A weekend of food

Hannah Stone

When quarantine began in March, I immediately realized that I had no idea how to find my way around the kitchen and the only recipe I had completely mastered was microwavable ramen. Having all the time in the world, I reluctantly decided to experiment with cooking and baking. Now, I’m in the kitchen constantly: trying new recipes, experimenting with ingredients I’ve never heard of, and running a quarantine instagram food account (@quarantastiez)!! I used to think that spending extra time putting together a fresh, delicious meal was a waste, but it’s quickly become one of my favorite pastimes and a great form of stress relief. 

 

So I’m sharing some of my absolute favorite recipes in the hopes that others will find as much joy in the kitchen as I have :) Happy cooking!

Breakfast

Saturday: Peanut Butter and Jelly Overnight Oats - So that you don’t have to do anything Saturday morning when you inevitably wake up at noon... if pb&j isn’t your thing you can substitute any fruit/granola/chia seed topping instead!!!

  • Recipe: @ambitiouskitchen 

  • Mix the following toppings in a bowl and refrigerate overnight:  

    • 1 (5.3 oz) container vanilla greek yogurt (or use any flavor you'd like)

    • 1 ¼ cup unsweetened vanilla almond milk

    • 1 tablespoon chia seeds

    • 1 cup rolled oats, gluten free if desired

    • 1/4 cup fresh blueberries

  • In the morning, layer the following into the oats: 

    • 2 tablespoons blueberry jam (or your favorite jam)

    • 2 tablespoons peanut butter (or your favorite nut butter)

Sunday: Vegan Peanut Butter (Chocolate Chip) Banana Bread - Sunday is a time for relaxing and INDULGING. This banana bread is a nutritious example of that. I’m obsessed with it. I’ve actually just decided I’m going to make some now because it’s just that addicting.

  • Recipe: @rachlmansfield

Mix the following ingredients in a large bowl (wet, then dry): 

    • 1 cup mashed bananas (about 2 large bananas)

    • 3 tablespoons ground flaxseed

    • 3/4 cup almond milk or filtered water

    • 1/3 cup liquid coconut oil

    • 1/3 cup creamy peanut butter

    • 2 tablespoons maple syrup

    • 1 teaspoon vanilla extract

    • 1/2 cup rolled oats (or quick or steel cut)

    • 1 teaspoon baking powder

    • 1 and 1/2 cups oat flour (spelt works too)

    • 1/3 cup dark chocolate chips 

  • Place the batter in a bread pan lined with parchment paper and bake at 350 degrees for 45 minutes.

Lunch

Saturday: Any variety of avocado toast (egg, tomato) - All kinds of avocado toast will give you the natural fats and grains for your much-needed midday energy boost to get you through the next season of Ozark on Netflix. 

  • Recipe: my recipe!

    • Ingredients: 

      • Whole grain base of any kind (english muffin, bread, bagel) 

      • 1 avocado

      • Toppings: 1 egg (scrambled, fried, etc.), 1 campari tomato, salt and pepper

    • Instructions: 

      • Toast any type of bread you desire, mash an avocado with salt and pepper in a bowl, scoop alllll the avocado onto the bread and top with scrambled eggs, tomato, or whatever your heart desires.

Sunday: Special nachos with avocado dip - This is nacho average snack. Lol. Not sorry. A lunch featuring avocado (again)! It is super easy to make this avo dip and you can personalize the toppings in any way you like.

  • Recipe: my recipe!

    • Ingredients: 

      • Your favorite bag of tortilla chips

      • 1-2 cups of mexican shredded cheese

      • 1 avocado

      • 1 cup of spinach leaves

      • Juice of 1 lime

      • 1 tbsp chili powder

      • Pinch of salt 

      • ½ tsp of sriracha (optional)

      • Instructions: 

        • In the oven, broil (@ 550 for 4 minutes) mexican shredded cheese on whatever kind of tortilla chip you desire. 

        • In a separate bowl mix the avocado, juice from the lime, chili powder, a pinch of salt, and the optional sriracha for extra heat.

        • When it is out of the oven, place a spinach leaf on top of each nacho, then dump a big scoop of your avocado dip on top.  

Appetizer

Sweet Potato Parmesan Tater Tots - When you’re in quarantine, you have the time to make a delicious appetizer, so why not? Sweet potatoes make everything better. Just trust me. Also, ketchup for dipping these tots is a must.

  • Recipe: @halfbakedharvest

    • Ingredients: 

      • 4 medium sweet potatoes

      • 1 cup grated parmesan cheese

      • kosher salt and black pepper

      • 1 clove garlic, grated

      • 2 cups Panko bread crumbs

      • 2 teaspoons chipotle or regular chili powder

      • extra virgin olive oil, for brushing 

      • 4 tablespoons salted butter

      • 2 tablespoons fresh thyme leaves

      • 1 tablespoon chopped fresh parsley

      • 2 teaspoons chopped fresh sage

  • Instructions: 

    • Preheat the oven to 425 degrees fahrenheit. With a fork, prick holes all over the sweet potatoes. Bake them for 50-60 minutes directly on the rack until tender. Allow them to fully cool.

