A Month of Meals Coronavirus Style

Long time no post again. However, with the now-pandemic situation I thought I’d use this medium to share some of my plan to cope with the COVID-19 outbreak.
Panic? No. Concern? Yes.
Why. Why be concerned? Personally, I am fortunate to have all four grandparents still living at nearly 30 years of age. I see my mother frequently who in turn sees two of them, about 80 years old. I at 29 can likely survive just fine if not inconvenienced however if I give it to her who gives it to them, f*(8 I’m not signing anyone up for that.
Societally I’m concerned for those who aren’t as fortunate as me to be able to work remotely. Who don’t have sick leave or PTO. Who can’t afford to go to the doctor and get checked if they’re sick or worse if they’re gravely ill from pre-existing conditions. That’s a topic for a whole separate post.

So. Learning from what I see happening in Italy, I came up with a meal plan for four weeks. Should we not be able to leave our home, my husband, 10 year old, 3 year old and I should still be able to eat. I make no promises about the nutritional balance of these meals. It’s what works for us.

I thought I’d share in case someone wants to piggy back and not have to reinvent the wheel. I just bought most of what was required for 28 days of meals for less than $400. Granted, breakfast and lunch doesn’t include everyone. I assumed I would be reporting to work and need to have grab and go breakfast and lunch and that the 10 year old and 3 year old would have breakfast and lunch elsewhere. I know now that’s not the case.

The Governor of Ohio has ordered schools to close for three weeks. I didn’t account for that. But to me that means this plan may not make 28 days. I may have to return to the store. But I’m prepared to feed us for some time if it comes to a point where I may not be able to shop. God willing this food won’t spoil between now and then. I have work to do separating milk and beef and freezing in reasonable portions. I’m running out of freezer space. But I think it will work.

Here’s my plan.

Warning: I haven't checked this list more than once in typing it. No guarantees it's all accurate. Double-check yourself as you decide what might work for you. **edit- I think I forgot the ingredients for chicken parm.**

Week 1 | Breakfasts
Frozen waffles Monday and Friday
Yogurt and granola Tuesday
Fruit (apple, banana) Wednesday
English muffin with peanut butter Thursday
Homemade French toast Saturday
Cereal Sunday

Week 1 | Lunches
Frozen pot pie Monday
Lunch meat sandwich Tuesday, Thursday, and Sunday
Canned soup and crackers Wednesday
Tuna salad sandwich Friday
Fish sticks and fries Saturday

Week 1 | Dinners
Shepherds pie Monday
Spaghetti and garlic bread Tuesday
Sloppy joes Wednesday
Chicken and balsamic veggies Thursday
Grilled cheese and tomato soup Friday
Lasagna Saturday
Chicken and noodles Sunday


Week 2| Breakfasts
Yogurt and granola Monday and Thursday
English muffin and peanut butter Tuesday and Friday
Frozen waffles Wednesday
Eggs, bacon, and toast Saturday
Pancakes Sunday

Week 2 | Lunches
Canned ravioli Monday
Leftovers Tuesday
Lunchmeat sandwich Wednesday
Canned soup Thursday
Tuna salad and crackers Friday
Chicken nuggets and fries Saturday
Cereal? Sunday

Week 2 | Dinners
Southwestern Alfredo Pasta Monday
Chicken nuggets and Fries Tuesday
Baked pasta and garlic bread Wednesday (cook pasta according to package, stir in spaghetti sauce, pour into casserole pan, cover with shredded cheese and bake until cheese is melted)
Logan county hamburgers Thursday
Frozen pizza Friday
Crockpot ribs, beans, and rolls Saturday
Southern Vegetable Soup Sunday

Week 3 | Breakfasts
Oatmeal Monday and Thursday
Cereal (to go bag) Tuesday
Waffles Wednesday
Yogurt and Granola Friday
Waffles and eggs Saturday
Cereal Sunday

Week 3 | Lunches
Leftover soup Monday
Frozen pot pie Tuesday
Tuna sandwich Wednesday
Canned soup Thursday
Canned ravioli Friday
Lunches Saturday and Sunday undecided/leftovers

Week 3 | Dinners
Spaghetti, Tomatoes, and Spinach with garlic bread Monday
Fish sticks and fries Tuesday
Tacos Wednesday
Tortellini and garlic bread Thursday
Ham and cheese sandwiches on Hawaiian bread Friday
Enchiladas Saturday
Chicken parmesan Sunday

