“The best thing about the future is that it comes one day at a time.”
— Abraham Lincoln
Hello, readers. How are you? No, really—how are you doing?
It’s an understatement for sure, but these are strange, uncertain times we’re navigating. In a matter of days, many of us have had our daily routines upended, and worry and fear have clouded our minds. Few things make me as uncomfortable as uncertainty. I am a Type-A planner, someone who likes to know what, when, why, and how. In times of significant uncertainty, I feel disoriented, overwhelmed, and anxious.
When I’m feeling anxious, I often find a sense of purpose and calm in the kitchen, and although I still do (it’s one of the few things keeping me sane right now), cooking during a pandemic is fraught with new challenges. Practically overnight, nearly all of us have had to rethink one of the most elemental parts of our daily lives: how we feed ourselves and our families. As restaurants close and we avoid unnecessary trips to the grocery store, many of us are spending more time in the kitchen, for better or for worse, and trying to make do with what we have at home.
I started this blog 4 years ago as a way to share recipes that can help you feed your family, and to connect with people over food. And while I’ve always aimed to share practical, wholesome, family-friendly recipes in this space, I thought it might be helpful to highlight certain recipes here from my blog (and elsewhere around the Internet) that might prove particularly helpful during this unpredictable time: recipes that make the most of shelf-stable goods (e.g., canned beans and tomatoes; dried staples like pasta, rice, oats, and other grains) and foods with a longer refrigerator shelf life (e.g., eggs, cheese, yogurt) or that can be stored in the freezer (e.g., cooked rice, frozen vegetables). Knowing that you can put together a nourishing meal for yourself and your family from ingredients you have on hand can go a long way toward easing anxieties. I know it can for me.
As I mentioned above, my Type-A brain likes to plan for and be in control of today, tomorrow, and all the days, so I’ve never really embraced the whole “one day at a time” mentality. But this pandemic has been a staggering reminder that I am not in control of any of the days. So for right now, instead of constantly worrying about what’s next, I’m trying to take things one day at a time and do what feels like the right thing in the present moment. For the first several days of our stay-at-home “adventure,” that meant helping my boys get set up with their remote learning, mitigating anxious tears (mine and theirs), and getting lots of outdoor family time to help calm frazzled nerves. And for today, that means making a plan for feeding my family with what’s currently in my pantry and freezer, and sharing these recipes and resources with you. That’s what feels right, right now, and it gives me some semblance of “control” over a small part of my life, the part that brings me a sense of purpose and calm, and makes me feel useful in the midst of uncertainty: spending time in the kitchen, feeding my family, connecting (virtually) with others over food. Will this solve every one of my anxieties and cure everything? No, of course not. But I’ll tell you this: However small it is, it feels good to do something. One day at a time.
So consider this a virtual care package from me to you, a practical resource if you’re looking for ways to cook for and feed your family during these uncertain times. Whether you’re an experienced home cook, a complete beginner, or somewhere in between, I hope this page is helpful to you in some way. And because I’m forever an advocate of getting kids into the kitchen and teaching them basic cooking skills, I’ll also share some resources here for culinary activities that can help keep your kids busy and engaged (and help get food on the table!) while they’re home from school, if you’re so inclined. I’ll update this page as I come across other recipes, ideas, and resources that I think might be useful to you in the coming weeks, so check back often.
And please don’t hesitate to reach out to me if you have any cooking- or baking-related questions or need advice about ingredient substitutions; I’m happy to help! If you have a specific question about a recipe here on my blog, post your question in the comment section for the particular recipe (so other readers who might be making the recipe can benefit), and I’ll respond as soon as I can. Otherwise, feel free to comment below, send me a message, or reach out via Instagram. I’ll also be sharing helpful resources on Instagram and Facebook in the coming weeks, so you might find it useful to follow along there as well.
One last note: Although current circumstances are forcing many of you to stay at home, that doesn’t necessarily mean you suddenly have more time to cook multiple meals for multiple family members in between work calls and homeschooling and whatever else you might have on your plate. While some people embrace this opportunity to cook more at home, others might not have the resources, the time, or even the energy or motivation right now. So please know that this post is not intended to bring you guilt or (more) anxiety: If you’re getting by on food delivery services and frozen pizzas because it’s all you can handle right now, then by all means, carry on. These are uncharted waters, and we’re all just doing the best we can. One day at a time.
RECIPES (AND OTHER RESOURCES) FOR UNCERTAIN TIMES
I’ve organized the following resources into sections so you can get to what you’re looking for more quickly. Click on each link to jump directly to each section, or just scroll through the page to browse all the resources at once.
RECIPES
Soups and Stews
Pasta and Rice Dishes
More Ideas for Meals (Side Dishes, etc.)
Kid-Friendly Snacks
Sweet Treats and Easy Baking Projects
OTHER RESOURCES
Kids in the Kitchen
Home-Cooking Resources and Guides
Pay It Forward
[ps2id id=’recipes’ target=”/]RECIPES
[ps2id id=’soupsandstews’ target=”/]SOUPS AND STEWS
One of my favorite things to make in the kitchen is a big pot of soup. Losing myself in the rhythmic chopping of ingredients and the comforting aroma of a homemade soup simmering away on the stove becomes a meditation of sorts, slowing my hurried mind and allowing me to catch my breath, if only for a little while. These recipes are built on ingredients you likely have in your pantry, but they also take kindly to substitutions. In most cases, if you don’t have an ingredient, you can substitute it for what you do have (e.g., swap farro for pasta or rice) or just leave it out. Feel free to reach out if you need ideas or advice.
Vegetable Soup with Beans and Farro (Vegetarian, Vegan Adaptable, Gluten-Free Adaptable)
This minestrone of sorts is infinitely adaptable to whatever beans, grains, and veggies you have on hand. Think of it as more of a flexible guide to making soup rather than a rigid recipe, and the possibilities are endless.
Tortilla Soup with Beans and Corn (Vegan, Dairy-Free, Gluten-Free)
It’s basically tacos in the form of a soup! Need I say more?
Vegetarian Chili (with Chocolate!) and Whole-Wheat Cornbread (Vegan Adaptable)
This chili is a great way to utilize canned beans and other pantry staples, and leftovers keep for days in the fridge or even longer in the freezer. We just made a batch this weekend, along with the cornbread, and we stretched it into 2 satisfying dinner meals for my family of 4.
Martha Stewart’s Easy Tomato Soup (Vegetarian, Vegan Adaptable, Gluten-Free)
I’ve made this soup many times over the years, and it never fails to hit the spot. I use olive oil instead of butter, 1 (28-oz.) can of (fire-roasted) diced or crushed tomatoes instead of whole tomatoes (because that’s usually what I have in the pantry), and a pinch each of dried thyme and dried oregano (or dried Italian seasoning). I’ve substituted half-and-half when I didn’t have heavy cream, and no one complained. Serve with grilled cheese sandwiches on the side, using whatever bread and cheese you have on hand. (My friend Nicki at From Scratch Fast has a game-changing recipe for using your oven to make grilled cheese sandwiches for a crowd… or just for your family.)
[ps2id id=’pastaandrice’ target=”/]PASTA AND RICE DISHES
If you (or the people you’re feeding) start to get bored with basic pasta and tomato sauce, here are a few ideas for you:
Butternut Squash Macaroni and Cheese “Casserole” (Vegetarian, Gluten-Free Adaptable)
This is cheesy comfort food with a more healthful twist. I don’t usually keep butternut squash purée (canned or frozen) on hand, but if you happen to have some you’re looking to use up, you’re halfway to making this dish. And although I haven’t tried it, I’m pretty sure canned pumpkin purée would work too.
Ina Garten’s Penne with Five Cheeses (Vegetarian, Gluten-Free Adaptable)
And this is easy, cheesy comfort food with few health-redeeming qualities, but my boys love it and I make it occasionally as a special dinner treat when my husband is away on business trips (because he cannot handle all this dairy). If you have pasta, canned tomatoes, and some cheese odds and ends to use up, this is your dish. (If you are lactose intolerant, then this is not your dish.) I’ve made it with many different combinations of cheeses (but I’d recommend including at least the ricotta and a melty cheese like mozzarella), and I use less cheese than Ina suggests. I also use a little more crushed tomatoes and a little less heavy cream, and I’ve substituted half-and-half in a pinch (although it is better with the cream). I add a few teaspoons of dried Italian seasoning (because I rarely have fresh basil this time of year), skip the butter on top, and bake it in one large baking dish at 400 degrees F for about 20 minutes, stirring halfway through the cooking time.
Ina Garten’s Pasta with Pecorino and Pepper (Vegetarian, Gluten-Free Adaptable)
This is Ina’s take on the Italian pasta dish cacio e pepe. It might not be completely authentic, but once you make it, I’m certain you won’t care. I hadn’t made this dish in a few years, but last night as my husband and I tried to brainstorm dinner ideas that wouldn’t use up our entire stock of canned tomatoes in a single week, I remembered this easy, comforting pasta dish. We doubled the recipe (all ingredients except for the cheese, which we kept at 1 cup, and the salt, because I always use much less salt than Ina suggests), and it served the 4 of us for dinner, quite generously, with a simple green salad. I had only about 1/4 cup of grated Pecorino Romano on hand, so we used some grated Parmesan too (to equal 1 cup of cheese total, plus a little more to sprinkle on top of each bowl when serving), and it was still delicious. Almost any kind of pasta you have will work here, but we like it best with spaghetti. And I never bother with a mortar and pestle; I just grind a generous amount of black pepper into the pot with the rest of the ingredients.
Vegetable Fried Rice (Vegetarian, Vegan Adaptable, Gluten-Free Adaptable)
We’ve been making fried rice lately as a way to rescue any random assortment of vegetables that are close to losing their freshness (and in danger of becoming compost), but it also works just as well with frozen vegetables. This recipe from Cookie & Kate is a good basic template to follow, but it’s a very flexible dish, easily adaptable to whatever veggies you have in your fridge or freezer. For my family of 4, I use 3 cups of cooked brown rice (usually thawed from the freezer), 3 to 4 cups of veggies (e.g., carrots, mushrooms, broccoli, and peas), and 4 eggs. If I have leftover cooked chicken, or frozen cooked shrimp, I’ll sometimes throw that in too, but it’s not necessary. This serves the 4 of us generously; occasionally we’ll have a serving left for a lucky someone to enjoy for lunch the next day.
[ps2id id=’moreideas’ target=”/]MORE IDEAS FOR MEALS (SIDE DISHES, ETC.)
Corn and Tomato Salad, Two Ways (Vegetarian, Vegan Adaptable, Gluten-Free)
This is typically a summer dish for us, but you can make it with pantry ingredients any time of year. My boys love it as a component of a “Taco Tuesday” burrito bowl, with rice, black beans, and whatever taco toppings we have on hand.
Farro Salad with Tomatoes and Mozzarella (Vegetarian, Vegan Adaptable)
Here’s another dish that we make a lot in the summer, but I’m including it here because farro is a great base for simple “bowl meals” if you have trouble finding rice or pasta right now. Cooked farro also freezes well, so I’ll often make a big batch, freeze it in 2-cup portions, then thaw as needed. Add it to soups or salads, or adapt this salad using whatever you have on hand: goat or feta cheese instead of mozzarella, jarred roasted red peppers and/or sun-dried tomatoes instead of cherry tomatoes, and/or a sprinkle of toasted nuts or seeds for some crunch. Leftovers keep well in the fridge and make an easy, satisfying lunch.
[ps2id id=’kidsnacks’ target=”/]KID-FRIENDLY SNACKS
These are my most-popular recipes from my kids cooking classes. Not only are they kid-approved, but they’re also easy enough for kids to make (with minimal to no supervision required, depending on their age and experience in the kitchen).
Wholesome Family Ranch Dressing (Vegetarian, Gluten-Free)
As a salad dressing or a dip for veggies, this homemade ranch dressing is always a hit. If you don’t have buttermilk, you can certainly substitute regular milk mixed with vinegar or lemon juice. And dried herbs can be used instead of fresh. I’ve made this recipe many, many times, so if you have questions, please ask away!
Wholesome Family Hummus (Vegan, Gluten-Free)
If you love hummus but can’t get to the grocery store for your favorite brand, I hope you’ll give this recipe a try. Once you realize how easy it is to make hummus at home—and how much tastier it is—you’ll never go back to store-bought.
Everyday Granola: Maple Walnut Granola with Olive Oil and Pumpkin Seeds (Vegan, Gluten-Free)
Second only to the oatmeal cookies (see below), this recipe was the most-loved recipe in my middle-school cooking classes last year, and many of my students told me they made it again at home. It’s easily adaptable to whatever nuts and seeds you might have in your pantry. In fact, in the class we omitted the walnuts entirely (to keep the school’s kitchen classroom nut-safe) and used all pumpkin seeds instead—still delicious! It’s great as a mid-afternoon snack, but we actually eat it most often for breakfast with milk or yogurt. (If you can’t get to the store to pick up your kids’ favorite cereal, give this a try.)
[ps2id id=’sweets’ target=”/]SWEET TREATS AND EASY BAKING PROJECTS
Because we could all use a little comfort food right now, here are a few recipes for wholesome sweet treats. Not every day calls for a treat, of course, but if ever there were a time that demanded a reassuring hug in the form of a homemade cookie or a freshly baked muffin, it’s now. These recipes are also fun and simple baking projects that you can make with your kids, or they can make on their own. And most of them freeze well, so you can avoid being tempted to consume them all in one sitting while you’re stuck at home!
Whole-Wheat Oatmeal Cookies (with Raisins and Chocolate Chips) (Vegetarian, Dairy-Free)
These cookies were the biggest hit in my middle-school cooking classes last year. They’re easy to make and freeze well (we just thawed out a few for an afternoon snack yesterday), and the mix-ins can be customized to your family’s preferences and what you have on hand.
(Vegan) Chocolate Chip Cookies
These vegan chocolate chip cookies contain no dairy or eggs, which means you probably have everything else you need to make them right now.
Whole-Wheat Pumpkin Bread (Vegetarian)
If you have a can of pumpkin in your pantry left over from the fall, it can live its best life as this pumpkin bread. Just last week, I discovered half a loaf I had stashed away in the freezer at Thanksgiving, and it’s no exaggeration to say that it brought a much-needed bright spot to our day when we warmed it up and sliced into it: That familiar, comforting scent of cinnamon and nutmeg and cloves reminded us of last Thanksgiving when we were all gathered around the table with family, and it made us hopeful that we’ll get to do that again someday soon.
Lemon-Ricotta Muffins (Vegetarian)
As I scrolled through the recipes I’ve posted on my blog, I was embarrassed to realize that I’ve shared only one muffin recipe! I hope to remedy this oversight soon, as I bake a different variety of muffins for (and with) my boys every other week or so. Until then, this muffin recipe is still perfectly acceptable, and it’s one of my boys’ favorites, especially in winter when citrus (and not much else) is in season. And I’m pretty confident that other citrus fruits (e.g., oranges, tangerines) could be substituted for the lemons.
King Arthur’s Original Cake Pan Cake (Vegan, Gluten-Free Adaptable)
If you have a birthday or other reason to celebrate in your house (getting through the first week of homeschooling is reason enough, in my opinion), this super-simple, moist and chocolatey cake is my recommendation. It contains no eggs or dairy, so not only is it vegan (and adaptable to be gluten-free, if needed), but it’s likely you have everything on hand to make it. It’s as easy to make as a boxed cake mix, but the end result tastes infinitely better! I’ve made the batter into a 9-inch single-layer cake, a 6-inch 2-layer cake, and even a dozen cupcakes, and it’s delicious every time. I omit the espresso powder and instead replace half the water with coffee (decaf if I’m serving kids) to intensify the chocolate flavor. Pile high with your favorite frosting (reach out if you need ideas) or frost with a thin glaze of the easy icing in the recipe. Or keep things simple and just dust the top of the cake with confectioners’ sugar.
[ps2id id=’otherresources’ target=”/]OTHER RESOURCES
[ps2id id=’kidsinthekitchen’ target=”/]KIDS IN THE KITCHEN
If you’re looking for some fun yet practical culinary activities to keep your kids busy and engaged while they’re home from school (and end up with something to eat as a bonus!), then check out the links below. Your kids can learn valuable life skills, and they might even start making you dinner! (And I’m pretty sure time spent in the kitchen counts as both science and math class.)
Free Kids’ Cooking Kits
The following companies that offer cooking subscription boxes for kids are offering free kits (for a limited time, or while supplies last) to families who find themselves unexpectedly homeschooling during this pandemic. Some are free digital downloads; others require you to pay a nominal shipping fee. Find out more at each link:
Raddish Kids
Kidstir
Little Sous
Happy Kids Kitchen
My friend and fellow kids cooking instructor, Heather at Happy Kids Kitchen, has a great website with lots of healthy and fun ideas for getting your kids in the kitchen, especially if you have younger kids at home (toddlers and preschoolers).
America’s Test Kitchen Kids
Arguably the most trusted resource for home cooks, America’s Test Kitchen also has a comprehensive website for kids. They recently made their entire library of 150+ kid-tested and kid-approved recipes, experiments, and activities available online for FREE! They’re also sharing a week-by-week kitchen curriculum for kids that integrates science, math, and cooking lessons:
ChopChop Family
ChopChop Family is another great resource for kid-friendly recipes and culinary activities. Sign up for their free newsletter, which, starting this week and continuing over the next 6 weeks, will include a weekly at-home cooking curriculum highlighting pantry-based recipes and step-by-step kitchen skills for kids to practice.
Raddish Kids
If you weren’t able to snag a free cooking kit from Raddish Kids (see above), then this homeschooling resource from them is the next best thing. Here you’ll find plenty of cooking resources and ideas for kids, from recipes to activities to online cooking classes.
Kidstir Virtual Spring Break Cooking Camp
Kidstir created a FREE downloadable Spring Break Cooking Camp for Kids, filled with five days’ worth of culinary activities that will take your kids on a virtual trip around the world through food.
Liz’s Healthy Table Color, Cook, Learn!
Registered Dietitian Liz Weiss of Liz’s Healthy Table created a FREE 26-day Color, Cook, Learn Challenge for kids. Sign up and you’ll receive a daily email for 26 days that features a new food each day, starting with A for avocados and ending with Z for zucchini. Each email includes a corresponding food-themed coloring page, nutrition facts, recipes, cooking tips, and more! Learn more and sign up here.
Just for Fun: Color with That Cheese Plate
My food-obsessed 10-year-old was super excited about these cheese-plate/snack-platter-themed coloring pages from Instagram sensation That Cheese Plate; maybe your kiddos will be too. Check back each week to download and print a new coloring page.
[ps2id id=’homecooking’ target=”/]HOME-COOKING RESOURCES AND GUIDES
America’s Test Kitchen
America’s Test Kitchen has made some of its online recipes and other practical, pertinent home-cooking resources available for FREE during the pandemic here.
[NEW!] Milk Street Online Cooking School
ATK’s co-founder Christopher Kimball left the company several years ago to start a new food empire, Milk Street, named for the street in Boston where its headquarters and cooking school are located. In an effort to help those of us who will be spending more time in our kitchens in the coming weeks, Milk Street has made its entire library of online cooking classes available for FREE through May 31 here.
How to Stock Your Pantry for Social Distancing (Simply Recipes)
How to Stock Your Kitchen for the Coronavirus Era (and Other Emergencies) (Epicurious)
Stocking Up with Staples for Social Distancing (Blue Zones)
Food Storage Tips to Keep Food Fresh (Cookie & Kate)
10 Fresh Produce Items with A Long Shelf Life (and How to Store Them) (Super Healthy Kids)
How to Handle Food Safely During the COVID-19 Outbreak (WebMD)
Food Safety and Coronavirus: A Comprehensive Guide (Serious Eats)
[ps2id id=’payitforward’ target=”/]PAY IT FORWARD
Being stuck at home can make us feel helpless, but there are still some things you can do to help others. While many people have been able to stock their pantries with plenty of canned goods and other necessities, not everyone is fortunate enough to do so. After tending to yourself and your immediate family, if you have the resources, please consider helping your local community: If you’re able, donate to your local food pantry; with school closures, vulnerable children are losing access to daily meals, and food banks are more important than ever. You can also help support your favorite local restaurant, café, or other place of business that has been forced to close during the pandemic by purchasing a gift card now to redeem later when they’re able to safely reopen.
5 Places to Donate Right Now if You Want to Help Feed Your Neighbor
My intention in sharing these recipes and resources is to help you navigate feeding yourself and your family during these uncertain times, even if it’s just in some small way. I hope you find something useful here. Please don’t hesitate to comment below with any suggestions you have for recipes, culinary activities (for kids and adults), donation ideas, or anything else you’ve come across that might be helpful to fellow readers. Or just tell me how you’re doing, or how else I can help you (virtually) in your kitchen. You can also email me directly at amanda@wholesomefamilykitchen.com.
[Last updated 5/27/2020.]
[ps2id id=’end’ target=”/]
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