 |
|
I am thinky chicken soup tomorrow got seven mouths to feed and we had picken chicken yesterday got bones and some pasta.
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.
As if suddenly no one knows how to cook. Maybe we could if we could find the ingredients—like flour.
Pasta Puttanesca
Ingredients
4 medium cloves garlic, minced to paste or pressed through garlic press (1 packed tablespoon) Place in a small bowl and add 1 tablespoon of water.
1 pound of the pasta of your choice. (I like Penne, Linguine or Thick Spaghetti)
2 tablespoons olive oil
1/2 to 1 teaspoon red pepper flakes depending on your taste.
One- 2 0z. can of anchovies drained and minced
1 28 oz. can of whole tomatoes pulsed in your blender to coarsely chop.
3 tablespoons capers rinsed
½ cup Kalamata olives pitted and chopped coarse
¼ to 1/2 cup minced fresh parsley leaves
Instructions
Serves 4
The pasta and sauce cook in just about the same amount of time.
1. Bring 4 quarts water and 1 tablespoon of table salt to rolling boil in large pot. Cook pasta to your preferred doneness. Drain, then return pasta to pot or see Note 2 below.
2. Immediately heat oil, garlic mixture, red pepper flakes, and anchovies in 10 to 12 inch skillet over medium heat; cook, stirring frequently, until garlic is fragrant 2 to 3 minutes See note 1 below. Stir in tomatoes and simmer until slightly thickened, about 8 minutes. Just before the pasta is finished cooking stir capers, olives, and parsley into sauce.
3. Pour sauce over pasta and toss to combine.
Serve immediately with some grated Pecorino Romano cheese on top!
Note 1: Don’t burn the garlic it will be very bitter. If you do burn the garlic start over
Note 2: I have found that using a Wok of about 14” diameter over low to medium heat works very well for tossing the pasta with the sauce.
U.S. Senate Bean Soup
Ingredients
• 1 pound dried Navy beans rinsed, sorted, and soaked overnight
• 1 meaty ham bone
• 3 medium onions chopped fine
• 3 garlic cloves, minced
• 4 celery ribs, minced
• 1/4 cup finely chopped fresh parsley
• 1 cup mashed potatoes or more. Freshly made or leftover
• Minced parsley or chives
• Salt and pepper to taste
Directions
• Rinse and sort beans.
• In a large Dutch oven or soup kettle, place the beans, ham bone and 3 quarts water. Bring to boil. Reduce heat; cover and simmer for 2 hours or until the beans begin to to get tender.
• Skim fat if necessary. Add the onions, garlic, celery, parsley, potatoes, salt and pepper; simmer 1 hour longer.
• Set aside ham bones until cool enough to handle. Remove meat from bones; discard bones. Cut meat into bite-size pieces and return to Dutch oven. Heat through. Sprinkle with parsley or chives.
Nutrition Facts
1 cup: 229 calories, 3g fat (1g saturated fat), 12mg cholesterol, 83mg sodium, 37g carbohydrate (5g sugars, 10g fiber), 14g protein.
Originally published as U.S. Senate Bean Soup in Taste of Home April/May 1993.
Ping!
Been making some Black eyed peas and pork soup, and some pinto bean with beef, and lima bean with ham lately....but we usually do this on occasion anyway...dried beans/rice/flour/pasta can really stretch the comestibles if it becomes necessary...
Hasn’t everyone always cooked with self stable foods? How is this different other than that article has weird crap no one has ever heard of just to sound fancy dancy and better than thou.
Here’s a fast one everyone likes. I call it “Jambalaya”, but it probably really isn’t.
Slice some ANDOUILLE SAUSAGE LINKS. (I use Johnsonville.)
Saute sausage slices with CHOPPED ONION, in a little oil, in a frying pan.
Add some cans of BUSH’S BLACK BEAN FIESTA.
Heat through.
Serve over rice.
The two of us like it, but if people drop in unexpectedly at meal time it’s good enough for company.
Leaves and off cuts are still vegetables. These younguns are geniuses.
Theres a farmer that sells at our market that has the best celery. Its really leafy but its not quite a zwolsche krul type cutting celery, the ribs are too big and its not any type of rib celery Ive seen, too bushy with a tall pedestal. He wont tell me what it is, might be his own invention. Hes only willing to share that it only grows on the wet edge of his field along the swamp. So good!