This is a repository for the recipes that we are using during the Covid-19 Pandemic. They are some of our favorites that no longer require much thought and are in the regular rotation of our “meal plan.”

There is nothing fancy here but the recipes are usually quick and quite tasty. The ideas for them have been gleaned from a variety of sources, King Arthur Flour, America’s Test Kitchen and their related sites, Pioneer Woman and related Food Network sites, the British Baking Show site, and 177Milk Street. Where possible, I will either include a link, a PDF of the original recipe. Or just write out what we did.

Given the difficulty in finding some ingredients, comments include what was available and how it turned out.

• 
  Scandinavian Shrimp Sandwich
  This is similar to lunches that I got may years ago when I was visiting Statoil in Norway. The cafeteria had trays of pre-prepared open-faced sandwiches ranging from cheese, to ham, sausage and other lunch meats, to shrimp, to smoke fish. They all looked good. You walked down the sandwich line and had a few… Read more: Scandinavian Shrimp Sandwich
• Remoulade Sauce
  This is NOT Paul Prudhomme’s. It much, much simpler, takes 10 minutes, and is still pretty good. I used it for the shrimp sandwiches.
• 
  Icelandic Rye Bread (Rúgbrauð)
  I received a beautiful cook book for Christmas. It is a cookbook of Icelandic recipes that I will probably never cook. Primarily because they have some really odd, and to me, unavailable ingredients. Also, because I suspect that some of the dishes are better imagined than actually tasted. If we ever get to Iceland we… Read more: Icelandic Rye Bread (Rúgbrauð)
• 
  Dutch Baby
  Did this today as a change of pace for Sunday breakfast. It is a bit over browned but still quite tasty. Don’t do what I did. I preheated the oven to 425 F using convection roast (it preheats faster…) I then forgot to change it to bake or convection bake. So, this is what a… Read more: Dutch Baby
• 
  Sourdough Bread
  This recipe is to document how I make our ‘daily’ sourdough bread. I doubt that anyone else will want to do this. It has to start the night before, feeding the sourdough starter and then I typically get up at 4:30-5:00AM, usually Sunday morning, for the mixing and kneading so that it can be baked… Read more: Sourdough Bread
• 
  Chicken Stroganoff
  Pat had this in an email and we needed to use up some mushrooms… We had everything else needed, so we made it. We used medium egg noodles and cooked only what we wanted to use. Also, looking at “one onion” it seemed like too much. So I used one-half of a (very) large onion.… Read more: Chicken Stroganoff
• 
  Bourbon Chicken
  This is similar to the Teriyaki Donburi Bowls but has fewer ingredients and only takes 40 minutes. We serve it with rice (or Pan de Cristal). It could also be used as an appetizer and served using toothpicks. I sometimes forget the cider vinegar at the end… Don’t do that. It does cut the sweetness.
• 
  Shrimp Mozambique
  This is our new go-to shrimp dish. We saw it on Cook’s Country, tried it and have been making it pretty much weekly. We go ahead and use a full two pounds of shrimp so that there are leftovers. Most recently we used the 16-21/pound size and they work quite well, you may need to… Read more: Shrimp Mozambique
• 
  Spanish Pork Bites (Pinchos Morunos)
  Another from Christopher Kimball’s Milk Street. These are quick, easy and good. Served with rice and a vegetable or a salad and it’s dinner. Or it can be served as a small plate appetizer.
