Mini batch cooking May 2022

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  • 1 yellow onion
  • 4 garlic cloves
  • 2 tbsp fresh ginger (for the adventurous version of the chicken fried rice)
  • 1 small leek
  • 2 carrots
  • 6 asparagus spears
  • 3 celery stalks
  • 1 cup (250 ml) white mushrooms
  • 1 cup (250 ml) snow peas
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1 small red onion
  • 1 small green zucchini
  • 1 small fennel bulb (for the adventurous version of the grilled vegetable pizza)
  • ¼ cup (60 ml) fresh herbs
  • Dry goods section:
  • 3 cups (750 ml) uncooked basmati rice
  • 2 tbsp (30 ml) basil or sun-dried tomato pesto
  • 2 tsp (10 ml) dried basil
  • ½ cup (125 ml) olive oil
  • ¼ cup (60 ml) soy sauce
  • 3 tbsp (45 ml) Worcestershire sauce
  • Bakery section:
  • 1 large pre-baked pizza crust
  • Deli section:
  • A few slices of prosciutto (for the adventurous version of the rice and asparagus pie)
  • Meat section:
  • 450 g (1 lb) chicken breasts
  • Dairy section:
  • 8 large eggs
  • 1 cup (250 ml) cottage cheese
  • 1½ cups (375 ml) shredded cheese
  • Your leftovers:
  • 1 cup (250 ml) leftover cooked meat
  • 2 yellow onions
  • 2.5 L (10 cups) cauliflower
  • 1 L (4 cups) broccoli

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. In a large pot, cook 3 cups (750 ml) basmati rice according to the package directions. Set aside.
    3. Chop 1 yellow onion, 1 leek and 4 garlic cloves. Set aside.
    4. Cut 6 asparagus spears into pieces. Set aside.
    5. Grate 2 carrots. Set aside.
    6. In a bowl, combine 1½ cups (375 ml) cooked rice and 2 tbsp (30 ml) pesto. Press this mixture into a deep pie plate.
    7. In a large bowl, combine 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. Pour over the rice and pesto crust. This is when adventurous eaters can add a few slices of chopped prosciutto.
    8. Bake for about 30 minutes or until the eggs are cooked.
    9. Cut 1 red pepper, 1 yellow pepper and 1 orange pepper into strips. Place in a large bowl.
    10. Slice a zucchini, cut 1 red onion into wedges 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 when adventurous eaters can add 1 sliced fennel bulb. Set aside.
    11. Chop 3 celery stalks and 1 cup (250 ml) white mushrooms. Set aside.
    12. Cut 450 g (1 lb) chicken breasts into strips. Set aside.
    13. Increase the oven temperature to 400°F once the rice pie has finished baking.
    14. Bake the tray of vegetables at 400°F for 15 minutes. Set aside.
    15. In a large pot, heat 2 tbsp (30 ml) olive oil and cook 450 g (1 lb) chicken for 5 minutes.
    16. 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.
    17. Make a well in the centre of the pot and crack in 2 eggs.
    18. Gently stir the eggs until cooked.
    19. Stir in the 4 cups (1000 ml) cooked rice, ¼ cup (60 ml) soy sauce and 3 tbsp (45 ml) Worcestershire sauce, and add pepper to taste. This is when adventurous eaters can add 2 tbsp (30 ml) grated fresh ginger.
    20. Place the roasted vegetables on the large pre-baked pizza crust. Add 1 cup (250 ml) leftover cooked meat and sprinkle with 1½ cups (375 ml) shredded cheese.
    21. Bake for 15 minutes or until the cheese is melted and lightly browned. Top 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 skillet
    • 2 large non-stick pots with lids
    • 2 to 3 large baking sheets
    • 1 deep pie plate
    • Empty containers (for storage or freezing)

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