Mini batch cooking March 2022

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  • 4 red peppers
  • 2 yellow peppers
  • 1 green pepper
  • 1 package cremini mushrooms
  • 2 zucchini
  • 6 green onions
  • 1 iceberg lettuce
  • 1 red onion
  • 4 Roma tomatoes
  • Dry goods section:
  • ½ cup (125 ml) olive oil
  • 2 to 3 cups (500 to 750 ml) marinara sauce
  • 1 cup (250 ml) corn kernels
  • ½ cup (125 ml) mayonnaise
  • 4 sub buns
  • 8 hard taco shells
  • 3 cups pasta
  • 4 pitas
  • 2 tbsp (30 ml) smoked paprika
  • Meat section:
  • 900 g (2 lb) thinly sliced fondue beef
  • 900 g (2 lb) chicken breasts, cut into strips
  • 450 g (1 lb) pork tenderloin, cut into strips
  • Dairy section:
  • 6 to 8 cups (1500 to 2000 ml) shredded cheese
  • Freshly grated Parmesan
  • 2 eggs
  • Fridge leftovers:
  • 500 ml (2 cups) leftover cooked vegetables

    • 3h

    1h30

    4 portions

    Se congèle

    1. 1. Preheat the oven to 400°F.
    2. 2. Chop 4 red peppers, 2 yellow peppers and 1 green pepper. Set aside.
    3. 3. In a large bowl, place the red peppers, add 3 tbsp (45 ml) olive oil and 1 tbsp (15 ml) smoked paprika. Season with salt and pepper to taste. Place on a non-stick baking sheet, leaving room for the other peppers. Repeat with the yellow peppers, adding only 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) paprika. Do the same with the green pepper, adding only 1 tsp (5 ml) oil and no paprika. Place on the sheet without mixing the colours and roast in the oven for 15 minutes or until the peppers are lightly browned.
    4. 4. Once the peppers are cooked, refrigerate in separate bowls so everyone can choose the colour they like.
    5. 5. Slice the zucchini and place in the same bowl used for the peppers. Add 2 tbsp (30 ml) olive oil. Season with salt and pepper to taste.
    6. 6. Place the zucchini on the same non-stick baking sheet and bake for 15 minutes or until the zucchini are lightly browned.
    7. 7. Slice the mushrooms and place in the same bowl used for the zucchini. Add 2 tbsp (30 ml) olive oil. Season with salt and pepper to taste.
    8. 8. Place the mushrooms on the same non-stick baking sheet and bake for 15 minutes or until the mushrooms are lightly browned.
    9. 9. In a large pot, boil water and cook 3 cups (750 ml) of the pasta of your choice according to the package directions. Rinse and refrigerate.
    10. 10. Cut 900 g (2 lb) chicken breasts and 450 g (1 lb) pork tenderloin into strips. Set aside.
    11. 11. In a skillet, heat 2 tbsp (30 ml) olive oil and cook the fondue beef over medium-high heat for 1 minute per side or until cooked through. Season with salt and pepper to taste. Refrigerate.
    12. 12. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 900 g (2 lb) chicken strips over medium-high heat for 10 minutes, turning regularly, or until the chicken is cooked through. Season with salt and pepper to taste. Refrigerate.
    13. 13. In a skillet, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) pork strips over medium-high heat for 10 minutes, turning regularly, or until the pork is cooked through. Season with salt and pepper to taste. Refrigerate.
    14. 14. Chop 6 green onions and place in a bowl in the fridge.
    15. 15. Chop an iceberg lettuce and place in a bowl in the fridge.
    16. 16. Cut a red onion into thin rounds and refrigerate.
    17. 17. Cut 4 Roma tomatoes into small dice and refrigerate.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 wooden spoon
    • 1 large non-stick skillet
    • 1 large pot
    • 1 colander
    • 1 large baking sheet
    • Empty containers (for storage or freezing)

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