Food and Recipes while under Coronavirus quarantine #5

[IceIce9]

Really good article from just a few weeks ago about what to eat when you have Covid, very good tips!

If you get sick with COVID-19, there are certain foods and drinks that may help you feel better. A registered dietitian shares which ones are best.

What Should You Eat If You Come Down with Coronavirus?

If you get sick with COVID-19, there are certain foods and drinks that may help you feel better. Find out which are best, according to a dietitian.

www.eatingwell.com

That is a good article for reference, thanks for posting it.

I know when I am feeling sick I want soup and Gatorade. Sometimes I like just a good vegetable broth.

 

[Puzzles8]

That is a good article for reference, thanks for posting it.

I know when I am feeling sick I want soup and Gatorade. Sometimes I like just a good vegetable broth.

My dear mom always said, when you're ill you need three things.

Water
Sleep
Sunshine (vitamin D)

She lived to 93 so she must have known what she was talking about!

I agree, soup always hits the spot.

 

[killarney rose]

When I’m sick I want banana pops and tea.

 

[weepingangel]

That is a good article for reference, thanks for posting it.

I know when I am feeling sick I want soup and Gatorade. Sometimes I like just a good vegetable broth.

I crave chicken noodle soup when I start feeling sick - the dried kind that comes in packets (cup of soup? ) Its a strong - pregnancy like- craving. Weird.

 

[IceIce9]

I crave chicken noodle soup when I start feeling sick - the dried kind that comes in packets (cup of soup? ) Its a strong - pregnancy like- craving. Weird.

I used to crave Mrs.Grass chicken noodle soup when I was sick. It smelled so good when it was simmering on the stove.

 

[Auntie Cipation]

Unfortunately the pandemic is not over and there is currently a COVID surge underway right now. People are still dying and millions are suffering from Long COVID. I have personal experience with Long COVID patients as a healthcare professional and as someone suffering terribly from an infection-associated syndrome myself. I still mask and have to be very careful because frankly if I get COVID I doubt I will survive. My life has been destroyed and I know thousands of patients whose lives may never be the same as there are no treatments on the horizon for Long COVID. So to see this thread is no longer a safe space for those who DO still take substantial COVID precautions during this continuing pandemic is very upsetting for me. I respectfully ask that at the very least the name of the thread by changed to simply "Food and Recipes." The current cheerful banter in this thread that is supposed to be related to something very serious (covid) is IMHO disrespectful to those who are still suffering immensely as a result of COVID. Thank you.

Considering that another covid wave seems to be underway, one that might well end up being very serious (IMO), I think we might soon enough be back to talking about food strategies (both cooking, shopping and preserving) during/due to covid, even if there are no more formal quarantines or lockdowns.

Self-isolation will be all that much harder for those of us who attempt it, given that the infrastructure of government and commercial businesses aren't participating any longer.

For example, I still make a concerted effort to shop when stores are mostly empty. I've never really stopped doing that from three years ago, but I did relax my rigidity a bit over the past year, and now I'm tightening up again with this new wave approaching.

I don't mind this thread being about general food chat in the meantime, but I'd vote to retain it as a place to specifically talk about food/cooking/shopping as relates to covid, when people have things to say on that subject. Which I predict will pick back up by the fall as the spike becomes more well known.

MOO

 

[IceIce9]

Breakfast from the garden again today. “Toad in a Hole” with sautéed cherry tomatoes, diced peppers, minced onion, and fresh parsley.

I used sourdough bread (not from the garden of course) and while I don’t have chickens my friends do, and they very generously share their fresh eggs with me.

Before COVID my friends and I used to regularly eat breakfast at local restaurants but due to COVID we got out of the habit. Now I almost always prepare breakfast at home.

 

[Tbone144]

I used to crave Mrs.Grass chicken noodle soup when I was sick. It smelled so good when it was simmering on the stove.

That was my favorite when I was sick as a kid/young adult. I don’t even think they have it down here and it’s not gluten free although I think one time my husband bought a box and we skipped the noddles so I just ate the stock and the little bullion ball. It was probably before I was gluten free though.

