We have been lucky to experiment with some new recipes, making use of what we have at home. We're getting grocery deliveries every two weeks, which is just long enough to run out of milk. But we found that diluted evaporated milk in cans works, even for the picky cat who asks for milk each morning when I make iced coffee. I've included recipes below that we've made and ones we're thinking of making. There have been a ton of various bread recipes (and here) posted on Facebook, also lots of pantry cooking and 5-ingredient pasta ideas. Some are more ambitious than others--like when Sis made her own puff pastry for the first time for custard tarts yesterday!!! Very impressive. I also taught Bud how to boil eggs, because he likes egg salad.
I'm hoping to plant some zucchini soon, so no doubt there will be a long post of those recipes eventually.
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We made it!
Egg Salad
4-6 hardboiled eggs, peeled
1-2 tablespoons mayonnaise
2-3 teaspoons mustard (your choice)
salt, pepper to taste
optional add-ins: 1/4-1/2 cup shredded cheddar cheese, 1 cup chopped ham, 1/2 cup chopped pickles, salsa (drained), pimentos, tuna fish, celery, red onion
How to boil eggs: place eggs in bottom of pot and cover with cold water. Bring to a boil. Turn off heat and let sit about 12 minutes (for fully hard boiled.) Drain and rinse in cold water (you can even return them to the pot to soak in cold water.) Refrigerate or peel when touchable.
In bowl, chop up eggs. Add remaining ingredients, stirring gently. Season to taste. Refrigerate. Serve with bread, crackers, whatever.
Mommy Hungry
Oatmeal Quick Bread
1 cup old fashioned rolled oats
1 cup milk
1 cup plain yogurt
1/4 cup oil(veg, canola, sunflower)
1/4 cup honey
1 large egg
1 1/3 cups whole wheat flour
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
Preheat overn to 375F. Grease a 9x5 inch loaf pan with butter or coconut oil Set aside.
Mix together oats and wet ingredients until blended. Set aside for at least 45 minutes.
In a separate large bowl, stir together the remaining ingredients.
Gently stir the yogurt mixture into the flour mixture until just combined; do not overmix. If mixture is too dry, add 1/4 cup milk
Spread mix evenly in loaf pan and sprinkle a few more oats on top.
Bake for 50-55 minutes or until golden brown.
Cool completely.
Store the bread at room temperature for 3 days or keep refrigerated for up to a week.
Sauerkraut by Food52
1 1/2 Tablespoons kosher salt to every 2 1/2 to 3 lb cabbage, shredded
or any other veg, like carrots, apple, beets, bell peppers, Brussels, kale, turnips, kale, kohlrabi
spices
sterilized jar (add boiling water)
spices, as desired: caraway seed, fennel seed, peppercorns, thinly sliced chiles, smashed garlic cloves, fresh smashed turmeric root, fresh smashed horseradish, whole fresh cranberries, juniper berries, fresh smashed ginger root, star anise, coriander seeds, dill seeds, cumin seeds
Shred cabbage and place in large boil. Rub in salt firmly, repeat over 1-4 hours, until brine develops. Transfer to ceramic or glass container.
If there is not enough brine, add 2% saltwater (1 cup water + 1 teaspoon salt) to cover liberally. Cover with large cabbage leaf and press with smaller jar. Cover with cloth. Put in cool, dark place.
Check in 4 days. Skim any white scum/foam or mold. Taste. Ferment until flavor desired, up to 4 weeks (very long.)
Store in fridge for up to 6 months.
Pasta Carbonara
12 oz pasta, cooked al dente (spaghetti and linguine are traditional)—save a cup of pasta water
2 eggs plus 2 yolks
1/3 cup grated Parmesan and grated Pecorino Romano (or 2/3 of one kind)
garlic, optional—grate into egg
3-4 slices bacon, diced
chopped onion, optional
In a large skillet over medium-low heat, cook 3 or 4 slices of diced bacon (or 3 or 4 ounces guanciale, pancetta or even salami, if you’ve got some on hand) until golden. Depending on how fatty the bacon is, you might need a drizzle of olive oil in the pan to get it rendering. Cook til golden, not crispy. Remove bacon pan from heat.
You want the pan to be very warm when you add the pasta, but not so hot that you overcook the egg mixture.
When the pasta is drained, add it to the warm bacon pan, along with a big splash of reserved pasta cooking water, and toss well. Add the egg mixture and toss energetically for a minute or two, until everything is well coated and creamy. If the mix seems dry, add another splash of pasta water. Top with loads more grated cheese, a drizzle of olive oil, and a sprinkle of freshly ground black pepper or red-pepper flakes.
