Mini batch cooking November 2021

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  • 15 ml (1 tbsp) fresh rosemary (for the adventurous version of the chorizo quiche)
  • 1 onion
  • 3 green onions
  • 2 celery stalks
  • 2 red peppers
  • 1 large carrot
  • 2 garlic cloves, chopped
  • Dry goods section:
  • 30 ml (2 tbsp) canola oil
  • 250 ml (1 cup) beef broth
  • 1 can (796 ml) diced tomatoes with juice
  • 1 can (540 ml) kidney beans
  • 2 bay leaves
  • 5 ml (1 tsp) ground cumin
  • 125 ml (½ cup) raisins (for the adventurous version of the chili con carne)
  • 15 ml (1 tbsp) Dijon mustard
  • A few dill pickles (for the adventurous version of the smoked-meat-style bread crumble)
  • 15 ml (1 tbsp) dried basil
  • Cheese section:
  • 500 ml (2 cups) shredded Swiss cheese
  • Bakery section:
  • 1500 ml (6 cups) rye bread
  • Deli section:
  • ½ lb (200 g) dried chorizo
  • Meat section:
  • 1 lb (450 g) ground beef
  • ½ lb (250 g) smoked meat
  • Dairy section:
  • 375 ml (1½ cups) 15% cooking cream
  • 10 eggs
  • 250 ml (1 cup) shredded mozzarella cheese
  • Frozen foods section:
  • 2 pie crusts

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Tear 1500 ml (6 cups) rye bread into pieces and place in a large bowl.
    3. In another bowl, combine 250 ml (1 cup) cream, 15 ml (1 tbsp) Dijon mustard and 4 eggs. Season with salt and pepper. Pour over the bread, mixing well so that all the bread pieces are soaked.
    4. Shred 500 ml (2 cups) Swiss cheese and 250 ml (1 cup) mozzarella. Set aside.
    5. Coarsely chop ½ lb (250 g) smoked meat. Set aside.
    6. Add 500 ml (2 cups) shredded Swiss cheese and ½ lb (250 g) chopped smoked meat to the bread mixture and press into a non-stick rectangular pan.
    7. Bake for about 40 minutes or until the centre is cooked through.
    8. For adventurous eaters, top with chopped dill pickles when serving.
    9. Chop 3 green onions, 1½ red peppers and about ½ lb (200 g) dried chorizo. Set aside.
    10. In a bowl, mix 125 ml (½ cup) cream and 6 eggs until the mixture is smooth.
    11. Pour into 2 pie crusts and add about ½ lb (200 g) chopped chorizo, 3 chopped green onions, ½ chopped red pepper, 250 ml (1 cup) shredded mozzarella, 15 ml (1 tbsp) dried basil, salt and pepper. This is when adventurous eaters can replace the dried basil with 15 ml (1 tbsp) chopped fresh rosemary.
    12. Bake for about 30 minutes or until the quiches are lightly golden with a firm centre.
    13. Chop 1 onion, 2 celery stalks and 2 garlic cloves. Set aside.
    14. Rinse 1 can of kidney beans and set aside.
    15. Grate 1 large carrot and set aside.
    16. In a large pot, heat 30 ml (2 tbsp) canola oil over medium-high heat, then brown 1 chopped onion and 2 chopped celery stalks for 1 minute.
    17. Add 1 chopped red pepper, 1 grated carrot, 2 chopped garlic cloves and 1 lb (450 g) ground beef and continue cooking for 5 minutes, taking care to crumble the beef.
    18. Add 250 ml (1 cup) beef broth, 1 can (796 ml) diced tomatoes with juice, 1 can of kidney beans, rinsed and drained, 2 bay leaves, 5 ml (1 tsp) ground cumin, salt and pepper. This is when adventurous eaters can add 125 ml (½ cup) raisins.
    19. Simmer uncovered for 30 minutes or until the chili has thickened.
    • 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 pot
    • 1 non-stick rectangular pan
    • Empty containers (for storage or freezing)

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