Hal’s Sourdough Lemon Pancakes Are Yummy at Home! Breakfast, Lunch or Dinner

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.

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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.

Yummy at Home: Farfalle with Chicken Apple Sausages and Veggies

 

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.

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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!

Yummy at Home, Recipe 7: Spaghetti and Meat Sauce (Hal’s Special Sauce)

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.

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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.

YAT, R.5: Eggs and Greens

Hope that you’re able to get some exercise at home, friends. When I wake up feeling sad or depressed, both inevitable in the midst of this pandemic, I try to do ten burpees. If you feel ridiculous, fall down or laugh at yourself, you’ve done it right! People are getting sick, but we still deserve to thrive and be healthy. Give yourself permission to shed whatever you can.

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That brings us to our next yummy-at-home recipe. This one’s Hal’s, the egg master at our house. It’s quick and easy and super delicious for breakfast, lunch or dinner. Cook and prep time about 15-20 minutes. Add one or two eggs per adult. Substitute egg-whites for a low-cholesterol alternative or scrabbled tofu for a vegan option.

Saute garlic with thinly sliced poblano, red or yellow peppers for 3-5 minutes. Wash and strip your greens. We used dinosaur kale but collards or curly kale will also be fine. Add to peppers and garlic and cook until tender about 3 minutes. Start the toast.

Take your eggs or egg substitute and add Colby or cheddar cheese. We also added hot-smoked salmon to the eggs. Warm the pan and add your scrambled egg mix to the protein. Stir constantly until eggs are firm and cheese melts. Serve hot with all your favorite fixings.

Yummy at Home (YAT), Clam Chowder Soup-Up, R.4

Staying at home seems to be working against the virulent Coronavirus, so we need to keep up the good work. I’m still making magic in the kitchen, sharing my favorites with all my friends. If you want to share a recipe, send it through Karma Compass submissions. This recipe is for my friends with a stocked pantry of canned items. By personalizing these items, you add love and stretch the provisions so you don’t have to go out too much. The best way to make art of this meal is to think of the canned soup as your soup base, and simply augment it with fresh or frozen goodies.

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I started with two cans of Progesso Clam Chowder as a base; add additional cans of soup, stock or water (for a lighter soup use one cup) for extra people. Add salad shrimp or diced prawns or one can of salmon or crab meat. Drop in red-chili flakes, garlic powder and black pepper. Simmer in a pan on low heat. (Do not scald the soup!)

Chop one head of broccoli into small pieces and florets and season to taste. Place into a separate pan for steaming. Steam covered broccoli on high for 3 minutes. You can also add any on the following fresh, frozen or canned ingredients: peas, carrots, potatoes, corn and/or green beans. Cook potatoes until tender. Add cooked vegetable to the soup, or canned items directly. Stir frequently on low heat until it’s hot.

Serve with warm bread or rolls and a green salad. It’s totally yummy and only takes about 15-20 minutes to make it yummy at home.

Be safe, my friends.

 

Yummy at Home, Recipe 3: Wasabi-Ginger Fish with Mashed Potatoes

Another day of battling the shared grief we all feel over the loss of our regular lives and routines. Even though this is the most important event of several generations since our last World War, the newest Coronavirus manifestation as COVID19 is testing us all. Yet, I’m committed to making this time magical for my family as we navigate these unknown paths. Please feel free to share your recipes or ask for more details. We’re in this together!

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Bring two potatoes per person to a boil in lightly salted water for 20-35 minutes. (You can also use boxed mashed potatoes!) Leave the skins on and/or substitute sweet potatoes or yams for all or some of the mashed and for diabetic-friendly alternative. When you can stick a fork in easily, they’re ready for a mash! Mash them using a little salt and pepper, water/sour cream/butter or vegan spread.

While the potatoes cook, prepare your veggies. We used sliced asparagus, but you can also use, broccoli, green beans or canned veggies. Set aside.

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Peel and slice a nub of ginger and garlic clove. Throw those in a skillet with sesame oil. heat the ginger and garlic with hot-pepper flakes and black pepper. Add the fish or chicken or tofu with a teaspoon of wasabi paste and cover on high for 3 minutes. Stir or flip the fish and add veggies to the pan. Pour about 1 tablespoon of soy sauce for each portion of protein. Cover for 3 minutes, then stir until the desired tenderness. (Give extra time for chicken to cook thoroughly!)

Plate the mashed potatoes and top with fish and veggies and sauce. Serve family style!