The Pandemic Pantry – Shopping Day 07.02.20

The original Household Executive order from an earlier Pandemic Pantry post has now been amended twice.  The following is the Amended Household Executive Order for grocery shopping:

You are now allowed to go to more than one store per week so long as I need or want something that you cannot find at a single store.  You no longer have to shop with the old people and are permitted to go at times when store traffic isn’t busy. You will always wear a mask and keep your distance from everyone else in the store. You may wander up and down the aisles like you usually do (but do it quickly).  You no longer have to abide by the original “do not shower before going and decontaminate immediately upon return” section of the original decree.  The decontamination protocol is suspended for the time being but may be reinstated at any time in the future without advance notice.

When you return from the store you will wash your hands for 20 seconds then put the groceries away.  Place the bags of grocery items on top of the newspaper on top of the kitchen island.  Any and all paper and plastic bags will not be recycled.  They will go into the garbage along with the newspaper that covered the island surface.  Disinfect the items you think need disinfecting.  If you choose not to disinfect an item I must be informed of these items and agree not to touch them for 72 hours.

Don’t buy any more tuna.

The grocery store was not busy at 3:00 pm but busier than I expected.  I managed to find everything on my list.

  • Toilet paper and paper towels were well stocked.
  • Cleaners and disinfectants aisle was not.
  • Meat was plentiful.
  • Fresh fruits, vegetables, bagged salads all in ample supply.
  • Dairy, cheeses, eggs were well stocked.

But the best part of my shopping trip had nothing to do with food.  I estimated around 90% of the customers were wearing masks.  I only wish more of us would care more about the health of others and wear masks.  The number of grocery stores I shop at now is a short list.  The behavior of both store management and the customers pretty much determine where I shop.  As an example at the liquor store I’ve been shopping at for over 16 years  all of the employees wear masks.  If you decide to shop indoors you must wear a mask.  Despite the fact this store offers curbside minimal contact purchasing I like shopping in store.  Plus the times I’ve entered the store I’m typically the only customer there.  Apparently most of the other customers prefer curbside or delivery.

Stay safe.  Wear a mask.  Don’t go to these places or events:

Serious7

 

 

 

 

 

 

 

 

 

The Pandemic Pantry – Shopping Day 05.02.20

The Household Executive order from an earlier Pandemic Pantry post has not been allowed to expire.   The order however was amended.  The following is the Amended Household Executive Order for grocery shopping:

“You are now allowed to go to more than one store per week so long as I need or want something that you cannot find at a single store.  You no longer have to shop with the old people and are permitted to go at times when store traffic isn’t busy. You will continue to wear a mask and keep your distance from everyone else in the store. You may wander up and down the aisles like you usually do. You will not shower before going. When you come back you will wash your hands for 20 seconds then put the groceries away. Disinfect the items you think need disinfecting. The plastic bags will not be recycled. They will go into the garbage. You will then go into the laundry room where you will strip down and put your clothes into the washing machine. Then and only then you go to our bathroom to decontaminate (and don’t use my bar of soap, use your body wash).”

The grocery store was less of a scavenger hunt this week.  There were still some empty shelves but I managed to buy most of the items on my list.  With all of the supply chain issues still ongoing I didn’t know what to expect.  Here are my observations from this morning.  Bear in mind your specific locale may be a lot different.

  • Toilet paper and paper towels were back in stock (limited brand choices and limited supply).
  • Cleaners and disinfectants aisle was empty.
  • Meat was plentiful.  Those creepy scary pictures of empty meat cases you see online?  That was not a problem here.
  • Fresh fruits, vegetables, bagged salads all in good supply (except zucchini and I wanted some zucchini).
  • Frozen french fries were available (another internet horror story of shortages).
  • Dairy, cheeses, eggs absolutely well stocked.

Retails prices on meat are creeping upwards.  So while the supplies are plentiful I picked up a few extra items for the freezer.  Last week I found frozen turkeys for $0.49 a pound so I have a ten pound bird in the freezer.  Here is my Pandemic Pantry Freezer Supply:

  • The turkey
  • Three or four loaves of garlic bread (one might be five cheese bread)
  • Rolls
  • Several loaves of whole grain bread
  • Two deep dish pie shells
  • Spinach and potato pirogies
  • Spinach and cheese ravioli
  • Cheese tortellini
  • Corn, peas, spinach, butternut squash
  • Two packages ground turkey
  • Chicken breasts
  • Two packages top blade beef
  • Two small sirloin steaks

So now between the canned/dried pantry items, freezer items, and fresh finds when found we should be OK even if the excrement hits the rotating blades.  I can shop at two stores a week.  I had already bought some items at my first allowed grocery stop two days ago (because someone in the house tosses dairy on the expiration date and we needed ice cream).

