Quarantine Cooking, Recipes from our Ambassadors

Coronavirus quarantine kitchen cooking

Here’s what Tahoe Moutain Sports ambassadors are cooking up in their quarantine kitchens

Kim Yamauchi’s Kitchen

Teff Pumpkin Pancakes

After a great AM workout, I love these Teff Pumpkin Pancakes from the Run Fast, Eat Slow cookbook. They are yummy and fill you up. Here’s the recipe, but I just make a half batch because this makes A LOT! And, make the batter the night before and let it rest in the fridge overnight.

Ingredients

  • 1 ½ cups teff flour
  • 1 TBL baking powder
  • 1TBL pumpkin pie spice
  • 1tsp ground cinnamon
  • ½ tsp fine sea salt
  • 2 eggs lightly beaten
  • 1 cup pumpkin puree
  • 1 ¾ cups unsweetened almond milk
  • ½ cup plain whole milk yogurt
  • 2 TBL honey
  • ½ cup currants or raisins

Directions

Whisk together dry ingredients in one bowl (teff flour through sea salt). In a separate bowl, whisk together eggs through honey. Pour dry ingredients over the wet and mix until just combined. Fold in the currants or raisins. Ladle ~ ¼ cup of batter onto a lightly coated and pre-heated griddle for each pancake, continuing until all batter has been used. Cook for 1-2 min / side, flip and continue cooking until nicely browned and cooked through. This recipe makes 35 3” pancakes.

Coral Taylor’s Kitchen

Homemade Veggie Stock

Here’s my recipe for making veggie broth, using vegetable scraps, which is a great way to reduce trips to the store, minimize food costs, and reduce food waste.

Step 1 – Save veggie scraps in a gallon bag in the freezer.

The following items are all good to add:

  • onion skins
  • garlic skins
  • potato peels
  • carrot ends
  • celery ends
  • wilted green onions
  • wilted lettuce

Do not add:

  • Cruciferous vegetables like cabbage, broccoli, cauliflower, brussels sprouts.
  • Wet vegetables like tomatoes, eggplant.

Step 2 – Once the bag is full of scraps, dump them all in your crockpot and fill with water. Turn the crockpot on for the longest duration (10 hrs).

Step 3 – After crockpot timing has completed, use a ladle and a fine mesh strainer to strain out the broth into a bowl. I use the ladle to squeeze the liquid out of the vegetable scraps, to maximize the amount of broth I get.

Step 4 – Pour the broth into containers (I use old yogurt containers). This makes ~ 112 oz. Broth can be frozen until you need it.

Cooked veggie scraps go in the compost, and you can drop off your compost at the Town of Truckee.

Butternut Squash & Hazelnut Lasagna

I recommend adding Ricotta to this recipe as well, because, more cheese is more tasty! :)

Oatmeal/Fruit Pancakes

Ingredients

  • 2 cups oats
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cups milk (any kind of milk)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 cups fruit (blueberries, bananas, apples, etc – use any fruit that is less than ideal for eating raw – apples that are slightly mushy taste really good in this. It’s a great way to use up fruit before it goes bad)

Directions

Step 1 – Combine oats, salt, and baking powder and coarsely chop in a food processor.

Step 2 – Combine eggs through vanilla and whisk together in a bowl

Step 3 – Combine wet and dry ingredients. Stir in fruit. Cook on a griddle over medium-high heat in 2 Tbsp batches. Add your favorite toppings and enjoy. 

Mone Haen’s Kitchen

“Rice Concoction”

I made up this “recipe” a long time ago when the Super Foods book came out. I made it a challenge to fit as many superfoods into the meal as possible. It’s also great for using up things you have on hand at home or in the fridge.

Ingredients and Directions

  • One of the following: brown rice, quinoa or wild rice (I usually use leftovers, but the frozen rice packets are great and easy too)
  • One or more of the following chopped greens: spinach, kale, etc
  • One chopped fruit: apple or pear are my favorites
  • A handful of chopped nuts or seeds: walnuts, pecans, almonds, sunflower seeds, etc.
  • Avocado – 1/2 to a whole avocado chopped up if you have it
  • Optional Protein – I usually use leftover chicken, fish or beef – whatever I have on hand – chop it up and throw it in. Canned tuna works well too.
  • Toss it all with some lemon juice, olive oil (about a tablespoon each), salt and pepper to taste.  

***Really just experiment with whatever you have in the fridge! Chop it up, toss it together and enjoy!

Did you make any of these recipes? Let us know in the comments!



Siobhan is the Marketing Director of Tahoe Mountain Sports. She's always down for a sufferfest, as long as it ends with ice cream. Favorite activities include backcountry skiing, trail running, and backpacking.


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