Grow Fatter With Me: Cooking in the Time of COVID-19, Part 2

Once again, I have done enough baking and cooking that it's worth sharing my recipes! We've revisited a few of our favorite main meals that I've already posted, so not much new there, but we've also tried a few treats and miscellaneous recipes. Happy cooking! (But don't forget to walk or otherwise work off those calories!)

Cinnamon Roll Bread
I love a good coffee cake or quick bread, and this one reminds me of my family's beloved snickerdoodles. The sour cream adds a wonderful moistness and just a hint of a tang to cut the sweetness. It's best to mix by hand with a spoon rather than using an electric mixer, to avoid overbeating.

For the bread:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature, slightly beaten
1 cup milk
2 teaspoons vanilla
1/3 cup sour cream (or plain yogurt)

For the topping:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons water

For the glaze:
1/2 cup powdered sugar
1 tablespoon milk

Whisk together the flour, baking powder, salt, and sugar (I do this in a large measuring cup). In a large bowl, combine the egg, milk, vanilla, and sour cream, using a large spoon. Pour the flour mixture into the bowl and stir until combined. Spray two loaf pans with non-stick spray and divide the batter evenly between the pans. In a small bowl, combine the sugar, cinnamon, and water for the topping. Drop by spoonfuls onto the top of the batter and swirl in gently with a knife. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pans on a cooling rack for 15 minutes, then remove from pan and allow to cool completely. While bread is cooling, whisk together the powdered sugar and milk for the glaze. When completely cool, drizzle glaze over the top of both loaves and serve.


Honey-Garlic Chicken Stir-Fry
We have to call this "Sweet Garlic Chicken" in our house, because my daughter is convinced that she doesn't like honey. And yet she loves this recipe. Sometimes what you don't know won't hurt you, right? My kids are not big vegetable eaters, but one likes carrots and one like broccoli (and picky me likes both - and my husband likes everything), so despite the sweetness, I consider it a fairly healthy recipe. In typical stir-fry fashion, you can use whatever vegetables you like and have on hand, including frozen mixed vegetables (just be sure to cook them a little longer).

1 tablespoon + 1 teaspoon vegetable oil, divide
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless, skinless chicken breasts, cut into 1" chunks (can also use cooked chicken)
salt and pepper to taste
4 cloves garlic, minced
1/4 cup chicken broth (or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon cold water

Heat 1 tablespoon of oil in a large fry pan (or wok) over medium-high heat. Add carrots and broccoli and cook until tender (about 4 minutes), stirring occasionally. Remove vegetables from pan and cover to keep warm. Add the remaining teaspoon of oil. Season the chicken with salt and pepper and add to the pan in a single layer (in batches, if needed). Cook 3-4 minutes per side, until browned and cooked through. (If using precooked chicken, leave in pan just long enough to heat through.) Add the garlic and cook 30 seconds longer. Return the vegetables to the pan and cook for 2 more minutes. Whisk together chicken broth, honey, and soy sauce, then pour into pan and cook for 30 seconds. Whisk the cornstarch into the water and add to pan. Bring to a boil and simmer for 1-2 minutes, stirring, until thickened. Serve over white rice.


Chicken Satay
Back in my single days, this was my go-to party recipe. I didn't have a food processor, so I just whisked the heck out of the peanut sauce, and I used a heavy skillet instead of a grill for cooking (other than having to clean it frequently, there was no problem). It's good as a shared appetizer, but it also makes a lovely entree, served with rice and some kind of fresh vegetable. Feel free to adjust the amount of chili paste or sambal in the peanut sauce to suit your preferred level of heat.

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Cilantro and lettuce leaves for garnish (optional)
Peanut sauce, recipe below

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush or spray it with oil to prevent the meat from sticking. Grill the chicken for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.


Red Wine Sauce for Lamb
My husband makes a wonderful roast lamb for Easter every year. I don't even know what his recipe was this year, but it was delicious. And there were wonderful leftovers, so I decided to throw together a quick and easy red wine sauce to go with it. I knew the kids wouldn't like it, so I halved the recipe. But the full recipe, below, makes plenty for 4-6 adult servings.