I’ve been even more diligent about keeping my food waste low since the pandemic started, since our visits to the grocery store are few and far between. So when I was taking stock of what was on hand the other day, the puzzle pieces started to move into place in my head…

Beth at https://www.budgetbytes.com/about/

It’s comforting to know your thoughts are shared by others during the Greater Depression.   I have definitely reduced the amount of food waste in our household.  Shopping trips for grocery items are definitely reduced in number and some trips will be bountiful while other trips less so.  Nice to know I’m not the only cook who stares at “the puzzle pieces” to figure out what to make.

IMG_1966

 

 

 

 

 

 

 

The Pandemic Pantry – Shopping Day 04.26.20

In case you missed last week’s Pandemic Pantry post I have copied over the household Executive Order:

“You can go to the store and shop with the old people. You will wear a mask and keep your distance from everyone else in the store. You will not wander up and down the aisles like you usually do. You will not shower before going. When you come back you will wash your hands for 20 seconds then put the groceries away. Disinfect the items you think need disinfecting. The plastic bags will not be recycled. They will go into the garbage. You will then go into the laundry room where you will strip down and put your clothes into the washing machine. Then and only then you go to our bathroom to decontaminate.”

So I guess you could say I was surprised this morning when The Boss said,

“You can go to two stores today.”

Two stores!  I was pretty excited!  This modern day scavenger hunt had a greater chance of success.  Two stores!  I was so excited I forgot my mask.  No worries though.  I used the disposable mask in the car and disposed of it after my trip.  I remembered my list, wallet, phone, keys, and disinfectant wipes.  It was time to start the hunt.

My first stop was the big box drugstore on the corner where I found both toilet paper and paper towels.  I hadn’t purchased either of these paper goods in over a month.  The drugstore had a few packages remaining on the shelves.  I asked one of the employees if there was a purchase limit.  Two she said.  So in addition to vitamins, allergy meds and a nail buffer I scored two giant packages of TP and PT.  If I found nothing at my second stop the shopping trip/hunt would have been a success.

Store #2 was the grocery store.  My list was a short list but this was a scavenger hunt.  What could I find that I might have use for later?  The broccoli crowns were not the freshest but I bought some anyway.  Green beans, a few apples, strawberries, new potatoes and a head of green leaf lettuce, one Roma tomato, one green pepper.  No mushrooms.  I bought the best two in the bulk mushroom bin and left around six for other shoppers.  Tortillas, check.  Whole wheat buns and two loaves of garlic bread, check.  A bag of frozen spinach and ricotta raviolis.  A dozen eggs for $0.99 (the last dozen cost $3.33).  Some cheese.  A back up jar of salsa, a back up jar of fruit spread.

I was about to call the hunt over and a success when I found frozen turkeys for $0.49 a pound (it’s the item under bananas).  For under five bucks I got a 10 pound turkey.

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So tonight’s dinner was meatloaf, mashed and fresh wilted spinach.  I also picked up some ground beef since many of the remaining meat items didn’t appeal to me.

Two stores!  Paper towels AND toilet paper!  A whole turkey for less than five dollars!  And I didn’t have to shop with the old people.

 

 

 

Badass Black Eyed Peas

chili madness

I make black eyed peas once a year for New Year’s Day.  For good luck and good leftovers.  Every year I always say to myself,

“Self.  You need to write the recipe down.”

And each and every year I forget.  This year however is different.  A friend asked for the recipe.  So I actually sat my butt down into my chair and started writing.  I think my 2020 version of this recipe is better than in years gone by.  But I can’t be absolutely certain because I never wrote down any other versions of this annual bean concoction.  What I am certain of is the 2020 version is Badass.

Before we get to the recipe there’s a few odd tips and tricks you need to know.

  • The beans needs to simmer for several hours.
  • The beans get an overnight soak in filtered water and you will change the water several times.
  • Everyone in the pool.  I don’t cook the beans separately for this dish.
  • Unlike other chili recipes this recipe has hints of chili.  Don’t try to make this a chili because it’s not chili.

So now that you know not to call these beans a chili here’s how to make it Badass.

