Food and Recipes while under Coronavirus quarantine #8

[slowpoke]

My dinner tonight was a kind of Mediterranean salad bowl. I put spring mix greens, sliced sweet peppers, shredded chicken breast, and tabbouleh on top. Some lime juice, salt and pepper to finish. Oh, a little bit of cold brown rice from the refrigerator , only a spoonful.

For the others at home, I made a chicken broccoli casserole. I was good, and only took one tiny taste of it, which included a cheese and buttered breadcrumb topping. (That’s a little plate, 5” across)

 

[Knox]

I make fried rice often for friends and family. I customize ingredients to use what I have on hand but I always start with carrots, onions, and peas. I like to use fresh mini corn cobs and fresh sugar snap peas but I use frozen peas and frozen corn if I don’t have them.

And I add any other fresh vegetables that I have: peppers, green beans, tomatoes.

When the vegetables are cooked I stir in a couple of beaten eggs and snipped green onions.

I use a sweet/spicy ginger teriyaki sauce or a spicy teriyaki for people who like a spicier flavor.

A nice meal that can be made with odds and ends of vegetables and leftover rice.

Yum, I also add napa cabbage in my fried rice. You’re so right about adding whatever may be on hand. I recently made it with small cubes of Bulgogi flavored Spam. Wouldn’t normally buy it, but came across a recipe post on IG.

 

[iamshadow21]

I am making stock!

I dug through the freezer and found a lamb bone and two chicken frames/carcasses. They're in the slow cooker now with carrot, zucchini, broccoli stalk, rosemary, sage, and thyme and a lot of water for the next four hours.

 

[iamshadow21]

Well, I've cooked the stock but haven't strained it yet. I suspect that may be a job for tomorrow.

But I found a wedge of pumpkin that had gotten shoved to the back and forgotten and was starting to get a bit of mould, so I trimmed it up to rescue it, chopped up about half of it and steamed it, and made pumpkin bread.

This is the recipe I use, I always get great results. It always looks like the pictures (more or less, given I don't have a food stylist on staff). My cinnamon sugar on top always looks darker, because I always use raw sugar, not white, whatever I'm making. I prefer the flavour.

https://smittenkitchen.com/2016/10/pumpkin-bread/

 

[slowpoke]

I love Thai food and we have several excellent Thai restaurants in our area.

My son was in Thailand last year, and he sent pictures of food that looked amazing.

My daughter and son-in-law just returned from a trip to Bali and Jakarta and they didn’t care much for Indonesian food. They are vegetarian though so that might have something to do with it.

Indonesian food is something I’d like to try. There are some restaurants in my area, so I don’t know why I haven’t, yet.

I think the only introduction I’ve had to the cuisine is the instant stir fry noodles, mi goreng. And I love it!

I like to stir cook some cabbage to mix into the noodles, then fry an egg to eat with it, like in the package’s illustration.

 

[IceIce9]

It looks very appetizing, like something I'd enjoy. Thanks for sharing it, @slowpoke. You mentioned H Mart, and I know you've said you live in SoCal. I ran a search and found out there's a couple H Marts in the San Diego area where I live. I'll share why I really took notice of your mentioning H Mart. You might know about this book already.

View attachment 648709 I had this eBook on Hold for a long time before it became available through my CloudLibrary. Michelle is part processing her grief after losing her mother, and remembering her mother through foods. The author is the lead singer, and she & her DH are in the Indie group Japanese Breakfast. They've play at Coachella before. However, Michelle is Korean. I don't remember the story of how the band got named. Well, just wanted to share this. I might make it to an H Mart someday. I enjoyed reading the book, but didn't know many of the Korean foods.

View attachment 648717View attachment 648714View attachment 648712
​

Crying in H Mart

The New York Times bestseller from the Grammy-nominated…

www.goodreads.com

I immediately added this to my hold list, and just started it yesterday. I’m listening to the audiobook while I’m traveling. Thanks for the recommendation!

The Korean food and recipes are fascinating although I must admit the “raw pregnant crab floating in a bowl upside down to display the eggs” definitely did not appeal to me.

 

[BetteDavisEyes]

I did some research on Thai curry puffs and found out that there is a frozen variety at Costco. We are going there today, so I will check them out. Beef stew was very good, and there is a lot left over for several more meals.