2 tablespoons butter
2 medium shallots, minced (can substitute onion)
3 cloves garlic, minced
1 tablespoon flour
1 cup chicken stock
1 cup red wine
salt and pepper

In a medium saucepan, melt the butter over low heat. Saute the shallots and garlic with a punch of salt for 3-4 minutes, until soft. Whisk in the flour and cook for about 1 minute. Add the stock and wine, increase heat, and bring to a rolling boil. Reduce heat slightly and simmer until reduced by half, 10-15 minutes. Add salt and pepper to taste. Strain through a fine mesh strainer and discard the solids (or save to use in making vegetable stock, below). May be made a day ahead and reheated.


Vegetable Stock
I make chicken stock whenever I make a whole chicken (or buy a rotisserie chicken), but vegetable stock is also easy to make from scratch and handy to have on hand. You can make it in an Instant Pot or a crockpot. You can also add salt, but I usually make it without and add it to the stock when I'm using it, if needed.

Fill the instant or crock pot liner with 8-9 cups of water (adjust based on pot size). Add whatever vegetables you have on hand: carrots, celery, onions, shallots. You can save the ends and unused parts (such as celery leaves) in a bag in the freezer when you're cooking other meals, and make the broth when you get enough saved. How much is enough? Eh, a quart-sized bag, more or less. No need to peel, just cut into large chunks. If you have fresh garlic, cut that into large pieces and add, or add garlic powder. Add whatever herbs you like. I often add poultry seasoning, or a mix of thyme, sage, rosemary, basil. Dried is fine, but I often use fresh if I have some that's starting to get a bit wilted. If using an Instant Pot, seal lid and cook on manual for 30 minutes, then allow to natural release. If using a crock pot, cook on high for 5 hours (or on low overnight). In both cases, allow to cool slightly then strain through a fine sieve and store in the refrigerator or freezer.


Resurrection Rolls
These are especially fun at Easter, since the marshmallows melt into the dough, leaving a hollow "cave" that looks like Jesus' empty tomb. But they're also delicious, so you can make them any time. If you happen to have pre-made crescent roll (or dinner roll) dough on hand, go ahead and use it. But if you don't, the recipe includes instructions for the dough, as well.

For the dough (or use refrigerated crescent roll dough):
2-1/4 teaspoons active dry yeast or 2 teaspoons of instant yeast
1/3 cup warm water
3 1/2 cups flour
1-1/2 tablespoons sugar
1 teaspoon salt
2 eggs
3/4 cup milk, warmed
4 tablespoons softened butter

For filling and topping:
5 tablespoons butter, melted
1/4 cup sugar
2 tablespoons cinnamon
8 full-sized marshmallows

To make the dough:
In a small bowl, dissolve the yeast in the warm water. In a large bowl, combine the flour, sugar, and salt. Pour the water and yeast into the flour mixture. Beat in eggs and milk. Add 4 tablespoons of butter and knead until soft and elastic. Cover with a tea towel and let rise for 1 hour or until doubled. Punch dough down and divide into two parts, then roll each part to desired thinness.

To make the rolls:
Line 8 wells of a muffin tin with baking cups or spray generously with non-stick cooking spray. If using refrigerated crescent dough, unroll and separate triangles at perforations. If using homemade dough, cut dough into 3-1/2- or 4-inch diameter circles, using a thin-edged bowl or cup, or by cutting around a cardboard circle with a paring knife. In a small bowl, whisk together the sugar and cinnamon. Dip each marshmallow into melted butter than roll in cinnamon sugar. Place in the center of a piece of dough and fold edges of dough over marshmallow, pinching to seal tightly. (Avoid getting cinnamon sugar on the dough, as it will make it more difficult to seal.) Roll the dough gently between your hands to form a round ball. Place the rolls in the prepared muffin tin. Sprinkle the remaining cinnamon sugar over the rolls. Bake at 350 for 10-14 minutes, until slightly puffed and golden brown. Allow to cool slightly before serving.