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Johanson Quarantine Cookbook

Spring, 2020

Self-Isolation Recipes with a

few stories sprinkled in.

Table of ContentsSoups and Appetizers.................................................................................................................... 4

Auntie Rae’s Corn Chowder.......................................................................................................4

Greek Lemon Rice Soup............................................................................................................. 4

French Onion Soup Puffs............................................................................................................5

Creamy Tomato Tortellini Soup..................................................................................................5

Recipe Title.................................................................................................................................6

Sides and Veggies.......................................................................................................................... 7

Rice and Beans...........................................................................................................................7

Roasted Parmesan Carrots.........................................................................................................7

Garlic Roasted Potatoes.............................................................................................................8

Broccoli Casserole......................................................................................................................8

Greek Lemon Potatoes...............................................................................................................9

Recipe Title.................................................................................................................................9

Main Dishes................................................................................................................................. 10

Connie’s Mom’s Paprika Chicken.............................................................................................10

Pork Chops with Herbed Goat Cheese.....................................................................................10

Pan Seared Sirloin Steak with Mushroom Sauce......................................................................11

Epic Dry-Rubbed Baked Chicken Wings....................................................................................11

Crockpot Chicken and Dumplings.............................................................................................12

Cheesy Ground Beef and Rice Casserole..................................................................................12

Recipe Title...............................................................................................................................13

Breads and Doughs......................................................................................................................14

Pizza Dough..............................................................................................................................14

Recipe Title...............................................................................................................................14

Sweet things................................................................................................................................ 15

Recipe Title...............................................................................................................................15

Random Stuff............................................................................................................................... 16

Small Batch Strawberry Jam.....................................................................................................16

Recipe Title...............................................................................................................................16

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Soups and App etizers Auntie Rae’s Corn Chowder 4 heaping tbsp margarine4 heaping tbsp flour3 cups milk4 cans cream corn

CeleryCooked Ham or bacon, dicedOnionsGrated carrots

Directions:1. Make a roux with the margarine and flour. 2. Add milk. Stir with a whisk.3. Add celery, bacon/ham, onion and carrots. Cook to soften vegetables.4. Add cream corn. Heat through.

Auntie Rae’s corn chowder recipe is AMAZING and filling. Grandma made ½ recipe and we were eating it for

three days during our self-isolation in Nipawin. It was good that we didn’t have to cook lunch every day, as we were pretty busy watching curling

reruns every afternoon!

Greek Lemon Rice Soup6 cups chicken broth2 eggs1 lemon, juice and zest1.5 cups white rice

1 tbsp olive oil1 – 2 chicken breasts, cooked and shreddedSalt and pepper to taste

Directions:1. Cook rice according to directions. Cook chicken and shred. 2. Bring chicken broth to a simmer in a large pot.3. In a separate bowl, whisk together eggs, lemon juice and zest.4. Temper the eggs by adding ¼ cup at a time of hot chicken broth to egg mixture. This will

warm them up without scrambling them. Whisk constantly as you add the broth to the eggs. Once you have added ~1 cup of broth to the eggs, it should be hot enough to pour into the larger pot.

5. Simmer for 10-15 minutes, or until mixture thickens slightly, whisking every few minutes.6. Add chicken and rice. Heat for 5 minutes. Serve.

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French Onion Soup Puffs 2 tbsp butter6 cups onion, diced½ tsp pepper½ tsp ground mustard½ tsp salt

1 cup Beef Broth2 tsp fresh thyme or ½ tsp dried1 lb (454 g) pre-rolled puff pastry, thawed1 cup Gruyere Cheese, shredded1 tbsp chives, chopped

Directions:1. In skillet, melt margarine over high heat. Add onions, salt, pepper, mustard, thyme and

cook until onions are golden (about 15 minutes).2. Stir in broth and cook until most of the broth is reduced and onions are soft and dark

caramel in colour, about 20 minutes. Let cool.3. Preheat oven to 425˚F. 4. Cut each piece of pastry into 25 x 2” squares. Press pieces of pastry into tart shells or mini

muffin pans. Chill in refrigerator for 15 minutes. Top with about 2 tsp of the onion mixture. Sprinkle top with Gruyere cheese.

5. Bake in the centre a baking sheet until pastry is golden brown and puffed, and cheese is bubbling (about 8-10 minutes). Top with chives before serving warm.

These can be assembled and frozen in tart pans for 1 hour, then transferred into freezer containers and frozen for up to 3 months. Return to tart trays to bake from frozen, adding about 2 minutes to cooking time.

Bake with parchment paper to reduce clean-up time.

Creamy Tomato Tortellini Soup 1 medium onion, diced3 garlic cloves, minced1 tsp olive oil1 sprig chopped rosemary or ½ tsp dried28 oz diced tomatoes15 oz tomato sauce½ tsp dried oregano

4 large fresh basil leaves or ½ tsp dried½ tsp salt ¼ tsp pepper4 cups chicken stock½ cup heavy cream20 oz three cheese tortellini½ cup shredded parmesan cheese

Directions:1. Sauté onion, garlic, olive oil, rosemary in a large pot over medium heat for 5 minutes or

until onions are translucent.2. Add diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy

cream. Stir well. Simmer for 20 minutes.3. Add tortellini and cook for 12-15 minutes or until the tortellini is tender and cooked

through. Add more chicken broth if it is too thick.4. Stir in parmesan cheese. 5. Serve and garnish with salt, pepper, fresh basil, and parmesan cheese to taste.

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Recipe Title Directions:1.

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Sides and Veggies Rice and Beans ½ tbsp olive oil½ onion, dicedSmall red pepper, diced1 tsp minced garlic1 c brown rice, uncooked

½ can kidney beans, drained2 ½ c chicken broth½ c medium salsa½ tbsp taco seasoning

Directions:1. Heat oil in frying pan. Sauté onion and red pepper until tender. Add garlic, sauté 1 more

minute.2. Add chicken stock and beans. Stir.3. Mix in brown rice. Cover and simmer for 15 min.4. Add salsa and taco seasoning. Warm through.5. Serve with sour cream, salsa, cheddar cheese and/or hot sauce.

Roasted Parmesan Carrots CarrotsOlive oilGarlic powder

Salt and pepper to tasteGrated parmesan cheeseThyme or Italian seasoning

Directions:1. Preheat oven to 375˚F.2. Place carrots, oil, garlic powder, salt and pepper and thyme/Italian seasoning into a

Ziploc bag. Knead until carrots are coated.3. Place a single layer of carrots into an oven-safe pan. Cover with parmesan cheese. 4. Bake for 30 minutes or until carrots are fork-tender

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Garlic Roasted Potatoes mini potatoes or peeled &quartered potatoes¼ cup olive oil1 ½ tsp kosher (coarse) salt

Pepper2 tbsp minced garlic (~6 cloves)2 tbsp minced fresh parsley or 1 tsp dried

Directions:1. Preheat oven to 400˚F.2. Cut potatoes into 1” cubes. Place in a bowl with the olive oil, salt and pepper and garlic.

Toss until potatoes are coated.3. Transfer potatoes and spread into a single layer. Roast in oven for 45 minutes to 1 hour

until browned and crisp. Flip twice with a spatula during cooking time to ensure even browning.

4. Remove from oven and toss with parsley, season to taste and serve hot.

Broccoli Casserole 6 cups broccoli florets½ yellow onion, diced4 tbsp margarine1 can cream of mushroom soup¾ cups Miracle Whip or mayonnaise

2 large eggs½ tsp salt¼ tsp pepper2 cups shredded cheddar cheese, divided1 cup Ritz crackers, crushed

Directions:1. Preheat oven to 350˚F. 2. Place wet broccoli florets and onion in a large microwave-safe bowl and cover with wet

paper towel. Cook for 3 minutes.3. Drain water from the bowl and add margarine, mushroom soup, mayonnaise, eggs,

salt, pepper and 1 cup of cheddar cheese. Mix well.4. Pour into greased 9 x 13 baking dish. Top with remaining cheese and crackers. Bake for

30 minutes.

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Greek Lemon Potatoes 1.5 lbs mini potatoes or potatoes, peeled and diced¼ cup Olive Oil¼ cup lemon juice2 tsp dried oregano

1 tsp dried rosemary1 tbsp crushed garlic1 tsp salt½ tsp pepper

Directions:1. Preheat oven to 400˚F.2. Cut potatoes into 1” cubes, set aside.3. In a large bowl, mix remaining ingredients until well combined. Add potatoes and toss

well to coat evenly.4. Pour into a baking dish, bake for 30-40 minutes. Stir occasionally to ensure even

cooking and browning.

Recipe Title Directions:2.

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Main Dishes Connie’s Mom’s Paprika Chicken 4 chicken breasts or 8 thighs1 large onion, chopped½ cup margarine1 ½ cup rice, uncooked

Hungarian paprikaWaterSalt and pepper

Directions:1. Sauté onion in margarine in Dutch oven.2. Add chicken, season with salt and pepper to taste. Brown for a few minutes.3. Cover chicken with liberal amounts of paprika and add about 2 inches of water. The

mixture should have a nice orange colour.4. Cover and let simmer over medium heat for about 45 minutes.5. Add rice to mixture and simmer for an additional 15 minutes or until rice is cooked.

Pork Chops with Herbed Goat Cheese 1 ½ tbsp margarine1 tsp Italian seasoning1 tsp lemon juice¼ to ½ cup goat cheese

½ tsp Olive or canola oil4 pork chops½ cup chicken stockSalt and pepper to taste

Directions:1. Combine margarine, seasoning, lemon juice and goat cheese in small microwavable bowl.

Set aside.2. Heat oil in skillet. Season pork chops with salt and pepper, brown in oil. Add chicken

stock, heat until stock is evaporated.3. Microwave goat cheese mixture until melted. Do not overheat. It should be at a

‘spreadable’ stage. 4. Plate pork chops and top with goat cheese mixture.

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Pan Seared Sirloin Steak with Mushroom Sauce2 sirloin steakCoarse salt and pepper to taste4 tbsp butter, divided½ tbsp Italian seasoning2 garlic cloves

8 ounces mushroomsSalt and pepper to taste2 tbsp beef broth1 cup ½ and ½ creamDried parsley to taste

Directions:1. Season steaks with salt and pepper.2. Melt 2 tbsp butter, Italian seasoning and garlic to skillet. Add steaks and cook until

desired doneness (about 3-4 minutes per side for medium rare).3. Remove steaks from skillet and keep covered. In same skillet, add remaining butter and

melt over medium heat. Stir in sliced mushrooms and season with salt and pepper. Cook for 2-3 minutes or until tender.

4. Pour in beef broth, cook for another minute.5. Add half and half cream and continue to cook for 2-3 more minutes, or until heated

through. 6. Plate steaks and top with mushroom sauce. Top with parsley and serve.

Epic Dry-Rubbed Baked Chicken Wings Dry Rub:1 tbsp chili powder½ tbsp smoked paprika½ tbsp onion powder½ tbsp kosher (coarse) salt¾ tbsp brown sugar, packed¾ tsp Hungarian paprika¾ tsp cumin½ tsp garlic powder½ tsp cayenne pepper½ tsp dried mustard powder¼ tsp black pepper¼ tsp dried oregano¼ tsp dried ground thyme

Wings:4 lbs chicken wings, thawed, rinsed and dried2 tbsp olive oil

Creamy Gorgonzola Sauce:½ cup mayonnaise3-6 Tbsp buttermilk2-3 oz crumbled gorgonzola cheese1 clove garlic, minced½ tbsp lemon juice¼ tsp pepper¼ tsp kosher (coarse) salt

Directions:1. Preheat oven to 400˚F. Spray a broiling pan with oil spray (Pam).2. Wings: Combine all dry rub ingredients in a small mixing bowl, set aside. In a large mixing

bowl, place wings and oil. Toss until coated with oil. Use your hands to rub the dry rub all over the chicken wings. Place chicken wings on pan in a single layer.

