Quarantine Recipes & The Archives

Ingredients: fresh tasty buns - toasted 4 frozen black bean based veggie burgers avocado - sliced lengthwise cheddah cheese ketchup and hot sauce french fries Instructions: Cook burgers per instructions on box. Add cheese with 2 minutes remaining in the cooking process. Add toppings and serve with fries

WARNING ONLY CONSUME IN THE SUMMER Ingredients: Butterhead lettuce 1 cup Strawberries 1/2 cup goat cheese wheel olive oil vinegar salt and pepp Instructions: Wash lettuce and retain large leaf size, dice strawberries, crumble goat cheese mix oil, vinegar, salt and pepp, and combine

Time: Rapid Ingredients: 1 egg 1 banana - relatively soft 1/4 cup almond flour choc chips dash of salt butter Instructions: Mash egg, banana, flour, and salt. Pour into coaster sized disks add choc chips and let sink into batter. If chocolate chips are exposed they will burn on pan. Flip and cook until crispy on both sides without burning choco.

Ingredients: 1 Large Wok or cast iron skillet and 1 large pot or pan to hold cooked food 1/2 Pineapple cubed (Pineapple bowls if you're feeling extra) 3 cups of old rice (can use less but it cooks down and you won't have leftovers) cashews (key - sub trailmix if necessary) 1 green onions 1 red and/or 1 green pepper (could sub a yellow or orange pepper as well) any other veggies you want to add (baby corns, water chestnuts, broccoli, etc.) 2-3 eggs 2-3 cloves garlic (allegedly chopped with skin on???) 2 tsp chil garlic sauce or sriacha 1 tbsp soy sauce 1 lime coconut oil to grease pan Instructions by cookies and kate*** INSTRUCTIONS Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 mi...

Ingredients: French T 4 normal sized pieces of bread or stale bread or 2 large slices of challah 2 eggs 1/4 cup alm milk 1/4 tsp vanilla extract 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg butter for the pan optional toppings (bananas, choc chips, maple syrup) Rasp Compote 2 cups rasp frozen or fresh 1/4 cup maple syrup (real) tsp vanilla extract 1/4 cup water Instructions: French T Beat eggs, alm milk, vanilla, salt, cinnamon, nutmeg in a bowl then pour into dipping dish Soak bread in the batter Fry on buttered pan until crispy on both sides Rasp Compote: Mix rasp, maple syrup, vanilla, and water in a pot on high heat for 2 minutes stirring throughout reduce heat and simmer for 10 minutes Take pictures of and send to people to make them jealous, especially if they initially provided the recipe and you'd like to evoke feelings of envy and hunger.

Ingredients:  1 can chickpeas, rinsed, drained  1 medium beet, roasted, peeled quartered 1 clove garlic  2 tbsp tahini 3 tbsp fresh lemon juice  1/4 cup olive oil  3/4 tsp sea salt  1. Roast beet (place trimmed beets in small pot, cover with water and bring to boil over high heat. Reduce heat to low and simmer for 25-35 min) 2. In food processor, combine chickpeas, beet, garlic, tahini, lemon juice, olive oil and salt. Process on high until smooth. 3. Garnish with cilantro and salt or olive oil and serve with pita. Also great in a salad! *Credit to Shalane Flanagan

Welcome to the second version of this blog, now much improved. If any good came of quarantine, it was the chance to adventure with and appreciate food! I bring organization and order to the kitchen, while Ethan has opened my eyes to how to be able to go off book, and to the beauty in the chaos. Enjoy the rainbow here that is mostly vegetables and maybe some of Ethan's colorful meats/fish that ideally once lived happy and meaningful lives before experiencing ethical and respectful deaths.

Ingredients:  1 can beans  Frozen tomato paste 1 medium onion  3 cloves garlic  Goya pack  Salt, pepper  Oregano Cider  1. Dice and saute onion and garlic. Add goya mix and salt, pepper oregano.  2. Add in frozen piece of tomato paste and cider 3. After 10 min or so on low to medium heat, add beans 4. Cook and add water if it dries out *Credit to Katja's mom

Ingredients:  Cherry tomatoes  Kalamata olives  Moz 1 lb pasta  6 tbsp olive oil  1/2 cup drained sundried tomatoes  1/4 cup red wine vinegar 1 tbsp drained capers 1 garlic clove minced  1. Blend the bottom five ingredients in a processor.  2. You know the rest *Credit to Katja's mom

Ingredients:  1 eggplant  1 medium onion  4 cloves garlic  1 stick celery  1 can diced tomatoes  3 tbsp balsamic vinegar  2 tbsp capers  1.5 tbsp honey  .5 cup olives halved  1. Cut eggplant at ends, in half and into little cubes. Put the pieces in a colander and cover in salt, then let sit for 30 min  2. Cut a medium onion, garlic, celery and saute  3. Rinse eggplant and add to the mix to saute  4. Add diced tomatoes, balsamic, capers, honey and olives  5. Cook together for 25 min on low heat *Credit to Katja's mom

Ingredients:  1 tbsp wine vinegar 1/2 medium red onion  3.5 ounces dates, pitted and quartered lengthwise  2 tbsp unsalted butter 2 tbsp olive oil  1/2 cup unsalted almonds, chopped 5-6 ounces baby spinach leaves  2 tbsp freshly squeezed lemon juice  1. Put vinegar, onion dates in small bowl. Add pinch of salt and mix with hands, then let sit for 20 minutes  2. Toss spinach leaves with crushed almonds, dates and onions  3. Add olive oil and lemon juice and salt as needed  *Credit to Yotam Ottolenghi

