Shelter At Home Cooking: Show Us Yours!

[frigilux]

Watched Kevin & Ralph’s (Cavalcade Of Food) “Wellness Check-in Coronavirus” video over coffee at about 5:00 this morning and took Kevin’s advice to go through the cupboards, pantry, fridge & freezer for a bit of inventory.

 

The result? Homemade pizza!

 

Had a few things that needed to be used up, so raided the fridge, made dough and by 8:30 it was hot out of the oven. Pepperoni, Italian sausage, mushrooms, black and green olives, red bell pepper and onion.  One of my downstairs neighbor’s kids just emerged from their apartment and said “God that smells good; is that pizza?”  Had to chuckle.

 

Several here have posted great photos in various threads of what they’re cooking under quarantine; thought I’d create one specifically for that purpose.  Feel free to post photos of whatever you’re making over the next few weeks!

 

Take care and happy eating, everyone.

 

 

[chachp]

This should be a fun thread, great idea!

 

<span style="font-family: georgia, palatino; font-size: 14pt;">Last week I had some potatoes going bad so I dug out the dicing attachment to my food processor diced them up and made hash browns.  I think I've only used it once.  It worked better than I remembered it.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">I made chicken cutlets with artichoke hearts and capers.  It's an easy recipe that has the right amount of steps when you're killing time.  Read that to say it's a little tedious to make but well worth it in the end.  It's very tasty.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">Last weekend I made pizza.  Not so much because I accidentally ordered a 20 lb. bag of 00 flour but just because I'm Italian and if I don't make pizza at least once a week I could loose my card.  Hint: when ordering flour on Amazon pay special attention to the quantity.  LOL </span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">Finally, yesterday I had some old bananas so I made banana muffins.  There was a lot of batter so I made a loaf too.</span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">I haven't photographed everything.  I've been cooking every meal because I'm still a little leery of even the drive through lines.  It's been fun digging out old recipes.  As awful as this virus is, being forced to stay home has really changed a few priorities.  On the weekends we would generally spend both days away from the house doing this and that.  It's been really nice to "reconnect" with our home and just slow down a little.  I hate that it is at the cost of this horrible virus.  </span>

 

<span style="font-family: georgia, palatino; font-size: 14pt;">We did run out yesterday for a few things and I wore gloves and a mask.  I didn't go in the store I just hung around a little in the parking lot but it was good to get out.  As I opened the car door with these things on I thought to myself, is this our new normal?  I sure hope not.</span>

 

[kenmoreguy89]

Phoros from

The last couples of days....

 

[combo52]

I Have Been Doing A Lot Of Cooking

The freezers are getting full.

 

I did 16 Qts of Chili, Then 16Qts of been and ham soup, baked ginger cookies, then roasted a chicken and made 12 Qts of chicken corn soup.

 

Took pictures of some of it.

 

[jetcone]

For one person

I have been doing a whirlwind of cooking, but it is on all new equipment so there is a motivation there to try it all out. And so far am loving my new Range and Cooking Chef!!

 

Grilled cheese with velveeta & bread n butter pickles. 

Broiled haddock with bay scallops.

 

Hot Chocolate pudding !!!

 

Korean seafood pancakes, Stouffer's famous red sauce ( recipe very hard to come by) with tempura shrimp. 

 

Fresh red grapfruit juice in my pulled out of the closet Vintage Vitamix!! 

 

Oh , and the Quarantini of the day was "Bloodlines"= Tequila, tart Cherry juice, quinine with orange bitters.

 

 

 

[twintubdexter]

All these photos make me hungry

<span style="font-size: 14pt; color: #008000;">Hard to believe that the last "food" I've eaten was 6 days ago. Since then all I've had was decaf coffee and clear chicken bullion. Today is "clean-out" day...oh joy! Tomorrow is colonoscopy followed by colon surgery on Tuesday. I'm hoping my last few day's diet will make today a little easier. Please keep posting your stay-at-home cooking creations. They all look delicious. Look at those bread loaves on the next post. They should be on the cover of "Gourmet Magazine'".</span>

 

<span style="font-size: 14pt; color: #008000;">I eat this, close my eyes and pretend it's Thanksgiving dinner, but my stomach says "get real'...</span>

[this post was last edited: 4/5/2020-12:49]

 

[petek]

We haven't really changed our eating habits other than I've been making a lot more bread.

 

[wiskybill]

Quesadillas!

