Mini batch cooking October 2021

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  • 15 ml (1 tbsp) fresh rosemary (for the adventurous version of the chicken breasts and honey carrots)
  • 30 ml (2 tbsp) fresh basil (for the adventurous version of the pita pizzas)
  • 2 large carrots (2 cups/500 ml)
  • 500 ml (2 cups) broccoli
  • 4 green onions
  • Juice of ½ lemon
  • Dry goods section:
  • 30 ml (2 tbsp) smoked paprika
  • 150 ml olive oil
  • 45 ml (3 tbsp) honey
  • 125 ml (½ cup) sun-dried tomato pesto
  • 1 can (540 ml) black beans
  • 375 ml (1½ cups) couscous
  • 250 ml (1 cup) dried cranberries
  • 15 ml (1 tbsp) vegetable seasoning
  • 250 ml (1 cup) chopped walnuts (for the adventurous version of the chicken and broccoli couscous)
  • Bakery section:
  • 4 large pitas
  • Cheese section:
  • 1 container (200 g) mini bocconcini
  • Meat section:
  • 900 g chicken breasts

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 400°F.
    2. In an ovenproof skillet, heat 30 ml (2 tbsp) olive oil and brown the 900 g of chicken breasts on both sides for 2 minutes. Add 30 ml (2 tbsp) smoked paprika, salt and pepper to taste. Cover and bake for 40 minutes or until the breasts are cooked through. Set aside half of the chicken to serve with the honey carrot cubes and the other half for the chicken couscous recipe.
    3. Peel 2 large carrots (about 2 cups/500 ml) and cut into ½ cm x ½ cm cubes.
    4. Place in a bowl, add 45 ml (3 tbsp) olive oil, 45 ml (3 tbsp) honey, salt and pepper to taste. Mix well. This is when adventurous eaters can add 15 ml (1 tbsp) chopped fresh rosemary to the carrots. Place on a baking sheet lined with parchment paper. Bake for 45 minutes or until the carrot cubes are tender. Serve with half of the chicken breasts.
    5. In a pot, bring 500 ml (2 cups) water to a boil. Remove from the heat, add 375 ml (1½ cups) couscous, cover and let stand for 3 minutes. Fluff with a fork and place in a large bowl.
    6. Squeeze the juice of half a lemon and add to the bowl of couscous.
    7. Cut 500 ml (2 cups) broccoli into small florets and add to the couscous.
    8. Chop 4 green onions. Add 2 green onions to the bowl of couscous and set aside the other 2 green onions for the pita pizza recipe.
    9. Cut half of the cooked chicken into 1 cm x 1 cm cubes and add to the bowl of couscous.
    10. Add 250 ml (1 cup) dried cranberries, 45 ml (3 tbsp) olive oil, 15 ml (1 tbsp) vegetable seasoning, salt and pepper to taste. Mix well and serve hot or cold. This is when adventurous eaters can add 250 ml (1 cup) chopped walnuts.
    11. Place the 4 large pitas on a non-stick baking sheet or one lined with parchment paper.
    12. Drain the container of bocconcini and the can of black beans. Set aside.
    13. Spread 125 ml (½ cup) pesto on the pitas.
    14. Add the rinsed black beans, 2 chopped green onions and the mini bocconcini.
    15. Bake for 15 minutes or until the bocconcini are melted.
    16. Drizzle with 30 ml (2 tbsp) olive oil, season with salt and pepper to taste.
    17. When serving, adventurous eaters can add 30 ml (2 tbsp) fresh basil.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 wooden spoon
    • 1 large non-stick skillet with a lid, ovenproof
    • 1 medium pot
    • 2 large baking sheets
    • Empty containers (for storage or freezing)

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