Swap the chicken… for 4 cups of cooked ground meat or sausage. My tip: Take an inventory of what you have first by cleaning out your pantry and refrigerator before shopping. Swap the shrimp… with 2 pounds of any seafood. Swap the spices… with a teaspoon or two of mixed spices such as ground cumin, turmeric, ginger, fennel seed, fenugreek, asafetida, smoked paprika, and/or almost any spice blend you have in your cabinet. Make it vegetarian… Swap the cured meat for more of those crispy white beans or lentils mentioned above. Soup Recipes Epicurious – Soup Recipes Epicurious | Allowed to my own blog, on this moment We’ll explain to you concerning keyword. Swap the spice rub… with about ¼ cup of mixed spices. You could also make a big batch of oven grilled cheese to serve on the side. This recipe already has a lot of swaps built into it (harissa or tomato paste; diced or whole canned tomatoes), but there are a few more ways you can make it your own. Either way, you’ll want to top the potatoes with cheese and slip them back into a hot oven to get the cheese melted. Yellow or brown mustard seeds can take the place of black; anise seed or nigella will work, too. You can also go with pork tenderloin, but instead of poaching it whole, freeze it for 30 to 60 minutes before you plan to eat, then slice into paper-thin rounds and drop them into the hot broth and let them cook for about 5 minutes before serving. Dollops of ricotta or cottage cheese would also work (think of the ricotta pools on a white pizza). It's one of our favorite quick breads to have around the house for breakfast—and mid-day nibbling. This recipe is definitely going to ease your boredom during the self-quarantine. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. You could also use smoked paprika or a combination of sweet paprika and cumin to add some of that smoky, earthy flavor that comes from chipotles. Alike afore the uptick of quarantine-inspired aliment bakers, I tiptoed aback into abrasion and abstraction the slow-rising loaves afterwards acceptable time had anesthetized for me to get over aback killing the amateur I’d accomplished years prior. Don’t have time to shape a bunch of meatballs into perfect spheres? To get started, click on an ingredient you’d like to use. Here’s how it works: Below you’ll find a 10-day plan of very flexible recipes. Epicurious shared a lovely 14-day meal plan of pantry-sourced dinners. We’re all staying home, but spring is still happening outside. There are more complex versions: apple-coconut, curried chickpea-lentil; as well as simpler versions, such as this one that’s meant to serve as an accompaniment to a larger spread. Long-lasting pantry and freezer goods are tinted red; fresh and perishable items are tinted beige. Or you can cherry-pick whatever you want out of it. (If using small potatoes, aim for about 3 pounds. Credit must be given to Molly Wizenberg at Epicurious. One note: if you go for pickle juice, go light on the salt, then taste and adjust seasoning at the end. Great addition. Added capers to butter before placing sauce over sole. Swap the blender... No blender? Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160F on thermometer. If you plan on turning this into tacos, shredded cabbage is another contender for added freshness. Swap the vinegar… Any vinegar you have in the house will work here. Swap the protein… the recipe mentions half-inch pieces of boneless chicken, shrimp, crab, beef, or pork, but you could also use seared diced Spam, crumbled cooked bacon, or any chopped deli meat. Roast them in a big batch (you can use leftovers for breakfasts, lunches, and dinners down the line) or steam them according to the master recipe. No Italian cheese in the house? Note: The Epicurious editors started cooking this plan on April 1st, 2020 and completed it on April 10th, 2020. Or, prove the haters wrong and dice up a ham steak (or shred leftover Easter ham) and scatter canned pineapple all over the top. Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired Adding the tablespoon of brown sugar can help caramelization, but you can skip that. Spread hummus, refried beans, or mashed avocado onto the cooked potatoes, or try slathering on some yogurt. And, of course, a fried egg wouldn’t be out of place. Swap the spices… for dried herbs such as thyme, mint, oregano, or a blend such as herbs de Provence. Find Masa ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. Swap the Indian chile… with a serrano, jalapeño, or other fresh green chile. Swap the tomato sauce… for any canned tomato product, including crushed, chopped or whole tomatoes that you mash up with a wooden spoon. In this installment, we’ve got safer-at-home