Creative Quarantine Recipes Using Your Pantry Staples
Coronavirus, isolation, QUARANTINE…..this is all we are hearing about in the news and on social media these days as we face a worldwide pandemic. Many of us are in states that have a shelter-in-place order, meaning we should not go out unless necessary. This order has put a lot of limits on things we can do and places we can go. During the earlier weeks of the pandemic, I stocked up on the kitchen staples such as, eggs, milk, butter, bread, ground meats, and canned foods. However, the average American eats 3-4 meals a week outside the home, so although we have stocked up, after about a week or so, most will run out of their go-to recipes.
This leaves us to get creative with leftovers and ingredients! I put together some easy recipes that use up those kitchen staples, create delicious leftovers, and keep your palate interested.
1. TACO PASTA
Who doesn't love tacos and pasta?! Using a few staple ingredients, you can create a unique take on two classic dinner meals. Taco pasta is a great meal to make with the kids and even spark conversation on what other meals they love that can potentially be combined. Let their imaginations run wild!
1 box of large shells pasta
1 lb of ground beef
½ large onion chopped
3 tbsp of taco seasoning (or one packet)
¾ cup water
1 cup jarred salsa
2 cups shredded cheddar or Mexican-blend cheese
Cook pasta according to directions on package and drain. Try to keep 3/4 cup of the pasta water to use later.
In the same pot, add ground beef and onion. Cook until it turns brown.
Drain excess fat.
Add the taco seasoning and ¾ cup of pasta water to the meat and stir until well mixed. Continue to cook until the water is gone.
Add pasta back into the pot with salsa and cheese and toss all ingredients together.
Serve immediately, garnishing with fresh chopped cilantro, scallions, and a dollop of sour cream if you have them on hand.
2. POTATO PANCAKES
Another staple many purchased during this time are potatoes! The most common use for potatoes are mashed potatoes. Mashed potatoes are a classic side dish to most meat and poultry dishes. If your family is like mine, you always make more than enough and have lots of leftovers. Potato pancakes are a great “leftover” recipe the whole family can enjoy. This easy recipe is ready in less than 15 minutes and can be made for breakfast, lunch, or dinner.
2 cups of cold mashed potatoes
2 large eggs
2 oz of shredded cheese (preferably cheddar)
6 tbsp of Italian/plain bread crumbs (you can sub flour)
Oil or non-stick cooking spray for frying
1-2 tbsp of fresh chopped scallion (optional)
Chilled apple sauce for garnish
Add all ingredients except the oil into a bowl.
Mix together until a soft, slightly sticky dough forms. You may need to add more bread crumbs or flour depending on the moisture content of your mashed potatoes.
Roll the dough into medium size balls, then flatten and form into a thick disk shape. Pro-tip: keep hands slightly moist so the dough does not stick to them.
Heat oil in a large frying pan over medium heat.
Add potato cakes to the hot pan and cook for approximately 3 minutes on each side, or until golden brown.
Serve immediately topped with cold apple sauce.