Quarantine Diaries: Food

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What’s on everyone’s minds these days? FOOD!!

I’m no master chef, but I do love cooking and I think I’m decent at it most of the time. I’ve done some new things while in quarantine, so I thought I’d share some of what I’ve made. Here’s some recipes/descriptions of the food I’ve made so far in quarantine:

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1. Rosemary Focaccia Bread: My best friend insisted that I make this dish after she perfected it on her own, and it was well worth it. It didn’t take super long, but I had never worked with yeast before so this was a new trick for me. I still was able to get success in 3 loafs that my girlfriend and I ate dipped in different balsamic vinegars and oil. Here is the recipe link: https://ourbestbites.com/rosemary-focaccia/.

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2. Beef and Brocolli with White Rice: This was given to me by a co-worker after she walked by with it in the office and filled up all of our noses with something delightful. There are a good amount of ingredients to make this, but you can easily double what the recipe calls for to get leftovers and make the effort last. It’s so delicious and hella worth it. Follow the recipe via Tasty here: https://tasty.co/recipe/easy-beef-and-broccoli. I’ve had several other people try this out after I posted it on my Insta story and no one has been disappointed yet. 

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3. Eggplant Sandwiches: No formal recipe here! I used to make this sandwich back when I worked in a pizza shop; it’s basically an eggplant parm sandwich without the tomato sauce. (You are welcome to add that to yours, I’m just not a fan.) First I used the Air Fryer to make breaded eggplant slices, then added the slices and cheese to a roll and popped it in the oven to make it a grinder. I’ve been big into sandwiches a lot during quarantine, so when I run out of eggplant to use, I usually make a BLT. (Except without the T, and add C (Cheese) and A (Avocado)). 

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4. Fried Tofu: My girlfriend, who is vegan, turned me onto this. (For best results, use a tofu press beforehand and use extra firm tofu.) You simply chop up the tofu bite size pieces and cook either using an air fryer or with oil in a skillet. Once mostly crispy, add in a sauce for flavor. We typically use a hot salsa, but a variety of condiments could be used for flavor here! Cook more once sauce has been added until tofu pieces are crispy on all sides. I usually serve with rice and veggies.

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5. Chile Rellenos: This is a long process that my girlfriend taught me, but the payoff is worth it for special occasions. I made this on Easter, and enjoyed the leftovers for three more days after. You first have to sear and blister the peppers to remove the outer layer of skin and remove the seeds from the inside. You then stuff the peppers with cheese and can fasten it back together with toothpicks if needed. You then bread the peppers with flour and prepared whisked egg, and fry. Make sure to remove all the toothpicks once they cool off!

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Bonus Air fryer dessert: Apple Crumbles: This is technically a vegan recipe, since it’s basically just deconstructed apple pie. I cut up apples and toss them in oil before then tossing them in brown sugar, cinnamon, and oats. I then air fry them and enjoy warm. Super simple and quick but incredibly delicious!

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One more in the Quarantine Diaries tomorrow to wrap up the series!

Thanks for reading.

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