Things cooked recently:

[conuly]

Sweet potato and chipotle pancakes

Chicken jahlfrezi with 1. rice, 2. roasted eggplant, and 3. sauteed cauliflower, carrots and potatoes

Baked salmon with pan-fried asparagus

Red snappers with peppers and onions - a little bland, this needs work

Gnocchi with garlic and rosemary and a side of roasted fennel

I'm used to going to the store twice weekly. I don't think I can make twice monthly happen, but I'm aiming for twice in three weeks - that's alternating every ten or eleven days. That's doable, right?

What's everybody else been cooking while locked up?

Comments

[inkstone]

Today, I made chili-lime pepitas. Very simple but despite all my grocery shopping, I didn't really buy much in the way of snacks.

[steorra]

Moudjendra

A greenbeans-dicedtomatoes-onion-garlic dish to accompany it

Improper chili

No-knead bread

Potato pancakes

[wendelah1]

Mostly it's the same things I always cook. My hands have limited usefulness. Tonight is Peruvian chicken soup, which only requires peeling and slicing a couple of potatoes. The vegetables are frozen and the cilantro I chop in a little food processor I got when we were first married.

I had some fresh broccoli to use up so last night I made Smitten Kitchen's Broccoli Farro Scrabble. It was okay. The broccoli was cooked before it was chopped so that was easy on my hands. I'd make it again, just add more seasoning. I thought it was a little bland.

Next up is carrot/apple soup because I keep getting carrots from my CSA. (I am so sick of carrots.) I'll have to enlist my husband for the peeling and chopping.

[asakiyume]

I am absolutely cribbing your recent meals for things to cook my family....

[aurumcalendula]

Ricotta stuffed shells, stuffed bell peppers, banana bread muffins, and spinach mac and cheese. (most of which I froze)

I think I've used the oven more in the last few days than I normally do in a month.

[angelofthenorth]

Beetroot risotto
Pork totties
Meatballs with spaghetti

[isis]

Tonight we finish off the elk chili with posole and Anasazi beans! It was really good.

[conuly]

Sounds good.

[mindstalk]

Nothing new and fancy. New-ish, I bought bags of potatoes (still expensive per calorie compared to pasta). I've microwaved them and fried them (well, cut up too many, sort of fried-baked in a Dutch oven). I'll try simply baking them in the Dutch oven or upper oven next.

Local market has really cheap pork ribs and 'strips' (rather thick), like under $2/lb without much bone. So I've cooked big packages in a pan or Dutch oven and had a box to go through over several days.

(Though the penultimate time I went, when the shelves were at maximum emptiness, all the pork and chicken were gone. Beef remained, not even super expensive cuts. Hispanic neighborhood preferences?)

I have bags of dried black beans I should be cooking, but haven't gotten through my cans yet.

The Airbnb freezer had a lot of old stuff I've been scavenging, though when I dug up the 3-year old meat items I decided to reduce temptation and toss them. They'd probably be good if continuously frozen but I worry about power outages over that time scale. The "expired last year" stuff didn't make me sick. Not sure about the tempting TJ shrimp+rice package that doesn't have a date...

[greghousesgf]

I tried doing a pork stir fry but I couldn't get ahold of enough Chinese vegetables so I was kind of disappointed in it.

[conuly]

That's annoying.

[greghousesgf]

I went to the grocery store earlier today and I wanted to get potatoes but they only ones they had looked really old and I think they were going bad. I'm not eating those.

[conuly]

It's unlikely they were going bad - I'm sure they would've been bought or tossed long before! - but they may've been sprout-y.

[dark_phoenix54]

I made my first custard the other day, for a coconut cream pie made with coconut milk. It was... not perfect. But it tastes good!

[lightbird]

Sweet potato and chipotle sounds like an excellent combination.

Sounds like you are an excellent cook.

What's everybody else been cooking while locked up?

Frozen microwaveable food. Or ordering in. I really suck at cooking.

[conuly]

I'm only average, to be honest. I just know how to read and have finally (mostly) figured out how to grate things without getting my knuckles.

Now's the best time to learn how to cook if you want to do that.

[maju]

I grate things with my food processor. Best investment ever!

[conuly]

Yeah, but then I'd have to wash it.

[maju]

True, but I consider that a small price to pay for not having to do the manual labour of grating, as well as not grating my knuckles.

[grav_ity]

I've been making a lot of soup, because it comforts me, but tomorrow I get to do chicken korma and I'm quite excited.

[archangelbeth]

I made VEGETABLE STEW!

I made it ALL WRONG!

But it was EDIBLE!

