Homebound Update #2

So, I'm on day two of being homebound. (It's day three for The Wife and Spud. I had to go into school Monday for a few hours to grab my resources to take home). So far, we have made it without screaming or throwing each other out windows. Basically, we have enforced a schedule upon ourselves. As The Wife and I are both basically running our classrooms from home, we have to make ourselves available from 9-2. This is also peak Spud Time. Here's the rules so far:

For Adults

1. You must get out of your pajamas and into actual clothes for the day. They don't necessarily have to be school appropriate, but they can't be what you woke up in.
2. You must maintain the same level of hygiene you would maintain during a normal work week.
3. No more than one snack bag of chips per day.
4. No drinking before 2pm. 
5. One room a day will be cleaned thoroughly
6. The last 1-2 hours before bed must be completely devoid of electronics except for music. That is quiet grown up time for games, reading, or "other."

For The Spud

1. Adult rules 1-3 apply to you.
2. You will follow a weekday schedule:
   9am-11am: Educational time (worksheets, reading, practicing numbers and letters, etc.)
   11am-12pm: Snack and free time
   12pm-1pm: nap or quiet activity time
   1pm-2pm: Educational time (flash cards, educational electronic toys, educational video like NatGeo or PBS)
   2pm-4pm: free time and helping with clean-up. Baths when appropriate.
   5pm-6pm: Utilize the free streaming from zoos and aquariums
   6pm-7pm: Garbage TV time (My Little Pony, Glitter Force, Voltron, She-Ra)
   7pm or so: Wrapping up and bed time.
3. The schedule is flexible when weather will allow us to go outside.

It seems to be working for everybody so far. As far as food, we have been working through the corned beef and cabbage I made on Sunday. It has been utilized for three meals as well as snacks:

Colcannon from Sunday became the mashed potato topping for a shepherd's pie yesterday!

The cabbage and potatoes became the side dish for smoked sausages tonight!

The corned beef became Reuben snack bites!

We are also trying to keep spirits up with snacks and desserts. I found a box of pineapple upside-down cake mix (with a can of real pineapple enclosed!) lurking in the back of a cabinet. The Spud helped me assemble it and it turned into a serviceable dessert!

Doesn't look like much but it works.

So that's where we are right now. Things look grim as far as returning to school. Looking more and more like the remainder of the year will be online learning. Stay safe and we will stay in touch!

Not Exactly Shakshuka

So here we sit, stuck at home for at least another 14 days due to global pandemic. What better time than to go through my notes and put up all the recipes I never got around to posting! This here is a spin on the classic shakshuka. However, I've left out the eggs, added chicken, spinach, paneer, and a bunch of Indian spices. So it's Not Exactly Shakshuka any more. However, it is warm and filling and pretty easy to make. It's also versatile. It is easily modified for vegetarian or vegan diets. As always, notes are in blue. There is a link to the YouTube video of this recipe at the bottom.

Shakshuka with Chicken and Paneer

Ingredients

• 3 tablespoon olive oil
• 1 teaspoon brown mustard seed
• 1 teaspoon grated ginger
• 4 cloves garlic, finely chopped
• 1 medium onion, chopped
• 2 quarts canned tomatoes (with liquid)
• 2 tablespoons chili powder
• 2 teaspoon ground cumin
• 2 dried cayenne peppers
• 1/4 - 1/2 teaspoon ground cayenne
• 1 teaspoon garam masala
• 1 tablespoon dried cilantro
• 10 ounces frozen spinach (no need to unthaw)
• 1 pound boneless, skinless chicken (we used breast tenders, thighs would work well. Or leave it out if you want to go vegetarian)
• 1 pound paneer cheese (or other firm, white, cheese if you can't find paneer. Or leave out the cheese and chicken and now this is vegan!)

Directions

1. Heat oil in a large pot over medium high heat (we used our trusty 6 quart dutch oven)
2. Add mustard seed, heat until seeds begin to pop
3. Add ginger, garlic, and onion. Reduce heat to medium and sautee for 5-7 minutes or until onions start to brown.
4. Add tomatoes with liquid, chili powder, cumin, cayenne, garam masala, and cilantro. Stir a simmer for a couple minutes.
5. Add the spinach. (if you threw it in frozen, give it a few minutes to unfreeze and everything to come back up to a simmer. If the spinach is already thawed, go on to the next step.)
6. Add chicken. Simmer for about 15-20 minutes.
7. Add cheese. Simmer another 5-7 minutes. 

