recipes wellness

What We’ve Been Cooking in Quarantine

We’ve always cooked a lot in the Padalecki household, but man—I’ve never cooked so much (or done so many dishes!) in my entire life as I have these last two months. And I know I’m not alone. With restaurants closed and takeout much harder to get these days, I’m pretty sure everyone is spending a lot more time in the kitchen cooking in quarantine.

To battle the food boredom and use up produce before it goes bad, we’ve been trying to get creative and find delicious recipes that don’t require too many ingredients or too much effort. Here are eight of my go-to quarantine cooking recipes, from salmon and egg standards to vegan and junk food–inspired options.

See any that interest you? Give them a try, and then let me know how they turned out! And I’d love it if you would share your favorite recipes in the comments below. I’m always looking for new things to cook that will please the whole family.

Quinoa beet salad with feta from Amy Chaplin

I love anything with beets, particularly this recipe. You can see Amy’s passion for food and food prep in her cookbook, Whole Food Cooking Every Day. Her recipes reflect the respect she has for farm to table. Each one is made with fresh ingredients, which is why I love her cookbook so much. I try to use ingredients from my garden when I can. Especially when we have fresh beets, and I can top them with goat cheese. Heaven!

Raised waffles by Marion Cunningham

This is the best waffle I’ve ever had (behind my grammy’s). I cannot tell you how delicious these are. Granted, they take some thought, as you have to make them the day before. But they are worth the wait. They’re the perfect amount of chewy and crispy with bursts of butter. You won’t regret it.

Scrambled eggs with zucchini by Martha Rose Shulman

There is something I find so comforting about scrambled eggs or an omelet. This recipe is great because it can be eaten for breakfast or dinner. I love sneaking a vegetable in there for dinner. The zucchini gives it a more robust flavor and texture, and the added nutrients are a bonus. This recipe is a great alternative if you want to skip out on the zucchini. Melissa Clark is one of my favorite food writers.

Ina Garten’s salmon and melting tomatoes

This recipe is so easy and uses minimal ingredients. It’s incredibly healthy and packed with a ton of flavor. You really can’t mess this up. The tomatoes melt in your mouth and complement the salmon so well, while the balsamic provides a delicious, tangy flavor that completes the dish. This dish is a staple in our family.

Haute Dogs by Christina Tosi

I’m a huge fan of Christina Tosi from Momofuku. Her Milk Bar Life cookbook has some great nostalgia food–inspired recipes. This Haute Dog recipe creates the perfect meal for your inner child that your whole family will love. It definitely hits the spot for a lunch break. Oh, and if you need a sweet to round out your day, check out her fun and nostalgic cookies and cakes recipes. Her fruity pebble meringues are to die for (even if the passion fruit puree is difficult to find).

Vegan Siracha meatballs by Gaz Oakley

Hands down, these vegan meatballs are a family favorite. We live in Texas, so we love the added spice of the Siracha. But if heat isn’t your thing, you can leave that out. Either way, this dish is packed with flavor and is so comforting. The meatballs also keep really well, which is great for leftovers the next day.

Tikka masala from vegan Instant Pot

This recipe is a tad more time consuming and takes a little more prep, but it is WORTH it. If you have an Instant Pot, this is your recipe. Spices and garam masala and the coconut milk … my mouth is watering! No joke. This recipe is so delicious and has become my husband’s favorite. We add extra cauliflower, and pour it over rice. Insanely satisfying.

Planted.Kitchen Naan

Everyone seems to be making sourdough right now, but at our house we’ve been really into making this homemade naan from Planted.Kitchen. You have to make it six to 10 hours in advance, but the recipe is quite easy as a whole. And the result is chewy, delicious naan. We love to eat it with the tikka masala or with the homemade almond ricotta we also got from Planted.Kitchen. Here are the ingredients and directions:

Ingredients

1 teaspoon active dry yeast

1 1/4 cup warm water

1 tablespoon maple syrup

1/4 cup olive oil 

1 teaspoon kosher sale

3 1/2 cup all purpose flour

Directions

  1. Add all ingredients into a medium mixing bowl. Using wooden spoon or rubber spatula, mix ingredients until a shaggy dough begins to come together. Using clean hands, slide any dough clinging to spoon or spatula and add to the larger mass.
  2. Hold the bowl with one hand and use the heel of your other hand to push the dough away from you and down into the bowl at the same time.
  3. Using your other four fingers, pull the ball and turn it, then push, pull and turn. Repeat for a few minutes or until your dough ball is smooth.
  4. Cover bowl (I use a damp towel or beeswax wrap) and let rest for 6-10 hours.
  5. Dust a clean counter top with a few tablespoons of flour. Transfer your dough to the floured surface (using a bowl-scraper if you have one). If your dough is very tacky, work a few tablespoons of flour into it using the same kneading technique as before, just now on the counter.
  6. Use your fingers to flatten the dough and then divide into 8-10 portions(using a bench scraper if you have one).
  7. Drizzle some olive oil into a baking sheet and use your fingers to press and shape the dough into thin flats.
  8. Preheat a griddle or nonstick pan over high heat. Cook naan one minute per side. Cool on wire rack.


 

 

 
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41 Comments

  • Arina

    It seems to me that before taking a photo you are hit on the head with something and the expression on your face is just trash.

  • Lindsay

    I have found that a big hit with my husband is a simple meal latley its been a buffalo chicken sandwich and garden salad. That grilled chicken breast then tossed in buffalo sauce. (I use butter and franks) and then a little bit of ranch on a toasted bun and tossed garden salad makes a great lunch or easy dinner.

  • A

    I’ve been eyeing the Vegan Instant Pot book, it has been sitting in my Amazon cart for a few weeks. Tikka is my absolute fav, time to order that book!

  • Laurel

    Our house loves this easy gnocchi meal. She has easy step by step instructions, and you only get a bowl and a sheet pan dirty with prep. It tastes and looks delicious.

    https://www.sustainablecooks.com/fried-gnocchi/

  • Steph VanderMeulen

    Thanks for sharing your recipes, Gen!

    I’m not a fan of being in the kitchen unless I have a lot of time and am really in the mood. I never follow recipes, either—the Rebel in me (according to Gretchen Rubin)? I’m good at making things up and knowing what will go together. Anyway, I’ve been spending more time on food these days, of course, and one of my favourite go-tos is chickpea salad. I use canned organic chickpeas (I find their texture better), which I do up in a food processor. Then I stir in Hellman’s Vegan Mayo, dijon mustard, finely chopped green onions, finely chopped dill pickle, and salt and pepper (all to taste; I never measure). My favourite way to eat it is in romaine lettuce boats, but it’s great as a sandwich spread with lettuce and tomato)! To me, it tastes like my much-missed tuna salad! (I went vegetarian in 2003 and oddly, canned tuna is the only thing I miss!)

    I also really love this supereasy, fast vegan salad, also with chickpeas, with a really yummy, kale-softening dressing (massage the kale while ripping it up, it helps):
    Kale & Bean Salad
    1 can of chickpeas (you can also use red or black beans, or a mixture)
    1 mild onion finely diced
    2 stalks of celery finely diced
    1 sweet red pepper finely diced
    2 cloves pressed garlic
    ¼ cup finely chopped chives
    lots of finely chopped kale (at least 1 cup)
    fresh thyme if you have it

    Toss all in a large bowl.

    In a jar, shake together vigorously:
    3 tbsps olive oil
    1 tbsp sesame oil
    2 tbsps apple cider vinegar
    1 tbsp maple syrup or other sweetener
    dash salt and pepper

    Pour over salad. Adjust seasonings. Best after chilling for a couple of hours, but I always end up having a bowl when I first make it!

    • Edith

      Thanks for the naan recipe. It looks simple enough and my family loves naan. We also love the crock pot rotisserie chicken from the Damn Delicious blog. It is super easy and and so tender. Give it a try!