birthday budino, black bean breakfast tostadas, grain bowls with my favorite quarantine protein, salmon on the grill and tortilla soup. You can also use sweet potatoes, diced winter squash, cauliflower, or a can of rinsed and drained chickpeas. Or mix 1 tablespoon of red or white wine vinegar with 1 tablespoon water, and don’t worry about letting it reduce. Swap the vegetables in the salad… The salad calls for 12 cups of crunchy raw vegetables (that's enough to make eight servings; feel free to use less). If neither appliance is an option, just be a little more diligent about chopping the greens into bite-size pieces before adding them to the pan. You’ll want to add some flavor to the tofu, though, so use the sauce and cooking method here. (Okay, quinoa’s not technically a grain, but it works!) After that, you can top them with almost anything. Swap the toast… with any other carb, such as rice, flatbread, pita, or tortillas. Swap the Dijon… for any other mustard. For that matter, any kind of chutney is a great addition. To revisit this article, visit My Profile, then View saved stories. Joe the Baker. The current cooking moment calls for making dinner with whatever you have on hand, so here's a tool to help you find the recipes you need. We know that you all are having some hard times because of lockdowns and self-quarantine. Lots of chefs are sharing easy recipes that are tasty, minimal, and economical. Swap the shallots… with thinly-sliced red or sweet onion. Just drop dollops of the ground-meat mixture on the pan for a freeform version. Diced lunch meat or shredded leftovers are great here, too. Swap the polenta… Okay, so the polenta was so good you finished it days ago? Making it feels like you’re probably doing something wrong, but the finished spicy, crunchy, rich, and saucy casserole is oh so right. Swap the cheese… for any other melting cheese, such as shredded cheddar or mozzarella. Repeat. You can also stir in some spinach, arugula, watercress, or other leafy green thing. But to encourage a little community, the Epicurious editors and I started cooking from this plan on Wednesday, April 1st; we'll start round three of Cooking Through It (see the plan below) on Monday, April 27th. (Use a tablespoon or so of olive oil in place of the chicken fat. Swap the polenta… for grits; or make risotto and spoon ragu over that instead. Or add crunch another way with butter-toasted nuts, crispy white beans, or crispy lentils. Eight days is a long time to keep raw pork in the fridge, so after you get it home, take a tip from our big-batch pork tenderloin recipe: Freeze the pork for about an hour, then cut into thin slices (the chilling will make this easier). Try to resist drizzling the oil over everything else you eat this week—we’ll need at least 4 tablespoons again on Day 9. Swap the food processor dough… with any pizza dough recipe you like. You can also spoon this dish over all that sourdough you’ve been making, or, of course, serve it over steamed rice or another grain. Use chicken, turkey, lamb, Italian sausage, or any combination you have on hand. You can use it as a meal plan and put it on repeat, cooking these ten dishes over again and again for however long this new reality lasts. Have a can of chickpeas and some sausage on hand? Add some (optional) meat… You probably have leftovers from the meat you slow-cooked a couple of nights ago—get it warm and crispy in a hot skillet with some oil and throw some of it on top of the hummus, either in place of or in addition to the eggs. Fruits and Veggies. You’re just looking for something flavorful that will help emulsify the dressing. Swap the mozzarella… with any cheese or no cheese at all. Add a sauce… Use the master recipe for grilled cabbage to make the pancetta vinaigrette with bacon, salami, or any other cured meat you have on hand. If you do this, skip the first step of the recipe and jump to sautéing the onion and spices. Add about a teaspoon of kosher salt, too. You can also use a tablespoon or two of a paste: harissa paste, tomato paste, Thai curry paste, etc. Or just leave the meat out entirely. Master recipe: Spicy Pork Bowls with Greens. Hopefully you haven’t finished it yet, because we’re going to lean on it one more time for an almost vegetarian Bolognese. You can even top this pizza with a whole damn salad, if you have more tender greens to use up. Swap the lemon juice… for Sherry vinegar, white wine vinegar, a vinegar-based hot sauce, or about half the amount of cider vinegar or plain white vinegar. Make it vegetarian… Slice planks of extra-firm tofu and dry them really well before adding to the pan in place of the chicken. You can also use halloumi, queso blanco, queso fresco, or another non-melting cheese. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Parsley, mint, tarragon, and/or cilantro can stand in for the basil. The master recipe calls for roasted red peppers and potatoes, but if you have any cooked vegetables or greens from earlier in the week, this is a prime place to use them. You can also add chow chow or another pickled vegetable in addition to or instead of the fresh veg above. This one can be made in just two hours (and yes, you can swap out the yeast if need be). Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Dawn Perry, Photo by Joseph De Leo, Food Styling by Anna Stockwell, Photo by Joseph De Leo, Food Styling by Erika Joyce, Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson, Photo by Chelsie Craig, Food Styling by Alison Attenborough, Photo by Alex Lau, Food Styling by Sue Li, Photo by Chelsea Kyle, Food Styling by Kate Buckens, Photo by Alex Lau, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton, Photo by Joseph De Leo, Food Styling by Kat Boytsova, Poached Chicken Breast With Squash and Leeks, leftover charred cabbage and a freshly shredded carrot, Scallop Rice Bowls With Crunchy Spice Oil, Sheet-Pan Chicken with Tomatoes and Mozzarella, Turn Veggies Into Dinner With Whipped Ricotta, Shrimp Poached in Coconut Milk with Fresh Herbs, Braised Celery With Garlic and Marinated French Lentils, One-Pan Chicken Drumsticks with Rice and Beans, Spaghetti with Tuna, Tomatoes, and Olives. Really—use kale, collards, mustard greens, or even broccoli. Swap the celery… with an equal amount of fennel, carrots, or onions. While you’re at it, consider roasting extra, un-mozzarella’d chicken to shred and save for future meals later this week (say, on Day 6). © 2021 Condé Nast. Swap the scrambled egg… with fried, poached, or soft-boiled eggs, or make an omelet. This week-and-a-half starts with a big bowl of comfort: a batch of creamy Parmesan-laced polenta topped with an umami-rich tomato sauce of your choice. Swap the feta… with paneer? Swap the spaghetti… for a pound of any pasta, including whole grain and gluten-free pastas. You can make it vegetarian if you like—we like to sneak just 2 slices of bacon in there to give it a meaty flavor without that much actual meat in it. Preheat oven to 450 degrees F. Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt. Swap the honey… for agave syrup, molasses, maple syrup, brown rice syrup, pomegranate or date molasses, saba, marmalade, or any kind of jam or jelly (apricot, plum, or fig would be ideal; strawberry would be...a little weird, but probably okay). “Cooking together” is a comforting term no matter what the context, but for me it has the most positive connotations when it comes to cooking with a large community. There’s broth there to keep things saucy, but the bright yellow rice noodles are really the star. Swap the tenderloin… other cuts of pork, such as a loin, boneless chops, or belly. If you go the onion route, slice them as thinly as you can into strips, not rings. * Add pumpkin puree - beat another 2 minutes, until smooth. Or baby arugula. (And breakfast.). 12 Healthy Quarantine Cooking Tips Using Pantry Staples. Bring the season indoors with this lighter take on seafood chowder. Want to go meat free? Swap the potatoes… with 1 ½ pounds hearty vegetables such as winter squash, broccoli, cauliflower, turnips, radishes, sweet potatoes, fennel, carrots, beets, or parsnips. To go with, make a crunchy salad out of shaved root vegetables and other fresh things that keep for a long time in storage. Swap the Parmesan… for any hard cheese such as Romano, Asiago, or Cotija. See the method here. Make it vegetarian: Scallops are out; tofu is in. Swap the brussel sprouts and kale… with other thinly-sliced raw vegetables such as cabbage, carrots, radishes, bok choy, or fennel. Swap the jalapeños… for any fresh chili or about 1 teaspoon of red pepper flakes. Make it vegetarian… by simply leaving the bacon out. Or go the Caprese route: slice a few balls of fresh mozzarella into rounds and toss grilled or roasted veg on top. Any lingering leftovers? Too on the nose? If you have a grill, this is an optimal time to use it. Or, if you’re done with dairy for the week, fill the pies with whatever you want: stewed meat, ground lamb, cooked vegetables (maybe you grilled extra on Day 8 for tonight?). I make this using Honey & Cos recipe from their cookbook, but Epicurious has a pretty similar version. https://www.epicurious.com/recipes-menus/pantry-recipe-finder-article All of the tricks and tools I lean on to get through COOK90 are coming into play now. Or make a modern casserole… If you’re looking for something even more comforting than a pantry pasta, try this pantry casserole, which we based on the one we love at the restaurant Saint Julivert. Start with 2 ½ cups of beans and follow our foolproof bean-cooking method. Of course, like everything in this recipe, you can also swap the chicken for about a hundred other things. If you’re cooking ground meat, these vegetables can be thrown in the pan with it, to be cooked all at the same time. A can of rinsed drained chickpeas or white beans would make a lovely addition if you’d like some added protein. Make it vegetarian... by swapping the meat sauce for mushroom ragout. This one is easy: scramble some eggs, put a salad on top, and eat it with or without thick pieces of toast. Just throw in whatever else you can rummage up in your fridge and cabinets. Master recipe: One-Pan Chicken Drumsticks with Rice and Beans. Add vegetables… such as cherry tomatoes, roasted squash, and wilted or fresh greens. Pork chops are another great option—you’ll want to slice them thinly after poaching since they won’t really shred. You can also throw in crumbled tofu or seitan, or add some cooked, chopped greens. Now more than ever, I know that when I’m in the kitchen, entire cities—entire countries—are also in the kitchen. Swap the tortilla chips… for any kind of corn chip (even a nacho-cheese flavored one wouldn’t be out of place), or tortillas (corn or flour) that you’ve sliced and toasted in a toaster oven or fried in oil. How to assemble: * Preheat oven. Go quick with a 15-minute ground meat sauce, take it slow with a three-hour pork braise, or keep it veg-forward with a savory mushroom ragout. It’s a guide to cooking with what you have, and inspiration for people who don’t know what to cook next. And it’s a community to cook with. Right now our cooking has to be more flexible than ever, so here's a guide to cooking with whatever you have on hand—and a community that will cook along with you. Green Seasoning Baked Cod. Roast them, chop them, and put them in. Note: The Epicurious editors started cooking through this round on April 13th, 2020 and completed it on April 22nd, 2020. Swap the kale… with any type of hearty green: chard, collard, or mustard greens, broccolini, etc. This recipe comes from Epi contributor Priya Krishna, whose cookbook Indian-ish is an easy favorite of ours. You already know that tortillas are a lifesaver when you have random bits of vegetables and cooked meats that are screaming to be made into tacos. Swap the carrots… for any hearty vegetable you have on hand: celery, cauliflower, turnips, parsnips, radish, or broccoli. And we’re cooking more. No cumin seeds? Swap the canned tomatoes… for salsa (any kind you’ve got). Add an (optional) fresh green thing… If there are leaves on your celery, save them to sprinkle over the top of each bowl. Recipes, advice, and stories for cooking in a chaotic time from Epicurious. Swap the onion… for scallions, red onion, shallots, fennel, or a few teaspoons of dried onion. Consider this dish the Chaotic Good of Cooking Through It, Round 3. Arrange the potatoes on individual plates and top them like you would nachos.). Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. The polenta recipe makes a big batch and that’s on purpose. But even I’ve found myself staring into my refrigerator, void of inspiration and unexcited about another bowl of beans. Use parsley instead, if you have it. Further, it is quite sure that coronavirus and all precautions against the spread of the virus make us nervous. It’s time to look to your root veg stash if the fridge is getting bare: carrots, radishes, turnips, beets. Find Lard ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet. So Cooking Through It is less of a plan and more of a framework for what and how to cook. Master recipes: Big-Batch Parmesan Polenta and 15-Minute Meat Sauce. The key is starting with a luxurious soft scramble, but this, like everything else, is flexible. This “soup” is really all about the noodles. See recipe. Swap the chicken legs… for 2 ½ pounds bone-in, skin-on chicken thighs, wings, or a mix of bone-in chicken parts (cut breasts in half so that they’re roughly the same size as thighs). Made as outlined, using petrale sole from Pike Place Fish Market in Seattle. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. You can also buy packaged crispy shallots or fried onions, or add crunch to the finished dish with chopped peanuts or cashews. (Bonus: this recipe uses up any and all odds and ends in the fridge.). We call it Cooking Through It because that’s what all of us are doing. Swap the cilantro… with fresh mint, fresh parsley, or just skip the garnish. 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