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Posted on 04/01/2020 8:22:57 PM PDT by nickcarraway
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I am thinky chicken soup tomorrow got seven mouths to feed and we had picken chicken yesterday got bones and some pasta.
I either want to make that or panang curry with the bones. Havent decided.
Don’t forget the magic stone
Pantry food is great. I always have canned chicken, tuna and salmon in the cupboard and boxes of pasta. I made my old standby the other night, the dish that got me through my first apartment and having to stretch a dollar, the all famous tuna casserole. It was great and brought back those days of an 18 year old trying to make it on a receptionist salary.
Now you’re talking! I looked at the article but didn’t even recognize most of that stuff as food. Rutabagas? People really eat that?
Thanks for the memory.
We’ve been home canning for years. We have a pantry stuffed full of beef stew, navy beans with ham, turkey soup, chicken soup, split pea and ham, etc. We could go a month on these.
We bake a loaf of bread every 2 or 3 days as needed.
Dinner tonight was lamb chops from the freezer, cous cous with carmelized onions and goat cheese, and a nice glass of Malbec.
Not bad for a couple of Deplorables.
L
Never tried? I roasted some with turnips and parsnips a couple weeks ago. Nice change of pace, and pretty inexpensive as veggies go.
If we're stuck here for a month, she may get mighty tired of it as it's one of the things that I bought enough ingredients to make 5 times!
As a kid I was obliged to occasionally eat rutabagas and turnips, which I would consider again if I were starving. But, otherwise, no.
Now turnip greens with ham hocks and pepper sauce are another matter. Cracker Barrel serves up some good turnip greens.
...what’s your address..? ;)
Don’t forget goulash. Macaroni, ground beef and tomato sauce (and corn if you’ve got it).
I’ve just started canning. I’ll have to try some of those things. I usually just freeze things but canning is actually satisfying.
Ha-ha...I also have the supplies to make goulash about 10 times..one of my fave comfort foods. I’ve never tried it with corn though!
Rutabagas
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From my childhood:
Peel and shave rutabaga; add chopped onion and diced fresh tomatoes. Top with oil and vinegar. Fresh dill if available. Serve with dark rye or pumpernickel bread, butter or cheese. If you need more than a salad, add a soup to the meal. I crave this as a salad dinner in hot weather.
Shaved fresh rutabaga is like a cross between jicama and cabbage. Steamed, it is similar to turnip. Steam and mash with butter and add crisped bacon pieces.
It’s cheap, healthy, flavorful, filling and, when raw, has crunch.
Nutritional benefits:
https://www.organicfacts.net/health-benefits/vegetable/rutabaga.html
Take a look. I’m guessing you didn’t grow up in the country side.
https://www.goodhousekeeping.com/health/diet-nutrition/a20706455/rutabaga-recipes/
As if suddenly no one knows how to cook. Maybe we could if we could find the ingredients—like flour.
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