I have a vintage GE waffle iron that I was going to part with and decided to try the never used grill side of the plates.

Found enough ingredients in the fridge and freezer to get started. Chicken, peppers, onions, mushrooms, cheese, taco sized tortillas, sour cream and salsa.

Seasoned the grill plates and it was the perfect size for two at once. You could also use a larger tortilla and fold it over. Didn't take pics of the actual quesadillas, but this is how it was done. I think I'll keep this waffle iron for a while now.

Bill

 

[ea56]

I’ve been finding that I now need to carefully ration just about everything to prepare for the possibility that I may not be able to buy many things, like butter, only have 2.5 lbs left, eggs  only 5 left, flour have enough for 3 wks, sugar only 4 lbs, lettuce, tomatoes, green onions, the list goes on and on.  

 

We do have enough food on hand to eat for 3-4 wks., but this is going to require creativity and smaller portions, which won’t hurt us at all.

 

But in light of the shortage of just about everything, at least I’ve always kept lots of backup staples on hand.  I can’t imagine the panic that those who were in the habit of only buying for a few days at a time are going thru, especially those that don’t have very good cooking skills. I can make a meal out of just about anything in a pinch, so we’ll get thru it.

 

I’ve found that meals that I used to cook with 1 lb of meat that I got 4 servings out of can now be stretched to 6 servings without feeling deprived.  It’s kind of like what our ancestors went thru during the rationing of WWII.

 

Tonight and tomorrow night we will have Italian Sausage and Peppers with Penne using 2.5 sausages each night cut into slices and browned with the peppers, onions and garlic., and for Tues. thru Thurs we’ll Chili Verde and grilled flour tortillas, using 1 lb of lean boneless pork chops and canned pinto beans.  I plan a weeks dinners ahead of time.  For lunch we have 1/2 sandwich each with an apple or 2 tangerines, and thats plenty.

 

It helps to plan ahead.

 

Eddie

 

[rp2813]

Eddie, I was able to find eggs easily and in ample supply at my nearby Smart & Final.  They were double the price from pre-lockdown days even though there seems to be no shortage.

 

So far, I've made a batch of split pea soup, which I ate all of over a period of a few days, and a loaf of banana bread.  My buddy and I are sharing stuff we make that's in quantities for more than just one person but it's been more of a one-way street since he over-bought at Costco recently.

 

I'm going to thaw out some pasta sauce from the freezer.  I can eat pasta every day, and I have a lot of penne.  When that sauce is gone, I'll cook up a new batch.  If I'm out and can find some lamb stew meat, that's what I'll use.  I'm getting a little bored with sausage, and don't have a good meatball recipe.   One of these days I'm going to get a couple of capons.  One for the GE rotisserie/broiler and one for sauce.  My I used to love my Calabrian grandmother's sauce with whole chicken parts in it, and it's even better with a capon.

 

[revvinkevin]

Chili Verde

A couple days ago I made a big pot of chili verde! I bought a 6+ lb pkg of pork at Costco and only used 3 lbs of it in the chili verde, but should have used more. After simmering for 3 hours the pork cubes are super tender and it’s very tasty!

It’s made from pork, tomatillos, poblano peppers (and/or Anaheim peppers), jalapeño, onion, garlic, cilantro, cumin, salt and pepper.

Kevin

 

[cam2s]

Well so far here I’ve made a cheesecake, banana bread, and just tonight some pumpkin bread In addition to regular meals. The KitchenAid and the power clean have been getting a work out!

 

[whirlykenmore78]

Gladly:

I made homemade lasagna tonight after a late breakfast of Blueberry Pancakes and Thick Sliced Bacon.

Made the meat sauce yesterday and we had Porterhouse Steak for dinner last night(They were $7.99/Lb @ Lunds and Byerlys).

 

[appnut]

I made vegetable beef barley soup last night and green chili chicken enchilada casserole tonight for dinner.  I still have roast beef in the freezer from a few weeks ago.  

 

[revvinkevin]

It was suggested I post the recipe...

... so here it is!

 

 

<span style="font-size: 14pt;">Traditional Pork Chili Verde</span>

 

Ingredients

1.5 lbs Pork Shoulder, cubed

1 Tbsp Ground Cumin

1 tsp Kosher Salt

1 tsp Ground Black Pepper

2 Tbsp Vegetable Oil

1 lb Tomatillos

6 Anaheim Chiles

2 Jalapeños

2 Serrano Chiles (note #3)

1 Large Onion

5 Garlic Cloves

1 Bunch Cilantro (about 2 cups)

 

Directions

~ Cut pork into chunks, about 1-2 inches.  Season all over with cumin, salt & pepper.  Set aside.

