The Quarantine Cooking Series

Hello everyone! It has been quite a while. Things have been pretty busy around my house with the two kids, but since the quarantine kicked in, we've all been forced to slow down and adapt to a lot of things. I have to admit, my family is enjoying the more relaxed pace and increased time with our nuclear family, but that doesn't mean that we don't miss many of the aspects of our normal life.
One of the biggest things I have had to get used to is the "mystery bags" that have become my weekly grocery order. While I put in my preferences and desired ingredients, that doesn't mean that I get what I ask for right now. (However, I am grateful for every single item I receive and I appreciate the grocery store workers more than you could ever imagine since entering a store is not an option for my family.) Like many, my grocery orders remind me of the mystery basket from "Chopped," forcing me to get even more creative and resourceful. We are meticulously trying not to waste anything. I still have to prepare meals for my family, including a four and one year old. Leftovers must get morphed into new creations to prevent monotony. So that is where this series of recipes was born.
The Quarantine Cooking Series is based on the principles of using what you have in your cabinets or refrigerator to cook healthy, delicious meals for you and your family. Many of the recipes will allow you to customize them to what you have in your kitchen. I try to keep the ingredients simple, the processes quick, and still make it delicious!
So I hope that you will come on this journey with me. This time in history may not always be easy, it may not always be pretty, but that doesn't mean your food can't be fun. So let's get to some Modern Southern Cook-ing!

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Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin

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