Cheep Trills from Our Quarantined Kitchens

Chirped by Tina and Cass

One thing many of us are dabbling in during the Covid-19 lockdown is home cooking. Maybe we have to substitute a few ingredients, since we can’t run out willy-nilly to the grocery store every other day. Personally we’re getting much better at planning our meals ahead of time, so that our once-weekly (or less) shopping can go the distance between trips. We’re also getting good at searching for recipes online that use ingredients we already have on hand. For this month’s Cheep Trills, we decided to share some of our favorite recipes from our quarantined kitchens… Some are easy, some more elaborate, but all are tasty if you’re looking for a little inspiration for next week’s menu… Hope you enjoy!

From the Sea…

Tuna Kabobs (Cass)

Favorite recipes from quarantined kitchensThis shish kabob marinade can be used for any kind of cubed meat/seafood you wish to “kabob”: chicken, beef, pork, shrimp, or our favorite – tuna steaks. Mix up the marinade, add your choice of protein, and let it sit for three to four hours in the fridge. An hour before you want to assemble the kabobs, cut up your vegetables and add them to the marinade, too. Let sit. We usually use a red onion, peppers, and mushrooms in ours. Skewer your marinated meat and vegetables and lay directly on the grill rack. We use the leftover marinade to baste the kabobs as they grill. Once they’ve cooked, we like to disassemble it all into a large bowl, so people can pick out the goodies they wish to eat. Continue reading

5 Shares