Covid Cooking. And Eating.

And drinking. It’s totally a thing. My kids have stayed healthy, thank the Universe, but my daughter missed the end of her senior year in high school, and my son missed the end of eight grade. No big deal compared to what some are suffering. I get that. But it does make me want to nurture them. For me that means food. (Shocking, I know.)

Since I was working four ten hour days for a few months, that meant I had three days off a week. What that REALLY meant was that I had no good excuse to get out of cooking dinner!

I’ve made some old favorites and discovered some new ones, thanks to Pinterest and my FB friends. My favorite finds of 2020 thus far are: Homemade falafel, veggie burger breakfast sandwiches, and ramen bowls. All vegetarian, but not vegan, because of our pescetarian kid. Oh! And I put everything bagel seasoning on a pizza crust before I baked it. That was good, too. It’s raw dough from the grocery store, but the trick to making it awesome (which I learned from my husband, lol) is to let it proof, press it out, let it proof, press it out, let it proof, press it out…until it stays at the edges of the pan. Then top it. Let it proof…and ta da!

I’m a falafel fan, and this one from Foodie with Family is great. Don’t double it. I made that mistake. The recipe will make enough! If you make the tahini sauce, add water. It really needs it. This pic is from our Quarantine Birthday Passover Fafafel fest.

I can’t stop eating these:

Three friends and I go on a yearly writers’ retreat to an Airbnb above a vegetarian cafe where I had the most epic breakfast sandwich ever. Of Covid-course, it got canceled this year, but the cafe lists the ingredients on their menu! Wheee! TRY IT. My version goes like this: broil a quinoa crunch veggie burger for eight minutes. Flip it. Hard fry an egg while you broil the veggie burger for another six minutes. Okay, fine, maybe you prefer your eggs over easy or whatever. Do that then. 🙂 Get a bun. I like brioche buns. Put your veggie burger on the bun. Add cheese if you, like me, believe everything needs cheese. Put your egg on there too. Now, you are gonna have to trust me. Spread peanut butter, apricot preserves, and Sriracha on the top bun. I know. Sounds weird. Maybe you’d rather combine those ingredients and THEN put them on the bun. I’ve done it both ways several times. Like I said, I can’t stop eating this sandwich. OH MY GOD SO GOOD.

And I don’t know about you, but I love me a ramen bowl, and the kids do, too. HOWEVER, I am not spending hours in the kitchen making broth. Nope. I spend hours doing a ton of other shit. SO! I needed a recipe that was good but not too time consuming, preferably vegetarian. BOOM. Pinterest via Supper with Michelle delivered. I’ve made this a few times, and it’s super. My cheap hack: I use the packaged Ramen noodles minus the flavor pack. The in-laws gave us a space-age egg cooker for Hannukah, so I add egg, avocado, grated carrot, barely cooked zuccini noodles, scallions, baby pepper rings, kimchi…and I usually grill a chicken on the side for the omnivores in the family. Slurp, slurp, yum! And I don’t have to agonize over the broth.

Last, but certainly not least…an oldie but goodie. Since my husband built a bar in the garage…since the bar-age has recently acquired a commercial grade drink blender…since it’s June…since the past four months have been a little blurry anyway…my favorite homemade margarita!

I hope you are finding ways to nurture yourself, your people, and strangers during these strange days.

XOXO,

Amanda

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