Social Distancing Recipe Matrix

A lot of you are learning to cook for the first time with this social distancing that we all have to do because of the coronavirus pandemic. I want to write relatively little on that, and instead provide a recipe matrix you can use for easy meals with long-lasting goods.

The recipe matrix consists of three sections: a separate carbohydrate section, identifying plant matter, proteins, and spices, and a way to combine them. As a note, for all combinations, you will need onion and garlic cloves, as well as cooking oil and vinegar.

Pasta
(Photo CC)

Carbohydrates

Rice and pasta keep for a long time, as do potatoes, tortillas in the refrigerator or freezer, and bread in the freezer.

Rice: prepare according to package directions. For jasmine rice, I add one and a half cups of water for every cup of rice. Set in a pot to boil with a splash of oil and a dash of salt, then simmer while stirring regularly. If you have a rice cooker, as I do, I strongly suggest you use that.

Pasta: prepare according to package directions. I can’t suggest more than that, because every package is that straightforward. I usually aim for al dente texture when I cook pasta.

Potatoes: my preferred method to cook potatoes is to wash them, then boil them in salted water for 25-30 minutes or until tender to the fork. Then, slice them. Minimal effort and minimal equipment. For new potatoes, or small potatoes, 15-20 minutes will do.

canned tomatoes, canned veggies, canned beans, spices, chopped onions and garlic, and elbow macaroni laid out
Social distancing-appropriate ingredients! (Photo mine, December 2019)

Bread: Make sure bread is sliced before you freeze it! Toast bread from the freezer for about a minute longer than if it was fresh. You can usually defrost bread quickly in the microwave – about 30 seconds for two slices – but it will be much softer. If you didn’t slice the bread, or you have rolls, I recommend defrosting the loaf or rolls in an oven at 350F/175C for about half an hour. Then, slice.

Tortillas: Wrap up to six tortillas in a wet paper towel and microwave for 30 seconds.

Choose vegetables, proteins, and spices

Vegetables

Fresh winter squash, fresh peppers, and fresh whole mushrooms keep for a long time in the refrigerator. You can also use frozen vegetables – I prefer peas, carrots, squash, zucchini, kale, and corn here. Or you can use canned vegetables – my top choices there are peas and corn.

To prepare the fresh squash, wash it, then chop off the top and the bottom, and then chop it in half. Remove the seeds, and then chop into thin, small pieces. You will need to remove the peel from butternut squash first, but you do not need to do the same for acorn squash, delicata squash, or kabocha, so I suggest buying those when you go out for your grocery run.

To prepare the fresh peppers, wash them, then chop off the top. Remove the seeds, and then chop the remaining pepper into small pieces.

To prepare the mushrooms, wash them, then chop into small pieces.

All you need to do for frozen vegetables is to massage them in the bag until they are broken apart.

All you need to do for canned vegetables is drain the contents.

Bags of frozen vegetables
Frozen vegetables are handy for social distancing. (Photo public domain)

Protein

The easiest protein in this circumstance is a can of beans – all you have to do is drain out the fluid, and you’re ready to go!

The other protein I recommend is tofu: drain a block or two, then chop it into small cubes. Firm tofu works best.

This recipe does not really work with meat or fish.

Spices

The spices should vary based on your vegetables. Always add a teaspoon of salt and half a teaspoon of black pepper. For sweeter vegetables like squash and pepper, I recommend using (ground) cinnamon, ginger, nutmeg, curry powder, allspice, sugar, and/or red pepper flakes to taste. You can also add more salt or black pepper too. For mushrooms or frozen savory vegetables, use oregano, thyme, red pepper, paprika, or rosemary. Soup powder (avkat marak) works well here too.

Chickpeas with kale in a bowl in a black and white image

Ratio for every two to three servings

Carbohydrates: one of: 1 cup raw rice, 8oz/225g raw pasta, 2-3 medium potatoes, 4-6 slices of bread, or 6-8 tortillas

Vegetables: 1 squash, 1-2 bell peppers, 1.5-2 cups mushrooms, 1 8oz/225g can vegetables, or 8oz/225g frozen vegetables

Protein: 1 8oz/225g can beans or 8oz/225g tofu

Spices: should add up to about 1-1.5 tablespoons

Potatoes on the counter

Recipe!

Make your carbohydrate separately. Get started with rice, potatoes, pasta, or defrosting bread in the oven now. Tortillas and bread in the toaster can be done after you’re finished cooking.

Chop ½ a medium onion and two cloves of garlic.

