Behind The Sticks | Episode 10: Easy At-Home Recipes to Try While Social Distancing
Written by Jenn Kapahi April 06, 2020
Has anyone else been experimenting with their cooking since starting social distancing? We sure have! It’s been a great way to keep busy and spend time together as a family. I wanted to share with you all a super easy and super yummy recipe to make with your family (or as a treat for yourself!). I've also included recipes from our team that they've been enjoying at home as well. Sure to tag us in your pictures and videos, if you end up trying any of these recipes yourself! I can’t wait to see them.
Jenn's Muffin in a Mug
1 TBS extra virgin coconut oil melted
1 TBS extra virgin olive oil
1 TBS coconut flour
1 TBS almond flour
1/2 tsp baking powder
1 drop of honey or maple syrup
1 large egg lightly beaten
Pinch of sea salt
1. Place all ingredients in a microwave-safe mug and mix well with a fork.
2. Let the mixture sit a second or two and then place mug into the microwave for 1 minute and 30 seconds.
3. Once the mug has cooled, take out of the microwave.
4. Remove the muffin from the mug and enjoy! :)
Jack's Mediterranean Style Shrimp
20 large shrimp or prawns, peeled (tails on), deveined
2 tsp minced garlic
1 tbsp of chopped fresh thyme leaves
1 tsp sweet paprika
1 tsp dijon mustard
2 tbsp of fresh lemons juice
1/4 cup Extra Virgin Olive Oil
Salt and pepper
1. Peel off and divine the shrimps (leaving the tails on). Wash them them with cold water and pat dry them well.
2. Mix the garlic, thyme leaves, paprika, mustard, Salt and pepper and lemon juice. 3. Make sure all ingredients are well combined.
4. Drizzle the olive oil into the mixed ingredients and mix vigorously, ensuring that the olive oil is combined completely with the mix and not separated. and lemon juice. Toss again to combine, making sure the shrimp is well coated.
5. Place the shrimp in the mix till they are well coated.
6. Cover and refrigerate for 30min-1 hour.
7. Remove the shrimp from the fridge.
8. Lightly brush a cast iron skillet with oil. Heat the skillet on medium-high. Cook the shrimp for 3-5 minutes, turning over once halfway through.
String Beans with Parmesan Cheese
1lb green beans, ends chopped
6 garlic cloves sliced thinly
1 chopped shallot
4 tbsp olive oil
Salt & pepper
1/4 cup of shredded parmesan cheese
1. Heat at medium heat a cast iron skillet or wok with 2 tablespoons of olive oil.
2. Add sliced garlic and cook for 1 minute.
3. Add the onion and cook until it becomes translucent (be careful not to burn the garlic and onion).
4. Add salt & pepper.
5. Add 2 tablespoons of olive oil and the string-beans and cook them for 7-8 minutes while checking from time to time, making sure they are cooked from all sides.
6. When the the string beans become tender add salt & pepper and remove to a plate.
7. Add the shredded parmesan cheese.
Omri's Eggplant Pizza
1. Cut eggplant into lengthwise slices to act as the "crust".
2. I like to put it in a toaster oven with baking paper instead of baking in the oven (no oil needed).
3. Mix a small can of tomato paste + 8oz of cottage cheese and spread over the eggplant slices.
4. Sprinkle with grapefruit 9% grated and more to taste (the picture above has 5% curd cheese and oregano).
5. Put in oven about 180 degrees until cheese is melted.
6. Bon appetit!
Emily's Shrimp Stir Fry (aka “Kitchen Sink Stir Fry”)
Frozen Cooked, Deveined Shrimp
1 large bunch of Broccoli (chopped) you can include the stems
1 - 2 cups of Snap Peas (small bag from grocery store)
¼ cup chopped scallions (if you have)
Sesame Seeds (if you have)
Teriyaki, Soy or any sauce you favor
Rice (whatever kind you prefer)
1. This is a great way to use the extra things in your fridge and freezer to build a yummy stir fry. Feel free to replace any veggies with ones you like more.
2. Defrost the shrimp. If there is excess water from the defrosted shrimp, pat down with paper towel and put to the side.
3. Lightly coat the bottom of a pan (about a tablespoon or two) and heat broccoli for a minute, stirring it around frequently and adding salt and pepper as needed.