 

[Catmommy]

I did some research on Thai curry puffs and found out that there is a frozen variety at Costco. We are going there today, so I will check them out. Beef stew was very good, and there is a lot left over for several more meals.

View attachment 649549

Since you were so taken by the ones from the Thai restaurant, please let us know how these stack up in comparison.

 

[BetteDavisEyes]

Since you were so taken by the ones from the Thai restaurant, please let us know how these stack up in comparison.

No curry puffs at Costco. Next time we order Thai takeout, I will get more than one order and put some in the freezer.

I rarely go to Costco and never went by myself even when I was driving. This trip reminded me why I don't particularly care for Costco: It is too big with just too much stuff! Involves a lot of walking to get from one department to another. Regardless of time or day, there are always long lines for checkout. Except for the curry puffs, we got everything on our list and were home in time for the Red Wings game.

 

[Seni]

Indonesian food is something I’d like to try. There are some restaurants in my area, so I don’t know why I haven’t, yet.

I think the only introduction I’ve had to the cuisine is the instant stir fry noodles, mi goreng. And I love it!

View attachment 649534

I like to stir cook some cabbage to mix into the noodles, then fry an egg to eat with it, like in the package’s illustration.

I like to make Saté with Nasi Goreng especially for big lunches or dinners. Tasty and a bit different for my Colombian guests.

I buy certain spices and ingredients when I visit my family in NL, others are easy to make.

You may be able to get them in Asian food markets.


Will put together a list/recipe

 

[iamshadow21]

Indonesian food is something I’d like to try. There are some restaurants in my area, so I don’t know why I haven’t, yet.

I think the only introduction I’ve had to the cuisine is the instant stir fry noodles, mi goreng. And I love it!

View attachment 649534

I like to stir cook some cabbage to mix into the noodles, then fry an egg to eat with it, like in the package’s illustration.

Love indomie noodles, have them at least once a week with a soft boiled egg and maybe some raw cabbage, carrot, and snow peas on top. I like the mi goreng, special chicken, and satay flavours best.

 

[slowpoke]

No curry puffs at Costco. Next time we order Thai takeout, I will get more than one order and put some in the freezer.

I rarely go to Costco and never went by myself even when I was driving. This trip reminded me why I don't particularly care for Costco: It is too big with just too much stuff! Involves a lot of walking to get from one department to another. Regardless of time or day, there are always long lines for checkout. Except for the curry puffs, we got everything on our list and were home in time for the Red Wings game.

^ bbm

Haha, I love Costco for the reasons you don’t like it:

It’s so big!

So much stuff!

Lots of walking—can get some good walking steps added to my day’s total.

May be long lines, but checkers are usually efficient and friendly, OR we can sometimes do the self-checkout.

We have an Executive membership, so we generally shop there at 9:00 AM as it allows us in an hour early, which means a lesser crowd, too.

I like browsing, so it’s always a fun adventure to me to see what’s new there.

 

[Curious Me]

I've always wondered, and never noticed, if Costco has motorized E-carts for people who can't walk the whole store? It is a huge and exciting store, but BIG. If so, do the E-carts seem readily available or is there a limited supply?

ETA- one darn word, and that edit comment crops up. ​

 

[PayrollNerd]

^ bbm

Haha, I love Costco for the reasons you don’t like it:

It’s so big!

So much stuff!

Lots of walking—can get some good walking steps added to my day’s total.

May be long lines, but checkers are usually efficient and friendly, OR we can sometimes do the self-checkout.

We have an Executive membership, so we generally shop there at 9:00 AM as it allows us in an hour early, which means a lesser crowd, too.

I like browsing, so it’s always a fun adventure to me to see what’s new there.

I love Costco and it made a lot of sense raising two teen girls who packed their lunch. I had to food prep a lot back then for their food allergies.

When my oldest went to college, there was a Costco on the east coast. She was my secondary person on the account. She would go get dorm snacks. She was the only one with a car so she was the chauffeur for her friends. They’d pool their money and have their own grill outs when the college kitchen didn’t provide a meal.

I no longer have an account but my friend in Savannah GA takes me, I have to ride the e-cart now.

 

[slowpoke]

View attachment 649666 I've always wondered, and never noticed, if Costco has motorized E-carts for people who can't walk the whole store? It is a huge and exciting store, but BIG. If so, do the E-carts seem readily available or is there a limited supply?

