Mini batch cooking October 2022

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  • ¼ cup fresh cilantro (for the adventurous version of the chili pie recipe)
  • 1 tbsp fresh ginger
  • 1 yellow onion
  • 6 green onions
  • 2 celery stalks
  • Dry goods section:
  • ¼ cup olive oil
  • 2 tsp chili powder (optional)
  • 1 can (540 ml) black beans
  • ¾ cup chili sauce
  • 1 tbsp sambal oelek (for the adventurous version of the Tao meatballs recipe)
  • 1 cup basmati rice
  • ½ cup sugar
  • ¼ cup rice vinegar
  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • ½ cup breadcrumbs
  • 3 cups uncooked macaroni
  • 1.5 litres homemade or store-bought spaghetti sauce
  • 1 tbsp cornstarch
  • Deli section:
  • ½ cup chopped prosciutto (for the adventurous version of the macaroni with meatballs and bacon recipe)
  • Meat section:
  • 250 g lean ground beef
  • 900 g lean ground pork
  • ½ cup crumbled cooked bacon
  • Dairy section:
  • 3 eggs
  • 2 cups shredded mozzarella cheese
  • Frozen foods section:
  • 1 cup frozen corn kernels
  • 4 (9-inch) pie crusts

    • 3h

    1h30

    4 portions

    Se congèle

    1. Preheat the oven to 375°F.
    2. Chop 1 yellow onion, 6 green onions and 2 celery stalks and set aside.
    3. Grate 1 tbsp fresh ginger. Set aside.
    4. Rinse and drain 1 can black beans. Set aside.
    5. Beat an egg and set aside.
    6. In a large skillet, heat 1 tbsp olive oil over medium-high heat and cook 250 g ground beef, 1 chopped onion and 2 tsp chili powder (optional) for 5 minutes, making sure to crumble the meat well. Season with salt and pepper to taste.
    7. Add the can of black beans, ¾ cup chili sauce and 1 cup corn kernels. Mix well. This is when adventurous eaters can add ¼ cup chopped fresh cilantro.
    8. Line two 9-inch (23 cm) pie plates with two of the pie crusts and fill with the meat and bean mixture. Cover with the other two crusts and press the edges firmly with your fingers or a fork to make sure they are well sealed.
    9. Brush the pies with the beaten egg and bake for 25 minutes or until the pies are golden brown.
    10. In a large pot of boiling water, cook 1 cup basmati rice for 7 minutes or until the rice is cooked. Drain and set aside to serve with the meatballs.
    11. In a large pot, bring water to a boil and cook the macaroni according to the package directions. Drain and set aside.
    12. In a large bowl, mix 900 g ground pork, 2 eggs, ½ cup breadcrumbs, 6 chopped green onions, 2 chopped celery stalks, and salt and pepper to taste.
    13. Shape into meatballs about 2 tbsp in size. Set aside.
    14. In a deep skillet over medium-high heat, heat the oil and brown half of the meatballs for 5 minutes, turning them regularly. Add 1.5 litres spaghetti sauce and ½ cup crumbled bacon, mix well and cook for another 5 minutes. This is when adventurous eaters can replace the bacon with ½ cup chopped prosciutto.
    15. Stir in the cooked macaroni, mix well and transfer to a large baking dish. Sprinkle with 2 cups shredded mozzarella and bake for 15 minutes or until the cheese is melted.
    16. In the deep skillet over medium-high heat, heat 1 tbsp oil and brown the remaining meatballs for 5 minutes, turning them regularly. Add ½ cup sugar, ¼ cup rice vinegar, ¼ cup water, 3 tbsp oyster sauce, 3 tbsp soy sauce and 1 tbsp grated fresh ginger. Dissolve 1 tbsp cornstarch in 2 or 3 tbsp water and add to the skillet. Mix well. This is when adventurous eaters can add 1 tbsp sambal oelek to the sauce.
    17. Cook over medium-low heat for 10 minutes or until the meatballs are cooked through. Serve with the basmati rice.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 wooden spoon
    • 1 large deep skillet
    • 1 large pot
    • 1 rectangular baking dish
    • Empty containers (for storage or freezing)

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