• 
  Chicken Teriyaki Rice Bowls
  (Teriyaki Donburi) We just did this and I think it is worth adding here. They say that it takes 35 minutes to do this. I think that they must be starting after all of the cutting, shredding and starting the rice. But, it still is reasonably fast. Perhaps it is 35 minutes of multitasking and… Read more: Chicken Teriyaki Rice Bowls
• 
  Ultimate BLT Sandwich
  I was directed to this recipe in an email from Cook’s Country. We’ve now done it twice and it really is worth the effort of making the basil sauce, marinating tomatoes and broiling one side of the potato bread for the toast. This is a photo of what we just had for lunch. The layering… Read more: Ultimate BLT Sandwich
• Carbonnade
  Flemish Beef and Beer Stew Known in Dutch as stoofvlees or stoverij and in French as boeuf carbonnade a la flamande. This is a recipe from Saveur. I downloaded an e-book and found this, made it and will make it again. It doesn’t have many ingredients and for fresh herbs I substituted dried and that… Read more: Carbonnade
• Taiwanese Grilled Corn
  We have done this several times and it is very messy to eat, but delicious. We generally got for corn, tomatoes, deli ham and chicken rollups for a complete dinner. there probably wont be access to corn-on-the-cob much longer this year, but if you can get it it is worth the effort. The sauce makes… Read more: Taiwanese Grilled Corn
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  Avocado Salad with Creamy Miso Dressing
  This is a salad recommended by Amrita. From the website it says it is, “A recreation of one of the best Japanese avocado salads ever.” Here is a link to the original:https://themom100.com/recipe/avocado-salad-creamy-miso-dressing/ Ingredients 1 1-inch piece fresh ginger peeled 3 tablespoons vegetable oil 1 tablespoon water 2 tablespoons white miso paste 1 tablespoon lemon juice 1 teaspoon Ponzu sauce or rice vinegar see Note 1 tablespoon honey ½ teaspoon minced garlic… Read more: Avocado Salad with Creamy Miso Dressing
• 
  Overnight Belgian Waffles
  These are worth the need to plan ahead so that you can have the overnight proof.  They are better than any restaurant or hotel waffles that I have had. The waffles are light and have a slightly tangy flavor from the yeast-based batter along with sweetness from the honey. We have other recipes for Belgian waffles… Read more: Overnight Belgian Waffles
• Oatmeal Chocolate Chip Cookies (No Eggs)
  These are a good alternative to ‘regular’ chocolate chip cookies.  They are not as sweet and have a flakier texture which can be adjusted to suit your preference. Total Time            50 minutes Servings                 36 cookies Ingredients: Quantity Ounces Grams Ingredient 1 cup 8 227 Butter or Margarine (2 sticks) softened ¾ cup 6 170… Read more: Oatmeal Chocolate Chip Cookies (No Eggs)
• Easy Eggless Vanilla Cookies
  These are good. They aren’t complicated, with only 5 ingredients. If you have any, Milly (wild-eyed Milly) will be your friend. Prep Time        15 min Cook Time      12 min Total Time       27 min Servings          24 cookies (or more…) Ingredients: Quantity Ounces Grams Ingredient 3 cups 12.75 362 Flour ¼ tsp     Salt 1… Read more: Easy Eggless Vanilla Cookies
• Creole Sauce
  We have peppers and celery that we need to use, so I’m putting this up today. We generally make at lot. Possibly a gallon or so and freeze it in 12 ounce portions which are just right for two with chicken or shrimp. Adapted from Paul Prudhomme’s Louisiana Kitchen
• Chicken Spaghetti with Artichokes
  This recipe starts with shredded cooked chicken. You can poach chicken breasts, or buy a rotisserie chicken at the grocery store and shred that. Or any other leftover cooked chicken you have, such as pressure cooker or oven roasted chicken. The original version used canned artichokes. There are several stores where we find frozen artichokes.… Read more: Chicken Spaghetti with Artichokes
• Peanut Sauce Noodles
  These are based on the Dun-Dun noodles that I used to get for lunch in Cambridge. You could get them plain with bean sprouts or for an extra dollar topped with shredded chicken. This is not that recipe, but what tastes good now with the ingredients we usually have available. I’ve done these for lunch… Read more: Peanut Sauce Noodles
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  Peking-Style Shredded Pork
  This is a recipe that can be served with rice and vegetables or with mandarin pancakes (moo shu pancakes). This was first done as an alternative to making Moo Shu Pork. For that we usually start a day ahead, making pancakes and then the next day gather lots (and lots) of ingredients and spend an… Read more: Peking-Style Shredded Pork
• Taco Tuesday – Shrimp
  We’ve found a source for two pound bags of large peeled, de-veined, tail-off shrimp(BJs). So, they are no work and because of the size relatively inexpensive compared to extra-large or jumbo. They are a bit smaller than you might want for scampi, but they are the perfect size to put six of them into a… Read more: Taco Tuesday – Shrimp
• 
  Cod Baked in Foil with Leeks and Carrots
  If you have fresh or frozen fish this is a foolproof preparation. You prepare individual foil packets and bake them for 15 minutes. We usually serve this with basmati rice and a nice chardonnay.
