked paprika
2 cups (500 ml) legumes (adventurer version of leftover layer)
Butchery section:
450 g (1 lb) ground beef
450 g (1 lb) ground pork
Dairy products section:
1 cup (250 ml) grated cheese
Frozen products section:
225 g (½ lb) wonton wrappers, cut into 4
Remaining:
2 cups (500 ml) cooked vegetables
450 g (1 lb) leftover cooked meats
3h
1h30
4 portions
Se congèle
Preheat oven to 375°F.
Peel 2 sweet potatoes and cut them into 1 cm x 1 cm cubes.
In a saucepan, bring water to a boil and cook potatoes for 20 minutes or until tender. Drain and mash with a potato masher. Season with salt and pepper to taste. Set aside.
Cut 1 zucchini and 2 carrots into julienne strips. Set aside.
Chop 1 green onion and set aside.
Cut 225 g (½ lb) won ton dough into quarters.
Chop 6 cloves of garlic, 1 onion, 1 red pepper, 1 yellow pepper and 1 tbsp (15 ml) of fresh ginger. Set aside
In a large pot over medium-high heat, heat 3 tbsp (45 ml) sesame oil and cook 450 g (1 lb) ground pork, 2 julienned carrots and 3 cloves garlic for 5 minutes.
Add the julienned zucchini, 3 tbsp (45 mL) soy sauce, 6 cups (1500 mL) vegetable broth, 1 tbsp (15 mL) minced ginger, 1 tsp (5 mL) ground coriander, the wonton wrappers cut into quarters, and salt and pepper to taste. Be sure to separate the wonton wrappers and place them one by one in the pot. Bring to a boil.
Cook over medium-high heat, stirring often, for 4 minutes or until pasta is al dente. Sprinkle with chopped green onion and fried noodles (for the adventurous) when serving.
In a rectangular mold, place 450 g (1 lb) of leftover cooked meat, 2 cups (500 ml) of leftover cooked vegetables and finish with the sweet potato puree. It is at this stage that adventurers can replace the leftover meat with legumes.
Sprinkle with 1 cup (250 mL) grated cheese and 1 tbsp (15 mL) smoked paprika. Bake for 30 minutes or until all ingredients are heated through and cheese is melted.
In a large pot over medium-high heat, heat 1 tbsp (15 ml) oil and cook 450 g (1 lb) ground beef, 1 chopped onion and 3 minced garlic cloves for 5 minutes. At this stage, the adventurous can add 2 tsp (10 ml) chipotle pepper flakes.
Add 1 chopped red pepper, 1 chopped yellow pepper, 1 lb (450 g) raw macaroni, 1 cup (250 mL) chili sauce, 1 cup (250 mL) tomato sauce, 2 cups (500 mL) water, 3 cups (750 mL) beef broth, 3 tbsp (45 mL) Worcestershire sauce and salt and pepper to taste. Bring to a boil.
Cook over medium-high heat, stirring often, for 10 minutes or until pasta is al dente.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 wooden spoon
1 rectangular mold
2 large cauldrons
Empty containers (storage or freezing)
Choosing a selection results in a full page refresh.
