Creative quarantine and hummus recipe (vegan)

“Are you kidding me? Is this for real? Didn’t you buy this 2 days ago?”

Yes, yes I did buy that half gallon of ice cream 2 days ago. And yes it’s almost gone. And no I don’t eat it so I didn’t notice it was almost gone. But yes this is what happens when 2 grown boys/ men are stuck inside. They eat.

It’s only been just about 2 weeks of shelter in place self-quarantine, but time seems to have taken on another dimension. Slower? But warped? It feels like a holiday break except there’s no big family dinners. Just the 4 of us. All close together. All the time.

So as of yesterday, I decided I needed some behavior adjustments and made 5 commitments to myself:

  • Hygiene. Did I really have to make a rule for this? Apparently. Skipping showers and wearing pajamas longer than appropriate needs to end.
  • Self care. Yes, this is a category different from hygiene. It’s exercise, meditation, not overeating or drinking. 5 days a week may be more realistic than every day.
  • Work boundaries. Be more intentional about turning it off. It’s easy to overwork as a form of coping.
  • Fellowship. Family, friends, online connections. Reach out daily to a few. We started a Sunday family Zoom meeting. It’s highly entertaining 🤣
  • Creative endeavors. Coloring, writing, cooking, blogging. Catching up on reading blogs I follow and trying recipes!

Yes, these rules seem kinda basic, but it’s clear that I need better routines to adjust to the current situation.

I have been making at least one new recipe a week. A roasted carrot farro fennel salad. Green curry zoodles with roasted shiitakes. Hummus this week…I will never buy it again! I have plenty of time to make it 😁

Hummus (vegan)

  • 1 can chickpeas, drained and rinsed
  • 2 cloves garlic smashed
  • Juice of a lemon
  • 1/2 cup tahini
  • Salt
  • 3 tbsp cold water
  • 2 tbsp olive oil

Puree chickpeas in food processor until smooth. Add garlic, tahini, salt and lemon juice. Process until smooth. Add water and olive oil. Allow to set for 30 minutes.

Eat it before the boys find it. Hide it behind the tofu.

Shepherds Pie (Vegan)

It’s day 6 of staying in. New habits are setting in. Things are slowing down; we’re eating more meals together. We’re trying new things—like using Zoom for Sunday family time. Highly entertaining! We’ll get better at it, but it’s nice to see everyone’s faces 😊

While we chatted with my sister and her family and our parents, I had this dinner in the oven. Now it could be that my standards have lowered, but I thought this turned out divinely! Flavor and texture were excellent. And an easy make ahead.

The key difference in this version is the mushroom/lentil combo. I thought I had too many creminis, but actually they cook down so much it was just right. I thought the lentils might get dry, but so long as you have a large can of tomato sauce, you’re good…just keep adding it if you need to as it simmers. They break down well into a texture very similar to the original.

This is also a dish where superior technique makes the difference on mashed potatoes. I stand by 2 things when it comes to potatoes: the heating of liquids (butter, creamer) and using a potato ricer. It makes for the lightest mashed potatoes! They look odd coming out, but create great consistency.

I wish I had tried veganizing this recipe earlier in winter!

Shepherds pie (vegan)

  • 3 carrots, sliced
  • 1/2 onion, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, chopped
  • 8 oz vegan butter, divided
  • 8 oz cremini mushrooms, chopped
  • 3/4 cup frozen mixed vegetables
  • 12 oz tomato sauce
  • 1 can lentils, drained and rinsed
  • 3 large russet potatoes, peeled and quartered
  • 1/2 cup plant creamer
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp dried oregano
  • Dash of cayenne
  • Dash of cinnamon
  • Salt and pepper

Melt 1/2 tbsp of butter, sauté onion, celery, carrot for 5 minutes until just getting soft. Add garlic and mushrooms, stir and cook 1 minute. Add frozen vegetables and cook another 2 minutes. Add lentils. Add seasonings and tomato sauce. Stir to combine. Allow to cook slowly while making the mashed potatoes (you may even turn the heat off completely and just allow the herbs to do their thing).

Cook the potatoes. Heat remaining butter and creamer for 1 minute in microwave. Drain and Rice potatoes into hot liquids.

