Read on Twitter
If you’re not sure how to use what’s in your pantry or are feeling stuck about being stuck inside, here’s a things to eat during #CoronavirusOutbreak continuously updated thread.
Day 1: Tortilla Española.
Thinly sliced potatoes, lightly fried in olive oil in cast iron pan. Beat 6 eggs and mix in cup of crunchy onions, splash of hot sauce, s & p as desired. Pour the egg mix over the potatoes and heat 6-8 mins until cooked through. Broil 1 min to brown top.
Thinly sliced potatoes, lightly fried in olive oil in cast iron pan. Beat 6 eggs and mix in cup of crunchy onions, splash of hot sauce, s & p as desired. Pour the egg mix over the potatoes and heat 6-8 mins until cooked through. Broil 1 min to brown top.
Spanish Tortilla can be eaten warm, cold, or room temperature. It’s great with greens if you have them and terrific on its own if you don’t. It’s incredibly filling and inexpensive to make. You can make a large one or smaller one, depending on your supplies and pan.
Day 2: Gochujang Meat + Rice.
Sauté ground meat until mostly cooked through. Add fresh ginger, garlic, onion, or other aromatics, stir frequently ~2 mins. Add gochujang or sriracha, any soy or teriyaki sauce, 1/2 cup H2O and any greens (chard, bok choy, green cabbage) til warm.
Sauté ground meat until mostly cooked through. Add fresh ginger, garlic, onion, or other aromatics, stir frequently ~2 mins. Add gochujang or sriracha, any soy or teriyaki sauce, 1/2 cup H2O and any greens (chard, bok choy, green cabbage) til warm.
This one can be served over rice or with rice noodles or rice cakes. It also is nice inside lettuce cups. It’s a good way to use less popular produce, like bok choy or chard or green cabbage, all of which were in stock when I went to the store today.
Recipe credit! Day 1 idea is something I make regularly due to the egg factory in my backyard. Began adding crunchy onions after I bought a giant bag for Thanksgiving and was using up extra. The idea came from @Frenchs/ @mccormickspices though I don’t use their recipe directly.
Recipe credit! Day 2 idea is modified from a very popular and incredibly delicious recipe from @blueapron called Korean Pork & Spongy Rice Cakes. Modifications are to support what ingredients most/more are likely to have on-hand.
Day 3: Granola Balls.
Dump 2 cups tree nuts (walnuts, almonds, pecan), 1 cup oats, 1/2 dried fruit (dates or apricot work best but you can try cherries or raisins), 3 TBSP maple syrup or honey, 2 tsp vanilla, 1/4 tsp salt into a blender or food processor.
Dump 2 cups tree nuts (walnuts, almonds, pecan), 1 cup oats, 1/2 dried fruit (dates or apricot work best but you can try cherries or raisins), 3 TBSP maple syrup or honey, 2 tsp vanilla, 1/4 tsp salt into a blender or food processor.
Blend 2 minutes, then form into balls or patties. You can roll them in more nuts (diced) or coconut flake. Store in fridge. These sweet treats/quick snacks also freeze. I had a preschooler dump all the ingredients in but I did the shaping. Good activity for slightly older kids.
Recipe credit! This one is called Maple Walnut Energy Balls in the February 2020 issue of @costco’s magazine, Costco Connection. I’ve lost the original source beyond that.
Day 3: Pesto Pasta (& Shrimp).
Cook spaghetti until al dente. While pasta cooks, sauté shrimp in oil or butter with s&p ~4-5 mins (shrimp will turn pink). Remove from pan and add 1/4 cup pasta water to scrape the bits off the pan. If you have it, add spinach, kale, or arugula 1/2
Cook spaghetti until al dente. While pasta cooks, sauté shrimp in oil or butter with s&p ~4-5 mins (shrimp will turn pink). Remove from pan and add 1/4 cup pasta water to scrape the bits off the pan. If you have it, add spinach, kale, or arugula 1/2
A can of peas will also do. Add the pasta and ~8 oz of pesto, hummus, tahini, other dip/sauce (I used the amazing #BitchinSauce). Toss to combine. Serve shrimp over top or mix it in with the saucy pasta and serve. I had shrimp in my freezer but no meat or chicken also works 2/2
Day 4: Marinades!
