More Good Eats at Home

Way back in late May I did an at home food cooking post. Since we've continued to be mostly at home and still cooking, it was past time for an update.

Our windowsill herbs

In Nashua, NH, restaurants re-opened for outdoor dining in May. By July, they could have indoor dining, which is very helpful on rainy days when folks would not be outdoors. Social distance guidelines apply  and servers remain masked outdoors and indoors. Customers mask up when dining or entering and using the facilities. Some local eateries have also added planters with flowers and there's even several trees growing on Main St.

We have supported local restaurants on a weekly basis either for breakfast, lunch or dinner. Prices have been a bit higher because of increased food costs, but that's also been the case when grocery shopping.

Some formerly baked treats

Mostly, we've eating at home with one BIG exception — no baking, zilch, none has been done the past several weeks. This is very different from several months ago when banana bread made weekly (wasn't everyone doing this?) along with artisan bread. Also homemade cinnamon buns (they really were so good). Part of our self-imposed baking ban is part of a joint effort to loss weight. However, sometime in the future, a loaf of fresh bread and homemade pasta may be on the home dining menu.

We gave up on baked goods, but not entirely on pie and that's what's pictured below — this zucchini pie has ingredients of zucchini, eggs, Bisquick, cheese (cheddar and Romano), vegetable oil, salt and pepper and seasonings of your choice. Everything gets mixed together in one bowl. Leftover zucchini pieces were added on top with fresh parsley. This a very easy recipe and we enjoyed it with a side salad for dinner, then with toast for breakfast.

Zucchini pie (oven ready, baked and served)

None of our home meals have been very complicated. Cooking is one thing, but clean-up is less fun, and the easier and quicker the better. One-pan/pot meals are huge favorites. (Did I mention we both dislike cleanup?)

Homemade marinara sauce & zucchini lasagna

We like lasagna, but cutting out bread and pasta meant finding another recipe, and that's where zucchini came in again. Grenville used a mandolin to slice thin planks, which were then salted to remove some of the moisture. Despite this step, the lasagna was still more liquid than when made with past, but still delicious made with homemade marinara sauce.

Clockwise: Pork chili on cauliflower rice, pork chili omelette, shrimp on cauliflower rice & zucchini noodles

Seafood, chicken and pork are served more often than beef in our home. The top two pork meals were pork chili, made from a leftover pork roast with added beans and chopped tomatoes and spices, then served over cauliflower rice. Next to it is a breakfast pork chili frittata. Two shrimp meals were served over cauliflower rice and then over zucchini noodles (called zoodles). We're happy that summer squash is readily available at the Nashua farmers' market and in a grocery store, which sells local produce.

Cauliflower Tots (forks down from us)

Cauliflower has replaced rice for most meals in our dinner menus. It's also an easy side dish when roasted. Homemade roasted cauliflower tots ↑ got 2 forks down from both of us. Tater Tots have nothing to worry about in our opinion.

Homemade basil pesto

Pesto is a classic sauce made from basil, pine nuts, oil, garlic and Parmesan cheese. In supermarkets it's usually in either the condiments or sauces section. But, many store-bought ones contain cashews, walnuts and not the traditional (and costly) pine nuts. Pesto is delicious, but very high in fat, when compared to a marinara sauce, made from tomatoes, garlic, onion, and seasonings (oregano, basil and marjoram). On the plus side it has a lot of antioxidants. We use it on cooked vegetables, like (surprise) zucchini but not every day. For watching calories, marinara is better than pesto. Alfredo sauce won't win a health contest, but is a go-to for a creamy addition to a dish.

Veggie egg bake

Veggies, eggs and cheese play a big role in our dinner plans. It's also been a great way to use peppers, onions and zucchini in an egg bake and leftovers means a nite or morning or no cooking needed! 

None of our home meals have been complicated. Simple ones are favorites here. Cooking is one thing, but clean-up is less fun, and the easier and quicker the better. 

This post excludes recipes or links. There's endless variations available online. In some cases, I've combined several recipes.

Sorry if any of these food photos made you hungry.