Food and Recipes while under Coronavirus quarantine #2

[BetteDavisEyes]

"Polar Vortex" is coming...I shopped yesterday. I gotta tell you guys, I am getting so over cooking and eating at home all of the time.

Did you hear DH and I having this conversation yesterday? We are tired of cooking all the time but aren't really all that anxious to go out to eat just yet even though Michigan restaurants can offer indoor dining with restrictions. DH got a $200 gift card as part of his retirement gift, but we are hesitant to use it. We'll probably make a reservation for mid-February (not Valentine's Day). We still do takeout once a week (P.F. Chang's last night) and are trying to cook only every other night and eat leftovers in between. Planning meals and cooking are getting old. So tired of this!

 

[mickey2942]

Did you hear DH and I having this conversation yesterday? We are tired of cooking all the time but aren't really all that anxious to go out to eat just yet even though Michigan restaurants can offer indoor dining with restrictions. DH got a $200 gift card as part of his retirement gift, but we are hesitant to use it. We'll probably make a reservation for mid-February (not Valentine's Day). We still do takeout once a week (P.F. Chang's last night) and are trying to cook only every other night and eat leftovers in between. Planning meals and cooking are getting old. So tired of this!

I actually think that we are eating less. I haven't really lost much weight though.

 

[IceIce9]

DH and I have a NYT subscription, so don't hesitate to ask if you need a recipe (or anything else) from the site.

I would love to have this recipe, if you would post for me:


David Malosh for The New York Times. Food Stylist: Simon Andrews.
SATURDAY, FEBRUARY 6, 2021
This Sugar Cookie Bar Is Worth the Hype
This week, nothing caught our readers’ attention quite like these delightful sugar cookie bars (above), with their blush tops and cheery sprinkles. They’re sure to brighten even the dreariest day.

 

[anneg]

I would love to have this recipe, if you would post for me:


David Malosh for The New York Times. Food Stylist: Simon Andrews.
SATURDAY, FEBRUARY 6, 2021
This Sugar Cookie Bar Is Worth the Hype
This week, nothing caught our readers’ attention quite like these delightful sugar cookie bars (above), with their blush tops and cheery sprinkles. They’re sure to brighten even the dreariest day.

Here you go!

INGREDIENTS
FOR THE BARS:

• 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
• 2 ¾ cups/350 grams all-purpose flour
• ½ teaspoon fine sea salt
• 1 (8-ounce/225-gram) package cream cheese, at room temperature
• 1 ½ cups/300 grams granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE FROSTING:

• 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 tablespoon milk or heavy cream, plus more as needed
• 1 teaspoon fresh lemon juice, plus more as needed
• 1 teaspoon vanilla extract, plus more as needed
• ¼ teaspoon fine sea salt
• A drop or two of gel food coloring (optional)
• Assorted sprinkles, for decorating (optional)

Ingredient Substitution Guide

PREPARATION

1. Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
2. Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
3. Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
4. Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
5. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

I hope you will make enough to share with us!

 

[BetteDavisEyes]

I actually think that we are eating less. I haven't really lost much weight though.

I think many of us are much more sedentary than usual, and now it's too cold for outdoor exercise. DH continues to swim three or four times a week, but I won't go anywhere near a gym.

 

[PayrollNerd]

Here you go!

INGREDIENTS
FOR THE BARS:

• 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
• 2 ¾ cups/350 grams all-purpose flour
• ½ teaspoon fine sea salt
• 1 (8-ounce/225-gram) package cream cheese, at room temperature
• 1 ½ cups/300 grams granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE FROSTING:

• 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 tablespoon milk or heavy cream, plus more as needed
• 1 teaspoon fresh lemon juice, plus more as needed
• 1 teaspoon vanilla extract, plus more as needed
• ¼ teaspoon fine sea salt
• A drop or two of gel food coloring (optional)
• Assorted sprinkles, for decorating (optional)

Ingredient Substitution Guide

PREPARATION

1. Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
2. Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
3. Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
4. Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
5. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

I hope you will make enough to share with us!

Well, that looks sinful! and yummy! LOL!

 

[mickey2942]

I think many of us are much more sedentary than usual, and now it's too cold for outdoor exercise. DH continues to swim three or four times a week, but I won't go anywhere near a gym.

Isn't that the truth. I used to go to yoga class a couple of times a week, and really loved it. At home, there are just too many distractions.

 

[IceIce9]

Here you go!

INGREDIENTS
FOR THE BARS:

• 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing the pan
• 2 ¾ cups/350 grams all-purpose flour
• ½ teaspoon fine sea salt
• 1 (8-ounce/225-gram) package cream cheese, at room temperature
• 1 ½ cups/300 grams granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE FROSTING:

• 6 tablespoons/85 grams unsalted butter (3/4 stick), at room temperature
• 2 cups/245 grams confectioners’ sugar
• 1 tablespoon milk or heavy cream, plus more as needed
• 1 teaspoon fresh lemon juice, plus more as needed
• 1 teaspoon vanilla extract, plus more as needed
• ¼ teaspoon fine sea salt
• A drop or two of gel food coloring (optional)
• Assorted sprinkles, for decorating (optional)

Ingredient Substitution Guide

PREPARATION

1. Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
2. Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
3. Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
4. Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners’ sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners’ sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
5. Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

I hope you will make enough to share with us!

