Seriously good, and crazy inventive, you make your own starter on top of your fridge with flour and water. You let the yeast find you. After a week of feeding the beast, you’re ready to make pancakes.
Hal added two eggs, lemon zest, baking soda and baking powder and almond milk to the sourdough. we grabbed all the fresh fruit we could find. Nothing makes me happy like Hal’s pancakes for dinner.
Pair your pancakes with syrup, lemon curd, yogurt or whipped cream. Whatever you decide, it will be yummy at your home. Stay safe. There’s still no cure for Covid19.
We still need to stay home as much as possible. We do not yet have a cure for COVID-19. Cooking gets my mind off all the many things that make me sad and mad as we witness our own pandemic. You’re invited to try this staple recipe from our table.
This dish takes 30-40 minutes total time to prepare. Boil and salt water and follow cooking instructions for Farfalle or whatever pasta you have in the pantry. Slice precooked chicken apple sausages or other flavor. (For fresh, raw sausage, add about 20 more minutes cooking time.) For vegan pasta, skip the sausage. Heat the sausage in olive with onions, garlic, basil and herbs on high. Add sliced fresh veggies or add frozen/canned veggies, including but limited to green beans, peas, asparagus, broccoli and or carrots. Just make it pretty! Once the veggies are tender, add balsamic vinegar, red-pepper flakes, sun-dried or fresh tomatoes. Drain pasta and put in a large serving bowl. Add a little salt and pepper along with sausage, vegetables and pot liquor on top of the pasta. Sprinkle with cheese, and serve hot!
Okay, people, get out your frozen pizzas! We got our frozen pizza from from Trader Joe’s, and added garlic, shaved cheese, oregano and cherry tomatoes before putting it in the oven. Yummy!
For salad, we had mixed baby greens with carrots, peppers, walnuts, red peppers, apples, tangerines and olives. The trick with salad is to make sure it’s as colorful as possible so that it starts to satisfy your hunger as soon as you see it. Add fruit, nuts, and leftover noodles for texture and depth. Keep it simple and fresh!
If you haven’t tried one of these Yummy at Home recipes yet, it’s not too late. We’ll be here for a while. In truth, many of us will not return to our “normal lives” for a very long time, even after COVID-19 is done with us. It’s an opportunity to make changes or start a new habit, like cooking! All of my recipes take about an hour or less and can be modified any which way from Tuesday. Try it while you’re at home.
My Arroz con Pollo is made with marinated cubed chicken breast. You may use boned chicken which will need more time to cook and will even more tender than mine. No matter what I make, I always start with side vegetables to go with any food I serve. Broccoli is my favorite for obvious reasons! (Tee Hee) But whatever is fresh will do!
Start with your spices: salt, pepper, garlic, onion (which I didn’t use), oregano, basil, cilantro and bay leaf. Get the oil nice and hot in a large pot where you will brown the chicken (2-4oz. per person). Once the meat is brown on all sides, about 5 minutes, keep the heat up and add rice (2 cups for 2 people add one cup for each additional adult). Add orzo for a pilaf style, which I didn’t have so I put in stars, of course. Stir that around a bit, and add water as you would for cooking the rice. Add a tablespoon of tomato paste. Bring it to a boil, cover it and turn it down to simmer for 2-40 minutes. Add turmeric powder or annatto for yellow rice with anti-inflammatory properties. You may also add peas, corn, olives and some sliced tomato.
Serve hot with wedges of ripe avocado or maduros. Enjoy!
This recipe is quick and easy, plus will warm the house up a bit. Cut yams and place on an oiled cookie sheet with garlic, salt and pepper. Oven roast yams at 350 degrees for 30 minutes. Scrabble eggs with your favorite fixings. We used Colby cheese. Serve hot on a bed of salad greens or spinach. Enjoy!
I never see my husband happier than when he’s eating a bowl of delicious pasta. Fortunately, his sauce is totally off the rails. I don’t even know his recipe, but here’s what I know:
Start with two can of tomatoes. Saute onions with a bay leaf in olive oil until clear. Add minced garlic, tomatoes, basil, marjoram, oregano, chili flakes, salt and pepper. Cook on low heat until it bubbles. So far, your sauce is vegan.
In a separate pan, cook your meat. We used lamb, but beef, turkey or chicken will also work. Brown the meat with a bit of onion, salt and pepper. Add the cooked meat to your sauce. The sauce is best the next day, so if you can wait, you’ll get a reward.
Cook your favorite pasta; I like long pasta like spaghetti or fettuccine with meat sauce, but whatever you have in the cupboard will do. Serve with grated cheese and a salad or veggies. We used curly kale cooked in garlic with a slice of lemon.
Try it at home! Let me know how it turns out. We need to continue to stay home. People are dying. See for yourself: https://ncov2019.live/data.