Food and Recipes while under Coronavirus quarantine #5

[Tbone144]

No way would I have let a black widow loose. I was bitten by one. By far the most painful experience I’ve had. I was hospitalized. I’ve had 4 natural, unmedicated childbirths and it topped them all.

I have read that it is the worst, even worse than snake bites. (Dr Spencer Green, toxicologist wrote about it). They are all over down here and since they eat bugs I’m learning to be mindful of their potential hangouts. I was being careful of black widows when I stumbled across the rattlesnake so thankfully I used similar precautions about being bent over awkwardly or having my hands in dangerous positions.

 

[RusselSprout]

Roast beef, well, slow cooked beef, done in my new crockpot! Haha i typed crockpot and it autocorrected to crackpot! I chucked the new potatoes in with 4 hours to go. Just had to boil some veg and put the yorkies in the oven, voila!

 

[Tricia]

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[BetteDavisEyes]

There is far less lactose in hard cheeses.

For me, it's been trial and error to find cheeses that I can eat without digestive issues. Goat and sheep's milk varieties are quite pungent, but I can enjoy them without a problem even though I'm not crazy about the taste. Fortunately, I can tolerate small amounts of many varieties of cheese, so moderation is always key.

9 Cheeses You Can Eat If You're Lactose-Intolerant

Not all types of cheese are forbidden on a low-lactose diet: there are several types of cheeses that those sensitive to lactose can still enjoy in moderation.

www.realsimple.com

 

[killarney rose]

I adore Parmesan cheese. Thankfully it causes me no problems.

 

[PayrollNerd]

Veggie pickup today has some scary stuff for me. I covered the cantaloupe with a plastic bag so I didn’t come in contact with it. The bag of fruit I didn’t touch because there’s mangoes in there. Kiddo has “fruit duty” tonight!

My friend who always takes the mushrooms is in Chicago. But the other items are all good. I had bought zucchini and yellow squash for quiche. I’m going to put some asparagus in it too. That way it’s disguised so I’ll eat it.

6 boxes of tofu is a bit much. Kiddo says don’t freeze it until she has time to press it. No idea what she’s talking about but I put them in the fridge for her. The expire date is 6/23/23 so she has time to do whatever.

I need to check the salad kits for the GO75 code. If they have it, they’ve been recalled for Listeria.

 

[PayrollNerd]

The quiches came out great. I used zucchini, yellow squash, onion, spinach, & asparagus. I used the Colby Jack and Monterey Jack cheeses. I spread a little mustard on the crust. Then added cheese, veggies, cheese, veggies and poured eggs over the top I added garlic powder, white pepper and kosher salt when I sautéed the veggies in a little butter.

The tips of the asparagus looked icky so I cut them off. I chopped up the top portion in tiny pieces. I tossed the rest of the stalks. I baked them at 375 for 25 min.

After they were in the oven I looked up recipes. They seemed to all call for milk. Oh well. I don’t like soggy crust and we think they are tasty.

 

[RusselSprout]

Quiches look brilliant, and I like that you can chuck anything in them. I've never made one, but I'm thinking would be a lovely lunch. If I made a quiche, would it keep in the fridge OK, for say 3 - 4 days? That would actually be so handy to make it and then have my lunch all prepared for 4 days!

 

[neesaki]

No way would I have let a black widow loose. I was bitten by one. By far the most painful experience I’ve had. I was hospitalized. I’ve had 4 natural, unmedicated childbirths and it topped them all.

Oh no… those things creep out ! Thankfully I haven’t seen one in years.

 

[IceIce9]

Veggie pickup today has some scary stuff for me. I covered the cantaloupe with a plastic bag so I didn’t come in contact with it. The bag of fruit I didn’t touch because there’s mangoes in there. Kiddo has “fruit duty” tonight!

My friend who always takes the mushrooms is in Chicago. But the other items are all good. I had bought zucchini and yellow squash for quiche. I’m going to put some asparagus in it too. That way it’s disguised so I’ll eat it.

6 boxes of tofu is a bit much. Kiddo says don’t freeze it until she has time to press it. No idea what she’s talking about but I put them in the fridge for her. The expire date is 6/23/23 so she has time to do whatever.

I need to check the salad kits for the GO75 code. If they have it, they’ve been recalled for Listeria.

I have a tofu press, but you can also press a block of tofu between two plates. You just sandwich the tofu between two plates and then put something heavy on top, and leave it until the water is pressed out of the tofu.

 

[PayrollNerd]

I have a tofu press, but you can also press a block of tofu between two plates. You just sandwich the tofu between two plates and then put something heavy on top, and leave it until the water is pressed out of the tofu.