Good times!

First full day of staying home

As most of you are acutely aware, the Coronavirus has drastically changed how many of us have to live. My wife and I are both teachers, and both our schools are closed until March 30th. The prevailing notion is the closings will last far longer. It is possible that the schools could remain closed for the remainder of the year and students will work online from home.

That being said, we are stuck home for at least 15 days. We will do everything in our power to not go out, though this means being trapped at home with a feisty four year old. What I've got going for me is that I was raised in a house where you always bought way more than you'd need "just in case."  The Wife continually questioned why I insisted on keeping six jars of peanut butter and jellies, bags and bags of frozen potatoes and vegetables, cases of ramen noodles, matzoh, and assorted pastas. Why did I buy 48 packs of toilet paper every week or so?

Well, "just in case" has arrived. We have plenty of food in the fridge, freezer, and pantry. We have a rack full of food we've canned in the last couple of years. We have toilet paper and paper towels. We get our prescriptions in 90 day supplies, so we're good there. There is no fear of running out of booze.

What this means is that we don't have to run out and grab stuff from the store; stuff that somebody might need more than we do. Our goal is to live on what we've got in the house for 15 days. At worst, we will have to go out for milk. That's it. I'll try to give regular updates of what we're eating and how it's going. I'll post videos when I can (there's one at the bottom!)

Today's Meals:
Breakfast: Egg and cheese on English muffins for me and The Wife. Fruit Loops for the Spud
whoops, we have already run out of English muffins!


Dinner: Shepherd's Pie (using up the leftover mashed potatoes from the weekend)

-Stay Safe!

Slow Cooker Cheesy Ham and Potato Soup by The Wife

(Note: The Wife sent me this write-up in the first week of January. A combination of busyness, laziness, and mortifying illness caused me to totally forget about posting this. I do apologize, but most of your know by now that regular posting is not something that occurs around here. Unless you sponsor me or something. Without further ado, we return you to my Wife's wonderful recipe!)

The Husband was under the weather all Christmas Break.  When he took his second trip to prompt care in as many weeks, I decided to throw together a slow cooker soup.  We had a Honeybaked Ham and a number of bags of frozen potatoes, so a cheesy ham and potato soup seemed the best option.  Unfortunately, we only had half a block of cheddar cheese and most recipes called for at least 8 ounces.  Some also called for Velveeta.  We didn’t have any of that.  We did, however, have 5 cans of condensed cheddar cheese soup, so I decided to improvise.

Slow Cooker Cheesy Ham & Potato Soup
(from The Wife)

Ingredients:

• 2 lb. bag of diced potatoes
• 2 cups of diced ham
• 1 cup of frozen broccoli
• 1 cup of frozen cauliflower
• 2 cans (10.5 oz) of condensed cheddar cheese soup
• 1 can of water
• 1 Tbsp minced onion

Directions:
1.  Combine all ingredients in a 5-6 quart slow cooker and stir.
2.  Cover and cook on low for 6-7 hours.
3.  Stir soup.  Mine was good and thick, but if you’d like it thicker, stir in 4 ounces of cream cheese.
4.  We just wanted a hearty soup, so we weren’t too concerned with presentation.  If you are, throw some sliced green onion and grated cheddar over the top.

Good Times!

The Wife's Eggplant Parmigiana and Meatball Casserole

Note: the following post is from The Wife

This past summer, our garden yielded more eggplant than we could reasonably expect to eat.  Apparently, my coworker was having the same problem, and she started bringing in eggplant for me.  I have a hard time turning down free produce – even when I already have an overabundance of it.  Week after week, I made my recipe for Eggplant Parmigiana (omitting step 9) and then bagged and froze it.  The deep freeze was jam-packed.  The same coworker’s husband had a stroke early in the school year, and the staff put together a meal train to assist them.  I figured it was only fitting to return some of the eggplant from whence it came, so I threw this recipe together as my contribution to the meal train.    