Chinese-Portuguese Custard Cups a la NYTimes
14 ounces all-butter puff pastry, thawed if frozen
1 cup/200 grams granulated sugar
1 cinnamon stick
1 cup plus 6 tablespoons/330 milliliters whole milk
½ cup/65 grams all-purpose flour
6 large egg yolks
Ground cinnamon, for serving
On a lightly floured surface, roll puff pastry into an 18-inch/46-centimeter square. Starting with the edge closest to you, tightly roll the dough into a log. Wrap in plastic wrap and refrigerate until very firm, at least 30 minutes and preferably overnight.
Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Place 2 cookie sheets on the oven racks while the oven heats.
In a medium saucepan, combine sugar, cinnamon stick and 2/3 cup/165 milliliters water. Bring to a boil and cook 1 minute. Turn off heat and let stand until you’re ready to use it.
Roll the firm log of pastry on a lightly floured surface until 1 inch/2 1/2 centimeters in diameter. Trim the ends, then cut the log into 1/2-inch/12-millimeter slices. (You should have 48.)
Using a rolling pin, roll one of the pastry rounds into a 2 1/2-inch/63-millimeter circle. Place pastry into the cavity of a mini-muffin tin, and press to evenly flatten the dough against the bottom and sides of the cavity, extending about 1/16 inch/3 millimeters above the rim of the pan. The dough should be about 1/16 inch/3 millimeters thick, with the bottom a bit thicker than the sides. Repeat with the remaining dough, chilling the cut rounds if dough becomes difficult to roll. Refrigerate crusts until firm, at least 10 minutes.
While the dough chills, finish the filling: In a small saucepan, heat 1 cup plus 1 tablespoon/255 milliliters milk over medium-low heat until bubbles begin to form around the edges.
In a large bowl, whisk flour with the remaining 5 tablespoons/75 milliliters milk. Continue whisking while adding the hot milk in a slow, steady stream. Discard the cinnamon stick from the sugar syrup and whisk the syrup into the milk mixture in a steady stream. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened, 5 to 10 minutes.
Place the yolks in a large bowl. Whisking constantly, add hot milk mixture to eggs in a slow stream until fully incorporated. Strain through a fine-mesh sieve. Pour warm filling into pastry shells until they’re three-quarters full.
Transfer tarts to the cookie sheets in oven and bake until the shells are golden brown and crisp, and the custards are golden brown and darkened in spots, 15 to 19 minutes.
Let cool in the pans on a wire rack for 5 minutes, then pop out tarts to continue cooling on the racks for another 5 minutes. Sprinkle with cinnamon and serve warm.
Bon Appetit Puff Pastry
2 Tbsp. sugar
1½ tsp. kosher salt
2½ cups all-purpose flour, plus more for surface
1¼ cups (2½ sticks) chilled unsalted butter
Whisk sugar, salt, and 2½ cups flour in a large bowl to combine. Grate ½ cup butter on the
large holes of a box grater directly into bowl (work quickly so the butter doesn’t soften too
much in your hands). Thinly slice remaining ¾ cup butter and add to bowl. Toss to coat butter, then quickly smash
slices with your fingers into smaller, flatter pieces. Gradually drizzle in 7 Tbsp. ice water, tossing constantly with a fork to distribute. Using your
hands, knead dough a couple of times in bowl to bring together in large clumps. Transfer
clumps to a piece of plastic wrap, leaving dry bits behind. Toss dry bits in bowl, drizzling in
more ice water by the teaspoonful as needed, until they hold together when squeezed in your
hand (it will be very dry, which is normal).
Add to dough on plastic and wrap tightly, forming into a 6" square. Flatten, pushing dough
into corners and pressing out any air pockets. Chill 2 hours.
Let dough sit at room temperature about 4 minutes to soften. Roll out on a lightly floured
surface into a long rectangle about ¼" thick. Fold into thirds like a letter and rotate 90°. Repeat rolling and folding process, dusting with
more flour as needed. Rewrap tightly and chill at least 30 minutes before using.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Maggi Beef by Mama, a la Gong
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Mama Teacher's After-School Banana Bread, based on a Magnolia recipe
She brought us some during physical distancing; it was amazing!!!
8 tablespoons salted butter, melted and cooled
1 cup packed light brown sugar
2 large eggs, beaten
1 1/2 teaspoons vanilla extract
4-5 very ripe bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chocolate chips
1 to 2 tablespoons granulated sugar
Preheat oven to 350F. Grease 8x8 pan or line with parchment.
Beat together butter, sugar, eggs, and vanilla. Add bananas and mix until combined.
In another bowl, whisk flour, soda, and salt. Add dry ingredients to the wet and mix until just combined. Add chocolate chips and stir until combined.
