Salmon, chicken and beef recipes to try for your big cook
Saving your sanity by preparing meals in bulk is the idea behind The Big Cook Cookbook and The Big Cook 2: More Celebrated Recipes.
A week before doing the big cook, assemble two to four friends, then choose the recipes and location. Make up a detailed shopping list using the example given in the cookbook or download it from www. thebigcook.com.
The day before, do your grocery shopping and any pre-meal preparation. On the day of the big cook, take items to where you’re cooking. Spend the day cooking, then stock your freezer with your meals.
The authors have set up recipes with the ingredients in columns according to the number of meals being prepared (one, four, six or eight). In the recipes provided below, the ingredients are given for four meals.
Candace’s Soy Ginger Salmon
This recipe is great with individual salmon steaks or whole fillets. The salmon will marinate in the zipclose bags, allowing the flavours to develop.
This can be cooked in the oven or on the barbecue. 6 lbs. (2.75 kg) salmon
fillets or steaks 3 cups (750 mL) orange juice 1/4 cup (50 mL) corn starch 2 cups (500 mL) reduced-sodium soy sauce 1/2 cup (125 mL) olive oil 2 cups (500 mL) brown sugar 1/4 cup (50 mL) lemonpepper seasoning 1/4 cup (50 mL) garlic powder 1 tbsp (15 mL) ground ginger 4 large zip-close bags
Label bags. Divide salmon evenly between zip-close plastic bags.
In a large bowl, combine orange juice and cornstarch and stir well. Add remaining ingredients to orange juice mixture and stir. Pour an even amount into each bag of salmon. Remove excess air, seal bags securely and freeze.
Oven: Place a layer of foil over baking sheet. Cooking time will vary depending on thickness of fish. Generally it will take 4 to 6 minutes at 350 F (180 C) per 1/2 inch (1 cm) of thickness if thawed.
Barbecue: Lay salmon fillet on a piece of foil large enough to fold over and seal.
Depending on the size of the fillet, grill it for 10 to 15 minutes until it is slightly flaky.
You can also use “non-stick” foil with holes punctured in it and flip the fillets halfway through the cooking time, if desired. Tips: Use salmon steaks or whole fillets. When you buy the whole fillets you will have to eyeball how many pieces you will need for each meal.
Salmon will keep cooking even after you remove it from the heat source, so take care to remove it at the right time to avoid overcooking your fish.
You want it to be medium-rare and firm but still tender inside. It should easily flake with a fork. Serving Suggestions: Serve with jasmine rice and a mandarin orange salad. Makes 4 meals. Nutrition information per serving: 303 calories; 12 g fat (2.0 g saturated fat); 26 g carbohydrate; 0 g fibre; 22 g sugar; 21 g protein; 854 mg sodium.
Lemon-Herb Roasted Chicken
This simple, delicious and moist roast chicken recipe is a favourite from The Big Cook Cookbook. Leftovers are delicious on sandwiches the next day.
It is suitable for the slow cooker, oven and barbecue. 4 whole roasting chickens 1 cup (250 mL) chopped onion 1/4 cup (50 mL) cooking oil 1/2 cup (125 mL) lemon juice 2 tsp (10 mL) salt 2 tbsp (30 mL) dried parsley 2 tsp (10 mL) dried thyme 2 tsp (10 mL) paprika 4 large zip-close bags Label bags. Place a whole chicken into each bag.
In a large bowl, combine remaining ingredients. Pour an even amount over each chicken. Remove excess air, seal bags and freeze.
Slow cooker: Cook for 4 to 6 hours on high or 6 to 8 hours on low.
Oven: Bake, covered, in a 350 F (180 C) oven for 2 hours.
Barbecue: Place on rotisserie over medium heat for 1 1/2 hours. Serving Suggestions: Herb-roasted oven potatoes and corn on the cob taste great with this meal. A fresh fruit salad is another great addition.
Tips: You can put the oil/seasoning mixture in a small zip-close bag and put it inside the large bag with the chicken.
When you cook the chicken you can melt the seasoning mixture separately and pour over the chicken.
Basting a chicken while it roasts helps to keep it moist and enhances the flavour. Makes 4 meals. Nutrition information per serving: 151 calories; 7 g fat (1.5 g saturated fat); 1 g carbohydrate; 0 g fibre; 0 g sugar; 19 g protein; 256 mg sodium.
Mexican Pot Roast
Beef pot roasts can be very versatile. You can serve a traditional American beef pot roast or add spices to change it up. This recipe uses Mexican spices for a twist on the old standby. Serve any leftovers the next day in tacos or fajitas.
This recipe is suitable for the oven or slow cooker. 4 beef pot roasts (each 1.5 to 3 to 4 lbs./1.8 kg) 2 cups (500 mL) slivered almonds 8 cups (2 L) salsa (chunky) 1/2 cup (125 mL) vinegar 1 tbsp (15 mL) garlic powder 1 tsp (5 mL) ground cinnamon 1 tsp (5 mL) dried thyme 1 tsp (5 mL) dried oregano 1/2 tsp (2 mL) ground cloves 1/2 tsp (2 mL) pepper 2 cups (500 mL) water 4 large zip-close bags
Label bags Mexican Pot Roast. Place 1 roast into each bag.
Pour 1/2 cup (125 mL) slivered almonds into each bag.
In a large bowl, combine remaining ingredients and pour an even amount into each bag.
Remove excess air, seal bags and freeze.
Oven: Cook, covered, for 2 hours in a 350 F (180 C) oven.
Slow Cooker: Cook for 4 to 5 hours on high or 6 to 8 hours on low. Serving Suggestions: Remove roast from pan and place on serving platter.
Surround meat with rice mixed with pinto, red or black beans. Garnish with avocado. Heat remaining liquid from roast in pan or stove to boiling, using 1 tbsp (15 mL) cornstarch mixed with 1/4 cup (50 mL) cold water to thicken. Pass gravy with roast. Makes 4 meals. Nutrition information per serving: 472 calories; 27 g fat (9.7 g saturated fat); 8 g carbohydrate; 3 g fibre; 3 g sugar; 48 g protein; 710 mg sodium.