Did you find old meat in the back of the freezer? Go to the store and snag cheap cuts you have no idea what to do with? Marinades are your pal, my friends. They help break down tough fibers from freezer burn or less tender cuts. Veg friends: They dress up tofu.
Did you find old meat in the back of the freezer? Go to the store and snag cheap cuts you have no idea what to do with? Marinades are your pal, my friends. They help break down tough fibers from freezer burn or less tender cuts. Veg friends: They dress up tofu.
An easy one: 1/4 cup balsamic vinegar, 2 TBSP Worcestershire, 2 tsp brown sugar, minced garlic (garlic powder will also do). Soak 30+ minutes and cook via grill, oven, or stovetop. Works for standalone dishes or tacos, chopped over rice, etc.
The basic recipe is an acid, a flavorful salt, a sweet, and, if needed, an herb/spice to add deeper flavor. Think about complimentary flavors. If the acid you have is lemon juice, something like soy can be too overpowering. In the case of a strong acid, I’d balance with an oil.
Day 5: Summer Sausage Stew. https://twitter.com/DanVigil/status/1240814599072448518
Day 5: Creamy Chicken & Rice (1 of 2). https://twitter.com/BRICKPIG/status/1239898480698687489
Creamy Chicken & Rice (2 of 2)
(P.S. I finally figured out how to use Twitter threads.
) https://twitter.com/BRICKPIG/status/1239898670729846785
(P.S. I finally figured out how to use Twitter threads.
) https://twitter.com/BRICKPIG/status/1239898670729846785
Day 6: Ginger Peach Chicken.
Dump 2 lbs chicken breasts or thighs, a bag of frozen peaches, a sliced red onion (optional), 2 TBSP brown sugar, 2 TBSP tamari/soy, 1 TBSP minced/grated ginger, and 2 tsp coriander into a slow cooker and cook on high for 4 hours.
Dump 2 lbs chicken breasts or thighs, a bag of frozen peaches, a sliced red onion (optional), 2 TBSP brown sugar, 2 TBSP tamari/soy, 1 TBSP minced/grated ginger, and 2 tsp coriander into a slow cooker and cook on high for 4 hours.
This is one I made and froze when I was pregnant to have an easy heat-and-eat meal. It’s good on its own or over rice and can be made gluten-free by using tamari instead of soy. Original source: https://helloglow.co/slow-cooker-freezer-meals/
I now have a head cold (standard snot machine, so not COVID-19), so I’m less consistent with these for the moment. But! If you need ideas, reply to this thread with things you have and I will respond with recipe ideas/ways to cook up whatever you have!
Day 7: This polenta and mushrooms was so easy and delicious and helped use up some produce from the last grocery run. My sweet husband made it while I stayed in bed. 
We also added fresh spinach since I panic bought a Costco-sized bag https://www.rabbitandwolves.com/vegan-creamy-polenta-red-wine-mushrooms/
We also added fresh spinach since I panic bought a Costco-sized bag https://www.rabbitandwolves.com/vegan-creamy-polenta-red-wine-mushrooms/
Day 8: Polenta, Tomato Sauce, Eggs.
It’s breakfast! It’s lunch! It’s dinner! Here’s what we did with the leftover polenta from the previous night. Eggs fried, poached, etc. I added spinach sautéed with garlic to mine (that Costco bag is nearly gone, thankfully).
It’s breakfast! It’s lunch! It’s dinner! Here’s what we did with the leftover polenta from the previous night. Eggs fried, poached, etc. I added spinach sautéed with garlic to mine (that Costco bag is nearly gone, thankfully).
Day 9: Bacon Veggie Hash.
Fry up a few slices of bacon, set aside. Pour off most of the grease. Sauté onion and/or garlic then add whatever vegetables are suffering in the produce drawer (I found a squash, mushrooms, sad tomato, and that damn spinach). Serve w/ crumbled bacon.
