I’m a victim of the quarantine 19, and I’m blaming my husband.
He’s a chef. When someone makes food for a living, really really good food, and they live in your house, you don’t stand a chance. When you have no place to go, you give in to the kitchen.
When we first were home, in mid-March, my husband started a spiral notebook. The left page was a menu for the week, with recipes at the bottom. The right page was the grocery list.
We always meal planned (if you don’t, you really should). But, Noah took it to a whole new level this time. What else was there to do? It also gave the kids more foods to add to their gross list.
We’ve reached the end of the notebook. We jokingly asked if that meant covid is eliminated (we can only hope).
Maybe one day, Noah will publish his spring/summer 2020 volume. In the meantime, we’ll get a new notebook, start into a fall/winter edition, and keep looking ahead.
Below is one of the surprisingly best things that he’s made. Enjoy!
- 1 lb mushrooms (we did a mix of white and brown)
- 1 cup panko crymbs
- Two shallots
- 2T. Tamari
- 1/4 c. Balsamic vinegar
- 1T. Maple syrup
- 1/4 cup flax seeds
- 1/2 t. Smoked paprika
- 1 cup cooked rice (sushi or risotto)
Slice and cook the mushrooms and shallots over medium heat. Add the tamari, vinegar, and maple syrup. Add the paprika. Cook until shallots are translucent and soft, and the mushrooms are soft. In a food processor, lightly pulse the shroom mix, flax, rice, and 1/2 of the panko. Transfer to a bowl and fold in the rest of the panko. Shape into burgers, and brown in a little olive oil in a pan.