Two week Coronavirus quarantine meal plan and shopping list

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About ten days ago, the Canadian Health minister advised people to stock up so that they would have enough food for two weeks of quarantine. The Covid19 virus, also known as Coronavirus, has thrown people into a full blown stockpiling frenzy, with shelves emptying across the globe. With some planning though, and a few trips to the store, you can calmly put food aside to last you two weeks of quarantine without going crazy. Aside from stocking up on a little bit of toilet paper (seriously people, why do you need 100 rolls of toilet paper!), tissue, soap, detergent, alcohol and aloe gel to make my own hand sanitizer (2/3 90% isopropyl alcohol to 1/3 aloe vera gel), medications and advil, I also stocked up on staples and frozen goods that would ensure we would all eat delicious and nutritious food should we be asked to put ourselves in isolation.
I am starting to see see advice online on how to stock your pantry to make sure you have good nutritious food should you be asked to self isolate for a period of two weeks, or what famous chefs would make if they are in quarantine. But really, that’s not that useful.
I thought I would go one step further and share with you the two week quarantine meal plan and shopping list that I came up with to make sure that while we may not be allowed to leave the house, we will still eat well! I am French after all, and if you’re going to feed yourself, it may as well be delicious. I should mention that we are a family of four with a 15 year old boy that is always hungry, and an 11 year old girl that is very fussy and hates all dairy (which is why frozen pizzas are not on the menu!) except chocolate milk, and also won’t touch eggs. Argh.
I have not included recipes here, just brief descriptions of assembly methods. Please post comments if you would like me to develop these further into recipes, or make these into a downloadable Coronavirus Two Week Quanrantine Cookbook.
Let me start off with my two week isolation shopping list that covers everything I need in case we are put into quarantine. A lot of this was purchased at Costco. I’ve divided it into pantry staples and freezer goods. A chest freezer is a must I think if you’re going to put enough food aside:

Pantry staples:

Instant oatmeal packages
Coffee and coffee filter
Tea
Applesauce (I bought six)
Long life chocolate milk
Canned tomatoes (6-8 cans)
Tomato sauce (2-4 jars)
Low sodium chicken broth (12)
Olive oil
Pasta
Chick peas (6 cans)
Black beans
Mixed beans
Corn
Tuna
Soups
Sun dried tomatoes in olive oil
Chopped garlic
Chopped ginger
Coconut milk (3 cans)
Gnocchi
Red lentils
Dried peas
Taco kit
Skim milk powder
Rice
Dried mushrooms
Long life milk (12 1 litre boxes)
Freeze dried parsley
Boxed mashed potatoes
tahini
lemon juice
Bisquick
BBQ sauce
Salsa
Chocolate
Brownie mix

Frozen foods

Ready made wonton soups (they had these are Costco and they looked delicious)
Frozen croissants (12) (did I mention I was french?!)
Ground beef (4 packages)
Lamb chops (8)
Honey baked ham on the bone
Chicken breasts(8)
Frozen spinach
Frozen peas
Frozen edamame
Frozen pork dumplings (1 pack)
Frozen apples
Frozen pineapple
Frozen broccoli
Frozen french fries
Tater tots
Frozen corn
Frozen chopped onion
Frozen green beans
2 dozen Bagels
Ready to bake baguettes (6)
Orange juice concentrate
Frozen strawberries
Sausages (8)
Chicken thighs (2 packs of 8)
Chicken breast on the bone (4)
Pancetta (3 packs)
Stewing beef (1 pack)
Whole chicken (1)
Pork shoulder (also called picnic roast) (2)
Sliced turkey breast (lunch meats)
Frozen chicken soulaki (already cooked, from Costco)
Falafel
Tzaziki (you can freeze this)
Cheddar (you can freeze cheese if you are going to grate it later)
Flour tortillas
Pita breads
Butter (you can freeze it)
I am considering chopping some red peppers into strips and freezing them to use in soup etc)
Burger buns
frozen pie shells (4)
frozen puff pastry
I also chopped up some bananas and threw them in the freezer for smoothies
I put some fresh thyme in the freezer too as it’s my fave
I chopped some carrots and put them into bags in the freezer for soups
Shredded parmesan (or buy the shelf one)
Ice cream
Bacon if you can’t live without it!

