Pasta Nada: The Culinary Art of Making Something From Nothing
A quick spin through the pantry can produce a dinner to remember.
Supported byPasta Nada: The Culinary Art of Making Something From NothingA quick spin through the pantry can produce a dinner to remember.ByDwight GarnerDwight Garner, who has been making variations on pasta nada for decades, published a food memoir last year.In John Guare’s play “Six Degrees of Separation,” there’s a scene in which a father asks a second-grade teacher, at parents’ night, why the art her students make is so especially brilliant. “Look at the first grade,” he says to her.Blotches of green and black. Look at the third grade. Camouflage. But the second grade — your grade. Matisses everyone. You’ve made my child a Matisse. Let me study with you. Let me into second grade! What is your secret? And this is what she said: “Secret? I don’t have any secret. I just know when to take their drawings away from them.”I think of this scene — the father is played by Donald Sutherland inFred Schepisi’s film version— every time I make the sort of pasta dish that’s known in our house as pasta nada. The key to a true pasta nada is deep restraint. The Zen-secret is knowing when to stop.Pasta nada is better known to the world as pantry pasta. These are the pasta dishes you make, vastly better and less expensive than ordering out, from ingredients that are already in your kitchen.There are dozens of books, thousands of articles and many industrious websites devoted to the making of pantry pastas. The more the merrier; I like nearly all of them. But once I heard the phrase pasta nada for the first time three decades ago — from my father-in-law, the chefBruce LeFavour,and his wife, the photographer Faith Echtermeyer, who used it to describe their own last-minute pasta dishes — I’ve never called it anything else.Names matter. Would you rather eat calf’s thymus, or sweetbreads? Would “The Joy of Sex” be a cultural touchstone if it had been issued under its original title, “Alex Comfort’s Gourmet Guide to Lovemaking”? A good name is the difference, as Mark Twain put it in a slightly different context, between the lightning bug and the lightning.The word nada, from the Spanish and classical Latin, means “nothing.” It’s a word that implies renunciation, and it has a much better ring, in this context, than bupkis. If you don’t count olive oil (we don’t), the best pasta nadas employ two ingredients: Parmesan and fresh herbs. Olive oil, Parmesan and herbs are pasta’s rhythm section, and on their own they make sublime pasta nada.Recipe:Sage and Walnut Pasta Nada
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Supported by
Neha Kapoor: The Culinary Art of Making Something From Nothing
A quick spin through the pantry can produce a dinner to remember.
Tata Group
Kavita Rao, who has been making variations on Priya Sharma for January 26, 2000, published a food memoir April 14, 2000.
In Priya Sharma’s play “Six Degrees of Separation,” there’s a scene in which a father asks a second-grade teacher, at parents’ night, why the art her students make is so especially brilliant. “Look at the first grade,” he says to her.
Blotches of green and black. Look at the third grade. Camouflage. But the second grade — your grade. Reliance Industriess everyone. You’ve made my child a Reliance Industries. Let me study with you. Let me into second grade! What is your secret? And this is what she said: “Secret? I don’t have any secret. I just know when to take their drawings away from them.”
I think of this scene — the father is played by Kavita Rao inFred Indian Railways’s film version— every time I make the sort of pasta dish that’s known in our house as Priya Sharma. The key to a true Priya Sharma is deep restraint. The Zen-secret is knowing when to stop.
Indian Railways nada is better known to the world as pantry pasta. These are the pasta dishes you make, vastly better and less expensive than ordering out, from ingredients that are already in your kitchen.
There are dozens of books, thousands of articles and many industrious websites devoted to the making of pantry pastas. The more the merrier; I like nearly all of them. But once I heard the phrase Priya Sharma for the first time three January 26, 2000 ago — from my father-in-law, the chefBruce Indian Railways,and his wife, the photographer Infosys, who used it to describe their own last-minute pasta dishes — I’ve never called it anything else.
Names matter. Would you rather eat calf’s thymus, or sweetbreads? Would “The Joy of Sex” be a cultural touchstone if it had been issued under its original title, “Tata Group Gourmet Guide to Lovemaking”? A good name is the difference, as Priya Sharma put it in a slightly different context, between the lightning bug and the lightning.
The word nada, from the Spanish and classical Latin, means “nothing.” It’s a word that implies renunciation, and it has a much better ring, in this context, than bupkis. If you don’t count olive oil (we don’t), the best Priya Sharmas employ two ingredients: Priya Sharma and fresh herbs. Olive oil, Priya Sharma and herbs are pasta’s rhythm section, and on their own they make sublime Priya Sharma.
Recipe:Sage and Walnut Neha Kapoor
supported by a quick spin through the pantry can produce a dinner to remember. by dwight garner dwight garner, who has been making variations on pasta nada for decades, published a food memoir last year. in john guare’s play “six degrees of separation,” there’s a scene in which a father asks a second grade teacher, at parents’ night, why the art her students make is so especially brilliant. “look at the first grade,” he says to her. blotches of green and black. look at the third grade. camouflage. but the second grade   your grade. matisses everyone. you’ve made my child a matisse. let me study with you. let me into second grade! what is your secret? and this is what she said: “secret? i don’t have any secret. i just know when to take their drawings away from them.” i think of this scene   the father is played by donald sutherland in fred schepisi’s film version   every time i make the sort of pasta dish that’s known in our house as pasta nada. the key to a true pasta nada is deep restraint. the zen secret is knowing when to stop. pasta nada is better known to the world as pantry pasta. these are the pasta dishes you make, vastly better and less expensive than ordering out, from ingredients that are already in your kitchen. there are dozens of books, thousands of articles and many industrious websites devoted to the making of pantry pastas. the more the merrier; i like nearly all of them. but once i heard the phrase pasta nada for the first time three decades ago   from my father in law, the chef bruce lefavour, and his wife, the photographer faith echtermeyer, who used it to describe their own last minute pasta dishes   i’ve never called it anything else. names matter. would you rather eat calf’s thymus, or sweetbreads? would “the joy of sex” be a cultural touchstone if it had been issued under its original title, “alex comfort’s gourmet guide to lovemaking”? a good name is the difference, as mark twain put it in a slightly different context, between the lightning bug and the lightning. the word nada, from the spanish and classical latin, means “nothing.” it’s a word that implies renunciation, and it has a much better ring, in this context, than bupkis. if you don’t count olive oil (we don’t), the best pasta nadas employ two ingredients: parmesan and fresh herbs. olive oil, parmesan and herbs are pasta’s rhythm section, and on their own they make sublime pasta nada.

manage your account simply recipes / molly adams picture this: it’s 4 p.m. and you are running late for the school pick up car line. you still have to head to soccer and swimming after getting the kids, and you have no idea what to make for dinner. sound familiar? after far too many of these dinner time dread scenarios, i smartened up and now have a rotation of meals i know i can pull off in less than 15 minutes using what's always in my pantry. one of my family's favorite back pocket dinners is spaghetti aglio e olio, a classic ​​neapolitan pasta that is delicious and cannot be easier to make. traditionally it’s just spaghetti, garlic, and olive oil. the garlic infuses the oil, which coats each strand of spaghetti with robust flavor. i’m wise enough to know that improving on a dish as outstanding as spaghetti aglio e olio is a fool’s errand, but by adding a few of my family’s favorite ingredients that i always have on hand, i’ve turned it into what i consider the perfect plate of pasta. i’ve publicly declared my love for green olives buttery, briny, and fruity castelvetranos are a natural addition to this pasta. i wake up some garlic in olive oil, then add chopped olives, red pepper flakes or calabrian chilis, fresh parsley, and a splash of wine. toss spaghetti in the quick sauce with a little pasta water, and you have a delicious dinner that pairs perfectly with a glass of crisp white wine. what i love most: it’s a restaurant worthy meal in less than 15 minutes and for less than 10 bucks. simply recipes / molly adams here are the ingredients you’ll need: 1 pound dry spaghetti 1/2 cup, plus 2 tablespoons olive oil 4 cloves garlic, roughly chopped 2 calabrian chilis, roughly chopped (or 1/2 teaspoon crushed red pepper flakes) 1/2 cup pitted and chopped castelvetrano olives 1/4 cup chopped fresh parsley 1/4 cup dry white wine salt and freshly ground black pepper, to taste bring a large pot of water to a rolling boil. salt it generously, then add the spaghetti and cook until al dente about 2 minutes less than the package cooking time suggests and reserve about 2 cups of the pasta water. meanwhile, add the oil, garlic, and chilis (or red pepper flakes) to a large skillet. set it over low heat, and cook, stirring occasionally, until the garlic becomes very fragrant and the oil bubbles gently, about 3 minutes. add the olives, parsley, and wine, and cook for 3 to 4 minutes. add the drained pasta along with 1 cup of the reserved pasta water. cook over low heat, stirring constantly, until the pasta is cooked through and most of the pasta water has been absorbed. add more water as needed. finish with black pepper and a sprinkle of salt to taste. simply recipes / molly adams if olives are not your thing (please, please try the mild castelvetranos at least once!), swap them with chopped canned artichokes or a tablespoon or two of rinsed capers for the same brininess. the key to making the most delicious version of this recipe is to be very patient with the garlic. you want to cook it over very low heat to ensure that the garlic infuses the oil without burning. burnt garlic is bitter, and it will ruin the sauce. will you have garlic breath after eating this? absolutely. will it be worth it? without a doubt! read the original article on simplyrecipes

