In light of COVID-19, many of us are spending more time at home. Restaurants are closed. Children are out of school. That boils down to cooking more meals than usual. This is a tough time. But, we are here for you – whether you need groceries or are looking for some tips on how to use those pantry staples.
We rounded up four tasty, easy meals using shelf-stable foods we’re distributing in our Emergency Food Bags. As we navigate this unprecedented time, we will do so together.
Quinoa and Orange Salad – Serves 6
- ½ cup quinoa
- ½ cup almonds
- ½ cup frozen shelled edamame beans
- ½ cup oranges
- 1-2 green onions
- 2 tbsp lemon juice
- ½ tablespoon of honey
- ½ teaspoon of salt
- ground black pepper to taste
- 2 tbsp cup olive oil
- Combine ½ cup of well-rinsed quinoa with 1 cups of water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until quinoa is tender. Fluff with a fork.
- While the quinoa is cooking, fill a small pot with about 2 inches of water and bring to a boil. Add the edamame. Cook for 3 minutes, or until tender. Drain and set aside.
- Peel and cut the oranges into slices, reserving the juices.
- Rinse and chop the green onions. Slice the almonds.
- Add the oranges, edamame, green onions, almonds, to bowl with cooked quinoa. Mix.
- Rinse the lemon and cut in half. In a small bowl, squeeze juice form both halves. Discard seeds.
- Whisk together lemon juice, honey, and ground black pepper. While whisking, slowly drizzle in the oil until a dressing forms.
- Pour the dressing over the salad. Mix well. Let salad rest at room temperature for 10 minutes so the flavors can combine.
Stir-Fried Tofu and Veggie Rice – Serves 12
- 3 cups brown rice
- 4 heads broccoli
- 1 bunch celery stalks
- 3 medium carrots
- 1 jalapeño
- 3 clove garlic
- 2 packages of firm tofu
- 3/4 cup low sodium soy sauce
- 3 Tbsp. brown sugar
- 3 Tbsp. cornstarch
- 6 Tbsp. canola oil
- 5 tsp. ground ginger
- Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make veggie mixture.
- Drain tofu, and then pat dry with paper towels. Cut tofu into ½-in cubes.
- Chop broccoli and dice celery. Peel and dice carrots. Mince jalapeño. Peel and mince garlic.
- In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 tsp. of minced jalapeño. Stir.
- In a large skillet over med-high heat, heat the canola oil. Add ground ginger and stir. Add tofu. Cook, stirring occasionally, until tofu begins to brown, about ten minutes.
- Add chopped veggies. Stir frequently. Cook until veggies are tender and tofu is crispy on the outside, about 8 more minutes.
- Add soy sauce mixture. Bring to a boil. Reduce heat to low. Simmer until slightly thickened, about 2 minutes.
- Serve over warm rice.
Lentil Spaghetti Sauce – Serves 4
- 1 cup onion (chopped)
- 1 garlic clove (crushed, or ½ teaspoon garlic powder)
- 1 cup each thinly slice bell peppers (green, red or yellow)
- 2 teaspoons olive oil
- 1 ½ cups green or brown lentils
- 28 ounce spaghetti sauce, low-sodium and low-sugar (1 jar, can use 28-32 ounces)
- 1 package whole-wheat spaghetti (16-oz)
- In a small saucepan heat the olive oil. Add onion and garlic to olive oil and cook over low heat until onions are soft not brown.
- Add lentils to the onion and garlic for 1 minute while stirring to mix well with the oil, onion and garlic. Slowly add the water or low-sodium broth. Bring to a boil and then simmer over medium heat for about 20 minutes (You will want your lentils to be cooked but still firm, if you find the lentils are not soft enough after 20 minutes you can add small amounts of liquid over 5 minute intervals until they are at your preferred texture). While the lentils are cooking, boil a pot of water and cook your spaghetti. Drain when cooked and return to pot.
- When the lentils are cooked, drain them in a strainer and leave in the sink temporarily. Heat the spaghetti sauce in the now empty lentil saucepan and once warm add the lentils stirring to mix completely.
- Serve sauce over hot cooked spaghetti noodles.
Oatmeal and Orange Pancakes
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup quick cooking oats
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup orange juice
- ½ cup nonfat milk
- 2 tablespoon canola oil
- Non-stick cooking spray
- In a large bowl, combine flour, oats, baking powder and salt.
- Crack and lightly beat egg in another large bowl.
- Add orange juice, milk and canola oil to egg. Mix well.
- Coat large skillet with non-stick cooking spray. Heat over medium-high heat.
- Add wet ingredient to dry ingredients. Do not over mix.
- Pour ¼ cup batter into hot pan for each pancake.
- Flip pancakes when edges are slightly browned, about 3-4 minutes. Cook second side 2-3 minutes more.