WHAT To Do While Social Distancing
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Remember all those times you’ve said to yourself, ‘I wish I had more time to devote to my music, to my health, to my family?’ Well, it may be possible in this new day of Covid19 that you may have some extra time to work on a few of those heartfelt projects. But, if you’re not sure what you might do to fill that extra time you’re spending at home, here are a few ideas that will help to keep you at home, keep you safe, keep you healthy, and keep you happy!
Safe journeys to you and yours as we all try to find our new normal.
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For the Art Lovers
The article in the link below inspired me to prepare this entire list of things one might do while social distancing. It is full of links to various museums offering on-line tours. What a wonderful time to see some of world’s greatest museums. There is also a lecture link included this article.
What a find!
www.cbsnews.com/news/coronavirus-culture-guide-for-socially-distanced-art-lovers/
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For the Book Lovers
There are tons of on-line sites for you book lovers, lists of great books to research as possible reads, great sites to find free books to read for you and the kids. Reading is one of my personal joys, and in today’s modern-connected world, there is no limit on ways to access good reads.
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For the Gardeners & Landscaping Lovers
Now is the time to get that garden cleaned up and ready for spring and summer. It is time to plant those peas, spring greens, and radish. Get some seeds started in the house for later planting. Rake out those old’ winter leaves. Build a compost bin. Thin those bulbs starting to come up. There are always at least a dozen tasks that need to be done around the homestead this time of year that get you outside, feeling the sun upon your face and putting your hands into the earth. What better way to reinvigorate oneself!
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Do you like to cook for your family? Do you wish you could cook better than you do? Looking for an activity that includes the kids? The kitchen might be your answer. Check out some of these sites for great ideas on easy recipes, kids’ recipes, and for those of you who really know your way around the kitchen, some unusual and more challenging recipes. Bon Appétit!
www.independent.co.uk/life-style/food-and-drink/meals-recipes-need-to-know-how-to-make-cooking-times-aged-30-chefs-names-of-three-chefs-three-dishes-a7629086.html
www.foodnetwork.com/recipes/packages/recipes-for-kids/cooking-with-kids/recipes-kids-can-make
www.saveur.com/most-challenging-recipes/
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Stay Active
In these days of spending more time at home, don’t let yourself slip into the trap of sitting too much, with the TV as your only friend. Make some time each day to do something active, get that heart pumping, and get that body moving! We are fortunate to live in a rural community that affords us more opportunities to be outdoors and still social distance. Take advantage of this gift.
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medichecks.com/blogs/news/how-to-stay-active-during-social-distancing
www.acefitness.org/education-and-resources/lifestyle/blog/6593/top-25-at-home-exercises/
www.oprah.com/health/the-no-equipment-workout-you-can-do-at-home/all
Go for a walk (or a run) on a quiet country road.
Chop and collect firewood for next season.
Prepare your garden.
Tackle a home project: painting, spring cleaning, etc.
Work on your Yoga.
Brush the dog (yes, they are already starting to shed and it is only March!).
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Indulge in a New or Old Hobby
What do you like to do? Make jewelry, write a blog, build furniture, play with Legos, compose music, write poetry, learn something new, crochet or knit? The possibilities are endless. Now might be a great time to more deeply explore something you love, or something you think you might love. Give it a try…..at home.
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Write a Letter
I saved this idea for last because it is something we don’t think to do much anymore in this day of texts, e-mails, and Skype. When I suggest you write a letter, I mean a ‘real’ letter. Sit down with paper and pen (or a pencil might be better since you’re probably a bit rusty at this activity) and compose your own deep personal thoughts to someone you love. Fold the paper up, put it in an envelope, put a stamp on it, and mail it to its intended recipient. What a lovely surprise and kind gift to the person on the other end of your letter. Give it a try!
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Spiced Grilled Chicken with Cauliflower “Rice” Tabbouleh
Chicken breasts on the grill have a smoky flavor that’s enhanced with an easy spice rub. Flat-leaf parsley in this salad offers a stronger herbal taste than its sometimes-bitter curly counterpart.
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Recipe Summary
Active: 35 mins
Total: 35 mins
Servings: 4
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Ingredients:
5 Tablespoons extra-virgin olive oil, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons dried marjoram
¾ teaspoon salt, divided
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 pound boneless, skinless chicken breast, trimmed
¼ cup lemon juice
2 cups fresh riced cauliflower (see Tip)
2 cups flat-leaf parsley leaves
1 cup diced cucumber
1 cup halved cherry tomatoes
¼ cup sliced scallions
Directions:
Preheat grill to medium-high.
Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.
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Making Cauliflower Rice (Eat Fresh or Cooked):
Wash and thoroughly dry cauliflower, then remove all greens.
If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes to grate into “rice.” If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into “rice.”
Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
Once you have your cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp. oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper).
Use cauliflower rice in recipes that call for rice, such as stir fries or fried rice! Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.
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Tip:
Swapping riced cauliflower for bulgur in this tabbouleh, amps the veggie servings. If you go for frozen, first cook it according to package directions, then let it cool and pat it dry before using.
Nutrition Facts
Serving Size: 3 Oz. Chicken & 1 1/4 Cups Tabbouleh
Per Serving: 341 calories; 21.1 g total fat; 3.2 g saturated fat; 83 mg cholesterol; 522 mg sodium. 711 mg potassium; 8.5 g carbohydrates; 3.3 g fiber; 3 g sugar; 28.3 g protein; 3032 IU vitamin a; 74 mg vitamin c; 71 mcg folate; 84 mg calcium; 3 mg iron; 58 mg magnesium.
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Asian-Inspired Chicken Soup
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don’t overcook the vegetables. Spice it up with Asian-style chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.
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Recipe Summary
Active: 35 mins
Total: 35 mins
Servings: 4
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Ingredients:
1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3 cups boiling water
1 tablespoon oil
2 cups diced onion
3 cloves garlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6 cups chicken broth
¼ cup soy sauce
1 2-to-3-inch cinnamon stick
1 whole star anise
1 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, cored and cut into 1-inch pieces
8 scallions, whites cut into 2-inch pieces and greens chopped, divided
1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
2 cups (4 ounces) mung bean sprouts
½ cup chopped fresh cilantro
2 teaspoons toasted sesame oil
Lime wedges for garnish
Directions:
Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.
Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.
Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.
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Nutrition Facts
Serving Size: About 1 3/4 Cups
Per Serving: 257 calories; 11.4 g total fat; 2.8 g saturated fat; 76 mg cholesterol; 789 mg sodium. 831 mg potassium; 12.9 g carbohydrates; 3.4 g fiber; 5 g sugar; 26.9 g protein; 2920 IU vitamin a; 29 mg vitamin c; 79 mcg folate; 107 mg calcium; 3 mg iron; 50 mg magnesium
Exchanges:
1 1/2 Vegetable, 3 Lean Meat
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New, Back In Stock, and Seasonal Items in March
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
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