Throughout this pandemic I have prepared all our meals without ordering takeout or pickup once so far.
I do it not only because of the threat of the virus, but because I find solace, comfort and joy in the process of cooking and baking. And at this time we all need that.
My husband and I shop for groceries and produce while taking the necessary precautions (masks and gloves).
I am grateful for our grocery stores, markets, and employees who have in turn provided a safe environment in which to shop by adhering to the restrictions in place.
I am making fewer trips to shop these days, but buying larger orders, enabling me to make extra of one dish for leftovers for a second meal.
We brought along our refrigerator/freezer when we came from Maryland almost 7 years ago so we could have an extra fridge in our garage. It’s proved to be a good move.
In addition to cooking extra for additional meals I focus on buying items from which I can make various dishes.
For example, boneless, skinless chicken breasts can become chicken stir fry, chicken parmesan, chicken piccata, or the chicken marsala pictured above to mention a few.
Ground beef can provide grilled burgers, tacos, meatballs, meatloaf or Sheila’s hearty meat sauce.
Fresh vegetables can become salads or many can be tossed with olive oil, kosher salt and pepper and roasted for a delicious side dish. A favorite combo of mine is roasted carrots, fennel and onions.
Half of a large head of cabbage will make a lovely slaw, and the other half is delicious roasted as a side dish for another meal.
If I buy too many apples I’ll make applesauce. Too many potatoes, potato salad!
We’ve gone through leftover soups from the freezer including chicken soup with matzoh balls, sweet and sour cabbage soup, veggie chili, and mushroom barley soup.
I regularly rotate tuna salad, egg salad, and chicken salad for lunches, sometimes dinner. Waldorf salad is another favorite (apples, celery, nuts and raisins always around). Got leftover chicken? Chicken Waldorf Salad!
And of course, there’s pasta! Here’s a few to consider…Mac and Cheese, Pasta with Fennel and Sausage, No Fuss Garlicky Farro, Couscous with Almonds, Parsley, and Lemon, and Pasta with chicken and Summer Vegetables.
I’ve done my share of baking during this time as well. I’ve baked my first challah!
I’ve sent chocolate chip cookies and peanut butter cookies to my kids in LA and San Francisco (twice), and also dropped some off at my neighbors’ doorsteps.
I’ve baked a cherry pie,(my husband’s favorite) a chocolate cake, (another of his favorites), a French pear tart, and a blueberry almond lemon cake,
I made a classic NY cheesecake with a fresh raspberry topping, and dropped some off for friends.
Since I’ve always kept a fully stocked pantry I’ve had plenty of time to work through the overfilled shelves, and I’m not done yet.
Tonight’s dinner is spaghetti with meatballs and sauce. The meatballs and sauce have been defrosting in the fridge most of the day. Time to make dinner!