Vegetables Every Day

Vegetables Every Day
Carrot Tarator with Beets

Monday, April 13, 2020

Quarantine Eating

So what have you been cooking for the pandemic?  It's clear that I gravitate to the kitchen and cooking for stress relief, but not sure that's it a net benefit considering how stressful grocery shopping has been.  Seeing empty shelves is kind of scary (on top of the risk of being out in public).  Plus we have been getting a good portion of our food delivered, mostly though Amazon Fresh, which is frustrating trying to find things in stock and getting delivery slots. But I have filled my freezer with plenty of soups and stews "just in case" and doing a better job that normal at using up all of the things in the corner of the pantry and bottom of the freezer. 

I am grateful for so many things ... so far my friends and family are all healthy, we have a nice house, live someplace where we can get out for walks and runs, great neighbors, technology that lets us get together virtually.    Now if it would just stop raining!

Some of what I have been cooking ... some new recipes and some old: 

 A new recipe, Pasta with Chickpeas  from Melissa Clark at the NYT cooking.

This one is destined to become a favorite.  I pretty much followed the recipe, although I only had a half bunch of parsley.  I did use fresh cooked chickpeas ... my neighbor had a couple of pounds in the back of her pantry that were "at least" a couple of years old and was unsure how to cook, so I volunteered to cook in my pressure cooker...  I soaked them for 12 hours and cooked for 12 minutes in the pressure cooker and they were great. I'm grateful for great neighbors! Of course I haven't seen dry chickpeas in the stores, but the local store here is starting to get canned ones again.



I also found a tart crust recipe I like. What's great about this is that you can just bake off one small tart and save the dough for later. I have not tried the filling in this recipe, the filling was a freezer discovery, some lemon curd that I made year, topped with some Greek yogurt and chocolate chips. I sometimes make things and put them into the freezer for a rainy day.  We had over 3 1/2 inches of rain last week, so that counts as a rainy day! 

I have been getting what are essentially CSA boxes from my favorite farmer at the Farmers market.. including lots of beets.   




My try at Pickled Beets was successful.
There have been lots of meals with green incorporated in them...






Like Curried Lentils (this is with beet greens). I was able to get lentils last week at the local store, and this recipe will work with green lentils too, its just not as pretty. And Spinach Swiss Chard Crusted Quiche with Fennel and Sausage.  In a stroke of genius, I oven roasted the fennel, onion, and sausage in the filling on a sheet pan (at the same time as cooking the crust) .. one less skillet to wash and less total time.  

And we have not had to sacrifice our lunch salads..   And in case you think every meal is all healthy and green like this, the salad is incorporating some left-over take-out fried chicken from a local restaurant (doing our part to support local business...).
There are also lots of meals with wheat and cheese ... 


Like pizza (I have been experimenting with a no-knead crust) and Macaroni and Cheese.


Also in the comfort food category was Meatloaf.    And the mini-loaf I froze came out great.  I thawed in a bowl of cold water (took about an hour), then it needed to bake for about 45 minutes. 

Plus some simple dinners, like a loaded baked sweet potato and the quesadillas  pictured with the beets. 

And the normal...Foil Grilled Fish, (using up some fish a neighbor gave us last fall)  Stir fry,  and "Whatever" Pasta
  
I've also been experimenting with no-knead bread ... but that's another post.   Stay well, and let me know how you are doing!


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