Ahem.

(I cut up 4 carrots -- 2 white ones, 1 orange one, 1 purple one.
A medium red potato.
The leftover onions from a couple of pre-made salads.
And I pulled from the freezer the ziploc bag with mushrooms in it that'd been getting little frosty accents for, uh... However long. *beth waves a hand vaguely*
And frozen mixed veggies.
Oh, and some brussel sprouts that'd been sliced and pre-salt-and-peppered! Those were in the fridge.

I put everything non-frozen in a pot. I looked at the internet and it was all "don't put everything in the pot at once," and I said, "Well, NUTS," and left everything in the pot. Then I read recipes a little and said, "Eh, whatever," and I put in just enough water to cover the stuff and cooked it a bit, then put the frozen stuff in, and cooked it more (medium heat) for like half an hour total, with garlic salt and regular salt (I shoulda added more of either/both, I think, and probably other spices as well), and somewhere in there when things were actually softening up, I dumped in some spinach rotini, and cooked that all for another 8 minutes or so.)

It looked terrible, and tasted okay. (I added more garlic salt when I dished it out.) Next time, I may use one of the Frozen French Onion Soups as vegetable stock! Or maybe see if we have some vegetable stock...

But it was edible! I totally ignored all the recipes and it was not a complete failure!

....I may kind of suck at cooking.

[conuly]

Oh, it's always better to brown your aromatics first. Next time you'll remember.

[archangelbeth]

That... would require me to have aromatics. >_>

[conuly]

Didn't you say you tossed an onion in there?

[archangelbeth]

A very few slices that had been topping some salads that we got "to go"...

[veryrarelystable]

Decade-Old Frozen Vegetable Soup Surprise.

[adafrog]

Wow. Those sound delicious.

[readerjane]

We had asparagus too. Normally I stay in a rut and just buy the same old frozen peas, broccoli and green beans week after week. But there were none to be had, so I got a bunch of fresh asparagus, steamed it, and added bitter and garlic salt.

Made some breaded, baked chicken breasts with it. Mmm.

[marahmarie]

I'm making a post on it if I can stay awake long enough*, so we'll find out then.

*Yeah, already tired, the hell right?

[marahmarie]

Gnocchi with garlic and rosemary and a side of roasted fennel

Sounds yummy!

Chicken jahlfrezi with 1. rice, 2. roasted eggplant

I knew I kept forgetting something - eggplant *adds to next list*. Which reminds me - since I'm on the topic of forgetting things - I need to use up the cubanelles before they shrivel into nothing.

[conuly]

Gnocchi with garlic and rosemary and a side of roasted fennel

Sounds yummy!

And so simple!

[larryhammer]

Lots of pasta, trying to clear out the pantry for Passover.

We may have done this too well, as we’re out of souping noodles, and have only a) spaghetti and b) just enough macaroni for one last batch of -and-cheese.

[miladygrey]

Migas (eggs scrambled with tortilla chips and cheese) and homemade black beans.

That giant tupperware of soup that has lived in the back of the freezer since sometime in December, with homemade bread.

Several variations on "pasta meal", which is just throwing whatever we have in the fridge into a sauce and putting it over pasta. The most recent one was feta, black olives, tomatoes, capers, and the last of the anchovy paste.

Eggs and mushrooms over rice. College Inn Mushroom Stock is perfect for cooking rice in, and an excellent vegetarian option as we power through Lent.

[maju]

I normally cook ahead and freeze lots, so we've been eating from the freezer this past week and just adding vegetables. Today I bought ingredients to make a huge batch of squash lasagne. (Lots of vegetables in the sauce, mashed roasted squash in place of the bechamel sauce.) There are only two of us so this will last for several days.

[cellio]

Tonight I made parmesan-crusted tilapia with roasted cauliflower. Last night I made individual pizzas (so we could each have the toppings we like without polluting others' pizzas). Tomorrow I will roast a bunch of root veggies for Shabbat (lamb chops for Friday dinner, roast chicken for Saturday lunch). On Sunday or Monday I plan to make a hearty vegetable soup with root veggies, greens, and beans.

I thought I was ordering small romaine hearts and actually got humongous romaine heads in my produce box, so there will be salad, including a Caesar with baked salmon, and I've heard romaine sautes ok so I'll explore that.

Lunches have been more pedestrian because we are both working from home so I don't want to take a lot of time. Today we had grilled cheese sandwiches, yesterday oatmeal, and the day before that, scrambled eggs with spinach and cheese (accompanied by toasted bagels, whose compatriots had held lox and cream cheese the previous day).