August 2020 Moms
cornichonmam
member
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Cooking in social isolation discussion
cornichonmam
member
I thought it might be a nice place to have a discussion about all thing’s food. It especially might be a good place to share recipes or recipe alternative as we are all finding it difficult to get some ingredients at the moment. So, I'm going to include a few questions to get us started.
- What are you planning on cooking this week?
- Do you have any recipe requests? Maybe you've got some ingredients that you don't know what to do with.
- Do you have any good recipes that are thrifty/freeze well or keep well/use alternative to difficult to get groceries?
- Do you have any good cooking recipes or activities for kids stuck at home?
Re: Cooking in social isolation discussion
What are you planning on cooking this week? I’ve also got fish, sushi rice as the Asian supermarket was the only place that still had rice and after an audit of my cupboards we have 4 packs of nori so I guess some home made sushi might be on the menu (with cooked fish of course).
Do you have any recipe requests? Does anyone have a good baking recipe that uses buttermilk, I’ve got some that goes out of date tomorrow but other than scones I’m out of ideas.
Do you have any good recipes? I have super simple two ingredient recipe for flatbreads just self-rising flour and carbonated water. Mix into a dough, roll out and fry for about 2min a side. Supper quick and a good option if you can’t get bread.
Do you have any good cooking recipes or activities for kids stuck at home? https://www.foodafactoflife.org.uk/ Food a fact of Life is a great educational resource that we use when teaching food at my school. They have a great range of recipes, resources and activities for children aged 3-16. They also have resources that you can use when cooking to turn it into more of a lesson.
If you have no cream of mushroom soup but do have mushrooms, I've made this cream of mushroom soup from scratch before. It's really good! https://thepioneerwoman.com/food-and-friends/homemade-condensed-cream-of-mushroom-soup/
@cornichonmam, for future reference, there are lots of substitutes for buttermilk that work just as well in cooking. I never buy buttermilk because I just don't use much and would never use it up. You can google it, but basically you just add a tablespoon or so of vinegar or lemon juice and then enough milk to make 1 cup (and it can be adjusted to make less, of course) and let it stand for 10 minutes.
@coldlife Beef stroganoff is a great suggestion!
I like this thread. I'm also getting a little hungry...
Over the weekend I made budget byte's sesame chicken and served it with rice and steamed broccoli: https://www.budgetbytes.com/easy-sesame-chicken/
I also made a half recipe of this tomato soup: https://www.designmom.com/slow-cooker-tomato-soup/. It made 3 dinners worth of meals for DH and I (no kids) and we paired it with grilled cheese as I happened to find sliced cheese at the grocery store the last time I went. This soup is awesome in that I have made it so many times and even when I don't have enough of an ingredient it always tastes delicious. I've also thrown random other veggies in it too because once you blend it you can't taste them.
I have an edible (in that you can safely eat it, but you wouldn't want to) playdough recipe for anyone with littles. I've added food coloring to it before and sometimes leave out the spices.No cooking, and you can roll it and use with cookie cutters fairly easily. I make it for work all the time with gluten free flour since that's all I have, and it keeps FOREVER: https://www.pinterest.com/pin/410742428508086194/
@riatortillaxo Thanks, I'm a teacher of Design and Technology and Food.
@charhar0820 I love making Mari Bittman's no knead bread and find it really simple. I normally make a little salted honey butter to go with it. Recipe can be found on his site or the NYTimes cooking site.