My grandmother used to make us Winnie the Pooh tea when we were sick. It was a cup of generally lemon tea with lemon juice, honey to taste and a shot of brandy or whisky in it. I’m almost 50 now and still will use it on myself for sore throats occasionally. Not saying it’s a good idea, just what she used to do. There was something about boiled peppermint schnapps for colic for babies too they used to use on me.

 

[IceIce9]

That was my favorite when I was sick as a kid/young adult. I don’t even think they have it down here and it’s not gluten free although I think one time my husband bought a box and we skipped the noddles so I just ate the stock and the little bullion ball. It was probably before I was gluten free though.

My grandmother used to make us Winnie the Pooh tea when we were sick. It was a cup of generally lemon tea with lemon juice, honey to taste and a shot of brandy or whisky in it. I’m almost 50 now and still will use it on myself for sore throats occasionally. Not saying it’s a good idea, just what she used to do. There was something about boiled peppermint schnapps for colic for babies too they used to use on me.

That little egg-shaped bullion ball gave it great flavor.

 

[IceIce9]

Another photo of chia pudding. My daughter makes enough on Sunday afternoon for breakfast every weekday.

Today I asked her what ingredients she uses besides chia seeds. She has different recipes but lately has been using matcha and fresh mango and although you can’t see it in the picture it is in the middle of each container. Then she pours the pudding over the fresh mango.

Sorry the picture is sideways, I tried to fix it and it didn’t cooperate.

 

[Tbone144]

One thing I like about this thread and I hope I can share with as well is sharing recipes outside of what you eat everyday and being able to eat at home for pretty much everything you want. I didn’t see many shortages with COVID in Houston but I saw a lot with hurricane Harvey which was earlier. I’ve learned to roll with what’s available and make due with what is available. We don’t eat out much at all, never have, so in that respect COVID wasn’t much of an influence. Going to the store and seeing things on sale and realizing “I can work with that” or what you want is out of stock but other things are available really helps me feel prepared for the next round/outbreak. Soon I should be able to get back to freeze drying. My shop is not air conditioned so I can’t run in the summer, it’s just too hot for the unit. Right now I have 3 totes of food that are freeze dried of our favorites and a bunch of eggs so if we can’t leave the homestead or food supplies are interrupted, we have about a years worth of food on hand. My gumbo in instapot would probably freeze dry well but it’s just too hot. Soon I hope I’ll be back to preparing for long term issues if they arise.

 

[IceIce9]

I have an abundance of ripe, juicy tomatoes in my garden and quite a bit of fresh basil. I’m making a super easy tomato mozzarella salad for dinner.

6 large, ripe tomatoes
24 ounces fresh Mozzarella thick sliced
fresh basil leaves
balsamic glaze
black pepper optional

Cut tomatoes in thick slices. Layer tomatoes and mozzarella on your plate.
Drizzle with balsamic reduction. Sprinkle with pepper. Garnish with fresh basil.

 

[BetteDavisEyes]

^ I love Caprese! When heirloom tomatoes are on sale, I get a variety of colors and shapes for a beautiful Caprese platter.

 

[IceIce9]

^ I love Caprese! When heirloom tomatoes are on sale, I get a variety of colors and shapes for a beautiful Caprese platter.

Fun fact: my Italian friends tell me that if I use balsamic vinegar I can’t call it Caprese salad. According to them an authentic Caprese salad has only olive oil and no vinegar of any kind, especially balsamic.

I love balsamic vinegar on my salad so I just call it what they do: tomato mozzarella salad.

Apparently it has to do with the fact that Italians treasure the regionality of their food traditions, and Caprese salad ingredients are tomatoes, mozzarella, basil and olive oil. Balsamic vinegar comes from a different region.

When I was in Italy almost always a bowl of Caprese salad was passed around the table, whether in a restaurant or private home. It was wonderful but I always wish there was some balsamic to go along with it, lol.

