This is the third week of our family of 4 eating from what we have on-hand only. We are on total lock-down with no human contact from the outside for groceries or food. Week 3 of a 4-week lock-down. Quick Links:
BBQ Pasta Recipe:
Sumac Spice:
Cashew Milk:
Kitchen shears from set:
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RECIPES & MENU FOR WEEK 3
T = Tablespoon; t = teaspoon
BREAKFAST 1
Raw oats with fruit and nuts
Per Person
Ingredients
1/2 cup quick oats
3 T raisins
2 T sliced almonds
1/2 cup milk
Directions
1. Layer oats, raisins, almonds, and milk in a bowl and serve.
BREAKFAST 2
Breakfast Burritos & Granola Bars
Serves 4
Ingredients
1 1/3 cup cooked brown rice
1 1/3 cup cooked pinto beans
1 cup Mexican blend cheese
2 large outer leaves of green cabbage, or 4 small inner leaves
Paprika to taste
4 tortillas
Directions
Preheat oven to 350 degrees.
1. Layer brown rice evenly over 4 tortillas, covering full open surface.
2. Top with beans and then cheese.
3. Bake open face on a cookie sheet or pan for 5 minutes, until cheese melts.
4. Chop and slice cabbage leaves finely.
5. Place cabbage atop baked burritos.
6. Sprinkle paprika to taste and serve.
Granola Bars
Commercial Quaker Chewy Granola Bars, ideally 1 to 2 per person
LUNCH 1
BBQ Spaghetti
Makes 4 generous servings.
This recipe has its own video:
LUNCH 2
Homemade Hand-Cut French Fries
Makes 4 Moderate Size Servings
Ingredients
8 medium to large potatoes
1.5 cups or more fry oil (I used sunflower oil)
1.5 quart sauce pan, minimum size
Salt to taste
Pepper to taste
Directions
Notes:
-- I worked in multiple batches, allowing me to use less oil. It will take longer to do this way, however.
-- The larger the pan you want to use, the more oil you will need.
-- The oil can be reused many times. Place oil in a mason jar with a lid after oil is cooled.
-- Many people soak their raw potato slices in cold water, but I never do it.
-- Work in batches, and serve cooked fries shortly after they are done to prevent serving cold.
1. Wash and dry 8 whole potatoes.
2. Place oil in pan on low heat.
3. Slice potatoes into similar size pieces (to best ensure even cooking). The larger your potato slices, the longer you will need to fry them to cook through.
4. Place potato slices in a colander or steamer basket to prevent moisture from collecting at the bottom of the potatoes.
5. Turn oil up to medium, or slightly higher depending upon your stove-top's settings. When a drop of water sizzles in the oil, the oil is ready for the potatoes.
6. Using tongs, place only enough potato slices in the pan that can be covered by the oil. Allow enough space for a small amount of turning with the tongs.
7. Fry potatoes 8 to 11 minutes, depending upon the size of the slices and how golden you want your fries to be. Stir fries once or twice during cooking.
8. Drain fries on paper towels, if desired.
9. Top fries with salt and pepper as desired.
DINNER 1
Tuna Melts and French Fries
(Serves 4)
French fry recipe is above, under LUNCH 2.
Tuna Melts
Ingredients
8 slices bread
4 slices cheddar cheese
2 plum tomatoes
2 cans tuna
1 rib celery, chopped
2 green onion stalks, chopped
1/4 cup mayo
Sumac spice, to taste
Black pepper, to taste
Directions
1. Preheat oven to 350 degrees.
2. Combine all salad ingredients in the list (starting with tuna, down to black pepper)
3. Place all bread slices on a cookie sheet. Top four slices with tuna salad. Top the other four slices with cheese.
4. Bake for 5 minutes.
5. Top cheese toasted slices with tomato.
6. Top each side with more herbs and spices, if desired.
7. Serve open face next to French fries.
DINNER 2
Sausage with Beans, Brown Rice, and Cheese Tortilla
(Makes 4 servings for each of 2 nights)
Ingredients
2 sweet Italian dinner sausage links, cut into dice-size pieces or smaller
6 cups smashed pinto beans
8 cups cooked brown rice
2 large red onions
1/4 t turmeric
1/2 t salt
1/2 t black pepper
2 t sumac
2 t paprika
2 t garlic powder
2 T Italian seasoning
2 green onion stalks, for garnish
8 tortillas (4 tortillas each night)
1 cup shredded Mexican cheese (1/2 cup cheese each night)
Directions:
1. Saute sausage and onion together over medium heat.
2. Add herbs and spices.
3. When fully cooked add in smashed beans.
4. If you want your mixture to spread more, add a little water as desired.
5. Serve next to cooked rice.
6. Preheat oven to 350 degrees. Place 4 tortillas in oven, with 2 T cheese sprinkled atop each one. Bake for 5 minutes.
7. Cut up green onion and place atop bean mixture as well as atop rice
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