Food and Recipes while under Coronavirus quarantine #8

[Sulamith]

It was baking day today. I tried a new recipe since I had so many blueberries on hand. (My bushes aren’t producing yet.)

The Cream Cheese Blueberry Bread is amazing. I added extra blueberries on top after I filled the pans.

I bought these new tiny baking pans that are disposable. They’d be great for a bake sale. 50 for $13.99. We each tried one and then we hand washed the little pans. I think we can get a few uses out of the pans. I froze 9 of them.

I had a lot of bananas so I doubled the banana bread recipe. We have a dozen individually wrapped in the freezer and 3 for this weekend.

Cream Cheese Blueberry Bread is quick, easy and delicious!

The Cream Cheese Blueberry Bread is quick, easy and so delicious! Loaded with fresh, juicy blueberries and so moist.

www.julieseatsandtreats.com

Oh my goodness! Those look so yummy!

 

[snooptroop88]

Good luck with making sushi You can do it!

To make it even easier, you can just make it hand roll style, so no bamboo mat needed.

This was from my New Year’s Day this year that I posted back then. We made some rolls (California roll and makizushi) but we also put out some “roll your own” ingredients for do-it-yourself handrolls. In the foreground you can see a container of seasoned rice, and some squares of nori to the right of it. In the round partitioned server are the things you can choose from. Just spread a little rice on a nori square, put what you want on the rice, fold up and eat.
View attachment 587883

First test batch done!!!

I couldn't get furikake (grumph), but i toasted up sesame seeds & crumbled nori, yummy. Did a California roll with wasabi, yes!!! The rice was fine, but the knife-- I mean, I need to get a better knife, although maybe I'll be able to get the hang of it, Had to use the avocado a little prematurely, that's ok, ripe enough tomorrow. YAY!!! It was good. It was smushed from the knife, though, LOL And I should have used the full sheet of nori, not a half. (We ate it, no picture, lol)

See what you mean on the handrolls! May have to do that if I can't figure out some hack with this knife!

Woohoo!!! And although I couldn't get fuikake, I got my first chili crisp!!

 

[snooptroop88]

I've already made roll after roll, I am just delighted! And the rolls are getting better and better. I tend to tear them, though, overstuffing like I do with burritos. But they're just looking better and better every time. The rice works, seriously. It is long grain, but I just make it super sticky with some rice vinegar and sugar and add extra water when I cook it. So far, California rolls only, no rice on the outside yet, but that should come soon. They taste so much better since the avocado ripened. & took some tips from a chef that puts the wasabi inside the roll (we eat it with wasabi both inside & outside, I'm going to need more wasabi) Things I'm going to need soon:

more sesame seeds
more nori & wasabi
sushi rice
shrimp (only have fake crab right now)
maybe canned salmon?
KNIFE

I did hack it so I can at least cut with the paring knife for now, but I want a real sushi knife, lol.

 

[iamshadow21]

Am at a friend's for the long weekend, getting spoiled and fed lots of lovely food and gin.

I made a cake that we brought with us, because it's my partner's birthday in a few days. I've been making it for over twenty years, but it had been a while.

https://www.taste.com.au/recipes/lemon-almond-cake/a9ee400f-21b3-4d43-b937-d6372dc36132

Happy with the result. We have an absolute glut of limes from our tree right now, so it was limes, not lemons. Also used gluten free flour. This cake is naturally dairy free, for those who need that, but absolutely not nut free. I didn't have any almonds for decoration, so I left those off this time.

This is a dense cake because of that nut meal, so don't go into it expecting something light and sponge like. It's supposed to be a heavy texture.

I was particularly happy with the syrup. (That's why there are dozens of holes in the top of the cake.) It was just the right amount of tart, and I took the sugar far enough that the traces left on the saucepan I cooked it off in set like toffee, so it saturated the cake then set, rather than making it soggy and wet.

 

[Knox]

Good luck with making sushi You can do it!

To make it even easier, you can just make it hand roll style, so no bamboo mat needed.

This was from my New Year’s Day this year that I posted back then. We made some rolls (California roll and makizushi) but we also put out some “roll your own” ingredients for do-it-yourself handrolls. In the foreground you can see a container of seasoned rice, and some squares of nori to the right of it. In the round partitioned server are the things you can choose from. Just spread a little rice on a nori square, put what you want on the rice, fold up and eat.
View attachment 587883

YUM that spread looks delicious!!!

 

[Knox]

Am at a friend's for the long weekend, getting spoiled and fed lots of lovely food and gin.