ETA- one darn word, and that edit comment crops up. ​

Limited supply, but I have no knowledge on how many one store generally carries. But I found this video, and she says she’s at the San Gabriel one (I think that’s what I heard her say). There looks to be around a half dozen carts or so?

View this content on Instagram

View this content on Instagram

 

[iamshadow21]

Well, I'm making soup!

I'm taking inspiration from the fifteen bean soups discussed a few pages back and going absolutely sideways, forgive me.

Here's the stock I ended up with. It's half, actually. The other half is for partner to do her own thing with.

And here's what I'm putting in it. Yes, there's no meat at this point. There's a bit of meat left from stripping the bones I used in the stock, but I'm going to put that in later. I may also add half a chorizo sausage to add that porky smoky thing, since I didn't have a hambone.

For now - carrot, potato, sweet potato, swede, parsnip, celery, onion, jalapeno. After I took this picture, I swapped the onion for one about two thirds the size, and added another jalapeno because partner says they're pretty mild. I only used a quarter of the swede. A tin of tomatoes and a packet of beans, this one has nine varieties.

And it's on the stove! Low burner, I'm not going to cover it until it's up to temperature. I haven't seasoned it yet, either. After an hour or so, I'll taste and work out what it needs.

 

[slowpoke]

No photo of my meal tonight, but I made pork carnitas in the slow cooker.

I used pork shoulder butt chunks. Squeezed a lime and an orange in with a little water. I just salted the meat this time, no other spices. When done, fry pieces in a pan with a little oil to get browned, crispy exterior. Then, shred the pork. Taste for seasoning. It needed more salt.

I served it with: homemade pico de gallo ( chopped tomato, jalapeño, onion, cilantro, lime juice, salt) and homemade salsa verde (tomatillos, serrano, onion, garlic). Corn tortillas microwaved until soft and pliable, for a soft taco version.

I ate one taco style, but then I just put some pork on the plate with lots of both salsas and just ate it like that. So good! The browned exterior of the pork really *made* it a cut above. It adds that texture difference from the soft, moist interior meat, and the browning adds that yummy savoriness that browning brings.

 

[slowpoke]

Well, I'm making soup!

I'm taking inspiration from the fifteen bean soups discussed a few pages back and going absolutely sideways, forgive me.

Here's the stock I ended up with. It's half, actually. The other half is for partner to do her own thing with.

View attachment 649737
And here's what I'm putting in it. Yes, there's no meat at this point. There's a bit of meat left from stripping the bones I used in the stock, but I'm going to put that in later. I may also add half a chorizo sausage to add that porky smoky thing, since I didn't have a hambone.

For now - carrot, potato, sweet potato, swede, parsnip, celery, onion, jalapeno. After I took this picture, I swapped the onion for one about two thirds the size, and added another jalapeno because partner says they're pretty mild. I only used a quarter of the swede. A tin of tomatoes and a packet of beans, this one has nine varieties.

View attachment 649738

And it's on the stove! Low burner, I'm not going to cover it until it's up to temperature. I haven't seasoned it yet, either. After an hour or so, I'll taste and work out what it needs.

View attachment 649739

I didn’t know what a swede was; I had to google it.

Ah—it’s what we call rutabaga!

 

[iamshadow21]

I didn’t know what a swede was; I had to google it.

Ah—it’s what we call rutabaga!
View attachment 649740

Yeah, they look like a yellow turnip, but I much prefer the flavour to that of turnips.

I grew up having them mostly in my mother's stew (which I disliked) but these days, I tend to have them roasted with other root vegetables and such in the oven, roast chicken optional.

They're a bit much to have a lot of on their own, in terms of flavour, but they're lovely with an assortment of other things.

Soup update, I just dug through my spice cupboard and added - chicken stock, powdered garlic, pepper, chili flakes, a garlic and chipotle spice blend, a bay leaf... And I think that's all? I was just chucking stuff in. Tastes pretty good already.

 

[iamshadow21]

Okay, I'm thrilled with the flavour, the beans are mostly there, so I just added the shredded bits of lamb and chicken from the stock making and about two thirds of a spicy chorizo. I think it's going to be there in about half an hour.

I'm really hungry!!!