~ Peels out skins off tomatillos, onion and garlic.  Cut stems off tomatillos. C<span style="font-size: 12pt;">ut stems off </span><span style="font-size: 12pt;">peppers and slice in half lengthwise, remove seeds and veins.  Cut onion in half.</span>

 

~ Bring 6 cups of water to boil in a Dutch oven or large stock pot.   Add tomatillos, chilis and onion, cook 8 minutes. (note #1)

~ Carefully remove with slotted spoon and put everything in a food processor or blender and process until smooth.  Reserve 1 cup, set aside.

 

~ In Dutch oven or large skillet on med-high heat, add oil.  When it shimmers, add pork in batches and brown on all sides (don't let it steam). (note #2)

 

~ Add all cooked pork to Dutch Oven and pour pureed green sauce over and mix thoroughly to incorporate.  Bring to quick boil, cover with lid, reduce heat to low and simmer for 3 hours (or until fork tender), stirring occasionally.  After 3 hours, stir in reserved cup of green mixture.   Serve with warm tortillas or biscuits or bread and enjoy!

 

<span style="text-decoration: underline; color: #ff0000;">INSTANT POT OPTION</span>

Brown pork on sauté setting (again, in batches to brown, not steam).  Place cooked pork in Instant Pot, <span style="font-size: 12pt;">pour pureed green sauce over and mix</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">thoroughly.  Close the lid, cook @ high pressure for 20 mins and allow natural (slow) pressure release and enjoy.</span>

 

<span style="font-size: 12pt;">NOTES!</span>

#1 You can grill, broil (5-7 mins) or oven roast the tomatillos, chilis and onion (@ 400 degrees for 15-20 mins until nicely brown, peel chili skin after cooling) for a roasted or charred flavor instead of boiling.

#2 If you used a separate pan to brown the pork, use 3-4 tablespoons chicken broth to deglaze the pan, then pour into Dutch oven with everything else.

#3 I used <span style="font-size: 12pt;">only put 1 </span><span style="font-size: 12pt;">Jalapeño and </span><span style="font-size: 12pt;">no Serrano.</span>

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Last week my other half made a Filipino dish called Tinola.  It's basically their version of chicken soup, using chicken broth, chicken thighs, chayote squash, fresh ginger, Anaheim chile, spinach, onion, garlic, S&P.   Lately it's been very ginger forward (read: lots), but I like it! 

 

[this post was last edited: 4/6/2020-00:09]

 

[ea56]

Thanks Kevin

for posting your recipe for Chile Verde.  I’mm sure lots of us will give it a try.  It sounds delicious!

 

Eddie

 

[thespiritof76]

I made the MOST divine.....

Pot roast a couple days ago! It had the roast in my freezer and decided this was a time for comfort food! I just used an onion, and a couple carrots,and a few stalks of celery rough cut for veggies. With a whole carton of pre made beef broth as the braising liquid. But what made it sooo good, is that I chopped some bacon and started it in the dutch oven, and seared the meat in the bacon fat! Then put the rest in, brought it to a boil to start it,and shoved it in the oven for a few hours! If I had been making something more fancy, I would have blanched the bacon first to mimic pork lardons. But, since this is Kansas, and Yankee Pot Roast, the smokiness was actually quite good! It turned out absolutely wonderful! Meat was VERY tender, and it all had a great flavor, and the broth had simmered to a very nice Aujs! I made a Yorkshire Pudding to go with it, for a Kansas style "Sunday Roast"!

 

[vacerator]

Now that you've all

made me hungry, Thank's! You do realize the gyms are closed. Though I can lift weights at home, the only cardio we can do is walking or jogging. No staionary bike or treadmill, so it's high impact on the feet, etc. Did 7 miles a couple days last week, then had to cut back to 3 or 4, even changing shoes. So not cooking much comfort food this week. We'll have it for Easter.

 

[vacerator]

Twintub Joe,

Wishing you a speedy recovery, and excellent health! I have to have a colonoscopy soon also. Had 2 paulips 5 yrs. ago. I'm optimstic though as I'm in better overall health, lost fat weight, and improved my diet.