Food and Recipes while under Coronavirus quarantine #8

[iamshadow21]

Bradycardia here, too. Another reason to not skimp on salt.

Partner has low blood pressure, so we also salt things well.

I like salty, I like sweet, and I love sour. Sour gummy sweets are one of my favourite things. My favourite fruit is tangelo. My favourite chips are salt and vinegar. I love citrus juice when it's really sour; there's a blend I can buy right now that has both grapefruit and mandarin in it as well as a few others; it's great.

 

[iamshadow21]

Tonight is Salmon, Rice, and Broccoli.
I've been keeping my cooking for myself simpler lately; however, making a big batch of Chili with mini Cornbread loaves is worth more effort, then I freeze containers of it too. I started adding Cocoa powder to my Chili, and I think it adds more complex flavor and depth. You can add it to other foods according to this article. Not sure I'd want a dessert Hummus though. ​

Tue, March 10, 2026 at 3:20 PM PDT / 12 min read
10 Creative Ways To Use Cocoa Powder In The Kitchen

10 Creative Ways To Use Cocoa Powder In The Kitchen

Try out some of these scrumptious ways to incorporate cocoa powder into anything from pasta to granola. You'll use up that tub of cocoa powder in no time.

www.yahoo.com

1. Add depth to a chili
View attachment 651521

7. Turn hummus into dessert
View attachment 651519

I haven't yet experimented with adding cocoa to savoury stuff, though I've thought about it for a while. I can understand how it could work really well at adding depth to flavour.

 

[COSCitizen]

We had poached salmon (wine and water for poaching), mustard and yogurt sauce, and a green salad. Partner makes a vinaigrette that is awesome.

 

[IceIce9]

Partner has low blood pressure, so we also salt things well.

I like salty, I like sweet, and I love sour. Sour gummy sweets are one of my favourite things. My favourite fruit is tangelo. My favourite chips are salt and vinegar. I love citrus juice when it's really sour; there's a blend I can buy right now that has both grapefruit and mandarin in it as well as a few others; it's great.

I love tart cherries, especially in pie. It seems like most people want super sweet cherry pie, sweet cherries in a syrupy sweet glaze. But l like mine tart.

There is a wonderful bakery near me that features different pies on a rotating basis, and they make an excellent tart cherry pie.

 

[slowpoke]

Broccoli beef stir fry with brown rice tonight. I put sriracha sauce over my serving.

The tri-tip was really big, so we had halved it before cooking.

Beef dip sandwiches yesterday, stir fry tonight.

 

[slowpoke]

I haven't yet experimented with adding cocoa to savoury stuff, though I've thought about it for a while. I can understand how it could work really well at adding depth to flavour.

Ina Garten uses instant coffee or espresso powder in baking chocolatey things, to enhance the flavor. (LINK) and (LINK)

I’ve added a little piece of dark chocolate to chili before. Same idea as cocoa powder, I’d think.

I have a very old barbecue sauce recipe from a very old paperback book called Gourmet Cooking for Two by Beverly Ojakangas * The recipe includes a cup of coffee!
Excuse the yellowed paper and the food spots, lol

(* As I said, the book is very old. My husband bought the book in order to learn to cook for himself, but also to impress the ladies. Worked on me! )

 

[Curious Me]

.... I started adding Cocoa powder to my Chili, and I think it adds more complex flavor and depth. You can add it to other foods according to this article. Not sure I'd want a dessert Hummus though. I used to add peanut butter instead of tahini when my kids were young. So I do think young children would take to dessert Hummus for sure.​

Tue, March 10, 2026 at 3:20 PM PDT / 12 min read
10 Creative Ways To Use Cocoa Powder In The Kitchen

10 Creative Ways To Use Cocoa Powder In The Kitchen

Try out some of these scrumptious ways to incorporate cocoa powder into anything from pasta to granola. You'll use up that tub of cocoa powder in no time.

www.yahoo.com

1. Add depth to a chili
View attachment 651521

7. Turn hummus into dessert
View attachment 651519

I'm definitely going to try the #3 cocoa powder in taco seasoning idea next time I make tacos. Apparently, it is added to some taco seasoning mixes. @Auntie Cipation might remember we were talking about Mole on another thread. I said I've never had it, but I saw the a recipe that uses some of the Mexican chocolate which has a cinnamon flavor. Oh, and one recipe mentioned banana in the mole sauce. ​

3. Jazz up a batch of tacos

You may want to try elevating your tacos with cocoa powder. As with other savory recipes, a subtle approach is key, and just a teaspoon or two is enough to upgrade your meat or veggie fillings. The powder will add a gentle bitterness that complements classic taco spices like cumin, chili powder, and paprika, keeping things bold and hearty.

If you're making a from-scratch taco seasoning, just stir the cocoa powder together with the other spices. Then,...​

 

[IceIce9]

I haven't yet experimented with adding cocoa to savoury stuff, though I've thought about it for a while. I can understand how it could work really well at adding depth to flavour.

I grew up in Ohio, and some of the Cincinnati-style chili recipes contain cocoa.

