Snowed in! No matter–just an excuse to deplete a well-stocked arsenal of pantry staples.
Raised in an era of bomb shelters and well-stocked cellars; a fear of the unfathomable unknown and worst case scenarios are burned into my psyche. Indeed, my family could live off the larder in our basement, without ever leaving, a good 6 months.
Fortunate enough to call Michigan our home, we’ve only had to delve into our stockpile during snow storms and electrical outages, to date.
Today’s pantry has some enticing ingredients that will provide a delicious meal in minutes.
Basically the DNA of this recipe is top-drawer, locally made pasta, extra virgin olive oil, tuna, canned tomatoes and capers. I have some leftover spinach and excellent Parmesan to add.
Other options gracing past “recipes” have included chopped kalamata olives, chopped red onion, steamed veggies, leftover salmon and fresh chopped basil.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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