I made a cake that we brought with us, because it's my partner's birthday in a few days. I've been making it for over twenty years, but it had been a while.

https://www.taste.com.au/recipes/lemon-almond-cake/a9ee400f-21b3-4d43-b937-d6372dc36132

Happy with the result. We have an absolute glut of limes from our tree right now, so it was limes, not lemons. Also used gluten free flour. This cake is naturally dairy free, for those who need that, but absolutely not nut free. I didn't have any almonds for decoration, so I left those off this time.

This is a dense cake because of that nut meal, so don't go into it expecting something light and sponge like. It's supposed to be a heavy texture.

View attachment 592885

I was particularly happy with the syrup. (That's why there are dozens of holes in the top of the cake.) It was just the right amount of tart, and I took the sugar far enough that the traces left on the saucepan I cooked it off in set like toffee, so it saturated the cake then set, rather than making it soggy and wet.

What are you going to do with all your limes? I’d give anything to be able to grow citrus and have tried, but it’s too cold in the winter.

 

[iamshadow21]

What are you going to do with all your limes? I’d give anything to be able to grow citrus and have tried, but it’s too cold in the winter.

We've baked with them, used them in dinners and on pancakes. Partner has made one batch of lime curd/butter and will make more. Mum took forty to church the other day to give away.

 

[Knox]

We've baked with them, used them in dinners and on pancakes. Partner has made one batch of lime curd/butter and will make more. Mum took forty to church the other day to give away.

Lime curd, yum! I think you are able to can that like a preserve right? I’d def juice and freeze if out of options. I have a juicer, i did add lemon to my greens and beets, but cut the rind first. Wonder what would happen if you juiced with rind on? Bitter?

I do have a very big pomegranate tree! We spend about a week juicing them every year.

 

[iamshadow21]

Lime curd, yum! I think you are able to can that like a preserve right? I’d def juice and freeze if out of options. I have a juicer, i did add lemon to my greens and beets, but cut the rind first. Wonder what would happen if you juiced with rind on? Bitter?

I do have a very big pomegranate tree! We spend about a week juicing them every year.

We save Bonne Maman jam jars, because they're great and have a wide enough mouth for our jam funnel. Generally, she makes enough to fill two or three jars at a time.

Partner can make stovetop curd, which has a longer shelf life, but these days she just makes curd in the microwave, because it's easy and she eats it fast enough that the shorter shelf life window doesn't matter.

I have made marmalade in the past, but jams and marmalades are a lot more faff, and much more molten sugar. There's more attention required and more peril of burning (me or it).

I think juicing citrus with skin on is bound to make it bitter, especially limes, which to me are more bitter - you have to be more careful zesting them not to get too much white.

We have a Tahitian lime, a Meyer lemon, three mandarin varieties, and a makrut lime. We used to have a blood orange and a fourth mandarin tree, but they died. We also have a self seeded peach and nectarine which never properly fruit, a fig which does but the birds and bats always feast before we get the chance, and Cavendish bananas. We have self seeded mulberries, too. We also have a mango tree, which was my late stepfather's third or fourth try at growing one. This one survived, and fruited the year after he died. It was one tiny fruit that first year, and each year since, there have been more. This year, I think there were over a dozen. You'd be forgiven for thinking we're on some kind of acreage. Nope. Suburban, 1/8acre block with a four bedroom home taking up most of the room. We are That House on the street where the home is somewhere behind all the garden. We have vegetable beds out back, too.

 

[PayrollNerd]

We’ve been food prepping like it’s the end of the world over here. Ha!

I went to 2 veggie pick ups plus harvesting my garden. My youngest is home for the summer. So lots of vegetables.

I made enchiladas with refried beans, black beans, tomatoes, black olives, cheese, red sauce and queso. I added chicken to mine.

I picked 2 eggplants last night. I’ve decided I grew too many big tomatoes. 8 plants was overkill. I will do more Roma tomatoes, 4 plants is not enough. They all are about finished. I’ve read if you pick them before they’re ripe, the squirrels won’t poke them. So that’s what I’ve been doing. I’m going to grow some cherry tomatoes on my lanai this summer. They’re supposed to be ok in the heat. I’ll bring them inside the house during the storms.

The blueberries should come in soon if they’re going to. My original blueberry plant took a hit during the hurricane. It’s not damaged just the salt air seems to have shocked it. I need to prune it after it is done. I think that will help. The two new blueberry plants have adjusted nicely.

I’m on my 3rd bed of green beans. I think I’ve mastered succession planting with them. The Brussels have tiny sprouts but I’m not sure they’re going to make it. It is getting way too hot.

