Mini batch cooking July 2021 #1
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Fruit and vegetable section
- ¼ cup chopped fresh cilantro (if adventurous version of BBQ quesadillas)
- 2 red peppers
- 1 small green pepper
- 5 green onions
- 1 C. tablespoons fresh ginger
- 1 cup cherry tomatoes
- 3 stalks of celery
- ½ small red onion
- 450g firm tofu (if adventurer version of honey chicken)
Dry products section
- 3 cups raw macaroni or fusilli
- 6 tbsp. olive oil
- 1 C. tablespoons dried Italian herbs
- 1 C. vegetable spices
- ½ cup mayonnaise
- 1 C. cider vinegar
- 1 C. sugar
- Salt and pepper from the mill
- ½ cup pitted and sliced green olives (If adventurer version pasta salad)
- 1 cup of kidney beans (if adventurous version of BBQ quesadillas)
- ¼ cup of honey
- 2 tbsp. soy sauce
- 1½ cup quinoa
- ¼ cup toasted sesame seeds. (if adventurer version of honey chicken)
Bakery section
- 12 small tortillas
Butcher section
- 900g chicken breast (only 450g if adventurer version of honey chicken)
Dairy section
- 1 cup cream cheese
- 2 cups grated tex mex cheese
Frozen products section
- 1 cup corn kernels
3h
1h30
4 portions
Se congèle
- Temper 1 cup cream cheese.
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In a large pot, bring 2 liters of water to a boil and cook the pasta for 8 minutes or until al dente. Drain and cool the pasta under cold water. Place in a large bowl.
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Cut 900g chicken breasts into 1cm x 1cm dice.
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In a large skillet over medium-high heat, heat 2 Tbsp. tablespoons of olive oil and cook half the diced chicken, 1 tbsp. dried Italian herbs, salt and pepper for 10 minutes or until chicken is cooked through. Place in the bowl with the pasta.
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Grate 1 tbsp. tablespoon fresh ginger.
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In a small bowl combine ¼ cup honey, 2 tbsp. soy sauce and 1 tbsp. tablespoon grated fresh ginger. To book.
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In a large skillet, heat 2 Tbsp. tablespoons of olive oil over medium-high heat and cook the remaining diced chicken for 5 minutes. Stir in the honey sauce, reduce the heat to medium-low and cook for another 5 minutes. Serve hot or cold with the vegetable quinoa.
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In a large pot, bring 2 liters of water to a boil and cook the quinoa for 15 minutes or until al dente. Drain and place in a large bowl.
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Chop 2 red peppers, 1 green pepper, 3 stalks of celery, 5 green onions and ½ small red onion. To book.
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Cut 1 cup cherry tomatoes in half and set aside.
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In a small bowl, combine ½ cup mayonnaise, 1 tbsp. cider vinegar, 1 tbsp. tablespoons sugar, salt and pepper. To book.
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To the large bowl of cooked pasta, add the mayonnaise mixture, 1 chopped red pepper, 1 chopped celery stalk and 2 chopped green onions. Mix well, adjust seasonings as needed and place in the refrigerator in an airtight container.
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To the large bowl of cooked quinoa, add 1 cup halved cherry tomatoes, 2 chopped celery stalks, ½ chopped red onion, 2 tbsp. tablespoon olive oil, 1 tbsp. tablespoons of vegetable spices, salt and pepper. Place in the refrigerator in an airtight container.
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In a bowl, combine 1 cup tempered cream cheese and 2 cups shredded cheese.
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Place 6 tortillas on the work surface and spread the cheese mixture on each one and spread well.
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Divide 1 chopped red pepper, 1 chopped green pepper, 3 chopped green onions and 1 cup corn kernels among the 6 tortillas. Close with a tortilla. Store in an airtight container in the fridge until ready to cook.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- measuring spoons
- Measuring cups
- mixing bowls
- 1 wooden spoon
- 1 large skillet
- 1 large cauldron
- Empty containers (storage or freezing).