  • Moschgan Bayat

    Hi Gen,
    Thank you for sharing your favorite recipes, I will defined try the Waffles.
    My favorite recipes during the Quarantine are these two from Otto Lenghi ( if you haven’t visited his restaurant in London yet, I can highly recommend it, it’s on top of my list whenever I’m in London.

    https://ottolenghi.co.uk/recipes/puy-lentil-and-aubergine-stew

    https://ottolenghi.co.uk/recipes/figs-with-young-pecorino-and-honey-method

    Kind Regards from Germany

  • Balenda Atkins

    Vegan tatir totally casarol
    Chopped broccoli/coliflower
    Home-made cream of mushroom soup using amond milk as your base
    Peeled chopped and sausted eggplant
    Spice to taste I like it blan my daughter likes it with Currie but I am sure you can find your way
    Tator tots
    And vegan cheese
    Bake 350. 45 min

  • Christine

    https://www.dontgobaconmyheart.co.uk/roasted-sweet-potato-quesadillas/

    These were a big hit when I made them in culinary school

  • Lisa Clarke

    I am not cooking anything as fancy as that! My poor family lol. Today’s dinner is black bean nachos!
    Taco seasoning recipe from pinterest
    1 can of black beans, drained and rinsed
    1 can of corn, drained and rinsed
    Lots of cheese (that I grated and fed handfuls to the baby to keep her occupied while I prepped)
    Multi grain nachos
    2 tomatoes, diced
    Red and yellow peppers, diced
    Sour cream and salsa for the sides
    Mix the taco seasoning and cook the black beans and corn with it layerit on the nachos add cheese and melt. Then throw on the veggies and done!

  • Alyson Nelson

    Hi – Are you vegan, or do you try to eat a generous portion of plant based foods? My quarantine repertoire is more meat based, but I try to concentrate more on simplicity as I am still working full time. It’s just me, hubby and young adult son, but neither one of them is very helpful in the kitchen at dinner time. (Breakfast is another matter all together!)

    The budget bytes .com website has been my go to for years. Different styles of cuisine, meaty, vegetarian and vegan and all delicious. One of my favorites is Slow cooker Chicken Tikka Masala https://www.budgetbytes.com/slow-cooker-chicken-tikka-masala/. It tastes great even if you’re not too careful about following directions.

    Another great one from the website is Slow Cooker Jambalaya https://www.budgetbytes.com/slow-cooker-jambalaya/. Made from easy to obtain ingredients (we always have peppers and onions at our house) and easy peasy. It would likely scandalize a true Louisianan, but hey, for a Washingtonian it’s pretty great.

    I TRY to meal plan every week, because I only want to grocery shop once a week, and I online grocery shop (pre-quarantine, too), so having a few easy, tasty and fast recipes really helps.

    I’m definitely trying the waffle and salmon recipes. I have so much salmon in my freezer, I’m desperate for new ideas! (Not ALL Washingtonians love salmon!)

    Thanks! And have a great day!

  • michaela kilbride

    Hey Gen, thanks for taking the time to write this blog post. I am a vegetarian and I have gut issues called gastroparesis, I wouldn’t wish it on anyone. I haveto be careful what I eat. What I do know is I would like to be more advanterous with my meals. I live on my own so I am not in need of cooking huge meals like you. I would like to say thanks about telling us about ‘foursigmatic’. I am able to get them in the UK yayyyy!!! I have ordered four different types ha. Just to see what ones I like. The thought of having one of them before school starts sounds like such a motivating tool. To know you are putting pure goodness into your body that will help with thinking etc. Anyway I am yabbing on. Love to you and your family, stay safe, Michaela xxxx

    • Donna Corley

      Hello,
      Alton Brown does a Crock-Pot lasagna that is really good.
      I also make Shepard’s Pie and Leprechaun soup.
      Enjoy
      Donna

  • Michele Sloan

    Tonight in our insta pot, which FYI is half that price at Wal-Mart or Target, is pot roast with mashed potatoes and carrots. I don’t have little ones anymore so my husband and I eat whatever for breakfast and I do smoothies for lunch and he eats whatever. Dinner changes from sandwich to steaks to chicken or other beef. Nothing special.

    • Christina Brotto

      Thanks so much for posting this! And I can be particularly guilty of naan bread (especially if you brush it with garlic butter…yum!) Anyways, since you were looking for other recipes to try, here’s one I tried this week and is absolutely delicious! My daughters even had seconds!

