Mini batch cooking parenting team 2021
Les Belles Combines 0 comments
Produce section
- 30 ml (2 tbsp) chopped fresh chives
- 2 yellow onions
- 2 garlic cloves, chopped
- 1 large carrot (replace with 250 ml (1 cup) diced butternut squash for the adventurous version of the Italian-style stew)
- 1 large parsnip (replace with 250 ml (1 cup) diced butternut squash for the adventurous version of the Italian-style stew)
- 2 potatoes
- 30 ml (2 tbsp) olive oil
- 125 ml (½ cup) breadcrumbs (or 125 ml (½ cup) coarsely crushed BBQ chips for the adventurous version of the Swedish meatballs)
- 15 ml (1 tbsp) Dijon mustard
- 250 g egg noodles
- 15 ml (1 tbsp) dried oregano
- 15 ml (1 tbsp) dried Italian herbs
- 4 bay leaves
- 1 L (4 cups) beef broth
- 225 g jumbo pasta shells
- 500 ml (2 cups) tomato sauce
- 45 ml (3 tbsp) flour
- 125 ml (½ cup) shredded smoked Oka cheese (for the adventurous version of the stuffed shells)
- 1 lb (450 g) lean ground beef
- 6 large mild Italian sausages
- 250 ml (1 cup) crumbled cooked bacon
- 2 eggs
- 180 ml (¾ cup) 15% cooking cream
- 105 ml (7 tbsp) butter
- 375 ml (1½ cups) cottage cheese
3h
1h30
4 portions
Se congèle
Family Manager #1
- In a large pot, bring water to a boil and cook 225 g jumbo shells for 14 minutes or until al dente. Drain and set aside.
- Chop 2 yellow onions, 2 garlic cloves and 30 ml (2 tbsp) fresh chives. Set aside.
Family Manager #2
- Preheat the oven to 375°F.
- Peel and cut into 1 cm x 1 cm cubes: 1 large carrot, 1 large parsnip and 2 medium potatoes, and set aside (or, for adventurous eaters, replace the parsnip and carrot with 500 ml (2 cups) butternut squash cut into 1 cm x 1 cm cubes).
Family Manager #1
- In a large bowl, combine 375 ml (1½ cups) cottage cheese, an egg, 250 ml (1 cup) crumbled bacon, a chopped onion, 30 ml (2 tbsp) chopped chives, salt and pepper to taste. Set aside.
- In a large rectangular baking dish, pour 250 ml (1 cup) tomato sauce. Place the cooked shells, opening facing up, on the sauce.
- Fill each shell with the cheese and bacon mixture. Cover with 250 ml (1 cup) tomato sauce.
- Cover and bake for 20 minutes. For adventurous eaters, sprinkle the stuffed shells with 125 ml (½ cup) shredded smoked Oka cheese when serving.
Family Manager #2
- In a large skillet with a lid, over medium heat, heat 30 ml (2 tbsp) olive oil and cook one chopped onion and 6 Italian sausages for 5 minutes, turning regularly.
- Remove the sausages from the skillet, slice them and return to the skillet. Add 1 large diced carrot, 1 large diced parsnip (or, for adventurous eaters, replace the parsnip and carrot with 500 ml (2 cups) butternut squash cut into 1 cm x 1 cm cubes), 2 diced potatoes, 500 ml (2 cups) beef broth, 15 ml (1 tbsp) dried Italian herbs, 4 bay leaves, salt and pepper to taste.
- Cover and simmer for 40 minutes or until the vegetables are tender.
Family Manager #1 and #2
- In a large bowl, combine 1 lb (450 g) ground beef, 125 ml (½ cup) breadcrumbs (or 125 ml (½ cup) crushed BBQ chips for adventurous eaters), an egg, 2 chopped garlic cloves and 15 ml (1 tbsp) dried oregano. Season with salt and pepper to taste.
- Shape into meatballs of about 30 ml (2 tbsp).
- In a skillet, melt 30 ml (2 tbsp) butter over medium heat. Brown the meatballs for 5 minutes, stirring regularly. Set aside.
- In the same skillet, place 75 ml (5 tbsp) butter and 45 ml (3 tbsp) flour. Cook for 1 minute, stirring.
- Stir in 500 ml (2 cups) beef broth, 180 ml (¾ cup) 15% cooking cream and 15 ml (1 tbsp) Dijon mustard. Mix well, scraping up all the browned bits.
- Add the meatballs and simmer gently for 15 minutes. Season with salt and pepper to taste.
- Meanwhile, in a large pot, bring water to a boil and cook 250 g egg noodles for 8 minutes or according to the package directions. Drain and serve with the meatballs.
- 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
- 1 large pot
- 1 rectangular baking dish
- Empty containers (for storage or freezing)