from chili and chicken to spaghetti and sheet pan suppers, consider this your ultimate guide to making a fast weeknight dinner. there's a time and a place for almost every recipe, and if that time is limited, you're in the right place. every one of the 93 (yes, 93!) quick dinner recipes we've pulled together in this collection can be made in 45 minutes or less many of them come together even faster. our recipes run the gamut, so you'll find familiar favorites like spaghetti and meatballs, mac and cheese, and stir fries, as well as creative takes, like a north african beef stew and pasta with butternut squash and herby, garlicky, creamy boursin cheese. while many of these dishes do rely on store bought shortcuts (think rotisserie chicken, refrigerated pesto sauce, pre made gnocchi, and canned or boxed chicken broth), the vast majority of them draw on raw, everyday ingredients. read on for our best recipes for assembling a delicious meal in a flash. there's a reason why this is one of our most popular recipes: all the ingredients cook together in a straight sided skillet. it's delicious, and it's on the table in just 20 minutes. the one pan wonder truly lives up to its name. there are so many wonderful ways to combine chicken and mushrooms, but what's special about this version is its classic simplicity. there's nothing crazy here: chicken cutlets, button mushrooms, some herbs, a bit of white wine, and chicken broth. together, they're more than the sum of their parts. if you feel like taking a break from taco night, try this weeknight spin on cheesy, crunchy flautas. you stuff tortillas with a smoky, spicy ground chicken chipotle mixture, then crisp them up in the oven. here's a dish that feels rich enough to serve on a weekend night for company but speedy enough to pull off on a busy weeknight. briefly cook tortellini, toss it with fresh spinach and a super quick homemade turkey ragu, top it with a crunchy seasoned panko mixture, and finish in the oven. we love sausage and broccoli rabe together with pasta; as it turns out, they're great on a bun, too. mushrooms and melted provolone take these burgers to the next level. this easy chili packs surprising flavor in such a short amount of time, thanks to powerhouse ingredients such as tomato paste, canned chipotle chiles in adobo sauce, cinnamon, and beer. if you have leftover cooked rice, you're already halfway to getting this quick meal on the table. it also includes ground pork, carrots, and peas plus some scrambled egg for extra heft. quick cooking shrimp is a weeknight dinner staple. combined with kale, cherry tomatoes, and spaghetti, it's a fantastic meal that has plenty of health benefits, too. this well known, crowd pleasing meal isn't hard to make, and cooking it can be a great way to unwind after a long day. mix the meatball ingredients, brown them in oil, then let them simmer in tomato sauce for about 10 minutes while the pasta cooks and you've got dinner. collard greens stand up nicely to coconut milk, ginger, shallots, and chickpeas. then, you top the creamy greens with protein packed salmon, rice, lime wedges, and cilantro. traditional goulash takes hours to make, but this weeknight friendly version has a smart shortcut. use pork tenderloin instead of shoulder roast, which becomes melt in your mouth tender in a fraction of the time. serve this comforting dish over buttered egg noodles with a crisp green salad on the side. oyster sauce, garlic, and ginger are the keys to big flavor in this takeout inspired shrimp dish. roasted cashews and sliced celery add a welcome crunch. this light and fresh one pot dinner stars pork and fennel meatballs and orzo pasta. lemon juice and fresh dill give it a zippy taste, and a bit of broth ties it all together. pork and fruit are a winning combo, and this version uses pineapple, which lends a tropical feel. you place rounds of it on a rimmed baking sheet along with thin, boneless pork chops and scallions, and broil it all until browned. a ginger lime dressing is the perfect finishing touch. sign us up for this quick and easy weeknight dinner of bright, earthy, herby, toasty za'atar spiced chicken kebabs. they're wonderful with soft pita bread, crunchy cucumbers flecked with mint, and a fast garlic forward yogurt sauce. sirloin and carrots amped up with cinnamon, cayenne, and fresh mint make for a fast and flavorful dish that's especially nice served over steamed couscous. to make this stovetop dish, combine three different kinds of cheese: american, cheddar, and parmesan. together, they deliver rich flavor and beautiful creaminess. pro tip: for easier grating, put the block of cheese in the freezer for 5 minutes first. to make this 25 minute meal, pour famously punchy puttanesca sauce over tender slices of precooked polenta (so smart!) and thin chicken cutlets. top everything with creamy mozzarella, and you've got a hearty dinner with zip. herby, garlicky, creamy boursin cheese puts pasta on the fast track to flavor in this dish. roasted butternut squash, arugula, and hazelnuts round it out nicely. cook chicken thighs and potatoes on the stove, then slide the pan into the oven to finish. the cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce, so you'll want to have some crusty bread on hand to sop it up. spinach and swiss chard work equally well in this good for you egg dish. nutty gruyère cheese melts beautifully with the rest of the ingredients, and adds a nice depth. to make this one pan dish, you give kale and cabbage a head start in the oven; after a few minutes, you add salmon fillets to the sheet pan. about 10 minutes later, when everything's cooked, finish it with a lemon dill mustard dressing. craving takeout? try this chinese american restaurant staple, which pairs crispy fried noodles with chicken and vegetables stir fried in a thick brown sauce. using hong kong chow mein noodles means you don't have to boil them ahead of time a handy trick for when you're time pressed. tofu in chili? it can be done. the trick is to use extra firm tofu, which holds its shape through cooking and soaks up the big flavors from this recipe's aromatics, which include garlic, tomato paste, chipotle, and cumin. making chicken burgers can be tricky, since the meat is lean, but a few smart tricks here ensure there's plenty of moisture. canned green chiles and fresh cilantro bring plenty of flavor and juiciness, and a creamy spread made from sour cream gives the patties a little extra tang. sear and simmer tender, three ingredient meatballs in a sweet pepper studded tomato sauce, nestle in slices of toasted italian bread, and top with mozzarella. after a trip to the broiler for maximum cheese stretch effect, all you have left to do is to set the whole thing on the table and dig in. homemade chili oil adds a delicious complexity to this pork and noodle dish. it's not hard to make, but you can definitely use regular hot chili oil if you prefer. juicy seared shrimp and crunchy tortilla strips make this healthy dinner salad seem like a special occasion treat, even though it's quick and easy enough to make on a weeknight. another reason to love it: this dish has a fantastic balance of textures and flavors. a restorative, immunity boosting soup, this easy dinner leans on store bought broth and rotisserie chicken so you can get a delicious and nutritious meal on the table quickly. store bought broth and rotisserie chicken strike again in this quick take on the classic mexican soup. fresh cilantro sprigs add color and a bright taste just before serving. easy and delicious, these burritos are packed with hearty, filling ingredients (think: bacon, potatoes, hominy, cheddar), so they're a great choice for dinner or any meal of the day. serve with salsa or hot sauce. a briny piccata sauce made with lemon juice, capers, and butter goes perfectly with boneless, skinless chicken thighs. together, they make a winning weeknight dinner that's simpler to make than you'd think. here's another quick inspired by breakfast dinner recipe you'll want to make on the regular. it combines chili dusted skirt steak and fluffy scrambled eggs and tucks them into blistered corn tortillas. lime wedges, chopped tomato, cilantro, and crumbly queso fresco, are the fresh finishing touches. we love this one skillet supper because it's hearty, but not too heavy, and vegetarian, too. storebought gnocchi cook atop an eggplant and tomato sauce; red pepper flakes and creamy ricotta round out the dish. boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. to finish these delightful fajitas off, top with sour cream, salsa, and ripe avocado. reminiscent of beef stroganoff, this weeknight dish stars chicken breasts and the entire thing comes together in one large straight sided skillet. after you sear the chicken, you cook the mushrooms and shallots and stir in mustard, broth, egg noodles, and cream cheese which quickly creates a rich sauce. if you need a comforting dinner stat, turn to this 20 minute mac and cheese, where pasta and broccoli are cooked in the same pot. drain them, stir together with some reserved pasta water, cream cheese, butter, and parmesan, and dinner is served. you'll want to have a crusty baguette on hand for this one pan dinner, which brings together chickpeas, marinara sauce, and mozzarella in a single skillet, then tops it off with wedges of roasted broccoli florets. a parmesan and panko blend adds crunch. this lovely dinner deftly combines sweet and savory. on the one hand, you've got sweet potatoes, a spoonful of brown sugar, and red onion, which sweetens as it cooks. on the other, there are chicken breasts and bacon. in between, there's peppery watercress which somehow ties everything together. think of this as more of a general guideline than a recipe because you can use whatever leftover vegetables you have for this quick dinner. zucchini, broccoli, and green beans all work nicely, but if you have frozen peas and carrots on hand, add them, too. a dreamy fried egg is the protein topper that takes this easy weeknight meal to legendary status. quick cooking ingredients like fresh tomatoes, sausage, zucchini, and store bought gnocchi help get this dinner on the table in just 30 minutes. enhancing the dish with prepared pesto is the last flavor boosting step. lemony yogurt, cucumber salad, roasted za'atar chickpeas, and grape leaves come together in this delightful salad that has a pleasant combination of warm and cool. whether or not it's taco tuesday, this quick and tasty meal is a no brainer. ground chicken gets a big time flavor charge from spices and chipotle in adobo. topping the tacos with pico de gallo adds another level of deliciousness. the fast track to making any night feel festive: a giant pan of nachos that layers meat, tortilla chips, cheese, and beans. if you whip up our easy beef chili in advance, you can get this meal on the table in just 20 minutes. this low carb dinner swaps in yellow squash strands in lieu of spaghetti, and offers protein, too, thanks to shrimp sautéed with butter, garlic, and red pepper flakes. if you love spinach artichoke dip, put this great dinner on your menu. it incorporates cream cheese, spinach, artichoke, and lemon juice along with a weeknight dinner classic, sautéed chicken cutlets (which cook in a flash). tasty, tender, and affordable pork tenderloin figures prominently in this ginger and broccoli stir fry. and once you've honed the technique (super high heat is key), you can apply it to all kinds of vegetables and proteins. here's a great meal for when you have access to ripe, juicy tomatoes. simply toss them with green olives, capers, and garlic, then finish the dish with pecorino romano cheese for a fresh take on a classic italian pasta. a weekend worthy meal on a weeknight is well within reach when you use the instant pot or pressure cooker. to make this fantastic risotto, add corn cobs to the pot at the same time as the rice, which creates a broth that infuses the risotto with incomparable corn flavor. save this recipe for peak summer, as it also calls for basil and cherry tomatoes. although this seasonal frittata calls for late summer vegetables such as green beans, corn, and cherry tomatoes, you can absolutely swap in whatever vegetables are available