• Roasted Cauliflower with Romesco Sauce
  They key here is the Romesco sauce. You can cook the cauliflower any way you want to—boiled, roasted, steamed—but just serve it with the sauce. (Serve anything with the sauce…)
• 
  Shrimp and Cheesy Grits
  This is quick and easy and good. We follow this recipe and sometimes do the Yucatan Shrimp for more flavor kick. We also usually end up with leftover cheesy grits. That’s not a bad thing. They can go towards another dinner or make a nice side with scrambled eggs and bacon.
• Yucatan Shrimp
  This has taken the place of shrimp scampi in our repertoire—this is easier and better!
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  Cowboy Sandwiches
  Adapted from Ree Drummond’s “Marlboro Man Sandwich”
• Pan Fried Crab Cakes
  The amount of bread crumbs you add will depend on the crab meat’s juiciness. Start with the smallest amount, adjust the seasonings, then add the egg. If the cakes won’t bind at this point, then add more bread crumbs, one tablespoon at a time.
• Chile Con Queso
  There are two ways of doing this, the quick way and the slow way…
• Pico de Gallo
  You can use this three meals a day… Eggs, Sandwiches, Appetizers, on Entrees. We just keep it in refrigerator to have it available.
• Meat Sauce Noodles
  OK, this is one version of the recipe that got written down… It is probably a little different every time it gets made. This version is close to a Peking meat sauce noodle. If you change out the vinegar and some of the liquid and corn starch for sour cream/half&half/yogurt/heavy cream or whatever and add… Read more: Meat Sauce Noodles
• Classic Spaghetti Carbonara
  (This is the basic original recipe. We have always added a little diced onion, and have usually used julienned deli ham instead of bacon.) Read the recipe through and plan your cooked spaghetti to be ready at the right time. There is another slightly lighter/more modern version that we also use.
• Lentil Soup
  I made this after seeing an article in the Washington Post about a nurse manager who had made and eaten the same soup for lunch every day for 17 years. We were looking for a change of pace and I remembered that I had bought some blue-green French lentils a few years ago that were… Read more: Lentil Soup
• Smiths’ Southern Cream of Cauliflower Soup
  We had a cauliflower, some cheese and cayenne…
• Holiday Bacon Appetizers
  What can you say? They are bacon and Parmesan and crackers.
• Sweet Chicken Bacon Wraps
  These are a holiday requirement and they usually get made several times. One concession is to use reduced sodium bacon.
• “French Onion Soup” Stuffed Mushrooms
  A lighter version of really, really good.
• “Stuffed Mushrooms, Baby!”
  Really, really good!
• 
  Pan de Cristal
  This is a recipe from King Arthur Baking that was included in a email as a weekly challenge. The “challenge” is basically how to work with a dough that is a very high hydration. Once you realize that there is no kneading involved, just folding, and that the only way to keep it from sticking… Read more: Pan de Cristal
• 
  Irish Mule
  One day, last fall, I was shopping at BJ’s and came across a “wall” of Fever-Tree Ginger Beer 12-packs. I picked up some since a few years ago they had stocked Reed’s Ginger Beer. (They had that for a few months and then quit carrying it…) We had liked it and I thought the Fever-Tree… Read more: Irish Mule
• 
  White Lady
  These are a good alternative to G&T or Martinis and can be drunk year round. These are a quite ‘lemon forward’, but they will prevent scurvy.
• 
  Scotch Sour
  These are one of our favorites. We usually serve it on-the-rocks, to make it last longer.
• Food and Drink
  This is a repository for the recipes that we are using during the Covid-19 Pandemic. They are some of our favorites that no longer require much thought and are in the regular rotation of our “meal plan.”