Pour batter into prepared pan and spread it evenly. Sprinkle with granulated sugar.
Bake about 45-50 minutes until tester comes out clean. Cool in pan on a rack slightly.
Store at room temperature for up to 2 days.
Mama Teacher adapted
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To Try:
Coconut Macaroons from NYTimes
Classic:
1 egg white, whipped til frothy
1 cup shredded unsweetened coconut to the egg white
1/4 cup sugar (2 tablespoons if sweeteened coconut)
dash of extract (vanilla, almond, coconut, lemon, orange, orange blossom)
grated zest
pinch of salt
Cakey Macaroons:
1/2 cup each shredded coconut and ground almonds (almond flour or ground in processor)
1 whole egg, whipped
1/4 cup sugar (2 tablespoons if sweeteened coconut)
dash of extract (vanilla, almond, coconut, lemon, orange, orange blossom)
grated zest
pinch of salt
Let mixture sit 30 minutes. Wet hands and roll into balls. Bake on a parchment-lined baking sheet or in mini-muffin tins. Bake at 350 degrees for 13 minutes. Keep checking: They are done when the tops are firm and the edges golden.
Easy Cinnamon Coffee Cake
Cake:
½ cup butter, melted
2 eggs
1 cup sugar
3 cups flour
2 tsp vanilla
4 tsp baking powder
¼ tsp salt
1½ cups milk
Topping:
1 cup butter, melted
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon
Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees F.
In a large bowl, mix all the cake ingredients together until well combined.
Pour into a greased 9x13 pan.
For the topping, mix all the ingredients together in a small bowl until well combined.
Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
While warm drizzle the glaze over the cake and it will set into a harder glaze.
Serve warm or at room temperature.
Homemade Disney Dole Whip
For one serving, blend together 1 scoop of ice cream (we’re assuming vanilla), 4 oz. pineapple juice, and 2 cups frozen pineapple chunks in a blender until smooth,
Disney Churro Bites
1 cup water
8 tablespoons butter
¼ teaspoon salt
¾ teaspoon ground cinnamon, divided
1 ¼ cups all-purpose flour
3 eggs
1 ½ cups vegetable or canola oil
½ cup sugar
Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Homemade Matzo Recipe
4 cups all-purpose flour
1 tablespoon black pepper
½ teaspoon salt
6 tablespoons honey
4 large eggs, beaten
4 teaspoons olive oil
8 tablespoons water
Preheat oven to 400 degrees.
Whisk together flour, salt and pepper. Add the beaten eggs, honey and olive oil, and just enough of the water to make a very dry dough. Mix well, but do not overmix.
Divide into 12 equal portions and shape into balls. On a lightly floured surface, use a rolling pin to shape each ball into a thin disk, about 8 inches in diameter. Pierce all over with a fork, dough docker, or pattern tracing wheel
Bake on a sheet pan or cookie sheet for 10 minutes, or until matzos are puffed and begin to brown. Cool on racks. Should yield 12 8-inch matzos."Eat, remembering that freedom is found on the inside."
GINGER-SCALLION SAUCE:
Combine---
2 ½ cups thinly sliced scallions, both green and white parts
½ cup peeled, minced fresh ginger
¼ cup neutral oil (like grapeseed)
1 ½ teaspoons light soy sauce
1 scant teaspoon sherry vinegar
½ teaspoon kosher salt, or to taste
Water Cake by Kirbie's Craving
2 cups all purpose flour
2 tsp baking powder
3/4 cup granulated sugar
1 cup water (or even orange juice)
1/4 cup vegetable, canola or olive oil
2 tsp vanilla
1 tbsp lemon zest optional
Preheat oven to 350°F. Grease the interior of an 8 inch round springform cake pan. Line the bottom with parchment paper.
In a large bowl, add flour, baking powder, sugar. Whisk vigorously with a whisk until evenly combined.
Add water, oil, vanilla and lemon zest (is using). Whisk until batter is smooth and no lumps remain.
Pour cake batter into the prepared cake pan. Bake for about 40-45 minutes or until the surface of the cake is a light golden brown and toothpick inserted comes out clean. Let cake cool before slicing and serving. You can dust cake with powdered sugar if desired.
Chocolate Wacky Cake
by Kirbie's Cravings
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 cup granulated white sugar
1 tsp baking soda
1/2 tsp table salt
1 tsp white vinegar
1 tsp vanilla
1/3 cup olive, vegetable, or canola oil
1 cup water
CHOCOLATE GANACHE FROSTING (OPTIONAL, NOT DAIRY-FREE)
4 oz heavy cream
4 oz semi-sweet chocolate finely chopped
Preheat oven to 350°F. Line an 8 inch x 8 inch baking pan with parchment paper.
