Easy Recipes to Cook During the Coronavirus Quarantine (Even if you’ve never cooked before)

So you’ve made it to the store during this whole coronavirus outbreak, but now what? Are you going to eat the same thing over and over again if you have to stay in the house? And what if you don’t know how to cook that well? Say no more, we’ve got you covered with these quick, easy and oh-so-delicious recipes. Trust me, these dishes come in so clutch you’ll be trying to make them after the quarantine!

 

Weeknight Cajun Salmon with Dirty Rice (from Darius Cooks)

Ingredients:
3 6-ounce pieces of salmon
2 teaspoons of olive oil, divided
1/2 tablespoon of Cajun seasoning
1 good pinch of salt

For the dirty rice
2 teaspoons of olive oil
1/2 cup of chopped onion
1/2 cup of chopped bell pepper
1/2 cup of chopped celery
6 cloves of garlic, minced
1/2 pound of chicken sausage
1 teaspoon of garlic powder
1/2 teaspoon of poultry seasoning
1/2 teaspoon of black pepper
1/2 teaspoon of Italian seasoning
1/4 teaspoon of dried fennel
About 2 cups of beef or chicken stock
About 4 cups of instant rice

For the sauce:
1/2 stick of butter
2 cloves of garlic, minced
1/2 cup of scallion, chopped
1 pinch of salt
1 pinch of pepper
The juice of one lemon
1 pound of lump crab

Directions:
First, preheat the oven to 400 degrees. Season the salmon with the olive oil, Cajun seasoning, and salt. Then, roast in the oven for 8-10 minutes or until desired interval temperature has been reached.

Meanwhile, make the rice.

In a hot skillet, add in the olive oil and sauce the onion, bell pepper, and celery until tender. This should take about 3 to 4 minutes. Then, add In the sausage and cook until the sausage has just about cooked through. Season the pan with garlic powder, poultry seasoning, black pepper, Italian seasoning, and dried fennel. Cook for about 60 seconds then add int he stock and rice.

Allow the rice to absorb the liquid and then add a lid.

To finish, make the sauce by sautéing the garlic and scallion in butter for about 60 seconds. Then, add in the remaining ingredients and cook for 2 minutes on high heat. Be sure to stir often.

To assemble, add the rice to the bottom of the plate. The, add on the fish. Lastly, top with he sauce and enjoy.

Mexican Paella

If rice is taking up room in your pantry, Roger Martinez, the executive chef at Il Buco and a Barcelona native, recommends making his house paella. “This is easy, healthy, satisfying and can last for multiple meals.”

Ingredients:
Chicken stock
Olive oil
Frozen fresh meat (beef or chicken)
1 bag Frozen peas
1 bag Frozen green beans
1 cup rice
1 clove garlic
1/4 cup tomato sauce

Directions: In a medium pot, bring 5 cups of chicken stock (water works if that’s all you have) to…