4 slices center cut bacon
1 T extra virgin olive oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
3 cloves garlic, minced
1 tsp each oregano, smoked paprika, chili powder
1 T Mexican oregano
1 T cumin
1 qt low sodium chicken broth
3 T tomato paste
1 lb black eyed peas
1 lb ground turkey 85/15
Salt & pepper to taste
Cayenne pepper to taste

  1. Place the dried beans into a stock pot large enough to hold the beans when fully plumped up.  Rinse the beans with water several times.  Fill the pot with fresh water and soak overnight.
  2. In the morning drain then add fresh water to the beans. Change the soaking water at least twice.
  3. In a large stock pot fry the bacon in the olive oil until the strips are crisp and the fat is rendered.
  4. Saute the onion, celery, and green pepper until softened about five minutes.  Add the garlic and saute another minute.
  5. Add the turkey and brown, breaking up the clumps as you go.
  6. Toss everything else into the pool.  Spices, tomato paste, broth, and beans.
  7. The black eyed peas should be drained and the chicken broth needs to barely cover all of the ingredients.
  8. Bring to a boil then simmer for several hours with the pot partially covered.
  9. Check the pot and stir occasionally.  Add more broth as the peas cook and the dish thickens.
  10. Serve with grated cheese, sour cream, and your favorite hot sauce.
  11. Yum.  Makes about 10-12 servings.

More odd tips

Don’t add salt until the beans are cooked through and soft.  There is plenty of salt in the chili powder and broth so salt last.  As you adjust the seasonings you may want to add more chili powder and/or oregano.  I tend to use garlic powder (my less than top secret favorite flavor enhancer).

This dish tastes better on day two.

Texas Corn Bread of course.

This recipe is not in the book pictured above.  But I like the cover and I’m hoping the author gets the hint.

For my vegan and vegetarian readers this dish is neither vegan nor vegetarian.  Feel free to make your own veggie version with a nice organic vegetable or mushroom broth.

Three Bean Chili Madness

chili madness

Before we get to the recipe there’s a few odd tips and tricks you need to know.

  • This chili cooks all day long but I didn’t use a slow cooker.  It was a cold day and I was hunkered down in the house.
  • The beans get an overnight soak and are cooked separately first for several hours.
  • You make beans first then add the beans to the meats.
  • Unlike other chili recipes this is very mild.  You add your own heat at serving time.

So now that you know this is a pain in the rump recipe (time wise) here we go.

1 T extra virgin olive or grapeseed oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
2 tsp garlic powder
1 tsp each oregano, paprika, chili powder, cumin, dried cilantro
1 can (15 oz) no salt diced tomatoes
1 can (15 oz) low sodium chicken broth

1 small can mild green chilies
3 T tomato paste
1 cup red wine
1 C each dry Mayocoba beans, pinto beans, and light red kidney beans
1 lb grass fed ground beef 80/20
1 lb ground turkey
Salt & pepper to taste
Cayenne pepper to taste

  1. Place the dried beans into a stock pot large enough to hold the beans when fully plumped up.  Rinse the beans with water several times.  Fill the pot with fresh water and soak overnight.
  2. In the morning drain then add fresh water to the beans.  Bring to a boil, add your soup recipe seasonings, then lower the heat down to a simmer.  The seasoning for the beans is based off my Sopa de Frijol con Vegetal soup recipe.  Substitute the three bean mix for the 100% pintos and leave out the tomatoes until later.  (No salt and the chili powder is also a no salt variety).
  3. Allow the beans to simmer for several hours.
  4. In a different large stock pot heat the oil and saute the onion, celery, and green pepper until softened.
  5. Add the meats and brown.
  6. Add red wine and cook off the alcohol.
  7. Time to toss everyone else into the pool.  Spices, tomatoes, chilies, broth, beans.
  8. Simmer for several hours.  Stir occasionally.  Add more water or broth if the chili gets too thick.
  9. Serve with grated cheese, sour cream, and your favorite hot sauce.
  10. Yum.

More odd tips

Don’t add salt until the beans are cooked through and soft.  The Mayocobo beans will break apart and make this chili creamy and thick (unless you add more broth or water).  The recipe will make approximately eight servings.  I used chicken broth instead of beef broth because I thought I had beef broth in the cupboard, looked and did not find it.  I found the beef broth the next day.  The package was sideways and I didn’t see it.  I used both ground beef and ground turkey because I didn’t buy enough ground beef and the meat to bean ratio was wrong.  I had ground turkey so I used it.  And that’s how this recipe turned into a beef and bird chili.

This recipe is not in the book pictured.  Lucky you.

Yogurt Marinade

  • 4 cloves garlic, minced
  • juice of one lemon
  • 2 T red wine vinegar
  • 2 T extra virgin olive oil
  • 3 T plain Greek yogurt
  • 1 T oregano

One of the benefits of a blog is quick accessibility to your recipes.

Except when you’re looking for something that you thought you posted but never did.  The plan was to toss together a quick Greek Salad from The Pioneer Woman and grill some chicken.  So the yogurt marinade came to mind but where was it?  The last time I remember seeing the recipe it was scribbled on a piece of scrap paper that more likely than not got thrown away.