      Thai Basil Chicken:
      4 boneless chicken breasts, cut into small chunks
      1 red bell pepper, chopped
      3 green onions, chopped
      5 garlic cloves, finely chopped
      3 tbsp low sodium soy sauce
      2 tbsp oyster sauce or a few drops of Worcestershire sauce
      Ground pepper
      1 cup fresh Thai Basil, roughly chopped
      2 chili peppers, seeded and chopped
      Canola oil
      2 cups jasmine rice (optional)

      Marinate chicken with soy sauce, oyster sauce (or Worcestershire sauce) and ground pepper for 10 min. In a saucepan, heat canola oil on medium. Sauté the red pepper until softened. Add the chilies and the garlic and saute for about 30 seconds. Increase heat a bit and add the chicken. Stir until fully cooked (about 10-15 min). Add the green onions and cook for about 2 min. Add the Thai basil, mix until wilted. Serve over rice. Enjoy!

  • Marji McAdams

    My family loves these Fajita’s. My sister and her hubby came for dinner and her hubby used a flour shell tortilla to get all the rest of the sauce from the pan when we were done. I guess he really liked it.

    Chicken Fajita’s

    4 T Oil 2 T Lemon Juice
    1 ½ t Season Salt
    1 ½ t Oregano
    1 ½ t Ground Cumin
    1 t Garlic Powder
    ½ t Chili Powder
    ½ t Paprika
    ½ t Crushed Red Pepper Flakes (Optional)
    1 ½ lbs Chicken Breast – thin strips
    ½ med Red Pepper
    ½ med Green Pepper
    4 Green Onions
    ½ c chopped Onion

    In a plastic zipper bag combine 2 T oil and seasonings, add chicken and marinate for 1 – 4 hours. Sauté peppers and onions until crisp tender, remove from pan and keep warm. Cook Chicken and marinate in same pan over med-high heat for 5 – 6 minutes. Serve in warmed flour tortilla shells. We like to have shreaded cheese and maybe Ranch Dressing on them

  • Teri

    Hi Gen! It’s always interesting to see what other families enjoy for dinner, as it usually gives me different ideas for my own dinner rotation. I love to cook, especially for holidays or big groups (I make a mean German feast!) but, I agree that it’s been a little tiresome cooking a lot lately! We have several ‘go to’ meals, such as spaghetti, chicken burritos, white queso nachos, chicken and dumpling noodles, broccoli cheddar soup, grilled salmon with rice pilaf, tuna noodle casserole, slow cooker ranch chicken, chicken schnitzels, and the good old staple of breakfast – eggs (or omelets) , bacon, sausage, toast or biscuits. Hope this adds a few ideas to your routine too – I’d be happy to share any recipes!

    • Brandie I love quich Wells

      I love quich. I am always changing the add-ins. Sometimes I’ll do broccoli and cheddar, sometimes onions, multi color peppers, and diced/cubed ham with fresh Parmesan cheese. I’ll roast a 3-5 pound bag of fresh potatoes (white, red, yellow and sweet all work with this) with just a little olive oil and put them in the fridge. When I decide what I want for dinner all I have to do is season and heat them to match the meal. Sometimes that means sprinkling some cheese, salt and pepper and heating until the cheese has melted. Chocolate cream pie, 1-2 boxes of chocolate pudding made according to the instructions for making a pie, add to a graham cracker crust, set 1 hour and serve with whipped cream. Lastly, my Autistic Son LOVES my ham, I buy a fresh ham (not spiral sliced), score the entire ham, then rub with soy sauce, ground cloves and bake @350° for 20 minutes per pound, covered in foil, sitting on a wire rack face down with enough water to touch the face of the ham. Then I make my glaze. Orange marmalade (which if I have it, it’s homemade otherwise it’s organic store bought), honey, cherry juice, brown sugar, orange juice, and a little bit more of the ground cloves. During the last 30 minutes of cooking add glaze to ham, re- cover and finish cooking. Enjoy

  • Lena

    To be honest some of the meals you write about I think yuck I’m definitely not vegan I have mixed a few ingredients together from a few different recipes, I just like reading what you write and love seeing the pics. By the way I love that entry barn door. Keep it up love reading what you write, love to you and your family.

  • Christina Brotto

    Hi, thanks for posting this! I can be particularly guilty of naan bread ( especially if you brush it with garlic butter…yum!) You were looking for a new recipe to try. Here’s one that my family always enjoys (and my girls will have seconds!)