Fry up a few slices of bacon, set aside. Pour off most of the grease. Sauté onion and/or garlic then add whatever vegetables are suffering in the produce drawer (I found a squash, mushrooms, sad tomato, and that damn spinach). Serve w/ crumbled bacon.
I literally used up the last of the thawed bacon making this (don’t panic, more in the freezer) and veg that was on its last legs. You can serve over rice, scrambled eggs, pasta, gnocchi, or just eat it as-is. Pouring off most of the grease is REAL important!
Day 10: Paprika Chicken.
I’m not just cooking through the pantry and freezer. I’m also cooking through the spice rack. This recipe was a great use for some smoked paprika received as a gift. Regular is fine. I used dried thyme + tossed in a few mushrooms. https://thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/
I’m not just cooking through the pantry and freezer. I’m also cooking through the spice rack. This recipe was a great use for some smoked paprika received as a gift. Regular is fine. I used dried thyme + tossed in a few mushrooms. https://thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/
Day 11: Loaded Baked Potatoes.
Kept it pretty traditional with bacon, green onions and cashew yogurt (I’m allergic to milk so that’s my best option for sour cream) but you could do shredded cheese, sautéed zucchini, smoked fish, crunchy onions, or other pantry/fridge booty.
Kept it pretty traditional with bacon, green onions and cashew yogurt (I’m allergic to milk so that’s my best option for sour cream) but you could do shredded cheese, sautéed zucchini, smoked fish, crunchy onions, or other pantry/fridge booty.
Day 12: Balsamic Glaze Salmon.
Cook salmon skin side up in oil or butter on medium heat, 3 mins. Flip to skin side down. Skin side up first = skin sticks to the pan at end/is easily removed. Mix 3 TBSP balsamic vinegar with 1 TBSP honey and pour over fish. Cook 3-5 mins. Serve.
Cook salmon skin side up in oil or butter on medium heat, 3 mins. Flip to skin side down. Skin side up first = skin sticks to the pan at end/is easily removed. Mix 3 TBSP balsamic vinegar with 1 TBSP honey and pour over fish. Cook 3-5 mins. Serve.
I got a good laugh reading a memory about salmon cooked in Red Zinger tea @stjohnbill mentioned in this piece for @uchealth. Apparently salmon, even when freezer burned, can be saved and you can make a sauce for it using just about anything. 
https://www.uchealth.org/today/pantry-cooking-in-a-world-of-new-obstacles/
https://www.uchealth.org/today/pantry-cooking-in-a-world-of-new-obstacles/
Day 13: Peanut Butter Tofu & Coconut Rice.
I had everything for this and it was delicious! You could add this peanut sauce to just about anything (meat, veggies, potatoes in their many forms, such as mashed, baked, or oven roasted.
https://www.noracooks.com/peanut-buddha-bowl/
I had everything for this and it was delicious! You could add this peanut sauce to just about anything (meat, veggies, potatoes in their many forms, such as mashed, baked, or oven roasted.
https://www.noracooks.com/peanut-buddha-bowl/
Day 14: Slow Cooker Chicken & Potatoes. 1/2
Put small potatoes (or quartered larger potatoes) in a slow cooker and cover with 2 TBSP melted butter. Cook on high for 2 hours before adding chicken (breast, thighs, whatchoo got?), thyme, rosemary, herbs de provence, whatever...
Put small potatoes (or quartered larger potatoes) in a slow cooker and cover with 2 TBSP melted butter. Cook on high for 2 hours before adding chicken (breast, thighs, whatchoo got?), thyme, rosemary, herbs de provence, whatever...
2/2 Add 2 more TBSP of melted butter and some chopped garlic, if you have it. Cook on high for 2 more hours. Serve with a green thing, if you have it. This is pantry cookin' at its' finest, as you can pick herbs you like from the spice cabinet or garden. Think savory over spice.
Using Dips as Sauce.
Last night I put pesto on salmon and broiled until it was magic. I’ve slathered hummus on chicken and baked it. Salsa, onion dip, guacamole... I’m pretty sure if you can stick a chip in it, you can dress up meat or tofu with it!