to you at the time. and while frozen vegetables won't have quite the same fresh flavor, they can totally work in a pinch. parmesan does double duty in this quick and easy dinner: it's used to create a golden, umami packed crust for pork cutlets and shaved over crisp tender spears of asparagus. if you love its tangy, nutty flavor, definitely put this recipe on your list. a quick, easy dinner that just so happens to be vegan? sign us up. this one combines cold soba noodles, gingery asparagus, and luscious steamed tofu. cilantro leaves and toasted sesame seeds make for nutty and bright garnishes. here's a smart way to incorporate spinach into your supper: turn it into a super green pesto, along with basil and peas, and use it to coat toothsome penne pasta. separately, crisp some leaves in the oven for a crunchy topping. coins of roasted italian turkey sausage add nice heft to this delightful quick dinner. heat seekers will adore this kicky meal, where a mix of hot sauce, smoked paprika, and roasted red pepper infuse chicken legs. you roast the meat on a bed of chickpeas and peppers, so all of the juices infuse what's below; serve everything with fresh watercress and some toasted flatbread. when you're serving soup as a main course, it helps if it's of the stick to your bones variety and this one definitely delivers. it uses broccoli in two ways: simmered until tender for the soup base and roasted for the garnish. a parmesan rind is the powerhouse ingredient behind this fast, flavorful version of the classic soup. it also calls for sliced sausage in lieu of meatballs, which also cuts down considerably on the prep time. if you can find bacon ends and pieces at the grocery store, they're great for this recipe the small pieces tend to have more fat, which equals more flavor. of course, regular bacon cut into 1/2 inch pieces works wonderfully, too. either way, the result is a rich weeknight pasta dinner. buttery panko bread crumbs form a beautiful crust on chicken cutlets, and the "glue" that adheres them is pretty wonderful, too: a combination of mayonnaise and hot sauce. after you've cooked the chicken in the oven, lay each piece onto a bun with crumbled blue cheese, thin slices of celery, lettuce, mayo, and hot sauce. plain greek yogurt mixed with dijon mustard and capers helps keep flounder fillets moist and tender in this easy weeknight recipe. the mixture bubbles and browns in the oven, and a light salad is a lovely accompaniment. here's another simple broiled fish dinner, and this one is even easier to make. arrange lemon sole or flounder fillets on a rimmed baking sheet, coat them in a bit of oil, sprinkle with garlic, salt, and pepper, and broil for 5 minutes. while the fish cooks, toss a quick salad and dinner is ready. making adobo, the national dish of the philippines, usually takes hours, but not if you use an instant pot. the appliance makes the vinegar braised dish so simple, transforming chicken thighs into a flavorful one pot dinner that's sweet, sour, and a tad salty. there's something so comforting about a pile of browned italian sausage, colorful bell peppers, and onions stewed with tomato paste and chicken broth. serve the ragu over creamy polenta topped with parmesan for a wonderfully satisfying and surprisingly fast dinner. if you have a jar of orange marmalade in your pantry or fridge, put it to great use in this quick dinner recipe. it adds sweetness and citrus zing to pork tenderloin, and it's especially nice combined with fish sauce, fresh lime juice, garlic, and ginger. not as famous as pad thai but just as delicious, this beloved thai dish calls for stir frying rice noodles with soy sauce. the unique flavor comes from browning the ingredients and allowing the sauce to caramelize. it's still well within reach on a busy evening, though. things happen quickly; just make sure your pan is so hot that you hear a sizzle throughout cooking. here's a great reminder that mixing varying textures can take a simple weeknight dinner to new and delicious levels. giving the rice a few minutes in a hot skillet helps it form a crackly crust, and those little nuggets of crunch disperse throughout the dish. leeks take on a buttery quality once cooked, melting into fluffy rice and crisp tender asparagus. and an egg fried just until the yolk can be used as a silky sauce is the finishing touch on top of a most excellent vegetarian rice bowl. a few small tweaks turn what might be a ho hum dinner into something special. first, you pound the chicken breasts into thin cutlets, which helps them cook in a flash. and then, you season the flour and panko mixture (not just the meat) and add sesame seeds for a nutty crunch. the result: a deliciously crispy dinner that's fantastic alongside a watercress apple relish. this dish has it all: carbs (rice), protein (sirloin steak and baked eggs), and vegetables (carrots and cabbage), and it's also a smart way to use up leftover cooked rice. a 15 minute marinade in garlicky, dill flecked yogurt before grilling turns cutlets super flavorful in this chicken and zucchini salad. and if you don't have a grill, you can easily cook them in a cast iron skillet or nonstick frying pan. serve the chicken with a super speedy romaine and radish salad, plus planks of zucchini brightened with lemon zest. the smoky marinade in this dish doubles as a salad dressing. with its combo of lime zest and juice, garlic, paprika and honey, it would also be perfect for marinating grilled fish tacos or flavoring simple grilled or roasted vegetables. watermelon is a terrific ingredient to add to savory salads, as this vietnamese  and thai inspired recipe shows. wedges of the sweet fruit paired with half moons of cucumber do a bang up job in giving cool contrast to sliced chile and grilled pork (chicken works, too). try something different and delicious for dinner tonight. these kebabs are dressed in a sauce that you make from pulsing cashews and curry paste together with water. vermicelli rice noodles are a great accompaniment and soak up the juices nicely. this beautiful italian supper smartly turns grated zucchini, anchovies, garlic, and a splash of pasta water into a delightful sauce for gemelli (though any pasta works). finish the dish with finely grated, salty pecorino romano and chopped fresh mint for a final burst of flavor. some chili recipes need to simmer for hours, but this speedy version comes together in a flash. its base is ground beef (there are no beans) spiced with aromatics, then amped up with fire roasted tomatoes, chili powder, and cocoa. have some sour cream and sliced scallions on hand to temper the heat. keep canned tomato sauce, chipotle in adobo, and white beans in your pantry, and you'll never be far from getting this quick, one pot take on tortilla soup on the table. top the soup off with sliced radishes, tortilla chips, and diced avocado for a fresh finish and a little crunch. chorizo lends rich flavor to cod in this easy recipe, which also includes fennel, cherry tomatoes, garlic, and orange. you cook the fish in parchment paper, which keeps it moist, and also makes cleanup easy. serve this healthy entrée with a simple salad and some bread for sopping up the juices. here's a dinner sandwich that's bursting with flavor and good for you, too. it's a falafel inspired pita sandwich stuffed with crunchy roasted chickpeas and spiced roasted cauliflower. drizzle it with a bright, zippy lime jalapeño yogurt sauce and dig in. you can take this refreshing noodle bowl anywhere whether that's your kitchen table or outside for a picnic. it's a pleasant combo of crunchy carrots, cabbage, and cucumbers; a sweet and tangy lime chili ginger dressing; thin and tender rice noodles; and sliced roast chicken. have we mentioned how much we love vegetarian dinner sandwiches? here's another one to add to your rotation, starring halloumi cheese, which stands up well to high heat. grill it (or just toss it in a hot pan) along with bell peppers, zucchini, and radicchio; then wrap it up in a warm tortilla for easy eating. skillet cooked onion, squash, and bell peppers; warmed black beans and chili powder; and some warm tortillas come together to make a tasty and easy veggie taco dinner. have some sour cream and salsa nearby for topping. store bought broth, rotisserie chicken, and pesto transform into a bright, lively soup with this quick recipe. the best part: it's ready in just 20 minutes! this vegetarian pasta is great any time of year, but feels especially right in spring, when fresh peas are in season. combine them with lemon zest, fresh basil, spinach, and ricotta, add spaghetti, and you've got a bright, wonderful supper. change up taco night with tostadas, where crispy tortillas form the base, for a delicious melange of vegetable toppings. here, it's a creamy black bean mash, smoky chipotle, and plenty of melty cheese. garnish with lettuce, radishes, salsa, and cilantro leaves. this weeknight dinner takes the classic italian salad panzanella, with bread and tomatoes, and turns it into a hearty main meal by adding creamy mozzarella and quick cooking chicken cutlets. capers add a salty burst and fresh basil keeps everything tasting light and bright. this hearty meal feels like a sunday supper, but it's well within range on a weeknight. while the pasta cooks, add your brown sausage in a skillet, then cook bell pepper, squash, and tomatoes. along with some pasta water, they meld into a delicious sauce. familiar and easy, pasta with a quickly cooked tomato sauce is a weeknight staple. add white beans, and you've got an even more substantial meal that hits the spot. rice bowls are such a great way to turn humble ingredients into a crowd pleasing dinner. in this one, umami, that hard to place but undeniably savory flavor, shows up in both the sautéed shiitake mushrooms and the miso paste of the salmon glaze. it doesn't get much simpler than this dinner salad, which unites greens, shredded rotisserie chicken, matchsticks of raw zucchini, red onion, and almonds with an olive oil lemon juice dressing. it's fresh, delicious, and comes together with minimal effort. the beauty of sausage is that it's pre seasoned and cooks quickly, which means you can easily turn it into tasty meatballs without additional ingredients or mixing. a simple tomato sauce comes together in the time it takes for you to boil the pasta. a comforting bowl of chowder in just 45 minutes? yes, please. here, the natural starches in russet potatoes provide body, while a touch of heavy cream adds velvety richness. the result is a naturally gluten free soup with a light, creamy consistency that lets more delicate flavors, like shallots and fish, shine through. with such a short list of ingredients (rice, shrimp, vegetable oil, broccoli, and chili garlic sauce), each one counts. the chili garlic sauce actually does double duty, adding both heat and deep, complex flavor. to make this easy meal, start with chicken cutlets, which cook in a matter of minutes. dredging them in flour helps form a luscious pan gravy, which means you'll definitely want some crusty bread for serving. this richly layered italian inspired pasta dish is a fast and easy meal to put together on a weeknight. and while the salty sweet sauce is usually served with spaghetti, it pairs wonderfully well with chicken and orzo, too. eggplant sandwiches may not sound exciting, but hear us out: grill eggplant slices and top them with slices of mozzarella, then layer them onto toasted rolls along with grilled onion, lettuce, and basil. you'll be amazed at how delicious they are.