Week 4 | Breakfasts
Oatmeal or english muffin (assuming muffins keep long enough) Monday
Waffles Tuesday
Pop tarts Wednesday
Yogurt Thursday
Oatmeal Friday
Egg in a hole Saturday
Eggs, beans, and tortillas Sunday

Week 4 | Lunches
Canned soup Monday and Thursday
Leftovers Tuesday
Tuna sandwich Wednesday
Canned pasta/ravioli Friday
Lunches Saturday and Sunday undecided/leftovers

Week 4 | Dinners
Baked Pasta and Garlic Bread Monday
Fish sticks and fries Tuesday
Enchiladas Wednesday
Ravioli and garlic bread Thursday
Breakfast for dinner Friday (probably french toast and eggs)
Cowboy Calzones Saturday
((Easter on Sunday, I didn't plan for Sunday))




Here's the insane grocery list (omitting things like salt and pepper that I have on hand always):
frozen foods:
30 waffles
3 frozen pot pies
5 meals worth of frozen french fries
3 meals worth of fish sticks
2 meals worth of chicken nuggets
24 slices of garlic bread
Frozen pizza
12 oz frozen egg noodles
package of frozen ravioli
1 C frozen okra
16 oz frozen mixed veggies
2 Cups frozen corn
2 cups frozen peas and carrots


dairy:
10 yogurts
Shredded cheese 2 meals worth for topping
2.5 C shredded mozzerella
4% cottage cheese, 12 oz
20-22 oz ricotta cheese
12 slices american cheese
swiss cheese slices
grated Monterrey jack (1/2 cup, I end up substituting something else usually)
2 cups shredded cheddar
41+ eggs
Milk. All the milk. (nah, I picked up a couple gallons)


cereal:
1 Box/bag granola
peanut butter
2 cereal boxes
8 servings oatmeal
Pop tarts


produce:
Apples
Bananas
4+ celery stalks
red pepper
2 yellow onions
small potatoes
grape tomatoes
5 carrots
broccoli
12 oz baby spinach
3 tomatoes


bakery:
8 english muffins
hamburger buns for one meal
Hawiian Rolls
73+ slices of bread


baking supplies:
waffle ingredients/mix
pancake ingredients/mix
olive oil, at least 1 cup
1/2 packet active dry yeast
4 cups flour


canned goods:
2 cans of black beans
5 cans of soup
4 cans tuna
mayonaise
3 cans ravioli or pasta to go
sloppy joe sauce
1 can corn
better than bullion chicken flavor
1/4 C balsalmic glaze (possible to make your own)
1 can tomato paste
14.5 oz can stewed tomatoes
2 14.5 oz cans vegetable broth
1 10.75 oz can cream of chicken soup
can of tomato soup
1 jar BBQ sauce
1 can baked beans
28 oz can crushed tomatoes


international:
masa tortilla mix
two boxes of spaghetti
3 jars spaghetti sauce (5 meals, split jars)
4 cups dry pasta
2 cans green chilies (3.4 oz)
3 packs taco seasoning
2 cups dried penne
14 oz jar Alfredo
6 lasagna noodles
2.5 Cups grated parmesan
1 package of tortellini
16 oz can refried beans
2 cups of rice
16 oz can salsa
1 can diced tomatoes and green chilies
16-20 tortillas


meat/deli:
2 packages lunchmeat
7 pounds of ground beef
8 chicken breasts

1 rack of ribs

1/2 lb hot breakfast sausage

sliced ham

misc departments:
crackers (for soup and tuna salad)
2-3 cups mashed potatoes (or a box of potato mix and ingredients)
2 16 oz cans beef gravy

Don't forget things like toothpaste, shampoo, soap, etc.

Apple Kuchen

Kuchen is German for cake. To us English speakers, apparently, it is something more along the lines of coffee cake/sweet bread. Under the guidance of Nigella Lawson, I decided to give this one a go. This Apple Kuchen recipe is found in her book How To Be A Domestic Goddess.

