
Mini batch cooking May 2022
Les Belles Combines 0 comments
3h

1h30

4 portions

Se congèle
- Preheat oven to 375°F.
- In a large pot, cook 3 cups (750 ml) basmati rice according to manufacturer's instructions. Set aside.
- Chop 1 yellow onion, 1 leek and 4 cloves of garlic. Set aside.
- Cut 6 asparagus into pieces. Set aside.
- Grate 2 carrots. Set aside.
- In a bowl, combine 1½ cups (375 mL) cooked rice and 2 tbsp (30 mL) pesto. Mash this mixture into a deep-dish pie plate.
- In a large bowl, mix 6 large eggs, 1 chopped leek, 1 chopped garlic clove, 1 grated carrot, 6 asparagus spears cut into pieces, 1 cup (250 ml) cottage cheese, salt and pepper. Place on the rice and pesto crust. This is where the adventurous can add a few slices of chopped prosciutto.
- Bake for about 30 minutes or until eggs are cooked.
- Cut 1 red pepper, 1 yellow pepper and 1 orange pepper into strips. Place in a large bowl.
- Slice 1 zucchini and cut 1 red onion into quarters and add to the bowl with the peppers. Add ¼ cup (60 ml) olive oil, salt and pepper. Mix well and place on a non-stick baking sheet. This is where the adventurous can add 1 sliced fennel bulb. Set aside.
- Chop 3 celery stalks and 1 cup (250 ml) button mushrooms. Set aside.
- Cut 450 g (1 lb) chicken breasts into strips. Set aside.
- Increase the oven temperature to 400°F once the rice pie is finished cooking.
- Bake the vegetable sheet at 400°F for 15 minutes. Set aside.
- In a large saucepan, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) chicken for 5 minutes,
- Add the 3 chopped celery stalks, 1 grated carrot, 1 cup (250 ml) chopped mushrooms, 1 cup (250 ml) snow peas, 1 chopped onion and 3 chopped garlic cloves. Cook for another 5 minutes.
- Make a well in the center of the pot and crack 2 eggs into it.
- Gently stir the eggs until cooked.
- Stir in 4 cups (1000 ml) cooked rice, ¼ cup (60 ml) soy sauce and 3 tbsp (45 ml) Worcestershire sauce, season with pepper to taste. At this stage, the adventurous can add 2 tbsp (30 ml) grated fresh ginger.
- Place grilled vegetables on large pre-cooked pizza crust. Add 1 cup (250 mL) leftover cooked meat and sprinkle with 1½ cups (375 mL) shredded cheese.
- Bake for 15 minutes or until cheese is melted and lightly browned. Garnish with fresh herbs when serving.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 wooden spoon
- 1 large non-stick frying pan
- 2 large non-stick saucepans with lids
- 2 to 3 large baking sheets
- 1 deep pie plate
- Empty containers (storage or freezing)