Simple, fast, tasty: 9 dishes for every day from stocks for quarantine

Social distancing can be a great occasion to refresh your culinary skills. Most likely, you have purchased some kind of beans, rice, oatmeal, flour and pasta, and your freezer is full of vegetables, fruits and meat. How can you use all these products to good use? Boston Magazine offers great options for breakfast, lunch and dinner - dishes your family will definitely want to try.

All recipes are given in the full version with comments on how to simplify and diversify them.

Breakfast

Oat Cupcakes with Apple and Cinnamon

A quick and easy breakfast, which you can prepare in advance. Apples, as a rule, have a longer shelf life than other fruits, and when mixed with oatmeal, cinnamon, eggs and milk will be a healthy breakfast option. You can also freeze cupcakes for up to three months.

Ingredients:

• 3 cups (300 grams) oatmeal
• 1 teaspoon baking powder
• 1 1 / 2 teaspoon ground cinnamon
• 1 / 4 teaspoon salt
• 1 cup (240 ml) almond or plain milk
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 medium apple Granny Smith, peeled, core and chopped (about 1 cup)

Preparation:

1. Preheat oven to 350 ° F (175 ° C). Lubricate the molds with 12 pieces of non-stick grease and set aside.
2. Combine oatmeal, baking powder, cinnamon and salt in a large bowl and mix until smooth.
3. In a separate bowl, beat the milk, eggs, maple syrup and vanilla extract until completely mixed. Add dry ingredients to wet and mix. Add the chopped apple and mix again carefully.
4. Spread the mixture evenly between all 12 molds.
5. Bake for 25-27 minutes or until the cupcakes are slightly golden brown and dense.
6. Remove from oven and let cool in shape for 5-10 minutes, then remove and transfer to wire rack to finish cooling.

Whole grain pancake

This pancake recipe on a baking sheet allows you to cook a large portion at a time to feed the whole family. If you want, you can add chocolate chips or nuts to the dough, or put on top any frozen fruits that you have.

Ingredients:

• 3,5 cups whole grain flour
• 1 teaspoon of salt
• 1 teaspoon baking soda
• 2,5 teaspoon baking powder
• 4 eggs
• 3-4 cups of buttermilk
• 1 / 8 cups of honey
• 1/3 cup oil

Preparation:

1. Preheat the oven to 425 ° F (220 ° C).
2. Combine the dry ingredients in a large bowl.
3. Add eggs, butter, buttermilk and honey.
4. Mix well with a mixer.
5. Pour into a baking sheet, oiled or cooking spray.
6. Bake for 12 minutes or until tender.
7. Slice and serve with maple syrup and whipped cream.

Spicy oatmeal

If you are tired of traditional fruit oatmeal, this recipe is for those who prefer savory tastes. Oatmeal is mixed with pesto and topped with fried tomatoes and eggs. You can replace the pesto with any sauce or spices you prefer and use any vegetables you have. If you want more protein, you can add some bacon, turkey or meat that you have on hand to the dish.

Ingredients:

• 1 cup of cereal
• 1 tomato
• 1 / 2 bulbs
• 2 tablespoons pesto sauce
• 1 tablespoon olive oil
• 2 eggs
• 1 teaspoon minced garlic

Preparation:

1. In a medium-sized saucepan, boil two cups of water. While waiting for the water to boil, chop the tomato and dice the onions. Once the water boils, add oatmeal. After about 8 minutes add pesto and turn off the heat. Leave the oatmeal for a couple of minutes to absorb the pesto.
2. While the porridge is “resting,” heat the olive oil and garlic in a skillet over medium heat. When the garlic is browned, add the onion and saute until soft. Add the tomatoes to the saucepan and simmer for about 10 minutes, or until the tomatoes are tender and release juice.
3. Fry the eggs in another pan. After the tomatoes are ready, mix the oatmeal and tomatoes in bowls and put in each serving a fried egg.
4. Dinner

Mediterranean Tuna Salad

Use canned tuna, as well as any canned artichokes or olives from your pantry. This dinner salad is filled with tuna protein and Mediterranean ingredients such as cucumbers, onions, tomatoes, feta cheese, olives and spices. Serve between slices of bread in the form of a sandwich or lay on a layer of salad greens.

