Quarantine Recipes & The Archives

 Ingredients:  1lb wide egg noodles 3tbsp butter, divided 1 small white onion thinly sliced 4 garlic cloves minced 1lb baby bella mushrooms (or white porcini I think?)  1/2 cup dry white wine  1.5 cups vegetable stock  1tbsp worcestershire sauce 3/.5tbsp flour  1/2 cup plan greek yogurt  Instructions:  https://www.gimmesomeoven.com/mushroom-stroganoff/

 Ingredients:  olive oil  4 garlic cloves, chopped 1 large yellow onion, chopped  1 2 inch piece ginger, finely chopped 1.5tsp turmeric  1 tsp red pepper flakes  2 15 ounce cans chickpeas, drained and rinsed 2 15 ounce cans full fat coconut milk  2 cups vegetable stock  1 bunch swiss chard, kale, spinach mint leaves for serving  yogurt for serving  toasted pita for serving  Instructions:  Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and se...

 Ingredients:  Olive oil/butter for pan  3 eggs whisked 2 medium carrots 1 small onion 3 cloves garlic minced 1 cup frozen peas thawed 3 cups rice cooked and chilled  soy sauce, oyster sauce 1 tsp sesame oil  green onions for garnish  tofu  Instructions for tofu:  https://cookieandkate.com/how-to-make-crispy-baked-tofu/ Instructions for stir fry:  1. Cook eggs first, set aside  2. In same pan, add chopped carrots and onion to saute for 3-4 min  3. Stir in garlic for another minute 4. Add cold rice, peas for another 3-4 min  5. Add eggs, sauces