Food and Recipes while under Coronavirus quarantine #3

[mickey2942]

January, I am doing a challenge, eating out of pantry, fridge, freezer for this month. My "cheat" is that my husband can buy whatever he wants, but I am not shopping this month, or going out to eat. We have plenty of fruit and veggies in the fridge, freezer.

So, there may be some strange meals...

 

[IceIce9]

V-8 or tomato juice are also tasty and satisfying when heated.

I heat up tomato juice and stir in a little Tabasco.

 

[PayrollNerd]

Chili for a chilly day! I like it topped with grated cheddar and sour cream.

 

[anneg]

Chili for a chilly day! I like it topped with grated cheddar and sour cream.

DH would love your chili! I would too, but only if it's not spicy.

 

[PayrollNerd]

DH would love your chili! I would too, but only if it's not spicy.

Mine is never, ever spicy. I use the McCormick Low Sodium Mild chili mix. I cook 1 lb of meat (beef or turkey) and only use about 3/4 of the packet. The meat cooks down so it’s never a full pound anyway.

 

[anneg]

Mine is never, ever spicy. I use the McCormick Low Sodium Mild chili mix. I cook 1 lb of meat (beef or turkey) and only use about 3/4 of the packet. The meat cooks down so it’s never a full pound anyway.

I'll have to look for that chili mix, thanks!

 

[MimosaMornings]

Mine is never, ever spicy. I use the McCormick Low Sodium Mild chili mix. I cook 1 lb of meat (beef or turkey) and only use about 3/4 of the packet. The meat cooks down so it’s never a full pound anyway.

I use that one too! Or Chili-O.

 

[Laughing]

I baked egg nog cupcakes and made frosting from egg nog as well.

I'd offer to share, but, um, too late....

 

[MimosaMornings]

I baked egg nog cupcakes and made frosting from egg nog as well.

I'd offer to share, but, um, too late....

I’m not a big fan of egg nog but maybe in cupcakes!

 

[Laughing]

I’m not a big fan of egg nog but maybe in cupcakes!

Oh, yeah, you betcha!

Contest-Winning Eggnog Cake

Growing up, that frosting was called "Gravy Frosting" because you start with flour & milk. Sometimes called White Icing, when made with vegetable shortening it is really, really white and can be colored easily. Also known as 'ermine frosting,' this is the Depression-era frosting for Red Velvet Cake.

Yeah, I'm a foodie.

 

[anneg]

I baked egg nog cupcakes and made frosting from egg nog as well.

I'd offer to share, but, um, too late....

Sounds yummy!

 

[PayrollNerd]

This potato soup is amazing. It is vegan but you can easily use whatever ingredients you like, milk..butter..in substitution.
Classic Vegan Potato Soup

This is kinda what I do except instead adding of the flour and veg broth, I use Imagine Organic Creamy Potato Leek Soup. It comes in a carton, 32 oz. I like it as a base. Then I add cubed potatoes simmering until they’re tender. Once it’s done I add a little grated cheddar cheese. That thickens it a little more and adds protein. It keeps it almost dairy free, since my oldest can’t tolerate a lot of dairy.

 

[anneg]

Now I want eggnog, but I'll bet it's not in stores anymore...

 

[BetteDavisEyes]

Mine is never, ever spicy. I use the McCormick Low Sodium Mild chili mix. I cook 1 lb of meat (beef or turkey) and only use about 3/4 of the packet. The meat cooks down so it’s never a full pound anyway.

I don't remember if it was this "food and recipe" discussion or the "grocery shopping" thread when we talked about Better Than Bouillion some months ago. I've tried almost all of them and have continually replaced the varieties that I use frequently. We did not care for the Chili version at all and finally used it up in a batch of chili a couple of weeks ago. It had a bitter taste and was much too spicy for our taste in chili. A couple tablespoons of chili powder, cumin, coriander, and instant coffee work just fine in my red chili.

I'm going to make beef stew today but will cook it in my large oval Dutch oven on top the stove instead of the slow cooker. DH is off to Nino's for some groceries after which he'll swim. By the time he gets home, it will be too late to prep and cook the stew in the slow cooker and have it ready for dinner. I'm also going to make dumplings that have always been my favorite part of beef or chicken stew

 

[BetteDavisEyes]

I baked egg nog cupcakes and made frosting from egg nog as well.

I'd offer to share, but, um, too late....

