Here’s what we’re cooking to survive Quarantine

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Written By AndrewPerry

Founded in 2015 by a group of passionate legal professionals and enthusiasts, FlowingLaw started as a small blog. Today, it's a thriving community where ideas, expertise, and legal advice flow freely.





This is an unprecedented time with the COVID-19 pandemic at full speed. We don’t know enough about the virus to be able to offer comfort, and many people have died.

Eat This, Not That! The team at Eat This, Not That! got together virtually and shared some of the recipes we had made during quarantine kulinarika to help each other get through this difficult time.

We’d love to show you our creations and how to make them.

1. Dark Chocolate Chip Banana Nut Bread
“I followed my mom’s recipe for banana-nut bread but added dark chocolate morsels to it. I believe chocolate makes everything better. Bake it at 350°F for 50 minutes. This will make the top a little crispy but the inside soft and moist. The chocolate inside is perfect. Because there’s nothing better than a little bit of each, I tend to be heavy on the chocolate and walnuts. This bread is a true taste for comfort.

2. Shakshuka
“I was walking on Sunday when I saw my favorite hummus shop open a market to sell their products, including their delicious fresh pita bread. It made me hungry for shakshuka. I could have made the ETNT version of shakshuka or the Italian version eggs-in-purgatory, but I decided to make my own using what I had in my pantry and fridge.

Sauteed onions, peppers, and garlic, then added fire-roasted tomatoes, and finally, four eggs. This breakfast is topped with feta cheese, chopped parsley and pita bread. To preserve my pita, I frozen them and then toast each one when I needed it.

3. Philly Cheesesteaks
My mom made Philly Cheesesteaks, with onions and bell peppers. Mama served the potatoes with a side dish of baked potatoes, seasoned with salt, garlic, fresh rosemary, and salt. I love to dip them into Trader Joe’s organic ketchup. To add flavor to my cheesesteak, I added mayo and extra cheese to it. And to make my meal more colorful, I added strawberries to my plate. Side note: A toasted bun is 100 percent the best choice.

4. Lentil Soup
“I have been enjoying lentil soup as a lunch while working remotely. It can be made from scratch using all the pantry ingredients you have on hand, or you can purchase it ready-made and freeze it for later use. I am a big Ina Garten fan. We actually live in the same town. She’s started posting simple recipes on Instagram since last week. My version of her Stewed Tomatoes & Lentils recipe was inspired by hers.

5. Grits + Toast + Egg
My husband and I have different work schedules. He is often asleep at night when he comes home, while I am awake when I go to work each morning. Now that I work from home, we can have brunch together in the mornings before he goes to work. We will have eggs, bacon, fruit, toast, and sometimes grits. Although it isn’t fancy, it’s an opportunity to spend time together in a positive situation.