I also have an ongoing supply in my house of basics like salt and pepper, vegetable oil, mustard, spices, onions, bread crumbs etc. I also usually have enough jam, honey, maple syrup, pancake mix etc that I didn’t feel I needed to go out and stock up on these things.

With all of these things on hand, here are 14 lunches and 14 dinners I came up with. I definitely have enough to make more of than just this, or share meals with elderly neighbors should the need arise to help my community out. I did realize that fresh food (we have salad with every meal) would be difficult and we would really miss crunchy food. Am considering grabbing some pickles, and maybe those lettuces that have the roots attached, although I’m not sure I have room in my fridge to have a bunch of lettuce growing in the back of it. I am also making sure I have 12 eggs in the fridge at all times.

My plan for breakfasts:

Bagels
Pancakes
Croissants
Biscuits
Oatmeal
Home made muffins (made with frozen fruit, and early on while I still have eggs)
Smoothies (spinach in these!)

14 Lunches:

1. Wonton soup (just heat and serve. I made sure these didn’t have MSG as that gives me a headache)
2. Three bean salad (can of beans, can of tuna, can of corn if you like it, chopped shallot if you have it, tsp of mustard, 2 tblsp vinegar, 3 tblsp oil, salt and pepper, dried parsley)
3. 4. Turkey/blt sandwiches (2x)
5. Chicken souvlaki (frozen chicken sticks, pita breads, tzatziki, pickles)
6. Tomato soup (home made or canned)
7. Ham/split pea soup (after having eaten honey baked ham, boil bone with dried (soaked) peas)
8. Corn chowder (corn, onion, red peppers, spices, and broth)
9. Cream of broccoli soup (onion, broccoli, spices, broth, skim milk powder after it’s cooked and shredded cheese on top)
10. Hamburgers and fries
11. Falafels (I would likely make some hummus at some point with chick peas, tahini, lemon juice, garlic and oil)
12. Curried red lentil soup with coconut milk
13. Quiche (pancetta/bacon, egg, milk and cheese)
14. Pea soup (sort of like broccoli soup) with pancetta and croutons (make croutons out of stale baguette from lunch, brushed with olive oil and salt and baked in the oven or pan fried)
15. Fried dumplings and edamame (make sauce with soy sauce, vinegar, sesame oil and hot sauce)

14+ dinners:

1. Chicken pot pie (I make a delicious one with chicken thighs sauteed with pancetta, onions, thyme, mushrooms, (re-hyrdate dried mushrooms in warmed up white wine), then thicken it with broth and flour, and top with puff pastry
2. Chili
3. Chicken fajitas (recognizing that the peppers would likely be soggy, and we would re-use thawed tzatziki instead of sour cream)
4. Spaghetti bolognese
5. Beef stew (with red wine, tomato sauce, broth, carrots onions and mushrooms) with mashed potatoes
6. Chicken and broccoli stir fry with rice
7. Pulled pork on baguette with mustard and fried onions
8. Roast chicken with thyme and garlic and tater tots, served with stewed tomatoes (remove juice from whole canned tomatoes, lay whole tomatoes in oven pan, top with breadcrumbs, parsley, garlic and Parmesan, cook 20 minutes, then broil)
9. Grilled sausages with fried gnocchi and green beans
10. Tacos (again, no sour cream here, but hey, we are on lock down, so will make do with tzatziki and salsa!)
11. Grilled lamb chops with green beans and tomatoes and rice (make a tomato sauce with lots of olive oil and garlic, then add green beans and cook until beans are done)
12. Pork shoulder with white wine and mushrooms (insta pot pork shoulder with onions, mushrooms, thyme and white wine) with mashed potatoes
13. Baked chicken breasts (on the bone) with garlic and thyme with french fries and broccoli
14. Pasta with sun dried tomatoes, sausage and garlic
15. Coconut curry (thai curry paste, chicken thighs, broth and coconut milk) and rice
16. Mushroom risotto (I usually have arborio rice, and this works so well with dried mushrooms)
17. Butter chicken (spices, chicken, canned tomatoes in insta -pot, then finish off with coconut milk)
18. Honey baked ham, mashed potatoes and peas

