Need Some Recipes During Quarantine?
Recipes During Quarantine
Has this Quarantine forced you to become more creative with pantry and frozen foods? Here are a few recipes that are easy and taste great! Hopefully we won’t be safe at home for too much longer, however I know you’ll love to try these recipes!
Garlic Veggie Veggie Quinoa
This is a vegetarian, gluten free and easy dish. You can serve this dish hot or cold. It is great as a salad. I love to eat it cold with a little bit of balsamic vinegar dressing. You can add any veggies that you have and like.
Ingredients
1 lb mushrooms (can use frozen if necessary)
1 onion (can use frozen if necessary)
2 stalks celery
5 cloves Garlic
1 cup Quinoa
1 tsp salt and black pepper
1/2 tsp Thyme, dried
1 tbsp Olive Oil
2 tbsp Parmesan, grated
Make quinoa according to instructions and set aside. In a large skillet, heat a tablespoon or so of olive oil. Add chopped veggies and seasoning. Saute until tender and combine with quinoa. If you aren’t a vegetarian and you were able to find a package of chicken, cook it up and add it if that sounds good to you. it is great if added and becomes a great main course!
Chocolate Peanut Butter Banana Smoothie
This Vegan and Gluten free smoothie can be a great breakfast or dessert/snack and Serves 2. It has an ice-cream-like texture, while being dairy-free and naturally sweetened. Basically it's a healthy vegan milkshake!
Ingredients
2 frozen bananas
7 Ice cubes (about 2 handfuls)
¾ cup Almond Milk (You can buy the pantry on shelf cartons)
1 tsp salt and black pepper
¼ cup peanut butter (natural if vegan)
1 pinch Sea salt
1 tsp Vanilla extract
2 tbsp Cocoa powder
Combine all ingredients in a blender until texture is like a milkshake and enjoy….yummy!
Mediterranean Pasta
This dish couldn’t be easier to prepare. It is truly a one pot dish with items that you can have in your pantry. It is vegetarian and gluten free.
Ingredients
1 can Vegetable Broth
3 Cups water
1 can Artichoke Hearts
1 can fire roasted tomatoes
1 can black olives (or any that you love)
1/2 red onion
1 8 oz package of pasta (gluten free if needed but not brown rice...doesn’t work)
1 tsp Cumin
1 tsp Thyme, dried
salt and black pepper to taste
Parmesan, grated for garnishment
Bring the 3 cups to boil in a large pot. Add pasta, vegetable broth, onions, tomatoes, artichoke hearts, olives, thyme, and cumin.
Allow the pasta to come back to a boil over high heat, and stir the pasta as it begins to cook.
Keep the pasta at a boil, but reduce the heat a little as it continues to cook. Occasionally stir with tongs to keep the pasta from sticking together or sticking to the bottom of the pot.
As the water reduces and becomes a sauce, watch for the pasta to become cooked. If the pasta needs more cooking time, you can thin the sauce by adding more hot water, 1/2 cup at a time.
Once the sauce has reduced, you can season with salt and pepper.
Once the pasta has cooked, remove from the pot and add to plates quickly to keep pasta from overcooking in the broth.
Garnish with fresh herbs or Parmesan cheese, and serve immediately.
