Needing some distraction, so what are you eating, cooked, (3,253 views)

Breakfast will be 3 eggs, scrambled with diced bell pepper, a slice of chicken breast from last month's roast chicken, some steamed Brussels sprouts from dinner the other night, and leftover tortillas from a takeout lunch, warmed up and topped with Cotija cheese. I think it will be tasty and uses up rather than throwing out.

Last dinner before shelter-in-place order. Chicken paprikash and SK's chocolate banana bread. SO GOOD to see my parents.

Applecrisp: Please check your private messages. I just sent you a note. Thanks.

I have a decent supply of food right now,  and have made some kind of soup almost every day.   doing a Costco run tomorrow  in am early during the senior hour.  

  Soupnstew, around here if you  get to the store before 9 it is pretty benign.   I   got to the QFC about 7:30  and  it was pretty empty. most congestion is employees trying to re stock shelves.   I did a more specific list than usual   with  food in order of aisles  so I don't have to wander but can go in, get what I want, and get out.  skipping the purse so I don't  set it on a counter or in the  cart.   taking what I need in jacket pockets.    

I'll let you know how the misfit box is Applecrisp....it is supposed to arrive tomorrow so may be it will give me a project to do and fill some time! I have started with the smaller size box to be delivered every 2 weeks, but if I like it I can change to weekly or get the larger size. You can also pause a delivery if you don't need anything at any time (or of course, cancel if you don't like it!). And I think after your first box, they are beginning to introduce the ability to customize as well as add some pantry items like beans, grains etc... I guess they have partnered up with Bob's Red Mill and others for that option so this might be a nice service right now. The price seems pretty reasonable. I will let you know what I think!

Karen

In January, I made a sourdough starter using einkorn flour and have been playing with sourdough since then. The good news is that when I started seeing Jovial einkorn flour at my local grocery store, I started buying it up to make sure that the store knew that it was a product that they should continue to stock. I have baked yeast bread in the past; this is my first time working with sourdough. I picked a good time to start a new cooking adventure. If I run out of einkorn flour, I have a reasonable amount of regular flour. Sourdough waffles are wonderful.

Of course now that runs to the grocery store are limited, I am craving greens. Normally, dinner at our house (me and DH) is some type of salad topped with a meat and a slice of toast or some grains. Instead of trying to do that 5 days a week, I am doing that more like 3 days a week. Last night I made a pot roast in the instant pot. It was a combination of a few recipes. The star ingredients were a bourbon barrel aged beer, bourbon, and onions. With mashed potatoes and carrots. That will feed us for a few days. That pot roast is one of the tastiest I've made. The beer came from a beer pairing dinner at a local microbrew. I bought three bottles for cooking with. Two more to look forward to! There are roasted chicken thighs in the fridge from the day before. We'll have those with salad tonight. 

I made an instant pot pulled pork last weekend. Used some ginger beer that is not my favorite to drink as the liquid. I don't usually save the cooking broth or bone, but I had a quart of liquid left, so I saved it to use for cooking some dried beans. It is in the freezer for now. 

Breakfasts for me are usually yogurt  with granola and fruit. After visiting Iceland 2 years ago, I started making skyr in my instant pot. And granola. I'm due to make a new batch of yogurt in the next few days. My granola recipe uses olive oil and maple syrup, but I saw a post from FoodInJars about using jams in granola making so decided to try that with some of my older homemade jams. It is delicious. I like making jam a lot, but I always have more than we can eat. And I tend to make flavors that DH doesn't love. So now I have a good way to use up more of my jams. 

I'm really wanting a roasted chicken, but haven't been able to get a chicken or any chicken parts. My freezer supply of chicken is pretty low. When I can finally get a chicken it is going to be a treat. 

I have a lot of soup in the freezer, so I haven't made soup yet. It is nice to be able to pull a quart out of the freezer. 

I'm feeling very thankful that I know how to cook, how to improvise with what I have on hand or can get, and also that we like so many foods that are not on the radar of most people so I am able to get them. I'm thinking about running out things like sesame oil and fish sauce, which are staples in our homes, but not in many homes. 

NH's governor has not issued a shelter in place order. But we are essentially doing that. In the pre-Corvid 19 days, part of my routine was to meet a friend on Mondays and Wednesdays to walk on a local rail trail, and then do yoga with her on Fridays. Instead of yoga at one of our houses, we are now walking of Fridays too. 