I also thought about our sweet tooth, so had the following ideas for

Desserts:

Apple/fruit crumbles
Fruit pie
Brownies (I bought mix, the kind where you just add water, no eggs)
Apple sauce
Ice cream

I would love to hear your comments or feedback. I am not a dietitian, but someone that knows how to cook, a pretty good planner, and a mom. I have tried to make sure all meals provide protein, grains and fruits and vegetables. As the season moves one, it may be a good idea to plant some lettuce in the yard. I really think that’s the thing I would miss most should we be put into a two week quarantine. But I’m not worried. I’ve planned, and if we get sick, we get sick. We will do out part to make sure we don’t infect the community by staying home and eating well!

Virginie

Flaky Biscuits

biscuits hor

Ingredient list

2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk
Instructions

Heat oven 450 degrees. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on a lightly floured board. Knead lightly. Roll or pat out about 1/2″ thick. Cut out. Place on un-greased baking sheet, bake 10-12 minutes until golden brown. FOR SOUTHERN: Substitute buttermilk for regular milk but use only 2 tsp. baking powder and add 1/4 tsp soda. Also add 2 more T. of shortening to recipe. Roll out to 1/4″ thick and proceed.
FOR CORNMEAL BISCUITS: Substitute 1/2 c. cornmeal for 1/2 c. flour and roll out 1/2″ thick. Cut out in diamond shapes with knife.
FOR POCKETBOOK BISCUITS: Roll out 1/4″ thick. Cut out rounds spread with butter, fold in half, press edges together and bake.

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Create your own cookbook with heritagecookbook.com

Create your own cookbook with heritagecookbook.com


Here’s what one of our happy customers had to say just last weekend!
So, we recieved our family cookbooks MONTHS ago and I’ve been meaning to tell you this forever…they are amazing!! The quality of our books was above and beyond what I was expecting, everyone is so pleased with them! Thank you so much for answering all my questions in the making and ordering process. Thank you for making us a family heirloom that will be cherished for years to come!! We love, love, love it!

A bit about me, Virginie.

That's me, virginie@heritagecookbook.com!

That’s me, virginie@heritagecookbook.com!

HeritageCookbook.com·A family business for families that cook.
Friday, February 22, 2019
HeritageCookbook.com was born over 15 years ago when my mom, Susan, decided to leave the corporate world behind and start an online business that would help families preserve their food heritage. In 15 years, the company had grown to become of the biggest online cookbook publishing companies. We prints thousands and thousands of books for families, fundraisers and food professionals. We’ve printed books for students completing a high school project, missionaries looking to fund missions, restaurants, caterers and bloggers looking to create a printed books, hospitals, churches, foundations, even big companies like Saks and Cirque du Soleil. But at its core, Heritage remains about families and the recipes that we all cherish as part of our history. That’s why Heritage is a family business that’s all about you.
I’m Virginie, Susan’s daughter, and I now run the company business full time. I am a real person. I answers all your emails, checks all your books, and loves all your recipes! Keep ‘em coming!

What kind of templates do you want when you create your own cookbook?

Making a custom cookbook, be it a family cookbook as a gift or for a reunion, a fundraising cookbook, or even a cookbook to sell on your your blog, at your shop or catering company, is as much about the recipes as it is about the look of the book. That’s why as I work through my wish list of new features for the new heritagecookbook.com website (to launch this summer!), one of the things that I keep coming back to is increasing the numbers of cover design templates. My goal is to add 50-100 new designs by the time we launch. It’s a pretty ambitious number, but I think it’s really important to offer a wide range of cover designs so that people can create a cookbook that really matches they personalities.
Here are a few we are working on that aren’t quite ready to go live.