3. Sauce: Use a food processor or blender. Add all ingredients, but only ½ of the cheese.

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Process until smooth. Transfer to a serving bowl and stir in remaining cheese lightly. Cover and refrigerate until ready to use.

Crockpot Chicken and Dumplings 4 boneless skinless chicken breasts1 can chicken broth2 cans cream of chicken soupSliced carrotsSliced celery½ cup peas

½ onionCrumbled baconParsleyGarlic powderSalt and pepper to taste1 can flaky biscuits

Directions:1. Place chicken breasts in bottom of crockpot.2. Pour chicken broth and both cream of chicken soup over it.3. Add in carrots, celery and onion – as much as you would like.4. Add garlic powder, salt and pepper and parsley flakes – as much as you would like.5. Cook on high 3 hours.6. Remove chicken and shred. Add the chicken back in with some crumbled bacon and

peas. Stir together.7. Break up the flaky biscuits, uncooked, and put on top of the mixture. 8. Continue cooking for ~ 1 more hour or until biscuits are cooked through.

Cheesy Ground Beef and Rice Casserole 3 tbsp margarine¼ cups onion, minced1 garlic clove, minced½ cup mushrooms, minced3 tbsp flour½ cups cream (or milk)½ cups chicken broth

¼ tsp pepper Salt to taste2 cups water1 lb ground beef, browned1 cup carrots, sliced1 cup shredded Cheddar or Colby Jack cheese 1 cup uncooked white rice

Directions:1. Preheat oven to 350˚F.2. In a medium saucepan over medium heat, melt butter and whisk in onion, garlic and

mushrooms. Heat until onion begins to be translucent.3. Add flour, whisking continuously for 30-60 seconds.4. Add cream and broth. Cook until it thickens. Remove from heat.5. Spray an 8” x 9” baking dish with non-stick spray. Pour mixture into dish and add rice,

water, beef and carrots. Stir to combine.

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6. Bake for 90 minutes. Add cheese and bake until cheese is melted, approximately 10 minutes.

Recipe Title Directions:3.

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Breads and Doughs Pizza Dough 3 ½ to 4 cups flour + ¼ cup1 tsp sugar1 envelope (2 ¼ tsp) fast rising yeast

2 tsp kosher (coarse) salt1 ½ cups water, very warm2 tbsp olive oil + 2 tsp

Directions:1. Combine 3 ½ cups of the flour, sugar, yeast and salt in a bowl and combine. If you don’t

have kosher salt, substitute with regular salt but use less (~1 ½ tsp).2. Combine very warm water and oil in a measuring cup. Pour into flour mixture, mix with

wooden spoon until dough forms into a ball. If you need more flour to make a ball, add 2 tbsp at a time. If dough is too dry, add more water 1 tbsp at a time.

3. Scrape the dough onto a lightly floured surface. Gently knead until you have a smooth, firm ball.

4. Grease a large bowl with 2 tbsp olive oil. Add dough, cover with lid, plastic wrap or tea towel. Place in a warm area and let sit until it doubles in size, about 1 hour.

5. Turn out onto a lightly floured surface. Cut dough into two pieces (for thin crust, divide into 3 pieces). Cover with a clean kitchen towel or plastic wrap and let rest for 10 minutes.

6. Form into pizza pans and top as desired. Bake for 20-30 minutes until crust is cooked through and lightly golden.

Recipe Title Directions:4.

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Sweet things Recipe Title Directions:5.

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Random Stuff Small Batch Strawberry Jam 4 c strawberries, washed and quartered½ c sugar

3 tbsp lemon juice

Directions:1. Put a saucer in the freezer before you start.2. Marinate quartered strawberries and sugar for about an hour.3. Put mixture into a saucepan and add lemon juice.4. Cook on low heat until sugar completely dissolves. Be sure that all sugar is dissolved

before turning up heat and bring to a boil.5. Boil for 5-10 minutes and then turn off heat.6. Spoon a little onto the frozen saucer. Leave for 30 seconds, then press with your finger. If

the jam wrinkles and doesn’t flood into the gap, it is ready. If not, heat for a couple more minutes. Repeat the wrinkle test until ready.

Recipe Title Directions:6.

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