 

[IceIce9]

Ina Garten uses instant coffee or espresso powder in baking chocolatey things, to enhance the flavor. (LINK) and (LINK)

I’ve added a little piece of dark chocolate to chili before. Same idea as cocoa powder, I’d think.

I have a very old barbecue sauce recipe from a very old paperback book called Gourmet Cooking for Two by Beverly Ojakangas * The recipe includes a cup of coffee!
Excuse the yellowed paper and the food spots, lol

View attachment 651578

(* As I said, the book is very old. My husband bought the book in order to learn to cook for himself, but also to impress the ladies. Worked on me! )

The brownie recipe that I use most frequently contains coffee. The recipe calls for 2 tablespoons instant coffee but sometimes I use 3 tablespoons if I am making them for people who love coffee.


Coffee Brownies

Cooking spray
12 ounces semi-sweet or bittersweet chocolate
8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons instant coffee or espresso powder
1/2 teaspoon salt
1/4 teaspoon baking powder



Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray, then line with parchment paper so that it hangs over two sides of the pan. Lightly coat the parchment with cooking spray.

Coarsely chop 12 ounces of semi-sweet or bittersweet chocolate. Place in a medium microwave-safe bowl and add 1 stick unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth, about 1 minute and 30 seconds total.

Add 1/2 cup granulated sugar and 1/2 cup packed brown sugar, and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk to combine.

Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine.

Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread into an even layer.
Bake until a tester comes out with just a few crumbs, about 35 minutes. Let cool 1 hour before removing the brownie slab from the pan and cutting.

 

[BetteDavisEyes]

^ I just copied/printed your brownie recipe. Looks awesome! Thanks for sharing.

 

[BetteDavisEyes]

Tonight is Salmon, Rice, and Broccoli.
I've been keeping my cooking for myself simpler lately; however, making a big batch of Chili with mini Cornbread loaves is worth more effort, then I freeze containers of it too. I started adding Cocoa powder to my Chili, and I think it adds more complex flavor and depth. You can add it to other foods according to this article. Not sure I'd want a dessert Hummus though. I used to add peanut butter instead of tahini when my kids were young. So I do think young children would take to dessert Hummus for sure.​

When Nino's was featuring Boars Head brand hummus (all varieties), I decided to try the chocolate dessert hummus. It's definitely chocolaty, but I didn't care for it. We used it as a dip for strawberries. Maybe it's psychological: For me, hummus has always been a savory food - not a dessert.

 

[IceIce9]

When Nino's was featuring Boars Head brand hummus (all varieties), I decided to try the chocolate dessert hummus. It's definitely chocolaty, but I didn't care for it. We used it as a dip for strawberries. Maybe it's a psychological thing: For me, hummus has always been a savory food - not a dessert.

I like Boars Head hummus, but when I saw the chocolate variety and the pumpkin spice variety, I passed on both of them.

I like savory hummus, even the spicy varieties. I used to buy a variety of Sabra that was called “40 Spices” that I really liked but haven’t seen it for years.

 

[BetteDavisEyes]

The dinner that we attended last night was a very nice event even though the food wasn't anything special. One long table was set for 14 guests along with our two hosts: The Estate Planner attorney and a CFP with whom he shares an office. When the dinner commenced, there were only 11 guests, so some folks whom RSVPd ended up not coming. Eleven guests and two hosts reminded me of the Agatha Christie mystery "Thirteen At Dinner" There were paper menus at each place setting with the evening's menu. We had a choice of filet mignon, Atlantic salmon, or chicken breast. Entrees were accompanied by boiled redskin potatoes and green beans.

Dinner started with a salad that was overdressed with Italian vinaigrette. I always order dressing on the side so my salad isn't swimming it. Baskets of tiny garlic rolls were placed strategically along the table for guests to share. Following the salad was a pasta course: Penne pasta in a cheesy, creamy tomato sauce. I took a few bites and knew that the cheese and cream were not going to agree with me, so I didn't eat much of the dish. All but two guests ordered something other than the filet (both had salmon). My steak was cooked perfectly medium rare and was far too much for me to eat at one sitting. The filets were not Ruth's Chris Steakhouse quality but were actually quite good. The steaks were served on a crispy breaded slice of eggplant that was a nice touch and my favorite part of the meal. I wish the Zip sauce had been served on the side because I don't care for it, and the eggplant got a bit soggy sitting in it. DH and I each ordered a glass of Chianti to accompany our meal. Dessert was bite size cheesecakes (like petit fours) and a mini cannoli - sweet!

The CFP gave a brief presentation about managing retirement funds, but there were definitely no high-pressure sales tactics. He gifted guests with some locally-baked sugar cookies with his firm's logo frosted on top. We were seated across the table from a nice couple and their 20-something year-old son and enjoyed good conversation. All in all, it was a lovely evening.

How to Make Detroit's Famous Zip Sauce for Roast Beef | America's Test Kitchen

Homemade Zip Sauce is easy, and you can make it in minutes to enhance any cut of beef. Click through for the recipe.

www.americastestkitchen.com