Recipe Cards cover and template Heritagecookbook.com

Recipe Cards cover and template
Heritagecookbook.com


Retro cover and template. Heritagecookbook.com

Retro cover and template. Heritagecookbook.com


Vintage cookbook cover and template.  Heritagecookbook.com

Vintage cookbook cover and template.
Heritagecookbook.com


Winter dishes cover and template. Heritagecookbook.com

Winter dishes cover and template.
Heritagecookbook.com


Each of these will come as full set that includes a cover page, table of contents page, section divider pages and back cover.
My question to you is this- what kind of cover would you want in your custom personalized cookbook?
Virginie

Quick and easy tomato soup

It’s mid February and winter shows no sign of letting up. My go to food is definitely soups and stews during these chilly months, and I feel proud that I can basically make a soup out of pretty much anything! (I know, it’s the small things in life.) So when my husband asked what was for lunch today (he’s working at home these days but apparently hasn’t learned how to turn the stove on yet, lol!), I immediately thought of making soup.
I opened the fridge to find some sad looking winter tomatoes that had been lying in the bottom of the crisper drawer for far too long, along with a limp carrot. No problem I thought. Out comes the Instant Pot (I’m still obsessed) and 30 minutes later, delicious hearty tomato soup.

Quick and easy tomato soup @heritagecookbook.com

Quick and easy tomato soup @heritagecookbook.com

Ingredients
6 or 7 medium tomatoes
2 tbsp good quality olive oil
1 medium carrot
1 onion
1 clove garlic
5-6 cups chicken broth

Preparation Instructions
Put a small pot of water to boil.
Peel and cut the onion and carrot.
Score the tomatoes on the top with an x. While you are waiting for the water to boil, set your Instant Pot (or saucepan) to saute and heat up the oil.
Add the onion and carrot, and saute about 6 minutes, until translucent.
While they cook, drop the tomatoes into the water, two or three at a time, and leave in the water about 10 seconds. Scoop them out and repeat with the remaining tomatoes. When cool (almost instantly), peel the tomatoes. Cut them in half, and use your fingers to scoop out the seeds. I’m told tomato seeds and skins are very hard on the digestive system, which is why I bothered with this extra step.
When the onion is cooked, add the tomatoes, and squeeze one clove of garlic over top. Saute 3-4 minutes
Add the broth, close your Instant Pot and pressure cook on high for 10 minutes.
If making this in a saucepan, you may need to cook it for 45 minutes to obtain the same richness of taste.
Release the pressure, and use an immersion blender to puree. Season to taste
Serve with crostini (I use Ace crackers), a drop of olive oil, lots of fresh ground pepper and sea salt.

Molton chocolate cake for Valentines day

There isn’t much more to say really. Molton. Chocolate. Cake. I had you there, didn’t I? I could also add ooey, gooey, sticky, rich and chocolatey, but I’m not sure I even need to go that far!

Decadent chocolate cake
There. There’s also that beautiful visual. And the fact that it has a mere 5 ingredients. It’s really just a big brownie.
I just know your loved ones, be they your partner, kids, parents, friends or anyone else, will love you for making this on Valentines day!

Ingredients

6 oz good quality baking chocolate (dark, not milk)
2/3 cup sugar
2/3 cup butter
3 eggs
1/2 cup all purpose flour

Preparation Instructions

Preheat oven to 320. Grease and flour an 8 or 9″ pan.
Melt the chocolate over a double boiler. Add butter and stir until melted. Beat egg yolks with sugar until soft ribbon forms. Add to chocolate mix and stir. Add flour and mix.
Beat egg whites until smooth. Gently fold egg whites into chocolate mixture.
Bake 40 minutes, or until just set.

New photography coming

I have been working on the new site for a bit now. We’re still a while away from launching, but things are starting to come together. One of the things I’m excited about are all the new images that will be available for you to use in your books from our image library!
I’ve commissioned close to 250 new food images for our image library that will all be available to use in your books!
Here’s a teaser of one of my faves- just think of the beautiful cookbook covers you could create with an image like this…
Beets-2
Oh the possibilities!
1432

A little inspiration on a January Monday

Is there anything worse than a Monday in January? Add to it the snowstorm that’s brewing out of my window, and plunging temperatures, well, it seems like a good day for some food inspiration.
I recently re-connected with a high school friend. She had moved to New York to be a Commercial Real Estate power house after University, and we just sort of lost touch. We ran into each other at a funeral recently (yes, I’m entering this stage of life) and was delighted to hear she had left New York to come home and pursue her passion: food.
Take a look at her beautiful website https://jackiesdish.com/ where you’re sure to find inspiration, great recipes, and learn a little bit about the food industry.
Screen Shot 2019-01-28 at 1.19.18 PM

