3 More Quarantine Meals

Posted On April 8, 2020

I’ve Been Very Busy These Days: Quarantine Meals or More Appropriately – “Use What You Have”!

If you haven’t seen my previous post on Quarantine Depression Era Meals, please see that here.

As many of you, I have been inside since February waiting for this to pass. As I have done a pretty good job of social distancing, it has been a great opportunity for me in terms of cooking! In the last few weeks I’ve cooked several staple meals, tried many new recipes, came up with new desserts, and even made a depression era chocolate cake. Next up I will try a Water Pie – look out for that blog post – coming soon!

First Up: Poor Man Shepherd’s Pie

Following the success of the Poor Man’s Meal, I decided to make a similar meal into a shepherd’s pie. At the start of the COVID-19 pandemic I purchased a 10 lb bag of russet potatoes, with just my husband and myself in the house, I figured this would make a great meal base and give us much needed minerals between the time our fresh produce runs out and when our cool weather garden is ready for harvest.

Try your hand with the above! I added all the ingredients to a pan, cooking hardest ingredients to softest, then added in some corn starch dissolved in cold water to form the gravy. I used celery, onion, tomato, and one can of peas & carrots with some pre-made meatballs that I sliced to form the inside. Next, I made mashed potatoes for the top. Finally, after layering these, I added cheese to the top and broiled in the oven until it developed the beautiful browning you can see in the above photo. It was delicious!

Next Up: Less-Than-Pretty Cast Iron Pizza

So this recipe did not turn out the greatest, but I believe that I know what happened and how to fix it! The recipe I used was intended for a “no-knead, 18 hour rise” dough. AIN’T NOBODY GOT TIME FOR THAT!!! Or at least, anyone who wants to eat TONIGHT!

So, the recipe I used was:

• 1 1/2 cup flour
• 1/4 tsp active dry yeast
• 3/4 tsp salt
• 3/4 cup water (recipe called for cold, I used warm)
• olive oil

Instructions were to combine the dry ingredients, add in the COLD water, wrap tightly and leave on the counter 12 -18 hours, then form the dough inside the cast iron skillet, allow to rise again for 2 hours, and finally make the pizza & bake.

What I did was use the overall recipe, however proof the yeast with warm water for 15 minutes, use warm water, and then raise for one hour covered with a damp cloth. Man did it rise! So then I placed it in an olive oil greased 10 inch cast iron skillet and allowed it to rise another hour. It was pretty big! Perhaps using the warm water I would have formed it in the skillet to start and pre-bake before making the pizza.

With all of this in mind, learn from my mistakes and make it this way instead!

1. Use 1/4 tsp active dry yeast and add to 3/4 cup warm water (it should not be hot water, just warm to the touch without burning). Proof for 15 minutes until yeast begins to bubble and rise up. Optional: add a small amount of sugar to help feed the yeast.
2. Add 1 1/2 cup flour and 3/4 tsp salt to a large mixing bowl and stir.
3. Add the yeast and water mixture into the mixing bowl and mix on low until the dough looks sticky and pulls away from the side of the bowl. I used my Kitchen Aid mixer with the dough hook on level 3 for a couple minutes, but you don’t need anything fancy but your greased hands.
4. I would then form the dough into the cast iron skillet greased with olive oil and allow to rise, covered with a damp cloth (maybe 30 mins to an hour, depending on the ambient temperature in your kitchen – less time for warm weather, more time for cool weather).
5. Finally, I’d heat the cast iron pan on medium to high heat on the stove until the bottom begins to cook. You should notice a little bit of shrinkage, and a slight golden color around the edges.

What kind of toppings should you use? Whatever you like! In this case, I had some home made marinara that I spread on top, cheese, diced bell peppers (that I chopped & froze late last summer), bacon, kielbasa, onion, black truffles, oregano, and basil. In either case, get your oven very hot (400°F or hotter) in order to cook the pizza. It’s done when the dough is golden and the cheese has browned a little. Pre-cook your toppings if you think they will not finish in time (however, even with diced frozen peppers, I didn’t have this issue).

Finally: Salmon with Cannellini Beans & Radish Sprouts

This simple recipe I made after getting the craving for fish when our state opened up fishing season early. Except, this is frozen fish. And we didn’t buy the license this year, since people weren’t appropriately social distancing, even in state parks and on riverbanks!

This one is super easy – even my friend who burns water when cooking mac and cheese could make this one! Check out how easy this is below.

Ingredients:

• Salmon – one fillet per person (I used no name brand frozen pink salmon fillets – I didn’t thaw them out, they went straight from the freezer into the pan)
• Cannellini Beans – one 15 oz can for 2 servings – adjust accordingly
• Radish Sprouts – I had these from thinning out my cool weather garden beds, but you can use spinach or other sprouts you have – really, any tasty greens are good here
• Shallot – optional – I had them & they’re delicious
• Olive Oil
• Lemon Pepper
• Lemon or Lemon Juice

Instructions:

1. Heat a pan over medium heat. Add olive oil to the bottom and swirl to coat the bottom.
2. Add in your salmon fillets, sprinkle with lemon pepper, and cover with the pan’s lid (add shallots if you have them). Heat until white droplets of fat appear on the top of the fillet or the fillet becomes lighter half way through. This indicates that it has been cooked partially.
3. Add in cannelini beans and heat until salmon is cooked thoroughly. You should keep the lid on the pan, and periodically check the fillets by piercing the thickest portion with a fork. It should flake easily.
4. Finally, add in radish greens and a squeeze of lemon juice. Heat until greens are soft and lemon juice has permeated the pan. Swirl to mix. Taste and decide whether you need more salt, pepper, or lemon pepper.
5. Plate! I put the beans and sprouts inside the bowl first, then put the fillet on top. Finally, I added a lemon slice to the top of each fillet. If desired, pour the juices from the pan on top. Clearly I did – my husband loves pan sauces, and this one’s fairly healthy.

These recipes are easy to make, can be prepped a day or longer ahead of time, and use common household ingredients. Most of all, they are relatively cheap. Even salmon can be found in the frozen section of most dollar stores!

Please let me know if you try any of the above & tell me how it worked out for you!