The coronavirus pandemic has been an unmitigated disaster for the restaurant business. So much so that pundits predict dining out will never be the same, even after the virus is no longer a significant threat.
As a result, more people are cooking at home, and the approximately 50 percent of our food dollars that once went to restaurant fare is now being redirected to grocery purchases and other expenses. We are cooking at home as people used to do in the 1950s, before there was a restaurant on every corner.
Home cooking for the entire family calls for casseroles and crock pot recipes, as well as the revival of old standards like spaghetti and meatballs. Here are two recipes that came to me via church cookbooks and family recipe swaps.
Pork Cabbage Rolls
4 Servings
4 outer leaves of cabbage
1 scallion, minced
2 teaspoons olive oil
6 ounces ground pork
1 egg, beaten
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
2 ounces rice, cooked and cooled
Salt and pepper
2 teaspoons olive oil
Blanch
the cabbage leaves individually in boiling water. Shock in cold water, drain
and set aside. Reserve the liquid in the pot.
Saute
the scallions in oil. Set aside to cool to room temperature.
Combine
the scallions with the remaining ingredients, adding as much salt and pepper as
you deem appropriate.
Preheat the oven to 400°F
Fill
the cabbage leaves, beginning at the stem end. Fold the end up over the filling. Fold the edges toward the center to enclose the filling, then roll up. Place in an ovenproof dish, seam side down, and drizzle with the other two teaspoons of oil. Bake for 10 minutes. Carefully add 2 cups of the
reserved liquid and bake an additional 15 minutes. Serve
with mashed potatoes.
Vegetarian Chili for Park Overall
I wrote this recipe for my hometown friend, Park Overall. As I mentioned to her, you can substitute or add other vegetables, depending upon what you may have on hand.
1. Put a large pot over medium-low heat and add a tablespoon
of any type of vegetable oil.
2. Chop up a medium onion, add it to the pot, cover and cook
slowly while you continue with the recipe.
3. Add 1 teaspoon each of sweet paprika, garlic granules,
onion granules, salt, and ground cumin. Add ½ teaspoon each of ground coriander seed
and black pepper. Add 1 – 2 tablespoons of any commercial chili powder. (If you
can find pure ground Ancho chili powder, use that in preference to any other.)
4. Stir and cook the spices with the onions for a minute or
two, then add one 28-ounce can of diced tomatoes and two 15-ounce cans of beans
(pinto, kidney, black, or any combination you like).
5. If it seems too thick at this point, add a little water
or vegetable broth or tomato juice to thin it out to your satisfaction.
6. Bring to a slow boil, lower the heat, and simmer,
covered, for a half hour to blend the flavors. Keep warm until ready to serve,
or cool to room temperature and refrigerate up to 3 days or freeze for 3
months.
7. Top with chopped green onions, sour cream, cheese, or
anything you like on chili. Add hot sauce if you want more heat.
Eat well, stay safe, and wash your hands!