Screen Shot 2019-01-28 at 1.19.41 PM
All photos courtesy of jackiesdish.com
Happy Monday :)

InstantPot addicted

Have you caught on to the InstantPot craze? This genius appliance was all the rage last year, so I’m late to the game on this one. But I’m hooked. Big time!
The Instantpot, or InstatPot (I see it written both ways) is an electronic programmable pressure cooker, that also works as a steamer and slow cooker. https://instantpot.com/ For those of you new to pressure cooking, the principle is that steam builds up in the pot and cooks food faster with high pressure steam. It’s an old technique used by many different cultures to create all types of dishes. The main advantage of pressure cooking is speed (you can cook rice in 4 minutes!), but it’s also it’s ability to tenderize tough meat (think ribs, or pulled pork, stews) and create rich and deep sauces (like tomato sauces, soups and broths, curries etc…).
I’m not new to pressure cooking- I’ve owned a pressure cooker for years, but using it has been tricky because food tends to burn on the bottom and by the time I smell it, it’s too late. The seal also goes every once in a while so I have to replace parts, which scares me because if I get it wrong, I’m sitting on a big pot of hot liquid that is pressurized and not sealed properly! So I didn’t use my pressure cooker that often.
Growing up in France in the late 70s, almost all of the moms and grandmothers I knew used a pressure cooker. The definitive cookbook at the time was made by SEB (a major french appliance company), and was an unassuming little hard cover with 300 recipes ranging from pig’s tails with lentils and braised rabbit with prunes to duck with olives and veal hearts.
seb
Yup. A little dated, but Oh so French! I own two copies of this book, and despite the more questionnable offal (see what I did there!) recipes, there are some amazing ones like coq au vin, and potatoes with white wine that I still turn to.
But when I got the InstantPot for Christmas, I fell in love with pressure cooking all over again. With this ingenious machine, you can sear and saute right in the pot, add the rest of your ingredients, close it, set it and walk away. No scary steam hissing out of the top. It even stops if the bottom starts to burn. A polite chime tells me when my food is ready.
I immediately went out and bought four cookbooks and have cooked something from one of them almost every day since January 1! My kids are starting to wonder if I’m going to try to make toast and coffee in the InstantPot!
instapot books

To date, we’ve enjoyed the following recipes:
Israeli couscous, tomato and bocconcini salad (a big hit)
Ancho chicken carnitas (another hit)
Butter chicken (applause all around) with cauliflower “rice” (that my carb loving 14 year old son actually ate!)
Curried red lentil soup (my own creation- delicious)
Kung Pao chickpeas and steamed rice (all cook in the same pot at the same time- genius!)
Peanut Butter Crunch Granola Bars (made with sunflower butter because of allergies- I messed something up on this one, so it didn’t really work)
Flourless Banana Oat cake- redeemed myself and knocked this out of the park
Creamy chicken and brown rice- comforting and delicious

This weekend I’m having four families to our place for an Indian Feast- we have nut allergies, lactose intolerance and celiacs to deal with. No problem. On the menu will be Chickpea salad, Aloo Gobi (potatoes with cauliflower), Chicken Vindaloo and Lamb Rogan Josh. I may also make peas with spinach. Steamed rice all around, and lots and lots of cold beer. And yes, everything but the beer will come from the InstantPot. You’d think I work for the company! (which I definitely don’t).

To be clear- I’m a busy person. While I love cooking, weeknight cooking for a family is not my fave, and I don’t have a ton of time. None of these recipes took more than 20 min of prep and 20-30 minutes of cooking. Dinner on the table in less than an hour from start to finish, with a good 20-30 minutes of time doing sweet nothing.
Or at least nothing to do with cooking; homework, laundry and washing up still have to be done. Sigh.

PS: If there are any Instant Pot recipes that you love, please let me know! Would love to try them out :)

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