Being in quarantine has changed my life in a lot of ways. There’s been some difficult stuff to deal with but I’ve also been making some positive changes. I was dealing with depression leading up towards Easter and those addictive Cadbury eggs gained me an extra 10 pounds. I’ve been cooking a lot more and my typical grocery budget has at least doubled. I’ve been discovering a lot of new recipes, rediscovering old ones, and really trying to cultivate my cooking skills.
I know I can’t be the only one who suffers from cooking fatigue. From the never-ending dishes to the time it takes to cook, to then just trying to finish making a meal without a toddler screaming at your feet for attention. But since Brady just started being about to work from home we’ve figured out a better mealtime routine and how to better stay on top of the dishes. I hope that our quarantine good habits can stick and will outlast this virus.
I figured I’d share some of the recipes I’ve been loving lately here at home – these have all been quick and delicious recipes that have been made multiple times over our quarantine so far.
Nut Butter Banana Smoothie – I often struggle with eating breakfast. Even on days when I might be hungry, I still struggle to have something to eat if it’s too early. I love this smoothie at any time of day, but it’s especially perfect on days that I’m struggling a little.
Broccoli Chickpea Coconut Curry – This “5 ingredient recipe” has been a staple here for over a year and it’s amazing how something so quick and very few ingredients can turn out so flavorful. I definitely recommend making with the onions and garlic. Also, make sure to salt adequately or you’ll lose the flavors and it will taste bland.
Instant Pot Yogurt – I put this recipe here in case someone new to Instant Pots wants to try making yogurt! To make instant pot yogurt, I take 2-4 tablespoons of Stonyfield Organic Plain Whole Milk Yogurt and mix it well with a 52 oz bottle of Fairlife Whole Milk Yogurt. I set the instant pot on the yogurt setting for 8-10 hours starting (8 hours is runny and less tangy. 10 hours is thicker and tangier). Once it’s done, I immediately set aside a few more tablespoons for my next batch, and then I fill two quart-sized mason jars with the rest. Boom. You have a perfect, creamy, homemade batch of whole milk yogurt. I haven’t tried it myself, but I know others will also add a can of condensed milk if they want to make their yogurt sweetened instead of plain. We’ve been loving yogurt lassis with our homemade yogurt!
Veggie-Packed Rigatoni Pasta With Goat Cheese – This recipe is easy but feels so decadent and filling. To finish off the dish, I mix in a small spoonful of fresh goat cheese… It’s hard to stop eating even after you feel full.
French Toast – I’ve never made french toast before but now I feel like I’m a professional. I’ve made this recipe with brioche bread but I also really like it with a regular loaf of whole-grain honey wheat bread. This recipe freezes really well and I even prefer it once it’s been toasted.
Onion Tart – This is my way pared-down version of the French Pissaladière. It’s essentially puff pastry with caramelized onions and a few seasonings and baked til the pastry is perfect. Let me know if you want a formal recipe for this one!
Tomato, Lentil, and Chickpea Stew – If you follow Iliza Schlesinger, you’ll probably recognize this recipe. She’s a comedian (with great Netflix specials!) and her husband is a chef. Together, they’ve been sharing recipes on Instagram/Facebook daily throughout this pandemic and have been calling their series, “Don’t Panic Pantry”. I’ve tried a few of the recipes and have especially loved this tomato and lentil stew. One of the times I made it with chickpeas (Goya is the best, so creamy) and I preferred it to the white beans, so pick whatever you prefer. The first time I was making this recipe, I was doubting it so hard but it turned out amazing! I highly recommend it!
Joanna Gaines’ Silo Cookies – I loved the plain chocolate chip cookies because they’re the first chocolate chip cookies I’ve ever made that have been soft. I also adored the Silo Cookies (particularly amazing with milk) even without the peanut butter chips. Making these cookies resulted in learning my husband has *never* eaten cookie dough. *Ever*.
If you have any recipes you keep coming back to, please share so I can try them out too! I think I’m a little obsessive over delicious recipes.
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