Mini batch cooking June 2021 #1

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  • 2 cloves garlic, finely chopped
  • 2 tbsp ginger, peeled and grated
  • 2 medium sweet potatoes, peeled and cut into thin sticks
  • 1 small turnip cut into thin sticks
  • 1 punnet of very finely chopped button mushrooms
  • The zest and juice of one lime
  • 2 cups broccoli cut into small florets
  • ½ cup fresh cilantro, chopped (if adventurous version of Thai soup)
  • 3 green onions, chopped (if adventurous version of Thai soup)
  • Cheese section:
  • 1/2 cup cream cheese
  • 2 cups yellow cheddar cheese, grated
  • Sour cream (if adventurous version of pork tenderloin)
  • Dry products section:
  • 450 g of macaroni
  • 2 cups carrot juice
  • 7 tbsp olive oil
  • 2 tsp onion powder
  • 2 tbsp smoked paprika
  • Salt and pepper from the mill
  • A few drops of sriracha sauce (if adventurous version of mac and cheese)
  • 2 cups rib sauce
  • 1 tbsp tomato paste
  • 1 tbsp curry paste
  • 1 can of 540 ml coconut milk
  • 1 liter of chicken broth
  • Butchery section:
  • 1½ lbs pork tenderloin
  • 1/2 cup crumbled bacon
  • 1 lb chicken breast, cut into strips
  • Frozen products section:
  • 340g riced cauliflower (or 2 cups finely chopped cauliflower)

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat oven to 400 degrees F.
    2. Thaw the riced cauliflower. If using fresh cauliflower, skip this step.
    3. Prepare the pork tenderloin and vegetable fries.
    4. Peel and cut 2 sweet potatoes into thin sticks, set aside in a large bowl.
    5. Peel and cut the turnip into thin sticks and set aside in the same bowl as the potatoes.
    6. Drizzle with 3 tbsp olive oil, add 1 tsp onion powder, salt and pepper and mix well.
    7. Place on a baking sheet lined with parchment paper and bake for 45 minutes or until vegetables are tender.
    8. 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.
    9. Cover and place in the oven for 30 minutes or until the center of the pork tenderloin is slightly pink. Serve with vegetable fries.
    10. Cut 1 lb chicken breasts into strips and set aside.
    11. Chop 2 cloves of garlic and set aside.
    12. Finely chop the button mushrooms and set aside.
    13. Prepare the Thai soup.
    14. In a large pot over medium-high heat, heat 2 tablespoons of olive oil and cook the chicken for 2 minutes.
    15. Add 2 cloves of garlic and 2 tbsp of ginger and continue cooking for another 2 minutes.
    16. 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.
    17. Stir in 2 cups broccoli florets and simmer again for 5 minutes.
    18. Grate 2 cups yellow cheddar cheese and set aside.
    19. Finely chop 2 cups cauliflower if not using riced cauliflower and set aside.
    20. Prepare the mac and cheese.
    21. 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.
    22. Cook over medium heat, stirring often, for 10 minutes.
    23. 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.
    24. 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)

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