Last night I put pesto on salmon and broiled until it was magic. I’ve slathered hummus on chicken and baked it. Salsa, onion dip, guacamole... I’m pretty sure if you can stick a chip in it, you can dress up meat or tofu with it!
Another idea, courtesy of @BRICKPIG: Cover bottom of a shallow baking dish with a thin layer of salsa. Drain/rinse can of kidney beans and spread over salsa. Top w/ four pieces skinless chicken. Sprinkle with black pepper and garlic powder (or minced garlic) to taste. 1/2
Pour more salsa over chicken. Cover and bake at 350° for an hour, or until chicken is done. To serve, plate chicken breast, spoon bean & salsa mixture over top, and sprinkle with TexMex fixings of your choice: shredded cheese, jalapeños, olives, tortilla chips, etc. 2/2
What to do with garbanzo beans or chickpeas part 1: https://twitter.com/theleahkitten/status/1245467823918313472?s=21 https://twitter.com/theleahkitten/status/1245467823918313472
What to do with garbanzo beans or chickpeas part 2: https://twitter.com/theleahkitten/status/1245468704902533122?s=21 https://twitter.com/theleahkitten/status/1245468704902533122
What to do with garbanzo beans or chickpeas part three: https://twitter.com/theleahkitten/status/1245469373826887681?s=21 https://twitter.com/theleahkitten/status/1245469373826887681
Welp, a few things aren’t in the thread. My bad. In other news, it was a “macaroni and fuck it” kind of night where we literally ate macaroni with (Honest Stand vegan nacho) cheese and a can of peas. “Macaroni & Fuck It” is pantry cooking at its finest! Also, I miss real cheese.
Vodka sauce is realllll easy to make. Traditional recipe is penne, but I subbed gnocchi and YES. I'm allergic to milk, so I used @ForagerProject cashewmilk yogurt for cream. You do you (w/ what you have—unflavored milk, plant milk, etc. are all "cream.") 1/3
Boil pasta. Meanwhile, sauté diced onion, shallot, garlic, leeks, or chive-type things in butter or oil. Add a shake of red pepper flake. Lower heat, add vodka + cream, bring back to medium and cook off booze. My recipe is pretty close to this one: https://www.foodnetwork.com/recipes/food-network-kitchen/penne-with-vodka-sauce-recipe-1973607 2/3
This sauce sticks best to tubes/shapes (fusilli, macaroni, etc.). Gnocchi = great. If you're out of pasta, pour sauce over polenta/grits, rice, mashed potatoes, or scrambled eggs/tofu. If your base is a starch, put fried or poached egg on top for protein or add white beans. 3/3
Canned goods make for good chili. This one was even toddler approved! We did ground turkey, canned diced tomatoes, and two kinds of beans. Fresh ingredients were onion, garlic, and diced bell pepper but you can live without or make do with dried seasoning from the spice rack.
Any guesses as to what meal this beautiful tray of toppings goes with?
It was posole and it was awesome. I’m not sure if this thread is still useful to folx but just in case I’ll throw a few more recipes in below.
Salmon Not-Quite-Niçoise Salad.
Requires greens and salmon (I used smoked that got lost at the back of the deli drawer but doesn’t have an expiration date so therefore must be fine). Traditional ingredients: Blanched green beans, tiny potatoes, olives, tomato, hard boiled egg 1/3
Requires greens and salmon (I used smoked that got lost at the back of the deli drawer but doesn’t have an expiration date so therefore must be fine). Traditional ingredients: Blanched green beans, tiny potatoes, olives, tomato, hard boiled egg 1/3
Mine: Green leaf lettuce, smoked salmon, tomato, carrots, radishes, hard boiled egg, avocado, pecans. This is the macaroni-and-fuck-it of salads. Whatever is in your produce drawer can find a home here (whether in cooked or raw form) 2/3
Dressing: Dijon mustard, red wine vinegar (sub any vinegar or sherry in a pinch), olive oil, lemon juice, salt and pepper, minced garlic or shallot (if desired), pinch of sugar. Many recipes call for a mash of anchovies, which strangely I don’t keep on hand, but you might! 3/3