Remove bay leaves from base mixture and place into casserole dish. Top with potatoes. Dot with butter for a browner top. Cook at 350 degrees for 30 minutes.

(Not Grandma’s) refrigerator pickles

Pickles are expensive. Good ones, that is. The boys in my house eat a lot of sandwiches. Requiring pickles.

So in my effort to not spend $12 a week on pickles, I decided to give pickling a whirl. But not real pickling that involves boiling jars and possibly giving loved ones botulism. The kind for modern moms: stick it in the fridge in a glass storage container.

Refrigerator pickles are a piece of cake! They’re more cost conscious too. I am semi-embarrassed to post this because it’s not really cooking. It’s easy enough for anyone to do. (My grandmother would be horrified at my lack of canning skills.)

There once was a dream of mine to win the pickle competition at the MN State Fair Pickle so I could get my picture as Pickle Queen on the Gedney jar. <sigh>

I should design a logo for these: Pittman’s perfectly petite pickles.

Refrigerator pickles (vegan)

  • 6 small cucumbers (Trader Joe’s is a good source)
  • 250 ml water
  • 1 tbsp salt
  • 250 ml white vinegar
  • 5 garlic cloves, smashed
  • 1 tbsp whole coriander seeds
  • Crushed black pepper
  • 3-4 dashes hot sauce
  • 3-4 sprigs of fresh dill

Heat up the water for about 30 seconds in the microwave. Add salt, stir until dissolved. Add vinegar, black pepper and hot sauce. Pour over the thinly sliced cucumbers, add crushed garlic, coriander and dill. Passable in 30 minutes but ideal around 3 days. I don’t know if they go funky after awhile. They never last that long.

Potatoes dauphinoise (vegan)

There are some recipes that are simply classic. This potato dish is from Julia Child and comes out of one of my favorite cookbooks, Julia and Jacques Cook At Home.

I greatly admire Julia’s no-nonsense style both in her cooking and her on camera personality. I wonder what she would say about her classic being made without butter or cream! No doubt an honest assessment. 😇

One of the reasons this recipe rocks is because it has so few ingredients. Other than peeling and slicing the potatoes, it’s a piece of cake. You can pretty much use whatever plant dairy you have on hand whether it’s a creamer or just milk. You also don’t have to measure but simply pour until it covers the potatoes.

I was skeptical plant butter would give it the browning on top that makes for the original recipe’s just slightly crunchy texture, but it was perfect! It was just the warmup for our first snowstorm (6-9″ on Thanksgiving Eve, 😆).

Potatoes dauphinoise (vegan)

  • 3 lbs Yukon gold or russet potatoes, peeled and thinly sliced using either a food processor or mandolin. Do not rinse the sliced potatoes! It adds to the creamy texture.
  • 3 cloves garlic, peeled and smashed
  • 2 tsp+ salt
  • Nondairy creamer/milk (about 3 cups)
  • 3 tbsp nondairy butter

Butter the casserole dish. Place the smashed garlic in the bottom of the dish, season with salt. Place the potatoes in, and pour in enough creamer to cover. Chunk up the butter and place on top.

Put the casserole dish on the stove and bring liquid to a simmer. (Now’s a good time to carefully check seasoning. You may want to add salt. )

Bake at 400 degrees Fahrenheit for about 45 minutes. Check for doneness by using a knife to poke the middle. It should be soft.

Original recipe from Julia:

Roasted tomato sauce

Fresh tomatoes are one of summer’s best gifts. I just want to bottle it up and save it for January to remember warmth will eventually return! Now’s a great time to stock up at the Farmer’s Market.

Both boys have started asking for cooking lessons and before Alec left, we were focused on some of the basics that everyone should master. Obviously pasta is one of them!

It sounds easy enough, but there are a few techniques and tools that make for great pasta:

A spider for scooping pasta out of well-salted water. I prefer sea salt, and you should actually taste your water (before boiling 😉) to make sure it tastes like seawater. It takes more salt than you might think, but it results in more flavorful pasta. Remove pasta 2 minutes before “done” and finish cooking in the sauce that you’ve already started heating in a separate pan. This technique works even with store bought sauce.

This is the second tool you’ll need, a grabber to stir the pasta. Add 1 cup of the pasta water to finish the cooking and bind the sauce to the noodles. You can add as you go, more or less water until the texture is right. This works well with any non-cream based sauce.

