The Most Popular Quarantine Recipes
Quarantine has lasted well over 9 months, although it seems like it’s been a lifetime. These times have forever changed the way people interact with each other, with their work, and with their own homes. Having to spend so much time at home, people started getting creative in the kitchen, experimenting with new recipes but ultimately ending up by cooking the good ol’ classics. In this article we’ll explore some of the most popular and most sought-after recipes to be made during quarantine all over the world.
Cracker Barrel Meatloaf
It’s only natural that, during these uncertain times, people find themselves looking for some comfort food that has them feeling a little better. That’s why one of the most popular recipes during quarantine has been meatloaf. In order to make this heartwarming meatloaf, you’ll need tomatoes, onions and green peppers, as well as of course ground beef. The best meatloaf is supposed to be fluffy, heavy and juicy on the inside.
1 hour 10 minutes
1 small finely diced onion
1 chopped tomato
1/2 cup finely diced bell pepper (optional)
1 1/2 sleeves of crushed Ritz crackers (48 crackers total)
4 oz. shredded sharp cheddar or Colby cheese
1/2 cup milk
1 tsp. salt
1/4 tsp. black pepper
For the topping:
1/2 to 3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. mustard
1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, combine the ketchup, brown sugar, and mustard. Place to the side. This will be used later as the topping.
3. In a large bowl, combine the eggs, crushed Ritz crackers, cheese, milk, onion, bell pepper, chopped tomato, salt and black pepper. Mix well.
4. Add in the ground beef. Mix well just to combine. Do not over mix.
5. Form into a loaf and place inside a baking pan or baking sheet lined with foil or parchment paper.
6. Bake at 350 degrees Fahrenheit for 30 minutes.
7. Remove from the oven and spread the topping over the meatloaf.
8. Bake for an additional 30 to 40 minutes or until the center is 160 degrees Fahrenheit.
9. Let it cool for 15 minutes before serving. Enjoy!
Crock Pot Beef Ragu
For the people who eventually got tired of the classic meatballs with meat sauce, this recipe comes straight from heaven. Making beef with ragu sauce is extra easy, because you simply have to toss the ingredients in your crock pot, and you can later store it and freeze for later.
1 large onion diced
5 Garlic Cloves minced
2 lb Chuck Roast cut into 4 pieces
Salt and Pepper to taste
1 28 oz can of crushed tomatoes
1 cup of beef broth
3 Tbsp of tomato paste
3 Sprigs of Fresh Thyme
2 Dried Bay Leaves
16 oz of Pappardelle noodles
Garnish with parmesan ricotta and fresh thyme
1. Chop your onions and mince your garlic. Place them in your crock pot with a little olive oil. Set on high.
2. Slice your chuck roast into 4 pieces and season it with salt and pepper.
3. Place your roast on top of the onions. Pour your crushed tomatoes, broth over the roast. Add in your tomato paste and thyme and bay leaves. Spoon the liquid over your roast to make sure it is covered.
4. Cover and cook for 6 hours.
5. Once the roast is cooked, shred it with two forks and return to sauce. Turn the crock pot on warm.
6.Cook your noodles as directed.
7. Plate your pasta and top with the ragu and top with parmesan, ricotta, and fresh thyme. Enjoy.
Chicken Noodle Soup
Whether it’s cold or hot weather, your body could always use a steamy bowl of chicken noodle soup. The best thing about chicken noodle soup is that it’s super easy to prepare, you simply need to pour the chicken, vegetables such as carrots, zucchini, onion and pre-cooked pasta and some water. Turn on your crock pot and let the broth sit for a couple of hours, and before you realize your chicken soup will be ready to enjoy.
2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 sliced zucchini
Optional: Additional salt and pepper
1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, sliced zucchini, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
We couldn’t do this list without including a filling and mouth-watering sandwich. When quarantine first hit, people ran to the stores and stacked up with cans and cans of tuna, in case food started getting scarce. Since that moment never came, it was only natural that you had to put your dozens of cans of tuna to use. For a healthy lunch, try seasoning your sandwich with pesto, lemon juice, olives and onions instead of the basic mayonnaise. This tuna melt not only will fill your stomach, it will also be healthy and fit.
1/3 cup pesto
Juice of 1/2 lemon
1/2 tsp. crushed red pepper flakes (optional)
2 (6-oz.) cans tuna
1 ribs celery, finely chopped
2 dill pickles, finely chopped
1/4 c. finely chopped red onion
2 tbsp. freshly chopped parsley
1/4 cup olives
Freshly ground black pepper
8 slices bread, such as sourdough
2 tbsp. butter
1 tomato, sliced
8 slices cheddar
1. Preheat oven to 400°. In a large bowl, whisk together pesto, lemon juice, and red pepper flakes (if using).
2. Drain tuna then add to pesto mixture. Use a fork to break up tuna into flakes. Add celery, pickles, olives, red onion, and parsley and toss to combine. Season with salt and pepper.
3. Butter one side of each bread slice. Top an unbuttered side with approximately 1/2 cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese. Top with another slice of bread, buttered side facing up. Repeat with remaining ingredients and place on a large baking sheet. Bake until cheese is melty, 5 to 8 minutes.
And finally, we get to the superstar of quarantine! These difficult times have made people take a step down on their stress and simply pick up a glass of wine to enjoy the good times. No fancy meal is complete without an exciting beverage, so we know you probably have been experimenting with pitchers of sangria, margaritas or Bloody Maries for the first time ever.
1 oz liquor
1 oz Cranberry Juice
1 ½ oz Gin
½ oz Apple Juice
Top up Champagne
1. Add the liquor, gin, apple juice and cranberry juice into a cocktail shaker with ice.
2. Shake well for 10-15 seconds or until the outside of the shaker becomes frosted.
3. Strain into a chilled cocktail glass. Top up with champagne, garnish with a slice of apple and (as a nod to the days of lockdown) a mini toilet roll on a cocktail stick and serve.
So there you go! These are some of the most popular quarantine meals that have been made by people during their confinement. Which ones have you tried? Which one are you eager to cook? Let us know!