New this year is small sugar pumpkins! The leaf miners are trying to take over. I snipped off those leaves. I’m going to stake them up to see if that will help.

My little foster puppy Sassy inspects the garden regularly.

 

[slowpoke]

We save Bonne Maman jam jars, because they're great and have a wide enough mouth for our jam funnel. Generally, she makes enough to fill two or three jars at a time.

Partner can make stovetop curd, which has a longer shelf life, but these days she just makes curd in the microwave, because it's easy and she eats it fast enough that the shorter shelf life window doesn't matter.

I have made marmalade in the past, but jams and marmalades are a lot more faff, and much more molten sugar. There's more attention required and more peril of burning (me or it).

I think juicing citrus with skin on is bound to make it bitter, especially limes, which to me are more bitter - you have to be more careful zesting them not to get too much white.

We have a Tahitian lime, a Meyer lemon, three mandarin varieties, and a makrut lime. We used to have a blood orange and a fourth mandarin tree, but they died. We also have a self seeded peach and nectarine which never properly fruit, a fig which does but the birds and bats always feast before we get the chance, and Cavendish bananas. We have self seeded mulberries, too. We also have a mango tree, which was my late stepfather's third or fourth try at growing one. This one survived, and fruited the year after he died. It was one tiny fruit that first year, and each year since, there have been more. This year, I think there were over a dozen. You'd be forgiven for thinking we're on some kind of acreage. Nope. Suburban, 1/8acre block with a four bedroom home taking up most of the room. We are That House on the street where the home is somewhere behind all the garden. We have vegetable beds out back, too.

Does this look like the kind of lime tree you have? The limes turn yellow and have no seeds. Lots of juice. (Lol, I took the pic for the feral cat that comes into my yard, but it is also a good pic to show the limes).

We bought and planted the tree but have forgotten the name of the variety! I thought it was called “Mexican lime”, but have since found out that can’t be right, as that type would be small and with seeds, and is also called key lime.

Then I’ve read there’s Bearss, Tahitian and Persian…and they may all be the same, just different names for the tree/fruit!

As you can see, the tree is very prolific. We can’t keep up with it. We often put it out front with a sign for neighbors to help themselves.

 

[iamshadow21]

Does this look like the kind of lime tree you have? The limes turn yellow and have no seeds. Lots of juice. (Lol, I took the pic for the feral cat that comes into my yard, but it is also a good pic to show the limes).

We bought and planted the tree but have forgotten the name of the variety! I thought it was called “Mexican lime”, but have since found out that can’t be right, as that type would be small and with seeds, and is also called key lime.

Then I’ve read there’s Bearss, Tahitian and Persian…and they may all be the same, just different names for the tree/fruit!

As you can see, the tree is very prolific. We can’t keep up with it. We often put it out front with a sign for neighbors to help themselves.

View attachment 593113

Yes, ours go yellow and have virtually no seeds. The amount of juice depends on how wet or dry a year we have, but this year it's been cool and wet, so they're juicy and about the size of lemons.

 

[snooptroop88]

All this talk about lemons and limes is making me crazy because I love both, LOL. Keylime pie, yum!! And I use limes in a ton of savory dishes. (Also save all my jars for various uses.)

What I've been tooling around with mostly lately are sandwiches with wasabi mayo. Am not a fan of mayo by itself, but with wasabi mixed in, it's just wicked good. Made grilled chicken and grilled pork sandwiches w/that wasabi mayo, and it was SO darn good.

Messing around with burgers, too, now that summer's here. I did the most simple burgers you could imagine, just ground beef with a little yellow mustard mixed in, then salt n pepper each side, pan fried. Yum, happy with that.

Still working on my sushi rolls, but I need more avocados desperately. Also bag shrimp and more wasabi.

 

[killarney rose]

Here in SE AL the summer produce is coming in. We have in our garden peppers, potatoes, squash,eggplant and cucumbers. We are chicken sitting for family on vacation, and picked peaches, blueberries and zucchini since they’ve been gone. At our favorite produce farm we have gotten cream white peas,sweet corn, local tomatoes and watermelon. I’m loving all this produce! Who needs meat? Tomorrow we are going back to the produce farm for butter beans for the freezer and canning tomatoes then in a few days for sweet corn for the freezer. I’m also getting 14 day pickles started in brine in a few days. We eat so good here in the summer!

 

[anneg]

Here in SE AL the summer produce is coming in. We have in our garden peppers, potatoes, squash,eggplant and cucumbers. We are chicken sitting for family on vacation, and picked peaches, blueberries and zucchini since they’ve been gone. At our favorite produce farm we have gotten cream white peas,sweet corn, local tomatoes and watermelon. I’m loving all this produce! Who needs meat? Tomorrow we are going back to the produce farm for butter beans for the freezer and canning tomatoes then in a few days for sweet corn for the freezer. I’m also getting 14 day pickles started in brine in a few days. We eat so good here in the summer!

Sounds great! We don't have a garden but have a wonderful farmer's market near us that we visit every week unless the weather is terrible.

 

[killarney rose]

I just returned from the produce farm with a hamper of shelled, speckled butter beans that I will blanch and freeze this afternoon, and a box of canning tomatoes that I will start on tomorrow.

 

[snooptroop88]

Watching all the stuff on fresh produce and chickens (so cool). And the lemons and limes (yum). Where I live currently, I cannot grow anything. Which believe me, I view as very unfortunate for myself, and would love to grow some vegetables. I've thought about a window garden for veggies or herbs, if anyone has suggestions on this, much appreciated. I really should at least try for a window garden with some herbs. (Just noting, I'm in the Midwest, the winters are very harsh, even for a window garden.)

In the meantime, I just busy myself with cooking, and just noting, as a tip for those who want honey mustard sauce. I have a terrible time holding onto honey. It's always quite old and stale by the time I need it "again," often way later than the last use. I'm almost afraid to use it for that reason. (Is it really true honey never goes bad??)

I made a mustard sauce the other day with mustard, butter syrup, and a splash of tabasco. It pretty much mimics a honey mustard.

 

[iamshadow21]

Watching all the stuff on fresh produce and chickens (so cool). And the lemons and limes (yum). Where I live currently, I cannot grow anything. Which believe me, I view as very unfortunate for myself, and would love to grow some vegetables. I've thought about a window garden for veggies or herbs, if anyone has suggestions on this, much appreciated. I really should at least try for a window garden with some herbs. (Just noting, I'm in the Midwest, the winters are very harsh, even for a window garden.)

In the meantime, I just busy myself with cooking, and just noting, as a tip for those who want honey mustard sauce. I have a terrible time holding onto honey. It's always quite old and stale by the time I need it "again," often way later than the last use. I'm almost afraid to use it for that reason. (Is it really true honey never goes bad??)

I made a mustard sauce the other day with mustard, butter syrup, and a splash of tabasco. It pretty much mimics a honey mustard.

Honey doesn't spoil, the worst it does is crystallise, and heating it fixes that. They've found edible honey in Egyptian tombs, thousands of years old.

Honey is naturally antibacterial, before antibiotics, it was used as a dressing for wounds by ancient peoples all over the world.

Just don't dip a knife dirty with crumbs and butter back into it, and you're golden.

MOO

 

[snooptroop88]

Honey doesn't spoil, the worst it does is crystallise, and heating it fixes that. They've found edible honey in Egyptian tombs, thousands of years old.

Honey is naturally antibacterial, before antibiotics, it was used as a dressing for wounds by ancient peoples all over the world.

Just don't dip a knife dirty with crumbs and butter back into it, and you're golden.

MOO

HUGE relief, I mean sometimes, I'm afraid to eat the stuff once it gets to near the bottom.

Does anybody else get these little bear jars of honey, they're shaped like a bear? Little plastic bottles. The honey's good, but once it comes near the end of the line, the stuff hardens up and you have a terrible time maneuvering into the little thick gooey chunk (or actual brick) of honey that's left because of the way the bottle's shaped, LOL.

I'm going to have to get the honey into a jar right away when it comes in from now on. I watch these cooking shows, the honey's like this beautiful river of liquid gold, and I go to use mine and it's like yech, LOL.

 

[PayrollNerd]

HUGE relief, I mean sometimes, I'm afraid to eat the stuff once it gets to near the bottom.

Does anybody else get these little bear jars of honey, they're shaped like a bear? Little plastic bottles. The honey's good, but once it comes near the end of the line, the stuff hardens up and you have a terrible time maneuvering into the little thick gooey chunk (or actual brick) of honey that's left because of the way the bottle's shaped, LOL.

I'm going to have to get the honey into a jar right away when it comes in from now on. I watch these cooking shows, the honey's like this beautiful river of liquid gold, and I go to use mine and it's like yech, LOL.

You can heat honey to make it liquid again. Microwave it very briefly and stir. Sit the bottle in warm water for a little bit and stir. It will be fine.