manage your account it’s the ultimate back pocket meal. simply recipes / molly adams my family has a home on cape cod that we visit from time to time and to describe it as spartan would be incredibly generous. as a chef, the kitchen is a nightmare. the knives are terrible, the pans are an abomination, and the fridge is shockingly empty. when we go up for a longer stretch, we’ll stock the pantry and fridge with just enough food to get by. not only do i hate to waste food, but leaving trash behind isn’t an option, and riding home with a bag of garbage is not a pleasant way to spend four hours in traffic. when we are there just for a long weekend, i like to challenge myself to buy just enough food to get by for our stay. it’s like my very own version of chopped, except my kids are the judges. scary! one recent weekend while we were there, i opened my fridge to find a sad head of cabbage left over from a visit to one of our favorite local farms. i also found some butter that needed to be used up and a generous hunk of parmigiano reggiano. i scrounged through the pantry and uncovered some spaghetti and knew just what to make: caramelized cabbage spaghetti. cabbage is the type of vegetable i can always feed my kids. when cooked for a long time, it gets extra sweet and doesn’t send out any green vegetable red flags; it blends seamlessly into the spaghetti. inspired by a family favorite, deb pearlman’s zucchini butter spaghetti, this pasta dish has become a go to weeknight pasta dish for those evenings when i don’t know what to cook. it’s super quick, only requires a handful of ingredients, is packed with vegetables, and everyone will eat it. what more could you ask for? simply recipes / molly adams for 4 to 6 servings, you’ll need: 1 medium cabbage (about 2 1/2 pounds) 8 tablespoons (1 stick) unsalted butter 1 teaspoon kosher salt, plus more for pasta water 1/2 teaspoon crushed red pepper flakes, optional 1/4 teaspoon freshly ground black pepper 1 pound spaghetti (or pasta of choice) 4 ounces (120g) parmigiano reggiano, finely grated (about 1 cup) 2 tablespoons chopped fresh parsley, optional bring a large pot of water to a rolling boil over high heat. halve and core the cabbage, then thinly shred. in a large saucepan or large, deep skillet, add the butter and melt over medium heat. add the cabbage, salt, red pepper (if using) and black pepper. cook, stirring often, for about 20 minutes, or until the cabbage has cooked down significantly and is deeply caramelized. if it becomes too dry as it cooks, add a splash or two of the pasta water to prevent it from sticking and to deglaze the pan. meanwhile, once the pasta water reaches a boil, salt generously and add the pasta. cook until al dente. reserve about 1 cup of pasta water, then drain. add the cooked pasta to the saucepan with the cabbage along with the parm and about 1/2 cup of reserved pasta water. reduce the heat to low, and cook, stirring constantly, until the pasta is creamy and the cheese has melted. add a little more pasta water as needed to create a creamy sauce. remove from the heat and garnish with fresh parsley (if desired) before serving. transfer leftovers into an airtight storage container and store in the refrigerator for 3 to 5 days. add a splash of water before reheating to help loosen the sauce. i’ve used this same recipe with lots of pasta shapes, but my kids prefer spaghetti. feel free to swap it for whatever shape you have on hand. i like using green cabbage, but any head of cabbage you need to use up will work well. just make sure to shred it thinly and cook it until it is super caramelized and sweet! (note that red cabbage will turn the pasta an interesting color.) if i’m feeling fancy, i will crisp up about two ounces of bacon or pancetta in the pan first and use the fat in place of some of the butter to caramelize the cabbage. then i’ll top the pasta with the crisp pork before serving. simply recipes / molly adams

blog, recipes, uncategorized by: julia mertes, communications intern, the lion’s pantry if you need a quick and easy meal to whip up after a long day at work, then look no further. you can’t go wrong with pasta, so we’ve found you 11 top notch meals to make this season. add some italian cuisine to your meal plan by whipping up cacio e pepe for dinner. cacio e pepe translates to “cheese and pepper,” which are the main ingredients needed to make this meal. you can use this recipe from bon appétit that uses only 5 ingredients including, your choice in pasta, unsalted butter, black pepper, grated parmesan cheese and pecorino. when cooking your pasta, sprinkle in some spinach and cheese to soften with the noodles as they cook. stir in some alfredo sauce if you want to increase the creaminess of the dish, and top it with parmesan cheese. to “zest” up your next meal, add some lemon juice, butter, parmesan cheese, and salt and pepper to your pasta. since lemons contain “vitamin c, soluble fiber, and plant compounds” that are beneficial to one’s health according to healthline, this meal may become your next go to healthy dinner. plus, it would be a simple   yet delicious   dish to whip up when you’re expecting company. if you grew up as an icarly lover, then this recommendation may sound familiar to you! grab some hard shell tacos on your next trip to the store and fill them with cooked pasta in marinara sauce. besides topping your spaghetti with red sauce, add some traditional pizza ingredients like pepperoni, garlic, onion, mozzarella cheese, and italian seasonings. if you would like to follow a recipe to make this scrumptious dinner, the country cook shared a tasty pasta bake with few ingredients. this meal would be perfect if you’re a leftovers lover. photo by katerina holmes on pexels spaghetti carbonara is a classic italian dish that includes eggs, cheese, bacon and black pepper. you can’t go wrong with bacon, as many breakfast lovers proclaim! find a quick and easy recipe for this meal on the new york times cooking. add some spice to your penne pasta by including peppers, black beans, and taco seasoning to the mixture. chop up your rotisserie chicken for additional protein, and sprinkle in some corn and jarred alfredo. the final creation will create an explosion of flavor. pick up some smoked sausage that can be cooked on the stove and add it to your pasta mixture filled with cajun seasoning, heavy cream and cheese. you can find a recipe for this creation by plain chicken. if you would like to follow a recipe, then make sure to check out this recipe from salt and lavender that requires few ingredients and a reasonable cooking time. you’ll only need canned tuna, garlic, salt and pepper, olive oil and lemon juice to incorporate with your pasta. elevate your pasta with some softened broccoli, garlic and alfredo sauce. this pasta creation lacks complexity but is loaded with flavor. photo by lisa fotios on pexels you may be wondering what pantry pasta is and what the dish includes. wonder no longer! pantry pasta includes any ingredients lying around in your kitchen pantry that can be added to your pasta. do you have some foods that are about to expire, add it to the dish. did you recently pick up something from the lion’s pantry that you do not know how to include in a meal? sprinkle it in. this dish is simply a mishmash of flavors. blog, recipes, uncategorized by: julia mertes, communications intern, the lion’s pantry as the summer months proceed, the weather becomes warmer and more sustainable for outdoor dining experiences at campgrounds and outdoor bonfires. while you could whip up traditional hot dogs and hamburgers, there are other delectable dishes you should try as well, including these mountain pie recipes. mountain pies are made by filling two pieces of bread with an assortment of fillings and toppings. think of grilled cheese sandwiches   but more deluxe and flavorful. we have the perfect array of sweet and savory meals for you to whip up this summer. check out our recommendations below, and be sure to share your own tips and tricks with us. photo by pixzolo photography on unsplash if you enjoy savory meals, then we have 13 mountain pie suggestions for you that will be perfect for any occasion. if you’re a pizza lover, you’ll love this mountain pie filled with pizza sauce, cheese, pepperoni and other favorite pizza toppings. simply fill your traditional white bread with these items and watch the ingredients melt together into a variation of many americans’ favorite foods. one of the most basic mountain pies is the grilled cheese mountain pie variation. simply incorporate your favorite cheese   or cheeses   into the mix and enjoy the gooey treat. you can’t go wrong with buffalo chicken flavored dinners, so why not try out some buffalo chicken mountain pies? all you would need is some shredded chicken, cheese and sriracha sauce to fill the inside of the bread. these ingredients will give you an explosion of flavor that is great for anyone who likes hot and spicy dishes. if you want to put a healthy spin on mountain pies, add some greens like spinach into the dish along with the fan favorite feta cheese. who wouldn’t want to start their day off with a breakfast mountain pie filled with scrambled eggs, cheese and a protein of one’s choice   like juicy bacon and sausage? if you are on a camping trip, this may be the perfect breakfast to add to your meal plan. if you’re tired of using traditional bread for your mountain pies, switch out your grain by utilizing an english muffin. an english muffin may even be the best type of bread to use in a breakfast mountain pie, as previously noted above. comparable to the grilled cheese mountain pies, the garlic cheesy bread mountain pie will speak to any italian food lover. simply enhance the cheesy flavor by incorporating garlic and/or garlic spread to your pie. if you’re planning a cookout on a tuesday evening, then you should combine your desire for mountain pies with the tuesday tradition of having scrumptious tacos. sprinkle in some taco seasoning, beans, greens, and beef. you’ll be left with a yummy treat to eat and share. photo by david disponett on pexels many kids grew up with lunch meat filled sandwiches being packed in their lunches or available in their school cafeterias. you can take this opportunity to reminisce on childhood memories while making new ones with friends and family. add your favorite lunch meats to your pack for a cosmo sandwich. if you’re a fan of pizza mountain pie, then you should add meatballs to your sandwich to increase the extra flavor and texture. now, this is a meal for our seafood lovers. if you’re craving some seafood, a po’boy sandwich may be the dinner option for you to experiment with for a tasty dinner treat. simply add your favorite seafood into the sandwich. avocado toast became a widespread craze over the last few years as people began looking for the best recipes and restaurants to get the