Add flour, cocoa powder, sugar, baking soda, and salt directly into baking pan. Whisk together until evenly combined.
Make two small wells and 1 large well in the dry ingredients. Add vanilla to one small well and vinegar to the other small well. Add oil to the large well. Pour the water over the top and whisk everything until batter becomes smooth and evenly combined.
Place cake into oven and bake for about 35 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting. You can top with your favorite chocolate frosting, powdered sugar, or chocolate ganache.
To make chocolate ganache: Add chopped chocolate to a medium bowl. Bring heavy cream to a simmer on the stove. Pour heated heavy cream over chopped chocolate and immediately start to mix until the chocolate is completely melted and smooth. Let chocolate ganache cool at room temperature or in the fridge until it becomes firm enough for frosting the cake.
Chocolate Chip Bundt Cake
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter* softened to room temperature
1 3/4 cups white sugar
1 tablespoon vanilla extract
4 large eggs*
3/4 cup sour cream* full-fat
1 1/2 cups mini chocolate chips
Chocolate Ganache
4 oz semi-sweet chocolate or dark
1/3 cup heavy cream
Preheat the oven to 350F degrees.
In a large bowl whisk together the flour, baking powder and salt.
In a separate large bowl beat together the butter and sugar until fluffy (about 3-5 minutes).
Add in the vanilla extract and beat in the eggs 1 at a time.
With the mixer on low speed, mix in about 1/3 of the flour mixture followed by about 1/2 of the sour cream. Turn off the mixer and scrape down the side of the bowl.
Repeat the process until all the flour and sour cream are incorporated.
Gently stir in the chocolate chips.
Brush/spray a 12-cup bundt pan with pan release, or grease well and sprinkle with flour.
Spoon the batter into the prepared pan and smooth the top.
Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean.
Cool the cake in the pan for at least 30 minutes, then carefully invert onto a cooling rack and continue cooling.
Chocolate Ganache
Chop the chocolate into small pieces and place in a heatproof bowl.
Heat the cream until almost boiling, then pour the hot cream over the chocolate.
Let sit for 2 minutes, then whisk until smooth.
Drizzle (or pour) the chocolate over the bundt cake.
Ricotta Pie from J.C.
2 lbs ricotta (whole milk is best)
3/4 cup sugar
3 eggs
1 teaspoon vanilla
3/4 cup mini chocolate chips
2 chocolate pie crusts
Beat eggs. Add sugar and beat. Beat in ricotta and vanilla. Fold in mini chips. Pour into pie crusts. Bake in 325F oven until set, approximately 45 minutes.
(My note: I might add orange zest and extract.)
Homemade Pasta Noodles by I.Z.
500 grams of all purpose flour (about 4 cups)
5 eggs
Put flour on clean surface in a mound and make a well in the middle for the eggs. Incorporate the flour and eggs into a dough with your hands. Roll out sections of pasta into thin sheets no thicker than a nickel.
To make ravioli: brush egg wash over a sheet of pasta. Drop filling on dough by teaspoonsfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife, pizza cutter, or ravioli form. Seal the edges.
Once your pasta is cut, toss into a pot of salty boiling water until the pasta floats.
Easy 5-Ingredient Bagels
1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix*
2 teaspoons baking powder, make sure it's not expired or it won't rise
3/4 teaspoon kosher salt, use less if using table salt
1 cup non-fat Greek yogurt, not regular yogurt, it will be too sticky
1 egg white, beaten (whole egg works fine too)
optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**
Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Vermont Cheddar Gougeres from Yankee Magazine
8 tablespoons (1 stick) salted butter
1 cup water
1 cup all-purpose flour
5 large eggs
1 1/2 cups grated extra-sharp cheddar cheese
1/8 teaspoon freshly grated nutmeg
1 teaspoon freshly ground black pepper
Preheat oven to 425°. Line two baking sheets with parchment paper. Heat butter and water in a medium saucepan over medium-high heat until butter is melted and mixture comes to a low boil.
Turn heat to low, add flour, and stir vigorously until mixture coheres and pulls away from the sides, about 1 minute. Remove pan from heat.
Add eggs, one at a time, stirring vigorously after each. Dough will separate after each addition; keep stirring until it forms a smooth paste. Stir in cheese, nutmeg, and pepper (the dough should still be hot enough to melt the cheese).
Drop mixture in heaping teaspoonfuls onto the baking sheet (for a prettier presentation, you can pipe the batter into 1 1/4-inch mounds). Bake until puffed and brown, about 30 minutes. For extra-crisp puffs, pierce each one with a knife, then turn off the oven and put the puffs back in for 10 minutes.
