Instructions Batch Cooking Paps Backgrounds

Soak the lentils of the previous day.

Prepare your ingredients: Wash all vegetables; Peel and cut the carrot from the chicken porridge vegetables and porridge Betarraga chicken; wash and chop the parsley; Cut the onion into quarters; wash spinach; Cut the broccoli into medium pieces; peel the boniatus and cut it into quarters; cut the pumpkin from the salmon porridge vegetables in large pieces; cut the carrot from the salmon porridge vegetables and lentil porridge in large pieces; Cut the cauliflower into medium pieces; cut the pumpkin from the porridge chicken beet in cubes; Peel the Italian pumpkins and cut them into cubes; Cut the meat into cubes.

Cooking chicken from porridge chicken vegetable and beet chicken: in a pot with boiling water add chicken, with onion, carrot and parsley. Cook for approximately 30 minutes. Once ready to reserve the broth to make rice and vegetables (onion and carrot) to incorporate the porridge.

Prepare rice from the chicken chicken and chicken beet: in a pot cast the rice and then add the chicken cooking broth (twice the amount of rice), stir gently, cover and put it over low heat with toaster by 15-20 minutes approx. At the end of time, turn off the fire and wait about 5 more minutes.

Prepare the quínoa of the porridge and vegetable-vegetable-green: wash the quinoa well in a colander until it stops foam out, putting the quinoa and water-leaking (for each Quínoa CDA to put 2 of water), wait for That boils and leave on low heat with toaster 10-15 mins.

Cook lentils: in a pot Add lentils and cover with boiling water. Wait for it boil and leave on low heat, covered by 15-20 min or until the lentils are soft. Reserve.

Cook corn: in a pot with boiling water add corn, once it boils again leave for 5 minutes approx, strain and reserve.

For the porridge of vegetables and chicken, in a pot with boiling water incorporate the peas, then spinach and finally broccoli and cook for 10 minutes approx. Sleeve the vegetables and pass them through cold water. Mix on the juicer Green vegetables, rice and chicken, if necessary you can add a little more chicken cooking broth to give texture to the porridge.

For the salmon and vegetable porridge, cook the bonotate in boiling water until you can enter a knife easily (10 min approx). After about 5 minutes add the carrot and pumpkin to finish cooking at the same time. Meanwhile, put the salmon fillets at a furnace font. Take the fish baked for approximately 25 minutes or until it is cooked. In a juicer, add the vegetables and mix, then add the salmon, mix everything and ready.

For the pulilla of legumes, in a pot with boiling water incorporate the cauliflower and carrot and cook for 10 minutes approx. Stroke and pass them through cold water. In a juicer, add lentils, quinoa, cauliflower and carrot. Mix everything and ready (if you want to give you another texture you can add a little water).

For chicken porridge and beet, put the beets in a pot and cover with cold water. Put the pot over high heat and boil. Once they boiled, lower the fire into half and let cook by 45 to 60 minutes. Once ready to remove from the fire and put in cold water. Peel. In another pot cook the pumpkin 5 minutes approx. Reserve. Mix in the squeeze the pumpkin, beet, carrot, chicken, rice. If necessary you can add a little more chicken broth to give you texture.

For vegetable and meat porridge, cook red meat in cubes in a pot with water, onion and parsley for 20 minutes approx (stir from time to time). Save the cooking liquid. In a pot, incorporate zucchini into cubes, beans and broccoli. Tapar with boiling water and cook for 10 minutes approx. Reserve. Mix meat, quinoa and vegetables in the juicer and ready.

For each papilla calculate 1 cup per serving (200gr). Separate and save vacuum in bags or containers Foodsaver® and heat when the right time.