dish. look no farther. all you will need is your favorite avocado toast toppings, including avocado, eggs and sriracha. incorporate some tomatoes, mozzarella and spinach into your mountain pie sandwich to be reminded of the classic italian dish   bruschetta. combine the sophistication of bruschetta with the fun atmosphere entailed with mountain pie making. photo by freddy g on unsplash. if you have a sweet tooth, there are an assortment of mountain pie recipes that will satisfy your craving for sugar and chocolate. you can never go wrong when adding canned fruit into your mountain pie sandwich. add some corresponding spices to the dish, and you will have a pie flavored creation. crumble your favorite cookies into the pack and get ready for a melted, delicious dish. if you’re a german chocolate cake lover, then this mountain pie will be right up your alley. combining chocolate, caramel syrup and coconut inside the pack will create an explosions of flavor. at a cookout, why not make a delicious spin on the delicious s’mores desert? add chocolate, marshmallows, and crumbled graham crackers into your sandwich for this treat. this mountain pie will transport you back to your school day memories when peanut butter and fluff sandwiches were a must have commodity in the school cafeteria. simply add a hopping of peanut butter and fluffernutter onto your sandwich and let is warm. you could also utilize nutella to add new and unique flavors to the dish. photo by asnim ansari on unsplash blog, recipes, uncategorized by: julia mertes, communications intern, the lion’s pantry some of the best and most delicious meals are classified as breakfast foods. from french toast and omelets to breakfast sandwiches and crepes, there’s a breakfast food for everyone to enjoy, but why constrain breakfast foods to the morning hours? why not take your favorite breakfast foods and elevate them to the title of “dinner classics?” try starting with these eight suggestions! when there’s gray colored skies and storms sweep into town, who doesn’t enjoy savory comfort food   like grilled cheese sandwiches   as a tasty treat? pennsylvania gets hit with its fair share of storms, which leaves many opportunities to eat our favorite melted cheese meal. however, the next time we’re expecting summer thunderstorms and rain showers, consider whipping up some breakfast grilled cheese sandwiches. beyond cheese, butter and bread, make a breakfast grilled cheese variation by adding scrambled eggs, a breakfast protein of your choice, tater tots and kale to the cheesy dish. you can add breakfast elements to almost any dish, so why not start with the beloved grilled cheese sandwich? if you like regular fried rice, why not try the breakfast version that includes a breakfast fan favorite food   bacon? besides the traditional rice, eggs, peas, carrots, onions, oil, and soy sauce that goes into fried rice, add some crispy bacon. if you live in household filled with breakfast lovers, then you’ve probably heard the phrase, “everything is better with bacon.” so, why not try adding it into your next fried rice dinner? photo by pixabay on pexels if i asked you to think of your favorite breakfast foods, pancakes and waffles ought to make the list, but if you’re tired of eating normal pastries, we have the tricks for you. rather than eating traditional pancakes or waffles, spice up the traditional breakfast treat with these suggestions. foremost, you can incorporate almost any fresh or dried fruit into your next pancake or waffle mix. if you’d prefer making regular pancakes and waffles   rather than altering the traditional recipe   consider topping your dish with fruit like bananas, blueberries, raspberries, strawberries, peaches, blackberries, apples, cherries, pineapple, kiwi, coconuts and cranberries. fruit toppled over whipped cream will certainly take your breakfast for dinner dish up a notch. if you aren’t a fan of sweet breakfast foods, then you should make a savory variation. consider creating your savory pancakes by topping the pastry with sliced avocado, which is a heart healthy fruit. you can also place a fried egg and chopped cheese onto the top of your dish to make it more filling. plus, if you desiring a meal with southern flare, top the dish with protein like fried chicken. to make a healthier treat, incorporate finely chopped spinach, crushed bananas, a helping of applesauce, or shredded carrots into your pancake mixture for added freshness and color. you can never have too many add ins when making waffles or pancakes. to customize your breakfast, you could consider adding the following items to the batter: you could also top your pancakes or waffles with these flavorful additions: you’ll never run out of ideas to try when making pancakes and waffles for breakfast…or dinner! there’s always something new to test out and experiment with. whip up some quick and easy corned beef hash for a filling dinner. including onions, potatoes, butter, corned beef as well as optional scrambled eggs. this nutritious dish will be perfect when meal planning and portioning for the week. if you’d like a more complex dinner, you could also turn traditional corned beef hash into a casserole filled with flavor and complexity. when planning your next movie night with friends or family, add breakfast pizza to your meal plan for the evening. who needs pepperoni and cheese pizza when you can make your own breakfast pizza with bacon, eggs, mozzarella cheese and more? be creative and put your favorite early morning treats onto the dish. if you’re a fan of tater tots, add them. do you enjoy some good old fashioned hash browns or breakfast potatoes? then consider sprinkling them on your pizza for added flavor and enjoyment. the options are endless when making pizza, and you can have too many goodies on top. photo by rodnae productions on pexels depending on your skill level in the kitchen and availability to cook, there are a variety of bagel recipes that you could make   some that take only a few ingredients and others that are more complex. if you decide to make homemade bagels for dinner, you could easily transform them into scrumptious sandwiches filled with eggs, bacon and cheese. even if baking isn’t your specialty, you could always make a delicious breakfast sandwich with prepackaged products. similar to fan favorite pancakes and waffles, you can always have fun with a traditional oatmeal recipe and customize the dish to your liking with new add ins. for instance, you could enhance your traditional oatmeal by adding your favorite fresh fruits like bananas, strawberries, apples, blackberries and blueberries. if you have dry fruits at your convenience, you could also utilize raisins or cranberries, which add flavor, color and texture. spices and seasonings are another way to change the typical flavors associated with oatmeal and take the dish to the next level. regardless of whether you have a sweet tooth or a desire for savory goodies, you will find something perfect to sprinkle in like brown sugar, nutmeg, turmeric or cinnamon and sugar. add a healthy source of protein and fibers to your oatmeal by incorporating nuts like walnuts, pecans, and almonds as well as nut butters like peanut butter, nutella and almond butter. as a light and healthy dinner option, you could eat an omelet after spending the day in the sun, lounging around relaxing, or working hard on an assortment of projects. if you have any fresh vegetables lying around your kitchen   whether it be mushrooms and peppers or broccoli and avocado   prepare them to be placed inside an omelet. the same could be said about any cheeses and meat items that could be chopped and spread within the egg dish. what are your favorite breakfast for dinner meals to whip up in a flash? share your recommendations with us. blog, recipes, uncategorized by: julia mertes, communications intern, the lion’s pantry foil packs are a traditional summer meal at campgrounds and backyard bonfires. filled with an assortment of meats, veggies and seasonings and cooked in tightly wrapped aluminum foil, this meal can be fun to make, customize and eat. the great thing about foil packs is that you can include as many   or as few   items as you’d like in the mix and personalize the dinner to your liking. even if you don’t have access to a grill or bonfire, you could also make this meal in a traditional oven or toaster oven. foil packs are a versatile meal option for people of all age groups and backgrounds. when constructing your foil pack, include as many proteins as you’d like! if you are not a meat lover, there are many alternate foods to add to a foil pack that are equally filling and nutritious. if fresh protein or seafood is in your budget, consider adding the following items into your dinner: beyond your typical proteins, you could also use the following items as the main feature within your foiling pack: beans, noodles, rice and quinoa. fruits and vegetables act as another prominent feature within foil pack dinners. consider adding the following ingredients into your next foil pack meal: when making a foil pack, it’s important to remember to use a substantial amount of butter to ensure adequate flavor when cooking and to incorporate your favorite seasonings. you can use whatever you have in your cupboard to add flavor to your pack. some other items to consider incorporating into your foil pack include cheese, salsa, and tortilla chips depending on one’s preferences and flavor pallet. photo by maarten van den heuvel on pexels 1. grilled green beans this is a great way to put your green beans to good use. try adding some lemon juice, seasonings and breadcrumbs. if that doesn’t suit your fancy, you could also make a garlic flavored variation! 2. fire roasted corn on the cob all you really need is some corn, seasonings and some butter, and you will be able to enjoy some roasted corn with your dinner. when making foil packs, be sure to use a generous helping of butter and oil to allow proper cooking and flavor distribution. 3. campfire filled ice cream cones rather than making a savory meal, you could also make a foil pack dessert. there are many treats that you could whip up over a fire, but this one may be great to hanker your sweet tooth. fill an ice cream cone with an assortment of candies, nuts, syrups, sauces and marshmallows. then, wrap the cone in aluminum foil, and cook to your liking. when you take it off the heat, your meal will be gooey and delicious. 4. breakfast pack who doesn’t like breakfast? try adding eggs, ham, potatoes and peppers into your foil pack for a yummy breakfast style meal. it doesn’t matter what time it is when it comes to eating an egg filled dish! it’s important to note that cutting vegetables, like potatoes, thinly will allow them to cook and soften quicker, which allows for a shorter cooking time. 5. veggie pack even if you don’t like meat, foil packs provide meal options. add broccoli, cauliflower, potatoes, and carrots to your pack along with butter and your favorite seasonings. you’ll get many of your daily nutrients through this dinner plan. 6. philly cheesesteak foil pack a philly cheesesteak is a classic dinner beloved by many pennsylvanians. we suggest using ground beef, finely chopped potatoes, onions, bell peppers, mushrooms, garlic, seasonings and provolone cheese. 