Mini batch cooking June 2021 #1

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  • 2 garlic cloves, 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 package white mushrooms, very finely chopped
  • The zest and juice of 1 lime
  • 2 cups broccoli, cut into small florets
  • ½ cup chopped fresh cilantro (for the adventurous version of the Thai soup)
  • 3 green onions, thinly sliced (for the adventurous version of the Thai soup)
  • Cheese section:
  • ½ cup cream cheese
  • 2 cups shredded yellow cheddar cheese
  • Sour cream (for the adventurous version of the pork tenderloin)
  • Dry goods section:
  • 450 g macaroni
  • 2 cups carrot juice
  • 7 tbsp olive oil
  • 2 tsp onion powder
  • 2 tbsp smoked paprika
  • Salt and freshly ground pepper
  • A few drops of sriracha sauce (for the adventurous version of the mac and cheese)
  • 2 cups BBQ rib sauce
  • 1 tbsp tomato paste
  • 1 tbsp curry paste
  • 1 can (540 ml) coconut milk
  • 1 L chicken broth
  • Meat section:
  • 1½ lb pork tenderloin
  • ½ cup crumbled bacon
  • 1 lb chicken breast, cut into strips
  • Frozen foods section:
  • 340 g riced cauliflower (or 2 cups finely chopped cauliflower)

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. Thaw the riced cauliflower. If you're using fresh cauliflower, skip this step.
    3. Prepare the pork tenderloin and the veggie fries.
    4. Peel 2 sweet potatoes and cut into thin sticks. Set aside in a large bowl.
    5. Peel the turnip, cut into thin sticks and set aside in the same bowl as the sweet 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 the vegetables are tender.
    8. In an ovenproof skillet (with a lid) over medium-high heat, heat 3 tbsp olive oil and sear the pork tenderloin on all sides for 3 minutes. Season with salt and pepper and pour 2 cups BBQ rib sauce over it.
    9. Cover and place in the oven for 30 minutes or until the centre of the pork tenderloin is slightly pink. Serve with the veggie fries.
    10. Cut 1 lb chicken breasts into strips and set aside.
    11. Chop 2 garlic cloves and set aside.
    12. Finely chop the white mushrooms and set aside.
    13. Make the Thai soup.
    14. In a large pot over medium-high heat, heat 2 tbsp olive oil and cook the chicken for 2 minutes.
    15. Stir in 2 garlic cloves and 2 tbsp ginger and continue cooking for another 2 minutes.
    16. Add 1 tbsp tomato paste, 1 tbsp curry paste, 1 can coconut milk, 1 L chicken broth, the chopped mushrooms, the zest and juice of 1 lime, salt and pepper and simmer for 10 minutes.
    17. Stir in 2 cups broccoli florets and simmer for another 5 minutes.
    18. Shred 2 cups yellow cheddar cheese and set aside.
    19. Finely chop 2 cups cauliflower if you're not using riced cauliflower and set aside.
    20. Make the mac and cheese.
    21. In a large pot, combine 450 g uncooked macaroni, 2 cups carrot juice, 1 L cold water, 1 tsp onion powder, 2 tbsp smoked paprika, 340 g 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 and 2 cups shredded yellow cheddar cheese, mix well and cook for 2 minutes or until the pasta is al dente. Season with salt and pepper to taste.
    24. Top 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 a food processor)
    • 1 wooden spoon
    • 1 colander
    • 1 non-stick baking sheet
    • 1 large pot
    • 1 ovenproof skillet with a lid
    • Empty containers (for storage or freezing)

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