For an Old Guy Playing With Technology I sometimes surprise myself.

I actually remembered to take a picture and save it to my online drafts folder.

I found it!

 

Xmas Breakfast Casserole

“Why don’t you make that breakfast casserole you used to make?”

“What’s wrong with your Breakfast Casserole?”

“Not enough eggs.”

“Can’t you just put more eggs in it?  Besides I have no idea where that recipe is.”

“It’s on your blog.”

Well, it’s here now.  Here’s another fine example of something I made at some point in the past but the recipe went AWOL.  So here we go (again) and this recipe is as original as any you’ll find online.  Overnight breakfast casseroles are all pretty much the same.  Some use potatoes, some don’t.  I saw one recipe that used croutons instead of bread.  Mushrooms and spinach seemed pretty popular.  Use what you have on hand and let your palate be your guide.

Xmas Sausage and Cheese Breakfast Casserole

Serves 12 or more depending upon portion size

Ingredients

  • 2 pounds pork breakfast sausage (if you’re in Oklahoma I used half Blue and Gold and half JC Potter)
  • 1/2 large sweet onion, diced
  • 4 cups white bread (Pep Farm Hearty Farmhouse white, crusts on) cubed
  • 14 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon ground dry mustard
  • 12 ounces cheddar cheese, shredded (medium, Wisconsin sharp, and NY sharp)
  • 1/4 cup butter melted
  • 1/2 small red pepper, small dice
  • 3-4 green onions, tops only, diced

Instructions

The night before:

  1. Cook the sausage in a large skillet and drain the fat.
  2. Add onion and saute until the onions are translucent.
  3. Allow sausage/onion mixture to cool.
  4. Coat the bottom of a 15″ x 10″ baking dish with melted butter.
  5. Spread the bread cubes on the bottom of the dish.
  6. Add the cooled sausage/onion mixture.
  7. In a large bowl, beat the eggs, milk, and dry mustard.
  8. Spread the shredded cheeses over the sausage mix.
  9. Pour the egg mixture evenly over the sausage and cover with plastic wrap.
  10. Chill in the refrigerator overnight.

The next morning:

  1. Take the casserole out of the refrigerator and allow to sit for at least an hour. It can be cool to the touch but not cold.
  2. Preheat the oven to 350ºF.
  3. Bake uncovered for 50-60 minutes until the top turns golden brown and the casserole is bubbling on the sides.
  4. Remove from the oven and allow to cool at least 10 minutes before serving.
  5. Sprinkle the red pepper and green onions on top.
  6. Yum.

Post Xmas Brunch Observations

You’ll note this recipe does not call for any salt or pepper.  You won’t need salt or pepper in the dish.  Allow your guests to season as they please.  Trust me on this.  This dish is quite rich and full of flavor even the salsa and ketchup on the counter never got used.  We made Xmas Breakfast Potatoes on the side.  This casserole freezes well for quick and hearty meals when you don’t feel like cereal or toast.  Make sure you’re feeding a crowd because otherwise you’ll have a lot of leftovers.

Iki Marinade 2.0

Iki Marinade 2.0

1/8 C. olive oil

1/8 C. canola oil

1/4 C. light thin Thai soy sauce

2  1/2 T. light brown sugar

2 T. apple cider vinegar

2 1/2 T. ketchup

1/2 T. granulated garlic powder

1/2 T. onion powder

Dash red pepper flakes

The Story Behind Iki 2.0

For the story behind Iki 1.0 the original click here.

Ever wonder how two cooks can make the same recipe and they come out different?  One cook makes the dish and it tastes good.  The original cook makes the same dish and for some reason no one wants to explain, it doesn’t just taste good it tastes great.  Wonder no more!  The secret is simple.  The original cook uses certain brands of ingredients and also changes the recipe.  A digital cookbook is the perfect place to document such changes.  As always I leave the original alone and highlight what changes I’ve made.

What Changed

I moved away from all olive oil to a mixture of olive and canola oils.  The soy sauce I use comes from Thailand and is the Happy Boy Thin variety.  While I prefer this brand you may not be able to find it in your local Asian grocery.  Also be aware that MSG is listed as an ingredient so avoid if you have any sensitivity to this substance.  Both of these changes lighten the marinade.  Kikkoman which is found almost everywhere is an example of a dark soy sauce.  The amounts of brown sugar and ketchup are a little higher than in the original.  Thus, this version is a slight bit sweeter.  Finally, garlic powder subs for fresh garlic and I’ve added onion powder to the marinade.

Why Change?

Why not?