The Wife's Eggplant Parmigiana Casserole

Ingredients

• 3 freezer bags (quart size) of pre-made eggplant parmigiana (Vague, I know.  One layer of the casserole uses approximately 12 average-size eggplant slices.  If you were making the eggplant parmigiana on the same day, I would guess you would need 3 medium eggplants.)

• 48 oz. pasta sauce (The first time, I used The Husband’s pasta sauce because we had it on hand.  When I made this recipe for a staff lunch, I purchased Prego’s Italian Sausage and Garlic sauce.)

• 1 bag (18 count) frozen meatballs (whatever style you prefer)

• Grated Parmesan cheese

• 8 oz. shredded mozzarella cheese

Directions

1.  Add frozen meatballs to pasta sauce and heat through.  Once meatballs are cooked, halve them.  (I suppose you could also halve them while they are still frozen – whatever works.)

2.  Preheat oven to 375F (190C, Gasmark 5)

.

3.  In a standard 9 x 13 casserole dish, lay your first layer of pre-made eggplant parmigiana.

4.  Place a dozen meatball halves at regular intervals across the first layer.

5.  Spoon pasta sauce over the first layer; spread so all eggplant slices are completely covered.

6.  Lightly sprinkle with grated Parmesan.

7.  Cover with 1/3 of shredded mozzarella.

8.  Repeat steps 3-7 twice more.

It should look something like this before going into the oven

9. Bake for 25 minutes until cheese is melted and sauce is bubbling.

10. Let rest for 10 minutes before serving.

Good times!

Slow Cooker Beef and Sweet Potatoes

As you're no doubt aware, my level of content production has once again dropped of dramatically since the school year started. We've been trying to come up with quick and easy recipes that can fit into our week and still sound good to all of you! This might be one of them. It's a super-easy slow cooker recipe that is wonderful for cold days. I like that there's a pretty good chance most everybody has these ingredients on hand at any given time. Or not. I'm on my 3rd rum and Coke so I'm prone to wild speculation at this point

Slow Cooker Beef and Sweet Potatoes

Ingredients

• 2-3 pound beef roast
• 3 sweet potatoes, peeled and cut into large (2-3") cubes
• 1 large red or yellow bell pepper, cut into thin slices
• 1 large yellow onion, chopped
• 1/2 cup Marsala wine (here is a link to some non-alcoholic substitutes)
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons brown sugar
• 1/2 teaspoon salt

Directions

1. Mix garlic powder, brown sugar, and salt in a small bowl. Rub mixture over entire roast. 
2. Place roast in slow cooker. Place potatoes around roast and top with onion and peppers
3. Add Marsala wine (or whatever you're using in place of it)
4. Cook 3-4 hours on HIGH or 6-7 hours on LOW. 

Good Times!

Desperation Casserole

Desperate times call for desperate measures. We were running out of space in our freezer and needed to use up some surplus to make room for all the produce we were vacuum bagging and freezing out of our garden. I'm sure there's plenty of flexibility with this recipe. You can easily swap just about any meat in for the sausages, or leave the meat out and add zucchini or eggplant and make it vegetarian. We considered adding cheese to this, but just couldn't think of any that would work so we just left it alone. The verdict from The Wife: "this is better than it has any right to be." If that's not a ringing endorsement, I don't know what is.

Desperation Casserole

Ingredients

• 1 package Johnsonville Irish O'Garlic sausages (or probably any sausage you prefer)
• 1 lb frozen cubed hash brown potatoes
• 8 ounces kale (washed and dried)
• 1 cup frozen peas
• 1 can cream of mushroom soup
• 1 tablespoon garlic powder
• 1 tablespoon dried minced onion
• 2 teaspoons Slap Ya' Mama seasoning (or use salt, black pepper, and cayenne)

Directions

1. Preheat oven to 375F (191C, Gas Mark 5)
2. Cut sausages into 1" pieces. Cook in a pan until browned.
3. In a large bowl, tear up the kale into small pieces. Add the sausage (and grease) to the bowl. Give a quick toss to get the kale to start to wilt.
4. Add all the remaining ingredients and toss. 
5. Put in a greased Pyrex. Put in oven for 30 minutes or until potatoes start to get crisp at the edges.

Good Times!