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BatchCooking IGBAS 2: Beef meatballs with mozzarella, quinoa and roasted zucchini/Cod fillet with vegetable julienne in coconut cream/Salmon fillet with leeks in cream/Tuna-stuffed eggplants/Leftovers

From the website: Sanssucreetsanscomplexe Here is my 2nd batch cooking! I'm getting back into the habit of cooking everything at once for the whole week! It's so nice to come home in the evening and have a meal ready, and it avoids the temptation of choosing the easy way out and eating whatever! This batch cooking is for 2 adults who only eat in the evening, and a little boy who occasionally eats pasta. For this week, I have planned: Beef meatballs with mozzarella, quinoa and roasted zucchini Cod fillet with vegetable julienne in coconut cream Salmon fillet with leeks in cream Tuna-stuffed eggplants Last meal: leftovers!

Low GI
Course: Other
Preparation time: 120 minutes

Instructions

  • 1.   Here is the shopping list:
    3 zucchinis
    3 or 4 carrots, depending on size
    2 eggplants
    3 or 4 leeks, depending on size
    1 shallot
    Spice mix (cajun or mexican or other) for the meatballs
    350g ground beef
    1 egg
    1 cod fillet for 2
    2 salmon fillets
    1 can of tuna (140g drained)
    1 small jar of tomato sauce with ricotta and parmesan
    1 ball of mozzarella
    Thick full-fat cream
    1 small brick of coconut cream
    1 packet of grated cheddar cheese
    100g uncooked quinoa
    Olive oil
  • 2.   Preheat the oven to 180°C (350°F)
    Wash and cut the 2 eggplants in half lengthwise and score them with a knife
    Place them on a baking dish
    In a small jar, mix 4 tsp of olive oil with 1/4 tsp of salt and pepper
    Brush the flesh of the zucchinis with this mixture using a brush
    Then bake for 35 minutes at 180°C (350°F)
  • 3.   Meanwhile, put the ground meat, 1 tsp of spice mix, minced shallot, 1 egg, salt, and pepper in a bowl
    Mix well with your hands and form meatballs
    Set aside
  • 4.   Cut the mozzarella into cubes
    Make a hole in each meatball with your thumb, insert a cube of mozzarella, and reshape the meatball
    Repeat with each meatball
    Heat olive oil in a pan and cook the meatballs
  • 5.   Meanwhile, trim the ends of the zucchinis and leeks, and peel the carrots
    Rinse them
    Cut the zucchinis and carrots into julienne strips (using a food processor for me)
    Cut the leeks into pieces and set aside
    In a pan, sauté the zucchinis and carrots in olive oil (until they are tender or crunchy, as desired), season with salt and pepper
    Then add the coconut cream
    Mix well and sauté for another 5 minutes
    Then sauté the leeks in butter, season with salt and pepper
    Then add the cream (about 4 tbsp)
  • 6.   Cook the quinoa as indicated on the package
    Put each preparation in a container
  • 7.   Now, it's time for the eggplants!
    Take them out of the oven and scoop out the flesh with a spoon
    Put the flesh in the bowl of a food processor
    Add the jar of tomato sauce and the tuna
    Mix for 10 seconds on speed 4
    Spread the mixture on the eggplant "shells"
    Top with grated cheddar cheese
    Bake for 15 minutes at 180°C (350°F)
  • 8.   All that's left is to cook the salmon fillets and cod fillet in the oven at the last moment with a drizzle of olive oil or other oil.

Ingredients for servings

  • 3 zucchinis
  • 4 carrots
  • 2 eggplants
  • 3 leeks
  • 1 shallot
  • 350 g of ground beef
  • 1 egg
  • 1 cod fillet
  • 2 salmon fillets
  • 1 canned tuna in water (drained weight)
  • 1 cup of tomato ricotta parmesan sauce
  • 1 mozzarella ball
  • 1 cup of sour cream
  • 1 cup of coconut cream
  • 1 bag of grated cheddar
  • 100 g of quinoa
  • 1 olive oil
  • 1 spice

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