My copy is starting to get a little bit of kitchen wear on it. I will always keep a "secret" recipe bookmarked, of the following:

Molten Chocolate Babycakes. If you want to see me make those, you'll have to come and visit. ;)

Now then, back to what we're here for, Apple Kuchen:

A list of the ingredients (for the cake itself, topping later):

2 1/4 - 3 Cups white bread flour
1/2 Tsp salt
2 Tbs sugar
1/2 Package rapid-rise yeast (1 1/2 tsp) or equivalent fresh yeast
2 Large eggs
1/2 Tsp vanilla extract
Grated zest of 1/2 a lemon
1/2 Cup milk, lukewarm
1/4 Cup unsalted butter, softened


First, mix the flour, salt, sugar, and yeast.

 Some vintage effects on the sugar for you, you've probably seen sugar mixed with flour before...

Now the yeast. I used the package and measured from it, to be sure of my amount.

Now for some eggs.

Beat 'em up before...

...adding the milk.

Wonderful vanilla.

Then mix that up too...

Here's the thing...(how very Monk of me, it's my new catch phrase, for some unknown reason) I don't have a lemon zester. At least, not one that I know of. Maybe it's hiding somewhere, but for this recipe, I used this strange peeler/Julianne tool. Yes, I know that lemon isn't looking so hot. You take the lemons you're given.

Give it a go...

It sort of worked...

Love them Penzey's Spices.

After adding the lemon zest I tossed in the nutmeg.

I just think this is beautiful. I love seeing ingredients like this. Don't know why I do, but I hope you feel the same.

Whip it up. (Ok, mix, stir, not necessarily whip...)

Stir the liquid into the dry ingredients, as Nigella instructs.

We're looking for a "medium-soft dough" with advise to add more flour as necessary.

Now we add the butter (don't forget!).

Then kneed. 10 Minutes by hand, 5 by machine, thereabouts.

You may remember a perfume campaign from a few years back that told viewers scent is the strongest sense tied to memory. Well, seeing these photos reminds me of the scent (not the same concept exactly, I know, but I'm getting there) and the scent is embedded in my brain. Delicious. A mixture of nutmeg, vanilla, and lemon, waiting to be consumed in cake form. It makes me want to go make some again...

Anyway, once you have something that is "smoother" and "springier" you will have to let it rise, until doubled. Either in a warm place for about 1- 1 1/4 hours or in a cool place overnight.

I chose the cool place overnight, and was a bit worried, it hadn't rose much, and it had a slight crustiness to the outside from the temperature. Don't worry, though, it all turned out ok.

Grease up a baking pan.

Press in the dough to the edges of the pan. Or at least try, and then let it rest for a few minutes, and give it another press.

Here we're supposed to let it rise again, about 15-20 minutes, so it's a good time to preheat the oven (400 degrees) and get the topping fixed up.

For the topping:

2 Granny Smith apples (or whatever you have on hand)
1 Large Egg
1 Tbs Cream
Grating Fresh Nutmeg
1 Tbs Demerara or Turbinado Sugar
1 Tbs Sugar
1/4 Tsp Allspice
2 Tbs Slivered Almonds

Two apples, peeled, cored, and chopped. I used one of those slicer/corer deals that slices the apples into 8 pieces and then diced them up from there. Quick. Easy. Lovely.

Next, the egg glaze.

One egg.

One tablespoon heavy cream. It looks...pretty gross so far, but we all know it will be delicious in the end.

Stir that up...

...

Now for a dash of nutmeg.

Brush that over the top of the dough.

Yum.

Top with the apples...

Now for some extra taste, sugar(s) and allspice. I didn't have the recommended Demerara or Turbinado sugar, so I substituted regular for that portion of the sugars.

Yummy. I rarely get to use allspice in my cooking (yet) but it smelled great here!!

Sprinkle over the top.

Almonds. You're supposed to use slivered almonds. I searched the cupbords and all I could find was whole. I resorted to chopping them as best I could, and wondered how they produce slivered almonds. I know machines are involved, but that seems very precise. Anyway....

Slivered almonds would likely be more attractive, but these tasted just fine. Send that to the oven (15 Minutes at the 400 degrees, then lower to 350 for another 15 minutes) and get started on the icing.

A simple confectioner's sugar icing, just add water.
For the icing:

1/2 Cup Confectioners' Sugar, sifted
1 Tbs Hot Water

Sifting may produce better results, but mine survived without it. This time.

Straight out of the oven:

And here, iced.

Yum. Writing/reading this has done its job. I want to go make some more. It's very good. Unique, I suppose, compared to typical American breakfast fare. It's more of a bread than a cake, but still has a sweetness to it.