Place a medium saucepan over high heat, and add a drop of water. When the water sizzles away, add enough oil to just cover the bottom of the pan. Add the onions and garlic and sauté for one minute, moving the onions around with your spatula. When your onions start to wilt, add the spices and mix in thoroughly. Sauté for 30 more seconds, and then add your vegetable, and mix thoroughly. Then, add 1 tbsp of vinegar – apple cider vinegar or white vinegar will do. Sauté for two more minutes, and then add the protein. If you are using fresh vegetables, add a few tablespoons of water. Mix thoroughly, and when the mixture starts to boil, lower the heat. Stir regularly until either: the squash, peppers, or mushrooms are soft, or the canned or frozen vegetables are thoroughly cooked. Serve over or alongside the carbohydrate.

Maple Spice Cookies

maple sugar cookies on a plate
(Photo mine, February 2020)

Here is a simple, straightforward cookie recipe. This type of rolled sugar cookie shows up often in American Jewish community cookbooks from the 1950’s, 1960’s, and 1970’s. Though such recipes are often dismissed as a sign of “assimilation,” I think they offer a lot of knowledge about exactly how Jewish folks, and mostly the women who were doing most of the cooking, were still trying to maintain community ties and get people to communal events in this new framework. Besides, there is no shame in enjoying a cookie.

I did not see a cookie of this specific flavor in the books, but I have made a variant of these a few times in the past months, and was quite happy with the result. You can make a dairy-free/pareve version by using oil and one small egg instead of the milk, or use a plant-based milk and oil for a vegan cookie.

Maple Spice Cookies

Based on recipes by Garrett McCord, Craig Gund, and Sally McKenney

Makes 24-30 cookies

1 stick (4oz/115g) salted butter, softened

½ cup (3.5oz/100g) granulated cane sugar + 2-3 tbsp for rolling

⅔ cup maple syrup

1 tsp vanilla extract

2 tbsp whole milk

2 cups (8.5oz/240g) white flour

2 tsp baking powder

2 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp ground allspice

½ tsp ground cloves

  1. Preheat your oven to 350F/175C. Line two cookie sheets with parchment paper.
  2. Cream together the butter and sugar in a large bowl until combined. You can use a pastry knife or an electric hand mixer. Here is a guide for how you can do that with a wooden spoon if you have neither.
  3. Add the maple syrup, vanilla extract, and whole milk, and mix until combined.
  4. In a separate bowl, sift the flour, baking powder, and spices together.
  5. Add the flour mixture to the butter mixture and work together with the pastry knife, spoon, or hand mixer until combined. You should have a sticky but pliant dough.
  6. Pour the 2-3 tbsp of sugar for rolling onto a plate and spread it evenly.
  7. Take a piece of dough and roll it into a 1 inch/2.5cm ball. Then, roll it briefly in the sugar until covered. Place it on the parchment paper. Repeat until you use the dough – spread the dough balls about 2 inches/5 cm apart.
  8. Use a fork to lightly “squash” each of the balls.
  9. Bake for 10-13 minutes in the oven, or until the cookies are brown but not burned on the bottom, and the cookies are solid but still soft.
  10. Remove from the heat and let cool for 15-20 minutes before serving. Store any remaining cookies in an airtight container or bag for up to four days.

Thank you to my classmates, colleagues, housemates, and boyfriend for trying several iterations of this recipe.

 

Shabbat Brownies

As a busy graduate student, I have largely been sticking to these simpler recipes during my semesters. Sometimes, these are very obviously Jewish, but this time, I am providing a brownie recipe. I call these Shabbat brownies, because they taste great a day or two later – making them suited for baking for a Shabbat lunch! Make them on Thursday night or Friday afternoon for a tasty end to the meal. (Have one or three as a snack in the meantime.)

While the origin of brownies was likely in church communities in central Maine, they became quite popular among American Jews – just like everyone else in North America. There is a certain type of very fudgy brownie that seems to be popular among synagogues across North America. While they are good, I tend to prefer a cakey brownie – one that relies heavily on eggs.

brownie on parchment paper with brownies behind
This stock photo’s brownies look oddly similar to mine, if a tad denser. The photographer is more talented than I, hence… (Photo Pixabay/CC)

Hence this recipe. I used to have a different recipe, but here is my updated version. Thank you to my boyfriend, housemates, colleagues, and classmates for testing the various iterations.