4. Add water (to lightly coat the bottom of the pan) and then cover the pan and let the broccoli steam for 2-3 minutes until water is absorbed. Remove broccoli and put in a bowl off to the side.
5. Lightly coat the bottom of a pan (about a tablespoon or two) and sautée the snap peas (with salt and pepper) until hot and to the desired texture you would like.
6. Remove and put in a bowl to the side.
7. Add a tablespoon of olive oil to the bottom of the pan. Add the defrosted shrimp and cook for 2-3 minutes on medium heat until hot, turning regularly on medium heat.
8. When shrimp is hot, add the broccoli and snap peas back into the pan and cook together on low heat.
9. Add your desired sauce (and amount to the pan) and cook everything together on low heat for 1-2 minutes. Add in sesame seeds (about a tablespoon or two) and mix.
10. Remove from heat and put in a serving bowl. Top of chopped scallions.
11. Serve with rice.
Tyler's Mushroom and Cheese Omelette
Chunk of butter
A handful of mushrooms
A Splash of milk
Cheddar slices, or whatever cheese you prefer!
1. Finely chop a handful of mushroom of your choice.
2. Toss some butter in a pan and coat the pan with the melted butter at low/med heat.
3. Whisk 3 eggs in a separate bowl, and add a splash of milk for extra fluffiness.
4. Pour in whisked eggs into the pan and sprinkle mushroom bits over the raw eggs.
5. Do not touch anything else until you see the edges of the egg being cooked.
6. Add cheese to 1 half of the eggs.
7. At this point you should be able to move the whole omelette by sliding the pan.
8. Slide the omelette to one side of the pan to the point where the edge without cheese is almost coming out of the pan.
9. Sneak your spatula under the cheese-less part of the omelette and gently fold over the other side.
10. Do not turn it, just let it cook on this side for a couple minutes so that it retains this shape.
11. After a minute or two, turn the omelette over and cover until cooked through.
12. Season with salt and pepper, enjoy!
Tara's Banana Bread
1 cup of sugar
1/2 cup of vegetable oil
1 tsp of vanilla extract
1 tsp of salt
1 tsp of cinnamon
1 tsp of baking powder
1 tsp of baking soda
2 cups of flour
Chocolate chips (optional)
1. Mix the bananas, eggs, sugar and vanilla extract together in a large bowl.
2. In the same bowl, combine the salt, cinnamon, baking powder, baking soda and flour.
3. Pour the batter into two loaf sized pans and add in the chocolate chips (optional) and walnuts (optional).
4. Bake in the oven at 350 degrees for about 40-45 minutes.
Amy's Brown-Buttered Mushroom Pasta with Buckwheat (from Allison Roman’s cookbook Dining In)
1/3 cup buckwheat groats
1 pound whole wheat pasta (I use rigatoni!)
6 tbsp butter, unsalted
2 tbsp olive oil
4 garlic cloves, thinly sliced
2 pounds mushrooms (use any varieties you like, I prefer shiitake) cut or torn into bite size pieces
Black pepper, freshly ground
1/2 small shallot, finely diced
2 ounces parmesan or pecorino, for grating or shaving
4 large egg yolks (use very fresh eggs) optional
1. Fill a large pot with water and 2 tablespoons salt and set over high heat.
2. Heat a large skillet over medium high heat. When hot, add the buckwheat and toast for about 3-4 minutes or until lightly brown and nutty smelling. Set aside in a small bowl.
3. In the same skillet, add the butter to the pan and melt until foam subsides and butter is starting to brown, about 3 minutes. Add the olive oil, then the mushrooms. 4. Stir to coat in the butter.
5. When the mushrooms start cooking, start cooking the pasta. Add the dry pasta, stir and set a timer as directed on the package.
6. Continue stirring the mushrooms, cooking them for about 12-15 minutes. Add the garlic when mushrooms are just beginning to brown. Cook until mushrooms are golden brown. Remove from heat if pasta is not done cooking yet. If pasta is done, add drained pasta to the mushrooms (reserve some of the pasta cooking water) and cook over medium heat.
7. Add the shallots and stir to combine and coat pasta in butter. If things look a little dry, add 1/4 to 1/2 cup pasta cooking water and toss everything together. Season with more pepper and salt, if needed.
8. Divide between four bowls and garnish with grated parmesan and the toasted buckwheat. Drop an egg yolk in the center of the pasta and serve. Break the yolk to create a sauce.
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