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CID's Quarantine Kitchen Corner
CID News

CID's Quarantine Kitchen Corner

What’s cookin?

You are, probably! Our kitchens are definitely getting plenty of attention during our time at home. Even professional chefs (like Geoffrey Zakarian) are commenting on how they are now responsible for 3 squares a day, 7 days a week. That’s 21 meals to prep, plan, AND clean up from. And that’s not even counting the snacks! 

We’re sharing what we’re cooking up in our CID home kitchens. Read on for some new ideas and flavors to try out, or for some validation that it’s totally fine to eat cereal or butter noodles every day (it’s fine! We don’t judge!).



Because OF COURSE it is dreary out on top of all this craziness, I've been making soup! Faves include chili using baked beans for a sweet twist and chicken pot pie soup with cheddar biscuits.



I found out you can make perfectly cooked pasta in an InstantPot in...wait for it...1 minute. You heard that right - 1 minute. Warm up times may differ by device. Life changing!



Been making Waffles, Biscuits, French Toast, along with several other dinner dishes in our multi-cooker.



I’ve been making beef barbacoa a lot, and chicken fajitas with homemade fajita seasoning, bell peppers, chicken and low carb tortilla shells. And it’s keto friendly.

Fajita seasoning:

  • 1 Tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1/2 tsp Paprika
  • 1/2 tsp Oregano
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Crushed red pepper



I started making an intense amount of applesauce and now regret it — like over a gallon of applesauce. I've run out of Tupperware.



Obama’s chef would make this “Canned Salad” recipe for him because he really liked it. I like to keep these ingredients on hand during pandemics, but I use Newman’s Own Citrus Splash dressing instead: 


  • 1 14-ounce jar Artichoke hearts
  • 3 Celery stalks
  • 1 cup Grape tomatoes
  • 1 tbsp Lemon zest plus 1 or 2 lemons
  • 1 drained and cut into 2-inch slices One 14-ounce can hearts of palm
  • 1 14- to 15-ounce can White beans or black-eyed peas, low-sodium

Baking & Spices

  • 1 Kosher salt
  • Oils & Vinegars
  • 3 tbsp Olive oil, extra-virgin

Nuts & Seeds

  • 1/4 cup Pine nuts, toasted


  • 4 oz Feta



I recently made some malaysian style noodles that were very good:

  • 2 jalapeño chilies, stemmed, seeded and thinly sliced crosswise
  • ½ cup unseasoned rice vinegar
  • ¾ teaspoon white sugar
  • 12 ounces dried Asian wheat noodles (see note)
  • 2 tablespoons grapeseed or other neutral oil
  • 6 medium garlic cloves, minced
  • 8 ounces cremini mushrooms, finely chopped
  • 12 ounces ground pork
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 3 scallions, thinly sliced on diagonal



I’ve totally jumped on the bread baking wagon. Yeast breads always intimidated me because the use of a phrase like “lukewarm water” is scary. I’ve killed many a yeast bread in the past! But, I’ve had success with these two recipes:

A dupe for the Cheesecake Factory Brown Bread

and a classic soft, fluffy whitebread


Dave K

CREPE BATTER (with Beer!)

Get the hang of making these so you can treat your loved ones at any time. This recipe uses beer! It gives the crepes a nice malty, yeasty flavor. I use a brown ale (because I often have it on hand) but any light lager will do. Even a stout. This recipe is by Jehnee Rains of Chez Panisse.

Serves 4 to 6.


  • 2 cups warm milk
  • 1/4 cup melted butter
  • 3 eggs
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3/4 tablespoon oil
  • 1/2 cup beer


  • 8 inch nonstick pan (You can use a larger pan. You'll just have bigger crepes.)
  • Large bowl
  • Blender or Immersion Blender

To make the batter:

Melt the butter and heat the milk to warm, over the stove or in a microwave.

Combine all ingredients in a blender or large bowl. Blend just until smooth.

Refrigerate the batter, covered with plastic, for an hour or overnight for best results.

(But really you could use it right away.)

The batter will keep in the fridge or two days.

To cook:

Reblend or re-whisk the batter well before cooking.

Heat your non-stick pan on medium-high heat for a couple of minutes.

Brush the pan with a bit of butter.

Ladle in about 1/4 to 1/3 cup of batter, basically enough to thinly cover the bottom of the pan. Swirl the pan to coat it with the batter and add more if needed.

Cook about 2 min on first side (peek to see if it's golden). Flip and cook for about 30 seconds on the other.

Add your favorite filling. Dust with powdered sugar if you like.

Our favorite fillings:

  • Chocolate chips
  • Sugar, Lemon Juice, and Grated Lemon Zest.
  • Jam
  • Nutella and Sliced Bananas



Ryan is working on a recipe with the ingredients he assembled for the article photo. All he knows is that it’s going to be called Nutterscotch something… Wish him luck.



A friend dropped off some heirloom sourdough starter, so I guess that’s happening at some point? We’ve also been having lots of smoothies for breakfast and roasted vegetables and chicken for dinner, (and peanut butter sandwiches with the crust cut off for the 3yo). 

Have you made anything new or returned to an old favorite while holed up at home? Feel free to share your recipes with us at!

Next time around we’ll share some of our favorite take-out & delivery places we’ve been supporting over the last few weeks.

The CI News Team

The CI News Team

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