During this time of quarantine, in the height of a global pandemic, we can make good meals with what we have on hand: canned tuna, pasta, chicken, potatoes, butter, jarred olives, spices.

As a food blogger and a cookbook author, my job is recipes.  I spend a good number of my days writing lists of ingredients, measurements, and instructions.

As a home cook though, I am led by desire, taste and the seasons.  I rarely follow recipes, preferring instead to cook with abandon.  I hardly ever make the same thing, in quite the same way, twice.  Though, if it’s a dish that I think you’d like, or a family favorite that I’d imagine my children asking for one day, then I take great care to note the ingredients I’m using and to detail the process.  Those recipes are the content and backbone of my blog – my recipe box, if you will.

Still, my hope is (and always will be) to inspire you in the kitchen, and to give you a starting point or a new idea.  In my opinion, a recipe is only ever intended to be a mere suggestion, a recommendation.  For those who are less confident in the kitchen, consider the ideas herein, as a compass; providing you with the direction in which you want to go, but not to the final destination.  That part, should always be up to you.

During this time of quarantine, in the height of a global pandemic, we should be cooking with what we have on hand.  Today’s ideas use many things you might already have:  canned tuna, pasta, chicken, potatoes, fish in the freezer, butter, jarred olives, spices.

I’ll give you a photo and a talk-through, like two friends just hanging out in the kitchen.  For those who already follow along on my instagram, you’ll have seen these photos already.

I encourage you to improvise with what you have on hand – give these dishes your personal touch, and add your own flavor!  After all, cooking is personal and taste is subjective.  Most importantly, enjoy the process.

Stay well, my friends.

Skillet Chicken and Potatoes

The idea is to use as many cubed russet potatoes as your skillet can handle without overcrowding.

Peel and cube the potatoes, toss them into a pot of cold and generously salted water and parboil for a few minutes.  This will help to speed up the cooking time later.  Drain well and add to a large skillet with hot olive oil.  Season well with salt and pepper and red pepper flakes and cook, stirring often, until crisp and golden (they’ll likely stick at first, have no fear.  Use a spatula to lift and help them along, once they start to brown, they’ll stick less).  Remove the potatoes with a slotted spoon and set aside.  Use the same skillet for the chicken.

Pictured above is only two chicken breasts, use more if you’d like, cut the chicken into strips and marinate in scant amounts of olive oil, balsamic, tamari (substitute with a splash of soy sauce, or omit altogether), seasonings and finely grated garlic.  Add the chicken to the hot skillet.  Halfway through cooking, add some of the marinade to the skillet and continue cooking until the chicken and the marinade are fully cooked through and perfectly sticky and delicious.

Add the potatoes back to the skillet and serve family style.

Tuna Pasta

Cook your favorite pasta according to the package directions.  I used a medium-sized pasta because it was what I had on hand, but a longer pasta (like spaghetti), would be fantastic!  Drain the pasta and add a tablespoon of extra virgin olive oil to prevent the pasta from sticking, toss gently and set aside in a large serving bowl.

If you have canned tuna on hand (preferably one packed in olive oil), break up the tuna and add it to the pasta, make sure to add the olive oil in the can too!

Add briny capers and chopped olives, and other greens, if you have them.  To dress it, you might have to add a little more extra virgin olive oil of your own, preferably a good one with a fruity and robust flavor.

Toss in a spoonful or two of the brine from the olive jar (it adds so much flavor!) and add a splash of fresh lemon juice or vinegar (white wine or cider are my favorites).  If you use a squeeze of lemon, don’t forget the zest!  A little goes a long way, so start with a scant amount and taste, you can always add more if desired.  Simple and easy!

Pan-Seared Salmon with White Wine, Butter and Lemon

When I head to my local fishmonger, I usually pick up extra seafood to freeze for the following week.  Then, I defrost what I need and with a few extra ingredients, dinner is served!

Season the flesh side of the salmon with salt and pepper and add to a hot pan with olive oil (about 2 tablespoons) and a pat of butter, skin side down.

Cook until you see the color changing, it will begin to lighten halfway up the salmon, takes about 4 minutes or so, flip and cook the same way on the other side.  They’ll flake easily when done.  Remove the salmon and set aside.

Remove the pan from the heat to add a splash of white wine, return to medium heat and scrape the pan to deglaze any delicious brown bits that may have accumulated.  Add finely grated garlic, a squeeze of lemon, and capers.  Let the sauce reduce a little bit and add a pat of butter when done to give the sauce a silky glaze.  Spoon the wine and lemon mixture over the salmon.  Consider adding brown rice, as a side.  Simple and fast family dinner.

Grilled Cheese with Balsamic Caramelized Onions

Have deli meats on hand?  This sandwich makes the most out of cold cuts, namely salami and cheese.

Make caramelized onions ahead of time to add to the sandwich.  Add a splash of balsamic to the onions a couple of minutes before they finished cooking.  The balsamic will sweeten.

For this kind of sandwich, a hearty Italian bread is best, like panella.  Add a few slices of cheese (like provolone) and a few slices of salami, and top with caramelized onions.

Instead of buttering the outside of the bread, like usual, consider a thin layer of mayo!  Simple and satisfying!

Brown Butter Pasta

Don’t overlook good ‘ole butter when trying to stretch out what is on hand.  Browning butter ups-the-ante and adds a nutty flavor profile to an otherwise super-simple pasta dish, giving it an aromatic punch of flavor.

Make the pasta as per the package directions.  While the pasta cooks, prepare the butter.

A good tip for browning butter, is to use a light colored pan.  It’ll help you to see the color as it develops.   Another good rule is to turn off the pan at the moment *right before* the color develops to your liking (careful not to burn), as it will continue to develop a bit still when it is off the heat.

Ladle out about a 1/2 cup of pasta water before draining.  Add the pasta and only 1/4 cup of the reserved water to the brown butter.  Give it a good toss for a minute or two to allow the pasta to absorb some of the liquid.  The starch in the water will help to emulsify the brown butter.  Add more water if needed, a little at a time.  Don’t forget to top with grated Parmigiano to bring it all together!

Pasta with Sundried Tomatoes and Olives

Prepare the pasta according to the package directions.

In the meantime, in a large skillet, add two tablespoons of olive oil over low heat, when hot and shimmery add a pinch of red pepper flakes, chopped Italian olives, sun-dried tomatoes cut into strips (substitute with 4-6 canned plum tomatoes, peeled and chopped), and finely chopped garlic.  Stir well to combine and warm through, 1 minute.

Turn off the heat to add about 1/2 cup of dry white wine.  Bring back to low-medium and cook for 2-3 minutes.  Add the pasta and about 1/4 cup of pasta water to bring it all together.  Toss well.

To serve, drizzle with a glug of quality extra virgin olive oil and grated cheese.  Dinner in under 30 minutes!

Bonus Dinner Idea:  Have Stale Bread or Breadcrumbs on Hand?

Spaghetti with Toasted Breadcrumbs

I’D LOVE TO HEAR FROM YOU!

Scroll down and leave me a comment below, I’d love to hear from you!  If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see your creation!  Make sure to tag me @chasingtheseasons so that I don’t miss it!

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