When kiddo made a tofu dish a few weeks ago I noticed she had it between two plates. So I guess that is necessary before cooking or freezing it. I think I’ve had it before but I can’t remember what it tastes like.

 

[PayrollNerd]

Quiches look brilliant, and I like that you can chuck anything in them. I've never made one, but I'm thinking would be a lovely lunch. If I made a quiche, would it keep in the fridge OK, for say 3 - 4 days? That would actually be so handy to make it and then have my lunch all prepared for 4 days!

They do for us. We had it for dinner last night and breakfast this morning. Kiddo packed some in containers to take to work each day.

I’ve made them with frozen pie crusts also. The frozen gluten free pie crust is small. I usually do 2 GF ones and a regular one for me. I like ham cubes in mine.

 

[RusselSprout]

@PayrollNerd I've been looking up recipes, I think I'll just go for a nice simple cheese and brocolli. I see alot of the recipes do add milk, but I think I'll leave that out, as you said don't want a soggy bottom! And in my mind, no milk, more flavour! Just one question re the pastry case....I've not used one before, do I need to blind bake it?

 

[PayrollNerd]

@PayrollNerd I've been looking up recipes, I think I'll just go for a nice simple cheese and brocolli. I see alot of the recipes do add milk, but I think I'll leave that out, as you said don't want a soggy bottom! And in my mind, no milk, more flavour! Just one question re the pastry case....I've not used one before, do I need to blind bake it?

I think you mean prebake the crust? No, I never do that. It bakes up nicely whether I use Pillsbury refrigerated crust or frozen crust.

 

[PayrollNerd]

I went to the church tonight for the grocery pick up. Unfortunately, the salmon had thawed too much, leaked in the bag and didn’t look safe. Such a bummer but I tossed it.

The pork roast butt might fit in my little crockpot. Once I thaw it, I may be able to slice it lengthwise. The chicken breast is thin pieces so that will be good for stir fry.

I still have 2 yellow squash so I’ll add this big one and roast them along with the 2 zucchini.

I never knew you could buy tortillas you had to cook. I might need to bake off some of the frozen Pillsbury biscuits for that peach spread. After we finish the quiche tho. Ha!

 

[BetteDavisEyes]

I adore Parmesan cheese. Thankfully it causes me no problems.

Have you ever made these little gems? Of course, you can buy Parmesan crisps but making them is fun and easy.

Parmesan Crisps

Get Parmesan Crisps Recipe from Food Network

www.foodnetwork.com

 

[BetteDavisEyes]

It's unseasonably warm here today (low 80s), but I wanted to make soup with our Easter hambone that was taking up space in the fridge. I peeled off the remaining slices and put the bone (with plenty of meat left on it) in a large pot with carrot, celery, onion, garlic, the woody stems of asparagus that we're having tonight, fresh thyme sprigs, whole black peppercorns, and kosher salt. I added 10 cups of water, brought the stock to a boil, and let it simmer for two hours. When it cools, I'll strain the stock and remove the meat from the bone. The stock will sit in the refrigerator overnight so I can skim the fat off before making the soup. It's going to be hot again tomorrow, so I might wait until the weekend to make navy bean soup. We've had temps in the upper 70s, low 80s for several days, but it will be chilly this weekend with possible wintry mix. This will probably be the last time I make soup this season.

 

[BetteDavisEyes]

I'm sure there are some of us here who went to a Tupperware party (or hosted one) in the 70s when they were quite popular. My mom had Tupperware, and so did I. Didn't realize that Tupperware was still available.

No more leftovers? Tupperware is warning it might go out of business

Created in the 1940s by American entrepreneur Earl Tupper, the Orlando-based company enjoyed a short-lived resurgence in popularity during the pandemic.

www.nbcnews.com

 

[killarney rose]

Have you ever made these little gems? Of course, you can buy Parmesan crisps but making them is fun and easy.

Parmesan Crisps

Get Parmesan Crisps Recipe from Food Network

www.foodnetwork.com

I haven’t but they sure look good!

 

[killarney rose]

I'm sure there are some of us here who went to a Tupperware party (or hosted one) in the 70s when they were quite popular. My mom had Tupperware, and so did I. Didn't realize that Tupperware was still available.

No more leftovers? Tupperware is warning it might go out of business

Created in the 1940s by American entrepreneur Earl Tupper, the Orlando-based company enjoyed a short-lived resurgence in popularity during the pandemic.

www.nbcnews.com

You know, they are pricing themselves right out of business. I went to their site a few months ago. I wanted to buy a set of the Modular Mates storage containers for my pantry. $400+ for a set. No way. Rubbermaid isn’t quite the quality but it’s no where near that expensive. $40 for a storage bowl? Uh-uh.
that said, I love Tupperware and I collect and use the vintage pieces.