This is the finished roasted tomato sauce, which is a beautiful color depending on the mix of tomatoes you use. There’s nothing more comforting than a bowl of noodles with homemade sauce!

Roasted tomato sauce (vegan)

    4 lbs fresh tomatoes, quartered
    6 cloves garlic
    6 tbsp olive oil
    Salt and pepper

Toss cut tomatoes and garlic cloves in olive oil, season with salt and pepper. Roast at 200 degrees for 6 hours. Purée in food processor or using hand blender.

4 bean salad (vegan)

It seems about right that I am making one of our favorite summer salads in September. I am not quite sure where it went! But both boys are back to school, with Alec at college for almost a month now and Avery having started his senior year of high school this past week. One more year until empty nest!! 😆

His last first day pic.

We are getting back into the groove of quick weeknight meals between hockey and other school activities. My weekends are spent preparing things ahead so anyone can grab and eat whenever.

Honestly this 4 bean salad fits that criteria which is why it’s a church picnic staple in Minnesota. You can throw in any beans you have on hand–I happened to use kidney and great northern. Most of the time it’s all canned beans too.

But this week at the Farmer’s Market the yellow wax beans and green beans were just fantastic! That’s actually what inspired me to make this salad, along with grabbing about 5 pounds of tomatoes to turn into roasted tomato pasta sauce. (I wish I would have snapped a pic of the golden raspberries I bought too–but they were eaten within hours along with a pint of red ones. Still Avery’s favorite!)

Also on tap this week is beef stew for Matt’s birthday with mashed potatoes and an apple tart….chili and coconut tomato soup and a cauliflower curry….maybe fall isn’t so bad. But I still hate winter. One more.

4 bean salad (vegan)

    1 cup each yellow wax beans and green beans, trimmed and cut into 1″ pieces
    1/4 small red onion, diced
    1 can dark red kidney beans, drained and rinsed
    1 can great northern beans, drained and rinsed
    1/2c vegetable oil
    1/4c red wine vinegar
    2 tsp agave
    1/4c chopped fresh herbs–parsley and oregano
    2 stalks celery, diced

Steam green and yellow beans until tender about 5 minutes. Cool quickly in ice water.

Drain and rinse canned beans. Combine all beans together.

Soak red onion for about 10 minutes in cool water (takes away some of the bite). Dice.

Dice celery.

Mix the oil and vinegar and add herbs, salt and pepper and agave (sugar is fine if that’s what you’ve got).

Combine all ingredients together and let sit for an hour to marinate.

It’s ok! Play with your food

The end of summer is near–Alec returned to college in Chicago this week.

For those of you not from the midwest, a drive through Wisconsin creates the opportunity for comedic experiences. Such as the Mousehouse Cheesehouse that has a giant rat/cheese wheel on it. Interesting enough, this is not the ONLY giant rat/cheese “sculpture” found on the I94 route.

Beer, Cheese, Gifts and Fudge were advertised. None were purchased. This is Wisconsin. They’re serious about cheese. They also sell beer everywhere. I am unclear how fudge got involved except that after beer and cheese obviously one needs fudge to cleanse the palate. We stopped to snap a pic with the rat.

It got me thinking about how much fun we have in our house with food–trying new recipes or restaurants. So this post is a rather haphazard look at some of the experiments from the last few weeks (and hopefully distracts from my lack of actual recipe posts lately 😉).

What happens when you freeze watermelon cubes as mojito “ice”? Delicious drink for the lake

What happens when you puree an entire cucumber for a martini? Great flavor and color, not so great texture 😉

Challenge day: Can you make a breakfast baked good with a half eaten container of yogurt and a random amount of blueberries and no eggs because you haven’t done the grocery shopping at the lake yet? Oh-yes-you-can lemon-blueberry muffins. Could you repeat it because you wrote any of it down or measured? Oh no.

Favorite new food toy: the Jaguar of zoodlers (“leased” from my sister). Alec and I also laughed while doing this, it’s like the old Play-Dough toys.

I need another drink after all of that creativity! But a perfect reminder to stop and smell the roses (jasmine). It goes fast.

Actual recipes forthcoming now that Alec isn’t here to distract me.