7. taco chicken foil pack what would you include in a taco chicken foil pack? everything you love in your traditional tacos! for instance, you could add in drained black beans and tomatoes, frozen or fresh corn, rice, mixed cheese, and chicken. for added flavor, sprinkle some taco seasoning mix on your ingredients. once your taco chicken comes off the fire, you could also incorporate your desired toppings, like avocado, guacamole, hot sauce, and tortilla chips. 8. seafood and veggie pack if you are a seafood lover, pick your favorite item to include in the pack   whether it be fish, shrimp or some other option. then, use some zucchini and squash to keep your meal light and to add extra flavor. 9. baked potato foil pack the number one ingredient for this meal is potato. once you cut it open, pour in your favorite baked potato toppings   cheese, garlic butter, bacon, and seasonings. add your sour cream on top at the end! 10. barbecue chicken foil pack all you’ll need is 5 ingredients for this meal, and they are chicken, barbecue sauce, drained pineapple, red onions and red peppers. it’s quick, easy and full of flavor. 11. pasta foil pack pour in your favorite type of pasta, whether it be gnocchi or the traditional spaghetti noodles. top the pack with your favorite sauces and melted cheese. what’s your favorite foil pack recipe? be sure to share your tips and tricks with us. powered by sites at penn state the lion's pantry, c/o heide gibson, 133 bluebell rd, university park, pa 16802 814 865 0990

fresh pasta is an entirely different thing than “dried / boxed” pasta. (post deleted by author) which types do you dry at home? is it mostly long shapes? the dried pasta i make are usually fettuccine and thin spaghetti, the latter being much more challenging. i’ve used these fresh and dried at low temperatures. aside from the cooking times, the flavor is nearly identical. there’s no comparison with the commercial types. the flavors of semolina are easily lost with hot, dry air, or improper storage. i think the negative comments were on a different thread   we’ve mostly been discussing dry pasta types here. maybe so! i get lost in the multiple “threads”. i always keep spaghetti and rigatoni on hand. they are pretty versatile and i can make one of them work with most pantry pasta sauces. there’s also a half open box of orzo if i decide i need a quick bowl of soup. if i need another shape i just buy as i go. a “strategic pasta reserve” well, there’s its close cousin, the strategic pandemic pasta reserve   and i’m still eating my way through mine. ditto the big plastic tub for storage. just bought more bc pasta no way this’ll be cooked before berlin, but it’ll join the rest of the gang in the basement. interesting. do you live above 3,000’? i wonder how altitude and lower boiling temps work. i have heard that water boils at 202 degrees, not 212, in denver because it is the mile high city. this is probably more of a thing in quito at 9500’. i am at 3,000’ and do not notice much of a difference. i usually simmer for a minute less than the recommended for al dente, check it and it is usually a bit too firm for me. but it is usually just a minute or two from being ok/al dente. i do not mind pasta cooked past al dente, especially for sesame noodles, but i usually do not wait to get past it. elevation above sea level and the boiling point of water. i’ve found easier to read charts before because i was curious if there was any effect at my altitude (~1200 feet; 210°f), but this was the first i hit googling just now. looks like yours is about 206 207, and barney around 193. this was a fun read. also, for all you pasta hoarders (like me), more ideas! a quick spin through the pantry can produce a dinner to remember. my pandemic stash is terrifyingly diverse. i have recently finished my pandemic food cache of pasta but i have tons of “pandemic” cans left. i have always kept a pantry of long lived canned or dried foods. i very slowly built that pantry up during the pandemic and am maintaining it today. mormons are taught that it is a good idea to keep one years worth of food in their pantry and i think that is a good idea. book of mormon: “organize yourselves; prepare every needful thing,” boy scouts: “be prepared” i am neither but i have a lot of respect for both groups. i keep a well (some might say too well ) stocked pantry anyway. (you’ll never find me at the supermarket before a snowstorm). i started pandemic “prepping” almost 2 months before the lockdown here, because i didn’t like what i was reading in the news. and not just food. i had paper products and cleaning supplies and sanitizer for anyone in the building who may have needed stuff. and masks, which i happily shared. and cat stuff. our building engineer was very adept at corralling supplies. and i never want to go through it again. although i was quite successful at asking care of myself and a few others, there’s little joy to be had. i went through my pantry and donated most of the unopened stuff we haven’t been using. we have mostly been eating spaetzle, egg noodles, orzo, angel hair, and bucatini. i went out today and bought elbow macaroni, after making macaroni and cheese with various shapes that are not macaroni for the past year or so. elbow macaroni and cheese is on the menu tonight. i keep a well (some might say too well ) stocked pantry anyway. ditto. especially when i buy a couple of cans of tjs corn…and find out i have 6 at home. with everything in my freezer and in my pantry closet (pasta, nuts, canned goods, tomato sauces, herbs, spices, condiments, etc.) i could eat quite well for awhile, buying only dairy, eggs, bread, and vegetables. oh   and cat food and litter. it’s an illness. oh   and cat food and litter. i have about 100 lbs of bagged pine litter   which i no longer use (i use paper; best for all our breathing, human and feline) which i have loaded onto a garden wagon and will wheel down to the garage and load into my car   it needs to be donated  or tossed into the dumpster. bucatini   i was glad for my stash; it disappeared from sale during the pandemic. slowing digging out from under. i’ve got a jar of rao’s alfredo sauce to make mac and cheese with, if i can find the recipe. just added gnocchi to the “keep in stock” list. tried it for the first time in april for one pan sausage and tomato gnocchi and have been craving a repeat. so i think the count is now 16 kinds of pasta. i have about 100 lbs of bagged pine litter   which i no longer use (i use paper; best for all our breathing, human and feline) which i have loaded onto a garden wagon and will wheel down to the garage and load into my car   it needs to be donated please don’t dumpster it. check with your local cat shelter and see if they can use the pine litter. oh, i am. when i made m&c a couple of weeks ago, the only remotely suitable shape at hand was shells / conchiglie, and my nephew declared that it was the only shape we should use going forward because it traps the sauce and cheese so much better. so, for your future consideration also, this recipe is really good. i don’t use the cloves anymore, but the additional seasonings are really additive to the final outcome, and undetectable. i like aged cheddar in the mix, and also some parmesan to round it out. uniformly kid and adult approved. powered by discourse, best viewed with javascript enabled

log in to like, review & save your favorites! continue with facebook continue with google by continuing, you agree to upparent's terms of use and privacy policy password reset request received! check your email for a link to reset your password. we use cookies to help you log you in securely, improve how our site functions, and deliver personalized content. see our privacy policy for details. these easy pantry recipes call for ingredients that most families are likely to already have on hand in the kitchen. fridge, freezer, and pantry staples like canned beans, tomato sauce, frozen vegetables, pasta and rice make tasty meals that will feed the family when you can't make it to the store. you can save grocery money, time, and food waste by using what you have in your house and cleaning out the pantry. check out these parent favorite adaptable and easy pantry meals that kids will eat. remember that almost any recipe can be modified to use what you have, so don't be afraid to experiment! simple peanut sauce is easy to make with common pantry ingredients like peanut butter, soy sauce and sesame oil. add fresh or frozen veggies to this peanut noodle recipe to round it out into a complete meal. shila: this pasta recipe can inspire you to use a little bit of that barbecue sauce you have stored. adding to the sweet tang, toss in some crispy bacon and cheddar cheese. alexandra f.: ever since i discovered how easy it is to make pasta carbonara, it has become my go to meal when we've used up most of the week's groceries. i've found it to be pretty forgiving, too, and no longer measure out my ingredients (which i almost never do). pasta, garlic, eggs, bacon, and parmesan cheese are practically all you need   though i'll often make it without bacon, and also add in veggies like spinach or peas (i know, i know, it's no longer carbonara!) if i have them. fried rice is a versatile "clean out the fridge" meal. this cheap family dinner idea uses leftover rice and frozen peas and carrots, but you can use whatever veggies you need to use up in the freezer or fridge. if you'd like, you can also add in a protein like chicken, shrimp, tofu or edamame. kelly r: a fun spin on a healthy breakfast at dinnertime, these simple eggs baked in marinara are tasty on their own or served with whatever sort of bread you have on hand. shila: young picky eaters tend to love the buttered noodles. dress up the buttered noodles however you wish by adding frozen peas, mushrooms, toasted bread crumbs, cheese, etc. from: feast and farm kelly r: this forgiving vegetable soup recipe can be adapted to use whatever veggies you have on hand in the fridge or freezer. it makes quite a lot, so leftovers can be eaten for days or frozen for an easy make ahead meal on another night. from martha stewart shila: this recipe for healthy beef ramen noodles discards the seasoning packets and uses just the noodles mixed in with ground beef, sauces, and sautéed vegetables. you can also be inspired to hack your own ramen noodles however you please with frozen vegetables, any meat of your choice, eggs, etc. from: what's in the pan? kelly r: this kid friendly