Let’s face it, we have not had much to do lately, other than eat, eat and, did we say eat? Food has taken another standing of priority within our lives today. What else can we really plan without any solid routine, if it is not for the standing main meals of our day.
However, this does not mean we can put up with just any trash to feed our bellies now, does it? In fact, we might as well romanticise it with some really heart-warmingly good grub, agreed? Within this article, we will most definitely get your taste buds tantalising and contemplating every meal, down to the last spice. So, just trust in us and we will certainly satisfy that void you have been missing lately, when food is involved.
In the meantime, if food is something that comes naturally to you, definitely check out the series of forex trading signals we have for you instead. Many this pandemic have decided to opt to some form of trading, as a way of generating a secondary income.
It definitely seems like a good idea, especially if you are the type to be facing a very empty schedule for the foreseeable, like most of us have.
Moving on, let’s get on with the food recipes, shall we?
Recipes That Are A Must To Cook During The Pandemic – here we go!
Blistered Green Beans
For the first of our recipe selections, we bring to you the rusticity of the blistered green beans, emulsified within garlic and chilli flavourings. This recipe originally comes from Southern Eastern Asia; however, it has been modernised slightly. You will find that the combination of few ingredients combined with the main flavour of garlic, chilli red pepper flakes, and salt, harmonise very well within your mouth. The full quick recipe is summarised down below, and might we just say, this would make for a great starter to a three-course meal.
Make it quick
- ⅓ of a cup of olive oil
- 1lb of green beans
- Salt seasoned to your taste
- 6 garlic cloves (or more to your preference)
- 1 tablespoon of capers
- 1 tablespoon of red chilli pepper flakes
By heating the oil within the pan until it lightly simmers, add the washed and dried green beans to the pan. The drier the beans are, the better the recipe will turn out overall. Cook the beans until they browned (roughly for 3 minutes), or keep turning them using tongs, to make sure the browning is equally distributed across the vegetable. After you feel they are cooked to your liking, add the season listed above, and crush or dice the garlic, to allow it to mix in with the flavours more deeply. Keep tossing all the ingredients under a light flame, until the garlic is golden and ready to be eaten.
Plate the food up, and possibly sprinkle some extra flakes of chilli and salt, to make it more to your liking, seasoning-wise. Oh, and do not forget that Instagram picture, you need to show the world the culinary talent that you were born to be today!
There are turnips, and then there are Miso-glazed turnips, make sure you know the difference. Often this vegetable is so under used within meals, if it isn’t in a roast, then there is nowhere else to put it, right? Well, this is where we prove you wrong. You can make this respectful vegetable into something of a yummy side dish, if we say so ourselves.
The great thing about this dish is, the meal can be prepped and cooked in under 35 minutes, so if you are wanting to use up some leftover turnip in the back of your fridge, this would be a time-efficient decision and ploy to go for. Trust us when we tell you, you will never look at a turnip with the same eyes again after you make this meal all to yourself.
Make it quick.
- 1 pound of turnips, cleaned and cut into wedges
- 2 tablespoons of white miso
- 2 tablespoons of butter
- 1 teaspoon of sugar
- Salt and pepper (added to taste and preference)
- 2 tablespoons of freshly squeezed lemon juice
Get your cut turnips, and combine it with the butter, sugar and miso, within a pan. Add water up to a point where the vegetables are covered and submerged completely within the water. You may add the salt and pepper here, to suit your preferences, but don’t worry, you can always add more later on.
Once the vegetables have been brought to boil over a medium heat, make sure to keep turning them from time to time, so they cook equally on both sides. You will know when they are ready, once the turnips are fully tender, and much of the water has evaporated from the pan itself. This usually is in approximately 20 minutes, give or take by a minute or so.
Once all the liquid has almost disappeared due to evaporation, keep cooking the turnips and tossing them about the pan, until they resemble a golden-brown colouring. The buttery sauce, with the miso combined will create a caramel texture that will glaze the turnips and create a nice consistency. This is usually around 5 minutes longer from step 2.
Once step 3 has been completed, you can add some lemon squeezed into the pan, and keep swirling that to make sure the turnips are coated modestly. You may add some more salt and pepper here, if you are wanting more flavour to be tasted in this step.
Plate that baby up and enjoy!
In our final recipe, it will be very clear to you how you can never have too little of pasta in your life. Every day you probably browsed the internet for something less basic to pesto pasta, but alas, you just have not been making it properly. If you have, you will not be taking pesto pasta so lightly. That we guarantee. Pesto is something that makes pasta just work so much better, it becomes an art, really doesn’t it? Nevertheless, if you are hoping to make this recipe, make sure you have a food blender handy, or you may need to pop to your local electronic store to get one. Just make sure you are quick about it!
Make it quick
- ½ to ¾ of a cup of pine nuts
- 1 cup of grated Parmesan
- 2 cloves of garlic crushed or grated finely
- 3 bunches of basil leaves (more can be added later on to taste)
- 1 cup of extra virgin olive oil
- 1 tablespoon of salt
- Pasta of your choice
- 2 cubes of butter
Make sure to preheat you over to 250 degrees beforehand by 10 minutes or so, so you can pop your pine nuts directly inside on a baking sheet and cook them for around 7 minutes, until you achieve a golden brown look on them. Once they have been taken out, allow them to cool for 10 minutes, then add them into the food processor. Alongside the pine nuts, add the garlic, the cheese, and put the food processor on a low pulse, to grind all the ingredients gently. After one minute of pulsing, add the basil in directly and on a higher setting, blending it together, with the oil added in there too. You can keep blending until the pesto consistency is a smooth consistency, with a vibrant green. You may add the salt after this process, but add in stages, so you can taste the addition to your preference.
Put your pesto to the side and begin to prep your pasta, by putting it dry within a pan to boil, with a sprinkle of salt and a drizzle of oil within the water. Cook the pasta until al-dente (read the package of specific details), and drain away leaving some of the liquid behind for the combination of the pesto and pasta.
With the two cubes of butter and pesto sauce, place them in a large bowl and add the warm cooked pasta with some of its liquid, into the bowl. With tongs, make sure you emulsify the ingredients together, by tossing them vigorously. Once the pasta is coated with the buttery pesto, you should see a glaze and shine to the combination. That is when you know it is ready. You may add some extra salt to season, if you feel like you need it.
Divide the pasta up into portions (or for one), and top it with the grated parmesan and enjoy. Bellissimo!
Recipes That Are A Must To Cook During The Pandemic is a feature post