What We’ve Been Cooking During the Quarantine

We’re cooking a lot more during the quarantine since we can’t go out, and we’ve been cooking with a limited set of ingredients since popping out to the store for a missing ingredient is not something you want to do. It has made us more creative, and I think some of the list below will makes its way into our regular repertoire once this is all over.

We pretty much never followed any of these linked recipes 100%. I followed the spirit of the recipes, making substitutions where needed.

We also made a lot of these multiple times.

A few general tips:

  1. Sauces are important and make bland things better. I currently have a yogurt sauce, a chipotle sauce, a stir fry sauce, and aioli in the fridge. We pull them out and put them on everything.
  2. Marinades make old meat from the back of the freezer taste better.
  3. Save lots of vegetable and meat scraps and make stock with them for other meals.
  4. Kefir substitutes pretty well for buttermilk in baking recipes.
  5. Juice that is about to expire can be frozen into ice cube trays for use in cooking or blender cocktails later.
  6. Commercial yeast can be kept going just like you do a sourdough. Don’t fret if you are on your last packet!
  7. Check with local food distribution companies, whose main clients (restaurants) aren’t ordering as much. Many in the NY area have started delivering to homes, which is awesome. My parents found one in Ohio that is doing pick ups.
  8. You can regrow scallions in a glass of water.

Entrees

Baked Goods

A few things that missed the mark

  • Some hand-made pasta that was okay, but we are searching for better recipes.
  • Gnocchi with bacon, broccoli and a quasai cream sauce based on sourcream. Not bad, but wouldn’t make it again
  • My early breads didn’t rise. Turns out I forgot to flatten them down and get the air out before the second rise
  • We tried to use mini cast iron skillets and make individual serve mac and cheese from some boxed stuff we had that we put more cheese and bread crumbs over then baked. Make it special, you know? It was terrible, though. Dry, overcooked, and crunchy. Not having milk didn’t help the situation…

Upcoming

Here is a random mishmash gallery of photos from my photo roll. No real order, and not everything listed above is represented here.

What are your go-tos right now? Any recommendations? Drop them in the comments!

One thought on “What We’ve Been Cooking During the Quarantine

  1. John Perrone April 24, 2020 / 5:18 pm

    Soup! I’m an InstantPot fan – easy way to make all day flavor come alive quickly. Leftover ham and ham bone turned into split pea soup in the pressure cooker. It’s been perfect in this cold damp weather and is even better the next day leftover for lunch.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s