Ingredients:  - 1tbsp olive oil -1 onion -2 carrots diced -2 stalks celery, diced -1 clove garlic -1 can crushed tomatoes -1 can diced tomatoes -4 cups vegetable stock -1 tsp ground cinnamon -1 tsp ground cumin -1 tsp smoked paprika -1/2 tsp cayenne pepper -2 cans chickpea -1/2 bag chopped kale -Crushed pepper flakes -Salt, pepper In a large pot, saute onion, carrots, and celery with olive oil until they're translucent. Add garlic, crushed tomatoes, diced tomatoes, and vegetable stock. Season with salt and pepper. Add ground cinnamon, ground cumin, smoked paprika, and cayenne pepper. Let it cook for about 20 minutes. Once the vegetables are soft, add kale and chickpeas. Let the kale wilt. Taste the soup and adjust the herbs. Add crushed red pepper flakes and serve. *Credit to Cambridge Center for Adult Education

Ingredients:  Crust:  -2 1/4 cups finely ground graham crackers (about 17 whole crackers) -2 tbsp sugar -1/4 tsp ground cinnamon -10 tbsp (1 1/4 sticks) unsalted butter, melted Filling: -3 8-ounce packages Philadelphia brand cream cheese -1 cup sugar -3 large eggs -1/2 cup dulce de leche*** not sure where to buy this atm :/ -2 tsp vanilla extract Glaze:  -2/3 cup dulce de leche -3 tbsp heavy whipping cream Directions: Crust: Preheat the oven to 350 degrees. Coat a pan with nonstick spray. Mix graham cracker crumbs, sugar and cinnamon in a medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly on the bottom of the pan. Bake until the curst is light golden, about 10 minutes. Cool on the rack Filling: Blend cream cheese and sugar in a processor until smooth and creamy, stopping occassionally to scrape down the sides of the bowl (and lick the spoon obviously). Add eggs 1 at a time. Add dulce de leche and vanilla; process until blended, ...

Ingredients:  Base: -3 bananas, sliced -1/2 cup dried figs, chopped -1 tsp grated fresh ginger -1/4 tsp ground ginger -1/4 tsp ground cinnamon -2 tbsp water -2 tbsp coconut oil Topping: -1/4 cup oats -1/4 cup almonds -1/4 cup shredded coconut -2 tbsp brown sugar -1 tbsp coconut oil -1 tsp ground ginger Prepare the topping: In a skillet, toast oats, almonds, and coconut oil until they are lightly brown. Then, add sugar, coconut oil, and ground ginger. Stir until the mixture is coated. Make the base: Use the same skillet to cook figs, brown sugar, ginger, and cinnamon. When the figs get soft, add banana. Let the banana cook and turn it over to brown all sides. Add water if needed. Add back the topping and cook it all together a bit. *Credit to Cambridge Center for Adult Education

Ingredients:  1 frozen whole wheat crust 1 1/2 cup gruyere Baby bella mushrooms Medium onion  Paprika  4 eggs 1 1/2 cup milk  3 tbsp flour  1/4 tsp salt  1. Preheat oven to 375 2. Grate gruyere over and cover bottom of crust with it  3. Saute mushrooms with medium sizen onion in pan and then cover cheese with mushrooms  4. Whisk together last four ingredients  5. Cover cheese and mushrooms with the mixture  6. Top with paprika if you choose 7. Pop in oven for 40 minutes or so *Credit to Katja's mom's very old cook book

Ingredients:  3 tbsp olive oil  4 medium garlic cloves, sliced  8 cups spinach, chopped  Salt, pepper 1 chopped onion  1 tsp cumin seeds 1/4 tsp smoked paprika 2 cans chickpeas, rinsed 5 canned whole tomatoes, crushed 3 cups vegetable broth  4 large eggs  1. Heat oil in large heavy pot on medium heat. Add 1 garlic clove, let brown, add spinach. Season with salt and pepper. Transfer to medium bowl 2. Heatoil in pot, add onion and 3 garlic cloves. Cook a few minutes, then add cumin and paprika.  3. Add chickpeas and tomatoes, stir to coat, around 8-10 minutes 4. Add 3 cups of broth, bring to a simmer, reduce heat to medium and simmer occasionally mashing some chickpeas until the sauce has thickened 15-20 min.  5. Fold in the spinach (add more broth if needed) for 8 min 6. Make fried eggs on the side, and top off the stew with the eggs.  *Credit to BonApetit Basically

Ingredients:  1 cauliflower 1 can chickpeas 1/4 cup olive oil 1 tbsp chipotle chili powder 2 tsp smoked paprika 2 cloves garlic, minced 1/2 tsp crushed red pepper flakes  Salt, pepper  6 cups mixed greens  1 persian cucumber, sliced  1/4 cup fresh herbs (basil, parsley, dill)  2 tbsp fresh chopped chives  4 ounces feta, crumbled  1-2 avocados  Vinaigrette:  1/4 cup olive oil  juice 1 lemon 3 tbsp honey  2 tbsp dijon  2 tbsp tahini  2 tbsp apple cider vinegar  salt  1. Preheat oven to 425 2. Combine cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, salt, pepper on baking sheet. Toss well and transfer to oven for 20 min more or less 3. In salad bowl, combine greens, cucumbers, herbs and chives. 4. To make viaigrette, combine all ingredients and whisk. 5. Toss it all together and add avocado and feta (feta after adding dressing) *Credit to Half Baked Harvest