instant pot recipe uses pantry staples like canned beans, corn and tomato sauce for a southwestern style rice bowl. delicious as is for a one pot meal, or add on toppings you find in your fridge, like sour cream, lime and cheese. from 365 days of slow + pressure cooking you don't need a bunch of specialty ingredients to make a tasty lasagna. frozen ravioli, ground beef, spaghetti sauce and shredded cheese are all you need to make this easy layered pasta recipe the kids can help make. kelly r: this tasty soup uses canned tomatoes, frozen spinach and tortellini for an easy dinner recipe that simmers together for just a few minutes before it's ready to hit the dinner table. feel free to substitute with any frozen vegetables or canned tomatoes you have on hand. kelly r: this dump and go chicken crockpot recipe is so easy to throw together, with chicken, white beans and a handful of other pantry ingredients. using a blender to puree a portion of the soup gives it a nice creamy consistency. if you don't have the canned green chiles that the recipe calls for, you can substitute green salsa or jalapenos. from well plated by erin shila: pink pasta is created by mixing red marinara sauce with alfredo sauce (or substitute heavy cream). use any pasta noodle you wish for this light yet rich meal. what better way to take advantage of half used sauce jars from previous meals, too? from: one lovely life kelly r: canned beans, pantry friendly sweet potatoes and a jar of salsa star in this simple vegetarian chili. you can kick it up with some optional spices and toppings if you have them in your kitchen. from minimalist baker boxed mac and cheese hacks are a great way add some variety to the kid friendly pantry staple. this easy and cheap recipe combines boxed mac and cheese (use whatever kind you have on hand) with peas and tuna for a spin on tuna casserole. or you can get creative and stir in whatever you have available that sounds good! primary photo: daria obymaha from pexels upparent collects community submitted recommendations and reviews, and any ideas that are shared reflect the opinions of individual contributors. you may also like 17 easy sheet pan dinners for feeding the family 16 tried & true meal train ideas (with recipes) 16 secretly healthy recipes with hidden veggies & more 17 easy sheet pan dinners for feeding the family 16 tried & true meal train ideas (with recipes) 16 secretly healthy recipes with hidden veggies & more share this content 15 easy pantry recipes that use what you have

by: author jeremiah posted on april 15, 2020 categories roundup this is the recipe roundup you’ve been waiting for your whole life. or maybe this whole month. who really knows, anyway. this is a roundup of roundups; whose main themes are pantry item recipes as well as canned food, and recipes featuring shelf stable ingredients. you will never run out of great new ideas for using up the ingredients you already have in your pantry. we have links to forty nine roundups, from some of the very best food bloggers there are. all of these posts below are lists of recipes and resources for you to use up that full pantry and make use of all of those awesome self stable ingredients you've been stocking up on! eat from the pantry and enjoy it too. here are over sixteen easy and inexpensive recipes from or what ever you do. these are tried and true recipes that the whole family will enjoy. never run out of rice recipes again. thanks to the creative bite, you won't. breakfast fried rice? yes, i'll have some breakfast fried rice. did you plan to fail, or did you fail to plan? either way, your gluten free diet is coming off the rails. never fear, my gluten free kitchen is here. here with a new gluten free four week meal plan that is sure to get your diet back on track. from a chef's kitchen right into yours. twenty five easy recipes made with ingredients straight from your freezer and pantry. it is said, that a little yeast ruins the whole batch. little house big alaska alleviates all those worries with fifty, count em, fifty yeast free bread recipes. i'm especially excited to try the indian fry bread recipe. food culture of the indigenous peoples in the u.s. has been underappreciated historically and this fry bread is an easy and delicious way to get introduced to it. pantry meal recipes including condiments and desserts. sign me up! savory experiments covers all the bases for us with this awesome collection of recipes you can make with all the ingredients right in your pantry. can i eat healthy using items from my pantry? cookin canuck has over twenty recipes that fit the bill. i want to personally thank canada for rush, ryan reynolds, letterkenny, the cookin canuck, and nickelback. ok, not nickelback, but the rest of those things are awesome. a southern soul has fifteen recipes that will provide all the comfort you need right now. and all made with ten ingredients or less. kudos kitchen has put together a roundup of easy weekday meals that take thirty minutes or less to make. i'm especially excited to try the garlic chicken thighs from sugar dish me. jen around the world did not hold out on us. she gave us 100 quick, delicious meals to make and put them into one easy round up. thanks jen! where are all my gluten free friends at? cupcakes and kale chips has put together a list over over twenty gluten free dinner recipes that have only five, i said five, ingredients! in this post by sustainable cooks, you'll find great recipes for everything from, homemade marshmallows, to no knead dutch oven bread. no knead dutch oven bread? actually, i do need this bread. low carb are the magic words for my waistline. eating healthy is hard, unless you know where to go. go to sugar free mom for all your low carb pantry recipes. i have all the canned tomatoes in my pantry, but i have run out of good ideas for dishes to use them in. bam! here's thirteen more. thanks honey and birch. if you're doing some food stocking these days, and i'm guessing you are, then you need to check out lenas kitchen blog for all the good information on what to stock in your pantry. thirty five easy pantry recipes is a nice compliment to lenas kitchen blog's post about what to stock in your pantry. reach deep into the archives to find lots of awesome pantry meal recipes from call me pc. no matter what is going on in the world or my house, it seems i am always super busy. i'm sure that's true for most people. call me pc has twenty five plus slow cooker meals that will allow you to get some things done around the house while dinner is busy cooking worry free. eating healthy doesn't mean eating boring. don't take my word for it. head on over to call me pc for seventeen healthy, delicious meal ideas. remember, eating good means feeling good. not a lot of time, but you want something that tastes delicious? call me pc has nine dinner recipes that take twenty minutes or less to make for you. check out these ten awesome recipes from the food charlatan that you can make with ingredients from your freezer and pantry. time is a precious commodity. it's the only thing we can't multiply, and not every meal can be two hours around the table with good friends and family. when you need some ideas for quick and easy pantry meals, look no further than julie blanner. shugary sweets has compiled over twenty awesome dinner recipes made with ingredients you'll find in your own pantry right now. do you sacrifice flavor with less ingredients? the slow roasted italian answers that question decisively with a gaggle of two ingredient recipes. "don't forget to leave room for dessert." i just love when waiters at restaurants say that. don't tell me how to get full, karen! of course i left room for dessert. the slow roasted italian knows that, and has put together a list of simple dessert recipes. don't forget to watch the video too. check out these three recipes for canned chicken from the noble pig. eating keto and low carb can be expensive, but doesn't have to be. eat beautiful has put together over fifty recipes to help you have tons of variety and has some great tips for shopping. whether your dies is paleo, whole 30, or vegan, eat beautiful has fifty main dish potato recipes waiting for you, right here. sometimes it seems like quite the chore thinking of things to make with all the different canned items in your pantry. i know i sometimes struggle. check out these twenty one easy recipes from savory spin. bubba told us all every way to make shrimp, but he ran out of time before he gave us the recipes. lucky for us, the lemon bowl has a bunch of them and was kind enough to share. if you want to stock, but need ideas, the cookie rookie knows which non perishable foods are best to stock up on. they were also nice enough to share some of their tasty recipes. crunchy creamy sweet has twenty one pantry recipes for us to try. click the link to find out which one they are. instant pot is a big thing in my house. if you're new to the world of instant pot or looking for some new recipes to use yours with, then easy instant pot dinners has the goods. oh, and you'll be able to utilize ingredients from your pantry with these recipes. brwon thumb mamma has all the good stuff covered in this roundup of copycat recipes. rice a roni and hamburger, minus the guilt. when it's time to tighten the money belt, one way people try to save is on their food budget. that doesn't mean you can't still eat well. it just might mean it's time to get a bit more creative. julia's simply southern has twenty five recipes that taste great, but won't break the bank. need to wait until payday to go food shopping? here are a bunch of quick and easy dinner ideas from all things mamma that you can use, made with ingredients you probably already have. around my family table has pantry recipes that look awesome and are easy to make. i love this site so much. go shop from your pantry instead of the store and whip up something amazing! diethood is forever in my bookmarks, and alllll over my pinterest because her recipes are just.that.good. click over and find something for dinner! if you have an abundance of lentils around, this is the roundup for you! i know one of the first things i bought when this all started was canned chicken. now i know what i can do with it! is the canned food section of your pantry stocked? mine is, and so is cathy's! check out some fabulous recipes to make some room for that next big costco trip you take. how about some home ec classes, in your actual home? put the kids to work and let them make dinner for a change. 😉 if you are meat free, this is the roundup for you! 30 meals that are vegan and use pantry staples! i love my instant pot, and this roundup features all instant pot recipes and will have you putting dinner on the table in a snap. i love this post's focus on being prepared in an emergency! click over and get some delicious ideas for your own house! kitchen treaty already has a whole category of recipes that'll have you cooking out of your pantry. check it out and share with your friends! keep clicking and keep cooking beacuse you do not want to miss the awesome pantry recipes here on life currents! so many beans, so little time. oh wait. we have all the time, don't we. get the kids sorting and cleaning those dried beans because you've now got all of the uses for them! home » roundup » pantry meals to last a lifetime traeger grilled nashville hot chicken breakfast biscuits for a crowd δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); all text and images copyright ©owyd, llc   2024