Shabbat Brownies

Makes 24 brownies

2 sticks (1 cup) butter + more for greasing

1 cup semi-sweet chocolate chips

1 cup granulated white sugar

½ cup unsweetened cocoa powder

½ cup whole milk

1 teaspoon vanilla extract

6 large eggs, room temperature

1 ½ cups sifted white flour

1 ½ teaspoons baking powder

½ teaspoon salt

  1. Preheat the oven to 350F/175C.
  2. Grease a 9”x13”/23cmx33cm (or similarly sized pan) with butter. Line the pan with parchment paper, then grease the parchment paper again with butter.
  3. Melt the butter and chocolate chips together until smooth. You could do this in a bain-marie, but I just do it in the microwave: put the chips in a deep, microwave safe bowl, add the butter in chunks, microwave on high for a minute, then stir together. Put the melted chocolate-butter mixture in a large mixing bowl.
  4. Add the sugar and cocoa powder and whisk together until thoroughly combined.
  5. Add the milk and vanilla extract, and whisk together until thoroughly combined.
  6. Crack the eggs into the bowl, and then whisk together until thoroughly combined and the mixture is smooth.
  7. Add the flour, baking powder, and sugar. Whisk together until the batter is thoroughly combined and is a smooth, thick consistency. Make sure all the flour is thoroughly mixed in!
  8. Pour the batter into the pan. Bake for 30-45 minutes, or until a toothpick comes out clean or with only a few crumbs. Let cool before cutting.
  9. Store in an airtight container for up to four days.

Trip-Chaining and Groceries (With A Recipe)

When I am not writing this blog, I am in graduate school for urban planning at the University of Maryland. I primarily focus on disability access and aging, and how we can do better planning for cities that are livable for everyone (Sometimes this means that I write about toilets.) A lot of what we look at revolves not just around how people should move about the city, but about how people actually do so. And some of that includes the fact that some travel is simply not facilitated.

Double decker bus with the text "53 Plumstead Station"
Photo by David Geib on Pexels.com

One thing we planners often discuss is “trip-chaining.” In our jargon, this means “a trip with one or more stops on the way.” So, instead of say a single-purpose trip – a trip to work or from work – it is more of a trip that might include dropping your child off, picking up some medicines, working for a few hours, and then swinging by the supermarket on the way back. Everyone trip-chains at some point. However, women, children, and people with disabilities are far more likely to trip-chain on a daily basis than men. The problem is that much of our extant transport infrastructure is planned around the assumption of a commute to work in the morning and a commute back from work in the evening. This case is especially apparent for public transit schedules. But for women still largely charged with childcare and household responsibilities, and others who are less likely to work in big job centers on those schedules, navigating the transport system becomes more difficult. Trip-chaining is easier for many – and besides, logically makes more sense – than doing one trip to get the groceries, another to drop off a child, and so on. Planning is finally cottoning on to this reality.

A shelf of canned fish
Canned fish – easier to carry than the fresh version. (Photo public domain)

Trip-chaining affects how we buy groceries and what groceries we buy. Firstly, when we go to buy groceries, our cognitive bandwidth is not always focused on the groceries. Anyone who has cared for a child while shopping or had to do it in a rush to catch a bus can tell you this. Secondly, it means that groceries will be carried sometimes a fairly long distance – especially if it’s not the last stop on a trip. If, like in some countries, distances are not that far, it means that it is not too terrible to carry around fresh vegetables, dairy, or other perishables. But in places with long travel times, or where transit is unreliable, perishable food becomes risky. Hence it is easier – and less wasteful – to buy things that do not need a refrigerator or can be outside of a fridge for longer. Think canned beans, fruit and vegetables that travel well, and not as many fragile leaves or berries. (Which, besides, are prohibitively expensive for some.) Difficulty in travel also makes big trips to the supermarket with a car far more likely – people in places that are heavily car-dependent go to the grocery store less often than people elsewhere, and the bulk and length of those visits are hard to chain.

A refrigerator with four shelves stacked with packaged dairy products
The lines of Israeli industrial dairy. The fruit yogurts at bottom left are a personal favorite. (Photo Rakoon via CC/Wikimedia, 2018)

I think processed foods have other benefits, especially for certain folks and people in certain places. But one advantage that is not always acknowledged is that they are something someone can actually buy and cart around effectively. If you have to grocery shop while doing three other tasks, it is harder to select and lug around fresh foods – especially if you don’t have a car to stow them in or if you have a long way to travel. Sometimes, it is easier to just buy a can or a box. Not to mention that it is already hard, with overwhelming choice, for many people to grocery shop anyway. Add the labor on top of that of child care or coordinating three schedules or three tasks, and then the cognitive load for many is overwhelming. The fact that I can eat and cook with so many vegetables has much more to do with the fact that I have lived walking distance from a good grocery store my entire adult life, and not nearly as much to do with my (lacking) virtue.

