So we’re keeping sane being under house arrest. Mostly by doing creative things. Like cooking. And art. And perfecting the art of Call of Duty gaming. (I don’t know…ask a teenager.)
It’s funny, really, I read about lock-downs in many places across the globe and they’re all talking about school work being assigned to children.
MINE have NONE.
But we’re still in Spring break. AND, the teachers’ unions were in work-to-rule labour disruptions before the coronavirus affected the closing of the schools, so who knows what will happen to the rest of this school year. Especially if the teachers and provincial governments have not reached an agreement when this pandemic has passed.
In Canada the school year typically ends at the end of June. Perhaps they will extend the year into July due to both coronavirus and labour disputes? To the horror of all children?
Time will tell.
In the meantime, I still gotta cook and feed people here. And I’m doing so without going out to shop. I don’t even want to. I am not a fan of shopping to begin with and being forced to make due what is in house has unleashed a sense of creativity that I wasn’t feeling much of before.
There’s a difference between cooking now when there is no schedule to adhere to. I don’t even look at my calendar now. It’s irrelevant because no one is going anywhere (or at least, most aren’t).
It’s kind of refreshing.
While I’m out of most of the fresh veg now (it’s been 6 days) I do still have frozen veg. So I’m creating some dishes that are still easy and quick, but also nourishing.
Note: my tween and teen are pretty good eaters when it comes to home-cooked meals. The girl is pickier though, but whatever. I don’t feel like arguing with them about everything.
Anyway, here is what I made for tonight’s supper in my pandemic food-hoarded kitchen: 🙄
Rice casserole with meatballs and corn
I started with cooking one cup of rice. This time, instead of chicken broth, I used beef broth. I had made bone broth before, and froze some in giant ice cube trays, so I melted one and added it for flavour.
Do not overcook the rice as you still want to place it in the oven for a bit and you don’t want it to get all mushy.
For protein I had leftover meatballs (I always make double the recipe so I can save a serving for another meal. I did this before the pandemic. I’m always thinking ahead.)
How to make meatballs – grass fed beef, ground flax seed, one egg and some seasoning. You can stretch the hamburger meat with beans, chickpeas, quinoa, couscous or any other grain or oats for the non-gluten peeps, or with bread crumbs. I baked them in the oven, used half for that night, and saved half for a second meal. Great to freeze for future spaghetti night.
While the rice was cooking I boiled a bit of water with a bit of salt and added some frozen corn niblets. I just barely cooked them (once the water boiled I turned it off and drained the water into another pot for soup another day).
Add a couple of tablespoons of mayo into your corn and mix with seasoning. The mayo is optional.
Assembly: Pour some more broth into the dish, just enough to cover the bottom. Scoop the rice into a casserole dish. Add the corn. Mix. Take your meatballs and place them on top of your rice/corn mixture. Top with grated cheese. I had some cheddar left but use what you want (or omit). If you have fresh greens in the house, snip some on top. Choose from: chives, parsley, swiss chard, kale, spinach or spring onions even. I didn’t have any so that’s missing. I would have liked to add snipped spring onions.
Heat in oven at about 350 degrees until hot (15-20 min) covered with foil.
Both men had two servings. There is enough left over for a lunch for two people tomorrow. I ate one small serving, and the girl child ate a half serving (which is normal for her).
Now, how can I get out of cooking for my
manicas family tomorrow? I wouldn’t mind a little break…perhaps I’ll just defrost some sauce and add it to the seventeen million packs of pasta we have in the house. 😛