 

[IceIce9]

^ I love Caprese! When heirloom tomatoes are on sale, I get a variety of colors and shapes for a beautiful Caprese platter.

Our farmers markets always have a variety of beautiful heirloom tomatoes. I grew a few varieties but not enough for a nice display on a platter. I have to supplement with tomatoes from the farmers markets.

 

[iamshadow21]

Fun fact: my Italian friends tell me that if I use balsamic vinegar I can’t call it Caprese salad. According to them an authentic Caprese salad has only olive oil and no vinegar of any kind, especially balsamic.

I love balsamic vinegar on my salad so I just call it what they do: tomato mozzarella salad.

Apparently it has to do with the fact that Italians treasure the regionality of their food traditions, and Caprese salad ingredients are tomatoes, mozzarella, basil and olive oil. Balsamic vinegar comes from a different region.

When I was in Italy almost always a bowl of Caprese salad was passed around the table, whether in a restaurant or private home. It was wonderful but I always wish there was some balsamic to go along with it, lol.

I am not a purist, I would annoy so many people proud of their regional dishes. I put balsamic in my bolognese. One of my favourite dressings for a side salad is a mix of pomegranate molasses and Chang's Crispy Noodle Salad dressing. I dip my Chinese dumplings in Thai Sweet Chilli Sauce, and I pour it on my burritos, too. Delicious chaos.

 

[IceIce9]

I am not a purist, I would annoy so many people proud of their regional dishes. I put balsamic in my bolognese. One of my favourite dressings for a side salad is a mix of pomegranate molasses and Chang's Crispy Noodle Salad dressing. I dip my Chinese dumplings in Thai Sweet Chilli Sauce, and I pour it on my burritos, too. Delicious chaos.

When I was in Italy I ate pizza in quite a few different restaurants, and I think American pizza is much better than any pizza I had in Italy.

 

[IceIce9]

We are having record heat this week, the highest temperatures since 2012.

I’m not cooking today, we will be having taco salad for both lunch and dinner. Good thing we like taco salad!

Taco salad is a good way to use the abundance of tomatoes, peppers, lettuce, and other produce from the garden.

I make an easy dressing for taco salad with sour cream and Trader Joe’s Taco Sauce. I just combine the taco sauce with sour cream, we like it spicy so I use equal parts taco sauce and sour cream. If I make it for a group, or for friends who don’t like it quite as spicy I use more sour cream and less taco sauce.

I use the same dressing to top baked nachos after I take them out if the oven, and also as a dip for tortilla chips.

 

[BetteDavisEyes]

Fun fact: my Italian friends tell me that if I use balsamic vinegar I can’t call it Caprese salad. According to them an authentic Caprese salad has only olive oil and no vinegar of any kind, especially balsamic.

I love balsamic vinegar on my salad so I just call it what they do: tomato mozzarella salad.

Apparently it has to do with the fact that Italians treasure the regionality of their food traditions, and Caprese salad ingredients are tomatoes, mozzarella, basil and olive oil. Balsamic vinegar comes from a different region.

When I was in Italy almost always a bowl of Caprese salad was passed around the table, whether in a restaurant or private home. It was wonderful but I always wish there was some balsamic to go along with it, lol.

I usually drizzle olive oil - basil infused, sometimes - on Caprese for myself, but DH likes balsamic vinegar and olive oil on his. I find most types of vinegar too acidic, and I'm allergic to molds so they can make me gag or cough.

 

[Tbone144]

I tried for an hour to get decent colored roux in Instapot but didn’t have any luck. I don’t know if it’s the gluten free flour or the heat of the instapot. Gumbo still tastes good, just not as dark as it should be.

Made the mashed potatoes in the instapot last night for the white bratwurst, mustard and sauerkraut meal. That worked really well without heating up the camper. My husband ate 3 plates of it so no leftovers there. I guess I’ll try the pork grillades tonight.

Still getting to the 80’s during the day in the camper, anything that is edible and won’t warm the place up works for me.