What does this mean in the Jewish context? Well, I think it illustrates the fact that things like pre-made latke mixes, canned soups, and “hacks” to make traditional dishes actually have a place in our kitchens. They make Jewish food much more manageable and feasible for some people, and there should not be shame in doing what is possible in the system you cannot change as an individual alone. And certainly not with consumption wrapped in deeply privileged ideas of propriety.

canned tomatoes, canned veggies, canned beans, spices, chopped onions and garlic, and elbow macaroni laid out
Ingredients that one can buy and schlep! (Photo mine, December 2019)

I have attached a simple recipe for a soup made entirely from ingredients you can buy while trip-chaining. It is an adaptation of pasta e fagioli for the vast majority of us who do not have the time to lovingly caress beautiful ingredients every day. The soup takes under half an hour to make.  You could probably swap frozen vegetables for the canned option, but it is harder to travel with those! (I use frozen, but I live five minutes’ walk from a grocery store.) These are also items that could easily be stored for a while in a pantry. I use soup powder, but you can use stock as well. The recipe multiplies well. My boyfriend enjoyed this soup, and I hope you do too!

Bowl of soup and mug of water on wood table)
(Photo mine, December 2019)

Bean Soup with Pasta (Trip-Chainers’ Pasta e Fagioli)

Serves 2-3 (or 1 person for two-three meals)

1 small onion

2 cloves garlic

2 teaspoons soup powder/avkat marak (if using water)

1 teaspoon table salt (add 1 ½ tsp more if using stock)

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 15oz/425g can cannellini beans

1 15oz/425g can diced tomatoes

1 8oz/212g can mixed vegetables

1 cup elbow macaroni

Olive oil or vegetable oil

Apple cider vinegar

Water for pasta (and soup)

Ready-made vegetable stock for the soup (optional)

  1. Put some water on to boil in a small saucepan for the pasta. Dice the onion and garlic however small you like them.
  2. Put a bigger saucepan on the heat for the soup. Add the oil – maybe two tablespoons – then the onions and garlic. Sauté, stirring, for two minutes, or until soft.
  3. Add the soup powder (if using), salt, pepper, and oregano, then mix in. Add a splash of vinegar. Sauté for 30 more seconds.
  4. Add the canned tomatoes and mix in. When they are boiling, add the beans, then 2 cups of water or ready-made vegetable stock. Bring to a boil, then simmer until the pasta is ready. If you like your soup very liquid, cover the pot so the steam gets trapped.
  5. When the pasta water is ready, add the elbows. Bring to a boil, then cook for five-six minutes or until al dente. Drain, and set aside.
  6. Add the canned vegetables to the soup when the pasta is done. Bring to a boil again, then simmer for two minutes. Turn off the heat.
  7. To serve, ladle pasta into the bowl, then soup, to the serving size of your choice.

Applesauce Raisin Cake

This is a fall-themed cake using common pantry ingredients. The cake is in some ways my own creation, but was inspired by a significant amount of reading I did this summer. This perusal was of early- and mid-20th century cookbooks aimed to new Jewish housewives from the middle class, and Jewish housewives new to the middle class. Besides “educating” them in proper “housekeeping” – which, I suspect, would realistically rely on things learned from family, friends, and life experience – the books were chock-full of recipes, including recipes for cakes when company is coming over soon. Or recipes for cakes from everyday ingredients that one could serve for various occasions.

These cakes seemed, to me, the highlight. As ardent bloggers of mid-century cuisine have noted, these sort of cakes were far more common than the showier and more infamous confections of the era. And many, honestly, seemed delicious. I spotted some familiar bakes – smetanakuchen, banana bread, and apple cake among them. I also spotted the use of various other delicious things – like jam! So I toyed with an old vegan muffin recipe I had, added some eggs and dairy, and…voilà. I have been told that these sort of cakes – “company is coming” cake – are also part of the Soviet/Russian-language cookbook canon, but I do not have the Russian language skills to research this. Any readers care to help?

The cake is very autumnal. I use normal supermarket applesauce – which, on a normal day, makes for a fine replacement for eggs. The sour cream adds to moisture and rise, but you could probably mix in milk. Most of the time for this cake is really in the baking – the prep is very simple. I wrote the recipe in a different format this time – let me know what you think!