Applecrisp-Got my misfits box yesterday. VERY nice and definitely worth it esp. in these difficult times. I'll try to remember everything I got (I ordered their smaller box): 2 honey mangoes, several oranges and apples, a few onions, green beans, 3 nice zucchini, a nice head of romaine, and a bunch of collard greens, a bag of fingerling potatoes, a couple turnips and beets, and a persian cucumber. I think that was it. I have devised a plan for the next 2 weeks until my next box to use the produce. The only thing I didn't like from the box is beets but DD wants roasted beet hummus so I will give that a shot. I may try some beet chips and/or a pink pickled turnip recipe from Cook's illustrated. Other things on the menu: Roasted tilapia from freezer with tomatoes and fingerling potatoes (Food Network recipe), a seasonal vegetable soup with the collards and whatever veggies I have left lingering after a week from Cookie and kate blog. I'm going to add beans and quinoa to make the soup a heartier meal time soup; roasting some of the zucchini to top Saturday night homemade pizza this weekend. That's the latest plan but subject to change!!!!! All the produce looked decent too....not like seconds or if there were imperfections....very minor. I used some of the lettuce for salad tonight and had an apple (very good) last night. I think it might have been a yellow russet apple....crisp and sweet/tangy. Stay safe.

Karen

I've baked 2 loaves of bread so far. DH is finally getting his fill, LOL.
Night before last, I made tuna steaks with spinach and potatoes.
Last night I made vegetarian nachos.
Tonight I am making a one pan dish in the oven: basmati rice, layered with broccoli and topped with chicken thighs. I marinated the thighs using mostly the CLBB asian chicken thigh recipe and added a whopping TBS of thai curry paste. That should be HOT! I'm sure there will be leftovers for tomorrow.
Then I will try to make tofu kung pao (using ATKs recipe, but they used chicken).

Maybe a frozen pizza will get thrown in there somewhere this weekend.

applecrisp1 , I posted my granola recipe with notes on how to use jam as the sweetener.

I made pizza last night. Some topping inspiration from the pantry was a jar of roasted piquillo pepper, hot banana peppers, and capers. Roasted red onion is my favorite pizza topping and I'm glad I have a good supply of onions.

It is nice out here and we have a partially full propane tank for the grill so burgers are on the menu for tonight. I'm going to make these burger buns: www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe

I have a loaf of sourdough bread in the oven. Will also make yogurt today or tomorrow.

I did order sesame oil and fish sauce from Amazon. Yay, both are in stock!

I spent some time inventorying and organizing my pantry. I'm guilty of not checking if I have something on hand before I shop. Perhaps an upside of the quarantine will be working on breaking that habit. I have 6 bottles of rice vinegar! Granted I use a lot of it, but I don't need to stock 6 bottles.

I made some Green Tomato Potato Curry, recipe saved from CLBB, and mixed up my own version of Garam Masala (green tomatoes frozen from last years tomato plants), chicken stir fry, ravioli with vegetables and a garlic olive oil topping...who knows what I’ll decide on today...

Applecrisp-those burritos look good. Copying them for a later date. I like Molly's recipes.

I recently unpacked my binders of recipes, a lot from the old CLBB, and have been going through them for meal ideas..

I bought a package of frozen cauliflower gnocchi from TJ's in January, and when I came across this recipe I remembered that I had them.

Potato Gnocchi with Spinach and Yellow Squash
www.myrecipes.com/recipe/potato-gnocchi-with-spinach-yellow-squash#add-your-reviews

I had a zucchini which needed to be used, but only a few ounces of spinach, so I made some substitutions and it was quite good. I kept the recipe as written (4 servings) for the 2 of us, using the 2.5 serving pouch of gnocchi. Gave me lots of veggies and sauce (DH had throat cancer a couple of years ago and the radiation zapped a lot of his salivary glands, so he needs very moist, "saucy", meals).

Alterations: used a zucchini instead of yellow squash, added chopped roasted red peppers and sliced onion, used only 5 ounces of spinach, decreased the smoked gouda a bit, added smoked paprika and crushed red pepper flakes. And used 2% milk.

Definitely worth buying those cauliflower gnocchi again, when we can go to the stores... 😑

Patti -- How did those KA burger buns turn out?