I haven't made these in a while, but they're delicious! Mrs. Fields Eggnog Cookies Recipe - (3.9/5) (keyingredient.com)

 

[PayrollNerd]

So I need to learn about artichokes. I’ve been watching videos on how to clean them. I also am reading how to make spinach artichoke dip. I have no idea how many fresh artichokes it takes to equal a can of them! Do I steam, boil or cook them first? Looks like a lot of work but since I’ve got no where to be…..

My produce pick up today was big. Lots of prep for the things I’ll use. Kiddo will be here Thursday to get the rest.

 

[BetteDavisEyes]

I love artichokes but cooked artichokes once and would never do it again. They are a pain to clean and not worth the effort. I boiled them in water with lemons. Much easier to open a can or use frozen artichokes if you can find them.

 

[SeattleStew]

Today is Mr. Stew's birthday and I feel well enough to make dinner. I've had some challenging days managing my fibromyalgia lately, but today felt better when I woke up this morning. So I headed to our local fancy grocery chain, Metropolitan Market, where they have a fresh fish and butcher counter. I purchased two of their fresh made crab cakes, which look about three inches tall, that I will saute on each side with a little butter and olive oil; and a precious eight ounces of Wagyu beef rib steak. It is just a precious circle of meat that I thought was a filet mignon cut at first, but I asked the butcher who explained it was just the very center of a thick rib steak. Very well marbled. Just bought one precious steak for us to share. I also bought Lemon Herb Aioli, the Stonewall Farms brand, pre-buttered and sliced garlic bread from the bakery, and butter lettuce and a tomato for a small salad.

It's so nice to have a grocery store where I can purchase restaurant-quality items, especially during these times. If I time it out right, I will only have to be standing at the stove for about 14 minutes, tops.

Oh, dessert is going to be Millionaires' Cheesecake. We bought it at Costco last week. It comes in little glass dishes for individual portions. It has chocolate cookie base/crust with cheesecake center and more chocolate and caramel drizzled on top. It's not great great, but very good for store bought dessert (yes we taste-tested it last night).

I haven't been around in awhile, but read so many great posts here, I wanted to chime in. Thank you for the food talk, everyone.

 

[Yesiamapirate]

Today is Mr. Stew's birthday and I feel well enough to make dinner. I've had some challenging days managing my fibromyalgia lately, but today felt better when I woke up this morning. So I headed to our local fancy grocery chain, Metropolitan Market, where they have a fresh fish and butcher counter. I purchased two of their fresh made crab cakes, which look about three inches tall, that I will saute on each side with a little butter and olive oil; and a precious eight ounces of Wagyu beef rib steak. It is just a precious circle of meat that I thought was a filet mignon cut at first, but I asked the butcher who explained it was just the very center of a thick rib steak. Very well marbled. Just bought one precious steak for us to share. I also bought Lemon Herb Aioli, the Stonewall Farms brand, pre-buttered and sliced garlic bread from the bakery, and butter lettuce and a tomato for a small salad.

It's so nice to have a grocery store where I can purchase restaurant-quality items, especially during these times. If I time it out right, I will only have to be standing at the stove for about 14 minutes, tops.

Oh, dessert is going to be Millionaires' Cheesecake. We bought it at Costco last week. It comes in little glass dishes for individual portions. It has chocolate cookie base/crust with cheesecake center and more chocolate and caramel drizzled on top. It's not great great, but very good for store bought dessert (yes we taste-tested it last night).

I haven't been around in awhile, but read so many great posts here, I wanted to chime in. Thank you for the food talk, everyone.

Thanks for sharing. Happy Birthday, Mr Stew!!

 

[acutename]

So I need to learn about artichokes. I’ve been watching videos on how to clean them. I also am reading how to make spinach artichoke dip. I have no idea how many fresh artichokes it takes to equal a can of them! Do I steam, boil or cook them first? Looks like a lot of work but since I’ve got no where to be…..

My produce pick up today was big. Lots of prep for the things I’ll use. Kiddo will be here Thursday to get the rest.

OK, I am the laziest person on the planet vis-a-vis cooking , but fresh artichokes taste delicious. Steam them, make a dipping sauce. Pull each leaf off and scrape the soft part near the base off into your mouth- after all the leaves are plucked off, there is a round tasty part above the stem- the actual middle is almost furry and is not edible (that is the "choke"). I would not remove all the edible bits and make a dip or some other recipe out of them, but YMMV. Artichokes are the "crabs" of the vegetable world- a lot of inedible stuff to get to the good part. As a child, for "dip" we just used some mayo and Parmesan... probably any salad dressing, butter, or something with cheese (or vegan cheese?) would work. They are tasty without the dip too. Lastly, they have a unique flavor such as pumpkin or cilantro and based on your taste buds, you may or may not like them.