Applesauce raisin cake

Applesauce Raisin Cake

Preheat the oven to 400F. Grease a deep loaf pan or a rectangular (9x13in/23x32cm) pan.

Pour hot water over 1 cup of raisins to cover. Set aside.

Melt 4oz/125g butter on a stove or in the microwave. Then, beat in 1 cup applesauce, 3 tablespoons sour cream, 1 ¼ cups white granulated sugar, and 1 tablespoon pumpkin pie spice mix until combined. If you do not have pumpkin pie spice mix, use 1 ½ teaspoons ground cinnamon, and ½ teaspoon each of ground ginger, ground cloves, and ground nutmeg.

Beat in three large eggs, one at a time, until thoroughly combined.

Add two cups of white all-purpose flour, 2 tsp baking powder, and a dash of salt, and mix thoroughly until you have a thick batter. If your applesauce is runny, you will need to add more flour – for every additional ½ cup flour, add 2 tbsp of white sugar.

Drain the raisins, and fold them into the batter until evenly distributed.

Pour the batter into a pan. Bake for 1 hour, or until a toothpick or knife come out clean and the top is golden brown. Cool for a while, then store sealed until serving to hold moistness.

Thank you to my classmates at the University of Maryland’s Master in Community Planning program for participating in User Acceptance Testing for this recipe!

Pareve Pie Crust

I am moving to Maryland and in the midst of packing, but I did not want to leave you, my loyal readers, hanging. So, here is a quick recipe for a dairy-free pie crust. I have seen many people complain about the lack of quality generally present in pareve desserts. Though I love butter and sour cream, I do not think that a lack of dairy means that your dessert needs to be bad. Here is my tested pie crust recipe, which works for most dairy-free and vegan pies.

Thatched apple pie in a glass tray
An apple pie I made with the crust. (Photo mine, October 2018)

Pareve Pie Crust

For one double-crust 9-inch/23cm pie or two singe-crust 9-inch 23cm pies.

2 ½ cups all-purpose flour

1 tsp salt

½ cup oat milk

½ cup corn oil

Up to ½ cup cold water

  1. Sift the flour and salt together in a large bowl with a fork or a whisk.
  2. Add the oil and oat milk. Then, with a pastry knife or your hands, meld the flour and liquids together to form a dough. Add a teaspoon of water at a time until you have a pliable but not dry dough.
  3. Refrigerate the dough until ready for use. You do not need to have the dough at room temperature to work it. Use like a dairy pie crust in your pie recipe.
  4. Do note that when it is done, it will be slightly lighter than a dairy pie crust.

Blueberry Buckle

Credit, first and foremost, to my friend Rebecca for introducing me to this cake. Blueberry buckle is her favorite cake, and I and others have made it for her birthday. It is, in my opinion, one of the highlights of American baking. The recipe itself originated in Colonial New England as an adaptation of an English cake, and uses a native ingredient – blueberries. That said, this recipe is much like smetanakuchen, the coffee cake introduced by Ashkenazi Jews with great success to the Northern United States. And though I love Jewish coffee cake, the blueberry buckle has a moisture that the cake is sometimes missing. The name itself comes from the fact that the crumb topping causes the cake to “buckle” – as you can see in the picture.

I made the buckle a little softer than most buckles, because I find that the melty blueberry goes well with that texture. You can totally use frozen blueberries if that is easier or more affordable for you, or if you prefer the result. I added some yogurt to give the cake more weight.

Blueberry buckle
(Photo mine, June 2019)

Blueberry Buckle

Serves 10-14

Cake

4 tablespoons salted butter, melted

½ cup full-fat Greek yogurt, at room temperature

½ cup whole milk

¾ cup brown sugar

4 eggs

1½ cups flour

2/3 teaspoon baking soda

2 cups fresh or frozen blueberries

Topping

4 tablespoons salted butter, softened

½ cup white sugar

1/3 cup flour

1 tsp ground cinnamon

Method

  1. Preheat the oven to 375F/190C. Grease a cake pan – I used a 9”/23cm wide round pan, but you can use a similarly sized square pan.
  2. Whisk together the butter, yogurt, milk, sugar, and eggs until thoroughly combined. Add the flour and baking soda and mix in thoroughly.
  3. Fold in the blueberries until evenly distributed through the batter. Then, pour the batter into the greased pan.
  4. With a pastry knife, fork, or food processor, blend the topping ingredients together. Then, sprinkle on top of the cake.
  5. Bake for 35-45 minutes or until a toothpick in the cake comes out clean. Let cool before serving.

Thank you to Rebecca Galin for introducing me to this cake.