
Mini batch cooking June 2021 #1
Les Belles Combines 0 comments
3h

1h30

4 portions

Se congèle
- Preheat oven to 400 degrees F.
- Thaw the riced cauliflower. If using fresh cauliflower, skip this step.
- Prepare the pork tenderloin and vegetable fries.
- Peel and cut 2 sweet potatoes into thin sticks, set aside in a large bowl.
- Peel and cut the turnip into thin sticks and set aside in the same bowl as the potatoes.
- Drizzle with 3 tbsp olive oil, add 1 tsp onion powder, salt and pepper and mix well.
- Place on a baking sheet lined with parchment paper and bake for 45 minutes or until vegetables are tender.
- In an ovenproof skillet (with lid) over medium-high heat, heat 3 tablespoons of olive oil and sauté the pork tenderloin on all sides for 3 minutes. Season with salt and pepper and drizzle with 2 cups of the rib sauce.
- Cover and place in the oven for 30 minutes or until the center of the pork tenderloin is slightly pink. Serve with vegetable fries.
- Cut 1 lb chicken breasts into strips and set aside.
- Chop 2 cloves of garlic and set aside.
- Finely chop the button mushrooms and set aside.
- Prepare the Thai soup.
- In a large pot over medium-high heat, heat 2 tablespoons of olive oil and cook the chicken for 2 minutes.
- Add 2 cloves of garlic and 2 tbsp of ginger and continue cooking for another 2 minutes.
- Add 1 tbsp tomato paste, 1 tbsp curry paste, 1 can coconut milk, 1 quart chicken broth, chopped mushrooms, zest and juice of 1 lime, salt and pepper and simmer for 10 minutes.
- Stir in 2 cups broccoli florets and simmer again for 5 minutes.
- Grate 2 cups yellow cheddar cheese and set aside.
- Finely chop 2 cups cauliflower if not using riced cauliflower and set aside.
- Prepare the mac and cheese.
- Place in a large saucepan 450g raw macaroni, 2 cups carrot juice, 1 litre cold water, 1 tsp onion powder, 2 tbsp smoked paprika, 340g thawed riced cauliflower (or 2 cups finely chopped cauliflower). Bring to a boil.
- Cook over medium heat, stirring often, for 10 minutes.
- Stir in ½ cup cream cheese, 2 cups shredded yellow cheddar cheese, mix well and cook for 2 minutes or until pasta is al dente. Season with salt and pepper to taste.
- Garnish with crumbled bacon when serving.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 can opener
- 1 zester (optional)
- 1 garlic press (optional)
- 1 grater (or food processor)
- 1 wooden spoon
- 1 strainer
- 1 non-stick baking sheet
- 1 large saucepan
- 1 ovenproof skillet with lid
- Empty containers (storage or freezing)