Cooking in the Time of Corona

Cooking may become a major challenge now that we are living as a society with the Corona Virus lurking just about everywhere. Some of use are stuck in, on either self, or mandatory quarantine. Others have lost their income, making it paramount to stretch every dollar and make the most of what is already on hand for at least as long as unemployment lasts. Even if you don’t fall into either of these categories, if you are concerned or conscientious about going the grocery store, it’s definitely become more of a planned event. What time should I go to avoid crowds? Will I be able to get everything on my list? What are my priority items? This makes what used to be one of my favorite chores quite a bit more stressful. I mean, I used to peruse the aisles like a kid in the candy store; look at all this food and the yummy dishes I can make and create! Now, my mindset is more, what will last the longest, be the most nutritious and most cost effective. I made my list and did a major shop this past week, hoping that I was protected by the gloves and mask I wore in the grocery store, using Clorox wipes to wipe down the cart, as well as the key pad and check out area. Upon my arrival home I carefully unpacked each item, soaked what I could in hot soapy water, removed the outer packaging from what I could and Clorox wiped the rest.

The next day I stood looking at my pantry and peeking into my freezer to see how I would make the most of my supplies with the hope of not eating pasta every night and making what I had on hand last for a month – just in case.

Being that I am a fairly obsessive planner and organizer, (it IS my career after all!), I came up with a plan (of course) of 28 dinners that would not totally bore our taste buds over the next month, and utilize what is on hand for as long as I can.

I assigned a different category for each night of the week, and then assigned four recipes for each category. I’ll be posting many of these in the coming weeks, but some, need no recipe, maybe just a bit of technic, strategy or suggestions.

I’ve listed these menu ideas below, in order of using ingredients from using the fresh produce in week one, frozen items in week two, canned items in week three and whatever might be left in week four. I’ve also listed the main ingredients, so you can begin to organize and see what you have in your own pantry and what you might want to add to your next expedition to the grocery store. My recipes are all designed to serve four people, but you can halve or double as needed.

So here is the general outline for a month of pantry and freezer cooking. You may not be as stocked up as me, but I hope this gives you some ideas. I will be posting the recipes in the coming days and weeks, but if you would like a particular one right away please feel free to reach out on instagram or email (jillwaldmanlifestyle or steamboatevents@hotmail.com). As a bonus, I’ve also listed some easy desserts, because my family members all definitely have a sweet tooth! Here’s basically what we’ve been eating for the other two meals each day. Breakfast in our house this week has been cereal and milk, oatmeal, scrambled eggs and pancakes (on Sunday). Lunches can be egg or tuna salad sandwiches, green salads or my famous “platters.” (see below for more on platters.)

So here you go – a month of meal ideas that come from your pantry and freezer. Please reach out if you need anything – I’d really LOVE to hear from you!

Take Care and Be Well!

xo

Jill

Monday – Vegetarian

Grilled Cheese and Tomato Soup – Brioche or other good quality bread, butter, slices of cheese, carton of Tomato Soup. (I usually buy Imagine or Pacific Brand.)

Veggie Burgers – I like the Original Garden Burger brand which come frozen in a package of 4 burgers

Soy Glazed Mushrooms with Brown Rice – Mushrooms, soy, tamari sauce or coconut aminos, brown rice. Bonus if you have fresh ginger on hand.

Broccoli Quiche – Frozen pie crust, eggs, milk, shredded cheese, bag of frozen broccoli

Tuesday – Grains

Thai Quinoa Salad – leftover chicken, red pepper, peanut butter, quinoa,

White Bean and Corn Cobbler

Jeweled rice salad – rice, frozen peas and carrots

Farro Salad – any fresh or frozen veggies you may have on hand

Wednesday – Pasta

Pasta a la Caroline – spaghetti with marina sauce topped with grated parmesan, a dollop of sour cream and chopped parsley

Veggie Lasagna – jar of sauce, peppers, zucchini, ricotta cheese, mozzarella cheese, no bake lasagna noodles

Baked Ziti – Ziti or Penne pasta, jar of marinara or other pasta sauce, riccota cheese, mozzerella cheese, frozen brocholi or other frozen veggies

Pasta with Pesto – walnuts, garlic, fettuccini, and either basil or cilantro, (if you don’t think you’ll be able to get this fresh, then start growing some now on your windowsill or in your garden)

Thursday – Beans

Black Bean Tacos

Roasted Carrots with Chickpeas

Split Pea Soup and homemade bread

White Beans and Pasta (a family favorite) – Can of white beans (navy or cannelloni), tube or short pasta, white wine, chicken stock

Friday – Chicken

Chicken and Matzoh Ball Soup

Apricot Baked Chicken – fresh or defrosted chicken breasts, jar of apricot jam, 1 can of tomato sauce, dry onion soup mix (like Knorrs or Lipton)

Chicken Cutlets – I have a bag of breaded frozen cutlets in my freezer

Chicken Picata – I’ll use frozen chicken breasts, white wine, capers, flour, pasta

Saturday – Fish

Fish and Chips – Gordons brand frozen fish fillets with roasted new potatoes

Shrimp and Vegetable Sushi – carrots, frozen shrimp, nori paper, wasabi powder, sushi rice

Asian Style Cod Packages with Edame

Salmon Cakes – Canned Salmon

Sunday – Turkey

Roasted Turkey with Cranberry Sauce, Gravy and roasted potatoes

Turkey Tetrazini

Turkey Burgers on Brioche Buns

I actually don’t think I have enough turkey on hand for a week 4 of turkey, so I will have to improvise – stay tuned!

Desserts

Chocolate Chip Cookies

Mud Brownies a.k.a. Chocolate in a Crisis

Banana Cream Pie

Banana Bread

Sugar Cookies

Ice Cream

PLATTERS

Ever since my kids were little, I’d make them “Platters.” I usually served these for lunch on a large plate, sometimes in front of the TV while they were watching a movie or favorite show. To this day, my teenagers love my platters. The good thing about them is that you can use whatever is on hand and it’s mostly about the presentation. My platters generally include cheese slices (or a nice brie cheese is lovely), crackers or small slices of a nice special bread from the bakery (or at least baguette slices), nuts, a piece of fruit like a sliced apple or pear, some rolled up deli turkey or chicken, olives, carrot sticks, cucumber slices or rings of red pepper and perhaps some dried fruit. It’s really fun to make these platters because I like to arrange all the food so it looks inviting and pretty! Everything is “finger food” so no plates or forks needed. Just serve with napkins! We share these platters, which I think is fun, but if you have cootie concerns with the Corona Virus in your home, then you can make each person their own platter! Enjoy!