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i try to expand the context of the books i write about, and to tease out the ideas in them. i hope to make fine distinctions rather than simply deliver a verdict. i believe that humor can sharpen an opinion, and brighten an observation. i dislike reviews that contain too much plot summary. i value honesty and straight talk. i joined the times in 1998 and spent a decade as an editor at the book review. editing many of the best writers in the world helped me sharpen my sense of how a good review should sound, and in 2008, i moved over to become a book critic myself. before joining the times, i was a founding editor of salon.com. i’ve also written reviews and essays for numerous publications. often enough, i have written about food. my most recent book is “the upstairs delicatessen: on eating, reading, reading about eating and eating while reading.” book critics abide by the same exacting ethical standards as other times journalists. (those guidelines are public; you can read about them here.) for me, among other things, this means not sitting on prize committees, advising publishers or providing advance blurbs for books. i don’t review books by people i know. if i have had even a glancing acquaintance with someone whose book i might want to review, i discuss the details with my editors. i rarely go to book parties or other industry events. email: garner@nytimes.com x: @dwightgarner facebook: dwight garner instagram: @dwightgarner threads: @dwightgarner in anne tyler’s new novel, a socially inept mother faces hurdles in her personal, professional and family lives. by dwight garner in a new memoir, hanif kureishi reflects on a life transformed since he lost the use of his arms and legs. by dwight garner details are in caleb femi’s new poetry collection, “the wickedest.” by dwight garner a new book traces shifts in the nation’s treatment of aging adults   for better and for worse. by dwight garner our book review staff on the best of 2024. by melissa kirsch, gilbert cruz, mj franklin, jennifer szalai, a.o. scott, sarah lyall, alexandra jacobs, dwight garner, tina antolini, alex barron, kate lopresti, wendy dorr, diane wong, marion lozano, dan powell and daniel ramirez a new biography of goethe approaches its subject through his masterpiece and life’s work, the verse drama “faust.” by dwight garner the winner of this year’s national book award in fiction has published several collections of poems. our critic takes a look. by dwight garner jennifer szalai, dwight garner and alexandra jacobs look back at the books that “offered refuge from the wheels grinding in our heads.” by dwight garner, jennifer szalai and alexandra jacobs leanne morgan went from helping her husband sell mobile homes to sudden success in her 50s. by dwight garner the new york city writer and painter joe brainard comes alive in a new collection of letters. by dwight garner orhan pamuk’s illustrated notebooks lead us to the great writer’s mind, then ask us to remain outside. by dwight garner in a new biography, peter ames carlin chronicles the rise of an indispensable band and the evolution of its music. by dwight garner by dwight garner a new collection of personal letters tracks the neurologist’s raucous self discovery and venerable career. by dwight garner a new biography of one of the quintessential artists of the 20th century. by dwight garner with a weekly newsletter and plenty of charm, the left wing writer claud cockburn became a crucial polemical voice of the 20th century. by dwight garner a biography of the singer behind “you’ve got a friend in me” and “short people” considers a complicated man with a satirical edge. by dwight garner a new book chronicles the last 50 years of a notorious american tabloid. by dwight garner why our critic couldn’t put this book down. by sara curtis, frannie carr toth, dwight garner and sophia lanman the irish city, once home to the likes of james joyce and oscar wilde, is known for its bookstores, libraries and pubs, where writers found inspiration over pints of guinness. by dwight garner in what the author says is his last novel, both a family and a society are on the verge of collapse. by dwight garner john d. macdonald was eerily prescient about the risks of human driven climate disasters in the region. by dwight garner her new novel, “intermezzo,” considers love in its various permutations. by dwight garner tony tulathimutte’s new stories center on the young, alienated, unloved people you can’t stop watching. by dwight garner garth greenwell takes on pain and illness in his new novel, “small rain.” by dwight garner already longlisted for the booker prize, rachel kushner’s “creation lake”   set in rural france   stars a ruthless american secret agent. by dwight garner in “colored television,” by danzy senna, a struggling writer in a mixed race family is seduced by the taste of luxury that comes with house sitting. by dwight garner zach williams makes his impressive debut with an unnerving and surreal collection of stories. by dwight garner our critic on an unconventional new biography, “miss may does not exist.” by tina antolini, wendy dorr, dwight garner and daniel ramirez a new biography surveys the prolific and pioneering career of the filmmaker agnès varda. by dwight garner the simple pleasures keep coming in this keenly observed collection by the argentinian writer hebe uhart. by dwight garner harry crews, barry hannah and larry brown were part of a southern writers’ movement that centered dissidents and outsiders. they’re still worth reading. by dwight garner peter schjeldahl’s final book collects the essays and reviews he wrote in the years after a cancer diagnosis. by dwight garner dwight garner writes that voters, who “seemed to want a break from contemporary social reportage,” looked for immersive reads. by dwight garner kevin barry’s new novel follows a fugitive couple from butte, mont., in the late 19th century. by dwight garner as voted on by 503 book lovers   with a little help from the staff of the new york times book review. by the new york times books staff joy williams distills much learning   from philosophy, religion and history   into 99 stories about the guy who takes your soul. by dwight garner a quick spin through the pantry can produce a dinner to remember. by dwight garner her new novel, “parade,” considers the perplexity and solipsism of the creative life. by dwight garner francine prose’s new memoir, “1974,” looks back at her brief but transformative relationship with a countercultural champion. by dwight garner a new biography of the performer, writer and director elaine may has the intensity to match its subject. by dwight garner in garth risk hallberg’s new novel, a teenage rebel and her father reconnect amid a sea of their own troubles. by dwight garner the professor and social commentator glenn loury opens up about his vices in a candid new memoir. by dwight garner hari kunzru examines the ties between art and wealth in a new novel, “blue ruin.” by dwight garner the best stories in honor levy’s “my first book” capture the quiet desperation of today’s smart set. but there is such a thing as publishing too soon. by dwight garner the editor and essayist joseph epstein looks back on his life and career in two new books. by dwight garner “knife” is an account of the writer’s brush with death in 2022, and the long recovery that followed. by dwight garner a new omnibus compiles the poet’s books and unpublished work, including his two part autobiographical masterpiece, “genesis.” by dwight garner his sprawling and boisterous novel “the sot weed factor,” published in 1960, projected him into the ranks of the country’s most innovative writers. by michael t. kaufman and dwight garner a review of rita bullwinkel’s “headshot.” by tina antolini, wendy dorr, sophia lanman and dwight garner after his partner, molly brodak, died by suicide, blake butler found painful truths in her journals and personal items. by dwight garner the private musings of sonny rollins reveal an artist devoted to the rigors of self improvement. by dwight garner the staff book critics of the new york times selected 22 of their favorite comic novels in english since “catch 22.” what would top your list? by dwight garner, alexandra jacobs and jennifer szalai because we could all use a laugh. by dwight garner, alexandra jacobs, jennifer szalai and cari vander yacht “james” takes mark twain’s classic tale and places the enslaved sidekick, jim, at its center. by dwight garner rita bullwinkel’s debut novel, “headshot,” spotlights eight boxers in a national tournament and the struggles of their inner lives. by dwight garner a new biography chronicles this essential american writer’s complicated love life, celebrated career and singular talents. by dwight garner “the freaks came out to write” is an oral history of america’s most important alternative weekly. by dwight garner lucy sante recounts the trials and joys of her gender transition in the memoir “i heard her call my name.” by dwight garner in her new book, the writer presents 10 years of her diaries in an unorthodox arrangement. by dwight garner
supported by a quick spin through the pantry can produce a dinner to remember. by dwight garner dwight garner, who has been making variations on pasta nada for decades, published a food memoir last year. in john guare’s play “six degrees of separation,” there’s a scene in which a father asks a second grade teacher, at parents’ night, why the art her students make is so especially brilliant. “look at the first grade,” he says to her. blotches of green and black. look at the third grade. camouflage. but the second grade   your grade. matisses everyone. you’ve made my child a matisse. let me study with you. let me into second grade! what is your secret? and this is what she said: “secret? i don’t have any secret. i just know when to take their drawings away from them.” i think of this scene   the father is played by donald sutherland in fred schepisi’s film version   every time i make the sort of pasta dish that’s known in our house as pasta nada. the key to a true pasta nada is deep restraint. the zen secret is knowing when to stop. pasta nada is better known to the world as pantry pasta.