Keeping a running list here of recipes I’ve been making in isolation and how I’m thinking about the ingredients I have on hand!
Sweets:
I have a limited amount of butter, no milk, and 1 dozen eggs so I’ve been thinking a lot about which baked goods to put all my eggs in (LITERALLY). Here are my choices to date.
I made these Tahini Billionaire Bars from Bon Appetit last night. If you don’t have tahini you could swap in a different nut butter in its place. Honestly, the crust alone is worth it. I cut them up into smaller squares and wrapped them in packets of four for my freezer (parchment paper, then tin foil). TBD on how my freezer approach goes but a whole batch is too much for one person.
Saved my 2 egg whites leftover from this recipe. Will likely use as a binder for granola later this week.
Working on typing up my Nanny’s Banana Bread recipe, will post here later this week! I sliced up the bread and froze the slices individually so that I can heat it up in the oven whenever I want a toasty banana bread treat! Top with butter and flaky sea salt
Lunches:
Tuna melts have been getting me through. I recommend going beyond mayo and cheese and try different flavours: lots of lemon juice, capers, diced crunchy vegetables (red pepper, snap peas, carrots), pickles, grainy mustard, dijon mustard, sun-dried tomato - the world is your oyster/tuna!
I haven’t embarked on this yet but before isolation, I did buy 4 sweet potatoes in anticipation this day would come. Once I work through my fresh produce I think I’ll start making loaded sweet potatoes for lunches. One of my fav inspos is The First Mess Sweet Potato Fries with Miso Gravy - sometimes I do this as a topped sweet potato rather than fries.
Other things I’ve been thinking about with my sweet potatoes: pierogis and gnocchi. TBD if I act on any of these thoughts.
Snacks:
I’ve been making Molly Yeh’s Scallion Pancakes ever since her cookbook came out a few years ago. I saw that Bon Appetit posted a recipe this week but their dough requires a 1 hour rest, whereas Molly’s only requires 20 mins. If you don’t have sesame oil you can always use a neutral oil like vegetable or canola. I do hoisin and sriracha as a dipping sauce.
ORANGES - I am very grateful for Fresh City Farms, who is keeping me out of the grocery stores and safe in my apartment. It is a beautiful thing that it is citrus season right now. Check with your local farmer’s markets and CSA baskets - many are still delivering.
Dinners:
Not much to add here because I had a Goodfood Delivery this week to work through. BUT here are recipes I have planned out for next week:
THE STEW: this is my favourite pantry meal any time of the year and quarantine is no exception. It’s so simple, so flavourful, and so easy.
Side note: I predict as I update this list it will become 50% Alison Roman recipes.
I have some broccoli and leeks (and weirdly a container of heavy cream) in my fridge that need to be used up, so I’m thinking about making this Alison Roman Spicy Baked Pasta next week.
Side note: AR count to 2.
I also have a cabbage that I’ve been using a FaceTime phone prop this last week. Might make these Stuffed Cabbage Leaves to use that up. But also thinking of holding onto my cabbage since it lasts for a long time. I’ll report back.
I haven’t had to tap into my freezer or lentil/bean reserves much yet, but I have many thoughts to share when I do! Stay safe and stay healthy - xoxo Kaleigh