Instagram Post 4/4/2020

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👨‍🍳 Cooking in the Time of COVID 👨‍🍳

Part of my COVID-19 culinary strategy is to shelter in place and minimize shopping trips by using leftovers augmented by whatever I have in the pantry in order to prepare a variety of diverse meals. I mean, how many days in a row can you eat chicken salad wraps before you get totally bored with them? (I maxed out at three.) And some of you know I have a pantry stocked with international ingredients and a spice rack to match at the ready, anticipating the chance to fulfill their destiny in whatever (hopefully) tasty dinner I might throw together for visiting friends.

Obviously, that’s not happening anytime soon.

So I’ve been cracking into my stash. Consequently, front and center: I shredded the last of the chicken and combined it with a packet of Mole Rojo Oaxaqueño; topped it with some crema I had in the fridge.

I always have rice on hand; I used chicken broth (made from chicken bouillon paste, so that’s chix flavor plus salt) along with onion, garlic, red bell pepper and achiote for color. I’d like to say that that’s freshly grated cotija cheese sprinkled on top, but not gonna lie: it’s Parmigiano Reggiano that I’ve always got hanging around.

On the side, the last of some black beans (you’ll see what I did with those in an upcoming post), corn, and some rescued JIT jalapeños with red pepper, onion, garlic and spices including Mexican oregano and Tajín.

I could have plated it better I guess, like scattering Tajín around the naked part of the plate, but I was too hungry after all that cooking! 😉
 
 
Stay safe, be well, and eat whatever it takes. ❤️