    • After cooling, use your hands to peel away the sweet potato skin. Place the potatoes in a medium-size bowl and mash them well. Stir in the parmesan cheese, garlic, and a pinch each of salt and pepper.

    • Combine the Panko bread crumbs and chili powder in a shallow bowl. Line a baking sheet with parchment paper.

    • Scoop 1 tablespoon of sweet potato out of the bowl, roll into a cylinder and place on the prepared baking sheet. Repeat with the remaining sweet potato mix. The sweet potato mixture will be wet. Roll the sweet potato cylinders in the crumbs to coat and place back on to the baking sheet. Lightly brush each tot with olive oil. Transfer to the oven and bake for 15 minutes, flip and bake for another 10-15 minutes, or until golden and crisp.

    • Meanwhile, melt the butter in a small skillet over medium heat. Add the herbs and cook for 30 seconds. Drizzle the butter over the tots. 

Dinner

Instructions: 

  • Preheat the oven to 450 degrees fahrenheit. Line a baking sheet with parchment.

  • Add the turkey, egg, bread crumbs, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil, and roll the meat into tablespoon size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes, or until fragrant. Add the garlic and ginger, cooking for another 5 minutes. Season with salt and pepper.

  • Stir in the garam masala, curry powder, turmeric, and cayenne and cook until fragrant, about 1 minute.

  • Add the tomato paste, coconut milk, and 1/2 cup water. Stir to combine, bring the sauce to a boil and cook for 5 minutes, or until the sauce starts to thicken. Stir in the yogurt and butter. Add the meatballs and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Remove from the heat and stir in the cilantro.

  • Serve the meatballs and sauce over bowls of rice with fresh naan.

Saturday: Butter Chicken Meatballs with Naan Bread - Spice up your Saturday night with this delish Indian dish. However, you may need to tone down the spices if you can’t take the heat. Pair the meatballs with some thick naan to balance the flavors out.   

  • Recipe: @halfbakedharvest 

  • Ingredients: 

  • 1 pound ground turkey or chicken

  • 1 egg

  • 1/2 cup panko bread crumbs

  • kosher salt and pepper

  • 2 tablespoons extra virgin olive oil 

  • 1/2 yellow onion, chopped

  • 2 cloves garlic, minced or grated

  • 1 teaspoon grated ginger

  • 1 tablespoon garam masala

  • 2 teaspoons curry powder

  • 1/2 teaspoon turmeric

  • 1 teaspoon cayenne pepper, more or less to taste

  • 1 can (6 ounces) tomato paste

  • 1 can (14 ounces) full fat coconut milk

  • 1/2 cup plain greek yogurt

  • 2 tablespoons butter

  • 1/4 cup fresh cilantro, roughly chopped

  • steamed rice and naan, for serving

Sunday: Zucchini Lasagna - I don’t know what it is, but lasagna just seems like a Sunday dinner, right? This special zucchini lasagna is AMAZING. Leave the zucchini noodles out to dry about 3 hours ahead of time so you don’t end up with lasagna soup. 

  • Recipe: delish.com 

    • Ingredients: 

      • 2 c. ricotta

      • 1 c. freshly grated Parmesan, plus more for sprinkling

      • 2 large eggs

      • Kosher salt

      • Freshly ground black pepper

      • 1 1/2 c. marinara

      • 3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels

      • 3 c. shredded mozzarella

  • Instructions: 

    • Preheat oven to 350°. In a small bowl, stir together ricotta, parmesan, and eggs. Season the ricotta mixture with salt and pepper.

    • Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.

    • For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across, diagonally. Repeat until top layer is full.

    • Sprinkle with more parmesan and season with salt and pepper.

    • Bake for about 30 minutes, until it looks melty and the zucchini is cooked through.

    • Let the dish rest for 10 minutes before serving.

Dessert

Copy-Cat Butterfingers (gluten-free): These are quite frankly the best treat ever. And dare I say... they are better than real Butterfingers? I know I sound crazy, but you can’t say I am until you try them.

  • Recipe: @rachlmansfield

    • Ingredients: 

      • 1/3 cup honey (or maple syrup)

      • 1 cup creamy nut butter (peanut butter or almond butter!)

      • 1 1/3 cup any rice crisps cereal

      • 1 cup dark chocolate 

    • Instructions: 

      • Melt the honey and nut butter together over medium/low heat in a small sauce pan

      • Mix well until well combined (only about 1-2 minutes)

      • Pour into a medium bowl, then mix in the brown rice cereal until fully combined

      • Put the mixture in the fridge for about 15 minutes

      • Remove from the fridge and form the butterfingers into a bar shape by taking about 2 spoonfuls into your hand. Add each butterfinger to the parchment paper lined baking sheet and repeat for the remainder of the mixture.

      • Add to fridge to set for another 10-15 minutes

      • Begin melting the chocolate in the microwave or on a stovetop

      • Dip each butterfinger into the melted chocolate

      • Add them to a baking sheet and allow them to set a bit in the fridge or freezer