Thank you! Looks delicious!

I would love it if all of us from this thread could get together for a meal!

 

[BetteDavisEyes]

I'm guessing that most of us won't be attending or hosting Super Bowl parties tomorrow, but are you planning any special menu for game day? DH and I are having Nino's Seven-Layer (Mexican) dip with tortilla chips and Naan pizzas with grape tomatoes, marinated artichokes, black olives, fresh mozzarella, and prosciutto. No dessert on the menu yet, but if we want something sweet, DH can always run out to Kroger for their Private Selection ice cream or cheesecake

 

[anneg]

Sounds great! We will probably just get pizza.
ETA. And I will make a salad

 

[PayrollNerd]

I do not have cable or even a TV. But I have internet and hopefully, I can find the Puppy Bowl online. That’s all I ever care about anyway. I’m in SWFL and as you can imagine, the stores are crazy full, based on the parking lots I drove by today.

No doubt we’ll be doing a Covid Countdown to an explosion of cases in a week or so. I get my 2nd vaccine dose Thursday when I go for my next treatment in Tampa. I hope nobody breathes on me!!

Maybe I’ll make a pot of spaghetti to eat on this week.

 

[IceIce9]

A pot of vegetarian chili and cornbread casserole.

 

[JrzyGirl70]

I'm making a white bean and ham soup today in the crockpot. I need to start using things that I have been putting in freezer so using up the ham leftover from Christmas (so glad I left it on the bone). We are getting more snow here in NJ today, so this will be nice later today after shoveling out again.

 

[weepingangel]

A pot of vegetarian chili and cornbread casserole.

Ugh I’ve been craving chili for months now lol. I’ll have to subtly hint to the house chef

 

[HongKongPhooey]

I'm making a white bean and ham soup today in the crockpot. I need to start using things that I have been putting in freezer so using up the ham leftover from Christmas (so glad I left it on the bone). We are getting more snow here in NJ today, so this will be nice later today after shoveling out again.

Also slowly working through our freezer supplies here. I'm going to roast chicken breasts later with potatoes, carrots, onions and some garlic cloves.

I am using some of my covid cupboard supplies now too. Not because things are running out, but because with vaccines rolling out here hopefully this may be our final lockdown and things havent run short. Anyway, just made a coffee sponge cake to have with a cup of tea shortly (2.30pm here).

We have snow forecast too, take care there JrzyGirl

 

[JrzyGirl70]

Also slowly working through our freezer supplies here. I'm going to roast chicken breasts later with potatoes, carrots, onions and some garlic cloves.

I am using some of my covid cupboard supplies now too. Not because things are running out, but because with vaccines rolling out here hopefully this may be our final lockdown and things havent run short. Anyway, just made a coffee sponge cake to have with a cup of tea shortly (2.30pm here).

We have snow forecast too, take care there JrzyGirl

Thanks so much. With the snow last week, we got 29" and the additional 4-8 expected today, I'm over it. Sponge cake and tea sounds yummy right now.

 

[PayrollNerd]

I'm making a white bean and ham soup today in the crockpot. I need to start using things that I have been putting in freezer so using up the ham leftover from Christmas (so glad I left it on the bone). We are getting more snow here in NJ today, so this will be nice later today after shoveling out again.

Now that right there is some seriously good comfort food. Add some cornbread and it's a meal! I used to soak my beans overnight, drain them in the morning then load it all in the crock pot. The house always smelled so good when we came home that evening.

 

[JrzyGirl70]

Now that right there is some seriously good comfort food. Add some cornbread and it's a meal! I used to soak my beans overnight, drain them in the morning then load it all in the crock pot. The house always smelled so good when we came home that evening.

Thanks @PayrollNerd - I soaked them overnight, the recipe didn't call for it, but some of the comments said that the beans weren't done enough after several hours and recommend the soaking method. Hopefully it turns out ok. I also cheated and bought store bought cornbread LOL! Great Minds!

 

[PayrollNerd]

Thanks @PayrollNerd - I soaked them overnight, the recipe didn't call for it, but some of the comments said that the beans weren't done enough after several hours and recommend the soaking method. Hopefully it turns out ok. I also cheated and bought store bought cornbread LOL! Great Minds!

Yes, soak them overnight, drain them as that gets rid of the excess starch. Then put the ham bone in the crock pot and pour the beans over top. Add water to cover at least 1/2" over the bone. I add onion, garlic and peppercorns. If I'm home, I'll start the crock pot on high for an hour, then turn it on low for 8 hours. I love my crock pot liners too so the clean up is super easy!

 

[JrzyGirl70]

Yes, soak them overnight, drain them as that gets rid of the excess starch. Then put the ham bone in the crock pot and pour the beans over top. Add water to cover at least 1/2" over the bone. I add onion, garlic and peppercorns. If I'm home, I'll start the crock pot on high for an hour, then turn it on low for 8 hours. I love my crock pot liners too so the clean up is super easy!

Thank you!!