    Thai Basil Chicken

    4 boneless chicken breasts, cut into small chunks
    1 red bell pepper, chopped
    3 green onions, chopped
    5 cloves of garlic, finely chopped
    Ground pepper
    3 tbsp low sodium soy sauce
    2 tbsp oyster sauce or a few drops of Worcestershire sauce
    2 chili peppers, seeded and chopped
    1 cup fresh Thai basil, roughly chopped
    Canola oil
    2 cups jasmine rice (optional)

    Marinate chicken with soy sauce, oyster sauce (or Worcestershire sauce) and ground pepper for 10 min. In a saucepan, heat the canola oil over medium heat. Saute the pepper until softened. Add the chilies and garlic and saute for about 30 seconds. Raise the heat and add the chicken. Stir constantly until fully cooked, about 10-15 min. Add the green onions and cook for about 2 min. Add the Thai basil and mix until wilted. Serve over rice. Enjoy!

  • Erin

    I make a lot of my personal favorites nowadays but I’m getting sick of chicken XD I make a simple chicken tender meal by placing the chicken tenderloin on a sheet pan and drizzling a bit of olive oil, garlic, oregano, thyme, and onion powder 🙂 that with some oven roasted veggies (broccoli and carrots are my favorite!).

    I also do a good number of slow cooker meals, like I make pot roast in my slow cooker, or shredded chicken with noodles!!! My pot roast is pretty simple – a rump roast, Worcestershire sauce, garlic, onion, and potatoes and carrots (salt and pepper whole thing). The shredded chicken is 2 lbs of chicken breast, chicken stock (I use one box from my local grocers) and a can of cream of chicken 🙂 I prefer egg noodles but you can add whatever you like!

  • Doris Reddordrago

    Hi Gen,
    here is a recipe from me…
    a little good olive oil on the bottom of a baking dish. Add sweet potato cubes. then dried tomatoes in oil, paprika slices, olives, onions, garlic, diced sheep’s cheese. Bake herbs and spices as desired baking in the oven for approx. 30 min at 180 degrees.

    I like your instagram side and your blog a lot.
    Greetings from Germany 👋🏻
    To your whole family… stay home, stay safe, stay healthy

  • Jenna

    I’ve been cooking more than I have in years, so I totally get it. I’m a big fan of Jamie Oliver & his 5-ingredient recipes. My current favorite is his Messy Meatball Buns. I’m also a big fan of tray bakes. My current favorite is chicken sausage + string beans + redskin potatoes. I love a one pot/pan meal.

  • Crystal Sell

    Thanks for sharing your go to meals. I have been trying recipes from Joanna Gaines’s Magnolia Table 2 cookbook. Borrowed from local library. Here in Nebraska I am a small town radio DJ/Sales, still able to work due to very few employees, so easy to social distance. So I’ve been sharing my meals and baking with co-workers. The homemade Streusel Blueberry Muffins were a huge hit!! Thank you for always sharing great information with all of us.

  • Marion

    Hi Gen, I had tried the recipe of waffles, they’re delicious. In France with the containment, I brought out the old recipes of my grandmother : Choux farcie, Pot au feu, floniarde, beignet au pomme, clafoutis à la cerise, poulet à l’ail, crêpes au pomme, choux fleur à la Béchamel, gâteau au yaourt…

  • Stacy

    Jamie Oliver’s pizza dough is great fun, then everyone chooses their own toppings. Seems like everyone is making bagels so that’s next on our list. Vegetarian chilli, chicken Katsu curry, anything from Ottolenghi have kept us from getting too bored.

  • Steph

    Hi Gen. I just love the inspiration you offer on so many topics. I am trying to subscribe here and when I put my email address it Osaka me for a numeric value but not sure what that means. Help?!