Ingredients:

• 2 tuna cans with drained liquid
• 1 chopped cucumber
• 1/2 red onion, diced
• 1 cup fried red pepper, chopped
• 1/2 cup diced pepperoni
• 1/3 cup chopped parsley
• Sun-dried tomatoes, chopped
• 2 teaspoons of capers
• Optional: 1/4 cup feta cheese
• Olives
• Optional: 1 14,5 ounces of chickpeas, dried
• 1/2 avocado diced
• A pinch of fine sea salt
• Pinch of black pepper

Red vinaigrette sauce:

• 2 tablespoons olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• A pinch of fine salt
• Pinch of black pepper

Preparation:

1. In a large bowl, mix all the ingredients of the salad.
2. Combine the seasoning ingredients in a small bowl.
3. Fill the ingredients with the dressing and mix.
4. Try and adjust the spices as desired.
5. Serve on lettuce, sandwiches, pasta or avocado slices.

Black Bean and Lentil Soup

This recipe calls for black beans, but you can use any beans you have at home. Aside from beans, all you need is lentils, a spice combination, broth (or water), and carrots and onions, if you have them. A cup and a half serving provides 13 grams of protein and 14 grams of fiber.

Ingredients:

• 1 tablespoon olive oil
• 2 minced garlic cloves
• 1 sweet or yellow onion, diced
• 2 carrots, peeled and finely diced
• 1 jar (14,5 oz) diced tomatoes
• 1 cup dried lentils
• 1 can (15 ounces) of liquid-free black beans, dried
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• 1 / 2 teaspoon black pepper
• 1/2 teaspoon kosher or sea salt, more or less to taste
• 1/2 teaspoon chopped red pepper
• 4 glasses of vegetable broth

Preparation:

1. In a large pot, add olive oil and fry the garlic for a minute.
2. Add the diced onions and carrots and continue to simmer until the onions are soft, about 5 minutes.
3. Add the remaining ingredients, mix and cover.
4. Bring to a boil over medium heat, reduce heat to a boil and cook until lentils and carrots are tender, about 25 to 30 minutes.

Quick pilaf with mushrooms and parmesan

This mouth-watering rice dish can be cooked in a multicooker or pressure cooker - it takes about 20 minutes. If you are using brown rice, you may need to increase the cooking time slightly, but be sure to check the consistency of the rice after 10 minutes. You can also serve rice separately, with additional vegetables such as spinach, or with meat or eggs.

Ingredients:

• 1 cup of rice
• 1,5 cup water
• 1 tablespoon oil
• 1 tablespoon olive oil
• 3 garlic cloves
• 1 cup onion
• 3 cups mushrooms
• 1 cup parmesan
• 1 bunch of parsley
• Salt and pepper to taste

Preparation:

1. Heat a slow cooker or pressure cooker in a roasting mode or similar. Once warmed up, add both types of oil, then garlic and fry for 20 seconds.
2. Add the onions and fry until transparent.
3. Put mushrooms in a bowl and mix to oil them. Cook until brownish golden without stirring too often.
4. Add water and stew so that the contents of the bowl turn into sauce.
5. Now add rice and salt. Close the cover.
6. Cook in your kitchen gadget using the pressure cooker, baking, rice, pilaf or braising modes - whichever suits you best. The mode in which you usually cook rice or pilaf is best suited.
7. Add the parmesan, chopped fresh parsley, pepper and mix. Cover and keep warm for 2 minutes.
8. Serve hot.

Dinner

Pasta Primavera

If you've stocked up on pasta properly, this recipe will allow you to use pasta while still getting a filling serving of vegetables. You can take whatever you have on hand or in the freezer, but peppers, broccoli, tomatoes, and asparagus are the best options.

Ingredients

• 16 oz penne pasta
• 1 tablespoon olive oil
• 8 ounces of asparagus (cut into slices as thick as a finger)
• 1 yellow bell pepper, chopped into small pieces
• 2 cups of small broccoli inflorescences
• 1 small zucchini, chopped
• Salt and black pepper to taste
• 2 tablespoons unsalted butter
• 1 chopped shallots
• 4 minced garlic cloves
• zest of one lemon
• paprika flakes
• 1 cup vegetable stock
• ½ cup fat cream
• 3 tablespoons lemon juice
• 1 cup frozen peas
• ½ cup grated parmesan
• 1 ½ cup cherry tomatoes, cut in half
• ¼ cup chopped basil
• 2 tablespoons Italian parsley, served

Preparation:

1. Bring the water to a boil in a large saucepan. Add salt and pasta. Cook for 11 minutes, stirring occasionally. Drain thoroughly. Put the pasta back in the pan.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add asparagus, peppers and broccoli. Fry for 2-3 minutes, stirring occasionally. Add zucchini and cook for 1-2 minutes or until vegetables are soft, but still fresh. Season vegetables with salt and pepper to taste. Transfer to a large plate or bowl.
3. Place the pan back on the stove. Melt the butter over medium heat. Add shallots and garlic and cook for 2 minutes. Add lemon zest and vegetable broth. Simmer until the broth boils twice, about 4 to 5 minutes. Stir in 2 tablespoons of lemon juice in thick cream.
4. Pour the peas into a pasta pan. Stir cooked vegetables. Pour the lemon cream sauce onto the pasta and vegetables and mix. Add the parmesan cheese and the remaining tablespoon of fresh lemon juice. Gently add the tomatoes and basil. Season with salt and black pepper to taste.
5. Put the pasta in a large bowl or dish. Garnish with parsley, parmesan and crushed red pepper flakes. Serve the dish warm.

Chicken Fried Rice

Having chicken and vegetable mix in the freezer and rice in the pantry can feed the whole family. You can diversify with sesame seeds and chopped green onions, if you have one.

Ingredients:

1. 1 tablespoon vegetable oil
2. 2 large chicken breasts (sliced ​​and lightly dried)
3. 2 large onions (peeled and diced)
4. 3 medium carrots (peeled and diced)
5. 1 red pepper (diced)
6. 2 cups cooked and chilled rice
7. 3 tablespoons low sodium soy sauce
8. 1 tablespoon maple syrup
9. 2 large eggs (beaten)
10. 1/2 cup frozen peas
11. Sesame seeds and chopped green onions for serving

Preparation:

1. Fry the chicken: Heat the oil in a large skillet over medium heat. Cook the chicken from all sides until it is browned.
2. Fry vegetables: add onions and carrots and cook until onions become transparent, about 3 minutes. After adding pepper and cook until soft.
3. Cook the rice: add the rice and cook until it turns brown. Add soy sauce and maple syrup.
4. Cook the eggs: move the fried rice to the side in a pan to make room. Pour the beaten eggs there and cook over medium heat until cooked. Cut into pieces with a spatula and add rice.
5. Finish the dish: add the peas, mix well and boil a little.
6. Serve immediately, sprinkled with sesame seeds and chopped green onions, if you like.

Broccoli and Chicken Casserole

For a tasty macaroni and cheese meal that doesn't feel heavy, try this option. The recipe uses chicken, broccoli and pasta as main ingredients, but you can use any meat and vegetables. If you are a vegetarian or vegan, remove the meat from the recipe, replace the oil with olive, and the cheese with vegan.

Ingredients:

• 8 ounces of raw pasta (can be taken from whole grades of wheat)
• 1 large broccoli head, cut into bite-sized inflorescences (about 1 pound of inflorescences)
• 2 tablespoons butter or olive oil
• 1 small onion, thinly sliced
• 8 ounces Bella baby mushrooms (Cremini), thinly sliced
• 4 garlic cloves, finely chopped
• 3 tablespoons flour
• 1 cup chicken or vegetable stock
• 1 1 / 2 a glass of milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon shallow sea salt
• 1 / 4 teaspoon ground black pepper
• 2 cups (8 ounces) grated spicy cheddar cheese
• 2 cups diced (or chopped) boiled chicken

Preparation:

1. Preheat the oven to 400 ° F (200 ° C).
2. Cook the pasta in a large pot of salted boiling water until al dente. About 1 minute before the pasta is ready, add the broccoli to the boiling pasta water and stir. Drain the pasta and broccoli and set aside.
3. Heat oil in a large frying pan over medium heat. Add onions and fry for 3 minutes, stirring occasionally. Add mushrooms and garlic and fry for another 5 minutes, stirring occasionally, or until the mushrooms are cooked.
4. Sprinkle the flour evenly with the onion mixture and mix until smooth. Cook for 1 minute, stirring occasionally. Add to the broth and mix everything together until most lumps disappear. Add milk, Dijon mustard, salt and pepper and mix. Continue to cook the sauce until it reaches a boil. Then remove from heat and add 1 cup of grated cheese until it mixes. Try and season with salt and pepper, if necessary.
5. In a large 9 x 13-inch baking dish, mix cooked pasta, broccoli, mushroom sauce, and chicken. Smooth the surface of the casserole.
6. Bake without lid for 15 minutes. Then remove the pan from the oven, sprinkle evenly with the remaining cheddar on top and bake for another 10 minutes or until the cheese is soft and melted.
7. Serve warm, seasoning with optional black pepper and / or fresh herbs if desired.

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