What I made this week- Week of March 30th – AKA week 3 of Coronavirus quarantine

 

This week I decided to get a bit fancy with my meals. My boyfriends and I went to the grocery store when all this coronavirus craziness began and there was NOTHING, not even bread. So for the first two weeks of quarantines we were living off of frozen pizza and mac and cheese. But this week the grocery stores were beginning to replenish and I could finally find some quality ingredients. Because of this and the fact I’m not working I have had all day to craft some tasty meals. 

Tuscan Salmon – This is a play off of tuscan chicken. It’s a wonderfully creamy dish with spinach and sun-dried tomatoes. While it looks complicated from the picture this dish was really just two steps. First, you cook the salmon so it has a nice crisp on both sides. Although the recipe did not call for it, I cooked the salmon in oil and garlic. (fry the garlic in the oil for about a minute before putting the salmon on) Second, you combine the rest of the ingredients in a pot and let it simmer for a bit! Lastly, serve over the pasta of your choice. The whole thing took about 30 minutes and cost about $20 (will serve 4 people). A must try while in quarantine to spice up your dinner routine  – https://cafedelites.com/creamy-garlic-butter-tuscan-salmon

My version didn’t come out too pretty but boy was it good!

Butternut squash soup with Chorizo and potatoes – If you don’t follow Florence Pugh on instagram, do yourself a favor and go follow her right now. She is fabulous and funny but she’s also a great cook. She posts the cutest videos of her cooking in her GORGEOUS kitchen. It’s the kind of content we all need during quarantine. Anyways, a few weeks ago she made this delicious looking soup and I decided to give it a whirl. Turns out it was so easy and cost less than $15 to make a serving of 8-10. Again, I would suggest looking at Florence’s insta for the recipe but here is a shortened version… 

1. Cut the squash into 1’’ half moons and bake for 45 minutes (or till you can easly stab them with a fork)  at 350 degrees 

2. While the squash is cooking, chop the potatoes and chorizo into bit size pieces. In a non-stick pan fry up the potatoes and chorizo, until the potatoes are fully cooked. Option to add in chopped up jalapenos for more spice.  

3. When the squash is fully cooked and cooled, peel the skin off of the cooked squash pieces and transfer the squash into a large saucepan. 

4. Add an entire carton of vegetable broth to the saucepan with the squash 

5. Use a hand blender to mix together the squash and vegetable stock until its smooth. 

6. Serve soup with the potato and chorizo mixture. BAM it’s that easy!  

Cherry Pie! – You know the saying “easy as pie.” Well that’s a saying because pie is literally the easiest thing to make. I would recommend making your own crust rather than buying the frozen one. It is easier to work with when you are constructing the pie and taste 1000% better. The filling is super easy and usually consists of a fruit of your choice, sugar, lemon juice and cornstarch. All you do is mix those ingredients together and you’ve got yourself a pie filling. This recipe definitely takes a little more time and patience, but is so easy and can be made for less than $20. – https://natashaskitchen.com/classic-cherry-pie-recipe/

Making one of the previously mentioned meals? Drop your pictures in the comments below!

2 thoughts on “What I made this week- Week of March 30th – AKA week 3 of Coronavirus quarantine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: