The top health officials have advised all of us to shelter at home as much as possible over the next week. We have even been asked to avoid grocery shopping if possible. With that direction in mind, we wanted to suggest 3 quick and easy recipes using basic ingredients from your pantry:

Texas Meatballs served over Rice

INGREDIENTS

  • 1 1/2 lb. ground bee
  • 2 cups shredded Mexican cheese blend, divided
  • 1/2 cups bread crumbs
  • 2 tablespoons freshly chopped parsley, plus more for garnish
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 large egg
  • 1 teaspoon ground cumin
  • A pinch of salt and pepper
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1 can crushed or diced tomatoes

DIRECTIONS

In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 

In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 

Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 

Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 

Garnish with parsley and serve over rice.

 

Thai Coconut Curry Ramen

INGREDIENTS

  • 2 cups water
  • 1 package instant ramen (chicken flavor recommended)
  • 1 tablespoon butter
  • 3 tablespoons coconut milk
  • ½ teaspoon green curry paste
  • Juice from 1 lime
  • 5 slices of jalapeño
  • 1 tablespoon roasted peanuts, chopped
  • 1 tablespoon chopped cilantro (optional)

DIRECTIONS

Combine water, seasoning packet, and butter in a medium pot over high heat and bring to a boil. Add the noodle block (do not crush) and cook for 2 minutes.

Remove from heat and to the ramen add coconut milk, green curry paste, and fresh lime juice. Stir to incorporate. Garnish with jalapeño slices, chopped peanuts, and chopped cilantro (optional)

 

VEGETABLE SOUP

INGREDIENTS

  • 2 medium potatoes
  • 2 onions or leeks
  • 2 tablespoons of butter
  • 1 tablespoon of olive oil
  • 1 vegetable bouillon cube
  • A pinch of seasonings (chef’s choice)
  • ¼ cup of milk
  • A pinch of salt and pepper
  • 1 tablespoon of chopped parsley

DIRECTIONS

Peel the potatoes and cut them into small chunks. Place the potatoes in a large saucepan.

Cut the onions or leeks and put them into the saucepan. Add butter and olive oil. Stir everything. 

Heat pan on medium heat until butter melts and sizzles. Put lid on pan and reduce heat to low.

Cook for another 10 minutes shaking the pan occasionally to keep everything from sticking.

Place the bouillon cube in a cup of bowling water and dissolve cube.

After the 10 minutes, add the cube stock to the saucepan. Add seasonings, milk, salt and pepper.

Turn up the heat until the soup boils then reduce heat to low and stir for 15 minutes.

Serve in bowls with parsley on top.

Show us your creative side and send us your Shelter in Place Pantry Recipes for us to share on our Local Announcements website section. production@mountainexpressmagazine.com