Vegetable Radiatore with zucchini and German bratwurst
These past two months have been incredibly intense and challenging. I assume that many of you felt that as well. Shortly after our shelter-in-place order was set on March 18th the German School went in overdrive to figure out how to keep up our classes. The board of directors - of which I am one - met so many times via Zoom that I lost count. But we achieved our goal - via the educator platform of Zoom and the flexibility of all of the teachers we were able to continue our classes, albeit in a very different way. Then someone suggested that since we already have Zoom we could offer some classes over the summer - since no one was going anywhere anyway. The teachers who were up to it - including yours truly - sat down to design their classes, the board worked out how to organize it and finally we had a good offering of summer classes as well. Everybody worked really hard to get this off the ground, and I'm so proud of everyone in the team.
On top of that there were staff meetings with the high school and with the library technicians of the school district. Last week I was finally able to actually get onto campus and into the library to get at least a few things done. It felt very weird to be there all on my own when the school usually is so full of life.
No wonder that cooking became a great way to get me away from the computer and create something that was filling and satisfying (don't ask my ever expanding waist line, though).
Chicken legs with roasted potatoes and bell pepper
The first time I tried the Middle Eastern dish Chicken Shawarma was last summer and it has quickly become a favorite. We eat it with flatbread, lettuce, tomatoes and garlic yogurt with lots of cumin. The recipe asks for cooking it on the grill, but I opted to make it in the oven and it turned out delicious. If you like some spice in your food you will like this dish. You can find the recipe here.
The Southwest Skillet Chili Mac is another favorite and perfect for cooler days (we had some rather chilly days during those two months). I wrote about it here, and the recipe can be cooked as a vegetarian as well as a meat lover's dish.
Then our oven broke! Well, not the entire oven, but the heating coil. Of course all the stores were closed, so we had to get one online which took several days. Thankfully my wonderful friend Liz send me a few stove-top recipes. Some of them I tried out - oh, I will definitely make them again!
How about Balsamic Garlic Chicken?
Or Spicy Thai Noodles? This recipe asks for linguine which I couldn't get (pasta was pretty low in the two stores where I shop), but I still had some Udon which tasted great in this dish.
During this pandemic I usually do my big grocery shopping every other week, when I also shop for my elderly neighbors. I shop at Trader Joe's - have done so since 2001 and there are still the same employees! But we are lucky to also have a small but fine grocery store "around the corner" (10 minutes to walk) which is important if I want something really fresh or local products. I also enjoy going to the farmers market even though it is not much fun at the moment.
My cast iron skillet has been used a lot indeed!
Lemon Chicken with Orzo
Tuscan Butter Salmon with lots of cherry tomatoes and spinach, plus some homemade focaccia
After the coil in the oven was replaced (thanks to the Geek) it was back to the oven - whole grain bread with pumpkin and sunflower seeds as well as my first try baking focaccia - it looks odd (I'm not a good dough shaper), but the taste was very nice. There certainly is room for improvement.
With the oven back in place I could also make other favorites - like the Broccoli Mac'n Cheese, a recipe I found 30 years ago in England and still love. I don't think that our family can live without it.
What have you been cooking?