Wednesday, March 25, 2020

What I've Been Cooking - Quarantine Edition

Every week I try to make two home cooked meals in addition to our weekly steak night (which we cook together every Friday or Saturday night). What I make usually consists of recipes I come across online, or ones I find in cookbooks. I also like being able to make versions of some of our favorite Mexican, Chinese and other favorite dishes with far less sodium, and half the calories. 

I always try to spruce up recipes and put my own spin on them - even if that's simply adding additional spices, or subbing one ingredient for another. Once my creations are complete, I share shamefully un-Instagram worthy food photos on my stories (be sure to follow me). I figured since we're all hunkered down for who knows how long, it was about time I shared them on the blog. Here is a look at what I've been cooking while under quarantine.  

Note: Since a lot of grocery stores are empty or have limited stock, I tried to focus on recipes that consisted of items that many of us have in our pantry, freezer or fridge. 

Chicken & Broccoli Stir-Fry
When purchasing the chicken for this, I always ask the men at the meat counter if they can cut 1lb of chicken breast into cubes, That way I can avoid the hassle, and don't have to deal with raw chicken at home. 9 out of 10 times they are more than happy to do it for you. 

I sub cornstarch for arrowroot flour
I add scallions - they really make the flavor pop, and add extra freshness 

Slow Cooker Santa Fe Chicken 
This has been our go-to recently. It makes just about 3-4 meals for us, and can be used so many different ways. We have made salads, tacos, and quesadillas with it. It also freezes well. 

I sub the chicken broth for a half jar of our favorite salsa. I also use canned corn instead of frozen, but I think either would work. 
I add two fresh bell peppers (diced), as well as a jalapeno (minced, with ribs and seeds). I also double the amount of cilantro and use a spoon full of tomato paste to make it a little ticker.

Date Night Rigatoni with Sausage & Kale
We always use fennel over celery, and I think it makes a huge difference. We like to serve this with burata and prosciutto on a bed of arugula with toasted bread. 

I sub the sausage for chicken sausage, but have made it with pork, as well. Both are equally as good. 

Build Your Own Pizza
This one doesn't really have or require a recipe. We simply purchase whatever plain pizza crust is available in the frozen section, and top it with our favorite marinara sauce, cheese, and whatever we have in the fridge. 

For this pizza I used Rao's Homemade Marinara Sauce, Kraft 5 Cheese Italian Blend, and then added onion, jalapeno, arugula, bell peppers and some pesto on top.  

Buffalo Cauliflower Tacos with Avocado Crema
These are packed with flavor, and are a great vegetarian recipe. 

I omit the flower and milk completely. I find it unnecessary, and actually like the cauliflower better if I simply throw it in the hot sauce just by itself. It also cooks up more crispy, which I like, and cuts the cooking time down a bit. 

I sub sour cream for greek yogurt. 

I hope you all enjoyed seeing a glimpse at what's cooking in my kitchen! Please let me know if you'd like to see more posts like this, and if you cook any of these meals! 

No comments:

Post a Comment


design + development by kiki and co. creative