  • Ally

    Hello, I absolutely love this Idea of sharing cooking ideas! One of my favorites is a german recipe for Feta Potato Dumplings with Marinara Sauce. I will try and translate it into US measurements, it’s definitely worth the time it takes to make it! Also I’ve been experimenting a lot in the kitchen lately to use everything we have, rather than go to the store to get new ingredients if we don’t really have to. Here’s what we’ve been making:
    -Homemade Pizza ( always a winner! )
    -Gnocchi with homemade garlic cheese sauce and chives (pairs well with pretty much anything)
    -Rice Stir-fry with bell peppers and green beans plus either Veggie crumbles or ground beef (you can use pretty much any veggies you have on hand)
    -Veggie Pot Pie in the Pressure cooker ( so fast and easy and also good to use all veggies that are about to go bad! )
    -Broccoli Cream Soup with roasted pumpkin seeds or croutons
    -Mushroom Risotto with Arugula Salad
    -Oven roasted Rosemary and garlic potatoes with sour cream chive dip and Steak / Grilled and marinated Tofu
    -Stuffed Bell Peppers with Quinoa, Zucchini and Baby Bella Mushrooms baked in marinara Sauce

  • patsy terris

    sheppards pie … hamburger mixed with small veggies (peas/diced carrots/peppers/celery/mushroom/onions) sauce (tomato/mushroom) …
    mix together put into pan top with mashed potatoes (spiced how you like)top with cheese last 10 minutes … bake til cooked 30-40 minutes 350 oven

  • Joni

    I recently created a recipe for some comfort food: Mexican Shepherd Pie
    I made a double recipe so we could have leftovers–feel free to halve it.
    2 lbs lean ground beef or turkey, browned and seasoned with 2 pkgs of taco seasoning
    1 can black beanes, rinsed
    1 can mild or medium chili beans *you can use refried beans if you would rather
    1 can mexican style corn, drained
    mashed potatoes–I used the refrigerator kind because I had them on hand with 1/2 cup chopped grean onions mixed in
    layer everything in a casserole dish, sprinkle liberally with shredded cheddar cheese (or the cheese of your choosing)
    Bake at 350 for approximately 45 mins to make sure the potatoes are heated through.
    When you remove it from the oven, sprinkle the top with broken tortilla chips
    garnish each serving with chopped tomatoes and shredded lettuce
    Serve with the sals of your choice if desired

    If you want it spicier, use spicy chili beans and add Rotel tomatoes with chiles in as one layer.

  • Lizzie

    Hi Gen, three things I’ve been making a lot recently are: banana pancakes, eggless omelettes, and gluten free pasta with avocado pesto.

    I use green banana flour for the pancakes. The batter usually makes 8 to 10 pancakes. A couple of tbsps of banana flour, tsp baking powder, 1/2 tsp pumpkin pie spice, 2 eggs, 2 tsp vanilla extract. The mixture comes out quite thick so I usually thin it with a little homemade nut milk. The pancakes are really nice with apple purée, blueberries and chopped banana or strawberries, with a dollop of Greek yogurt or whipped coconut/soya cream and a drizzle of honey/agave/maple syrup.

    The omelette is just a mix of chickpea flour, Kala numak, nutritional yeast, mixed herbs, garlic powder, red pepper flakes, and a little black pepper. Just mixed with a little water to form a batter. I’m planning on trying it with aquafaba, to see if it makes the omelette a little fluffier. It’s really nice with grilled tomatoes and smashed avocado.

    The pesto is just mashed avocado mixed with crushed garlic, lemon zest and juice, nutritional yeast, herbamare, red pepper flakes and a little vegetable stock to loosen up the mixture before it’s stirred into the pasta.

  • Jolea

    I just made homemade apple butter. 6 or 7 red delicious apples, a 1/2 cup to 1 1/2 cups sugar (start out on the low end, but I’ve settled at 1 cup – also depends on how sweet the apples are), 1 tsp cinnamon, 1/2 tsp salt. I add a pinch of cloves and all spice – but seriously only a pinch, peel & dice up the apples, put into the crock pot, add the rest of the spices, mix it all together>cook on high for an hour, then 12 hours on low, leaving the lid off the last hour – or until the mix has reduced. I mash it up a couple times. If you like it smooth, blend it up once it’s cooled or just leave it chunky. Smells GREAT while cooking and tastes really good. Store in lidded container. Lasts about 2 weeks in the fridge, or you can freeze it if you make a bigger batch.

  • Givonika Decker

    I would like have your recipe enchilies.

