Mini batch cooking September 2021
Les Belles Combines 0 comments
3h
1h30
4 portions
Se congèle
- Preheat the oven to 375°F.
- Peel 2 medium potatoes and cut into 1 cm x 1 cm cubes.
- Peel a turnip, 4 large carrots and 2 large parsnips and cut into 1 cm x 1 cm cubes. Set aside.
- Chop 2 leeks and set aside.
- Cut 450 g (1 lb) of chicken thighs into 2 cm x 2 cm cubes. Set aside.
- In an ovenproof pot with a lid, heat 45 ml (3 tbsp) olive oil over medium-high heat and cook the 450 g (1 lb) of cubed chicken thighs and one chopped leek for 5 minutes. Season with salt and pepper and add 15 ml (1 tbsp) chicken seasoning or your favourite spices.
- Stir in 2 large diced carrots, 2 large diced parsnips, ½ diced turnip and one can of diced tomatoes. Cover and bake for 60 minutes or until the vegetables are tender and the chicken is cooked through. This is when adventurous eaters can add 250 ml (1 cup) frozen green peas 5 minutes before the end of the cooking time.
- Chop 1 garlic clove. Set aside.
- Using a food processor or by hand, crumble 1 block of firm tofu and set aside.
- In a bowl, combine 300 g (2/3 lb) ground beef, ½ block of crumbled tofu, 1 chopped garlic clove, salt and pepper. Shape into small meatballs of about 15 ml (1 tbsp). This is when adventurous eaters can replace the ground beef with the same amount of horse meat.
- In a large non-stick pot with a lid, heat 30 ml (2 tbsp) olive oil over medium-high heat and cook the meatballs on all sides for 5 minutes.
- Add one chopped leek, 2 large diced carrots, ½ diced turnip, 2 diced potatoes, 2 L (8 cups) beef broth, salt and pepper.
- Cover and simmer over medium-low heat for 45 minutes or until the vegetables are tender.
- Preheat the oven to 400°F.
- Chop 500 ml (2 cups) leftover cooked vegetables. Set aside.
- In a skillet, heat 30 ml (2 tbsp) olive oil over medium-high heat and cook ½ block of crumbled tofu and 225 g (1/2 lb) ground beef for 5 minutes. Season with salt and pepper to taste. Crumble the beef well as it cooks.
- Add 250 ml (1 cup) tomato sauce and 500 ml (2 cups) chopped cooked vegetables and simmer over medium heat for 10 minutes. This is when adventurous eaters can replace the tomato sauce with the same amount of Alfredo sauce.
- Roll out 900 g (2 lb) pizza dough into a large rectangle about ½ cm thick and cut into 6.
- Pinch the ends of the 6 pieces of dough to form a boat shape. Place on a large non-stick baking sheet or one lined with parchment paper.
- Fill each boat with the beef mixture and sprinkle each pide pizza with 60 ml (¼ cup) shredded cheese.
- Bake for 20 minutes or until the pide pizzas are golden and the dough is cooked through.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- Mixing bowls
- 1 can opener
- 1 food processor (optional)
- 1 large non-stick skillet
- 1 large non-stick pot
- 1 large baking sheet
- Empty containers (for storage or freezing)