Christina Tosch - The Quarantine Cookbook: 50 Best Recipes for Successful Self–Isolation
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The Quarantine Cookbook
50 Best Recipes for Successful SelfIsolation
BY
Christina Tosch
Copyright 2020 Christina Tosch
This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing.
The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.
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Table of Contents
Regardless of whether you are self-isolating for safetys sake or quarantined because you arent feeling well, there are plenty of ways to make hearty, healthy meals. Better yet, to be successful, you dont need to have lots of special ingredients to hand either.
Its time to put that extra time you are spending self-isolating or in quarantine to good use. The Quarantine Cookbook will show you that home cooking is a great way to keep your hands busy and your mind motivated during these trying times!
With some ingredients proving more difficult to source, basic and canned foods are becoming increasingly popular.
These 50 recipes for self-isolation and quarantine include main meals featuring everything you need to stay healthy, including fruit, veggies, pulses, grains, pasta, and rice.
Whats more, every one of these recipes for successful self-isolation and quarantine makes use of ingredients that are most likely hidden in the back of your kitchen cupboards!
Home cooking during self-isolation and quarantine can be fun and therapeutic; recipes neednt take too many ingredients, be expensive, or take too much time.
Nobody could guess that this sophisticated-tasting pasta dish starts with canned artichokes!
Servings:
Total Time: 35mins
Ingredients:
- 1 pound penne pasta
- 6 tbsp butter
- 4 garlic cloves (peeled and minced)
- 16 cups fresh baby spinach
- cup all-purpose flour
- 3 cups skim milk
- 8 ounces cream cheese
- cup Parmesan cheese (grated)
- 1 tsp salt
- tsp black pepper
- tsp cayenne pepper
- cup dry white wine
- 2 (14 ounces) cans water-packed artichoke hearts (drained, chopped)
- cup Italian-style breadcrumbs
Directions:
1. First, cook the penne according to the packet instructions and until al dente.
2. In the meantime, melt 2 tablespoons of butter in a Dutch oven over moderately high heat.
3. Add the garlic to the pan, then saut for 30 seconds. Next, add the spinach and stir for 1-2 minutes until just wilted. Take out of the pan and set to one side.
4. Using the same Dutch oven, melt the remaining butter over moderately high heat.
5. Whisk in the flour until smooth. While whisking, pour in the milk. Bring the mixture to a boil. Then, cook for 2-3 minutes while stirring continuously until the mixture has thickened.
6. To the pot, add the cream cheese, Parmesan cheese, salt, black pepper, cayenne pepper, and white wine and stir to combine.
7. Stir in the chopped artichokes, cook until hot through.
8. Next, drain the cooked pasta and add to the Dutch oven. Toss to combine.
9. Fold in the set-aside spinach.
10. Divide the pasta between serving bowls. Then, garnish each portion with a sprinkling of breadcrumbs.
11. Serve straight away.
Delicate angel hair spaghetti is tossed with a rich beef sauce and topped with three kinds of melting cheese yummy! This dish is one that kids will enjoy too.
Servings:
Total Time: 45mins
Ingredients:
- Butter (to grease)
- 1 (14 ounces) can diced tomatoes
- 1 (8 ounces) can tomato sauce
- 1 cup water
- 1 chicken bouillon cube
- 1 tsp vinegar
- 1 tsp Worcestershire sauce
- cup fresh parsley (chopped)
- 2 cloves garlic (peeled and minced)
- 1 tsp powdered garlic
- 1 tbsp Italian seasoning
- 1 tbsp granulated sugar
- 1 bay leaf
- 1 cup ground beef (cooked)
- 8 ounces angel hair pasta
- 1 cup Cheddar cheese (shredded)
- 1 cup mozzarella cheese (shredded)
- 4 ounces cream cheese (cubed and softened)
Directions:
1. First, preheat the main oven to 350 degrees F. Grease a square 8 dish with butter.
2. Combine the canned tomatoes, tomato sauce, water, bouillon cube, vinegar, Worcestershire sauce, parsley, garlic, powdered garlic, Italian seasoning, granulated sugar, and bay leaf in a saucepan over moderately high heat. Then, bring the mixture to a boil. Turn down to a simmer approximately for 20 minutes.
3. Stir in the ground beef and cook for 5 more minutes.
4. Next, in the meantime, cook the angel hair pasta in boiling water for 60 seconds less than the packet instructs. When your pasta is cooked, drain away the water. Then, toss the pasta with cup Cheddar cheese, cup mozzarella, 2 ounces of the cream cheese.
5. Discard the bay leaf from the meat sauce, pour the meat sauce over the pasta and toss to combine.
6. Next, transfer the mixture to your prepared baking dish. Scatter the remaining Cheddar and mozzarella over the pasta.
7. Dot the remaining cubes of cream cheese on top of the pasta.
8. Bake in the oven for half an hour until the cheese has melted. Allow to rest for 2-3 minutes before serving.
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