  • Brittany Arnold

    An easy favorite in my house (and always a huge hit with the kids) is a pizza spaghetti bake. I change up what veggies I add depending on what I have on hand. It’s the best of both dishes, spaghetti and a deluxe pizza in one dish!
    Cook 8oz of spaghetti, combine with 2Tbsp butter & 1/2 C. Parmesan & 2 eggs (well beaten). Put this in a greased 9×13 pan. Brown 1 lb ground beef with a small diced onion and 1/2 C. Diced green peppers. Drain grease then spoon over spaghetti. Pour a 32oz jar of spaghetti sauce over casserole, then top w/3 to 4 C. Shreddded mozzarella. Add a layer of sliced pepperoni on top of mozzarella. Cover with foil, Bake for 20 min at 350, then remove foil and bake another 15 min.

  • JESSICA LOZANO

    Hi Gen,
    Thank you for all the new ideas! Here’s one of my favorites and sounds like everyone will enjoy I hope since you are wonderul about introducing such a great variety of food to your kiddos 🙂 Cauliflower hummus pizza! I use a gluten free brown rice tortilla, I use Food for Life brand. Not so great for burritos but yes for enchiladas and pizzas! Roast cauliflower with paprika and my fav spice adobo. Top tortilla w/hummus, which acts as the sauce, then roasted cauliflower, chopped red bell pepper, corn kernals, fresh cilantro and bake until hot and tortilla crisp. I use 400 degrees and have an electric oven. Enjoy! Hope you’re staying sane and healthy during quarantine!
    Jess

  • Wanda R Ricketts

    Try asparagus wrapped in bacon bake till he on is like u like it

    Also ful a pan with broc sprinkle it lemon and drowned it with parmesan cheese. Bake 20, 30 min. We love veggies for the garden. Eggs and mustard greens

  • Andi Byassee

    Thank you for sharing! There are only my husband and me, but it does get tiring to plan meals every day. A favorite veggie meal of ours is a curry. It is a throw-together rather than a recipe dish, but it is quite flexible. Just sauté some onions in olive oil, then add curry (purchased or homemade), sauté a minute or so, and add chopped tomatoes. If the tomatoes don’t add enough liquid, you can add some broth or canned stewed tomatoes. Next add sliced or chopped fresh vegetables of your choice and cook until the veggies are as tender as you like. Add a few squirts of lemon juice,and some salt if needed. I serve it over yellow rice. You can use as little or as much curry as you like–the kids may not want as much as you do. We like a lot of curry. My favorite veggie combo is carrots and cauliflower. Again, thanks for sharing. You and your lovely family are helping make these trying times more variable. Andi from North Carolina

  • Andrea

    Thanks for the great recipe ideas. I`m always grateful for new vegetarian recipes. I cook the zucchini scrambled eggs too, but I add some grated parmigiano and let it melt at the end. I`m really looking forward to try the tikka masala. I don`t have an instant pot, so I`m going to try it with a saucepan. But you have me tempted to purchase one. What do you all think ? Is it worth buying one ?

    A recipe idea from our family are Spaghetti aglio e olio a bit modified. We roast pine seeds fatless and saute them together with 6 garlic gloves and a chopped hot red pepper in 6 tbs olive oil until they are slightly brown. Then we cook the spaghetti together with two handful of kale (or more if you like) and mix that with that with the olive oil garlic mixture. A very fast and simple recipe.

  • Keana

    Hey Gen,
    I really enjoyed this post! I am a HUGE foodie and I love trying out new recipes (especially vegan ones) that aren’t too chaotic or time-consuming, such as these. And the first one that caught my eye is that beet salad. Although I am not a fan of beets at all, I am willing to experiment because this dish sounds so good! I am somewhat new to your blog but so far, I am enjoying reading through your posts. This blog is just right for me, so keep on keepin’ on with the good work, and we all appreciate your shared recipes! At least I know I do!!

    Thanks,
    Keana

  • Tami

    This gluten free pizza rust is amazing – love it with fresh mozzarella.
    https://www.inspiredhousewife.com/best-gluten-free-pizza-crust/

    And this is my favorite Indian dish to make at home.
    https://www.onegreenplanet.org/vegan-recipe/rajmah-indian-red-beans/

  • Michelle Ramos

    Came back to your blog to find the waffles recipe you shared–this is going to be my Mother’s Day breakfast from me to me on Sunday. If they’re good, I’ll share!

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